Monkey Butter Spread
5 medium-size perfectly ripe bananas, sliced
20 oz. can of crushed pineapple, not drained.
1/4 cup coconut
3 cups of sugar
3 Tbsp lemon juice
3 Tbsp spiced rum
Add all of the ingredients to a heavy saucepan and bring to a boil. Stir often and then simmer till thick. Spoon mixture immediately into jars and then process in a hot water bath for 15 minutes.
Cookie Butter
2 sleeves graham crackers
1/2 cup powdered sugar
2 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup coconut oil
Place graham crackers in a food processor fitted with a blade attachment. Add the powdered sugar, brown sugar, cinnamon, and nutmeg. Process until finely ground, about 1 minute. Continue grinding till fine or do in small batches in a coffee grinder. Slowly add the coconut oil in a steady stream, stopping and scraping down the sides of the bowl as necessary, until the mixture is smooth, about 1 minute. Transfer to a jar and seal with a lid. This will last for up to 30 days.
Fool Proof Coffee Cake
1 package yellow cake mix (without pudding)
1 package instant vanilla pudding mix
1 package instant butterscotch pudding mix
4 eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon pumpkin pie spice
1 cup chopped pecans
Preheat oven to 350 degrees F . Grease a 9×13 inch baking pan. In a medium bowl, stir together the cake mix, vanilla and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, pumpkin pie spice and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture. Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees and bake for an additional 35 to 40 minutes.
