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Thursday, April 17, 2014

Rainbow Cake

It is time for that wonderful day...Easter Sunday! I like serving a beautiful and colorful cake just for that day. My family love this cake because it has a unique favor and color as well. I use Jell-O favor in every layer.


Choose your family about 5 or 6 favorite Jello-O mix. Next buy Dancan Hine Cake mixes. you can really match these favors and add more bold favor to the cake mix with using the Jello-O.

If you want a green layer cake buy classic white cake mix and add 6 tablespoon of lime Jello-O

If you want a Orange layer cake buy Orange Supreme and 3 tablespoons orange Jell-O

You'll get the Picture....so on and so.(If you use one box of cake mix. follow cake mix direction and put half in a bowl and add just 3 tablespoon of Jell-O to each bowl and bake.


you can frost your cake like an Easter Egg with an icing tool in many colors


you can also wrap them and keep them frozen until you are ready for them and save time.



Stack the layers on top of each other very well with icing on each side



Get bowls and mix your colors using food coloring and 1 tablespoon Jell_O in each favor
Or just no color icing at all.

Classic Vanilla Buttercream Frosting
Ingredients
1/2 cup butter, softened
  4-1/2 cups confectioners' sugar
  1-1/2 teaspoons vanilla extract
  5 to 6 tablespoons 2% milk
Directions
In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla. Yield: about 3 cups. Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. Yield: about 3 cups. Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. Yield: about 3 cups. Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. Yield: about 3 cups. Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk. Yield: about 3 cups. Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. Yield: about 3 cups.


you can get real fancy.


Chicken And Potatoes


Tuesday, April 15, 2014

Simple Lemon Pie


Ingredients

Pastry


1 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling


3 egg yolks

1 1/2 cups sugar

1/3 cup plus 1 tablespoon cornstarch

1 1/2 cups water

3 tablespoons butter or margarine

2 teaspoons grated lemon peel

1/2 cup lemon juice

2 drops yellow food color, if desired

Meringue


3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 teaspoon vanilla


Directions

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute

Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.

In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Monday, April 7, 2014

Collard Greens


I love these two greens beauty together.Collard and Cabbage. Season just right with the right spice and not over cooked just the right texture.That's what it is all about in the home cooking in the south.Simple and easy with a great big smile.

Sunday, April 6, 2014

Collard Green Apple Ginger Juice


6 collard green leaves clean and trim

2 green apples seeds removed

2 cucumbers peeled

2 inch long piece of ginger

1 lemon or lime

Blend until smooth in a Blender

This recipe made two big servings.This provide valuable cancer fighting phytochemicals.


Friday, April 4, 2014

Turkey Ham Steaks With Pineapple Glaze


Ham Steak for Easter Dinner is one of an old time favorite. Pineapple glaze with slice pineapple is the best taste ever it bring out that great Turkey Ham taste. Those glaze pineapples is the best.

Wednesday, April 2, 2014

Smoked Bologna



Want to make an impression on you friends and family??? Then you have got to try Smoked Bologna. This is a simple dish that is greatly done in the southern states doing this will changes the flavor of a boring Bologna product.But always buy a good Beef Bologna Product Roll and a Good Rub.

CARROT CAKE


This is Easter month. I like baking a moist and super moist carrot cake Doc! It is so so good and you just can stop licking your fingers from the cream cheese Frosting. Just looking at it you can gain a pound. I call this cake you can't go wrong....

2 c. sugar

1-1/2 c. vegetable oil

4 eggs

3 c. grated carrots

2 c. all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 c. chopped toasted pecans

1/4 teaspoon cayenne pepper


Cream Cheese Frosting

In mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well. Mix in carrots. Combine in bowl flour, baking soda, baking powder and cayenne and cinnamon. Sift. Add flour mixture to carrots mixture. Mix. Add nuts. Pour into greased and floured two round cake pans. Bake in 325 degree oven for 45 minutes to 1 hour or until cake test done.

CREAM CHEESE FROSTING
1/2 cup crushed pineapple without the juicy
1 (8 oz.) pkg. cream cheese, softened
1/2 c. soft butter
1 (1 lb.) box powdered sugar
1 tsp. vanilla
Chopped nuts sprinkled on top of frosted cake (optional)

Combine cream cheese, margarine, powdered sugar and vanilla; mix well. Use to frost cooled cake. Sprinkle chopped nuts over top for garnish. Note: I make this cake the day before and place it in an airtight cake. Cover in the refrigerator.

