FROZEN PINA COLADA PIE (non alcoholic)& TOASTED COCONUT

Makes 2 pies

1 can (14 ounces) sweetened condensed milk

1 pint  (2 cups) heavy whipping cream, whipped

10 ounces Bacardi Mixers – Pina Colada frozen concentrate (1 can) (do not add water)

1 ½  cups chopped frozen pineapple

¼ cup shredded coconut

1/2 cup Pineapple Coconut Juice

2 short bread or graham cracker crusts (9 inches)

Whipped cream for garnish

Toasted coconut for garnish

1.       In a large bowl, combine the milk, pineapple coconut juice,  and the pina colada concentrate.  Mix well.  Mix in the frozen pineapple and the shredded coconut.  Fold half of the whipped cream into concentrate mixture. Fold in remaining whipped cream.  Divide and spoon into crusts.   Cover and Freeze.  About an hour after setting in the freezer, remove and garnish with toasted coconut.  Gently press in  on the top.  Cover and freeze over night.

2.       Remove from freezer 10-15 minutes before serving.  Garnish with whipped cream and toasted coconut.

Ingredients

Chopped Frozen Pineapple

Everything mixed in except whipping cream

Ready to pour into crust

TOASTED COCONUT

Preheat Oven to 350 Degrees F.

Arrange coconut on a baking sheet in a single layer (or as much as possible)

Bake for 3 minutes.  Stir, Bake for 1 minute, Stir, Bake for 1 minute more, stir.  Remove from oven when the coconut is toasted to desired crispness.

FROSTY MARGARITA FROZEN PIE (non alcoholic)/ Lemon Syrup-Candied Lemon Peel

Makes 2 pies

1 can (14 ounces) sweetened condensed milk

1 pint  (2 cups) heavy whipping cream, whipped

10 ounces Bacardi Mixers - Margarita frozen concentrate (1 can) (do not add water)

1 tablespoon lemon juice

1 tablespoon lime juice or key lime juice

A few drops of green food coloring, if desired

2 short bread or graham cracker crusts (9 inches)

In a large bowl, combine the milk, lemon juice and the margarita concentrate.  Mix well.  Mix in food coloring, if desired. Fold half of the whipped cream into margarita mixture. Fold in remaining whipped cream.  Divide and spoon into crusts.   Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  Garnish with whipped cream.

Ingredients

Milk and Concentrates

Ready to pour into crust

Ready to Freeze

Garnished with Candied Lemon Peel and Yellow Sugar

Garnished with Yellow Sugar and Lemon Syrup

CANDIED LEMON PEEL / LEMON SYRUP

The lemon syrup can also be used for snow cones http://www.bakingbanquet.blogspot.com/2012/08/snow-cones-homemade-no-special-snow.html

Any citrus fruit can be used, but lemons work the best.

Ingredients:

2 lemons

1 ½ cups water

1 ½ cups granulated sugar

Sugar for coating

3 tablespoons lemon juice

Wash and dry two lemons.  With a vegetable peeler, peel lemons in a circular spiral motion.  Set aside.

Boil the water in a small saucepan.  Add lemon peel.  Boil for approximately 5 minutes or until the peel is tender.

Remove the peel from the water.  Add the sugar and lemon juice and bring to a very gentle boil.  While the sugar water is cooking, cut your peel into narrow strips.  

Once the sugar water is at a gentle boil, add the lemon peel.  Stir constantly.  DO NOT BOIL AT A RAPID BOIL OR IT WILL CARMELIZE AND BURN.  When the lemon peel is nearly translucent, remove from heat (approximately 15 – 20 minutes). 

Using a sieve, pour the liquid (lemon syrup) through the sieve (which catches the candied peel) and into a container for storage.

In a shallow bowl, add about 1/3 cup sugar.  Coat each peel in sugar and place separately in a storage container.  Let dry overnight.

Let the lemon syrup cool, then store in the refrigerator.

YELLOW SUGAR CRYSTAL SPRINKLES

1/8 cup Wilton’s Sprinkles – White Sparkling Sugar

1 drop yellow food coloring

In a very small bowl, stir the food coloring and the sugar.  Add more sugar to get a paler color, or add another drop of food coloring for a richer color.  Stir for approximately 5 minutes to be sure all the moister is absorbed.  Store in an air tight container.

