Find Recipes Instantly! (Type the Recipe name or any Ingredient) Coconut Tassies Chocolate Crust 1 package (3 ounces) cream cheese, softened 7 tablespoons butter or margarine, softened 2 tablespoons light brown sugar 3/4 cup plus 1 tablespoon all-purpose flour 1/4 cup unsweetened cocoa Coconut Filling 1/3 cup packed light brown sugar 1/3 cup light corn syrup 1 teaspoon vanilla extract 1 large egg 1 cup sweetened flaked coconut, toasted 1. Preheat oven to 350 degrees F. Prepare Chocolate Crust: In small bowl, with mixer at medium speed, beat cream cheese, butter, and sugar until creamy. Reduce speed to low; beat in flour and cocoa until well-mixed. 2. With floured hands, divide dough into 24 equal pieces (dough will be very soft). With floured fingertips, gently press dough pieces evenly onto bottoms and up sides of 24 ungreased 1 3/4-inch by 3/4- inch miniature muffin-pan cups; if crust is thin in spots, the cups will be too fragile to unmold.) 3. Prepare Coconut Filling: In medium bowl, with wire whisk or fork, mix sugar, corn syrup, vanilla, salt, and egg until blended. Stir in toasted coconut. Spoon about 2 teaspoons filling into each pastry cup. 4. Bake 25 to 30 minutes or until filling is set. Let tassies cool 3 to 5 minutes in muffin-pan cups for easier unmolding. With tip of knife, gently loosen tassies from cups and place on wire rack to cool completely. Store tassies in tightly covered container up to 1 week. Cracker Barrel Double Fudge Coca Cola Cake 1 C. Coca-cola 1/2 C. oil 1 stick Margarine 3 Tbsp. cocoa 2 C. sugar 2 C. flour 1/2 tsp. salt 2 eggs 1/2 C. buttermilk 1 tsp. baking soda 1 tsp. vanilla In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes. Frosting 1/4 lb. Margarine 3 Tbsp. cocoa 6 Tbsp. cream or milk 1 tsp. vanilla 1/2 to 1 C. pecans chopped 1 lb. confectioners sugar In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot Cool and cut. Easy Cappuccino Dessert 1 package chocolate-flavor, sugar-free instant pudding and pie filling for 4 servings 1 1/2 cups milk 1 tablespoon instant espresso-coffee powder whipped cream in aerosol can ground cinnamon Prepare pudding as label directs but use only 1 1/2 cups milk and instant espresso powder. Pour into 4 dessert dishes. Garnish with whipped cream and sprinkle with ground cinnamon. Jell-O Pizza Ingredients: 4 pk (4 serving size) or 2 pk ( 8 serving size) Jell-O -powder, any flavor 2 1/2 c Boiling water Non-stick cooking spray 1 c Cool-whip 2 c Cut-up fruit Pour gelatin into bowl. Add 2 1/2 cups boiling water to gelatin. Stir, until gelatin is completely dissolved, about 2 minutes. Spray pizza pan with non-stick cooking spray. Pour gelatin mixture into pizza pan. Put pan into refrigerator to chill until firm, about 3 hours. Remove pan from refrigerator when ready to serve. Put about 1 inch of warm water in sink. Carefully dip just bottom of pan into warm water for 15 seconds. Spread whipped topping over gelatin just before serving, leaving about 1 inch of space around outside edge of gelatin for pizza "crust".Top pizza with fruit, arranging fruit in whatever design you like. Cut pizza into wedges. Razz-Ma-Tazz Bars 1/2 cup (1 stick) butter or margarine 2 cups (12-oz. pkg.) White Morsels, divided 2 large eggs 1/2 cup granulated sugar 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon almond extract 1/2 cup seedless raspberry jam 1/4 cup toasted sliced almonds Directions: PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan. MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir. BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan. BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack. HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds. BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars. Almond Toffee Bark 3 cups (10 ounces) sliced almonds 1 stick (1/2 cup) unsalted butter, softened 1 1/2 cups sugar 1/3 cup water 1 tablespoon fresh lemon juice 1/2 teaspoon vanilla 1/4 teaspoon salt 6 ounces fine-quality bittersweet chocolate (not sweetened) Preheat oven to 350 degrees and oil a large baking sheet. In a large baking pan spread almonds evenly and toast in the middle of the oven, stirring nuts halfway through toasting until golden, about 10 minutes. In a 3-quart heavy saucepan bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, swirling pan occasionally, until deep golden, about 12 minutes. Remove pan from heat and stir in two-thirds of the almonds. Immediately pour toffee onto baking sheet and with an offset spatula spread into a thin layer. Carefully transfer baking sheet (it will be very hot) to a rack and cool toffee. Chop chocolate. In a double boiler or small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Pour chocolate over cooled toffee and evenly spread with offset spatula. Sprinkle toffee with remaining almonds. Chill toffee, uncovered, until firm, about 1 hour. Break toffee into 2-inch pieces of "bark." Bark