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Chocolate
Coconut
Candy
Ingredients
• 1-3/4 cups confectioners sugar
• 1-3/4 cups flaked coconut
• 1 cup chopped pecans
• 1/2 cup sweetened condensed milk
• 2 cups semisweet chocolate chips
• 2 tablespoons shortening
Directions
• In a large bowl, combine the confectioners' sugar,
coconut, pecans and milk. Shape into 1-in. balls.
Refrigerate until firm, about 20 minutes.
• In a microwave, melt semisweet chips and
shortening on high for about 1 minute; stir. Repeat
heating and stirring in 10-20 second intervals until
chocolate is smooth and creamy.
• Dip balls in chocolate; allow excess to drip off.
Place on waxed paper; let stand until set. Store in an
airtight container. Yield: 2-1/2 dozen.
Note: If you are not able to find an acceptable
shortening you can still make these candies. Just omit
the shortening altogether. Once they have set up, just
keep them in the refrigerator.
Chris holding an owl - Age 5 at the science fair
Connor and Jordan at Disneyland
Mandel Broit
3 eggs
1 cup sugar
3/4 cup Oil (use peanut or sunflower oil)
3 cup Flour - I use unbleached flour
1 teaspoon Baking powder
1 cup chopped nut of any kind- I like pecans
1 teaspoon Almond extract (You can use vanilla if on stage one)
Cinnamon & Sugar Mixture
6 teaspoons sugar
2 teaspoons cinnamon
1- Use egg beater or wire whip for mixing eggs, sugar & oil until well
blended.
2- Add rest of ingredients and mix with wooden spoon or hands.
Dough will be thick and hard to mix.
3- Put on floured board, and cut dough in half or thirds. Shape into logs
with floured hands. (If hands stick, then dip them in flour and proceed.)
If dough is real sticky, add a little more flour to dough. I like to split
them into 3 loaves so they are not so wide and big.
4- Lay on cookie sheet, pat down a little if high. Bake 30-40 minute at
350 degrees or until golden brown.
5- Remove from oven, slice about 3/4 to 1 inch thick, and lay flat on
cookie sheet. Sprinkle with cinnamon and sugar mixture. Don’t put too
much on when you sprinkle because it will cause it to burn on the
cookie sheet, so don’t overdo it.
6- Put back in oven for about 6 minutes. Each time, put loaves in
different spots in oven so that they all bake evenly.
7- Remove from oven, turn slices over to other side, and sprinkle with
cinnamon and sugar. Bake another 6 minutes or so.
8- When done the cookie should be dry all the way through. If not, put
back in oven until dry all the way through. These cookies will keep for
a very long time in an airtight container. Ships well.
Note: sometimes I add vanilla along with the almond extract and
sometimes I add anise extract too.
You can add chocolate chips to this if you want.
From Joan Skiver Levy
3 eggs
1 cup sugar
3/4 cup Oil (use peanut or sunflower oil)
3 cup Flour - I use unbleached flour
1 teaspoon Baking powder
1 cup chopped nut of any kind- I like pecans
1 teaspoon Almond extract (You can use vanilla if on stage one)
Cinnamon & Sugar Mixture
6 teaspoons sugar
2 teaspoons cinnamon
1- Use egg beater or wire whip for mixing eggs, sugar & oil until well
blended.
2- Add rest of ingredients and mix with wooden spoon or hands.
Dough will be thick and hard to mix.
3- Put on floured board, and cut dough in half or thirds. Shape into logs
with floured hands. (If hands stick, then dip them in flour and proceed.)
If dough is real sticky, add a little more flour to dough. I like to split
them into 3 loaves so they are not so wide and big.
4- Lay on cookie sheet, pat down a little if high. Bake 30-40 minute at
350 degrees or until golden brown.
5- Remove from oven, slice about 3/4 to 1 inch thick, and lay flat on
cookie sheet. Sprinkle with cinnamon and sugar mixture. Don’t put too
much on when you sprinkle because it will cause it to burn on the
cookie sheet, so don’t overdo it.
6- Put back in oven for about 6 minutes. Each time, put loaves in
different spots in oven so that they all bake evenly.
7- Remove from oven, turn slices over to other side, and sprinkle with
cinnamon and sugar. Bake another 6 minutes or so.
8- When done the cookie should be dry all the way through. If not, put
back in oven until dry all the way through. These cookies will keep for
a very long time in an airtight container. Ships well.
Note: sometimes I add vanilla along with the almond extract and
sometimes I add anise extract too.
You can add chocolate chips to this if you want.
