Shoyu Chicken...Round Two

1 C ALOHA Soy Sauce
1 C Vinegar
1 C Water
1 C Brown Sugar
4 Cloves of Garlic (minced)
1/4 C Fresh Ginger Root (chopped)
2 Green Onions (snipped small)
1 t Black Pepper
2 t Dried Oregano

2 -3 lbs Chicken (traditionally you'd use thighs and legs... but I usually have breast meat, have learned to find boneless skinless thighs though!  ONO!)

Combine all ingredients and marinate chicken for at least 2 hours.  Grill or Broil!

(Another version.  The one I usually use... And to make it Vegan, I marinate PORTOBELLO MUSHROOMS.  Sooo good!  As always, serve with 2 scoop rice and mac salad!)

Chocolate Haupia (Coconut) Cake...

CAKE:
1 Chocolate Fudge Cake Mix
1 1/2 t Coconut Extract

HAUPIA PUDDING TOPPING:
2 13-14 oz cans Coconut Milk
1 C Sugar
1 t Salt
4 1/2 T Cornstarch
1 1/2 C Milk
1 t Vanilla Extract
1 t Coconut Extract

Make cake according to package directions, adding 1 1/2 t Coconut Extract to the batter. (optional... but do it!)  Spread in a 1/2 sheet, greased cake pan (15x18) and bake for the amount of time suggested on box for CUPCAKES, approx 15 min.  Cool cake for 20 minutes.

For topping, whisk coconut milk in a large saucepan and heat just until smooth and warm.  DO NOT HEAT at this point.  Remove from heat.  In a bowl, combine all dry ingredients,  Sugar. Salt. Cornstarch.  Mix well. Add milk and stir until dry ingredients are dissolved.  Return coconut milk to heat and whisk the sugar/milk mixture into it.  Stirring constantly, heat JUST until boiling.  Remove from heat and add vanilla and coconut extract.  Let cool stirring occasionally to keep smooth for about 20-30 minutes.  Stir immediately before spreading on warm cake.  Chill the cake for at least 4 hours.  Serve as is or add toppings such as shaved chocolate, chocolate whipped cream, toasted coconut or strawberries.

(This is an original creation born out of my love for Coconut, traditional Hawaiian Haupia Pudding (which I always want SWEETER) and Chocolate!  I made educated additions and extractions from numerous recipes until I tweaked this dessert to my liking.  That doesn't mean EVERYONE'S liking... There are some... GASP! Coconut haters in my house.  COUGH... James!  ;)  But it's yummy! Da kine... ONO!)

Cilantro Ranch Dressing... (Cafe Rio)

 1 Packet TRADITIONAL Hidden Valley Ranch Mix (not BUTTERMILK)

 1 C Mayonnaise

1 C Buttermilk

2 Tomatillos (remove husk)

1/2 Bunch of Fresh Cilantro

1 Clove Garlic

Juice of 1 Lime

1 Jalapeno (remove the seeds)

 

Mix all ingredients together in the blender. That’s it!  For McCall's Cheer Banquet we were assigned to bring this!  Easy and delicious...

One Pot Pasta...

2 T Olive Oil
6 Cloves Garlic (minced)
4 C Chicken Broth
2 C Half & Half
4 T Butter
*2 Cans Clams w/juice (use a little LESS chicken broth)
*1 Chicken (cooked and removed from the bones)
16 Oz Fettucine or Linguine (uncooked)
1/2 C Parmesan Cheese (freshly grated)
2 T Fresh Parsley (snipped)

Cook garlic in olive oil for 2-3 minutes until fragrant.  Add broth, milk, butter, *protein  and uncooked pasta.  Add salt & pepper to taste.  Bring to a boil, reduce heat and simmer stirring occasionally about 18-20 minutes.  Remove from heat and stir in cheese and parsley.  If too thick add a little more half and half.

(A pinterest find that I tweaked... Yummy and Easy!  I like to add a protein.  The recipe does NOT call for one.  But I think it tastes so yummy with clam, chicken or shrimp!)

Banana Bread... Revisited

3/4 C Butter
1 C Brown Sugar
2 Eggs
1 tsp Vanilla
3 Mashed Bananas
1/2 C Sour Cream
1 1/2 C Flour
2 Tbsp Oat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda (dissolved in)
1/3 C Warm Milk

Cream butter and sugar.  Add eggs one at a time.  Add remaining wet ingredients.  Add dry ingredients.  Mix well.  Bake at 350 for 50 minutes.  Makes 1 large loaf or 4 mini loaves.

