INCREDIBLE COCONUT CAKE

1 1/4 cups unsalted butter, softened

1 1/2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup coconut milk
1 tsp vanilla extract
1 tsp coconut extract

Preheat oven to 350 degrees.
Grease 2 9-inch round cake pans with shortening; line with waxed paper and grease the paper.  Dust with flour, shake out excess.  Set aside.

In large mixer bowl, beat the butter on low speed for 2 minutes or until creamy.  Gradually add the sugar while beating; beat for 5 minutes until light and fluffy.  Add the eggs, one at a time beating only until yolk disappears after each one.

In a separate bowl, combine the flour, baking powder, and salt.  With mixer on low speed, add mixture to the creamed mixture alternately with the coconut milk.  You should start and end with the flour mixture.  Add the vanilla and coconut extracts.

Pour the batter equally into the two prepared pans.  Bake at 350 degrees for about 25 minutes or until a wooden toothpick inserted in the centers comes out clean.  Remove from oven and set pans on wrie racks; allow to cool in the pans for 5 minutes.  Remove from the pans and allow to cool completely on the wire racks.

Frost with your favorite frosting or the coconut-pecan frosting from yesterday's post.  If you use the coconut pecan frosting, use to fill between layers and on top of cake allowing both to drip down the sides.

Note:  I have had this recipe for years.  I believe I got it from Southern Living magazine.

COCONUT AND PECAN FROSTING

1 can (12-oz) evaporated milk

1 1/2 cups granulated sugar
3/4 cup butter
4 large egg yolks, lightly beaten
2 1/2 cups flaked coconut
1 1/2 cups chopped pecans
2 tsp vanilla extract

Using a 3-quart heavy saucepan, combine the evaporated milk, sugar, butter, and egg yolks; bring to a simmer over medium heat.  Cook mixture approximately 10 minutes or until thickened.  Stir occasionally during cooking.

Remove the mixture from the heat and stir in the coconut, pecans, and vanilla extract.

Allow to cool some then use to fill and frost your favorite cake.

Yield: About 4 1/4 cups of frosting; enough for a 2-layer cake.

STRAWBERRY BUTTERCREAM'

I don't know about you but I could skip the cake and go straight to the icing. (Now that is a problem for a diabetic!)  I love buttercream frosting and when I found this recipe in my inbox I knew I had to save it.  I thought you might enjoy it, too.  I received it from Cake Central where they are always trying to convince me to take classes.  They don't know me very well, I could never make a beautiful cake! 

Bratko’s Strawberry Italian Meringue Buttercream (IMBC)

Posted by FromScratchSF on Mar 5, 2013 in Buttercream | 1 comment

Buttercream is wonderfully versatile, and many kinds of flavorings can be added. This recipe is for strawberry IMBC, but strawberries can be omitted or replaced.

INGREDIENTS

6 ¼ ounces egg whites
7 ounces sugar
¼ cup water
Pinch of salt

1 pound of unsalted fine quality butter, room temperature
1 ½ cups fresh strawberries, pureed

DIRECTIONS

In a medium saucepan, bring the water and sugar to a soft boil of 245° F. While your sugar is cooling, in a separate mixing bowl, lightly whisk egg whites and salt until soft peaks form (a stand mixer is ideal, but a hand mixer will work).
Once sugar syrup has reached temperature, crank mixer up on high and slowly pour the sugar syrup into eggs. Allow meringue to come to stiff peaks, and make sure bowl is cool to touch. This may take 10 minutes or more.
Meringue must be stiff enough to stay put when scooped to the side of the bowl. If it is at all runny, keep mixing. Change to a paddle attachment and add butter. (If your butter is firm enough to pick up between your fingers, it is too hard. Leave it out to soften overnight for best results.) Mix on the lowest setting. It will look curdled and soupy. Do not mix on high. This step can take up to 15 minutes.

When your buttercream is fluffy, light and smooth, it is done. Add pureed strawberries. Your frosting may appear curdled or lumpy at first, but keep mixing until smooth again, approximately 7 minutes.

Note from Linda:  Now doesn't that just look and sound yummy!  If you fill and top a delicious cake with this, do me a favor - eat a piece for me and pray you never develop diabetes!

CRISPY RAISIN DROP COOKIES

1/2 cup butter, softened

1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granola
1/2 cup chocolate covered raisins

Preheat oven to 375 degrees.
Grease baking sheets; set aside.

Cream the butter and sugar together until fluffy.  Beat in the egg and vanilla.

Mix the flour, salt, and baking soda together; gradually blend into the sugar mixture.  Stir in the granola and chocolate covered raisins.

Drop dough by heaping teaspoons onto the prepared baking sheets.

