Tell me who don't love Black Eye Peas and cornbread??? Well I
know>>> I do and I always like mine a little spicy. Let me
share something with you...I have a friend who love them but she can't
cook them too well.when she buy the dry black eye peas in the
package, when she cook them they always get too soft and mushy. I came up
with this recipe. My friend was happy when I help her with the peas and
I believe you will be too.
Recipe
6 cans Black eye peas. I always uses kroger,they never let me down.
1 pound smoke turkey
Cook turkey with canola oil and keep dripping...please don't burn the turkey and the dripping.
Adding to a pot 6 cans of water, the 6 cans of peas, cooked turkey broken
in pieces and adding a large chopped onion (red bell pepper if you
like) or 1 green hot pepper.
Salt and Black Pepper to taste
Cover and cook on low med heat for 40 mins or until your likeness of the peas.
Easy Slow Cooker BBQ Beef Brisket Recipe By Amy Wisniewski
Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich
For the barbecue sauce:
1 1/2 cupsketchup
1/2 cup packed dark brown sugar
1/2 cupwater
1/4 cup finely chopped yellow onion
3 tablespoonscider vinegar
3 tablespoonsWorcestershire sauce
2chipotles in adobo sauce, finely chopped
1 teaspoongarlic powder
3/4 teaspoon freshly ground black pepper
For the brisket:
1/4 cuppaprika
1 tablespoonchili powder
1 tablespoonground cumin
1 tablespoon packed dark brown sugar
1 tablespoonkosher salt, plus more as needed
1 teaspooncayenne pepper
1 teaspoongarlic powder
1 teaspoon freshly ground black pepper, plus more as needed
1 (5-pound)beef brisket
Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.
Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.
Creole stuffed bell peppers needless to say I don't make these nearly as often as I'd like to, simply because I absolutely adore stuffed bell peppers and I get carry away eating to many. Is that a good reason?
I Got This Recipe And I Just Love It .... @DeepSouthDish on Twitter
Ingredients
4 large sweet bell peppers, green, red or yellow ( I like Green ones ).
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/2 cup of water
1 can of Rotel tomatoes
1-2 tablespoons of fresh, dry bread crumbs
Thin slices of Velveeta cheese
Ingredients
Preheat oven to 350 degrees F. Cut the peppers lengthwise and scrape out seeds and ribs. Bring a large pot of water to boil and drop the pepper halves in allowing to parboil for only 5 minutes. Drain and set aside.
In a large skillet, saute the onion in olive oil until tender. Remove the sausage from the casing and add it and the ground beef to the skillet; cook until browned, breaking up into small pieces. Drain well if needed. Add the garlic and cook another minute. Add 1/2 cup of the tomato sauce, reserve the remaining sauce. Cook and stir 5 minutes or until sauce is heated through. Stir in rice, salt, pepper, and Cajun seasoning. Taste and adjust the seasoning as needed.
Pour 1/2 cup of water into the bottom of a 9 x 13 inch baking dish and place peppers in the dish. Scoop the beef and rice mixture evenly into each pepper half, topping each off until you use all of the filling.
Mix the Rotel tomatoes with the remaining tomato sauce, and spoon evenly over the tops of each pepper and sprinkle each with bread crumbs. Bake uncovered at 350 degrees F for 30 to 40 minutes, or until peppers are tender and filling is heated through. Remove, add cheese to top, and return to oven until cheese melts.
Yes indeed... Gumbo season is here...And I got one to share with you.Yes, Sir!!! it is spicy and hot! This sausage and chicken gumbo is adore by people who cannot eat shell fish. So please enjoy and have a good time with the Gumbo.
Make A Roux It Is Easy...
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 can whole tomatoes
1 bay leaf
1/8 cayenne pepper or more to you taste
1 baked chicken, boned and shredded
Directions
Heat the oil in a Dutch oven over medium heat.
When hot, whisk in flour.
Continue whisking
Until the roux has cooked to the color of dark chocolate 8 to 10 minutes AND HAVE THAT ROASTED PEANUT SMELL Be careful not to burn the roux. If you see black specks in the mixture, start over.this means it is burn.
Stir onion, bell pepper, celery, tomatoes and sausage into the roux;cook 5 minutes.(You can add 1 cup cutup okra if you like) That help make it thicker.
Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly.
Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally.
Skim off any foam that floats to the top during the last hour.
