Desserts

1/4 cup coconut oil, softened

1 cup sugar

2 eggs

1 1/2 cups mashed bananas

1/4 cup plain Greek yogurt

3 tablespoons milk

1/2 teaspoon vanilla

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup plus 2 tablespoons sweetened, shredded coconut, divided

1/2 cup powdered sugar

1 tablespoon lime or lemon juice

Preheat the oven to 350ºF. Coat a 9×5-inch loaf pan with nonstick cooking spray or line with parchment paper.

In a large bowl, beat the coconut oil and sugar together until crumbly. Add the eggs, one at a time, beating well after each addition. Beat in the bananas, yogurt, milk and vanilla.

In another bowl, combine the flour, baking soda, and salt. Stir the dry ingredients into the banana mixture. Fold in 1/2 cup of the coconut.

Spread the batter into the prepared loaf pan. Sprinkle the remaining 2 tablespoons of coconut over the top. Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool in the pan for 10 minutes, then remove from the pan to cool completely.

In a small bowl, whisk together the powdered sugar and lemon or lime juice. Spoon the glaze over the top of the banana bread

submitted by Controller Lisa Beers (attributed to A Taste of Home)

2 tablespoons, plus 3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup whole milk, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

1 teaspoon lemon extract

1 cup (2 sticks) butter, at room temperature

3 cups sugar

5 large eggs, at room temperature

Crisco shortening for greasing pan, plus ½ cup at room temperature

Preheat oven to 325 degrees.

Generously grease a 10-inch tube pan with shortening, add the 2 tablespoons of flour, turn the pan to coat evenly with flour, tap off the excess and set aside (or spray insides of pan generously with cooking spray such as Baker’s Joy). In a bowl, combine remaining flour, salt, baking powder; stir until well blended, and set aside. Pour milk into large glass or a small bowl; add the 3 extracts, stir ‘til well blended, and set aside.

In a standing mixer, combine the butter, remaining shortening and sugar, and cream the mixture on medium-low speed until very light and fluffy, about 5 minutes, scraping sides of the bowl with a rubber spatula. Add eggs one at a time, beating about 15 seconds before adding another, and scrape sides of the bowl (do not overbeat.) In batches, alternately add flour and milk, and beat just ‘til batter is smooth and silky. Scrape the batter into the prepared pan and firmly tap the pan on a counter to allow batter to settle evenly. Bake in the center of the oven 1 hour and 15 minutes, never opening the door. Carefully transfer the cake to a wire rack and let cool in the pan about 30 minutes. Invert the cake onto the rack and let cool completely before slicing. Store cake in a tightly covered cake plate up to 5 days (never in the refrigerator).

Serves 10-15

submitted by Executive Assistant Paula Poe (attributed to Our State magazine)

Preheat oven 350F – Grease 13”x9”x2” pan

1 package yellow cake mix

1 can (20 oz) crushed pineapple in syrup

1 can (21 oz) cherry or blueberry pie filling

1 cup chopped pecans

½ cup butter or margarine cut into slices

Dump undrained pineapple into pan – spread evenly.

Dump pie filling into pan in even layer.

Dump dry cake mix on pie filling – spread evenly.

Sprinkle pecans over. Put butter on top.

Bake at 350F for 48-53 minutes. Serve warm or cool.

submitted by Printshop Coordinator Tom May

Ingredients

1 5-ounce box of Chapel Hill Toffee, divided

1 cup chopped pecans

3 eggs

1 teaspoon vanilla extract

1 cup light corn syrup

2 tablespoons melted butter

¾ cup sugar

Pinch of salt

1 premade or frozen 9-inch deep-dish pie crust, unbaked

Directions

Preheat oven to 350 F.

Roughly chop toffee with a sharp knife, or crush with rolling pin or rubber mallet. Reserve 2 tablespoons for pie topping.

Combine eggs, vanilla extract, corn syrup, butter, sugar and salt.

