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Showing posts sorted by relevance for query coconut pie. Sort by date Show all posts
Showing posts sorted by relevance for query coconut pie. Sort by date Show all posts

Flash Back Friday ~ Self-Crust Coconut Pie..the easy way



For Flashback Friday I'm sharing this delicious coconut pie. If you don't have enough time to bake the usual coconut pie, this is the easy route to go. The filling is like a custard, add a bit of whipped cream and toasted coconut sprinkled on top and you will have a wonderful dessert to serve.

  • 4 eggs
  • 2/3 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter, melted
  • 2 cups milk
  • 1 1/2 cups coconut, flaked is my favorite but shredded is fine.
  • 1 teaspoon vanilla
  1. Combine the ingredients in order given, whisking to combine thoroughly.
  2. Pour into a greased 10" pie pan, I used a glass pie pan.
  3. Bake in a 350º oven for 45 to 50 minutes or until golden brown. The center will still be a bit jiggly.
  4. Cool completely on a cooling rack. I couldn't wait and tasted it while still warm, so good.
  5. I served the pie with whipped cream and a sprinkling of toasted coconut. 
  6. Serves: 8-10
from the kitchen of 13 comments:
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Coconut Pie..the easy way.


This is one easy coconut pie to make. I will take coconut pie most any way I get it. The filling is custard like with toasty coconut, what can I say but it's delicious.
  • 4 eggs
  • 2/3 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter, melted
  • 2 cups milk, I used skim and it turned out fine
  • 1 1/2 cups coconut, flaked is my favorite but shredded is fine.
  • 1 teaspoon vanilla
  1. Combine ingredients in order given, whisking to combine thoroughly.
  2. Pour into a greased 10" pie pan, I used a glass pie pan.
  3. Bake in a 350º oven for 45 to 50 minutes or until golden brown. The center will still jiggle a bit.
  4. Cool completely on cooling rack. I couldn't wait and tasted it while still warm, oh so good.
  5. I served the pie wedges with whipped cream and a sprinkling of toasted coconut. 
from the kitchen of 29 comments:
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Coconut Pie Crust


For all you coconut lovers, think about  Coconut Cream Pie filling inside a macaroon like crust. Two simple ingredients, one delicate and delicious pie crust. The crust holds together beautifully when cut and serve. A big hit around my Sunday lunch table.

  • 5 tbsp melted butter 
  • 1 8 ounce package sweetened  fancy flaked coconut
  1. Pre heat oven to 350º while you assemble crust.
  2. Melt butter. Add all of the coconut and stir well with a fork.
  3. Place this mixture in a glass pie plate and using your hands press mixture into the bottom and up the sides forming a crust. Cut a piece of tin foil in a circle and then cut out the middle just so that it fits over the outer edge of the crust. This will keep the top edge from burning. Leave this foil cover on for the first 10 minutes of baking.
  4. Bake in pre heated oven for 10 minutes. Remove foil and bake another 5-8 minutes or until toasted to a golden colour. You have to watch as it will all of a sudden begin to really brown and burn....so stay with it. 
  5. Remove from oven and allow to cool in pan while you make my Coconut Cream Pie filling.
  6. Fill cooled coconut shell with hot coconut filling. Cover with wax paper to avoid filling from getting a film on top. Place in refrigerator and allow to cool completely and set. This will take at least 2 hours to cool completely. Top with whipped cream and toasted coconut. 

from the kitchen of 7 comments:

Coconut Milk Cream Pie

I really like a good cream pie. Cream pie with a fresh flaky crust just has the perfect texture combination for me.
Here is a link to Dorothy's Pie Crust. 

