Cherry Pineapple Cabana Dump Cake

Ingredients

• Servings: 12
• 1 (21 ounce) can lucky leaf® regular or premium cherry pie filling
• 1 (20 ounce) can crushed pineapple
• 1 (18.25 ounce) package yellow cake mix
• 1 cup melted butter or margarine
• 1 (7 ounce) package shredded coconut*
• 1 cup chopped macadamia nuts**

Recipe

Ready Time: 50 mins


• preheat oven to 350 degrees f.
• lightly grease a 13x9-inch baking pan. in the prepared baking pan, layer undrained crushed pineapple, then lucky leaf cherry pie filling. sprinkle dry cake mix over the top, smoothing evenly and covering the top.
• pour the melted butter or margarine over the top, covering evenly. top with the coconut and nuts.
• bake for 50 to 60 minutes or until brown on top and bubbly.
• let cool 30 minutes. serve warm or cooled.

mango hawaiian cookies

Ingredients

• Servings: 3
• 1/4 cup orange juice
• 1/2 cup chopped dried mango
• 1/2 cup butter, softened
• 1/2 cup shortening
• 3/4 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coarsely chopped macadamia nuts
• 3/4 cup flaked coconut
• 1/2 cup chopped dried cranberries

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 45 mins


• preheat an oven to 325 degrees f (165 degrees c).
• simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. set aside. beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. add the eggs one at a time. combine the flour, baking soda, and salt in a separate bowl. mix the flour mixture into the butter mixture until just incorporated. fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. drop spoonfuls of the dough 2 inches apart greased baking sheets.
• bake in the preheated oven until the edges are golden brown, about 10 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

grandma chase's nanaimo bars

Ingredients

• Servings: 60
• crust:
• 1/2 cup butter
• 1/2 cup white sugar
• 5 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 egg, lightly beaten
• 1 1/2 cups graham cracker crumbs
• 1 cup chopped walnuts
• filling:
• 2 cups confectioners' sugar
• 1/2 cup butter, softened
• 3 tablespoons instant french vanilla pudding mix
• 3 tablespoons milk
• topping:
• 4 ounces semisweet chocolate
• 2 tablespoons butter

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 45 mins


• grease a 9x13-inch dish. to make the crust, place 1/2 cup of butter in a large saucepan, and melt over low heat. stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved. remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes.
• make the filling: beat together confectioners' sugar, 1/2 cup of softened butter, pudding mix, and milk until the filling is smooth and fluffy. spread the filling over the cooled crust, and return to refrigerator for 30 more minutes.
• for topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm (not hot) and pourable. pour the topping over the cooled filling, spreading the topping out if necessary with an offset spatula or knife to cover the topping completely. return the dish to the refrigerator to cool the topping for about 15 minutes. when the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.

Buttery Cupcakes With Coconut Topping

Ingredients

• Servings: 12
• cupcakes
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 1/3 cup butter, at room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup milk
• frosting
• 1/4 cup butter, room temperature
• 1/3 cup packed brown sugar
• 2 tablespoons milk
• 1 cup flaked coconut
• 2/3 cup chopped walnuts
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). line a 12 cup muffin tin with paper bake cups. sift together the flour, baking powder, salt, and 1 teaspoon cinnamon.
• in a large bowl, cream together 1/3 cup butter and sugar until light and fluffy. add the egg and vanilla and mix well. pour in the flour mixture alternately with 3/4 cup milk; beat well. fill the prepared muffin cups evenly, about half full.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. remove from the oven and set aside to cool slightly.
• meanwhile, cream 1/4 cup butter with brown sugar until light and fluffy. blend in 2 tablespoons milk until well combined and fold in the coconut, walnuts, and 1 teaspoon cinnamon.
• with the warm cupcakes in the muffin pan, carefully spread about 2 teaspoons of the frosting on the center of each one. do not spread the frosting all the way to the edge.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.

Cake Ii

Ingredients

• Servings: 1
• 1/4 cup butter
• 1 tablespoon
• 16 large marshmallows
• 1 cup flaked coconut
• 4 cups confectioners' sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1/2 teaspoon almond extract
• 2 drops red food coloring
• 6 large marshmallows

Recipe

• prepare cake i as directed, but bake in two 9 inch round pans. allow to cool. when cool, put together with coconut filling.
• coconut filling: over boiling water in double boiler, melt 16 marshmallows, butter and . remove from heat and add coconut.
• fondant frosting: sift powdered sugar in top of double boiler. add corn syrup and water. stir over boiling water until smooth. add the vanilla, salt and almond flavoring. for pink effect, add 2 or 3 drops red food coloring.
• keep frosting warm so it spreads evenly. with spoon, carefully pour fondant over top and sides of cake. slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.

carrot cake cheesecake from duncan hines®

Ingredients

• Servings: 1
• carrot cake:
• 1 (21.4 ounce) box duncan hines® classic carrot cake mix
• 1 cup hot tap water (for soaking carrots and raisins)
• 2 eggs
• 1/4 cup vegetable oil
• 1 (8.5 ounce) can crushed pineapple, packed in juice, drained well, reserve juice
• 1/2 cup coconut (optional)
• 1/2 cup chopped walnuts
• cheese cake filling:
• 2 (8 ounce) packages cream cheese
• 3/4 cup sugar
• 2 1/2 teaspoons vanilla extract
• 3 eggs
• pineapple cream cheese frosting:
• 2 ounces cream cheese (softened)
• 1 tablespoon butter (softened)
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons pineapple juice

