In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Tuesday, December 15, 2015
Nice little party food. Very easy to make for your Holiday cheer.These little Stuffed Cucumber will bring a smile to your friends and a cause your family.
Just take a minute and you got fun food.
INGREDIENTS
3 long narrow cucumbers
1/4 cup sour cream
1/4 cup cream cheese softened
3/4 cup crab meat, excess water removed
1/8 tsp cayenne pepper
1 tsp mayo
Salt and pepper to taste
1/4 cup minced green onion
1/8 tsp dill weed
Garnish lightly with pepper flakes or paprika if you like
INSTRUCTIONS
Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon ball scoop and scooping out the seeds and most of the inside.
You want to leave the walls and bottom intact.
In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve.
I love party food and this one is a winner,,This Appetizers is sweet and savory to the bite! love these two together and you will too. when I ate one- it was full of flavor in my mouth and I did smile.
When, you love Beans like I do and you know Beans are good for you... Keeping Beans in your diet is a good thing.
I want you to try this recipe. if you love beans with rice. you going to be please.
Recipe:
2 tablespoon bacon dripping, 1 cup chopped onion, 2 cloves garlic chopped and minced,1 teaspoon salt, 4 tablespoons tomato paste and 2 (15.25 ounce) cans Bush pinto beans, drained.
Heat bacon dripping in a large saucepan over medium heat. Saute onion,and garlic.When onion is translucent add tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans add 2 cups chicken broth cover and cook until liquid almost absorbed. ( You can add spices at your choice).
Cook 1/2 cup long grain rice in a pot adding salt to your taste and drain when tender.
When I find a great recipe' I will share it with the world' I just love this little appetizer for the
Holidays cheer. It's easy and not too much money.
2 cans buttermilk biscuits (not the flaky kind)
20 balls mozzarella fresca ciliegine (cherry size) or mozzarella cut into cubes
3 tablespoons olive oil
6 cloves garlic, minced
pinch crushed red pepper flakes
2 tablespoons butter
¼ cup white wine
¼ tsp. salt
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
salt and basil to taste
I want you to look at the video and follow her lead. it is just the right steps in making this cake she is great!
7 Up Pound Cake
Ingredients
3 Sticks Unsalted Butter, room temperature
3 Cups Granulated Sugar
5 Whole Eggs, room temperature
1 Tablespoon Lemon Extract
1 Teaspoon Pure Vanilla Extract
1 cup Ounces 7 up room temperature
3 Cups Cake Flour
Directions
Preheat oven to 350 degrees
In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the lemon and vanilla extracts, mix well.
Next, add the cake flour and 7 up to the batter alternately beginning and ending with flour. Be sure to stop periodically to scrape down the sides of the bowl. Here’s the rhythm: 1 cup flour, mix; ½ cup 7 up, mix; 1 cup flour, mix; ½ cup 7 up, mix; and the last cup of flour, mix. All of the batter should be well incorporated.
Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put about a ¼ cup of cake flour into the pan and roll it around allowing it to stick to the butter in the pan, again, just a thin coating. Shake out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 350 degrees for about 1 hour and 10 minutes or just until a wooden skewer comes out clean.
Cool the cake in the pan for about 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about an hour.
All I had to do next is make my recipe for my pineapple glaze and Wow!
Pineapple Glaze
1 can good brand pineapple chucks
1 teaspoon lemon flavor
1 teaspoon vanilla flavor
1/2 stick Butter
1/2 cup sugar
1/4 cup corn starch
3/4 cup water
Place in a sauce pan butter,sugar and pineapple chucks. mix corn starch and water in a bowl and pour slowly in the pineapple mixture until it get thicken and pineapple get candy like.. now add lemon and vanilla flavor and stir into the mixture after than pour glaze while slightly warm over cake.
Yes!!!You do not need to make a roux if you don't want too...
Seafood Gumbo Recipe Without A Roux
Ingredients
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
1 1/2 cups dice tomatoes
7 cups fish stock
2 pound chicken breast
2 pound fish
1 pound turkey ham
! pound beef sausage
Directions
Combine the cayenne and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
In a heavy pot, 5 quart or larger, heat oil over medium heat. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently adding garlic last.
Now add file powder the pepper-herb mixture that was set a side. Cook for 5 minutes, stirring constantly.
Add dice tomatoes , and stir as it reduces over high heat. Add fish stock boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
add meats. Cover, and wait 15 minutes. When ready to serve add fish Turn off heat, and let stand for 10 minutes. Serve.
Gumbo History
For those who may not know what a Gumbo recipe is,It is a stew that originated in southern Louisiana during the 18th century.
It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions.
Since the 19th century, gumbo has often been served at social gatherings.Gumbo is the official cuisine of the state of Louisiana. Many southern Louisiana cooking competitions center around gumbo and it is a central feature of many local festivals.
"Gumbo Capital of the World", Bridge City, Louisiana, holds an annual Gumbo Festival.The festival features gumbo cooked in a cast-iron pot 3 ft (0.9 m) deep and 5 feet (1.5 m) in diameter. More commonly, festival gumbo pots measure 2 ft (0.6 m) in depth and diameter.
Gumbo is cooked for a minimum of three hours, and often simmers all day.Because seafood cooks fairly quickly, it is not added to the pot until the end of the process.
Gumbo is serve from the pot on the stove.
Just dance to zydrco
Gumbo is often categorized by the type of thickener used. African vegetable okra is traditional African cooking for thicker a gumbo is a reinterpretation of West Africans used the vegetable okra as a base for many dishes, including soups, often pairing okra with meat and shrimp, with salt and pepper as seasonings.
The Choctaw spice filé powder as a thicker (dried and ground sassafras leaves),
Or roux, the French base made of flour and fat
or orka from the African.
In Louisiana let me point out Cajun and Creole Gumbo are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction in Louisiana, and both have their own unique stories.
Only One thing,Creole cuisine uses tomatoes and proper Cajun food does not.
Surviving records indicate that by 1764 African slaves in New Orleans mixed cooked okra with rice to make a meal.
If you can't find Patti LaBelle's sweet potato pie at Wal-Mart -- the one that went viral this season, thanks to a fan's YouTube video -- you can always make this recipe of hers at home. This makes a light-textured pie, not too sweet and with a nice spice flavor, with a flaky and tender crust. In LaBelle's 1999 cookbook, she called this Norma's Black-Bottom Sweet Potato Pie. "Black-bottom" is a reference to the technique of baking the crust first with a little brown sugar on it before filling with the sweet potato mixture and baking again.
You'll need a 9-inch deep-dish pie plate.
Make Ahead: The pie crust dough can be refrigerated for up to 3 days. Any leftover pureed sweet potatoes can be frozen for up to 6 months. The pie can be baked and refrigerated a day in advance.
SERVINGS:
Tested size: 8-10 servings; makes one 9-inch pie
INGREDIENTS
FOR THE CRUST
1 1/2 cups flour, plus more for the work surface
1/2 teaspoon salt
1/2 cup butter-flavored vegetable shortening, chilled and cut into 1/2-inch pieces
1/3 cup ice water
1 tablespoon melted unsalted butter
1/4 cup packed light brown sugar
FOR THE FILLING
Salt
3 large orange-fleshed sweet potatoes, scrubbed
7 tablespoons (most of 1 stick) unsalted butter, melted
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
DIRECTIONS
For the crust: Sift the flour and salt into a mixing bowl. Add the shortening. Use a fork or a pastry blender to cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-size bits.
Stirring with the fork, gradually add enough of the water until the mixture clumps together (you might need more or less water). Gather up the dough and press it into a thick disk. If desired, wrap the dough in wax paper or plastic wrap and refrigerate for at least 1 hour, and as long as 3 days.
Lightly flour a work surface. Place the chilled dough on it; roll out to a round that's 13 inches across. Fold the dough in half.
Transfer to the pie plate; gently unfold the dough to fit into it. Trim the dough as needed to leave a 1-inch overhang. (Bake or reserve the scraps for another use.)
Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while you start the filling (and up to 1 hour).
For the filling: Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the sweet potatoes. Reduce the heat to medium; cook until the sweet potatoes are tender when pierced with a knife, about 30 to 45 minutes.
Drain the sweet potatoes, letting them fall into a colander. Run under cold water until cool enough to handle. Discard the skins; transfer the cooked sweet potatoes to a mixing bowl. Use a hand-held electric mixer to blend until creamy and smooth. You'll need 3 cups for the filling; scoop out the remainder and reserve for another use.
Preheat the oven to 400 degrees.
Uncover the pie shell; brush the interior with the 1 tablespoon of melted butter. Sprinkle the 1/4 cup of brown sugar over the bottom of the pie shell. Par-bake until the crust is set and just beginning to brown, about 15 minutes. (If the pie shell puffs, do not prick it.) Let it cool.
Meanwhile, add the brown sugar, the granulated sugar, eggs, half-and-half, cinnamon and nutmeg to the pureed sweet potatoes. Beat on medium speed until well incorporated.
Pour into the par-baked pie shell, smoothing the surface. Reduce the oven temperature to 350 degrees. Bake (middle rack) until a knife inserted in the center of the filling comes out clean yet the filling still jiggles a bit, 1 to 1 1/2 hours.
Transfer to a wire rack to cool completely, then cover loosely with plastic wrap and refrigerate until ready to serve.
Get a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan at an hour and put onto a plate. Add chocolate frosting warm{ not real hot } place in a microwave and pour over cake.
Cream butter and sugar, add cocoa and food coloring, mix thoroughly.
Add eggs.
Alternate adding the buttermilk with the cake flour.
Add salt and vanilla.
Put 1t soda into 1T white vinegar and fold this mixture into the batter.
Bake in two 9 inch pans @ 350 degrees for 25-30 minutes. Cool and split layers.
Red Velvet Original Frosting
5 tablespoon flour
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 lb Butter
1 cup Milk
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,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.
1 pound dark sweet cherries, rinsed and pitted (or use frozen pitted cherries)
1/2 teaspoon finely grated orange zest
1/4 teaspoon cherry extract
1/4 cup brandy
3 cups vanilla ice cream
Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.
Footnotes
Note on flambeing
The flames may get quite high when flambeing, so pay attention to anything flammable above and around where you ignite the cherries. When the initial large flame has died down, a small blue flame will continue to burn for several seconds. Shake or stir the cherries gently to expose more alcohol to the flame, being careful that they do not burn. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the sugars, and entertaining your guests!
I do truly love these peppers. I can eat them by themselve.
1 pound whole jalapeño peppers
1 white onion or yellow onion
8 garlic cloves
3 cups white distilled vinegar
2 Tablespoons fine salt
2 bay leaves
2 teaspoons sugar
2 pint jars with lids
Peel the onion and chop coarsely.Peel the garlic cloves and leave whole
.
Bring the vinegar to a boil, add salt, bay leaves, and sugar. Add the jalapeños, onions, and garlic. Reduce heat to a simmer and cook until the jalapeños are tender.
Pack the jalapeños and onions into the jars. Top with enough of the vinegar to cover and seal with the lids. Let cool to room temperature. Keep for up to two months in the refrigerator.
PLACE SCALLOPS IN A LIGHTLY GREASED 1 QUART BAKING DISH
ADD BREADCRUMBS AND REMAINGING INGREDIENTS, AMD SPRINKLE OVER SCALLOPS.
BAKE AT 425 FOR 15 MINS OR UNTIL SCALLOPS ARE OPAQUE AND TOPPING IS GOLDEN
I know these will become a quick and easy go-to recipe everyone will love. Try them for yourself tonight!
2 cups buttermilk biscuit mix
2/3 cup milk
1 cup cheddar cheese
2 tsp.herbs of your choice
1/2 tsp. garlic powder
2 Tbsp. butter
Directions:
Pre-heat oven to 400 degrees.
Place biscuit mix, milk, garlic powder and cheese into mixing bowl. Combine until all has been mixed well.
the dough will be very sticky. There is no need to knead this dough or wait for it to rise. Once it has been thoroughly mixed, take a spoon and drop biscuit dough onto greased muffin pan.
Spreading egg wash all over biscuits and adding cheese on top.{1 egg and 2 tablespoon water
beaten}
Cook for 10-13 minutes or until golden brown color. seconds before biscuits are done, melt butter, herbs and garlic powder together.
When the biscuits are done, immediately drizzle tops with the butter mixture. This recipe will make about 6 biscuits muffins.
I enjoy eating potatoes fries...I like to cook them in the oven and add a batter on them. these potatoes are so crispy you will not want them know other way.
Recipe
2 large potatoes
1/2 cup self-riseing flour
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg beaten with 1/4 cup water
vegetable or corn oil for frying
Peel, cut potatoes long ways and narrow and place potatoes in a bowl of cold water (for a least 30 minutes).
Drain, and pat dry with paper towels.
Put dry seasonings into a bowl & stirring together,adding the potatoes tossing very well
Add egg and water mixture to the season potatoes
Toss in the self-riseing flour coating very well {add more flour to cover well}.
Add coated potatoes one at a time to prevent them from clumping/cooking together to a cookie sheet with cooking oil.{just enough to fry well}.
Fry in oven at 400 until golden in color.
Cook sausage in pot and take out and set a side keep sausage dripping
Cook in the sausage dripping
4 stalks celery, diced
1 large onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
When veggie is done push to the side of pan and add
4 tablespoons all-purpose flour stir into the veggie about 5 mins
Add a large can dice tomatoes and the cooked sausage. add 1 teaspoon each thyme leaves,parsley flakes, basil leaves and 1 large bay leaf simmer bout 10 mins
1/4 teaspoon cayenne pepper
Add chicken broth or water if too thick
Stir in 1 pound fish
cook fish until done, 2 to 3 more minutes. Season with salt and black pepper.
This really is an easy recipe.Your love ones and friends will want more of these nice good looking
handmade potatoes. be sure to give the potatoes a good scrub with a Vegetable Brush before you cook them.
4 Large Russet potatoes wash real Good
4 tablespoon real butter (thinly sliced)
Black pepper and salt to taste
Olive oil
8 ozs cheese pick your favorite
16 ozs thick-cut bacon (cooked and crumbled)
Dip Sour Cream
Place each potato on a wood spoon on one side (lengthwise). Slice potato about 3/4 of the way through. The wood spoon will keep you from cutting all the way through. Cut about 1/8 thick. Drizzle potatoes with olive oil and place a piece butter in every other slices. Sprinkle with salt and pepper and bake for about 1 hour.
The potatoes will opened up so you can stuff with cheese and bacon.Return to oven and cook for 5 minutes until cheese is melted.
Wednesday, June 3, 2015
Enchilada are not just for meat.No Meat WOW!in this recipe sorry meat lovers. The following recipes is a delicious no meat version of the Mexican casserole.
This delicious vegetarian enchilada casserole recipe uses beans as a protein and texture like meat.
A wonderful and fun recipe for parties and office potlucks, this vegetarian enchilada dish is sure to please a crowd always.
These Enchiladas can be served topped with guacamole and sour cream.
Ingredients
16 soft corn or flour tortillas
Sauce
2 T vegetable or canola oil
1 large onion, finely diced
2 cloves garlic, finely diced
1 jalapino pepper, finely diced
1/2 large green bell pepper, finely diced
1 small carrot, grated
1 T oregano
1 T chile powder
1 T ground coriander
Salt and pepper to taste
2 (8oz) cans whole or diced tomatoes, drained, juices reserved
Filling
1 can drained black beans (pinto or kidney beans can be used if preferred)
1 cup corn kernels
2 T vegetable oil
1 large onion diced
1 zucchini, finely diced
1 yellow bell pepper, diced
1 (8oz) brick of sharp cheddar cheese, grated
1 t oregano
1 t cumin
1 t ground coriander
1 t thyme
Method
Sauce
In a medium sauce pan, heat oil over medium-high heat. Add vegetables and cook until slightly softened, about 5 minutes.
Add seasonings and stir to combine.
Add tomatoes plus 1 C of reserved juices
Bring to a boil.
Reduce heat to low, simmering sauce until it thickens, about 20 minutes.
Remove from heat and reserve.
Preheat oven to 350 degrees F
Filling
Heat oil in a large skillet over medium-high heat. Sautee onion until translucent, about 2 minutes. Add zucchini and sauté for about 5 minutes more, until it becomes soft. Add bell pepper, oregano, cumin, coriander and thyme. stir and sauté for about 3 more minutes.
Add beans and corn and sauce. Mix and heat thoroughly.
Arrange half of the soft tortillas on the bottom of a lightly greased 9 by 13 inch glass or enamel casserole dish. Spoon half of the sauce mixture on top of the tortillas, and sprinkle half of the grated cheese on top. Repeat laying process one more time with tortillas, sauce and cheese.
Bake for about 20 minutes, until the top is bubbling and cheese slightly brown.
Do you love that gravy on those chicken breast? Well... You will love this recipe.
4 bone-in chicken Breast, each about 1 inch thick
Salt and Black pepper To Taste
2 Tbs cooking oil
2 Tbs butter
1 onion chopped
1 red bell pepper and green bell chopped
3 celery stalks chopped
4 green onions, thinly sliced, white and light green portions separated
3 garlic cloves, minced
1 tsp. minced fresh thyme
3 Tbs. all-purpose flour
2 1/2 cups chicken broth
1/4 cup heavy cream
Steamed rice for serving
Directions:
Season the chicken breast with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a plate.
Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer.
Return the chicken breast to the skillet and reduce the heat to medium-low. Cover and simmer for 10 minutes, then turn the chops over, cover and simmer until the pork shows no sign of pink when pierced at the bone, about 10 minutes more. Transfer the chops to a deep platter and cover loosely with aluminum foil.
Stir the cream into the gravy in the skillet and bring to a boil. Cook until thickened, about 4 minutes. Stir in the green portion of the green onions and the 1 tsp. hot sauce and season with salt. Pour the gravy over the chicken breast and serve immediately with steamed rice. Pass more hot sauce at the table. Serves 4.
1. Add the bread to a food processor and pulse until you have fine bread crumbs. Set aside.
2. In a large bowl, combine the beef, pork, onion, garlic,eggs, allspice, salt, pepper, stock, and bread crumbs.
3. Heat the oil in a large skillet over medium heat.
4. For each meatball, use 1/4 cup of the meatball mixture and shape into balls. Brown the meatballs in the skillet, on all sides until no longer pink on the outside.
5. Transfer the meatballs to a bowl. Set aside.
6. Add the flour to the skillet and whisk for about a minute.
7. Add the stock and whisk until blended. Add the dill, salt, and pepper. Stir until thickened.
8. Return the meatballs to the pan, cover, and cook for 15 minutes over medium-low heat.
9. Remove the pan from the heat. Uncover and stir in the sour cream. Taste and adjust the seasonings if desired. Serve immediately.
Directions
In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.
Gluten Free Coconut Poke Cake is just for those who is a gluten free in need. Just call me coconut in love. yes,I love coconut in the right places.like candies, pies and poke cake.
INGREDIENTS:
1 (18.25 ounce) package white cake mix (gluten free)
1 (14 ounce) can cream of coconut (usually found in the liquor section of the grocery store)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package flaked coconut
1 (8 ounce) whipped topping or REAL whipped cream { I add 1/2 teaspoon coconut extract in the whipped cream}.
DIRECTIONS:
Prepare and bake white cake mix according to package directions. Using a 9x13 pan. In the meantime mix cream of coconut and sweetened condensed milk together.
After the cake is completely done and removed from the oven, use the handle of a wooden spoon or some other instrument to poke holes all over the top of the cake. Pour cream of coconut/sweetened condensed milk mixture over the top of the hot cake.
Let the cake cool in the fridge overnight. The next morning or after the cake is completely cool, frost with the whipped cream/topping and top with the flaked coconut. Keep cake refrigerated.
Heat the olive oil in a deep skillet on medium heat and saute the onion until softened,then add the garlic and cook lightly not brown.
Increase the heat to high and add the ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks.
keep 1/2 cup beef dripping grease
Stir in the herbs,worcestershire sauce, brown sugar and apple cider vinegar and cook for about 3 mins before adding the tomatoes and pasta sauce.
Let this simmer for about 15 minutes, then stir in the cooked rice and remove from heat.
In another large pan heat 1/2 cup beef dripping grease over medium high heat and add the chopped cabbage. Cook and keep stirring until the cabbage is about half cooked add salt and pepper.
Heat your oven to 350 and grease a large casserole dish.
Spread about 1/2 the cabbage onto the bottom, pressing it down flat.
Spoon half the beef mixture over the cabbage, then sprinkle 1/2 cup mozzarella cheese add the other half of the cabbage do the same and finish with the rest of the meat mixture and 1/2 cup cheese.
Cover tightly with foil and bake for about 30 minutes, after 30 mins uncover pour off extra juicy.
Sprinkle the 1 cup mozzarella cheese and grated parmesan cheeses on top.
Bake uncovered until the cheese melts and lightly brown.
Add shrimp the white pepper, cornstarch, ginger, sugar, sesame oil, and salt. Use a wooden spoon to beat the shrimp mixture together. Cover the prawns and let them marinate in the fridge for about 20-30 minutes.
To assemble your wontons, prepare a wonton “station”: wonton wrappers, a small bowl of cold water, the shrimp mixture along with a teaspoon, and a baking sheet lined with parchment. To form each wonton, spoon a teaspoon of the prawn mixture onto one wrapper. Dip your finger in the cold water and apply it against the edge of the wrapper. Fold the wrapper in half (see below), pressing the edges
With the seam facing down, take the top two corners and bring them together, using water to make them adhere. Repeat with all the wrappers/shrimp.
Meanwhile bring a pot of water to a boil. In a separate pot, bring your chicken broth to a simmer and ensure that it is seasoned with salt and white pepper.
Quickly blanch your vegetables until tender (baby choi) and place them in an ice bath to stop the cooking. Place a few wontons in the boiling water for about 4 minutes.and next add noodles cook until tender. Transfer wontons to each bowl and add the blanched vegetables along with the hot chicken broth and noodles Serve immediately.
Tex-Mex is not Mexican food. That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not.
Tex-Mex is a cuisine of its own!" I found this chili tex-mex gravy recipe you need to try and you will see what I am talking about.
Tex- Mix Chili Gravy
1/4 cup Shorting
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon powdered garlic
2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili powered
2 cups beef broth
Heat the Shorting in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.
Not too thick and very fluffy and soft inside...The kountry Biscuits everyone welcome to the country table on that nice morning rising.
Recipes
2 cups Good Self rising flour ( Make a well inside the mixing bowl)
1 egg ( beat the egg)
1 stick very cold butter ( Chop the cold butter)
3 tablespoonful sour cream ( add the sour cream)
About 1/2 cup sweet milk or buttermilk ( Pour the cold milk little at time)
Blend well very lightly. place on an flour board and pat very lightly spreading out 1 inch.cut the size biscuits you want. grease a pan with cooking oil and place biscuits. in a per heated oven at 450 bake until 10 mins or until golden brown.
My good friend Ms Halze, love these candies coconuts bons bons so much. she tell me to get them for her and sometime these little bons bons are so hard to find and when you do find them...they are so cost like $71.80 for 20 pounds.
I don't want to put these bons bons people out of business....But that is too costly for a 92 year old friend of mines.
So knowing me...I found a recipe...Fix and enjoy!
Ingredient
21 ounces sweet coconut
1 pound powdered sugar
1-14 ounce can sweetened condensed milk
1 teaspoon vanilla
1 teaspoon coconut flavor
1/2 cup butter
12 ounces of almond or chocolate bark
Preparation
Melt butter, add milk and sugar, flavors and coconut. mix well, refrigerate overnight. Roll balls the size of a small walnut. Dip in melted bark and place on wax paper until set.
If you want color bons bons buy a package white almond bark and add food color and flavor of your choice.
Did you know that Red Velvet Cake has a sister?!! Her name is Lemon Velvet Cake!! This lemon cake is a perfectly moist and tender crumbed cake with a lemony frosting. An ideal birthday cake for the lemon lover in your life.
Ingredients
1¼ cups sifted all purpose flour
1½ cups sifted cake flour
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
1½ cups sugar
⅔ cup vegetable oil
⅓ cup vegetable shortening at room temperature
2 tsp lemon extract
3 large eggs
1½ cups buttermilk
1 large lemons zested
Grease and flour 2 nine inch round cake pans.
Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
In the bowl and a electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed until light and fluffy.
Beat the eggs in one at a time.
Fold in the lemon zest.
Fold in the dry ingredients alternately with the buttermilk. It's very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
FOR THE FROSTING
8 cups powdered sugar
2 cups unsalted butter
1 tsp lemon extract
2 tsp lemon zest
4 tbsp Whole milk
Instructions
Mix together the sugar, lemon zest and butter until it becomes sort of crumbly.
Add the lemon extract and a little of the milk.
Beat until smooth and fluffy, adding only enough milk to bring the frosting creamy and smooth.
Valentine Lovers...If your sweetheart cannot eat Strawberries... And you wants to give them something chocolate instead of chocolate candies.Try these Chocolate Slice Pineapples.
I am so happy with this ice cream pie recipe...Just because it is so good.I love the candies it the ice cream mixture,,,,WOW!!! The choice of candies you.ll just cannot beat. I am sure you can used your favorite candies like I did. And plus I added toasted coconut on top with the pecans.
Ingredients
Crust:
18 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
Filling:
2 pints vanilla ice cream or your choice
1/4 cup finely chopped pecans, plus extra for serving
4 peanut butter cups, roughly chopped or your choice
2 large chocolate-covered peanut butter crunch candy bars, such as Butterfingers,or Heath bars
roughly chopped
Caramel Sauce:
1 cup packed brown sugar
1/2 cup half-and-half
4 tablespoons (1/2 stick) butter
Pinch of salt
1 tablespoon vanilla
Directions
For the crust: Preheat the oven to 350 degrees F.
Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.
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