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Coconut Popsicles
What better way to celebrate summer than with homemade delicious popsicles!
Coconut Popsicles
1 1/2 cups milk
1/2 cup sugar
1 tsp. pure vanilla extract
3 cups coconut milk
2 cups fresh or dried shredded coconut
6 – 8 wooden popsicle sticks
In a saucepan, combine milk and sugar and stir over low heat for 5 minutes to dissolve the sugar. Be careful not to scald the milk. Stir in the vanilla extract and let cool to room temperature.
In a bowl, combine the coconut milk, shredded coconut, and the milk and vanilla mixture. Pour into popsicle molds. Insert the sticks. Freeze for at least 6 hours.
Remove from freezer; let stand at room temperature for 5 minutes before removing the popsicles from the molds.
Yields: six 8-ounce popsicles or eight 6-ounce popsicles.
Variation: Replace 1 cup of the shredded coconut with 1 1/2 cups mashed ripe banana.
Basic Crumb Pie Crust
This basic recipe for a crumb pie shell is perfect for any chilled or frozen pie.
Basic Crumb Pie Crust
1 1/2 cups fine crumbs
1/4 cup granulated sugar
1/2 cups butter, melted
Make crumbs in the food processor or crush in a zip top baggie. You can make crumbs from graham crackers, cereal, vanilla wafers, chocolate cookies, gingersnap cookies (or any other cookie). Mix crumbs and sugar together; stir in melted butter. Line pie plate with mixture, pressing firmly into place. Chill for 20 minutes or bake at 350° for 10 minutes. Makes 1 pie shell, 9-inch.
Variation: For a cinnamon crust, use graham cracker crumbs and mix in 1/2 teaspoon of cinnamon along with sugar and butter.
Frozen Banana Split Pie
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 (8 oz.) tub of whipped topping
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Spread whipped topping over top of pie. Sprinkle with nuts. Place pie in freezer for 4 hours or until firm. Remove from freezer about 15 minutes before serving to soften. Garnish each pie slice with a cherry, if desired. Makes 8 servings.
Lime Cottage Cheese Salad
2 (3 oz.) pkgs. lime gelatin
1 c. sm. curd cottage cheese
1 c. crushed pineapple, drained
1 c. sm. marshmallows
1 c. chopped walnuts (optional)
1 (8 oz.) pkg. whipped topping
Combine lime gelatin, cottage cheese, drained pineapple, marshmallows, and nuts. Fold in whipped topping. Chill in refrigerator for 1 – 2 hours. Serve on crisp lettuce leaves.
Pineapple Pretzel Salad
2 cups crushed pretzels
1 cup butter, melted
1 (8 oz.) package cream cheese
1 cup white sugar
1 (8 oz.) container frozen whipped topping, thawed
2 (20 oz.) cans crushed pineapple
1/2 (3.4 oz.) package instant vanilla pudding mix
Preheat oven to 350 degrees F. Place crushed pretzels in the bottom of a 9×13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes. Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.
Pineapple Bread Pudding
8 slices Italian bread
3 eggs, beaten
3/4 cup low-fat milk
1 cup butter, melted
2 cups white sugar
1 (20 oz.) can pineapple chunks, (do not drain)
3 tablespoons powdered sugar
Preheat an oven to 350 degrees F. Grease a 9×13 inch baking dish. Cut the bread into 1 inch pieces and place on a baking sheet. Toast for 8 to 10 minutes, stirring occasionally, until lightly browned. Remove from oven and reserve. Beat the eggs, milk, butter, and sugar in a large bowl until well combined. Stir in the pineapple w/liquid and the toasted bread cubes and toss until coated. Pour mixture into the prepared pan. Bake until puffed and golden, about 45 minutes. Serve warm with a sprinkle of powdered sugar for garnish.
Mexican Chocolate Cake
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp cayenne pepper
1 tsp vanilla
1 tbsp white vinegar
5 tbsp vegetable oil
1 cup cold water
2 tbsp powdered sugar
Pre-heat oven to 350 degrees and lightly grease a 9 inch cake pan.
In a large bowl, combine the flour, sugar, cocoa, baking soda, cunnamon and cayenne. Add the vanilla, vinegar, oil and water and stir until just combined. Pour into the cake pan and bake for 30 minutes, or until a knife inserted in the center comes out clean. Remove from oven and sprinkle with the powdered sugar.
Lemon Cooler Cake
My step-son, Jeremiah, has made this several times and it is delicious!
Lemon Cooler Cake
1 (18.25 ounce) package lemon cake mix
1 cup hot water
1 cup cold water
2 (3 ounce) packages lemon flavored gelatin mix
1 cup milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Prepare cake and bake according to package directions in a 9×13 inch baking dish. With a fork, poke holes all over top of cake. Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.
In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.
Raspberry Almond Shortbread Cookies
This recipe comes from Gooseberry Patch’s 101 Cupcake, Cookie, and Brownie Recipes Cookbook.
Raspberry-Almond Shortbread Cookies
2/3 c. sugar
1 c. butter, softened
2 t. almond extract, divided
2 c. all-purpose flour
1/2 c. seedless raspberry jam
1 c. powdered sugar
2 to 3 t. water
Using an electric mixer on medium speed, combine sugar, butter and 1/2 teaspoon almond extract until creamy. Reduce speed to low and add flour. Continue beating until well mixed. Shape dough into one-inch balls. Place 2 inches apart on ungreased baking sheets. Gently press a thumbprint in center of each cookie. Fill each with about 1/4 teaspoon jam. Bake at 350 degrees for 14 to 18 minutes, until edges are lightly golden. Let cool one minute on baking sheets. Remove cookies to wire racks to cool completely. Combine remaining extract, powdered sugar and water; drizzle lightly over cookies. Makes 3 -1/2 dozen.
Heart Brownies
I found this recipe over at MarthaStewart.com. I love brownies!
Heart Brownies
Makes 12 hearts.
1/2 pound (2 sticks) unsalted butter, plus more for cake pan
2 1/2 cups packed light-brown sugar
6 ounces unsweetened chocolate, coarsely chopped
4 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
Confectioners’ sugar, granulated sugar, cocoa powder, for coating bites
1. Preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan. Cut a piece of waxed paper to fit the bottom, and press it onto buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before completely melted.
2. Beat the eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour into prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool.
3. Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice.
