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Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts

Tuesday, August 27, 2013

Yogurt Caraway Chicken


This is an original recipe that I invented after reading another recipe using yogurt as a chicken coating.  It turned out quite well.  We liked the way the yogurt and coconut milk powder baked as a coating for chicken.  You could alter the seasonings to achieve different tastes.

Yogurt Caraway Chicken

5-6 drum sticks.  Place chicken in an oiled 9x13 cake pan, leaving room for cabbage.

Mix together in a small bowl:

3/4 C. plain yogurt
1/4 C. coconut milk powder
1/2 tsp. caraway seed powder
1 tsp. garlic powder
1/2 tsp. salt

Spread over the top of chicken, dividing it evenly among all pieces.

Sprinkle with Cayenne pepper to taste (optional).

In the empty area place 3-4 large wedges of cabbage.  Drizzle with oil and sprinkle with garlic powder, caraway powder and salt.

Bake at 375F for 30 minutes or till chicken tests done.  Check occasionally and turn cabbage over if needed.  If the food is drying out too much you may cover the pan with aluminum foil to finish baking.  (If you wish to add liquid be sure to add boiling water to a hot pan, especially if it is glass.)

Makes 3-4 servings.

Of course, this dish can be prepared gluten free.

Note:  I don’t know if caraway can be bought in the powdered form.  I think my mom or I ground what I have.  We use a designated electric coffee grinder to grind up herbs/spices.  You don’t want to use the same grinder for herbs and spices that you use for coffee.  It might result in “interesting” and undesirable flavor combinations.  We’ve picked up our “spares” at second hand stores.

Tuesday, March 12, 2013

Cherry Pound Cake


My husband made this for my birthday a few years ago.  It is one of **the best** cakes I have ever eaten.  Not low in sugar and a lot of (chemically altered) maraschino cherries are included, but – for once in a lifetime – it is SO good! :-)

Cherry Pound Cake

This link it so Taste of Home’s web page.  My copy is from one of the Reiman magazines and is in my recipe file. :-)

It made a thick, lovely batter…

…and a beautiful, golden cake.

The imperfections were not a problem because they covered by the lovely pink frosting – which my husband applied very carefully. :-)

Such a beautiful, yummy cake!

The cake was so rich we ended up cutting the slices quite thin and we got a lot of slices from one cake.  We froze part of them and they did really well.  I think I sliced it (perhaps after refrigeration), put a slip of waxed paper between each slice to help them stay separate and froze the slices in a plastic sealing container.

Tuesday, February 19, 2013

Chocolate No Bake Cookies


This is an old family recipe.  My family has eaten a lot of these over the years – for more than one generation.  I love the simple way old recipes are sometimes written.  They get straight to the point and don’t bother with all the “expanded” directions.  Obviously they were written in a day when women were expected to know the basics. :-)

Someone told me that these are also called “Haystacks” or something like that.  Some alterations that have been made in our family over the years include using coconut instead of nuts and using extra dark cocoa powder (pictured above) instead of regular.


No Bake Cookies

In a heavy sauce pan mix:

2 C. sugar
6 Tbl. cocoa powder
1/2 C. butter
1/2 C. milk

Bring to a rolling boil, stirring often, and remove from heat.

Stir in:

3 C. quick oats
2/3 C. chunky peanut butter OR chopped nuts
1 tsp. vanilla

Mix thoroughly and drop by spoonsful on waxed paper to cool.

Friday, October 12, 2012

Coconut Fruitcake


I’m pretty sure this is the Coconut Fruitcake since
I can’t remember making any other kind in recent years. :-)

This is probably my family’s favorite fruit cake.  The original recipe came from the Nov/Dec 1993 issue of “Country Woman” magazine but, as usual, we made some changes of our own. :-)  Here is our version.  (See my ideas for making in healthier at the bottom.)

2 C. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 lb. total candied cherries, candied pineapple and fruitcake mix
1 1/2 C. flaked coconut
1 C. raisins (golden or brown)
1 C. chopped pecans
1/2 butter
1 C. sugar (reduce to 2/3 C. if desired)
3 eggs, beaten
1 tsp. vanilla extract
1 tsp. almond extract
1/2 C. orange juice
Additional candied fruit or cherries for top (optional)
Marzipan (almond paste) for cover (optional)  Note: Make sure it is as room temperature before working with it!

In a large bowl, combine flower, baking powder and salt.  Add all candied fruit, coconut, raisins, and nuts and mix till well coated.  In a separate bowl, cream butter and sugar.  Add eggs and extracts, mixing well.  Stir in the fruit and flour mixture alternately with the orange juice.  Pack into a greased 10-inch tube pan which is lined with waxed paper or baking parchment.  Or, you can pack into greased, lined loaf pans.  Bake at 250F for 2 to 2 1/2 hours or until the cake tests done.  Cool in pan for 10 minutes.   Loosen edges with a knife and remove from pan to cool completely on a wire rack. 

