Tag Archives: coconut

Vintage Recipe ~ Aunt Mary’s “Quick Crunchies” aka Rice Krispie Date Balls

I love looking through Aunt Mary’s little recipe box.  She was one of the best home cooks I ever knew and I always enjoyed eating at her house.

Many days she would call my mom at work and tell her the soup was on.   She almost always had homemade yeast rolls rising in muffin tins.  She’d sit the trays on her hot water heater behind the kitchen door.  I’d lift the tea towel that covered the rolls to inhale the yeasty smell of dough rising.

Good memories.

I found this quick little candy recipe in her recipe box.  I’ve been wanting to try a recipe with dates so I decided this one would work nicely.  This is just one candy I made during the past holidays.  Hope you enjoy!

quick crunchies

 

Aunt Mary’s “Quick Crunchies” aka Rice Krispy Date Balls

1 stick butter
3/4 c. sugar
1 (8 oz.) chopped dates
1 c. pecans, chopped
2 c. crispy rice cereal
1 tsp. vanilla
coconut, for rolling

In saucepan, melt butter and sugar over low heat. Add dates and
cook 3 minutes or until mixture thickens and remove from heat.

Add nuts, crispy rice cereal, and vanilla. When cool enough to handle,
form small balls and roll in coconut.

More of Aunt Mary’s Recipes

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Easy Coconut Macaroons

I saw this recipe over at The Gourmand Mom and I’m so glad I did.


This is an easy and quick cookie recipe and the results are delicious!

I’m hooked!

I made these twice and added them to several

different trays that I gave out.

My niece said they were her favorites.  They

are so simple to make that I plan

on making them again…and again.

I made half of the recipe.

COCONUT MACAROONS

1/2 cup flour.
1/8 teaspoon salt.
3 1/4 cups sweetened flaked coconut.
1 14-ounce cans sweetened condensed milk.
1/2 tablespoon vanilla extract.
Melted chocolate chips.

Bake for 20 min at 350º.  Cool and drizzle with chocolate.  Enjoy!

Today I’m enjoying the parties over at




Blender Coconut Pie (low carb)

My Mom’s Coconut Cream Pie was always my favorite.

On a low carb diet, this is the next best thing.   It’s not so much like a cream pie, but it sure is good.  And easy.  That counts a lot.

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Blender Coconut Pie

4 whole eggs
¼ cup butter
¼ teaspoon salt
2 teaspoons coconut extract (flavoring)
2 teaspoons vanilla extract
½  teaspoon baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda
, or my favorite, Swerve

Pre-heat oven to 350 degrees. Butter a 9 inch pie pan.  Place all ingredients in a blender and blend until smooth.  Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set.  Cool.  Store in refrigerator overnight to give the “crust” time to better set up.

Optional, top with whipped cream prior to serving.

Total net carbs are 31. Divided into 8 slices, each piece has right at 4 carbs.

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Recipe courtesy of the  Low Carb Friends Recipe Board.  

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

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I’m also joining a Link Party over at



Southern Lady’s Peach Cake

My friend over at Southern Lady Cooks enticed me with her Peach Cake recipe.  Since I had all the ingredients (there’s not many), I whipped it up Sunday afternoon.

Peach Cake2

My mom, who’s been rehabbing  from her hip surgery, got to enjoy a piece when I stopped by to check on her.  I guess I get my love of homemade desserts from her.  We collect cookbooks as a hobby and read them like novels!

Yummo!

Pop on over to The Southern Lady Cooks to check out this delicious recipe and if you get a chance, make it this weekend.   It’s easy.  🙂

The Smoked Turkey Salad recipe is coming up next, I promise!

Coconut Pecan Frosting

pecanfrost1

I don’t usually care for German Chocolate Cake

with Coconut Pecan Frosting.  I’m not sure what it is.  I love chocolate cake and I love the Coconut Pecan Frosting, but the two together have never impressed me.  I’ve really tried to like it…what is there not to like?

So, having all the ingredients on hand and wanting to try a new-to-me recipe, I decided to use that chocolate cake mix that I had picked up on sale and top it with a delicious homemade Coconut Pecan Frosting.  I skipped the ton of cookbooks that I have and immediately Googled for the recipe.

Here’s the “traditional” recipe.

Coconut Pecan Frosting

  • 1 cup sugar
  • 1 cup evaporated milk, half-and-half, or heavy cream
  • 3 large egg yolks
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • 1 1/3 cups flaked sweetened dried coconut
  • 1 1/3 cups chopped pecans

Combine sugar, milk, egg yolks, and butter in a medium saucepan. Cook, stirring constantly, over medium heat until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring for 1 to 2 minutes more. Remove from heat and stir in the coconut and pecans. Let cool until spreadable. This keeps, refrigerated, for about 1 week. Soften before using.  The only change I made was to use 1/2 cup evaporated milk and 1/2 cup heavy cream.

The frosting turned out to be delicious, the cake was another thing…drier than usual.  Most everyone was eating the frosting and tossing the cake!  So that’s a mistake I hope to never make again. 

I’d like to make the Coconut Pecan Frosting again, but top a different cake.  Maybe a Fresh Apple Cake…or a Piña Colada Cake…or a yummy Sour Cream Pound Cake.  Maybe I could use the  Old Fashioned Chocolate Cake recipe.  

The options are endless!   What do you think?