Coconut Bread with Lime Glaze

Coconut Bread

1. 1½ Cups All Purpose Flour
2. 1/2 teaspoon Sea Salt
3. 1 teaspoon Baking Powder
4. 3/4 Cup Sugar
5. 1/4 Cup Butter - softened
6. 2 Large Eggs
7. 3/4 Cup Silk Unsweetened Coconut milk
8. 1/2 teaspoon Vanilla Extract
9. 1/3 Cup Sweetened Flaked Coconut

Glaze/Topping

1. 1 Cup Powdered Sugar
2. 1½ Tablespoons Fresh Lime Juice
3. 1/3 Cup Sweetened Flaked Coconut
4. Zest of 1 Lime

Coconut Bread

Preheat oven to 350°F

1. Sift together flour, salt and baking powder. Set aside.
2. Mix butter and sugar. Add eggs, coconut milk and vanilla while mixing.
3. Gradually mix in dry ingredients.
4. Fold in flaked coconut.
5. Transfer batter to a bread pan sprayed with non-stick.
6. Bake 45-50 minutes or until toothpick can be inserted and removed clean.
7. Allow bread to cool on rack.

Glaze/Topping

1. Mix powdered sugar and lime juice until smooth.
2. Using a toothpick, poke approximately 30 holes into the bread. (optional)
3. Spread half of the glaze onto coconut bread.
4. Mix flaked coconut with the remaining glaze.
5. Top bread with glazed coconut and lime zest.

Notes

1. Yields 1 loaf of coconut bread.

Tiffany  2016

By WonkyWonderful

Raspberry Rolls

Rolls:
3 1/2 c warm water
3/4 c sugar
1/2 c oil
4 TBS safe yeast

Let above ingredients sit for 15 min. Then add
1 TBS salt
3 eggs
10 1/2 c flour

Filling:
1/2 c softened butter
1 c brown sugar
6 1/2 c frozen raspberries
2/3 c sugar
Zest of 1 lemon
3 tsp cornstarch

Frosting:
4 oz cream cheese
1/4 c butter
1 c powdered sugar
1 tsp lemon zest

Prepare like cinnamon rolls. Divide rolls and filling in half.  Roll up, slice and bake at 400 for 12-15 minutes.  Frost and enjoy!

Strawberry Jello Cake

Strawberry Jello Cake Recipe type: Dessert Strawberry Jello Cake recipe is the yummiest combo of all-time favorite spring and summer desserts: strawberry shortcake, strawberry jello and no-bake cheesecake.

Ingredients

• For Vanilla Cake:
• ¾ cup all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup unsalted butter- melted
• ½ cup sugar
• 1 large egg
• 6 tablespoons milk
• ⅛ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• For Cheesecake Filling:
• 8 oz. cream cheese-softened
• 1 cup heavy whipping cream
• 1 cup powdered sugar
• 1½ teaspoon vanilla
• 1 ½ Teaspoon gelatin
• 2 tablespoons cold water
• For Strawberry Jello:
• 1 lb. fresh strawberries- hulled and sliced in half
• 1 (6 oz.) package strawberry jello
• 2 cups boiling water

