National Pie Day!

Today is National Pie Day.  I couldn't let this day pass without baking a pie. I tried a new recipe, Warm Apple-Buttermilk Custard Pie! Doesn't that sound good? Here is the recipe!


1/2 (15-ounce) package refrigerated piecrusts (I made mine because I love home made ones)

1/2 cup butter or margarine, divided

2 Granny smith apples, peeled and sliced

3/4 cup sugar, divided

3/4 teaspoon ground cinnamon, divided

1 1/3 cups sugar

4 large eggs

Click to see savings

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

3/4 cup buttermilk

3 tablespoons butter or margarine, softened

1/4 cup firmly packed light brown sugar

1/2 cup all-purpose flour

Preparation

1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
2. Melt 1/4 cup butter in a large skillet over medium heat; add apple, 1/2 cup granulated sugar, and 1/2 teaspoon cinnamon. Cook, sitrring occasionally, 3 to 5 minutes or until apple is tender; set aside.
3. Beat 1/4 cup butter and 1 1/3 cups granulated sugar at medium speed with an electric mixer until creamy. A eggs, 1 at a time, beating just until yellow disappears. Add 2 tablespoons flour and vanilla, beating until blended. Add buttermilk, beating until smooth.
4. Spoon apple mixture into piecrust; pour buttermilk mixture over apple mixture.
5. Bake at 300º for 30 minutes. Stir 3 tablespoons butter, remaining 1/4 cup granulated sugar, brown sugar, 1/2 cup flour, and remaining 1/4 teaspoon cinnamon until crumbly. Sprinkle over pie. Bake 40 more minutes or until a knife inserted in center comes out clean. Let stand 1 hour before serving.

Enjoy!

Love baking pies

Often when I bake pies I think of my mom and dad.  Both baked pies and they were always delicious. My mom's apple, cherry, and pumpkin are ones I remember as being favorites.  My dad made the best pecan pie I have ever tasted as well as a banana cream that I wish I had the recipe for.

So today as I was baking pies I pictured my mom or dad in the kitchen making their pie crusts. My parents each had their favorite crust recipe. I have my favorite too and it is different than both of theirs. I am thankful for all they taught me about making a good pie crust...the preparation, the rolling out of the dough, and placing it in a pie plate. I loved the memories I had today as I baked pies.
One of today's pies was
Strawberry Custard

1 1/3 C sugar, divided

6 T cornstarch, divided

1/4 t salt

2 C milk

2 egg yolks, lightly beaten

1 T butter or margarine (I always use butter)

1 t vanilla extract

1 baked 9-inch pastry shell

1 C water, divided

1 T lemon juice

1/2 t liquid red food coloring

6 C fresh strawberries, halved

Garnishes: sweetened whipped cream, fresh strawberry

Combine 2/3 C sugar, 4 T cornstarch, and salt in a saucepan;stir in milk. bring to a boil over medium heat. cook, stirring constantly, 1 minute.

Whisk milk mixture gradually into egg yolks until blended. Return mixture to saucepan. * Cook over medium heat, whisking constantly, 1 minute or until thickened. Remove from heat;stir in butter and vanilla. Spoon hot filling into pastry shell.

Stir together remaining 2/3 C sugar, remaining 2 T cornstarch, and 2 T water.

Bring remaining water to a boil in medium saucepan. Whisk in sugar mixture;cook, whisking constantly, 2 to 3 minutes or until thickened and clear. remove from heat. Stir in lemon juice and food coloring; cool. fold strawberries into syrup mixture. Spoon over custard mixture; chill 4 hours. Garnish, if desired.

from Southern Living

Bran Muffins...

I love trying new recipes and often use them over and over. 
I also love having some of my recipes on my computer where I have fast access to them. 
But there is something special about reaching into your recipe box and taking out a recipe that a friend gave you many years ago. Sometimes the recipe is written by me, sometimes by the person that gave it. 
As I picked up the worn recipe card I had happy memories of the friend that gave it to me. I thought of the many times I had made it and how much our family had enjoyed it. This recipe is at least 38 yr. old. It is one I can always count on tasting good. I made the first batch and saved the rest of the batter for other mornings when we would want warm, yummy muffins. 