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• carrot cake: soak carrots and raisins in 1 cup hot tap water, allow to stand for 5 mins. drain and squeeze out excess water from carrots and raisins.
• in mixing bowl add dry mix, 2 eggs, 1/4 cup oil. add well drained carrots, raisins and pineapple. add coconut and walnuts. mix well by hand. spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. reserve remaining carrot cake.
• cheesecake: in large bowl beat cream cheese, sugar and vanilla until smooth. beat in eggs.
• spread 1/2 of the cheesecake batter on top of the carrot cake. spoon on remaining carrot cake and top with remaining cheese cake batter. do not marble with knife.
• bake in a 350 degrees f preheated oven for 50-60 mins or until cake is set and cooked through.
• cool to room temperature. when cake is cooled frost with pineapple cream cheese frosting. or top with duncan hines cream cheese frosting. refrigerate for 3 hours and serve chilled.
• beat cream cheese, butter, vanilla, and pineapple juice until smooth. beat in powder sugar until smooth. frost top of cheesecake.

Jamaican Rice

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1/2 large onion, sliced
• 1/2 red apple, cored and sliced
• 1 pinch curry powder
• 1 cup water
• 2/3 cup brown rice
• 1 teaspoon dark molasses or treacle
• 1 small banana, sliced
• 1 tablespoon unsweetened flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the oil in a saucepan over medium heat. add the onion and red apple; cook and stir until onion is transparent. season with curry powder, and stir in the water. add the rice and molasses, cover, and cook over low heat until the rice is tender, and water has been absorbed, about 30 minutes.
• mix in the banana, then sprinkle the coconut on top. heat through for a moment over low heat before serving.

pina colada cookies ii

Ingredients

• Servings: 2
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup unsalted butter
• 2 cups brown sugar
• 2 eggs
• 1 (20 ounce) can crushed pineapple, drained
• 1 1/2 teaspoons flavored extract
• 1 1/2 cups flaked coconut, toasted
• 4 cups chocolate chips
• 2 cups chopped and toasted macadamia nuts
• 3 drops pina colada candy oil

Recipe

• sift together the flour, salt, and baking soda, set aside. in a large bowl, cream together the butter and brown sugar. stir in the eggs, pina colada oil, and extract, mix well. stir in the dry ingredients until just combined. using a large wooden spoon, stir in the drained pineapple, coconut, chocolate chips, and nuts. cover bowl, and refrigerate for 1 to 2 hours, until firm.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper.
• roll dough into golf ball sized balls, place 2 1/2 inches apart the prepared cookie sheets. bake for 15 to 20 minutes in the preheated oven, until golden brown. remove from baking sheets to cool on wire racks.

paleo protein banana waffles

Ingredients

• Servings: 4
• 1/2 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup whey protein powder
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup mashed ripe banana
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 2 tablespoons dark (grade b) maple syrup (optional)
• 2 eggs
• 1 egg
• 1 very ripe banana, mashed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat a waffle iron according to manufacturer's instructions. grease waffle iron evenly.
• place coconut into a blender and pulse several times; blend until coconut becomes a fine powder. combine coconut, almond flour, whey protein powder, baking powder, baking soda, salt, and cinnamon in a medium bowl.
• mix together 1/2 cup mashed banana, milk, vanilla extract, and maple syrup in a small bowl.
• separate the whites from the yolks of the 2 eggs; transfer all 3 egg whites to a metal bowl. mix 2 egg yolks into the banana mixture. beat egg whites until foamy using an electric mixer, beating until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks.
• pour banana mixture into almond flour mixture and stir until combined. mix in 1/3 of the egg mixture until combined; gently fold in remaining 2/3 egg mixture, preserving as much volume as possible.
• ladle batter into preheated waffle iron in the amount recommended by manufacturer. close lid and cook waffle until golden and crisp, 3 to 4 minutes. repeat with remaining batter. top waffles with remaining 1 mashed banana.

paleo protein banana waffles

Ingredients

• Servings: 4
• 1/2 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup whey protein powder
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup mashed ripe banana
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 2 tablespoons dark (grade b) maple syrup (optional)
• 2 eggs
• 1 egg
• 1 very ripe banana, mashed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat a waffle iron according to manufacturer's instructions. grease waffle iron evenly.
• place coconut into a blender and pulse several times; blend until coconut becomes a fine powder. combine coconut, almond flour, whey protein powder, baking powder, baking soda, salt, and cinnamon in a medium bowl.
• mix together 1/2 cup mashed banana, milk, vanilla extract, and maple syrup in a small bowl.
• separate the whites from the yolks of the 2 eggs; transfer all 3 egg whites to a metal bowl. mix 2 egg yolks into the banana mixture. beat egg whites until foamy using an electric mixer, beating until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks.
• pour banana mixture into almond flour mixture and stir until combined. mix in 1/3 of the egg mixture until combined; gently fold in remaining 2/3 egg mixture, preserving as much volume as possible.
• ladle batter into preheated waffle iron in the amount recommended by manufacturer. close lid and cook waffle until golden and crisp, 3 to 4 minutes. repeat with remaining batter. top waffles with remaining 1 mashed banana.