From Joan Skiver Levy
Boy's version of
a Valentine's
Day Cake
Jimmy's idea of a Valentine's
Day Cake might be different
from yours, but don't you think
these baseballs are pretty cool?
As he puts it.. "It doesn't have those
yucky hearts or flowers!" But they are pink and white
baseballs. The pink stitches come from 1/2 bottle of India
Tree Natural Red Food Color added to the frosting.
You can use your favorite cake recipe and frosting for
these cakes.
a Valentine's
Day Cake
Jimmy's idea of a Valentine's
Day Cake might be different
from yours, but don't you think
these baseballs are pretty cool?
As he puts it.. "It doesn't have those
yucky hearts or flowers!" But they are pink and white
baseballs. The pink stitches come from 1/2 bottle of India
Tree Natural Red Food Color added to the frosting.
You can use your favorite cake recipe and frosting for
these cakes.
Brady Bunch Pork Chops
This is adapted from Gourmet Magazine. The secret is in the brining,
so don't skip this step. My family LOVES this dish.
SERVES 8
• 2 cups milk
• 2 teaspoons salt
• 2 pounds boneless pork chops (about 6 or 8 in total,
about 1/2 inch thick)
• 3 1/2 cups fresh bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• olive oil
• butter
1. In a large shallow glass dish, like a 9x13 pan, stir together milk
and 2 teaspoons of salt.
2. Add pork chops (you could use bone-in chops, if you wish) and
brine in fridge for at least one hour (maximum 4 hours). Turn chops
once, halfway through brining time. Remove chops from milk and let
excess milk drip off. Pour out brine and place chops back in dish,
leaving milk residue on chops. Allow chops to sit, covered, at room
temperature for 30 minutes. (It's best to cook meat from room
temperature, not cold.)
3. In a shallow dish combine freshly made bread crumbs (grind
bread in food processor to make crumbs; you'll need about 8 slices)
with garlic powder, rosemary, thyme and 1 teaspoons of salt.
4. Dredge chops in bread crumbs, firmly patting crumbs onto
both sides of chops so they adhere.
5. Place breaded pork chops on a tray, keeping chops in one
layer.
6. In a large 12-inch skillet over high heat, place butter and oil.
7. Saute chops, 4 minutes per side to nicely brown. Cook
remaining chops (you may have to do 3 batches, depending on the
size of your pan and how many chops you do); add more oil and
butter to pan if necessary (it likely will be).
8. When all chops are browned, place on cookie sheet in 350
degree oven for 10 to 15 minutes, until cooked through.
9. I recommend serving with applesauce or pear sauce.
From Sheri Youngquist
This is adapted from Gourmet Magazine. The secret is in the brining,
so don't skip this step. My family LOVES this dish.
SERVES 8
• 2 cups milk
• 2 teaspoons salt
• 2 pounds boneless pork chops (about 6 or 8 in total,
about 1/2 inch thick)
• 3 1/2 cups fresh bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• olive oil
• butter
1. In a large shallow glass dish, like a 9x13 pan, stir together milk
and 2 teaspoons of salt.
2. Add pork chops (you could use bone-in chops, if you wish) and
brine in fridge for at least one hour (maximum 4 hours). Turn chops
once, halfway through brining time. Remove chops from milk and let
excess milk drip off. Pour out brine and place chops back in dish,
leaving milk residue on chops. Allow chops to sit, covered, at room
temperature for 30 minutes. (It's best to cook meat from room
temperature, not cold.)
3. In a shallow dish combine freshly made bread crumbs (grind
bread in food processor to make crumbs; you'll need about 8 slices)
with garlic powder, rosemary, thyme and 1 teaspoons of salt.
4. Dredge chops in bread crumbs, firmly patting crumbs onto
both sides of chops so they adhere.
5. Place breaded pork chops on a tray, keeping chops in one
layer.
6. In a large 12-inch skillet over high heat, place butter and oil.
7. Saute chops, 4 minutes per side to nicely brown. Cook
remaining chops (you may have to do 3 batches, depending on the
size of your pan and how many chops you do); add more oil and
butter to pan if necessary (it likely will be).
8. When all chops are browned, place on cookie sheet in 350
degree oven for 10 to 15 minutes, until cooked through.
9. I recommend serving with applesauce or pear sauce.
From Sheri Youngquist
Low-Cholesterol
Oat Bran Muffins
(for heart health)
Ingredients
3/4 cup flour
1 cup oat bran
1/2 cup brown sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
2 mashed bananas
1/4 cup skim milk
3 egg whites
2 tablespoon cooking oil
1 teaspoon vanilla
Preheat oven to 400 degrees.