(I still DO NOT like banana bread... but my family still does.  A pintrest find.  I think I like this recipe better than the other one.  It's more moist.  I baked the 4 mini loaves for about 35 minutes and then inserted a toothpick.)

Chocolate Eclair Cake...

1 1/2 C Water
3/4 C Butter
1 1/2 C Flour
6 Eggs
8 oz. Cream Cheese
4 1/2 C Milk
1 Lg Pkg Chocolate Pudding
Whipping Cream
Chocolate Syrup

Directions:
Bring water and butter to a boil.  Remove from heat and whisk in flour.  Add eggs to hot mixture one at a time.  Mix well between each egg.  Spread in a greased 1/2 sheet baking pan.  Bake at 375 for 30 minutes.  Cool.  Mix cream cheese and milk, blend until smooth.  Add pudding and mix.  Spread pudding layer on éclair.  Top with whipped cream and chocolate syrup.

Alfredo Sauce...

 

3 Tbsp Butter

2 Tbsp Olive Oil

2 Garlic Cloves, minced
2 Cups Heavy Cream

1/4 tsp Pepper 

1/2 Cup Parmesan Cheese

1 Cup Mozzarella Cheese

 Directions:
Melt butter in medium saucepan with olive oil over medium heat, sauté garlic.  Add cream and pepper and bring mixture to a simmer.  Stir often.  Add the parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.  When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.

 

(Internet find... when I needed to add more Alfredo sauce to pasta and didn't want to run to the store... I also didn't have any parmesan cheese and just used mozzarella.  It was delicious, but I will use parmesan when I make this again.  And I will make this again. On the day of this photo, I paired it with penne pasta, broccoli and chicken.)

White Chicken Chili...

3-4 Chicken breasts (boiled, cooled and chopped)
1 Onion (chopped)
1-2 cloves garlic 
4 Cans of Great Northern Beans (drained)
2 small cans mild Diced Green Chilis
1 package of McCormick White Chicken Chili Seasoning
2 cans Chicken Broth.
1 1/2 cup Sour Cream
2 cups Heavy Whipping Cream
2 Tbsp. Cornstarch 

Add all ingredients (mix 1/2 c of the heavy cream & cornstarch together and add to the ingredients.) to a crock pot on low for 5-6 hours.   Add sour cream and  heavy cream about 1-2 hours before serving.  Enjoy!

(Delicious soup recipe from the Hansen family.  Bishop serves this to our YSA ward during General Conference parties.  They graciously shared the original recipe AND their awesome personalization of the recipe.  I recorded it exactly as I made it, so that I could re-create it again... and again... and again!)

'Nana Puddin'...

1 C Whipping Cream (Whipped & Sweetened)

1 Can Sweetened Condensed Milk (14 oz)
1 8 oz pkg Cream Cheese (Softened)
2 C Milk
1 Large pkg French Vanilla Instant Pudding
6-8 Bananas (Sliced)
*(Either 2 Shortbread Cookie Pre-made Crusts or 2 Bags Pepperidge Farm Chessmen Cookies or Vanilla Wafers)

Directions

 Mix milk and pudding mix together.  In a separate bowl, combine sweetened condensed milk and cream cheese.  Blend until smooth using a hand-mixer.  Fold in whipped cream to cream cheese mixture and then add pudding and stir until well blended.  *I usually use 2 cookie crusts... I divide the prepared pudding mixture evenly between the two pies.  Chill overnight.  And when serving, I slice fresh bananas over the top.  If using cookies, layer the bottom of a 13x9x2 inch dish.  Slice Bananas and layer on top of cookies. Pour pudding mixture over cookies & bananas and cover with another layer of cookies.  Chill at least 4-6 hours.

(This recipe is basically derived from Paula Deen...  But, not being a huge banana fan, I like my bananas freshly sliced, this is why I usually make it like a "pie".  If I'm taking it somewhere, I'll do the traditional way with the bananas chilled on top of the cookies.  No matter how I make it, people LOVE it and eat it all...)

White Dinner Rolls...

