Macaroon Ice Cream Torte

I made this dessert for Hubby's 35th birthday. However, I had trouble finding macaroon cookies in the store, so I used the substitutions indicated. It was still really good!

24 macaroon cookies (I used 1 pkg crushed coconut cookies and about 1 c shredded coconut.)
1 qt coffee ice cream, softened
1 qt chocolate ice cream, softened
1 1/2 c Heath candy bits or 2 Heath candy bars, coarsely chopped (1.4 oz each)
hot fudge topping, warmed

For crust, mix half of the cookies (and coconut) with about 1 - 1 1/2 c of the coffee ice cream. Spread into the bottom of an ungreased 9" springform pan. Repeat with cookies (and coconut) using 1 - 1 1/2 c of the chocolate ice cream. Sprinkle with half of the Heath bits. Spread remaining softened coffee ice cream on top of crust. Repeat with remaining chocolate ice cream. Sprinkle with remaining Heath bits. Freeze til firm.

Remove from freezer atleast 10 min before serving. Remove sides of pan. Cut dessert into wedges and drizzle with hot fudge. Makes 12-16 servings.

Carrot Cake

One of my best friends shared this recipe with me. I modified it slightly.

I baked this cake for my 33rd birthday.

2 c sugar
2 c flour
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
7 oz shredded coconut
2 c shredded carrots
1 c chopped walnuts (I don't add because I don't like nuts in cake.)
1 1/2 c oil
3 eggs
7 oz crushed pineapple, undrained
2 tsp vanilla

Mix all ingredients together. Pour into 9x13" pan. Bake at 350 degrees for 35-40 min or til tests done. (I had to bake it for 60 min.) Cool to frost.

Frosting:
5 oz cream cheese, softenend
3 Tbsp butter or margarine, softened
3 3/4 c powdered sugar
1 1/2 tsp vanilla
3 tsp milk
additional chopped walnuts (I omit.)

Mix well. Add additional powdered sugar if needed to achieve desired consistency. Sprinkle with walnuts.

Fruit Crisp

Apple crisp is shown above.

fruit filling (see below)
1 c rolled oats
1 c packed brown sugar
1/2 c flour
1/2 c butter, melted
1/2 c chopped nuts and/or coconut, both are optional

Put fruit filling in 9" pie plate or 8x8" pan.

In a bowl, combine oatmeal, brown sugar, and flour. Stir in butter til whole mixture is moist. Stir in nuts and/or coconut if desired. Sprinkle topping over filling.

Bake in 375 degree oven for 30-35 min (40 min for thawed fruit) or til fruit is tender and topping is golden. Serve warm with ice cream or whipped cream if desired. Makes 6 servings.

Fruit filling options:

Apples, pears, peaches (fresh or frozen*, unsweetened), or apricots:
Mix together 5 c of fruit and 2-4 Tbsp sugar.

Blueberries (fresh or frozen*):
Mix together 5 c blueberries, 4 Tbsp sugar, and 3 Tbsp flour.

Cherries (fresh or frozen*):
Mix together 5 c pitted tart cherries, 1/2 c sugar, and 3 Tbsp flour.

Rhubarb (fresh or frozen*):
Mix together 5 c sliced rhubarb, 1 c sugar, and 3 Tbsp flour.

Canned pie filling:
Use 1-2 cans of your choice of canned fruit pie filling. Do not add anthing to it; just dump in pan. If using 2 cans of pie filling, be sure to use a 9x13" pan.

*Thaw fruit if frozen. Do NOT drain.

Marshmallow Graham Bars

This recipe is from Hubby's grandma. I think she makes these bars every Easter. It seems she always has them when we visit her and Grandpa in spring. :)

1 c sugar
2 beaten eggs
3/4 c butter
1 tsp vanilla
2 1/2 c graham cracker crumbs
2 1/2 c mini marshmallows (Grandma always uses the mulit-colored ones.)
1/2 c coconut
1/2 c chopped nuts

Place first 3 ingredients in a saucepan over low heat. Watch closely til butter is melted. Cook slowly for 3 min. Add vanilla. Cool slightly.

While mixture is cooling, mix together remaining ingredients. Pour sugar mixture over graham cracker mixture. Mix well.

Pour into buttered 9x13 pan. Refrigerate. Cut into bars. Makes 2-3 dozen.

Frosted Cinnamon Zucchini Bars

I love to make these bars every summer when the zucchini from our garden is ready. The cakey bar tastes like coconut cake and is so good!

3/4 c butter or margarine, softened
1/2 c sugar
1/2 c packed brown sugar
2 eggs
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
2 c shredded zucchini
1 c flaked coconut

Frosting:
2 c powdered sugar
1 tsp ground cinnamon
2 Tbsp butter or margarine, melted
1 tsp vanilla
2-3 Tbsp milk

In a mixing bowl, cream butter and sugars. Add the eggs, beating well. Beat in vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Stir in zucchini and coconut. Spread into a greased 15x10x1" pan. Bake at 350 degrees for 25-30 min or til a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a bowl, combine sugar and cinnamon. Stir in butter, vanilla, and enough milk til frosting reaches spreading consistency. Frost cooled bars; cut. Makes about 5 dozen.

Coconut Pie

(This recipe is from the Taste of Home 1999 cookbook.)

2 c milk
1 c sugar
4 eggs
1/2 c flour
6 Tbsp butter or margarine
1 tsp vanilla
1/2 tsp salt
1 c coconut

In a blender, combine the first 7 ingredients. Cover and blend for 10 seconds. Add coconut; blend for 2 seconds. Pour into a greased pie plate. Bake at 350 degrees for 50-55, or til knife inserted near center comes out clean. Serve warm. Makes 6 servings.

Cherry Snowballs

(This recipe is from the Best of Country Cookies cookbook.)

1 c butter (no substitutes), softened
1/2 c powdered sugar
1 Tbsp water
1 tsp vanilla
2 c flour
1 c quick-cooking oats
1/2 tsp salt
36 maraschino cherries, well drained

Coating:
2 c powdered sugar
1/4 - 1/3 c milk
2 c flaked coconut, finely chopped

In a mixing bowl, cream butter, sugar, water, and vanilla. Combine flour, oats, and salt; gradually add to the creamed mixture. Shape a Tbsp-ful of dough around each cherry, forming a ball. Place 2" apart on ungreased baking sheets. Bake at 350 degrees for 18-20 min or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut. Makes 3 dozen.