Do Nothing Cake

It might be a strange name but it sure is a great cake and you are guaranteed to want to make this one!

Ingredients:

• Cake :
• 2 cups all purpose flour
• 2 cups granulated sugar
• 2 eggs, slightly beaten
• 1 tsp vanilla
• 1 tsp baking soda
• pinch of salt
• 1 large can (20 Oz) crushed pineapple with juice
• Frosting :
• 1 stick (1/2 cup) butter
• 1 cup sugar
• 1 can (5½ ounce) evaporated milk
• 1 cup chopped walnuts or pecans
• 1 cup shredded coconut

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, Whisk together all the batter ingredients until just combined.
3. Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don't overbake.
4. While cake is still baking, prepare the frosting.
5. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
6. Cook and stir for about 5 minutes, or until slightly thickened.
7. Remove from heat and add in the coconut and pecans.
8. Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
9. You need holes so that hot frosting has plenty of room to get down and soak the cake.
10. Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
11. Allow cake to cool for a bit before cutting.
12. Due to the frosting seeping into the cake, it is very moist!
13. Enjoy

A can of crushed Pineapple is mixed up with the cake batter ingredients, all in one bowl.  Baking time is around 30 minutes and then you finish off with a frosting that is simple as! 

Source: cakescottage.com

 

 

 

4 Ingredient Coconut Bars

Ingredients:

24oz shredded coconut (divided)

14oz sweetened condensed milk

2 cups powdered sugar

24oz chocolate (melted)

Directions:

Step 1 In a large bowl stir together 20oz coconut, condensed milk, and powdered sugar. Press into a greased 9x13" pan and freeze until firm enough to cut, about 1 hour. Step 2 Slice into small squares and dip into melted chocolate. Set dipped bars onto wax paper and sprinkle immediately with remaining 4oz coconut. Store in a sealed container.

Source: backforseconds.com

Chocolate Coconut Rough Slice

You’ll love this quick and easy Chocolate Coconut Rough Slice and it’s just like Nana used to make! It’s a delicious crunchy Coconut and Cocoa base topped with a gooey Chocolate Coconut Icing.

Ingredients:

Yield 24 bars Units US

• BASE:

• 125 g butter
• 1 cup flour
• 1 cup coconut
• ¹⁄₂ cup brown sugar
• 1 tablespoon cocoa
• 1 teaspoon baking powder
• 1 pinch salt

• TOPPING:

• 1 cup icing sugar
• 1 cup coconut
• 1 teaspoon vanilla
• 1 tablespoon cocoa
• 1 tablespoon butter (melted)

Directions:

1. BASE:.
2. Cream butter and sugar.
3. Add sifted flour, baking powder and cocoa.
4. Add coconut.
5. Mix well and spread into slice tin.
6. Bake at 350'F/175'C for 25minutes.
7. Remove from oven and while hot ice with the topping.
8. TOPPING:.
9. Melt butter and add other ingredients.
10. Add a little milk to mix if necessary.
11. Stir over a low heat to dissolve and spread over hot base.
12. Cut into bars before completely cold.

Source: food.com

Bolognaise Pie

Ingredients:

For the Meat Bas

• 2 teaspoons olive oil
• 1 pound medium zucchini, quartered lengthwise, cut crosswise into 3/4-inch chunks
• 4 cups leftover sauce from Spaghetti with Bolognese Sauce

For the Biscuit Topping:

• 1 cup all-purpose flour (spooned and leveled)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into small pieces
• 3/4 cup milk
• 1/2 cup finely grated Parmesan cheese (about 2 ounces)

Directions:

1. Preheat oven to 425 degrees. Make the meat base: Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add zucchini; cook, stirring, until golden and just beginning to soften, 4 to 5 minutes. Stir in leftover Bolognese Sauce until warmed through, about 3 minutes. Cover to keep warm.
2. Make the biscuit topping: In a large bowl, whisk together flour, baking powder, thyme, and salt. Using a pastry blender, a fork, or your fingers, work in butter until pea-size clumps form. Stir in milk and cheese until dough just comes together.
3. Spoon dough over beef mixture in 8 small mounds, about 1 inch apart. Bake until meat mixture is bubbling and topping is golden brown (a toothpick inserted in center of a biscuit should come out clean), about 25 minutes. Serve immediately.