Mix in pecans and toffee pieces.

Pour into pie crust.

Bake on oven’s center rack for 60 to 70 minutes or until interior temperature reaches 200 F and crust is golden brown.

Cool for 2 to 3 hours to be sure that filling is set. Top with reserved toffee bits after 20 to 30 minutes.

submitted by Associate Editor Keith King ’82 (attributed to The Graves Family of Chapel Hill Toffee)

1 9-inch pie crust

1 1/4 cups sugar

Salt

7 tablespoons butter at room temperature

3 large eggs

1 large lemon, zest finely grated and juice strained

Preheat oven to 325F.

Beat the sugar, a pinch of salt and butter together until light.

Add the eggs one by one, beating well after each addition, then add the zest and juice of the lemon.

Pour the mixture into a partially baked pie shell and cook about 35 minutes on the middle level of the oven until the custard is set.

The top should be lightly browned but not puff.

submitted by Editor and Director of Communications Regina Oliver ’75 (attributed to Bill Neal’s Southern Cooking)

2 cups all-purpose flour sifted

4 tsp baking powder

1/3 cup sugar

1/2 tsp salt

1 cup almond milk

1/3 cup applesauce

½ cup peanut butter*

Instructions

Preheat oven to 325 degrees F

Sift flour and baking powder together.  Add sugar and salt and mix.

Mix in the peanut butter to try to distribute throughout the dry ingredients.  Add milk and applesauce.

Pour batter into greased 9 x 5 loaf pan and bake for 45-50 minutes.

Serve warm with butter and jam or toast carefully to make cinnamon sugar toast.

*Both crunchy and creamy peanut butter are fine.

submitted by Membership Services Assistant Megan Duffy ’02

1. For the Cookies:
   • 2 1/4 cups all-purpose flour
   • 1 Tbsp. finely ground coffee or espresso
   • 1 3/4 tsp. baking soda
   • 1 1/2 tsp. ground cinnamon
   • 1/2 tsp. ground ginger
   • 1/2 tsp. kosher salt
   • 1/4 tsp. ground allspice
   • 3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled
   • 1/2 cup (packed) dark brown sugar
   • 1/4 cup mild-flavored (light) molasses
   • 3/4 cup granulated sugar, plus more for rolling
   • 1 large egg
2. For the Filling and Assembly:
   • 3 Tbsp. unsalted butter, cut into pieces
   • 8 oz. blond chocolate, such as Dulcey, or milk chocolate, divided
   • 3/4 cup heavy cream
   • 2 tsp. finely ground coffee or espresso
   • 1/2 tsp. vanilla extract
   • 1/4 tsp. kosher salt

Preparation

1. Make the Cookies:
   1. Whisk flour, coffee, baking soda, cinnamon, ginger, salt, and allspice in a medium bowl.
   2. Whisk butter, brown sugar, molasses, and 3/4 cup granulated sugar in a large bowl until smooth (it may stiffen and separate at first; keep whisking until it loosens up). Whisk in egg.
   3. Add dry ingredients to butter mixture. Mix with a silicone spatula or wooden spoon just until combined. Cover and chill dough until firm, at least 20 minutes or up to overnight.
   4. Place a rack in middle of oven; preheat to 375°F. Place granulated sugar in a shallow bowl. Working with about one-quarter of dough and chilling remaining dough while you assemble and bake, scoop dough by the tablespoonful and roll into balls; you should get 10 per batch. It’s important to bake only 1 sheet of cookies at a time; they’re very temperature-sensitive and will spread too much otherwise. Roll balls in granulated sugar, then arrange on a parchment-lined baking sheet, spacing 2″ apart.
   5. Bake cookies until centers are cracked and edges are set, 5–7 minutes. Resist the urge to bake the cookies longer; the aim is to maintain their chew and they will continue to crisp as they cool. If cookies are puffed, tap pan against counter as soon as they come out of the oven to deflate. Transfer pan to a wire rack and let cool 5 minutes. Remove cookies from pan and let cool completely. Repeat with remaining dough for a total of 4 batches and 40 cookies.
2. Do Ahead:
   1. Dough can be made 1 day ahead. Keep chilled. Unfilled cookies can be made 5 days ahead. Store in an airtight container at room temperature.
3. Make the Filling and Assemble:
   1. Place butter and 6 oz. chocolate in a large bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat, then stir in coffee, vanilla, and salt. Pour hot cream mixture over chocolate and butter and whisk until smooth. Chill until ganache is cooled and thickened, about 20 minutes. Beat with an electric mixer or vigorously by hand with a whisk until lightened in color and stiff.
   2. Melt remaining 2 oz. chocolate in a small saucepan over medium-low heat. Transfer to a pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
   3. Place 1 rounded tablespoon of filling on half of cookies. Press remaining cookies on top. Pipe thin lines of melted chocolate over in desired design.
4. Do Ahead:
   1. Filled cookies can be made 2 days ahead. Store in an airtight container at room temperature.

