Coconutty Cake

4 large eggs, separated
1 (13.5 oz) can coconut milk (not coconut creme!)
1/3 cup oil
1-2 tsp coconut extract (use the greater amount if using light coconut milk)
1 box white cake mix (or the dry ingredients for your favorite from-scratch white cake)

Topping:
2 cup coconut flakes
1/2 cup brown sugar
1/2 cup macadamia nuts, chopped (optional)

1 stick butter, melted

Grease and flour a 9 x 13 inch pan. Preheat oven to 350.

Mix coconut flakes, brown sugar, and nuts and set aside.

Whip egg whites until soft peaks form. Set aside. Beat egg yolks, coconut milk, oil, and extract together. Blend liquids into cake mix gradually. Fold egg whites gently into batter. Pour batter into pan and lightly sprinkle topping over top. Drizzle melted butter over topping.

Bake at 350 for 30 minutes. Test with toothpick for doneness.

From: 50th Anniversary Best of our Favorite Recipes 1946-1996: Island of Maui

Dessert Crepes

4 eggs, lightly beaten

1 1/3 cups milk

2 tablespoons butter, melted

1 cup all-purpose flour

2 tablespoons brown sugar

1/2 teaspoon salt
1 teaspoon vanilla

In blender, combine all ingredients and blend until smooth. Put in refrigerator to let settle.

Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Original recipe from allrecipes.com

Spicy Rice and Kale

From: Bon Appétit, February 1999

2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups
packed)

Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to
boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.

Serves 4.

Creamy Parmesan Salad Dressing

Carrabba's Italian Grill House Salad Dressing (Creamy Parmesan)

½ cup mayonnaise
¼ cup grated parmesan cheese
¼ cup buttermilk
1½ tspn minced garlic
½ tspn minced fresh parsley
½ tspn lemon juice

Whisk together all ingredients in a small bowl.

Makes 1 cup.

Sesame Noodles/Peanut Butter Pasta

1/3 c peanut butter
2 TBSP sesame oil
2 TBSP soy sauce
1/2 tsp cayenne (or to taste--1/2 tsp makes it pretty spicy!)
1/2 tsp sugar
1 lg clove garlic, minced
1 TBSP rice wine vinegar, or other vinegar
1/2 tsp minced fresh ginger

Mix all together and let sit--4 hours is good, but less is ok. Toss with 8-12 oz of hot cooked pasta--either Chinese noodles or thin spaghetti.

Collard Greens

1 bunch collard greens - rinsed, trimmed and chopped

2 smoked ham hocks (or smoked pork chops)

2 (10.5 ounce) cans condensed

chicken broth

21 fluid ounces water

1 tablespoon distilled white vinegar
1 tablespoon brown sugar
1/2 tsp red pepper flakes

salt and pepper to taste

Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

Note: I made this with the tops of kohlrabi and it was great!

Original recipe posted by SOUTHERNGIRL3 on allrecipes.com

Cannellini Beans with Sauteed Kale

From The Mediterranean Vegan Kitchen

2 TBSP olive oil
1 lg onion, diced
2 large cloves garlic, minced
1 lb. kale, stems removed and coarsely chopped
2 cans cannellini beans, rinsed and drained
1/4 tsp sage
1/4 tsp oregano
Pinch cayenne pepper, or to taste
Salt and freshly ground black pepper, to taste

In large skillet, heat oil over medium heat. Saute onion and garlic until onion is translucent. Add kale, tossing and stirring until wilted and bright green, 2-4 minutes. Reduce heat to medium-low and add beans, sage, oregano, cayenne, salt & pepper. Cook, stirring often, until heated through.

I use less olive oil at the beginning and drizzle a little extra on at the end. Good with a splash of balsamic vinegar too.