☕ Peach Cake with Coconut Icing☕

 

1 large can sliced peaches, drained and mashed
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda

Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350 degree oven for 35 minutes. See recipe below for icing.

Icing:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter
1 1/4 cup coconut
1 cup nuts ( pecans or walnuts) if can tolerate otherwise omit
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on the warm cake.

Halloween Popcorn Pumpkins

 

Ingredients
5 cups popped popcorn
1 cup candy corn
1 cup chopped salted peanuts
1/2 cup butter or margarine
3 cups miniature marshmallows
4 drops red food coloring
3 drops yellow food coloring
4 sticks red or black licorice, cut into thirds

Directions
Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.

Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.

Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!