Pinkpartysquares Recipes

TOASTED-COCONUT MARSHMALLOW SQUARES

Steps:

• Preheat oven to 350°F with rack in middle.
• Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
• Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
• Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
• Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
• With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
• Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
• Let stand, uncovered, at room temperature until firm, about 2 hours.
• Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
• Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

PINK LADY SQUARES

Steps:

• BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
• Bake at 275 degrees five minutes, take out of oven and cool.
• TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
• Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
• Cool and ice with Lemon Icing.
• Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
• Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.

PINK ANGELS - A SQUARE RECIPE

Steps:

• Preheat the oven to 375°F. Grease an 8-inch square baking pan and set aside.

PINK PARTY SQUARES

Steps:

• Layer 1:.
• In a double boiler (or a metal bowl over a pot of boiling water, as I do) add; 1/2 cup butter, 1 cup brown sugar and 1 egg (well beaten). Stir constantly until smooth and shiny. Remove from heat and add 2 cups graham crumbs. Pack into 9x9 pan.
• Layer 2:.
• Stir together 3/4 of a can of sweetened condensed milk and 8 ounces coconut. Spread on graham layer.
• Icing:.
• Combine 1/4 cup butter with 2 cups icing sugar and 1 tbsp milk. Add a few drops of red food coloring, until a nice pink shade is reached, and stir until smooth. Spread on top of coconut layer.
• Refrigerate at least 3 hours.