BRAN MUFFINS

1 C. oil

3 C. sugar

1 qt. buttermilk

5 t. soda

4 beaten eggs

5 C. flour

1 15oz. Post Raisin Bran

Mix cereal, sugar, flour, soda, eggs, oil and buttermilk.  Mix well.  Fill greased muffin tins 1/2 full.  Bake at 400 degrees for 15-20 min. 

Batter keeps weeks in refrigerator. Don't stir batter again when you fill muffin tins from refrigerated batter.

French Toast...

Today I give thanks for new recipes! 

My friend, Karin, gave me two french toast recipes.  She brought one to our  Neighborhood breakfast and we all loved it. Because she has two recipes she likes she sent them both to me. 

French Toast Casserole

* Cube (or tear) a loaf of French bread and place in a greased 9x13 pan

* Mix 8 eggs, 3 cups milk, 1 tsp. vanilla, 1/4 tsp. cinnamon and 1/2 cup sugar in a bowl

* Pour over bread and refrigerate for 8 hours or overnight

* Pull casserole out of refrigerator 30 min. before baking

* Preheat oven to 350 degrees. Cube 3 Tablespoons of butter and dot the top of casserole

* Mix 1/2 cup sugar with 1/4 tsp. cinnamon and sprinkle on top of butter

* Bake for 45-50 min. or until knife inserted in middle comes out clean.

* Enjoy with warm syrup and powdered sugar!

** I added nuts even though the recipe doesn't call for them.

 

 

 

Overnight French Toast

• 1/4 cup (4 Tablespoons) butter, melted
• 3/4 cup packed light brown sugar
• 1 loaf brioche or challah (French toast can also be sliced 1 1/2 inches thick)
• 8 eggs, slightly beaten
• 1 cup whole milk
• 1 Tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup pecans, measured then chopped
• 1/8 teaspoon salt
• (optional) maple syrup and powdered sugar for topping

Directions

• In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
• Arrange slices of bread in the baking dish overlapping if necessary.
• Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
• Sprinkle chopped pecans over bread slices.
• Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
• In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
• Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
• Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.

 Adapted from www.ezrapoundcake.com

Time for Pumpkin Bread...

I love pumpkin bread!  Today seemed like a good day to make some! We have new neighbors and I would like to take a treat to welcome them to the neighborhood!  I had to sample a piece first. It was delicious! Stacy & Travis dropped by so I gave them each a piece and they too loved it.  I hope our neighbors enjoy their loaf. 

I had already posted the recipe at one time on my blog so just click this link if you would like to have it.   pumpkin bread


I guarantee your family will ask for seconds!

Cookie time!

I baked Soft Maple Sugar Cookies this morning!  They are delicious! You willl want to add these to your Christmas cookie collection.

Here’s the recipe, found in the  Better Homes and Gardens “Christmas Cookies” magazine.


Soft Maple Sugar Cookies


1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups sugar
1/4 cup packed brown sugar
1/4 cup pure maple syrup
1 tsp. baking soda
1 tsp. cream of tartar
1/8 tsp. salt
3 egg yolks
1/2 tsp. vanilla
1 3/4 cups flour


Preheat oven to 300 degrees. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, maple syrup, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.


Shape dough in to 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet.


Bake in preheated oven for 12 to 14 minutes (I did 12) or until edges are lightly browned. Cool on cookie sheet for 2 minutes (they’re super soft right out of the oven!) Transfer to a wire rack; cool. (Centers will dip as cookies cool.) Drizzle with Maple Icing. Makes about 48 cookies.


Maple Icing

In a medium bowl, stir together 1/4 cup whipping cream or milk, 1/4 cup melted butter, and 3 Tbsp. pure maple syrup. Whisk in 3 to 4 cups powdered sugar to make an icing of drizzling consistency.

ENJOY!!!



So good with a cup of tea...

This afternoon I made a recipe that Jim and I really liked.  It is easy to make and tastes so good.  It is a very moist cake. I found the recipe at: http://www.all-bran.com/#/home  You can find the calories and nutritional information for this recipe, as well as other recipes on this site.



Lemon Poppy Seed Snack Cake

1 C. flour
1/4 C. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt (optional)
1 T poppy seeds
1 C. All-Bran Original or 1 C. All-Bran Buds
1/4 C. fat-free milk *
2 egg whites
3 T. vegetable oil
1 C. (8 oz.) low-fat, lemon flavored yogurt
1 T grated lemon peel
1 t. powdered sugar

1. Stir together flour, granulated sugar, baking powder, baking soda, salt and poppy seeds. Set aside.
2. In large mixing bowl, comine All-Bran, cereal, milk, egg whites, oil, lemon peel and yogurt.  Let stand about five minutes or until cereal softens Add flour mixture, stirring only until combined.  Spread evenly in 8 x 8 x 2-inch pan coated with cooking spray.
3. Bake at 350 degrees about 25 minutes or until wooden pick inserted in center comes out clean.  Cool and dust with powdered sugar before serving.

* If you are like me and thought you did not like fat-free milk, try organic fat-free milk.  It is delicous.

 

Enjoy!



Elaine

Soup's on!

Autumn is here!  That means our Texas days and nights will finally be a little cooler.

I decided to make some soup for us tonight.  I also wanted to try a new recipe.  So I looked a favorite cook book for soups, Taste of Home Soup cook book, and found one that sounded good.  I loved that I had most of the ingredients on hand and it seemed pretty easy to make. Jim and I really liked it. 

Yesterday my sweet neighbor brought us some brownies and cornbread.  The cornbred was perfect with this soup. I wanted to let her know we liked her cornbread (liked the brownies too) so thought it would be fun to let her try the soup so off I went to her house with a bowl of it. She just returned with the empty bowl and said she loved it and wanted the recipe.  What fun to share with neighbors. I am sure you have a neighbor that would love to be blessed by something you have baked, or take them a cup of this soup!

Here is the link to the recipe >>>> White-Bean--n--Barley-Soup

Loving acts of kindness...

We were stationed at Ft. Leavenworth, Kansas when my father passed away some years ago.  My parents lived in Ohio and after the funeral it was very difficult for me to leave, knowing we lived so far away.  I remember pulling up in front of our house in Kansas and thinking how everything had changed in my life and how sad I felt.  I was still setting in the car when Jim reached the door.  He yelled to come see what our friends had done.  There were notes all over the place, beginning with the front door.  I saw little notes on the bathroom sink that said, "cleaned with love" and notes on towels that said, "folded with love".  I could hardly see through the tears but kept walking through the house and kept finding notes everywhere. Our friends had cleaned our home while we were gone.  When I made my way to the kitchen I saw food  for us with a note "prepared with love".
On the counter were chocolate bars with a note that said, "baked with love".  We were laughing and crying by the time we walked through the house and saw all the love that had been bestowed upon us by our friends.  God was indeed loving us through these wonderful friends.  I will never forget their kindness and so wish today I could see them and thank them one more time. 
The other night I needed to bake something for our church staff Life Group meeting.  I looked in my recipe box for something to bake. I found the recipe for the bars that our friend Kandy had left on our kitchen counter those many years ago.  A flood of memories came to my mind as I held the recipe in my hand.  I also thought about my sweet friend, Kandy, who is now with the Lord, and was very glad she had given me her recipe. I prepared it and took it to Life Group.  Everyone loved the bars.  It was fun sharing with the ladies the story of where the recipe came from and the precious acts of kindness we received.  Below is the recipe.  I hope you will enjoy it and maybe pass it along to someone in need of a hug!

