Oatmeal Coconut Pecan Cookies

Every once in awhile I get in a creative baking mood and actually come up with a recipe worth keeping and sharing.  This is one of those recipes.  Perfect for the coconut lovers in the family!

Oatmeal Coconut Pecan Cookies

1/4 cup butter

1/4 cup shortening

1/2 teaspoon coconut extract

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon baking soda

1/4 salt

3/4 cup flour

1 cup quick cooking oats

3/4 cup toasted coconut flakes

1/2 cup chopped pecans

Extra sugar for rolling

Directions:

Preheat oven 350 degrees F.

Cream butter, shortening, sugar and brown sugar together. Add in egg and coconut extract; mix well.

In a medium sized bowl, whisk flour, salt, and baking soda together; add to creamed mixture. Stir in oats, coconut, and pecans.

Shape cookie dough into 1 inch balls and roll in granulated sugar. Place 2 inches apart on a large baking sheet. Place on the middle rack in oven and bake for 10 minutes. Remove from oven and let cookies set on baking sheet for 1-2 minutes before transferring to a cooling rack.

Rhuberry Freezer Jam

A friend gave me some rhubarb the other day, but it wasn't quite enough to make more Rhubarb Strawberry Jam, so I decided to do a little experimenting with the original recipe.  The result was an amazing jam!

Rhuberry Freezer Jam

2 cups chopped fresh rhubarb
2 cups blueberries

3 cups white sugar

1 (3 ounce) package strawberry Jell-O

Directions

In a large saucepan, stir together the rhubarb, blueberries and sugar. Cover, and let stand 3-8 hours (long enough to bring out the juices so they start to dissolve the sugar).  Bring the rhubarb, blueberries and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to jars, cool, and place in the freezer.

Rhubarb Strawberry Freezer Jam

Normally when rhubarb comes into season I have to have a rhubarb dump cake, but because I've been counting calories I thought it would be best to figure out another way to put our rhubarb to use.  I came up with the idea to try making jam instead.  Yes, it still has a lot of sugar, but at least I'm not going to sit down and eat a whole batch of jam by myself.  Maybe.  This stuff is good! 

Rhubarb Strawberry Freezer Jam

5 cups chopped fresh rhubarb

3 cups white sugar

1 (3 ounce) package strawberry Jell-O

 

Directions

In a large saucepan, stir together the rhubarb and sugar. Cover, and let stand 3-8 hours (long enough to bring out the juices so they start to dissolve the sugar).  Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to jars, cool, and place in the freezer.

Shortbread Cookie Bites

 

It doesn't get any better or any easier than a simple shortbread cookie!

Shortbread Cookie Bites

1 cup (2 sticks) butter, softened

1/2 cup powdered sugar

2 cups flour

 

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a ball with your hands. Roll dough 1/4-inch thick on a surface dusted with flour with a well-dusted rolling pin. Cut into 1" squares (I use a pizza cutter) and place on prepared baking sheets prick centers with a fork (I use a small three prong seafood fork). Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.

If desired, melt 1/4 cup semisweet chocolate chips with 1/2 tablespoon shortening and pour into a shallow bowl or saucer; dip the bottom of each cookie into the melted chocolate, scraping off the excess.  Place cookie chocolate side up on parchment paper until chocolate is set. 

Pineapple Coconut Zucchini Bread

Hopefully there will come a day soon when I get back into the sewing room, but until then, here's a new recipe to help use up all the zucchini from your garden!

Pineapple Coconut Zucchini Bread

1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp. baking soda
3/4 tsp. baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 egg
1/2 cup oil
1/4 cup sour cream
1 tsp. vanilla
1 1/2 cups grated unpeeled zucchini
1 8 oz. can crushed pineapple, well drained
1/4 cup shredded coconut

Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice; set aside.
In medium bowl, beat egg well, then add canola oil, sugar and brown sugar, and blend well. Then add the sour cream and vanilla; mixing everything well. Fold in zucchini, pineapple and coconut; stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. Top with Cream Cheese Glaze.

