I have most of a bag of coconut sitting around. I used part of it to
make carrot cake cookies. I want to use it up for something else. My
grandmother used to make coconut macaroons. I can't think of anything else.
Suggestions? I am looking for some kind of cookie/bar. Now that I think
of it....how would a carrot cake bar work? Basic carrot cake with
cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a bar
instead of a bread. Thoughts?

Tracy

On Mon 08 Sep 2008 06:05:53p, Tracy told us...

> I have most of a bag of coconut sitting around. I used part of it to
> make carrot cake cookies. I want to use it up for something else. My
> grandmother used to make coconut macaroons. I can't think of anything
else.
> Suggestions? I am looking for some kind of cookie/bar. Now that I think
> of it....how would a carrot cake bar work? Basic carrot cake with
> cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a bar
> instead of a bread. Thoughts?
>
> Tracy
>

You can add coconut to almost any drop cookie recipe. I like it in
chocolate chip cookies. You could also make coconut macaroons and add
chocolate chips to the mixture, a nice change. For something a bit
different, add coconut and a bit of sweet curry powder to a shortbread
recipe.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5hrs 47mins
*******************************************
Which part of '**** you' don't you
understand?
*******************************************

On Sep 8, 9:15*pm, Wayne Boatwright > wrote:
> On Mon 08 Sep 2008 06:05:53p, Tracy told us...
>
>
>
> > I have most of a bag of coconut sitting around. I used part of it to
> > make carrot cake cookies. *I want to use it up for something else. My
> > grandmother used to make coconut macaroons. I can't think of anything
> else.
> > Suggestions? I am looking for some kind of cookie/bar. Now that I think
> > of it....how would a carrot cake bar work? Basic carrot cake with
> > cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a bar
> > instead of a bread. Thoughts?
>
> > Tracy
>
> You can add coconut to almost any drop cookie recipe. *I like it in
> chocolate chip cookies. *You could also make coconut macaroons and add
> chocolate chips to the mixture, a nice change. *For something a bit
> different, add coconut and a bit of sweet curry powder to a shortbread
> recipe.
>
> --
>

That sounds interesting - curry shortbread. I will have to consider
that.
Thanks.
Tracy

Tracy > fnord
:

> I have most of a bag of coconut sitting around. I used part of it to
> make carrot cake cookies. I want to use it up for something else. My
> grandmother used to make coconut macaroons. I can't think of anything
> else. Suggestions? I am looking for some kind of cookie/bar. Now that
> I think of it....how would a carrot cake bar work? Basic carrot cake
> with cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked
> as a bar instead of a bread. Thoughts?
>
> Tracy

I use coconut in my curried chicken salad. It wouldn't use up much,
though, unless you were making it for a large crowd

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Mon 08 Sep 2008 06:19:33p, Tracy told us...

> On Sep 8, 9:15*pm, Wayne Boatwright > wrote:
>> On Mon 08 Sep 2008 06:05:53p, Tracy told us...
>>
>>
>>
>> > I have most of a bag of coconut sitting around. I used part of it to
>> > make carrot cake cookies. *I want to use it up for something else. My
>> > grandmother used to make coconut macaroons. I can't think of anything
>> else.
>> > Suggestions? I am looking for some kind of cookie/bar. Now that I
think
>> > of it....how would a carrot cake bar work? Basic carrot cake with
>> > cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a
ba
> r
>> > instead of a bread. Thoughts?
>>
>> > Tracy
>>
>> You can add coconut to almost any drop cookie recipe. *I like it in
>> chocolate chip cookies. *You could also make coconut macaroons and add
>> chocolate chips to the mixture, a nice change. *For something a bit
>> different, add coconut and a bit of sweet curry powder to a shortbread
>> recipe.
>>
>> --
>>
>
> That sounds interesting - curry shortbread. I will have to consider
> that.
> Thanks.
> Tracy
>

You're welcome. Enjoy!

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5hrs 33mins
*******************************************
Bungee Jumper? Catch you on the rebound.
*******************************************

On Sep 8, 9:05�pm, Tracy > wrote:
> I have most of a bag of coconut sitting around. I used part of it to
> make carrot cake cookies. �I want to use it up for something else.. My
> grandmother used to make coconut macaroons. I can't think of anything else.
> Suggestions? I am looking for some kind of cookie/bar. Now that I think
> of it....how would a carrot cake bar work? Basic carrot cake with
> cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a bar
> instead of a bread. Thoughts?
>
> Tracy

http://www.epicurious.com/recipes/fo...OT-CAKE-107118

Wayne Boatwright wrote:
>
> You can add coconut to almost any drop cookie recipe. I like it in
> chocolate chip cookies. You could also make coconut macaroons and add
> chocolate chips to the mixture, a nice change. For something a bit
> different, add coconut and a bit of sweet curry powder to a shortbread
> recipe.

Chocolate haystacks are nice. They have so much chocolate
that they are a really more a confection than a cookie.

Sorry, no recipe. I haven't had them since I was a teenager.
I don't even remember if I made them or my sister made them.