Garnish with candied fruit if desired, or roll the marzipan to a large thin circle, big enough to cover the cake.  Place gently over the top and cut out the center carefully.  Mold the marzipan to fit the cake and trim away excess around the bottom edge.  You may out candied fruit on top, or you may wish to put some flowers or fruit in the center of the of the cake.  You may also use nuts or molded marzipan to decorate the top of the cake.

For loaves roll the marzipan into rectangles that will fit the loaves.  Gently press it into place.

Yield: 12-16 servings

Store, well wrapped, in the fridge or freezer.

Note:  Next time I make this fruitcake I hope to add miniature chocolate chips to it as per a recipe we used to make.  I think it will make a nice addition. :-)


This is a Coconut Fruitcake that I made for my dad’s birthday some years ago.  As you can see I covered it with marzipan and tinted the extra marzipan with food coloring. Then I molded roses and leaves to fill the hole in the center of the cake.



For those of you who are are concerned about the high-fructose corn syrup and food coloring that is in candied fruits, you can make your own candied fruit!  My mom and I did it a couple years ago.  Here are two locations to find information: DIY Candied Orange Peel, and Food Network’s Candied Orange Peel.  My mom and I actually made it with a pomelo, so we got a lot of candied peel for our effort, but it took awhile to cook it too.

Also, when I make this fruitcake recipe next, I hope to switch out some of the candied fruit for good quality dried fruit.  I want to use the nicer kind of dried pineapple in place of the candied type, and I want to use some good dried cherries for the candied cherries.  I think it will give the fruitcake a more interesting flavor also because these types of preserved fruits taste more like they were meant to than the candied varieties.  I’ll try to let you know how this works out. :-) 

Monday, February 13, 2012

Leftover Oatmeal Cookies

I had quite a bit of leftover oatmeal recently, but I wasn’t that keen on making Cooked Oatmeal Cake.  The thought crossed my mind that there should be a recipe for making cookies from cooked oatmeal, so I looked it up online and sure enough there was!  It looked good, though, as usual with a few changes. ;-)  (I reduced the sugar already, in case you like to do that with cookie recipes.) 
Most of my family here enjoyed these quite well.  Ahem!  There was one dissenter who takes exception to raisins in his cookies, but that makes more for the rest of us, right?  My husband liked them at any rate, and after all, that’s what counts for me. ;-)

2 C. brown sugar
1 C. butter
3 eggs
2 C. cooked oatmeal
2 C. all purpose flour
2 C. white whole wheat (or regular whole wheat)
[Note: You can use 4 cups of all purpose flour.]
3 tsp. baking soda
1 tsp. salt
3 tsp. vanilla
3 C. chocolate chips
1 C. coconut
1 C. raisins
Cream sugar, butter, eggs and cooked oatmeal.  Mix in the flour, baking soda and salt; then the coconut, chocolate chips and raisins.  Scoop onto baking sheets by tablespoonsful about 1 – 1 1/2 inches apart and flatten slightly. Bake at 375F for 10-15 minutes or until cookies are set and starting to brown slightly.  Allow to cool on baking sheet about 5 minutes before removing to racks.
(I put mine on parchment, so I had no trouble with them sticking.  I don’t know if the baking sheets need to be greased.  The original recipe said nothing about it, but it was a little short on instructions.)
These cookies freeze well.

Saturday, April 9, 2011

Stained Glass Windows

This recipe came from my Gramma.  She really liked these and was famous for them.  If you are looking for a sugary, yummy, “non-sensical” treat that includes chocolate, marshmallows and coconut this might just be the perfect fit. :-)  (Be sure to check my added instructions at the bottom.)
Stained Glass Windows
Melt in large pan: 1 12 oz. pkg. dark chocolate chips
1 stick butter

Cool till medium warm.
Add: 1/2 C. chopped nuts (optional)
1 sm. pkg. colored miniature marshmallows

Form into log and roll in powdered sugar and shredded coconut. Wrap in waxed paper.
Refrigerate and slice when hardened.
Best kept in fridge or very cool place.

These instruction are a bit minimalistic, so I’ll add some comments here. 
First, you want to cool the chocolate till it’s not so hot that it will melt the marshmallows while you’re mixing them in, but not so long that it starts to thicken up.
Secondly, it’s a challenge to “roll” this mess in powdered sugar and coconut.  What I do is sprinkle the powdered sugar and coconut generously onto a sheet of waxed paper and then spoon the mixture along one (short) end and form it into a log.  Then I try to carefully roll the log across the waxed paper, lifting the paper to make it “go”.  You don’t want to roll it into the waxed paper until you have it rolled across the sugar-coconut otherwise you’ll end up with the sugar-coconut rolled into the waxed paper, which is a waste.  It won’t get much on the roll that way. :-)  If you’re having trouble getting it well covered just pick the sugar-coconut mixture up in your fingers or with a spoon and sprinkle it on the bare spots.  Once you have the log fairly well covered, wrap the waxed paper around it and pop it in the fridge.  One word of advice: lay it on a relatively even spot or you’ll end up with a curve in you log. ;-)  Also, I find a bit of tape helpful in keeping the side and ends shut.
I make smallish logs and usually can get two from a recipe.  You can store the extras in the fridge for quite some time.  I can’t remember now if I’ve ever frozen them.  I think I have.

