Cream Cheese Coconut Pecan Pound Cake

Last Christmas my dear friend, Carla gave me this fabulous cookbook "Southern Living Christmas Cookbook". I have found many new great recipes but this is my favorite so far. My husband said when I made it last week " YOu have to put this up on your website, It is wonderful!" so here it is and just in time for the holidays this year!

1 1/2 cups butter, softened(I use 1/2 cup(one stick) butter and a cup of butter flavor Crisco, here at high altitude)
1 (8 oz) package cream cheese, softened
3 cups sugar(I use about 2 3/4 cups sugar)
6 Large Eggs
3 cups unbleached flour(I prefer King Arthur and Pillsbury)
1/2 teaspoon salt
1/4 cup milk(can use bourbon if you like, gives it a slightly different taste)
1 1/2 teaspoons vanilla
1 cup toasted, chopped pecans
1/2 cup  shredded coconut
Powdered sugar glaze
1/3 cup toasted coconut

Preheat oven to 325 degrees(I bake at 350 degrees at high altitude). Grease and flour a 12 cup tube pan.
Beat butter(or butter and Crisco) and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, coconut and pecans. Por batter into prepared pan. Bake for 1 hour 30 minutes to 1 hour and 35 minutes or until long wooden pick inserted in center comes out clean. Cool in pan on rack for 15 minutes. Remove from pan and cool completely. Top with powdered sugar glaze(recipe follows) and toasted coconut.

Powdered Sugar glaze:

Stir together 2 cups powdered sugar, 3 Tablespoons cream and 1 -1 1/2 teaspoons vanilla extract until smooth, adding more cream, if necessary, until desired consistency. Pour over cake and sprinkle with toasted coconut. Sit back and listen to the rave reviews!!

Fall Gingerbread with lemon sauce and whipped cream

What says Fall more than a warm piece of gingerbread with lucious lemon sauce and real whipped cream. Have one of the comfort food dinners on this website and then end with gingerbread!! What a treat on a crisp Fall evening!

Serves 12
2 1/4 cups flour
1/3 cup sugar
1 cup dark molasses
3/4 cup hot water
1/2 cup shortening
1 Egg
1 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Lemon Sauce
1 cup whipping cream, whipped with sugar or Splenda added to taste and 1 teaspoon vanilla
Combine all ingredients in a large mixing bowl. Mix well for 3 minutes. Pour into a greased and floured 9x13 inch pan. Bake 40-50 minutes at 325 degrees(I bake at 350 degrees at high altitude). Serve warm topped with lemon sauce and whipped cream.

Lemon Sauce: Makes 1 cup
1/2 cup sugar
4 teaspoons cornstarch
dash ground nutmeg
dash salt
1 cup water
2 beaten egg yolks
2 tablespoons butter
1/2 teaspoon grated lemon peel
2 Tablespoons lemon juice

In saucepan, mix sugar, cornstarch, nutmeg and dash salt. Gradually stir in cup water. Cook and stir over low heat until thickened. Stir half the hot mixture into egg yolks; return to pan. Cook and stir 1 minute. Remove from heat, blend in remaining ingredients. Spoon over hot gingerbread and top with whipped cream.

Summery Lemon Bars

These are just the best and always wonderful for a group of women get together!! Rich and lemony, they just melt in your mouth... and Easy!!

Crust:
 2 cups flour
1 cup butter, melted
1/2 cup powdered sugar

Filling:
4 Eggs
2 cups granulated sugar
1 tsp. baking powder
4 Tablespoons flour
6 Tablespoons lemon juice
Powdered sugar for dusting
 Mix crust ingredients. Press into a greased and floured 9x13 inch, glass baking dish, leaving edges higher than center. Bake at 350 degrees for 20-25 minutes or until crust begins to brown.

To make filling: combine all ingredients in large bowl and mix well with beater. Pour into baked crust and bake 20-25 minutes more at 350 degrees. Bars are done when fairly firm to the touch. Chill. Dust with powdered sugar and cut into squares.