On Sep 8, 9:40*pm, Mark Thorson > wrote:
> Wayne Boatwright wrote:
>
> > You can add coconut to almost any drop cookie recipe. *I like it in
> > chocolate chip cookies. *You could also make coconut macaroons and add
> > chocolate chips to the mixture, a nice change. *For something a bit
> > different, add coconut and a bit of sweet curry powder to a shortbread
> > recipe.
>
> Chocolate haystacks are nice. *They have so much chocolate
> that they are a really more a confection than a cookie.
>
> Sorry, no recipe. *I haven't had them since I was a teenager.
> I don't even remember if I made them or my sister made them.

I have heard of haystacks. I could look them up. I have all day to
decide.
Thanks.

On Sep 8, 9:29*pm, Sheldon > wrote:
> On Sep 8, 9:05 pm, Tracy > wrote:
>
> > I have most of a bag of coconut sitting around. I used part of it to
> > make carrot cake cookies. I want to use it up for something else. My
> > grandmother used to make coconut macaroons. I can't think of anything else.
> > Suggestions? I am looking for some kind of cookie/bar. Now that I think
> > of it....how would a carrot cake bar work? Basic carrot cake with
> > cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a bar
> > instead of a bread. Thoughts?
>
> > Tracy
>
> http://www.epicurious.com/recipes/fo...TAS-CARROT-CAK...

Sounds good, I have to say. I really like carrot cake with lots of
stuff in it. Decisions....

Tracy

On Sep 8, 9:22*pm, Saerah Gray > wrote:
> Tracy > :
>
> > I have most of a bag of coconut sitting around. I used part of it to
> > make carrot cake cookies. *I want to use it up for something else. My
> > grandmother used to make coconut macaroons. I can't think of anything
> > else. Suggestions? I am looking for some kind of cookie/bar. Now that
> > I think of it....how would a carrot cake bar work? Basic carrot cake
> > with cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked
> > as a bar instead of a bread. Thoughts?
>
> > Tracy
>
> I use coconut in my curried chicken salad. It wouldn't use up much,
> though, unless you were making it for a large crowd
>
> --
> Saerah
>
> "Welcome to Usenet, Biatch! *Adapt or haul ass!"
> - some hillbilly from FL

Thanks, but I am looking for something more in the dessert area. I
will say that I might put a bit aside for the next time I make chicken
salad - sounds good.
Tracy

Tracy wrote:
>
> I have most of a bag of coconut sitting around. I used part of it to
> make carrot cake cookies. I want to use it up for something else. My
> grandmother used to make coconut macaroons. I can't think of anything else.
> Suggestions? I am looking for some kind of cookie/bar. Now that I think
> of it....how would a carrot cake bar work? Basic carrot cake with
> cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a bar
> instead of a bread. Thoughts?
>
> Tracy

Make coconut fried shrimp?

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Sep 8, 9:57*pm, Sky > wrote:
> Tracy wrote:
>
> > I have most of a bag of coconut sitting around. I used part of it to
> > make carrot cake cookies. *I want to use it up for something else. My
> > grandmother used to make coconut macaroons. I can't think of anything else.
> > Suggestions? I am looking for some kind of cookie/bar. Now that I think
> > of it....how would a carrot cake bar work? Basic carrot cake with
> > cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a bar
> > instead of a bread. Thoughts?
>
> > Tracy
>
> Make coconut fried shrimp?
>
> Sky
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice

Yeah....I don't do shrimp. As good as it sounds. I have a problem with
seafood.It's not a completely reasonable problem and I am working on
it!
Thanks though.
Tracy

"Tracy" > wrote in message
...
On Sep 8, 9:57 pm, Sky > wrote:
> Tracy wrote:
>
> > I have most of a bag of coconut sitting around. I used part of it to
> > make carrot cake cookies. I want to use it up for something else. My
> > grandmother used to make coconut macaroons. I can't think of anything
> > else.
> > Suggestions? I am looking for some kind of cookie/bar. Now that I think
> > of it....how would a carrot cake bar work? Basic carrot cake with
> > cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a bar
> > instead of a bread. Thoughts?
>
> > Tracy
>
> Make coconut fried shrimp?
>
> Sky
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice

\.

On Mon 08 Sep 2008 07:21:11p, dejablues told us...

>
> "Tracy" > wrote in message
> ...
> On Sep 8, 9:57 pm, Sky > wrote:
>> Tracy wrote:
>>
>> > I have most of a bag of coconut sitting around. I used part of it to
>> > make carrot cake cookies. I want to use it up for something else. My
>> > grandmother used to make coconut macaroons. I can't think of anything
>> > else.
>> > Suggestions? I am looking for some kind of cookie/bar. Now that I
>> > think of it....how would a carrot cake bar work? Basic carrot cake
>> > with cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked
>> > as a bar instead of a bread. Thoughts?
>>
>> > Tracy
>>
>> Make coconut fried shrimp?
>>
>> Sky
>>
>> --
>> Ultra Ultimate Kitchen Rule - Use the Timer!
>> Ultimate Kitchen Rule -- Cook's Choice
>
> \.
>>Yeah....I don't do shrimp. As good as it sounds. I have a problem with
>>.seafood.It's not a completely reasonable problem and I am working on
> i>t!
>>Thanks though.
>>Tracy
>
> If it not the sweetened coconut, you can make coconut crusted chicken
> much the same way you make coconut shrimp.

