Coconut Lime Semifreddo

1 can unsweetened coconut milk (13.5 oz)
1 can sweetened condensed milk (14 oz.)
1 tablespoon finely grated lime zest
1/4 teaspoon coarse salt
1 1/2 cup cold heavy cream
1/2 cup sweetened shredded coconut, toasted
1 mango, thinly sliced

Line a 4 1/2 by 8 1/2 inch loaf pan with parchment paper leaving an overhang on each side. Prepare a large bowl of ice water, set aside. In a medium saucepan, combine the coconut milk and the sweetened condensed milk together and bring to a boil over high heat. Reduce heat and cook at a rapid simmer until the mixture starts to thicken, about 10 minutes. Remove from the heat and stir in the salt & lime zest. Place saucepan over the bowl of ice water and stir the mixture until it's cool, about 5 minutes.

In a large bowl, beat cream with a hand held electric mixer until stiff peaks form. Gently fold the whipped cream into the coconut milk mixture. Pour into the loaf pan and top with coconut. Freeze until firm, 6 hours or overnight. When ready to serve, let the semifreddo sit at room temperature for 20 minutes. Invert on a platter, remove the parchment and top with the sliced mango.

Source:  Shutterbean

Strawberry Crepe Cake

Recipe at:  Delia Create

Potato Streudel

Source:  Simple Bites

Ingredients:

1 lb puff pastry
2 lbs potatoes
1 cup sour cream
1 teaspoon sea salt
1 teaspoon fresh rosemary, chopped
fresh cracked pepper
1/2 teaspoon minced garlic

Glaze:
1 egg yolk
1 tablespoon milk

Preheat oven to 350°F. Roll puff pastry on a sheet of parchment paper until it is a 16×16 square. Transfer parchment and puff to a large baking sheet. Cover and chill while you prep your potatoes.

Peel, rinse and thinly slice potatoes. Toss with sour cream, salt & pepper, rosemary and garlic.  Place potatoes in the middle of the puff pastry and wrap up.

Beat egg yolk and milk together to make an egg wash. Brush over the top of the strudel and sprinkle with sea salt.

Transfer to the oven and bake for 45 minutes, rotating the pan a few times to ensure even browning. Serve warm.

Grape Salad

2 Tbsp. melted butter
2 Tbsp. flour
1 cup milk
1/2 cup pecans (optional)
1 large can pineapple chunks, drained
2 lbs. seedless grapes
1 dozen large marshmallows or one small pkg. mini-marshmallows
Make white sauce by mixing 2 Tbsp. melted butter and 3 Tbs-p. flour. Add 3/4 cup milk. Stir until smooth, then add rest of milk and marshmallows. Remove from heat and cool.
Mix the grapes, pineapple, and nuts together. Pour the cooled white sauce over the grape mixture & chill in refrigerator.

Sugared Pecans

2 egg whites
1 tsp salt
2 c. sugar
4 tsp cinnamon
2 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp allspice
1/2 pound pecans

1. Preheat oven to 270 degrees.  Beat egg whites lightly with salt. 
2. Sift together sugar, cinnamon, nutmeg, ginger, cloves, and allspice.  Mix well.
3.  Add pecans to egg whites and coat completely.
4.  Transfer pecans from which excess egg whites have dripped off to connamon sugar mixture.
5.  Coat pecans completely and place on parchment lined baking sheet.
6.  Bake for 60 minutes until sugar coating on nuts is crisp.
7.  Cool and serve or store in an airtight container.  Makes great gifts too!

Pumpkin Biscuits

2 c. flour
3 T. sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 c. chilled butter, cut into pieces
3/4 c. buttermilk
1/2 c. pumpkin
1/4 c. orange-honey butter (recipe below)

1. Preheat oven to 450 degrees.
2. Combine flour, sugar, baking powder cinnamon, baking soda, salt, and nutmeg.  Cut in chilled butter until mixture resembles coarse texture.
3. Combine buttermilk and pumpkin, add to flour mixture.  Stir until just moist.  Turn dough onto a lightly floured surface and knead lightly.  Roll dough into 1/2-inch thickness.  Cut into biscuits (about 12) and place on a lightly greased baking sheet. 
4.  Bake at 450 degrees for 11 minutes or until golden brown.  Serve warm with orange-honey butter.

Orange-Honey Butter
1/2 c. butter, softened
1/2 c. honey
1/2 tsp grated orange rind

Combine all ingredients in a medium bowl, beat with a mixer at medium speed until well blended.  Store in refrigerator until ready to serve.

Monte Cristo Sandwiches

4 slices potato bread
4 slices swiss cheese
2 thin slices turkey
2 thin slices ham
3 large eggs
1/4 cup milk
1/2 tsp coarse salt
1 T. unsalted butter
1 T. extra-virgin olive oil
Confectioners' sugar, for dusting

Lay bread slices on work surface. On 2 bread slices, place 1 slice cheese, 1 slice turkey, 1 slice ham, and 1 more slice of cheese; top each with remaining bread slice.

Using a 5-by-4-inch cookie cutter, cut out a sandwich; repeat with remaining ingredients. Set aside.

In a shallow dish, whisk together eggs, milk, and salt.

In a large nonstick skillet, heat butter and olive oil over medium-low heat. Dip each sandwich in egg mixture to coat well on both sides, and place in skillet. Cook, turning once, until golden brown and cheese is melted, about 4 minutes per side. Serve immediately, dusted with confectioners' sugar, if desired.

Source:  Martha Stewart

Pumpkin Latte

1 1/2 cups fat free milk

2 tbsp pumpkin butter
2 tsp vanilla extract
1/2 tsp pumpkin pie spice
2 tsp sugar or sugar substitute (to taste)
1/4 cup of espresso (or 1/2 cup strong brewed coffee works)
Fat free whipped topping
Pumpkin pie spice for topping

In a small pan combine milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Remove from heat, stir in vanilla. Using an immersion blender, blend until smooth (or whisk well with a wire whisk)

Pour into two mugs, add the hot espresso and top with fat free whipped cream and a dash of pumpkin pie spice on top
 
Source:  Gina's Recipes

Pumpkin Butter

3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
2 tsp vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks
1-2 tsp pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste.

Source:  Gina's Recipes