Quaker Oats Vanishing Oatmeal Raisin Cookies

I had forgotten how much I love these old standby oatmeal cookies!! My friend, Kathy Bacino, brought them to the annual 4th of July picnic and they literally flew "out of the window". Kids and grownups alike were eating them 2 at a time!! She sent this to me so we could share it with you, if it isn't in your cookie repertoire, it should be soon.

1. 2 sticks (1 cup) butter, softened Can use some margarine or shortening, too)
2. 1 cup firmly packed brown sugar
3. 1/2 cup granulated sugar
4. 2 Eggs
5. 1 teaspoon Mexican vanilla
6. 1 1/2 cups unbleached flour,INCREASE flour to 1 3/4 cups at high altitude(I prefer King Arthur or Pillsbury)
7. 1 teaspoon baking soda
8. 1 teaspoon cinnamon
9. 1/2 teaspoon salt
10. 3 cups Quaker Oats (quick or old fashioned, uncooked)
11. 1 cup raisins

Preheat oven to 350 degrees. Beat together butter, brown sugar, and granulated sugar, until creamy. Add eggs and vanilla, beat well. Whisk together in a separate bowl, the flour, baking soda, cinnamon, and salt; mix well. Add to creamed mixture, and mix well. Stir in oats and raisins. Drop by rounded tablespoons onto UNGREASED cookie sheets. Bake for 10-12 minutes, until golden brown. Cool one minute on cookie sheet, remove to wire rack to finish cooling. Graba big glass of milk and Enjoy!! Makes about 4 dozen.

Scrumptious Flag Cake

Absolutely love this cake and I have had sooo many requests since I made it for the Big 4th of July picnic, that I wanted to get it up. Many of the folks had taken pictures and wanted to have the recipe too. It is from "Barefoot Contessa Family Style" and is just overflowing with butter and cream cheese and lots of good things. Had to remember how to use my pastry bag and attachments and need more work, but it turned out quite festive and was enjoyed by all and I had to hide a piece to take home, so know it was well received. One thing, you need a large 18x12x1-1/2 inch cake pan. I found them at the Wilton Cake website and ordered from there. Maybe make it for Labor Day??? So Fun!!!

CAKE:

1. 2 1/4 sticks unsalted butter, at room temperature (I used 1/2 cup butter flavor Crisco at high altitude)


2. 3 cups sugar (cut down to 2 3/4 at high altitude)


3. 6 extra-large eggs, at room temperature


4. 1 cup Sour Cream, at room temperature


5. 1 1/2 teaspoons Mexican vanilla or pure vanilla extract


6. 3 cups unbleached flour(I like King Arthur or Pillsbury)


7. 1/3 cup cornstarch


8. 1 teaspoon Kosher salt


9. 1 teaspoon baking powder

For the Icing:

1. 1 pound(4 sticks) unsalted butter, at room temperature


2. 3 -8oz. pkgs. cream cheese, at room temperature


3. 1 pound powdered sugar( I added another 1/2 cup or so, thought it was too runny)


4. 1 1/2 teaspoons Mexican vanilla or vanilla extract


5. 2 half-pints blueberries


6. 3 half pints raspberries

Preheat oven to 350 degrees. Butter and flour an 18x12x1 1/2 inch cake sheet pan(see above).

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, powdered sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing until smooth. Spread 3/4 of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag with lg. star tip and pipe 2 rows of icing below raspberiies. Alternate rows of icing with raspberries until flag is complete. Pipe stars on top of the blueberries. WA-la a 4th of July centerpiece!

Mrs. Rice's Honest To God Memphis Pound Cake circa 1910

My dear friend form Springfield, who also lives in Colorado, Jill Woodruff Manos, shared this wonderful pound cake recipe. Interestingly, it is from a mutual family friend back home and has been handed down in their family. Jill provided a high altitude adjustment which I will include for those of us in the Rocky Mountain area. Know you will enjoy this cake recipe. It's a keeper!!

