Search This Blog

Wednesday, August 31, 2011

You Put the Lime in the Coconut

I had some purchased lime curd that needed to be used, soon.  Coconut and Lime!
Lime Coconut Bars
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup butter
1 large egg
1 jar lime curd
1 large egg, well beaten
3/4 cup sugar
1 cup coconut
Preheat oven to 350
Combine flour, and baking powder in a mixing bowl. Cut in butter with a pastry blender or your hands till it resembles crumbs.
 this is before mixing

Add egg and mix well. Press mixture into a greased (buttered) 9 inch  square pan.
Spread with curd.
Make topping:
In a mixer bowl, beat egg till foamy, gradually add sugar. Continue beating till light and fluffy and it holds soft peaks.  Fold in coconut

Spread over curd
Bake for 25-30 minutes
Just in the oven
Cut into bars when cool.

I baked this in a foil pan as I am giving them away. :)

Wednesday, August 24, 2011


They looked sort of like freckles to me.  Lon has told me they are great!  I was wondering what to make today, and went to see what I had in the pantry. I had some bits of butter toffee, coconut and mini chips.  I think I can work with that!

1 cup shortening
1/3 cup butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup bits of toffee
1 cup toasted coconut
1 cup mini chocolate chips

Heat oven to 350
As oven is heating up, spread coconut out on a baking sheet. One with rims helps alot.  I used frozen coconut and it took about 7 minutes as the oven heated up to get the coconut toasty. Stir it often. Do not just set the timer and walk away!
Set coconut aside to cool
Mix butter and shortening in a mixer till well blended. Add sugars, eggs, and vanilla. In this cookie I added 1 teaspoon of Princess for 1 teaspoon of the vanilla
In a separate bowl, mix flour, baking soda, and salt. Add to the butter mixture.
Stir in the toffee, coconut, and mini chips --the chips give them the freckles!
Put parchment down on your baking sheets, the toffee makes the cookies stick a bit.
Drop by medium scoop onto lined baking sheets  

Bake for 10 to 12 minutes or until golden brown. They are slightly chewy with bits of crunch. The toasted coconut will add a nutty flavor without adding nuts

Wednesday, August 17, 2011

Sometimes you feel like a nut, sometimes you don't

These cookies taste like mounds bars! Yummy!  I adapted this cookie from the Southern Living book of Christmas Cookies (1986). The original recipe said it would make 6 dozen. I got exactly three dozen. These are so good, I when I make them again I will double it to get those 6 dozen!

Island Delights

3 (1 ounce) squares of unsweetened chocolate
1/4 cup strong coffee
1/2 cup shortening
1 cup firmly packed brown sugar
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sour cream
1/2 to 3/4 cup coconut -- I used more, I like coconut!
Chocolate Frosting (recipe follows)

Preheat oven to 375. Line baking sheets with parchment paper.
Melt chocolate and coffee together in the top of a double boiler (or the microwave -watching closely!) until chocolate melts. Stir often for a smooth mixture. Set aside to cool.
Cream shortening, add brown sugar, beating well. 
Add egg and chocolate mixture; beat well.
In another bowl, combine flour, soda and salt.
Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Stir in coconut
 Use the medium cookie scoop to drop onto prepared cookie sheets
Bake 15-17 minutes.
Let cool slightly before frosting

Chocolate Frosting
1 1/2 squares unsweetened chocolate squares
1/4 cup sour cream
1 tablespoon butter
1 1/2 cups sifted powdered sugar
Toasted coconut

Melt chocolate and butter on top of the stove over a double boiler.  When chocolate is just about all melted add sour cream and stir till heated through.
Remove from heat and put into the bowl of a mixer, add powdered sugar and beat until smooth.
It says it will frost all the cookies, but I doubled it and only had a bit left
Spread the frosting on the cookies and sprinkle with toasted coconut

Wednesday, August 10, 2011

Cry Babies

I got this recipe from an old book of Colonial Recipes. I have no idea why they are called Cry Babies. There was no explanation of that.  They are good molasses ginger cookies!


1 cup butter
1 cup sugar
1 cup molasses
1 large egg
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 cup milk
1 1/2 cups powdered sugar
1/2 cup water mixed with 1/2 teaspoon lemon extract
small dash salt

Preheat oven to 350
Cream butter and sugar until light. Add molasses and egg; beat until smooth.  In another bowl, stir together flour, soda and ginger. Add to creamed mixture alternately with milk, beating after each addition.
Drop by teaspoonfuls onto a greased or parchment lined cookie sheet.
Bake for about 10 minutes.
Makes 5 dozen.

Cool cookies completely. Sift powdered sugar, add dash salt,  add enough water/lemon extract mix to make a thin glaze. Drizzle over cooled cookies. 

Tuesday, August 2, 2011

Jam Bars

This week's cookie of the week is a day early! We have places to go this week, so I made cookies to take with us.  A small batch, just enough to take along in the car.

Jam Bars

1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1cup rolled oats
1/2 cup butter, softened
3/4 cup jam.  Any kind will do, what ever you want
Preheat oven to 350
Grease an 8 inch square pan.
Combine brown sugar, flour, baking soda, salt and rolled oats.
Rub in butter with your hands until mixture is crumbly. Like little peas.
Press 2 cups of the butter into the bottom of the prepared pan

Top with the jam. Then sprinkle the rest of the crumbles on the top
Bake for 35 to 40 minutes in the preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Just enough to take on a short day trip!