No Words Are Adequate To Describe This Coconut Cake!

Coconut.  Love it or hate it?  We happen to love it and this is one of the easiest and best cake recipes ever!  My love of coconut goes way back to my childhood (and that is way back).  Up until I was three and a half years old, we lived upstairs at my great grandparent's house.  It was out in the country on Number Six School Road in rural Evansville, Indiana.  They had an apartment upstairs and everyone in the family lived there at one time or another as need arose.  It was after World War II and times were tough.  We didn't even have a car because there was such a shortage after the war.  My dad hitchiked to work at Servel, the factory where he worked which was in town.  When he couldn't catch a ride, he walked.  Miles.  He worked in metal finishing and would get home way after dark on the days he had to walk and collapse in the floor, covered in metal shavings.  His face would be black.  But, he did what he had to for his family.  Needless to say, my great grandparents spoiled me.  My Grandfather kept candy in the lower portion of a hutch that I could open.  My mom would scold him about giving me candy and he would always laugh and say he didn't give it to me, I got it myself.  My favorite?  Coconut bonbons that were different colors - pink, yellow, white and chocolate.  Loved them then, love them to this day.  It is one of my favorite memories.  Sitting in Grandpa's lap, eating bonbons.

My love of coconut continues to this day.  Dan's grandmother used to make the best coconut cake I had ever eaten.  They cracked the coconuts, grated it fresh and used the milk in the cake.  Then, they would wrap it in tea towels and freeze it until they needed a desert for company.  I was more than happy to be that company!  Oh my goodness, what a heavenly treat.  But, that is a very complicated recipe and we are all looking for ease in these busy times.  So, I have a great recipe for coconut cake that meets that requirement.  Here is the recipe.

Ingredients:

1 boxed white cake mix (I use the mix from Aldi's - it's so good)
1 can unsweetened coconut milk, approximately 14 ounces (found in the Asian foods)
1 can sweetened condensed milk
1 bag sweetened flaked coconut
1 stick butter
approximately 2 cups confectioner's sugar
about 1/8 cup milk

I have made a couple of adjustments to this recipe.  The original calls for the cake to be topped with cool whip and kept in the refrigerator which you can do.  I make a simple butter cream icing and you don't have to keep it in the refrigerator.  It's your choice, I just like the buttercream frosting.  Now, for the cake.

Mix the white cake mix according to directions.  Instead of water, substitute the amount called for with the unsweetened coconut milk saving the remainder for later.  Add 1 cup of flaked coconut to the batter. Pour into a greased and floured 9 x 13 pan and bake according to the directions on the box.  When the cake is done, remove it from the oven and let it cool a bit.  Take a fork and poke holes all over the top of the cake.  Lots of holes, the more the better.

Mix the remaining coconut milk and sweetened condensed milk together and slowly pour  the mixture over the top of the cake letting it seep into the holes and over the edges of the cake.

Make the butter cream frosting:

Let 1 stick of butter come to room temperature and beat until fluffy.  Add confectioner's sugar a little at a time, beating thoroughly.  It will take about 2 cups to make a stiff icing.  Add 1/2 tsp vanilla and drizzle in the milk a little at a time until spreading consistency.  Ice cake and sprinkle coconut over the icing. (Lots of coconut : )

They say a picture is worth a thousand words and that is the case sometimes.  Unfortunately, my picture of the cake isn't that good, but let me try to describe the cake  to you.  Moist, delicious, full of coconut flavor, sweet,  delicious, flavorful, amazing, delicious.  Did I say delicious?  That is the best word I can come up with, but it really doesn't do the job of describing this cake!  Oh My! comes closer.  Heavenly.  Fantastic. Delectable.  Divine.  Awesome.  Sorry, that's the best I can do.  You will just have to make this cake and try it for yourself.  Then, you will understand my lack of adequate description.  It keeps for several days in the pan just covered with foil.  If you need to take a desert somewhere or have company coming for dinner, give this recipe a try.  It is fantastic with coffee.  Make it and you will agree it's a keeper, believe me!  Think I'll have a piece right now.  Wish you could join me, or better yet - make yourself a coconut cake from this recipe.

Everyday Donna


Things to Remember:

“The appearances of things change according to the emotions, and thus we see magic and beauty in them, while the magic and beauty are really in ourselves.” Kahlil Gibran

Heavenly Hash Brown Potato Casserole

It was a cool, rainy day in middle Tennessee which made me want to cook - comfort food.  "Southern style" comfort food.  Ask grandpa what was for dinner.  What's for dinner Grandpa?  We had fried ham, great northern beans, corn bread and hash brown casserole.   I might add, the hash brown casserole is heavenly.  Desert was coconut cake which is equally as heavenly.  (I will share the recipe tomorrow)  This meal may not be good for your cholesterol, but sometimes there is nothing like good country cooking.

I have been making this recipe for 20 years, long before I ever had it at a Cracker Barrel restaurant.  The Loveless Cafe here in Nashville also serves hash brown casserole.  I do believe our youngest son could eat his weight in this casserole.  As for me, I never met a potato I didn't like, so yes, I LOVE this dish.

This recipe comes from a Woman's Circle  recipe book I bought at a book outlet 20 years ago while shopping with some friends on a girl's day out.  I bought 3 of these books and have used so many recipes from them through the years.  They cost a whopping 97 cents each and were more than worth every penny I spent! (haha)   They are paperback books somewhat like a magazine instead of your standard cookbook and each book has over 600 recipes  submitted by individuals.  To me, these are usually the best recipes because whoever submits the recipe has actually made and eaten it.  Anytime  I find one I like, it goes in the "keeper" file and gets used over and over.

This recipe is comparable to the one Cracker Barrel serves.  Dan seems to think it's a little better, not sure why, but he ate plenty of it for dinner.   This makes a 9 x 13 casserole full and I know that is a lot for an evening meal unless you want it to be the mainstay of the meal or you have a growing family.  You could cut this in half easily.  It does reheat nicely, so I just make the whole recipe.  After raising four children, I needed big recipes like this in hopes there might be something left over.  Usually if there was, one of our sons would raid the refrigerator before bed and eat what was left.  So much for leftovers.  Oh well, growing boys equal huge grocery bills.

Here are the ingredients you will need:

1 32 ounce package frozen hash brown potatoes 
(because this recipe is 20 years old, I find that hash browns now come in 30 ounce packages, but it works fine.  You know how they keep reducing the package size but not the price?)
1/2 cup melted butter (1 stick)
8 ounces shredded Cheddar cheese
1 cup onions, chopped fine
1 pint sour cream (2 cups)
1 can cream of chicken soup
1 teaspoon salt
fresh cracked black pepper

Partially defrost hash browns.  Thoroughly mix potatoes, 1/2 cup melted butter, cheese, onions, sour cream, soup, salt and pepper.  Put into greased 9 x 13 inch casserole.  I sprinkle a little more grated cheese over the top and crack black pepper over the cheese.  Bake uncovered in 350 degree oven for 1 hour and 15 minutes.

Not only does this smell heavenly while it is baking, it tastes even better!  This can be served for breakfast, brunch, lunch or dinner.  It is sooooooo good.  Makes a great "pot luck" dish when you need one, or is excellent to serve during the holidays or anytime you have dinner guests.  It is worth the time it takes to make it.  Deeee-licious!

We have company coming for the weekend and we will be having left over hash brown casserole for breakfast.  They are going to love it!  Wish you were here to join us.

Everyday Donna

Things to Remember:

‎"Don't limit a child to your own learning, for he was born in another time." 
Rabbinical Saying

Pumpkin Bread From Scratch = Deliciousness!

Fall has truly arrived.  The leaves are finally showing their beautiful colors, the sun is lower in the sky each day and tonight a cold front is passing through with a high temperature of 54 degrees tomorrow and rain.  Now, that will be a real autumn day.  This weekend, we will be helping our best friends move their daughter into her cute little house and she will be living in our neighborhood.  Yay!  She is moving to middle Tennessee from Arkansas and we are looking forward to them all being here.

Sometimes, I just get a wild hare to bake.  I love baking.  It is very therapeutic for me - the mixing and measuring and having something scrumptious to eat when it is all done.  What works for you?  Since I knew the weather was going to be changing and we are having guests this weekend, my first thought was pumpkin bread.  Yummmm!   It is one of our favorites and is so good with a nice hot cup of coffee for breakfast or in the evening as a snack.  Heat it up, spread some cream cheese or butter on it and tada!  you have a delicious treat.  Pumpkin isn't just for pies!

This recipe is from a book I have had since 1976, the year of the United States' Bi-Centennial.  It is a collection of recipes from women belonging to the medical auxiliary in our home town.  I have been making this recipe for family and friends all of these years.  I make small loaves at Christmas time and give them as gifts.  Why?  Because it is so good and freezes very well.  During cold weather, I try to keep a few loaves in the freezer for that moment when you think - mmmm, pumpkin bread, I want some.  The recipe is so easy, you don't even need to get the mixer out.  You can mix it by hand.  The recipe doubles easily for when you want to make more loaves at a time.  This recipe is so good, our daughter's boxer ate an entire loaf with the aluminum foil still on it.  What can I say?

Pumpkin Bread Ingredients:

2 eggs

1 cup pumpkin

1 1/2 cups sugar

1/3 cup water

1/2 cup vegetable oil

1 teaspoon vanilla

1 3/4 cups flour

1/4 teaspoon baking powder

1 teaspoon soda

1/2 teaspoon each:  salt, nutmeg, ground cloves, cinnamon

1/2 cup raisins

1/2 cup chopped nuts (I use pecans)

Put eggs in mixing bowl and beat with a fork.  Add pumpkin, sugar, water, oil, and vanilla.  Stir.  Sift flour, baking powder, soda, spices and salt.  Add raisins and nuts to the mixture. Add dry ingredients to wet ingredients.  Stir well to mix all ingredients thoroughly.  Bake in greased, flour-dusted 9 x 5 inch loaf pan at 350 degrees for 1 to 1 1/4 hours or until done (toothpick comes out clean).  Serves 12-16.  Will keep indefinitely if frozen.  Nice to serve with coffee.

Sometimes, I double the recipe and bake two big loaves, or 4 medium loaves or 8 small loaves in disposable pans.  They look so cute wrapped in cellophane tied with a pretty bow - great for gift giving.

This morning, Dan and I enjoyed this moist, not too sweet spicy bread for breakfast and it was such an autumn treat.  I hope you will give this recipe a try.  It will become one of your favorites.  Time to go bake some more to send home with our friends this weekend and a couple for the freezer.   You never know when the craving will strike and it makes the house smell divine!

Everyday Donna

Things to Remember:

Every day, God gives us the sun - and also one moment in which we have the ability to change everything....   Paulo Coelho

Bountiful Fall Harvest

The Nashville Farmer's Market is where we do the bulk of our food shopping these days.  Why?  First, we support local growers and appreciate their effort and the quality of food they provide us.  We want to know that will continue, so we give them our money in exchange for their excellent products.  Secondly, it is always an adventure.  There is always something new to see or explore.  Third, it means there will be some recipe forthcoming to make our dining experience worth the effort.

I thought I would show you some of the fall products available at the market right now and then share a recipe I made using butternut squash.  Did I take a picture of the butternut squash or the stand where I purchased it?  No, I forgot.  Silly me.  But, I did capture the beauty of the fall mums and pumpkins.  You can even see the state capital in the corner of one picture.  The Farmer's Market is not far from downtown.  It is quite large, has a wonderful variety of fresh produce and locally grown meat - beef, pork, chicken and lamb which is grass fed and hormone and antibiotic free.   There is  also a food court offering a wide variety of international cuisines.  The Jamaican restaurant, Jamaican Way, has been featured on Diner's, Drive Ins and Dives on the Food Network.  It's worth a trip just to enjoy some of the food.  There is also a large Indian market that offers a huge variety of spices and products.  And, there is a really nice nursery offering all sort of flowers, shrubs and lawn decorations.  I can spend a lot of time checking out all the beautiful flowers and I usually come home with something lovely.

Here are just some of the fall pumpkins available.  It is so hard to pick out just a couple to bring home when they are all so beautiful and interesting.

I love the way the sunlight plays on the pumpkins in these pictures.

If you look to the center of this picture, you can see the Tennessee state capital sitting grandly upon the hill.  It is quite a distance from the Farmer's Market but looks lovely on this sunny day.