Saturday, March 19, 2011

No Bake Chocolate Caramel Butterscotch Cookies

These are some of my favorite cookies, really they are more candy than cookie. To quote the modern expression, they are “seriously good”. I have liked them for years, but I never was able to make them well – until now! For the first time recently they turned out for me. This is a milestone in my life. :-)
Thus, I would like to dedicate this post to:
- Mom, because she had the recipe first, and could only make them somewhat better than I could.
- my sister who could make them quite well every time.
- my brother, who after tasting my new version of these cookies, declared they were 1/8th of an inch from being as good as cheese cake (high praise from him). He nearly went delirious when I suggested using them as topping on cheese cake.
- my sister in-law who wanted the recipe so she can make these for my brother.
- Sarah P., who never made good biscuits till her 10th wedding anniversary when she finally stopped following the recipe. That memory helped me break out of this recipe and finally get them to turn out, after years of futile efforts that ended in either dry crumbs or gooey “spoon cookies”.
This is the original recipe, which may turn out just fine for you if you have my sister’s touch. :-)
No Bake Caramel Cookies
Combine in sauce pan:
2 C. sugar
3/4 C butter
2/3 C. evaporated milk
Bring to a rolling boil, stirring frequently.
Remove from heat and add:
1 4 oz. pkg. instant butterscotch pudding mix (may be 3.5 oz.)
3 1/2 C. quick-cooking rolled oats
Mix thoroughly. Cool 15 minutes. Drop by rounded teaspoonfuls onto waxed paper-lined tray.
Makes 5 doz. cookies
This is the way I made them when they finally turned out for me, and the ones which my brother about swooned over. ;-)

No Bake Chocolate Caramel Butterscotch Cookies
3/4 C. of butter
1 14 oz. can sweetened condensed milk
1 3.5 oz. pkg. cook and serve butterscotch pudding mix
3 1/2 cups mixed quick-cooking rolled oats, old fashioned rolled oats and unsweetened coconut
2-3 handfuls of bittersweet chocolate chips (optional)
Place butter in heavy sauce pan and heat over lowish heat till almost completely melted, stirring often. Add sweetened condensed milk and bring to a rolling boil over medium heat stirring constantly. (This is important as it will start burning quite easily.)
Remove from heat. Add butterscotch pudding mix and stir well. Add oats and coconut and mix well. Allow to cool about 5-8 minutes. Add chocolate chips and stir briefly. Do Not stir them in well or they will completely melt and your cookies will be something a little different – the butterscotch will not be as distinct of a flavor.
Drop on a waxed paper lined cookie sheet by teaspoonfuls. Allow to cool completely before serving. I recommend putting them in the refrigerator or freezer for a while, especially in warm weather.
Store in frig in a sealed container with waxed paper between layers. I put some in the freezer, but I don’t know how they will turn out when thawed. Probably they will be fine.
If you try my version of this recipe please let me know how it turns out for you. I’m hoping this may be a more foolproof method that will turn out well with more consistency, at least for those of us who don’t have the “magic touch”. :-)

Tuesday, August 31, 2010

Trail Mix Day

August 31st is National Trail Mix Day.  This is a good opportunity to share my trail mix recipe, which I learned from my mom.

Trail Mix

Use the quantities that you like, but the “base” is the nuts.
Mixed nuts
Coconut flakes (large)
Dried cranberries
Banana chips

Mix in a large bowl. Store in an air tight container.
This trail mix is a nice combination of protein, fruit and carbohydrates.  It makes a great take along snack for trips or to carry on a long shopping day.  It is also quite filling.  You could add some pretzel bits or small cookies as well if you wish.

Thursday, July 1, 2010

Creative Ice Cream Flavor Day

July 1st is “Creative Ice Cream Flavor Day”, so I thought I’d post my Mom’s best home made ice cream invention. It is coconut pecan ice cream with cherries.

I don’t have exact measurements, but if you make your own ice cream you can probably figure out how to do this. She uses coconut milk for part of the milk in the recipe, then she adds shredded (unsweetened) coconut. Toward the very end (so that they won’t be totally disintegrated by the mixing process) she adds maraschino cherries and broken pecan pieces. It is delicious, and chocolate syrup or hot fudge sauce makes it even better!

The strangest ice cream flavor we ever had was ginger ice cream. My dad bought it at a discount grocery store in Tennessee in 2004. It was rather odd to eat cold ice cream that burned your mouth (from the spiciness of the ginger)! Most of us didn’t like it. :-)

As you can see he got a large container of it!

Three whole gallons of hot and spicy ice cream that only he and Mom liked! It took them a while to eat it, and I think we threw out the last small container of it just before we moved. :-)