Coconut Pecan Frosting

This is my favorite frosting. I could eat it with a spoon like pudding, like candy, like...frosting. This was my dad's favorite. He loved it so I worked on getting the recipe down to a science... and scientifically speaking.. I'd say I'd win the science fair.. no kidding.. hands down. I don't make it often because well, I'd eat the entire pan before even sitting.. AND, its a bit time consuming but sooooooo worth it.


Coconut-Pecan Frosting

3 egg yolks
1 cup evaporated milk
1 cup sugar
1/2 cup butter
1 tsp vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans.

Beat egg yolks and milk in a 2-quart saucepan. Stir in sugar, butter and vanilla. Cook over medium heat* about 12 minutes, stirring occasionally**, until thickened. Stir in coconut and pecans. Cool to room temperature and stir before spreading on cake.

* make sure that your heat isn't turned up too high. It can scorch the bottom of your pan and ruin your frosting.

** I don't take a chance..after a few minutes I stir constantly the remaining time to avoid scorching on the bottom of the pan.

Best Toffee Ever

My sister is an amazing cook. She usually takes to the Filet Mignon and prime rib and leaves me with the side dishes and desert but this recipe is a tradition for her every Christmas time. Its a family recipe that she has down to a T. Co-workers lovingly nicknamed this crunchy caramely goodness "crack". Try it.. you'll be addicted.. don't say I didn't warn you....

Best Toffee Ever - "Crack"

Ingredients
2 cups butter
2 cups white sugar
1/4 teaspoon salt
1 T. water
1 t. almond or vanilla extract ( I prefer almond)
2 cups semisweet chocolate chips
1 cup finely chopped almonds or pecans.

Directions
1. Before preparing toffee I grind up small 1 c. finely chopped almonds or pecans. Also grind in blender 1 cup choc chips (use the mini semi sweet, they break up better). First sprinkle large flat cookie sheet with ground nuts, then over that sprinkle ground chocolate.
1.In a large heavy bottomed saucepan, combine the butter, sugar water, salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color (color of brown paper bag), as soon as the toffee turns this color (happens fast) add extract, continue stirring and remove from heat.
3. Pour it out onto the prepared baking sheet (toffee recipe will fill half of cookie sheet so I plan on making two batches to fill full cookie sheet). Immediately rinse out pan with hot water while you let toffee stand for 1 minute, then sprinkle on remaining choc chips. When shiny spread over toffee with knife and sprinkle on remaining nuts.
4. Finish cleaning out saucepan and repeat steps 2-3.
5.Place the toffee in the refrigerator (or outside on your deck like I do) to chill until set. Break into pieces, and store in an airtight container. (ziploc bags work fine). Enjoy!

Pecan Pie

Pecan Pie is one of my very favorite. Its easy to make, delicious to eat and it just wouldn't be Thanksgiving with out it.. Sappy, this one's for you.. Thanks for the reminder to get it on here..

Pecan Pie

1 stick butter

1 cup brown sugar

1 cup white corn syrup

Warm together until dissolved.

Cool

3 beaten eggs

Add to cool ingredients

Pour into prepared unbaked pie shell and top with 1 cup pecans halves

Bake 350 1 hour (Cover pastry edges to keep from over browning.)

* just a note: butter makes this pie SO SO good. Don't substitute margerine. Believe me.. You won't like it.

Honey Cornbread Muffins

I have a good friend that LOVES cornbread. I'm always on the lookout for new recipes. This is one I found on the Food Network. Its a little sweet, moist and delicious... and my friend approves...


Honey Cornbread Muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Pumpkin Sheet Cake

About the time the temperature drops and pumpkins start popping up everywhere I get the craving for this cake. It is my all time favorite fall cake. It is so simple and quick to make and has a super moist texture. Even people who aren't usually pumpkin fans ask me to make this cake. Try it out and let me know what you think...

Pumpkin Sheet Cake

Cake

2 cups (16 oz) canned pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs Slightly beaten
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Frosting

1 pkg (3 oz) cream cheese, softened
5 TBS butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk
chopped nuts (optional)

In a mixing bowl, beat pumpkin, sugar and oil together. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add pumpkin mixture and beat until well blended. Pour into a greased sheet cake pan. Bake at 350 degrees for 25-30 minutes or until cake tests done. (do not over bake). Cool. For frosting, beat cream cheese, butter and vanilla in mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Fire Truck Birthday Cake

When my friend was looking for a fun cake for her firefighter brother we came up with this... Actually she came up with the idea and we made it happen. Without much time to put it together I think it turned out pretty good. Happy Birthday Clint!

This is my favorite egg roll recipe because it is so simple. We have tried different meats and veggies inside and it always turns out delicious.

Egg Rolls

6 cups shredded cabbage and carrot mix
1/2 cup fresh bean sprouts
1 celery stalk (diced)
2 tablespoons green onion (minced)
1/2 pound ground pork (cooked and drained)
2 tablespoons soy sauce
1/8 teaspoon garlic powder
1/2 tsp black pepper
1 egg (beaten)
cornstarch
20 egg roll wrappers
vegetable oil (for deep frying)


In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in pork, soy sauce, garlic powder and black pepper.
Heat a skillet to medium high and fry and pour beaten egg into it and fry like a pan cake on one side and then flip. cool. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.
In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
Heat oil for frying in deep pot to 360 degrees. Deep fry egg rolls in batches until golden brown. Drain on paper towels.