Coco Lopez Cake October 17, 2016

COCONUT POKE CAKE

INGREDIENTS
1 package white cake mix, plus ingredients listed on box to prepare cake
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 cup shredded coconutDIRECTIONS
1. Prepare and bake white cake mix according to package directions for a 9×13 inch cake.

2. In a medium bowl, whisk together the cream of coconut and sweetened condensed milk.

3. Remove cake from oven and place on a cooling rack. While still hot, use a skewer to  poke holes all over the top of the cake.

3. Spoon the cream of coconut and sweetened condensed milk mixture over the cake while the cake is still hot.

4. Let cake cool completely. Top with whipped topping and shredded coconut.

5. Cover and refrigerate overnight before serving.

Source: My Baking Addiction

Almond Puff January 10, 2016

Almond Puff

• 1/2 cup butter, softened
• 1 cup flour
• 2 Tbl water
• 1/2 cup butter
• 1 cup water
• 1 tsp almond extract
• 1 cup flour
• 3 eggs
• Confectioners’ Sugar Glaze (below)
• Sliced almonds

Method:

1. Heat oven to 350.  Cut 1/c up butter into 1 cup flour.  Sprinkle 2 tbl water over mixture; mix with a fork.  Round into a ball; divide in half.
2. On ungreased baking sheet, pat each half into a strip, 12×3 inches.  Strips should be about 3 inches apart.
3. In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil.  Remove from heat and quickly stir in almond extract and 1 cup flour.  Stir vigorously over low heat until mixture forms a ball, about 1 minute.  Remove from heat.  Beat in eggs, all at one time, until smooth.  Divide in half; spread each half evenly over strips, covering completely.
4. Bake about 60 minutes or until topping is crisp and brown.  Cool. Frost with Confectioners’ Sugar Glaze and sprinkle generously with sliced almonds.

Makes 10-12 Servings

Confectioners’ Sugar Glaze

Mix 1 1/2 cups confectioners’ sugar, 2 tbl butter, softened 1 1/2 tsp almond extract or 1 1/2 tsp vanilla and 1 or 2 tbl of water until smooth.

Author: Angie Rizner

Creme of Coconut Cake November 15, 2013

Creme of Coconut Cake

1 box yellow butter cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)

Method:

1. Bake yellow butter cake mix by directions on box in 13x9x2 pan.
2. While cake is hot, pierce with fork.
3. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake.
4. Cover and refrigerate.
5. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed).
6. Store in refrigerator

Author: Unknown

Zucchini Bread April 23, 2012

Zucchini Bread

Ingredients

3 eggs

1 cup oil

2 cups sugar

2 cups shredded zucchini

3 tsp vanilla

1/2 cup nuts

3 cups flour

1 tsp salt

1 tsp baking soda

1/4 tsp baking powder

3 tsp cinnamon

 

Preparation:

1. Beat the eggs, oil & sugar.
2. Add shredded zucchini, vanilla and nuts.
3. Sift dry ingredients.  Add to the wet mixture.
4. Bake in 2 greased loaf pans at 350 degrees for 40 to 45 minutes.

 

Note: This recipe can easily be frozen.  Pour batter into disposable loaf pans and freeze.  Once frozen, place in a large ziplock bag to maintain freshness.  Bake at 350 degrees for 55 minutes.  Muffins should be baked at 350 degrees for _____.  Mini Muffins should be baked at 350 degrees for _____.

Easy Popovers

Easy Popovers

 

Ingredients

3 tablespoons unsalted butter, melted, plus more for the pan
1 1/2 cups all-purpose flour, spooned and leveled
1 1/2 cups whole milk
4 large eggs1/2 teaspoon kosher salt

Directions

1. Heat oven to 400° F. Brush the cups of a 12-cup nonstick muffin tin with butter.
2. In a large bowl, whisk together the flour, milk, eggs, butter, and salt until only a few lumps remain (do not overmix).
3. Divide the batter among the prepared muffin cups and bake until puffed and a deep golden brown, 30 to 35 minutes. (Do not open oven door before 30 minutes or the popovers will collapse. Remove 1 popover to check that the underside is browned.) Serve immediately.

Source: Real Simple

Fruit Cocktail Cake October 3, 2011

Fruit Cocktail Cake

Cake Ingredients:

2 cups flour

1 1/2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 large can fruit cocktail

 

Topping Ingredients:

3/4 cup brown sugar

1/2 cup chopped nuts

 

Preparation:

Blend together all dry ingredients.  Add the eggs.  Drain the fruit cocktail and add it to the other ingredients.  Pour batter into a greased 9×13 baking pan.

In a small bowl, stir together the topping ingredients.

Sprinkle topping mixture over the cake batter.

Bake at 325 degrees for 30 to 35 minutes.

Serve with whipped cream.

 

Author: Edna Sowinski

Apple Pie Filling for Canning September 19, 2011

Apple Pie Filling for Canning

Ingredients

• 4 1/2 cups white sugar
• 1 cup cornstarch
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons salt
• 10 cups water
• 3 tablespoons lemon juice
• 6 pounds apples

Directions

1. In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
4. Fill jars with hot syrup, and gently remove air bubbles with a knife.
5. Put lids on and process in a water bath canner for 20 minutes.
6. Two quart jars will be needed for a 9 inch pie.

Author: Allrecipes.com

Chocolate Chip Zucchini Bars

Chocolate Chip Zucchini Bars

Ingredients

2 c. sugar
1 c. oil
2 1/2 c. flour
2 c. grated zucchini
3/4 c. chopped walnuts
3/4 c. chocolate chips
3 eggs
1/2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla

Preparation

1. Mix all wet ingredients together.
2. In another bowl, sift dry ingredients together.
3. Slowly add to wet mixture.
4. Bake in greased and floured jelly roll pan at 350 degrees for 30 minutes.

We froze this batter in loaf and cupcake pans.  Due to the oil in the batter, it does not freeze firmly.  We plan to bake from frozen at the same temperature noted as above, watching closely until it appears done.

Author: Cooks.com