Coconut Syrup

COCONUT SYRUP

Original recipe can be found from Shef Chanan

Servings: 1+ cup
Total Time to Complete Recipe: 20 to 30 minl

Do NOT try to be healthy and use Lite Coconut Milk. 

This recipe uses the coconut meat (thick cream) found on top of the milk in the can of coconut milk.  Lite coconut milk does not have this cream.  And since that's the only portion you use for this recipe, it will absolutely positively not work.

INGREDIENTS 
    1 can Coconut Milk (not Lite)
    1 c. Water
    1 c. Sugar
    1 tsp. Vanilla
    Pinch of Salt

DIRECTIONS

• Using a mesh strainer, separate thick coconut cream/meat from coconut milk and set aside.
• Add water and sugar to small sauce pan.  Make simple syrup by cooking over medium to medium-high heat, stirring often, until reduced to about half and is somewhat thickened.
• Reduce heat and stir coconut cream into simple syrup and whisk together until smooth.  Continue to simmer until thickened (sticks to spoon with desired consistency).
• Stir in vanilla and salt. Serve over favorite waffle, pancake, bowl of fruit (peaches - yumm!) - you name it!

Oh my!  This is to die for.

 When we vacation in Maui, eating at "The Gazebo" is a MUST. I've been craving the amazing banana pancakes they serve. Although it's not the same, we try to duplicate this at home. We add a little bit of cut up and sliced banana, and shredded coconut to the pancake batter.  Cook pancakes as normal.  Once we have them in a nice big stack,  we add crushed macadamia nuts, crushed pineapple, shredded coconut, sliced bananas, coconut syrup, and whip cream to the top of the pancakes.

Strawberry Sauce

Strawberry Sauce

Original recipe from Our Best Bites found HERE

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract

Wash strawberries and remove stems.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat.

Cook for five minutes, stirring/breaking strawberries up with a wooden spoon (I used a potato masher and skipped the steps below) constantly. After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar).

When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

When ever we eat out for breakfast (which is very rare) I always like to get a Belgian waffle with strawberry fruit topping and whip cream.  I never realized how easy it was to duplicate this and home. (Not to mention even BETTER tasting too!)

Cutler's Gingerbread Cookies with Buttercream Frosting

Original Recipe From A Bountiful Kitchen

Cutler's Gingerbread Cookies with Buttercream Frosting

1/2 cup butter
1/2 cup margarine*
1 cup sugar
1 egg
1 cup molasses (We like Grandma's brand)
1/2 teaspoon slat
1 1/2 teaspoon baking soda
1 tablespoon ginger
1 1/4 teaspoon cloves
1 1/4 teaspoon cinnamon
4 1/2 cups cake flour (more if needed, so it's not too sticky)**

Cream butter, margarine and sugar. Add egg and molasses and stir until combined.
Mix dry ingredients together and gradually stir into the molasses mixture.
Chill dough for about 1-2 hours. Chilling the dough makes it easier to handle if rolling dough out to make cut out cookies.
When ready to bake, scoop the dough, using an ice cream or large cookie scoop.
Drop onto a parchment lined baking sheet, about 6 per sheet.
Bake at 350 degrees for about 8-10 minutes. Cookies are done when top is crackled and middle no longer looks wet or shiny.
This dough may be used to make gingerbread men.

Tips:
-*You may also use all butter, a combination of butter and margarine, or a cup of butter flavored Crisco.
- If desired, roll the dough in sugar before baking.
-**Cutler's uses a commercial cake flour. If you use all purpose flour, start with 4 cups of flour, and add more flour as needed to produce a dough that is not too sticky.


Cutler's Buttercream Frosting:

1 cup butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla

Milk to thin out the frosting

Beat the butter and the powdered sugar together until smooth in a large bowl, or a mixer with the paddle or whisk attachment. Add vanilla. Beat well. Add milk, a tablespoon at a time until the frosting is at desired consistency. Continue beating until smooth.
Frost the cooled cookies.

