White Coconut Cake

This is such a delicious easy cake if you like coconut .
It  reminds me of the one my Grandmother made.
 You will need to prepare it ahead of time and cover
 it and chill it overnight or at least 7 to 8 hours.

Grease a 13 by 9 cake pan and set aside.
Preheat oven to 350 degrees

Blend with a mixer until smooth;
1 +1/3 water
3 large eggs
1 cup sour cream
1 tsp. vanilla

Add;
 1 standard dry white cake mix(non pudding)
1 cup white flour
1 cup sugar
 a pinch of salt
   Beat until smooth and creamy about 3 mins.
Pour into 13 by 9 pan and bake 35 to 45 mins. until
a toothpick comes out clean in the center of cake.
 Cool completely.

 Next beat 2 cups heavy cream until it's creamy and
stiff peaks form..
Spread it thickly on top of the cake.
Press 1 small bag of coconut into and on top of the
whipped cream in a thick layer pushing it down in.
That helps the whipped cream become sweet and
 also to moisten the coconut.
 Cover and chill overnight .

Chocolate Cheesecake Bars

 Who wouldn't love a a rich, creamy, Chocolate Cheesecake bar to go along
  with a steaming cup of coffee now that the busy holiday season is here?
 Throw these together for all your holiday parties and your chocoholic
 friends and family will adore you forever.
 Preheat your oven to 350 degrees .
 Prepare this crust in small bowl and press in the bottom of a 9 x 13 deep baking pan;
 2 cup graham cracker crumbs
1/2 cup brown sugar(packed)
 2/3 cup melted butter
 Bake for 10 mins at 350 degrees

 Next in a large mixing bowl beat well ;
 2 (8oz) original cream cheese bars , set out to soften
1 cup sugar
Add in one at a time and beat again;
 4 eggs
 6 Tbs Hersheys Cocoa
 2 tbs.flour
 1 tsp. pure vanilla
 Beat again and pour over the crust. Bake at 350 for 30 to 35 mins.
 Cool to room temperature .

 Topping:
 Cream together with mixer;
 2 ( 8 oz) softened cream cheese bars
 2 Tbs. soft butter
 Add;
 2 cups confectionery sugar
 1 tsp vanilla
  Beat until really smooth. Spread over cooled chocolate
  layer  and refrigerate for at least 3 hours until set. Cut into
 small squares or serve party size bites on a decorative tray.
                 
               
                   
               
                 
               
               
               

                 
               
             
       

Orange Jello Fruit Salad

This is a tasty jello salad that sets up quicker because you add ice cubes to it.  Feel  free to experiment with other flavors of jello. Also  you may double the recipe as well.

Dissolve;

1 pkg. 3 oz. orange jello in 3/4 cup boiling water .

Add;

2 cups ice cubes stirring constantly until jello starts to thicken about

 3 to 5 mins. and remove any unmelted chunks of ice .

Add;

1 cup thawed cool whip and blend till smooth.

Add;

1  11 oz. can mandarin oranges (drained well)

1 cup miniature marshmallows

1 can 15 oz . crushed pineapple in syrup(drained well)

1/4 cup chopped walnuts

Pour into serving bowl or dessert glasses and chill till completely set. Garnish with extra fruit if desired.

Makes 4 cups or 8 servings 

Raspberry Zinger Cupcakes

This is a recipe I have had since high school that tastes similar to the Hostess Zingers they sell in the stores, or at least before Hostess went out of business.. which means this recipe is even more valuable now!   This would be a fun rainy day recipe to make with the kids:)

If you prefer a whole cake instead of a cupcake then just spread the filling on one cake layer, and then top with the raspberry and coconut.  (see picture)

Raspberry Zinger Cupcakes

1 yellow cake mix

2 cans coconut or 1 bag

1 cup raspberry jam or preserves

1/4 cup sugar

For filling:  1 batch of whipped cream made with unflavored gelatin or continental frosting **recipe follows**

Bake cupcakes according to package.

Slice cooled cupcakes in half and put a spoon of whipped cream in the middle of each.

Replace the cupcake tops and chill.

Heat jam and sugar in a saucepan and boil 1 min while stirring. Spread top and side of cupcake with jam and press in the coconut.  Eat and enjoy!

