Recipe: Tornadoes, Naked Chickens and Angel Lemon-Coconut Bars

HenRhodeIslandRed

After posting about my love of storms and tornado nightmares I was reminded of a real tornado story told to me by my Great Uncle Alec.

Great Uncle Alec was married to my Great-Aunt Ida whose recipes have graced this blog many a time.  She was a fabulous cook and baker. They had a family of seven children and lived on a farm in Amery, Wisconsin.

As a child I had visited their farm several times.  I remember that the house was quite a bit like the old farm house on our farm, and that they had a wonderfully big barn.

Of course, what sticks in my memory the most was the warnings not to wander down by the creek as there was lots of quick sand down there.  I have always wondered if there really was quick sand, or if the quick sand was like the skunks in the “skunk woods” back home and a very busy God always seeing everything I did…deterrents employed to protect inquisitive children from roaming physically or morally too far astray.

For the record, I still believe there was deadly quicksand by that creek, rabid skunks in those woods and that God never lets me out of his sight.

All of my great uncles were fabulous tellers of tales.  They had a gift of observation that could convert the ordinary into the hilarious.  Except for death, they could find something to laugh about in almost any situation….including storm destruction.

Uncle Alec’s story began by recounting the beauty of that summer day…the day that the tornado hit Amery and their farm.

He was outside working and hadn’t paid too much attention to the sky as thunderstorms were a common occurrence and a welcome one. They the cooled off man and beast while providing much needed rain for growing crops.  Thunderstorms were an exciting gift from God himself.

When lightening begin to flash and thunder rolled, Alec, like all farmers knew it was time to leave the field to work inside.  He had barn chores to do, so into the barn he went to ride out the storm.

As the storm approached it became louder and louder.  Alec looked out the barn door to see a large tornado barreling right towards his farm. There was no time for him to get to the house and the storm cellar so he hunkered down alongside the foundation of the barn.

The winds of the tornado were terrific as they attacked Uncle Alec, trees, house and barn….mostly the barn.  When the storm had finished leaving its mark on the farm, Alec sprung up to look about and see what the storm had taken and what it had left behind.

It had taken trees, parts of buildings and all of the feathers off of his chickens.  “Why, there were all my hens strutting around calmly clucking as if they did not have a care in the world…totally naked! There wasn’t a feather on them!  All I had was a bunch of naked chickens!!!!”

Angel Food Cakes like tornadoes seemed to always appear on our farm during the summer months.  Maybe that was because they are both funnel shaped? This recipe for Angel Lemon-Coconut Bars will give you the moist texture of Angel Food Cake along with the tang of lemon and the rich sweetness of coconut with none of the eternal egg white beating. This is the easiest Angel Food Cake or bar recipe you will ever make and probably the most delicious.  Enjoy!

Angel Lemon-Coconut Bars

Preheat oven to 350 degrees.

1 Angel Food Cake Mix (one-step method)
1 can of Wilderness Lemon Pie Filling
2 cups of shredded coconut

In a large steel or glass mixing bowl stir together the Angel Food Cake mix and lemon pie filling.  The mixture will foam up as you stir it. (Children love helping with this part.  It feels just like a science experiment in a laboratory that may just explode.  It doesn’t, but sure is fun to watch.  Gee, I wonder why both of my children are chemists.) 

Add coconut and mix in thoroughly.

Spread batter evenly on an jelly roll pan lined with parchment paper.  Bake 20-25 minutes at 350 degrees.  The bars will be lightly browned on top when done.

Frost the bars when they are completely cool.

Frosting

3-ounces of cream cheese, (softened)
1/3 cup of butter (softened)
1 teaspoon vanilla
3 Tablespoons milk
1 1/2 cups of powdered sugar

This frosting should be the texture of a spreadable cookie icing.

I have made and used this recipe when I did not have any cream cheese in the kitchen and the bars were still absolutely delicious.  Also, I have baked this in a 9 X 13 cake pan and served it as a dessert.

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