lane cake filling

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1 1/4 cups sugar
• 8 egg yolks
• 1/2 cup water
• 1 teaspoon flavoring
• 1 cup chopped pecans
• 1 cup raisins
• 1/2 cup candied cherries, chopped
• 1/2 cup flaked coconut

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• put butter or margarine and the sugar into the top of a double boiler away from the heat. beat together. add egg yolks and beat well. stir in water and flavoring. place over boiling water. cook and stir until thickened. add pecans, raisins, cherries and coconut. stir until all ingredients are well combined. remove from heat. allow filling to cool before using.

pear cranberry scones

Ingredients

• Servings: 12
• scones:
• 2 cups flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 cup silk® coconutmilk, any flavor except chocolate
• 1/4 cup orange juice
• 1/3 cup dried cranberries
• 2 teaspoons grated orange zest
• 1/4 cup canola oil
• 1 cup coarsely chopped peeled pears
• glaze:
• 2 cups confectioners' sugar
• 3 tablespoons fresh orange juice, or more as needed
• 1/2 teaspoon salt
• 1 tablespoon grated orange zest

Recipe

• preheat oven to 375 degrees f.
• line a baking sheet with parchment paper or coat with cooking spray.
• in a large bowl, whisk together flour, sugar, baking powder and baking soda. set aside.
• in a separate bowl, whisk together silk, orange juice, cranberries, orange zest and canola oil.
• pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. fold in the chopped pears.
• use an ice cream scoop or large spoon to drop the batter prepared baking sheets, forming 12 scones.
• bake for 12-15 minutes or until tops are lightly browned.
• for the glaze, whisk all ingredients together until smooth and creamy.
• drizzle on warm scones.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Coconut Pancakes

Ingredients

• Servings: 6
• 1 1/2 cups coconut flour
• 1/2 cup rice flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups buttermilk
• 5 eggs, separated
• 1/4 cup butter, melted
• 1 teaspoon almond extract
• 2 teaspoons macadamia nut oil, or more as needed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• whisk coconut flour, rice flour, baking powder, baking soda, and salt together in a bowl. mix buttermilk, egg yolks, butter, and almond extract together in a separate bowl.
• heat griddle to 350 degrees f (175 degrees c) or a skillet over medium-high heat; lightly grease with macadamia nut oil.
• beat egg whites in a glass or metal bowl until medium peaks form. lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• stir buttermilk mixture into flour mixture; fold in egg whites, 1/3 at a time, until batter is just mixed and thick.
• ladle batter the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

pumpkin almond mini muffins

Ingredients

• Servings: 36
• canola oil cooking spray
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 cup sugar
• 1/4 cup packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree
• 3/4 cup coconut oil
• 1/4 cup sliced almonds
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat oven to 325 degrees f (165 degrees c). spray 36 mini muffin cups with cooking spray or line with paper liners.
• whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. beat sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
• stir flour mixture into pumpkin mixture until batter is well mixed. pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
• bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. cool muffins in the pans for 2 minutes before transferring to a wire rack. cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

Dried Apple Stack Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package spice cake mix
• 1 cup dried apples
• 1 cup chopped pecans
• 1/2 cup shredded or flaked coconut
• 1/3 cup currants
• 3 eggs
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 2 cups apple butter

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease bottoms of two 9 inch round layer cake pans.
• in a large bowl, mix the spice cake mix, dried apples, pecans, coconut, currants, eggs, brown sugar, vanilla extract and butter. pour the mixture into the cake pans.
• bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. cool on a wire rack.
• split each cake layer into four sections. spread apple butter between the sections and reassemble layers.

japanese fruit cake ii

Ingredients

• Servings: 4
• 1 cup butter
• 2 cups sugar
• 6 egg yolks
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 1 cup milk
• 2 cups raisins
• 2 cups flaked coconut
• 1 cup chopped pecans
• 6 egg whites
• 2 cups sugar
• 1/4 cup all-purpose flour
• 1 1/2 cups water
• 2 lemons, peeled and seeded
• 2 oranges, peeled and seeded
• 2 cups flaked coconut

Recipe

Cook Time: 40 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 4 (9 inch) round cake pans. toss together the raisins, coconut and pecans in 1 cup of the flour until coated. set aside.
• cream butter and 2 cups sugar until light and fluffy. beat in yolks one at a time. sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. add to creamed mixture, alternating with milk, mix until blended. fold in raisin, pecan and coconut mixture.
• in a clean bowl, whip egg whites until stiff peaks develop. fold into batter until no streaks remain.
• divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. cool in pans 10 minutes, then turn out wire racks to finish cooling.
• to make the filling: mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. chop lemons and oranges into small pieces and add to saucepan. bring to a boil and cook until thick, about 10 minutes. add 2 cups coconut. allow to cool.
• assemble cake with filling between layers, and ending with filling on top.

tanning bed drink

Ingredients

• Servings: 1
• 1 (1.5 fluid ounce) jigger coconut flavored
• 1 (1.5 fluid ounce) jigger pineapple juice
• 1 maraschino cherry

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a rocks glass, pour coconut over ice. pour pineapple juice to top. garnish with maraschino cherry.