1. 1/2 lb. butter (2 sticks)
2. 6 Eggs
3. 3 cups sugar
4. 3 cups flour
5. 1/4 teaspoon salt
6. 1/4 teaspoon soda
7. 8 oz. sour cream
8. 1 heaping teaspoon nutmeg
9. 2 TBLS. whiskey (optional)
10. Preheat oven to 300 degrees. Cream butter and sugar. Beat in eggs, one at a time. Add whiskey, if using(Jill says can't imagine leaving it out). Sift flour. Add 1 cup flour, then 1/2 of sour cream and alternate, ending with 1 cup flour. Pour batter into a WELL GREASED and FLOURED angel food cake pan. Bake @ 300 degrees for 1 1/2 hours. Cool on rack for 20 minutes and then remove from pan to finish cooling. FOR HIGH ALTITUDE: Reduce sugar to 2 3/4 cups and bake at 325 degrees for 1 1/2 hours. Great holiday cake!!

Apricot Pie

This absolutely FABULOUS Apricot pie comes from my friend, Bev Giffin. She is part of my quilt group and we have been meeting for 24 years!!! We not only quilt, but everyone is a great cook and we enjoy exchanging recipes. This came from her grandmother. It uses 2 crusts and you can find that recipe in the index. Be sure and roll the crusts very thin for this pie. If you like the peach pie, you will love this too!!

1. 1 28oz. can apricots
2. 1 16oz. can apricots
3. 3/4 cup sugar
4. 3 TBLS. minute tapioca
5. dash of salt
6. 2 TBLS. butter
7. 2 crusts- For this pie, roll VERY thin!!

Preheat oven to 450 degrees. Drain apricots, saving about 1/3 cup of juice. combine sugar, tapioca, salt and juice, add to drained apricots. Let stand while making crusts or for 15 or 20 minutes. Fill bottom crust and top with 2 TBLS. of butter. Put on top crust and cut slits in a decorative way. Brush with milk and sprinkle with cinnamon sugar. Put pie pan on cookie sheet and bake for 15 minutes @ 450 degrees. Lower oven to 350 degrees and bake 30 minutes more. Serve with vanilla bean ice cream. YUMMY!!

Oatmeal Cookies "the Best"

The only thing I really like raisins in are these cookies from the original "Colorado Cache" cookbook. the difference is you soak the raisins before putting them in the cookie, making them plump and delicious A great cookie for a cold winter's day. DELICIOUS!

1. 3 eggs, well beaten


2. 1 cup raisins


3. 1 teaspoon vanilla extract


4. 1 cup butter ( I use butter flavor Crisco at high altitude because butter runs too much. Could try half butter and half Crisco too).


5. 1 cup brown sugar (I use light brown)


6. 1 cup white sugar


7. 2 1/2 cups flour


8. 1 teaspoon salt


9. 1 teaspoon ground cinnamon


10. 2 teaspoons baking soda


11. 1 1/2 cups oatmeal


12. 1/2 cup toasted wheat germ


13. 3/4 cup toasted chopped pecans


14. 1 teaspoon water or so

Combine eggs, raisins, and vanilla and let stand for one hour, covered with plastic wrap. Cream together butter or shortening and sugars until well blended. Add flour. salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, wheat germ, and chopped nuts. Add a teaspoon of water so dough is not so dry to work with, I found it needed that. Dough will be stiff. Drop by heaping teaspoons onto UNGREASED cookie sheets and flatten slightly with fork. Bake at 350 degrees for 10-12 minutes or until lightly browned.

