Coconut Oatmeal Cookies

 

This is a down-home, just right, sort of cookie. The recipe comes from the Women of the Farm Bureau 25 Years cookbook. Great for packing in a picnic lunch or for taking to a potluck this summer. Happy 4th of July! For more potluck ideas for The Glorious 4th, click here,

Coconut Oatmeal Cookies

2 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. quick cooking rolled oats
2 c. flaked coconut

Mix flour, baking powder, salt and baking soda together.  Cream shortening and sugars. Add eggs and vanilla, beat well. Add flour mixture in 4 parts, beating just until smooth after each addition. Stir in rolled oats and coconut. Drop by teaspoonfuls onto ungreased cookie sheets. If desired, you can sprinkle with more coconut. Bake in a preheated oven at 375 degrees for 10 min. Yield: 2 1/2 dozen

Notes: I didn't sprinkle with extra coconut.

Jenny

Super Soft Peanut Butter Cookies

 

I was travelling with my husband last summer from Bozeman to Salt Lake. Since our road took us right past my daughter's home, we arranged to make a quick stop there. She put one of these warm, perfect cookies into my hand as we were driving away; making it a very pleasant trip indeed. If you are a peanut butter fan (like me) this is the best homemade peanut butter cookie I have come across. 

Super Soft Peanut Butter Cookies

1 c. peanut butter
1/2 c. butter, softened

1/2 c. sugar
1/2 c. brown sugar

Cream together, then add:

1 egg
1 Tbsp. vanilla

Stir in:
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt

Drop onto greased baking sheet; flatten with a fork. Bake at 350 degrees for 8 min. Take them out while still doughy looking. Cool, store in an airtight container.

Variation: decrease flour to 1 c. add 1 c. oats and 1 tsp. cinnamon. Yummy and hearty.

Notes: I haven't tried the variation yet.

Jenny

Homemade Candy Bars

This is my family's favorite candy for the last 4 years since we discovered the recipe. My kids think it tastes like Twix bars, the woman that submitted the recipe said it reminds her of Kit Kat bars. They are just SO yummy, and easy, and for a candy, they don't take long to make. The original recipe comes from the Taste of Home annual recipe book for 1996. Merry Christmas!

Homemade Candy Bars

1 (13 oz,) box club house style crackers (you won't use quite all of them)
1 c. butter or margarine
1/2 c. milk
2 c. graham cracker crumbs
1 c. packed brown sugar
1/3 c. sugar
2/3 c. creamy peanut butter
1/2 c. chocolate chips (it calls for milk, I like semi-sweet; your preference)
1/2 c. butterscotch chips

In an ungreased 9x13, lay out a layer of crackers close together. In a saucepan over medium high heat, melt the butter. Add milk, graham cracker crumbs and both sugars; bring to a boil. Boil, stirring constantly for 5 minutes. pour half the mixture over the layer of crackers, carefully spreading to cover. Make a second layer of crackers on top. Spread with remaining sugar mixture. Top with a third layer of crackers. In a microwave safe container, place peanut butter and both kinds of chips. Microwave for 1 min. and stir, repeating until the mixture is smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares. Yield 3-4 dozen.

Notes: I used Great Value brand buttery smooth club crackers.

Jenny

Frosted Pumpkin Bars

 

This recipe comes from my sister-in-law, Diane-a wonderful cook. They are nicely spiced and delicious! Happy Thanksgiving!

Frosted Pumpkin Bars

4 eggs
1 2/3 c. sugar
1 c. oil
1 (16 oz.) can pumpkin

Beat together. Add:

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger

Stir to mix, then stir in:

1 c. chocolate chips

Bake in a large, sheet pan (11 x 17) sprayed with cooking spray at 350 degrees for 25- 30 min. Frost with cream cheese frosting.

Jenny

Plum Kuchen

 

This is a fall treat with fresh plums. A little cross between a cake and a shortbread texture, this will be very best with juicy plums.

Plum Kuchen
1/2 c. soft butter or margarine
1/2 c. sugar
2 eggs
3/4 tsp. almond extract
1/2 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
20 plum halves (this varies according to the size of your plums.)

Topping
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 400 degrees. Grease a 9 inch round pan. Cream butter and 1/2 c. sugar until light and fluffy. Beat in eggs one at a time; add flavorings, beat well. Stir in flour, baking powder and salt. Pour batter into pan. Arrange plum halves in batter, cut side down.

Mix topping ingredients and sprinkle over plums and batter. Bake for 30 min. Serve warm or cold with whipped cream if desired.

Notes: When it is warm and fresh, I like it with whipped cream or ice cream, but if there is any leftover, I love a scoop of this in a bowl with cold milk over it for breakfast. Yum!

