Recipes: Desserts & Sweets

[Honeylioness]

Zimtsterne
By: Diana - "Spicy German cookies."





Ingredients

* 3 tablespoons butter
* 1 1/2 cups white sugar
* 2 eggs
* 1 egg yolk
* 1 teaspoon lemon juice
* 2 1/3 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 1/4 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/2 cup finely chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
2. Cream the butter, sugar, 2 eggs, egg yolk and lemon juice together until fluffy.
3. Combine the flour, baking powder, cinnamon, salt and nutmeg. Add the flour mixture to the creamed mixture and stir in the chopped nuts.
4. On a lightly floured cloth-covered board roll the dough, 1/3 at a time, to 1/16 inch thick. Cut with a 1 inch star shaped cookie cutter. Place cookies on the prepared baking sheets. Brush the tops of the cookies with the remaining egg white, beaten until frothy.
5. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
6. Variations: Food coloring may be added to the egg white used to brush the tops of the cookies. Two cookies may be put together to form snowflakes with dabs of confectioners' sugar icing made with 1 cup confectioners' sugar, 1/2 teaspoon vanilla and 1 to 1 1/2 tablespoons cream.

[Honeylioness]

Apple Cinnamon Bread Pudding



Serves about 10-12 (18 smaller servings) Bake at 350*



* about 6c. cubed raisin bread (about 12-15 slices) - (Any type of stale bread can be used just add 1/2c. of raisins.)
* 3 eggs, beaten
* 2 c. milk (I used half milk and half apple caramel coffee-mate)
* 1/2 c. brown sugar
* 11/2 t. rum flavoring (I don't like rum, so I used 1t. vanilla and 1/2t. almond flavoring)
* 1 packet cinnamon flavor instant oatmeal
* 1 can apple pie filling
* 1 tsp. of ground cinnamon, or apple pie spice (if desired)


In a large bowl mix everything but the bread cubes to a smooth consistency, then mix in the bread cubes until everything is moistened. Pour into a greased 9 x 13 pan and let it sit about 30 minutes to absorb the liquids. Then bake at 350* for 30-40 minutes.

To serve: cut a piece and place on a dessert plate, drizzle with creme anglaise(melted vanilla ice cream for the lazy-like me) or a dollop of whipped cream and drizzle with caramel sauce and serve.

[Honeylioness]

Spring Berry Compote

1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/2 pint strawberries, hulled, quartered
1/2 cup granulated sugar
2 tablespoons frozen orange juice concentrate

1. In a saucepan over medium-heat, heat raspberries and blueberries; simmer 5 minutes.
2. Add the strawberries and simmer until strawberries begin to soften ( about 3 minutes).
3. Add sugar and orange juice concentrate and simmer until sugar dissolves (about 3 more minutes).
4. Chill 1 hour. Stir before serving and spoon into dessert dishes

Makes 8 servings.

[Honeylioness]

Rote Grütze

Ingredients

• 2 (8 1/4 ounce) packages raspberries, frozen in light syrup and thawed
  
• 1 (16 ounce) package strawberries, frozen in light syrup, thawed and pureed with their juice
  
• 1 lb dark sweet red cherries, stemmed pitted and quartered or 1 (20 ounce) can dark sweet cherries, with juice reserved separately
  
• 1 quart natural red grape juice or cranberry juice
  
• 3/4 cup sugar
  
• 1 tablespoon lemon zest, finely grated
  
• 1/4 cup lemon juice, freshly squeezed
  
• 2/3 cup cornstarch, unsifted
  
• 1 cup dry red wine (preferably German) or water
  

TOPPPING

* 1 cup heavy cream
* 1 tablespoon vanilla sugar or vanilla syrup


FOR DESSERT:

1. Combine raspberry juice, pureed strawberries and cherry juice in 1 quart measure.
2. Add enough grape juice to total 1 quart.
3. Pour mixture into heavy saucepan (NOT ALUMINUM).
4. Add 2 more cups grape juice.
5. Stir in sugar, lemon zest, lemon juice.
6. Bring to a boil, uncovered, over medium heat stirring often.
7. Combine cornstarch with wine in separate bowl to make a thin, smooth paste.
8. As soon as mixture boils, add corn starch paste, whisking vigorously.
9. Immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
10. Stir in raspberries and cherries gently.
11. Heat and stir 1 minute more.
12. Remove from heat and stir 1 minute more.
13. Cool mixture to room temperature.
14. Chill for 24 hours.

