On my site you will find recipes and stories from the 1950s and 60s. Many of the recipes come from the Polish kitchens of my extended family in the Detroit, Michigan area. Some of the recipes will go forward to my adult life as a world traveller! Everything you find here has been, and always will be, important to me. Enjoy!
I served a Coconut Poke Cake at a
Murder Mystery Dinner held at my church, St. John the Apostle, MCC, on March
17, 2017. To make it go with the St. Patrick's Day theme, I sprinkled tiny
green candy shamrocks I found on Amazon.com. This is a great party cake, but
note that it is a bit on the ooey, gooey, side. I made it again for my
husband’s work Christmas Party this year, adding marshmallow snowmen on top. It
was a big hit!
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut (NOT coconut milk)
I like to take a standard brownie mix and jazz it up and make it my own. The recipe that follows is one of my best!
Caramel, Coconut, Chocolate, and Pecans
Oh My, What a Brownie!
1/4 cup water
1/3 cup vegetable oil
1/4 teaspoon coconut flavoring
1 box Ghiradelli Double Chocolate Brownie Mix
1/2 cup pecans, coarsely chopped
1/2 cup coconut
1/2 cup chocolate chips
25 Rolo Minis chocolate covered caramels
25 pecan halves
Preheat oven to 325 degrees. Spray 9” baking pan with baking spray.
Whisk together egg, water, oil, and coconut flavoring. Add
brownie mix and stir until well blended. Add chopped pecans, coconut and
chocolate chips and stir until mixed in with brownie batter. Pour into baking
pan and spread evenly. Bake 39-43 minutes. Do not over-bake.
Turn oven off. Place Rolo Minis upside-down in a 5 x 5 grid
pattern over the baked brownies, pressing each one about half way into the
brownie. Return to oven for about 3 minutes to allow caramel to melt. Remove
from oven and place a pecan half on top of each Rolo.