keeps, layered between sheets of wax paper in an airtight container at cool room temperature or chilled, 1 week. Yield: about 36 pieces. Cherry-Apricot Tartlets Prep Time: 1 hour 10 minutes Crust: 1-1/4 cups all-purpose flour 1/2 cup butter, softened 1 (3-oz) pkg. cream cheese, softened Filling: 1 egg 1 tbsp butter, melted 1/2 cup sugar 1/4 cup finely chopped dried apricots 1/4 cup finely chopped red candied cherries 1/4 tsp grated orange peel 12 red candied cherries, halved -1- Heat oven to 325F. In large bowl, combine flour and remaining crust ingredients; beat until well blended. Shape dough into 24 (1-1/4 inch) balls Place 1 ball in each of the 24 ungreased miniature muffin cups; press in bottom and up sides of each cups. -2- In medium bowl, combine all filling ingredients except halved cherries; mix well. Spoon about 1 tsp filling into each crust-lined cup. -3- Bake at 325F for 20 to 22 minutes. Cool in pans 3 minutes. Carefully remove tartlets from pan; place on wire racks. Place cherry half, cut side down on top of each tartlet. Cool 20 minutes or until completely cooled. Makes 24 tartlets. Candied Figs Fresh green ripe figs, enough for your electric, fry pan (not overripe) 1 Teaspoon Soda 1 1/4 Cup Apple cider 3 Cup Sugar. Boil some water in a medium size pan and add 1 teaspoon soda. Pour this over figs and let stand for about five minutes. This must cover the figs; turn them to be sure. Drain and rinse figs, and place in the electric fry pan. In a small pan put the vinegar and sugar and bring to a boil. Pour this over the figs; cover and cook 1 hour at 250 F. Cool and let stand overnight. The next day, cook 1 hour without the cover. Cool and let stand overnight. Third day, cook 1 hour and cool. When cool, arrange the figs on a cookie sheet. Let stand for 2 or 3 days, turning once or twice. After they are dry, pack them between layers of waxed paper. Keep refrigerated until all are eaten. Butter Toffee 1 Teaspoon Salt 1/2 Cup Water 1 1/4 Cup Butter (2 1/2 sticks) 1-1/2 Cup Chopped blanched almonds, divided 1 Cup Finely chopped walnuts, divided 1 Teaspoon Rum extract 4 Ounce Milk chocolate, broken into pieces. Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt, water and butter in a heavy 3-quart saucepan. Heat to boiling on medium-high heat. Add 3/4 cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat. Stir in remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing only enough to combine. Very quickly, pour into prepared pan. Spread evenly. Place chocolate on warm toffee until melted. Spread chocolate evenly over toffee. Sprinkle with remaining 1/2 cup walnuts. Cool; break into pieces. Fig Spirals Cookie dough 4 3/4 cups all-purpose flour 3/4 teaspoon salt 1/2 teaspoon baking soda 1 cup granulated sugar 1 cup packed dark brown sugar 1 cup butter or margarine 2 sticks softened 1 teaspoon vanilla extract 3 large eggs Fig Filling 1 orange 1 bag 12 ounces figs stems discarded 1/3 cup walnuts 1/4 cup granulated sugar 1. Prepare cookie dough; in medium bowl combine flour, salt and baking soda. In large bowl with mixer at medium speed beat sugars with butter until creamy; occasionally scraping bowl with rubber spatula. At low speed, beat in vanilla and then eggs one at a time. Gradually add flour mixture. Beat just until blended; occasionally scraping bowl. 2.Divide dough in half. Wrap each half in plastic wrap and refrigerate 1 hour or until dough is firm enough to handle or place dough in freezer for 30 minutes. 3. Mean while prepare fig filling. From orange grate 1 teaspoon peel and squeeze 1/2 cup juice. In food processor with knife blade attached process figs until almost smooth. Add walnuts, sugar and orange peel and juice. Process until filling is well blended. Cover and set aside until ready to use. 4. On 20 inch length of lightly floured plastic wrap with floured rolling pen roll half of dough in to 17 inch by 10 inch rectangle. Spread with half of fig mixture; leaving 1/2 inch boarder all around. Fig layer will be very thin. Starting at a short side roll dough jellyroll fashion, lifting plastic wrap as you roll. Wrap roll with plastic wrap and refrigerate at least 2 hours or overnight or until dough is firm enough to slice. Repeat with remaining dough and fig mixture. 5. Preheat oven to 400 degrees F. Grease 2 large cookie sheets. Remove one roll from refrigerator to cutting board. Cut roll crosswise in to scant 1/4 inch thick slices. Place slices 1 inch apart on cookie sheets. 6. Bake cookies on two oven racks 10 to 12 minutes or until lightly browned. Rotating cookie sheets between upper and lower racks half way threw baking. Transfer cookies to wire racks to cool. 7. Repeat with remaining roll. Store cookies in tightly covered container up to 2 weeks. Prep about 50 minutes plus chilling and cooling. Bake 10 to 12 minutes per batch. Makes about 7 dozen cookies. Source Good Housekeeping December 2000