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----- Original Message -----
From: OM
To: phaedrus@hungrybrowser.com
Sent: Sunday, January 06, 2002 6:58 PM
Subject: (no subject)
> coconut cake using fresh coconut and coconut milk
Hi,
How about the ones below? They all sound pretty tasty.
Phaed
Fresh Coconut Cake
Ingredients :
3 eggs
1 3/4 c. sugar
1 1/4 c. milk
1/2 c. oil
2 c. self-rising flour
2 tsp. baking powder
1 tsp. vanilla
Frosting:
3 c. sugar
1 1/2 c. milk
2 tbsp. butter or margarine
1 lg. fresh coconut, whole, with coconut milk
Preparation :
Beat eggs; add sugar. Cream well. Add oil and cream. Add milk,
then flour, baking powder and vanilla; mix well. Bake in 3 (8")
cake pans at 350 degrees for 20 minutes. Cool for 10 minutes and
remove from pans. Grate coconut (save juice). Cook sugar, milk and
butter 15 minutes after it starts boiling. Remove from heat, add
coconut and sweetened coconut juice. Punch holes in each layer as
you put them on, pour sweetened coconut juice over each layer and
then icing.
---------------------
Fresh Coconut Cake
Ingredients :
2 c. granulated sugar
1 c. butter, softened
3 c. flour
3 tsp. baking powder
1 c. coconut milk
6 egg whites
1 tsp. vanilla
Frosting:
5 tbsp. water
1 1/2 c. granulated sugar
1 1/2 tsp. light corn syrup
2 egg whites, unbeaten
1 tsp. vanilla
Grated fresh coconut
Preparation :
Cream sugar and butter well. Mix flour and baking powder.
Alternately add flour mixture and coconut milk to creamed mixture.
Beat egg whites until foamy. Fold into creamed mixture; add
vanilla. Bake in 2 greased and floured 9-inch pans at 350 degrees
for about 35 minutes or until done. Put water, sugar, corn syrup,
unbeaten egg whites in top of double boiler; blend with rotary
beater. Beat constantly about 7 minutes. If an electric mixer is
used at high speed, takes about 3 minutes. Frosting should stand in
stiff peaks and cling to beater. Remove pan from hot water. Add
vanilla and continue beating only until thick enough to spread.
Spread on cake and sprinkle top and sides with grated fresh coconut.
----------------------------------
Fresh Coconut Cake
Ingredients :
1/2 c. shortening
1 c. sugar
2 eggs
2 1/2 c. cake flour
1/2 tsp. salt
3 tsp. baking powder
3/4 c. coconut milk
1 1/2 tsp. vanilla
Seven-Minute Coconut Frosting:
1 1/2 c. sugar
5 tbsp. cold water
2 unbeaten egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1 tsp. vanilla
3 c. shredded fresh coconut
Preparation :
Cream shortening and sugar. Beat in eggs, then flour, salt and
baking powder alternately with coconut milk (add milk to make 3/4
cup) and vanilla. Bake in greased and floured 9-inch cake pans in
preheated 350 degree oven for 30 to 35 minutes. Cool and then
frost. Combine sugar, water, egg whites, cream of tartar and salt
in top of double boiler. Cook over boiling water while beating with
electric mixer for about 7 minutes or until stiff enough to stand in
peaks. Remove from heat, blend in vanilla. Stir in about half the
coconut. Frost cake and sprinkle with remaining coconut. Cracking
the coconut: Punch holes in two of the coconut eyes and drain juice
or milk to be used in the cake. Bake coconut in a 350 degree oven
for 30 minutes. Cool slightly and crack with a hammer. Meat will
pull away from the shell. Peel off brown skin and grate the fresh
coconut for use in the frosting.
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Coconut Mist Cake
Ingredients :
1 lb. confectioners' sugar
1 c. shortening
4 eggs, separated
1 tsp. vanilla
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. coconut milk
1 c. fresh grated coconut
Preparation :
Cream sugar and shortening; add egg yolks and cream thoroughly.
Add vanilla and mix. Combine dry ingredients and add alternately
with coconut milk. Mix thoroughly. Fold in beaten egg whites and
coconut.Bake at 375 degrees until done. Frost with favorite icing
and add coconut. Makes 2 (9 inch) layers.
----- Original Message -----
From: liz
To: phaedrus@hungrybrowser.com
Sent: Sunday, January 06, 2002 8:04 PM
How about a Bisquick recipe enjoyed by my family over twenty years ago.
It was something like Impossible Custard Pie. I've looked for it on the
Bisquick website but I just don't see it among the newer versions now
called "Impossibly" etc. Thanks so much.
liz
Hello Liz,
Below are the recipes called "impossible custard pie" containing bisquick that I have in the database.