I become to like this dish after I make some changes. I did like it at
first because the green beans had no good taste and it took away from
the dish and the sauce was not flavorful. If you feel the same way about
this dish...try this recipe for the Holidays and tell your family and
friends you are being the Green Beans Casserole.
For the Topping:
3 cups canned fried onions (about 6 ounces)
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
1 Tablespoon parmase cheese
Pulse
bread, butter, salt and pepper in food processor until mixture
resembles coarse crumbs, about ten 1-second pulses. Transfer to a large
bowl and toss with onions; set aside.
Green Beans cooking...
In a frying pan add three teaspoon bacon dripping
Add a cup of chopped onion
Add 1 1/2 lb fresh Green Beans
Add 2 cups chicken broth salt and pepper to taste
Cover and cook for 20 mins
Mushroom Sauce
4 T. olive oil
2-3 c. sliced mushrooms baby bellas
3 cloves garlic, minced
Salt, Pepper and Thyme to taste
2 T olive oil
2 T. flour
¾ c. half and half milk
½ c. vegetable broth
¼ c. white wine or cooking wine
1 pinch salt
Pepper to taste
Sauté the mushrooms and garlic in a large sauté pan in olive oil until
soft. Season with salt, pepper and thyme. Remove to a bowl.
In the same pan, heat the butter and/or olive oil on medium heat. Add the flour and whisk to form a roux.
Continue whisking for about 2 minutes. Slowly add the liquids while
continuing to whisk, making sure there are no lumps. Salt and pepper to
taste. Remove from heat when the sauce is thick and stir in mushrooms.
Combine Green Beans and Mushroom Sauce together
Pour in a baking dish and add Topping Mixture
Bake in oven 250 until bubbly
You can do this recipe the old other way (But Why???).
The Dressing is one of the highlights of Thanksgiving Dinner. Folks just
love that good favor chicken or turkey broth mixture of bread turn into
a delightful cooked and season stuffing prepared just right with that
touch of sage.
My Grandmother Sweetie make the world best Cornbread Dressing for us and
we just love that rich taste she put in to it...When she pass away. my
mother all most got it just right...and when she pass away in 1992 that
was the end of that era...
I came up with a dressing almost like my mother and my grandmother and I
will like to share with you. It;s kountry and have that taste we loved
as growing up in the south. Back then my folk just went in the kitchen
and came up with some might good eats with a dash of this and a pitch of
that.
So that what I did and came out just fine for the recipe of Thanksgiving
Dressing...my mother and my grandmother would be so proud.And plus I
remember watching them when it was time to prepared for the
dressing....and that made it a plus for me!
Always use good tasting cornbread my mother will always say and my
grandmother uses day old bread nice and cold and the broth had to be
cold too... this will keep the dressing from being sticky and packy.
Let's Start
4 to 6 chicken leg quarter trim fat but not all. Use about 6 chicken back
to make the broth richer and you can add 6 pieces raw clean chicken
livers make sure that green skin off ( leg quarters are rich with broth
when cooked).
1 cup celery chopped
2 cups white onion chopped
Salt and Pepper and 2 cup chicken broth and place in a roasting pot.
Cook in an oven at 350 until done and brothy
Take the chicken out and put to a side. Drain the broth and spoon out 1/4 cup of chicken fat.
Gather Bread like
4 cups Cornbread cubes
2 cups dry France bread in cubes ( hold up better than white sandwich bread)
Mix them together 2 cups onions 2 cups celery and 1/4 cup fat from the broth add to a pan.
Saute until lightly tender pour over bread add your season at your
choice like we love lots of black pepper and a little sage to our taste.
you may like saute mushrooms or roasted pecans.
Pour in about 3 cup or 4 cold broth and two beaten eggs too much broth made it to thin too less make it too thick).
Pour into a cooking dish and bake at 350 until golden brown
Sweet Potatoes and Roasted pecan topping. what can you ask for next in a
soulffle? never will fall and never will fell at your dinner table,
easy and never hard to perpared this classic dish is a treasure. You know
sweet potatoes is a vegetable your kids will have no problem eating
this dish up!
3 cups sweet potatoes cooked and mashed
1 cup of sugar
2 eggs, well beaten
2 tablespoon vanilla
1/2 cup of evaporated milk
1/2 real sweet butter
1/2 teaspoon nutmeg
Mix potatoes and the ingredients together until will blended...no lumps
pour in a baking dish.