submitted by Coordinator of Membership Services Katie Thore ’15 (attributed to epicurious.com)

Ingredients:

1 cup sugar
1 stick margarine
8 oz. cream cheese
1 large pack Oreo cookies, crushed
1 small box chocolate pudding
2 cups milk
12 oz cool whip

Directions:

1. Melt butter in microwave and stir in half of the crushed cookies, press into a 9×7-inch dish
2. Mix sugar, cream cheese, and half the container of cool whip, layer the mixture on top of the Oreo crumb mixture
3. Prepare pudding according to packing directions, spread over the cool whip/cream cheese layer
4. Spread remaining cool whip over the pudding layer and sprinkle with remaining crushed Oreos
5. Cover and store in the refrigerator
6. Serve cold and enjoy!

 submitted by Coordinator of Student Enrichment and Young Alumni Engagement Caroline Bowers ’16

Ingredients:

4 ounces unsalted butter, with a bit extra for greasing pie plate

1.5 squares unsweetened baking chocolate (1.5 ounces)

1 cup sugar

2 eggs, beaten

1 teaspoon vanilla extract

1/4 cup all-purpose flour ** feel free to try flour substitutions here too, especially gluten-free flour**

2 tablespoons milk

Directions:

1. Pre-heat oven to 350 degrees.
2. Butter an eight-inch diameter pie plate or cake pan – use glass or ceramic, if possible – or use cooking spray.
3. Melt butter and chocolate.  (Use a microwave for this task to reduce mess.)
4. Mix sugar into beaten eggs, combine until sugar is fully incorporated.
5. Mix in butter-chocolate mixture until completely blended.
6. Add vanilla and milk.  Stir well.
7. Fold in flour, mixing just until no white streaks remain – do not overbeat.
8. Bake for 25 minutes.

 submitted by Director of Enrichment Programs Marcie Leemore ’99 (attributed to Pinterest)

Ingredients:

1 cup butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon salt

2 cups chocolate chips

1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F
2. Cream butter and both sugars, beat in eggs one at a time, stir in vanilla
3. Dissolve baking soda in hot water, add to batter with salt
4. Stir in flour, chocolate chips, and nuts. Place large spoonfuls on ungreased baking sheet
5. Bake for about 10 minutes or until edges are nicely browned

submitted by Coordinator of Alumni Networking and Outreach Jack Ahern (attributed to allrecipes.com)

Ingredients:

2 sticks butter (don’t try to substitute margarine!)