Even if it is sweetened coconut, it can be quite good on chicken, also
combined with some curry in the coating mixture.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4hrs 38mins
*******************************************
Today is an excellent day to become a
missing person.
*******************************************

On Sep 8, 10:21*pm, "dejablues" > wrote:
> "Tracy" > wrote in message
>
> ...
> On Sep 8, 9:57 pm, Sky > wrote:
>
>
>
> > Tracy wrote:
>
> > > I have most of a bag of coconut sitting around. I used part of it to
> > > make carrot cake cookies. I want to use it up for something else. My
> > > grandmother used to make coconut macaroons. I can't think of anything
> > > else.
> > > Suggestions? I am looking for some kind of cookie/bar. Now that I think
> > > of it....how would a carrot cake bar work? Basic carrot cake with
> > > cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a bar
> > > instead of a bread. Thoughts?
>
> > > Tracy
>
> > Make coconut fried shrimp?
>
> > Sky
>
> > --
> > Ultra Ultimate Kitchen Rule - Use the Timer!
> > Ultimate Kitchen Rule -- Cook's Choice
>
> \.
>
> >Yeah....I don't do shrimp. As good as it sounds. I have a problem with
> >.seafood.It's not a completely reasonable problem and I am working on
> i>t!
> >Thanks though.
> >Tracy
>
> If it not the sweetened coconut, you can make coconut crusted chicken much
> the same way you make coconut shrimp.

I am pretty sure it's sweetened. But that sounds good.
Tracy

"Tracy" > wrote in message
...
>I have most of a bag of coconut sitting around. I used part of it to
>make carrot cake cookies. I want to use it up for something else. My
>grandmother used to make coconut macaroons. I can't think of anything
>else.
> Suggestions? I am looking for some kind of cookie/bar. Now that I
> think of it....how would a carrot cake bar work? Basic carrot cake
> with cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked
> as a bar instead of a bread. Thoughts?
>
> Tracy

Something that I have made a lot is a basic pumpkin pie recipe
with the addition of 1/2 cup or a little more coconut and about the
same
amount of raisins per pie in the batter, I don't usually measure it
but just put in a good handful of each.It makes a big improvement
CC

Tracy wrote:
> I have most of a bag of coconut sitting around. I used part of it to
> make carrot cake cookies. I want to use it up for something else. My
> grandmother used to make coconut macaroons. I can't think of anything
> else. Suggestions? I am looking for some kind of cookie/bar. Now that
> I think of it....how would a carrot cake bar work? Basic carrot cake with
> cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a
> bar instead of a bread. Thoughts?
>
> Tracy

My mom used to make this when I was a kid:

Triple Layer Cookie Bars

These delicious bars have it all!
Cook Time: 25 minutes
Ingredients:
a.. 1/2 cup butter
b.. 1-1/2 cups graham crackers crumbs
c.. 1 (7-oz.) package flaked coconut (2-2/3 cups)
d.. 1 (14-oz.) can sweetened condensed milk (NOT evaporated milk)
e.. 1 (12-oz.) semisweet chocolate chips
f.. 1/2 cup creamy peanut butter
Preparation:
Preheat oven to 350° (325° for glass pan). In 13x9x2-inch baking pan, melt
butter in oven. Sprinkle crumbs evenly over melted butter. Top evenly with
the coconut, then sweetened condensed milk. Bake for 25 minutes or until
lightly browned. In small saucepan, over low heat, melt the chocolate chips
with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes,
then chill. Cut into bars. Store cookie bars loosely covered at room
temperature.

Makes about 36 triple layer cookie bars.

In article >, Janet Baraclough > wrote:
>The message >
>from Tracy > contains these words:
>
>> I have most of a bag of coconut sitting around. I used part of it to
>> make carrot cake cookies. I want to use it up for something else. My
>> grandmother used to make coconut macaroons. I can't think of anything else.
>> Suggestions? I am looking for some kind of cookie/bar. Now that I think
>> of it....how would a carrot cake bar work? Basic carrot cake with
>> cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a bar
>> instead of a bread. Thoughts?

Buy a packet of Kellog's Rice Bubbles and follow the recipe on the box
to make "Chocolate Crackles". (IIR the name correctly. 8-)

> Dates and walnuts go well with it. I make little muffins with chopped
>dates, coconut, raisins, walnuts,malt extract (and eggs/fat /flour). If
>you have time to soak the coconut beforehand in apple or orange-juice,
>even better.
>
> Its also good in vegetable soups, especially combined with something
>hot/spicy.

Cheers, Phred.

