Jam coconut squares PDF Print E-mail

Jam Coconut Squares (Syltkokosrutor)

Posted by Pat's Cookin at recipegoldmine.com on 10/8/2001, 3:56 pm

7 ounces butter or margarine
Scant 1/4 cup granulated sugar
1 1/4 cups flour
Good 1/3 cup jam or jelly for the filling

Coconut mixture
5 egg whites
1 cup granulated sugar
1 1/4 cups flaked coconut

Quickly mix the ingredients for the dough and roll it out on a greased baking plate to a square, approximately 12 inches square. Bake at 350 degrees F for 15 minutes until almost done.

Stir together the ingredients for the coconut mixture in a saucepan. Simmer while stirring until thick but still runny. The batter must not boil! Spread jam or jelly of your choice over the warm dough plate, then drop the coconut mixture on top and even it out. Bake at 400 degrees F until completely done, approximately 7 minutes. The coconut mixture should set slightly and become golden brown.

Cut the cake into pieces while still warm and let the squares cool on the baking plate. Enjoy!

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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