Hawaiian Coconut Bars

These delicious bars are now one of our favorite desserts! Think cheesecake with crushed pineapple and coconut.

Hawaiian Coconut Bars

Ingredients

2 c flour

1 c sugar

1 c butter, room temperature

THE FILLING

16 oz cream cheese, room temperature

4 Tbsp milk

4 Tbsp sugar

2 eggs

2 tsp vanilla extract

16 oz crushed pineapple, drained

2 c flaked coconut

2 Tbsp butter, melted

 

 

1. Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.

2. Mix together cream cheese, 4 TBS sugar, milk and

3. Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.

Apple Bars

A gal that we serve with at our youth facility, made these delicious apple bars for our last linger longer.  I loved how moist they were and the great cinnamon topping.  The recipe is from AllRecipes.


                   

 

"Granny Smith apples work well in this recipe."

Ingredients

• 1/2 cup melted butter
• 1 cup white sugar
• 1 egg
• 1 cup all-purpose flour

• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup apples - peeled, cored and finely diced
• 1 cup chopped walnuts (opt.)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan.
2. In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan.
3. Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.

Key Lime Pie VII

Oh my goodness- don't you love it when you find a great new recipe?  My hubby is a true Key Lime Pie lover and this pie that Brendalyn made for our Girl's Night Out was perfect.  You can adjust the lime and the zest.  This recipe comes from Allrecipes - but a reviewer said that it is like Emeril L.'s Key Lime and he frost with  1/2 cup sour cream and 1/2 cup powdered sugar.  The topping would cut down on the tartness of the lime- but I loved it as is!

(the picture is a stock image on the Internet.  I was too busy eating the pie to take a picture....)

Key Lime Pie VII

9" prepared graham cracker crust (homemade is better but store bought is nice and easy)

3 cups sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice (not regular lime juice)

1 Tb. grated lime zest

Preheat oven to 350 degrees.  In a medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into the graham cracker crust.  Bake in preheated oven for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie.  Do not brown!  Chill pie thoroughly before serving.  Garnish with lime slices and whipped cream if desired or do what Emeril does and frost it with 1/2 cup sour cream mixed with 1/2 cup powdered sugar.

Pumpkin Pie Cake

I ran into my good friend (that lives in another Stake now) Marilynn at the grocery store and she said she had just made two of these cakes for their Halloween party- so I am making two for mine tonight!  Brandi is hosting our 2nd annual costume party tonight and I've got dessert.  Yum!

PUMPKIN PIE CAKE

1 yellow cake mix
1 15 oz. can pumpkin
1 small pkg. instant vanilla pudding
2 eggs
3/4 cup water
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. vanilla
1/2 tsp. lemon flavoring

Mix together and spread in a greased 15" (the half size) cookie sheet.  Bake at 350 degrees for 20-25 minutes.

TOPPING

1 small whipping cream, whipped
1/2 cup brown sugar, lightly packed (I actually whipped the brown sugar with my beaters to make sure there weren't lumps)
1-  8-oz Cool whip, thawed

Whip one small whipping cream with 1/2 cup brown sugar.  Add 1 - 8 oz. Cool Whip.  Blend together.  Frost


Frost with peaks and sprinkle with colored sugars or candy sprinkles.

Norma's Donuts (Sophia's Recipe)/ with Apple Cider Glaze

I've been on a quest to find the perfect homemade donut recipe for me- and I loved this one of friend, Sophia's.  I was taking dinner to someone special and certainly didn't need 60 donuts so I cut it in two and still had way more than I needed.  What I meant was- way more than I could possibly consume in one sitting.  Really, making homemade donuts is not for the faint-hearted or anyone dieting!  When the donuts came out of the oil, after draining on a rack, I dunked them in a reduced Apple Cider glaze - the recipe from my neighbor and friend Amelia that just hosted an Apple Cider Press party- with homemade apple cider and you guessed it- homemade donuts with glazes.  I had the Cider glaze at her party but she said the Maple glaze was even more popular.  I haven't made it yet but I will soon and add it!







Sophia's Recipe for Norma's Donuts  (Spudnuts!!!!)

 

1 cup shortening (I used butter flavored)

 

2 Tbsp. yeast dissolved in 1/2 cup warm water

5 eggs

1 cup sugar

1 Tbsp. salt

1/2 tsp lemon extract

2 cups mashed potatoes (she recommends making them from instant potatoes)

4 cups luke warm milk

5 pounds of flour (about 10 cups)

Scald milk with shortening, add salt, sugar and enough flour to the batter about the consistency of cake batter. Add the potatoes, beaten eggs and dissolved yeast, extract and enough flour to make a soft dough. Let raise twice and roll out flat. Cut into donut shapes. Let raise until light and fluffy (about fifteen more minutes.) Cook in hot oil (375°), turning as they become golden brown. Glaze or frost or dip in cinnamon sugar, plain sugar or powdered sugar. Enjoy!  I served them with Apple Cider glaze- recipe to follow.

