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.