Cream of Coconut Cake

I have been making one version or another of this cake for so long now that I couldn’t even begin to tell you where or when the idea originated.

Coconut Cream Cake is a fairly rich dessert.  It’s similar to a tres leche cake, except it uses cream of coconut as one of the components.  This one is also served right from the pan you baked it in, which can be a blessing for folks like me who can hardly get a small cake out of a pan in one piece.

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Pumpkin Bread

Pumpkin Bread is another fall favorite at my house.  I make this from the first leaf falling off the trees and all the way through the holidays. You might find it hanging out up until Easter.  This gets made a lot.  This another recipe of mine that is well used, and stained.

I make it in large loaves, small loaves, and mini loaves.  I give it away and I also freeze it for later.  Small loaves make great food gifts to appointments during the holidays.  Wrap completely cooled loaves in holiday colored plastic wrap, and add a bow.  When doing this I like to add a small container of whipped butter and perhaps a plastic knife since most places don’t stock serveware like we do at home.

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Candy Acorns

Candy Acorns are a cute edible addition to the kids’ table at holiday meals.  This is an idea I have seen all over the internet.

They also make nice finishing touches to pumpkin pies and many other fall desserts.

The flavor can be changed by changing the flavor of chips used for the end of the acorn, as well as changing the flavor of the candy kisses use for the big portion of this decoration.

I have seen these made with milk chocolate kisses and pumpkin spice kisses.  I used caramel filled kisses for mine and butterscotch chips for the ends as well as the “glue” to hold it all together.

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Slushsicles

Jack Frost and Cranberry Daiquiri Slushsicles are a fun adult addition to adult theme parties.  They would also be delicious served on a hot summer day.  Change up the juice in either recipe to change up the flavor.  These do not freeze as solid as kid’s popsicles and that is because of the freezing point of alcohol.  The more juice you add, the more solid they become, it reduces the amount of alcohol in the slushsicle.

You can freeze just about any mixed drink you like, provided it has a high sugar content.  For whatever reason, sugar is required to make slushies freeze.  I have tried making copycat Mister Misty with less sugar and all I can say is it turned into a blender full of thin ice sheets.  Layers and layers of sheets.

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Sopapilla Cheesecake Squares

Sopapilla Cheesecake Squares are like the perfect potluck dessert.  Delicious, easy, AND portable!

These are quick to make, and made even quicker if you are lucky enough to find crescent roll dough sheets.  It is hit and miss for me, one day there are what seems like millions of cans in the refrigerated section, but half the time there are none.  It only takes a few seconds to press the cut sheets back together, so either one works.

If you like your topping a little less thick, just reduce the butter by a couple of tablespoons.  Just make sure you cover it completely with sugar and cinnamon.  Either way, just keep sprinkling the sugar and cinnamon over the top until there are no more puddles of butter.  Basically, you want to make sure that your butter has absorbed as much sugar as possible.

While these can be eaten warm, I don’t find the flavor is at its best during this time.  Besides, it will be far too messy to eat with your hands.

I store mine at room temperature, I have never gotten sick nor have I had reports of people getting sick after eating these.  In my mind, these are no different than any coffeecake I have purchased with a cream cheese filling……….. I buy those at room temperature, except I have zero idea how long they have been sitting at room temperature.

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Pecan Coconut Cream Candies

Pecan Coconut Cream Candies, aka Martha Washington’s, are one of the very first candy recipes I ever made way back when I was a teenagers.  Perfect for beginners and those who are searching for some nostalgia from their early years.

There are many variations of pecan coconut cream candies around the world.  Some are soft and gooey, some are more solid, like mine.

You can change up the amount of powdered sugar to suit your preference.  If you like yours softer, start with half of the powdered sugar called for.  Add more sugar a few tablespoons at a time and taste the filling.

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Sweet Chips and Fruit Salsa

Fruit salsa is a favorite dessert at our house.  Although there is not much healthy about the fried chips, it feels healthier than some of the other things we eat for snacks and desserts.

There are a lot of ways to make cinnamon-sugar tortillas listed all over the internet.  While these are tasty, they all seem to be too big, too hard, or do not hold the fruit very well.

For sweet chips I find what works the best are fried wonton wrappers or even eggroll wrappers cut down in size and fried.

The best part about Asian wrappers is that they stay crispy after frying and coating.  They never turn into moon rocks like some baked tortillas can.  They are also way less work than buttering and coating each side prior to baking.

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Butterscotch Meringue Pie

Butterscotch Pie perfection has been an elusive mystery to me.  My grandmother could make them.  If you read the Almost Butterscotch Pie, or Sugar Cream Pie recipes, then you already know Aunt Alice could make them.

Any time I have tried to make one, it has either been runny or grainy, and sometimes both.  For me, I think the problem has something to do with the way I was mixing ingredients.  Generally, it looks curdled to me before I even add eggs.  Almost like the brown sugar curdles the milk, turning it into what looks like tiny pieces of cottage cheese floating in the pan.

The flavor has never been an issue, just the finished texture.  During a recent trip to visit family, my husband returned with an entire folder of recipes from Uncle Bill.  They were not the recipes that he was looking for, but in this folder are some amazing recipes that will be shared as time allows.

The first find that needed to be cooked and adjusted was Butterscotch Pie.  The reason for adjustments is that these recipes are designed for 50 and 100 people.  There are only 2 of us in this household, and unless you are feeding ranch hands or cooking for a family reunion, chances are you also need a smaller serving size to make in your kitchen.

I tested this recipe with my modifications using flour and using cornstarch.  We prefer the texture of the flour version, but the cornstarch version seemed to set up better.  Andy wanted a piece of pie before it was fully cooled, I would have preferred to wait a day, but he smelled it as soon as he opened the refrigerator.

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Lazy Cream Horns

Lazy Cream Horns were just an experiment in the kitchen to recreate cream horn flavor without having baking tubes handy.  I could have ordered them online, and maybe one day I will, but for now I do not own any.

It is kind of like a Napoleon pastry, but instead of being filled with whipped cream or pastry cream, it is filed with a cream horn filling.

I had never heard of a cream horn before I met my husband.  I never ate one until our first trip to Florida together.  If I remember right, he found them at a gas station, wrapped individually.  They seemed to be pretty elusive back then.

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Cherry Coffeecake

I have been on a cherry recipe kick lately.  Everyone seems to love cherry anything!  Cherry Coffee Cake is no exception to this rule.

Cherry Coffee Cake is always a welcome morning addition.  I hate to admit it, but we even have this sometimes in the hours between dinner and bedtime.  It goes great with coffee or a glass of milk.  The leftovers are best sent off to work with someone so that it is no longer hanging out at your house.

It does not have to be made with cherries though, any pie filling can be used as a replacement.  If you choose to use another flavor, you might want to omit the almond extract in the cake batter.  Cinnamon would be a much better flavoring for apple and blueberry.

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