Saturday, February 16, 2013


Preheat oven to 325*

Beat together until fluffy:
  • 1 c butter (softened)
  • ½ c sugar
  • 1 t coconut extract
  • 2 T milk
  • ½ t salt
  • ¾ t baking powder

Stir in by hand:
  • 2-2/3 c flour
  • 1-1/2 c chopped coconut

Bake for 20-25 min (until pale gold).

When cool, if desired, drizzle with:
  • 1/2 c (4oz) semi-sweet chocolate
  • 1 T coconut oil (or butter or shortening)
(Put into a squeeze bottle or ziploc bag with the corner snipped.)

Saturday, February 9, 2013

ROSEMARY BREAD (Macaroni Grille)

    • 1 T yeast
    • 1 T sugar
    • 1 c warm water(100-110*)
    • 2 1/2c flour
    • 1 t salt
    • 2 T rosemary
    • 2 T butter, melted
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly (about 10min). Mix in 1 T butter, salt, and 2 cups of flour. Add 1 T of the rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375°F. Bake 15-20 min and brush with remaining butter.