Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Sunday, September 11, 2016

••••HAPPY GRANDPARENTS DAY👴👵!!••••

(Source: happygrandparentsday2016 & YouTube.com & Pinterest.com & mem4u.com)

••••HAPPY GRANDPARENTS DAY!!

••••GIVE THEM A HUG TODAY!!

••••WE WILL NEVER FORGET 9/11/2001✈️🏨!!!••••

(Source: Google+ photo & Pinterest photos)

••••WE WILL NEVER FORGET!!

Friday, September 9, 2016

••••COCONUT BONBONS🍶🍚!!••••

(Source: tinascookings.blogspot.com & photos also)

••••COCONUT BONBONS!!

Ingredients
150 grams desiccated coconut
120 grams icing sugar
350 grams sweetened condensed milk
½ teaspoon vanilla bean paste
½ teaspoon coconut extract

Preparation

Sift the icing sugar into a large bowl, add in the desiccated coconut, and mix briefly. Pour in half of the sweetened condensed milk, along with vanilla bean paste and coconut extract. Start folding the mixture with a wooden spoon, trying to moisten the coconut as much as possible. Start drizzling in the rest of the sweetened condensed milk, mixing with a wooden spoon as you pour.

The batter will soon become really thick, and it will almost resemble a stiff dough. Knead it briefly with your hands to combine. Take out teaspoons of the batter, and form little bonbons. As soon as you form a bonbon, roll it in more desiccated coconut. Keep forming bonbons and coating them in additional coconut, until you use up all of the mixture. Let them cool down and firm up in the refrigerator for about an hour or two, and serve. Yields 45 small bonbons.

Note: If the sweetened condensed milk you are using is too thick, you might have to add another tablespoon or two more, so the batter could be soft and pliable, and not crumbly.

••••NOTES: PLEASE MAKE ••••BONBONS SMALLER DUE TO

••••INTENSE SWEETNESS FROM

••••THE CONDENSED MILK

••••ALSO ALLOW THE BONBONS

••••TO CHILL OVERNIGHT TO

••••INTENSIFY FLAVOR

••••FRESH PEACH FRITTERS🍑🍶!!••••

(Source: bunnyswarmoven.net & photos also & Google+ photo)

••••FRESH PEACH FRITTERS!!

••••SO GOOD!!

Peach Fritters

Ingredients

1 cup flour
1 teaspoon salt
1 teaspoon baking powder
2 TBLs sugar
1/2 tsp cinnamon
2 eggs
1/3 cup milk
1 tablespoon melted butter
1-1/4 cups diced peaches ( I used 2 fresh peaches which came to a little over 1 1/4 cups of peaches)
granulated sugar in flat-sided bowl or a powdered sugar glaze
oil for fryer or deep frying pan
Powdered Sugar Glaze
1 cup powdered sugar
milk, enough to make a drizzling consistency.
Whisk the milk and confectioners sugar together until the desired drizzling consistency.

Instructions

Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.
Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.

Bunny's Warm Oven http://bunnyswarmoven.net/

Read more at http://bunnyswarmoven.net/2013/08/delicious-fresh-peach-fritters#dRQGUTtbAZt1v7Ci.99

Thursday, September 8, 2016

••••PINK CHAMPAGNE BUTTERCREAM ICING💕🍾🍰🎂🍜!!••••

(Source: Oscar Martinez, Google+ photos)

••••PINK CHAMPAGNE

••••BUTTERCREAM ICING!!! YUM!!

MINUTES COOK TIME: 5 MINUTES TOTAL TIME: 15 MINUTES
PRINT RECIPE

#INGREDIENTS

1 cup butter, softened

1/2 cup shortening (I used Crisco)

48 ounces (6 cups) powdered sugar, sifted

1 cup pink champagne

1 teaspoon vanilla extract

1-2 teaspoon heavy whipping cream

3-4 drops red food color

pinch of salt

#DIRECTIONS

Place 1 cup of pink champagne in a small saucepan over medium-high heat. Simmer until reduced to about 1/4 of a cup. Transfer to a small bowl cup and allow to cool. Reducing the champagne down will enhance the flavors.

Beat butter and shortening in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy - for about 3 minutes

Add vanilla and food color and beat to incorporate.

With mixer on low, slowly add in powdered sugar 1 cup at a time, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Add cream, salt and reduced champagne.

Once incorporated, whip frosting for at least 3-5 minutes on medium high to high until light and fluffy.

If frosting is too thick to spread, gradually beat in additional cream or champagne (reduced or not) until you reach the desired consistency