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- 6 years agolast modified: 6 years ago
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RECIPE: looking for: coconut cake recipe
Comments (2)Here is a recipe for a coconut cake with a raspberry filling and flaked coconut frosting. Ingredients 2 large eggs, Whole Foods 365 brand (.50 cents) 2 large egg whites, Whole Foods 365 brand (.50 cents) 1 3/4 cups flour Whole Foods All Purpose flour brand (.63 cents) 2 teasp baking powder, Rumford brand (.06 cents) 1/2 teasp salt, Morton’s brand (.02 cents) 3/4 cup butter, cut into small pieces, Whole Foods 365 brand (.63 cents) 1 1/3 cups white sugar, C&H brand (.40 cents) 1 1/2 teasp vanilla extract, McCormick brand (.69 cents) 3/4 cup full fat coconut milk, Whole Foods 365 brand (.80 cents) 3/4 cup raspberry jam, Whole Foods 365 brand ($1.00) 1/2 cup shredded sweetened coconut, Whole Foods 365 brand (.30 cents) For The Frosting Ingredients 2 cups powdered sugar, C&H brand (.84 cents) 2 tablesp butter, softened, Whole Foods 365 brand (.13 cents) 1/2 teasp vanilla extract, McCormick brand (.23 cents) 2-3 tablesp whole milk, Whole Foods 365 brand (.06 cents) 1 cup shredded sweetened coconut, Whole Foods 365 brand (.60 cents) Instructions Preheat oven to 350 degrees F. Butter and flour two �" 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans, and then line the bottoms with parchment paper (or spray with non stick spray). Sift or whisk together the flour, baking powder, and salt in a mixing bowl. Set aside. In bowl of electric mixer, or with a hand mixer, beat the butter and sugar until soft (about 1-2 minutes). Add the egg yolks, one at a time, beating well after each addition; add the egg whites and mix well. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and coconut milk, in three parts; in other words, add one third of the flour, mix gently by hand with a spatula just until it is mixed in, and then add half of the coconut milk, mixing until just combined. Add half of the remaining flour, mix by hand until just mixed in, and add the other half of the coconut milk, mixing until just combined. Add the other half of the remaining flour, mixing by hand until just mixed in. Always mix gently, and do not over mix. Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely. Cut each cake in half. Place one cake layer on your serving plate and spread with about 1/3 of the raspberry jam and sprinkle with about 1 - 2 tablespoons of coconut, or enough to lightly cover the entire surface of the cake. Continue with the next layers, stacking and filling with the jam and coconut. Set aside when done. You will be making the frosting next. For The Frosting In a mixing bowl add the powdered sugar, butter and vanilla. Turn the mixer on medium low and slowly add the whole milk until you reach the consistency desired. Increase the speed to medium and continue to beat until fluffy....See MoreRECIPE: looking for: specific zucchini recipe
Comments (1)It seems you already know how to do the zuchhini, I found this recipe for the sauce, you can add to it or not use the garlic and it should be like your wanting.You may also use fresh ginger. Hope this helps. GARLIC GINGER STIR FRY SAUCE (pareve) Â4 tablespoons soy sauce Â2 teaspoons cornstarch Âpinch of ginger Â1 tablespoon minced garlic Â1 to 2 teaspoons Tabasco or other hot pepper sauce Â2 tablespoons sherry or white wine In a bowl mix all the ingredients together and set it aside. After stir-frying veggies reduce the heat and add sauce. Stir for about 2 more minutes and then serve immediately. Makes 1/2 cup. This recipe can be doubled or tripled....See Morerecipe: looking for: savory saltine recipe
Comments (12)This is a variation. We had them at the first Cooking Forum Camp, they were brought by Julie. I have been a hero every time I have brought them as an appetizer. To everyone's amazement, they aren't greasy. The trick is to put them a ZipLoc in the refrigerator and keep turning the bag for at least a day. Herbed Cheese and Cracker Bits Julie from Cooking Forum 2 packages of Ritz Bits cheese crackers (the round mini-sandwich crackers but not peanut butter) 1/2 C. corn oil 1 (1 oz.) package of powdered Hidden Valley Ranch (original) 1 heaping T. Dry Dill Weed 1 t. garlic powder 1/2 t. celery salt Place crackers in a reseal able bag. In a measuring cup mix oil, salad dressing mix, dill, garlic and celery salt. Pour this mixture over crackers, turning to coat. Refrigerate for 24 hours turning bag several times to redistribute oil mixture. Let crackers come to room temperature before serving. Store leftovers in the refrigerator. They last awhile--if you have any leftovers!...See MoreRECIPE: Looking for 1998/1999 cake mix box recipe
Comments (2)We used to call it Dump Cake because you just "dumped" everything in. I hope this is it. Dump Cake Ingredients 1 (21 ounce) can cherry pie filling 1 (15 ounce) can crushed pineapple 1 (18.25 ounce) package yellow cake mix 8 ounces chopped walnuts 1/2 cup butter Directions In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine. Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown....See More- 6 years ago
- 6 years agolast modified: 6 years ago
- 6 years agolast modified: 6 years ago
- 6 years ago
- 6 years agolast modified: 6 years ago
- 6 years agolast modified: 6 years ago
- 6 years agolast modified: 6 years ago
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