  • 1 baked 9 inch pie shell
  • 3/4 cup sugar
  • 1 2/3 cup (400 ml) unsweetened coconut milk... give the can a good shake.
  • 1 1/2 cups whole milk
  • 1/4 cup cornstarch
  • 6 egg yolks
  • 1/4 teaspoon salt
  • 1 cup flaked unsweetened coconut
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
  1. This can all be done in a saucepan over medium heat but I like the non-scorch proof method of a microwave.
  2. In a large measuring cup or another large glass microwave safe bowl, combine the sugar, and the coconut milk.
  3. In a small bowl, combine the cornstarch with the milk until no lumps remain. Add to the coconut milk and sugar mixture.
  4. Put into microwave and heat on high speed for 2 minutes at a time, then stirring and continuing until it is bubbly.
  5. Put the egg yolks into a small bowl, and add a little bit of the hot milk, stir, and add a little bit more of the hot milk. . .continue stirring vigorously. This will keep the egg yolks from becoming scrambled eggs.
  6. Pour the egg mixture back into the large bowl with the remaining hot milk mixture.
  7. Heat again in the microwave until thickened and bubbly. Total time is usually around 10 minutes for me.
  8. Add the vanilla and the coconut and the butter and stir until combined.
  9. Pour the hot filling into the cooled pie shell and cover with plastic wrap.
  10. Chill the pie completely for a few hours and then dollop the whipped cream on.
  11. If you want toasted coconut for garnish, put a little coconut on foil and put into the oven at 325 until lightly toasted.
from the kitchen of 8 comments:
recipe file

Coconut Cream Pie

There are no little flakes of coconut in this Coconut Cream Pie. Coconut milk is the secret to the smooth and creamy filling that sits in a flaky crust.  Toasted coconut adds a delicate little crunch on top of the whipped cream.

Ingredients:
  • 1 baked pie shell (there are a number on the blog to choose from under 'Pies' in the index)
  • 3/4 cup sugar
  • 1 1/2 cups light coconut milk
  • 1 1/2 cups milk
  • 3 eggs plus 2 egg yolks
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tbsp butter
  • 2 cups whipping cream 
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/2 cup coconut, toasted

Method:
  1. Combine sugar, coconut milk and regular milk in a medium saucepan.
  2. In a separate bowl combine, eggs and yolks, cornstarch and salt. Whisk till frothy and well combined.
  3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
  4. Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. Add vanilla and butter. Stir well.
  5. Pour hot filling into your favourite baked pie shell. Cover with wax or parchment paper and allow to cool on counter for 15 minutes, then place in refrigerator for at least two hours. 
  6. Whip cream with remaining sugar and vanilla until thick. Top cooled pie just before serving.
  7. Spread coconut onto a baking sheet. Bake in pre heated 350º oven for 1 minute at a time, giving pan a shake every minute. After 2-3 minutes the coconut will be toasted golden. Allow to cool. It will take on a crunchy texture as it cools. Sprinkle over cream.
from the kitchen of 22 comments:
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Pineapple Coconut Pie


Can you go wrong with pineapple and coconut in a pie, I think not. Drizzle a bit of glaze on top or serve warm with ice cream and you have a delicious dessert to serve your guests.
  • Pastry for a 9" double crust pie
  • 1 cup flaked coconut
  • 1 can (540 ml/19 ounces) crushed pineapple, drained (reserve 1 tablespoon juice for glaze)
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, melted
  1. Prepare your favorite pie crust, enough for a 9" double crust pie. Roll out dough to fit a 9" pan and sprinkle with coconut.
  2. Drain crushed pineapple, reserving 1 tablespoon for glaze.
  3. Whisk together sugar, flour, salt, lemon juice, melted butter, and drained, crushed pineapple and pour over coconut layer.
  4. Roll out pastry for top crust and place over filling.
  5. Trim and crimp edges. Cut slits in pastry.
  6. Bake in a 400º oven for 30 to 35 minutes, until golden in color.
For glaze combine:
  • 1/2 cup icing sugar
  • 1 tablespoon pineapple juice
  • 1/2 teaspoon rum extract (or vanilla)
  1. Drizzle over warm pie. Serve warm or cold.

Since I had made a larger recipe of pie dough than I needed, I used the rest of the dough to make tart shells. I love the simple way of draping the dough over an upside down muffin tin before baking. How easy is that?


from the kitchen of 11 comments:
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Pina Colada Pie



If you can't join your friends who are vacationing in Hawaii, how about enjoying the flavours of Hawaii at home? This creamy pineapple coconut macadamia pie is a tropical delight.
  • pastry for a 9-inch pie (homemade or store-bought)
  • 3 cups fresh pineapple, cut into 1/2" pieces
  • 3/4 cup sweetened shredded coconut, divided
  • 1/2 cup coarsely chopped macadamia nuts
  • 3 eggs
  • 3/4 cup sugar
  • 1 cup whole milk (or light cream) 
  • 1 tablespoon butter, melted 
  • 1/3 cup flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  1. Line a 9" pie plate with pastry.  Trim and crimp edges.
  2. Place pineapple pieces evenly over pastry-lined pie plate.
  3. Sprinkle with 1/2 cup of coconut.
  4. Put remaining ingredients in a blender; blend until smooth and creamy. 
  5. Pour the mixture carefully over the pineapple and coconut in pie plate. 
  6. Sprinkle macadamia nuts and 1/4 cup coconut on top.
  7. Bake in a 350°F degree oven for 50-55 minutes or until firm in centre and golden.
  8. Cool.  Refrigerate.
  9. Serve with whipped cream.
Serves 8



from the kitchen of 3 comments:

