Dream Bars

contributed by Deb Curtis Reno

Crust:

•1/2 cup cold butter

•1/2 cup brown sugar, packed

•1 cup whole wheat flour

Filling:

•2 room temperature beaten eggs

•1 cup brown sugar, packed

•1 teaspoon vanilla

•2 tablespoons flour

•1/2 teaspoon baking powder

•1 1/2 cups coconut

•1 cup chopped walnuts

Combine crust ingredients in food processor & pulse until combined (or cut butter into brown sugar and flour in a large bowl)

press into a 13x9x2-inch baking pan.

Bake for 10 minutes at 350°.

Meanwhile, assemble filling by combining in food processor (or stirring together) the eggs, 1 cup brown sugar, vanilla, 2 tablespoons flour, and baking powder.

Stir in coconut and nuts.

Spread onto the crust and bake for 20 minutes longer.

24 servings; 145 calories each;  2.5 gm. protein;  1 gm. fiber

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Earthquake Cake

contributed by Alison Alves

1 cup chopped pecans

1 cup flaked coconut

1 German Chocolate cake mix

1 stick butter ( softened)

1 lb. Powdered sugar

1 8oz. cream cheese, softened several hours

 Spray 9 x13 inch pan w/ Pam.(i used crisco and flour)

Sprinkle nuts, then coconut in bottom of pan.

Prepare cake mix as directed on the box.

 Pour over nuts and coconut. Set aside.

 In small bowl, mix margarine, cream cheese and powdered sugar until it looks like frosting.

Drop by teaspoon on top of cake batter.

Keep away from sides of pan.

 Do Not spread mixture.

Place in oven.

Bake 350 degrees for 50 to 55 minutes.

 Let cool on rack for 2 hours.

 Do Not use light cream cheese or margarine

Alison’s notes: It is very VERY important to follow the directions. Do not spread the frosting(bad things do happen) do not omit any ingredients. do not substitute any ingredients and let it cool before consuming. it is important. Then, grab your spoon and the pan and enjoy!

Coconut Pecan Frosting

contributed by Sharon Brening

3 egg yolks

1 c. sugar

1 small can evaporated milk

cook over medium heat until thickened, then  add 1 c coconut and 1/2 c chopped pecans

“Cheater” German Chocolate Cake

Contributed by Sharon Brening

CAKE:

1 white cake mix

1 box of instant chocolate pudding

2 c. water

2 eggs.

mix and bake according to package directions

Coconut Pecan Frosting

3 egg yolks

1 c. sugar

1 small can evaporated milk

cook until thickened on stovetop,  then  stir in:

1 c coconut

1/2 c chopped pecans

Thin and Chewy Graham Cracker Crumb Cookies

contributed by Jaime Cecil
Yields 2 dozen cookies

1/2 cup sweetened, shredded coconut

1 cup all-purpose flour

3/4 cup graham cracker crumbs

1 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon cinnamon

Pinch fresh grated nutmeg

1/2 cup plus 1 tablespoon unsalted butter, at room temperature

1 cup light brown sugar, lightly packed

1 large egg

1 teaspoon pure vanilla extract

Preheat oven to 375F.  Spread the coconut in an even layer on a small baking sheet; bake until light golden brown (about 6-8 minutes), giving the pan a shake every 2 minutes.  Cool.

In a small bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, cinnamon, and nutmeg.  In a medium bowl, cream together the butter and brown sugar, then cream in the egg and vanilla.  Gradually stir dry ingredients into wet.  Stir in cooled coconut and chill dough for 30 minutes.

Line 2 large baking sheets with parchment paper or silpat liners.  Scoop the dough out onto the prepared baking sheets, leaving about 2-3 inches between each cookie (using a 1 1/2 tablespoon-scoop you should get about 24 cookies).

Bake until cookies are golden on the edges (about 8-10 minutes), rotating trays once.  Cool on trays before removing