Pecan Coconut Cream Candies, aka Martha Washington’s, are one of the very first candy recipes I ever made way back when I was a teenagers. Perfect for beginners and those who are searching for some nostalgia from their early years.
There are many variations of pecan coconut cream candies around the world. Some are soft and gooey, some are more solid, like mine.
You can change up the amount of powdered sugar to suit your preference. If you like yours softer, start with half of the powdered sugar called for. Add more sugar a few tablespoons at a time and taste the filling.
Fruit salsa is a favorite dessert at our house. Although there is not much healthy about the fried chips, it feels healthier than some of the other things we eat for snacks and desserts.
There are a lot of ways to make cinnamon-sugar tortillas listed all over the internet. While these are tasty, they all seem to be too big, too hard, or do not hold the fruit very well.
For sweet chips I find what works the best are fried wonton wrappers or even eggroll wrappers cut down in size and fried.
The best part about Asian wrappers is that they stay crispy after frying and coating. They never turn into moon rocks like some baked tortillas can. They are also way less work than buttering and coating each side prior to baking.
Butterscotch Pie perfection has been an elusive mystery to me. My grandmother could make them.
Any time I have tried to make one, it has either been runny or grainy, and sometimes both.
I think the problem has something to do with the way I was mixing ingredients. Generally, it looks curdled to me before I even add eggs. Almost like the brown sugar curdles the milk, turning it into what looks like tiny pieces of cottage cheese floating in the pan.
The flavor has never been an issue, just the finished texture. During a recent trip to visit family, my husband returned with an entire folder of recipes from Uncle Bill. They were not the recipes that he was looking for, but in this folder are some amazing recipes that will be shared as time allows.
The first find that needed to be cooked and adjusted was Butterscotch Pie. The reason for adjustments is that these recipes are designed for 50 and 100 people. There are only 2 of us in this household, and unless you are feeding ranch hands or cooking for a family reunion, chances are you also need a smaller serving size to make in your kitchen.
I tested this recipe with my modifications using flour and using cornstarch. We prefer the texture of the flour version, but the cornstarch version seemed to set up better. Andy wanted a piece of pie before it was fully cooled, I would have preferred to wait a day, but he smelled it as soon as he opened the refrigerator.
Lazy Cream Horns were just an experiment in the kitchen to recreate cream horn flavor without having baking tubes handy. I could have ordered them online, and maybe one day I will, but for now I do not own any.
It is kind of like a Napoleon pastry, but instead of being filled with whipped cream or pastry cream, it is filed with a cream horn filling.
You can find these at big mega marts all over the country. Those are hit or miss though, they may be fresh and shatter when you bite into it, they may be stale and soggy.
I have been on a cherry recipe kick lately. Everyone seems to love cherry anything! Cherry Coffee Cake is no exception to this rule.
Cherry Coffee Cake is always a welcome morning addition. I hate to admit it, but we even have this sometimes in the hours between dinner and bedtime. It goes great with coffee or a glass of milk. The leftovers are best sent off to work with someone so that it is no longer hanging out at your house.
It does not have to be made with cherries though, any pie filling can be used as a replacement. If you choose to use another flavor, you might want to omit the almond extract in the cake batter. Cinnamon would be a much better flavoring for apple and blueberry.