Judy's Pineapple Cake

My friend, Judy Kennerson, gave me this recipe a couple of years ago to make her birthday cake for our bridge group. I just made it again for her and the gals in bridge group asked me to post it to my recipe site. I made a couple of additions to the cake which I think make it extra good. It called for walnuts in the original and I changed that to toasted pecans and I also toast coconut and sprinkle it on the top as all the bridge girls like coconut so much. Good cake to take to pot lucks too. Here you go bridge friends...

1. 2 cups flour
2. 2 cups sugar
3. 2 teaspoons baking soda
4. 1 teaspoon salt
5. 2 Extra large eggs ( Original called for large but think it makes the cake a little lighter to use the extra large)
6. 2 teaspoons vanilla
7. 1 - 15 ounce can crushed pineapple ( Can use 20 ounce but I substituted this instead so not so dense)

Combine all of the above and mix in large bowl until well blended. Pour into a GREASED 9x13 pan and bake at 350 degrees for 30-35 minutes. Check for doneness by inserting a toothpick in the center. When cake comes out of the oven HOT, combine the following and spread on cake. Top with 3/4 cup toasted coconut!!!

1. 1 stick butter, softened
2. 1 8 ounce cream cheese
3. 2-2 1/2 cups powdered sugar
4. 1 teaspoon vanilla
5. 1 cup pecans, toasted and chopped

Ann's Famous Gingerbread Cookies

I truly love this gingerbread cookie recipe. I usually try to make a big batch between Halloween and Thanksgiving, and then again at Christmas for gifts. It makes a crispy, light gingerbread, that melts in your mouth. roll the dough thin and decorate the men with raisins, red hotsa, and sugar sprinkles. The other cut-outs I just use sugar sprinkles in various colors. This recipe originally came from "Taste of Home" magazine about 14 years ago. Grandkids love these too!! They take a little time, but are worth the effort and sit back and enjoy the compliments-

1. 1 cup butter, softened


2. 1 cup sugar


3. 1/2 cup dark corn syrup


4. 1 teaspoon EACH ground cinnamon, nutmeg, cloves and ginger


5. 2 large Eggs, beaten


6. 1 teaspoon vinegar


7. 5 cups unbleached white flour (I use Pillsbury or King Arthur)


8. 1 teaspoon baking soda


9. Red hot candies, raisins and sugar sprinkles in assorted colors

In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from heat and cool to lukewarm. Stir in the eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. chill for several hours. On a lightly floured surface, roll dough to a 1/4 inch thickness. Cut with floured cookie cutters and place on GREASED cookie sheets. Reroll scraps and cut them out also. Decorate with red hots, raisins and colored sugar sprinkles. Bake at 350 degrees for 8-10 minutes, until lightly browned. Remove to cooling racks. Makes about 5 dozen cookies.

Mini Kisses Peanut Blossoms

This old favorite is still one of my family's favorites and particularly during Christmas. Use regular peanut butter, not organis types for this. I've tried it and it just doesn't taste right. Use Peter Pan, Jif or Skippy's, and watch these disappear!

1. 1/2 cup butter flavor shortening (I use Crisco)


2. 3/4 cup creamy peanut butter


3. 1/3 cup granulated sugar


4. 1/3 cup packed light brown sugar


5. 1 Large Egg


6. 2 Tablespoons of milk


7. 1 teaspoon vanilla extract


8. 1 1/2 cups unbleached flour ( I use Pillsbury or King Arthur)


9. 1 teaspoon baking soda


10. 1/2 teaspoon salt


11. Additionqal granulated sugar for rolling cookies in to bake


12. Bag of Hershey's kisses or 10 oz. bag of Hershey's mini kisses

Preheat oven to 375 degrees. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar, beat until fluffy. Add egg, milk and vanilla and beat well. Combine flour, baking soda, and salt; gradually add to peanut butter mixture, beating until well blended. Shape dough into 1 inch balls. Roll in granulated sugar and place on UNGREASED cookie sheets. Bake 8- 10 minutes, or until lightly browned. Place Hershey kiss in middle of each cookie (or 2 mini kisses) and press down lightly. Remove cookies to cooling rack. Cool completely. Makes 3 1/2 to 4 dozen

