Saturday, December 26, 2009

Coconut Tres Leches Hot Chocolate


3 cups milk
1 14 ounce can coconut milk
1/2 of a 14 ounce can sweetened condensed milk
2 tablespoons of unsweetened cocoa powder
1/2 teaspoon vanilla
chocolate shavings (optional)
whipped cream


Mix together the first six ingredients. Heat on stove top or in crock-pot. If using a crock-pot heat on low just until warmed through and then turn to warm or off. Add chocolate shavings and whipped cream when serving.

Prime Rib

1 8-10 lb prime rib roast (bone-in)
2-4 tsp of minced garlic
2 T olive oil
2 tsp salt
2 tsp ground black pepper
2 tsp dried thyme

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast and let the roast sit out until it is at room temperature (no longer than 1 hour).

2. Preheat the oven to 500 degrees

3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees and continue roasting for until meat reaches 145 degrees (medium rare). Approximately 2 1/2 more hours

4. Allow the roast to rest for 10 to 15 min before carving so the meat can retain its juices.

Wednesday, December 16, 2009

Yummy Thumbprint Cookies


1 cup butter, softened
3/4 cup packed brown sugar
2 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup and 1 tablespoon finely chopped walnuts (optional)
1-1/3 cups any flavor fruit jam
1/2 teaspoon salt


Preheat oven to 300 degrees F. Grease cookie sheets.
Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
Add vanilla, flour and salt, mixing well.
Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Since I'm allergic to nuts I opted to roll in white sugar, which turned out great. And made a very pretty cookie. I also found I needed to cook the cookies about 3-4 minutes longer during round two.

English Butter Toffee

½ C white Karo syrup
2 C sugar
1 C chopped almonds
1 lb butter
½ t salt
1 large Hershey bar (finely grated)
Finely ground almonds

Add syrup, sugar, salt and butter and melt over medium heat stirring constantly. Once melted, add nuts and cook to hard crack stage (300 degrees F). Pour onto buttered slab or cookie sheet. Cover with grated chocolate and sprinkle with finely ground almonds. Cool and break into pieces.