2 2/3 C Whole Milk, divided
1/2 C + 1 Tbsp Sugar, divided
5 Tbsp Butter
2 tsp Salt
2 Pkgs Active Dry Yeast (4 1/2 tsp)
8-9 C All Purpose Flour
3 Eggs (beaten)

Combine 2 C milk, 1/2 C sugar, butter and salt in a medium saucepan.  Heat until butter melts.  Remove from heat and cool to lukewarm.  Dissolve yeast and 1 Tbsp sugar in 2/3 C WARM milk.  Let stand about 10 minutes until bubbly.  (If your yeast doesn't activate... repeat this step with fresh yeast!)

In a large mixing bowl, combine 3 C flour and milk mixture.  Beat on low about 30 seconds scraping sides of bowl constantly.  Add yeast mixture and beat on high for 3 minutes.  Add beaten eggs.  Add as much of the remaining flour as needed to make a soft dough.  Should come away from the bowl, but will stick to your fingers.  (Too much flour will make the rolls heavy and dense.)

Place dough in a large greased bowl and cover with a clean towel.  Let rise for about an hour.  Lightly punch down and divide dough in half.  On a floured surface, roll 1/2 of the dough into a rectangle.  With a pizza cutter, cut into 18 strips.  Roll each strip into a "ball".  I usually roll into a "snake" and tie a "knot" out of the dough.  Place each roll onto a greased sheet.  (Repeat with the other half of dough, makes 3 dozen rolls.)  Bake at 375 degrees for 10 minutes.

(I found this on the Internet and it was very easy to do, they tasted good too.  The rolls were HUGE... so I changed the equation from 2 dozen rolls to 3 dozen!)

Removing Crayon... From Washed & Dried Clothes!

1) Put the clothes in the washer, and set the water to hot.  I'm thinking as hot as you can get it to get the wax melting.  If you are worried about your water getting hot enough consider adding a pot of boiling water.  I didn't, but I like things to be easy.
2) Add your laundry detergent (I just used what I had on hand), a 1/2 cup of vinegar, and 1/3 C. of dish-washing liquid (I used Blue Dawn). 
3) Let the clothes agitate for 1 min to mix the ingredients into clothes.  Stop the cycle and soak for an hour.
4) Let the wash run normal.  Check.  Repeat if necessary before drying.

(Unfortunately, since school started this year, this is the 2nd time I've needed this recipe!  It works.  It takes the clothes from unusable to salvageable.  Of course, the better thing would be to NOT have the crayon go through the washer and dryer in the first place.  Thank you Mr. O.  Love my little "artist"!) 

Pumpkin Spice Steamer...

1 1/2 C Pureed Pumpkin
1 1/2 C Sugar
1 Tbsp Pumpkin Pie Spice
Pinch of Salt
4 Tbsp Vanilla

Combine pumpkin, sugar, spice and salt, in a saucepan and bring to a full boil, stirring constantly. Remove from heat and stir in vanilla.  Store this in a glass 1 Qt canning jar with lid.  To make 1 steamer... In a saucepan put 1 Cup milk (of your choice) and 2-3 Tbsp of pumpkin mixture (more or less to taste...)  Whisking constantly, whisk the mixture into the milk and bring almost to a boil. Serve immediately.

(This is delicious.  This is MY original recipe after doing much research on Pumpkin Steamers and Lattes... I have to agree with many people's suggestion that a lot of the fun of this awesome drink is NOT having to make it.  Just walking in and buying a ridiculously expensive drink in the cool cardboard cup, is fun.  So, if you buy one or two a season... Don't worry about it, continue on!  But if you want it more often, this is a yummy alternative.)

Chicken Cordon Bleu Casserole...

1 6 oz Pkg. Chicken Flavored Stuffing Mix
1 10 3/4 Can Cream of Chicken Soup
1 Tbsp Dijon Mustard
3 Cups Cubed (Cooked) Chicken
3 Cups Fresh Broccoli Florets
2 Cups Cooked Chopped Ham
6 Slices of Swiss Cheese

Preheat oven to 375.  Prepare stuffing as directed on package.  Mix soup and mustard in a bowl.  Add Chicken, broccoli and ham.  Spray a 9x13 baking dish with cooking spray.  Spoon chicken mixture into dish, top with cheese slices and stuffing.  Bake 45 min or until heated through.