Carrot Cake

I recently took my carrot cake to my bridge group for a birthday party and I've had so many requests from them for the recipe, I decided to post it. I've had this for years, and I prefer carrot cake without a lot in it, except I liked toasted pecans in the icing. this recipe comes from one of my favorite cookbooks, I have mentioned before "Kitchen Keepsakes". So for all those requests, here you go----

1. 2 cups unbleached flour( I use King Arthur or Pillsbury)
2. 2 cups sugar
3. 2 teaspoons cinnamon
4. 1 teaspoon salt
5. 2 teaspoons soda
6. 1 cup oil (I use Crisco for baking)
7. 4 eggs(organic or free range are far better)
8. 3 cups fresh, organic carrots, grated
9. 1 teaspoon vanilla

Mix dry ingredients. Add oil and vanilla and mix well. Add eggs, one at a time, beating well after each egg. Stir in grated carrots. Bake at 350 degrees for 45-60 minutes, depending on where you live, in 2 greased and floured 9 inch cake pans or one 9x13 inch pan . Cool, in pan, on a cake rack for 15 minutes and then remove from pan onto rack. If using the 9x13 pan, cool completely in the pan. Ice with cream cheese frosting below.

FROSTING

1. 1 - 8 oz. package cream cheese, softened
2. 1 Ib. powdered sugar
3. 1 stick butter or margarine( I use organic butter)
4. 1-2 Tablespoons milk, cream or half and half
5. 1 teaspoon vanilla
6. 1 cup toasted, chopped pecans

To make the frosting, cream together the cream cheese and butter, blend in powdered sugar and vanilla. Add enough milk or cream or half and half to make smooth. Stir in nuts.

Coffee Angel Food Cake

Next to my confetti angel food and my peach cobbler, this would have to be my most requested dessert. It is my favorite birthday cake and I don't even drink coffee!!! My mom, Nancy Aton, always made it and so it is to her credit and greatskill in cooking that I have this recipe. I believe she told me long ago that it came from a Julia Child cookbook. Just look at my confetti angel food for the basic angel food cake recipe or you can start with a 2 step box angel food. the toasted almonds are our family addition. You're goin" love it!!!!

• One recipe of my angel food cake or one 2 step boxed angel food, to which you add 1 Tablespoon of powered instant coffee.

ICING

• 2 Tablespoons powdered coffee


• 1/2 cup butter, softened


• 1/4 teaspoon salt


• 3 cups powdered sugar


• 3-4 tablespoons milk


• 1 teaspoon vanilla


• 1/4 cup slivered almonds, toasted in a little butter until light brown

Cream butter, add salt and sugar. Add vanilla and milk, a little at a time, beating until light and fluffly and it spreads easily. Ice cake and spread toasted almonds over the top and into the sides. FABULOUS!!

Confetti Angel Food Cake

Guess this is the recipe that I use more than any other!! The original recipe came from Springfield, Missouri, from a friend of my family, Freda Fielder. She was a fabulous cook, we can only hope to emulate. Made the best Apple pie this side of heaven. It is my daughter's favorite birthday cake with "whippy" pink frosting; and, along with some variations, many of my friends and family's favorite. I'm going to start with the basic angel food and how to make it confetti and then the "Whippy frosting, which is a cooked frosting, much like a White Mountain but much easier in that you don't use a candy thermometer. To me, this is a True Birthday Cake and sooo pretty!!!

