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https://drive.google.com/file/d/0B5WnHuJ90rZZbW1TbExiSzhGWm8/view?usp=sharing

Coconut Bars

SEASON'S GREETINGS

COCONUT BARS

Coconut Bars

Coconut Diamonds

Ingredients

6 tablespoons butter, softened

¼ cup granulated sugar

¼ teaspoon salt

1 cup sifted all-purpose flour

2 eggs

1 teaspoon vanilla

1 cup brown sugar

2 tablespoons all-purpose flour

½ teaspoon salt

1 cup flaked coconut

¼ cup coarsely chopped walnuts

Method

1. Cream together butter, ¼ cup sugar and ¼ teaspoon salt.

2. Stir in 1 cup flour.

3. Pat onto bottom of 9x9x2-inch pan.

4. Bake at 350 ºF for 15 minutes or till lightly browned.

5. Meanwhile, beat eggs slightly; add vanilla.

6. Gradually add brown sugar, beating just till blended.

7. Add 2 tablespoons flour and ½ teaspoon salt. Stir in coconut and nuts.

8. Spread over baked layer.

9. Bake 20 minutes longer or till wooden pick comes out clean.

10. Cool. Cut in diamonds.

11. Makes 1 ½ dozen.

Coconut Bars were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from “Better Homes And Gardens New CookBook, the chapter on “Bar Cookies”, page 152 of the Third Edition.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Thursday, December 17, 2015

Apple Turnovers

APPLE TURNOVERS

Apple Turnovers

Ingredients

Filling

1¾ cups peeled, chopped tart cooking apples, (about 2/3 pound or 2 medium)

⅓ cup water

⅓ cup firmly packed light brown sugar

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 tablespoon All Purpose Flour

1 teaspoon granulated sugar

1 tablespoon butter

Pastry

Double Crust

Recipe located here

Glaze

½ cup powdered sugar

1 tablespoon milk

¼ teaspoon vanilla extract

Method

1. For Filling. Combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes. Stir frequently. Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil. Boil 1 minute. Stir in butter.

2. For Pastry. Heat oven to 425ºF. Prepare dough according to pie crust recipe directions; divide in half. Roll each half to 1/16-inch thickness. Cut six 5 1/4-inch circles from each half (reroll circles as necessary to 1/16-inch thickness).

3. Place about 1 tablespoon apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Place on ungreased baking sheet. Prick tops with fork to let steam escape. Bake at 425 for 20 minutes or until golden brown. Cool 10 minutes on wire rack. BAKE 20 minutes or until golden brown. Cool 10 minutes on wire rack.

4. For Glaze. Combine powdered sugar, milk and vanilla in small bowl. Stir well. Drizzle over turnovers. Serve warm or cool.

TIP

Note: Any canned fruit pie filling can be substituted for fresh apple filling.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 turnover), Calories 250 (Calories from Fat 120), Total Fat 13g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 5mg, Sodium 200mg, Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 14g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Apple Turnovers were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from a copy of a download of a recipe in 2007 from “Crisco – Apple Turnovers” at www.crisco.com

https://drive.google.com/file/d/0B5WnHuJ90rZZdkROZzZlWldJd0U/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZVV9kTHlZTDRkWDA/view?usp=sharing

Wednesday, December 16, 2015

Holiday Season Coconut Snack Cake

HOLIDAY SEASON COCONUT SNACK CAKE

Holiday Season Coconut Snack Cake

Ingredients

⅔ cup Crisco shortening

1½ cups sugar

⅔ cup milk

½ teaspoon vanilla extract

½ teaspoon lemon extract

2 cups flour

1 teaspoon salt

½ teaspoon double active baking powder

3 eggs

¼ cup Coconut

¼ cup Pecans

¼ cup Chocolate Chips

¼ cup Raisins

Icing:

1 cup confectioner sugar

¼ teaspoon almond extract

1 – 2 tablespoons water

Sprinkles

Method

1. Prepare 11x7x2 baking pan by greasing and flouring.

2. Cream shortening and sugar until light and fluffy.

3. Add milk and extracts; blend.

4. Stir in dry ingredients, to creamed mixture. Beat until smooth.

5. Add eggs one at a time and beat well after each addition.

6. Fold in coconut, pecans, chocolate chips and raisins.

7. Beat entire mixture well before pouring into greased and floured baking pan.

8. Bake at 300° oven for 25 to 30 minutes.

9. Frost or Ice as desired.

10. Serve accordingly.

Holiday Season Coconut Snack Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-

Pound Cake – Please click for recipe

Holiday Season Snack Cake

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing