aunt betz cookies

Ingredients

• Servings: 2
• 2 eggs
• 1 cup white sugar
• 3/4 cup butter
• 2 1/2 cups graham cracker crumbs
• 2 cups miniature marshmallows
• 12 ounces semisweet chocolate chips
• 3 tablespoons peanut butter
• 1/2 cup chopped walnuts
• 1/2 cup shredded coconut

Recipe

• beat eggs. combine eggs, sugar, and butter or margarine in a large saucepan. bring to a boil and let cook on low for 2 minutes, stirring constantly. turn off heat. add the crumbs, marshmallows and coconut.
• spread mixture into a lightly buttered 9x13 inch dish.
• melt the chocolate chips and peanut butter together and spread over the top of the bars. refrigerate overnight. cut into small squares to serve.

Coconut Cream Cake Iii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix with pudding
• 1/2 cup white sugar
• 2/3 cup vegetable oil
• 4 eggs
• 1 cup sour cream
• 1 (10 ounce) package flaked coconut
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon almond extract
• 1/2 cup sliced almonds

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 9x13 inch pan.
• in a large bowl, combine cake mix, sugar, oil, eggs and sour cream. beat mixture for 4 minutes, then fold in the coconut. pour batter into prepared pan. bake in the preheated oven for 75 minutes, or until a toothpick inserted into the top comes out clean.
• to make the glaze: combine confectioners' sugar, milk and almond extract, adding more milk if necessary to create the desired consistency. spoon glaze over cooled cake, and immediately sprinkle with sliced almonds.

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.

Texas Pecan Candy Cake

Ingredients

• Servings: 1
• 1 1/2 cups red and green candied cherries, quartered
• 1 cup candied pineapple, coarsely chopped
• 1 1/2 cups dates, pitted and chopped
• 1 tablespoon all-purpose flour
• 4 1/3 cups chopped pecans
• 1 1/2 cups flaked coconut
• 1 (14 ounce) can sweetened condensed milk

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease and flour a 9 inch tube pan with a removable bottom.
• combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. add pecans and coconut; mix thoroughly by tossing. stir in the sweetened condensed milk, mixing well. spoon into prepared pan, and smooth the top.
• bake for 1 1/2 hours. cool the cake in pan on a wire rack. when completely cool, remove from pan. wrap in foil tightly. refrigerate. cut cake when cold.

Salmon With Fruit Salsa By Jean Carper

Ingredients

• Servings: 6
• 1 1/2 pounds salmon fillet
• 1 tablespoon olive oil
• fruit salsa:
• 1 cup diced fresh pineapple
• 2 tablespoons fresh lemon juice
• 1 medium banana, diced
• 1 tablespoon apricot jam (or orange marmalade)
• 1/3 cup minced red onion
• 1/4 teaspoon hot pepper flakes
• 2 tablespoons coconut flakes (optional)
• spinach with garlic:
• 2 tablespoons olive oil
• 4 garlic cloves, chopped
• 2 pounds fresh spinach, preferably organic, well washed and drained

Recipe

• remove the skin, then brush on oil and grind on some black pepper. simply grill, broil, microwave or bake the fish until desired doneness. combine salsa ingredients. serve fish with a big dollop of fruit salsa.
• heat oil in a very large skillet. add garlic; saute. add spinach in batches. stir until just wilted.

munchy crunchy cookies

Ingredients

• Servings: 30
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup white sugar
• 3/4 cup packed brown sugar
• 1 cup cornflakes cereal
• 2 tablespoons flaked coconut
• 3/4 cup semisweet chocolate chips
• 1 cup rolled oats

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a 1 liter jar, mix flour, baking powder, baking soda, and salt. pack down, and add the remaining ingredients in the following order: sugar, brown sugar, cornflake cereal, coconut, chocolate chips, oatmeal. pack down after each ingredient.
• decorate jar, and attach a label with the following: munchy crunchy cookies 1. preheat oven to 350 degrees f (175 degrees c). 2. in a large bowl, stir together 1/2 cup melted butter, 1 egg, and 1/4 teaspoon of vanilla. add entire contents of the jar, and mix well. roll dough into 2 inch balls, and place an ungreased cookie sheet. 3. bake for 10 to 12 minutes in preheated oven. cool on wire racks.

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.

