Over-the-Top Milk Chocolate Syrup is part of every holiday meal around our table. (And quite frankly, whenever we find an excuse to make it.)
Forget pumpkin pie and other traditional favorites. Although there is nothing wrong with traditional holiday desserts. But this one, served over ice cream, is so easy and a favorite for everyone! Now we just can't agree which ice cream is the best to serve it on. I vote for Vanilla Bean. Combine on stove top: 1/2 cup butter or margerine 2 cups powdered sugar 1 can (12 oz) evaporatd milk (Milnot a milk replacement substituted) 1 cup chocolate chip Bring to a slow boil while stirring constantly. Slow boil until thickened. Serve over ice cream.
0 Comments
I'm not sure where my mother got this recipe but has been a favorite of mine since childhood. I imagine the "dutch" in the title is referring to "Pennsylvania Dutch" given her Mennonite roots. Coconut Dutch Apple Pie really takes your traditional apple pie to a new level as the topping is exceptional. Enjoy! The Recipe: Preheat oven to 425 degrees. Peel and slice 4-5 lunchbox size Golden Delicious (sweet) or Granny Smith (tart) apples and place in your favorite 9 inch unbaked pie shell. (We prefer Wick's brand unbaked pie shells.) Set aside. Combine: 2 Tablespoon Flour 1/2 cup Sugar 1/8 teaspoon Salt 1 teaspoon Cinnamon Pour over apples in pie shell. Sprinkle 1 Tablespoon Lemon Juice over pie contents. Dot with 1 Tablespoon Butter or Margarine Bake at 425 degrees for 10 minutes and then reduce heat to 375 degrees and bake for another 45 min. (I often cover the outer rim of the pie crust with tinfoil to keep it from getting to dark during baking.) While your pie is baking, Combine: 1/4 cup Sugar 1/2 cup Flour 1/4 cup melted Butter 3/4 cup Unsweetened Coconut Sprinkle over baked pie. Return to oven to bake 8-12 minutes or until coconut topping is toasted. Best when served on a fall day and topped with whipped topping or vanilla ice cream along with a hot cup of steamy apple cider! This is our family's "go to" basic chocolate chip cookie recipe. To begin with, when my children were elementary school age, I often threw together a batch of cookies for a birthday as they were expected to bring a snack for everyone. I mean, what could be better than a homemade chocolate chip bar cookie or two in a little baggie! You can't buy this at a store or bakery. Why is it our favorite? A. They taste amazing! B. They are bar cookies, not drop cookies. This means no messing with that extra bit of cookie dough that, no matter how hard you try, won't fit on one cookie sheet. So then you grease and use an extra, burn the remaining four cookies and let the mess soak in your sink until you scrub burnt cookie off...Have you been there?! C. This is a very versatile recipe. I can add white chocolate chips and call them Blondies (pictured). I can use milk chocolate chips for traditional chocolate chip cookies. Or I can use Christmas colored M&Ms to make holiday cookies. To further change it up, I can add almonds, pecans or walnuts to any of the above scenarios. The Recipe: Preheat oven to 350 degrees. Cream the following ingredients together: 1 cup butter or margarine 3/4 cup white sugar 3/4 cup brown sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla Beat 2 eggs into the above mixture. Then, gradually add in 3 cups flour as you stir by hand. (The dough will be stiff and a little difficult to stir by the time all the flour is added.) Finally, fold in an 11.5 oz package white chocolate chips. Optional: fold in 1/2 cup almond slivers. Spread into greased 10x15 inch jellyroll pan. Bake for 20 minutes at 350 degrees. The top of the cookies should be light golden blonde when you pull them out. Allow to cool slightly (if you can wait!) and cut into squares. |
|