Muffins

Coconut Bites

I love coconut, sweet and chewy. These little bites are quick to make and a nice addition to a Christmas cookie plate or for breakfast or brunch.  Yum.

Coconut Bites

1 cup flour
3/4 cup sugar
1½ cups sweetened shredded coconut, processed
1/2 tsp soda
1/8 tsp salt
1/2 cup butter, melted & cooled
2 eggs, beaten
1/2 tsp vanilla
1/2 tsp coconut extract
1 tsp lemon zest
2 tsp lemon juice
1/4 cup sweetened shredded coconut

Preheat oven to 375°.  Spray two 12 cup mini muffin pans (I use Demarle 20 mini muffin tray, no spray needed).  In mixing bowl, stir together flour, sugar, processed coconut (pulse in food processor), and salt.  In another bowl, stir together butter, eggs, vanilla, coconut extract, lemon zest, and lemon juice.  Add to dry ingredients and mix until just combined.  Scoop into muffin cups, dividing batter evenly.  Sprinkle remaining 1/4 cup coconut evenly over batter in muffin cups.  Bake about 15 minutes until golden and center of muffin is set.

One Year Ago Today:  Red Velvet Cake Mix Cookies  Red Velvet Cake Mix Cookies

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pies

Old Fashioned Raisin Pie

This is my dad’s favorite pie, maybe I should say one of my dad’s favorite pies. I think chocolate pie would rank high on the list also.  The filling for this pie is easy to make and has a rich caramel flavor and raisins, lots of raisins.

1 pastry for 9″ deep dish double crust pie
4 cups raisins
4 cups water
1 cup brown sugar
5 Tbl cornstarch
1 tsp cinnamon
1/2 tsp salt
2 tsp lemon juice
3 Tbl butter
1 tsp vanilla

Combine raisins and water in saucepan, bring to boil and cook for 5 minutes.  Blend brown sugar, cornstarch, cinnamon, and salt together, slowly stir into hot raisins.  Cook and stir until thick and syrup is clear.  Remove from heat, and stir in lemon juice, butter, and vanilla.  Cool slightly.

Preheat oven to 425°.  Line 9″ deep dish pie plate with bottom pastry.  Pour raisin filling into pastry.  Cover with top crust, seal, and cut a couple slits to vent.  Bake 30-35 minutes, cover with foil if necessary during baking if crust gets too brown.  Cool before serving.  Serve with ice cream or whipped cream.

One Year Ago Today:  Sticky Pecan Muffins

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.