Bake at 375 degrees 10 to 12 minutes or until golden brown.  Allow to stand 2 to 3 minutes on the baking sheets and remove to wire racks to cool completely.

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CHOCOLATE ZUCCHINI SNACK CAKE

This is a recipe I got several years ago from a healthy cooking magazine.

1/3 cup butter, softened
1 1/4 cups sugar
2 eggs
1/2 cup buttermilk
1/3 cup unsweetened applesauce
2 oz semisweet chocolate, melted
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
2 cups shredded zucchini
2 tsp powdered sugar

Preheat oven to 350 degrees.

In a large bowl beat the butter and sugar approximately 2 minutes until crumbly.  Add the eggs and mix well.  Beat in the buttermilk, applesauce, chocolate, and vanilla extract. 

Combine the flour, baking powder, salt, and baking soda in another bowl; beat into the chocolate mixture just until moistened.  Stir in the zucchini.

Spray a 9 x 13-inch baking dish with nonstick cooking spray.  Pour the batter into the pan and bake in a 350 degree oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack.  Spinkle the powdered sugar over top of cake before cutting to serve.

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LEMON & HONEY MUFFINS

Honey has been used for centuries to fight bacteria.  It may also halt the growth of the bacteria that can cause stomach ulcers.  Consider adding more of it to you diet.

1 cup all purpose flour
1/2 cup white whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup honey
1/4 cup lemon juice
1/4 cup butter, melted
1/2 tsp grated lemon peel

Drizzle:
1/4 cup powdered sugar
1 tsp lemon juice
additional grated lemon peel for garnish

Preheat oven to 375 degrees.
Line 10 muffin cups with paper liners or lightly grease.

In a large mixing bowl, combine both flours with the baking powder, baking soda, and salt.

In another bowl, combine the egg, honey, lemon juice, butter, and lemon peel.  Stir into the flour mixture just until moistened.

Pour batter into the muffin cups filling each half full.

Bake at 375 degrees for 15 to 18 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in pan on wire rack for 10 minutes; remove from the pan and allow to cool to warm.

In a small bowl, combine the powdered sugar and lemon juice to make drizzle.  Drizzle over warm muffins then sprinkle muffins with the additional lemon peel.

Note: I got this recipe some years ago from a Healthy Cooking magazine.

TURTLE CHEESECAKE

Crust:

2 cups vanilla wafer crumbs
6 tbsp butter, melted

Preheat oven to 350 degrees.

Combine the butter with cookie crumbs to mix well; press along the bottom and sides of a 9-inch springform baking pan.

Bake at 350 degrees for 10 minutes.

Cake:
1 bag (14-oz) vanilla caramels, unwrapped
1 can (5-oz) evaporated milk
1 cup toasted chopped pecans
2 pkgs (8-oz each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1/2 cup semi-sweet chocolate chips, melted
whipped cream for garnish
12 maraschino cherries, well drained

In a 1 1/2 to 2-quart heavy saucepan, melt the caramels in the milk over low heat; stir frequently until smooth.  Pour the caramel mixture over the crust. Top mixture with the pecans.

Combine the cream cheese, sugar, and vanilla.  Mix on medium speed of mixer until well blended.  Add the eggs, one at a time, beating well after each.  Blend in the melted chocolate chips; pour over the pecans.

Bake at 350 degrees for 40 minutes.  Remove from oven and place on a wire rack.  Run a thin knife around edge to loosen.  Do not remove sides until cake is completely cooled.  Chill.

To serve, place on serving plates and top each with a dollop of whipped cream and sprinkle with finely chopped pecans.  Top off with a maraschino cherry.

Yield: 12 servings
I have had this recipe many years. I think I got it from Kraft Foods but I am not sure. This is the photo that came with the recipe.

IMPERIAL CHERRY CHEESE PIE

1 9-inch pie shell

1 can (21-oz) cherry pie filling
12-oz cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 tsp vanilla
1 cup sour cream
nutmeg for sprinkling

Preheat oven to 425 degrees.

Make sure you make a high-fluted edge to pie shell in a 9-inch pie plate.

Pour cherry filling into the pie shell and bake at 425 degrees for 15 minutes.

While pie bakes, beat the cream cheese, sugar, eggs, and vanilla together until smooth and creamy.

Lower oven temperature to 350 degrees.  Gently spread the cream cheese mixture over the cherries.  Return to oven and bake 30 minutes at 350 degrees.

Remove from oven and cool.

Spread the sour cream over the top of the cooled pie and sprinkle top lightly with nutmeg.  Refrigerate until serving time.

