Tag Archives: Recipes

Eat Cake

14 May

I’m not much of a baker all the measuring and size portions get in the way of my creativity.  But I did find a recipe that my husband can make for us both.  It does look like a lot of work but he can do it 🙂

A Coconut Cake, perfect for Spring!

Ingredients:
1 cup (2 sticks) butter, at room temperature
3 cups sugar
4 eggs, separated
4 1/2 cups sifted cake flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
2 cups coconut milk
1 teaspoon vanilla extract
2 cups flake coconut, for garnish

Directions:

1. Heat the oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.

2. Cream the butter in a mixer until light and fluffy. Gradually add the sugar and beat until very light, 2 to 3 minutes. In a separate bowl, beat the egg yolks until pale and thick. Add to the butter mixture, blending well.

3. Sift together the flour, baking powder and salt and add to the creamed mixture in 3 parts, alternating with the coconut milk, and beginning and ending with the flour mixture. Add the vanilla and beat to thoroughly combine.

4. In a clean bowl, beat the egg whites until stiff, then gently fold into the cake batter. Pour into the pans, spreading to the edges. Bake until a toothpick inserted into one of the cakes comes out clean, 35 minutes. Cool 15 minutes. Loosen and invert onto racks to cool completely.

5. When cool, split the cake layers in halves. Spread the lemon cream filling over 5 of the layers and stack. Top with the plain layer. Frost the top and sides with the frosting. Sprinkle the top and sides with the coconut.

Lemon Cream Filling:

Ingredients:
2 egg yolks, beaten
1 cup sugar
1/4 cup cornstarch
1 cup water
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 tablespoon butter

Directions:
1. Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes. Remove from the heat and strain through a sieve. Cool thoroughly before spreading on the cake layers.

Frosting

Ingredients:
4 cups sugar
2 teaspoons light corn syrup
1 1/3 cups water
4 egg whites, stiffly beaten
2 tablespoons orange juice

Directions:

1. Combine the sugar, corn syrup and water in a saucepan. Bring to a boil and stir only until the sugar is dissolved. Boil rapidly, without stirring, until a small amount of syrup forms a soft ball in cold water or until the mixture registers 240 degrees on a candy thermometer. Slowly pour the syrup in a fine stream over the egg whites, beating constantly with an electric mixer. Add the orange juice. Continue to beat until the frosting forms soft peaks.

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Easy Bread Recipe

19 Apr

Growing up there were always 2 types of bread in our house.  Our week bread, which was slice bread one buys in the supermarket and our weekend bread. On Saturday and Sunday it was fresh Italian bread or French baguettes.  The bakery was about 15 city blocks away  so my father would take his bicycle, very French of him, but we lived in New York City. Once he arrived with the fresh bread we would devour it.  I would use my hands instead of a knife and so would my mother.  We loved the crispy, crunchiness and smell and I would dip it in coffee like my father.  Throughout the day I would  grab pieces of dough, leaving the outer crust intact. When my parents went to get a piece all they got was a hollow crusted bread.  I was scolded almost every weekend.  Now a days I use a knife and add some butter, that’s all it needs.

Here is an easy Baguette recipe from “French Women Don’t Get Fat” by Mireille Guiliano.

BAGUETTES (makes 4)

Ingredients

  • 1 teaspoon active dry yeast
  • 2 cups warm water
  • 4 to 5 unbleached all purpose white flour
  • 2 teaspoons kosher salt
  • 1 egg, beaten and mixed with 1 tablespoon cold water