Cake I

Ingredients

• Servings: 1
• 1 (10 inch tube pan) angel food cake
• 6 cups frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
• 2 tablespoons lemon juice
• 1 cup sugar
• 1 (10 ounce) package flaked coconut
• 2 (.25 ounce) packages unflavored gelatin
• 4 tablespoons water
• 1 cup boiling water

Recipe

• line a 4 quart round mixing bowl with parchment paper.
• break cake up into small bite-sized pieces.
• drain the crushed pineapple, reserve the syrup. you should have 1 cup of syrup if not add enough water to make 1 cup.
• dissolve the gelatin in the 4 tablespoons of cold water. add the boiling water, pineapple syrup, sugar and lemon juice. mix well and place in the refrigerator until mixture just starts to thicken.
• add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. continue until all the cake and pineapple mixture is used up. refrigerate for at least 12 hours or overnight.
• turn the chilled cake out a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Easy Whole Wheat Banana Muffins

Ingredients

• Servings: 2
• 1 cup mashed bananas
• 1 cup creamy salad dressing (such as miracle whip®)
• 3/4 cup sugar
• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix bananas, salad dressing, and sugar in a large bowl until smooth. stir flour, baking soda, and salt into banana mixture until batter is just moistened. divide batter evenly into 24 muffin cups.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

Cherry Surprises

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1 3/4 cups confectioners' sugar
• 1 teaspoon orange juice
• 1 1/2 cups shredded coconut
• 1 (10 ounce) jar maraschino cherries, drained

Recipe

• in a medium bowl, cream together butter, confectioners' sugar and orange juice; mix in coconut.
• wrap coconut mixture around each cherry to cover completely. store in refrigerator in a tightly covered container until ready to serve.

Aunt Irene's Frosting

Ingredients

• Servings: 3
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 1 (.25 ounce) package unflavored gelatin
• 3 eggs
• 2 cups milk
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 1 cup heavy whipping cream

Recipe

• in a medium sized saucepan, stir the sugar, flour, cornstarch and gelatin together. add the eggs and beat until smooth. beat in the milk. cook over medium heat, stirring occasionally until thickened, about 3 to 5 minutes. stir in the butter and the vanilla. let cool and chill until cold.
• once cold, beat until smooth and fluffy.
• whip the cream into soft peaks and fold it into the frosting. makes enough to frost one 8 or 9 inch layer cake.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

easter lamb pound cake

Ingredients

• Servings: 1
• 1 pound butter, room temperature
• 3 cups sugar, divided
• 8 eggs, separated
• 3 cups sifted all-purpose flour
• 2 teaspoons vanilla
• 2 teaspoons almond extract
• 1/3 cup bourbon
• 1/2 cup chopped pecans
• 2 cups frosting
• sweetened flaked coconut for decorating
• jelly beans or other small candies, or as desired

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a lamb-shaped cake mold.
• beat butter and 2 cups sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next.
• gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon. mix until fully incorporated.
• in a separate bowl, beat egg whites until foamy. gradually add sugar, continuing to beat until medium peaks form. lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• using a large whisk or rubber spatula, gently fold 1/3 of the egg mixture into the batter to lighten. fold in remaining egg whites and blend in chopped pecans. pour about 1 cup of the batter into the prepared cake mold. put a toothpick into each ear and nose to help the cake hold together while baking. pour remaining batter into mold.
• bake in a preheated oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean. let cool in the pan for at least 10 minutes, then invert a wire rack to cool completely.
• when cake is completely cool, transfer it to a serving plate and decorate with frosting, coconut, and candies.

banana, chocolate and walnut donuts

Ingredients

• Servings: 12
• 2/3 cup so delicious® dairy free original coconut milk
• 2 teaspoons vinegar
• 1 cup mashed fully ripe bananas
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/2 cup fine ground organic evaporated cane sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/3 cup coconut oil, melted
• chocolate glaze:
• 1/2 cup confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 5 teaspoons so delicious® dairy free original coconut milk
• 1/2 teaspoon pure vanilla extract
• toppings:
• toasted walnuts
• chocolate sprinkles or shaved chocolate

Recipe

Preparation Time: 20 mins Cook Time: 26 mins Ready Time: 46 mins


• preheat oven to 350 degrees f (175 degrees c); place rack in middle of oven. lightly oil two doughnut pans.
• combine coconut milk and vinegar in bowl; set aside. (mixture will appear clumpy like buttermilk.)
• stir together the bananas and vanilla in a separate bowl.
• sift together the and wheat flours, baking soda, sea salt, baking powder, sugar, cinnamon and nutmeg into a large bowl. whisk dry ingredients again in the bowl.
• pour coconut milk mixture into banana mixture; combine thoroughly. add coconut oil and mix again. add wet mixture to dry ingredients. mix just until combined; do not over mix.
• quickly portion batter into doughnut pans; try to keep the surface level.
• bake 26 minutes.
• let doughnuts cool in the pan for 5 minutes on a wire rack. then carefully remove them by flipping them out of the pans the rack; cool completely before glazing.
• for glaze, sift confectioners' sugar and cocoa into a small bowl. stir in milk and vanilla for a thick but easy to drizzle consistency.
• hold doughnut over the glaze, and with a spoon drizzle glaze back and forth over the surface. sprinkle with toppings after each doughnut is glazed so toppings will stick.

