PINA COLADA II
This recipe is excellent for very hot days!
Provided by MÔNICA
Categories Drinks Recipes Cocktail Recipes
Time 2h
Yield 6
Number Of Ingredients 5
Steps:
- Wash lemon very well and cut into fine slices. Put in a gallon jar with sugar. Mince pineapple and put in jar. Pour in wine and soda. Mix with a spoon and refrigerate for 2 hours.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 14.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 15.8 mg, Sugar 3.3 g
PINA COLADA MADELEINE COOKIES
This is a super-quick, very yummy cookie that meshes well in any island or Latin-themed gathering.
Provided by Ingrid Hoffmann
Categories dessert
Time 24m
Yield about 4 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Put the cake mix in a mixing bowl and add the butter. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs. Add the eggs, milk and rum. Beat with a wooden spoon until you form a smooth batter. Fold in coconut until evenly distributed.
- Spray 2 madeleine molds with nonstick cooking spray. Using a tablespoon, drop the batter into the molds filling halfway. If you don't have madeleine molds, you may drop the batter on an ungreased baking pan. Bake for 12 to 15 minutes, until the cookies are nicely browned. Let cool in the pan then turn out onto a platter. Repeat method with remaining batter.
PINA COLADA COOKIES
Make and share this Pina Colada Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 52m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
- Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
- Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
- Chill dough, covered, for 30 minutes.
- Preheat oven to 375°.
- Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
- Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
- Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
- Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.
PINA COLADA COOKIES II
These are delicious tropical tasting cookies. I took fourth place in the Land O'Lakes National Butter cookie contest at the L.A. Fair for these. Enjoy!!!
Provided by Christie Bayless
Categories Pineapple Desserts
Yield 24
Number Of Ingredients 12
Steps:
- Sift together the flour, salt, and baking soda, set aside. In a large bowl, cream together the butter and brown sugar. Stir in the eggs, pina colada oil, and rum extract, mix well. Stir in the dry ingredients until just combined. Using a large wooden spoon, stir in the drained pineapple, coconut, white chocolate chips, and nuts. Cover bowl, and refrigerate for 1 to 2 hours, until firm.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Roll dough into golf ball sized balls, place 2 1/2 inches apart onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 52.3 g, Cholesterol 26.7 mg, Fat 28.2 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 13.8 g, Sodium 169.7 mg, Sugar 34.3 g
PINA COLADA II
Make and share this Pina Colada II recipe from Food.com.
Provided by _Pixie_
Categories Beverages
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds.
- Garnish with fruit, if desired.
Nutrition Facts : Calories 106.6, Fat 2.5, SaturatedFat 2.2, Sodium 9.1, Carbohydrate 4.9, Fiber 0.4, Sugar 3.7, Protein 0.5
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