Easter Story Cookies

Ingredients:

1 cup pecan halves

1 teaspoon distilled white vinegar

3 egg whites

1 pinch salt

1 cup white sugar

Recipe:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place pecans in a resealable plastic baggie. Crush the pecans into small bits.
3. Put 1 teaspoon vinegar into a medium bowl. 
4. Add egg whites to the vinegar. 
5. Sprinkle salt into the egg whites. 
6. So far, the mixture isn't very appetizing. Add 1cup sugar. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
7. Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet.
8. Place cookies in the oven close the door and turn the oven off.
9. In the morning open the oven and take out the cookies.

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Pecan Pralines

Ingredients:

1 cup brown sugar

1 cup white sugar

1/2 cup evaporated milk

2 tablespoons butter

1 1/4 cups pecan halves

1/4 teaspoon vanilla extract

Recipe:

1. Generously grease a large slab or baking sheet.
2. In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.
3. Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

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Chocolate Mousse Cake

Ingredients:

1 cup white sugar

2 cups butter

1 cup water

1 teaspoon instant coffee granules (optional)

1 pound semisweet chocolate, chopped

8 eggs

1/2 cup heavy whipping cream

1 tablespoon confectioners' sugar

16 whole almonds, toasted (optional)

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Recipe:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.
2. Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat eggs in a separate bowl; gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan.
3. Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
4. Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.

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Strawberry Whip

Ingredients:

2 (6 ounce) packages strawberry flavored Jell-O®

4 cups water

1 cup frozen strawberries, thawed

1 (8 ounce) container frozen whipped topping, thawed

Recipe:

1. Combine gelatin with 2 cups boiling water; mix well. When dissolved, add 2 cups cold water, mix and refrigerate.
2. Before gelatin is completely firm, stir in strawberries and thawed whipped topping. Refrigerate until completely chilled.

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Gluten Free Fudge Brownies

Ingredients:

2/3 cup gluten-free baking mix (such as Bob's Red Mill All Purpose GF Baking Flour®)

1/2 cup cornstarch

1 cup white sugar

1 cup packed brown sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

2 eggs, beaten

3/4 cup margarine, melted 

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Recipe:

1. Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.
2. Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
3. Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

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