Family Around the Table

Gathering Family Around The Table for Good Food and Good Conversation

Magic Coconut Bars – Gourmet Gallery Cookbook #CookbookMonth

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Magic coconut bars are super easy to make and you may have all the ingredients in your pantry.October is National Cookbook Month. Some blogger friends and I are celebrating by sharing a recipe from a favorite community cookbook. I have a few community cookbooks from local organizations as well as some Junior League cookbooks. I chose a favorite recipe, magic coconut bars, which I’ve never made before, from the cookbook Gourmet Gallery. You may be wondering why, if it’s a favorite recipe, I’ve never made it before. It’s because I LOVE magic coconut bars and I could eat the entire pan. I was saving myself from myself, if you know what I mean. Need less to say, I shared most (some) of the bars.

Gourmet Gallery Cookbook from The Museum of Fine Arts, St. Petersburg, FL

First, please indulge me while I tell you a little bit about the cookbook. Gourmet Gallery Cookbook is a compilation of recipes from The Museum of Fine Arts in St. Petersburg, FL. The Museum of Fine Arts holds a special place in my heart. When I was a child my Mom took me to two exhibits that impacted me for life. The first was an exhibit of Leonardo da Vinci inventions. They were actual working models that patrons were able to touch and work. I was fascinated. The second was an exhibit of French Impressionist works. Claude Monet, August Renoir, Alfred Sisley, Edgar Degas, Camille Pissarro and more. I fell in love, right then and there. Impression Sunrise by Monet is one of my favorite paintings. About 18 years ago I had the good fortune to visit Giverny, residence of Monet, but I digress.

So when National Cookbook Month rolled around and I went looking through my collection, I knew I had to choose one from Gourmet Gallery. You make know these magic coconut bars by the name magic cookie bars, or 7 layer bars, but I think, because this cookbook is older, it could be a very early version of the recipe. This cookbook was published in 1975 and it had three printings. It is now out of print, unfortunately, but copies are available on eBay. The recipes came from members and friends of the museum.

As I was making the recipe, I’m thinking this is not enough chocolate. Then I think, the can of sweetened condensed milk will not cover this pan. Well, I was wrong on both counts. It was the perfect amount and it really is magic.

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Magic Coconut Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: About 4 dozen.

Ingredients

  • 1 stick butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 cup nuts, chopped (pecans or walnuts)
  • 3/4 cup chocolate chips (semi-sweet or milk)
  • 1 1/3 cup flaked coconut
  • 1 can sweetened condensed milk

Instructions

  1. Preheat oven to 350 degrees F.
  2. Pour melted butter in bottom of a 9x13 inch baking dish.
  3. Sprinkle evenly with graham cracker crumbs.
  4. Over this, in layer fashion, evenly sprinkle nuts, then chocolate chips then coconut.
  5. Pour sweetened condensed milk over all.
  6. Bake for 25 minutes or until light and coconut is lightly toasted.
  7. Allow to cool 15 minutes before cutting into small squares.
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Magic coconut bars are a real treat.

Mounds Cake #EasterRecipes

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The first time I made this Mounds Cake it was a hit. I wrote the recipe out on a recipe card and tucked it in my treasured recipe box. I promptly forgot about it for a few years. It wasn’t until I was talking with a friend that I was reminded of it. I thought it would be a delicious dessert for Easter. I usually make my Rave Review Coconut Cake but my family wanted a change.

For this cake I used the regular size Mounds candy bars. Less time to chop them up. Plus, snack size is a little harder to find this time of year. Although at Halloween, they are abundant. If you need to use up some Mounds Easter eggs from those baskets making this cake would be a good option.

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I have a fair collection of Bundt pans but I love making this cake in my star Bundt pan. It really is one of my favorite pans that I own. While you could put a glaze on it a dusting of powdered sugar is really all this cake needs.

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Mounds Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients

  • 1 package yellow cake mix, without pudding
  • 1 small package white chocolate or French vanilla pudding mix
  • ½ cup vegetable oil
  • ½ cup water
  • 4 eggs
  • 1 (8-ounce) carton sour cream (or plain yogurt)
  • 8 snack-sized or 4 regular-sized Mounds candy bars, chopped
  • 1 cup semisweet chocolate chips
  • 1 cup flaked coconut
  • Confectioners' sugar for dusting

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a Bundt pan.
  2. In a large mixing bowl, combine the cake and pudding mixes, oil, water and eggs. Stir until most of the lumps are gone. Stir in the sour cream, then the candy bars, chocolate chips, nuts and coconut. Pour the batter into the prepared pan.
  3. Bake 60 to 65 minutes, or until a toothpick inserted near the center comes out clean.
  4. Cool in the pan 15 minutes before removing to a wire rack. Cool completely.
  5. Before serving dust with confectioners' sugar.
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This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Saturday

In case you missed them, here’s Monday, Tuesday, Wednesday, Thursday, and Friday’s #EasterRecipes

Monday

Tuesday

Wednesday

Thursday

Friday

Spiced Piña Coladas #SundaySupper

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Spiced Piña Colada
Spiced Piña Colada

You can’t help thinking about (or singing) Escape – The Piña Colada song at the mere mention of the frozen concoction. You’re singing it now, aren’t you? A piña colada is probably my favorite frozen tropical drink. The perfect marriage of pineapple, coconut and rum. I don’t use just any rum, though. While a piña colada can be made with any type of rum, my choice is a spiced rum, preferably Captain Morgan. It adds more flavor to the drink without overpowering it and sometimes white rums can have a bite, or harshness, to them. Remember, the better the ingredients, the better the drink.

 

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Spiced Piña Coladas

Yield: 4 servings

Ingredients

  • 4 ounces Spiced Rum, Captain Morgan preferred
  • 8 ounces Cream of Coconut
  • 6 ounces pineapple juice
  • 3 cups of ice (more if necessary)

Instructions

  1. Combine all ingredients in blender. Process until frothy. Pour into 4 cocktail glasses and garnish with pineapple slice.
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PinaPin

 

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cowboy Cookies #Cookielicious

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I have made these cookies for many years now and I honestly don’t know why they are called cowboy cookies. Hearty enough for a cowboy working on the range, maybe? It’s a recipe I got from a friend. This is a cookie I often include in my holiday tins or trays for neighbors and friends and they are well received. I, personally, think these are better the day after you bake them but that opinion is certainly up for discussion. My boys enjoy helping me make them, as well as being official taste testers. Who wouldn’t want to taste test a cookie full of flavor that includes chocolate chunks, coconut, pecans and oats? Perfect with a tall glass of ice cold milk.

Cowboy Cookies
Cowboy Cookies

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Cowboy Cookies #Cookielicious

Cook Time: 15 minutes

Yield: 2 1/2 dozen large cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon balking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 1 cup semi-sweet chocolate chunks
  • 1 cup chopped pecans
  • 1/2 cup shredded coconut

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer, beat softened butter, brown sugar and granulated sugar with mixer on high-speed until pale and creamy, about 3 minutes. Reduce speed to medium and add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture, all at once, beating until just incorporated. Beat in oats, chocolate chunks, pecans and coconut until mixed.
  4. Using a 1 1/2-inch scoop drop dough onto baking sheets spacing about 3 inches apart. Bake at 350 degrees F. for 12 - 15 minutes, until center is set and edges begin to brown. Remove from oven and cool on baking sheet 2 minutes. Remove to wire cooling rack to cool completely. Store in airtight container.
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Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.

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Ellen Folkman and Family Around The Table 2010-2017. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).

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