FOR TOPPING:

1. Shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
2. Spoon Rote Grütze into stemmed goblets and top each with a generous ladle of whipped cream and serve.

[Honeylioness]

Shared with me from Theda / Rianna


Beet Cake


1 cup butter or margarine, softened, divided
1 1/2 cups packed dark brown sugar
3 eggs
4 (1 ounce) squares semisweet chocolate
2 cups pureed cooked beets
...1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
confectioners' sugar

Directions

In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar. (( YEPPERS That's right.. it's a Beet Cake))


Pumpkin Muffins

1 yellow cake mix
1/2 C. water
1/2 bag choc chips
...16 oz can of pumpkin

mix all above well with spoon. pour into greased muffin pans.
Bake @ 350 degrees for 24 min. Yield 18 muffins.

(( don't laugh.. the left overs make good snacks, or sliced, good french toast))



Pumpkin Bread


3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
...2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut , optional
1 cup toasted walnuts, chopped optional

Directions

Preheat oven to 350 degrees . Grease and flour two 8x4 inch loaf pans.

In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely

[Honeylioness]

Lemon Supreme Pie

1 (9-inch) unbaked deep-dish pastry shell (see recipe)

Lemon Filling:
1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring (optional)
2/3 cup fresh lemon juice

Cream Cheese Filling:
2 packages (one 8-ounces and one 3-ounces) cream cheese, softened
3/4 cup powdered sugar
1 1/2 cups non-dairy whipped topping
1 tablespoon fresh lemon juice

1. Line unbaked and unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450°F (230°C) for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to boil over medium-high heat. Reduce heat; cool and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice, careful not to over mix. cool to room temperature, about 1 hour.

3. In a mixing bowl, beat cream cheese and sugar until smooth. fold in whipped topping an lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a star tip and pipe stars onto pie. Store in refrigerator.

Makes 6 to 8 servings.

[Honeylioness]

CITRUS CHIFFON PIE


Ingredients

1 env. unflavored gelatin
1/2 c. sugar
1/8 tsp. salt
4 egg yolks
1/2 c. fresh lemon juice
1/2 c. fresh orange juice
1/4 c. water
1/2 tsp. grated lemon peel
1/2 tsp. grated orange peel
4 egg whites
1/3 c. sugar
1 (9 inch) pastry shell, baked


Directions:

* Mix gelatin, 1/2 cup sugar and salt into a saucepan.

* Beat together egg yolks, juices and water. Stir into gelatin mix.

* Cook on medium heat to boiling.

* Remove from heat, stir in peels. Chill until mixture mounds when tested (mostly set)

* Beat egg whites until soft peaks form. Add 1/3 cup sugar and fold into gelatin mix.

* Spoon into baked shell and refrigerate. Serve topped with whipped cream.

[Honeylioness]

Buche de Noel


Ingredients: Cake

* 1/2 C plus 2 Tbsp all purpose flour
* 3/4 tsp baking powder
* 1/2 tsp salt
* 4 eggs, separated and at room temperature
* 2 Tbsp warm water
* 3/4 C sugar, divided
* 1 tsp vanilla extract
* 2 tsp confectioner's sugar


Directions: Cake

• Preheat oven to 400 degrees F
  
• Line 15.5 x 10.5 x 1 inch jelly roll pan with wax paper. Grease paper.
  
• Sift flour with baking powder and salt, set aside.
  
• In large mixing bowl beat egg yolks and water until doubled in volume and lemon colored - about 2 minutes
  
• Gradually add 1/2 C sugar and continue to beating until thick.
  
• On low speed mix in vanilla and sifted flour mixture, beating just until smooth
  
• In another clean bowl whip egg whites until soft peaks form.
• Gradually add remaining 1/4 C sugar, a tablespoon at a time, and beat until mixture stands in shiny peaks.
  
• Fold in 1/2 C beaten egg whites into yolk mixture with wooden spoon or rubber spatula until thoroughly combined.
  
• Gently fold in remaining egg whites
  
• Spread batter evenly in prepared pan
  
• Bake on center rack for 8-10 minutes or until cake springs back when lightly pressed with fingers.
  
• While still hot, loosen the edges and turn the cake out onto a cloth towel dusted with confectioners sugar.
  
• Immediately peel off wax paper from bottom of cake and trim edges if needed.
  
