Triple Coconut Cake

I copied this recipe from a magazine. If you like coconut, you will absolutely love this cake. It is fantastic.

1 pkg. Duncan Hines moist deluxe classic white cake mix
1 1/2 cups unsweetened coconut*
4 large egg whites
2 cans Duncan Hines Creamy Home-Style Coconut Supreme Frosting
1 1/2 cups sweetened coconut flakes
1. Preheat oven to 350 degrees. Grease and flour 3 -8in. round baking pans according to package directions.
2. In a large mixing bowl, blend the cake mix, coconut milk* and egg whites. Beat at low speed until moistened. Beat at med. speed for 2 min. Pour batter evenly among the 3 pans and bake for 18-21 min. or until toothpick inserted into the center comes out clean.
3. Cool layers in pan on a wire rack for 15 min. Turn out of pan to cool completely before frosting.
4. Place one layer on a serving plate. Spread a thin layer of coconut frosting on top and sprinkle with 1/4 cup of coconut. Repeat with second layer. Top with the third layer and frost top and sides of cake with remaining frosting. Sprinkle remaining coconut on top and sides of cake.

*Substitution: 1 1/2 cups water, 2 Tbsp. oil and 1/2 tsp coconut extract may be substituted in place of the coconut milk. Makes 12 servings

Gift of the Magi Bread

1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas (about 2 medium )
1--11 oz. can mandarin oranges, drained
1 cup flaked coconut
1 cup semisweet chocolate chips
2/3 cup sliced almonds, divided
1/2 cup chopped maraschino cherries
1/2 cup chopped dates

In a large mixing bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda and salt; add to the creamed mixture along with bananas. Stir in the oranges, coconut, chips, and 1/2 cup almonds, cherries, and dates. pour into two greased 8 in. by 4 in. loaf pans. Sprinkle with remaining almonds. Bake at 350 degrees for 50 - 55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves

Coconut Balls

This recipe was given to me by my sister, Rita Clark.

1/2 cup butter, no margarine
2 cups powdered sugar
3 cups coconut
Melt butter in microwave. Stir in sugar and coconut. Shape in balls, walnut size. Lay on waxed paper.

Put 1/3 cup semi-sweet chocolate chips in plastic zip-lock bag. Melt in hot water. Cut a tiny, tiny hole in corner of bag. Swirl chocolate on balls.

Date Nut Candy Roll

I have never made this one myself. It is a candy that I remember from my childhood. We made it with black walnuts. We had walnut trees and my brother and sister and I picked up walnuts and hulled them and my Daddy would take them and sell them for us and we could split the money between the three of us kids. That was our money to buy each other and our parents presents for Christmas. It was hard work and we always had black, stained hands for several weeks. But, I can still remember the joy of being able to purchase a present with money I had earned for someone I loved. It truly is more blessed to give than to receive.

1 1/2 cups sugar
1/8 tsp. cream of tartar
1/2 cup milk
1 Tbsp. butter

Cook to soft ball stage. Stir occasionally. Remove from heat. Add 1/2 cup ground dates and 1 cup ground walnuts. Beat until mixture thickens. Spread thin and sprinkle walnuts over top. Roll up in waxed paper and keep in refrigerator about a week. Then slice and enjoy.

Four-Chip Fudge

This is a wonderful recipe for fudge. It has a most unusual taste and is simply delicious.

1 1/2 tsp. plus 3/4 cup butter (no substitutes ) divided
1 can sweetened condensed milk
3 Tbsp. milk
1 --12 oz. pkg. semisweet chocolate chips
1 --11 1/2 oz. pkg. milk chocolate chips
1 --10 oz. pkg. peanut butter chips
1 --6 oz. pkg. butterscotch chips
1 -- 7 oz. jar marshmallow creme
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 cup chopped nuts

Line a 13 x 9 pan with foil and grease the foil with 1 1/2 tsp. butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next six ingredients. Cook and stir constantly until smooth. Mixture will first appear separated; continue stirring until fully blended. Remove from the heat; stir in the marshmallow creme and extracts until well blended. Stir in nuts..

Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator. Yield: about 4 1/2 lbs.

Aunt Katie's Peanut Butter Cups

1/3 lb. graham cracker crumbs
1/2 lb. butter
1 cup peanut butter
1 lb. confectioners sugar
2 cups chocolate chips
Combine crumbs, butter, peanut butter and sugar. Work together until smooth. Press this mixture into a 9 x 9 in. buttered pan or a larger pan if you want thinner bars. Melt chocolate chips over hot water. Spread over crackers mixture. Refrigerate until firm. Cut into squares.

Nuts and Bolts

1/2 pkg. white almond bark
1 1/2 cups coursely chopped pretzels
1 cup salted Spanish peanuts
1 jar marshmallow creme
Melt almond bark over water in double boiler. Add rest of ingredients. Dip by spoonfuls onto wax paper.

5 Minute Fudge

2 Tbsp. butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp. salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 tsp. vanilla
1 cup chopped nuts

Combine butter, milk, sugar, and salt. Bring to a rolling boil. Cook for 5 minutes, stirring constantly. Remove from heat. Stir in other ingredients. Stir for 1 minute. Pour into buttered pan and cool.

Peanut Clusters

1--24 oz. white almond bark
Melt in double boiler
Add 1--12 oz. pkg. semi-sweet chocolate chips
Let melt.
Add about 1 1/2 lbs. salted Spanish peanuts
Stir in and drop by spoonfuls onto wax paper.

Tiger Butter

1 1/2 cups peanut butter
1 --16 oz. pkg. white almond bark
Melt the above together. Let stand 10 min.

Line 9 x 13 pan with wax paper. Pour in almond bark and peanut butter. Melt 4 oz. chocolate chips. Swirl into mixture in pan. Cool in fridge until firm. Cut into squares.

Joann's Million Dollar Fudge

4 cups sugar
2 cups evaporated milk
1/4 lb. butter
1 tsp. vanilla
8 oz. pkg. cream cheese
2 large (8 oz. size) Hershey Candy Bars
2 pints marshmallow cream
2--12 oz. pkgs semi-sweet chocolate chips
Combine sugar and milk in sauce pan. Cook to soft ball stage. Remove from heat and add butter. Mix in vanilla, cream cheese, candy bars, marshmallow cream and chocolate chips. Work fast. Pour into buttered pans. Makes 5 pounds.

P-Knots

1-- 6 oz. pkg. butterscotch chips
1--6 oz. pkg. chocolate chips
2 Tbsp. peanut butter
2 cups salted Spanish peanuts
Melt chips, add peanut butter and peanuts. Drop by spoonfuls onto wax paper. Cool and store.

Uncooked Candy

Mix 2 sticks butter and 2 lbs. powdered sugar
Add 1 can Eagle Brand condensed milk
2 cups coconut
2 cups finely chopped pecans
1 tsp. vanilla
Mix together real well and pour in square pans.
Let cool over night and cut into squares, about 1 inch.

Chocolate Dip
Melt 12 oz. bag of semi-sweet chocolate chips with 1 bar of paraffin in double boiler. When completely melted, dip each piece of candy into this mixture and lay on wax paper; store in refrigerator.

"Hopscotch" Candy

12 oz. pkg. butterscotch chips
Melt in double boiler over low heat.
Stir in a large can of chow mein noodles and
about 2 cups of salted peanuts. (this recipe is so old it calls for 1/2 of a 29 cent pkg. of peanuts)
Stir all together and drop by spoonfuls onto wax paper.

Monster Cookies

This recipe was a request from my daughter, Becky, who along with her husband Jon and their 3 children are missionaries in Italy.