Topping:
1 cup light brown sugar
1/2 cup flour
1 cup pecans chopped
1/3 butter
Mix well. ingredients will be stiff and crumbly. crumble on top of potatoes mixture bake at 350 for 30 mins
Ingredients:
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional
Directions:
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
FOR THE FROSTING:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.
Let try something else for that Thanksgiving Dessert. A Pumpkin Cheese cake will go very well. Pumpkin is a must for Thanksgiving so let's put it on the table and serve it proudly.
Recipes
How to make Graham Cracker Crust
Making a graham cracker crust is so simple and quick that there is
hardly ever a reason to buy store-bought. Just crush the crackers into
crumbs, mix with melted butter, and bake. No fuss, no muss! You can even
freeze the baked crusts so you have one on-hand for those times when
you don't want to heat up the kitchen.
Graham Cracker Crust
Makes one 9-inch pie crust
1 3/4 graham crackers
1/2 teaspoon cinnamon
1 stick butter
3 tablespoon brown sugar
A rolling pin and a plastic bag
9-inch spring pan
Instructions
1. Crumble the Graham Crackers: Break up the crackers and place them in the bowl of a food processor along with the sugar, if using. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs.
2. Combine with Butter: Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.
3. Press into a Pie Pan: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides.
FILLING:
Place 3 boxes 8 oz cream cheese, 3 eggs and one yoke, 3 tablespoon flour, 1 1/2 cups sugar,1 can 15 oz pumpkin, and 1/4 cup sour cream. mix well together.
NEXT: ADD SPICE: 1 teaspoon vanilla, 1/8 teaspoon nutmeg. 1/8 teaspoon clover and 1 teaspoon cinnamon mix in mixture.
Add to spring pan
Bake 1 hour let rest in pan for 15 mins
This 7-up cake will never go out of style the 7-up cake can be a pound cake THE BOLD ONE people just love the favor of this wonderful cake. It's the true Lemon taste.
Leah Williams sells her pound cakes at the 32nd Street Farmers Market.
Leah Williams’ display of carefully wrapped slices of plain,lemon, and 7-Up pound cake. Since I’d never heard of using 7-Up in a cake, I had to investigate. Apparently, the 7-Up acts as the leavening agent. Happily, the cake did not taste like a can of soda; the 7-Up imparted a lemony flavor, and the slice was dense, moist and delicious.
Mrs William knew how to bake that cake. Great Job! Goes Out To her.
You can bake this pound cake in so many ways
1. slice it long
2. Make a single round layer
3. The round way with glazy
4.The Round way Plain
5. With Shapes
Try this pan when you bake your next pound cake
7-Up Cake Or Pound Cake Recipe
3 sticks of butter, room temperature
3 cups sugar
5 eggs, room temperature
2 tablespoons lemon extract
3 cups sifted all-purpose flour
3/4 cup 7-Up
Powdered sugar, for dusting
Preheat the oven to 325 degrees. Grease a 12-cup tube pan or Bundt pan.
In a heavy-duty mixer, beat together the butter and sugar for 20 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon extract.
Add the flour to the butter mixture alternately with the 7-Up, beginning and ending with flour. Pour the batter into the pan. Bake for 1 to 1-1/2 hours, until a toothpick inserted near the center comes out clean.
Invert the cake onto a platter and let it sit until the cake drops out of the pan. When cool, dust with powdered sugar.
New York Style Cheese Cake (Martha Stewart Living)
This Recipe is the best and easy made cheese cake. I always use this
one....It is Martha Stewart recipe.I can't get glory for this recipe.
Ingredients
For the Crust
12 graham crackers
6 tablespoons butter, melted; plus more, room temperature, for pan
2 tablespoons sugar
Pinch of coarse salt
For the Cake
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature
Cook's Note
Include a teaspoon of lemon zest to your batter and add another dimension of flavor.
Directions
Step 1
Preheat the oven to 350 degrees. Butter the sides of a 10-inch
springform pan. Wrap exterior of pan (including base) in a double layer
of foil.
Step 2
To make the crust, process graham crackers in food processor until
fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium
bowl. Transfer mixture to the pan and pat into an even layer using the
bottom of a measuring cup or meat pounder. Freeze the dough in the pan,
about 15 minutes. Place pan on a baking sheet. Bake until the crust is
firm to the touch and deeply golden brown, about 15 minutes. Transfer
pan to a wire rack to cool completely.
