How To make Nancy Reagan's Coconut Macaroons

Chocolate Meringue Squares with Helen Nash

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Coconut Meringue Squares

Coconut Meringue Squares

Meringue Topping:
1. Whisk the egg whites until light and foamy.
2. Add the sugar gradually whisking well in between each addition until you get stiff peaks and a glossy meringue.
3. Fold the coconut into the meringue mixture.


Cake base:
1. Cream together the butter and sugar.
2. Add the egg yolks, vanilla extract and milk, mix together until all combined.
3. Sift the flour into the mixture and then fold into the mixture.
4. Place the cake mixture into a square or rectangle tin and spread an even layer across the tin.
5. Place the meringue topping on top of the cake base.
6. Top with flaked almonds (Optional)
7. Place in oven at 180C for about 35-40 minutes until light golden brown or tooth pick comes out clean with no batter.
8. Cut into squares and enjoy!

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????Track : In Stillness

Pure Butter Pie Crust from Dixie Crystal's Recipe Book!

I'm trying something new today in My Kitchen! My Rules!‍ Pure butter pie crust from my Dixie Crystals Baked with Love Recipe Book that my favorite sugar friends sent to me along with my fancy apron!

You know I’m good with a pure butter recipe! We are going to use the best Southern baking flour, White Lily, add some buttermilk, salt, Madagascar Vanilla, and of course, Dixie Crystals sugar. I’m excited to see how this turns out.

Recipe link:

Give me a shout for a free sugar coupon, and comment below with what kind of yummy pie filling you think I’m going to add to this amazing crust!

And stay tuned for the next edition of My Kitchen! My Rules! for the completed pie masterpiece!

#dixiecrystals #purebutterpiecrust #bakingfromscratch

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Chocolate Iced Cookies - Nutty, Chocolatey, and Quick!

These cookies are simple to make and have the perfect balance of sweet and savory. Hope you're all well and thank you all for those who've subscribed thus far! As always, it's appreciated, and I hope you enjoy this recipe!

Ingredients:

1 cup of coconut oil
1/2 cup of powdered sugar
1 teaspoon of vanilla extract
2 cups of sifted flour
6 oz. of chocolate chips
1 teaspoon of butter
Finely chopped nuts

Add the coconut oil and sugar together, and combine well. Gradually add the flour and mix. Next, add the vanilla extract and mix everything thoroughly. Chill if needed for shaping. Form the dough into a 1.5-inch log, and then place them a few inches apart. Bake for 350 degrees Fahrenheit for 15 minutes or delicately browned. Let them cool.

Meanwhile, melt the chocolate chips and butter over hot water. Then spread the icing over the cookies. Feel free to put as much icing as you'd like on them! Then sprinkle the chopped nuts over the cookies and let the chocolate set.

Lemon Meringue Slice (how to make lemon meringue) | Just Anya

#baking #lemonmeringue #fruit #pie
This version of lemon meringue pie is so yummy!
If you also want to make this I used the recipe below:
Lemon meringue Slice:
Base:
Ingredients:
1 cup self-raising flour
1 cup desiccated coconut
125g butter(melted)
1/2 cup icing sugar
Directions:
In a bowl combine all the ingredients and mix until a shaggy dough forms.
Press mixture out into a prepared baking tin and smooth out.
Bake at 180 degrees celsius for 12 minutes.
Filling:
Ingredients:
1 tin condensed milk
2 egg yolks
1/3 cup lemon juice
Directions:
Combine all the ingredients in a bowl and mix until well combined and smooth.
Pour the filling over the hot base and place back into the oven at 180 degrees celsius for 20 minutes.
Meringue Topping:
Íngredients:
2 egg whites
1/3 cup caster sugar
1 tsp cream of tartar.
Directions:
Whisk egg whites until foamy, then gradually add in the sugar.
Add in the cream of tartar and mix until smooth and shiny.
Spoon mixture over baked filling and place back into the oven for a further 10 minutes.
Allow to cool completely.
Cut into squares.
Enjoy!

Nancy Reagan's Macaroons - Marshmallowy, Light, and Airy

This was clipped by my grandmother and these macaroons were apparently advertised in some sort of magazine. They are super quick to make, and they're marshmallowy, light, and airy. Enjoy!

Ingredients:

2 egg whites
3/4 cups sugar
dash of salt
1 teaspoon vanilla extract
1/4 cup all-purpose flour
7 oz. shredded coconut
green food coloring (optional)

Add egg whites, sugar, salt, and vanilla extract, and combine. Add flour and stir until well blended. Fold in coconut and food coloring. Drop dough about 1 inch apart and bake at 325 degrees Fahrenheit for 15 - 20 minutes. Let cool entirely and then peel foil from cookies.