Pineapple Coconut Graham Cake

1 cup (2 sticks) butter, softened
2 cups sugar
5 eggs
1 pound box graham crackers, crushed
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
1 cup coconut
1 cup nuts, chopped

Preheat oven to 350 degrees.  Mix butter and sugar until creamy.  Add eggs one at a time mixing well after each.  Add graham crackers, baking powder, milk and vanilla.  Blend well.  Stir in coconut and nuts.  Pour evenly into 9 x 13 x 2" baking dish sprayed with non-stick spray.  Bake 35-40 minutes or until done in center.  If the cake starts browning too fast, cover lightly with foil. 

Icing
1 box powdered sugar
1 stick butter, melted
1 small can crushed pineapple, well drained

Mix sugar, butter and pineapple.  Spread evenly over cake while still warm.  Garnish with nuts and coconut.

Comment:  I found this recipe in an old vintage cookbook that had no directions!  Only ingredients.  I played with it hoping that I would get it right the 1st time.  I did.  I've made it since and have made several changes each time.  If you aren't a graham cracker fan you can use a box of crushed vanilla wafers.  And add extra flavor by adding a few well drained, chopped cherries to the cake as well as the garnish.  This is a rich cake but so delicious.

Graham Cracker Chocolate Chip Cookies

1 1/2 cups graham cracker crumbs
1 cup all purpose flour
2 tsp. baking powder
1 can (14 oz.) sweetened condensed milk
1/2 cup (1 stick) butter, melted
1 cup chocolate chips
1 1/2 cups coconut

Preheat oven to 350 degrees.  In a large bowl combine graham crackers, flour and baking powder.  Stir in condensed milk and butter.  Stir until fully blended with no dry ingredients left.  Stir in chips and coconut (this is easier done by hand).  Shape into walnut size balls.  Place on a cookie sheet covered with parchment paper.  Bake 12-14 minutes.  Don't over bake.  Cookies should be soft and lightly browned on the bottom.  Makes about 4 dozen.

Comments:  This is one delicious cookie.  When I tried to make them using their original recipe I found the batter to be too thin so I made a few adjustments by increasing the dry ingredients.  This was my end result.   I'm not a chocolate lover but these I can eat and enjoy.  For my chips I used milk chocolate but you can use whichever you like.  These would also be good with butterscotch or white chocolate chips.  And adding maybe 1/2 cup of chopped nuts would make these simply out of this world.