Preparation Steps

  1. In a small bowl dissolve yeast in 1/2 cup warm water.  Stir with fork. Set aside for 10 minutes.
  2. Combine the flour and salt.  Add the yeast mixture and stir the remaining 1 1/2 cups of water.  Mix the dough until it is sticky enough to knead.  On a lightly floured board, knead for 6 to 10 minutes. The dough should be sticky and smooth.  Put the dough in a bowl, cover with a damp tea towel and let rise at room temperature until double in volume, about1 hour.
  3. Punch down the dough and divide into 4 pieces. Roll each into a ball and shape into a baguette.  Transfer the loaves to a lightly greased baking sheet and let rise until nearly doubled.
  4. Preheat oven to 450 degrees. Brush the baguettes with egg water mixture.  Score the loaves diagonally across the top with a sharp knife
  5. Pour 2 cups of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture.  Bake the baguettes for 15 minutes and then lower the temperature to 400 degrees and bake for 5 to 10 minutes more, until golden br0wn.  Remove from the oven and cool on a rack before slicing.

Pioneer Woman on The View

9 Apr

Today, “The Pioneer Woman” Ree Drummond was on The View to promote her cookbook, The Pioneer Woman Cooks.  In all honesty I wasn’t thrilled about the segment, it felt rushed.  Maybe it was just me but I think the ladies from The View could have let  Ree speak a little more and talk more about her recipes. But regardless, I enjoyed the few minutes she had to promote her site and the book. I love her photographs, she’s inspired me to get a better camera and start snapping some pics.

Did anyone else watch???

Wednesday Catch: Cookbook Dilema

7 Apr

Would you believe I buy cookbooks but I can count in one hand the number of times I’ve actually made a recipe from those books.  It’s been about 2 years since I’ve bought a cookbook (not including memoirs with recipes) and to tell you the truth I don’t think I’ll ever make anything from those books.  Maybe given that it’s been so long since my last purchase and I’ve started a food blog, I’ll buy a cookbook that I’ll actually use.  Do you use your cookbooks? Do you have a favorite?

Vegetables I’ve Never Tried

29 Mar

As I read more cookbooks, blogs, recipes, etc, I’ve come to realize that there are a bunch of vegetables I’ve never tried.  It’s not that I don’t want to try these veggies it’s just that I have no idea how to make, prepare or combine them with the foods I make.  Here is a list of some of the veggies I steer clear from at the supermarket;

  1. Leek
  2. Parsnip
  3. Figs
  4. Mint
  5. Celery Root
  6. Zucchini Flowers
  7. Fennel
  8. Turnip

And it wasn’t up to a year ago that I finally ventured out and prepared some food with dill and thyme for the first time. Yeah sure I have tasted these two before but in restaurants.

What veggie haven’t your tried yet or recently tried?

Food Revolution

27 Mar

Yesterday I watched, “Jamie Oliver’s Food Revoultion” and I was just amazed. The show is about Jamie (chef) going to a school in West Virgina and trying to change up the lunch menu by adding food that is health and not process. Of course he faced some unwilling people along the way which I couldn’t understand. As for the children…sad. They didn’t know what any of the vegetables were but knew pizza and chicken nuggets.  Really sad.  You have to watch this show here is a clip.

Wednesday Catch:Coupon and Recipe Combo

24 Mar

This past Sunday while I was cutting out coupons I saw a coupon with a recipe attached. This coupon with recipe idea isn’t new I see one or two every Sunday but last week this coupon+ recipe combo was more than ever before.  I actually think that in the whole cutting coupon frenzy I missed of few of those combos. Here’s what I managed to get:

COUPON RECIPE
Reynolds Oven Bags Traditional Holiday Ham
Marzetti Salad Dressing Blue Cheese Spring Salad
Argo or Kingsford’s Corn starch 1 Dish Raspberry Cheesecake
French’s Mustard Tangy Ranch Chicke

There were also two combo coupons:

COUPON                         RECIPE
Carnation Milk             Nestle Very Best                                                      Fudge
Toll House Morsels
Jello Pudding              Angel Lush
Dole Pineapple            with Pineapple

Do you like this coupon recipe idea? Or does it just get in the way of the coupon you want? As for myself I like the idea but sometimes I end up clipping out the recipe and forgetting about the coupon.