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[dutchmom4]

What's cooking and baking in June!




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[dutchmom4]

I have made this for years. People who don't even like coconut, enjoy this bread.


ALOHA QUICK BREAD by dutchmom4mi

2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 Tablespoon orange peel

1/2 cup butter OR margarine
1 cup sugar
2 eggs
1 cup mashed bananas (about 2 medium)
1 teaspoon vanilla
1/2 teaspoon almond extract, optional
1/2 cup milk
1 cup flaked coconut
1 cup chopped pecans, walnuts, or macadamia nuts (I usually use pecans)
1/2 cup crushed pineapple, drained (1-8 oz. can)

Preheat oven to 350 degrees. Grease 9x5x3-inch loaf pan.
Stir together flour, soda, salt, and orange peel. Set aside.
Cream: margarine and sugar.
Add eggs, mashed bananas, vanilla, and almond extract. Mix well.
Gradually stir in dry ingredients with milk.
Fold in coconut, nuts, and drained pineapple.
Pour into prepared pan. Bake for 1 hour and 20 minutes.
Cool 20 minutes before removing from pan.

HINT: You may already know this hint, but it is one of my favorite hints. Line the bottom of the loaf pan with parchment paper. After bread is baked, the loaf slides out of the loaf pan. Just peel the parchment from the bottom of the loaf.
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[monkeybusiness]

Vicki, this sounds very good. I can taste it now with a cup of coffee or tea. Thanks for taking the time to post it.
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Debbie

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[pattit]

Vicki, that does sound really good, I think I have everything but the coconut.
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[dutchmom4]

Debbie and Patti,

Let me know if try the bread recipe.

~~Vicki
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[dutchmom4]

I haven't made ice cream in a long time. Do you still have local strawberries available? I haven't made this, but is does look delicious.

From Gourmet.com



Perfect No-Cook Strawberry Ice Cream
Makes about1 1/2 qt

Active time:10 min
Start to finish:4 hr

August 2009
And how. Cooked eggy custards have their place in the ice cream firmament, but in this instance there is nothing that stands in the way of the juicy, ripe immediacy of a much-loved summer fruit. View more of our favorite recipes from this issue.

1 lb strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

Equipment:
an ice cream maker

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

Cooks’ note:
Ice cream keeps 1 week.
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[Ann_Marie_PA]

Chili-Lime Southwest Wraps

Make the filling a day ahead, and store, covered, in refrigerator. Assemble the wraps the next day.

1/2 cup mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
3 cups shredded cooked chicken
1 (10 ounce) can diced tomatoes & green chilies (drained!)
1 (15.25 ounce) can black beans, rinsed & drained
1 (15.25 ounce) can whole kernel corn, rinsed & drained
1/2 cup chopped cilantro
7 (10 inch) tortillas

In a large bowl, combine the mayo, lime juice, and chili powder. Stir in chicken, tomatoes & green chilies, beans, corn, and cilantro. Spoon mixture into each tortilla. Toll up tortillas, and cut in half.

These were really good. We didn't leave ours sit over night plus we didn't drain the tomatoes & green chilies, made it a bit wet & soupy. That's why I have "drained" plus an exclamation point with those.

From: Cooking with Paula Deen magazine Sept/Oct 2010
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[pattit]

Ann, that sounds so good. I love just about everything in it, well actually everything in it!
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[pattit]

Here is the recipe for the brownies I made hubby. I got the recipe from the Brown-eyed Baker website.

Chocolate Chip Cookie Dough Brownies

Yield: 32 brownies

Prep Time: 40 minutes | Bake Time: 25 minutes

For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips

1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

(Recipe adapted from RecipeGirl.com)
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[Ann_Marie_PA]

Big, Soft Ginger Cookies

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup butter or margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

1. Preheat oven to 350º. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the butter and 1-cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto ungreased baking sheets and flatten slightly.

3. Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Yield: 2 dozen

Source: allrecipes.com

Everyone loved these!! Many said they were not overwhelmed with the molasses, ginger or cloves.
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