Coconut Muffins

Calling coconut lovers! These delicious coconut muffins are sure to warm you up with a tropical sunshine taste during these cold, winter months. They go great with a cup of hot chocolate, too!

Coconut Muffins

Coconut Muffins

Delicious with any meal!

Ingredients

  • Preheat oven to 375 F.
  • 2 cups flour
  • 3 tsp baking powder
  • 1/4 salt
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup whole milk
  • 2 tbsp. honey
  • 1/3 cup vegetable oil
  • 1/2 tsp. coconut extract
  • 1/2 cup Gurley's Golden Recipe Flake Coconut
  • Topping:
  • 1/4 cup flake coconut
  • 1 tbsp.melted butter
  • 1/2 tsp. cinnamon

Instructions

  1. In a small bowl, mix all topping ingredients together and set aside. In a large bowl, combine flour, baking soda, salt and sugar. In a separate bowl combine egg, milk, honey, vegetable oil and coconut extract. Mix well. Stir in dry ingredients until combined. Fold in flake coconut. Fill greased or paper-lined muffin cups 2/3rds full. Sprinkle topping over batter. Bake 18-20 minutes. Cool for 5 minutes before moving to a wire rack.

Coconut Cupcakes

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Yield: 12

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2017 State Fair Cupcake Winner!!

Ingredients

  • Batter:
  • 1 1/4 cup flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla
  • 3/4 tsp coconut extract
  • 1 egg
  • 1/2 cup water
  • 1 cup Gurley's Golden Recipe Flake Coconut
  • Frosting:
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 3/4 tsp vanilla
  • 1/4 tsp coconut extract
  • Topping:
  • 1 cup Gurley's Golden Recipe Flake Coconut

Instructions

  1. Preheat oven to 350 F. Line 12 count muffin tin with paper cups. In medium bowl sift together flour, sugar, baking soda and salt. In mixer bowl, beat milk, oil, vanilla, coconut extract and egg. Add dry ingredients with water on top and mix well. Fold in coconut. Fill papers 1/2 full. Bake for 18 to 20 minutes or until toothpick comes out clean. Cool completely then frost.
  2. Frosting: Mix all frosting ingredients in mixing bowl and mix until soft and fluffy. Frost each cupcake and top with coconut.

Pecan Topped Pumpkin Bread

Pecan Topped Pumpkin Bread

Pecan Topped Pumpkin Bread

Another State Fair Winner!

Ingredients

  • Pecan Topping:
  • 1/2 cup brown sugar
  • 1 tsp flour
  • 1/8 tsp cinnamon
  • 1/2 cup Gurley's Golden Recipe chopped pecans
  • 1 tbsp. melted butter
  • Batter:
  • 2 1/2 cups all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 1tsp. butter flavoring
  • 1-15oz. can pumpkin pie filling

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl, combine all topping ingredients and set aside.
  3. In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk; mix well. Stir in vanilla and butter flavoring. Stir in pumpkin and pecans. Pour into 3 greased 7 x 3" loaf pans. Sprinkle topping over batter. Bake for 60 minutes or until toothpick comes out clean. Let stand 10 minutes before removing to cool on a wire rack.

Lemon Pecan Bread

Lemon Pecan Bread

Yield: 12

Lemon Pecan Bread

2017 Iowa State Fair Winner!!!

Ingredients

  • 1 cup butter
  • 2 cups granulated sugar
  • 4 eggs
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3 cups flour
  • 1 cup buttermilk
  • 2 tbsp. lemon zest
  • 1 cup Gurley's Golden recipe chopped pecans
  • 2 cups powdered sugar
  • 1/2 cup lemon juice

Instructions

  1. Grease and flour one 9 x 5" and two 3 x 5" mini loaf pans. Line the bottom of the pans with parchment paper. Preheat oven to 300 F.
  2. In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating after each one. In a small bowl, mix salt, baking soda and flour; add to creamed mixture alternatively with buttermilk. Add lemon zest and pecans, stirring by hand.
  3. Spread batter in prepared pans. Bake small loaves for 45 minutes and large loaf for 1 hr. 20 minutes. Cool loaves in the pan for 10 minutes before removing to wax paper covered rack. Glaze while still warm.
  4. Glaze: Mix 1 cup powdered sugar and 1/2 cup lemon juice. Poke holes in bread with toothpick and drizzle glaze slowly over bread using about half of the thin glaze. To the remaining glaze, add another cup of powdered sugar to get a thicker glaze. Spread this additional glaze over the breads. Cool completely.

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PUMPKIN NUT BREAD

Another Iowa State Fair winning recipe!

PUMPKIN NUT BREAD

PUMPKIN NUT BREAD

Ingredients

  • 3 cups sugar
  • 1 cup vegetable shortening
  • 4 eggs
  • 1 tsp vanilla
  • 2 cups pumpkin
  • 2/3 cup water
  • 3 1/3 cups flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 1 cup Gurley’s Chopped Pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream first four ingredients together.
  3. Add pumpkin and water and mix well.
  4. Stir in dry ingredients just until moistened.
  5. Pour into three 4” x 8” greased loaf pans.
  6. Bake for 60 to 65 minutes until browned.
  7. Remove from oven and let sit in pans for 10 minutes before removing to wire rack to cool.

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PUMPKIN PECAN LOAF

Try this Iowa State Fair winner!  Makes 3 loaves of bread.

