Sunday, April 28, 2013

Coconut Panna Cotta

This is my friend Pamg's recipe


1 can of coconut milk, 1/2 cup heavy cream,1 tbl of sugar, 1/3 cup of water, 1pkg of unflavor gelatin.

In a mixing bowl, dessolve gelatin in water.  In a sauce pan, heat coconut milk and sugar on a medium heat until simmering.  Pour coconut milk into gelatin mixture,  add heavy cream, then mix well.  Pour into ramekins and chill in the fridge for at least 2 hrs.

Mango sauce : mix 1/2 of mango pulp and 1/2 cup of mango juice

Friday, April 19, 2013

Mexican Wedding Cookies

 
1cup (2 sticks) butter, softened,1cup powdered sugar, divided, 1 tsp. vanilla, 2 cups flour, 1 cup finely chopped Pecans, 1 1/2 cups of Pringles crumbs, 1/2  cup shredded coconut
 
Preheat oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended, then add Pringles crumbs and shredded coconu and mix well.
   
Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets. 
   
Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

Sunday, April 14, 2013

Sugar Coated Pecans

    
     1 egg white, 1 tsp water, 1 cup suger, 3/4 tsp salt, 1/2 tsp cinammon, 1 pound pecan halves

  1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
  2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.