This poor pumpkin looks like he needs to see the dermatologist.  There are so many interesting varieties of pumpkins and gourds - some quite beautiful, others quite prehistoric looking.  Isn't nature amazing?

Don't you love the leaning towers of pumpkins?  How cute would these be decorated on your front porch?  Or, you could just stack them like this.  They are so interesting and varied.  I could spend hours  looking at all the varieties.

Hope you enjoyed the pictures from the Farmer's Market.  Just thought I'd share them with you.  We had a lovely afternoon there with our "besties" while they were visiting.

My BFF Tonya loves butternut squash, so I purchased some while we were at the market.  I will tell you it is NOT easy to peel, but hopefully this will help you.  Butternut squash has a very hard "shell" like pumpkin.  It can be split and baked, but it had to be peeled for this recipe.  Hopefully, this will make it a little easier for you.  Using a chef's knife, I cut off the top and bottom ends.  The squash has a thick neck and a round bottom with a definite separation between the two.  Cut between the neck and the round bottom.  Next, peel the neck with a sharp knife or heavy-duty vegetable peeler, then peel the round bottom.  Cut the bottom in half and remove the seeds and pith.  Cut the neck in half.  Lay the cut sides down and cut long strips and then cut crosswise so that you have about 1 to 2 inches squares.  Do the same the with round bottom pieces.

Spray a casserole dish with cooking spray.  I used two squash for this recipe to serve 8 to 10 people.  Lightly salt and pepper the squash and place it in the casserole dish.  Drizzle with extra virgin olive oil, then drizzle with honey.  I used about two handsful of brown sugar and crumbled it over the squash.  Next, I took about 3 big sprigs of fresh rosemary and stripped the needles from the stems and minced it.  Sprinkle the rosemary over the squash.  You can used dried rosemary if you do not have fresh. ( Let me say, I am going to miss my herb garden terribly this winter.  I think I may have to put some of my favorite herbs in pots and keep them in a sunny window in our sun room.)   Place the casserole in the oven at 350 and cook until the squash is soft.  It is really delicious and makes a wonderful fall side dish.  Next time, I am going to try this same recipe with sweet potatoes because I think it would be just as good and sweet potatoes are a whole lot easier to peel!

Hope you enjoyed the pictures and that you will try this really delicious recipe now that the days are cooler and there are definite signs that winter is on the way.  I will miss all the summer and fall beauty of the farmer's market and all the fabulous summer produce, but we will continue to shop there all through the winter trying whatever local things are available.  Am I looking forward to cold weather?  Not at all!  But, it's part of living isn't it?  Now, it's time to start sewing on all those Halloween costumes I have to make.  Catch you later.

Everyday Donna

Things to Remember:

“Living up to an image that you have of yourself or that other people have of you is inauthentic living.”
― Eckhart Tolle,

A Fall Comfort Food - Beef Stew

Fall is definitely in the air.  Today the temperature was up to 76 and within two hours it was down to 59 as a cold front moved through following a quick thunderstorm.  Now, there is a steady rain falling and I had to turn the lights on in the living room at 5:30.  It makes me realize that it won't be long until winter will be here and I am not quite ready to even think about cold weather yet.  The fall days here in middle Tennessee have been remarkable - sunny days with cool evenings.  The trees are just beginning to show a little color.  If it were up to me, this would be the ideal weather for most of the year.  The kind of weather where you are warm during the day, but may need a light jacket or sweater in the evening.  Perhaps a fire in the fire pit while sitting on the deck or patio enjoying an evening desert and cup of coffee.  Yes, that is the ideal for me.  The older I get, the less I like cold weather!

These cooler evenings are the perfect time for one of our "comfort food" favorites.  This evening I made beef stew.  It's easy, economical and can be made in one pot.  I use my cheery red dutch oven.  Just setting it on the stove makes me smile.  I know, you probably don't smile at your pots and pans, but this bright, shiny red dutch oven does make me smile, especially since I know that it will make the meat super tender and the flavors meld together in an amazing way.