Coconut Meringue Sheet Pie



If you are wondering what to make for your family gathering dessert over Christmas, consider this large creamy coconut cookie sheet dessert that will feed 20 generously or it can be cut to feed 25 or 30.  It's best on the day it is made but it can be made first thing in the morning and chilled until ready to serve. 

Coconut Shortbread Crust
  • 2 cup flour
  • 4 tbsp sugar
  • 1/2 cup fine unsweetened coconut
  • 1 cup butter, melted
  1. Mix together with a fork and press into a 13 X 18 X 1 cookie sheet. 
  2. Bake @350º for 14 - 20 minutes or until lightly browned. Cool.
Coconut Cream Filling
  • 1 1/2 cup sugar
  • 3 1/3  cups / 2 400 ml cans unsweetened light coconut milk
  • 2 cups milk
  • 2/3 cup  whipping cream
  • 1/2 cup cornstarch
  • 12 egg yolks (reserve whites for meringue)
  • 1 tsp salt
  • 1 cup fine unsweetened coconut
  • 1 tablespoon vanilla
  • 4 tablespoons  butter
  1. Combine sugar, coconut milk and regular milk and cream in a medium saucepan.
  2. In a separate bowl combine, egg yolks, cornstarch and salt. Whisk till frothy and well combined.
  3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Slowly pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
  4. Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. 
  5. Stir in coconut, vanilla and butter. Stir well.
  6. Pour hot filling into prepared baked crust.  Make meringue immediately and put over hot filling.
Meringue Topping
  • 12 egg whites
  • 1 cup sugar
  • 1/2 cup fine unsweetened coconut
  1. Beat egg whites until frothy.  Slowly add sugar and continue to beat until stiff peaks form.
  2. Spread evenly over hot filling.
  3. Sprinkle with coconut. 
  4. Bake in 325 F. oven until lightly browned.
  5. Allow to cool to room temperature and then chill until ready to serve, about 4 hours.



from the kitchen of 14 comments:
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Pineapple Chiffon Pie


This light and fruity pie can be made ahead and
is the perfect dessert after a heavy holiday meal.
It's also a great addition to a summer Barbeque.

For the crust:
  • 1 cup graham cracker crumbs
  • 1/2 cup medium shred coconut
  • 3 tablespoons sugar
  • 1/3 cup melted butter
For the filling:
  • 1 8 ounce can crushed pineapple
  • water
  • 1 envelope unflavored gelatin
  • 1/3 cup sugar (first amount)
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 3 egg whites  (if you are pregnant or have a compromised immune system or will serve this to children, it is recommended that you use pasteurized egg whites)
  • 1/3 cup sugar (second amount)
  • 1/2 pint heavy cream
  • 1 tablespoon icing sugar
  • 1/2 - 1 cup toasted coconut
For the Crust:
  1. Mix all ingredients in a bowl until well blended.
  2. Press into bottom and up sides of a 9 inch pie plate.
  3. Refrigerate.
For the Filling:
  1. Drain pineapple, reserving juice.
  2. Place juice in measuring cup and add water to make 1 1/4 cups liquid.
  3. Pour into medium sized saucepan.
  4. Sprinkle gelatin over liquid and let stand to soften for about 2 or 3 minutes.
  5. Add 1/3 cup sugar and stir over medium heat until gelatin is dissolved and mixture comes to a boil.
  6. Pour into a medium sized bowl and add pineapple, lemon zest and juice, stirring to blend.
  7. Refrigerate, stirring every 5 minutes or so until it begins to gel. The consistency should be similar to unbeaten egg whites.
  8. In another bowl, beat egg whites until soft peaks form.
  9. Add 1/3 cup sugar a little at a time, beating until stiff and glossy.
  10. Add beaten egg whites to pineapple mixture, folding until white streaks disappear.
  11. Refrigerate.
  12. In another bowl, whip cream until stiff peaks form.
  13. Remove 1 cup whipped cream and set aside for topping.
  14. Add remaining whipped cream to pineapple/egg white mixture and continue folding until well mixed.
  15. Pile pineapple mixture into prepared crust.
  16. Add 1 tablespoon icing sugar to reserved 1 cup whipped cream, beat briefly.
  17. Place in a piping bag with a large tip and pipe a circle of rosettes around edge of pie.
  18. Pipe a few more in the center of the pie.
  19. Sprinkle toasted coconut in center of pie and refrigerate for at least 2 hours.
  20. Serves 8.
from the kitchen of 5 comments:
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Saturday in Lovella's Kitchen ~ Coconut Tarts