Church Ladies Buttermilk Chocolate Cake

2 c. flour

2 c. sugar

2 sticks butter or margarine

4 T. cocoa powder

1 c. water

1/2 c. buttermilk

1 t. vanilla

1 t. cinnamon

1/4 t. salt

1 t. baking soda

2 large eggs

Frosting (Recipe below)

Preheat oven to 400 degrees.  Combine flour and sugar.  Heat butter, cocoa and water in saucepan; bring to a boil.  Pour over dry ingredients; mix.  Pour into 13 x 9 inch pan.  Bake 20 minutes.

Frosting:

1 stick butter or margarine

4 T. cocoa powder

5 T. milk

1 t. vanilla

1 c. chopped pecans

1 (16 oz) box powdered sugar

1/4 t. cinnamon

Before cake is done, combine butter, cocoa, and milk in a saucepan.  Heat until butter is melted.  Remove from heat, add remaining ingredients.  Keep warm.

I LOVE this recipe.  It's my all time favorite cake brownie recipe. 
I actually make this in a large jelly roll type pan.  They seem last a little longer.

Orange Creamsicle Cake

Original Recipe From Nik's Recipes

1 White Cake mix, baked
1 1/2 cup milk
1 large orange jello
1 sm. box instant vanilla pudding
1 (12 oz.) can orange soda
1 (9oz.) cool whip

Bake white cake as directed on the box in 13x9 inch pan.
Boil one cup water.
Add orange jello and orange soda into bowl with boiling water.
Mix well.
Poke holes in top of cake.
Pour jello mixture over cake.
In large bowl mix milk, instant pudding, and cool whip. Spread over cake and refrigerate.

Yum! What a perfect summer dessert.

You can also try other mixtures and flavors. For example, last night I didn't have orange jello, so I substituted black cherry jello instead. (It was fabulous).

Chocolate Strawberry Celebration Cake

A special thanks to Maaret from OK Maybe Just A Sliver for this amazing recipe!

CAKE:
1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
4 eggs
1 cup (8 ounces) sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted

FROSTING:
2 sticks butter, softened
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4-1/2 cup 2% milk

GARNISHES:
2 ounces semisweet chocolate, melted
1 pound fresh strawberries, hulled

GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream

Directions:Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Beat the butter, confectioner's sugar and cocoa until blended; add milk until desired consistency and beat until smooth. Spread frosting between layers and over top and sides of cake. Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top of cake. For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Top with chocolate garnishes. Yield: 12 servings.

Next time I make this (and YES...there WILL be a next time.) I think I will try baking in 3 nine inch cake pans. It seemed pretty full for 2.
Note: I decreased the butter in the frosting from 2 cups to 1 and it tasted just fine!

This is theeeee most amazing cake. I even dare say the best chocolate cake I've EVER had.

Homemade Butter Cream Frosting*

Homemade Butter Cream Frosting

3/4 cup shortening - Crisco only

• 1 stick butter softened
• 1/4 cup milk
• 1 lb powdered sugar
• 1 tsp vanilla
• 1 tsp lemon or almond extract
• food coloring if desired

Mix all together in mixer and beat till fluffy. I beat for about 5+ minutes on high in my Kitchen Aid makes it really fluffy. Stores well in seal tight container in refrigerator.