1/2 cup softened butter
1 cup sugar
1 cup plus 2 Tbsp. firmly packed brown sugar
3 eggs
2 cups peanut butter
3/4 tsp. light corn syrup
1/4 tsp. vanilla
4 1/2 cups oatmeal
2 tsp. baking soda
1/4 tsp. salt
1 cup M & M's pieces (mini)
1 --6 oz. pkg. chocolate chips

Cream butter and gradually add sugars. Beat at medium speed. Add eggs, peanut butter, syrup, and vanilla. Beat well. Add oats, soda, and salt. Stir well. Stir in remaining ingredients. Dough will be stiff. Pack into 1/4 cup measuring cup. Mound onto lightly greased cookie sheet 4 inches apart. Press into 3 1/2 inch circle. Bake at 350 degrees for 12 to 15 miutes. Center will be slightly soft. Cool on cookie sheet several minutes before removing. Makes approx. 2 1/2 dozen.

Billionaires

1--14 oz. pkg, caramels
3 Tbsp. evaporated milk
1 tsp. vanilla
2 cups chopped pecans
1--6 oz. Hershey bar
1 oz. parafin

Grease a sheet of wax paper. Melt caramels, evaporated milk and vanilla in top of a double boiler. Stir in pecans. Drop from tsp. onto wax paper. Cool until firm. Melt Hershey bar and parafin in double boiler. Dip caramel pieces . Cool

Peanut Butter Bon Bons

With the Holidays drawing near I thought I would post some candy recipes. As a child growing up, one of my favorite things about Christmas was all of the home made candies my mother made. She was an excellent cook, and she loved making and giving away her candies. Such fun!

1 lb. powdered sugar
2 sticks butter
12 oz. jar chunky peanut butter

6 oz. pkg. semi-sweet chocolate chips
1/2 bar of parafin wax

Mix sugar, butter and peanut butter. Roll into small balls. Melt chocolate chips and parafin over water in double boiler over low heat. With a toothpick, dip each ball into chocolate and cool on wax paper.

Helen Kelly's Fudge

Helen Kelly was the name of the sweet lady who gave this recipe to my mom probably 45 years ago. I know I have had the recipe since I have been married, and that is 42 years. This is a very unique fudge recipe with a very different taste. I absolutely love it.

3 cups sugar
1 envelope unflavored gelatine
1 cup milk
1/2 cup light corn syrup
3 squares of unsweetened chocolate
1 1/4 lbs. butter (needs to be butter)
2 tsp. vanilla
1 cup nuts

Mix sugar and gelatine in pan. Add milk, syrup, chocolate, butter. Cook over low heat to 238 degrees on candy thermometer. Remove from heat and pour into mixing bowl. Add vanilla. Cool 15 minutes, then beat until thick. Add nuts. Pour into buttered pan.

Pumpkin Pie Cake

2 cans pumpkin ( 16 oz. cans.)
1 --12 oz. can evaporated milk
2 large eggs
2 egg whites
1 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1--18.5 oz. yellow cake mix
1 cup chopped black walnuts
5 Tbsp. butter--melted
1/3 cup sour cream--room temperature
1/3 cup orange juice--room temperature
Cool Whip

Heat oven to 350 degrees. Line a 9 x 13 baking pan with parchment paper.
Combine pumpkin, evaporated milk, eggs, egg whites, sugar and spices. Mix with mixer until blended. Spread pumpkin mix over parchment paper and level our with spatula.
Sprinkle the cake mix over the pumpkin mixture, then sprinkle the walnuts over the cake mix. Gently pat down. Blend melted butter with sour cream and orange juice. If the juice and sour cream are cold the butter will harden. All need to be room temperature. Drizzle over the nuts and cake mix. Bake for about 60- 65 minutes-- test the pumpkin layer as you would a pumpkin pie. Knife needs to come out relatively clean. Let the cake cool--- then invert on a larger pan or dish, pull off the parchment paper and cut in squares. If desired cover with cool whip on top.