With Easter just around the corner, I’m starting to plan our family meal, and you just can’t have a family meal without a sweet treat at the end (or maybe even at the beginning)! This morning on WIBW we met with Jeanette Rohleder-Supernaw from Alma Bakery and Sweet Shoppe to get some inspiration for this year’s Easter table, and it was delicious!
As I was munching on some of her cookies, I couldn’t help but think that cookies are great, but cookies DIPPED in something wonderful would be even better! And so these two amazing dessert-inspired dips were born. A Strawberry Shortcake Dip that tastes just like strawberry shortcake and a Coconut Cream Pie dip with toasted coconut and Alma Bakery’s molasses sugar cookies. Both dips would be great as a simple dessert, but would also make stunning appetizers!
Of course, if you don’t want to hassle with making your own desserts and appetizers, Alma Bakery and Sweet Shoppe would gladly do it for you! With a huge selection of delicious pies, cupcakes, cookies and breads, it’s no wonder so many people love this little Kansas treasure!
Strawberry Shortcake Dip
1 lb. fresh strawberries, stemmed and diced
1/4 cup granulated sugar
1/2 tsp. pure vanilla extract
1/2 tsp. orange zest
8 oz. cream cheese, softened (may use low-fat variety, if desired)
6 oz. vanilla yogurt
Zest of 1 lemon
Chopped fresh mint, for garnish
Dippers, such as shortbread cookies, vanilla wafers, or (best of all!) Alma Bakery’s sugar cookies
In a mixing bowl, combine strawberries with half of the sugar, vanilla, lemon zest and orange zest; reserve. In a separate bowl, combine cream cheese with remaining half of sugar, and yogurt, beating well with an electric mixer until smooth and creamy. Spread prepared cream cheese mixture into a shallow bowl. Drain juices well from prepared strawberry mixture, then gently spread strawberries over the cream cheese mixture; garnish with fresh mint. Serve dip with dippers on the side.
Coconut Cream Pie Dip
3/4 cup granulated sugar
1/4 cup cornstarch
2 cups half and half
4 egg yolks, beaten lightly
1 1/2 cups shredded sweetened coconut
3 Tbs. unsalted butter
2 tsp. pure vanilla extract
8 oz. whipped topping
1/4 cup toasted shredded sweetened coconut, for garnish
Dippers, such as vanilla wafers, graham crackers, or for the GrandDaddy of them all, use Alma Bakery’s Molasses Sugar Cookies! 😊
In a medium sauce pan, combine sugar and cornstarch; stir in half and half along with the egg yolks and whisk until well combined. Bring mixture to boil over medium heat, whisking constantly; boil 1 minute, then remove from heat. Stir in butter, coconut and vanilla.
Pour pudding into a large bowl, cover with saran wrap, pressing it down directly onto the pudding to avoid a film forming on top; cool completely.
When pudding has cooled, fold in whipped topping and place into a serving bowl; sprinkle top with toasted coconut. Serve with your favorite dippers on the side.
Why Should I Toast my Coconut?Coconut is quite fattening; because toasting coconut flakes only intensifies the favor and defines the texture, we can then use LESS of it to lower the fat and calories of our dish. (win!)
So How Do I Toast Coconut?
Coconut can be toasted in a skillet over medium heat, stirring often until coconut flakes are golden brown. I truly prefer the oven method: spread coconut in a thin layer (approx 1/2″) over a large rimmed baking sheet. Place baking sheet onto the center rack of a preheated 300 degree F oven and bake, stirring often, until coconut is golden brown, approx 15-17 minutes. Cool coconut completely, then store in a large glass mason jar in the freezer, using as needed.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, March 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
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