Coconut Pressed Sticks 1950 Recipes

COCONUT FISH STICKS

Coconut Fish Sticks image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/4 pounds pollack or cod fillets, cut into 1-inch-thick strips
1/3 cup milk
1/3 cup jarred mango chutney
1/2 jalapeno pepper, seeded and diced
2 scallions, thinly sliced
2 lemons (1 juiced, 1 cut into wedges)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 large eggs
2 cups breadcrumbs (preferably panko)
1 cup unsweetened shredded coconut, toasted
1 head broccoli, cut into florets
Vegetable oil, for frying

Steps:

Combine the fish and milk in a large bowl; let soak. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl. Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl. Beat the eggs with 1/4 cup water in another shallow bowl. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl. Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture. Set on a rack until ready to cook. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes. Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. Serve with the broccoli, lemon wedges and chutney sauce.

Nutrition Facts : Calories 701, Fat 40 grams, SaturatedFat 16 grams, Cholesterol 161 milligrams, Sodium 715 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 36 grams

COWBOY COCONUT BARS

Cowboy Coconut Bars image

For chewier bars, substitute sweetened shredded coconut for the unsweetened coconut flakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 3h

Yield Makes 16 bars

Number Of Ingredients 14

Ingredients

2 sticks unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 cup old-fashioned rolled oats
3/4 teaspoon coarse salt
3/4 cup packed light-brown sugar
1 stick unsalted butter
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/4 cup heavy cream
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1 cup semisweet chocolate chips (6 ounces)
1 cup pecans, toasted and coarsely chopped
1 cup large unsweetened coconut flakes

Steps:

Crust: Preheat oven to 375 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 2-inch overhang on long sides. Whisk together flour, oats, and salt.
Beat butter with brown sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Reduce speed to low and add flour mixture, 1 cup at a time, until dough comes together in large clumps.
Firmly press dough into bottom of prepared pan. Pierce all over with a fork. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack; let cool slightly. Reduce oven temperature to 325 degrees.
Filling: Combine butter, sugars, cream, and salt in a medium saucepan; bring to a boil over medium-high. Cook, stirring constantly, until mixture coats the back of a spoon, about 2 minutes. Remove from heat; stir in vanilla.
Scatter chocolate chips and pecans on top of crust. Drizzle with caramel and sprinkle with coconut. Bake until coconut is golden and caramel is bubbling, about 20 minutes. Let cool completely in pan on a wire rack before cutting into bars. Bars can be stored up to 2 days in an airtight container at room temperature.

COCONUT PRESSED STICKS (1950)

Coconut pressed Sticks (1950) image

Here is another pressed cookie recipe that my Grandma Rose clipped from the news papers and magazines from 1934 - 1950's and this is one of them recipes dated Dec. 1950 Posted by a lady named : Mrs. Charles Owens, Catesby, Okla. 1950

Provided by Karla Everett @Karla59

Categories Cookies

Number Of Ingredients 11

Ingredients

1/2 cup(s) butter
1/2 cup(s) vegetable shortening
2 cup(s) brown sugar, firmly packed
2 - eggs , well beaten
1 teaspoon(s) vanilla flavoring
1/4 cup(s) water
4 cup(s) sifted enriched flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) moist coconut , finely shredded

Steps:

Cream the butter , shortening and the sugar. Add eggs and the flavoring. Beat until light and fluffy. Add the water, blend thoroughly.
Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly. Add coconut, Blend lightly. Chill thoroughly.
Fill cookie press. Use the star plate. Form long strips of dough on unoiled cookie sheet. Cut in 2-1/2" lengths.
BAKE in a moderate oven 375° for 8-10 minutes. yields: 7 dozen sticks

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