**Continental Frosting**

5 Tbsp Flour

1/8 tsp salt

1 cup milk

1 cup shortening or margarine

1 cup sugar

1 tsp vanilla

In a pan blend flour and salt and then add milk slowly while stirring over low heat.  Cook while stirring until it thickens.  Cool completely.  

Combine shortening and sugar and blend at high speed for 5-10 minutes or until smooth.  Add cooled flour mixture 1 Tbsp at a time and beat at high speed.  Add vanilla extract and blend through.  When well creamed it should be the consistency of whipped cream. 

Frosting can be used as cream puff filling, cake frosting, or jelly rolls.

Acini Fruit Salad

Acini Fruit Salad

Ingredients:

One container of Cool Whip

2 quarts sliced strawberries, half of them mashed

4 bananas

2 Tbsp flour

2 eggs beaten

3/4 c sugar

1 box strawberry jello

1/2 box Acini di pepe pasta, cooked, rinsed and cooled

Instructions:

Cook mashed berries, jello, flour, eggs and sugar until thick. Let cool.

Mix with cooled acini.

Add sliced berries, mix and chill.

When ready to serve, add sliced bananas and cool whip. Mix through and serve.

**note: This is one of those desserts that is delicious but doesn't always look very sophisticated.. we've had to talk people into trying it before to get them over the idea of "pasta in a fruit salad", but most people agree it's yummy.**

Cookie Sheet Apple Pie

This is so yummy! When you are looking for a dessert for a large group this is always a hit.Took this to a birthday party recently and everyone really enjoyed it. I made an Amish "perfect pie crust recipe" for it and it really was perfectly tender and just the right size for my 15 inch long jelly roll sheet pan.

*Crust;
Mix;
3 cups flour
1 tsp. salt
Cut in;
1+1/4 cups Crisco
Add;
1 beaten egg
1/3 cup cold water
1 Tbs. vinegar
Mix well and form into a ball.
Divide in two and chill .

Filling;
6 lbs. Granny Smith apples, peeled and sliced thin
2+1/4 cups sugar
6 Tbs. small tapioca
2 tsp cinnamon
Mix filling and set aside to soften the tapioca.

You will also need some
butter for dotting apples

Preheat oven to 350 degrees.

Roll out bottom crust to completely fit rectangle pan.
Spread apples evenly over bottom crust.
Dot apples with butter here and there.
Roll out top crust and place over top.
Seal and crimp edges and bake 1 hour .
Cool and cut in squares.

* This recipe will make 5 single crusts.

Summertime Strawberry Jello

Strawberry Jello Salad




Ingredients:

2 Large boxes Strawberry Jello (reg or sugar free)

2 cups boiling water

2 Large Cans crushed Pineapple, drained well, juice reserved

Whipped Cream

Sour Cream (fat free)

quart of Strawberries, sliced

chopped walnuts, if desired



Instructions:

Dissolve jello in boiling water, add pineapple juice. Cool slightly and stir in pineapple. Chill til slightly set, stirring often. Stir in strawberries. Chill until set. Spread a thin layer of sour cream over the top, and then a thin layer of Cool Whip. Sprinkle with chopped walnuts.



**Note: The men in this family really like this jello.**

Grandpa's Favorite Apple Pie

This is a recipe I found using macintosh apples that are my husbands favorite. They are a less tart, quicker cooking apple.

Mix:
5 cups sliced peeled Macintosh apples
1 cup sugar
1 tsp cinnamon
3 tbls.minute tapioca

Measure in a bowl:
2 cups flour
1 tsp salt
Cut in with pastry cutter:
2/3 cup crisco
Measure :
6 level tbls. ice cold water and blend in with
the flour mixture
Divide into 2 balls and roll out one crust on floured
board. Place bottom crust in pie pan
Add apples evenly and dot with butter.
Roll out top crust and place over the pie.
Trim ,seal edges together and then crimp .

Bake at 350 for 1 hour.

Fried Apples

This is a great recipe for those yummy fried apples you get at the great homestyle restaurant with the rockers on the porch :) . Yes I know even Paula might be shocked at the butter content but portions are supposed to be served sparingly along side a meat dish such as pork chops :)

6 firm peeled thick sliced apples

1 cup sugar

1 cup real butter (this is important!!!)

