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This month’s recipe category:
VALENTINE COCONUT LIME TRUFFLES
(makes 12, 1 1/4″ truffles)
7 oz. of good white chocolate (Ghiradelli or Lindt)
2 T. heavy cream
2 T. fresh lime juice
1 c. flaked, sweetened coconut (spread onto a plate for easy clean up)
Melt the chocolate, very slowly, in a double boiler. Remove from heat and whisk in cream and lime juice. Put into fridge until firm enough to roll into balls (about 2 hours). Roll into 12 balls – then rolling each into coconut to cover. Store in the fridge, but be sure to let sit a little before serving so they will melt in your mouth
FLUFFY STRAWBERRY PIE
2 1/2 c. lightly toasted coconut
1/3 c. margarine
1 (3 oz.) pkg. cream cheese
1 can condensed milk
1 1/2 c. fresh strawberries mashed into 1 1/2 cups
3 T. lemon juice
1 c. whipped cream
Mix together coconut and margarine and press into 8″ pie pan. Beat together cream cheese and condensed milk. Stir in pureed berries and lemon juice. Fold in whipped cream. Pour into prepared coconut crust. Freeze 4 hours until firm.
Serve and enjoy!
CHOCOLATE DRIZZLED LACE COOKIES
(makes approximately 24 cookies*)
2/3 c. dark or light brown sugar
½ c. light corn syrup
1 stick unsalted butter
1 c. flour
¾ c. chopped almonds, pecans or walnuts (use your favorite)
½ t. cinnamon
1 c. semi-sweet chocolate morsels
Preheat oven to 350 degrees. Line four cookie sheets (approximately 11 x 18) with parchment paper.
In small bowl, combine flour, nuts and cinnamon. Set aside.
Spray a medium sauce pan with cooking spray. Add brown sugar, corn syrup and butter, and cook over medium to medium high heat until the mixture comes to a full boil. Remove pan from heat, and stir in flour/nut mixture. Drop by spoonfuls on parchment lined cookie sheets.
NOTE: Only put six cookies, each no bigger than the size of a half-dollar, on each sheet as they spread a lot!
Make sure they are spread far apart on the cookie sheets.
Bake 10 to 12 minutes, until they are golden brown. Remove pans from oven, and after 5 minutes, use a flat spatula to gently remove cookies from pans, and put on wire racks. Let cookies cool completely.
When cookies are cool, melt chocolate morsels in microwaveable bowl on high for 45 seconds; stir morsels, and then microwave again until they’re completely melted.
Immediately after they’re melted, use the tines of a fork or the edge of a spoon to drizzle the melted chocolate over the cookies (you can also leave some cookies without chocolate). Use as much or as little chocolate as you like on the cookies. You can always melt more if you’d like more chocolate on them, and you can also use white chocolate instead of or in addition to the semi-sweet chocolate.
Allow melted chocolate to set on cookies (for several hours, at least). Store in an airtight container.**
*You can easily cut this recipe in half to make approximately 12 cookies (they are fairly large once they’re baked).
**You can freeze the cookies for up to two weeks in an airtight container; defrost them the day before you need them.
ROLL OUT COOKIE RECIPE*
From Wilton Enterprises, Inc.
(Yields approx. 3 to 6 dozen cookies, depending on the size cookie cutter)
1 c. butter or margarine, softened
1 c. sugar
1 large egg
1 t. vanilla
2 t. baking powder
3 c. flour
Food coloring (optional)
Preheat oven to 400º. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add baking powder and flour, one cup at a time, mixing after each addition. Add food coloring if desired. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Divide dough into two balls. On a floured surface, roll each ball in a circle approximately 12” in diameter and 1/8” thick. Use cookie cutters as guide; dough should be only slightly thinner than cutter. Dip cutters in flour before each use. Bake cookies on ungreased cookie sheet on top rack of oven for 6-7 minutes, or until cookies are lightly browned.
*Valentine’s Day Gift Idea: You can make extra cookies and cookie jars for your family and for the kids to give as a Valentine treat. The kids can help and it’s a lot of fun!!
Make “mini” 1” pink heart-shaped cut-out cookies for your kids when they’re in elementary school for their Valentine’s Day parties. Collect large baby jars and wash them out thoroughly; spray paint the tops pink and fill each jar with about a dozen or so mini cookies. You can type, print and cut into a label with each child’s name, such as, “Jordan’s Cookie Jar.” Then tape the label to each jar. You can also include a “cookie jar” for each teacher. Placed the top on the jar and wrap a pink ribbon on top. NANA’S
BITTERSWEET CHOCOLATE FUDGE FROSTING
(Covers the top of one cake)
6 T. unsalted butter
6 T. unsweetened cocoa powder
¾ c. sugar
3 T. whole milk
1 t. vanilla extract
Spray a medium saucepan with cooking spray. Combine the first four ingredients in the pan, and bring to a full boil over medium-high heat. Let mixture boil for 1.5 minutes, stirring while it’s boiling. Remove from head. Stir in vanilla. Transfer to microwaveable bowl, cover loosely with plastic wrap, and heat on high in microwave for 1 minute. Stir, cover loosely again and microwave for another minute.