I have been buying my beef at the Nashville Farmer's Market.  It is grass fed, antibiotic and hormone free and is super lean and delicious.  It is so tender when cooked and there is virtually no fat to drain.  One pound of super lean beef stew meat cost me $4.76.  Not much different than the grocery store and so much better.   This gives you a delicious protein for less than $5.00.   Check your farmer's market or phonebook for farmers in you area who produce grass fed meat.  It is so much better for you and the price here is comparable to the grocery store.

Ingredients:

3 tablespoons butter
Approximately one pound  of beef stew meat
 white starchy potatoes peeled and cut into chunks - approximately 8 cups
carrots peeled and cut into 1 inch pieces - approximately 2.5 cups
1 large onion, cut in half and then into about 7 or 8 wedges
1 small garlic clove, minced
1 32 ounce box beef broth (I use low sodium, no msg)
about 4 cups water
3/4 cup frozen green peas
1 Tbsp fresh rosemary, minced
1 Tbsp fresh thyme (substitute 1/2 amount rosemary and thyme if using dried)
salt and black pepper to taste  (I add very little salt, lots of fresh cracked black pepper)

Melt the butter in the dutch oven.  Cut the stew meat into bite sized pieces.  Add it to the melted butter and cook until lightly browned.  Add onions and continue to brown meat, cooking until onions are translucent.  Add garlic, potatoes, and carrots.  Add 1 box (32 oz) beef broth and enough water to cover all the ingredients in the pot.  (It took about 4 cups)  You can use two boxes of beef broth if you want, I prefer it this way.  Bring liquid to a boil, reduce heat and simmer until all the vegetables are fork tender.  Add salt, black pepper and frozen peas.  Cook until peas are done.  Serve.

This can be served this with a green salad and warm bread if you like.  There is nothing better on a cool fall evening.  It is easier and much less expensive than a pot roast, but has the same delicious flavors and I love one dish meals.  It also really stretches a buck!  If you are a camper and spend time out of doors in the fall, this is a great recipe to use.  Easy.  Inexpensive.  Delicious.  You could even put some drop biscuits on the top and let them cook until done.  Yummmmmm!

  Our children always loved beef stew night and it's a recipe that I have made over and over through the years.  You have your protein and vegetables all in one bowl.  Yes!  That's the way to make a quick and easy dinner.  It can even be made the night before and reheated.   I get to use my shiny red dutch oven and that is good.  We also have left overs for tomorrow.   How much better could that be?

Everyday Donna

Things to Remember:

Don't dwell on who let you down, cherish those who lift you up!

24 Carat Carrot Cake

As I sit here eating one of these heavenly cupcakes, I thought about all the things I have baked in my life.  They would be too numerous to even count or name.   I will tell you though, this recipe is in my top five favorites.  It is a carrot cake recipe from my St. Louis Days-St. Louis Nights cookbook and I highly recommend that you try this recipe.  Normally, I bake it as a 3 layer cake but, we had family coming for dinner last night and opted for cupcakes instead because they are just easier to make, eat and store.  And, you can keep going back for another one without a plate and fork.  Yes, they are that good.  My son in love said they were 24 carat.  (get it?  haha)  The thing that is so different and really good about this particular recipe is it is made with pineapple instead of raisins.  I know lots of people who do not like raisins, so here is a great option for you.

They are also iced with - wait for it - cream cheese icing.  Yes!  What can be better than that?  Also, make note of the fact that the baking temperature for this recipe is 325 instead of the usual 350.  So, here we go.

Ingredients:

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/4 cups vegetable oil (I reduce it from 1 1/2 cups because it is so gooey otherwise)

2 cups sugar

4 eggs

2 cups grated carrots (I use the blender to get them very fine and it's easier)

3/4 cup chopped pecans

1 8 ounce can crushed pineapple with juice

Icing:

1 8 ounce package cream cheese, softened

1 stick butter, softened

1 16 ounce box powdered sugar

2 teaspoons vanilla

some milk

add these ingredients to the icing if you want - 1/2 cup chopped pecans and 1 8 ounce can crushed pineapple drained

I usually make plain icing.  I have made it with the pineapple and pecans for the layer cake and it is really delicious, just personal choice.

Directions:

Sift all dry ingredients together and set aside.  In a large mixing bowl, mix oil, sugar, and eggs, beating after each egg is added.  Add dry ingredients to mixture.  Mix well.  Add carrots, pineapple (with juice) and nuts.  

