Mimi's Macadamia Nut Pancakes with Coconut Syrup

My mother-in-law got this recipe from her friend, Mimi. I'm not exactly sure who Mimi is, but I'm really glad that she had this recipe!

We ate this for breakfast on Christmas morning and it was a wonderful treat.

Ingredients:

Batter:

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

3 Tb oil

2 to 2 1/2 cups buttermilk

1 cup chopped macadamia nuts

Syrup:

1 stick butter

1/2 cup buttermilk

1 cup sugar

1 tsp vanilla

1/2 tsp baking soda

1/2 to 3/4 cup angel flake coconut

Sift together flour, baking powder, baking soda, and salt.

Add eggs, oil and buttermilk. Mix until lumps are gone and batter is smooth. Stir in macadamia nuts.

This is when I make the syrup. If I have someone to help me, I put them to work on cooking the pancakes. However, since it's just me I make the syrup first.

Place butter (not margarine), buttermilk and sugar in a saucepan.

Bring to a boil and remove from heat.

Once it's off the heat, add the vanilla, baking soda, and coconut. The soda makes the mixture foam up - don't be alarmed.

Now back to the pancakes. Pour the batter on a hot griddle - around 400 degrees.

Cook until little bubble start to form around the edges.

Flip pancakes and cook on the other side until golden brown.

Serve pancakes topped with the coconut syrup.

We didn't put extra butter on ours - I figured there was enough in the syrup. However, if you want to add more butter go right ahead!

These are so good!

Go ahead, give them a try!

Coconut Bread

My family has been making this bread for as long as I can remember. While I associate it with Christmas, it could just as easily be made anytime of the year. However, there is just something about a sweet bread with a crunchy sugar coating that screams, "Christmas!"

Ingredients:

Bread:

4 eggs

2 cups sugar

1 cup oil

2 tsp coconut flavoring

3 cups flour

1/2 tsp baking powder

1/2 tsp soda

1/2 tsp salt

1 cup buttermilk

1 cup flaked coconut

1 cup chopped walnuts or pecans (optional)

Syrup topping:

1 cup sugar

1/2 cup water

2 Tb butter

1 tsp coconut flavoring

Before you start the bread, you need to prepare your pans. This recipe makes 2 large loaves, or 4 small ones. I think my pans are slightly small, so it actually makes 5 small loaves for me.

Grease your pans with shortening, and then cut strips of wax paper to fit into the pans as shown below. Once the papers are in the pan, grease over the top of the wax paper.

In a large bowl, beat the eggs. Add the sugar, oil, and coconut flavoring.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Alternate dry ingredients with buttermilk and gradually add to egg mixture. Beat well after each addition.

Fold in flaked coconut and chopped nuts (if desired - I never put nuts in mine).

Spoon (or pour) batter into the prepared loaf pans.

Bake at 325 degrees for 45 minutes for small loaves (or 1 hour 15 minute for 2 large loaves).

When there is about 10 minutes left in baking time, start making your syrup.

In a saucepan, combine sugar, butter and water.

Bring to a boil, and boil for 5 minutes. Do NOT boil this for longer than 5 minutes. If you do, you will get a syrup that hardens white instead of clear. The bread will still taste okay, but it will not look near as pretty.

ONLY 5 MINUTES!

After 5 minutes, remove the syrup from the heat, and add the coconut flavoring.

During this time, you will also have to remove your bread from the oven - it should be golden brown.

Use the wax paper to lift the loaves out of the pan, remove the wax paper, and place the bread back into the pan. They will be really hot, so move quickly and don't burn yourself.

Now, use a pastry brush to paint the syrup on the tops of the loaves. Make sure that the syrup goes down the sides of the bread - you want it everywhere!

Once you've used all the syrup, allow the bread to sit for about 4 hours before you remove it. I have sped up this process by putting the pan of bread into the freezer or fridge.

Just make sure that your syrup is set and hard before you remove the loaves.

You can eat this immediately, or you can wrap it in plastic wrap or cellophane bags and give it as gifts.

Just watch out or your two year old will get ahold of it and eat the entire thing!

Merry Christmas, from our kitchen to yours!

Coconut Cake

I was trying to organize all of my food pictures when I came across these. I made this cake a while ago - like beginning of summer a while ago, before nice camera a while ago.

But, since I probably won't make it again anytime soon, and everyone should absolutely have this recipe - I decided to post it.

Seriously, one of the best cakes ever!

Cake Ingredients:

3 sticks butter - at room temperature

2 cups sugar

5 extra large eggs at room temperature

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

3 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 cup milk

4 ounces sweetened shredded coconut

Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Then line the bottom with wax paper or parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.

Crack eggs into small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; that's okay.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

With the mixture on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife.

Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling off.

Now onto the frosting -

Frosting Ingredients:

1 pound cream cheese at room temperature

2 sticks butter at room temperature

3/4 tsp. vanilla extract

1/4 tsp. almond extract

1 pound powdered sugar, sifted

6 ounces sweetened shredded coconut

In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla, and almond extract on ow speed. Add the powdered sugar and mix until just smooth (don't whip!).

To assemble, place one layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

This cake is perfect for baby showers, bridal showers, or Sunday nights - really, anytime. Believe me, you should try it....absolutely divine!