Friday, January 2, 2009

cranberry punch, zesty cheese spread and coconut bread

Every year our church women's group has its annual recipe bake-off. Whoever would like to can submit a recipe or two (or three in my case--LOL) for the church cookbook. We bake a sample of our recipe and take it to one of three or so homes and then eat our way into oblivion (it's all about pacing yourself, trust me), tasting yummy dishes at every home. I come equipped with pencil in hand to mark down my favorites since they give each of us copies of the compiled recipes before we start the nightlong taste test.

Last year I posted all my most favorite recipes at one time ("good food and good friends make for a great night!"). This year I'm going to post only about three at a time--it is still the holidays and I'm still taking a mini vacation from blogging. ;) So today's food for thought friday brings you Christmas Cranberry Punch, Zesty Cheese Spread and Coconut Bread. Enjoy!

Christmas Cranberry Punch
4 c cranberry juice
4 c pineapple juice
1 1/2 c sugar
1 T almond extract
2 quarts ginger ale

Serve over ice in clear punch bowl. Note: You can add a few holly sprigs to the punch bowl for decoration.

Zesty Cheese Spread
1/2 c butter, softened
2 cloves garlic, minced
2 (4 oz.) cans diced green chilies
1 c mayonnaise
3 c grated Colby/Jack cheese
2 or 3 baguettes

Mix together butter, garlic and green chilies. Mix together mayo and cheese in separate bowl. Slice bread into 1/2-inch slices on the diagonal. Place slices onto cookie sheets. Spread approximately 1/2 teaspoon of butter mixture onto baguette slices, then top with approx. 1 teaspoon cheese mixture. Broil until cheese mixture is bubbly. Serve hot.

Coconut Bread (This was one of my favoritest! And no, that's not a real word but it works!)
4 eggs
2 c sugar
1 c canola oil
2 tsp coconut extract
3 c flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 1/2 c (heaping) flaked coconut

Preheat oven to 350 degrees. Beat eggs, sugar, oil and coconut extract together well. Sift together flour, salt, baking powder, baking soda and add to egg mixture. Add buttermilk and coconut. Stir well. Pour into loaf pans and bake for approximately 45 minutes or until a cake tester comes out clean. Yields 2 regular size loaves or 3 small loaves. Best when made a day or two ahead of time and refrigerated. (Wrap in foil to refrigerate.)
Look for more favorite bake-off recipes next Friday!

"Food to a large extent is what holds a society together and eating is closely linked to deep spiritual experiences." ~Peter Farb & George Aremlagos

1 comment:

Cooking with Denay said...

This reminds me of bourbon butter made in England. I remember having it over twenty five years ago and never being able to understand how they incorporated all that bourbon in the butter. Later a woman was kind enough to tell me the secret, thanks for sharing this...awesome.