• Starting with the long side, roll cake up in the towel jelly-roll fashion
  
• Let cool completely on a wire rack
  

Ingredients: Filling

* 1 package (regular sized) Instant Vanilla Pudding and Pie Filling mix
* 1 C Milk
* 1/2 C heavy or whipping cream, whipped


Directions: Filling

• In a medium bowl combine instant pudding and milk
  
• Beat on low speed one minute
  
• Fold in whipped cream
  
• Refrigerate until ready to use
  

Ingredients: Icing

* 1 1/2 bars (6 oz) sweet baking chocolate (I use Baker's German Chocolate)
* 3 Tbsp cold water
* 3 Tbsp butter
* 1 tsp vanilla extract

Makes 1 cup


Directions: Icing

• In the top of a double boiler over simmering, not boiling, water - melt chocolate with water
  
• Remove from heat; add butter and vanilla. Stir until butter is melted and icing is smooth
  
• Let cool to room temperature, or if using immediately, cool over a bowl of ice.
  

Ingredients: Meringue Mushrooms

* 3 large egg whites
* 1/8 tsp cream of tartar
* 1 1/2 tsp instant coffee or instant espresso powder or granules
* 3/4 C sugar
* 1 tsp unsweetened cocoa
* 2 ounce(s) semisweet chocolate, melted


Directions: Meringue Mushrooms

• 1. Preheat oven to 200 degrees F. Line large cookie sheet with parchment paper.
  
• 2. In medium bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. At high speed, gradually beat in instant coffee and sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted.
  
• 3. Spoon meringue into large decorating bag fitted with 1/2-inch writing tip. Pipe meringue onto prepared cookie sheet in 40 mounds, each 1 to 1 1/2 inches in diameter, to resemble mushroom caps of different sizes. Pipe remaining meringue upright onto cookie sheet in 40 lengths, about 1 inch high, to resemble mushroom stems.
  
• 4. Sieve a light dusting of cocoa over stems and caps and fan them vigorously to blur cocoa and give mushrooms an authentic look.
  
• 5. Bake meringues 2 hours. Turn off oven; leave meringues in oven 30 minutes to dry. Cool completely on cookie sheet on wire rack.
  
• 6. Assemble mushrooms: With sharp knife, cut 1/4 inch off pointed end of each stem to create a flat surface. Spread a generous coating of melted chocolate over flat side of several mushroom caps. Attach cut surface of stems to chocolate in center of mushroom cap. Repeat until all mushrooms are assembled. Let chocolate set, about 1 hour. Store mushrooms in tightly covered container at room temperature up to 4 weeks.
  

Assembly Directions

• Unroll cooled cake and spread with cream filling
  
• Re-roll cake
  
• Trim ends diagonally
  
• Use one trimming to form a "branch" on one side of log, the other a "stump" atop the log
  
• Spread icing over log and stumps to cover
  
• Use the tines of a fork to rake the icing and simulate bark
  
• Garnish with meringue mushrooms if desired.
  
• May also be garnished with cutting from tree and confectioners sugar after the icing has set up
  

[Honeylioness]

angelbaby26 - 10 March 2011 at 2:21pm[/u]

I don't have a recipe... just a question

How long can you freeze unfrosted cupcakes so they'll still be good/moist when you thaw them to serve? My sis is getting married and I told her I'd do her cupcake cake and well her guest list has grown and grown and now the only way I'll be able to pull this off is if I bake cupcakes and freeze them. So, how much time can I buy myself by using my trusty freezer? Thank you SO much in advance! [image]


Honeylioness - 11 March 2011 at 9:16am [/u]


I am not sure how far ahead you want to start ... from what I have read and heard you should be fine up to three weeks in advance. I would recommend the following notes:

* Cupcakes MUST be at room temperature (i.e. completely cooled) before being wrapped and frozen.

* Many bakers Only freeze unfrosted cupcakes as some icings don't handle thaw and freeze well. However if you are using real buttercreme frosting I have frozen these with no problem.

* You can wrap them separately before putting into bags for the freezer (if unfrosted) OR

* Place them on a cookie sheet then pop the tray into the freezer for 10 minutes (or until the icing is hard) to stiffen them. Then you can put them all together inside a bag without them sticking together.

* Whether you wrap them separately or together make sure you get as much air as possible out of the bag/container

* Thaw them UPWRAPPED as keeping them wrapped will allow moisture and condensation to form turning the cake "gooey" and the icing will liquify. If they are all together in bags you will need to line them up on a table/counter to let them thaw.

* Depending on the temperature they should take 1-1.5 hours to be ready for decorating. You could take them out the night before and they can be decorated the next morning.

