Coconut Cake with Fruit Topping

Make one white cake as per instructions on the mix. Bake as directed. Take the cake out of the oven and pierce holes all over the cake (9 x 13 pan)with the end of a wooden spoon. Open a can of Cream of Coconut (found in the drink section in a can...by the pina colada and daiquiri mixes) and stir it until smooth, then drizzle it over the cake holes. Refrigerate. Serve chilled with fresh whipped cream and sliced strawberries. It is good with toasted coconut on top as well or any berries.


Chocolate Dipped Coconut Macaroons
1 bag sweetened flaked coconut (not name brand)
2/3 cup sugar
1/4 cup flour
4 egg whites, unbeaten
1 tsp vanilla extract
1 tsp almond extract
1 bag chocolate chips

Preheat oven to 325. Line baking sheets with parchment paper. Combine coconut, sugar, and flour. Stir in egg whites, vanilla, and almond extract. Form balls from rounded tablespoonfuls and place 2 inches apart on baking sheets. Flatten slightly with your fingers. Bake 20-25 minutes until golden. Remove from pans while hot and allow to cool.

Chocolate edge: - Melt chocolate over low heat, stirring constantly until 2/3 melted. Remove from heat and continue stirring until completely melted and smooth. Dip one edge of each cooled cookie into chocolate and set on parchment paper to allow chocolate to set.


LEMON-CORNMEAL CAKE
Baking spray (cooking spray with flour)
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp. baking powder
1/2 tsp. each baking soda and salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups sugar
1 Tbsp. grated lemon zest
1/4 cup lemon juice, fresh
4 large eggs
1 cup buttermilk or plain yogurt, stirred to loosen

Sugar Glaze:
1 cup sugar
1/3 cup lemon juice, fresh

1. Heat oven to 325 F. You'll need a 10-cup decorative tube pan or a 12-cup Bundt pan, coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder, soda, and salt.
2. In large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.
3. Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.
4. While cake is cooling for the 5 min., make the sugar glaze. Whisk the sugar and lemon juice until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.
(Note: can use lime zest and lime juice for a zesty alternative)


Peanut Butter Chocolate Fudge Cake
Cake:
1 box Chocolate Fudge cake mix (or any chocolate cake mix)
1 (3 oz.) box instant chocolate pudding
2 C. sour cream
5 eggs
1 C. melted butter
1 tsp. almond extract
1 C. chocolate chips

In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Pour into three greased 9” pans. Bake at 350 degrees for 25-40 minutes. (Keep an eye on them so they don’t over bake). Cool completely. I actually like to pop them in the freezer for easy assembling.


Peanut Butter Buttercream Icing:
2/3 cup solid vegetable shortening
2/3 cup butter
1 ¾ cup peanut butter
1 cup milk
2 teaspoons vanilla extract
6-8 cups sifted confectioners’ sugar (apprx. 2 lb)

Directions
Cream shortening and butter with electric mixer.
Add peanut butter, milk and vanilla.
Gradually add 6 c. sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Add more sugar (or milk) as needed until icing is desired consistency (should be firm enough to hold a shape but still smooth). Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Valentine Treats

Nutter Butter Balls
1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)
1 8oz. package cream cheese (softened)
chocolate bark

1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.
2. Combine with cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
5. Once dry, refrigerate and enjoy!
*Let the kids eat the extra 5 cookies while you make this!


Oreo Truffles
1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark

1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!

*It helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate bark. And for an extra twist, use the mint oreo sandwich cookies.


Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
*For cakesicles: use lollipop sticks to insert into the balls and then stick in the fridge or freezer for a little while before you dip in the coating. Use a styrofoam block to stick the pops in to dry.
*recipes from Bakerella

Desserts

Lemon Squares

Crust:

2 cups flour

1/2 cup powdered sugar

1 cup butter, softened

Filling:

4 eggs, beaten

2 cups sugar

1/4 cup flour

1 tsp. baking powder

1/4 cup lemon juice

Frosting:

1 cup powdered sugar

2 Tbsp lemon juice

Heat oven to 350. Combine all crust ingredients until crumbly; press into ungreased 9x13 baking pan and bake for 20 - 30 minutes, until golden brown. Combine all filling ingredients except lemon juice; blend well. Stir in lemon juice. Pour over warm crust. Bake an additional 25-30 minutes or until top is golden brown. Combine frosting ingredients; blend until smooth. Spread over cooled bars.

Donna's Special Lime Jello
Mix:
1 1/2 c. boiling water
1 large lime jello package

Add:
2 c. cold liquid (all the pear juice and cold water to make 2 cups)

Blend in blender:
1 qt. pears (drained)
8 oz. cream cheese

Mix with jello. Add 1/2 to 1 tsp. almond extract (very important ingredient)
Set well in fridge. Top with whipped cream.



Texas Chocolate Sheet Cake
In a large bowl mix:
2 c. flour
2 c. sugar
1 tsp. baking soda

Boil together:
1 c. butter
1/4 c. cocoa
1 c. water

Add flour to mixture while still hot. Mix well.
Add:
1 c. sour Cream
2 eggs
1 tsp. vanilla
1/2 tsp. salt
Nuts optional

Bake in a large, greased jelly roll pan at 400 for 25 minutes exact.

Frosting:
melt together, bring to a boil and boil for one minute:
1 cup sugar
1/3 cup milk
5 Tbsp. butter

remove from heat and stir in 1 cup chocolate chips until melted. Pour and spread onto hot cake.
You can leave the cake out on the counter for a day or so. If not eaten by then, store in fridge.



Sherry's Special Chocolate Layer Dessert

Cut together fine with a pastry cutter:
1 c. flour
1 cube butter

Mix into above:
1 c. chopped nuts (walnuts, almonds, or pecans)

Press firmly in bottom of 9x13 pan
Bake 20 min. at 350
Cool

1st layer to put on top of crust:
Beat together
1 8oz pkg. cream cheese
1 c. powdered sugar
Beat 1 small carton whipping cream
Fold all three ingredients together and spread on cooled crust.

2nd layer:
Mix together:
1 6 oz. instant chocolate pudding (dry)
1 6 oz. instant vanilla pudding (dry)
Add 4 c. milk and beat for 2 min.
Spread on top of 1st layer

Top with whipped cream and curls of chocolate
(can substitute lemon instant pudding for the chocolate)