Melt 1 cup butter in a large fry pan. Add apples and cook stirring for about 10 mins. Stir in the sugar and cook till apples become transparent but not mushy and hold their shape.

Peanut Butter Cup Cake

This recipe is a favorite, and while I've made it "by scratch" before, when I do it's never the same because I end up just altering any homemade chocolate cake recipe.  Because of this, I decided that in order to post it, I'll stick with the original recipe, which is essentially a doctored cake mix recipe but it's delicious just the same.

Peanut Butter Cup Cake

1 Box(18 25oz) cake mix --

(devil's food)

1 pk Instant pudding mix --

Chocolate, 4-serv

1 c Sour cream -- (1/2 pint)

1 c Vegetable oil

4 Eggs

1/2 c Water

30 Mini chocolate peanut butter, crushed

Preheat the oven to 350 degrees. In a large bowl, with an electric beater, combine all the ingredients except the crushed candies; mix well. Stir in the crushed candies and mix well. Pour into a well-greased 10-inch Bundt pan and bake for 60-65 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cake slightly, about 15 minutes. Remove the cake from the pan and continue to cool thoroughly on a wire cooling rack. Yield: 10-12 servings

I usually drizzle on a glaze of some sort, in the picture above I opted for a Peanut Butter Glaze.

Peanut Butter Glaze:
 3-4 tsp water (add until thin enough to drizzle)
2/3 c. powdered sugar
1 Tbsp Creamy Peanut Butter

Stir ingredients together until smooth and drizzle over cake. 

Oh, and in case you were wondering, I normally don't decorate it quite as intricately as I did this one.  This particular cake was baked in honor of my daughter's dedication which happened on a beautiful fall day, hence the fall theme.  The "harvest fruits" were made of marzipan that I had dyed and shaped appropriately, and the autumn leaves were actually made from spreading melted chocolate discs on top of wax paper using a maple leaf stencil and then letting it harden.

Funny Bone Cake

Of all the store bought snack cakes there are out there,there is only one I just can not resist and walk on by and that is Drake's Funny Bones. They are a chocolate peanut butter filled cake that is dipped in chocolate and not available in all stores. Well recently I decided to try and make a copycat version but then I thought no way could I do that without it being a really messy ordeal. So..... drum roll please.... I invented a cake that I think came out tasting exactly the same with a lot less work :) The first time I made it I got a little over zealous with the chocolate topping and made too much but after I made it much thinner it came out great :) I made a very moist easy homemade chocolate cake off the Hershey's cocoa can but if you want to use a mix or a favorite recipe go for it.
You will need;

One prepared ,baked and cooled chocolate cake in a 9 by 13 inch pan.
Filling;
3/4 cup creamy peanut butter
1 tsp vanilla
2 cups confectionary sugar
7 tbls. whole milk
Topping;
2 cups melted semi-sweet morsels
3 Tbls. crisco shortning
1 tsp milk
Beat the first 4 ingredients in a medium bowl until
very creamy.Spread this over the cake.
Next melt the morsels and crisco in a microwave
bowl or double boiler stirring in between until pourable.
Add 1 tsp milk.
pour over the peanut butter layer spreading to the edge.
Chill cake for at least 2 hours.

Cherry Pie Bars

Here is a bar cookie that uses can cherry pie filling and is easy to throw together and perfect for picnics and parties.

Hope you enjoy it. 

Cherry Pie Bars

In a large bowl beat the following ingredients;

1 cup salted softened butter

2 cups sugar

Add ;

1/4 tsp almond extract

4 eggs one at a time beating after each one.

Blend in just until combined;

3 cups flour

1 tsp. salt.

Spread 3 cups of the batter in a 15 by 10 or a little larger

well greased jelly roll pan.

Open 2 - 21 oz. cans extra cherries cherry pie filling

Spread that over the batter in the pan.

Next drop the rest of the the batter by tsp. over filling.

Bake for 35 minutes in a 350 degree oven till lightly brown.

Cool completely and drizzle with a glaze made of:

1/2 tsp. vanilla

1/2 tsp almond extract

1 tsp. melted butter

2 tbs. milk

1 cup confectioners sugar.

