- 1 cup pecan halves
- 2 7 oz bags of sweetened shredded coconut
- 1 ¼ cups semi-sweet chocolate chips
- 13/ cup plus 1 tbs all-purpose flour
- 1/8 tsp salt
- 1 14 oz can sweetened condensed milk
- 2 ½ tsp pure vanilla extract
Preheat oven to 325 – convection setting.
Place a piece of parchment on a large baking sheet (or lightly butter and flour)
Lightly toast the pecan halves. Cool and rough chop
In a large bowl, combine the coconut, chocolate chips, flour, salt and pecans. Add the condensed milk and stir until evenly moistened.
Mound a tablespoon of the mix and the baking sheet. Bake for 20 minutes or until a light golden brown.
This is what I like to call the gift that keeps on giving. Wonderful to serve on a crostini, over fish, beef, chicken or pork. Keeps quite a while.
- 3 lg red bell peppers
- 3 tbs Italian parsley, chopped
- 3 tbs capers, rinsed and drained
- 1 ½ tbs garlic
- 2 tbs EVOO
- 2 tsp balsamic vinegar
Turn broiler to high. Place whole peppers on a cookie sheet and slip under broiler. Char peppers – turning them as they blacken (about 5-7 minutes). Remove from oven and put into plastic or paper bag. Close tightly and set aside for 15-20 minutes. Peppers will steam and loosen skin. Gently peel charred skin off. Halve pepper and clean out seeds. Do not rinse. Chop pepper into small pieces.
Chop parsley. Finely chop garlic.
Combine peppers, capers, parsley and garlic. Add EVOO and balsamic vinegar. Season to taste and let rest. Even better if you can make a day ahead. Serve at room temperature.
Once you taste homemade mayo – the store-bought jar will be crossed off your list forever. It is so easy to make and can become the basis for so many great things…….Homemade Mayonnaise
- 1 egg, room temp
- 1 tbs Dijon mustard
- 1 tbs lemon juice
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp sugar
- 1 cup Canola Oil
In food processor, blend egg, mustard, lemon juice, spices and sugar. Very, very, very slowly and with motor running, drizzle oil into food processor bowl. When mixture emulsifies – you have a basic mayonnaise.Aioli
Add fresh garlic cloves to taste. Stir into mayonnaise. Serve as a sauce for fish, on warm roasted veggies or on blanched fresh veggies.Citrus Aioli
Add lemon zest and fresh lemon juice to taste. Orange juice and zest or lime juice and zest are great options as well.Wasabi Mayo
Add Wasabi powder to taste. If you use wasabi in a powdered form, be sure to make into a paste with water. Stir into prepared mayonnaise. Add a few drops of soy sauce and fresh lemon juice to taste. Roasted Red Pepper Mayo
Roast peppers and puree with garlic. Stir into prepared mayonnaise.