Stir, let cool for a few minutes, then spoon or drizzle over your favorite cake, ice cream, etc. If you’re putting on a cake, let it harden once you’ve spooned it over the cake for several hours or overnight.
CHOCOLATE WALNUT PUFF COOKIES
(Makes approx. 36 cookies)
One 6-oz. package semi-sweet chocolate chips
2 egg whites
½ c. sugar
½ t. distilled white vinegar
1/8 t. salt
½ t. vanilla
¾ c. chopped walnuts
Preheat oven to 350°. Line 3 cookie sheets with parchment paper. In small pan, melt chocolate chips over low heat. Cool slightly. Meanwhile, beat egg whites with salt until foamy. Gradually add sugar while beating. Beat until stiff peaks form. Fold in melted chocolate and walnuts. Drop by teaspoonfuls onto cookie sheet, about 1 ½ inches apart. Bake 8 to 10 minutes. Cool, and sprinkle cookies with powdered sugar.
1 pkg. instant pistachio pudding mix
2 (l lb) cans pineapple chunks, drained
1 c. coconut
1 c. chopped walnuts
1 (12 oz) container whipped topping
1 c. miniature marshmallows
In a large bowl, sprinkle pudding mix over drained pineapple and let stand for 3 minutes. Fold in nuts and coconut. Fold in whipped topping and marshmallows. Refrigerate at least 2 hours before serving.
APPLE PIE WITH CHEDDAR CHEESE CRUST
(Yields 10 servings)
3 ½ c. all purpose flour
½ c. sugar
1 c. (2 sticks) chilled unsalted butter, cut into small cubes
½ c. chilled solid vegetable shortening, cut into pieces
1 c. (about 4 oz.) grated sharp cheddar cheese
1 egg yolk
1/3 cup ice water
1 c. sugar
½ c. all purpose flour
3 lbs. Granny Smith apples, peeled, cored and thinly sliced
2 T. fresh lemon juice
½ vanilla bean, split lengthwise (don’t substitute vanilla extract!)
2 egg yolks
1 T. sugar
Combine flour, sugar, unsalted butter and vegetable shortening in large bowl. Using electric mixer, beat on low speed until mixture resembles coarse meal. Add grated cheddar cheese. Add egg yolk and ice water and mix until just combined. Divide dough in half. Gather into 2 balls; flatten each disk. Wrap in plastic wrap and refrigerate 30 minutes (dough can be prepared 2 days ahead and refrigerated. Soften dough slightly before rolling out).
For Filling –
Preheat oven to 350°. Butter a 10-inch glass pie plate. Combine 1 cup sugar and flour in large bowl. Add apples to bowl and toss; sprinkle with 2 tablespoons fresh lemon juice and scrape in seeds from vanilla bean. Stir filling until moistened.
On lightly floured surface, roll out 1 dough disk to 15-inch round. Transfer to prepared pie plate, allowing extra crust to hang over edges. Roll out second dough disk to 15-inch round. Mound filling into crust in pan and gently press on apples to compact slightly. Place second crust over filling and carefully mold crust over apples. Trim both crusts, leaving ½-inch overhang. Pinch crusts together to seal edges; fold edges under to just fit inside pie plate. Crimp edges decoratively.
Whisk egg yolks and sugar in small bowl. Brush top of pie with egg glaze. With small knife, cut six slits on top crust to allow steam to escape. Bake until crust is deep golden brown and apples are tender, about an hour and 10 minutes. If edges of crust start to get too brown, cover them with aluminum foil or a purchased metal edge cover. Cool for one hour.
CHOCOLATE CHIP MERINGUE COOKIES
2 egg whites
1 t. vanilla
1/8 t. salt
1/8 t. cream of tartar
¾ c. sugar
1 six oz. bag chocolate chips
Preheat oven to 300°. Beat first four ingredients with electric mixer until soft peaks form. Gradually add sugar until stiff, shiny peaks form. Fold in chocolate chips. Drop by spoonfuls onto parchment paper-lined cookie sheets. Bake for 25 minutes. Cool for 15 minutes and remove from cookie sheets.