Instructions

1. The cake will be about 2 ½ to 3 inch tall so you’ll need 9 or 9 ½ x 3 inch ring from springform pan to asseamble the cake and to have enough room for jello!!!
2. Preheat oven to 350F, line 9 or 9 ½ inch round cake pan with parchment paper, grease with cooking spray, set aside.
3. In a bowl combine flour, baking powder, baking soda and salt, set aside.
4. Melt the butter in a small sauce pan over low heat and set aside to cool.
5. Transfer melted butter to a large bowl and using electric mixer on a low speed mix in sugar (it will be grainy), then mix in egg, milk, yogurt and vanilla.
6. Slowly add dry ingredients into egg mixture and mix on low speed until combined spread the batter into prepared pan and bake 18-20 minutes (until the toothpick inserted in the center comes out clean). Let it cool in the pan for 10 minutes then transfer to a rack to cool completely. Transfer cooled cake onto serving plate. And place the ring from 9 or 9 ½ x 3 inch springform pan around the cake.
7. Dissolve 1 ½ tsp. gelatin in 2 Tbsp. cold water and let it set for a few minutes, then microwave or place into a hot water bath to dissolve completely, set aside to cool.
8. Beat cream cheese until light and fluffy.
9. Beat heavy whipping cream until soft peaks form, gradually add powdered sugar and continue beating until stiff peaks form. Mix in vanilla and dissolved gelatin, than add cream cheese and mix to combine. Spread onto cooled cake and place in the fridge for 30 minutes.
10. Prepare Jello with 2 cups boiling water and set aside to cool to room temperature.
11. Wash, hull and halve the strawberries lengthwise, then line around the edges of the cheesecake layer. Line up the next row by stacking slightly on top of the strawberries in the first row, and continue to cover the whole cheesecake layer.
12. Pour the room temperature Jell-O over strawberries(the cheese cream will melt if the jelly liquid is too warm).
13. Refrigerate until jello is set than run a thin knife around the cake and release the springform pan ring and serve.

Funky Fritos

1 cup light corn syrup
1 cup white sugar
1 cup peanut butter
1 bag fritos
Put fritos on cookie sheet on parchment paper. Boil corn syrup/sugar stir in peanut butter until smooth. Pour over fritos.
*I used one and a half bags of fritos because I didn't want the goo so thick.

Corned Beef

INGREDIENTS

• 2 pounds corned beef
• ¼ cup honey mustard
• 3 tablespoons Dijon mustard
• 4 tablespoons dark brown sugar

DIRECTIONS

1. Preheat oven to 350°F. Remove the corned beef from the package, discarding the spice packet. Place the corned beef fat side up in a roasting pan on top of a roasting rack. Add about 1-inch of water to the bottom of the pan; this will prevent the juices from burning while cooking.
2. Combine the honey mustard and Dijon mustard.
3. Evenly spread half of the mustard mixture on top of the meat. Sprinkle 2 tablespoons of the brown sugar over the top of the roast.
4. Cover the meat and pan completely with foil.
5. Bake the corned beef 50 minutes for every pound of meat.
6. Carefully remove the pan from the oven, and transfer the corned beef to a baking sheet lined with foil.
7. Preheat oven to broil.
8. Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
9. Broil the meat until the top becomes slightly browned, 3-5 minutes.
10. Remove the meat from the oven. Slice the meat against the grain.
11. I cut little slits every so often and put a whole clove in each one as well!

Chinese Ham Fried Rice

3 TBS sesame oil
1 Cup frozen peas and carrots, thawed
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
4 cups cooked white rice
1/3 cup soy sauce.
1 cup cooked ham

On medium-high heat, heat the oil in a large skillet or  wok (I used and electric frying pan).  Add the peas and carrots mix, oinion, and garlic.  Stir-fry until tender. Add ham.  Lower the heat to medium-low and push the mixture off to one side; pour beaten eggs on the other side of skillet and stir-fry until scrambeld.  Now add the rice and soy sauce and blend all together.  Stir-fry until thoroughly heated.
Makes 6-8 servings.

Chicken ala Mondo Salad

• For the salad:
• 3 c. lightly packed spring greens
• 1 grilled chicken breast, sliced
• 3 tbsp. toasted almonds
• ¼ c. grated mozzarella cheese
• 10-14 pieces of thinly sliced red onion
• For the poppy seed dressing:
• ½ c. vegetable or canola oil
• ⅓ c. red wine vinegar
• 2 tbsp. honey or agave
• 3 tbsp. granulated sugar
• 1½ tsp. poppy seeds
• ¼ tsp salt
• 1 tsp. minced shallot
• ¼ tsp. ground mustard