PINA COLADA CHEESECAKE, NO BAKE - NO EGGS

Ingredients:

Crust:

21 oz. of Shredded Coconut (about 1 and a half 14 oz. bags)

½ cup butter (1 cube)

Or use 2 - 3 Keebler shortbread crusts

Filling:

1 cup pineapple juice

¾ cup Silk Pure Coconut Vanilla Milk

2 envelopes unflavored gelatin

1 ¼ cups sugar

3 (8 –oz.) packages cream cheese softened

2 tablespoons sour cream (if desired)

3 (6 oz) containers pineapple or lemon yogurt

2 tablespoons shredded coconut

1.       Spray an 11” Springform pan with cooking spray

2.       Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
Press coconut and butter mixture into the bottom and up the sides of a 11” springform pan. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more.  Broil on the top rack, turning frequently to complete the toasting if you wish. Cool completely.

3.       Place 3 tablespoons of the pineapple juice in small saucepan.  Sprinkle gelatin over top.  Let stand 1 minute to soften.

4.       Meanwhile, in medium saucepan, combine remaining pineapple juice, coconut milk and 1 ¼  cups sugar; cook and stir over medium heat until sugar is dissolved.

5.       Heat softened gelatin over low heat until dissolved, stirring frequently.  Add pineapple juice mixture.  Blend well.

6.       In large bowl with electric mixer, beat cream cheese (and sour cream, if desired) until fluffy.  Gradually add gelatin mixture, beating until smooth.  Beat in yogurt.  Pour mixture into cooled coconut crust.  Cover with plastic wrap; refrigerate at least 2 hours or until set.

Ingredients

Coconut and Butter for Crust

Ball of Coconut for Crust

Crust ready to add foil to edges

Foil added to edges

Baked and Broiled Crust

Gelatin Mixture

Cubed Cream Cheese

Filling

Filling In Curst

Ready to Refrigerate

Filling in Shortbread Crust

Slice Out, Ready to Serve

Buns of Stickiness (Caramel Cinnamon Rolls, no egg in recipe)

Done in a little over an hour. Quick for a home made bread treat.

The bread dough ingredients are basic and simple. Here they are:

• 2 1/2 Cups Warm Milk (water can be substituted)
• 2 T. Yeast
• 2 T. Sugar
• 1 t. Salt
• 3 T. Oil
• ¾ cup sugar
• 5 1/2 -6 Cups Flour (use approximately 5 cups all purpose flour and 1 cup self rising flour)

Cinnamon roll ingredients

• Cinnamon and Sugar Mixture  (about 2 tablespoons Cinnamon and 6 Tablespoons Sugar), divided
• ½ cup butter,softened  (divided)
• 1 cup chopped pecans or walnuts, divided
• 1 jar warmed caramel sauce, divided

Prep – Preheat oven to 375 degrees.

First:  Add yeast and then sprinkle the sugar over the 2 1/2 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.
Next:  Stir in the salt, oil, sugar and flour.
Then:  Knead the dough for a few minutes until it is smooth and pulls away from the bowl

Then cover your bowl with a warm wet towel and let the dough sit in a warm room for about 15 minutes.
If you have a warming drawer in your oven, put your bowl in the warming drawer on the lowest setting.

To make the Buns of Stickiness:

Next, divide the dough into two balls. Put one ball on a pastry mat and roll into a square.  Spread butter all over the dough with a pivoted spatula (or a knife).  Sprinkle ½ of the cinnamon and sugar mixture all over the square.  Sprinkle ½ of the nuts onto the cinnamon and sugar and gently press into the dough.  Drizzle  ½ of the caramel sauce over the pecans.  Roll into a log.  Cut with a sharp knife into 1 inch slices and place cut side up on a baking stone or baking pan.  Cover with plastic wrap or a warm towel.  (I like to use the showercap like plastic food covers) Let rise in a warm room for about 15 minutes.   Repeat the  steps  with the other ball of dough.   Bake for 20 - 30 minutes in a 375 degree oven until golden brown.  Rotate the pan midway through the baking process.