• 1 1/2 cups egg whites (large and I use 12 or 13 )


• 1/2 teaspoon salt


• 1 1/2 teaspoons cream of tartar


• 1/2 teaspoon almond


• 1/2 teaspoon vanilla ( I often use all Mexican vanilla and eliminate the almond extract)


• 1 cup granulated sugar


• 1 cup CAKE flour


• 1 1/2 cups sifted powdered sugar


• If making confetti angel food, you will need a small bottle of confetti sprinkles

In large metallic bowl(DO NOT use PLastic), add salt, cream of tartar and extract to egg whites. Beat until foamy and soft peaks form( peaks droop when you "stand them" with the beaters). Add granulated sugar gradually until satiny and fine grained. Sift flour and measure. Sift powdered sugar and measure. Combine flour and powdered sugar and sift together 4 or 5 times. Fold powdered sugar/flour mixture into egg white mixture. If making confetti angel food, add half a bottle of sprinkles now, folding them into batter. Rinse a tube or loaf pan with cold water. Turn the batter into the pan. Bake at 375 degrees for 35 to 40 minutes. after cake is done, invert cake upside down in pan to cool. Let cool for several hours and remove.

WHIPPY PINK FROSTING

• 1 cup sugar


• 1/2 cup light corn syrup


• 3 Tablespoons water


• 3 Large Egg Whites


• 1/4 teaspoon cream of tartar


• 1/4 teaspoon salt


• 1 1/2 teaspoons vanilla extract

In top of a double boiler, combine sugar, corn syrup, water, egg whites, cream of tartar and salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. Remove from heat; add vanilla extract. continue beating until frosting holds deep swirls. Add food coloring drops to make any color you desire.this frosts a 3 layer cake or Angel Food Cake.

Fresh Strawberry Cobbler

A friend served this recipe many years ago at our quilt group get together. I just found it again and have made it with great success. A different way to use fresh strawberries!!

• 1/4 cup butter or margarine, softened


• 3/4 cup sugar


• 1 Large Egg


• 1 teaspoon vanilla extract


• 1 1/4 cups flour I use King Arthur or Pillsbury Unbleached)


• 1 1/4 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 cup milk


• 3 cups fresh strawberries, cut in half lengthwise

Topping

• 1/4 cup flour


• 1/4 cup sugar


• 1/4 cup(1/2 stick) butter

1/2 pint wipping cream, whipped

Beat 1/4 cup softened butterat medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well. Add egg and vanilla extract, mixing well. Combine 1 1/4 cups flour,baking powder, and salt, add to butter mixture alternately with the milk, beginning and ending with the flour mixture. Spoon into a greased 8 inch square baking dish. Arrange strawberries on top, cut side down. For topping, combine 1/4 cup flour and 1/4 cup sugar; cut in chilled 1/4 cup butter with a pastry blender until crumbly( I use my Cuisinart food processor for this, works beautifully!!) Sprinkle over strawberries. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean. Serve warm with whipped cream, could use vanilla ice cream too. this recipe doubles well. Just use a 9x13 pan instead. 8 servings

Rice Pudding a la Lee Cumba

this is my friend Lee's fabulous rice pudding. she served it at all of our bridge parties and everyone loved it!!

• 1 Gallon Whole milk
• 2 cups of rice( do not use minute rice)
• 2 cups sugar
• 2 Tablespoons of vanilla
• 2 Eggs
• 1 Bag of miniature marshmallows

Take 2 cups milk out of the galloon and add the 2 eggs, stir and set aside. In a large pot add rest of the milk, rice,sugar and vanilla. Cook on low untill the rice is soft( about 1 1/2 hours). when it starts to resemble a pudding texture, add 1/2 bag of marshmallows and slowly add the milk and egg mixture. Cook another 10-15 minutes - pour rest of marshmallows into your bowl and pour the pudding over top. DO NOT STIR. You may serve this hot or cold. It makes a large amount, but does not seem as good if you cut it in half. Can keep warm on low in a crockpot to serve. Great for pot lucks or large get-togethers!!

Coconut Cream Pie

If I had to pick one dessert besides ice cream, that was my favorite, it would be Coconut Cream Pie. It is my idea of a bite of heaven. I like meringue for my topping, not whipped cream; but you certainly can use whipped cream, if you prefer. I also like a 6 egg white meringue, and will give the recipe for 4 or 5 egg whites as well.

