MEXICAN COCONUT ICECREAM WITH CHOCOLATE SAUCE

ICECREAM:
4 cups half-and-half
1 cup sugar
1 10oz package frozen coconut, thawed {preferably young coconut}
Pinch of salt
5 egg yolks

In a non-reactive saucepan, combine half-and-half, sugar, coconut and salt over medium heat and bring to a scald. Remove from heat. Beat egg yolks in a bowl. Add cream ( Read more... )

BACON MUSHROOM & SWISS MEATLOAF
4-6 servings

12 ozs bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs EXTRA LEAN ground beef {or ground turkey}
1 egg
1/4 cup evaporated milk, or half and half
6ozs shredded Swiss cheese
1/2 cup cornflake crumbs

Preheat oven to 350F. In a large skillet, cook bacon until crisp but not burned ( Read more... )

MACADAMIA NUT CAKE WITH CARAMEL SAUCE 
from Brisbane
Serves 8.

~Cake~
1 1/3 cups Macadamia nuts
1/2 cup flour
1 teaspoon baking powder
6 large eggs, seperated
3/4 cup superfine sugar
1 teaspoon vanilla extract

~Caramel Sauce~
1 cup dark brown sugar
1 cup half and half
4 teaspoons unsalted butter
1 1/4 cups whipping cream, whipped

Directions
Preheat oven ( Read more... )