--
LID

In article >, "kilikini" > wrote:
>Tracy wrote:
>> I have most of a bag of coconut sitting around. I used part of it to
>> make carrot cake cookies. I want to use it up for something else. My
>> grandmother used to make coconut macaroons. I can't think of anything
>> else. Suggestions? I am looking for some kind of cookie/bar. Now that
>> I think of it....how would a carrot cake bar work? Basic carrot cake with
>> cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked as a
>> bar instead of a bread. Thoughts?
>
>My mom used to make this when I was a kid:
>
>Triple Layer Cookie Bars
>
>These delicious bars have it all!
>Cook Time: 25 minutes
>Ingredients:
> a.. 1/2 cup butter
> b.. 1-1/2 cups graham crackers crumbs
> c.. 1 (7-oz.) package flaked coconut (2-2/3 cups)
> d.. 1 (14-oz.) can sweetened condensed milk (NOT evaporated milk)
> e.. 1 (12-oz.) semisweet chocolate chips
> f.. 1/2 cup creamy peanut butter
>Preparation:
>Preheat oven to 350° (325° for glass pan). In 13x9x2-inch baking pan, melt
>butter in oven. Sprinkle crumbs evenly over melted butter. Top evenly with
>the coconut, then sweetened condensed milk. Bake for 25 minutes or until
>lightly browned. In small saucepan, over low heat, melt the chocolate chips
>with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes,
>then chill. Cut into bars. Store cookie bars loosely covered at room
>temperature.
>
>Makes about 36 triple layer cookie bars.

G'day Kili,

Do you have a more generic description of those "graham crackers
crumbs", please? I'm just wondering what a suitable substitute for
them might be here in Oz.

Incidentally, I'm always intrigued to see how often peanut butter
crops up in the recipes you yanks use. Is this some sort of lasting
tribute to the late Elvis? (Oh... I forgot. He's still with us! ;-)

Cheers, Phred.

--
LID

kilikini wrote:
> Tracy wrote:
>> I have most of a bag of coconut sitting around. I used part of it to
>> make carrot cake cookies. I want to use it up for something else. My
>> grandmother used to make coconut macaroons. I can't think of anything
>> else. Suggestions? I am looking for some kind of cookie/bar. Now that
>> I think of it....how would a carrot cake bar work? Basic carrot cake
>> with cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked
>> as a bar instead of a bread. Thoughts?
>>
>> Tracy
>
> My mom used to make this when I was a kid:
>
> Triple Layer Cookie Bars
>

I should have said my mom used to make something similar to this when I was
a kid. Same ingredients, but I think she put the coconut on the top of the
bar.

Anyway, I found this recipe via Google.

kili

Phred wrote:
>
> G'day Kili,
>
> Do you have a more generic description of those "graham crackers
> crumbs", please? I'm just wondering what a suitable substitute for
> them might be here in Oz.
>
> Incidentally, I'm always intrigued to see how often peanut butter
> crops up in the recipes you yanks use. Is this some sort of lasting
> tribute to the late Elvis? (Oh... I forgot. He's still with us! ;-)
>
> Cheers, Phred.

I'm surprised that you can't find graham crackers in Australia. In any
case, here's a Wikipedia article on graham crackers that describes them
fairly well.

http://en.wikipedia.org/wiki/Graham_cracker

kili

On Mon 08 Sep 2008 09:11:31p, Janet Baraclough told us...

> The message >
> from Wayne Boatwright > contains these words:
>
> For something a bit
>> different, add coconut and a bit of sweet curry powder to a shortbread
>> recipe.
>
> ammm sounds good..what do you mean by "sweet" curry powder ?

I use various commercial curry powder blends, but this one is labeled
"sweet". One aspect of it is that it is not particularly hot, but very
flavorful. It contains turmeric, coriander, cumin, fenugreek, ginger,
nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, black pepper and
cayenne pepper. Note the number "sweet" spices in it that one might use in
ordinary baking.

HTH

--
Wayne Boatwright

*******************************************
Date: Tuesday, 09(IX)/09(IX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 6dys 19hrs 23mins
*******************************************
A naked man never worries about
pickpockets.
*******************************************

In article >, "kilikini" > wrote:
>Phred wrote:
>>
>> G'day Kili,
>>
>> Do you have a more generic description of those "graham crackers
>> crumbs", please? I'm just wondering what a suitable substitute for
>> them might be here in Oz.
>>
>> Incidentally, I'm always intrigued to see how often peanut butter
>> crops up in the recipes you yanks use. Is this some sort of lasting
>> tribute to the late Elvis? (Oh... I forgot. He's still with us! ;-)
>>
>> Cheers, Phred.
>
>I'm surprised that you can't find graham crackers in Australia. In any

In truth I don't know if they're available here or not. I haven't
looked for them; but I certainly have never noticed them in the local
supermarkets either.

>case, here's a Wikipedia article on graham crackers that describes them
>fairly well.
>
>http://en.wikipedia.org/wiki/Graham_cracker

Thanks for that Kili. As I suspected, they're a plain sweet biscuit.
The word "crackers" threw me. Here, all the "crackers" I know are
brittle salty things, mostly served with alcoholic beverages and often
topped with things like cheese, onion, pickled stuff, and similar.