For my Saturday kitchen tip today I want to share these sweet little coconut tarts can come together in a few minutes if you have tart shells tucked into your freezer and a package of coconut pudding in your pantry.

If you don't have time to make your own pastry you can use purchased tart shells.  Simply remove the little foil tart pans and drape  and shape them over your own upside down mini muffin pan as shown below.  It's a quick little trick to keep your tarts a perfect size for filling. 



Use a 3 1/16 in / 78 mm cookie cutter, shape them over the back of a mini muffin pan and bake them.  Allow them to cool completely before removing them to fill.


  1. Bake empty shells  at 375 for about 10 minutes or until golden brown.
  2. Cook filling according to package directions or make Kathy's filling.  
  3. Stir for 10 minutes to cool and to avoid a skin from forming on the top.  
  4. Divide filling between tarts.  Chill.
Whipped Cream
  • 1 cup whipping cream
  • 1 package whipping cream stabilizer or 1 tablespoon instant vanilla pudding
  • 1 teaspoon vanilla (omit if using vanilla pudding to stabilize cream)
  • 2 tablespoons sugar
  1. Whip cream until soft peaks form.
  2. Add whipping cream stabilizer or instant pudding, vanilla and sugar.
  3. Beat until stiff peaks form.
  4. Using a piping bag, garnish each tart and then sprinkle with toasted coconut.
  5. Serve chilled.
  6. Best served the same day they are filled.  The cream filling will soften the shells.




from the kitchen of 9 comments:
recipe file

Frozen Margarita Cream Pie


I'm sharing a favourite frozen pie with you that is easy to make and can be tucked into your freezer for a hot summer day!  I like to make a crunchy granola crust but you can rather use a graham cracker crust.


Crust
  • 1 1/2 cups granola  (homemade or store bought)
  • 1 cup coconut
  • 1/3 cup melted butter
Margarita Cream Filling
  • 2 cups whipping cream
  • 2 cups (500 ml) soft cream cheese
  • 6-ounce can frozen margarita concentrate, partially thawed
  • 1 can sweetened condensed milk
  • 2  tablespoons Cointreau (orange liqueur) optional
  • Zest of one lime, zested
  1. Combine granola, coconut and melted butter in a food processor and pulse until crumbs form.
  2. Press crumbs into a 9 inch springform pan or a deep dish pie plate. (with a pie plate you might have enough filling left to make a couple of individual servings in ramekins.)
  3. In a medium bowl, whip cream until stiff.  Set aside 1 cup of whipped cream and place in a pastry bag fitted with a star attachment to decorate the top of the pie. 
  4. In a large bowl, combine cream cheese, condensed milk and margarita concentrate. Beat together until smooth.  
  5. Slowly beat in whipped cream.
  6. Pour filling into the prepared crust. 
  7. Pipe whipped cream around the edge of the pie. 
  8. Sprinkle with lime zest, sparkling sugar if desired.
  9. Freeze until firm, and then cover well with plastic wrap until ready to serve. 
Yields 8 servings


from the kitchen of 2 comments:

Old Fashioned Jelly Roll



For this flashback Friday post I'm bringing back one of the first recipes I ever posted. This was one my Mom used the way that one would use a white cake mix today. She'd bake it in a spring-form cake pan, slice it horizontally, fill it with fruit or pudding, and decorate it with whipped cream. It also served well as a jelly roll which she usually filled with chocolate pudding. I checked the Mennonite Treasury of Recipes and found about 8 variations of jelly rolls, obviously a favorite of days gone by. I believe traditional jelly rolls got their name because of the jam/jelly filling, but in our family we have always used a custard pudding such as vanilla, coconut, lemon or as already said, chocolate.

