Looking for some recipes..rhubarb, parrot bay shrimp, apple and peach dumplings...?

I am looking for some recipes and thought some of you might be able to help. I had this homemade chocolate sandwhich cookie a couple years ago at my step son's open house. Everyone brought in goodies to raise money. Someone made the most delicious chocolate ccokie and spread it with some sort of white filling and then topped it with another cookie. They were delicious!! I live in the Findlay, Ohio area, so maybe someone out there says hey, thats my cookie!! Also looking for a recipe for Parrot Bay coconut shrimp with the dipping sauce like served at Red Lobster. I need rhubarb recipes and want to know if there is such a thing as rhubarb fritters. I need a good apple dumpling recipe and a peach dumpling recipe. I have a cookbook called Country Fair Food and Crafts and in it is a picture for a candy called coconut ice. The problem is, there isn't a recipe for it in there!! It is a two layer candy cut in diamond shapes white layer on the bottom and pink layer on top. Thanks

Looking for some recipes..rhubarb, parrot bay shrimp, apple and peach dumplings...?
Ingredients :





* for Pina Colada Dipping Sauce : ½ cup sour cream


* ¼ cup pina colada mix


* ¼ cup crushed pineapple (canned)


* 2 tbsp granulated sugar


for Shrimps :


* 6 to 8 cups canola oil (as required by fryer)


* 12 large shrimp, peeled and deveined (about ½ lb )


* 1½ cups all-purpose flour


* 2 tbsp granulated sugar


* ¼ tspn salt


* 1 cup milk


* 2 tbsp Captain Morgan's Parrot Bay coconut rum


* 1 cup panko Japanese breadcrumbs


* ½ cup shredded coconut








Preparation and Cooking Instructions :





1. Prepare pina colada dipping sauce first by combining all the ingredients. Cover this and let it chill out in the fridge while you make the shrimp.


2. Heat oil to 350°F.


3. Measure ¾ cup of flour into a medium bowl. In another medium bowl mix together the remaining ¾ cup flour, sugar, and salt. Stir milk and rum into flour mixture. Let this batter stand for five minutes. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.


4. Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open. Leave the tail intact.


5. To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered.


6. Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towels to drain.


7. Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.
Reply:For your rhubarb question - check this website, it has everything rhuharb and I'll just bet that there's a fritter in there somewhere.
Reply:Check for a recipe on www.foodnetwork.com.
Reply:I found this...I will see what else, if anything, I can dig up!





Red Lobster Parrot Bay Coconut Shrimp





Notes:


Red Lobster makes the best coconut shrimp. The best part of this dish is the delightful Pina Colada sauce that goes with it.








1/2 lb. Large Shrimp (butterfly the shrimp)


1 C. Sweetened Coconut Fakes


1 C. Plain Bread Crumbs


1/4 C. Corn Starch (mix with coconut and bread crumbs)


1/2 C. Pina Colada Mix


3 Tbs. Captain Morgan Parrot Bay Rum


1 Tbs. Powder Sugar


1/2 C. Corn Starch


Vegetable for deep frying





Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix, powder sugar and Rum in a small mixing bowl and set aside.





Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees.





Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.





Coconut Ice





* 2 cups white sugar


* 2/3 cup water


* 1 teaspoon vanilla extract


* 1 1/3 cups flaked coconut


* 2 drops red food coloring





1. Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.


2. Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.


3. Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.





Apple Dumplings


APPLE DUMPLINGS





A recipe for pastry, based on 2 c. flour


3 tbsp. butter


3/4 tsp. cinnamon


3/4 tsp. allspice


3/4 tsp. nutmeg


1/3 c. sifted brown sugar


8 medium apples, peeled and cored


3 tbsp. jelly


1 1/2 c. boiling water


1 1/2 c. sugar


3 tbsp. fruit juice (orange, lemon, pineapple, apricot, or what you have)


Food color (optional)





Make a paste of butter, spices, and brown sugar. Roll out pastry 1/8 inch thick. Cut into eight 6 inch squares. Place apple in center of each; put jelly or orange marmalade in cavity and spread the spicy paste over each apple. Moisten edges of pastry. Bring points together over the apple. Seal edges firmly. Roll left-over pastry and cut into strips to lay across tops of dumplings.





Place in large greased baking dish, about 11 x 15 inches. Bake in moderate oven, 375 degrees for 30 minutes. While the dumplings are baking, make a syrup of water, sugar, and fruit juice. Simmer to dissolve sugar. Pour over the apples. Bake 10 or 20 minutes more, basting frequently, to give a pretty glaze. A little color may be added to the syrup. Serve warm with cream. This makes 8 servings and we are quite sure no one person could eat two of these jewels. That is, at one meal.





SAUCE FOR APPLE DUMPLINGS:





2 c. brown sugar


2 c. water


1 tbsp. flour


1 tbsp. corn syrup


1/4 c. butter


1/2 tsp. cinnamon





Pour over apples and bake 20-25 minutes at 350 degrees.





http://www.cooks.com/rec/view/0,1913,156...





Peach Dumplings with Brandy Cream


Dumplings


2 cups Gold Medal® all-purpose flour


3/4 teaspoon salt


2/3 cup plus 2 tablespoons shortening


4 to 5 tablespoons cold water


6 fresh peaches, peeled, cut in half and pitted


3 tablespoons raisins


3 tablespoons chopped nuts


2 1/2 cups packed brown sugar


1 1/3 cups water


Brandy Cream


1 egg


3/4 cup whipping cream


1/4 cup granulated sugar


1 tablespoon brandy or 1/2 teaspoon brandy extract





1. Heat oven to 400ºF. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).


2. Gather pastry into a ball; reserve one-third of the pastry. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.


3. Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.


4. In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings.


5. Bake about 40 minutes, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.


6. In 2-quart saucepan, beat egg with wire whisk until foamy. Add whipping cream and granulated sugar; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in brandy. Serve warm over dumplings.





http://www.bettycrocker.com/recipes/Reci...





I hope this helps!!



beauty quotes