Coconut Cake

Coconut Cake   Ingredients: 3 sticks of unsalted butter – room temp. 2 cups Sugar 5 extra large eggs (room temp) 1 ½ tsp Vanilla extract 1 ½ tsp Almond extract 3 cups Flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt (kosher) 1 cup milk 4 ounces coconut (shredded)   Frosting: 1 lb cream cheese (room temp) 2 sticks unsalted butter (room Temp) ¾ tsp vanilla extract ¼ tsp Almond extract 4 cups powdered sugar 6 ounces shredded coconut   Preheat oven to 350 degrees. Grease 2 9 inch round cake pans. In a bowl (mixer using paddle attachment) cream the butter and the sugar on high for 3-5 minutes until light yellow and fluffy. Add the eggs (one at a time) and then add the vanilla and almond extracts. Mix well. In a separate bowl sift together the flour, baking powder, baking soda and salt. Alternately add dry and wet ingredients (milk) until JUST combined. Fold in the coconut. Pour batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45-55 minutes. Cool on baking rack for 30 mnutes, then turn the cakes out onto a baking rack to finish cooling. For the Frosting: Combine all but powdered sugar and then when combined add the sugar – mix until smooth. (don't whip!!) To assemble frost first layer then top with 2nd cake. Frost that layer. Sprinkle the top with coconut and lightly press more coconut onto the sids. Serve at Room Temperature.

Honey White Bread

Ingredients: ½ cup    warm water       3 tbsp    Yeast (or 2 pckgs)  1 tsp     Sugar  1 ½ c     warm whole milk 6 tbsp    unsalted butter, melted and cooled (or shortening (butter flavored) 1 ½ tsp Honey        2       extra large egg yolks    5-6       cups  flour 1 tbs      Salt (kosher 1         Egg white (lightly beaten   Directions: Place the water in the bowl of an electric mixer fitted with a dough hook. Add the yeast and sugar – stir and allow them to dissolve for 5 minutes. Add milk, butter and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of flour and the salt. Mix on low speed for about 5 minutes. With the mixer still on low – add 2 more cups of flour. Raise the speed of the mixer to medium and slowly add JUST ENOUGH flour so the remaining dough doesn't stick to the bowl. Knead on medium for about 8 minutes. Place in greased bowl on top of oven (preheated to 350 degrees) making sure all sides of dough are greased. Place damp towel over the top. Let rise for 1 hour. After an hour, divide the dough in half – roll each into a loaf shape and place in greased loaf pan. Cover with damp cloth and let rise for an hour (or until double). When dough has risen, brush the tops with egg white and bake the breads for 40-45 minutes – until they sound hollow when tapped. Turn them out of the pans to cool completely.   Enjoy!! J

Orange Pork

PREP TIME  10 Min COOK TIME  10 Min READY IN  20 Min   INGREDIENTS 1 tablespoon vegetable oil 1 pound boneless pork chops 2/3 cup orange juice 1/4 cup soy sauce 1 1/2 tablespoons white sugar 2 teaspoons water 1 teaspoon cornstarch DIRECTIONS Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

Chocolate Quickies

2 cups flour 1/2 cup unsweetened cocoa powder 1 tsp. Baking powder 1 tsp. Salt 1 cup unsalted butter cut into small pieces 1 cup granulated sugar 3 large eggs 1 TBSP. Vanilla 2 cups semisweet chocolate chips Preheat oven to 350 degrees. Sift together flour, cocoa, baking powder, and salt. Set aside. In a large mixing bowl beat butter and sugar for 3 minutes until soft. Add eggs and vanilla and beat well. Scrape down sides of mixing bowl. Beat mixture again for another 2 minutes. With mixer on low slowly add the flour mixture and chocolate chips. Mix until thoroughly combined. Drop by tablespoonfuls onto ungreased cookie sheet. Use your fingers to slightly flatten each dough portion. Bake for 8 - 10 minutes. Remove from oven and let cool on pan for 2 minutes. Remove cookies to a wire rack to finish cooling. Makes about 3 dozen.

Spice Cake

2 cups flour 1 1/2 cups sugar 1 tsp. Baking powder 1 tsp. Baking soda 1 tsp. Ground cinnamon 1/4 tsp. Ground nutmeg 1/4 tsp. Ground cloves 1/4 tsp. Ground ginger 1 cup buttermilk 1/4 cup margarine or butter, softened 1/4 cup shortening 1/2 tsp. Vanilla 3 eggs In a bowl combine all the dry ingredients. Add buttermilk, butter, shortening, and vanilla. Beat with an electric mixer on low speed until combined. Beat 2 minutes on high speed. Add eggs and beat 2 minutes more. Pour batter into a greased 9x13x2 inch cake pan. Bake at 350 degrees for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on a wire rack. Serves 12.

Triple Chocolate Brownies

This "mix of mixes" is convenient and quick to make. The result is a pan of very rich, fudgy brownies. This is an easy recipe that younger children like to make "all by themselves."

Triple Chocolate Brownies

1 package (3.9 oz) instant chocolate pudding
1 package (18.25 oz) chocolate cake mix
2 cups semisweet chocolate chips

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. The mixture will be very thick. Spread into a greased 10 x 15 x 1 inch cake pan. Bake at 350 degrees for 25-30 minutes or until top springs back. Dust with powdered sugar. Makes 4 dozen.

Yummy Cereal Mix

Warning: This mix is very addictive. You can NOT stop with just one handful. It's a great recipe to take to any get-together.

Yummy Cereal Mix

1 box Corn Chex cereal
1 box Golden Graham Cereal
2 cups shredded coconut
2 cups nuts - almonds, pecans, or walnuts
3/4 cup butter
1 cup sugar
1 cup corn syrup

In an extra large bowl stir together the cereals, coconut and nuts. In a medium pan bring the butter, sugar, and corn syrup to a boil. Boil for 2 minutes. Pour the sugar mixture over the cereal mixture and stir until all the cereal is coated. Let cool. Serve.