Step 3
In the bowl of an electric mixer fitted with the paddle attachment,
beat the cream cheese on medium speed until fluffy, about 3 minutes,
scraping down sides as needed.
Step 4
In a large bowl, whisk together sugar and flour. With mixer on low
speed, gradually add sugar mixture to cream cheese; mix until smooth.
Add sour cream and vanilla; mix until smooth. Add eggs, one at a time,
beating until just combined; do not over mix.
Step 5
Pour cream cheese filling into the prepared pan. Set pan inside a
large, shallow roasting pan. Carefully ladle boiling water into roasting
pan to reach halfway up sides of springform pan.
Step 6
Bake 45 minutes; reduce oven temperature to 325 degrees. Continue
baking until cake is set but still slightly wobbly in the center, about
30 minutes more. Turn off oven; leave cake in oven with the door
slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool
completely. Refrigerate, uncovered, at least 6 hours or overnight.
Before unmolding, run a knife around the edge of the cake.
Thank you Martha.
When your cheese cake is cooling you can dress it up! Like it's Sunday Best....
Adding 10 or more holes on top of cheese cake making them 1 inch deep using the end of a wood spoon.
Adding 2 Chocolate morsels in each hole push into the cheese cake
Adding Carmel on top of warm cheese cake spreading evenly.
Adding Toasted chopped pecan and more chocolate on top the cheese cake
Add more Caramel on top of toasted pecan and chocolate morsels
If you are filling Fruity slices fresh fruits on your cheese cake... starting Slicing!
By adding glaze to your fruit and topping your cheese cake will become a delightful treat!
http://foxriverdairy.com
This Glaze are fast setting jellies with a great gloss, that preserve
the natural fruit color and brilliance of your pastries and keep them
brilliant and fresh. Hero glazes are to be used directly out of the pail
as glaze on cakes, oven-hot pastrie. This glazes is ready to use,
directly out of the pail, cold or warm, even on oven-hot pastries.
Certified kosher and that is a very good thang.
German Chocolate Cake
My Dear Sister Marlyn Went To Live With The Lord This Month November 4
2013. She Will Always Be A Part Of Me In Cooking And Sharing Recipes.
Times With Her Was Treasure Moments. One Of The Moments Our Family
Share. Is An Unforgettable Moments Of Her In The Kitchen Cooking The
Holidays
Dinner With Our Mother.
This Will Remind In My Heart Forever. My Dear Sister
Marlyn Bake The German Chocolate Cake For Our Holiday Meals. I Am
Dedicating This Recipe To Her With All My Love.
.
Cake Ingredients
This recipe calls for:
1 (4-oz.) package of Baker's Sweetened Chocolate (No other will do).
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
4 eggs whites
1 teaspoon Vanilla
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Melting Chocolate
Take one package of Baker's sweetened chocolate and mix it with 1/2 cup
of boiling water. You are done mixing the chocolate once it is all
dissolved (as seen in the lower left picture). Let this cool before
adding it to the mixture in step four.
You will want to go ahead and preheat the oven to 350F so it will be ready when you need it.
Mixing Butter
Mix 1 cup of butter with 2 cups of sugar until they are fluffy and rich. This should not take but a few minutes.
Add Egg Yolks
Slowly add in your egg yolks while beating the mixture. Once no more
streaks, or spots of yellow remain they have been mixed in well enough.
Add Melted Chocolate
Add Chocolate liquid and 1 teaspoon vanilla after the egg yolk is completely mixed in to the batter.
Sift Flour
It is important to sift the flour in order to remove all the lumps. This
is the time when you add 1 teaspoon of baking soda and 1/2 teaspoon of
salt to the flour. You may want to do step nine now so that you don't
have your cake batter sitting out of the oven too long
Adding Milk and Flour
Add the milk and flour to the mixture at the same time, but alternating
between the two (milk, flour, milk, flour...) Don't stop mixing as you
do this. Once you are done beating in the milk and flour, make sure that
it is smooth.
Egg Whites Fluffy Egg Whites
Beating Egg Whites
If you have never beaten egg whites before; it can be tricky, so pay close attention.