Ninety-six Hour Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup confectioners' sugar
• 2 cups sour cream
• 2 (14 ounce) packages flaked coconut

Recipe

Preparation Time: 4 mins Cook Time: 35 mins
• prepare and bake cake mix according to package directions for 2 - 9 inch layers. cool cake completely.
• with a long serrated knife, cut each layer in half horizontally to make 4 layers. set aside.
• in a large bowl, mix the confectioners' sugar, sour cream, and coconut. spread between layers, and on top, but not on the sides of cake. place in large container with cover, or wrap in plastic, and place in refrigerator for four days before serving.

Preacher's Delight

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (14 ounce) can sweetened condensed milk
• 1 (14 ounce) can cream of coconut
• 3/4 cup pineapple juice
• 1 (16 ounce) container frozen whipped topping, thawed

Recipe

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


• prepare and bake white cake mix according to package directions for a 9x13 inch pan. remove cake from oven. while still hot, using a utility fork, poke holes all over the top of the cake.
• mix cream of coconut, sweetened condensed milk and pineapple juice together. pour over the top of the hot cake. let cake cool completely then frost with the whipped topping. keep cake refrigerated

kamut® and coconut milk pancakes

Ingredients

• Servings: 10
• 1 cup kamut® flour
• 1/8 cup white sugar
• 2 teaspoons baking powder
• 2 pinches salt
• 1 tablespoon mayonnaise
• 1/4 cup coconut milk
• 3/4 cup warm water
• 1/2 teaspoon vanilla extract

Recipe

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


• sift together the kamut® flour, sugar, baking powder, and salt in a large bowl. whisk together the mayonnaise, coconut milk, water, and vanilla in a separate bowl. pour the wet ingredients into the dry mixture; stir to combine, but do not over-stir. the batter should be lumpy.
• preheat a griddle or place a large skillet over medium heat; lightly grease the cooking surface.
• measure batter the heated cooking surface in about 1/4 cup portions, leaving 1 to 2 inches between each pancake. allow to cook until form on the top of the cake; flip and cook 1 minute more. repeat with remaining batter.

Orange Party Cake Ii

Ingredients

• Servings: 1
• 1 cup flaked coconut, toasted
• 1 (18.25 ounce) package yellow cake mix
• 1 (3 ounce) package orange flavored jell-o®
• 3/4 cup water
• 3/4 cup vegetable oil
• 4 eggs
• 3 cups confectioners' sugar
• 1/2 cup orange juice
• 1 lemon, juiced

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan.
• in a large bowl, combine toasted coconut, cake mix, and gelatin mix. make a well in the center and pour in the water, oil and eggs. beat until smooth.
• pour batter into prepared pan. bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. pour glaze over cake while still hot.
• to make the glaze: in a small bowl, combine confectioners' sugar, orange juice and lemon juice. stir until smooth.

White Velvet Cake I

Ingredients

• Servings: 2
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 3 egg whites
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 cup coconut milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 fresh coconut
• 2 teaspoons water

Recipe

• in a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
• blend shortening and 1 1/2 cups sugar. mix in the flour mixture. add 3/4 cup milk; beat for 2 minutes. add egg whites, 1 teaspoon vanilla and 1/4 cup milk. beat well.
• grease and flour two 9 inch round pans. pour the batter into the pans.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. cool cake layers on a wire rack.
• remove the meat from the coconut and shred it.
• to make frosting: moisten 1 tablespoon flour with a small amount of water to make a paste. combine 1 cup milk, coconut milk, 1 cup sugar, 1 teaspoon vanilla, and shredded coconut in a saucepan. mix in flour paste, and cook for 10 minutes. cool the frosting, and spread over 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.

paleo blueberry little bites

Ingredients

• Servings: 36
• 2 teaspoons coconut oil, or as needed
• 4 eggs
• 1/2 cup ghee (clarified butter), melted
• 1/2 cup pumpkin puree
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons vanilla extract
• 1/2 cup coconut flour, sifted
• 1/4 teaspoon baking soda, or more as needed
• 1/4 teaspoon sea salt
• 1 cup frozen blueberries, or more to taste
• 36 fresh blueberries, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). generously grease 36 miniature muffin cups with coconut oil.
• whisk eggs, ghee, pumpkin puree, maple syrup, and vanilla extract together in a bowl. stir coconut flour, baking soda, and sea salt into egg mixture just until batter is combined. fold frozen blueberries into batter. spoon batter into the prepared muffin cups. press 1 fresh blueberry on top of each muffin.
• bake in the preheated oven until lightly browned, about 25 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 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.

