Coconut Macroons

•4 egg whites
•1 tsp. vanilla
•1/4 tsp. cream of tartar
•1/8 tsp. salt
•1-1/3 cups sugar
•1 14-oz. pkg. flaked coconut
Nutritional Information:
Carbohydrate: 15g, Sodium: 56g, Fiber: 1g, Total Fat: 5g, Calories: 106, Protein: 1g.

Steps:
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. In large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Fold in coconut.

2. Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.

3. For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

5. Nutrition facts are given for large cookies.

Sour Cream Pound Cake

Ingredients:
•1/2 cup butter
•3 eggs
•1/2 cup dairy sour cream
•1-1/2 cups all-purpose flour
•1/4 teaspoon baking powder
•1/8 teaspoon baking soda
•1 cup sugar
•1/2 teaspoon vanilla
Nutritional Information:
Carbohydrate: 34g, Sodium: 149g, Fiber: 1g, Cholesterol: 94mg, Total Fat: 13g, Calories: 272, Protein: 4g.

Steps:
1. Allow butter, eggs, and sour cream to stand at room temperature 30 minutes. Meanwhile, grease and lightly flour an 8x4x2-inch or 9x5x3-inch loaf pan; set aside. Combine flour, baking powder, and baking soda; set aside.

2. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add flour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.

3. Bake in a 325 degree F oven for 60 to 75 minutes or until a wooden toothpick comes out clean. Cool on a rack for 10 minutes. Remove from pan; cool. Makes 10 servings.

4. Prepare Sour Cream Pound Cake as above, except substitute 1/2 cup lemon yogurt for sour cream. Add 1 teaspoon finely shredded lemon peel, 2 tablespoons lemon juice, and 2 tablespoons poppy seeds to batter.

5. Prepare Sour Cream Pound Cake as above, except stir 1-1/4 teaspoons finely shredded orange peel and 1 teaspoon snipped fresh rosemary into the batter.

Guacamole

3 avocados, diced
1 serrano, roasted, minced
1 tomato, roasted, diced
2 T red onion, minced
1 lime, juiced
2 T cilantro, minced
¾ t sea salt


Preheat an oven to 400 degrees. Place the serrano and tomato on a baking sheet and roast for 8 minutes, or until the skin is blistered on the vegetables. When the serrano and tomato are cool enough to handle, peel them and dice.


In a medium bowl, combine the avocado, salt, and lime juice. Mix well to completely incorporate all the ingredients. Fold in the serrano, tomato, red onion, and cilantro.


Add in ingredient options


¼ cup roasted corn (add to existing recipe)
1 chipotle pepper, minced (replacing the serrano)
2 T ancho chile (rehydrated and minced, replacing the serrano)

French Bread

Ingredients:
Yield:
2 2 2Servings Size
loaves
Update


loaves
Units: US | Metric
2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5 -5 ½ cups bread flour
Directions:
1Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).2Add salt, oil, and 3 cups flour; beat for 2 minutes.3Stir in 2 cups flour to make a stiff dough.4Knead until smooth and elastic, about 10 minutes.5Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.6Punch down and divide in half.7Shape dough into two long slender loaves.8Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.9Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).10Cover and let rise until doubled.11Bake at 375 degrees for about 30 minutes.12Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

Dutch Crust Topping

1 T Bread Flour
3/4 Cup Rice Flour
3/4 tsp Yeast
2 tsp Sugar
1/4 tsp Salt
2 tsp Veg Oil
6 to 8 T water to make paste

Spread on un baked bread loaf (should not drip off)
(for 2 to 4 loves)