Coconut-Lemon Mousse Cake

I love coconut. I love lemons. Add the two together and you get an absolutely wondeful dessert!

Coconut-Lemon Mousse Cake

1 can (15 oz) cream of coconut (not coconut milk), stirred well in can
1 envelope unflavored gelatin
1 frozen family-size poundcake ( 16 oz), not thawed
1 tub (12 oz) frozen whipped topping
1 1/2 cups sweetened flaked coconut; chop 1/2 cup
2/3 cup bottled lemon curd
Garnish: lemon slices

Coat an 8 or 9 inch springform pan with nonstick spray.

Scrape cream of coconut into a bowl. Sprinkle gelatin over 1/4 cup cold water in a medium saucepan. Let stand 1 minute, then stir with a heat-proof plastic spatula over medium-low heat until gelatin completely dissolves and liquid begins to steam. Stir in  1/2 of the cream of coconut. Heat until warm, then stir into cream of coconut left in bowl. Refrigerate, stirring occasionally, 20 minutes or until the consistency of egg whites.

While that mixture is chilling, cut the crust off of the poundcake. Cut cake crosswise in 18 equal slices. Cut each slice diagonally to form 36 triangles. Cover bottom of pan with 1/2 the triangles, trimming to fit as needed.

To make the mousse, stir in a large spoonful of the whipped topping into the gelatin mixture. Fold in the remaining topping until blended. Spoon 1 cup of this mixture into a small bowl. Cover and refrigerate until later. Fold chopped coconut and lemon curd into remaining mousse mixture.

Spoon 1/2 the mousse onto cake that is already in the pan. Spread evenly. Top with remainig cake, cut to fit, then remaining mousse. Cover pan and refrigerate at least 5 hours or until mousse is firm.

When you're ready to serve the cake, remove the pan sides. Using broad spatulas, lift cake off pan base onto serving platter. Stir reserved mousse to soften. Spread in a thin layer over cake. Press remaining coconut on sides and sprinkle on top. Garnish with lemon slices.

This makes 12 servings.

Baked Sweet Potatoes

Baked Sweet Potatoes

Scrub, rinse and dry sweet potatoes.

Rub each potato with olive oil and prick with a fork.

Place potatoes on a baking sheet. Bake in a 350 degree oven for 45 minutes or until soft.

I prefer my baked sweet potato plain. For those who prefer a little extra, split the potato open. Top with sour cream, crumbled bacon and snipped chives.

Sweet Potato Oven Fries

Sweet potatoes are really good for us.

Sweet Potato Oven Fries

2 large sweet potatoes
2 tablespoons olive oil
1 teaspoon chili powder

Scrub, rinse and dry two large sweet potatoes.

Cut lengthwise in 1/2-inch-thick sticks. Toss with olive oil and chili powder.

Spread on a greased baking sheet. Bake in a 425 degree oven 18 minutes, turning fries once.

Pumpkin Layer Cheesecake

I love cheesecake and I love pumpkin. It's just one of those fall things. The weather hits 79 degrees and it's time to celebrate! This recipe has to be made in advance. Just do it the night before you need it.

Pumpkin Layer Cheesecake

2 (8 oz) packages of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin (I use Libby's)
1/2 teaspoon ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 nine-inch ready-to-use graham cracker crumb crust

Using an electric mixer, blend cream cheese, sugar and vanilla together. Add eggs, blending thoroughly after each.

Stir pumpkin and spices into 1 cup of the batter. Pour remaining plain batter into the crust. Top with the pumpkin batter.

Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool. Refrigerate at least three hours or overnight.

Makes 8 servings.

Ravioli Primavera

This is from an old magazine clipping. The paper has even turned yellow. Doesn't change the fact that it's another wonderful pasta recipe.

Ravioli Primavera

1/4 cup butter
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 lb. fresh cheese ravioli
1 cup chicken broth
1 (8-oz) zucchini, diced
1 cup frozen tiny peas
1 (5-oz) bag prewashed baby spinach leaves

Blend butter, basil, Parmesan, salt and pepper. Set aside.

Cook ravioli according to package directions.

In a saucepan, bring broth to a boil; add zucchini and peas. Cover. Reduce heat. Simmer 3 minutes, until zucchini is just tender. Remove from heat. Stir in spinach. Cover pot to wilt spinach.

Drain ravioli. Return to pot. Add basil butter mixture. Toss. Transfer to bowls. Spoon vegetables and broth over ravioli. Sprinkle with extra grated Parmesan, if desired.

Fettuccine With Cheese Sauce

This recipe is one I clipped from a magazine some time ago. I don't know which magazine. I only know that I love pasta and cheese. Yeah.

Fettuccine With Cheese Sauce

12 oz. fettuccine pasta
2 cups frozen green peas
2 teaspoons minced garlic
5 cups coarsely chopped fresh spinach leaves (5 oz.)
1 1/4 cups bottled Alfredo sauce
1/3 cup milk
1 quart cherry or grape tomatoes, cut in half (if desired)

Cook pasta according to package directions. Put frozen peas in colander set in the sink.

While pasta cooks, coat a large skillet with nonstick spray. Heat over medium-low heat, add garlic and cook 1 minute or until soft. Stir in spinach; cook until wilted. Stir in Alfredo sauce and milk. Cook 1 to 2 minutes to heat.

Drain pasta over peas in colander. This helps thaw the peas. Transfer to a large serving bowl and add sauce and tomatoes. I don't like tomatoes, so I skip that step. Toss to mix and coat.

Makes 4 servings.

Caramel Apple Cake

This is another one of those great Bisquick recipes.

Caramel Apple Cake

1 1/2 cups Bisquick
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, pealed and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Ice cream or Sweetened whipped cream, if desired

Preheat oven to 350 degrees.

Mix Bisquick and granulated sugar in medium bowl. Stir in milk until well blended. Pour into ungreased 9 x 9 x 2-inch square pan. Top with apples; sprinkle with lemon juice. Stir together brown sugar and cinnamon. Sprinkle over apples. Pour boiling water over apples.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.

Makes 6 servings.