Dennys Food and Recipes: Breakfast: Easy Simple French Toast Casserole

          The Advocate photo: HEATHER MCCLELLAND 

                                                                    
Dennys Food and Recipes: Breakfast: Easy Simple French Toast Casserole: From Denny:  Whether it's the holidays, a busy summer when the kids are out of school or company came to visit, we all need something fast and simple to put together that's a crowd pleaser.  This simple easy to assemble breakfast casserole fits that bill!

All the ingredients required are a loaf of good French bread, a full 8 ounces of your favorite brand of cream cheese, milk, maple syrup, butter, sugar and eggs.  Add fresh fruit to serve and it's that easy!

Usually when a recipe calls for sugar I often substitute agave syrup or brown rice syrup or even molasses.  If you don't like or can enjoy cow's milk why not substitute almond milk?  When butter is in a recipe I choose to clarify it just because we love the extra boost of flavor at our house from browning and filtering out the milk solids - as well as the added health benefits.  You could use margarine in this recipe as a substitute too.  And, to gild the lily, why not add a few shakes of nutmeg and/or cinnamon, some chopped pecans or walnuts before baking?  Yeah, Flavor Town is the name at our house...

Dennys Food and Recipes: Breakfast: Easy Simple French Toast Casserole

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A Christmas Post: Holiday Recipe: Fig and Toasted Almond Scones

Photo: King Arthur Flour

A Christmas Post: Holiday Recipe: Fig and Toasted Almond Scones: From Denny:  Autumn is here - and so is daylight savings time this Sunday when we "fall backward" one hour - so don't forget to set your clocks back one hour!

For some reason I've been enjoying the vegan scones over at Whole Foods the past couple of weeks now that the weather has cooled.  So, that sent me on The Scone Recipe Chase to see what is out there in recipe database land.  Found these little autumnal gems over at King Arthur Flour.

Figs are quite popular here in Louisiana where many a backyard grows a fig tree.  Almonds are popular in California where they supply the nation! This is the time of year when the nation's nut orchards are releasing their bountiful harvest of pecans (Louisiana and Texas), almonds, walnuts and macadamias so we are all tempted to start our holiday baking early! At least I believe that's their marketing strategy to sell more nuts. :)

Scones are an easy way to try out some fruit and nut combinations to see how the family and friends enjoy the idea.  While I love my blueberry and lemon scones of the summer it's time for something different for the fall season so we wanted to try these fig and almond scones at our house.  Of course, if figs or almonds are not your preference, know that you can always try figs and walnuts or cranberries and almonds or whatever grabs your fancy this baking season.

Don't feel like the extra effort and time of slicing the scone dough into proper triangles?  Try the method the King Arthur Flour bakers suggest:  bake them into rounds just using 1/4 cup of dough for each scone, leaving 2 inches between them.  That amounts to the idea of a drop scone, much like a drop biscuit...

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Healthy Chef Recipe: Yam Chocolate Spice Bars

From Denny:  Here's an interesting twist for the holidays - chocolate chips in your yams!  This is a quick recipe utilizing a spice cake mix, canned sweet potatoes, chocolate chips, real butter and reduced-fat cream cheese to create a delectable but easy to make dessert!

This recipe comes from Holly Clegg who has been a celebrity in Louisiana from some time now.  Why?  She was on the cutting edge of the food trends to reduce calories in our favorite comfort foods while adding nutrition.

Holly's father suffers from arthritis and she has developed a book of recipes to help those with arthritis reduce inflammation through food choices (think watermelon and sweet potatoes).  Holly also has a book on diabetes recipes.  Her mind is always thinking of healthier ways to trim, substitute or re-think our favorite recipes for modern times and health needs.

Louisiana yams and sweet potatoes are quite popular in our state so the local chefs are constantly thinking of new ways to include these vitamin A and vitamin C packed veggies into our everyday diet.  Holly also suggests this recipe is a good way to use up leftover sweet potatoes.