 

A few tips:

• each batch makes about 60ish doughnuts
• used one gallon of Wesson Oil
• from the rolling out to eating point, it took one hour
• don't forget to cook the doughnut holes, toss them into a zip-lock bag of sugar and shake.
• Store them tightly once completely cooled
• Share some with a neighbor or friend!

 

Apple Cider Glaze

1 cup apple cider
2 cups powdered sugar
1 Tb. light corn syrup

Cook and reduced the cider by half- about 7-10 minutes.  Stir in the powdered sugar and beat until smooth and then stir in corn syrup.  Good warm or cold.

Glazed Corn Puffs

My sister-in-law Laraine used to always make Glazed Corn Puffs during the holiday get-togethers.  If you are looking for an awesome, addictive and quick and easy treat- you've come to the right place!

The hardest part is finding the Corn Puffs.  Here in Sandy- I find them at Reams.  The ones I used today are the Best Western brand so try what grocery sells that brand.

I made them two ways- one with white sugar and the other with brown.  I prefer the white but the brown hints more of caramel.

Glazed Corn Puffs
1 cup sugar
1/2 cup butter
1/4 cup Karo syrup
dash of salt
1/4 tsp. vanilla

1/4 tsp. baking soda

Mix the first 5 ingredients in a saucepan and after butter has melted and it has started to boil, boil for 2 minutes stirring constantly.  After two minutes add the baking soda and it will turn foamy. Stir well and pour over corn pops in a bowl.  The bag of corn pops I had was 8 oz. and this recipe did about 2/3 of it- so change recipe accordingly with your volume.   Keep in an airtight container.

 

One of the recipes I did for Bon Appetit- Nov.2017.  It really was good- perfect to serve with ice cream.  I was expecting to taste a pecan pie layer in the middle but really it all melted down into the brownies.  Still tasted good but not what I expected.

 

 

 

Brownie Pecan Pie Ooey Gooey Butter Cake

Author: Mary Ellen (recipesfoodandcooking.com)

  

• Base
• 1 18.3 oz. fudge brownie mix
• 1 egg
• 6 tablespoons melted butter
• ¼ cup water
• Pecan Pie Filling
• 3 large eggs
• 1 cup light corn syrup
• ⅓ cup packed light-brown sugar
• ¼ cup granulated sugar
• 4 tablespoons butter, melted
• 2 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups pecan halves
• Topping
• 1 8 oz. cream cheese, room temperature
• 3 eggs
• 1 teaspoon vanilla
• ½ cup butter, melted
• 3 cups confectionery sugar

Instructions

 

1. Preheat oven to 325 degrees. Spray a 9 x 13 pan.
2. Add all of the base ingredients to a mixing bowl. Mix until it comes together. If some won't mix in add another tablespoon of water. This batter will be really thick. Spread it out on the bottom of the pan. Pat the dough into place.
3. In another mixing bowl add all of the filling ingredients except the pecans. Whisk together until all is blended together. This will take a couple of minutes with a mixer or a whisk. Add the pecans. Stir in. Spread out on top of brownie base, getting the pecans as even as you can.
4. Mix together the cheesecake mixture in a mixing bowl until thoroughly combined. Drop by large tablespoons over pecan filling like shown in the picture above. Carefully put this in the oven.
5. Bake until the center shakes slightly. If you touch down on the cheesecake part it will feel firm. It will just be starting to turn brown. Start checking this at about 50 minutes. Mine took 1 hour and 10 minutes.

Utah Fried Scones

I just spent the week at my dad's in Washington and he really, really, really wanted something from his childhood- a treat his mother often made when making bread.  Fried scones.  Not having a mixer there, I googled a recipe from the Internet that was easy to make- to stir up- and they turned out okay- but I knew my good friend Patty made "super" scones for Christmas for her family and I knew that recipe called for buttermilk (which I didn't have on hand at my dads anyway...)  Here is the recipe for the quick and easy ones. (Actually the real easy recipe is getting Rhode's Frozen roll dough and letting it raise completely, then stretching each dough roll and frying them)  I like frying them in an electric fry pan to monitor the heat of the oil.  375 degrees.  If you cook them too quickly, they'll be brown on the outside and dough-ie in the middle.  Not good.  I like best with honey butter or jelly.

