Recipes 6-18-24

Coconut Coffee Cake
1 pkg Duncan Hines yellow cake mix
1 pkg coconut cream instant pudding mix
3 eggs, beat one at a time
1/3 cup sugar
1 cup warm water
Grease bundt or tube pan and sprinkle with sugar. Mix all ingredients and beat well.
Mix together:
1 cup brown sugar
1 cup chopped nuts
1/2 cup coconut
Stir lightly into cake batter, add 1/2 teaspoon coconut extract. Bake one hour and 8-10 minutes at 350 degrees. Test with toothpick. Cook five minutes and invert on wire rack to cool. Drizzle with powdered sugar glaze.

Original New York Cheesecake
2 cups sugar
4 (8 oz.) cream cheese
1 tablespoon vanilla
2 eggs
1/2 cup heavy cream
Mix all ingredients thoroughly with mixer.
Crust:
1 1/3 cups graham cracker crumbs
3/4 stick butter
Melt butter over low heat. Pour butter over crumbs; mix well. Pack crust in 9x 1/2 inch spring form pan. Pour cheese mixture over crust. Bake at 300 degrees for 2 1/2 hours; let cool. Remove sides from pan.

Fruit Salad
1 can chunky mixed fruit, drained
1 can mandarin oranges, drained
1 medium can pineapple chunks, drained
1 small box vanilla instant pudding
2 or 3 bananas
Chopped nuts
Combine mixed fruit, pineapple and oranges. Mix juice with instant pudding, beating until thickened. Pour over fruit. Cut up bananas and mix. Chill.

Vanilla Wafer Cake
12 oz. package vanilla wafers, crushed
2 cups coconut
6 eggs, beaten
2 cups sugar
1 cup chopped nuts
1 cup milk
2 sticks melted oleo
Mix all ingredients. Bake 1 1/2 hours at 350 degrees in a well greased and floured bundt pan.