Coconut Chocolate Chip Cookies

Granny’s Coconut Chocolate Chip Cookies

Cooking Procedure

2 cups sugar
3 cups flour
1 Tbsp baking powder
2 tsp vanilla extract
½ cup butter, 1 stick
2 eggs
1 1/2 cups shredded coconut
1 1/2 cups chocolate chips

Preheat oven to 350 degrees F. Lightly butter a cookie sheet.

Blend sugar, flour, baking powder, vanilla, butter and eggs. Blend in coconut and chocolate chips.

Drop by teaspoon onto prepared cookie sheet. Bake 8 to 10 minutes. Let cool about 10 minutes; transfer to wax paper to cool completely.


Granny's 15 Bean Soup

Granny's 15 Bean Soup

Cooking Procedure:

1 lb 15 bean mix
1 large onions, chopped
4 garlic cloves, minced
1 quart stewed tomatoes
3 stalks celery chopped, leaves included
1 lb beef, turkey, chicken, or ham hocks
1 Tbsp dried parsley or 2 Tbsp fresh parsley
1 Tbsp paprika
1 tsp dried mustard powder or 1 Tbsp Dijon mustard
1 tsp dried rosemary, optional
1 tsp black pepper
salt to taste
2 Tbsp olive oil or bacon fat
2 chicken bouillon cubes

Cover beans with water and let soak overnight.

Next day, rinse beans, set aside. In a large heavy pot add oil or bacon fat; sauté meat, onion, and celery until tender; add garlic and sauté two more minutes.

Add beans and cover with water. Add tomatoes with juice, parsley, paprika, mustard, rosemary (if using), black pepper, bouillon cubes, and about 1 teaspoon of salt to start with. Mix well. Bring to boil; stir, reduce heat cover and simmer for 4 to 5 hours or until all beans are tender; stir every 20 minutes or so. You want consistency a little thicker than soup. Taste, add more salt or pepper if needed.

Serve over cooked rice or with biscuits or cornbread.

-- Cheers

Impossible Pie


All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie
2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45 minutes.
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Coffee and Amaretti Ice-Cream Cake With Dark Chocolate Sauce



The Cake:
1 1/2 cups fine chocolate wafer crumbs (about 30 wafer cookies)
1/2 stick (1/4 cup) unsalted butter, melted
1 1/2 pints coffee ice cream, softened slightly
1 1/2 cups well-chilled heavy cream
1 teaspoon vanilla
1 1/2 cups crushed amaretti (Italian almond macaroons, available at specialty food shops and some supermarkets), plus more for garnish

For the dark chocolate sauce:
1 1/2 cups heavy cream
2/3 cup firmly packed dark brown sugar
4 ounces fine-quality bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, softened
3 to 4 tablespoons Amaretto, or to taste (optional)


To make the cake:
In a bowl with a fork stir together the crumbs and the butter until the mixture is combined wel.
Pat the mixture into the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep.
Freeze the crust for 30 minutes, or until it is firm.
Spread the ice cream evenly on the crust and return the pan to the freezer for 30 minutes, or until the ice cream is firm.
In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream.
Smooth the top of the cake, sprinkle with crushed amaretti cookies and freeze the cake for 30 to 45 minutes, or until the top is firm.

Freeze the cake, covered with plastic wrap, for at least 4 hours or overnight.
Just before serving, wrap dampened towel around the side of the pan, remove the side and transfer the cake to a serving plate.
Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.

To make the sauce:
In a small heavy saucepan combine the cream and brown sugar.
Bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved.
Remove the pan from the heat and add the chocolates, whisking until they are melted.
Whisk in the butter and Amaretto, whisking until sauce is smooth, and let cool slightly.
The chocolate sauce may be made 1 week in advance and kept covered and chilled.
Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.

Garnish with a fresh cherry or other fresh fruit if desired.

This delicious receip will earn your much praise from your friends and family.
Yummy food realy is on of lifes pleasure. Eat drink and be merry and enjoy
this recipe
-- Cheers


Thai Glass Noodle Salad

Ingredients per 2 portions:

100 g glass noodles, dried
250 g minced pork
3 tbsp water or stock
fresh prawns, peeled and deveined, optional
5 stalk(s) Chinese celery, chopped
5  spring onions, chopped
5  Thai onions, sliced
5 sprig(s) cilantro, chopped
2 clove(s) garlic, minced
1 piece(s) ginger, about 5 cm, grated
1  red chilli, chopped (or more)
1 tbsp Thai chilli paste (nam prik pao)
6 tbsp lime juice
4 tbsp fish sauce
2 tbsp peanuts, roasted, chopped
lettuce leaves, to garnish


Put glass noodles into a bowl and cover with boiling water; let them soak
for 10 minutes and drain. Cut with a pair of scissors into pieces of about
5 cm.

Heat some oil in a pan and fry minced pork for about 6 minutes, stirring.
Add the water or stock (and prawns, if you like) and cook for some more
minutes. Let it cool a little bit and add to the glass noodles.

Mix garlic, ginger, chilli, fish sauce, lime juice and chilli paste and add
to the glass noodles.

Add sliced onions, celery, spring onions and cilantro too and mix well.

Arrange lettuce leaves on a plate and add the glass noodle salad. Sprinkle
with chopped peanuts and serve.

Preparation time.....: 30 min
Cooking / Baking time: 10 min
Resting time.........: 10 min

--- happy cooking !!!