 

  

Fried Scones (aka: Utah Scones)

 

Author: Tiffany-http://www.lecremedelacrumb.com

• 1 cup hot water
• 1 tablespoon active dry yeast
• ⅓ cup oil
• 1 teaspoon salt
• ¼ cup sugar
• 3½ cups flour
• 1 egg, beaten
• 2 quarts oil, for frying
• for serving: honey butter, syrup, honey, powdered sugar

Instructions

1. Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes (mixture will rise and foam).
2. While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl.
3. Add egg to the yeast mixture and mix well.
4. Add the egg/yeast mixture to the oil/sugar mixture. Stir well.
5. Gradually add flour stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency ( about 5 minutes)
6. Place dough in a well-greased bowl, turning once to grease the top. Let dough rise for about 30 minutes or until double in size.

Frying Directions

1. Line cooling racks or plates with paper towels. Fill a large sauce pan with 2 inches of oil and heat to 350-375 degrees Fahrenheit over medium-high heat.
2. Meanwhile, punch down dough and divide into 12 balls. Roll out a piece of dough on a lightly floured surface into ¼-inch thick circles or squares. Use your fingers to stretch out the balls of dough.
3. Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins). Transfer to paper towels to drain. Repeat until the dough is all fried.
4. Serve hot with honey butter, butter, syrup, or powdered sugar. Our favorite is honey and powdered sugar!

Notes

Recipe makes about 12 large scones.

 

 

Patty's Super Scones (Overnight Recipe- perfect for holidays)

1 quart warm buttermilk- can use Saco powdered

2 pkg. active dry yeast

1/4 cup lukewarm water

2 Tb. sugar

2 beaten eggs

3 tsp. baking powder

1/2 tsp. baking soda

9 cups flour

 

Dissolve the yeast in the lukewarm water and sugar until foamy, then add the warm buttermilk and the beaten eggs.  Mix the dry ingredients together.  Add 1/2 of the dry ingredients to the yeast mixture and beat well.  Stir in the remaining flour.  Place in a large Tupperware type bowl, greased, and store in a cool place.  When doubled in size, punch down and then cover with lid and refrigerate overnight. The dough will be kind of sticky.  Roll out on floured surface about 1/2 inch thick and cut into rectangles or shapes with pizza cutter.  Let rise again 30-60 minutes.  Don't stretch.  Place carefully in deep frying oil and cook until golden on both sides.

 

Six Sister's Utah Scones- similar to Patty's but 1/2 quantity and not overnight.

Ingredients

• 1 tablespoon active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 cup warm buttermilk, (110° to 115°) (can use powdered buttermilk- Saco) 
• 1 large egg
• 3 tablespoons canola oil
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 4 to 4-1/2 cups all-purpose flour
• Oil for deep-fat frying
• HONEY BUTTER:
• 1/2 cup butter, softened
• 1/4 cup honey
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

Directions

• 1. In a large bowl, dissolve yeast in warm water. In another large bowl, combine the buttermilk, egg, oil, sugar, salt, baking soda, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a stiff dough.
• 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
• 3. Punch dough down. Turn onto a lightly floured surface; roll dough into a 16x8-in. rectangle. Cut into 24 rectangles. Cover with a clean kitchen towel and let rest for 1 hour.
• 4. In an electric skillet or deep fryer, heat oil to 375°. Fry scones, a few at a time, until golden brown on both sides. Drain on paper towels.
• 5. For honey butter, in a large bowl, combine butter, honey, confectioners' sugar and vanilla; beat until smooth. Spread on scones. Yield: 2 dozen.

Chocolate Chip Paradise Pie

This is a killer dessert...truly meant for sharing because it is soooo rich!  I doubled all the ingredients because my dish was 8 by 6 1/2.  I also added a caramel and a chocolate sauce at the end.

Chocolate Chip Paradise Pie

For the graham cracker crust:
1/3 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted

1/3 cup chocolate chips

For the cookie layer:
1/2 cup all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon baking powder
1/3 cup milk
1 tablespoon oil
1 teaspoon vanilla extract
1/4 cup shredded coconut
1/4 cup crushed walnuts (yikes-  pecans for sure!!!)
1/3 cup semi-sweet chocolate chips

1 tablespoon butter
dash of cinnamon

vanilla ice cream, chopped nuts, chocolate sauce, and caramel sauce, for serving

Directions:

Preheat oven to 350 degrees F. Lightly spray a 6x6 inch baking dish with non-stick cooking spray.

In a small bowl, combine graham cracker crumbs and sugar. Add melted butter and use a fork to toss crumbs together until they are evenly moistened. Press graham cracker mixture evenly onto the bottom of prepared baking dish. Sprinkle chocolate chips on top. Bake for 5 minutes. Remove from oven, and using a spatula, spread the melted chocolate evenly over the graham cracker crust.

