COCONUT PINEAPPLE CAKE

 

I  Have Found Some Really Good Recipes....I Try Them  And Ohhhhhh !!! how good they are!!! These Recipes Need To Be Share. So Here! Try This One.... And Good Job Yall!!!@
http://stefaniescookingspot.blogspot.com/

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. Apr 27, 2012. (http://makebetterfood.com/recipes/coconut-pineapple-cake/).


Next One I Found .....

SWEET POTATOE CAKE

Bored with sweet potato casserole and sweet potato pie?  Try this sweet potato cake, a twist on traditional cake that features nutrient-rich sweet potatoes that is good for you.  It's the perfect addition to holiday dessert tables.

This sweet potato cake is made with mashed sweet potatoes, cinnamon, chopped walnuts, and brown sugar. Sweet potato cake recipe can be made into a pound cake or layer cake.

You will see a lot of wows !!!.... when you serve this cake.

There is a lot of sweet potatoes out there waiting to because a sweet potatoe cake this Sunday. Remember always try something new.

Recipes:

1 cup butter, softened

2/3 cup white sugar

2/3 cup brown sugar

3 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup cake flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 1/3 cups milk

1 medium sweet potato, peeled, cubed, boiled, and mashed.

1/3 cup maple syrup

Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.

In a separate bowl add the flours, baking powder, and salt and whisk to combine.

In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.

When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.

Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.

When cakes are completely cool, frost with Cream Cheese Frosting, and decorate the sides with chopped walnuts.

PAN-FRIED SALMON

When I serve salmon....  I feel like am eating one of the best thing in the world. You can cook it so many ways and fashion....I like salmon when you taste that good fresh clean healthy fish taste.

1 salmon filet{about 2 inch wide} with skin

1 tablespoon olive oil

 Kosher salt

Preheat the oven to 300º

Cut the salmon sized fillets (about 2" wide), pat dry and lightly salt. Heat a tablespoon of oil in a large nonstick oven-safe skillet over medium hear until a drop of water sizzles.

Place fillets flesh side down into pan. Sear for 2 minutes until lightly browned. Flip and cook another minute with the skin side down. Place skillet in oven and cook for 8 minutes only don't over cook your salmom.

Easy Sticky Pecan Buns

1 1/2 sticks butter room temperature

1/2 cup light brown sugar {dark brown sugar will make the sticky buns too dark}

1/2 cup pecans chopped

1 package Filo frozen puff pastry defrosted

Each sheet puff pastry make 6 medium size muffins the ingredient below fit inside each sheet

2 tablespoons butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons good brand ground cinnamon

1/2 cup raisins

Directions

Preheat the oven to 400 degree

I used a large cups muffin pan...this will cut down the mess in cutting them out the round pan.

Combine butter and light brown sugar mix together. Place 1 tablespoon of the butter and brown sugar mixture in each of the muffin pan.spreading the pecans evenly in the muffin cups on top of the butter and brown sugar mixture.

Flour a flat surface and unfold 1 sheet of puff pastry.

Brush the whole sheet with the 2 tablespoons melted butter, sprinkle each sheet with 1/2 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins.

Roll the pastry up tight like a jelly roll. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide.

Place each piece, spiral side up in muffin cups with the butter and brown sugar and pecans.

Repeat the same step with the second sheet of puff pastry making as many you will like.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.

Black Eye Peas

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, they always get too soft . I came up with this recipe I am posting today.

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 raw bacon

Cook bacon and keep dripping...please don't burn the bacon and the dripping.

Adding to a pot 6 cans of water, 6 cans of peas and cooked bacon 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.

Crown Lamb Roast Or Veal

Crown Lamb Roast always seem to be the best served roast of them all for a holiday entrees.You can impress your guest with this.... it so easy attractive Roasted Crown Pork Roast. It will really show a WOW!!!

When purchasing a crown roast, you usually have to ask your butcher to form it for you. Generally a Lamb crown is ordered ahead of time from a local butcher shop or gourmet market.

A crown roast is usually done with lamb,/ veal,.{ However sometime it is done with beef}. It is called a crown because it is two rib racks that are bent into a circle and then tied together with kitchen twine.


Let Get Started

3 tablespoon Salt

3 tablespoon black pepper

3 tablespoon dry thyme

3 tablespoon dry rosemary

3 tablespoon crushed garlic

Blend all together and rub on the roast... all over.

Place Roast on a rack upside down,this will  keep the bones from burning.

Cook on 350 at one hour checking temp at 145. Turn right side up and fill with your stuffing, spreading melted butter all over the roast and stuffing Roasting for one more hour.

Easy Red Velvet Cake For Christmas....

Red Velvet Cake Is A Great Christmas Cake...I don't like making it homemade.,I like using a cake mix.

It turn out the same to me without the worry.... When you uses the homemade icing, it really make it taste wonderful without the fuss in the kitchen. I like using Duncan Hines.

Go by the direction on the box.When it ask for a 1 cup water, I add half buttermilk and half water to the mix..I also add 1/3 cup plain flour to each box this make the cake like homemade. I also
add to each box, extra oil about two tablespoons this help keep the cake moist.

I like a tall cake this will serve more people so I get two boxes that mean everything is double

 I fill up three 9 inch cake pans

 Overage make cupcake

Red Velvet Original Frosting

5 tbsp flour

1 cup powdered sugar

1 tsp vanilla extract

1 cup sweet coconut (only If you like too...you can also toast 1 cup coconut and 1/2 cup toasted pecans after you icing your cake you can sprkle on top,

1/2 lb Butter

1 cup Milk

1. Blend flour into milk in the mixer. Cook until very stiff, first over a medium heat, but you can increase the heat as it gets thicker. Cool this mixture until it is room temperature. Do not attempt to mix in the rest of the ingredients unless the first mixture is truly room temperature. Cream together butter, sugar, coconut and vanilla. Beat the two mixtures together add the flour,milk mixture a little at a time to the butter,sugar,vanilla mixture until it is the consistency of whipped cream.

Apple Spice Caramel Cake

I Got Another Great Cake For The Holiday Meal.I found It @ http://joanne-eatswellwithothers.com/2010/11/apple-spice-layer-cake-with-caramel-swirl-icing.html

Oxtail Stew

3 pounds Up Cut- oxtails

1 large onion chopped

 water

1 garlic clove finely chopped

2 large carrots chopped into big chunks

2 large white potatoes chopped into chunks

3 sticks celery chopped

1 small can tomato paste

salt and pepper to taste

1 teaspoon dried thyme

1 bay leaf



Season the oxtails and coat them in flour. brown them with 1/4 cup oil in a large pot on high heat. in same pot add water to cover oxtail, adding salt and pepper, bay leaf and thyme and cook medium low heat for 2 hours.add carrots,celery, garlic and onion.cook one more hour.add potatoes and tomato paste stir very well. cook until potatoes are fork tender. There will be fat floating on the top just remove it with a spoon and let the stew sit for a while.

Chicken And Corn Bread Dressing

Chicken And Corn Bread Dressing

The Dressing is one of the highlights of Holiday 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 mighty 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. 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 use 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 backs  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 4 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