Jenny

Coconut Cake

I have a coconut cake confession: I collect them.  Pictures of them mostly, but also from every Southern foods cookbook I own, there are always these beautiful, tall white cakes that look so scrumptious! But I don't generally make layer cakes. My life always seems to be a bit too pinched on time to really turn out a showstopper; also who knows if I can? Cakes can be fickle and to get a tasty, and tall, not-leaning-to-one-side cake is a feat. This cake is moist and tasty and I'm pretty sure wouldn't hold up to being made in layers because it is so soft, but yummy and pretty and starts with a mix.  My mother gave me the recipe, you will like it, I think. I do!

Coconut Cake
1 white cake mix
 3 eggs
1 c. Milk or coconut milk
1 c. Sour cream
1/4 c. Oil
1 c. Coconut
1 tsp. Vanilla
1 tsp. Coconut extract (opt.)

Mix all ingredients except coconut, beating with a hand mixer for 2 min. Stir in coconut. Pour into a greased 9x13 and bake at 350 for 30-35 min. Until top is golden and middle springs back when touched. Cool. (This will shrink a bit as it cools. Don't be nervous, that is what the frosting is for!)

Frosting:
3 Tbsp. Butter, softened
6 oz. cream cheese, softened
1 tsp. Vanilla
1 tsp Coconut extract
3-4 c. Powdered sugar
A little milk
Coconut for sprinkling on top

Mix butter and cream cheese and flavorings until smooth add 2 cups powdered sugar and a teaspoon or so of milk. Mix adding more powdered sugar and milk to make a good spreading consistency. Frost cake, sprinkle coconut on top.

Jenny

Gingerbread Cookie Bars

This recipe is from Six Sisters Stuff 12 Days of Christmas cookbook. They are very addictive to molasses lovers and highly recommended by me because they are easy and pretty much perfect and I am a molasses junky! Merry Christmas!

Gingerbread Cookie Bars

1/2 c. butter, melted (oil works too)
3/4 c. granulated sugar
1/4 c. brown sugar
1/2 tsp. vanilla
1/3 c. molasses
1 egg
2 tsp. baking soda
2 c. flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. salt

1 recipe of your favorite cream cheese frosting (optional)
powdered sugar for dusting (optional)

Preheat oven to 350 degrees. Coat a 9x13 pan with baking spray and set aside. In a mixing bowl beat butter, sugars, vanilla and molasses until creamy.  Add the egg and stir.  Add dry ingredients and mix until well combined.  Using clean hands or a rubber spatula, press dough into prepared pan. Bake 15- 20 min. (bars should be a little moist.) Cool.  Frost if desired, or dust with powdered sugar. Cut into squares and serve.

Jenny

Pumpkin Cinnamon Rolls with Caramel Frosting

I want to post a few Fall recipes before I play with the Christmas ones. These golden beauties will help celebrate Autumn! Delicious!

Pumpkin Cinnamon Rolls with Caramel Frosting

3 c. flour (+ more for kneading, about 7-8 c. total)
2 Tbsp. yeast
1 c. solid pack pumpkin
1 1/3 c. milk
1/4 c. sugar
1/4 c. oil
1 tsp. salt
1 egg, beaten
3 Tbsp. butter, softened
1/2 c. packed brown sugar
1 tsp. ground cinnamon

In mixing bowl, combine 3 c. flour and yeast. In a microwave safe bowl, combine milk, pumpkin, sugar and oil and heat  until very warm (this can also be done on the stove top.) Add warm ingredients to flour and yeast along with the egg and mix well. Stir in enough remaining flour to make a moderately stiff dough and knead for about 8 min. until smooth and elastic. Cover and let rise until doubled (about an hour, or less if using rapid rise yeast). Punch down and roll dough into a rectangle. Spread with butter and sprinkle brown sugar and cinnamon over butter. Roll starting on the long side. Cut into 1 inch slices (I used dental floss: slide it under an inch, cross the ends of the string on top and pull together to slice through). Place rolls in a greased 12x17 sheet pan. Cover and let rise until doubled. Preheat oven to 375 degrees and bake 20 - 25 min. or until golden brown. Cool on wire rack.

Caramel Frosting

4 Tbsp. Butter
1/2 c. packed brown sugar
2 Tbsp. milk
1/2 tsp. vanilla
dash of salt
2/3 c. powdered sugar

Melt butter in a saucepan and stir in brown sugar and milk. Cook and stir over medium heat for 1 minute. Stir in vanilla, salt and 1/2 c. powdered sugar. Beat until well blended. Add more sugar to desired spreading consistency. Drizzle or spread over rolls.