[Honeylioness]

Chocolate Pumpkin Cookies


1 box (18 oz) Spice Cake Mix
15 oz can Pumpkin
1 cup semi sweet chocolate chips, ( optional)


Preheat oven to 350'

Sift cake mix to ensure there are no lumps. Add to a bowl along with the canned pumpkin, mix until smooth. If desired fold in chocolate chips. Grease cookie sheet, or put on silpat by rounded teaspoon. Bake 15 -17 minutes. Let cool before removing to towel or parchment paper.

Do not cool on rack, they are too soft a cookie.

[Honeylioness]

Panna Cotta Recipes



Panna Cotta is a simple, yet elegant dessert that every home cook should have in their repertoire. Italian for “cooked cream”, a basic Panna Cotta is made by simmering cream, milk or half and half with sugar, mixing in gelatin and letting cool until firm. The finished product has a similar consistency to a custard (without the egg yolks!). Once you get the basics down, this recipe is highly adaptable. You can steep various spices, herbs, fruit or vegetables in the cream to change it’s flavor.


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Cardamom Panna Cotta


3 1/2 cups heavy cream
1/3 cup sugar
pinch of salt
1 tsp ground cardamom or 5 cardamom pods
1 cup whole milk
2 1/2 tsp unflavored gelatin

1. In a small saucepan, heat the cream, sugar and salt until steaming, stirring from time to time. Remove pan from the heat and add cardamom. Cover and allow to steep for 25 minutes (or less if using ground cardamom).

2. Meanwhile, pour the milk into a small bowl and sprinkle with gelatin. Set aside, without stirring, for 5-10 minutes to allow the gelatin to soften.

3. Add the milk and gelatin mixture to the cream and reheat to steaming, stirring well to dissolve the gelatin. If using cardamom pods, strain the mixture and discard the pods.

4. Pour the panna cotta into custard cups or serving dishes. Refrigerate for 4-12 hours, unmold and serve topped with ground cinnamon, orange zest or chopped pistachios, if desired.


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Cardamom Vanilla Panna Cotta


4 cups half and half
½ cup fine natural cane sugar
1 vanilla bean, split lengthwise*
6 green cardamom pods, crushed*
2 packets powdered gelatin
6 tablespoons cold water

Spiced Poached Peaches (optional)



Warm half and half and natural cane sugar in a medium saucepan over medium heat, stirring to dissolve the sugar. Remove the pan from the heat once you see steam rising from the surface of the half and half.

Scrape the seeds from the vanilla bean and add to the half and half mixture along with the vanilla bean pod and crushed cardamom pods (cardamom seeds and all). Cover and let steep for 30 minutes. Strain the mixture with a fine-mesh basket strainer, return to heat and rewarm.

Meanwhile, add gelatin to a medium-sized bowl with 6 tablespoons of cold water. Lightly whisk to combine and let stand for 5 to 10 minutes.

Pour the warm half and half mixture over the gelatin and and whisk gently until the gelatin is completely dissolved.

Divide the mixture into 8 small glasses (or cups, bowls, ramekins, wine glasses, etc.). Chill until firm (at least two hours).

Finish by topping each Panna Cotta with Spiced Poached Peaches, fresh fruit or a drizzle of your favorite dessert sauce (chocolate, caramel or fruit)

Serves 8.

* Don’t have a vanilla bean or cardamom pods? You can use 2 teaspoons vanilla extract and a heaping ¼ teaspoon ground cardamom instead. If you are not using the whole spices, be sure to skip the 30 minute steeping period (paragraph 2).


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CARDAMOM PANNA COTTA
Serves 4

2 cups heavy cream (crème entière in France)
1 teaspoon of freshly ground cardamom (see step 1 below)
1/3 cup sugar
1 1/2 teaspoons unflavored gelatin
1/2 cup reduced-fat milk
1/2 cup Greek or Bulgarian yogurt
Sliced or diced fresh mango

1. Use a handful of black cardamom seeds which have been removed from their pods. Place in a coffee grinder and grind to a smooth powder. Set aside 1 teaspoon, reserving the excess in an airtight container for another use. You can use store-bought powdered cardamom as well, but I highly recommend grinding your own for the best results.

2. Place the cream in a saucepan. Add the freshly ground cardamom and sugar and bring to a simmer over medium-low heat, stirring occasionally.

3. Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 7-8 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among four custard cups or ramekins, cover with plastic wrap and refrigerate until set, preferably overnight.

