Here is a perfect dessert for this time of year. Make sure to leave room to enjoy this tasty treat.
Ingredients:
1 & 1/2 pound sweet potatoes (about 1 -2 large)
3 eggs, lightly beaten
1 cup half and half
1/2 cup sugar
1/4 cup dark corn syrup
1/4 cup yellow cornmeal
2 tbl butter, melted
1 tbl vanilla
1/2 tsp nutmeg
1/4 tsp salt
3/4 cup flaked coconut
3/4 cup chopped pecans
Directions:
1. Preheat oven to 300 degrees, lightly grease a 2 quart square baking dish.
2. Peel and coarsely shred the sweet potatoes ( about 4 cups). In a large bowl, combine eggs, half and half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in the sweet potatoes and 1/2 cup of the coconut and pecans (combined). Transfer to dish (if desired at this point, cover and chill up to 2 hours).
3. Bake uncovered 1 hour. Sprinkle with remaining coconut and pecans. Bake uncovered for an additional 30 minutes more, or until a knife inserted near center comes out clean.
4. Cool about 30 minutes on a wire rack before serving...serv warm.
***9 servings
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Showing posts with label Coconut. Show all posts
Showing posts with label Coconut. Show all posts
Chocolate Peanut Butter Bars
What more do you need to say...peanut butter...chocolate...together! All's right with the world.
Ingredients:
For crust:
3/4 cup all purpose flour
1/3 cup sugar
1/4 cup corn starch
1/2 cup butter
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Directions (for crust):
1. Combine flour, sugar, and cornstarch in medium bowl.
2. Cut in butter until mixture is crumbly.
3. Press mixture into a greased 13 x 9 pan. Bake in a preheated 350 degree oven for 15 to 18 minutes or until lightly browned.
For filling:
2 eggs
1/2 cup lite corn syrup
1/2 cup brown sugar
1/4 cup peanut butter
1 tsp vanilla
1/4 tsp salt
1/2 cup flaked coconut
1/2 cup semi sweet chocolate chips
Directions (for filling):
1.Beat eggs, corn syrup, brown sugar, peanut butter, vanilla, and salt in a medium bowl. Then stir in coconut and chocolate chips.
2. Pour filling mixture over crust and return to oven to bake an additional 20 to 25 minutes, or unitl mixture is golden. Cool on a wire rack, then cut into bars.
***makes 24 bars
Ingredients:
For crust:
3/4 cup all purpose flour
1/3 cup sugar
1/4 cup corn starch
1/2 cup butter
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Directions (for crust):
1. Combine flour, sugar, and cornstarch in medium bowl.
2. Cut in butter until mixture is crumbly.
3. Press mixture into a greased 13 x 9 pan. Bake in a preheated 350 degree oven for 15 to 18 minutes or until lightly browned.
For filling:
2 eggs
1/2 cup lite corn syrup
1/2 cup brown sugar
1/4 cup peanut butter
1 tsp vanilla
1/4 tsp salt
1/2 cup flaked coconut
1/2 cup semi sweet chocolate chips
Directions (for filling):
1.Beat eggs, corn syrup, brown sugar, peanut butter, vanilla, and salt in a medium bowl. Then stir in coconut and chocolate chips.
2. Pour filling mixture over crust and return to oven to bake an additional 20 to 25 minutes, or unitl mixture is golden. Cool on a wire rack, then cut into bars.
***makes 24 bars
Coconut Snowballs
Not only are these very, very good; but, they are a great look to have around the Christmas holidays.
Ingredients:
1 cup sweetened flake coconut
1 cup all purpose flour
1 & 1/4 cups powdered sugar
a pinch of salt
6 tbl (3/4 stick) unsalted butter, softened
1 tsp vanilla
4 tsp milk
Directions:
1. Preheat oven to 350.
2. Grind 1/2 cup of the coconut in food processor, then chop remaining coconut and set aside.
3. Add flour, 1/4 cup of the powdered sugar and the salt to food processor and pulse to blend.
4. Add butter and vanilla, and pulse until dough comes together.
5. Roll dough into 1 inch balls and place dough balls 1 inch apart on an ungreased baking sheet.
6. Bake cookies until firm, but tender about 15 minutes. Remove to rack and let cool completely.
7. In small bowl, stir together remaining 1 cup of powdered sugar and enough milk until smooth, but still thick.
8. Dip cookies in glaze (about 1/2 tsp for each), letting it drip down sides. Dip in chopped coconut and set aside for glaze to dry.