PUMPKIN PECAN LOAF

PUMPKIN PECAN LOAF

Ingredients

  • 3 ½ cups flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • ¾ cup buttermilk
  • 1 tsp vanilla
  • 1 tsp. butter flavoring
  • 1 cup Gurley’s Chopped Pecans
  • 1-15oz. can pumpkin pie filling

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift together flour soda salt cinnamon & nutmeg.
  3. Add sugar, oil, eggs, buttermilk, vanilla and butter flavoring and mix well.
  4. Fold in pecans and pumpkin until well mixed.
  5. Pour into three 4" x 8” greased loaf pans.
  6. Bake for 60 to 65 minutes until browned.
  7. Remove from oven and let sit in pans for 10 minutes before removing to wire rack to cool.

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Almond Cranberry Buttermilk Scones

Made from scratch scones are perfect for breakfast, or snacking.

APPLE CRANBERRY BUTTERMILK SCONES

APPLE CRANBERRY BUTTERMILK SCONES

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 6 Tbsp. butter, chilled
  • ½ cup buttermilk
  • 1 large egg
  • 1 ½ tsp vanilla
  • 2/3 cups dried cranberries
  • 2/3 cups Gurley’s sliced almonds

Instructions

  1. Preheat oven to 400 degrees
  2. In a large bowl, combine flour, sugar baking powder, baking soda and salt.
  3. Cut butter into ½ inch pieces and distribute over the flour mixture.
  4. With a pastry blender cut in butter to flour mixture until it resembles small crumbs.
  5. In a small bowl, stir together buttermilk, egg and vanilla.
  6. Add liquid to the flour mixture and stir to combine.
  7. Add cranberries and almonds to mixture and stir or knead in.
  8. With lightly floured hands, pat the dough into an 8-inch diameter circle on an ungreased cookie sheet.
  9. With a serrated knife, cut into 8 wedges.
  10. Bake for 18 to 20 minutes until top is lightly browned and toothpick comes out clean.
  11. Cool on wire rack for 5 minutes.
  12. Cut wedges apart and transfer to rack to cool further.

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Perfect Banana Bread

This easy recipe makes perfect moist banana bread every time.

Perfect Banana Bread

Perfect Banana Bread

Ingredients

  • 1 cup sugar
  • 1 tbsp shortening
  • 2 large eggs
  • 3 overripe bananas, mashed
  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ½ cup milk
  • ½ cup Gurley’s chopped walnuts

Instructions

  1. Preheat oven to 350°F.
  2. Cream sugar and shortening together in a medium sized bowl; add eggs and bananas and blend in.
  3. In a separate large bowl, mix together flour, salt and soda.
  4. Add banana mixture alternately with milk.
  5. Fold in chopped walnuts.
  6. Pour into greased loaf pan.
  7. Bake for 1-hour or until an inserted toothpick comes out clean.
  8. Cool 10 minutes in the pan, then remove to a wire rack and cool completely. Makes 1 loaf

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Erna’s Gourmet Chocolate Cake

This state fair winner is completely from scratch.  Taste the difference of real chocolate cake and homemade icing.  This will become your family’s requested birthday cake.

Erna’s Gourmet Chocolate Cake

Erna’s Gourmet Chocolate Cake

Ingredients

  • 3 squares unsweetened chocolate
  • ½ cup butter
  • 2 ¼ cups brown sugar
  • 3 eggs, beaten
  • 1 ¼ tsp vanilla
  • 2 ¼ cups flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream
  • 1 cup boiling water
  • Frosting:
  • 4 squares unsweetened chocolate
  • ½ cup butter
  • 1 pound powdered sugar
  • ½ cup milk
  • 2 tsp vanilla
  • Gurley’s Walnuts, coarsely chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt chocolate in a small bowl in microwave at 50% power, stir often until melted; let cool. Grease and flour 2 cake pans.
  3. In a large mixing bowl beat butter.
  4. Add brown sugar and eggs and beat until light and fluffy.
  5. Add melted chocolate and vanilla.
  6. In a separate bowl, mix together flour, baking soda and salt.
  7. Stir in dry ingredients alternately with sour cream.
  8. Mix in boiling water. Batter will be thin.
  9. Pour into pans and bake for 30-35 minutes.
  10. Let cake cool completely before frosting.
  11. Homemade Frosting:
  12. Melt chocolate and butter in microwave.
  13. In a medium bowl, combine sugar, milk and vanilla.
  14. Add the chocolate mixture.
  15. Put this bowl in a larger bowl of ice and stir until frosting is firm enough to spread.
  16. Garnish with walnuts.

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Chocolate Almond Torte

Elegant dessert for a special event or someone special

Chocolate Almond Torte

Chocolate Almond Torte

Ingredients

  • 2/3 cup Gurley’s sliced almonds, toasted
  • 1 ¼ cups Gurley’s semi-sweet chocolate chips
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 cups heavy whipping cream, whipped
  • Powdered sugar

Instructions

  1. Set aside 2 tablespoons almonds for garnish. Coarsely chop remaining almonds and sprinkle into a greased 9-in. spring-form (cheesecake) pan.
  2. On a stovetop on low heat, melt chocolate chips stirring until smooth. Set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth.
  4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
  5. Pour gelatin and melted chocolate into cream cheese mixture and blend in until smooth.
  6. Fold in whipped whipping cream.
  7. Pour into prepared pan and sprinkle with reserved almonds and a light coating of powdered sugar.
  8. Cover and refrigerate for at least 3 hours.