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.
Sunday, September 7, 2008
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.
Sunday, August 24, 2008
Traditional Swedish Pancakes
10 min | 5 min prep
SERVES 4
* 3 eggs
* 2 1/2 cups low-fat milk
* 1 1/4 cups flour
* 1/2 teaspoon salt
* 3 tablespoons butter or margarine, melted
1. In a large mixing bowl, beat the eggs with half the milk.
2. Beat in flour and salt until smooth.
3. Stir in melted butter and remaining milk.
4. Heat a griddle or large skillet with a small amount of vegetable oil.
5. For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
7. Serve immediately or keep warm while making the remaining pancakes.
SERVES 4
* 3 eggs
* 2 1/2 cups low-fat milk
* 1 1/4 cups flour
* 1/2 teaspoon salt
* 3 tablespoons butter or margarine, melted
1. In a large mixing bowl, beat the eggs with half the milk.
2. Beat in flour and salt until smooth.
3. Stir in melted butter and remaining milk.
4. Heat a griddle or large skillet with a small amount of vegetable oil.
5. For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
7. Serve immediately or keep warm while making the remaining pancakes.
Monday, July 28, 2008
pineapple rasberry frosty tequila beverage
4 oz tequila blanco
4 oz rasberry concentrate
12 oz water
4 oz tequila infused pineapple
1 cup ice
only used 2 oz first go round, will try 4 next time
4 oz rasberry concentrate
12 oz water
4 oz tequila infused pineapple
1 cup ice
only used 2 oz first go round, will try 4 next time
Saturday, June 14, 2008
Grits with Corn & Vidalia Onion
Serves 4-6
From "Bon Appetit, Y'all," by Virginia Willis (Ten Speed Press, $32.50). When we tested this dish at The Chronicle, the milk curdled slightly when poured into the onion and corn mixture. We continued with the recipe and the results were successful.
* 1 tablespoon canola oil
* 1 onion, preferably Vidalia, grated
* -- Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
* 2 cups whole milk
* 2 cups water
* -- Coarse salt and freshly ground pepper
* 1 cup stone-ground or coarse-ground grits
* 2 tablespoons unsalted butter
* 3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 tablespoon chopped fresh chives
Instructions: In a heavy-bottom saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes.
Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes. Stir in the butter, cheese, parsley and chives. Taste and adjust for seasoning with salt and pepper.
Per serving: 285 calories, 11 g protein, 31 g carbohydrate, 13 g fat (7 g saturated), 31 mg cholesterol, 278 mg sodium, 2 g fiber.
From "Bon Appetit, Y'all," by Virginia Willis (Ten Speed Press, $32.50). When we tested this dish at The Chronicle, the milk curdled slightly when poured into the onion and corn mixture. We continued with the recipe and the results were successful.
* 1 tablespoon canola oil
* 1 onion, preferably Vidalia, grated
* -- Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
* 2 cups whole milk
* 2 cups water
* -- Coarse salt and freshly ground pepper
* 1 cup stone-ground or coarse-ground grits
* 2 tablespoons unsalted butter
* 3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 tablespoon chopped fresh chives
Instructions: In a heavy-bottom saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes.
Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes. Stir in the butter, cheese, parsley and chives. Taste and adjust for seasoning with salt and pepper.
Per serving: 285 calories, 11 g protein, 31 g carbohydrate, 13 g fat (7 g saturated), 31 mg cholesterol, 278 mg sodium, 2 g fiber.
Sunday, June 8, 2008
Jamaican Rice & Peas
Serves 8
In Jamaican cuisine, "peas" usually refers to kidney beans or some other type of small bean.
* 1 cup long-grain white rice
* 1/2 pound dried red kidney beans, soaked in water overnight
* -- Kosher salt
* 1 tablespoon vegetable oil
* 1/2 cup chopped onion
* 14 ounce can unsweetened coconut milk (see Note)
* 1/4 cup water
* 1 clove garlic, minced
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 1 Scotch bonnet pepper (or habanero), halved and
* seeded
* -- Freshly ground black pepper, to taste
Instructions: In a fine mesh strainer, wash the rice in cold running water for 5 minutes. This helps remove excess starch from the rice, and prevents it from becoming gummy or sticky. Set the rice aside to drain.
Put the kidney beans in a medium-size pot and add enough water to cover them by an inch or two. Salt the water liberally. Boil 30-45 minutes, until the beans are tender. Drain and set aside.
In a separate pot, saute the rice in the vegetable oil until opaque, about 5 minutes, stirring frequently. Add the onion and saute until slightly tender, about 2 minutes. Combine the coconut milk with the water and add to the pot. Add the garlic, thyme, bay leaf and the Scotch bonnet pepper. Bring to a boil over high heat, cover, reduce heat to low and cook for 15-20 minutes, until all the liquid is absorbed. Fluff rice with fork and fold in the beans. Remove the chile pepper and bay leaf. Season with salt and pepper and serve.