Cream Cheese Glaze

2 oz. cream cheese, softened
1 Tbs. butter
1 cup powdered sugar
1/2 tsp. rum extract
1 Tbs. milk

In a small mixing bowl, beat the cream cheese with the butter.  Add confectioners' sugar, rum extract, and milk; beat until smooth.  Spread over the cooled bread. Keep bread refrigerated.

Dark Chocolate Chocolate Chip Cookies

You just can't go wrong with chocolate and a little more chocolate!

Dark Chocolate Chocolate Chip Cookies

1 egg
1/4 cup sugar
1/2 cup brown sugar
1/2 cup shortening
1 teaspoon vanilla
1/4 cup dark cocoa
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini chocolate chips

Combine first five ingredients in a mixing bowl and mix well. Add dark cocoa, flour, baking soda and salt gradually, mixing well after each addition. Stir in chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees F for 10 minutes or until light brown. Cool on cookie sheet for two minutes. Remove to wire rack to cool completely.

Yield: 2 dozen

Chocolate Zucchini Loaf

Zucchini bread or cake?  I guess it could be either, so let's compromise and call it a loaf and that way you can eat it with your meal or save it for dessert! 

Chocolate Zucchini Loaf

1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups shredded zucchini
1/2 cup mini chocolate chips

Preheat the oven to 350F; lightly grease an 8 1/2" x 4 1/2" loaf pan. In a large mixing bowl, beat together the sugar, brown sugar, eggs, oil and vanilla. Add the flour, cocoa, baking soda, baking powder, salt, and cinnamon, mixing until well combined. Stir in the zucchini and chocolate chips.  Pour the batter into the prepared pan; sprinkle a few chocolate chips over the top, if desired.  Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing.

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

1/2 cup shortening
1/2 cup peanut butter
2/3 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 cup quick cooking oats
3/4 teaspoon baking soda

white sugar for rolling

In a mixing bowl, cream the shortening and peanut butter.  Add the brown sugar, egg, and vanilla; mix well.
Stir in flour, baking soda, and oats.  Shape mixture into 3/4-inch balls and roll in sugar; place on baking sheets. Flatten each cookie with the tines of a fork in a criss-cross pattern. Bake cookies at 350° for about 10 to 12 minutes.

Apple Snack Bars

 Although these Apple Snack Bars are good on their own, it's the frosting that makes them special!  Yum!

Apple Snack Bars

1/3 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peeled, grated apple

In a large bowl, cream butter and brown sugar.  Add egg and vanilla and beat until combined.  Mix in flour, baking powder and salt just until combined.  Stir in the grated apple until evenly distributed.  Spread into a greased 8x8 baking pan and bake for 30 minutes or until the center springs back when touched.  Cool completely and then frost with Brown Sugar Frosting.

Brown Sugar Frosting

1/4 cup butter
1/2 cup brown sugar
1/8 cup milk
1 cup powdered sugar

Meld butter in a medium saucepan.  Add brown sugar and milk; bring to a boil.  Remove from heat.  Let cool for 5 minutes.  Stir in powdered sugar until smooth.  Spread over cooled bars.

Maple Walnut Bars

I made these for a gathering a couple of weeks ago and everyone asked how come I had never shared them with everyone before.  I guess I tend to overlook my bar recipes in favor of cookies.  Time for a change!

Maple Walnut Bars

1/2 cup sugar
1/2 cup shortening
1/2 cup real maple syrup
1 egg
2/3 cup flour
1/2 reaspoon baking powder
1 teaspoon vanilla
1 cup quick oats
1 cup chopped walnuts

In a mixing bowl, cream sugar and shortening. Add maple syrup, vanilla and egg; mix well.  Combine flour and baking powder; add to creamed mixture.  Stir in oats and walnuts.  Pour into a greased 9" square baking pan.  Bake at 350 degrees for 35 minutes.  Cool.  Cut into squares and drizzle with Maple Glaze.

Maple Glaze

1 cup powdered sugar
2 Tablespoons real maple syrup
1 Tablespoon milk

Combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over cut bars.