As I rather suspected, it sounds like our plain shortbread biscuits
may be an acceptable substitute in this case.

Cheers, Phred.

--
LID

Phred wrote:
> In article >, "kilikini"
> > wrote:
>> Phred wrote:
>>>
>>> G'day Kili,
>>>
>>> Do you have a more generic description of those "graham crackers
>>> crumbs", please? I'm just wondering what a suitable substitute for
>>> them might be here in Oz.
>>>
>>> Incidentally, I'm always intrigued to see how often peanut butter
>>> crops up in the recipes you yanks use. Is this some sort of lasting
>>> tribute to the late Elvis? (Oh... I forgot. He's still with us!
>>> ;-)
>>>
>>> Cheers, Phred.
>>
>> I'm surprised that you can't find graham crackers in Australia. In
>> any
>
> In truth I don't know if they're available here or not. I haven't
> looked for them; but I certainly have never noticed them in the local
> supermarkets either.
>
>> case, here's a Wikipedia article on graham crackers that describes
>> them fairly well.
>>
>> http://en.wikipedia.org/wiki/Graham_cracker
>
> Thanks for that Kili. As I suspected, they're a plain sweet biscuit.
> The word "crackers" threw me. Here, all the "crackers" I know are
> brittle salty things, mostly served with alcoholic beverages and often
> topped with things like cheese, onion, pickled stuff, and similar.
>
> As I rather suspected, it sounds like our plain shortbread biscuits
> may be an acceptable substitute in this case.
>
> Cheers, Phred.

Glad I could help!

kili

Janet Baraclough > wrote in
:

> The message >
> from Tracy > contains these words:
>
>> I have most of a bag of coconut sitting around. I used part of it to
>> make carrot cake cookies. I want to use it up for something else. My
>> grandmother used to make coconut macaroons. I can't think of anything
>> else. Suggestions? I am looking for some kind of cookie/bar. Now that
>> I think of it....how would a carrot cake bar work? Basic carrot cake
>> with cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked
>> as a bar instead of a bread. Thoughts?
>
> Dates and walnuts go well with it. I make little muffins with
> chopped
> dates, coconut, raisins, walnuts,malt extract (and eggs/fat /flour).
> If you have time to soak the coconut beforehand in apple or
> orange-juice, even better.
>
> Its also good in vegetable soups, especially combined with
> something
> hot/spicy.
>
> Janet
>

What kind of coconut...sweetened or unsweetened? That would make a
difference in which recipes the coconut would work.

--

The beet goes on -Alan

CC wrote:
>
> "Tracy" > wrote in message
> ...
>> I have most of a bag of coconut sitting around. I used part of it to
>> make carrot cake cookies. I want to use it up for something else. My
>> grandmother used to make coconut macaroons. I can't think of anything
>> else.
>> Suggestions? I am looking for some kind of cookie/bar. Now that I
>> think of it....how would a carrot cake bar work? Basic carrot cake
>> with cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked
>> as a bar instead of a bread. Thoughts?
>>
>> Tracy
>
> Something that I have made a lot is a basic pumpkin pie recipe
> with the addition of 1/2 cup or a little more coconut and about the same
> amount of raisins per pie in the batter, I don't usually measure it
> but just put in a good handful of each.It makes a big improvement
> CC

That might be nice for Thanksgiving.....pumpkin pie is a once a year
thing for me.
Thanks.
Tracy

On Tue 09 Sep 2008 06:46:57a, Phred told us...

> In article >, "kilikini"
> > wrote:
>>Phred wrote:
>>>
>>> G'day Kili,
>>>
>>> Do you have a more generic description of those "graham crackers
>>> crumbs", please? I'm just wondering what a suitable substitute for
>>> them might be here in Oz.
>>>
>>> Incidentally, I'm always intrigued to see how often peanut butter
>>> crops up in the recipes you yanks use. Is this some sort of lasting
>>> tribute to the late Elvis? (Oh... I forgot. He's still with us! ;-)
>>>
>>> Cheers, Phred.
>>
>>I'm surprised that you can't find graham crackers in Australia. In any
>
> In truth I don't know if they're available here or not. I haven't
> looked for them; but I certainly have never noticed them in the local
> supermarkets either.
>
>>case, here's a Wikipedia article on graham crackers that describes them
>>fairly well.
>>
>>http://en.wikipedia.org/wiki/Graham_cracker
>
> Thanks for that Kili. As I suspected, they're a plain sweet biscuit.
> The word "crackers" threw me. Here, all the "crackers" I know are
> brittle salty things, mostly served with alcoholic beverages and often
> topped with things like cheese, onion, pickled stuff, and similar.
>
> As I rather suspected, it sounds like our plain shortbread biscuits
> may be an acceptable substitute in this case.
>
> Cheers, Phred.
>

Not at all like shortbread biscuits, Phred. Little if any butter used in
them, and they are made with Graham flour, a whole grain flour. They are
not terribly sweet.

