Raspberry Coconut Zingers

Raspberry Zingers

Ingredients:
1-Yellow box cake mix
3 T. water
2 1/4 cup fresh/frozen raspberries
7 oz. jar of Marshmellow creme
1/3 cup sugar
9 oz. frozen whipped topping thawed
2 T. fresh lemon juice
1/2 t. vanilla
2 T cornstarch
14 oz. desiccated coconut (dehyrated & finely chopped.


Step 1:

Bake yellow cake according to directions for cupcakes; using paper liners to bake them in your cupcake pan and let cool.

Step 2:

Put 2 1/4 cups raspberries into small saucepan; add 1/3 cup sugar, 2 T. cornstarch, 2 T. lemon juice, 3 T. water. Cook until well blended and thick; set aside.

Step 3:

Mix 1 jar marshmallow creme and 1 cup (or up to a ½ cup more for creamier center) whipped topping, 1/2 tsp vanilla; mix well. Use a decorator bag or freezer bag and attach a cake decorator tip to it then fill with the cream mixture. Insert tip into the top of the cupcake and fill. –Helpful hint to ensure equal amounts of crème take the handle of a wooden spoon and create the hole to fill up.

Step 4:

Take 1/2 cup of raspberry mixture at a time and heat up until very warm to make is spread easier on the cupcakes. Turn cupcake up-side down to frost with the raspberry mixture and then sprinkle the coconut on the top and sides. You may want to press gently to help the coconut to adhere; repeat until all cupcake are completed. You can then take the extra marshmallow filling and using a star decorating tip add a little rosette to the top on each cupcake.

Oatmeal Coconut Muffins

1 C rolled oats

1 C buttermilk

1 C sifted flour

1/2 tsp salt

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 c melted shortening or oil

1/2 C brown sugar packed

1 egg

3/4 C shredded coconut

Strawberry preserves

Preheat to 400

Combine oats and buttermilk in bowl. Let soak at least 30 minutes. Sift flour with salt, soda and powder.

Blend together melted shortening, sugar, egg and coconut, then add oatmeal mixture. Blend well. Stir in dry ingredients, mixing only enough to moisten. Spoon into greased muffin tins. Using small teaspoon, place preserves in center of each muffing and cover with dab of dough.

Bake 400 degrees 20 minutes. Makes 1 dozen

Beignets

1 pckg dry yeast

3/4 C warm water (abt 110F)

1/4 C sugar

1/2 tsp salt

1 egg

1/2 cup evaporated milk, undiluted

3 1/2 to 4 cups flour

Oil or shortening for frying

Powdered sugar

In large bowl, dissolve yeast in water. Add sugar, salt, egg, evap. milk. Gradually stir in 2 cups of flour. Beat until smooth. Add remaining flour, 1/3 cup at a time, beat to for a smooth, firm dough. Cover and refrigerate overnight. On a lightly floured board, roll out dough about 3/8 inch thick, adding more flour if necessary. Cut in 2 inch by 3 inch rectangles or diamonds. drip in hot oil or shortening about 1 to 2 minutes or until golden brown. Drain. Sprinkle (douse) with powdered sugar. Makes 22 to 26

Pure Christmas sugar cookies

Adapted from Betty Crocker's sugar cookie recipe

1 1/2 C powdered sugar

1 C butter (margarine in a pinch, but not recommended)

1 tsp vanilla

1 tsp butter flavoring

1 egg

2 1/2 C all purpose flour

1 tsp baking SODA

1 tsp cream of tartar

Decorations -- colored sugars, red hots, sprinkles, can be painted or iced

Ok to double, in fact, recommended since they will be eaten as quick as they come out of the oven.

Cream butter, egg and powdered sugar and flavorings. In separate bowl sift together flour, soda and cream of tartar. Slowly add flour mixture to eggs and butter mixture. Mix thoroughly. Cover and refrigerate at least 2 hours. (And resist temptation to eat the dough, good luck).

Preheat oven to 375F. Lightly grease cookie sheets.

Divide dough in half, and roll out to 1/4 inch thickness on lightly floured surface. Cut into desired shapes, roughly 2 to 2 1/2 inch diameter. Sprinkle with granulated sugar, paint, or other decorations as desired. Place on cookie sheet.

Bake for 7 to 8 minutes, or until the edges are lightly golden brown. Remove from cookie sheet and cool on wire rack. (Experience says they last approximately 1 minute until they are cool enough to handle).

Makes about 5 dozen 2 inch cookies

Fantasy Fudge ORIGINAL RECIPE

Fantasy Fudge

The original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here.

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts (optional)
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Raw Apple Cake

Peel and dice 4 C apples and cover with 2 tsp baking soda. Let set while mixing other ingredients.

2 C sugar
1/2 C shortening
2 eggs
Creamed together.

2 C flour
t tsp salt
1 tsp cinnamon
Sifted together

Add sifted dry ingredients to the creamed mixture. Add raw apples and 1/2 C nuts if desired.

Bake in 9x12" pan 350F for 45 minutes

Pineapple Coffee Cake

1/2 C margarine, softened
1 C brown sugar, firmly packed
2 eggs
1 tsp baking soda
1 C sour cream
2 C flour
1/4 tsp salt
1 tsp baking powder
1 tsp vanila
1 C crushed pineapple dreained

1/4 c sugar
1/3 C brown sugar firmly packed
1/2 C chopped walnuts
1/4 tsp cinnamon
1/4 tsp nutmeg

Cream together margarine and 1 c brown sugar. Add eggs, and beat well. Combine soda, sour cream. Mix together flour, salt & b. powder. Add alternately to margarine mixture with sour cream mixture. Add vanilla mix well.

Grease a 9x13 pan. Pour in half of batter. Sread pineapple over batter and then top with remaining batter.

Make topping by combining sugar, 1/3 C brown sugar, walnuts, cinnamon and nutmeg. Sprinkle topping over batter.

Bake at 350 for 25 to 30 minutes.