Brownie Trifle*

Original recipe from HERE

Ingredients

• 1 package brownie mix
• 1 lrg. package instant chocolate pudding mix
• 1 lrg. frozen whipped topping, thawed
• 1 (1.5 ounce) bar chocolate candy

Directions

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl combine pudding mix with 2 1/2 c. milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Eclair Cake (2)*

original recipe from Paula Deen

Ingredients

• 1 (1-pound) box graham crackers
• 2 (3 1/4-ounce) boxes instant French vanilla pudding
• 3 1/2 cups milk
• 1 (8-ounce) container frozen whipped topping, thawed

Frosting

• 1 1/2 cups confectioners' sugar
• 1/2 cup cocoa
• 3 tablespoons butter, softened
• 1/3 cup milk
• 2 teaspoons light corn syrup
• 2 teaspoons pure vanilla extract

Directions

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Yummy Lemon Bars*

Original Recipe From Cousin Jadi @ Jadi's Favorite Recipes

Crust:Crust:Original

Crust:

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

Filling:

4 eggs
1 1/2 cups white sugar
4 Tbsp. all-purpose flour
1/2 cup and 2 Tbsp. lemon juice (or 2 lemons, juiced)

Directions:

1. Preheat oven to 350 degrees
   
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together 1 1/2 cups sugar and 4 Tbsp. flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. When cool sprinkle with powdered sugar and cut into squares.

For some strange reason I hated lemon bars as a child. Now I just can't get enough!

Thanks for the recipe Jadi!

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Hot Fudge Pudding Cake*

With Picture
Without Picture

1 3/4 cups white sugar
1 1/2 cups all-purpose flour
10 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1 1/2 teaspoons vanilla extract
3/4 cup packed brown sugar
1 2/3 cups hot water

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
   
3. In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
   
4. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.

Love this recipe and want to add it to your collection?
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1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6 @ 150 dpi)
4.Print

Royal Icing For Gingerbread Houses

* 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
* 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
* 1 teaspoon almond extract

Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more extract, if necessary.

Texas Sheet Cake Brownies

Cake:
1 cup of butter
1/3 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

Frosting:
1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
Sprinkles


Preheat oven to 400 degrees. Grease a jellyroll style baking sheet and set aside.

In a small saucepan over medium heat add the butter, cocoa, and water and cook until it just comes to a boil. Remove from heat.


In a large bowl {I use my kitchen aid), combine the sugar, flour, baking soda, and salt. Pour cocoa mixture over the flour mixture and mix thoroughly. Add the buttermilk, eggs, and vanilla extract and mix until combined. Pour batter into prepared pan and spread it evenly out. Bake for about 18 - 20 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.


While the cake is baking, prepare the frosting. In a small saucepan over medium heat, add the butter, cocoa, and milk. Bring the mixture to a boil and then remove from heat. Whisk in the vanilla extract and powdered sugar until smooth. When the cake comes out of the oven, immediately pour the frosting over the top and spread it out evenly. Add any desired sprinkles. Let cool and then refrigerate for 1 hour. (I just let mine cool at room temp.)


This is my go to recipe when I need a quick delicious home made dessert. These are so moist and soft. Bet you can't eat just one!!!

Love this recipe and want to add it to your collection?

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2.Right click and "save picture as"
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4.Print

Rice Krispie Treats

• 3 tablespoons butter or margarine
  
• 1 package (10 oz., about 40) regular marshmallows
• - OR - 4 cups miniature marshmallows
  
• 6 cups Rice Krispies

EASY MICROWAVE DIRECTIONS:
( I pre-measure the rice krispies and have them in a separate bowl ready to go. I also like to spray a little cooking spray in the bowl I will be adding the marshmallows to, and the spatula. This makes clean up a breeze!)
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 below. Microwave cooking times may vary.

Stove top Directions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add rice krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

• Note

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Rice Krispies are always an easy "go to" recipe. I can make them under 5 minutes if I use the microwave method (which I have YET to ruin).
We also enjoy making these at the different holiday seasons because you can add your favorite holiday sprinkles on top of the rice krispie treats, or cut out shapes with your favorite holiday cookie cutters.

Recipe from Rice Krispies Website

Fresh Strawberry Pie

1 c. sugar

2 T. cornstarch

1/4 c. water

pinch of salt

1 t. lemon juice

Strawberries (we used 2 lbs.)

