Coconut Cake

Ingredients 

Original recipe makes 1 - 8 or 9 inch layer cake

 1 (18.25 ounce) package white cake mix

 1 cup sour cream

 2 cups white sugar

 1 (14 ounce) package flaked coconut

 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
2. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
3. Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

Pastry Cream

Ingredients 

Original recipe makes 3 cups

 2 cups milk

 1/2 cup white sugar

 1 vanilla bean, halved lengthwise

 6 egg yolks

 4 tablespoons all-purpose flour

 4 tablespoons unsalted butter

 1 pinch salt

Directions

1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Peach Cobbler

Ingredients 

Original recipe makes 6 servings

 1 (29 ounce) can sliced peaches, drained

 5 slices white bread, crusts trimmed

 1 1/2 cups white sugar

 2 tablespoons self-rising flour

 1 egg, beaten

 1/2 cup margarine, melted

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the peaches into the bottom of a buttered 9 inch square baking dish. Cut each slice of bread into 4 strips, and place over the peaches. In a medium bowl, whisk together the sugar, flour, egg and margarine; pour over the bread.
3. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Irish Cream Creme Brulee

Ingredients 

Original recipe makes 6 creme brulees

 2 cups heavy cream

 1/3 cup white sugar

 6 egg yolks

 1 teaspoon vanilla extract

 3 tablespoons Irish cream liqueur

 superfine sugar as needed

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
2. Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
3. Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
4. Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
5. Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
6. Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

Greek Butter Cookies

Ingredients 

Original recipe makes 4 dozen

 1 cup butter, softened

 3/4 cup white sugar

 1 egg

 1/2 teaspoon vanilla extract

 1/2 teaspoon almond extract

 2 1/4 cups all-purpose flour

 1/2 cup confectioners' sugar for rolling

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
3. Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with confectioners' sugar.