When the glaze sets up cut into bars and serve.

A Strawberry Shortcake Cake for Grandpa!

Recently my father had a birthday and I wanted to make him a cake, a cake that I was sure that he'd like.  My father likes fruits, and in the summer he really likes strawberries in the form of pies and shortcake.  Well February just isn't really the time for those desserts.  So I started scouring the internet for strawberry cake ideas that were a little more seasonally appropriate.  If you're familiar with the Pioneer Woman, she has a recipe for a strawberry shortcake cake that looked... well it looked like it would taste ok.  But her icing seemed rather sweet for my taste and the cake itself just didn't scream birthday to me.  Plus it was clear that her strawberries were probably much riper than mine from Wegmans would be.  So I decided to improvise, and this is the cake that I made.

The recipe that follows includes her cake layers (they seemed appropriately firm and absorbant which would give the testure of a shortcake) and let me tell you that they did turn out deliciously.

Then from that point I revised everything.  I added a package of frozen sweetened strawberries, along with 2 16oz packages of fresh berries.  (I do not think you would need the sweetened strawberries if you were making this with the fresh berries of summer... but in the winter it's necessary, not only for flavor but also because out-of-season berries tend to be dry and not give off the juice.  The juice is necessary because it should be absorbed into the cake layers, giving you that moist straight-off-the-picnic-table-strawberry-shortcake texture.

(Believe it or not the picture below was the lonely last remaining slice that was scooped up and eaten before I could even finish taking its portrait... so it's not the most photogenic but still as delicious.)

And the frosting was all my own concoction based on my love of cream cheese and all things fluffy.  Try making this cake, it's definitely worth your time.  Trust me.  It took all of 40 minutes for 4 adults and 2 little people to devour this.  It's that good.  Like better than any professionally made strawberry cake that I've ever tasted.  That good.  And you might question my use of both Cool Whip and Heavy Cream.  I know it seems redundant, but the Heavy Cream is there because of the flavor and richness, while the Cool Whip is there for texture and structure, not to mention sugar content.

Strawberry Shortcake Cake

Cake:

1-½ cup Flour

3 Tablespoons Corn Starch

½ teaspoons Salt

1 teaspoon Baking Soda

9 Tablespoons Unsalted Butter, Softened

1-½ cup Sugar

3 whole Large Eggs

½ cups Sour Cream, Room Temperature

1 teaspoon Vanilla

Strawberry filling:

1 package (mine actually came in a little tub) of frozen sweetened, sliced strawberries, fully thawed.

1 16oz package of fresh strawberries for the filling

1 16oz package of fresh strawberries (for the top)

Icing:

1 8oz block of full fat cream cheese, softened

1 8oz container of thawed Cool Whip

1 Tbsp sugar

3/4 c. heavy cream

1 tspn vanilla

Instructions:

Sift together flour, salt, baking soda, and corn starch.

Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into greased and floured 8-inch round cake pan. IMPORTANT: If you do NOT have an 8 inch round cake pan that is at least 2 inches deep (mine aren't) then split between 2 round cake pans instead. Cake rises quite a bit so you don't want the batter to fill in any more than halfway to the top. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly. They get to be a nice golden brown, so don't panic and think that you're burning them like I did, lol! Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Berries

Either while waiting for cake to bake or cool you can start the strawberry filling. Wash, hull and slice one package of the fresh berries. Combine the thawed sweetened berries, with their syrup and the fresh sliced berries in a bowl and mash them roughly. This will mix their juices, which is very important. Refrigerate berrie mixture until your cake is cool.

Wash, hull and half the remaining package of fresh berries and set aside.

When cake is cooled you can slice it in half and lay with the sliced sides facing up on a baking sheet. If you had to split them into 2 pans then just flip them out of their pans carefully and slice the rounded tops off so you have a cut flat surface on top and lay them on the baking sheet.

Take your berry filling mixture that should be nice and juicy and spread it across the two cut sides of the cake. It should make a nice juicy layer of filling on top of each. Then put them in the freezer for about ten to fifteen minutes while you mix up your icing.

