Angelic Macaroons

When my daughter-in-love, Lyn, and I were talking about the kinds of cookies we wanted to make for our annual cookie baking/candy making night in December, she mentioned she loves macaroons, but can never make them right. 

I love them too, but hadn't been able to find the 'perfect' recipe to make.

We've both tried using the recipe for combining sweetened condensed milk and coconut - we know others who have success with that one, but neither of us have. 

Imagine my excitement when I found the great recipe using an angel food cake mix....just the day before our scheduled kitchen time together. 

These yummy cookies are fat free!  You could always use unsweetened coconut in this recipe. There is some fat in the coconut, but I did check online and these cookies only have 79 calories each. That's not bad for such a tasty cookie. 

I loved the crunchy outside...soft inside.  And the flavor was magnificent!

It's definitely a recipe I will make again and again. 
(I did cut the baking time from original recipe) 

I don't want to forget to share where I got the cookbook where I found this special recipe....CAKE MIX MAGIC. 

My sweet blogging buddy, Angie, from A'lil Country Sugar kindly sent me the book along with several other lovely items she had for a giveaway.  The person whose name was drawn never contacted her with mailing info, so my sweet friend chose me.  How precious is that???  Thanks again Ang, for the lovely package of goodies I received! I am going to have SUCH a great time with this new cookbook.
I rarely EVER make a cake from a cake mix...this is my 'cup of tea'. 

Onto the tasty recipe...

ANGELIC MACAROONS

1 (16 ozs) pkg. angel food cake mix

1/2 c. cold water

1 tsp. almond extract

1 (14 ozs) sweetened flaked coconut, divided

1/2 c. slivered almonds, coarsely chopped

Preheat oven to 325. Line cookie sheets with parchment paper.

Beat cake mix, water and almond extract in large bowl with electric mixer at medium speed until well blended. Add half of coconut (I stirred by hand at this point); beat until blended. Add remaining coconut and almonds.  Beat until smooth. Drop dough by heaping tablespoonsful 2" apart onto prepared cookie sheets.

Bake 18 - 20 minutes or until golden brown.  (Check them at 18) Cool on cookie sheets 3 minutes.  Remove to wire racks; cool completely. 

Yield: about 2-1/2 dozen cookies 

Linked to Foodie Friends Friday           Weekend Potluck

Perfect Poppyseed Bread

I can hardly believe I have never posted this recipe before!!! 

It's definitely a FAMILY FAVORITE!

This quick bread is terrific for gift giving....recipients will love you forever! 

I got the recipe from an aunt many years ago and have made this every holiday season since.  It has almond extract which makes it so tasty.  If you don't care for almond extract, you can make it without, but I can't say how good it is because I've not ever done that. 

One of my brother-in-loves doesn't think it's Christmas until he gets his own loaf of poppyseed bread. 

I SO love the orange juice/almond extract glaze you pour over the top when it comes from the oven.  It not only adds flavor, but moistness too. 

Please...do yourself a favor...don't wait to make this tasty treat!!! 

PERFECT POPPYSEED BREAD 

1 c. vegetable oil + 2 Tb.

(I use half applesauce) 

3 eggs

1-3/4 c. white sugar

(that's reduced from the 2-1/4 c. in original recipe!)

1-1/2 c. (1%) milk

1-1/2 tsp. almond extract

1-1/2 tsp. vanilla extract

3 c. all purpose flour

1-1/2 tsp. poppy seeds

(I always add a little more)

1-1/2 tsp. baking powder

1-1/2 tsp. salt

Preheat oven to 350. Grease 3 - 9" X 5" loaf pans or 5 - 4" X 2" mini loaf pans. 

In large bowl, combine oil (applesauce) & eggs and whisk until well blended and fluffy.  Add sugar; mix well. Stir in remaining bread ingredients until just blended. The batter will be very thin. Feel free to use your mixer if you want. 

Pour into prepared pans.  Bake large loaves for 45 minutes or until a toothpick inserted in the center comes out clean. Bake small loaves for 30 minutes.

(I try to check 5 minutes before time is up to ensure a moist bread). 

Remove bread from oven and immediately poke holes in top with a wooden pick or large fork. Pour glaze evenly over each loaf.  Let stand 15 minutes before removing from pans to a wire rack to cool completely. 

GLAZE: 

1 Tb. butter or margarine

3/4 c. white sugar

1/4 c. orange juice

1/2 tsp. vanilla extract

1/2 tsp. almond extract

In small saucepan combine all ingredients and heat, over low, until sugar dissolves, stirring frequently. 

Linked to Whatcha Whipped up Wednesday
Ingredient Spotlight: Citrus
Weekend Potluck
  Meal Plan Monday