Coconut Cream Pie

 

Coconut cream pie is my all time most favorite dessert EVER!  Unfortunately there aren't many in my family who appreciate coconut the way I do, so I don't get to eat it very often (unless I'm willing to eat the whole pie myself, which I usually am, but a whole coconut cream pie goes to the hips in a huge way).  Anyway, there were a few other coconut connoisseurs coming to Easter dinner this year, so I jumped at the chance to make a pie that I wouldn't have to eat all by myself!

Coconut Cream Pie

1 (9-inch) pie shell, baked

Coconut Cream Filling:

2 2/3 cups milk

1 egg
1/2 cup sugar
1/4 cup cornstarch

1/4 tsp salt
1 tsp vanilla
1 1/3 cups coconut sweetened, flake coconut, toasted*

In a medium saucepan, whisk together milk and egg well. Add the sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into prepared pie crust. Refrigerate.

Topping:
1 cup heavy whipping cream
2 T. granulated sugar
1/2 tsp. vanilla
1 cup coconut sweetened, flake coconut, toasted*

Beat heavy cream with an electric mixer until foamy. Gradually add sugar and vanilla, continuing to beat until stiff peaks form.  Do not over-beat. Spread on chilled pie and sprinkle with toasted coconut.

*Spread coconut evenly on a baking sheet. In a 350 degree oven, toast for about 2-4 minutes, until lightly golden brown.

Chocolate Lava Cake

Mmmm...chocolate lava cake!  It's the perfect Valentine's Day dessert, but do yourself a favor and line the bottom of your oven with extra foil in case the cake goes all Mt. Vesuvius on you while it's still in the oven (and even if it does erupt and makes a burned on chocolate mess, it's still worth the effort)!

Chocolate Lava Cake

1 cup flour
3/4 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup packed brown sugar
1/4 cup baking cocoa
1 3/4 cups hottest tap water
 
Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Spread in pan.

Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.

Bake at 350 degrees for 40 minutes or until top is dry.

Let stand for at least 15 minutes and spoon warm cake into dessert dishes. Top with ice cream, if desired. Spoon sauce from pan onto each serving. 

Christmas Spritz Cookies

These Christmas Spritz Cookies are definitely not on my new low-fat/low-cholesterol diet, but it just wouldn't be Christmas without them!  Thankfully the grandkids will be around to eat them, so I won't be tempted to eat the whole batch myself!

Christmas Spritz Cookies

1/2 cup butter
1/2 cup confectioners' sugar
1 egg yolk
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/4 cups flour
1/4 teaspoon salt

In a medium bowl, cream together the butter and sugar.  Stir in the egg yolk, almond and vanilla extracts.  Gradually blend in the flour and salt.  Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto a cookie sheet.  If you like, sprinkle with colored sugar at this time.  Bake for 6-8 minutes at 350 degrees.

Cranberry Applesauce

Even people who don't care for cranberries will love this cranberry applesauce!

Cranberry Applesauce

6-8 large apples, cored and quartered
1 bag fresh or frozen cranberries
1/2 cup water
1/2 cup sugar (more or less according to taste)
1 teaspoon cinnamon (more or less according to taste)

Place apples, cranberries and water in a large saucepan. Bring to boil; reduce heat, cover and simmer 15 to 20 minutes or until fruit is soft. Pass warm mixture through a food mill.  Add 1/2 cup of sugar and 1 teaspoon cinnamon to warm sauce.  Refrigerate.

Low-Fat Oatmeal Cookies

No one will ever know that these cookies are low-fat!

Low-Fat Oatmeal Cookies

2 tablespoons butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1/4 cup applesauce
1 egg
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
 2 cups quick cooking oats
1/2 cup chocolate chips or raisins (optional)

In a large bowl, cream together the butter and sugars.  Beat in the egg, followed by the applesauce and vanilla extract.  Stir in the flour, baking powder, baking soda, salt, cinnamon and oats until just combined.  Add chocolate chips or raisins, if desired.  Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees F for 10 minutes or until light brown. Cool on cookie sheet for two minutes. Remove to wire rack to cool completely.

Grandma's Batter Bread

This homemade yeast bread takes some time to rise, but it really couldn't be any easier to make!

