BUTTERSCOTCH & STRAWBERRY

Minty Strawberry Coolers

Minty Cookie Dough
12 oz unsalted butter, at room temperature
1 cup powdered sugar
¾ cup granulated sugar
1 TBSP minced fresh mint
1 egg
2 ½ cups flour
¾ cup cornstarch
¼ cup water(if needed)
Cream the butter with the sugars until light and fluffy. Add the mint and mix until well incorporated. Add in the egg and mix well.
Mix together the flour and cornstarch. Add this to the creamed mixture and blend. Mix in the nuts thoroughly. If dough is too dry, add ¼ cup water, 1 TBSP at a time until soft dough is formed.
Form the dough into a ball and wrap in plastic. Chill for about 4 hours.
Roll out the dough to 1/4 inch thickness. Cut with a cookie cutter(I went with fluted cutters). Keep half the batch whole and the other half take a smaller cutter and cut out the middle of the cookie. You want to create a window effect.
Take cookie that is whole. Spread jam on top of it. Place cookie with hole cut out on top of that. Fill with diced strawberries and top with whipped cream.

Coconut Banana Bread with Key Lime Glaze
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 ½ cups mashed bananas
1/3 cup Greek yogurt(or sour cream)
1 teaspoon vanilla
½ cup shredded sweetened coconut
Preheat oven to 350 degrees
Butter 1 large 9×5 loaf pan or three miniature pans
Combine flour, baking soda and salt in bowl, mix ingredients.
Place granulated sugar and butter in a large bowl, beat with a mixer or spoon until well blended.
Add eggs one at a time, beating well after each addition.
Add banana, yogurt, and vanilla; beat until blended.
Add flour mixture; beat at low speed or by hand until just moist.
Stir in 1/2 cup coconut.
Pour mixture in loaf or divide amongst three small pans.
Bake at 350 degrees for 30-35 minutes or until a wooden pick comes out clean. If baking in a large pan bake for about 1 hour.
Cool in pan for 10 minutes large or 5 minutes small loaves.
Remove from pan and place on a wire rack.

Key Lime Glaze
1 TBSP shredded sweetened coconut( I actually used much more)
½ cup sifted powdered sugar
1 ½ TBSP key lime juice
Combine ingredients, stirring with a whisk and drizzle over banana breads while still warm.
Cool completely on wire rack.

Butterscotch Pudding
3/4 cup sugar
1/4 cup water
1/4 cup whipping cream
1/2 cup (packed) golden brown sugar
1/3 cup cornstarch
1 teaspoon salt
3 cups whole milk
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature
1 TBSP Scotch
1 TBSP Grand Marnier
1 teaspoon vanilla extract
Stir 3/4 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add cream (mixture will bubble vigorously). Stir until smooth. Set caramel sauce aside.
Mix brown sugar, cornstarch, and salt in heavy medium saucepan. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in caramel sauce.
Whisk egg yolks in large bowl to blend. Gradually whisk 1 cup warm caramel mixture into yolks. Gradually whisk yolk mixture back into caramel mixture in saucepan. Bring to simmer over medium heat. Gradually whisk in butter, Scotch, Grand Marnier, and vanilla.
Divide pudding among 8 parfait glasses. Chill until cold, at least 6 hours and up to 1 day.