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Holiday Cookie: Chocolate Bon-Bon Drops

From Denny:  These are simple chocolate cookies that your kids could help you make.  You roll the dough into small balls before placing on the cookie sheet.  Little hands love to do fun projects like rolling cookie dough.  The trick is to keep them from stuffing the raw dough into their mouths! :)

These easy cookies are deep-chocolate rich, topped off with a very sweet vanilla glaze.  For the holidays you could top them with a Hershey's chocolate kiss or a bright red cherry or other holiday decoration to dress up the cookie tray.  Better yet, give them away as a holiday food gift and become the favorite friend and relative for life!

Included are reviews of bakers who tried this recipe.  Since I enjoy reading them I thought you might too.

Celebrate Dark Chocolate Queen Duvet

Holiday Recipe: Frozen Grasshopper Pie

From Denny:  This retro recipe is a blast from the past - with updates!  The decade of the 1950's sported the food trend of frozen desserts, especially for entertaining and the holidays.

Historically, it was in the 1950's when freezers were first mass manufactured as separate from refrigerators.  This new appliance trend created some serious creativity in the cooking arena with frozen desserts offered.

This Christmas holiday favorite has survived the test of time, in this decade with a couple of tweaks as options for ingredient substitutions - like frozen yogurt or reduced-fat ice cream for the original full fat ice cream in the filling.  Using canola oil reduces the saturated fat in the original crust that used butter - later in the 1960's and 1970's it was worse, using solid shortening like Crisco for the crust.

Basically, this is a type of frozen mint ice cream pie with a delicious chocolate cookie wafer or chocolate graham cracker crust.  It's a very easy recipe to make which also makes it a big hit.  This recipe is an easy one for beginners.

Celebrate Chocolate Queen Duvet

Celebrate Chocolate every day as a holiday!

Christmas Gift Recipe: Peanut Butter Fudge

From Denny:  This is an easy unique way to cook fudge - in a slow cooker!  What fun, a super simple fast recipe!  It has our name all over it and think how you can make up many batches of this to give as hostess gifts at Christmas parties or other seasonal gift giving.

It's also a kid friendly recipe it's so easy to do.  You cook the fudge on High in the slow cooker for about 20 minutes total and then pour it out into a pan lined with waxed paper.  Place in fridge to cool and harden.

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Comfort Food From Louisiana: Beef: Braised Sirloin Tips

Mushrooms Image by Getty Images via @daylife

Comfort Food From Louisiana: Beef: Braised Sirloin Tips: From Denny: Want a low maintenance meal to throw in the oven during the holiday season while you tend to other things? A hearty casserole is always welcome when the weather turns chilly. You might want relief from dining on turkey. Why not try this easy braised sirloin tips recipe?

Besides, it has brain food: mushrooms. During the holiday season it's easy to get frazzled and it sure is fun to know that mushrooms are available to get our overloaded brains back on target. :)

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Recipe: Chocolate Pound Cake

From Denny: Awesome cake! You could bake this up, cut into fourths, freeze most of it, enjoy the rest baked fresh! Make the glaze as you need it. Something easy to keep on hand for unexpected guests or some cake required for your child's school function - just slice, glaze and arrange on a wonderful paper doily and disposable paper plate! What could be easier and more delicious?


Chocolate Pound Cake

Prep Time: 30 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 1 hr 10 min
Level: Intermediate
Serves: 10 to 12 servings

Ingredients Cake:

2 1/2 cups all-purpose flour

3/4 cup Dutch processed cocoa powder

1/2 teaspoon salt

8 large eggs, at room temperature

2 egg large yolks, at room temperature

1 tablespoon pure vanilla extract

2 teaspoons instant espresso powder

12 ounces unsalted butter (3 sticks), room temperature

2 1/2 cups sugar

6 ounces bittersweet chocolate, roughly chopped


Chocolate Glaze:

6 ounces bittersweet or semisweet chocolate, finely chopped

8 tablespoons unsalted butter (1 stick)

1 tablespoon honey

Equipment: 10 cup bundt pan

Directions

Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.

Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together into a bowl and set aside.

In a heavy duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.

Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.

Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.

Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.

Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.

For the glaze: Put all the ingredients in a microwave safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

© 2009 Scripps Networks, LLC. All Rights Reserved

Recipe: Chocolate Cornbread Pudding

From Denny: Here is an unusual recipe using chocolate in a pudding! What a delightful site: best-chocolate-recipes.

It's well known often the best cooks for centuries have been the African-Americans of the American Deep South. Sadly, this wonderful tradition of soul cooking was born out of slavery. The best of those tragic times endures, coming down to us through history. What endures is their sense of innovation, trying unusual combinations and perfecting those recipes for home cooking, becoming family favorites.

This Chocolate Cornbread Pudding is served with Whiskey Sauce.

Tip: For a healthier, and lighter pudding, use two cups of milk instead of half and half.

Ingredients:

4 beaten eggs

1 cup of brown sugar

1 cup milk

1 cup cream

1 tablespoon vanilla

6 pieces day-old cornbread cut into cubes

1 cup mini chocolate chips

Directions:

Preheat oven to 325 F.

Mix all ingredients together, but save 2/3 cup of chocolate chips. Allow mixture to sit for half an hour until the liquid has softened the cornbread. Pour into a greased baking dish. Sprinkle the remainder of the chocolate chips on top. Bake until firm. Check after about 40 minutes.

Whiskey Sauce

½ cup melted butter

1 cup sugar

1 well beaten egg

1 ½ cups heavy cream

¼ cup whisky, or more as desired

Melt butter and sugar in saucepan over low heat. Stir often. Add one beaten egg. Stir. Remove from heat and cool. Add whisky and cream. Beat until light. Chill for one hour before serving.

Serve chocolate cornbread pudding recipe soul food warm or cold, with sauce. Enjoy.

Recipe: Orange Chocolate Bundt Cake

From Denny: The wonderful site of BellaOnline.com of which their food and wine section is one of many areas they cover for womens' issues! This is an easy recipe to make for weekend company or if you and yours are going to a relative's house to celebrate this Mother's Day.

"Orange Chocolate Bundt Cake combines the flavors of fresh oranges and dark chocolate to make a decadent cake that stays moist; it’s also pretty enough to serve company.

Since this delicious cake starts with a mix, it goes together quickly; once a few other simple ingredients are added, the cake takes on the texture and flavor of a made-from-scratch cake. Don't be surprized when this cake becomes an oft requested favorite."

By Karen Hancock, Desserts Editor

Orange Chocolate Bundt Cake

Yield: 16 Servings

Cake

1 18.25 ounce yellow cake Mix

1 3 oz. package orange gelatin

2 oranges

1/2 cup vegetable oil

4 eggs

1 teaspoon orange extract

1 cup mini chocolate chips, or semi-sweet chocolate chips coarsely chopped in the food processor

Frosting

1 cup semi-sweet chocolate chips

3 tablespoons butter

3 tablespoons whipping cream

1 teaspoon orange extract

Orange zest, for garnish

Spray a 10" bundt pan with Baker's Joy (alternatively, spray the pan liberally with non-stick spray and sprinkle a tablespoon or two of flour into the pan. Rotate the pan so that flour covers the inside of the pan and dump the excess flour out; set the pan aside).

Preheat the oven to 350°.

Mix the cake mix and gelatin in a large mixing bowl.

Using a Microplane or fine grater, remove the zest from the oranges; add all but 1 teaspoon of the zest to the cake mixture (save the other half for the frosting).

Juice the oranges; you should have about 1 cup juice; if you don't have a full cup, add water to make 1 cup.

Add the juice, vegetable oil, eggs, and orange extract to the cake and gelatin mixture.

Mix on low speed until combined, scraping the bowl a couple of times.

Turn the mixer to medium and beat until the batter is smooth, 2-3 minutes.