Pineapple Cherry Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package cherry cake mix
• 3 eggs
• 1 (15 ounce) can crushed pineapple, with juice
• 1 cup chopped walnuts

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• pour the cake mix into a large bowl. add the eggs. drain the juice from the pineapple into a measuring cup and add water, if necessary, to make 1 1/4 cups. add the juice to the cake mix, and beat the mixture with an electric mixer until smooth, about 3 minutes. fold in the nuts and pineapple, then spread the mixture evenly into the prepared pan.
• bake in the preheated oven for 35 to40 minutes, or until a toothpick inserted into the cake comes out clean. allow to cool.

Cake Ii

Ingredients

• Servings: 9
• 1 1/2 cups white sugar
• 2 eggs
• 2 (15.25 ounce) cans
• 2 cups self-rising flour
• 1 teaspoon baking soda
• 1 cup white sugar
• 1/2 cup evaporated milk
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut

Recipe

• cream 1 1/2 c sugar with the eggs. add (including liquid). add the flour and baking soda--mixing well with beater. pour into a greased and floured 9 inch round cake pan.
• bake at 350 degrees f (175 degrees c) about 15-20 minutes. usually bakes best in thick aluminum cake pans.
• to make frosting: mix well the cup of sugar, canned milk and stick of margarine. cook slowly till mixture blends. cook about 2 minutes more; remove from heat. add vanilla, chopped nuts and coconut. stir mixture until thick. spread on cake.

Laurie Lundy Cake

Ingredients

• Servings: 9
• 1 (18.25 ounce) package german chocolate cake mix
• 1 cup walnuts
• 1 cup flaked coconut
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 3 1/2 cups confectioners' sugar

Recipe

• mix cake as directed on box.
• spread nuts and then coconut on the bottom of a greased 9 x 13 inch pan. pour cake batter over coconut.
• combine cream cheese and butter or margarine in a saucepan. heat over low heat until melted. stir in confectioners' sugar, and spoon over batter.
• bake at 350 degrees f (175 degrees c) for 45 minutes.

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.

punch bowl cake i

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (16 ounce) can
• 1 (21 ounce) can cherry pie filling
• 6 ounces flaked coconut
• 1 1/2 cups chopped walnuts
• 2 (8 ounce) containers frozen whipped topping, thawed
• 1 (15 ounce) can crushed pineapple, with juice

Recipe

• bake cake mix according to package directions for 2 layers, let cakes cool.
• make pudding as per package directions and set aside to firm.
• put one layer of cake in bottom of large punch bowl, spread with 1/2 of the vanilla pudding , then the entire can of , 1/2 of the cherry pie filling, 1/2 of the coconut and 1/2 of the nuts, then 1/2 of the whipped topping. place the second layer of cake in the bowl and spread with remainder of the vanilla pudding, the entire can of crushed pineapple, the remaining cherry pie filling, nuts, then coconut, top with the remaining 1/2 of the whipped topping. garnish top with chopped nuts. serve with a large spoon.

Grain Free Dutch Babies

Ingredients

• Servings: 1
• 1/3 cup butter
• 8 eggs
• 1 cup coconut milk
• 1/3 cup arrowroot powder
• 1/4 cup chestnut flour
• 1 teaspoon lemon extract
• 1 (1 gram) packet stevia powder
• 1/2 teaspoon sea salt

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 425 degrees f (220 degrees c). put butter in a 9x13-inch casserole dish and place in the oven until butter melts and starts to brown, about 5 minutes.
• place eggs in a blender and pulse until smooth; add coconut milk, arrowroot powder, chestnut flour, lemon extract, stevia powder, and sea salt. blend until smooth, 45 to 60 seconds. pour batter over browned butter in the casserole dish.
• bake in the preheated oven until pancake is set in the middle and edges are lightly browned, about 23 minutes.

Quick Sardine Curry

Ingredients

• Servings: 1
• 1 tablespoon canola oil
• 1 tablespoon thai red curry paste, or more to taste
• 1 clove garlic, minced
• 1 shallot, minced
• 1 tablespoon coconut cream, or more to taste
• 1 (3.75 ounce) can sardines in oil, drained

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat the canola oil in a skillet. stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic and shallot. cook and stir the garlic and shallot until fragrant. add the sardines; toss around in the pan to brown the skin a little bit and cover it well with the paste mixture. gently stir the coconut cream into the mixture and continue to toss to coat the sardines. allow mixture to come to a boil until the sauce thickens, about 5 minutes.