All posts filed under: DESSERT!

Coconut cream pie……creamy and easy

Love pie? Me too. Coconut cream can be an all day bake or a quick twenty minute adventure. This is the easy way, if you want to be more adventuresome you can bake your own crust. I use the easy roll out kind.  1 can coconut milk 1 1/2 milk 1  large box vanilla pudding 1 pie crust shell baked and cooled Shredded coconut in a bag, 1 1/2 cups Whip cream spray Cook pie crust Follow directions of pudding box, however use the coconut milk and regular milk together to make your 3 cups. Start cooking, meanwhile in a dry flat pan put 1 cup of shredded coconut in it. Heat on medium to brown the coconut. You need to watch because it will burn quickly if you let it sit too long. Stir frequently once it starts to brown, then remove from heat. Set aside.  When pudding has thicken add almost all the brown coconut and a handful of the raw, stir and poor into pie shell. Let cool on the counter for …

Peanut brittle

   Super easy brittle you can do in the microwave. Fun for kids to watch you make it…..kind of like a science experiment with the bubbles and color changes. This recipe cane be changed up to make it salty or spicy hot or even both, depending on your tastes for that day.  1 cup sugar 1/2 clear Karo syrup 1 tablespoon butter 1 teaspoon vanilla 1 teaspoon baking soda 1 cup raw peanuts (no skin works best but with skin is okay)  Extra butter to coat cookie sheet with Butter a cookie sheet all over the bottom. Then in a microwave proof clear bowl mix Karo and sugar together. On high heat zap for 4 minutes. This will be HOT SO BE CAREFUL.  Remove from microwave add peanuts, stir. I sometimes add a half a cup more just because….place back in micro for 3 minutes, check to see if mixture just starts to turn color and/ or the peanuts have a strong peanut smell. DO NOT OVER COOK.  You might need to do this twice. …

Oatmeal raisin cookies

Always a favorite cookie….. I have change up a standard recipe using golden raisins and more brown sugar. These are soft, chewy yummy good. I had to hide them from John because he was inhaling them, literary as fast as they came off the cookie sheet. It still did not work, he found them…..so I now make a double batch. This way I can have a few too.  1 1/4 cup brown sugar 3/4 cup white sugar 2 eggs 2 1/4 teaspoon vanilla 1 cup butter. Or 2 sticks soften 3 cups rolled oats  2 cups flour 1 tsp salt 1 tsp baking soda  1 tsp baking powder 1 1/2 cup golden raisins  Cream sugars and butter, add eggs. Add everything else together and stir until thoroughly mixed. Place about 2 tablespoon size cookie dough on greased cookie sheet bake 350 for 8-11 minutes. Cool on racks. As always we hope you enjoy

Vanilla Carmel cake with coconut pecan frosting

With a name like that you’d think this recipe is time consuming and hard….nope, very easy and you can buy everything at your local market. I am very pleased with the flavor of the cake and how moist it is too. The frosting is up to you, I choose the coconut pecan because it is not too terribly sweet.  Box or vanilla cake mix ( follow the directions on box) 2 teaspoon vanilla 1/3-1/2 cup melted carmel….I used a good quality carmel product, melted squares will work 1 can coconut pecan frosting Grease 13×9 pan, make cake mix according to box directions, however add the extra vanilla while mixing. Pour into pan, drizzle carmel slowly all over the cake batter in thin strands. No system to it….just long and as even as you can threads.  Bake according to directions. After cake is cooled spread the frosting over the cake. The carmel will melt into the cake and add a wonder flavor to the white cake. You might want to eat it without frosting too.  As …

Best banana nut bread….ever

I’m here to tell you….I have had so many people just love this bread. It is a bit different than most since I have tweaked the recipe to perfection. This freezes well and can be made with stored up, left over, frozen bananas. After baking putting it in a toaster with a slap of butter, yum….even better…..a side of coffee or tea makes this bread a hit at any breakfast gathering. I like it so much I make two loaves at a time. This is a single recipe so you will have to double it. The first loaf barely makes it until the next day….the second I freeze. Just wrap tightly in plastic wrap, then foil, then in a freezer bag. ( I don’t like my stuff getting weird in the freezer, so lots of protection.) 2 c flour maybe 1/4 -1/2 cup more if really big bananas and the mixture is super gooey 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup butter 1/3 c white sugar 1/3 cup brown …

