Friday, March 28, 2014

Chocolate Coconut Squares.

If you are a coconut lover like me then you will absolutely love these coconut squares!  Nothing is more heavenly than a coconut/chocolate duo!  Here's another great recipe by Grandma Bridge.

Grandma Bridge's Chocolate Coconut Squares

1/2 cup butter melted
1 cup brown sugar
1 egg well beaten
2 tablespoons cocoa powder
1/2 teaspoon salt
1 cup flour
1 teaspoon vanilla

1/2 cup sweetened condensed milk
2 cups sweetened coconut

Spread batter in a 9x9 pan.
Mix sweetened condensed milk and coconut together, spread on top of batter.
Bake at 350 degrees for 30 minutes or until topping is golden brown.
Cool then ice with chocolate frosting.

1/2 cup butter
4 tablespoons cocoa powder
1/3 cup milk
4 cups powdered sugar
1 teaspoon vanilla

Combine butter, cocoa powder, and milk in small sauce pan.  Bring to a boil.  Turn heat to low then stir in powdered sugar and vanilla. 

Monday, March 3, 2014

Blackberry Crisp.

This recipe is a family favorite.  My mother-in-law would make this for us during the summers that we lived with them.  Instead of using blackberries she would use rhubarb.  It was the most heavenly dessert I had ever had.  The best thing about this recipe is you can substitute the rhubarb for a variety of different fruit.  I usually just use whatever happens to be in season at the time.  Right now it's blackberry season, so blackberry crisp it is!

Grandma Bridge's Rhubarb (or whatever fruit) Crisp

2 cups flour
2 cups brown sugar
1 cup melted butter
1 1/2 cup oatmeal
2 teaspoons cinnamon

Mix ingredients together in a large bowl.
Press 1/2 of mixture into a 9x13 pan.
Add 4 cups chopped rhubarb, or fruit over the base.
Top with rest of crumbs.
Bake at 350 degrees for 45-60 minutes.

Serve with vanilla ice cream on top.

Great with cherries, peaches, raspberries, or any kind of berry.