Family Recipes Blog to Share Family Recipes

December 16, 2013

Coconut Bread from Becky

Filed under: Desserts,Sweet Breads — @ 1:08 pm

Coconut Bread
4 eggs
2 cups sugar
1 cup oil
mix well
add 1 teaspoon coconut flavoring
3 cups flour
1/2 teaspoon baking soda mixed in flour
1 cup butter milk ( or just water with little vinegar added
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coconut

Bake 350 for 50-60 minutes (can top with foil last 30 minutes to keep from getting too brown, but I haven’t found that to be a problem
Glaze (heat but do not boil, just until all dissolves)
1 1/2 cup sugar
3/4 cup water
3 Tablespoons margarine
2 teaspoons coconut flavoring
I like with a little extra glaze

Can top with toasted coconut
I think it is overall easier to put glaze on when in bread pans then remove when 100% cool.  but will need to loosen from pan sides, etc.

December 3, 2013

Pumpkin Chiffon Pie

Filed under: Desserts,Pies — @ 6:18 pm
Ingredients:
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
4 eggs, separated
1 1/4 cups white sugar
1 1/4 cups pumpkin
2/3 cup evaporated milk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 recipe pastry for a 9 inch single crust pie
Directions:
  1. Mix the gelatin and water in a small bowl, and set aside.
  2. In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
  3. In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
  4. In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

Powered by WordPress