Chicken And Dumplings With Green Peas


Someone in my circle ask for a recipe for her mother dumping and peas. I remember a long time ago my grandmother make them but she added chicken.I think my friend in my circle mother had to use chicken to get that broth to boil the dumpling and added a lot of green peas and serve just a little pieces of chicken in that dish of Dumpling And Peas.

I Really Care About My Circle Of Friends And I Hope You Can Always Ask Me For A Recipe!


Chicken And Dumplings With Green Peas

5 pounds chicken thighs

salt and black pepper to taste

4 cloves garlic, minced

1/2 cup onion

6 tablespoons all purpose flour

6 cups chicken broth

4 cup water

1/2 cup whole milk

1 cup frozen green peas

Boil chicken thighs in 4 cups water until tender about 30 mins remove chicken from water and remove the bones and and fat. Put boneless chicken a side and don't used the water. in another pot pour in 6 cup chicken broth and bring to a boil. add salt and black pepper,garlic,onion, peas and dumplings. cook about 10 mins or less add  flour to milk and stir in until thicken add chicken (at this point you can leave out he chicken and just have peas)

For The Flat Dumplings

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup whole milk

2 Tbs. Shorting

In a bowl combine the flour, baking powder and salt.  Cut in the shorting into the dry ingredients with a fork or pastry blender.  Stir in the cold milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface.  You’ll need a rolling pin and something to cut the dumplings with.  

Tuesday, April 1, 2014

Easy Chocolate Chip Cookies




mmmm...these are so good! chocolate chip cookies are my favorite. super easy and you can eat as many of them you want. But please share...When I give you this easy recipe, you can keep it for yourself or share your secret....mmmm????

Monday, March 31, 2014

Oven-Fried Sweet Potatoe Fries

When you're in the south you can find out people like me will bring a WOW moment to the table.like these sweet potato fries. Ohhhhh Boy! They are so good when they are hot are even when they cool off. Try them with my easy recipe. You can't go wrong, I promise you...


2 lbs sweet potatoes , peeled, and cut like ranch fries

2 tablespoon olive oil or cooking oil

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon brown sugar

1/2 teaspoon cayenne pepper (to taste) (optional)

nonstick cooking spray


Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle sugar and spice. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown about 20 minutes. Let cool 5 to 10 minutes before serving.

Another Thing....For a humble root vegetable, the sweet potato sure does have a lot going for it. The orange tuber packs 438% of your daily value of infection-fighting vitamin A and, like carrots, sweet potatoes are a major source of skin-protecting beta-carotene.

Bake Some these Goodness...

Just rub them down with cooking oil and bake them until fork tender in a 350 oven.

Friday, March 28, 2014

7-UP Cake Or Pound Cake



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.

Southern Pecan And Coconut Pralines


Enjoy the sweet taste of the South with these heavenly homemade pralines with roasted pecan and added roasted coconut... makes these babies great!

2 ½ cups roasted grated coconut

3 tablespoon butter

1 teaspoon coconut extract

3 cups light brown sugar, packed

1   cup half and half

3   cups roasted pecan halves


Combine the sugar, milk in a heavy pot and bring to a boil over medium heat. Boil, stirring, until the mixture comes to the soft-ball stage (about 239 degrees on a candy thermometer). 
add pecan and coconut and coconut extract
Remove from the heat, add the butter and beat until the mixture begins to sugar.
Drop in small mounds on wax paper. Cool, then gently lift with a thin knife. Store in an airtight container.



Wednesday, March 26, 2014

Spicy Pinto Beans and Ham Hocks

Pinto Beans and Ham Hocks is nothing but a Soul Food Dish. You can just eat it with a good piece of cornbread and a tall glass of Ice sweet Tea.



Ingredients

3 smoked hamhocks are a high-fat food so don't used many

1 lbs. dried pinto beans sorted and rinsed

3 toes garlic chopped

1/2 teaspoon crushed red pepper

1/4 teaspoon ground black pepper

1/2 teaspoon salt

1 medium chopped chopped

2 c. tomatoes, chopped

2 t. ground cumin

2 t. chili powder

1 whole chipotle pepper in adobo sauce



Directions

The night before, cover the beans with water and let soak overnight. Drain. Add fresh water to cover the beans and hamhock.


Boil hamhocks and beans med heat for 2 hour adding all seasonings except onion.


After the beans and seasoning cook tender add onion. mashing some of the beans on the side with a wooden spoon of the pot to make them creamy.



this would be the time to remove the chipotle pepper for a milder dish. If left it in, resulting in a spicy dish of beans. cook beans 10 more mins on low heat.



Serve with cornbread . you can also use the hamhocks as your meat side dish.  

Monday, March 24, 2014

Beer Battered Halibut


Halibut is one of the best fish to eat on a dish. all you need is to prepare it for the event you want. I really  love Halibut great fish it is a little costly. But I never when wrong in serving it. I like the many ways you can  serve it.

If it taco night...let's have fish tacos with the fixings.




Or serve them bites side for a party when the game come over.



 Beer Battered Halibut is Always welcome to dinner with golden potatoes fries


Let's get started....

2 lbs halibut, cut into 1" pieces or where ever your choice of pieces

1 1/2 cups flour

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1 bottle of your choice of beer

Cooking oil enough to fill deep fryer

Whisk together the flour, salt, pepper, garlic,cayeanne and paprika.



Whisk in just enough beer to make the mixture should resemble pancake batter, not too thin. Set the batter and the fish pieces in separate bowls.



Pour the oil into a deep fryer on medium high heat. You want it to be as hot but not smoking. When the oil is hot, drop a few pieces of fish into the batter and coat well. Shake off the excess batter and using tongs, gently place the fish into the oil.

Let them cook for a few minutes, until the coating is lightly browned.





Sunday, March 23, 2014

Fried Fruit Pies

When I was a child my mother with make me and my sisters and brothers fruit hand pies. with all kinds of pie fillings she will uses Lucky leaf pie filling in the hand pies it was so good.


I like apple and one of my sister's like cherry and something mom with mix the apple and cherry together and what a treat.

Easy Recipe

One box ready made pie crust or homemade cut in blocks 4x4 inches

1 can Lucky leaf pie filling you choice of fruit

Place 2 tablespoon full fruit filling in the center of the crust and fold over and mash down with a fork
place in a deep fryer and cook until golden brown. and cover with sugar and cinnamon


Friday, March 21, 2014

Cajun-style Dirty Rice





This is a WOW rice and you will never stop cooking this rice for your family and firends. I got this recipe down in New Orleans in the streets where the real cooks are cooking.

1/2 pound chicken LIVERS CLEAN AND TRIM REMOVING THAT GREEN BAG

1/4 CUP beef drippings

1/2 pound ground chicken sausage

1/2 pound ground lean meat

1/2 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green bell pepper AND RED BELL PEPPER

1/2 cup chopped green onions with tops

2 medium cloves garlic, minced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon cumin

1/4 to 1/2 teaspoon cayenne pepper

5 cups cooked long-grain rice

1/2 pound chicken livers, finely diced


Sauté the chicken and beef over high heat until is no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add cooked rice set a side.

Sauté chicken livers in bacon drippings no longer pink. Toss with the rice, taste for seasoning, and add salt and pepper if necessary. Cover and let rice fluff in a 225° oven for 10 minutes 

Thursday, March 6, 2014

Vidalia Blooming Onion




Onion Lovers...I got this recipe for you and yours to share with love. It's the blooming Onion. Lot of taste and crispy onions dip in a creamy sauce.

How To Make The Dip For the Onion:

Dipping Sauce

2 tablespoons mayonnaise

2 tablespoons sour cream

1 1/2 teaspoons ketchup

1/2 teaspoon Worcestershire sauce

1 tablespoon drained horseradish

1/4 teaspoon paprika

Pinch of cayenne pepper

Salt and black pepper to taste

Combine all of the dip ingredients in a bowl, cover and refrigerate.


The Batter

1 large sweet onion, such as Vidalia (about 1 pound)

2 1/2 cups all-purpose flour

1 teaspoon cayenne pepper

2 tablespoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 black pepper

2 large eggs

1 cup whole milk

1 gallon canole oil

salt to taste

Directions For Blooming Onion

Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, and milk.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

(Watch video blow on how to slice the onion)


Key Lime Cake


Lemon cake is one of my favorite cake. Key Lime pie is one of my favorite too! But I wanted to try in a cake...So knowing the person I am. I found one and tried it. So I am sharing this with you.

1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored gelatin mix
3/4 cup orange juice

1/2 cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar


Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8-inch cake pans. Bake according to instructions on box. Allow to cool, then frost.

To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

Make Key Lime Cup Cake



INGREDIENTS

KEY LIME CUPCAKES

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk


CUPCAKES

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.


FROSTING

1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

Lemonade Iced Tea

The M And M Soulfood Restaurant serve it at on it's tables (half lemonade, half iced tea)…This is similar to an “Arnold Palmer” something refreshing to beat the heat! Give it a shot, something different and fun to bring to a party!

A Southern Living Recipe from www.myrecipes.com

YIELD: Makes 8 cups
COOK TIME: 5 MINUTES
PREP TIME: 10 MINUTES
STEEP: 10 MINUTES


3 cups water
2 family-size tea bags
1 (1-oz.) package fresh mint leaves (about 1 cup loosely packed)
1/2 cup sugar
4 cups cold water
1 (6-oz.) can frozen lemonade concentrate, thawed
Garnish: fresh citrus slices
Preparation

1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
2. Remove and discard tea bags and mint. Stir in sugar until dissolved.
3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.


Wednesday, March 5, 2014

Jamaican Jerk Chicken

This Recipe is really easy. a great Jerk chicken from "Jamaican Man". Coming Right off the grill, to your plate with those side dishes of your choice. Please believe me when I say it is better than Bar BQ Chicken.




    1 tbs. Ground allspice

    1 tbs. Dried thyme

    1 1/2 tsp. Cayenne pepper

    1 1/2 tsp black pepper

    1 1/2 tsp. Ground sage

    3/4 tsp. Ground nutmeg

    3/4 tsp. Ground cinnamon

    2 tbs. Salt

    2 tbs. Garlic powder

    1 tbs. Sugar

    1/4 cup Olive oil

    1/4 cup Soy sauce

    3/4 cup White vinegar

    1/2 cup Orange juice

    Juice of 1 lime

    1 Scotch bonnet pepper, seeded and finely chopped

    1 cup Chopped white onion

    3 Green onions, finely chopped

    4 Chicken breasts (6 to 8 oz)trimmed of fat

METHOD / DIRECTIONS:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.


Tuesday, March 4, 2014

Caribbean Coconut Bread




3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 teaspoons coconut extract

1 cup buttermilk

1 cup sweet shredded coconut

Directions:


Preheat oven to 325 degrees F.

Grease and flour two 9 1/2" x 5 1/2" loaf pans.

mix with hand and wooden spoon

In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.

In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.

Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.

Stir in shredded coconut.

Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.


Add more favor by add a coconut glaze

Glaze
1 cup powdered sugar, sifted

3 tablespoons cream of coconut

2 tablespoons Malibu® coconut rum

1 teaspoon hot water

½ cup sweetened flaked coconut, toasted

Place sifted powdered sugar in a bowl, add cream of coconut, Malibu, and water and stir until smooth.

Saturday, March 1, 2014

PECAN PIE

This recipe you will love..only if you are a pecan love like me. I like to used real maple syrup not corn syrup and brown sugar it just made it taste old fashion.



1 cup maple syrup

1 cup packed light brown sugar

1/2 cup heavy cream

1 tablespoon molasses

4 tablespoon butter

1/2 teaspoon salt

6 large eggs york beaten

1/1/2 cup pecans toasted and choped

1/2 cup whole pecan toasted

1 9inch  unbaked deep dish pie shell

heat cream, syrup,sugar, and molasses in a sauce pan on medium heat until sugar dissolves.removed from and let cool for about 10 mins.whisk butter and salt into syrup mixture.whisk eggs yolks until blended.

Spread pecans on bottom of pie shell. Than pour filling over pecans.place pie in 350 oven and bake 45 mins
let it cool and set an hour.