1 cup sweetened flaked coconut -- plus
2 tablespoons sweetened flaked coconut
2 1/4 cups whole milk
1 1/4 teaspoons unflavored gelatin
6 tablespoons sugar
3 tablespoons cornstarch
1 large egg
2 large egg yolks
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
1pinch salt
1/2 cup chilled whipping cream



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3 c Whole milk
1 pinch Salt
6 T Unsalted butter
5 Egg yolks
1 c Ghirardelli Ground Chocolate
1 1/2 ts Pure vanilla extract
2 T + additional Ground Chocolate
1 9-inch baked pie shell
6 T Granulated sugar
1 cup whipping cream
6 T Cornstarch
2 T Granulated sugar

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8 inch baked pie crust, completely cooled
1 can sweetened condensed milk (14 ounces)
2 egg yolks, slightly beaten
1/2 cup fresh lime juice
1 tablespoon grated lime rind
1/2 pint heavy whipping cream

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1/2 C Butter, melted
1 1/4 C Pretzels, crushed
2 Tbsp Sugar
14 Oz. Can Condensed Milk
1 1/2 Oz Triple Sec
1 1/2 Oz Tequila
1/4 C Lime Juice
2 C. Cool Whip


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Crust:
1/2 cup unsalted butter - room temperature
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 1/3 cups all-purpose flour

Filling:
1/2 cup sugar
1/3 cup honey
1/4 cup fresh lemon juice
3 large eggs
1 1/2 tablespoons grated lemon peel
3/4 teaspoon baking powder
1/4 teaspoon ground cloves
1 pinch salt
1 cup chopped walnuts
Powdered sugar
Halved strawberries



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Dough:
1 1/2 cups All-purpose flour
3/4 cup Butter -- at room temperature
3 tablespoons Confectioner's sugar

Filling:
3/4 cup Butter -- at room temperature
3/4 cup Granulated sugar
2 Eggs -- at room temperature
Grated peel of two lemons

Garnish:
1 Lemon
Granulated sugar -- for sprinkling



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Crust:
1 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 1/4 cups toasted coconut
6 tablespoons butter, melted
3 tablespoons water

Filling:
1/4 cup sugar
1/4 cup King Arthur Pie Filling Enhancer
1/3 cup Key Lime juice
14-ounce can sweetened condensed milk
1 cup heavy cream, whipped to soft peaks

Citrus Cream Topping:
3 tablespoons sugar
2 tablespoons King Arthur Pie Filling Enhancer
1 1/2 tablespoons Key Lime juice
1/4 teaspoon tangerine or orange oil
2 tablespoons water


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2 medium-size fresh pineapples
1 1/3 cups unsalted butter, softened
1 cup firmly packed light brown sugar
1 cup sugar
3 tablespoons dark rum
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 vanilla beans, split lengthwise (optional)
1 (17.3-ounce) package frozen puff pastry, thawed


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Coconut Sugar Cookie Crust:
1 cup all-purpose flour
1/4 cup flaked unsweetened coconut*
1/8 teaspoon salt
1/2 cup butter, unsalted, cold, cut into 1-inch cubes
1/4 cup Sugar In the Raw turbinado sugar
1 egg, lightly beaten, divided

Macadamia Caramel Filling:
2 cups unsalted macadamia nut pieces
1 cup Sugar In the Raw turbinado sugar
1 tablespoon corn syrup
1/4 cup water
3/4 cup heavy cream, room temperature

Equipment Needed:
8 (4-inch) tartlet pans, preferably non-stick
Candy thermometer


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1 package (3 oz.) cream cheese, softened
3/4 cup margarine, softened
3/4 teaspoon salt
1-3/4 cups all-purpose flour
1 egg
2/3 cup packed brown sugar
1 cup finely chopped fresh DOLE Tropical Gold Pineapple
2 squares (1 oz. each) semi-sweet chocolate, grated
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract


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Crust:
2-1/2 cups all-purpose flour, unsifted
1/8 tsp. salt
1/3 cup C&H Pure Cane Granulated Sugar
1 cup butter (2 sticks), unsalted, chilled and cut into 1/4-inch slices
1egg, large
1 tsp. vanilla, pure extract

Lemon Custard Filling:
3 egg yolks
4-1/2 tbsp. butter, unsalted, melted and cooled to lukewarm
3/4 cup C&H Pure Cane Powdered Sugar, unsifted
1-1/2 tbsp. C&H Pure Cane Granulated Sugar
3 tbsp.lemon juice, fresh
1 tbsp lemon zest, finely grated
3 dozen mint leaves, fresh
1 pint raspberr

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Crust:
1 cup Flour
1 block Butter
2 tablespoons Sugar
1/4 cup Chopped Nuts

Dice butter into small pieces. Cut butter into flour and sugar till
mixture is crumbly. Stir in nuts. Press into a 9-inch greased tart
pan. Bake for 15-20 minutes at 350degrees F. Cool.

Filling:
4 ounces Cream Cheese, at room temperature
1/4 cup Brown Sugar, packed
1/2 teaspoon Vanilla
2 cups Cool Whip


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Crust:
3/4 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
6 tablespoons unsalted butter - chilled, and cut into 1/2" pieces
1 tablespoon ice water -- or more if needed
3/4 cup dry-roasted lightly-salted macadamia nuts -- chopped

Filling:
1 package cream cheese - (8 oz) -- room temperature
1/2 cup sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
2/3 cup chilled whipping cream
5 ripe kiwis -- peeled, and cut into 1/4"-thick rounds

For crust: Blend flour

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