Cranberry swirl coffee cake

I use to do a art guild craft sale thing the weekend before Thanksgiving every year for oh…I would say about five years. I did baked and canned goods, some homemade soap and other homemade items. One of the things I truly enjoyed was making banana bread and this amazing cranberry swirl coffee cake. This is not my own making….. A thousand years ago I was at a holiday type party and this was served. Sad thing is I can not remember the lady that gave me this recipe. Needless to say this loaf has always been a hit anytime I have served it or sold it. At one point I had standing orders people wanted ahead of time to purchase and freeze for later.  Here ya go……and yes this freezes very well for a year. And still taste great.  1 stick butter 1 cup sugar 1 tsp baking soda 2 eggs 2 cups flour 1 tsp baking powder 1/2 teaspoon salt 1/2 pint sour cream 1 tsp almond extract 1 can whole cranberry sauce …

Swedish bars

Holiday cooking….yep yep……and we need something new….try Swedish bars. Light and melt in your mouth good.  2 eggs 1 cup sugar 1/8 teaspoon salt 1/2 cup melted butter 1 cup flour 1 teaspoon almond flavoring Additional sugar for top Chopped pecans Heat oven to 325. Beat eggs in mixer until light. Add sugar mix well. Fold in salt, melted butter, flour, and flavoring. Spread into a greased 8×8 pan. Sprinkle batter generously with sugar and chopped pecans. Bake 30 minutes.  Not into pecans? You can omit these….. As always we hope you enjoy.

Creamy pumpkin pie

John really hates pumpkin pie that is loaded with spice….almost brown color. So I found this recipe about 1000 years ago and have been making this version for him ever since. It is light, and you can actually taste pumpkin! If you have fresh pumpkin it is even better. I will include a way to prepare that as well. Fresh pumpkin for your pie…. Heat oven to 350, carefully slice pumpkin in half, you hopefully did not buy the biggest one they had…..remove seeds and put flesh side down on a cookie sheet with edges. Put into the oven and add water to go up the sides about a half an inch. The oven does not have to be fully heated to do this….just when ever you are ready stick it in. Bake for an hour. Carefully remove cookie sheet, drain off liquid and flip the pumpkin over. Scoop out the flesh and measure it according to recipe directions.  You can even peel the pumpkin, cut into hunks, boil it until soft and drain it …

White Texas sheet cake

School is here and some of us from time to time need to make desserts and such for the class room. This is a super easy, yummier cake than any box mix you might have handy. And true to form, it is not low calorie….Texans know how to cook real good food. Here ya go…..as always we hope you enjoy.  1 cup butter 1 cup water 2 cups flour 1 1/2 cup sugar 2 eggs beaten 1/2 cup sour cream 1 tsp almond extract 1 tsp salt 1 tsp baking soda In large sauce pan bring butter and water to a boil. Remove from heat, stir in flour, sugar, eggs, sour cream, extract, salt, and baking soda until smooth. Pour into a greased 15 x 10 x 1 inch baking pan. Bake 375 for 20-22 minutes or until cake tests done. Cool for 20 minutes then frost. Frosting 1/2 cup butter 2-3 tablespoons milk 3 cups powdered sugar 1/2 tsp almond extract 1 cup chopped nuts While cake is cooling combine milk and butter in …

Nana’s Lemon Cake

Oh my another lemon cake recipe? Yes, this one is really good…even better in two days after making it. As always hope you enjoy….. 1 Box lemon cake mix 1 small box Lemon jello 4 eggs 3/4 water 3/4 cup oil two lemons (zest both and then juiced or squeezed)    Zest is about a 1/2 teaspoon 1 cup powdered sugar 350  @ 45 minutes Mix everything together (about 4 minutes) except last two ingredients (lemon stuff and sugar). Once mixed add the lemon zest, mix well then pour into a 13 X 9 pan, sprayed or greased or you can use the next smaller pan; The cake is thicker and it comes out good. Bake 45 minutes at 350. While cake is baking squeeze lemons and measure powdered sugar. Do not mix yet. As soon as cake is done remove from oven then prick many holes on the top with a toothpick, including close to the edges. Mix lemon juice with sugar and pour on the hot lemon cake. If it pools poke other …