Pour the batter evenly into the prepared bundt pan.

Bake 45-60 minutes or until a toothpick comes out clean when inserted.

Remove from the oven and cool 10 minutes; invert cake onto a cooling rack and cool thoroughly.

Frosting: Pour the chocolate chips into a microwaveable container; add the butter and whipping cream.

Microwave 1 1/2 minutes or until the butter is melted and the cream is warm; let sit 5 minutes.

Add the orange extract and the reserved orange zest; whisk until thick and smooth.

Pour the mixture over the top of the bundt cake, allowing it to drip down the sides.

Garnish with additional orange peel if desired.

Amount Per Serving

Calories 391 Calories from Fat 198
Percent Total Calories From: Fat 50%
Protein 5%
Carb. 45%

Nutrient Amount per
Serving:

Total Fat 22 g
Saturated Fat 8 g
Cholesterol 63 mg
Sodium 251 mg
Total Carbohydrate 44 g
Dietary Fiber 0 g
Sugars 14 g
Protein 5 g

Vitamin A 5%
Vitamin C 46%
Calcium 0%
Iron 4%

Recipe: Chocolate-Black Raspberry Brownies

Image via Wikipedia

From Denny: What a divine taste combination! The French make a wonderful liqueur called Chambord that is a natural in hot or cold coffee, now how about the same taste for brownies? Yum! Superb idea!

From: Home baker Diane H. Floyd, published in the Atlanta Journal-Constitution, no photo from the site

Hands on time: 30 minutes

Total time: 1 hour and 55 minutes

Serves: 20


Ingredients:

4 squares unsweetened chocolate

3/4 cup (1 1/2 sticks) butter

2 cups granulated sugar

3 eggs, lightly beaten

1 teaspoon vanilla

1 cup all-purpose flour

1 cup semisweet chocolate chips, divided

10 ounces black raspberry jam, preferably seedless (do not substitute red raspberry or blackberry), at room temperature

2 teaspoons vegetable oil

Instructions:

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch pan. In the microwave or a double boiler set over simmering water, melt chocolate and butter together and stir until the mixture is smooth.

By hand, stir in sugar, eggs, vanilla and flour until well-combined. Spread in pan. Sprinkle evenly with 1/3 cup of the chocolate chips.

Bake for 25 minutes, or until slightly firm when touched lightly. Do not overbake. Let cool at least 15 minutes.

Spread the jam evenly over the brownies. Melt the remaining 2/3 cup chocolate chips with the 2 teaspoons vegetable oil. Stir until smooth. Pour melted chocolate over the jam. Using a knife, spread the melted chocolate over the jam in as even a layer as possible. Chill thoroughly and cut into small squares. Serve chilled.

Notes:

Total time for this recipe includes 1 hour of chilling time.

Diane Floyd says these rich brownies, which are topped with a layer of jam and a thin coating of chocolate, freeze extremely well and can be refrozen.

"You can make them in the mini foil baking cups, resulting in very pretty individual bonbons for parties, " she says. "Just use a scant tablespoon of brownie batter in each cup and sprinkle with a few chocolate chips. A finger is the ideal method of spreading both the jam and chocolate over the little cups of brownie. Just remember not to lick it until you are finished."

She recommends using the microwave when melting the chocolate.

Nutrition:

Per serving: 278 calories (percent of calories from fat, 41), 3 grams protein, 41 grams carbohydrates, no fiber, 14 grams fat, 46 milligrams cholesterol, 85 milligrams sodium.

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Recipe: Flourless Chocolate Cake with Coffee Liqueur

Photo by Svadilfari @ flickr

Flourless Chocolate Cake with Coffee Liqueur

From Denny: OK, have any of you actually ever met a flourless chocolate cake you didn't like? Come on, now, we all LOVE this stuff - and shamelessly! :) This chef makes an awesome version AND it's lighter too. Take a look.