• Basic pie crust recipe for a single crust, baked and cooled(see my index)


• 3/4 cup sugar


• 4 Tablespoons cornstarch


• 1/4 teaspoon salt


• 3 cups milk (Use a SCANT 2 3/4 cups at high altitude so it sets up well)


• 4 Egg yolks, slightly beaten


• 4 Tablespoons(1/2 stick) butter, softened


• 2 teaspoons vanilla extract


• 1 1/2 cups dried coconut, spread on a baking sheet and toasted in a 350 degree oven for 10 minutes. Stir frequently, until delicately browned. Set aside 1/4 cup to use on top!

Combine the sugar,cornstarch and salt in a large saucepan, and stir them together with a wire whisk, until thoroughly mixed. In another bowl or large glass measuring cup, whisk together the milk and eggs until completely incorporated. Slowly add the milk/egg mixture to the sugar mixture, until there are no lumps. Place pan over medium heat and cook the mixture stirring constantly, with a whisk until it boils.When it reaches a full boil(a boil that cannot be stirred down), reduce heat to low and continue to cook and stir for 3 minutes more. Remove from heat and stir in the butter, vanilla and coconut. Place a large piece of plastic wrap directly on the surface of the pudding, covering it entirely and leaving no gaps. Let cool for 15 minutes. Remove the plastic, stir the mixture well and pour into pie shell. If you are using meringue(recipe follows) prepare as directed, spread over pie, SEALING EDGES, sprinkle with coconut, and run under a hot broiler for a minute or less. Be careful not to over-brown. If you are serving with whipped cream. Whip cream just before serving and spread over pie or place a dollop on each slice. ENJOY!!

MERINGUE:

• 6 Egg whites (3/4 cup)


• 10 Tablespoons sugar


• 1/4 teaspoon salt

Combine the egg whites, sugar and salt in a large electric mixer bowl, or in a NONplastic bowl, if using a handheld mixer. Place over a pan of barely simmering water and stir briskly until the mixture is warm to your finger(15-25 seconds).Make sure sugar is dissolved. Remove from water and beat on high speed until the meringue forms and holds soft peaks. Don't overbeat or the meringue will be hard to spread. Spread the meringue all around, touching(sealing) the edges of the crust. Swoosh under broiler for a few seconds, until golden brown. Don't leave it as it browns VERY quickly. Here are ingredients for other meringues: When using 4 egg whites, use 6 Tablespoons of sugar and 1/8 teaspoon salt. When using 5 egg whites, use 8 Tablespoons of sugar and 1/4 teaspoon salt. Follow directions as for the 6 egg white meringue.

Mississippi Mud Cake

This cake is too good to be true!! Everyone loves it from the very young to very old. It comes from "Kitchen Keepsakes" cookbook and you will be making it often.

• 2 sticks margarine or butter(although I think margarine works better in this)
• 2 cups sugar
• 4 Eggs
• 1 tsp. vanilla
• 2 Tablespoons Cocoa
• 1 1/2 cups unbleached flour(I use King Arthur or Pillsbury)
• 1 cup pecans, chopped
• 1 cup coconut

FROSTING:

• 1 Small jar marshmallow creme
• 1- 1 LB. box powdered sugar
• 1 stick margarine or butter, softened(either works well here)
• 1/2 cup evaporated milk
• 1/3 cup cocoa
• 1 tsp. vanilla

For cake: Cream margarine and sugar. Add eggs and vanilla and beat well. Combine cocoa, flour, pecans and coconut in bowl and combine with spoon or wire whisk. Add to other ingredients. Mix well. Pour into a greased 9x13 pan. Bake at 350 degrees for 35-45 minutes.

Frosting: Spoon marshmallow creme over WARM cake. Let soften, then spread over cake. Blend softened margarine with sugar; add other ingredients, mixing well. Spread over marshmallow layer, that has cooled slightly. This is heavenly!!!

