mini pineapple upside down cake

Creamy Coconut Cake

• 1 (18.25 ounce) package white cake mix
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk

• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (8 ounce) package flaked coconut

Directions

1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Here is some creamy, cheesy, delicious macaroni and cheese from a famous St. Louis soul food eatery!  It is hard to turn down a comfort food like this one. Try it—you’ll see what I mean.

Sweetie Pie’s Macaroni and Cheese

Sweetie Pie's Macaroni and Cheese

• Author: Source Unknown via CopyKat Recipes
• Recipe Type: Casserole Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Pasta Recipes
• Prep time: 25 minutes
• Cook time: 45 minutes
• Serves: 8

Here is some creamy, cheesy, delicious macaroni and cheese from a famous St. Louis soul food eatery! It is hard to turn down a comfort food like this one. Try it—you’ll see what I mean.

Ingredients

• 1 pound elbow macaroni pasta
• 1 cup whole milk
• 2 cans (12 ounce) evaporated milk
• 3 eggs
• 1 cup butter (2 sticks) cut into small pieces
• 1/2 pound Colby cheese, shredded
• 1/2 pound Monterey Jack cheese, shredded
• 1/2 pound sharp Cheddar cheese, shredded
• 1 pound Velveeta cheese, cut into small chunks
• Salt, to taste
• 1 tablespoon white pepper
• 1 tablespoon sugar
• 1 cup shredded American or Mild Cheddar cheese

Instructions

Heat oven to 350F.  Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish. Set aside.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, Sharp Cheddar, and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar, and toss. Sprinkle the top of the pasta with the remaining cup of American or Cheddar cheese. Bake for 30 to 45 minutes (or until the top is lightly golden brown).

Lemon Cake

Lemony Lemon Cake

FINALLY!! A  Great Lemon Cake




Lemon Cake
source: Ina Garten, Barefoot Contessa Parties!

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the glaze:

• 2 cups confectioners’ sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
5. For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Lemon Ice Box Pie

Lemon Ice Box Pie (Adapted from a recipe found on http://www.foodandwine.com/) 14 whole graham crackers, broken 1/4 cup sugar 6 tablespoons unsalted butter, melted Two 14-ounce cans sweetened condensed milk 1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest 8 large egg yolks Preheat oven to 325 degrees. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the melted butter and pulse until the crumbs are evenly moistened. Press the mixture on the sides and bottom of a 9 inch pie plate. Set the pie plate on a rimmed baking sheet. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust. Bake the pie for 25 minutes, until the center juggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze for at least 6 hours. Wrap a warm, damp kitchen towel around the side of the pie plate to release the pie. Using a hot knife, slice the pie and serve. Top with whipped cream if desired.

The ingredients are simple: sweetened condensed milk, sugar, graham crackers, salt, egg yolks, unsalted butter and lemons. Lots of lemons!

The crust was super easy. Break the graham crackers into small pieces, add the sugar and salt and pulse in a food processor until ground, but not powdery.

Pulse in short spurts until all crackers are broken up.

It's OK to have some chunks of graham crackers.

Now add unsalted butter to the food processor. Oops, I pulsed this and then realized I was supposed to melt the butter first. To improvise I poured the crust mixture into the pie plate and popped it in the oven for a minute to melt the butter. I mixed the crust ingredients until all grahams were properly buttered.

Press the crust mixture into the bottom and up the sides of a 9" pie plate. Set aside.

Grate (or zest) a few lemons. You'll need 2 tablespoons.

Cut the zested lemons in half and wheeze the juice. (Name that movie) You'll need about 7 juiced lemons to make 1 1/4 cups. This is a lemony pie

This juicer belonged to my great grandmother and it still works! There may be a newer way to juice fruit, but I'll stick with this old juicer. Set lemon juice aside.

In a medium bowl, whisk the condensed milk with the lemon juice (not the zest).

Separate the eggs and put the yolks in a large bowl.

Add the zest to the yolks and beat with a mixer until pale.

Add the zest to the yolks and beat with a mixer until pale.

Pour filling into the prepared crust. Put the pie on a baking sheet and bake in a preheated 325 degree oven for 25 minutes.

The center will juggle slightly and the edges should be set.

Cool the pie on a rack for 1 hour. Loosely cover the pie with plastic wrap and freeze for at least 6 hours.

When ready to serve, wrap the pie plate with a warm, damp kitchen towel to release the frozen crust. Using a hot knife, slice the pie and serve. Pucker up!

Fresh Peach Cobbler

Cobbler is a traditional dish the United States, it is usually a dessert consisting of a fruit filling poured into a large baking dish and covered with a rolled pastry dough, then baked in an oven until golden brown and bubbly. My Grandmother bless her soul would add red food color to her peach cobbler to make it a richer looking juice and taste so good and you just fell in love.

2 cans 32 oz peaches with juice or 7 large peaches

1 cup sugar

1 cup water

1/4 cup corn starch

1 1/2 stick butter

2 tablespoon vanilla extract

2 tablespoon lemon extract

2 tablespoon orange liqueur

2 teaspoon nutmeg

In a medium pot on medium heat, add peaches ,water, butter, sugar, nutmeg and cornstarch together until well blended until smooth.

Adding vanilla extract blend in mixture until smooth. adding lemon extract until smooth now add the orange liqueur blend well until mixture is thick. bake some of the crust until brown and place in mixture and stir in easy and pour in a baking dish top with pie crust and baked until golden brown at 350.


Butter Pie Pastry

Makes enough for a double crust 2 cups all-purpose flour teaspoon salt 12 tablespoons (1 1/2 sticks) firmly chilled or frozen unsalted butter, cut into small pieces 1/4 cup ice water Put the flour, salt and butter in a mixing bowl. Blend well with a pastry blender or the tips of your fingers, until the mixture is the texture of cornmeal. Add the ice water, mix quickly, and shape the dough into a ball. Dust the dough lightly with flour and shape into a flat cake. Wrap in wax paper, and put in the refrigerator to rest for 30 minutes.

Best Fried Chicken video

Sweet Potato Pie Recipe

Sweet Potato Pie has to be my all time favorite dessert. I can make it any day of the week and absolutely love it. I like the regular pie crust not the graham cracker crust. Sometimes it’s hard to find a good sweet potato pie.


Ingredients:
4 large sweet potatoes or yams (I like yams better)

2 whole eggs

2 egg yolks

1 can of evaporated milk (use less if you what your pie thick)

1 1/2 stick of unsalted butter

1 tablespoon of vanilla extract

1 tablespoon lemon extract

1 tablespoon  nutmeg

dash salt 

1 1/2 cup of white sugar

2 deep dish pie crusts

Directions:
Preheat oven to 425° F. Place sweet potatoes on a baking sheet and roast (skin on). Bake until soft. Remove from oven. Allow to cool . Remove the skin carefully. Or boil potatoes with skin on in water until fork tender. Place sweet potatoes into large bowl. Sprinkle salt and butter. Mash with a potato masher until  smooth. Mix nutmeg and add sugar. Mix well. (you may use a  mixer, on low speed this will help make the pie smooth) Add the whole eggs first and mix, now add the egg yolks and mix well. Slowly add evaporated milk, vanilla, lemon extract.Mix until a smooth .cut the oven to 375° F. Place pie shells on a baking sheet. Pour sweet potato mixture into pie shells evenly making some peaks. Bake on center rack for 45 minutes or until peaks are dark brown. Allow to completely cool.