Sinfully-Delicious

Hot Fudge Ice-Cream Topping

admin — Sat, 04 Feb 2012 01:44:05 +0000

2 (1 oz. semisweet chocolate baking squares), 1 cup evaporated milk, 3/4 cup sugar, 2 tablespoon butter or margarine and 1 teaspoon good vanilla extract.

Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 6 minutes or until chocolate melts and mixture is smooth.

Bring to a boil over medium heat. Boil, stirring constantly, 6 minutes. Remove from heat; stir in butter and vanilla. Serve warm over ice cream. ( I love this over Ben and Jerry’s “Cherry Garcia’s”) it’s Sinful.

You can store this in the frig for up to 3 weeks.

Preparation time is about 15 minutes. Indulge

A Note from Faye

admin — Thu, 02 Feb 2012 04:55:06 +0000

Well it’s late at night and I have been trying to think of something special I could do for my readers that would be special for the month of February, you know that “Sinfully” special time for lovers and those that are young at heart. So I came up with the idea that every week I will sneek in a special Sinfully Delicious recipe for you that will be easy to whip up quickly if your in the mood to do something special for someone you love. So since we have two more days this week either look for it tomorrow or Friday and try your hand at it and see if you don’t get a positive result.

Just remember, throw out calorie counting this month and have fun, it’s time for fun and love and that’s what we do around Valentine’s Day right?

Until next time, sweet dreams……..

Coconut Macaroons

admin — Thu, 26 Jan 2012 23:43:06 +0000

These are a quick and easy snack especially around the Easter holidays. Both kids and adults alike love them and a batch can be made and ready to eat in less than an hour with very few ingredients or time needed to complete. All you need is the following ingredients:

Ingredients:

14 ounces of sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites at room temperature
1/4 teaspoon kosher salt

Directions:

Preheat the oven to 325 degrees.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high spped in a bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto 12 X 18 sheet pans lined with parchment paper using either a 1 3/4 diameter ice cream scoop, or two teaspoons. Bake the sheets for 25 to 27 minutes, watch carefully until they turn golden brown, but don’t let the bottoms burn. Let cool about 2 minutes and immediatly take off the sheet pans and place on wire racks to cool. Makes about 20-24 cookies, they will be a large cookie.

Please note cookies will stay fresh for a few days if they are wrapped well and left at room temperature.

A Little Story About Us….

admin — Mon, 16 Jan 2012 01:19:44 +0000

Some of our recipes stem from family recipes that go back over 90 years. My daughter Lindsey’s PaPa should take credit for two of our incredible pies . The Luscious Lemon Meringue and Coconut Cream. Both are made with all natural ingredients, fluffy eggs, real lemons and fresh coconut, always enjoying aromatic vanilla, coconut, and lemon extracts. I actually had to make him sit down one day and put the measurements into a 1 cup measure down to a ¼ teaspoon to get the measurements for his pies. He made this literally from scratch by putting his hands in the flour jar along with everything else measuring out the ingredients. There’s not been a Thanksgiving without them that I can remember….

……..then there’s her MeMa’s buttery Pecan Pie. It truly is hard to describe just how wonderful this pie is. She would hand chop the whole pecans that she would pick and crack and once you’ve eaten you will swear there are more than just a few special ingredients in it. Just too tempting to resist.

Our infamous Pumpkin Roll is my mom’s favorite, she can’t go through the Holidays without one……filled with a sinful cream cheese filling and rolled in fresh chopped pecans then dusted with powdered sugar….. Now that’s sinful!

We make a superb Pumpkin pie that have a couple extra touches only wicked enough to make it special. It’s thick, rich and very creamy. I know you will love it and have to have two.

Mile High Apple Pie sounds just as good as it taste, with it’s wonderful sugar cinnamon lattice topped, granny smith filling, it’s scrumptious when you top it with vanilla bean ice cream if that naughty feeling hits you.

Mmm… So sinfully delicious is our mouth-watering sensual Strawberry Pie with it’s deep red glaze topped when topped with tons of whipped cream piled on top. A sure hit on a hot smoldering day.