 Ingredients:
  • 1 c sugar
  • 4 eggs, separated
  • 4 Tbsp water
  • 2 Tbsp lemon juice
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Method:
  1. Prepare 11x17 inch (or slightly smaller) cookie sheet by greasing bottom and sides, lining with parchment or wax paper and greasing again. I use shortening  Preheat oven to 350 F.
  2. In small bowl, beat egg whites until very soft peaks form when lifting the beater (turned off). Set side.
  3. In mixing bowl, beat sugar and egg yolks well, (I use a wooden spoon) until pale yellow in color, then stir in water, lemon juice and vanilla. 
  4. Stir in combined dry ingredients, then fold in the beaten egg whites (with a spatula) until the egg white is blended in and the batter has a very light and airy consistency.
  5. Pour into prepared baking sheet.
  6. Bake at 350 F for 15 - 20 min. until pale yellow. 
  7. In the meantime lay out a clean tea towel and dust well with confectioners sugar. (1)
  8. When cake is baked, turn hot cake out onto towel, peeling back the paper. (2)
  9. Dust with confectioner's sugar again and roll into a log, along with towel, beginning at narrow end. (3) Let rest to from shape for 15 - 30 minutes.
  10. Unroll, spread with 2 - 2/1/2 cups cooled pudding (4) keeping about an inch away from sides and a few at the end. Roll up again, starting at the same end, leaving the towel underneath. (5) Transfer log onto serving platter, using end of towel to lift, then slide towel out from underneath. Cover loosely with plastic wrap and refrigerate. Can be made day ahead. Dust with fresh powdered sugar before serving.



For coconut cream filling ( a condensed version of Lovella's coconut cream pie filling)
  • 1 1/2 cups light coconut milk (1 can - shake before opening)
  • 4 Tbsp sugar
  • 4 Tbsp cornstarch
  • 1/2 cup milk
  • 3 egg yolks
  • vanilla
  • 1 cup shredded coconut
  • 1 Tbsp butter
In saucepan, heat coconut milk, bringing to a simmer. In the meantime, blend sugar, cornstarch, egg yolks and 1/2 cup milk, using whisk. (add a small amount of milk, then yolks to blend smoothly , then the rest of the milk)
Blend into hot milk as it begins to boil, stirring until it bubbles. Remove from heat.
Stir in vanilla, coconut and butter. Let cool in ice water or cover with plastic wrap (placed right on the pudding) and refrigerate.
Cake pictured is decorated with 1/2 cup whipping cream and 1 tsp sugar whipped, then sprinkled with toasted coconut.
from the kitchen of 18 comments:
recipe file

Happy Canada Day Cake with Bunting Tutorial




Happy 148th Canada Day!  


Here is a dessert idea that you can bake up while you get the kids busy on making a cake bunting.

Cake  (to serve 24)
  • 1 white cake mix  (18.25 ounces or 461 grams)
  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1  1/3 cup buttermilk
  • 1 cup sour cream
  • 3 tablespoons oil
  • 4 egg whites
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  1. Preheat oven to 325 F.
  2. Prepare an 11 X 14 pan by spraying with baking spray and placing a piece of parchment paper at the bottom of the pan.
  3. Combine dry ingredients in a large bowl of a mixer.  
  4. Beat together wet ingredients and pour into dry ingredients and beat for 3 - 4 minutes on medium.
  5. Pour into prepared pan and bake for 30 - 35 minutes or until toothpick tests clean.
  6. Cool on wire rack
Whipped Cream Topping
  • 8 ounces cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 cups whipping cream, whipped
  • 2 cups mini marshmallows
  1. Combine the cream cheese and sugar in a large bowl, beat until smooth. Add vanilla and combine.
  2. Fold in whipped cream and then marshmallows.
Berry Topping
  • 1 can light and fruity cherry pie filling
  • 2 pounds sliced strawberries
  1. Combine pie filling and strawberries.
Assemble

  1. Remove cake from pan and put bottom side up on a serving tray.
  2. Fill a large piping bag with cream topping, cut a hole large enough for the mini marshmallows to fit through and pipe an edge all around the top of the  cake and then fill in with remaining filling.  The edge should be a bit higher than the center so that the berry topping stays on. 
  3. Spoon topping over the cream topping.  
  4. Place the banner on the cake and refrigerate until serving time.  




