Coconut Bundt Cake

This is the recipe for the cake served at the birthday celebration for James in October 2007

3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups canned unsweetened coconut milk
2 cups (packed) sweetened flaked coconut (about 7 ounces)
(Many readers suggest adding 1 ½ - 2 t. baking powder to make it not so heavy. I added 2 t.)

1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)

Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.

Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.

Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

Submitted by Janice Robinson

Oreo and Fudge Ice Cream Cake

INGREDIENTS:

1/2 cup hot fudge ice cream topping, warmed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped

DIRECTIONS:

1. Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
   
2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
   
3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.

This delectable dessert was made for Claire's birthday.
Recipe submitted by Maria Jones thanks to allrecipes.com.

Quick and Delicious Hamburgers

1 pound ground beef
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried basil leaves

Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four or five balls, and flatten into patties.
Cook on a grill about 3 to 5 minutes on each side, or to desired doneness. Top with desired toppings and condiments.

taken from allrecipes.com (Chris' Bay Area Burger)

submitted by Cathi Harbertson (I made them for a group of friends tonight and everyone loved them....super easy.)

Baked Beans

2 16-oz. cans of pork and beans
1 lb. ground beef
1 medium onion, chopped
1/4 cup green pepper, chopped
1 T. brown sugar
pinch of dry mustard
1 can tomato sauce
1/2 T. vinegar
1/2 tsp. oregano
shake of garlic salt
1 T. molasses

Preheat oven to 350 degrees. Brown the ground beef with the onion and green pepper. Drain.

In a bowl, mix the remaining ingredients. Add meat mixture. Pour into 9x13 pan. Top with shredded cheese. Bake for 30 minutes.

Submitted by Sarah Boman

Peanut Butter Cupcakes with Chocolate Frosting

1 box yellow cake mix
1 1/4 cup water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter
1 container chocolate frosting
1/4 cup creamy peanut butter
1/3 cup chopped peanuts

Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Place paper caking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, water, oil, eggs adn 3/4 cup peanut butter with electric mixer on low spead 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffing cups (about 2/3 full).

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 3o minutes.

In medium bowl, stire together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

Submitted by Maria (and Tim) Jones