coconut bread-----------Emily Pressley

Coconut Bread
3 sticks butter or margarine, softened

2 cups sugar

1 cup brown sugar

6 eggs, room temperature

2 tsp. coconut extract

½ tsp. almond extract

3 cups flour, sifted

½ tsp baking powder

1 cup coconut milk
Preheat oven to 325 degrees
Grease and flour 2 loaf pans or a bundt pan
Cream butter, sugar, and brown sugar
Beat in eggs 1 at a time, mix well
Add coconut and almond extract
Stir in separate bowl flour and baking powder
Add flour to dough alternately with coconut milk
Pour batter into pan filling no more than ¾ full
Bake in middle rack of oven for 60-70 minutes, until toothpick inserted in middle comes out clean. (check after 45 minutes)
Let cool for 10 minutes, then remove from pan and finish cooling on wire rack

When I make this, I don’t actually worry about the eggs being room temperature. At the Relief Society dinner I put icing on the top to make it prettier, but the bread tastes great without as well. To make the icing, just use your favorite cinnamon roll icing recipe, but instead of vanilla extract, add ½ tsp. almond extract. Put the icing on after the bread has cooled.

Pumpkin Soup from RS Dinner - Olia

I don't have the exact measurements for this, but it's really easy to make.

This recipe is for 5 qt slow cooker, and it’s easy to scale it down.
I cooked half of a small onion in some butter with some garlic powder over medium heat until soft. Put into the slow cooker.

Add chopped 1lb (or less) smoked ham,
2 large cans (29 oz each) of pumpkin puree,
1 tsp thyme, 1 tsp pepper, 1 tsp rosemary, and salt to taste.

Then I just filled the slow cooker to the top with chicken broth (I used chicken broth cubes and water); that way you can make the soup thicker or thinner by adding liquid to the pumpkin puree.

This time I cooked it on High for 4 hours, and I think it was too long because the ham cubes turned out a bit hard. All it really needs is to be heated through so that all the flavors combine.

Serve with cream.