In a medium-sized bowl, whisk together flour, sugar, and baking powder. Add milk, oil, and vanilla and using an electric hand mixer, beat together on low speed until combined. Beat in coconut and nuts. Fold in chocolate chips.

Pour batter over crust. Bake for 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

To serve, melt butter with cinnamon in a small skillet, until sizzling. Place a piece of pie on top of the sizzling butter. Top with ice cream, walnuts, chocolate, and caramel sauce.

Best if served immediately after removing from oven

Caramel Sauce

1 cup brown sugar
1/2 can (14 ounce size) sweetened condensed milk (other half is for the hot fudge sauce)
1/4cup margarine or butter, cut in slices
1 teaspoon vanilla extract
1/4 cup milk, more as needed

Combine the sugar and sweetened condensed milk in a large saucepan over medium-low heat.

Stir constantly until the sugar dissolves then remove from the heat. Add the butter and vanilla to the sugar mixture and beat well until the butter melts. Slowly stir in the milk and continue stirring until fully incorporated.

Store in a covered container in the refrigerator for up to one month.

 

Hot Fudge Sauce

 

3 oz. semi-sweet chocolate chips

1 Tbsp. butter

1/2 can sweetened condensed milk

1 Tbsp. water

1 tsp. vanilla.

 

In a heavy saucepan over medium heat, melt chips and butter with the condensed milk and water.  Cook and stir constantly until smooth.  Stir in vanilla.  Makes 1 cup

Caramel Apple Caramel Corn/Caramel Corn

 

Caramel Apple Caramel Corn

• 1 cup unpopped corn kernels or 3 bags unbuttered microwave popcorn, popped with old maids taken out (now don't get mad...maids love to be taken out!)
•  apple rings to taste- cut into pieces
• 1 cup light brown sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 1 tsp salt
• 1 (14 oz ) can of sweetened condensed milk

How to Make

1. In an air popper, pop your kernels into a large bowl. Pick out any unpopped kernels.
2. In a medium saucepan over medium heat, combine brown sugar, butter, corn syrup and salt. Heat until melted and begins to boil. Once boiling, pour in your can of sweetened condensed milk and stir continuously for 5 minutes, to prevent burning.
3. Remove from heat and pour directly over popcorn and apples, stirring until coated evenly.

This recipe originally calls for baking in a low oven but the result is more like cracker jacks...which is good too but I didn't like it baked with the apple pieces in it.  Loved it without.

 

 

 

My very favorite gooey caramel corn recipe (thanks Kaitlin-who calls me Aunti M.)-(the sugar, extra butter and cream basically make the sweetened condensed milk in the prior recipe.)

 
Best Gooey Caramel Corn
 

1 cup brown sugar

1 1/2 cup sugar   

1 cup karo syrup   

2 cubes BUTTER

4 Tbls cream  (can use evaporated milk)

 

 

Boil for 4 minutes then remove from heat and add 1 tsp vanilla- pour over popped corn

Pumpkin Brownie Swirl Pie

When friends and neighbors, the Tillotson's heard I was recovering from the flu, Nancy brought over turkey and dressing,  soup, and the most marvelous dessert.  I only got one bite of it since eating still wasn't in the works...and David hurried and scarfed down both pieces.  It is FABULOUS  and I can't wait to make it over and over.  Nancy says it perfect for her since she's not a pumpkin pie fan.  I am but really, what could be better than brownie and pumpkin????

Pumpkin-Brownie Swirl Pie

    

For the brownie filling:

• 
  
  1 stick unsalted butter, plus more for the pie plate
• 
  
  1 12 -ounce bag semisweet chocolate chips
• 
  
  2/3 cup packed light brown sugar
• 
  
  2 large eggs
• 
  
  1 teaspoon pure vanilla extract
• 
  
  1/2 cup all-purpose flour
• 
  
  2 tablespoons unsweetened cocoa powder
• 
  
  1/2 teaspoon baking powder
• 
  
  1/4 teaspoon salt

 

For the pumpkin filling:

• 1 cup pure pumpkin puree
• 
  
  1 cup heavy cream
• 
  
  1 large egg
• 
  
  1/4 cup granulated sugar
• 
  
  1/4 cup all-purpose flour
• 
  
  1/2 teaspoon pumpkin pie spice
• 
  
  1/4 teaspoon salt
• 
  
  Vanilla ice cream, for serving (optional)
 

Directions

• Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
• Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
• Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
• Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.

Recipe courtesy of Food Network Magazine