Cook's Notes:

If you want to prepare the biscuit dough in advance: Mix the dry ingredients together, cut in the butter and refrigerate the biscuit mixture (up to several hours). When you’re ready, add the milk and cheese, and proceed.

Source: marthastewart.com

Apple Pie Slice

Ingredients:

Pastry:
 
1 cup (150g) self-raising flour
½ cup (75g) plain flour
80g cold butter, chopped coarsely
¼ cup (55g) caster sugar
1 egg, beaten lightly
¼ cup (60ml) milk, approximately
1 tablespoon milk, extra
1 tablespoon caster sugar, exta

Apple Filling:
 
6 large apples (900g), peeled, cored, cut into slices
¼ cup (55g) caster sugar
¼ cup (60ml) water
½ cup sultanas
1 teaspoon mixed spice
2 teaspoons finely grated lemon rind

Directions:

Preheat oven to 200˚C or 180˚C fan forced. Grease and line a 20cm by 30cm slice pan, extending baking paper 5cm over long sides.

Make apple pie filling. Cook apple, sultanas, lemon rind, mixed spice, sugar and the water in a large saucepan, uncovered, stirring occasionally for about 10 minutes or until apple softens. Cool.

Process flours and butter in a food processor until they resemble fine crumbs. Add sugar. Then add egg and enough milk to make a firm dough. Cover and refrigerate for 30 minutes.
Divide dough in half. Roll one half large enough to cover base of pan. I roll mine out on baking paper so it is easy to transfer to pan. Spread apple filling over base. Roll remaining dough large enough to cover filling and place over the top. Brush with extra milk; sprinkle with extra sugar.
Bake slice for 25 minutes. Stand slice in pan for 5 minutes. Serve warm with cream and ice cream.

Source: Wendys Kitchen Table

Apple Dumplings

Ingredients:

4 medium apples (Haralson, Macintosh,or  Pink Lady)
1/2 cup brown sugar
3 tsp cinnamon
1/4 tsp nutmeg
2 TBSP stick margarine, softened
2 refrigerator pie crusts
egg wash( 1 egg beaten + 1 TBSP of water combined)
sanding sugar

Directions:

Preheat oven to 375 degrees.
Wash, core & peel the apples.
Combine the brown sugar, cinnamon, nutmeg, and margarine, mix well
Spoon in the brown sugar mixture into the core of apple.
Unroll the two pie crusts.  Cut the first one in half and the second one in quarters.
Using one quarter of pie crust, sit the apple in the center of the quarter crust and gently pull the crust up to the top of the apple covering the brown sugar mixture.

Repeat this process for all the other apples.                                          

Apply the egg wash with a kitchen brush to the crust covered apples.
Using a small leaf cookie cutter cut out several leaves and position them on the top of the apple.
Apply egg wash on the leaves as well.
Sprinkle with sanding sugar.
Bake at 375 degrees for 50 minutes.
Allow to slightly cool before eating.

Serve warm with vanilla ice cream or milk.

Source:  just2sisters.com

Butterfinger Pie

Ingredients:

14 ounces of Butterfinger candy bars*
1 8-ounce package of cream cheese, at room temperature
1/2 teaspoon vanilla extract
1 12-ounce container of Cool Whip, thawed
1 9-inch graham cracker crust
Read more at http://www.southyourmouth.com/2014/06/butterfinger-pie.html#Jhl7Yzz2sjS1MCyr.99

Directions:

Chop Butterfingers into small bits and set aside, reserving 1/2 cup to sprinkle on top of the pie. I've done this a few ways over the years and have found the best way is to just line them up on a cutting board and chop with a chef’s knife. Using a food processor or smashing with a mallet or rolling pin tends to cream the chocolate a bit and things start to clump together.

Beat cream cheese and vanilla with an electric mixer until fluffy. Add half of the cool whip and mix until smooth.

Fold in crushed Butterfingers and remaining Cool Whip and mix by hand until evenly combined. Spoon mixture into pie crust. Sprinkle reserved 1/2 cup of crushed Butterfingers over pie. Cover and refrigerate for 2 hours before serving. Store in refrigerator.

*Use any size of Butterfinger candy bars (snack sized, fun sized or standard) so long as you have about 14 ounces total.
Read more at http://www.southyourmouth.com/2014/06/butterfinger-pie.html#Jhl7Yzz2sjS1MCyr.99

Source:  southyourmouth.com