Phaed
Impossible Custard Pie
Ingredients :
1/2 stick margarine
1/2 c. sugar
4 eggs
2 c. milk
1 tsp. vanilla
1/2 c. Bisquick mix
1/2 c. coconut
Preparation :
Beat margarine and sugar until creamy. Beat eggs into above, one
at a time. Add milk, vanilla, Bisquick and coconut. Mix well; pour
into greased and floured 10 inch pie plate. Bake at 350 degrees for
approximately 45 minutes or until done.
----------------------------------
Impossible Custard Pie
Ingredients :
4 eggs
2 c. milk
1 tsp. vanilla
2/3 c. sugar
1/2 c. Bisquick
1/4 block butter
Preparation :
Blend in a blender and bake at 350 degrees for 40-50 minutes. For
9 inch pie plate.
----------------------------------
Impossible Custard Pie
Ingredients :
1/2 c. Bisquick
1/2 c. sugar
4 eggs
1/2 stick margarine
2 c. milk
1 tsp. vanilla
1 tsp. almond extract
Preparation :
Mix together in blender. Pour into ungreased 10 inch pie plate.
Sprinkle top with nutmeg. Bake at 350 degrees for 55 minutes.
----- Original Message -----
From: Mellisa
To: phaed
Sent: Saturday, January 05, 2002 8:36 PM
Subject: I hope you can help!
I am looking for a sausage roll recipe. Like the ones you get in a
donut shop. With polish sausage and cheese.
I hope you can help. Thanks!
Mellisa
Hello Mellisa,
Our local donut shop calls these "kolaches", and that's how I was able to find the recipes.
"Sausage roll" brings up a lot of Italian recipes that are not the same thing at all. "Kolaches"
are of Czech origin, and are basically a yeast roll stuffed with various fillings, including fruit,
ham, sausage, and/or cheese. There are a couple of recipes below.
Phaed
Breakfast Kolaches
1 cup warm milk
1 egg, lightly beaten
1 egg yolk, beaten
3 cups bread flour
1/2 tablespoon salt
3 tablespoons butter
1/4 cup white sugar
3 teaspoons bread machine yeast
Filling:
18 2 inch sausages, cut in 1/2
1 (16 ounce) package frozen hash brown potatoes
8 slices Cheddar cheese, quartered
Directions
1 In the order suggested by the manufacturer, place milk, egg, egg
yolk, bread flour, salt, butter, sugar and bread machine yeast in
bread machine. Select Dough cycle, and press Start.
2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a
large baking sheet.
3 On a lightly floured surface, punch down dough, and divide into
36 pieces. Roll pieces into balls. Arrange balls in a single layer
on the prepared baking sheet, about 2 inches apart. Allow balls to
rise 15 to 20 minutes.
4 Flatten balls, and make a depression in the center of each. Fill
each with 1 piece of sausage, about 1 tablespoon hash browns, and
1 quarter slice of cheese.
5 Bake 15 to 18 minutes in the preheated oven, or until lightly
browned.
Makes 36 kolaches
------------------
Kolaches
Great for a quick breakfast
3/4 cup water -- (90 to 95 degrees)
1/8 cup dry yeast -- (3 packets)
1 teaspoon sugar
1 cup hot tap water
1/4 cup shortening
1/4 cup heavy cream -- warmed
1 egg -- slightly beaten
1/4 cup sugar
1/4 teaspoon salt
4 tablespoons butter -- melted
6 cups flour
Egg Wash
1 egg
1/3 cup water
Prepare kolache filling and set aside. Stir 1/8 cup yeast and
1 teaspoon of sugar into 3/4 cup hot tap water. Set aside to
activate. Add 1 cup hot water, shortening, egg, 1/4 cup sugar,
salt, melted butter, and cream. Add 2 cups of flour and mix on
low until blended. Add yeast mixture. Continuing adding flour
until dough does not stick to finger when touched. Turnout dough
onto a floured surface. Kneed dough a few minutes and form a ball.
Place dough into a bowl brushed with melted butter. Brush top of
dough with melted butter. Cover with a towel and let rise until
dough doubles in size. Turnout dough on a lightly floured surface.
Cut dough into 2 pieces. Roll out dough to a thickness of about 1/8
inch. Cut dough into 4" X 6" pieces. Cover dough piece with your
favorite topping and roll. Pinch ends and seam to seal. Place
finished kolaches on a baking sheet that has been buttered or lined
with baking paper. Slightly beat 1 egg and add 1/3 cup water. Mix
until well blended. With a pastry brush, coat the kolaches with the
egg wash. Allow to rise until dough has about doubled. Bake in a
350 degree oven until golden brown. Remove from the oven and allow
to cool. Excess can be stored in the freezer until needed. If
removing from freezer, allow to come up to room temperature. Heat
in a 350 degree oven before serving.
