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How to Open a Coconut
----- Original Message -----
From: Renee
To: phaedrus
Sent: Monday, September 02, 2002 6:47 PM
Subject: Coconut Cutting!
How in world do you cut open a coconut without a machete?
Thanks for your help,
Renae
Hello Renae,
Here's the best way I know:
1. Drain the liquid by:
Find the three "eyes" of the coconut, on the smaller end of the shell.
Take a clean screwdriver or an ice pick, and tap the end of it about two
inches into one of the eyes with a knife or hammer. If you use a knife,
use the back of it to tap the end of the screwdriver or ice pick through.
Remove the screwdriver or ice pick, and pour the liquid off into a glass or bowl.
2. Crack the shell:
There's a natural fracture point on the coconut's shell which will become
apparent as you follow these steps:
Place the coconut on a flat surface, and locate a point about a third of the
way from the smaller end.
Take the knife or a small hammer and give that spot on the coconut a light
whack with the back of the knife blade or with a small hammer. Rotate slightly
and hit the coconut again the same distance from the end. Repeat this several
times as you rotate the coconut, going all the way around the coconut.
Once you see the fracture develop, insert the tip of the knife into it and
pry upwards. The coconut should separate in such a way that you can easily get
at the white "meat."
Phaed
----- Original Message -----
From: "Jan"
To: phaed
Sent: Sunday, September 01, 2002 7:41 PM
Subject: Seagrape Jelly
> How do you make it?
Hi Janice,
The recipe's below. The hard part is getting the sea grapes.
Phaed
Sea Grape Jelly
1 quart sea grape juice
5 tablespoons lemon or lime juice
1 package powdered pectin
5 cups sugar
To prepare juice: Wash sea grapes and measure. Put in fairly large,
wide pot with half as much water (1 cup water to 2 cups sea grapes).
Bring to a boil. Mash often with a potato masher and continue boiling
until fruit is reduced to a soft pulp (about 25 to 30 minutes). Drain
through a jelly bag or several layers of cheesecloth. Do not squeeze.
Place one quart juice in a wide kettle. Turn heat high and add lemon
or lime juice and pectin. Bring mixture to a rolling boil. Stir in sugar
and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary. Pour hot into hot, sterilized
jars, leaving 1/4-inch head space. Adjust caps. Process 5 minutes in
boiling water bath.
----- Original Message -----
From: Heather
To: phaedrus
Sent: Tuesday, September 03, 2002 5:04 PM
Subject: Coffee cake recipe
> Phaedrus-
>
> I'm looking for a recipe that was on the package of Bits O' Brickle
> at least ten years ago. I think it had buttermilk as an ingredient
> as well as the brickle pieces.
>
> Thanks for any help you can give.
> Heather
Hi Heather,
Is one of those below correct?
Phaed
Heath Bar Coffee Cake
Ingredients :
1/4 lb. margarine
2 c. flour
1 c. brown sugar
1/2 c. white sugar
1 c. buttermilk
1 tsp. baking soda
1 egg
1 tsp. vanilla
Topping:
1/2 c. above mixture
3/4 c. finely chopped Heath bars or Heath's Bits O Brickle
1/4 c. nuts
Preparation :
Blend flour, butter and sugars with pastry blender. Take out 1/2
cup of the mixture. To the rest, add the buttermilk, soda, egg and
vanilla. Blend well. Pour into greased and floured 10x14x2 inch
cake pan. Sprinkle topping over the batter and bake in 350 degree
oven for 30 minutes. Serve warm or cold.
----------------------------------
Heath Brickle Coffee Cake
Ingredients :
1/4 lb. butter
2 c. flour
1 c. brown sugar
1/2 c. white sugar
1 c. buttermilk
1 tsp. soda
1 egg
1 tsp. vanilla
1/2 c. Heath Brickle
Topping:
1/2 c. Heath Brickle
1/4 c. pecans or almonds
Preparation :
Blend the flour, butter and the sugars. Take out 1/2 cup of the
mixture. To the rest add the buttermilk, soda, egg, vanilla and 1/2
cup Heath Brickle. Blend well. Pour into a greased and floured 10
x 14 x 2 inch cake pan. TOPPING: Mix remaining Heath Brickle with
1/4 cup chopped pecans or almonds and add to the 1/2 cup of mixture.
Sprinkle over the top of the batter and bake in a 350 degree oven
for 30 minutes.
-------------------------------------
Brickle Coffee Cake
Ingredients :
1/2 c. butter
2 c. flour
1 c. brown sugar
1/2 c. white sugar
1 c. buttermilk
1 c. brickle pieces
1 tsp. soda
1 egg
1 tsp. vanilla
1/4 c. chopped walnuts
Preparation :
Mix flour, butter and sugars. Remove 1/2 cup and save for
topping. Add to rest the buttermilk, soda, egg and vanilla. Add
1/2 cup brickle pieces; blend well. Pour into greased and floured
9x13 pan. Mix remaining 1/2 cup mixture with: 1/4 c. nuts Sprinkle
over batter and bake at 350 degrees for 30 minutes.
