Recipe – “Chocolate Coconut Layers”

Missed out blogging on Valentine’s Day, out with sweetie to a movie date.  I am sure many of you were out for dinner with that special loved one.

Sorry if the font is screwed on this one.    Many times over, copying this recipe won’t correct the issue.   Anyhow, these go great with tea or coffee, enjoy.

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“Chocolate Coconut Layers”
Cookbook: “Cookies and Bars” – “Paragon Publishing”
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Scant 6 tbsp. Unsalted butter or margarine, plus extra for greasing
8            oz. Chocolate graham crackers
7            fl. oz. Canned evaporated milk
1            egg, beaten
1            tsp. Vanilla extract
2            tbsp. Superfine sugar
Scant 1/2 cup self-rising flour, sifted
Scant 1-1/3 cups dry unsweetened coconut
1-3/4     squares semisweet chocolate (optional)
(tsp. – teaspoon)            (tbsp. – tablespoon)
Directions:
–    Preheat the oven to 375 degrees Fahrenheit. Grease a shallow 8-inch square cake pan and line the bottom with parchment paper.
–    Crush the crackers in a plastic bag with a rolling pin or process them in a food processor.  Melt the butter in a pan and stir in the crushed  crackers thoroughly.   Remove from the heat and press the mixture into the bottom of the prepared cake pan.
–    In a separate bowl, beat together the evaporated milk, egg, vanilla, and sugar until smooth.  Stir in the flour and grated coconut.  Pour over the cracker layer and use a spatula to smooth the top.
–    Bake in the preheated oven for 30 minutes, or until the coconut topping has become firm and just golden.  Remove from the oven and let cool in the cake pan For about 5 minutes, then cut into squares.  Let cool completely in the pan.
–    Carefully remove the squares from the pan and place them on a cutting board.   Melt the semisweet chocolate (if using) and drizzle it over the squares from the pan and place them on a cutting board.   Melt the semi-sweet chocolate (if using) and drizzle it over the squares to decorate them.  Let the chocolate set before serving.     -Makes 9-

Recipe – “Chocolate and Coffee Whole-Wheat Cookies”

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“Chocolate and Coffee Whole-Wheat Cookies”
Cookbook: “Cookies and Bars” – “Paragon Publishing”
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3/4        cup unsalted butter or margarine, plus extra for greasing
1            cup soft brown sugar
1            egg
1/2        cup all-purposed flour
1            tsp. Baking soda
Pinch of salt
Scant 1/2 cup whole-wheat flour
1            tbsp. Bran
1-1/3    cups semisweet chocolate chips
Generous 2 cups rolled oats
1            tbsp. strong coffee
2/3        cup hazelnuts, toasted and chopped coarsely
(tsp. – teaspoon)        (tbsp. – Tablespoon)
Directions:
–    Preheat the oven to 375 degrees Fahrenheit.  Grease 2 large cookie sheets.   Cream the butter and sugar together in a bowl.   Add the egg and beat well, using a hand whisk if preferred.
–    In a separate bowl, sift together the all-purpose flour, baking soda, and salt, then add in the whole-wheat flour and bran.   Mix in the egg mixture, then stir in the chocolate chips, oats, coffee, and hazelnuts.   Mix well, with an electric whisk if preferred.
–    Put 24 rounded tablespoonfuls of the mixture onto the prepared cookie sheets, leaving room for the cookies to spread during cooking.  Alternatively, with lightly floured hands, break off pieces of the mixture and roll into balls (about 1 oz. Each), Then place on the cookie sheets and flatten them with the back of a teaspoon.   Transfer the cookie sheets to the preheated Oven and bake for 16 – 18 minutes, or until the cookies are golden brown. 
–    Remove from the oven, then transfer to a cooling rack and let cool before serving.
(Makes 24)