Cake 1 box yellow cake mix Milk substituted for water called for on the box Frosting 2 cups sugar 1 (8-oz) container sour cream 1 (8-oz) container frozen whipped topping 1 (12-oz) pkg frozen coconut, reserving 1/4 cup for garnish the
Coconut Cake directions
Bake cake 24-hours before serving Start cake the day before you intend to serve it. Use round pans and prepare the cake as directed on the box, exceptsubstitute milk for the water. Let cake sit overnight after baking.. Prepare frosting 24-hours before serving Mix all frosting ingredients and refrigerate overnight in an airtight container. Stack and frost cake on serving day Slice each cake in half horizontally. Frost one layer at a time and stack; frost sides of cake. Sprinkle the reserved 1/4 cup coconut on the top and refrigerate in airtight container until serving. Garnish, if desired and serve. Refrigerate any remaining portions. Pat L. contributed recipe above to the Memphis Child Advocacy Center and Folk's Folly, Folks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 240.
Cake 1 box white cake mix 1 can Eagle Brand sweetened condensed milk 1 can Coco Lopez Cream of Coconut Frosting 1 medium tub of Cool Whip, defrosted 2 small pkgs frozen coconut
Deluxe Coconut Cake directions
Get ready Preheat oven and prepare 13- x 9-inch baking pan as directed on cake mix box. Bake cake Bake white cake as directed. While still hot, use dinner knife to punch holes in top of cake; pour over the condensed milk and cream of coconut. Frost and refrigerate cake Cool cake completely; spread Cool Whip on top of cake and sprinkle with coconut. Refrigerate for at least two (2) hours before serving. Cover and refrigerate any remaining portions. The original source of this Deluxe Coconut Cake recipe is unknown because it was in file without any notation about the source. Page Last Modified 11 July 2015
I think this recipe is from a Junior League cookbook and will credit source when I find it.
Peanut Butter Bread
Makes 1 loaf
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp salt
3/4 cup creamy or crunchy peanut butter
1 large egg
1 cup milk
Preheat oven to 350ºF; grease a 9- x 5-inch loaf pan and set aside.
In a medium bowl, stir together dry ingredients. Use a fork to cut-in peanut butter until mixture is crumbly.
Stir egg and milk together; add to dry ingredients, stirring just until moistened. Pour batter into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Remove from pan immediately and cool on wire rack.
I found this hand-written recipe tucked into a cookbook purchased at a thrift store. The author notes these Rich Lemon Squares freeze well.
Rich Lemon Squares ingredients
Makes at least 20 small squares
1 cup butter or margarine (1 stick)
1/2 cup confectioners sugar, unsifted
2 cups all-purpose flour, unsifted
Dash of salt
2 cups granulated sugar
1/3 cup frozen lemon juice, thawed
1/3 cup flour
1 tsp baking powder
Dash of salt
About 2 Tbsp confectioners sugar
Preheat oven to 350ºF.
In a large mixing bowl, cream together the butter or margarine and the 1/2 cup confectioners sugar. Add the 2 cups flour and dash of salt; beat until blended.
Spread mixture evenly over bottom of 13- x 9-inch ungreased pan and bake for 20 minutes.
Meanwhile, and in a small bowl, beat the eggs until light-colored. Beat in the remaining filling ingredients until well blended. Set aside until crust has baked for 20 minutes.
Remove pan from oven and pour lemon filling mixture over partially baked crust. Immediately return to oven and continue baking for 15 to 20 minutes until filling is set. The lemon filling will remain somewhat soft and moist, and never become cake-like.
Remove pan from oven and cool completely.
Use a sifter to evenly sprinkle about 2 Tbsp confectioners sugar over the top. Cut into small squares.