Take your four egg whites and beat them at a high speed. When you lift
the beater out of the bowl it should have a peak, or pointed tip at the
end of it. This means they are done being whipped. They should look
exactly like the ones in the lower left picture of this step. This
process should take about 5 minutes.
You will want to move quickly on to the next step to keep the egg white fluffy.
Make sure that there is no egg yolk mixed into your egg whites.
Now fold in your egg whites SLOWLY. DO NOT STIR OR BEAT THEM IN!! This would ruin the cake!
Marking Wax PaperCutting Wax PaperFloured Cake Pan
Cake Pan
Use a knife, or a pen to mark a sheet of wax paper around the exterior
of the pan. Then cut on the line you just drew. Coat the inside of the
pan with shortening. Then put flour on the inside and shake it till the
sides and bottom are cover.
Do this for each of the three cake pans.
Pouring Cake Batter in Pans
Pour Cake Batter
Pour equal amounts of batter into each 8 inch cake pan.
Cake in Oven
Step Eleven: Baking German Chocolate Cake
Put the cakes in the oven for 30 to 40 minutes. Do not open the oven
until the cake has been in for the required time, if you do it will fall
in the middle. Stick a tooth pick in your cake after baking. If it
comes out clean your cake is done, if it comes out gooey then it needs
another five don't over bake keep checking.
Cake Layers
Cake Flipping
Once your cake layers have cooled for 15 minutes you will need to
remove them from their cake pans. Using a knife cut the cake away from
the sides of the cake pan. Then flip it over on a cooling rack and
remove the wax paper from the bottom.
For The Frosting:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans (roasted)
Mix the following ingredients on a stove set on medium heat for 12 minutes:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
Once you are done stirring in the above ingredients add the coconut and roasted pecans
Adding Coconut
Adding Pecan
This is the finish product let it cool
frosting your cake
You can frosting you cake many ways
Or
And With Chocolate
Here A Piece To You My Dear Sister Rest In Peace.
I Found Some Really Good Recipes....I Try Them! And These Recipes Need To Be Share. So Here! Try Them. And Good Job Yall!!!
Three rich layers of
coconut cake are held together by homemade coconut pudding and crushed
pineapple, and topped with a light, fluffy coconut frosting. This cake
takes some time, but is well worth the effort. You can easily spread out
the various steps across an afternoon while preparing any other dishes.
Prepare one to two days in advance.
Prep: 2 hour 30 min
Chill: 2 hours
Cook: 45 min
Total: About 5 hours 15 min
Serves 16
Two Hours Before Starting
8 large eggs, room temperature
1 cup whole milk, room temperature
Two hours before you plan on making the cake, remove eggs and milk from fridge and let come to room temperature.
1 pound (4 sticks) butter
Place butter on a plate and let rise to room temperature to soften.
Cake Pan and Oven Prep
vegetable shortening
flour
parchment or wax paper
Adjust oven rack to lower-middle position and heat
oven to 350°F. Generously grease three 9 inch cake pans with vegetable
shortening and cover pan bottoms with rounds of parchment paper or wax
paper. Grease parchment rounds, dust cake pans with flour, and tap out
excess.
Batter
½ cup pineapple juice (from can of crushed pineapple)
Drain a can of crushed pineapple. Reserve crushed
pineapple for cake assembly. Put juice in a small saucepan and cook over
medium-high heat until reduced in half, about 6 minutes.
½ cup shredded coconut
Pour reduced pineapple juice into a small bowl or measuring cup and add coconut. Mix until coconut is evenly coated. Set aside.
reserved eggs
reserved milk
3 teaspoons vanilla extract
2 teaspoons coconut extract
In a small bowl, whisk together eggs, milk, vanilla, and coconut. Set aside.
21 ounces (3 cups) sugar
14 ounces (3 ½ cups) cake flour
4 teaspoons baking powder
2 teaspoons salt
In a large bowl, whisk together sugar, cake flour, baking powder, and salt.
reserved butter
Add butter and use a pastry blender to cut the butter into small, pea-sized pieces with the flour.
1 ½ cups of reversed egg-milk-vanilla mixture
Add 1 ½ cups of reserved egg-milk-vanilla mixture and mix at lowest speed with a hand mixer until incorporated, 5 to 10 seconds.
remaining egg-milk-vanilla-mixture
Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute.
Stop mixer and thoroughly scrape sides and bottom
of bowl. Beat on medium-high until thoroughly combined and batter looks
slightly curdled, about 15 seconds longer.
reserved coconut-pineapple mixture
Add reserved coconut-pineapple mixture and mix with a spatula to combine.
Baking
Pour equal amounts of batter (about 2 cups) into
three prepared cake pans. Spread batter to sides of pan and smooth with
rubber spatula.
Bake until top of cakes turn golden brown and a
toothpick inserted in center comes out clean, about 25 minutes. Cakes
may rise in center slightly but will level when cooled.
Remove pan from oven and cool on rack for 10
minutes. Run a knife around the perimeter of the pan to loosen. Invert
cake onto large plate, peel off parchment, and reinvert onto lightly
greased rack. Cool completely before decorating.
Coconut Pudding (for Filling)
1 ½ cups heavy cream
½ cup milk
⅔ cup sugar
pinch of salt
In a medium saucepan, whisk heavy cream, milk,
sugar and salt. Cook over medium-low heat, whisking occasionally, until
mixture just begins to steam, about 10 mins.
½ cup heavy cream
3 tablespoons cornstarch
In a separate bowl or measuring cup, combine cornstarch and heavy cream. Whisk until smooth and there are no lumps.
Add cornstarch mixture to saucepan and cook,
stirring occasionally, until pudding starts to thicken and barely
reaches a boil, about 5 minutes.
Immediately reduce heat to very low and stir for 5 minutes or so until thickened.
½ tablespoon coconut extract
Remove from heat and stir in coconut extract
Pour pudding into a 1-quart dish. Cover tightly with plastic wrap directly on the surface to prevent skin from forming.
Refrigerate until chilled, about 2 hours.
Coconut Frosting
5 tablespoons flour
1 cup milk
In a small saucepan, whisk flour and milk.
Cook over medium-high heat, stirring constantly,
until it it is as thick as brownie batter, about 3 to 5 minutes. (Once
it gets hot enough, mixture will thicken in about 30 seconds so be sure
to keep stirring and remain by the stove.)
1 teaspoon coconut extract
Stir in coconut extract once mixture has thickened.
Remove from heat and let it cool to room temperature. The thickened milk mixture must be cooled completely before you continue.
1 cup butter (2 sticks)
1 cup granulated sugar (not powdered sugar!)
While the mixture is cooling, use an electric hand
mixer to cream the butter and sugar together in a medium bowl until
light and fluffy, about 3 minutes.
Add cooled milk mixture to creamed sugar mixture.
Using an electric hand mixer, beat the frosting until it is very light
and fluffy, about 5 minutes. Stop periodically and scrap down the sides
of the bowl.
Assembly and Decorating
reserved coconut pudding
½ cup crushed pineapple
Once completely cool, place one layer of cake a
plate or serving platter. Top cake with about half of the coconut
pudding. Sprinkle and spread ½ cup of crushed pineapple on top of the
pudding.
reserved coconut pudding
½ cup crushed pineapple
Place another layer of cake on top of the pudding
and top with most of the remaining pudding and an additional ½ cup of
pineapple. Depending on how much filling you want, you may have leftover
pudding that someone will have to eat (oh the horror).
reserved coconut frosting
½ cup shredded coconut, or more as desired
Place final layer of cake on top and decorate cake with frosting. Sprinkle top of cake with shredded coconut as desired..
Serve immediately or refrigerate until ready to serve. Leftover cake will keep for up to a week in the fridge.
MakeBetterFood.com
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/coconut-pineapple-cake/).
Next One I Found .....http://stefaniescookingspot.blogspot.com/
Pineapple Cake
Stefaniescookingspot.blogspot.com
Pineapple Cake
1 yellow cake mix
1 small box vanilla pudding mix
4 eggs
1/3 cup oil
20 oz. can crush pineapple, divided
Glaze
¼ cup butter
¾ cup crushed pineapple
2 cups powder sugar
Preheat oven to 350⁰F. Grease and flour Bundt pan or angel food cake pan. Set aside ¾ cup of crushed pineapple for glaze.
In a large mix bowl combine cake mix, pudding mix, eggs, oil and
remaining pineapple. Mix on medium speed for 3 minutes. Pour into
prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in
center comes out clean.
For glaze; in small sauce pan melt butter add the ¾ cup crushed
pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze
over cooled cake.