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I was spoiled for a few weeks in Boca Grande, Florida.   Since coming back to Pennsylvania I can’t stop dreaming of all of the fantastic, citrusy scents that carried in the warm, Florida breezes.  I think we all could enjoy a bit of a “summer escape” in the cold of February.   Here are a few plants that we all can enjoy no matter what our climate zone and an easy Pineapple-Coconut Bar recipe that will make you warm all over.

I love Orange Blossom the state flower of Florida.  It is a sweet, fragrant flower that has been used for centuries in bridal bouquets, foods, perfumes and scented waters.   If you like a citrus aroma in your home during the winter months too, there are some plants to give us a little “warmth” this season.   Check your local greenhouse and see if they carry dwarf fruit trees such a Kumquat, Meyer Lemon, Key Lime, or Mandarin Orange.  They are the perfect size for any home or apartment and have subtle fragrances of their own – especially when in bloom with small flowers.

Who doesn’t think Orchids when we think of tropical?  And not only are these showstoppers beautiful, but many of them have fragrances too.  A few of my favorites include “Lady of the Night” (scent similar to lily-of-the-valley),” Golden Elf” (lemony scented), “Sharry Baby” (some say chocolate scent, some say vanilla), and “Coconut Pie Orchid” (which of course smells just like its name.)

When I was writing this, I knew the mention of Tropical fruits, citrus and coconut would lead to me think of food – and it did.  I hope you will try these delicious Pineapple-Coconut Bars. 

Ingredients

1 cup butter, softened

2 1/3 cups all-purpose flour, divided

1/2 cup powdered sugar

4 large eggs

1 1/2 cups sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup or 1 (6-ounce) can pineapple juice

1/2 cup sweetened flaked coconut (+ a bit more if you want some toasted for the tops of the bars)

Powdered sugar

Preparation

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add 2 cups flour and 1/2 cup powdered sugar. Beat until dough is formed. Press into a lightly greased, foil-lined 13- x 9-inch baking pan. Bake at 350° for 20 minutes or until lightly browned.

2. Meanwhile, whisk together eggs, remaining 1/3 cup flour, sugar, and next 4 ingredients in a large bowl; pour over baked crust. Bake at 350° for 25 minutes or until set. Let cool completely in pan (can be in the refrigerator or countertop.) Once cooled, sprinkle with powdered sugar and toasted coconut, and cut into bars.