Let your banner fly high!




To make the bunting, save the photo below and then print it out on a full sheet of paper. 
Cut along the faint lines and fold each letter in half.  Use glue to attach to twine.  

Cut a small slit half way through a straw near the top to anchor the twine in. 
Wrap the twine around fly your bunting across your cake.




Have a safe and happy Canada Day everyone!
from the kitchen of 8 comments:

Raspberry Crunch Bars




I made Raspberry Jam recently and the taste brought back a memory 
of these bars that my mom used to make.  
I've lost her recipe over the years and went hunting to find something similar.
I found a jam bar recipe in an old school cookbook from the 1970's and doctored it up 
to match my mom's delicious Raspberry Crunch Bars.
I tested them out on the guys at our office and they all gave it a huge thumbs up.
They loved the fresh raspberry taste and the crunchy topping.

Base:
  • 1 cup flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 cup cold butter
  • 1 egg beaten
  • 1 tablespoon milk
Topping:
  • 1 cup Raspberry Jam or Jelly  (approximate amount)
  • 1 beaten egg
  • 3/4 cup sugar
  • 2 tablespoons melted butter
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup sweetened coconut
  • 1 cup crushed cornflakes
  1. Prepare base: cut cold butter into flour, baking powder and salt.  
  2. Mix egg and milk and vanilla and add to flour mixture, mixing lightly like you would for pie dough.
  3. Roll or pat into an 8 inch square pan.
  4. Spread raspberry jam over base.
  5. Beat sugar, egg and vanilla with melted butter.
  6. Add coconut and crushed cornflakes mix with a fork.
  7. Spread lightly with a fork over jam.
  8. Bake in a 350 degree F oven for about 25-30 minutes or until topping is golden.
  9. Cool and cut into squares.





from the kitchen of 3 comments:

Oatmeal Cookie Ice Cream Sandwiches


Aah, the lazy hot days of summer. Make the time and find ways to just slow down and enjoy the moment. That is the way it should be in the kitchen also. My friend made these and had them in the freezer on hand just so it would be easy to pull out and have a nice treat in a moments notice. There are lots of freezer ideas for dessert to have on hand to avoid last minute preparations which is great for the summer, just check out our recipe index for more ideas, like mud pie, or drumstick cheesecake.....hmmmm. Enjoy the long weekend everyone!

  • 1 1/2 cups of melted butter or hard margarine
  • 1 cup white sugar
  • 1 cups brown sugar, lightly packed
  • 2 eggs
  • 2 1/2 cups of quick cooking Oats
  • 2 cups of flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cups of flaked coconut
  1. Preheat oven to 350 degrees.
  2. Combine the melted margarine with the sugars til fluffy.
  3. Beat in the eggs one at a time.
  4. Sift together all the dry ingredients
  5. Add the dry mixture with the butter mixture
  6. Drop by spoonful on cookie sheet and bake for 12 - 14 minutes.
  7. This is a large recipe and makes about 8 dozen cookies.
Scoop favorite ice cream on to cooled cookies and drizzle with some melted chocolate to make them look pretty. Freeze until you are ready to eat!

from the kitchen of 11 comments:
recipe file

Christmas Menu Ideas

We have a special post for you today.
With all the Christmas gatherings, it would be a nice to offer you some menu ideas for this festive season. 
Everything from a cookie exchange with friends, fun in the snow with the kids to Christmas and New Year menu ideas. I hope you enjoy browsing through the recipes and getting some ideas to include in your own celebrations.
All the best wishes for this wonderful season to all our readers. It comes lovingly from our kitchens to yours.

Cookie Exchange


Anneliese's Angel Kisses



 
Judy's Rolo Cookies





Bev's Pfeffernuesse


Marg's Tee Gebaeck




Christmas Morning Brunch 

Christmas Dinner


How about trying a Glazed Ham instead of a turkey
Recipe from Anneliese


Charlotte's Meatballs

Anneliese's Yam Casserole

Betty's Gelatin Salad


Snow Party
While the kids are on Christmas vacation. Enjoy a day out playing in the snow. Come in out of the cold  and enjoy some hot chocolate to warm up is a good start. Enjoy these tasty recipes with your friends and family.


Anneliese's Surprise Spread

Betty's Wiener Rolls


Bev's Honig Kuchen

New Years Day Open House 


from the kitchen of 24 comments:
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