Flourless Chocolate Cake with Coffee Liqueur

From: Chef Ray Johnson of Café Mundo, San Jose, Costa Rica

Yield: 12 servings

Serve this with coffee ice cream or whipped cream, if desired. Beaten eggs make this cake lighter in texture than most other flourless chocolate cakes.


Ingredients:


1 pound semisweet chocolate, chopped

1 cup (2 sticks) unsalted butter

¼ cup coffee liqueur

1 teaspoon vanilla extract

7 large eggs, room temperature

1 cup sugar

Powdered sugar


Directions: Preheat oven to 350° F. Butter 9-inch diameter springform pan with 2 3/4 –inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm.

Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.

Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)

Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.

Recipe: Fudge-Chip Cake with Whiskey Glaze

Fudge-Chip Cake with Whiskey Glaze

From: Bon Appetit

Yield: 12 servings

Preparation: 30 minutes plus baking and cooling time and easy to make


Note: The whiskey in the cake and in the glaze makes this dessert for adults only. To make cleanup a breeze, place waxed paper under the cake before pouring the glaze over the top.


Fudge-chip cake:


One 12-ounce package mini chocolate chips

One 18.25-ounce box Betty Crocker Super Moist Chocolate Fudge Cake with Pudding, divided

½ cup canola oil

3 large eggs

1 cup heavy cream

1/3 cup whiskey


Whiskey glaze:


2 Tablespoons unsalted butter, melted

2/3 cup confectioners’ sugar, sifted

2 Tablespoons whiskey


Directions to make cake: Position rack in center of oven and preheat to 350° F. Thoroughly spray 12-cup tube pan with nonstick cooking spray.

Empty mini chocolate chips into small bowl. Toss lightly with 2 Tablespoons dry cake mix. Set aside.

Place remaining cake mix, oil, eggs, cream and whiskey in bowl of electric mixer fitter with whisk attachment. Mix on low speed for 1 minute, or until everything is just combined, stopping mixer once to scrape down sides of bowl. Remove bowl from mixer and add chocolate chips. Fold in chips by hand with rubber spatula, mixing until chips are thoroughly distributed and no dry cake mix is visible.

Scrape batter into prepared pan, smoothing top with rubber spatula. Bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes while making glaze.

Make the glaze: Whisk together melted butter, confectioners’ sugar and whiskey in small bowl.

Invert cake onto wire rack; place sheet of waxed paper under rack. While cake is still hot, pour glaze over top of cake, letting glaze run down sides of cake and soak into top surface. Allow cake to cool completely on wire rack before cutting into 12 slices.

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

Recipe: Chocolate Almond Coconut Cake with Chocolate Caramel Sauce

Chocolate Almond Coconut Cake with Chocolate Caramel Sauce

From: Chef Sue Schickler of The Pitcher Inn, Warren, Vermont

Yield: 10 – 12 servings


Chocolate and Almond are the two best food groups in my world. They are such naturals to pair up! This is easy to make and a one-layer deliciously rich cake to be savored in small bites. After all, we have to save calories for the next delicious chocolate adventure!


Ingredients for Chocolate Almond Cake:
2 Tablespoons all purpose flour

½ cup plus 2 Tablespoons unsweetened cocoa powder

12 ounces almond paste

1 ¼ cups sugar

4 large eggs plus 1 large egg yolk, divided

1 cup (2 sticks) unsalted butter, softened


Ingredients for Coconut layer:

2 2/3 cups (about 8 oz.) unsweetened, grated coconut

½ cup light corn syrup

Ingredients for Chocolate Glaze:

10 ounces bittersweet chocolate, finely chipped

4 ½ Tablespoons safflower or vegetable oil


Ingredients for Chocolate Caramel Sauce:


3 ounces bittersweet chocolate, finely chopped

1 ¼ cups sugar

1/3 cup water

1 cup heavy cream


Optional: Vanilla ice cream for serving



Directions for Chocolate Almond Cake: Position rack in center of oven and preheat to 350° F. Butter bottom and sides of 9” springform pan. Line bottom with round of parchment paper and butter paper.

