Ingredients:
* 1 1/2 cups sugar
* 1/2 cup boiling water
* 1 lemon of zest
* 1 1/2 cups lemon juice
Preparation:
Dissolve sugar in hot water, and remove from heat. Stir in lemon juice and lemon zest. Let cool and keep refrigerated. To make instant lemonade, mix 1/4 cup of syrup with 3/4 cup cold water. Serve over ice.
Sunday, September 7, 2008
Coconut Cake
2 cups white sugar
1 cup butter
5 eggs
1 teaspoon coconut extract
1 cup buttermilk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup flaked coconut
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Mix flour, baking powder and salt together and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time; beat well. Mix in coconut flavoring. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut. Pour batter into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
The cake doesn't bake for an hour. It's more like 40 mins when you put it in 2 9-inch pans.
Frosting
INGREDIENTS:
1 (18.25 ounce) package
yellow cake mix
1 (3.5 ounce) package instant
vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter
2 cups flaked coconut
2 teaspoons milk
3 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 (8 ounce) package cream
cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
2. Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
4. To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
5. Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
6. To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.
1 cup butter
5 eggs
1 teaspoon coconut extract
1 cup buttermilk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup flaked coconut
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Mix flour, baking powder and salt together and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time; beat well. Mix in coconut flavoring. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut. Pour batter into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
The cake doesn't bake for an hour. It's more like 40 mins when you put it in 2 9-inch pans.
Frosting
INGREDIENTS:
1 (18.25 ounce) package
yellow cake mix
1 (3.5 ounce) package instant
vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter
2 cups flaked coconut
2 teaspoons milk
3 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 (8 ounce) package cream
cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
2. Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
4. To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
5. Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
6. To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.
Grilled Jamaican Jerk Tilapia Packets
Prep Time: 12 minutes
Cook Time: 20 minutes
Ingredients:
* 4 tilapia fillets, about 6 ounces
* 1 cup white onion, chopped
* 1 cup red or orange bell pepper, julienned
* 2 poblano peppers, seeded and chopped
* 3 cloves garlic, minced
* 3 tablespoons olive oil
* 3 tablespoons fresh cilantro, chopped
* 3 tablespoons Jerk Seasoning
* 2 tablespoons fresh lemon juice
* salt and black pepper
* 4 large pieces of aluminum foil
Preparation:
Preheat grill medium high heat. Place one piece of tilapia in each piece of foil. Combine, garlic, olive oil, cilantro, lemon juice, and jerk seasoning in a small bowl. Brush well with mixture on both sides of fish. Place equal portions of onion, bell pepper, and poblano on each piece of fish. Season lightly with salt and black pepper. Crimp edges of foil over and seal packets well. Place on grill and cook for 10 minutes, turn, and cook for a remaining ten. When Fish no longer appears opaque and vegetables become tender, remove from heat. Allow packets to stand for 5 minutes before opening.
Cook Time: 20 minutes
Ingredients:
* 4 tilapia fillets, about 6 ounces
* 1 cup white onion, chopped
* 1 cup red or orange bell pepper, julienned
* 2 poblano peppers, seeded and chopped
* 3 cloves garlic, minced
* 3 tablespoons olive oil
* 3 tablespoons fresh cilantro, chopped
* 3 tablespoons Jerk Seasoning
* 2 tablespoons fresh lemon juice
* salt and black pepper
* 4 large pieces of aluminum foil
Preparation:
Preheat grill medium high heat. Place one piece of tilapia in each piece of foil. Combine, garlic, olive oil, cilantro, lemon juice, and jerk seasoning in a small bowl. Brush well with mixture on both sides of fish. Place equal portions of onion, bell pepper, and poblano on each piece of fish. Season lightly with salt and black pepper. Crimp edges of foil over and seal packets well. Place on grill and cook for 10 minutes, turn, and cook for a remaining ten. When Fish no longer appears opaque and vegetables become tender, remove from heat. Allow packets to stand for 5 minutes before opening.
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