Step 1 - In a large mixing bowl, stir together flour,
oat bran, brown sugar, baking powder, cinnamon,
baking soda, and nutmeg.
Step 2- In a medium mixing bowl combine
mashed bananas, milk, egg whites, cooking oil
and vanilla.
Step 3- Add all at once to the flour mixture. Stir
until moistened.
Step 4-Fill each cup 1/2 full. Either use muffin
papers or coat each cup with accepted pan
spray, oil, or butter.
Step 5- Bake at 400 degrees for 18 to 20 minutes.
Tips- You can add raisins, nuts, shredded
carrots, etc.
Oat Bran Muffins
(for heart health)
Ingredients
3/4 cup flour
1 cup oat bran
1/2 cup brown sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
2 mashed bananas
1/4 cup skim milk
3 egg whites
2 tablespoon cooking oil
1 teaspoon vanilla
Preheat oven to 400 degrees.
Step 1 - In a large mixing bowl, stir together flour,
oat bran, brown sugar, baking powder, cinnamon,
baking soda, and nutmeg.
Step 2- In a medium mixing bowl combine
mashed bananas, milk, egg whites, cooking oil
and vanilla.
Step 3- Add all at once to the flour mixture. Stir
until moistened.
Step 4-Fill each cup 1/2 full. Either use muffin
papers or coat each cup with accepted pan
spray, oil, or butter.
Step 5- Bake at 400 degrees for 18 to 20 minutes.
Tips- You can add raisins, nuts, shredded
carrots, etc.
February 14-20 is National Pancake Week
Here is a Pancake Mix which
makes some awesome pancakes.
Since it is February you could
make them in the shape of
hearts for your kids or your
favorite sweetie!
2 cups dry milk
8 cups flour
1/2 cups sugar
8 teaspoons baking powder
4 teaspoons baking soda
4 teaspoons salt
Mix all ingredients and store in an airtight container. Mix
will last for up to six months.
Pancake Recipe
1-1/2 cups pancake mix
2 tablespoons oil
1 egg
1 cup milk or water
In a medium sized bowl beat egg and milk; add mix and
stir until batter is smooth. Heat oil in a medium sized
frying pan and add batter to hot pan. When bubbles
form, flip cake and cook on other side. Serve with pure
maple syrup, accepted jams and jellies, or peanut butter.
Tip- To make a heart shaped pancake place two small
dollops of batter side by side and one in the middle a bit
lower. Use a wooden spoon and create your heart shape
quickly. You can also purchase heart shapes at a
kitchen supply store to help you create the heart-shaped
pancakes.
From Cindy Harrell
Here is a Pancake Mix which
makes some awesome pancakes.
Since it is February you could
make them in the shape of
hearts for your kids or your
favorite sweetie!
2 cups dry milk
8 cups flour
1/2 cups sugar
8 teaspoons baking powder
4 teaspoons baking soda
4 teaspoons salt
Mix all ingredients and store in an airtight container. Mix
will last for up to six months.
Pancake Recipe
1-1/2 cups pancake mix
2 tablespoons oil
1 egg
1 cup milk or water
In a medium sized bowl beat egg and milk; add mix and
stir until batter is smooth. Heat oil in a medium sized
frying pan and add batter to hot pan. When bubbles
form, flip cake and cook on other side. Serve with pure
maple syrup, accepted jams and jellies, or peanut butter.
Tip- To make a heart shaped pancake place two small
dollops of batter side by side and one in the middle a bit
lower. Use a wooden spoon and create your heart shape
quickly. You can also purchase heart shapes at a
kitchen supply store to help you create the heart-shaped
pancakes.
From Cindy Harrell
Tyler, Zack, and Blake
on the deck of the USS Hornet
on the deck of the USS Hornet
Hot Mulled Pineapple Drink (stage two)
Preparation time: 20 minutes
You Will Need
1 can (48 ounces) unsweetened pineapple
juice
1 cup cranberry juice
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 medium lemon, sliced
7 cinnamon sticks
What to Do
1. In a large saucepan, combine the first six
ingredients. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 15 minutes.
Strain. Garnish each serving with a lemon slice and
cinnamon stick.
Serves 7
Preparation time: 20 minutes
You Will Need
1 can (48 ounces) unsweetened pineapple
juice
1 cup cranberry juice
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 medium lemon, sliced
7 cinnamon sticks
What to Do
1. In a large saucepan, combine the first six
ingredients. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 15 minutes.
Strain. Garnish each serving with a lemon slice and
cinnamon stick.
Serves 7
Jack , Declan McCabe
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