coconut mango muffins with candied ginger

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• 1/2 cup flaked coconut
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup applesauce
• 1 (6 ounce) container plain coconut milk yogurt
• 2 tablespoons skim milk
• 1 tablespoon vegetable oil
• 1 tablespoon honey, or more to taste
• 1/2 cup chopped dried mango
• 8 (1 inch) pieces crystallized ginger, finely chopped
• 2 tablespoons flaked coconut

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
• beat the eggs in another large bowl until creamy. add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. blend well.
• stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. spoon batter into muffin cups, filling about 3/4 of each cup. sprinkle 2 tablespoons flaked coconut on top.
• bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.

Carrot Cake Xii

Ingredients

• Servings: 1
• 2 eggs
• 1 cup sugar
• 2/3 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 (15 ounce) can carrots, drained and pureed
• 1 (20 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts
• 1 cup flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift together the flour, baking soda, salt and cinnamon. set aside.
• in a large bowl, beat eggs, sugar and oil until smooth. beat in flour mixture. stir in pureed carrots, pineapple, walnuts and coconut. pour batter into prepared pan.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

pina colada iii

Ingredients

• Servings: 4
• 1 cup coconut milk
• 1 cup pineapple juice
• 1/2 cup
• 4 tablespoons sugar
• 8 cubes ice

Recipe

Preparation Time: 4 mins Ready Time: 4 mins


• in a blender, combine coconut milk, pineapple juice, , sugar and ice. blend until smooth. pour into glasses, and serve immediately.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Gluten-free Banana Bread

Ingredients

• Servings: 1
• 1 teaspoon margarine, or as needed, softened
• 3/4 cup almond milk
• 1 tablespoon vinegar
• 1 1/4 cups rice flour
• 1/2 cup brown sugar
• 1/4 cup amaranth flour
• 1/4 cup soy flour
• 1/4 cup flax seed meal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2 large bananas, mashed
• 1 egg, beaten
• 1 tablespoon coconut oil, melted

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8-inch square metal baking dish with margarine.
• mix almond milk and vinegar together in a cup.
• mix rice flour, brown sugar, amaranth flour, soy flour, flax seed meal, baking powder, baking soda, and sea salt together in a large mixing bowl.
• beat bananas, almond milk mixture, egg, and coconut oil together in a separate bowl; add to rice flour mixture and stir until dry ingredients are completely moistened. spread the mixture into the prepared baking dish.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Cake Iii

Ingredients

• Servings: 1
• 1 (16 ounce) container coconut pecan frosting
• 1 (8 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 egg
• 1 (18.25 ounce) package german chocolate cake mix

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f.
• spread the entire can of frosting into the bottom of a 9x13 inch baking pan. refrigerate while the filling is prepared. in a medium bowl, cream together the cream cheese and confectioners' sugar. stir in the egg, and beat until light. spread over the frosting. prepare the cake mix as directed on box, pour over the filling layer, and spread evenly.
• bake 45 to 50 minutes in the preheated oven, until a toothpick inserted comes out clean. let the cake cool in the pan for 5 minutes, then invert a serving plate. wait 5 minutes before removing pan from over the cake.

Dishpan Chocolate Chip Cookies

Ingredients

• Servings: 6
• 2 cups butter
• 2 cups sugar
• 2 cups packed dark brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 5 cups rolled oats
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 5 cups semisweet chocolate chips
• 8 ounces finely grated chocolate bar
• 3 cups chopped walnuts
• 1 cup golden raisins
• 1 cup raisins
• 1 1/2 cups flaked coconut

Recipe

• first find a plastic dishpan (this keeps you from burning up your mixer). blend oatmeal in blender until a fine powder.
• cream butter and both sugars. add eggs and vanilla. mix together with flour, oatmeal, salt, baking powder and baking soda. add chips, candy, nuts, raisins, and coconut.
• roll into balls and place 2 inches apart on cookie sheet. bake for 6 minutes at 375 degrees f (190 degrees c). makes 6 dozen.

Coconut Chiffon Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup flaked coconut

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• combine the flour, sugar, baking powder, and salt mixing well. make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. beat until smooth.
• in a large bowl beat the egg whites and the cream of tartar until stiff peaks form. pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. fold in the flaked coconut. pour batter into an ungreased 10 inch tube pan.
• bake at 325 degrees f (165 degrees c) for 55 minutes. increase oven temperature to 350 degrees f (175 degrees c) and bake for 10 to 15 minutes longer. top will spring back when touched lightly. turn pan upside down until cake is cool before removing from pan. remove cooled cake from pan and frost if desired.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Brownie Mix In A Jar Iii

Ingredients

• Servings: 2
• 1/2 cup flaked coconut
• 1/2 cup sugar
• 2 cups packed brown sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• mix together flour, salt and baking powder. set aside.
• layer ingredients in order given in a 1 quart sized wide mouth canning jar. add flour mixture last. press each layer firmly in place.
• attach this message to jar: butterscotch brownies 1. empty jar of brownie mix into large mixing bowl. use your hands to thoroughly blend mix. 2. add: 3/4 cup butter or margarine, softened at room temperature. do not use diet margarine. mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. 3. mix until completely blended. 4. spread batter into a sprayed 9 x 13 inch metal pan. 5. bake at 375 degrees f (190 degrees c) for 25 minutes. cool 15 minutes in baking pan. cut brownies into 1 1/2 inch squares. cool completely in pan. makes 2 dozen brownies.

