Gourmet Cookie Bouquets Recipe Blog

Archive for March, 2008

Ingredients:

• 1 cup flaked coconut
• 1/2 cup sugar
• 1/2 cup milk
• 2 tsp. cornstarch
• 1 tbs. butter
• 1 egg yolk
• 2 cups sifted flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 cup shortening
• 1/4 cup ice water
• 3 tbs. heavy cream

Cook the coconut, sugar, and milk until very thick, stirring frequently. Stir in the cornstarch, butter, and egg yolk; cook over low heat for 5 minutes, stirring constantly. Cool. Preheat oven to 400 degrees.

Sift the flour, salt, and baking powder in a bowl. Cut in the shortening with a pastry blender or 2 knives; add the water, tossing lightly until a ball of dough is formed. Roll out 1/8 inch thick on a lightly floured surface; cut into 3 inch rounds or squares. Place a teaspoon of the coconut mixture on half of the pastry and cover with other half, sealing the edges with a little water or egg white. Arrange on a cookie sheet (I know, they're not actually cookies...) and brush with the cream. Bake for 15 minutes or until delicately browned.

If you really enjoy coconut recipes, you might want to try some of the following:

• Coconut Tarts
• Coconut Pudding
• Coconut Custard (Sarikauja)
• No Bake Coconut Potato Cookies

If you're wanting a change from cookies or cake, then pudding is always a safe bet. To make it a little different, make it coconut pudding!

Ingredients:

• 1 cup sugar
• 3/4 cup cornstarch
• 1 tsp. salt
• 2 cups milk
• 2 cups light cream
• 2 egg yolks
• 2 cups flaked coconut
• 1 tsp. grated orange rind
• 2 tsp. vanilla extract

Sift the sugar, cornstarch, and salt into a saucepan; gradually add the milk and cream, mixing until smooth. Cook over low heat, stirring steadily until thickened. Beat the egg yolks in a bowl; gradually add the hot mixture, stirring steadily to prevent curdling. Return to saucepan; cook over low heat, stirring steadily for 2 minutes, but do not let boil. Cool. Beat with a rotary beater or electric mixer for 2 minutes, then flod in the coconut, orange rind, and vanilla. Pour into 8- 10 custard cups and chill. Serve with whipped cream.

If you love coconut, try one of these following recipes:

• Coconut Cake (Own Thee Moant)
• Coconut Fritters (Mok-Si-Kyo)
• Coconut Balls
• Coconut Custard
• Coconut Cookies

If you're looking for simple gourmet desserts, then this custard with caramel syrup recipe is just the answer!

Ingredients:

• 3/4 cup dark brown sugar
• 2 tbs. water
• 4 eggs
• 2 egg yolks
• 1 cup granulated sugar
• 1/8 tsp. salt
• 2 cups coconut cream

Directions:

Cook the brown sugar and water until syrup is formed. Pour a little into the bottom of 8 custard cups. Beat the eggs, egg yolks, sugar, and salt until light, and then beat in the coconut cream gradually. Pour into the custard cups. Place in a shallow pan of hot water. Bake in a 350° F oven for 45 minutes or until the custard is firm. Run a knife around the sides and turn out.

If you enjoy custard, you'll enjoy this recipe for Coconut Custard.

If you were lucky enough to receive a fresh pineapple with your fruit basket, you're probably wondering what creative recipe you can use it in. Naturally, this recipe calls for a can of pineapple, but if you have a raw pineapple - use your best judgment to make it work.

Ingredients:

• 1 can (20 oz) pineapple slices in juice

• 2 packages (4 serving size) or 1 package (8 serving size) lime or apricot flavor gelatin

• 1 1/2 cups boiling water

• 1 cup ginger ale or cold water

• 1/4 tsp. ginger

Drain the pineapple, reserving the juice. Cut 4 pineapple slices in half; set aside. Cut the remaining pineapple slices into chunks. Dissolve gelatin in the boiling water. Add the reserved juice, ginger ale, and ginger. Chill until slightly thickened. Measure 1 cup of the gelatin. Arrange some of the pineapple chunks in a 6 cup ring mold; top with measured gelatin. Chill until set but not firm, about 10 minutes.

If you enjoy this recipe, you'll love this recipe for Pineapple Citrus Muffins.

Who said that you can't have gourmet desserts for a breakfast food? Well these delicious french breakfast puffs are the perfect idea to impress and fill up your guests.

Ingredients:

• 1 1/2 cups unsifted all purpose flour

• 1/2 cup confectioners sugar

• 1 tsp. baking powder

• 1 tsp. salt

• 3/4 tsp. ground nutmeg

• 1/2 cup milk

• 1/2 cup water

• 1/4 cup oil

• 1 1/2 tsp. grated lemon peel

• 3 eggs

• Oil for frying

• Confectioners’ sugar

Mix flour, 1/2 cup confectioners’ sugar, baking powder, salt and nutmeg in a small mixing bowl. Set aside. Combine milk, water, oil, and lemon peel in a medium saucepan. Heat to rolling boil over medium high heat. Add flour mixture all at once. Beat with a wooden spoon until mixture pulls away from the sides of the pan into a ball. Remove from heat; cool slightly. Add eggs, one at a time, beating after each addition.

Heat 2 to 3 inches oil in deep fryer or large saucepan to 350 degrees.

Drop by the tablespoonfuls into the hot oil. Fry 3 or 4 puffs at a time, 4 to 6 minutes, or until golden brown, turning over several times. Drain on paper towels. Sprinkle top of each puff with confectioners’ sugar.

For more breakfast ideas, try:

• Cinnamon Breakfast Cake Recipe
• Easy Crab Scramble Brunch Recipe
• Overnight Baked Apple French Toast Recipe