Coconut Freeze Dessert Recipes – The best Coconut Freeze dessert recipe

Coconut Freeze

Ingredients:

  • 185 ml (6.25 fl oz) evaporated milk
  • 1 egg
  • 1/4 cup corn syrup
  • 1/3 cup caster sugar
  • good pinch of salt
  • 65 ml (2.2 fl oz) lemon juice
  • grated rind of 1 lemon
  • 1/2 cup desiccated coconut

Coconut frozen dessert

Procedure:

  1. Adjust the refrigerator-freezer to coldest setting.
  2. Place the milk into an ice tray and freeze until an icy mush.
  3. Beat egg in a bowl then add sugar, salt and corn syrup then mix.
  4. Using a spoon place the icy milk into a bowl and whip into stiff peaks, add the egg mixture, lemon rind and juice.
  5. Fold in coconut to blend, pour into an ice tray and freeze until firm.
  6. When firm, adjust the refrigerator-freezer to normal setting.

Cherry Bars Dessert – The best Cherry Bars Dessert recipe

Cherry Bars

Cherry Bars are a wonderful dessert and treat for adult gatherings as well as kids’ parties. They can also serve as tasty snacks with milk or hot tea. Elegant or fun, these bars cover it all. Give it a try and you’ll see.

black cherry pie recipe

Ingredients:

  • 225g (8 oz) of butter, softened
  • 400g (14 oz) of sugar
  • 4 eggs
  • 5ml (.16 fl oz) of vanilla extract
  • 1ml (.03 fl oz) of almond extract
  • 375g (13.2 oz) of all purpose flour
  • 6g (.20 oz) of salt
  • 1200g ( 42 oz) cherry pie filling

Glaze:

  • 120g (4.2 oz) confectioners’ sugar
  • 3ml (.10 fl oz) of vanilla extract
  • 3ml (.10 fl oz) of almond extract
  • 30ml (1 fl oz) of milk

Procedure:

  1. Preheat your oven to 350 degrees F or 180 degrees C.
  2. Grease baking pan. In a mixing bowl, place butter and sugar.
  3. Cream together. Add eggs, one at a time, beating well after adding each one.
  4. Add the vanilla and almond, beating to mix. In another bowl, combine the flour and salt.
  5.  Add this to the creamed mixture. Mix together until it is combined.
  6. Spread 750ml of the batter into the greased baking pan.
  7. Spread this with the pie filling. Drop the remaining batter over the pie filling by teaspoonfuls. Bake for 30 to 35 minutes.
  8. It is done when a toothpick inserted into the center of the bars comes out clear. Cool on a wire rack.
  9. Make the glaze and drizzle over the bars.

Once you try out these recipes, you will find out just out delicious they are. The first time you serve them to others, you can bet they will be in demand for all social events unless you decide to give out your recipes to others and let them make the desserts.

Baked Apples with Grapes Dessert recipe

Baked Apples with Grapes

Ingredients:

  • 4 large red apples
  • 2 teaspoons butter
  • 250 g (9 oz) seedless black grapes
  • good pinch of cinnamon
  • 4 walnuts for decoration whipped cream or ice cream

Baked apples with grapes

Syrup:

  • 375 ml (12.5 fl oz)  water
  • 250 ml (8.5 fl oz) white wine
  • 3 tablespoons golden syrup
  • 1 piece of lemon peel, no pith

Procedure:

  1. For the syrup: in a pan, combine wine, water, golden syrup and lemon peel.
  2. Bring to the boil, stirring and simmer for 3-4 minutes.
  3. Get rid of lemon peel.
  4. Meanwhile, peel and core the apples.
  5. Add apples to the syrup and cook for 10-12 minutes.
  6. Take the apples out and place in a greased ovenproof casserole.
  7. Add cinnamon and butter to the remaining syrup and stir.
  8. Add half the grapes and cook for 8-10 minutes, basting and stirring until soft and syrupy.
  9. Lift out the grapes and heap on top of apples pressing into core holes using a slotted spoon.
  10. Keep syrup in pan warm.
  11. Cover casserole and cook in a moderate oven for 20-25 minutes.
  12. Remove from heat.
  13. Add remaining grapes around apples and pour warm syrup over apples and grapes.
  14. Serve hot with whipped cream or ice cream.

