Coconut Macaroons

Ingredients:

4 large egg whites, room temp
1c white sugar
1 tsp salt
1 big bag (14 oz) shredded coconut
1/4 cup almond flour
1 tsp vanilla
Optional: chocolate chips

Directions:

Preheat oven to 325
Whip 4 egg whites until frothy
Add in sugar, salt, vanilla, almond flour, coconut
Use small cookie scoop (or spoon) to make small mounds on parchment lined baking sheet
Bake for 18-25 minutes, rotating halfway through
Melt chocolate chips in microwave at 50% power, dip macaroons as well as pour from tiny hole in a ziplock bag

Raspberry Flip

Raspberry Flip Cocktail

2 oz pureed raspberries
2 oz simple syrup
2 oz vodka
2 oz water
1 oz lime juice (or margarita mix)
1 oz lemon juice
1 fresh egg white

Passion Fruit Flip

Passion Fruit Flip

http://www.geniuskitchen.com/recipe/passion-fruit-flip-531459

INGREDIENTS
1 ounce passion fruit syrup (see directions below)
1.5 ounces chilled vodka
3/4 ounce fresh lemon juice
1 fresh egg white

DIRECTIONS

Combine 1 cup water, 1 cup granulated sugar, and passion fruit pulp in a saucepan over medium high heat
Bring to a boil
Stir until sugar is fully dissolved
Reduce heat to low, simmering for 20 minutes, uncovered
Remove from heat, let cool, then transfer to an airtight container and refrigerate

Combine passion fruit syrup, vodka, and lemon juice in a cocktail shaker over ice. Shake until thoroughly chilled.

Strain contents of shaker into a standby glass, dump ice, put cocktail mixture immediately back into chilled shaker and add egg white.

Shake vigorously for about thirty seconds or until egg white is foamed.

Carrot Fennel Soup

Carrot Fennel Soup
https://www.epicurious.com/recipes/food/views/carrot-fennel-soup-350600

INGREDIENTS
2 medium fennel bulbs
2-3 pounds carrots
1 medium onion
1 garlic clove
Olive oil
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds

PREPARATION

Preheat oven to 450°F with rack in lowest position.

Chop some fennel frond to use as garnish later

Loosely slice fennel bulbs, onion, and carrots

Toss with olive oil, garlic clove, sugar, salt, and pepper

Spread onto sheet pan and roast for 25-30 min, stirring occasionally

Put roasted vegetables in stock pot along with chicken broth, simmer together til soft

Blend, season, serve topped with fennel frond garnish

Lemon Poppyseed Bundt Cake

Lemon Poppy Seed Bundt Cake
https://www.livewellbakeoften.com/lemon-poppy-seed-bundt-cake/

INGREDIENTS
2 and ¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
3 tablespoons poppy seeds
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
⅓ cup fresh lemon juice
2 tablespoons lemon zest
¼ cup oil (canola OR vegetable)
1 cup sour cream

INSTRUCTIONS
Preheat oven to 350°F. 

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
Alternate mixing the flour mixture and the sour cream into the wet ingredients, starting with the flour and ending with the flour. Mix until just combined.

Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around.
Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes. Then invert the cake onto a wire rack to finish cooling.

Excellent cream cheese frosting: https://www.foodnetwork.com/recipes/food-network-kitchen/cream-cheese-frosting-recipe-1957924

Kugel

Noodle Kugel, aka Cheesecake with Noodles

1/2 lb med or wide noodles, cooked and drained
4 tbsp melted butter
1/2c sugar
1c sour cream
1.5c milk
1lb cottage cheese
1/2 tsp salt
1 teaspoon vanilla
1/2 lb farmers cheese or jack cheese grated
1/2lb cream cheese (crumbled)
6 beaten eggs
1/2c golden raisins

Mix all ingredients together and stir in the noodles
Pour into 9x13 greased pan

Topping:
1/2c brown sugar
1/2c crushed corn flakes
1/2c regular breadcrumbs
2-3 tbsp melted butter
Combine until crumbly and spread on top of noodle mixture

Bake at 350 for 1.5 hours