Macaroons

Macaroons

 Monica’s

INGREDIENTS

2 2/3 c. coconut (7 ounces)

2/3 c. sugar

1/3 c. flour

¼ tsp. salt

3 egg whites

½ tsp. vanilla

4 oz. semisweet chocolate

1 tsp. shortening

DIRECTIONS

1.     Preheat oven to 325 degrees F.

2.     Grease Sheet

3.     Mix dry ingredients (coconut, sugar, flour, salt)

4.     Stir in egg whites & vanilla

5.     Bake 20 – 25 minutes (or until the edges are slightly brown)

6.     While macaroons are baking, stir the semisweet chocolate chips and the shortening over low heat (or use a double boiler), until smooth.

7.     When the macaroons are cool enough to handle, dip into the chocolate mixture, or drizzle the mixture over the macaroons. Allow for the chocolate to harden slightly over the macaroons.  

Grandma's Coconut Chiffon Cupcakes

Coconut Chiffon Cupcakes

Grandma Melba’s

INGREDIENTS

2 ¼ C. sifted cake flour

1 c. sugar

½ c. sugar (separate from the first c. of sugar)

3 tsp. baking powder

1 tsp. salt

1/3 c. salad oil

1 c. milk  (separate into 2 half cups)

1 ½ tsp vanilla

2 eggs separated

1 1/3 c. flaked coconut

DIRECTIONS

1.     Preheat oven to 400 degrees F.

2.     Sift together flour, 1 c. sugar, baking powder, and salt into mixing bowl.

3.     Make a well in the dry ingredients.

4.     Add oil, half of the milk, and the vanilla; blend.

5.     Beat 1 minute, medium speed, scraping the bowl.

6.     Add the remaining milk and the egg yolks; beat 1 minute.

7.     With a different bowl, beat egg whites until soft peaks form.

8.     Gradually add ½ c. sugar, beat until stiff peaks form.

9.     Fold egg white/sugar mixture into the batter.

10. Fill cups until half full.

11. Top with coconut.

Bake 12-15 minutes, or until a toothpick comes out clean. (Makes 36

Deviled Eggs

DEVILED EGGS

Grandma Melba’s

INGREDIENTS

6 Eggs

½ - ¾ c. Mayo

1 tsp. Vinegar

1 tsp Mustard

Dash of Salt & Pepper

Mash the yolk with the other ingredients, then put back into the egg.

Blueberry Muffins

MUFFIN RECIPE

Thomas Joseph’s:  One Batter, Four Muffins

INGREDIENTS

         1 3/4 cups all-purpose flour

            1 1/2 teaspoons baking powder

            3/4 teaspoon coarse salt

            4 tablespoons (1/2 stick) unsalted butter, room temperature

            1 cup sugar, divided

            1 large whole egg plus 1 large egg yolk

            1 teaspoon pure vanilla extract

            2/3 cup whole milk

            1 1/3 cups fresh blueberries or raspberries,

            or 1 cup chopped fresh strawberries,

            or 1 cup chopped ripe banana and 1/4 cup chopped toasted pecans

            1/8 teaspoon ground mace

DIRECTIONS 

1.    Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners. Set aside. 

2.    Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 3/4 cup sugar until light and fluffy. Add egg and egg yolk, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries (or other mix-ins) using a rubber spatula. 

3.    Divide batter evenly among prepared cups. In a small bowl, stir together remaining 1/4 cup sugar and mace. Sprinkle evenly over batter. Bake until light golden brown, about 25 minutes, rotating halfway through baking time. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.

Chicken Shrawma

Chicken Shawarma

INGREDIENTS

3 lbs. 5 oz. deboned chicken thighs

MARINADE

¾ c. olive oil

2 tbsp. curry powder

1 tbsp. garam masla (Indian seasoning mix)

1 tbsp. chicken soup mix

FRYING

3 tbsp. oil

3 onions sliced

Salt

Freshly ground black pepper

SERVING

Pita Bread

Couscous Salad Recipe (optional)

DIRECTIONS:

 
1. Mix the marinade ingredients in a disposable baking dish.

2. Add the chicken. Mix well.

3. Marinade at least 5 hours, or overnight, in a refrigerator.

4. Bake for 45 minutes. 

The entire process, up to this point, can be completed a day or two ahead, with the baked chicken stored in the refrigerator.

Before serving:

5. Finely slice the chicken.

6. Fry the onion in oil until golden, then remove from pan.

7. Add the chicken with some marinade to the pan.

8. Season and stir-fry for a few minutes, until chicken is warm, and the edges are golden brown.

9. Spread the fried onions

10. Enjoy with Pita Bread and Couscous Salad