**makes about 24
Ingredients:
1 cup sweetened flake coconut
1 cup all purpose flour
1 & 1/4 cups powdered sugar
a pinch of salt
6 tbl (3/4 stick) unsalted butter, softened
1 tsp vanilla
4 tsp milk
Directions:
1. Preheat oven to 350.
2. Grind 1/2 cup of the coconut in food processor, then chop remaining coconut and set aside.
3. Add flour, 1/4 cup of the powdered sugar and the salt to food processor and pulse to blend.
4. Add butter and vanilla, and pulse until dough comes together.
5. Roll dough into 1 inch balls and place dough balls 1 inch apart on an ungreased baking sheet.
6. Bake cookies until firm, but tender about 15 minutes. Remove to rack and let cool completely.
7. In small bowl, stir together remaining 1 cup of powdered sugar and enough milk until smooth, but still thick.
8. Dip cookies in glaze (about 1/2 tsp for each), letting it drip down sides. Dip in chopped coconut and set aside for glaze to dry.
**makes about 24
Ambrosia Party Cake
This is a great crowd pleaser, very tasty. Serve it in the pan you bake in.
Ingredients:
1 pkg (18.5 oz) butter recipe yellow cake mix
1 jar (16 oz) maraschino cherries with stems, drained and patted dry
2 cans (8 oz each) crushed pineapple in juice
1/3 cup sugar
1 cup sweetened, flaked coconut
1 container (12 oz) frozen whipped topping, thawed
Directions:
1. Preheat oven to 350 degrees and coat a 13 x 9 baking pan with cooking spray.
2. Prepare cake mix according to package directions, and pour into pan.
3. Discard stems from 3/4 cup of the cherries and chop them up. Sprinkle over the batter.
4. Bake 30 -35 minutes or until toothpick inserted come out clean.
5. While baking, in pot over medium heat, combine pineapple (with juice) with sugar and bring to boil. Them remove from heat and cool slightly.
6. Poke holes all over hot cake with a toothpick, and spread pineapple mixture over cake, then cool completely.
7. Micowave coconut on high in 20 second intervals, stirring until browned, then cool.
8. Spread cake with topping, sprinkle with coconut, then garnish with reserved cherries.
**about 16 servings
Ingredients:
1 pkg (18.5 oz) butter recipe yellow cake mix
1 jar (16 oz) maraschino cherries with stems, drained and patted dry
2 cans (8 oz each) crushed pineapple in juice
1/3 cup sugar
1 cup sweetened, flaked coconut
1 container (12 oz) frozen whipped topping, thawed
Directions:
1. Preheat oven to 350 degrees and coat a 13 x 9 baking pan with cooking spray.
2. Prepare cake mix according to package directions, and pour into pan.
3. Discard stems from 3/4 cup of the cherries and chop them up. Sprinkle over the batter.
4. Bake 30 -35 minutes or until toothpick inserted come out clean.
5. While baking, in pot over medium heat, combine pineapple (with juice) with sugar and bring to boil. Them remove from heat and cool slightly.
6. Poke holes all over hot cake with a toothpick, and spread pineapple mixture over cake, then cool completely.
7. Micowave coconut on high in 20 second intervals, stirring until browned, then cool.
8. Spread cake with topping, sprinkle with coconut, then garnish with reserved cherries.
**about 16 servings
Sweet Potato Suprise Balls
I found this recipe on line, tried it, and fell in love. It is a great twist on a traditional favorite. Try it, I bet you love it too.