Icing

Beat cream cheese, sugar, Cool Whip and vanilla until smooth and then add in heavy cream and beat that through also. The mixture should be a little thick but still spreadable and delicious. (You can taste it, I give you permission)

Pull the two cake layers out of the freezer. Place one of them on your cake plate and spread a thin layer of icing on top of the strawberry layer, carefully. Set the second cake layer on top of that and frost the entire cake with the remaining icing. It doesn't have to be perfect coverage, in fact it looks pretty darn tasty with a little strawberry showing through here and there.

Then take the remaining halved berries and arrange them evenly on top of the cake. Chill for 2 hours and serve!  (Try really hard not to eat the whole thing yourself)

And if you were wondering, yes it is possible to stand outside in 8 inches of snow holding a cake in your left hand while snapping a picture with your right hand... all with the purpose of good lighting, a snow white back drop and keeping prying fingers from dipping in before you can carry it in the house and set it down to take the picture....  The things I do in the name of blogability.

Pumpkin Squares

Here is a recipe for cream cheese frosted pumpkin bars. These are cake-like moist bars perfect for snack time or gatherings. Keep them covered in the refrigerator until ready to serve.

Mix;
2 cups sugar
2 tsp. cinnamon
1 tsp. soda
1 tsp. salt
2 cups flour

Add;
4 eggs
1 cup canola oil
1 15 oz can pumpkin(approx. 2 cups)
1 tsp vanilla

Beat until smooth and pour into a large jelly roll pan.
Bake 20 to 25 minutes at 350 degrees and cool.

Beat with mixer until creamy;

1 softened Philadelphia cream cheese
3/4 cups confectionery sugar
2 tsp. vanilla
1/2 stick softened butter

Frost bars and place in the refrigerator to set frosting.
Keep leftovers in the refrigerator in covered container. Makes 15 generous servings or can be cut smaller for a party.

Easy Pecan Pull Apart

This is just a fun recipe to throw together and bake
with children. They get to play too :)
And reminds me of the little ones you buy in the store.
Line a round pizza pan with parchment paper or greased
foil and set aside.
Preheat oven to 375 degrees.

You will need;

2 8oz. cans refrigerated crescent rolls
1/2 cup melted butter

Mix in a pie plate;

1 cup sugar
1+ 1/4 tsp.s cinnamon
1/3 cup finely chopped pecans

Separate dough into rectangles. Cut each rectangle

in half lengthwise.
Roll dough strips into ropes about 12 inches long.
Dip into butter and coat with pecan ,cinnamon and sugar , mixture.
Starting at the center of the pan loosely spiral the ropes
in a circle around the pan joining together at the ends.
Bake at 375 for for 20 to 25 minutes until golden brown.
Serve warm.

Lemon Cheesecake Pie with Blueberry Sauce

I like to make this when fresh blueberries are in season but I do make it for special occasions sometime and make a double batch of both the recipes and make it in a 9 by 13 pan. I'm sure it would be good with strawberries as well.

8 oz. cream cheese , softened
1/2 cup sugar
2 Tbsp. flour
2 tsp.s grated lemon peel
1 lg. egg
2/3 cup milk
1/3 cup lemon juice
2 Tbsp. butter

Cream cheese and butter together.
Add sugar and egg and beat.
Add flour and milk and beat again.
Stir in the lemon juice and peel.
Pour into prepared crust below;

Graham cracker crust;
1 + 1/4 cup graham cracker crumbs
1/3 cup melted butter
1/3 cup sugar

Blend well and press into a pie dish.
Pour in the filling and bake for 35 minutes
until set in a 350 degree oven. Chill.

Serve with Blueberry topping;

1/2 cup sugar
2 Tbsp. cornstarch
2 cups blueberries
1/2 cup cold water
1 + 1/2 tsp.s lemon juice
1/2 tsp grated lemon zest

Mix everything but blueberries well in a small saucepan.
Add the berries and bring to a boil
stirring gently until it thickens.
If it seems too thick add a drop or two of water.

Chill and serve over pie.

Apple Coffee Cake

I found a similar recipe for coffee cake from
Taste of Home and changed it up a
bit and was so happy with the results.
This is not your typical dry coffee cake.
The first time I took it to church
people were surprised at how moist it was.
It's the lightest crumbly coffee
cake I have ever made and I think you
will really enjoy this.

