Coconut Custard Mochi

​Ingredients

• 1 Stick Butter softened
• 1.5 cups Sugar
• 4 Eggs
• 2.5 cups milk
• 1 can evaporated milk (12oz)
• 1 box Mochiko sweet rice flour (about 2 cups)
• 2 tsp. Baking powder
• 1 tsp. Vanilla extract
• 1 tsp. coconut extract
• 1 1/2 cups sweet shredded coconut flakes

Directions

• Preheat oven to 350 degrees
• Add the softened butter to a large mixing bowl
• Using the butter packaging, smear the excess butter left on the paper, and grease a 9x13-inch baking pan
• Cream the butter and sugar together
• Beat in the eggs
• Stir in the milk, vanilla extract & coconut extract
• Stir in the baking powder
• Stir in 1 cup of the flaked coconut
• Stir in the rice flower
• Pour the batter into the prepared baking pan
• Sprinkle the rest of the flaked coconut on top of the batter
• Bake for 1 hour 20 minutes. The top should be golden brown when done (it's ok for the center to be a little jiggly)
• Allow to cool completely before cutting

Slow Cooker Hearty Goulash Soup

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INGREDIENTS

• 2 Tbs vegetable oil
• 5 Slices Bacon
• 1 lb boneless beef for stew (round, chuck or roast), cut in 1-inch cubes
• 1⁄4 Tsp salt (to taste)
• 1⁄4 Tsp black pepper
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1⁄4 cup all-purpose flour
• 5 garlic cloves, minced
• 3 Tbs sweet Hungarian paprika
• 1 Tsp caraway seed
• 5 small potatoes, peeled & sliced into 1/2-inch rounds
• 2 Carrots, peeled & sliced
• 32oz beef broth
• 1.5 cups water
• 15oz Tomato Sauce
• Sour Cream (optional)

DIRECTIONS

• Fry bacon in large pan, remove, crumble and set aside (but keep bacon fat in pan)
• Add vegetable oil to pan and heat over medium-high
• Add & brown the beef on all sides then transfer to a plate and season with salt and pepper & set aside
• Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes.
• Add the flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat.
• Place the potato & carrot rounds in the bottom of a 3 1/2-quart slow cooker. 
• Add the beef, bacon and vegetables. 
• Pour in the broth, water and tomato sauce.
• Cover and cook on low for 7 hours
• Spoon into bowls and top with a dollop of sour cream (if desired)