From: www.dessertrecipes.org.uk

Home-made pie and quiche crust

The other day, I decided to make some pasta brise’. It is essentially a salty pie crust which is the base for quiches and I forgot how easy it is to make and store!

Making your dough is super easy just mix flour with half its weight of butter (so for 250g flour you’d need 125g butter or for 1lb of flour you’ll need 1/2 lb butter) a pinch of salt and as much cold water as needed to get a smooth dough. For a pound of flour you probably need 3 to 4 tablespoon of water, so add water slowly.
The sweet version of this is made by using milk instead of water and adding 3 or 4 of spoons of sugar per pound of flour.

I usually make the thing in large batches and freeze whatever I do not need immediately. Just form the dough into a brick shape and wrap them in aluminium foil and freeze them. When you need pie or quiche crust get them out of and they will thaw in an hour or two.

Home-made pie and quiche crust

Ingredients

  • 1 lb flour
  • 1/2 lb butter
  • salt
  • 2-3 spoons water (or the same amount of milk milk for sweet crust)
  • 2-3 spoons sugar (only for the sweet version)

Directions

  1. Mix the dry ingredients (flour, salt and sugar if you are doing the sweet version).
  2. Dice your cold butter (it is important that the butter is cold) and add it to the flour mixture.
  3. Quickly mix the flour with the butter and you should get a crumbly dough.
  4. At this point, start adding your cold liquid (water or milk) and remember it is important that is cold.
  5. Knead the dough quickly and you should get a very smooth and elastic dough. Dough is ready!
  6. If it is very soft pop it in the fridge for 20 min or so before rolling it out to a 1/3 of an inch thick round.

3.1

List of sweet fillings:

– apples and/or pears  quickly browned in butter with 2 spoons of sugar and a sprinkle each of cinnamon and cloves. You can add soaked raisins if you like them. You can use the dough for both the bottom and top of the pie or for a carb friendly version just cover the fruit. Cut out some holes to allow the steam out.

List of savory fillings:
– cooked diced bacon or pancetta and a mixture of 2 eggs and half a cup of milk or cream. You can add diced cheese if you like it. Use the dough only for the bottom and leave the pie uncovered.

– zucchini diced and cooked with onion (and possibly bacon or pancetta) and a mixture of 2 eggs and half a cup of milk or cream. Use the dough only for the bottom and leave the pie uncovered.

– zucchini diced and cooked with onion and mix with ricotta and 2 eggs. Use the dough for the bottom and top of the pie.
– eggplants diced and cooked with garlic and oregano (and capers if you like them) and a mixture of 2 eggs and half a cup of milk or cream and a spoon of concentrated tomato. Use the dough only for the bottom and leave the pie uncovered.

– radicchio cooked with onions or shallots (and possibly bacon or pancetta) and a splash of marsala or other sweet dessert wine, and mixed with taleggio and/or ricotta. Use the dough only for the bottom and leave the pie uncovered.

– thinly sliced carrots and butternut squash glazed in water, butter, sugar and rosemary and mixed with swiss or other mild cheese. Use the dough only for the bottom and leave the pie uncovered.

– boiled spinach and melted blue cheese. Use the dough only for the bottom and let the pie uncovered.

– boiled spinach with tuna and black olives. Use the dough for the bottom and top of the pie.

– boiled spinach and ricotta. To make it richer you can also dig some wells in the spinach and ricotta mixture and place whole eggs into the wells (6-8 eggs per quiche) they will cook in the oven and turn out like boiled eggs encased in the quiche. With the eggs this is a traditional Easter dish in Italy. Use the dough for the bottom and top of the pie.

– stew: just put left-over stew in an oven dish and cover with the dough. Heavenly!!!

All pies cook at 375-400F for about 30/40 min