Saturday, July 24, 2010

White Chocolate Macaroons

Raine and I came up with this recipe because I was going to make white chip cookies and then macaroons. We decided to combine these into one cookie and this is the result. They turned out quite tasty as they disappeared in record time. I know it is too hot to be doing much baking but make these in the morning and then take them with you to the creek or pool. This is What's Cookin on Beaty's Creek today.

3 egg whites
1 T vanilla
1 t salt
1 cup sugar
3 cups coconut
2 cups white chocolate chips

Beat egg whites in your Kitchen Aid mixer until soft peaks form. Now add your sugar, vanilla, and salt and beat until stiff peaks form. Now fold in your coconut and chips. Drop by tablespoons onto a parchment lined cookie sheet. bake at 325' until golden. Cool completely and enjoy.

Monday, July 5, 2010

Blueberry Jam

Jam...Hmmm...I have to tell you the story of my hate of the word jam. I don't really know why, maybe I consider it a Yankee word for preserves. Then why am I calling my recipe jam? Because apparently everyone but me calls blueberry preserves, blueberry jam. Whatever you call this recipe you will be glad that you made it. Nothing will taste better than homemade "jam" on fresh baked bread or in Greek yogurt! This is What's Cookin on Beaty's Creek today.


4 cups crushed blueberries
4 3/4 cups sugar
1 package pectin
4 pint jars with flats and rings

Raven crushed my blueberries and I was glad that she did since Raine, our 3 year old, was assisting in the jam making. Okay, now I am calling my preserves jam, so jam it is. Pour your crushed berries into a heavy bottom pot and add your pectin. I will usually stir the heck out of the berries so the pectin dissolves completely. Now bring it to a rolling boil, the kind of boil that does not stop when stirred. Add in your sugar and boil for 3 minutes. Pour into 4 pint jars and seal. I process my jars in a hot water bath for 10 minutes.