Pre-made pie crust

Crush strawberries to make 3/4 cup. Heat crushed berries and sugar until it comes to a boil. Add corn starch and water. Boil until it thickens. Boil 1 minute. Add 1 tsp. lemon juice and red food coloring (optional). Cool. Place whole strawberries in a baked pie shell. Pour cooled crushed berries over them. Serve with fresh whip cream.

Addison made this yummy pie for dessert.

The liquid wasn't a gel like I had expected, but it was still good.

Dessert Pizza

Recipe From Recipe Zaar
Dough

(or you can use your favorite pizza dough recipe)
1 cup water
2 cups all-purpose flour
1 1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast (proofed in water)

Crumb topping
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon

Vanilla glaze
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted margarine or butter
1 teaspoon vanilla extract

1. Combine all crust ingredients in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).
2. Punch down dough now and then when you get a chance.
3. Preheat oven to 550 degrees F.
4. Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.
5. Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to purée half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping. Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze.
6. Yields one 16-inch dessert pizza. (I made two smaller pizza's)

For some reason I love Pizza Hut's Dessert Pizza. I wasn't about to go spend the money when I had everything at home to make it at home. I used my own pizza dough recipe and it tasted great. But the one provided above also looks good!

It was a hit! The whole family loved it!

Ok, Maybe Just a sliver cheesecake

1 1/2 c. graham cracker crumbs

1/4 c. (1/2 stick) butter, melted

2 T. sugar

1 c. sugar

4 pkg. (8 oz each) Cream cheese, softened

1 t. vanilla, divided

1 c. sour cream

4 eggs

Heat oven to 325 degrees. Line 9 x 13 inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 T. sugar; press onto bottom of pan.

Beat cream cheese, 1 c. of sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Cool completely on wire rack. Refrigerate over night. Use foil handles to lift cheesecake from pan just before serving.

Optional: Serve with fruit topping

Caramel Apple Bars II

Recipe From Cheri

3 c. all-purpose flour
3 c. quick cooking oats
2 c. packed brown sugar
1 1/2 t. baking soda
1 3/4 c. butter, melted
3 c. granny smith apples-peeled, cored and sliced (need 3-4 apples, cut into smaller pieces but not as small as chopped)
1/2 c. chopped walnuts (optional)

1 1/2 c. caramel ice cream topping
1/2 c. all-purpose flour

1. Preheat over to 350 degrees. Grease a 15 x 10 " Jelly Roll or a cake pan.
2. In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in the melted butter. mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven.
3. In a small pan, over medium heat combine the caramel topping and the remaining 1/2 c. of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling.
4. Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then pour the caramel filling over the apple layer. Crumble the remaining crust over the top of everything. Bake again for 20-25 minutes or until golden brown. Cool before cutting into bars.

Cherry Jubilee Cheesecake Bars

Recipe from Kelissa

1 box Betty Crocker SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker® Rich & Creamy cherry frosting
3eggs

1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Lemon Raspberry Mousse Squares

Recipe From Kelissa

48 Nilla wafers, divided

3/4 c. boiling water

1 pkg. (3 oz) Jello Lemon Flavor

1 C. ice cubes

1 pkg. cream cheese

1/4 c. sugar

2 t. lemon zest

1 tub cool whip, thawed

1/3 c. raspberry preserves (I used home made freezer jam, raspberry)

1 1/2 c. fresh fruit

Stand 16 wafers around the edge of plastic wrap lines 8 " square pan. Add boiling water to Jello, stir 2 minutes until completely dissolved. Stir in ice until melted.

Beat in next three ingredients in a large bowl with mixer until blended. Gradually beat in Jello. Whisk in 2 c. Cool Whip.

Pour half of the jello mixture into prepared pan. Cover with 16 wafers. Microwave preserves on high 15 sec. brush onto wafers. Top with remaining Jello Mix and wafers.

Refrigerate for 4 hours or until firm. Invert dessert onto plate, top with remaining cool whip and fruit.