--
Wayne Boatwright

*******************************************
Date: Tuesday, 09(IX)/09(IX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 6dys 14hrs 48mins
*******************************************
Cats must ride on the string mop while
Mom is cleaning the floor.
*******************************************

Phred wrote:

> In article >, "kilikini"
> > wrote:
>>Phred wrote:
>>>
>>> G'day Kili,
>>>
>>> Do you have a more generic description of those "graham crackers
>>> crumbs", please? I'm just wondering what a suitable substitute for
>>> them might be here in Oz.
>>>
>>> Incidentally, I'm always intrigued to see how often peanut butter
>>> crops up in the recipes you yanks use. Is this some sort of lasting
>>> tribute to the late Elvis? (Oh... I forgot. He's still with us!
>>> ;-)
>>>
>>> Cheers, Phred.
>>
>>I'm surprised that you can't find graham crackers in Australia. In
>>any
>
> In truth I don't know if they're available here or not. I haven't
> looked for them; but I certainly have never noticed them in the local
> supermarkets either.
>
>>case, here's a Wikipedia article on graham crackers that describes
>>them fairly well.
>>
>>http://en.wikipedia.org/wiki/Graham_cracker
>
> Thanks for that Kili. As I suspected, they're a plain sweet biscuit.
> The word "crackers" threw me. Here, all the "crackers" I know are
> brittle salty things, mostly served with alcoholic beverages and often
> topped with things like cheese, onion, pickled stuff, and similar.
>
> As I rather suspected, it sounds like our plain shortbread biscuits
> may be an acceptable substitute in this case.
>
> Cheers, Phred.
>

I've heard that "digestive biscuits" may be substituted for Graham
crackers. Are there any r.f.c-ers out there who have had both and can
say whether this is a good substitute or not?
--
Cheers
Chatty Cathy

There is no such thing as a little garlic. ~A. Baer

Janet Baraclough wrote:
> The message >
> from hahabogus > contains these words:
>
>> Janet Baraclough > wrote in
>> :
>
>>> The message >
>>> from Tracy > contains these words:
>>>
>>>> I have most of a bag of coconut sitting around. I used part of it to
>>>> make carrot cake cookies. I want to use it up for something else. My
>>>> grandmother used to make coconut macaroons. I can't think of anything
>>>> else. Suggestions? I am looking for some kind of cookie/bar. Now that
>>>> I think of it....how would a carrot cake bar work? Basic carrot cake
>>>> with cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked
>>>> as a bar instead of a bread. Thoughts?
>>> Dates and walnuts go well with it. I make little muffins with
>>> chopped
>>> dates, coconut, raisins, walnuts,malt extract (and eggs/fat /flour).
>>> If you have time to soak the coconut beforehand in apple or
>>> orange-juice, even better.
>>>
>>> Its also good in vegetable soups, especially combined with
>>> something
>>> hot/spicy.
>>>
>>> Janet
>>>
>
>> What kind of coconut...sweetened or unsweetened? That would make a
>> difference in which recipes the coconut would work.
>
> If you're asking me, unsweetened, shredded. (I've never seen
> sweetened coconut for sale in the UK)
>
> Janet

This is what is usually for sale in US stores...at least on the east coast.

http://tinyurl.com/5cnohg

Note this is a price - by the case. I think I paid 2 dollars for a one
pound bag.

-Tracy
(still deciding what to do with the coconut.....)

In article >,
(Phred) wrote:

> G'day Kili,
>
> Do you have a more generic description of those "graham crackers
> crumbs", please? I'm just wondering what a suitable substitute for
> them might be here in Oz.

Digestive biscuit crumbs.

> Incidentally, I'm always intrigued to see how often peanut butter
> crops up in the recipes you yanks use. Is this some sort of lasting
> tribute to the late Elvis? (Oh... I forgot. He's still with us! ;-)

Don't forget their peanut butter is sweetened, so you might want to add
a bit of extra sugar.

Miche

--
Electricians do it in three phases

In article >,
"kilikini" > wrote:

> Phred wrote:
> >
> > G'day Kili,
> >
> > Do you have a more generic description of those "graham crackers
> > crumbs", please? I'm just wondering what a suitable substitute for
> > them might be here in Oz.
> >
> > Incidentally, I'm always intrigued to see how often peanut butter
> > crops up in the recipes you yanks use. Is this some sort of lasting
> > tribute to the late Elvis? (Oh... I forgot. He's still with us! ;-)
> >
> > Cheers, Phred.
>
> I'm surprised that you can't find graham crackers in Australia.

Can't find 'em in New Zealand, either. And Oreo cookies only became
available here about 10 years ago. There's a lot of difference between
what's available in the USA and what's available in NZ/Aus.

Miche

--
Electricians do it in three phases

On Tue 09 Sep 2008 03:11:38a, Phred told us...