Classic Yellow Cake

This is the recipe I promised to go with the 2 different chocolate icing recipes, I have listed. It is my youngest daughter's favorite birthday cake, Yellow cake with yummy chocolate icing. Hooray for birthday candles!!

• 2 1/2 cups cake flour(not self rising)
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter flavor shortening
• 1 1/4 cups sugar
• 2 Eggs
• 2/3 cups milk
• 2 teaspoons pure vanilla extract
• Chocolate butter cream or chocolate ganache type frostings, listed with chocolate cakes-

Grease and flour 2 8 inch cake pans. Preheat oven to 350 degrees. In a small bowl, combine the flour,baking powder, and salt. Blend with wire whisk. Have a sifter on a sheet of wax paper and pour dry ingredients into sifter and sift onto wax paper. Put shortening and sugar into a large bowl and cream together, scraping down sides of the bowl, as you go. Add one egg at a time, beating well after each one. Stir the milk and vanilla together in a one cup measure and add alternately with the dry mixture(the one you sifted). Beat well after each addition and be sure to scrape down the sides of the bowl with a rubber spatula, as you work. Pour and spread half(about 2 cups) the batter into one cake pan, scrape the remaininbg batter into the other cake pan. Place the pans at least one inch apart on the center rack of your preheated oven. Bake 20-25 minutes or until a toothpick inserted in the center, comes out clean. Remove the pans from oven and place on cooling rack. Cool 5-10 minutes and then remove from pans, inverting on racks so top side is up. Cool completely before frosting. Ice with chocolate icing(see chocolate cake recipe)

Devil's Food cake 1

This cake recipe was given to me by my Great Aunt Em. It is the very best ever!! She made all of we great nieces a family cookbook when we got married and it has been a wonderful source for the many years I have had it. the frosting I use is a good old butter cream frosting, my favorite. this frosting is terrific on a nice yellow cake, too. If you want even more intense chocolate flavor, then you can use the chocolate ganache type frosting under my Devil's Food Cake II.

• 2 Scant cups sugar


• 1/2 cup unsweetened cocoa powder


• 1/2 cup butter flavored shortening


• 2 cups cake flour (not self rising)


• 1 cup cold water


• 1 teaspoon soda


• 1 tablespoon hot water


• 3 Egg Whites

Preheat oven to 350 degrees. Grease AND flour 2 9 inch cake pans. In a large bowl, sift together the sugar and unsweetened cocoa, 3 times. Add the shortening and cream together. Alternately add the cake flour and cup of cold water. Mix until smooth. In a small bowl, dissolve the baking soda in the hot water and add to cake mixture. In another medium bowl, beat the 3 egg whites until stiff peaks form. Fold the egg white into the other cake mixutre until completely incorporated. Pour into prepared cake pans and bake for 25-30 minutes, check with toothpick for doneness. Cool on wire cooling rack for 20 minutes and invert out of pans onto racks, turning so the top is up. Cool completely and ice. Place one cake layer, top down on cake plate and spread with one cup of frosting. Add other layer, top up and ice top and sides. Enjoy!!!

CHOCOLATE BUTTER CREAM FROSTING ( or plain butter cream without chocolate)

• 1/4 cup butter, softened


• 1 teaspoon real vanilla extract


• 1/4 teaspoon salt


• 1 pound confectioner's sugar


• 1/3 to 1/2 cup CREAM (be sure to use cream or half and half as that is what gives it, it's rich taste!)


• 6 Tablespoons unsweetened powdered cocoa or 2 ounces unsweetened cocoa, melted

Cream butter in large mixing bowl. Mix in the powdered or melted unsweetened chocolate. Add vanilla extract, salt, sugar and cream. Beat until smooth and of spreading consistency. If you want to make butter cream icing and not with chocolate, just eliminate it, and you can add a few drops of food coloring if you want color in it.