Coconut Cream Cheese pound cake

1/2 cup softened butter

1 8 ounce package cream cheese softened

1 cup sugar

3 eggs

1 tsp coconut extract

2 cup ap flour

1 tsp baking powder

1 cup flaked coconut

1/4 cup milk

Beat butter, cream cheese, sugar and eggs with mixer. Add coconut extract. Whisk together flour and baking powder.

Add to creamed mixture and combine whip adding coconut and milk.

Generously spray a 9 x 5 inch loaf pan. Pour in batter. 

Bake in preheated 325º oven for one hour and 10 minutes. 

Fried Shrimp

 

Canola oil

2 large eggs beaten

1 cup milk

2 Tbl Chile hot sauce

2 pound large peeled and deveined shrimp

3/4 cup flour

2/3 cup cornmeal

1 1/2 tsp salt

1/2 tsp cayenne pepper

Heat oil to 370º.

Whisk eggs, milk and hot sauce. In separate bowl, mix dry ingredients. 

Dip shrimp into egg mixture, then dry . Place in hot oil for about 2 minutes.

Remove with slotted spoon and place on paper towel to drain. Repeat with remaining shrimp. Serve.

I got this recipe from a friend and it is fabulous. Finally a fried shrimp not buried in breading. Mmmmmm. I found a picture on the internet.

Butterscotch Lace Cookies

 

I made these one time and they turned out all crumbly. I had not greased the pan well enough and they stuck horribly. But all was not lost, the crumbles tasted good on ice cream. 😋

2 1/4 c. Rolled oats

1 cup butter, melted

1 1/2 cup packed br. Sugar

1/2 tsp salt

1Tbs. Molasses

3 Tbs. Flour

1 egg lightly beaten

1 tsp vanilla

Place rolled oats and brown sugar in a bowl. Pour melted butter over the oats and stir.

Let the mixture stand at room temp. Overnight so the oats absorb the butter.

Preheat oven to 375º. Grease baking sheet heavily or line ti with greased parchment paper.

Mix the salt, molasses, flour, egg and vanilla into the oat mixture.

Drop by level teaspoonful of dough 2 inches apart on prepared baking sheet

Bake only 12 cookies per pan, they spread.

Bake in oven for 5 to 7 minutes until the eyes are brown. Allow to remaining the sheet for a few minutes, until from. Then immediately remove with a spatula to cookie rack.

Cinnamon Roll cookies

 

Recipe from Pioneer Woman

1 cup butter

1 cup sugar

1/2 cup brown sugar

1 Tbls vanilla

1 large egg

2 1/2 cups flour

2 tsp baking power

Filling

3 Tbls. butter melted

1 Tbls. Cinnamon

1/4 cup sugar

Glaze

2 cups powdered sugar

5 Tbls milk (or less)

2 Tbls melted butter

Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.

• For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.

Thumbprint cookies

1 cup butter

2/3 cup sugar

2 large egg YOLKS

1 tsp of vanilla or almond 

1/4 tsp salt

2 1/3 cup flour

Jam for filling

Preheat oven to 350º

Mix butter and sugar for 1 to 2 minutes. Mix in egg yolks, flavoring, and salt. Until fully combined. Then mix in flour. Mixture will be crumbly at first but will come together as you keep mixing.

Using a one-tablespoon  cookie dough scoop, measure out the cookie dough and roll into balls. Roll balls in granulated sugar, place on greased cookies sheet, press thumb into center to make an indent. Add your choice of jam.

Bake at 350 for 12 to 14 minutes or until bottoms are lightly browned. Let sit on cookie sheets for about 10 minutes, then transfer to a wire rack to cool completely. Store in air tight container or in the fridge. 

***Let the eggs come to room temp before using the yolks.

Save egg whites for egg white cookies, AKA forgotten cookies found on my other recipe blog.     http://mammascookin.blogspot.com/

Classic Cherry Dessert

 

Crust

7 Tbls.   butter

1 1/2 cups graham cracker crumbs (about 9 whole crackers)

3 Tbls. granulated sugar

FILLING

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla  

1 container cool whip, 8 ounces

TOP

1 can cherry pie filling, 21 ounces ( a good brand with lots of cherries)

 

 To Make the CRUST

Add the butter to a medium bowl. Microwave   until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of an 8 x 8 baking dish sprayed with Pam. Bake at 350º for 10 minutes. Set aside.

To make the FILLING

Add the cream cheese to a large bowl. In mixer mix cream cheese until smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and fold until the cool whip and cream cheese are combined, but don’t over mix.

Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.

Refrigerate for at least  3 to 4 hours before serving. Store in refrigerator. 

Mashed potato puffs

 

Mashed potato puffs 

(a great use for left over potatoes)

2 cups mashed potatoes

3 beaten eggs

1 cup shredded cheddar cheese

1/2 cup real bacon bits

1/4 cup chopped chives, fresh

Pepper and salt to taste

1/4 cup shredded parmesan cheese (optional)

Combine mashed potatoes, eggs, cheddar cheese, bacon bits and chives

Season with pepper.

Grease muffin pan and mount a heaping spoonful into each cup

Sprinkle each cup with parmesan cheese, if desired

Bake at 400º for 30 to 35 minutes or until golden brown.

Cool for 5 minutes, dish and serve warm with or without sour cream.