CARROT-RAISIN CHEESECAKE

1 cup graham cracker crumbs

3 tbsp sugar
1/2 tsp ground cinnamon
3 tbsp butter, melted

Preheat oven to 325 degrees.

Combine the cracker crumbs, sugar, cinnamon and butter together until blended.  Press the mixture onto the bottom of a 9-inch springform pan. 

Bake at 325 degrees for 10 minutes.

3 (8-oz each) bricks of cream cheese, softened
1/2 cup granulated sugar
1/2 cup flour
4 eggs
1/4 cup orange juice
1 cup finely shredded carrots
1/4 cup raisins
1/2 tsp ground nutmeg
1/4 tsp ground ginger

Combine 2 1/2 packages of the cream cheese, sugar, and 1/4 cup of the flour together in mixing bowl.  Mix on medium speed of an electric mixer until the mixture is well blended.  Blend in the eggs and orange juice. 

Combine the remaining 1/4 cup flour, carrots, raisins, nutmeg and ginger; mix together well; mix into the cream cheese mixture. Pour over the crust in the pan and bake at 450 degrees for 10 minutes.

Reduce the oven temperature to 250 degrees and continue baking 55 minutes.

Remove from oven and run a thin knife around edge of pan to loosen cake but allow to cool before removing the sides.  Chill.

1 tbsp orange juice
1 cup sifted powdered sugar

Combine the remaining half package of cream cheese with the orange juice; mix until well blended.  Gradually add the powdered sugar, mixing until well blended.  Spread the mixture over the chilled cheesecake.  Garnish by making a ring of raisins around the top edge and sprinkling with some shredded carrots or by making a small ring of same in the center, if desired.

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Yield: 10 to 12 servings.

EASY TRIPLE CHOCOLATE ROCKY ROAD BARS

1 pkg (17.5-oz) double chocolate chunk cookie mix

1/4 cup canola oil
2 tbsp water
1 egg
1 cup chocolate fudge frosting (from a tub)
1/3 cup miniature marshmallows
1 tbsp chopped peanuts

Preheat oven to 350 degrees.

In a mixing bowl, combine the cookie mix, oil, water, and egg with a large spoon or spatula until it forms a dough.  Press mixture into an ungreased 8-inch square baking pan.

Bake at 350 degrees for 20 to 25 minutes, just until set.  Do not overbake.  Allow to cool completely.

Mix the frosting and marshmallows together; spread over the cooled bars.  Sprinkle the peanuts over the top.

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Cut into 16 2-inch squares.

CHOCOLATE CHIP CREAM CHEESE FILLED SQUARES

2 rolls (20-oz each) refrigerated chocolate chip cookie dough

2 pkgs (8-oz each) cream cheese, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs

Freeze the two rolls of cookie dough until frozen firm.

Preheat oven to 350 degrees.
Grease a 15 x 10 x 1-inch jellyroll pan well.
Remove one roll of cookie dough and slice into 40 even slices, 1/8-inch thick each.  Arrange onto the bottom of the prepared jellyroll pan.  Press the cookie dough slices together to form a bottom crust.  Set aside.

In mixer bowl, beat the cream cheese at high speed with an electric mixer until light and fluffy.  Gradually add in the sugars and mix well.  Add the eggs, one at a time, beating well after each addition.  Pour cream cheese mixture over the cookie layer.

Slice the second roll of cookie dough into another 40 1/8-inch slices.  Arrange over the cream cheese mixture.

Bake at 350 degrees for 45 minutes.  Remove from oven and cool in the pan on a wire rack.

To serve, cut into 48 squares.

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CREAM CHEESE FILLED CREPES

Preheat oven to 350 degrees.

Crepes:
2/3 cup all-purpose flour
1/2 tsp salt
3 eggs, beaten
1 cup milk

Combine the flour, salt, and eggs in a mixing bowl and beat together until smooth.  Gradually add in the milk, mixing until well blended.

Lightly grease crepe pan or 8-inch skillet and preheat until a drop of water sizzles when sprinkle on pan.  Otherwise your crepes may be too thick and stick to the pan.

For each crepe, pour 1/4 cup batter into the prepared 8-inch skillet or crepe pan, tilting skillet to cover the bottom.  Cook over medium-high heat until lightly browned on both sides, turning only once.

Filling:
2 blocks (8-oz each) neufchatel cheese (light cream cheese)
1/4 cup sugar
1 tsp vanilla extract

Combine the neufchatel cheese, sugar, and vanilla; mixing until well blended.  Spread approximately 1/4 cup of the mixture onto each of the crepes.  Fold each crepe in thirds bringing the sides up to overlap on the top.

Remove from oven and pour the fruit topping over the crepes.

Fruit Topping:
1 pkg (10-oz) frozen strawberries, thawed
1 tbsp cornstarch
1 banana, sliced

Drain the strawberries; reserve liquid in a 2-cup measuring cup.

Place the cornstarch in a small saucepan.  Add enough water to the strawberry liquid to make 1 1/2 cups.  Gradually stir the liquid into the cornstarch in the pan; stir until well blended.  Bring mixture to a boil over medium heat, stirring constantly.  Boil 1 minute.  Stir the fruit into the mixture.  Pour mixture down the center of the crepes.

Place filled crepes in a 9 x 13-inch baking dish and bake at 350 degrees approximately 15 minutes until heated through.

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COOKIE SALAD

Please note I have never made this salad as it was given to me after I became diabetic.  However, it was recommended to me as too good not to share!

1 pkg (5-oz) instant vanilla pudding mix
1 cup cold milk
1 carton (16-oz) frozen whipped topping, thawed
2 small cans mandarin oranges, drained
1 pkg fudge striped cookies, crushed

Mix together the pudding mix and milk; blend in the whipped topping.  Gently stir in the oranges and the cookies.  Garnish with a few cookie pieces.

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TIRAMISU TOFFEE DESSERT

1 pkg (10 3/4-oz) frozen pound cake, thawed, cut into 9 equal slices

3/4 cup strong coffee
1 cup sugar
1/2 cup chocolate-flavored syrup
1 pkg (8-oz) cream cheese, softened
2 cups whipping cream
2 bars (1.4-oz each) chocolate-covered toffee candy, chopped

Arrange the cake slices over the bottom of an 11 x 7 x 1 1/2-inches baking dish.  Cut slices as needed to cover entire bottom of dish.  Drizzle the coffee over the cake.

In a large bowl, using an electric mixer on medium speed, beat the sugar, chocolate syrup, and cream cheese together until smooth.  Add the whipping cream and beat on medium speed until light and fluffy.  Spread mixture over the cake and sprinkle with the chopped candy.

Cover dish and refrigerate for at least one hour but no longer than 24 hours.  This will allow the dessert to set and the flavor blends.

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CRUNCHY TOPPED APPLE PIE

pastry for a 1 crust pie

TOPPING:
1/2 cup white whole-wheat flour
2 tbsp all-purpose flour
1/2 packed cup brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 cup cold butter, cut into small pieces

Mix the flours, sugars, and cinnamon together in a medium bowl.  Cut in the butter using your fingers or a pastry blender, until the mixture forms moist, coarse, crumbs that clump together easily.  Set aside.

FILLING:

7 medium to large Granny Smith apples
1 tbsp lemon juice
1/2 cup granulated sugar
3 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Place the oven rack in lowest position.  Preheat oven to 450 degrees.

Line a pie plate with pie crust as the package directs.  Flute or crimp the edge.

Peel, quarter, and core the apples; cut into 1/8-inch thick slices.  Put into a large bowl; toss with the lemon juice until coated.

In a small bowl, combine the sugar, flour, cinnamon, and nutmeg.  Sprinkle mixture over the apple slices and toss to coat.  Layer the apples in the pie shell mounding higher in center.  Pat topping evenly over the apples to form a top crust.

Place the pie on a baking sheet and place in the preheated oven.  Bake at 450 degrees for 15 minutes.  Reduce oven temperature to 350 degrees and bake 45 minutes longer.  (If topping starts to brown too quickly, drape aluminum foil over the pie but don't seal.

Cool pie completely on a wire rack before cutting to serve.

Excellent served with a scoop of ice cream on top!

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RED TART CHERRY DELIGHT CAKE

1 purchased or homemade Angel Food Cake

2 pkgs Dream Whip
1 cup powdered sugar
1 pkg (8-oz) cream cheese softened
1 lb frozen cherries, thawed
1/4 cup water
1/2 cup sugar
3 tbsp cornstarch
water to moisten

Crumble the cake onto the bottom of a 9 x 13-inch cake pan.

Whip Dream Whip according to the package directions then add the powdered sugar and cream cheese mixing until well blended.  Spread mixture over the top of the cake.

In a medium saucepan, combine the cherries and 1/4 cup of water.  Cook over medium heat until mixture begins to simmer; add the sugar.

Combine the cornstarch with enough water to moisten into a paste; stir into the cherries.  Simmer until the mixture thickens, stirring constantly.  This will take about 2 to 4 minutes.  Allow to cool then pour over the cream cheese mixture.

Refrigerate to set before cutting into 12 squares for serving.

To serve, garnish each square with a dollop of frozen whipped topping, thawed, or whipped cream.

file pboto for reference only