Peanut Butter Swirl Bars
1/2 C. crunch style peanut butter
1/3 C. butter, softened
3/4 C. firmly packed brown sugar
3/4 C. sugar
2 eggs
2 t. vanilla
1 C. flour
1 t. baking powder
1/4 t. salt
1 12 oz. chocolate chips

Preheat oven to 350 degrees.  In large bowl combine peanut butter, butter, brown sugar and sugar.  Beat until creamy. Gradually beat in eggs and vanilla.  Blend in flour, baking powder and salt.  Spread in a greased 13" x 9" x 2" baking pan.  Sprinkle chocolate chips on top.  Place in oven for 3 minutes. Remove from oven;run knife through to marbleize. Return to oven for about 30 minutes (I suggest checking on them at 25 minutes).  Cool and cut into bars. 

Cookies from a cake mix...

A lady on one of the blogs I follow has the book 101 Things To Do With A Cake Mix and is going to make all the recipes.  It reminded me of the movie where Julia made all the recipes in Julia Child's cookbook. Sounded like fun! Since I don't have the book I decided to find one of the recipes online from the book and try it today. It was easy and Colette helped put all the ingredients together. After the cookies cooled we shared them with two neighbors and my daughters.  Colette had fun delivering them as well as eating two. She had to try both kinds that I made.  One of the variations in the recipe was to put in chocolate chips.  I put chocolate chips in half and white chocolate chips in the other half.  I liked them too and just might buy the book. 

Basic Cake Mix Cookies

(101 Things To Do With A Cake Mix)


1 Cake Mix  (I used white)
2 eggs
1/3 cup oil


Preheat oven to 350 degrees. Mix together cake mix eggs, and oil until mix is dissolved. (at this point I divided the dough and put choc. chips in one half and white choc. in the other half) Drop balls of dough onto greased baking sheet. Bake 9-12 minutes, until golden brown. Remove from pan and cool.

Beef Stew

 Jim and I have been eating a lot of soup this winter.  Texas has had many cold days and a steaming bowl of soup with bread is so good on those days.  I was looking for something different to make and found this recipe in an old magazine.  I have never been able to make good stew so was so hoping this one would be good.  I was not disappointed.  I followed the directions except I used red potatoes as I prefer them and cooked it on high for 6-7 hr. because I started it later than planned.  I served it with warm homemade rolls. We loved it!



BEEF STEW
2 pounds beef stew meat
3 large carrots, cut into 1 inch-pieces
2 medium baking potatoes (I prefer red potatoes and used enough to equal the baking potatoes), cut into 1-inch pieces
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.4 ounce) can beef broth
1 (10.75 ounce can tomato soup
1/2 cup red wine
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt


In a 6-quart electric crock pot, combine all ingredients. Cover, and cook on low 8-9 hours, or until beef is tender.

Cute cookie cutters...

I found the cutest cookies cutters online a few weeks ago and decided to order some.  Cookie Cutters, Cookie Cutter Set, Wholesale Cookiecutters, Metal Cookie Cutter, ...  not only has really cute cookie cutters but also a variety of yummy cookie recipes! Check the web site out and buy a cookie cutter for the next time you want bake sugar cookies or give one as a gift!  I look forward to giving the ones I bought as gifts. 

Reconnecting with a friend...

I baked some Highland Oatmeal Cookies over the week-end for our family but also made them with a sweet friend in mind.  She loves them so I gave her some Sunday.  Everytime I bake them I think of the person that gave me the recipe.  We met her and her husband when we were stationed in Hawaii in 1973-77.  We stayed in touch for years but then lost touch with each other.  Today I began to think about this friend and thought how fun it would be to find her and learn about her and her family.  I began an online search and was thrilled when I found her daughter.  I contacted her and asked about her mom.  She gave me her mom's email and phone number and said she would love to talk with me.  I was so happy!  I plan to call her this week and am looking forward to it.  One thing I want to do is to tell her how much I have always loved her cookies and how I make them for friends in the same way she made them for me many years ago. 

