Cook of the Week: Mallory Dabbs recipes

Mallory Dabbs was 8 years old when she made her first decorated cake. (Courtesy)

Coconut Cake

1 box French vanilla cake mix


8 ounces sour cream

1 cup sugar

3 packages frozen coconut, thawed

8 ounces whipped topping

Prepare the cake mix according to the package directions, substituting milk for water. Bake in 2 layers and cool; split the layers to make 4 layers.

Meanwhile, combine sour cream and sugar and refrigerate to dissolve sugar. When dissolved, combine mixture with 2 packages of thawed coconut. Set aside 1⁄2 cup.

Spread the remaining frosting between the layers. Combine reserved 1⁄2 cup sour cream mixture with the whipped topping. Spread on top and sides of cake.

Sprinkle remaining bag of thawed coconut on top and sides of cake.

Refrigerate overnight or up to 3 days in an airtight container before serving.

Fruit Pizza

1 large tube refrigerated sugar cookie dough

8 ounces cream cheese

1⁄4 cup sugar

1 teaspoon vanilla

Assorted fruit, such as halved strawberries, blueberries, kiwi, mandarin oranges, pineapple, etc.

Preheat oven to 350 degrees. Grease a 12-inch round pizza pan. Spread cookie dough in pan an even layer. Bake 12 to 14 minutes or until edges are golden. Cool completely.

With an electric mixer, combine cream cheese, sugar and vanilla until light and fluffy. Spread over cooled crust. Top with your choice of fruit. Refrigerate 2 hours before serving.

Sweet Potato Pies

3 cups boiled, mashed sweet potatoes

11⁄2 cups sugar

3 eggs

1 stick butter

12 ounces evaporated milk

1 teaspoon vanilla

1 teaspoon cinnamon or to taste

2 regular frozen pastry shells, thawed

Combine potatoes, sugar, eggs, butter, milk, vanilla and cinnamon. Divide mixture evenly between pie shells. Bake at 375 degrees for 30 to 45 minutes.

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