Jenny

Jessica's Brownies with Buttermilk Icing

This recipe comes from my sister-in-law and makes a large batch of brownies. It has been a go-to for anytime I have to feed a crowd for awhile now, the brownies are compact and sturdy to travel well, but still fudgy and good. I most often just add some chocolate chips and dust the top with powdered sugar, but last week I made them for a women's luncheon and added this Buttermilk Icing. It is a great combination, so I am posting the recipes together.

Jessica's Brownies

3 c. sugar
1 1/2 c. vegetable oil
6 beaten eggs
3/4 c. milk
3 c. flour
3/4 c. cocoa
1 tsp. salt
2 tsp. vanilla

Mix sugar oil and eggs together. Stir in milk. Add dry ingredients and beat until smooth.  Pour into greased sheet pan and bake at 350 degrees for 20-25 min. If you are going to frost them with buttermilk icing, do that while they are warm.



Buttermilk Icing

1/2 c. butter or margarine
1/4 c. cocoa
1/3 c. buttermilk
3-4 c. powdered sugar
1/2 tsp. vanilla

In a small saucepan, combine butter, cocoa and buttermilk and heat to boiling. Remove from heat and let cool slightly, then add 2 c. powdered sugar and vanilla and stir until smooth. Add more powdered sugar and stir until the mixture starts to thicken and look fudgy. Pour over brownies and spread smooth. Cool before cutting.

Notes: You can make these ahead and freeze them. If you want you can add about a cup of chocolate chips to the batter before spreading in the pan.

Jenny

Peanut Pudding Dessert

I made this yummy fluff for the 4th of July family dinner this year, and my sister-in-law asked if I would post it here.  I love peanut butter! This cool layered dessert comes from Taste of Home 2005.

Peanut Pudding Dessert
1/2 c. cold butter
1 c. flour
2/3 c. chopped, dry roasted peanuts

In a bowl, cut butter into flour until crumbly.  Stir in peanuts. Press into an ungreased 9x13 baking dish and bake at 350 degrees for 16-20 min. or until browned.  Cool on wire rack.

1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1/3 c. peanut butter
1 carton (8 oz.) whipped topping, thawed
2 3/4 c. cold milk
1 large package (5.6 oz.) instant chocolate pudding mix
additional peanuts for garnish

In a mixing bowl, beat cream cheese, powdered sugar and peanut butter until smooth.  Fold in 1 1/2 c. whipped topping. Carefully spread over crust.
In a bowl mix milk and pudding for 2 min. then let stand 2 min. to soft set.  Carefully spread over cream cheese layer. Top with remaining whipped topping.  Garnish with additional peanuts or chocolate curls if desired. Refrigerate until serving. Yield 15-18 servings.

Jenny

Pears and Cream Pie

Another pie for your summer fruit! This one has a buttery topping and creamy filling.

Pears and Cream Pie
3 c. chopped pears
1/2 c. sugar
1 egg, beaten
1 c. cream
1 Tbsp. flour
1 tsp. vanilla
pinch of salt
1 unbaked pie shell

Combine pears, sugar, egg, cream, flour, vanilla and salt in a bowl; mix well. Pour into pie shell. Bake at 350 degrees for 15 minutes. While baking, make topping:

Topping:
2/3 c. flour
1/3 c. sugar
1/4 c. butter

Combine ingredients in a bowl and mix until crumbly.  Sprinkle over pie. Bake for 30 minutes longer or until browned.

Jenny

Blackberry Sour Cream Pie

I found some fresh blackberries last week at the store, and felt like pie would be in order. (I always do think pie is in order.) This beautiful pie is a berries-and-cream kind of experience, rich and delicious-but easy to assemble. The recipe comes from a booklet of pies and pastries compiled by home economics teachers.

Blackberry Sour Cream Pie
1 unbaked 9 inch pie shell (or click here for a pastry recipe)
4 c. fresh blackberries
1 1/4 c. sugar
1 c. sifted flour
1/4 tsp. salt
1 c. sour cream
2 Tbsp. sugar

Place cleaned blackberries in pie shell. Sift sugar, flour and salt into a bowl, stir in sour cream to combine; mix well. Pour cream mixture over berries, sprinkle top with 2 Tbsp. sugar.  Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees, bake for 30 minutes longer.  Cool on wire rack.

Jenny

Raisin Nut Bars

My mother loves raisins and nuts in everything, so in some sympathetic eating, I decided to try these. They are good, I might be my mother's daughter! The recipe comes from a little pamphlet called Bar Cookie Bonanza.