> In article >, "kilikini"
> > wrote:
>>Tracy wrote:
>>> I have most of a bag of coconut sitting around. I used part of it to
>>> make carrot cake cookies. I want to use it up for something else. My
>>> grandmother used to make coconut macaroons. I can't think of anything
>>> else. Suggestions? I am looking for some kind of cookie/bar. Now that
>>> I think of it....how would a carrot cake bar work? Basic carrot cake
>>> with cinnamon, nuts, raisins (!) pineapple (!) and coconut but baked
>>> as a bar instead of a bread. Thoughts?
>>
>>My mom used to make this when I was a kid:
>>
>>Triple Layer Cookie Bars
>>
>>These delicious bars have it all!
>>Cook Time: 25 minutes
>>Ingredients:
>> a.. 1/2 cup butter
>> b.. 1-1/2 cups graham crackers crumbs
>> c.. 1 (7-oz.) package flaked coconut (2-2/3 cups)
>> d.. 1 (14-oz.) can sweetened condensed milk (NOT evaporated milk)
>> e.. 1 (12-oz.) semisweet chocolate chips
>> f.. 1/2 cup creamy peanut butter
>>Preparation:
>>Preheat oven to 350° (325° for glass pan). In 13x9x2-inch baking pan,
>>melt butter in oven. Sprinkle crumbs evenly over melted butter. Top
>>evenly with the coconut, then sweetened condensed milk. Bake for 25
>>minutes or until lightly browned. In small saucepan, over low heat, melt
>>the chocolate chips with peanut butter. Spread evenly over hot coconut
>>layer. Cool 30 minutes, then chill. Cut into bars. Store cookie bars
>>loosely covered at room temperature.
>>
>>Makes about 36 triple layer cookie bars.
>
> G'day Kili,
>
> Do you have a more generic description of those "graham crackers
> crumbs", please? I'm just wondering what a suitable substitute for
> them might be here in Oz.
>
> Incidentally, I'm always intrigued to see how often peanut butter
> crops up in the recipes you yanks use. Is this some sort of lasting
> tribute to the late Elvis? (Oh... I forgot. He's still with us! ;-)

Peanut butter was a staple in most American homes long before Elvis was a
gleam in anyone's eye.

We grow a LOT of peanuts in the US.

--
Wayne Boatwright

*******************************************
Date: Tuesday, 09(IX)/09(IX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 6dys 10hrs 7mins
*******************************************
'A bartender is just a pharmacist with
a limited inventory.'
*******************************************

ChattyCathy > wrote:

>I've heard that "digestive biscuits" may be substituted for Graham
>crackers. Are there any r.f.c-ers out there who have had both and can
>say whether this is a good substitute or not?

Not the same. Digestive biscuits have a fraction of baking
soda sufficient to act as an antacid. So, they are a genteel
way of obtaining the effect as if you have taken alka-seltzer.

Graham crackers are a little sweet, and made with graham flour.

Hope this helps.

(Steve Pope) wrote in news:ga7pa0$fgr$1
@blue.rahul.net:

> ChattyCathy > wrote:
>
>>I've heard that "digestive biscuits" may be substituted for Graham
>>crackers. Are there any r.f.c-ers out there who have had both and can
>>say whether this is a good substitute or not?
>
> Not the same. Digestive biscuits have a fraction of baking
> soda sufficient to act as an antacid. So, they are a genteel
> way of obtaining the effect as if you have taken alka-seltzer.
>
> Graham crackers are a little sweet, and made with graham flour.
>
> Hope this helps.
>
>

digestives would work...so would a mix of almond crumbs and say crushed
corn flakes mixed with coconut... darn near any semi sweet and crumbly
mixture will work. But take note they wouldn't be graham crackers...some
mixes would even make for a better overall taste than graham crackers.

--

The beet goes on -Alan

"Miche" > ha scritto nel messaggio
>> Do you have a more generic description of those "graham crackers
>> crumbs", please? I'm just wondering what a suitable substitute for >>
>> them might be here in Oz.
>
> Digestive biscuit crumbs.

Agreed, although any non-fatty, mild flavored biscuit works. Also certain
breakfast cereals can be used.
>
>> Incidentally, I'm always intrigued to see how often peanut butter
>> crops up in the recipes you yanks use.

> Don't forget their peanut butter is sweetened, so you might want to add
> a bit of extra sugar.
>
> Miche

Some is, Miche, but I avoided it. I use all peanut natural peanut butter in
all recipes and it works great.

"hahabogus" > ha scritto nel messaggio
...
> (Steve >> Graham crackers are a little sweet, and
> made with graham flour.
>>
>
> digestives would work...so would a mix of almond crumbs and say crushed
> corn flakes mixed with coconut... darn near any semi sweet and crumbly
> mixture will work. But take note they wouldn't be graham crackers...some
> mixes would even make for a better overall taste than graham crackers.
>
> --
>
> The beet goes on -Alan

While someone brings me some Graham crackers once a year, I tried all kinds
of substitutes for when there aren't any. Pretty much any dry crunchy
cookie worked, and many breakfast cereals, too. They don't taste like
graham crackers, but they are very tasty and they do the crunchy job quite
well.

