7 Layer Bars Recipe

Ingredients:

6 ozs of butterscotch chips
1/4 c of butter
6 ozs of choco chips
1 c of crumbs (Graham cracker)
7 ozs of coconut; flaked
A can of milk (condensed & sweetened)
1 c of pecans; chopped

Instructions:

On 9×12-inch pan, melt butter. Add crumbs, coconut flakes, chocolate chips, butterscotch chips, condensed milk and pecans, layer by layer, following that order.

Set oven at 325 degrees F then bake. After thirty mins, take out of oven and allow to cool. Slice into thin bars.

>> 7 Layer Bars Recipe

Coconut Chewies Recipe

Ingredients:

1 teaspoon of vanilla
1 package of coconut (14-oz, sweetened); shredded
1 can of milk (14-oz., condensed, sweetened)
1/8 teaspoon of salt

Instructions:

Pre-heat oven at 350 degrees F. Lightly butter a cookie sheet. Mix milk (condensed), salt together with vanilla in large bowl. Blend well, then add coconuts.

Place dollops of the mixture an inch apart on the prepared cookie sheet. Bake until it turns light brown or for 10-12 mins. Move to cooling racks.

Sprinkle melted choco (semi-sweet) or milk decoratively on top of each.

>> Coconut Chewies Recipe

Orange Choco-Coconut Bars Recipe

Ingredients:

2/3 c of flour; sifted
1/2 tsp of baking powder (Calumet)
1/4 c of butter (unsalted)
1/2 tsp of salt
1 c of sugar (white)
1 Tbsp of milk
1 fresh egg
1.5 tsps of orange zest; grated
1 c of coconut flakes
4 oz of chocolate (semisweet); melted

Instructions:

Preheat the oven at 350 degrees F. Line with parchment paper then grease an 8-inch square baking pan.

Combine the salt, flour, and Calumet in a bowl and set aside. Beat butter until creamy then slowly add in the sugar; beat until creamy. Beat in the milk, egg, and grated orange zest. Add in the mixed flour; stir until lumps disappear and fold in coconuts.

Transfer the batter onto the pan and bake in the oven for about twenty-five minutes. Drizzle the melted chocolates on top. Chill then cut to bars.

>> Orange Choco-Coconut Bars Recipe

Raspberry Coconut Bars Recipe

Ingredients:

1 2/3 c of Graham Cracker crumbs
2 2/3 c of coconut; shredded
1/2 c of butter; softened
1 can of milk (14 oz); sweetened and condensed
1 c of preserves (raspberry)
1/3 c of walnuts; chopped and toasted
2 sq of chocolate (white, 1 oz); chopped
1/2 c of choco chips (semisweet)

Instructions:

Mix butter with crumbs in a moderate-sized bowl. Even out mixture in a pan (13 by 9 inch), and press to the bottom firmly. Shower the mixture w/ coconut and add the evaporated milk on top of the coconut.

Cook mixture in the oven (350 degrees F) for about 20-25 mins. Let it cool for about 10-15 minutes; and then evenly apply the raspberry jam on top of the layer of coconut.

Place mixture in the chiller for about 3-4 hrs. Dust the nuts into the mixture. Melt the choco chips in low-level heat; then dribble over the candy bars. Also melt the white choco (white) and then dribble over the mixture.

Place inside the chiller again ’til mixture sets.

>> Raspberry Coconut Bars Recipe

Coconut Sunbeams Recipe

Ingredients:

2 tsps of orange zest; grated
1/4 tsp of salt
1 yolk (egg)
1/2 c of sugar (white)
2 c of flour (all-purpose); sifted
1 pc of egg
1/2 tsp of baking powder
3/4 c of butter (or margarine)

For Glaze:
1 Tbsp. of juice from orange
1/3 c of apricots (preserved)
3 Tbsps. of water
1/2 c of sugar (white)

Instructions:

Sift the baking powder, flour, sugar, plus salt altogether. Blend in butter (or margarine) until smooth. Beat in yolk, egg, zest, and juice.

Next, pour egg mix into flour mix gradually, use a fork to stir lightly until you form a creamy dough. Refrigerate to make it easier to handle.

Use a teaspoon to roll into small balls, then drop on ungreased baking sheet. Dip fork in all-purpose flour and use it to flatten the balls to about 1/2″ thick. Push in 1 raisin to each cookie’s center.

Bake until color turns light brown or for 12 to 15 mins. at 375 degrees F. Let it cool. Blend all glaze ingredients in a small saucepan; and then boil over low heat for about 3 mins.

Spread glaze onto top of the cookies, and then roll into 1.5 – 2 c of coconut. Leave for an hour, then store in a covered container.

>> Coconut Sunbeams Recipe

Cherry Coconut Bars Recipe

Ingredients:

6 tbsps of sugar (powdered)
1 c of shortening
2 c of sugar
1 tsp of baking powder
2 tsps of vanilla extract
1/2 c of flour
1/2 tsp of salt
1 c of coconut
2 c of flour
4 pcs egg; beaten lightly
1 c of cherries (Maraschino); chopped

Instructions:

Mix powdered sugar, shortening & flour well. Press mixture down to bottom part of your ungreased 9×13-inch pan. Then, bake for 20 to 25 mins at 350 degrees F, but check so as not to brown the crust.

While baking, beat eggs with sugar then gradually add the rest of the ingredients. Spoon over baked crust and return to oven at 350 degrees for approximately 25 mins.

>> Cherry Coconut Bars Recipe

Swiss Chocolate Cherry Treats Recipe

Ingredients:

1/2 c of Maraschino cherries; chopped
1 c of shortening
1 and 1/4 c of sugar
1.5 c of flour; sifted
1/2 c of coconut
1/2 c of pecans; chopped
1.5 teaspoon of baking powder
1 large pack of choco chips
1/2 teaspoon of salt
1 teaspoon of vanilla
1 pc of egg; beaten

Instructions:

Empty the syrup from the cherries (in a medium-sized bowl). Reserve syrup.

Mix shortening while adding sugar steadily. Blend in vanilla and egg. Sift baking powder, salt and flour, adding it to mixture.

Blend thoroughly and add the reserved syrup into the mixture. Add coconut, choco chips, pecans, and lastly, the cherries. Even out dough into a pan (13 x 9 inch).

Cook in oven for about 20 to 25 minutes (375 degrees F). Allow to cool before slicing into slabs.

>> Swiss Chocolate Cherry Treats Recipe

Tangy Orange Drops Recipe

Ingredients:

1.5 c of flour; sifted
1/2 tsp of salt
1 tsp of baking powder
1/4 c of vegetable shortening
1 pc of egg; do not beat
1/4 c of butter
3/4 c of sugar
3/4 c of coconut
3 Tbsps of orange (juice)

For the Frosting:
1 Tbsp of orange (juice)
1 c of sugar (powdered); sifted
1 Tbsp of water

Instructions:

Sift baking powder, salt, flour together. Mix completely (vegetable) shortening, sugar, and butter. Also add egg into the mixture; whisk thoroughly.

Next, blend (orange) juice plus coconut into the mixture and again, stir thoroughly. Drop mixture by round tablespoonfuls in a cookie sheet (greased).

Bake for about 12 to 15 minutes (350 degrees F). Blend frosting ingredients well in a medium-sized bowl. Frost the mixture while still hot

>> Tangy Orange Drops Recipe