Raisin Nut Bars
1 c. raisins
1 1/2 c. water
1/2 c. butter or margarine
1 egg, beaten
1 tsp. baking soda
2 c. flour
1 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 c. chopped nuts

In a microwave safe mixing bowl, place raisins and water.  Microwave on high for 1-2 min, until fruit is warm and plump.  Add butter, egg and baking soda to raisins and water, stir together.  Add flour, sugar and spices and blend in nuts.  Mixture should be the consistency of cake batter.  Spread into bar pan and bake at 350 degrees for 25-30 min.  Cool.  Glaze.

Glaze:
1 1/2 c. powdered sugar
1 Tbsp. butter, melted
1-2 Tbsp. milk
Combine sugar and butter, add enough milk to make a very thin glaze.  Drizzle over cooled bars.  Let glaze set before cutting.

Jenny

Easy Brownies

Do you have a potluck for Memorial Day? Here is something people are always glad to see on the table. These are almost as fast as a mix. They will be darker or lighter depending on your cocoa.  If you would like other potluck ideas from this blog, check this post or click the Menu tab and scroll down.

Easy Brownies

2 c. sugar

1 c. flour

2/3 c. cocoa

1/4 tsp. salt

1 tsp.vanilla

1/2 c. butter or margarine, melted

4 eggs

1/2 c. nuts (opt.)

1/2 c. chocolate chips (opt.)

Preheat oven to 325 degrees. Stir together sugar, flour, cocoa, salt, vanilla, butter and eggs.  Add nuts and chocolate chips.  Pour into a greased 9x13 pan. Bake for 30 min. Cool before cutting. Dust with powdered sugar if you like.

Jenny

Congo Bars

This recipe has all the taste and texture of lovely chocolate chip cookies and the convenience of just spreading it in the pan and baking once. Perfect for an afternoon snack, or a midnight treat (if they last that long at your house--they don't here!)

Congo Bars
2/3 c. oil
2 1/4 c. brown sugar
1 tsp. vanilla
4 eggs
3 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped nuts (opt)
1 c. chocolate chips

Stir oil and brown sugar together, add eggs and vanilla and mix well. Add flour, baking powder and salt and mix. Stir in nuts and chips last. Batter will be stiff. Spread into a 10x15 jelly roll pan and bake at 350 for 25 min. Cut into squares while warm.

Jenny

Carrot Bars

I took the photo without the frosting so you can see how packed with delicious goodness these bars are. You can add coconut to them too if you like.

Carrot Bars
4 eggs
2 c. sugar
1 1/2 c. oil
2 c. flour
2 tsp. baking soda
1 1/2 c. chopped walnuts
1 (20 oz.) can crushed pineapple, well drained
2 Tbsp. ground cinnamon
1 tsp. salt
3 c. grated carrots

Beat eggs until light. Gradually beat in sugar.  Add oil, then dry ingredients and mix well. Fold in carrots, pineapple and nuts.  Spread into 2 greased 9x13 pans.  Bake at 350 for 25-30 min.  Cool and top with cream cheese frosting.

Notes: I made this in my really big sheet pan and the recipe fit perfectly.  I also sprinkled cinnamon-sugar over the frosting to make a sugar crust--excessive and wonderful! If you are serving a smaller group, divide this is half and bake it in just one 9x13 pan.

Jenny

School Day Raisin Cookies

These are really scrumptious with their maple flavoring, we absolutely loved them!  This recipe comes from a cookbook published in 1953 called Family Cookbook by Parent's Magazine.  The step to rinse the raisins is probably not necessary now, but I still did it, as I had no way to measure the liquid amount that would be left on the raisins and therefore be part of the recipe. :)

School Day Raisin Cookies
3/4 c. raisins
1 1/2 c. rolled oats
3/4 c. brown sugar
1/2 c. oil
1 egg, slightly beaten
1 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. maple flavoring
1 tsp. vanilla
Rinse raisins and drain, set aside. In a mixing bowl, combine oats and sugar.  Stir in oil and eggs.  Add dry ingredients and stir together.  Stir in raisins and flavorings.  Drop by teaspoonfuls onto greased baking sheet. Bake at 400 degrees 8-10 min. Cool on wire rack, makes 3 dozen cookies.

Jenny

Pineapple Coconut Meringue Cake

Remember the Cherry Meringue Cake? Well, this is a similar recipe, but made in two layer cakes and stacked with a filling of whipped cream.  The original came from the 1929 Better Homes and Gardens cake contest. I have made the coconut changes. Try this, you will love it!