FILLING SUGGESTIONS
Sausage: In a skillet add 2 tablespoons of olive oil and 3 tablespoons
of butter. When oil and butter are hot add 1 tablespoon minced garlic,
1/4 cup of chopped onions, 1/4 cup chopped red bell pepper, and 1/4 cup
chopped green bell pepper. Add 1 pound of sausage. Start browning the
sausage and add 1/2 teaspoon of cumin, 1/2 teaspoon basil, and salt and
pepper to taste. Cook until sausage is well browned. Drain sausage and
place on paper towels to remove the grease. Spread the mixture on the
prepared kolache strip. Top with cheese if desired. Roll kolaches and
pinch ends and seam to seam. Follow baking instructions.
----- Original Message -----
From: Fran
To: phaedrus@hungrybrowser.com
Sent: Friday, January 04, 2002 12:08 PM
Subject: Peppermint glaze for a white cake
> Do you have a recipe for a peppermint glaze made with finely crushed
> peppermint sticks to pour over a white cake punched with holes so that the
> flavor is absorbed by the cake? My daughter tasted this at a Williams
> Sonoma outlet and I have been trying to duplicate it.
>
> May I add finely crushed peppermint stick candy to the dry white cake
> mix? How much?
>
> Thanks very much
Hi Fran,
Try the recipe below.
Phaed
Peppermint Candy Cake
Ingredients :
2/3 c. shortening
3 c. sifted cake flour
1/2 tsp. salt
1 tsp. vanilla extract
Peppermint filling
Fluffy Frosting
1 3/4 c. sugar
3 1/2 tsp. baking powder
1 1/3 c. milk
4 egg whites
3/4 c. (5 oz.) crushed peppermint
candy, divided
Peppermint Filling:
1/3 c. butter or margarine
1/3 c. milk
1 c. sugar
1/2 tsp. peppermint extract
Fluffy Frosting:
1 c. sugar
1/3 c. water
1 tsp. vanilla extract
1/4 tsp. cream of tartar
2 egg whites
Preparation :
Cream shortening; gradually add sugar, beating well at medium
speed of an electric mixer. Combine flour, baking powder and salt;
add to creamed mixture alternately with milk, beginning and ending
with flour mixture. Mix after each addition. Stir in vanilla.
Beat egg whites (room temperature) until stiff peaks form. Gently
fold into batter. Pour batter into 3 greased and floured 8 inch
round cake pans. Bake at 350 degrees for 25-27 minutes or until a
wooden pick inserted in center comes out clean. Cool in pans 10
minutes. Remove from pans; cool 10 minutes on wire racks. While
warm, prick cake layers at 1 inch intervals with a fork. Place 1
cake layer on cake plate; spread with 1/3 cup Peppermint Filling and
sprinkle with crushed peppermint candy. Repeat with remaining
layers. Frost top and sides with Fluffy Frosting; sprinkle top and
sides with peppermint candy. Yield: one 3 layer cake. Melt butter
in a small saucepan. Add remaining ingredients and bring to a boil;
stir constantly. Boil 1 minute, stirring constantly. Yield 1 cup.
Combine sugar, cream of tartar and water in a saucepan. Cook over
medium heat; stir constantly until clear. Cook, without stirring,
to soft ball stage (240 degrees). Beat egg whites until soft peaks
form; beat slowly adding syrup mixture. Add vanilla; continue
beating until stiff peaks form and frosting is thick enough to
spread. Yield: 5 cups. Note: I crush peppermint candies between
towels with a hammer.
----- Original Message -----
From: Shannon
To: phaedrus@hungrybrowser.com
Sent: Monday, January 07, 2002 3:15 PM
Subject: Help please
I saw your web site and hope you might be able to find a recipe for me.
I don't know what the name of it was though. My 5th grade teacher made
this great treat for us at Christmas time. It had crushed pieces of the
big fat candy canes and graham crackers and I think maybe marshmallows
but I'm not sure about that part. I believe she baked the concoction but
being only 9 at the time I really can't remember. If you could find a
recipe like that anywhere I would greatly appreciate it.
Thanks
Shannon
Hi Shannon,
The below recipe is what I find with those ingredients.
Phaed
Peppermint Dessert
Ingredients :
1 c. crushed graham crackers
1 1/2 c. baby marshmallows
2 c. whipping cream
1 c. nuts
1 c. crushed peppermint candy canes
Preparation :
Put half the graham cracker crumbs in bottom of shallow pan.
Whip the cream and fold in the nuts, candy and marshmallows. Pour
over the crust. Top with rest of crumbs. Chill 24 hours.
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