Preheat oven to 350 degrees.
Butter 9 x 13 inch pan.

Cream till fluffy;
1/2 cup soft butter
1 cup sugar

Add:
2 lg. eggs
1 tsp .vanilla

Combine :
2 cups flour
2 + 3/4 tsp.s baking powder
1 tsp baking soda


Next add dry ingredients to
butter mixture alternately with
1 cup sour cream and beat.

Stir in 1+3/4 cups chopped Macintosh apples


Prepare topping by blending;
1 cup brown sugar
1 tsp. cinnamon
2 Tbls. cold butter
1/2 cup pecans

Crumble topping evenly over the batter
and bake for 35 to 45 minutes
until toothpick comes out clean.

Serves 12.

Bread Pudding With Cranberries

Well.... It's not Figgy pudding like the Christmas Song says ...( Okay.. I must admit I have never had or know anyone who has ever had Figgy pudding either.) but I bet it's just as good. I decided to throw some dried craisins (cranberries) in my bread pudding one day awhile back and I simply loved it that way. The sweet and tangy flavors blend ever so nicely. I am not a huge fan of regular raisins but my family is so I sometimes double the recipe in an oblong baking dish and make it half cranberries on one side and half raisins on the other just to humor everyone. This is great for a brunch on Christmas Day.


Prepare 3 cups(4 slices) dried bread cubes by baking them in a 300 degree oven about 15 minutes.

Heat oven to 325 degrees.
Put the next ingredients in a mixing bowl and beat well;

4 beaten eggs
2 cups milk
1/3 cup sugar
1/2 tsp cinnamon
1/2 tsp. pure vanilla

Place bread cubes in an 8 X 1 + 1/2 in. casserole .
Sprinkle with 1/2 cup dried cranberries (craisins).
Pour the egg mixture over bread and fruit.
Bake for 35 to 40 minutes.
Cool slightly before serving.

Makes 6 servings.

Sour Cream Pumpkin Coffee Cake

And recipe number 5 is........... a yummy coffee cake my dear Sister-In-Law gave me the recipe for years ago when she found it on the label of "Libby's can pumpkin . This is done in layers but it's a fabulous dessert for you pumpkin fans !

Butter a 9 by 13 pan.


For batter, cream in mixing bowl:

1/2 cup butter
3/4 cup sugar
1 tsp vanilla

Add and beat well;
3 eggs



Combine well in another bowl:
2 cups flour
1 tsp .baking powder
1 tsp. baking soda

Add the dry ingredients to the butter mixture

alternating with;

1 cup sour cream

Set this batter aside.

Combine filling seperately;

1 + 3/4 solid pack pumpkin (16 0z can)
1 slightly beaten egg
1/3 cup sugar
1 tsp pumpkin pie spice


Prepare and crumble well the streusel topping;

1 cup brown sugar
1/3 cup butter,chopped
2 tsps. cinnamon
1 cup chopped walnuts


To assemble the coffee cake spoon half of the batter

in the bottom of the pan evenly.

Sprinkle half of the streusel over the batter.

Next spread the pumpkin mixture over the streusel topping.

Carefully spread the remaining half of

the batter over the pumpkin mixture.

Sprinkle with remaining half of streusel topping.

Bake at 325 degrees for 50 to 60 minutes.

Test with tooth pick to see if it comes out clean.

Makes 12 servings

Banana Split Cake

This is our family's favorite version of yummy banana split cake. Again there are different recipes floating around but we love this one. I think you will too. Enjoy !!

Mix well;

2 cups graham cracker crumbs
1 stick melted butter
4 Tbls. sugar

Press in the bottom of a 9 by 13 pan.

Beat together filling with a mixer;

1 8 oz. softened cream cheese
1 stick melted butter
2 cups confectionery sugar

Spread this filling over the crumb crust.

Slice 4 banana's and place evenly over filling.

Drain and pour 1 large can of crushed pineapple in its own juice

evenly over the banana's.

Cover with cool whip.

Decorate with split maraschino

cherries that are dried on paper towel.

Sprinkle with chopped walnuts.

Chill for at least 5 hours

Drizzle with chocolate syrup if desired when you serve it.