ruby cake

Ingredients

• Servings: 1
• cake:
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 (15.25 ounce) can with juice
• topping:
• 1/2 cup brown sugar
• 1 cup chopped walnuts
• 1 cup flaked coconut
• sauce:
• 1/2 cup margarine
• 1 cup light corn syrup
• 1 cup evaporated milk
• 1 cup flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. mix together the topping ingredients - brown sugar, chopped nuts and 1 cup coconut. set aside.
• in a large bowl, mix together the flour, sugar, baking soda and salt. make a well in the center and pour in the eggs and with juice. mix well and pour into prepared pan. sprinkle with topping mixture.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• in a saucepan, combine margarine, corn syrup, evaporated milk and flaked coconut. cook, stirring constantly, until mixture boils and thickens. pour over cake and place back in oven for few minutes until it .

ooey gooey chocolate chip cookies

Ingredients

• Servings: 3
• 2 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 3/4 cup packed brown sugar
• 3/4 cup sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups semisweet chocolate chips
• 1/4 cup flaked coconut
• 1 1/2 cups miniature marshmallows

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• mix dry ingredients and set aside.
• cream sugars, butter or margarine and vanilla. beat in eggs and when smooth add dry ingredients.
• next add the coconut followed by the marshmallows and finally the chips. they will break up the marshmallows with the beater action.
• drop small scoop ungreased cookie sheets. bake 10 minutes and remove from oven. let sit on tray for several minutes to let the marshmallows dry. this will make it easier to get off the tray. store in a tight-fitted container.

chocolate-hazelnut marble cake scones

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons vegan butter
• 2/3 cup so delicious® dairy free hazelnut coconut milk creamer
• 1/3 cup dark chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 425 degrees f. line a baking sheet with parchment paper. sift together flour, sugar, baking powder, salt, and baking soda in large bowl. add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. add chocolate chips and creamer, mix for a few more seconds until just moistened. turn the dough a lightly floured work surface and press together gently until the dough clings together in a ball. pat into a circle about 2-inches thick and 6 inches in diameter.
• let sit for 15 minutes at room temperature. cut into 8 wedges. sprinkle with remaining tablespoon of sugar.
• bake for 15-20 minutes or until golden on top. allow to cool for a few minutes, before separating wedges.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

gluten-free honey scones

Ingredients

• Servings: 8
• 2 cups gluten-free all-purpose baking flour
• 2 tablespoons coconut flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1/2 cup butter, softened
• 1/2 cup nonfat plain yogurt
• 1/4 cup honey
• 1 egg, beaten

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
• whisk gluten-free flour, coconut flour, baking powder, baking soda, sea salt, and xanthan gum together in a bowl. stir butter, yogurt, honey, and egg together in a separate large bowl. add flour mixture to butter mixture and stir until dough is just combined.
• turn dough out prepared baking sheet and shape into a large round about 3/4-inch thick. use a knife to score dough into 8 triangles without cutting all the way through the dough.
• bake in the preheated oven until golden brown, about 17 minutes. cut on the scored lines through the dough to separate into individual scones.

cornflake macaroons

Ingredients

• Servings: 4
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup all-purpose flour
• 5 cups cornflakes cereal
• 1 1/2 cups flaked coconut

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream the butter with the brown sugar and sugars. add the eggs and the vanilla and beat well.
• mix in the flour until well combined. stir in the corn flakes and the coconut. drop by teaspoonfuls a parchment lined baking sheet.
• bake at 375 degrees f (190 degrees c) for 8 to 10 minutes.

cherry walnut bars

Ingredients

• Servings: 4
• 2 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 cup butter, softened
• 2 eggs
• 1 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1 (4 ounce) jar maraschino cherries
• 1 teaspoon butter
• 1 cup confectioners' sugar

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• mix together flour, sugar and butter or margarine. mix until crumbly. press into a 9 x 13 inch pan. bake for 20 minutes or until lightly browned.
• beat eggs, sugar, salt, baking powder, and vanilla. drain and chop cherries, reserving liquid. stir chopped cherries, nuts, and coconut into egg mixture. pour on top of crust.
• bake 25 min. cool.
• combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. frost bars. sprinkle with coconut when icing is set.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

ooey gooey chocolate chip cookies

Ingredients

• Servings: 3
• 2 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 3/4 cup packed brown sugar
• 3/4 cup sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups semisweet chocolate chips
• 1/4 cup flaked coconut
• 1 1/2 cups miniature marshmallows

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• mix dry ingredients and set aside.
• cream sugars, butter or margarine and vanilla. beat in eggs and when smooth add dry ingredients.
• next add the coconut followed by the marshmallows and finally the chips. they will break up the marshmallows with the beater action.
• drop small scoop ungreased cookie sheets. bake 10 minutes and remove from oven. let sit on tray for several minutes to let the marshmallows dry. this will make it easier to get off the tray. store in a tight-fitted container.