Ingredients:
4 large sweet potatoes
2/3 cup packed brown sugar
2 tbl orange juice
1 tsp orange zest
1/2 tsp ground nutmeg
2 cups shredded, sweetened coconut
1/2 cup granulated sugar
1 tsp ground cinnamon
large marshmallow (enough for 1 per ball made)
Directions:
1. Preheat oven to 350 degrees.
2. Bake sweet potatoes until tender, then peel and mash.
3. Stir in brown sugar, orange juice, and nutmeg.
4. In separate bowl, toss coconut with ganulated sugar and cinnamon.
5. Press mashed sweet potatoes around a large marshmallow, creating a 2-3 inch diameter ball.
6. Roll balls in coconut mixture.
7. Bake 15 to 20 minutes...watching carefully the last few minutes....the expanding marshmallows can cause balls to burst open.
4-6 servings
Ingredients:
4 large sweet potatoes
2/3 cup packed brown sugar
2 tbl orange juice
1 tsp orange zest
1/2 tsp ground nutmeg
2 cups shredded, sweetened coconut
1/2 cup granulated sugar
1 tsp ground cinnamon
large marshmallow (enough for 1 per ball made)
Directions:
1. Preheat oven to 350 degrees.
2. Bake sweet potatoes until tender, then peel and mash.
3. Stir in brown sugar, orange juice, and nutmeg.
4. In separate bowl, toss coconut with ganulated sugar and cinnamon.
5. Press mashed sweet potatoes around a large marshmallow, creating a 2-3 inch diameter ball.
6. Roll balls in coconut mixture.
7. Bake 15 to 20 minutes...watching carefully the last few minutes....the expanding marshmallows can cause balls to burst open.
4-6 servings
Earthquake Cake
I'm not sure how this cake got its name, but is sure is tasty.
Ingredients:
1 cup chopped nuts (walnuts or pecans)
1 3.5 ounce can sweetened coconut
1 box german chocolate cake mix-prepared according to directions
1/2 stick margarine-melted
8 ounces cream cheese
1 (1 pound) box confectioners sugar
Directions:
1. Preheat oven to 350 degrees, grease a 13 x 9 baking pan.
2. Cover bottom of pan with nuts and coconut, then pour prepared cake batter over top.
3. Blend together the melted margarine, cream cheese, and the confectioneres sugar.
4. Spoon over unbaked batter and bake 40-43 minutes.
5. Icing will sink down into the cake, forming a ribbon.
Ingredients:
1 cup chopped nuts (walnuts or pecans)
1 3.5 ounce can sweetened coconut
1 box german chocolate cake mix-prepared according to directions
1/2 stick margarine-melted
8 ounces cream cheese
1 (1 pound) box confectioners sugar
Directions:
1. Preheat oven to 350 degrees, grease a 13 x 9 baking pan.
2. Cover bottom of pan with nuts and coconut, then pour prepared cake batter over top.
3. Blend together the melted margarine, cream cheese, and the confectioneres sugar.
4. Spoon over unbaked batter and bake 40-43 minutes.
5. Icing will sink down into the cake, forming a ribbon.
Coconut Balls
If you like coconut macaroons, you'll like these tasty treats. Betcha' can't each just one!
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup packed light brown sugar
2 egg yolks
1 tsp rum extract
1/2 tsp salt
2 cups all purpose flour
3 cups sweetened flake coconut
Directions:
1. Preheat oven to 350 degrees. Coat 2 cookie sheets with non stick spray
2. In medium bowl, beat butter, brown sugar, egg yolks, rum extract and salt on medium speed until creamy and smooth for about 2 minutes.
3. Turn speed to low, and gradually beat in flour until just blended and a soft dough forms.
4. Spread coconut onto plate and drop 1 level tablespoonful of dough at a time onto plate, and roll to evenly coat with coconut, forming balls.
5. Place 1 inch apart on to cookie sheets and bake for 18 minutes, or until coconut is golden. Then transfer cookies to wire rack to cool completely.
