15; iced coconut cake.

1/2 c. butter, softened
1/2 c. applesauce
2 c. sugar
3 egg whites
3/4 tsp vanilla extract
3/4 tsp almond extract
1.5 c. AP flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c. milk
1/2 c. sweetened shredded coconut

mix ingredients in order. grease & flour (i used baker's joy spray) a 9x9 square pan. bake at 350*F, cook for 35-45 minutes or as needed.

frosting:
4 oz cream cheese, semi-melted
1/2 c. butter, semi-melted
1 c. confectioners' sugar
1/ c. regular sugar
3/4 tsp vanilla extract
3/4 tsp almond extract
shredded coconut (eyeballed)

this is the original frosting recipe, that i looked at for reference but only very vaguely followed (also only made 1/2 recipe):
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

14; coffee pecan pie.

• 1 egg, separated
• 1/4 tsp salt
• 1/4 cup sugar
• 1 - 1.25 cup chopped pecans
• 1/4 cup boiling water
• 1 tablespoon instant coffee
• ~1.5 cups mini marshmallows
• 1/2 cup vanilla pudding (pre-made)
• 1/4 cup milk
• 1/4 cup half & half

beat egg white & salt in a bowl; gradually add sugar. fold in pecans. spread in a well-greased 9" pie pan & bake at 400*F for 12 minutes. let cool.

dissolve instant coffee grinds in boiling water. place over medium heat & add marshmallows, stirring until marshmallows are melted in. beat egg yolk, then add marshmallow mixture to the yolk. stir well. add pudding, milk, & half & half, stir well. pour over cooled pecan crust, chill until ready to serve.

the original recipe (from Southern Living 1982):

• 1 egg, separated
• 1/4 tsp salt
• 1/4 cup sugar
• 1.25 cup chopped pecans
• 1/4 cup boiling water
• 1 tablespoon instant coffee
• ~1.5 cups mini marshmallows
• 2 cups whipping cream, separated

beat egg white & salt in a bowl; gradually add sugar. fold in pecans. spread in a well-greased 9" pie pan & bake at 400*F for 12 minutes. let cool.

dissolve instant coffee grinds in boiling water. place over medium heat & add marshmallows, stirring until marshmallows are melted in. beat egg yolk, then add marshmallow mixture to the yolk. stir well. add 1 cup whipping cream, stir well. pour over cooled pecan crust, chill until ready to serve. whip remaining 1 cup of whipping cream & use to top cooled pie.

i had no whipping cream & not enough marshamallows, so i improvised with what i had in my kitchen. it might not be the most attractive-looking pie there is, but it was absolutely delicious. i've never made any kind of nut-based pie before, but this was really easy, & i will say again, SO TASTY!

13; chewy cheesecake cookies.

• 1/2 c. butter or margarine, softened
• 3 oz. cream cheese, softened
• 1/2 tsp. vanilla extract
  
• 1 c. sugar
• 1 c. AP flour
• 1/2 cup chopped pecans

cream together butter & cream cheese, add in vanilla & sugar, then flour, then pecans.

roll into 1" balls, place on ungreased cookie sheet 2" apart, & press gently with the bottom of a wet glass to flatten cookie balls slightly. bake at 375*F for 11-14 minutes. let cool on sheets enough so they won't break when you remove them with a spatula.

these were amazing! -- the perfect mix between cookies & a cheesecake.

12; m&m cookies.

• 1 cup (2 sticks) butter or margarine softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups AP flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 c. M&Ms

cream together butter & sugars, add in egg & vanilla, then flour/soda/salt mixture, then M&Ms.

drop by heaping tablespoons on ungreased or parchment paper-lined cookie sheets & bake at 350*F for 10-13 minutes. let cool almost completely on cookie sheet before removing for crispier edges.

11; peanut butter blondies.

• 1/2 c. butter
• 1/2 c. chunky or smooth peanut butter
• 1 tbsp. molasses
• 1 tbsp. honey
• 1 tsp. vanilla
• 1 c. all purpose flour
• pinch of salt
• 1 egg
• 1 c. light brown sugar, firmly packed, or 1 c. regular sugar & add a tiny bit more molasses
  
• 1 c. any combination of chips, nuts, cereals, etc. of your choosing -- this time, i used milk chocolate chips & some rice krispies. the last time, i used milk chocolate chips & butterscotch chips -- highly recommended as well!

mix ingredients in order; you may need to soften the butter & peanut butter to mix them well. lightly grease a 9x9x2 square pan & spread the batter evenly across. bake at 325*F for ~30 minutes, or until edges are brown & center is settled.

this recipe is really easy & very good, & also pretty versatile in terms of what add-ins you choose; i probably whip up a batch or half-batch at least once a week.

10; pecan shortbread bars.

• 3/4 cup butter
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups AP flour
• 1/2 cup chopped pecan pieces

pour batter into a 9x9 greased pan & cook at 350*F for ~20 minutes. let cool, then cut into bars.

9; coconut chocolate bars.

i unfortunately can't give exact amounts for this recipe, since i made it as i went. but i enjoyed it so much, i wanted to share the general gist of it anyway. it's worth experimenting -- it's really hard to go wrong here.

• line a baking tray with aluminum foil, then grease with spray or butter.
• roughly crumble graham crackers to cover the whole bottom of the tray.
• in a pan on the stove, melt together milk or semi-sweet chocolate, butter (approx. 2:1 chocolate:butter ratio), milk, & sugar.
• pour over graham crackers, let sit for a few minutes.
• then top with shredded coconut, & bake at 350 until the coconut shreds begin to brown.
• chill in refrigerator until ready to cut & serve.
  

8; peanut butter chocolate chip cookies.

• generous 1/4 cup canola oil
• generous 1/4 cup creamy peanut butter
• 3/4 cup white sugar
• spoonful molasses
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

350*F for 8-11 minutes.

these were absolutely delicious! the peanut butter gave the cookies an extra flavor boost without actually taking too much like peanut butter... & made them super soft & chewy.