Below is the recipe.  I hope you will enjoy it as much as I have all these years.

Highland Oatmeal Cookies
2 C. sifted flour
1 t. ground cinnamon
1/2 t. salt
1/2 t. baking soda
1 C. softened butter or margarine
1 C. brown sugar, firmly packed
1/2 C. honey (or sugar) (I use honey)
1 egg
2 t. vanilla
1/4 C. water - reduce for honey
1/2 C. chopped nuts (I do not add)
1 C. raisins (I do not add)
2 1/2 C. rolled oats
Put pecan halves on top.
Sift flour, cinnamon, salt, and baking soda together.  Beat butter, sugars, egg and vanilla until light and fluffy.  Stir in water.  Add dry ingredients.  Blend. Stir in nuts and raisins.  Stir in rolled oats 1 C. at a time.  Mix well.  Drop by rounded t. about 2 inches apart onto lightly greased cookie sheet.  Press pecan half on each cookie.
Bake in a 375 degree oven for 10-12 minutes. 

Autumn Chowder...

It has been very cold here in Texas and I always like soup on cold days. Yesterday I was looking through my Taste of Home Soup cookbook and found this recipe.  I doubled it as I was feeding three and we ate almost all of it.  It is very easy to make.  We loved it and I will definitely make it again!  Hope you enjoy!

Autumn Chowder

     ~~from Taste of Home

2 bacon strips, diced
1/4 cup chopped onion (I did not use)
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.

December...

It is December and I really cannot believe it.  I have actually started my Christmas shopping though.  I am looking forward to my sister coming from Honduras where she is a missionary and my nephew coming from Ft. Riley where he is stationed in the Army.  I am doing some baking so I have some things in the freezer when they arrive.  The other day I made yogurt muffins.  They are very easy.  My daughter, Shawna, gave me the recipe.

YOGURT MUFFINS

1/2 c. melted butter

1 (8 oz.) c. any flavor yogurt

3/4 c. sugar
1 egg
2 c. flour
1/2 tsp. soda

Mix well and spoon into lightly greased muffin pans. Bake at 375 degrees for 20 minutes. Makes 12-18 muffins.

Chocolate Cinnamon Muffins

A friend gave me a cook book called 1 Mix, 100 Muffins. There is one basic recipe and you can make 100 different muffins. I made the Chocolate Cinnamon Muffins tonight. They smell so good.  I plan to take them to a friend who just came home from the hospital with her baby. The recipe is below if you would like to try them. Or maybe you would like to buy the book. Just click on the name and it will take you to amazon.com. It would make a great Christmas gift for someone on your list that likes to bake!

Chocolate Cinnamon Muffins

   makes 12

heaping 1 1/2 cups flour

1/2 cup unsweetened cocoa

1 tbsp. baking powder

1/2 tsp. ground cinnamon

1/8 tsp salt

heaping 1/2 cup firmly packed light brown sugar

1 cup semisweet chocolate chips

2 large eggs

1 cup milk

6 tbsp. sunflower oil or melted, cooled butter

1. Preheat oven to 400 degrees.  Grease a 12-cup muffin pan or line with 12 muffin paper liners.  Sift together the flour, cocoa, baking powder, cinnamon, and salt into a large bowl.  Stir in the sugar and chocolate chips.

2. Lightly beat the eggs in a large pitcher or bowl, then beat in the milk and oil.  Make a well in the center of the dry ingredients and pour in the liquid ingredients.  Stir gently until just combined; do not overmix.

3. Spoon the batter into the prepared muffin pan.  Bake for 20 minutes, until well risen and firm to the touch.

4. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

I was trying to think of what to fix for dinner tonight and remembered a soup I had not fixed for a long time. The recipe comes from a recipe book called Once-A-Month Cooking by Mimi Wilson & Mary Beth Lagerborg. It contains recipes and instructions on freezing meals a month (or less). The soup recipe is called Hearty Hamburger Tomato Stew. I plan to freeze what we didn't eat tonight. I served cornbread muffins with it.