4. Dip each custard cup or ramekin three-quarters of the way in warm water and then invert onto a nice serving plate, running a knife around the edges to loosen if need be. Serve with sliced or chopped fresh mango.

[Honeylioness]

WHOOPIE PIES





These are traditional New England Whoopie Pies!

The outer part is like a cross between chocolate cake & brownies. The filling is a cross between frosting & oreo cookie filling. Any way you slice them, they're wicked yummy!


Preheat oven to 350 degrees.

INGREDIENTS:

2.5 Cups of FLOUR
1/2 C. SHORTENING
2 EGGS
1 C. SUGAR
5 TBSP. COCCOA
1 C. MILK
1 TSP. SODA
1 TSP. BAKING POWDER
PINCH OF SALT
1 TSP. VANILLA

Cream together everything until it's well mixed & fluffy looking. Drop by spoonfuls onto a well greased cookie sheet. Spread batter out until it's app. 3" across & 2/3" thick. Batter doesn't spread much during the baking process, so the final size will be what you create on the pan before baking.

Bake app. 10 minutes. You'll know when they're done when the surface no longer appears shiny & a toothpick inserted comes out clean.

Allow to cool.

FILLING:

1/2 CUP SHORTENING
1 TBSP. MILK
1 CUP OF CONFECTIONER (POWDERED) SUGAR
1 CUP GRANULATED SUGAR
1 TSP. VANILLA
.5 TSP. ALMOND EXTRACT

Cream together filling ingredients & then spread filling onto half of your pies & finally add another pie on top to make a 'sandwich'.

*For a lower calorie version of this recipe you may substitute all sugar with 'Splenda' or equivalent sugar substitute...but seriously with this much shortening, you may as well just indulge!

Enjoy! Please share with friends...and if you make a batch, please share your results on craftster!

[Honeylioness]

BANANA CREPES


Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar.


Ingredients:

Crepes:

2 large eggs
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons melted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla


Sauce:

1 cup brown sugar, packed
2 tablespoons dark corn syrup
2 tablespoons rum
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla
4 to 5 bananas
cinnamon sugar
Berries, pecans, or more banana slices for garnish


Preparation:

In a blender, blend eggs with milk. Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.

To cook, heat a lightly buttered 7" or 8" crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.

Make the sauce: In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. The mixture will foam, so be careful it doesn't boil over. Set aside and let cool to room temperature.

Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate. If desired, sprinkle with a few berries, extra slices of banana, or pecans. Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas. Makes about 8 crepes, depending on size.

[Honeylioness]

Aunty Ann's Million Dollar Fudge




Ingredients


1 12-ounce package Hershey's semi-sweet chocolate chips
4 ½ C sugar
3 4-ounce bar Baker's German's sweet chocolate, cut into small pieces
Pinch salt
1 7-ounce jar Kraft Marshmallow Cream
2 tbsp. butter, plus more for pan
2 c. walnuts, broken
1 ⅝ C evaporated milk


Preparation

1. Butter 13 x 9 x 2-inch pan.

2. Combine chocolate chips, German chocolate, marshmallow cream and nuts in bowl. Set aside.

3. In heavy saucepan combine sugar, salt, butter and evaporated milk. Let stand about 5 minutes.

4. Heat to boiling, stirring constantly. Boil 7 1/2 minutes after it has a good start to boil.

5. Pour at once over chocolate mixture.

6. Stir vigorously until chocolate has melted and mixture is smooth and creamy.

7. Pour into prepared pan. Let stand several hours or overnight to set.

8. Cut into squares. Store, tightly covered. Freezes well.

Makes 48 squares.

[Honeylioness]

No Bake Chocolate Cookies II


Ingredients

2 cups white sugar
1/2 cup milk
1/2 cup margarine
3 cups rolled oats
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 cup flaked coconut

Directions

In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.


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Chocolate Coconut No-Bake Cookies


Ingredients

1/2 cup coconut milk
1/2 cup coconut oil
1/2 cup honey
1 cup unsweetened, shredded coconut
3 T. cocoa powder
2 cups quick oats (gluten free)
1 t. real vanilla
3 T. natural peanut butter

Directions

In a medium saucepan, combine the coconut oil, coconut milk, and honey.
Boil for one minute. Remove from the heat. Stir in shredded coconut, oatmeal, cocoa powder, vanilla, and peanut butter.
Scoop onto a piece of waxed paper, or a very well-greased cookie sheet. Pat/smoosh into a circle, and allow to cool on the counter top for around an hour.
Once they've hardened somewhat, carefully transfer and store in the refrigerator.