**makes approx 40 balls
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup packed light brown sugar
2 egg yolks
1 tsp rum extract
1/2 tsp salt
2 cups all purpose flour
3 cups sweetened flake coconut
Directions:
1. Preheat oven to 350 degrees. Coat 2 cookie sheets with non stick spray
2. In medium bowl, beat butter, brown sugar, egg yolks, rum extract and salt on medium speed until creamy and smooth for about 2 minutes.
3. Turn speed to low, and gradually beat in flour until just blended and a soft dough forms.
4. Spread coconut onto plate and drop 1 level tablespoonful of dough at a time onto plate, and roll to evenly coat with coconut, forming balls.
5. Place 1 inch apart on to cookie sheets and bake for 18 minutes, or until coconut is golden. Then transfer cookies to wire rack to cool completely.
**makes approx 40 balls
Pineapple Cake
What a different type and taste of cake. Everyone will be asking, 'what all is in this and can I have the recipe'.
Ingredients:
1 can (20 ounce) can crushed pineapple
2 & 1/2 cups all purpose flour
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter-softened
1 cup granulated sugar
2 eggs
3/4 cup packed brown sugar
3/4 chopped pecans
3/4 cup coconut
Directions:
1. Preheat oven to 350 degrees. Grease 13 x 9 x 2 baking pan.
2. Drain pineapple-reserving juice. In medium bowl, combine flour, baking powder, baking soda, and salt...set aside.
3. In large mixing bowl, beat butter with mixer on for 30 seconds. Add granulated sugar, beating until fluffy.
4. Add eggs, beat until smooth.
5. Alternate adding flour mixture and reserved pineapple juice to egg mixture, beating at low speed after each addition, just until combined.
6. Fold in pineapple....spread batter in greased pan.
7. In small bowl, combine brown sugar, pecans, and coconut. Sprinkle over batter.
8. Bake 35 minutes or toothpick inserted in center, comes out clean.
Ingredients:
1 can (20 ounce) can crushed pineapple
2 & 1/2 cups all purpose flour
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter-softened
1 cup granulated sugar
2 eggs
3/4 cup packed brown sugar
3/4 chopped pecans
3/4 cup coconut
Directions:
1. Preheat oven to 350 degrees. Grease 13 x 9 x 2 baking pan.
2. Drain pineapple-reserving juice. In medium bowl, combine flour, baking powder, baking soda, and salt...set aside.
3. In large mixing bowl, beat butter with mixer on for 30 seconds. Add granulated sugar, beating until fluffy.
4. Add eggs, beat until smooth.
5. Alternate adding flour mixture and reserved pineapple juice to egg mixture, beating at low speed after each addition, just until combined.
6. Fold in pineapple....spread batter in greased pan.
7. In small bowl, combine brown sugar, pecans, and coconut. Sprinkle over batter.
8. Bake 35 minutes or toothpick inserted in center, comes out clean.
Coconut Potato Candy
When I first saw this recipe...my reaction was "Are you kidding?". But I was hooked after the first bite. My daughter made this candy and all her friends loved it too.
Ingredients:
3/4 cup warm mashed potatoes (just the potatoes, not with the other things you would
normally put in mashed potatoes to serve)
1 tblsp butter, softened
1 & 1/2 tsp. vanilla extract
1 pound sifted powdered sugar
3/4 pound shredded coconut
Directions:
1. Line a cookie sheet with foil or waxed paper.
2. In mixing bowl, beat together the potatoes, butter, salt, and vanilla.
3. Gradually add the coconut until well combined.
4. Drop by teaspoonfuls on cookie sheet and chill in refridgerator until set.
Makes 3 doz.
Ingredients:
3/4 cup warm mashed potatoes (just the potatoes, not with the other things you would
normally put in mashed potatoes to serve)
1 tblsp butter, softened
1 & 1/2 tsp. vanilla extract
1 pound sifted powdered sugar
3/4 pound shredded coconut
Directions:
1. Line a cookie sheet with foil or waxed paper.
2. In mixing bowl, beat together the potatoes, butter, salt, and vanilla.
3. Gradually add the coconut until well combined.
4. Drop by teaspoonfuls on cookie sheet and chill in refridgerator until set.
Makes 3 doz.
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