"Giusi" > wrote in
:

> "Miche" > ha scritto nel messaggio
>>> Do you have a more generic description of those "graham crackers
>>> crumbs", please? I'm just wondering what a suitable substitute for
>>> >> them might be here in Oz.
>>
>> Digestive biscuit crumbs.
>
> Agreed, although any non-fatty, mild flavored biscuit works. Also
> certain breakfast cereals can be used.
>>
>>> Incidentally, I'm always intrigued to see how often peanut butter
>>> crops up in the recipes you yanks use.
>
>> Don't forget their peanut butter is sweetened, so you might want to
>> add a bit of extra sugar.
>>
>> Miche
>
> Some is, Miche, but I avoided it. I use all peanut natural peanut
> butter in all recipes and it works great.
>
>
>

peek freen shortbreads are too sweet IMO, hope this give you a better idea
sweet level wise. But just about any fairly neutral tasting, as to not
over power the filling....crumbly biscuit crumbs that can be glued
together with butter long enough to set by a pre-bake will work.

--

The beet goes on -Alan

In article 0>, Wayne Boatwright > wrote:
>On Tue 09 Sep 2008 06:46:57a, Phred told us...
>
>> In article >, "kilikini"
>> > wrote:
[snip]
>>
>>>In any case, here's a Wikipedia article on graham crackers that
>>>describes them fairly well.
>>>
>>>http://en.wikipedia.org/wiki/Graham_cracker
>>
>> Thanks for that Kili. As I suspected, they're a plain sweet biscuit.
>> The word "crackers" threw me. Here, all the "crackers" I know are
>> brittle salty things, mostly served with alcoholic beverages and often
>> topped with things like cheese, onion, pickled stuff, and similar.
>>
>> As I rather suspected, it sounds like our plain shortbread biscuits
>> may be an acceptable substitute in this case.
>
>Not at all like shortbread biscuits, Phred. Little if any butter used in
>them, and they are made with Graham flour, a whole grain flour. They are
>not terribly sweet.

Thanks for the followup Wayne. Yes, I had a squiz at that wiki
reference and noted the way traditional Graham crackers are made and
the special characteristics of Graham flour. I can't really think of
a close substitute here, but I thought something like our "Scottish
Fingers" might be close enough for the recipe. (They're often used as
a base for concoctions such as "non-baked tarts", to coin a phrase.

Cheers, Phred.

--
LID

In article >, Miche > wrote:
>In article >,
> (Phred) wrote:
>
>> G'day Kili,
>>
>> Do you have a more generic description of those "graham crackers
>> crumbs", please? I'm just wondering what a suitable substitute for
>> them might be here in Oz.
>
>Digestive biscuit crumbs.
>
>> Incidentally, I'm always intrigued to see how often peanut butter
>> crops up in the recipes you yanks use. Is this some sort of lasting
>> tribute to the late Elvis? (Oh... I forgot. He's still with us! ;-)
>
>Don't forget their peanut butter is sweetened, so you might want to add
>a bit of extra sugar.

No, I wouldn't forget that -- I didn't know it. :-) Thanks for the
advice Miche.

Quite possibly using our sweeter Scottish Fingers instead of those
Graham crackers would balance out our less sweet peanut paste?

Cheers, Phred.

--
LID

On Wed 10 Sep 2008 04:37:36a, Phred told us...

> In article 0>, Wayne
> Boatwright > wrote:
>>On Tue 09 Sep 2008 06:46:57a, Phred told us...
>>
>>> In article >, "kilikini"
>>> > wrote:
> [snip]
>>>
>>>>In any case, here's a Wikipedia article on graham crackers that
>>>>describes them fairly well.
>>>>
>>>>http://en.wikipedia.org/wiki/Graham_cracker
>>>
>>> Thanks for that Kili. As I suspected, they're a plain sweet biscuit.
>>> The word "crackers" threw me. Here, all the "crackers" I know are
>>> brittle salty things, mostly served with alcoholic beverages and often
>>> topped with things like cheese, onion, pickled stuff, and similar.
>>>
>>> As I rather suspected, it sounds like our plain shortbread biscuits
>>> may be an acceptable substitute in this case.
>>
>>Not at all like shortbread biscuits, Phred. Little if any butter used
>>in them, and they are made with Graham flour, a whole grain flour. They
>>are not terribly sweet.
>
> Thanks for the followup Wayne. Yes, I had a squiz at that wiki
> reference and noted the way traditional Graham crackers are made and
> the special characteristics of Graham flour. I can't really think of
> a close substitute here, but I thought something like our "Scottish
> Fingers" might be close enough for the recipe. (They're often used as
> a base for concoctions such as "non-baked tarts", to coin a phrase.
>
> Cheers, Phred.
>

You're welcome, Phred. I think someone mentioned using digestive biscuits.
That is probably a good substitute. Are Scottish Fingers more like
shortbread? I'm sure they'd work out okay, too.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 5dys 18hrs 26mins
*******************************************
Don't be so open-minded your brains
fall out.
*******************************************