(This was a Pintrest find... The name and magazine photo conjured up delicious thoughts in my head.  It fell quite short of my expectations...  But, the reason I'm putting it on here even though it wasn't my favorite is that it has LOTS of potential.  The flavors were awesome!  I would call this made as directed a "low cal dish", I researched it and 1/12 serving (good size!) is only 190 calories total.  If you're expecting lo-cal you'll be delighted.  If however, like me, you take the word "casserole" to mean "delicious comfort food"... You might be disappointed.  Here's what I did AND what I will do the next time I make this.  Because as I said, it has lots of potential and the flavors truly are there!  I steamed my broccoli before adding it to the sauce.  Tender crisp.  It was a good choice.  I also did not use chopped ham.  To me, Cordon Bleu has ham SLICES, so that's what I used.  Very thin slices and laid it out under the cheese, but on top of the chicken mixture.  Also a good change.   I didn't find out until eating it for dinner how thin the sauce is.  To me, it's needs a thicker, heartier, creamier "sauce".  Something reminiscent of a chicken divan sauce.  At the very least I will use 2 cans of cream of chicken, 2 Tbsp mustard and probably 1/4 C mayonnaise.  I give it (made as directed) a solid B, but with the opportunity to tweak a few things and resubmit it for FULL POINTS!)  This concludes your "Cooking with Betsy" spotlight... ;)  

Peach Cobbler...

Filling:
12 Fresh, Ripe Peaches - Peeled, Pitted & Sliced
1/3 C White Sugar
1/3 C Packed Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
1/2 tsp Salt
1 Tbsp Lemon Juice
2 Tbsp Cornstarch
1 tsp Vanilla

Topping:
1 1/2 C Flour
1/3 C White Sugar
1/3 C Packed Brown Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1/2 C Butter
1/3 C Boiling Water


Preheat oven to 425.  In a large bowl, combine all the filling ingredients.  Toss to coat evenly and pour into a greased 9x13 glass dish.  Bake for 15 minutes.  While filling is cooking, in a large bowl, combine all the topping ingredients EXCEPT the boiling water.  With a pastry blender, cut in the butter to the dry ingredients until mixture resembles crumbs.  Stir in water and mix just until combined.  Remove peaches from oven and drop spoonfuls of topping over the warm filling.  Sprinkle the entire mixture with cinnamon/sugar if desired.  Bake 15-20 minutes until topping is golden brown, loosely cover with aluminum foil to prevent too much browning and bake an ADDITIONAL 15 minutes.

(Peaches... Oh how I LOVE you!  Pies, cobblers, crisps, & cream... Shakes, smoothies, jam, jelly... juice, dry, vine ripened, poached... Ahhh. Utah peaches in Autumn!  Our ward does an annual "Share the Harvest" dinner.  I usually make a peach cobbler or two.  This year I found a recipe on the Internet and as usual added, subtracted and adjusted to make it more delicious to MY taste.  The above is what I ended up with.  The results were delicious...)

Noah's Buttermilk Pancakes...

 

3 Cups Flour

2 tsp Baking Powder

1 tsp Baking Soda

 3 Tbsp Sugar

2 Eggs

3 Cups Buttermilk

1/4 Cup Melted Butter

 

Mix all the dry ingredients in a large bowl.  In a small bowl, mix all the wet ingredients.  Add the wet ingredients to the dry ingredients and mix well.  Cook on a greased griddle.  Delicious with our homemade Buttermilk Syrup... (Love visits from my cute nephew Noah!)

Tres Leches Cake... (For My Calls. Happy Sweet 16!)

CAKE
6 Eggs (Separated)
2 Cups Sugar
2 Cups Flour
1/2 tsp Salt
2 tsp Baking Powder
1/2 C Whole Milk
1 Tbsp Mexican Vanilla

TOPPING
2 14 oz  Cans Sweetened Condensed Milk
1 12 oz Can Evaporated Milk
2 Cups Heavy Whipping Cream
(1 1/2 C Caramel Ice Cream Topping)
(1 tsp Cinnamon)

In a large mixing bowl add egg whites.  (Place egg yolks in a small bowl.)  With a hand mixer beat the egg whites until foamy.  Add sugar.  Add egg yolks.  Add flour, salt, baking powder, milk and vanilla.  Scrape sides and mix well.  Pour into a greased and floured 13x9x2 pan.  Bake at 350 for 30-35 minutes.  While baking, place the sweetened condensed milk, evaporated milk and whipping cream in a blender.  Blend well.  Remove 2 Cups of milk mixture and ADD caramel and cinnamon.  Mix or blend well, cover and refrigerate until ready to serve cake.  When the cake is done, Toothpick inserted comes out clean... let cake cool for about 10 minutes.  Poke holes all over cake with skewer.  S L O W L Y... pour remaining milk mixture (NOT the part with the caramel and cinnamon) all over the cake.  It will sink in slowly.  Use ALL the mixture!  Let the cake sit until room temperature, cover and refrigerate.  Chill 6 hours or overnight.  Serve with reserved milk/caramel/cinnamon mixture and whipped cream.  MMMMmmmmm....