Pineapple Coconut Meringue Cake
1/4 c. butter, softened
1/2 c. sugar
2 egg yolks (save the whites for the topping)
1/2 tsp. coconut flavoring
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c. shredded coconut
With a hand mixer cream butter and sugar together until fluffy.  Add the egg yolks and flavoring, mix well. Combine dry ingredients and add them alternately with the milk to the creamed mixture. (Cake Method) Fold in coconut. Divide batter into two greased and floured 8 inch cake pans.

Topping:
2 egg whites
1 tsp. vanilla
1/2 tsp. coconut flavoring
1/2 c. sugar
1/2 c. shredded coconut
Using clean beaters, beat the egg whites and flavorings until soft peaks form (tips just curl over).  Gradually add sugar.  Beat until stiff peaks form (tips stand straight).  Add coconut and just beat to mix. Drop spoonfuls of topping onto unbaked batter in pans, then carefully spread to cover.  Bake in a 350 degree oven for 25-30 min. Cool in pans 10 min. Carefully remove from pans and turn meringue side up to cool. Place on rack, cool completely.

Filling:
1 c. whipping cream
2 Tbsp. powdered sugar
1/2 tsp. coconut flavoring
1 c. crushed pineapple, drained really well
(Make filling about 2 hours before you want to serve the cake.) Combine whipping cream, powdered sugar and flavoring.  Beat until soft peaks form.  Fold in pineapple.  Place one cake, meringue side up on plate.  Spread filling over top.  Place second layer, meringue side up on filling.  Chill in refrigerator for at least one hour, but not more than 2 hours.  10 servings.

Notes: to just make a pineapple meringue cake, eliminate coconut and coconut flavoring, replacing flavoring with vanilla in the topping and cake.  You can press chopped pecans gently into the topping before baking for a pretty presentation if desired.

Jenny

Peaches and Cream Pie

This pie tastes so summery, even in the dead of winter.  Canned peaches to the rescue!  We doubled this to make two.

Peaches and Cream Pie
6 oz. cream cheese, softened
3/4 c. powdered sugar
1/4 tsp. almond extract
3/4 c. whipping cream, whipped
1 (16 oz.) can sliced peaches,  well drained
1 (9 inch) graham cracker crust
Using an electric mixer, beat cream cheese until smooth.  Beat in sugar and extract.  Fold in whipped cream and peaches. Spoon into crust. Refrigerate for at least 2 hours before serving. 8 Servings

Notes: I diced the peaches.

Jenny

Coconut Cherry Meringue Cake

This pretty little cake is so festive and special, without being hard to make. This recipe is one of Alison Holst's and I have been making it since my college days.

Coconut Cherry Meringue Cake
1/2 c. butter, softened
1/2 c. sugar
2 egg yolks
1/4 tsp. almond extract
1/2 tsp. vanilla
1 c. flour
1 tsp. baking powder
2 Tbsp. coconut
1/4 c. maraschino cherries, halved
1/4 c. milk

Meringue:
2 egg whites
5 Tbsp. sugar
1/4 tsp. almond extract
1 tsp. cornstarch
1 c. coconut
1/4-1/2 c. maraschino cherries, halved

For Cake: With a hand mixer, cream butter and sugar in a mixing bowl until light.  Add egg yolks and flavorings and beat again.  In a separate bowl combine dry ingredients with coconut and cherries and toss to coat with flour.  Tip dry ingredients and milk onto creamed mixture and fold until mixed.  Spread this mixture into a ring pan that has been lined with parchment paper. (I use a 2-part angel food pan with an outer ring and removable insert bottom. Trace around the bottom onto parchment paper, cutting paper to fit inside the ring.)
For Meringue: beat the egg whites until foamy.  Add the sugar and beat into stiff peaks.  Add the flavoring, cornstarch and coconut and beat briefly or fold in to mix. Spread meringue over uncooked cake and decorate with remaining cherries.  Bake at 350 degrees for 45-55 min. until the top is a light golden brown and the sides start to shrink from the pan.  Cool for 10 min. Run a knife around the outside edges of the cake and lift out the center insert. Run a knife around hole in the center of the cake, then using a wide spatula and your hands, lift the cake from under the parchment paper, removing paper and cake to a plate. Cool completely before serving.  Slice with a serrated knife.  If the knife sticks to the meringue, dip in hot water first.

Notes:  It can be tricky to get this beauty out of her pan.  I found a recipe recently where they bake a meringue cake like this in a 8 inch circle pan lined with parchment.  I'm guessing it would work that way too if you like to try.  Also this cake is small enough that my mother would only call it a sniff for my crew of 9, so next time I make it, I'm going to try making it bigger.  Wish me luck, or let me know how it goes if you try it!

Jenny