ruby cake

Ingredients

• Servings: 1
• cake:
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 (15.25 ounce) can with juice
• topping:
• 1/2 cup brown sugar
• 1 cup chopped walnuts
• 1 cup flaked coconut
• sauce:
• 1/2 cup margarine
• 1 cup light corn syrup
• 1 cup evaporated milk
• 1 cup flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. mix together the topping ingredients - brown sugar, chopped nuts and 1 cup coconut. set aside.
• in a large bowl, mix together the flour, sugar, baking soda and salt. make a well in the center and pour in the eggs and with juice. mix well and pour into prepared pan. sprinkle with topping mixture.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• in a saucepan, combine margarine, corn syrup, evaporated milk and flaked coconut. cook, stirring constantly, until mixture boils and thickens. pour over cake and place back in oven for few minutes until it .

chocolate-hazelnut marble cake scones

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons vegan butter
• 2/3 cup so delicious® dairy free hazelnut coconut milk creamer
• 1/3 cup dark chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 425 degrees f. line a baking sheet with parchment paper. sift together flour, sugar, baking powder, salt, and baking soda in large bowl. add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. add chocolate chips and creamer, mix for a few more seconds until just moistened. turn the dough a lightly floured work surface and press together gently until the dough clings together in a ball. pat into a circle about 2-inches thick and 6 inches in diameter.
• let sit for 15 minutes at room temperature. cut into 8 wedges. sprinkle with remaining tablespoon of sugar.
• bake for 15-20 minutes or until golden on top. allow to cool for a few minutes, before separating wedges.

cherry walnut bars

Ingredients

• Servings: 4
• 2 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 cup butter, softened
• 2 eggs
• 1 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1 (4 ounce) jar maraschino cherries
• 1 teaspoon butter
• 1 cup confectioners' sugar

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• mix together flour, sugar and butter or margarine. mix until crumbly. press into a 9 x 13 inch pan. bake for 20 minutes or until lightly browned.
• beat eggs, sugar, salt, baking powder, and vanilla. drain and chop cherries, reserving liquid. stir chopped cherries, nuts, and coconut into egg mixture. pour on top of crust.
• bake 25 min. cool.
• combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. frost bars. sprinkle with coconut when icing is set.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

old fashioned coconut drops

Ingredients

• Servings: 18
• 1 cup sifted all-purpose flour
• 4 tablespoons butter
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2 cups shredded coconut
• 1/2 cup raisins
• 1 egg, beaten

Recipe

• preheat oven to 400 degrees f (200 degrees c). grease cookie sheets.
• combine flour and margarine in a medium size mixing bowl. mix in sugar, cinnamon and baking powder. stir the egg into the mixture. once the egg is well incorporated stir in the coconut, raisins and vanilla. drop the dough in rough heaps the size of an egg cookie sheets.
• bake 8 minutes or until lightly browned.

Raggedy Ann Cookies

Ingredients

• Servings: 5
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup butter flavored shortening
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup all-purpose flour
• 2 cups quick cooking oats
• 2 cups crisp rice cereal
• 1 cup shredded coconut
• 1 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• cream the shortening, brown sugar and sugar together until light and fluffy. beat in the vanilla salt and eggs.
• sift the flour, baking soda and baking powder, add to the creamed mixture and stir to combine. stir in the oats, rice cereal, coconut and nuts. mix to combine.
• form dough into walnut sized balls and place on the prepared baking sheets. bake at 350 degrees f (175 degrees c) for 10 minutes. these cookies should still be very soft when taken from the oven. place on a cooling rack and let cool completely before storing in airtight containers.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Church Windows Ii

Ingredients

• Servings: 4
• 1 cup semisweet chocolate chips
• 2 tablespoons butter
• 1 egg
• 3 cups rainbow colored miniature marshmallows
• 1/2 cup chopped walnuts
• 1 cup flaked coconut

Recipe

• melt chocolate chips and margarine in a heavy pan over low heat. remove from heat and add beaten egg slowly. let cool 15 minutes.
• gently add marshmallows and nuts. chill in refrigerator 30 minutes. form into a large log and roll in coconut. wrap in waxed paper and chill several hours. cut in slices. variation: if in a hurry, use a 8 inch square pan . cover bottom with coconut, add completed mixture then cover top with more coconut. chill well then cut into small squares.

old fashioned coconut drops

Ingredients

• Servings: 18
• 1 cup sifted all-purpose flour
• 4 tablespoons butter
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2 cups shredded coconut
• 1/2 cup raisins
• 1 egg, beaten

Recipe

• preheat oven to 400 degrees f (200 degrees c). grease cookie sheets.
• combine flour and margarine in a medium size mixing bowl. mix in sugar, cinnamon and baking powder. stir the egg into the mixture. once the egg is well incorporated stir in the coconut, raisins and vanilla. drop the dough in rough heaps the size of an egg cookie sheets.
• bake 8 minutes or until lightly browned.