For 3 layer cake:

Grease and flour three 9-inch round cake pans.  Fill equally.   Bake at 325 for 40 minutes.  Ice.

For cupcakes:

Line 2 dozen (24) muffin tin cups with paper liners.  Fill almost to top of paper cup.  (you may have a little batter left, I just dump it).  Bake at 325 for 26 minutes  or until toothpick inserted in center comes out clean.

Icing:

Beat cream cheese and butter until light and fluffy.  Add powdered sugar, a little at a time and beat until all sugar is incorporated.  Add milk a few drops at a time until icing is of spreading consistency.  Add vanilla.  Ice cupcakes.

Dan considers himself quite a connoisseur of all confections and he LOVES these cupcakes.  He just said he could probably eat 6 at a time.  That is just another endorsement for how good this cake is.  It is such a treat to have for these lovely fall days, especially with your favorite hot drink.  

Give this recipe a try.  You will make it again!  Yes, our guests took some home to enjoy later.  Now, I shall enjoy the rest of this delectable morsel.  Wish you were here to have one too!

Everyday Donna

Things to Remember:

Everything in your life is there as a vehicle for your transformation. Use it!

 Ram Dass

As I sit here eating one of these heavenly cupcakes, I thought about all the things I have baked in my life.  They would be too numerous to even count or name.   I will tell you though, this recipe is in my top five favorites.  It is a carrot cake recipe from my St. Louis Days-St. Louis Nights cookbook and I highly recommend that you try this recipe.  Normally, I bake it as a 3 layer cake but, we had family coming for dinner last night and opted for cupcakes instead because they are just easier to make, eat and store.  And, you can keep going back for another one without a plate and fork.  Yes, they are that good.  My son in love said they were 10 carat.  (get it?  haha)  The thing that is so different and really good about this particular recipe is it is made with pineapple instead of raisins.  I know lots of people who do not like raisins, so here is a great option for you.

They are also iced with - wait for it - cream cheese icing.  Yes!  What can be better than that?  Also, make note of the fact that the baking temperature for this recipe is 325 instead of the usual 350.  So, here we go.

Ingredients:

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/4 cups vegetable oil (I reduce it from 1 1/2 cups because it is so gooey otherwise)

2 cups sugar

4 eggs

2 cups grated carrots (I use the blender to get them very fine and it's easier)

3/4 cup chopped pecans

1 8 ounce can crushed pineapple with juice

Icing:

1 8 ounce package cream cheese, softened

1 stick butter, softened

1 16 ounce box powdered sugar

2 teaspoons vanilla

some milk

add these ingredients to the icing if you want - 1/2 cup chopped pecans and 1 8 ounce can crushed pineapple drained

I usually make plain icing.  I have made it with the pineapple and pecans for the layer cake and it is really delicious, just personal choice.

Directions:

Sift all dry ingredients together and set aside.  In a large mixing bowl, mix oil, sugar, and eggs, beating after each egg is added.  Add dry ingredients to mixture.  Mix well.  Add carrots, pineapple (with juice) and nuts.  

For 3 layer cake:

Grease and flour three 9-inch round cake pans.  Fill equally.   Bake at 325 for 40 minutes.  Ice.

For cupcakes:

Line 2 dozen (24) muffin tin cups with paper liners.  Fill almost to top of paper cup.  (you may have a little batter left, I just dump it).  Bake at 325 for 26 minutes  or until toothpick inserted in center comes out clean.

Icing:

Beat cream cheese and butter until light and fluffy.  Add powdered sugar, a little at a time and beat until all sugar is incorporated.  Add milk a few drops at a time until icing is of spreading consistency.  Add vanilla.  Ice cupcakes.

Dan considers himself quite a connoisseur of all confections and he LOVES these cupcakes.  He just said he could probably eat 6 at a time.  That is just another endorsement for how good this cake is.  It is such a treat to have for these lovely fall days, especially with your favorite hot drink.  

Give this recipe a try.  You will make it again!  Yes, our guests took some home to enjoy later.  Now, I shall enjoy the rest of this delectable morsel.  Wish you were here to have one too!

Everyday Donna

Things to Remember:

Everything in your life is there as a vehicle for your transformation. Use it!

 Ram Dass