CHOCOLATE PEPPERMINT TRUFFLES

These smooth, delicious and easy to prepare morsels are perfect for any holiday gathering or just for fun anytime. 

1 cup semi sweet chocolate (I used premium Selbourne brand chocolate from Europe, but chocolate chips will work)

4 -5 Tablespoons butter (if you use premium chocolate, you only need 4 tablespoons)

3 Tablespoons heavy cream

½ - 1 tsp. peppermint extract

crushed candy canes and/or holiday sprinkles to coat truffles

Melt chocolate, butter and cream over a double boiler, a heavy saucepan, or in a microwave. Stir until smooth.  Use low heat and do not overcook

Stir in extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.  (about 45 minutes in the freezer will also do the job…just be careful to check it frequently.)

With a small melon baller or small spoon, scoop out mixture and form into 1 inch balls. Toss with crushed candy canes and/or holiday sprinkles to coat.

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes approximately 24 truffles.

Ingredients

Ingredients to Melt

Ready to Chill

Coatings

WHITE CHOCOLATE ORANGE TRUFFLES

I found a recipe on Pinterest for White Chocolate Lemon Truffles, so I thought, why not try White Chocolate Orange Truffles...this  is the result and my children love them.

1 cup white chocolate (I used premium Selbourne brand white chocolate from Europe, but white chocolate chips will work)

5 Tablespoons butter

3 Tablespoons heavy cream

1 tsp – 2 tsps orange extract

1 drop of red food coloring, optional

4 drops of yellow food coloring, optional

Icing sugar for dusting (I used Wilton Sprinkles – White Sparkling Sugar)

Melt chocolate, butter and cream over a double boiler, a heavy saucepan, or in a microwave. Stir until smooth.

Stir in extract and optional food coloring. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.

With a small  melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

Variation:  Coat with chocolate powder, melted milk or dark chocolate, etc.  Be creative.

Ingredients

White Chocolate

Ready to Melt

Melted

Ready to Refrigerate

CHILLY CITRUS CELEBRATION PIE

This frozen dessert is perfect for a summer’s dinner party out on the deck or poolside.  It complements the many flavors of the season.  It is both tart and refreshing, perfect for the sophisticated palate.

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

4 tablespoons key lime juice

3 tablespoons lemon juice

 Green food coloring (optional)

1 ¾ cups heavy whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Yellow Food Coloring (optional)

Wilton’s pearlized sprinkles  - sugar pearls (for garnish)

1 shortbread crust (9 inches)

In a large bowl, combine the sweetened condensed milk, lime juice and lemon juice.  Mix well.  Add a few drops of green food coloring and mix in.  Add more or less food coloring depending on the desired shade and intensity of green.   

Whip 1 ¾ cup whipping cream. Fold a fourth of the whipped cream into lemon/ lime mixture; fold in remaining whipped cream.  Spoon into crust.  Cover and Freeze over night.

Add a few drops yellow food coloring to 1 cup of whipping cream.  Whip.  Refrigerate and reserve for garnish.

Remove from freezer 10-15 minutes before serving.  Garnish with the reserved whipped cream and sugar pearls.

I made this smiley face upon my son's request

ready to freeze

yellow whipping cream

ready to serve

slice

slice

PINA COLADA SQUARES

 –  Adapted from Page 238 of Better Homes and Gardens New Baking Book

My son loves these bars so much that upon his request I brought  these bars to his school for his birthday celebration.  He prefers these bars to cupcakes.  The rest of the class loved them also.  These little bites of tropical paradise are made with whole grains (wheat and oats), and half the sugar of most recipes.

Ingredients:

2 cups all-purpose flour (or 1 cup all-purpose flour, and 1 cup whole wheat pastry flour)

2 cups quick-cooking rolled oats

½  cup packed brown sugar

¼ teaspoon baking soda

1 cup butter cut into squares to blend in with a pastry blender

1 ( 12 oz.) container pineapple ice-cream topping

1 cup coconut

-          In large mixing bowl combine the flour, oats, brown sugar and baking soda.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Reserve 1 cup of the crumb mixture for topping.  Press the remaining mixture into the bottom of an ungreased 13X9X2 inch baking pan.

-          Spread pineapple topping evenly over the crust

-          For topping, stir coconut into reserved crumb mixture.  Sprinkle topping evenly over the pineapple filling.  Bake in a 350 degree oven about 30 minutes or until golden.  Cool.  Cut into bars.