1 cup sugar

1 sleeve saltines

1 bag mini-morsel chocolate chips (11-oz bag)

1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees
2. Line a jelly-roll pan with foil, lay out crackers on pan in a single layer
3. On the stove, melt butter and stir in sugar, boil for 3 minutes until thick and syrupy, stirring the whole time
4. Pour butter-sugar mixture over crackers
5. Bake 10 minutes until golden brown
6. Remove from oven and sprinkle on morsels
7. Bake for 45 seconds, remove from oven and spread the chocolate
8. Sprinkle with nuts
9. Refrigerate until hard, then break into bite-sized pieces

submitted by Coordinator of Outreach for Alumni, Clubs and Families Anna Brooks Whichard ’10

Ingredients:

Crust:
1 1/2 sleeve saltine crackers
1/3 to 1/2 cup softened unsalted butter
3 tablespoon sugar

Filling:
1 can (14 oz.) sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Whipped cream and sea salt for garnish

Directions:

1. Preheat oven to 350.
2. Crush the crackers finely, but not to dust.  You can use a food processor or your hands.
3. Add the sugar, then knead in the butter until the crumbs hold together like dough.
4. Press into an 8″ pie pan.  Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
5. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice.  It is important to completely combine these ingredients.
6. Pour into the shell and bake for 16 minutes until the filling has set.
7. Chill in the refrigerator. The pie needs to be completely cold to be sliced.
8. Serve with fresh whipped cream and a sprinkling of sea salt.

submitted by Senior Coordinator of Faculty Relations and Travel Catherine Nichols ‘89 (attributed to Our State magazine)

Ingredients:

½ Cup Softened Butter (1 stick)

1 Cup Sugar

2 Large Eggs

3 Tbsp. Vegetable Oil

½ teaspoon Almond Extract

1 teaspoon Vanilla

1 ½ Cups All-Purpose Flour

½ Cup Almond Flour

1 teaspoon Baking Powder

¾ teaspoon Salt

1 to 1 ½ Cups Sliced Strawberries

½ Cup Sliced Almonds

¼ Cup Powdered Sugar (optional)

Directions:

Preheat oven to 350.  Line a 8- or 9-inch round cake pan with parchment paper.  Spray with non-stick baking spray.

With electric mixer on medium speed, mix Butter, Sugar, Eggs, and Vegetable Oil together.

Add and mix Almond Extract and Vanilla

Turn speed to low and add dry ingredients:  Flour, Almond Flour, Baking Powder, and Salt.  Mix until combined.

With rubber spatula, fold in Strawberries.

Pour batter into prepared cake pan and top with Sliced Almonds.

Bake 40-50 minutes or until lightly brown on top and a toothpick inserted into the center comes out clean.  Cool slightly then dust with powdered sugar and serve.

submitted by Records Assistant Niki Wallace (attributed to homemadebakersclub.com)

Ingredients:

Two 15-oz cans of sliced peaches

1 stick butter

1 cup self-rising flour

1 cup sugar

1 cup milk

Directions:

Preheat the oven to 350 degrees F.

Drain 2 cans of peaches, reserving syrup from one can. Place the butter in a 9×13 baking dish. Heat the butter in the oven until it’s melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 50-60 minutes . The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with whipped cream or vanilla ice cream.

submitted by Records Assistant Emilee Brown ’10

Ingredients:

100g (4 oz) softened butter

100g (4 oz) caster sugar

2 large eggs

100g (4oz) all-purpose flour

1 level teaspoon baking powder

For the Icing

175g (6 oz) softened butter

350g (12 oz) sifted powdered sugar

To finish

sifted powered sugar to dust over top

Directions:

1.  Preheat the over to 200C (400F)/Fan 180C (350F)/Gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
2. Measure all the ingredients into a large bowl and beat well for 2-3 minutes until the mixture is well blended and smooth.  Fill each paper case with the mixture.
3. Bake in a pre-heated oven for about 15-20 minutes until the cakes are well risen and golden brown.  Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
4. To make the icing, beat the butter and powered sugar together until well blended.  Cut a slice from the top of each cake and cut this slice in half.  Pipe a swirl of butter cream into the center of each cake and place the half slices of cake on top to resemble butterfly wings.  Dust the cakes with powdered sugar to finish.

submitted by Records Assistant Sarah Parnham (attributed to Mary Berry’s Baking Bible Book)