(I entered into a quest for the perfect Tres Leches Cake for McCall, per her request for a 16th birthday dessert!  We came pretty close to perfect with this "tweaked" recipe...)

Mac Salad...

1 lb Elbow Macaroni
1/2 Sweet Onion (Grated)
1 C Matchstick Carrots
1 C Peas
2 C Mayonnaise
Salt & Pepper

Cook pasta according to pkg directions.  Making it more plump and soft.  Drain and rinse.   In a large bowl, combine pasta, onion, carrots and peas.  Mix well.  Add cup mayonnaise and mix well.  Add salt & pepper and more mayo (if needed) to taste.  (You can add: tuna, crab, shrimp, eggs, celery, parsley, potatoes, relish... really anything you like!)

Still working on this ... I love Hawaiian Mac Salad with a plate of Kalua Pig and Two Scoop Rice!  I'll keep tweaking this recipe until I find the flavors I like best. 

Chocolate Mousse...

• 23 oz (2 pkgs) Semi-Sweet Chocolate Chips
• 8 Tbsp Butter (1 stick - cut in 1 Tbsp size pieces)
• 9 Egg Yolks
• 3/4 C Sugar
• 4 Cups Heavy Cream

Start by bringing a large pot half full of water to a rolling boil.  You need 3 different METAL mixing bowls.  Bowl #1 Add chocolate chips and butter.  Place chocolate bowl in the pot of water and with a rubber spatula, stir constantly until melted and combined.  Set aside.  Bowl #2 Place Egg yolks and whip with a mixer until volume doubles.  While continuing to mix, pour sugar in a steady stream and continue to mix for an additional 2 minutes, scraping sides and mixing well.  Place egg bowl in pot of water and whisk constantly until mixture becomes hot and thickened.  Remove from water/heat and return to mixer.  Whip to cool.  Immediately add chocolate to egg mixture and continue mixing.  Bowl #3 Whip the heavy cream until it is a stiff consistency.  Add to the chocolate/egg mixture and mix until well combined.  Chill well and serve.  (This recipe makes 12 servings.)

 

James loves chocolate mousse.  He's mentioned that for years.  I decided that for his Valentines Day present this year, I would learn to make it.  It was a little involved but not hard and it is delicious!  He loves raspberries, so I paired them with the very rich mousse... Topped with a dab of whipped cream, I think it was a hit.  Happy Valentines Day, Babe!  I LOVE you!

No Bake Cookies...

1/2 C Butter

1/2 C Milk

4 Tbsp Cocoa

2 C Sugar

1/2 C Peanut Butter

3 C Quick Oats

 

Microwave butter, milk, cocoa and sugar in a large bowl for 3 minutes on high.  Stir, cook for an additional 2 minutes.  Remove, add peanut butter and stir until melted.  Add oats and mix well.  Drop by spoonfuls onto a wax paper covered cookie sheet.  Refrigerate until cool.  Makes 24 cookies.  This is easy enough for kids to do themselves...

 

Jesse, McCall and Taryn have all gone through "No Bake Everyday" phases!

Coleslaw...

 

8 C Cabbage (Green/Purple - shredded)

1 C Carrots (shredded) 

1/2 C Sweet Onion (grated)

1/2 C Sugar

1 t Season Salt

1 t Dry Mustard

1 t Celery Seed

1/4 C Olive Oil

1/3 C Apple Cider Vinegar

1/4 C Mayonaise

 

Combine veggies.  In a small saucepan, combine remaining ingredients except the mayo.  With a whisk, blend well.  Heat until boiling.  Add mayonaise, stir well.  Pour hot over cabbage mixture.  Stir to coat and chill well.

