Chewy Peanut Butter Bars

Provided by Jena Root

1/3 cup shortening
1/2 cup peanut butter
1/4 cup brown sugar
1 cup granulated sugar
1 tsp vanilla
2 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 3 1/2 ounce can of coconut

Cream shortening, peanut butter, and sugars.  Add vanilla and eggs.  Beat well.  Mix in flour, salt, and baking powder.  Beat until well blended.  Stir in the coconut.  Spread into a greased and floured 13x9" pan.  Bake at 350 degrees for 25 minutes until golden brown.  Cool thoroughly.  Cut into bars and roll in 10x sugar.

Magic Cookie Bars

Provided by Dawn Huber

1/2 cup margarine
1 1/2 cup graham cracker crumbs
1 14 ounce can sweetened condensed milk
1 6 ounce package semi-sweet chocolate chips
1 3 1/2 ounce can flaked coconut (1 1/3 cups)
1 cup chopped nuts

Preheat oven to 350 degrees.  In 13x9" baking pan, melt margarine in oven.  Sprinkle graham cracker crumbs over margarine.  Pour milk evenly over crumbs.  Top evenly with remaining ingredients, and press down firmly.  Bake 25-30 minutes or until lightly brown.  Cool.  Chill thoroughly if desired.  Cut into bars.  Store loosely covered at room temperature.  If using a glass dish, bake at 325 degrees.

Coconut Sour Cream Cake

Provided by Carol Adams (1990)

1 box white cake mix
1/4 cup oil
3 eggs
1 8 ounce package of sour cream
1 can cream of coconut (coco lopez)

Mix all ingredients together.  Pour into 9x13" pan.  Bake at 350 degrees for 35-40 minutes

Icing:

1/2 box 10x sugar
2 tbs milk
1 tsp vanilla
2 3 ounce packages of cream cheese

Mix and spread on cake.  Sprinkle with coconut.  Serves 12-24

Hawaiian Torte

1 Cup of sifted flour
1/2 cup of butter or margarine, softened
1/3 cup finely ground walnuts
1/3 cup of flaked coconut
1 can (4 ounce) of unflavored, crushed pineapple
1 envelope of unflavored gelatin
1 package (3 3/8 ounce) lemon pudding and pie filling mix
1 cup of sugar
3 eggs, separated
1/4 tsp cream of tartar
1 1/4 cups of sifted confectioners sugar
1 cup (8 ounce) dairy sour cream

Preheat oven to 350 degrees.  In a small bowl, combine flour, butter, walnuts, and coconut.  Mix lightly with a fork until crumbled.

Press crumb mixture in an even layer in an 8x8x2 inch baking pan.  Bake for 20 minutes until lightly browned.  Let cool.

Drain juice from pineapple into a measuring cup, and add water until it measures 2 cups.  In a bowl, sprinkle gelatin over 1/4 cup of water.

Prepare pudding mix as directed, using 1 cup of sugar, 3 egg yolks, and the 2 cups of pineapple juice and water.  Remove from heat.  Add softened gelatin.  Stir until dissolved.  Fold in drained pineapple.  Cool for 10 minutes, stirring occasionally.  Preheat oven to 450 degrees.

Using an electric mixer, beat the egg yolks and cream of tartar until light and fluffy.  Gradually beat in confectioners sugar at a high speed.

Fold sour cream into pudding mixture, and layer on the crust.  Cover top with the meringue.

Place in oven and turn off the heat.  Let stand for several hours until cool.  Remove from oven, and sprinkle with confectioners sugar if desired.  Chill for several hours.