Tuesday, December 24, 2013

Sugared pecan bread pudding with Smitty's apple pie whiskey custard sauce


6-8 pieces of torn sourdough bread
2 T. butter, melted 
12 oz. can evaporated milk
4 oz. milk 
4 eggs, beaten
1 tsp. vanilla
1/4 c. sugar
1/4 c. brown sugar
1 tsp. cinnamon
Pinch of nutmeg
Pinch of salt
1/2 c. golden raisins (optional) 

1. Preheat oven to 350 degrees and grease an 8 inch casserole dish. 
2. Place bread in casserole dish and drizzle butter over top of bread. 
3. Mix the rest of the ingredients until combined and pour over bread.  Let sit 5 mins making sure all bread pieces are saturated. 
4. Bake 50-60 mins or until center is set. 


1 c. pecans 
1/4 c. sugar
1 T butter 
Pinch of salt

While pudding is baking, make the pecan topping by combining first three ingredients in nonstick saucepan over medium heat. Stir continuously until sugar is liquified. Then pour mixture on to parchment. Sprinkle pinch of salt over cooling nuts. Nuts will be ready to eat in 10 mins.  


1/2 c. butter
2 T. water
1 egg
1 c. sugar 
2 T. Smitty's Apple Pie Whiskey 

 In saucepan, melt 1/2 cup butter over low heat, do not allow to simmer. Remove from heat and cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil and thicken. Remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.



Sunday, December 15, 2013

Sweetwater Shed's Favorite Santa's Whiskers

Sweetwater Shed's Favorite Santa's Whiskers 

1 cup softened butter
3/4 cup sugar
1 egg
1/4 cup milk
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
1/4 teaspoon salt 
2 cups flour
3 cups shredded coconut 
1 cup chopped candied cherries (the kind you use in fruitcake)

1. Beat butter, sugar, egg, milk, extracts, and salt until well mixed. Mixture may look curdled.  
2. Add flour and mix until just combined. Do not over mix. 
3. Add 2 cups of the coconut (reserving 1 cup for later) and the candied cherries to the batter. Mix until evenly combined. 
4. Chill dough at least 2 hours. Overnight works well. 
5. Preheat oven to 350 degrees. 
6. Form dough into ball shapes and roll each ball in remaining coconut that has been placed in shallow bowl. 
7. Place on Silpat or parchment lined cookie sheets. 
8. Bake 10-14 mins. I bake mine for 12 mins.  Or until coconut barely starts to brown. 

Makes approx. 45 cookies. 

Saturday, March 30, 2013

Blue Ribbon Toasted Coconut Cake with Rum Cream Filling

Coconut Creme Cake:

1 box white cake mix
1 c. flour
3/4 t. salt
1 c. creme of coconut milk (the kind used to make piƱa coladas)
2 eggs
1 1/3 c. water
1 t. coconut extract
2 T. canola oil

Directions: Preheat oven to 325 degrees. Sift with whisk the first 3 ingredients in mixing bowl. Mix in remaining ingredients. Beat with medium speed mixer for 2 mins. Scraping down sides as needed. Pour batter equally into 2 round cake pans that are oiled and floured. Bake 25-30 mins. or until toothpick inserted comes out clean. Remove cakes from pans and cool on wire rack. While cakes bake prepare rum cream filling.

Coconut Rum Cream Filling:

1 box vanilla pudding
3/4 c. creme of coconut milk
1/2 c. milk
3/4 t. rum extract
1/2 c. unsweetened coconut flakes (can use sweetened, but I prefer unsweetened)

Directions: Mix all ingredients in mixing bowl for 2 mins. on medium. Scraping bowl as needed. Cover bowl with plastic wrap touching top of filling mixture. Refrigerate until ready to use.

Fluffy Coconut Buttercream Icing

1/2 lb. room temperature salted butter (can use unsalted, just add 1/2 t. salt)
3 c. confectioners sugar
2 T. cream
1 1/2 t. coconut extract

Directions: Mix butter in bowl with medium speed mixer for 7-8 mins. Mixing until butter is pale in color. Add the rest of ingredients and beat for 5 more minutes. Frost cake when cooled.

Toasted Coconut

1 1/2 c. unsweetened coconut flakes

Directions: Place coconut flakes on cookie sheet and bake at 325 degrees for 5 mins or until very lightly toasted. Remove from oven and cool.

Assembly of cake: Working with cooled cakes. Place custard mixture between the 2 stacked cake layers. Keeping away from edge by 1/2 in. Next frost cake with the icing. Then gentle cover cake with the toasted coconut. Refrigerate until ready to serve.

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