 

(I love coleslaw!  Usually store bought.   KFC, Smoking Apple, Boston Market... But I wanted to be able to make it and not use the nasty pre-made Coleslaw Dressing.  This is my version of a more vinegar based "Carolina" than a western slaw.  My mom's slaw was mayo based and included fresh tomatoes.  If I ever find one that tastes like hers, I'll add it. )

 



Pina Colada...

1 14 oz Can Coconut Milk

1 20 oz Can Pineapple w/ Juice

1 tsp Vanilla

Extra Canned Pineapple Juice (to thin)

Ice Cubes

 

In a blender, combine milk, pineapple and vanilla.  Process until smooth and creamy.  Pour half the mixture in a different container.  To half the mixture in the blender, add 2 C ice.  Process until desired smoothness.  Add a T of pineapple juice at a time to thin it out if it become too thick.  Repeat with remaining mix.  Makes 4 large servings.

 

Calls and I made this up and it tastes... YUMMY!  Add any other frozen fruits for different flavors.

Strawberry Cream Cheese...

2  8 oz pkgs of Cream Cheese (softened)
1  C Strawberry Jam
1  tsp Vanilla

With an electric mixer, mix all ingredients together well.  Store in the refrigerator.

(I just made this up and it's AWESOME!)

Deviled Eggs... Football Style

18 Large Eggs
1/2 C Mayonnaise
2 T Dill Pickle Relish
1 T Dijon Mustard
1 T Regular Yellow Mustard
1/2 t Paprika
1/4 t Garlic Salt
Pepper to taste

Directions:
Place eggs into a medium size pot, cover with water and bring to a boil. Remove from heat and cover the pan, let stand for 20 minutes.   Pour off the hot water and refill pot with cold water. Crack the eggshells let sit in cold water for 5 minutes.  Peel eggs, cover and chill for an hour.

Halve the eggs lengthwise. Remove yolks and transfer to a small bowl. Mash with fork, then stir in the remaining ingredients. Season with salt and pepper.  Chives are the garnish of choice for the "laces"...

(Cute idea lifted from Pintrest and served at our Superbowl Feast...)

Bacon - Potato - Corn Chowder...

4 -5 Medium Potatoes (peeled & diced)
2 t Salt
1 C Butter
4 1/2 oz Bacon Bits
1 large Onion (chopped)
2 Cloves Garlic (minced)
1/2 C Flour
4 C Half & Half
2 cans Cream-Style Corn
2 cans Whole Kernel Corn (drained)
Salt & Pepper to taste
1/2 t Tabasco Sauce (2 dashes)

Boil potatoes in salted boiling water for about 15 minutes, until firm/tender.  Drain.  Melt butter in large pot, saute bacon bits, onion and garlic until onions are tender.  Sprinkle flour over and mix evenly. Whisk in half & half.  Add corn and cooked potatoes.  Season as desired and cook, stirring constantly, until thickened.  Serve in Bread Bowls.  (Or ladle into a couple of hollowed out "hard" rolls.)

(From Kristen @ Lindon City...  Yummy!)

Coconut Cream Bread...

 8 oz Cream Cheese

 1/2 C Butter

 1 1/2 C Sugar

 2 Eggs

 2 1/4 C Flour

 1 tsp Salt

 1 Tbsp Baking Powder

 1 C Coconut Milk

 1 tsp Vanilla

 2 Tbsp Shredded coconut (optional)

Combine cream cheese and butter, cream well.  Add sugar and beat until fluffy.  Add eggs, flour, baking powder, salt, milk and vanilla.  Mix well. Stir in coconut if wanted.  Spray 2 loaf pans or 6 mini loaf pans or 1 bundt pan.  Bake at 375 degrees for 50 minutes (large pans) or 35 minutes (small pans).  Or until toothpick comes out clean.  Cool in pan for 10 minutes and remove to wire rack to finish cooling. 

 

Variations:  Orange Cream Bread.  Substitute 1 C Orange Juice for Coconut milk. Orange Zest for shredded Coconut.   After 10 minutes of cooling, pour 1/4 C Orange juice over top of bread to soak in.  Or glaze with a light citrus glaze...

 

Oh my goodness... A Pintrest find, listed as Orange Cream Bread, I altered it to Coconut Cream. Next time I'll try a pineapple glaze for a "pina colada" twist.  1/4 C Pineapple Juice & 1 C Powdered Sugar. This is EASY & DELICIOUS.  Soooo good!