COCADAS
Steps:
- Preheat oven to 400 degrees F.
- In a medium mixing bowl, stir together coconut, cornstarch, condensed milk, almond extract, and vanilla extract. Let mixture sit for 3 to 5 minutes.
- Using 2 tablespoons, drop by heaping rounded spoonfuls onto parchment lined cookie sheet about 1-inch apart. Watching closely, bake for 15 to 20 minutes until lightly golden brown. Remove from oven and cool on wire rack.
- Using fine meshed sieve or sifter, dust with confectioners' sugar. Store loosely covered until ready to serve.
FRANKLIN NUT CAKE
From our ancestor in Boston, Cotton Mather, through Franklin, North Carolina to my family in South Carolina. Many family secrets were readily revealed, but the "Franklin Nut Cake" recipe was closely guarded by my mother.
Provided by Food Network
Categories dessert
Number Of Ingredients 10
Steps:
- Cream butter and sugar. Add beaten eggs and 3 cups flour with baking powder and salt added. Mix remaining 1 cup of flour with chopped nuts and chopped candied fruits. Mix into batter and add vanilla. Grease, flour, and line a large tube pan. Pour mixture into pan. Bake at 250 for 3 hours. Let cool for an hour. Remove from pan and place in a covered container with a glass of sherry, so the cake and wine "get to know each other". Let sit for 4 days until the sherry flavor permeates the cake. Slice thin.
PBQ BARBEQUE GOO
Steps:
- Who can resist peanut butter? I like to add a little pizzazz to my recipes, especially meat dishes, by adding a dab or two of some good ole peanut butter. For some mouth appeal, I have added to this recipe some chopped pecans. This sauce goes great with chicken and beef dishes!
- Slightly warm peanut butter in microwave for easy incorporation. Be careful not to burn or scald.
- In medium mixing bowl, combine all other ingredients. Mix well.
- Slowly incorporate peanut butter and mix until well blended.
- Sauce will be slightly thicker than traditional BBQ sauce. Refrigerate leftover sauce in tightly sealed container.
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