Chewy Macaroons

Preheat the oven to 325 F (160 C)

2 Baking Sheets lined with parchment paper

Ingredients

6 cups (600 g) sweetened shredded coconut
1 can (14 oz or 300 mL) full-fat sweetened condensed milk
1 TBSP (15 mL) vanilla extract

Directions

1.  In a large bowl stir together the coconut, condensed milk and vanilla until the coconut is well coated.

2.  Drop in 1-tablespoon (15 mL) mounds onto the prepared baking sheets spacing them about 1 ½ inches (4 cm) apart.

3.  Bake one sheet at a time on the middle rack; of the preheated oven; until lightly browned around the edges; about 10 to 12 minutes.

4.  Let cool on the baking sheet on a wire rack for 5 minutes before transferring the macaroons to the rack to cool completely.

Tips

1.  Be sure to scrape out the tin of condensed milk, I find tiny spatulas ideal for this job. Simply pouring the milk from the can may leave behind a good 2 TBSP (30 mL) and will adversely affect the final results.

2.  Substitute 1 ½ teaspoons (7 mL) pure almond extract for the vanilla if you want an almond taste.

3.  Store in an airtight container at room temperature for up to 1 week.

Gary's Gooey Caramel Popcorn

 

Ingredients

1 can of sweetened condensed milk
2 cups brown sugar, firmly packed
1/2 cup butter or margarine
1 cup light corn syrup
a pinch of salt
18 cups cooked popcorn (or 3 bags of microwave popcorn, popped)

Directions

1.  Cook all ingredients in a large, heavy saucepan on medium heat to soft ball stage or about 235 F degrees. (If you don't have a candy thermometer, you can test the candy by dropping a little mixture in cold water. If it forms a soft ball, it's done.)

2.  Pour over popcorn and mix with a wooden spoon until evenly coated.

3.  Eat as is or form into balls and store in a covered container.

Tip: Add a cup of peanuts for crunchy texture and salty flavor. There's something sweet and salty that's so divine.

Christmas Dessert Recipe: Special Holiday Fruitcake

TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES: 24 servings

 

Ingredients 

2 packages (8 ounces each) pitted dates, chopped
1 pound chopped candied pineapple
1 pound red candied cherries
1/2 pound walnut halves
1/2 pound Brazil nuts
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
Dash salt
4 eggs, separated
1 teaspoon vanilla extract 

Directions 

1.  Preheat oven to 300°. Grease well and flour two 8x4-in. loaf pans. In a large bowl, combine dates, pineapple, cherries and nuts. In a small bowl, whisk flour, sugar, baking powder and salt; stir into fruit mixture until well coated. 

2.  In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into prepared pans. 

3.  Bake 1 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pans 20 minutes before removing to wire racks to cool completely. Wrap tightly and store in a cool dry place. Using a serrated knife, cut into slices. Yield: 2 loaves (12 slices each).  

Christmas Dessert Recipe: Grandma's Christmas Cake

 

TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 12 servings 

Ingredients 

2 cups sugar
2 cups raisins
2 cups water
1 cup butter, cubed
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon each ground nutmeg and cloves
1 cup chopped pecans

BRANDY BUTTER SAUCE

1 cup heavy whipping cream
1 cup butter, cubed
1 cup sugar
4 egg yolks, lightly beaten
1/4 cup brandy

Directions 

1.  In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until sugar is dissolved. Remove from the heat; cool.

2.  In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans.

3.  Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-55 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

4.  For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake. Yield: 12 servings.