Coconut Lime Sugar Cookies

shared by Patty H. (this is the "summer of the lime."  Our family has been enjoying the taste of coconut and lime in a couple of dessert recipes.)

Ingredients

2¼ cups all purpose flour

½ tsp. baking soda

1 tsp. baking powder

½ tsp. salt

1½ cup sugar, plus ⅓ cup for rolling

2 oz. cream cheese, cut into 8 pieces

½ cup sweetened shredded coconut

1 tsp. finely grated lime zest

6 T. butter, melted and still warm

⅓ cup oil

1 egg

1 T. milk

1 T. lime juice

Frosting:
2 cups powdered sugar

2 T. milk (can add more later if needed to make appropriate consistency)

1 T. light Karo syrup

1 T. lime juice

¼ tsp. coconut extract

additional lime zest, to taste

optional: additional coconut for sprinkling on top of frosting)

Instructions

1.     Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2.     Whisk together flour, coconut, baking soda, baking powder, and salt. Set aside

3.     Put 1½ cups sugar, 1 tsp. lime zest and cream cheese in a bowl.

4.     Place remaining ⅓ cup sugar in a flat dish or pie plate and set aside.

5.     Pour warm butter over sugar and cream cheese and mix together.

6.     Whisk in oil.

7.     Add egg, milk, lime juice and mix until smooth.

8.     Add flour mixture and mix until dough forms.

9.     Using a scoop or spoon, drop dough balls on the reserved sugar to coat, rolling it around into a ball. Place on the baking sheet.

10. Use bottom of drinking glass to flatten dough balls until they are about 2 inches in diameter. (I occasionally dipped bottom of glass in the extra sugar to avoid sticking)

11. Bake11- 13 minutes or until edges are set and just beginning to brown.

12. Cool on baking sheet for 5 minutes and then transfer to wire rack.

13. Mix frosting ingredients to a nice spreading consistency.

14. Frost cooled cookies. You can sprinkle just a little extra coconut on top of the cookies, if desired

Lone Star Beef Brisket

shared by Patty H. (Cooking meat is not my "thing" and I don't have a smoker or a BBQ grill.  I found this recipe in a magazine and it is fabulous!)

How to cook a brisket in the oven

Ingredients:

2 T. salt

2 T. chili powder

1 ½ T. garlic powder

1 T. dry mustard

1 T. pepper

1 T. onion powder

3-5 pound beef brisket

2 cups beef broth (note: I used chicken broth and it was still great)

1 T. liquid smoke * (1/2 T. is all I have been using and it is plenty)

Directions

1.     Combine spices and rub onto a 3 to 5 pound beef brisket

2.     Refrigerate at least 6 hours

3.     Bring brisket to room temperature

4.     Preheat oven to 250 degrees

5.     Heat ¼ cup canola oil over medium high in a large lidded pan

6.     Sear both sides of brisket in oil until well browned 4-5 minutes per side

7.     Add 2 cups low-sodium beef broth (like Swanson’s) and 1 T. liquid smoke (like Wright’s which has no coloring or additives)

8.     Cover and cook in oven for about 1 hour per pound, 3-5 hours total

9.     Remove from oven and transfer brisket to a cutting board

10.Tent loosely with foil and let stand 10 minutes

11. Slice into thin strips against the grain