RECIPES
10
Cinnamon Macaroons
14 oz. sweetened shredded coconut
¼ tsp. salt
14 oz. sweetened condensed milk
2 egg whites
½ tsp. vanilla extract
cinnamon
1. Preheat the oven to 325° F.
2. In a large bowl, combine the coconut, milk, vanilla and salt. Stir to blend
well.
3. In the mixing bowl, with your mixer on 4–5, whip the egg whites until
firm peaks form.
4. Fold the egg whites into the coconut mixture and stir to combine well.
5. Drop the mixture by heaping teaspoon onto parchment-lined cookie
sheets — these cookies will really stick to your pan if you don’t use the
parchment!
6. Sprinkle each cookie with a little cinnamon, and bake for 20 minutes, or
until the tops are browning.
Makes 2–3 dozen cookies
Ginnys.com 800-544-1590
Bacon Horseradish Mashed Potatoes
10 medium potatoes
8 strips bacon, cooked and chopped
1/2 tsp. salt
1/4 cup sour cream
2 Tbsp. butter
4 tsp. horseradish
1/2 cup broth or milk
salt & pepper, to taste
1. Peel potatoes (or scrub well and do not peel), and cut into large chunks.
Add the potatoes to a large pot, cover with water and bring to a boil. Add
salt and boil until tender (about 15 minutes).
2. Drain the potatoes and put them in the mixer bowl. Mash the potatoes
with beater on 2–3.
3. Add remaining ingredients and mix until creamy.
Serves 4–6