Grandma's Batter Bread

2 1/4 teaspoons active dry yeast
2 tablespoons butter, melted
1 1/4 cups warm water (110 degrees)
2 tablespoons sugar
1 1/2 teaspoons salt
3 cups flour

Mix together melted butter, sugar, salt, yeast and 1 1/4 cups flour.  Add warm water and beat by hand until mixture is smooth and has no lumps remaining.  Mix in remaining flour (1 3/4 cups) until dough is smooth.  Cover with a clean cloth and let rise until doubled in size (about 1 hour).  Stir dough down gently and pour into a lightly greased 9x5 pan (the batter will be sticky).  Cover and let rise again until the dough has doubled in size (about 30 minutes). Bake for 45 minutes at 350 degrees.

Peachy Cream Cheese Bars

 These bars were a hit at this year's guild picnic!  After all, what's not to love about peaches and cream cheese?

Peachy Cream Cheese Bars

1 package dry yellow cake mix (I use Duncan Hines)
1/3 cup butter, softened
2 eggs, divided
29 oz. can peach slices, drained
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.  Grease a 9"x13” pan and set aside.  In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.  Set aside 1 1/2 cups of crumbs for topping.  Press the remaining crumbs on bottom of prepared pan. Bake 10 minutes.  Cut peach slices into 1” pieces and spoon onto partially-baked crust. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.  Spread over top of peaches.  Sprinkle with reserved crumbs.  Bake 30 minutes.

Chill at least 30 minutes before serving.  Store leftovers in refrigerator.

Lemon Zucchini Loaf with Lemon Glaze

I spotted this recipe for Lemon Zucchini Loaf at NancyCreative and when she described it as a “a moist, lemony delight” I knew I had to give it a try.  Nancy wasn't kidding...this bread is wonderful!

Lemon Zucchini Loaf with Lemon Glaze

Makes one 9×5″ loaf

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk (I used 1/2 skim milk + 1/2 Tablespoon white vinegar)
2 Tablespoons lemon juice
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely.

Lemon Glaze

1 cup powdered sugar
2 Tablespoons lemon juice

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

One-Hour French Bread

I have relied on my bread machine for mixing bread dough for the last 15 years, but sadly a couple of weeks ago my dearly loved bread machine mixed its last batch of dough.  I thought about looking for a replacement, but instead I did a search for a fast easy yeast bread recipe and this recipe for One-Hour French Bread showed up time and time again, so I gave it a try.  I am hooked!  This recipe makes a fantastic loaf of bread in one hour start to finish...faster and better than any bread machine!  I think my bread machine days are over and that I will just enjoy the extra counter space in my kitchen! 

One-Hour French Bread

1½ cups warm water
1 tablespoon honey
1½ teaspoons salt
1½ tablespoons Active Dry Yeast
3 - 4 cups flour (any combination of white and whole wheat)

Preheat oven 450º. Combine water, salt, honey, and yeast in a medium bowl. Let sit 5 - 10 minutes, until bubbling. Add flour, stirring with a wooden spoon, until dough is no longer sticky (I'll sometimes dump the dough out onto the cutting board with what flour is in the bowl and roll it around,adding a bit more flour, until it's not sticky). Roll dough into a 12 - 14" roll (or you can divide it in half and roll it into two long skinny baguettes). Place dough roll(s) on a cookie sheet (this won't work in a bread pan), greased or sprayed with non-stick spray, cover, and let sit 20 minutes. Make diagonal slits, 1/2" deep, on top with a razor blade. (Optional: spray with salt water). Bake 20 minutes.

Spritz Cookies

Spritz cookies are a must at our house for Christmas...mainly because they are my favorite Christmas cookie!

Spritz Cookies

1 1/4 cups flour
1/4 teaspoon salt
1/2 cup butter, softened (no substitutes)
1/2 cup confectioners sugar
1 egg yolk
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract

preheat oven to 350 degrees F.  Sift together the flour and salt; set aside.  In a medium bowl, cream together the butter and sugar.  Stir in the egg yolk, almond extract and vanilla extract.  Gradually blend in the sifted ingredients.  Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet.  If you like, decorate with sugar or sprinkles at this time.  Bake for 8-10 minutes or until cookies just start to turn golden around the edges.