Strawberry Coconut Cake

Summer Strawberry Coconut Cake 1 (18.5 ounce) box white cake mix 4 T. strawberry gelatin powder 2 T. all-purpose flour 1 t. baking powder 2 T. granulated sugar 3/4 cup vegetable oil 4 eggs 1/4 c. water 1/2 c. pureed strawberries 1 t. vanilla 1/2 t. coconut extract 1/2 cup fresh strawberries, finely diced 1 c. coconut, finely shredded in food processor several strawberries to fill cake and garnish Preheat the oven to 350 degrees F. Combine dry ingredients in mixer bowl and stir together. Beat in oil, eggs, water, strawberry puree, vanilla, and coconut extract. Mix well. Stir in diced strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the cakes are pulling away from the sides of the pans. Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on racks to cool completely. While cooling, make icing. Spread some icing on first layer, then top with sliced strawberries. Place second layer on top and ice the rest of the cake. Cover entire cake in shredded coconut and garnish with fresh strawberries. I don't tint my coconut pink like in the original recipe, because I think it's so pretty to cut into the white cake and have the surprise of bright pink inside. I like the contrast of the white icing/coconut and pink cake. The first time I made this, I did cupcakes. They're really pretty with a small strawberry on each one. Cream Cheese Frosting 8 ounces cream cheese, softened 2 sticks (1 cup) butter, softened 2 16-oz. boxes powdered sugar 1 teaspoon vanilla extract Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in powdered sugar until desired consistency. Add a tablespoon or so of milk if icing is too thick.

Grilled Pineapple Upside Down Cake Sandwich 1/2 cup Butter 1/2 cup Brown Sugar 1/2 cup Unsweetened Pineapple Juice 1 cup Mascarpone Cheese Combine butter, brown sugar and pineapple juice in a pot. Bring to a boil, then reduce to a simmer for 2 minutes. Reserve half for brushing on fresh pineapple. Mix the other half into mascarpone cheese. 1 fresh Pineapple (peeled and cored and sliced) 10 slices Pound Cake or Challah Bread Heat grill to medium heat. Place pineapple rings on grill. Grill both sides for 1 minute each or until warmed through, then brush with brown sugar mixture. Grill quickly on each side. Clean grill, then quickly grill cake. Brush each piece with sweetened mascarpone and place grilled pineapple in the middle.

Eggs - good advice

1. before make omelet...put your eggs in hot tap water for 5 minutes. you won't find this in french recipes because they don't refrigerate eggs. It will make your omelet more tender. If egg is cold it takes longer to cook and makes it tougher.
2. If you want to hard boil an eggs, 12 hours before you cook them, put a rubber band around your carton and put them sideways in the fridge. This way the yolk will be in the center of the egg.
3. cant remember if the egg is boiled or not...spin it on the counter, stop it and let it go...if it stays stopped, its hard boiled, if it keeps spinning, it's raw.
4. Scrambled eggs, don't over beat them, put butter in pan, heat on low. start scrambled eggs on low heat, when begins to curd, then cook on high...dont stir, but gently fold them. Under cook in the pan...they keep cooking on your plate. If cooked through in the pan, they will be over cooked on the plate.
5. Hard boil eggs - start eggs in cold water, add 1 tsp salt, bring to boil uncovered, remove from heat, cover 15 minutes, bang them around a little in the pot to start cracking them, put them in a bowl of ice water (prevents black around yolk), peel promptly.

caramel french toast, oven-baked

• 1 cup brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans, divided
• 12 slices French or Italian-style bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• Caramel Sauce
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tablespoon light corn syrup

Directions

1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
2. Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
4. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
5. To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

easy orange and nut squares

• 1 package store bought sugar cookie dough
• 1 cup orange marmalade

• 1 1/2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
• 1 cup semisweet chocolate chips or chopped chocolate

Preheat the oven to 350 degrees F.

Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.

Spread the marmalade over the cookie. Sprinkle with nuts.

In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

Bacon Chocolate Chip Cookies

• 12 ounces bacon, cut into 1/4-inch dice*
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1/2 cup reserved bacon fat, chilled

• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup packed dark brown sugar
• 2 tablespoons bourbon liquor
• 1 teaspoon vanilla extract
• 2 large eggs
• 8 ounces dark chocolate 65-percent or higher cocoa content, chopped into small pieces**

Directions

In a large saute pan, cook out the diced bacon until the bacon pieces are golden and crisp. Remove the bacon pieces from the fat and drain on a paper towel. Strain the fat through a fine sieve and measure out a 1/2 cup bacon fat and chill the bacon fat until it congeals and is set.

Preheat the oven to 375 degrees F.

Combine the flour, baking soda, salt, and baking powder in a small bowl. Beat the butter, chilled bacon fat, granulated sugar, light sugar, dark brown sugar, bourbon, and vanilla, in a large mixer bowl, until it is well combined.

Add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture. Stir in the cooked bacon pieces and chopped chocolate bits. Drop by rounded tablespoon onto parchment-lined baking sheets at least 3-inches apart.

Bake in the oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Keep in a dry, airtight container for up to 5 days.

Notes

*Cook's Note: A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe.

** Cook's Note: Use a dark chocolate with 65-percent cocoa or higher. Anything from a 65 to 85-percent chocolate will work well.

pumpkin pie cheesecake dip

• 1 8 ounce package cream cheese - softened
• 1 15 ounce can pure pumpkin puree
• 1 cup powdered sugar
• 1 - 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla

Instructions

Allow the cream cheese soften by letting it rest until it reaches room temperature. Cream together cream cheese, and pumpkin pie spice, blend with a mixer until smooth and fluffy. Add 1/2 cup of the powdered sugar, vanilla, and blend together well. Blend in the remaining powdered sugar. This is best if it rests for an hour or two to allow the flavors to mingle together.

Serve with gingersnap cookies, apples, or graham crackers.

grape salad

This grape salad features a creamy sweet cream cheese dressing, with fresh grapes, and toasted walnuts for that extra crunch.

Ingredients

• 2 pounds of red seedless grapes
• 2 pounds of seedless green grapes
• 2 cups walnut pieces
• 8 ounces cream cheese (room temperature)
• 8 ounces sour cream
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons lemon juice
• 1/4 to 1/2 teaspoon vanilla extract

Instructions

Wash and dry grapes.  Let them drain on paper towels while you prepare the salad dressing.  Toast walnuts by heating up a skillet to a medium to medium-high heat.  Add walnuts to skillet.  Let walnuts toast by simply heating them in the skillet, you may stir them once or twice.  When nuts become fragrant and brown, remove immediately from the skillet and place on a plate.  By placing the nuts on a cool plate, you will stop the cooking process.

Make salad dressing by combining the sour cream, cream cheese, and powdered sugar in a medium sized bowl, beat until well blended.  Mix in vanilla extract.  Add walnuts and dry grapes to bowl.  Fold in grapes and walnuts until they are incorporated fully into the dressing.  Place in a covered bowl for approximately 1 hour to chill before serving.