chocolate-hazelnut marble cake scones

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons vegan butter
• 2/3 cup so delicious® dairy free hazelnut coconut milk creamer
• 1/3 cup dark chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 425 degrees f. line a baking sheet with parchment paper. sift together flour, sugar, baking powder, salt, and baking soda in large bowl. add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. add chocolate chips and creamer, mix for a few more seconds until just moistened. turn the dough a lightly floured work surface and press together gently until the dough clings together in a ball. pat into a circle about 2-inches thick and 6 inches in diameter.
• let sit for 15 minutes at room temperature. cut into 8 wedges. sprinkle with remaining tablespoon of sugar.
• bake for 15-20 minutes or until golden on top. allow to cool for a few minutes, before separating wedges.

cornflake macaroons

Ingredients

• Servings: 4
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup all-purpose flour
• 5 cups cornflakes cereal
• 1 1/2 cups flaked coconut

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream the butter with the brown sugar and sugars. add the eggs and the vanilla and beat well.
• mix in the flour until well combined. stir in the corn flakes and the coconut. drop by teaspoonfuls a parchment lined baking sheet.
• bake at 375 degrees f (190 degrees c) for 8 to 10 minutes.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

South Dakota Sunflower Seed Cookies

Ingredients

• Servings: 2
• 1 1/2 cups margarine, softened
• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 1 cup shredded coconut
• 1 cup sunflower seeds

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cream sugar and butter or margarine. add flour, baking soda, and baking powder. then add coconut and sunflower seeds. mix well.
• shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.

malaysian nasi lemak

Ingredients

• Servings: 8
• for the rice:
• 2 cups coconut milk
• 2 cups water
• 1/4 teaspoon ground ginger
• 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
• salt to taste
• 1 whole bay leaf
• 2 cups long grain rice, rinsed and drained
• for the garnish:
• 4 eggs
• 1 cucumber
• 1 cup oil for frying
• 1 cup raw peanuts
• 1 (4 ounce) package anchovies, washed
• for the sauce:
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 3 cloves garlic, thinly sliced
• 3 shallots, thinly sliced
• 2 teaspoons chile paste
• 1 (4 ounce) package anchovies, washed
• salt to taste
• 3 tablespoons sugar
• 1/4 cup tamarind juice

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. cover, and bring to a boil. reduce heat, and simmer for 20 to 30 minutes, or until done.
• place eggs in a saucepan, and cover with cold water. bring water to a boil, and immediately remove from heat. cover, and let eggs stand in hot water for 10 to 12 minutes. remove eggs from hot water, cool, peel and slice in half. slice cucumber.
• meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. stir in peanuts and cook briefly, until lightly browned. remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. return skillet to stove. stir in the contents of one package anchovies; cook briefly, turning, until crisp. remove with a slotted spoon and place on paper towels. discard oil. wipe out skillet.
• heat 2 tablespoons oil in the skillet. stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. mix in the chile paste, and cook for 10 minutes, stirring occasionally. if the chile paste is too dry, add a small amount of water. stir in remaining anchovies; cook for 5 minutes. stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
• serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Thai Shrimp, Chicken, Grapefruit, And Coconut Salad

Ingredients

• Servings: 6
• 1/2 cup fresh lime juice
• 1 1/2 tablespoons fish sauce
• 2 teaspoons sugar
• 2 cloves garlic, crushed
• 1 red grapefruit, peeled and sectioned
• 2 cups shelled cooked tiny shrimp, thawed if frozen
• 2 cups shredded precooked chicken breast meat
• 1 1/2 cups shredded coconut meat, unsweetened
• 6 shallots, thinly sliced
• 1 teaspoon chopped red chile pepper
• 1/2 cup fresh mint leaves
• 1 1/2 tablespoons finely chopped fresh cilantro
• 1 head iceberg lettuce, shredded

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
• toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
• arrange the lettuce on a large platter. layer the grapefruit mixture on top of the lettuce.

paleo blueberry lemon muffins

Ingredients

• Servings: 12
• muffins:
• 3 egg, at room temperature
• 1/2 cup coconut oil, melted
• 1/4 cup coconut sugar
• 1 lemon, zested
• 1 teaspoon lemon extract
• 3/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 cups almond meal
• 1 cup fresh blueberries
• glaze:
• 1/2 cup coconut butter, melted
• 1/2 cup raw honey
• lemon, juiced

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). line muffin cups with paper liners.
• whisk eggs, coconut oil, coconut sugar, lemon zest, and lemon extract together in a bowl. sift salt, baking soda, and baking powder together in a separate bowl; stir in almond meal using a rubber spatula. mix egg mixture into almond meal mixture until batter is smooth; fold in blueberries. scoop batter using an ice cream scooper into prepared muffin cups, filling 3/4-full.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. cool.
• mix coconut butter, honey, and lemon juice together in a bowl until smooth; drizzle over muffins.

Coconut Flour Pancake

Ingredients

• Servings: 1
• 2 eggs
• 1/4 cup coconut flour
• 2 tablespoons coconut oil, melted
• 1 1/8 tablespoons stevia sweetener, or more to taste
• 1/2 teaspoon vanilla extract
• 1 teaspoon coconut oil

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• beat eggs, coconut flour, 2 tablespoons melted oil, stevia sweetener, and vanilla extract together in a bowl with a whisk until smooth.
• melt 1 teaspoon coconut oil in a large skillet over medium heat. tilt skillet to swirl oil around to cover cooking surface.
• pour batter into the skillet and cook until browned, 2 to 3 minutes per side.