Note: Coconut "cream" powder is a dry packaged product that can be found at Caribbean stores such as Art's Jamaican Market, 4042 Broadway (at 41st, Oakland); (510) 652-2168. If using, substitute 2 cups water for the coconut milk and water. After the rice has cooked 10 minutes, stir in 1 to 2 teaspoons of the coconut powder, then continue cooking for another 5 to 10 minutes or until rice is tender.
Per serving: 215 calories, 4 g protein, 24 g carbohydrate, 13 g fat (10 g saturated), 0 cholesterol, 9 mg sodium, 1 g fiber.
In Jamaican cuisine, "peas" usually refers to kidney beans or some other type of small bean.
* 1 cup long-grain white rice
* 1/2 pound dried red kidney beans, soaked in water overnight
* -- Kosher salt
* 1 tablespoon vegetable oil
* 1/2 cup chopped onion
* 14 ounce can unsweetened coconut milk (see Note)
* 1/4 cup water
* 1 clove garlic, minced
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 1 Scotch bonnet pepper (or habanero), halved and
* seeded
* -- Freshly ground black pepper, to taste
Instructions: In a fine mesh strainer, wash the rice in cold running water for 5 minutes. This helps remove excess starch from the rice, and prevents it from becoming gummy or sticky. Set the rice aside to drain.
Put the kidney beans in a medium-size pot and add enough water to cover them by an inch or two. Salt the water liberally. Boil 30-45 minutes, until the beans are tender. Drain and set aside.
In a separate pot, saute the rice in the vegetable oil until opaque, about 5 minutes, stirring frequently. Add the onion and saute until slightly tender, about 2 minutes. Combine the coconut milk with the water and add to the pot. Add the garlic, thyme, bay leaf and the Scotch bonnet pepper. Bring to a boil over high heat, cover, reduce heat to low and cook for 15-20 minutes, until all the liquid is absorbed. Fluff rice with fork and fold in the beans. Remove the chile pepper and bay leaf. Season with salt and pepper and serve.
Note: Coconut "cream" powder is a dry packaged product that can be found at Caribbean stores such as Art's Jamaican Market, 4042 Broadway (at 41st, Oakland); (510) 652-2168. If using, substitute 2 cups water for the coconut milk and water. After the rice has cooked 10 minutes, stir in 1 to 2 teaspoons of the coconut powder, then continue cooking for another 5 to 10 minutes or until rice is tender.
Per serving: 215 calories, 4 g protein, 24 g carbohydrate, 13 g fat (10 g saturated), 0 cholesterol, 9 mg sodium, 1 g fiber.
Saturday, January 26, 2008
Ginger Lemon Pancakes
Pancake Ingredients
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/4 teaspoon salt
1 egg
1 1/4 cups milk
2 Tbsp. molasses
1/4 cup butter, melted
Lemon Sauce Ingredients
1/2 cup sugar
2 Tbsp. cornstarch
pinch of salt
1 cup water
1/4 cup butter
2 Tbsp. fresh lemon juice
Grated peel from 1 lemon
Pancakes:
In a medium mixing bowl stir together the flour, baking powder, cinnamon, ginger, baking soda, and salt. In a large mixing bowl beat the egg, milk, molasses and butter until well combined. Add dry ingredients to the milk mixture and stir till blended. Batter should be a little lumpy. Pour batter onto a pre-heated, lightly greased griddle or skillet. Cook over medium heat till browned, turning once. Serve with Lemon Sauce.
Lemon Sauce:
In a small saucepan stir together sugar, cornstarch and salt. Whisk in water. Cook, stirring frequently until mixture comes to a boil and is thickened. Cook for 1 minute after reaching a boil. Remove from heat and stir in butter, lemon juice and lemon peel. Serve warm over pancakes.
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/4 teaspoon salt
1 egg
1 1/4 cups milk
2 Tbsp. molasses
1/4 cup butter, melted
Lemon Sauce Ingredients
1/2 cup sugar
2 Tbsp. cornstarch
pinch of salt
1 cup water
1/4 cup butter
2 Tbsp. fresh lemon juice
Grated peel from 1 lemon
Pancakes:
In a medium mixing bowl stir together the flour, baking powder, cinnamon, ginger, baking soda, and salt. In a large mixing bowl beat the egg, milk, molasses and butter until well combined. Add dry ingredients to the milk mixture and stir till blended. Batter should be a little lumpy. Pour batter onto a pre-heated, lightly greased griddle or skillet. Cook over medium heat till browned, turning once. Serve with Lemon Sauce.
Lemon Sauce:
In a small saucepan stir together sugar, cornstarch and salt. Whisk in water. Cook, stirring frequently until mixture comes to a boil and is thickened. Cook for 1 minute after reaching a boil. Remove from heat and stir in butter, lemon juice and lemon peel. Serve warm over pancakes.
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