PINEAPPLE POUND CAKE

INGREDIENTS:

1 cup butter, softened

½ cup shortening

3 cups white sugar

5 eggs

1 teaspoon pineapple flavoring Lorann Oils

1 ¼ cups milk

3 cups all-purpose flour, sifted

1 teaspoon baking powder

¼ teaspoon salt

Yellow food coloring, optional

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour Bundt Pan.  Sift together flour, baking powder and salt.  Set aside. 

Cream butter, shortening and sugar.  Beat in Eggs one at a time – then stir in flavoring and optional coloring.  Beat in Flour alternately with milk.  Pour into prepared pan.

Bake 80 – 90 minutes or until a toothpick in the center comes out clean.  Let cool 10 minutes, then transfer to a wire rack to cool.  Cool Completely.  Top with Pineapple Ice Cream Topping.  Sprinkle shredded coconut on top of the pineapple topping, if desired.

Creamed Butter and Sugar

Adding Egg One at a Time

All Mixed

Ready to Bake

Pineapple and Coconut

COCONUT SNOWBALL TRUFFLES (White Chocolate Coconut)

Ingredients:

1 cup white chocolate (I used premium Selbourne brand white chocolate from Europe, but white chocolate chips will work)

5 Tablespoons butter

3 Tablespoons heavy cream

1 tsp – 2 tsps coconut extract

7 oz. Shredded Coconut

Directions:

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.

Stir in extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.

With a small  melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss shredded coconut.

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

Ingredients

Easy Almond Joy Cookies

This is not my recipe...but it is sure Great!  It is from the blog listed below.

Easy Almond Joy Cookies

from:  http://www.sixsistersstuff.com/2012/08/easy-almond-joy-cookies.html

Coconut cookie: 
2 packages sweetened coconut (7 ounces each)
1 (14 oz) can sweetened condensed milk
2 Tablespoons sour cream
1 Tablespoon heavy cream
1 1/2 teaspoons vanilla

Preheat oven to 325 degrees. Line baking sheet with parchment paper. In a large bowl, mix all ingredients together. Spoon out dough with a small ice cream scoop or spoon. Put on parchment lined cookie sheet. Bake for 17-18 minutes. Remove from oven and let cool.

Chocolate topping: 
1 package chocolate chips (we prefer milk chocolate, but can use semi-sweet)
2 teaspoons vegetable oil

In a small bowl, microwave chocolate chips and oil for about 1 minute. Stir until melted. Spoon over cookies and top with a whole almond.

PIZAZZ PARTY MIX

Adapted from : http://simplefarefairlysimple.blogspot.com/2010/12/christmas-crack.html

Ingredients:

1 (13 oz.) box Honey Nut Chex cereal – or Rice Chex or Corn Chex

1 (12 oz.) box Golden Grahams

1 (7 oz. ) bag shredded coconut

1( 4 ounce) bag slivered almonds

1 cup pretzel sticks

1 ½ cups butter (3 sticks)

2 cups sugar

2 cups corn syrup

1 cup mini baking M&Ms (optional)

Directions:

Preheat oven to 350 degrees.  Line 4 baking stones or baking sheets with parchment paper. with Combine Chex , Golden Grahams, coconut, and almonds in a large mixing bowl.  Stir to combine.  Spread on 4 cookie sheets.  Bake for 5- 10 minutes in a 350 degree oven. Remove from oven and put back into the  In a large sauce pan, cook butter, sugar and corn syrup to the “soft ball” stage…about 234 degrees on a candy thermometer.  Pour over cereal mix and stir until all is well coated.  Pour onto 4 large baking sheets or baking stones lined with parchment paper.  Let cool a little, then stir in the M&M’s.  Stir every so often as it cools so that it does not become one large clump.  Store in an airtight container.

Ingredients

Ready to Bake

Corn Syrup, Sugar and Butter

Baked  and with Corn Syrup mixture poured over it

With M&Ms mixed in

Ready to Serve

ORANGE WHEEL & COCONUT SALAD

Ingredients:

4 large oranges, peeled and cut into wheels

2 Tablespoons powdered sugar

2 Tablespoons cup coconut, toasted if desired

Whipping cream, whipped or cool whip to garnish

Raspberry extract, optional

Maraschino cherries

A few drops red food coloring for whipping cream, optional

Directions:

Peel the Oranges and slice into wheels. Whip the whipping cream and add a few drops of raspberry extract – and a drop or two of red food coloring.  Place orange slices nicely on four salad plates. Sprinkle with powdered sugar.  Sprinkle with coconut.  Garnish each salad  with red whipping cream and a maraschino cherry.

Makes 4 plates of salad.

Ingredients

Peeled Orange

Orange sliced into Wheels

Oranges arranged on a salad plate

Topped with Powdered Sugar

Topped with Coconut and Powdered Sugar

Red, Raspberry Whipping Cream

Garnished with Whipping Cream

Garnished with Whipping Cream and Maraschino Cherry

PINA COLDADA SMOOTHIE

Ingredients:

1 (6 oz.) container Pineapple Greek Yogurt

1 cup frozen pineapple chunks or tidbits (the ones from Trader Joe’s work really well)

8 Tablespoons Coconut Milk

1 Tablespoon toasted Coconut, optional

Directions:

Put all the ingredients into the blender and blend until combined.  Serve and enjoy.