Enjoy!

HEARTY HAMBURGER TOMATO STEW
1 pound lean ground beef or turkey
1 1/4 cups chopped onion
2 cups peeled and sliced carrots
1 cup chopped green bell pepper
1 cup sliced fresh mushrooms
1 16-ounce can cut green beans, drained
1 16-ounce can corn, drained
3 stalks sliced celery
1 46-ounce can tomato juice
2 teaspoons sugar
1 teaspoon celery seed
Salt & pepper to taste

Brown ground beef or turkey in a large saucepan. Mix in remaining ingredients; bring to a boil; reduce heat. Simmer covered 30 minutes, stirring occasionally. Cool and freeze.

To prepare for serving, thaw stew. Then bring to a boil; reduce heat; simmer 10 minutes.

Makes 8 servings

I made small loaves of pumpkin bread for our Apples of Gold ladies a couple weeks ago. One of them requested the recipe so thought I would post it here too. I tasted pumpkin bread for the first time when I was about 16 yr. old. The lady that made it for me gave me the recipe and I was so glad that my mother made it often in the fall and winter. When I married I began making it and it is the only recipe I have ever used for pumpkin bread. I hope it becomes one of your favorite recipes!


Pumpkin Bread

3 C. sugar
1 C. oil
4 eggs
1 ½ t. salt
1 t. cinnamon
1 t. nutmeg
3 ½ C. flour
2 t. soda
1 can pumpkin
1 ½ C. pecans (or walnuts if you prefer)
2/3 C. cold water

Combine sugar and oil. Add eggs and beat. Add salt, cinnamon, nutmeg, flour and soda alternately with water. Add pumpkin. Add nuts. Stir well.
Grease bread pans. Bake at 350 degrees for 70 minutes. Turn out and cool.
Makes 2-3 loaves. Bread freezes well.

Impossible Pie

When I was newly married a friend gave me an article with a recipe for a pie called Impossible Pie. I haven't made it for years. I found it today when I cleaned out my recipe box and thought it would be fun to make it. I remember the first time I made it and saw the mixture in the blender. I wasn't sure there was any way it could come out looking like a pie!

I was also glad to read the article again and then remember all the impossible things God has done in my life over the years. The mixture of obligations and activities sometimes get all mixed up and lose their purpose and order. Sometimes I lose perspective when things go wrong and I want to give up. These are times that I wonder if God can straighten it all out for me. Only God knows how things will turn out. Other people's stories and how God has done impossible things in their lives is always an encouragement to me. If He can do it for them, if He can do it for the lady that wrote the article and made the pie, He will do it for me. I can trust Him! He has done the impossible in my life and will in your life too!

Impossible Pie

4 eggs

1/4 C. margarine (I used butter)

1 C. white sugar

1/2 C. flour

1/4 t. salt

1/2 t. baking powder

2 C. milk

1 C. coconut

1 t. vanilla

Place all ingredients in blender at one time. Blend until mixed together. Pour into a buttered 10-inch pie pan. Bake in a 350-degree oven for 1 hour. When done, crust will be on the bottom, custard in the middle, and coconut on top---right where they belong!

Coconut-Pecan Bundt Cake

A friend gave me this recipe. Colette and I baked one this morning. Enjoy!

Coconut-Pecan Bundt Cake

Betty Crocker Butter Pecan cake mix (found at Wal-Mart)

4 eggs

1 cup oil

Mix together with mixer.

1 can Coconut Pecan Frosting

1 cup shredded coconut

1 cup chopped pecans

Add to cake mixture and stir well (I continue to use mixer)

Prepare a bundt cake pan by spraying it with Pam and then coating with sugar.

Pour batter evenly into pan and bake in 325-350 degree (cooks best in my oven at 325) preheated oven for 1 hour 5 minutes. Leave it in the pan to cool for 10-20 minutes before turning out onto plate.

Freezes well...if any is left. :)