In medium mixing bowl, sift together four and cocoa powder; set aside.

Break almond paste into 1” chunks and place in bowl of electric mixer along with sugar and 1 whole egg.

Using paddle attachment beat on low speed until smooth. Add butter and beat on medium speed for 3-5 minutes, until light and fluffy. Add remaining whole eggs, one at a time, beating well after each addition and stopping to scrape down sides of bowl as necessary. Beat in yolk. Remove bowl from mixer stand. Using large rubber spatula, fold in cocoa powder mixture. Scrape batter into prepared pan.

Bake for 40-50 minutes, or until top of cake is firm. Cool cake in pan on wire rack for 20 minutes. Transfer cake to work surface and remove side of springform pan. Place 8” cardboard round on top of cake and place top of wire rack over cardboard. Invert entire assembly onto work surface. Remove bottom of pan and parchment paper from cake. Bottom of cake is now facing up. Allow to cool completely on wire rack.

Directions for Coconut layer: Place coconut in bowl of food processor fitted with metal chopping blade and pulse until very finely chopped. Add corn syrup and pulse until coconut is evenly moistened. Spread mixture over top of cake in even layer.

Directions for making Chocolate Glaze: Place chocolate and oil in top of double boiler over hot, not simmering, water. Melt chocolate, stirring until mixture is well combined and smooth. Set aside for 10 minutes to cool slightly.

To catch excess glaze, position jellyroll pan or mixing bowl under wire rack on which cake is set. Pour warm glaze over top of cake and use small offset metal spatula to smooth glaze evenly over entire cake. Refrigerate cake on rack until glaze is set, about 20 minutes. Transfer cake to serving platter.

Directions for making Chocolate Caramel Sauce: Melt chocolate carefully so as to not scorch it, over a double boiler on the stovetop is better than a microwave. Combine sugar and water in large heavy saucepan. Cook over medium-low heat, stirring constantly and occasionally washing down sides of pan with wet pastry brush, until sugar is dissolved. Raise heat to medium-high and continue to cook, without stirring, for 5-7 minutes, or until syrup turns golden amber in color; it may be necessary to swirl pan occasionally to evenly distribute caramel.

Immediately remove pan from heat and slowly pour in heavy cream (be careful-mixture will bubble up). Whisk until well blended and smooth. Stir in melted chocolate. Strain sauce through metal sieve into heatproof bowl. (If not using immediately, cool sauce to room temperature, then chill in covered container. When ready to serve, reheat sauce in double boiler or microwave oven.)

To serve, cut cake into 10 or 12 slices. Place each slice on dessert plate along with scoop of ice cream and drizzle of warm sauce.

The Pitcher Inn
27 Main Street
Warren, Vermont
1 – 888 – 867 - 4824

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

Recipe: Macaroon Kiss Cookies

Macaroon Kiss cookies

This is a long time favorite cookie here in America! Who doesn't love the wonderful synergistic combination of coconut and chocolate?

Ever since Hawaii became an American state this country has had a love affair with their food products like coconut. Europeans especially love the Hawaii hazelnut and use it extensively in their chocolates.



Ingredients:


1/3 cup butter, softened

3oz cream cheese, softened

3/4 cup granulated sugar

1 egg yolk

2 teaspoons almond extract

2 teaspoons orange juice

1 1/2 cups unsifted all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

5 cups flaked coconut

Chocolate kisses


Directions: Preheat oven to 350° F.

Cream together butter, cream cheese and sugar in large bowl until light and fluffy.

Add egg yolk, almond extract and orange juice; beat well.

Combine flour, baking powder and salt, gradually add to creamed mixture.

Stir in 3 cups coconut. Cover tightly and chill 1 hour.

Shape dough into 1" balls, roll in remaining coconut. Place on ungreased cookie sheet.

Bake for 10 - 12 minutes, or until lightly browned.

Remove from oven; immediately top with a chocolate kiss. Let cool on a wire rack.

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana