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.