This is for the Birds

Posted on February 11, 2013 by Cindy Kerschner

cardinal

Winter is a time to think about our feathered friends that stay in our yards and gardens all year. There are also birds that visit here in winter. Learn the scoop on how to help birds survive winter at my column, Garden Sense at Daily Dish This is for the Birds.
As always, if you have any garden related questions, drop me an email at cindysrecipesandwritings@gmail.com subject line garden sense question and I will answer them in an upcoming column.
See you at Daily Dish!

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Coconut Sweetheart Cookies for #SundaySupper

Posted on February 9, 2013 by Cindy Kerschner

coconut sweetheart cookies

Wouldn’t it be fun to sweep your loved one up in your arms and transport you both to a Tropical Isle for Valentine’s Day? A place where palm trees, warm breezes and coconuts abound. Long stretches of white sand beaches, the two of you sharing island treats….. you get the picture.

Can’t afford it either, huh? Well that doesn’t mean you need to miss out on the sensation. My contribution to this week’s fabulous line-up of Valentine’s Day inspirations has coconut and butterscotch morsels to tempt your tastebuds.

Chocolate lovers don’t despair! Our Sunday Supper Line Up has plenty of treats waiting for you too!

Thanks Jens from Juanita’s Cocina for hosting this week’s awesome Valentine’s Day Event! Happy Valentine’s Day everyone!

Coconut Sweetheart Cookies


    Ingredients

  • 1/2 cup coconut oil
  • 1 egg, beaten
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup plus 2 Tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butterscotch chips
  • 1/4 cup shredded sweetened coconut

Instructions:

Preheat oven to 375

In a medium-sized bowl, cream together coconut oil, brown sugar and sugar.

Add egg and vanilla.

In a separate bowl, mix flour, baking soda and salt.

Add dry ingredients into oil mixture. Stir to blend. Cookie dough will be a little stiff.

Mix in coconut and butterscotch chips.

coconut cookie bake

Scoop into small balls and bake on an ungreased cookie sheet at 375 for approximately 10 to 12 minutes.

Cool on pan slightly before moving cookies to wire rack to cool completely.

coconut cookie
Store in an airtight container for up to a week.

Check out the great Valentine’s Day Menu ideas from our Sunday Supper Contributors!

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please from An Appealing Plan

Join the #SundaySupper conversation on Twitter today to talk all about Valentine’s eats and treats!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

 

Coconut Sweetheart Cookies for #SundaySupper
 
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Coconut Sweetheart Cookies
Author:
Ingredients
  • ½ cup coconut oil
  • 1 egg, beaten
  • ½ cup brown sugar
  • ¼ cup sugar
  • ½ teaspoon vanilla
  • 1 cup plus 2 Tablespoons flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butterscotch chips
  • ¼ cup shredded sweetened coconut
Instructions
  1. Preheat oven to 375
  2. In a medium-sized bowl, cream together coconut oil, brown sugar and sugar.
  3. Add egg and vanilla.
  4. In a separate bowl, mix flour, baking soda and salt.
  5. Add dry ingredients into oil mixture. Stir to blend. Cookie dough will be a little stiff.
  6. Mix in coconut and butterscotch chips.
  7. Scoop into small balls and bake on an ungreased cookie sheet at 375 for approximately 10 to 12 minutes.
  8. Cool on pan slightly before moving cookies to wire rack to cool completely.
  9. Store in an airtight container for up to a week.
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Posted in #SundaySupper, baking, breakfast, coconut, cookies, dessert, fresh ingredients, holiday, Valentine's Day, What's For Dinner? | Tagged , , , , , , , | 37 Comments

Funny Cake

Posted on February 8, 2013 by Cindy Kerschner

Funny Cake is a PA Dutch treat that seems to be very regional. When I ask people from outside the area if they like it, they scrunch up their faces and ask, “What’s so funny about it.” Old joke yes, but you get the point.
My Mom made this vanilla and chocolate cake baked in a pie crust along with Shoo-fly Pie (molasses cake in a pie crust, hmmm I see a pattern here) a few times a year.

Funny cake is easy to make. You can use ready-to-bake crust if you like. I sometimes do.

Here’s the Funny Cake recipe that reminds us that no matter how upside-down our world gets, it can all come together and become something beautiful again.

Funny Cake

Makes 2 pies.
(revised recipe courtesy of Lori R. my pie dough mentor! :))
Preheat oven to 450 degrees. Use the center rack in the oven.

    Ingredients

 

    Pie Crust

  • 2 cups flour
  • 2/3 cup Crisco
  • 6 Tablespoons cold water

Bottom layer:

  • 1 1/4 cups sugar
  • 3/4 cup cocoa
  • 1 cup warm water
  • 1 teaspoon vanilla

Cake layer:

  • 1 cup sugar
  • 1/2 cup Crisco
  • 1 egg, beaten
  • 1 cup milk
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla

Crust

1. Make the pie crust by working the flour and shortening together. Lori told me a tip that worked for a beautiful flaky crust. Her secret is to keep working the dough at this stage until all the flour is moistened.


