I'll share my recipe, if you'll share yours, November 19, 2011

12 years ago

Pumpkin Coconut Bread

Allrecipes.com

"This is a wonderful bread to serve during the fall holidays. The coconut makes it moist."

Original Recipe Yield 2 loaves

Ingredients

2 cups white sugar

1 cup packed brown sugar

1 cup vegetable oil

4 eggs

1 (15 ounce) can pumpkin puree

3 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons salt

1/2 teaspoon ground cloves

1 1/2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground nutmeg

2/3 cup water

1 cup flaked coconut

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.

Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts.

Pour batter into prepared pans.

Bake for 60 minutes, or until tester inserted in the center comes out clean.

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Comments (4)

glenda_al
12 years ago
Thinking I might try this instead of the usual ranch dressing Cheez-Its

Taco crackers

1 package taco seasoning mix
1/2 tsp chili powder
1/2 tsp italian seasoning mix
1/2 tsp garlic powder 24 ozs oyster (crackers) *I will use Cheez-Its
3/4 cup canola oil (vegetable)

1 Put all ingredients in a large tupperware bowl and shake well.
2 Keep covered until ready to eat!
Jasdip
12 years ago
Georgysmom posted this a couple of months ago, and I just took it out of the oven. Caroline requested the recipe, as I mentioned making it on another thread.

I'm skipping the honey drizzled over top.....there's lots of butter and cinnamon on the top as it is.

Funny, I had a lot of trouble rolling the second crescent dough; it didn't want to stay together. A baker I'm not!!!

Sopapilla Cheesecake Pie

2 8 oz. pkg. cream cheese, softened (I used Neufatchel)
1 C. sugar
1 tsp. Mexican vanilla extract (I used 1 1/2 of regular vanilla)
2 8 oz. cans crescent rolls
3/4 C. sugar
1 tsp. cinnamon
1/2 C. butter, room temp.
1/4 C. honey

Preheat oven 350 Spray 9 X 13 with cooking spray

Beat cream cheese with 1 C. sugar and vanilla. With rolling pin, roll the first pkg. crescent roll into 9 X 13 rectangle and press into bottom of prepared pan. Spread with cream cheese mixture. Roll second pkg. of crescent roll into 9 x 13 rectangle and place on top of cream cheese mixture.

Mix 3/4 C sugar with cinnamon and butter. Dot mixture on top of cheesecake.

Bake until puffed and golden brown, about 30 minutes. Drizzle with honey as soon as you removed it from oven. Cool completely and cut into 12 squares.
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Georgysmom
12 years ago
Oh, I wish I had read this earlier. I would have told you not to skip the honey. It really adds something to it. Doesn't matter about the crescent rolls, It all comes together when baking. It's fool proof. I'm usually too lazy to post a long recipe but today I bought my Thanksgiving turkey. I was looking for one about 10 lbs but the smallest I could find was 14 1/2 and I went to three stores. That's a lot of turkey for 2 people. Anyway, I decided I can eat just so many turkey sandwiches so I think I'll make some turkey pot pie. I was going to make chicken pot pie for a luncheon I'm having in December so I'll try a trial run with the turkey instead. I got to thinking about everyone and their leftover turkey so thought I'd share my chicken pot pie recipe...it's sooo good.

Chicken Pot Pie with Savory Crumble Topping

1 1/2 lb. boneless skinless chicken breasts and or thighs
3 C. low sodium chicken broth
2 T vegetable oil
1 medium onion, chopped fine (1 C)
3 medium carrots, peeled, cut 1/4" (1 C)
2 small ribs celery, chopped fine (1/2 C)
salt and pepper
1 tsp. soy sauce..............Do NOT omit these two ingredients
1 tsp. tomato paste........." " " " " " " " " "
4 T. butter
1/2 C AP flour
1 C whole milk
2 tsp. lemon juice
3 T minced parsley
3/4 C frozen baby peas

Crumble topping:

2 C. flour
2 tsp. baking powder
3/4 tsp. table salt
1/2 tsp. black pepper
1/8 tsp cayenne
6 T. butter cut in 1/2" cubes and chilled
1 oz. parmesan finely grated (1/2 C)
3/4 C plus 2 T heavy cream (do not substitute)

Cook chicken in broth. Simmer 8 - 12 min. Adjust rack in oven to upper middle and preheat oven to 450.

Topping: Combine dry ingredients EXCEPT cheese. Sprinkle chilled butter pieces over top of flour mixture. Using fingers, rub butter into flour mixture until it resembles corn meal. Stir in Parmesan cheese. Add cream and stir just until well combined. Crumble mixture onto parchment-lined baking sheet. Bake until fragrant and starting to brown. 10 - 13 minutes. Set aside.

Filling: Heat 1 T. oil in Dutch oven. Add onions, carrots and celery. Salt and pepper to taste. Cover and cook, stirring occasionally, until tender. (5 - 7 minutes). Meanwhile, cut up chicken into bite-size pieces. Transfer veggies to chicken bowl. Heat remaining 1T. oil. Add mushrooms. Cook about 5 minutes. Add soy sauce and tomato paste. Cook until liquid has evaporated. (5 min.) Heat butter, add flour, cook 1 minute. Add chicken broth and milk. Bring to simmer scraping bottom of pot. Cook until thickened (1 min.). Season to taste. Add lemon juice, parsley, chicken and veggies plus baby peas. Pour into 9 x 13 baking dish. Break up crumble topping pieces on top of filling and bake in 350 oven 25 - 30 min.
Georgysmom
12 years ago
Corrections to pot pie recipe. I was in too much of a hurry. After browning the mushrooms, remove and add to chicken and veggie bowl. Then make your sauce. When sauce has thickened, add chicken mixture and frozen peas. Pour into 9 x 13 and crumble savory topping on top. Also, bake at 450 (not 350) until crust is golden brown, 12 - 18 min.

I'll share my recipe, if you'll share yours, November 19, 2011

Comments (4)

glenda_al

Jasdip

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