2. Add water and work in just until mixed.
3. Lightly flour your surface and pin. Dip the dough in flour and pat off excess flour. If your dough sticks to the board, try using a bench scraper also known as a dough cutter instead of adding more flour.

4. Roll dough large enough to fit the size of your dish without needing to stretch it up the sides . Transfer dough to your dish by loosely rolling it back over the pin, kind of draping it and place it in your dish. Lightly press into place.

Cake


1. Mix sugar and shortening together until creamy.
2. Add egg, vanilla and milk.
3. Combine flour and baking powder in a separate bowl then add to the mixture. Mix until smooth. Do not over mix.

Chocolate layer:

1. Mix all ingredients together until dissolved.

Assembly

1. Divide the batter between the 2 pie shells by making 3 mounds in each shell. Do not spread the batter out. This gives the chocolate even flow.
2. Divide the chocolate mixture in half and pour over the batter.

3.Bake at 450 degrees for 10 minutes, and then reduce heat to 350 degrees and bake for approximately 30 minutes more or until cake tests done when toothpick inserted comes out clean.
4.Cool you pie on a wire rack. Don’t worry if some cracking occurs, that’s just part of the fun!
Servings: 12

Nutrition Facts
Nutrition (per serving): 424 calories, 171 calories from fat, 19.1g total fat, 26.7mg cholesterol, 17.7mg sodium, 163.9mg potassium, 58.7g carbohydrates, 3g fiber, 22.1g sugar, 6.8g protein, 62IU vitamin a, <1mg vitamin c.

Funny Cake
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • Pie Crust
  • 2 cups flour
  • ⅔ cup Crisco
  • 6 Tablespoons cold water
  • Bottom layer:
  • 1¼ cups sugar
  • ¾ cup cocoa
  • 1 cup warm water
  • 1 teaspoon vanilla
  • Cake layer:
  • 1 cup sugar
  • ½ cup Crisco
  • 1 egg, beaten
  • 1 cup milk
  • 2¼ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
Instructions
  1. Crust
  2. Make the pie crust by working the flour and shortening together. Lori told me a tip that worked for a beautiful flaky crust. Her secret is to keep working the dough at this stage until all the flour is moistened.
  3. Add water and work in just until mixed.
  4. Lightly flour your surface and pin. Dip the dough in flour and pat off excess flour. If your dough sticks to the board, try using a bench scraper also known as a dough cutter instead of adding more flour.
  5. Roll dough large enough to fit the size of your dish without needing to stretch it up the sides . Transfer dough to your dish by loosely rolling it back over the pin, kind of draping it and place it in your dish. Lightly press into place.
  6. Cake
  7. Mix sugar and shortening together until creamy.
  8. Add egg, vanilla and milk.
  9. Combine flour and baking powder in a separate bowl then add to the mixture. Mix until smooth. Do not over mix.
  10. Chocolate layer:
  11. Mix all ingredients together until dissolved.
  12. Assembly
  13. Divide the batter between the 2 pie shells by making 3 mounds in each shell. Do not spread the batter out. This gives the chocolate even flow.
  14. Divide the chocolate mixture in half and pour over the batter.3.Bake at 450 degrees for 10 minutes, and then reduce heat to 350 degrees and bake for approximately 30 minutes more or until cake tests done when toothpick inserted comes out clean.
  15. Cool you pie on a wire rack. Don't worry if some cracking occurs, that's just part of the fun!
  16. Servings: 12
  17. Nutrition Facts
  18. Nutrition (per serving): 424 calories, 171 calories from fat, 19.1g total fat, 26.7mg cholesterol, 17.7mg sodium, 163.9mg potassium, 58.7g carbohydrates, 3g fiber, 22.1g sugar, 6.8g protein, 62IU vitamin a, <1mg vitamin c.
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Posted in What's For Dinner? | 8 Comments

Foodie Friends Friday Linky Party 31

Posted on February 7, 2013 by Cindy Kerschner

Welcome to Foodie Friends Friday!

We have made links randomly placed and shuffled upon entry so late arrivals will no longer be stuck at the end of the list!

We also have changed our link up times to 6pm Thurs-6pm Saturday Voting 6pm Saturday-3pm Sunday PST.

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you.  You agree to allow Foodie Friends Friday and any of it’s affiliated websites  or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you.  If photos & recipes are used, proper link backs to you will be included.
foodie friends friday, rules
Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.
  Please remember to do this.  It benefits you!  To thank you, we will continue to feature those with links throughout the year on various outlets.

Co-host list:

Giveaway Disclaimer:  Facebook is in no way associated with this website or giveaway and holds no liability for this giveaway.  “Liking” facebook pages is optional, not mandatory for entry.  Sponsors will be responsible for shipping- if there is a delay or problem with prize, you must communicate directly with sponsor.

Now Let’s meet our sponsor this week!
wine glasses
p>a Rafflecopter giveaway

 

Posted in food club, Foodie Friends Friday, fresh ingredients, What's For Dinner? | Tagged , | Comments Off on Foodie Friends Friday Linky Party 31