----- Original Message -----
From: pauline
To: phaedrus
Sent: Monday, September 02, 2002 8:23 PM
Subject: custard pie that forms its own crust while baking
> Do you have the recipe for custard pie that forms its own
> crust while baking?
> I would appreciate the recipe.
> Pauline
Hello Pauline,
Below are the ones that I found.
Phaed
Impossible Custard Pie
Ingredients :
2 c. milk
1/2 c. flour
1/2 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. lemon juice
1/2 tsp. salt
Preparation :
Mix together in blender or with mixer. Pour in a greased pie pan
and bake at 350 degrees until set in middle about 45 minutes. Forms
own crust.
----------------------------------
Miracle Custard Pie
Ingredients :
2 c. milk
1/2 c. sugar
1/4 c. butter or margarine, cut-up
1 c. flaked coconut
4 eggs
1/2 c. flour
1 tsp. vanilla
Ground nutmeg
Preparation :
In blender combine milk, eggs, sugar, flour and cut-up butter,
vanilla and 1/4 teaspoon salt. Cover and blend about 10 seconds or
until well mixed (do not overblend). Stir in coconut. Pour egg
mixture into greased 9 inch pie plate. Sprinkle a little nutmeg
atop filling. Bake in 350 degree oven about 40 minutes or until
knife inserted off-center comes out clean. (As pie bakes, it forms
its own soft crust.) Cool pie on rack. Chill thoroughly before
serving. Cover and chill to store.
----------------------------------
Miracle Custard Pie
Ingredients :
2 c.milk
1/2 c. sugar
1/4 c. butter or margarine, cut up
1/4 tsp. salt
4 eggs
1/2 c. all-purpose flour
1 tsp. vanilla
1 c. flaked coconut
Preparation :
In blender container combine milk, eggs, sugar, flour, butter or
margarine, vanilla, and salt. Cover; blend about 10 seconds or
until mixed (do not over blend). Stir in coconut. Pour into a
greased 9-inch pie plate. Bake in a 350 degree oven for 40 minutes
or until knife inserted halfway between center and edge comes out
clean. Cool, then chill. Forms own crust. When pie comes out of
oven, it will be puffy and golden. As pie cools, it will sink into
the crust. For best results cool the pie to room temperature, then
chill. Plan to serve it the same day, and don't forget to
refrigerate any leftovers.
----- Original Message -----
From: Billie
To: phaedrus
Sent: Monday, September 02, 2002 4:42 PM
Subject: help
My name is Billie and 1st of all what a nice site you have and
Thank You for your time and trouble Hope You can help me...For
over 20 years my Mom would always bring to the family get together's
all of us kids favorite jello receipt..None of us thought to get a
copy of it for Mom always made it..For the past few years she is
very sick and confined to a bed on oxygen..
We have looked high and low for the receipt over time. Well yesterday
I found it..Problem is it's only what goes in it..Not how to make it,
Sure hope you can help me..I do remember it had a bottom layer, white
layer and a top layer..Here is what was in it.6oz cherry jello, Sm can
crushed pineapple, sm can whole cranberries, 1 pt. of sour cream 1&one
half cups of water, 6oz raspberry jello, 2 pk's frozen raspberries,
which she said came in cans, but now all frozen fruits come in bags..
Looking forward to hearing from you..I do not know where she got the
receipt and she can't remember how to put it together,
Thank You, Billie
Hi Billie,
I believe I can help you. I found three recipes like that, but I think the first recipe below is closest to what you want, as it tells you how to make the layers.
Phaed
Cranberry - Raspberry Dessert
Ingredients :
2 pkgs. cherry Jello
1 1/2 c. hot water
1 can crushed pineapple with juice
1 can whole cranberries with juice
1 pt. sour cream
2 pkgs. raspberry Jello
1 1/2 c. hot water
2 pkgs. frozen raspberries
Preparation :
First Layer: In a 9" by 13" dish, mix and let set until firm
the 2 packages of cherry Jello, 1 1/2 cups hot water, 1 can
crushed pineapple with juice and 1 can whole cranberries with
juice.
Second Layer: When above is set firm, spread with 1 pint sour
cream.
Third Layer: Mix 2 packages raspberry Jello with 1 1/2 cups hot
water and 2 packages frozen raspberries. Let set until consistency
of egg whites. Spread over top of sour cream. Let set until firm
and cut into squares to serve.
-----------------------------------
Cranberry And Raspberry Salad
Ingredients :
1 (3 oz.) pkg. cherry Jello
3/4 c. boiling water
1 (16 oz.) can whole cranberries
1 (8 oz.) can crushed pineapple, drained
1 pt. sour cream
3/4 c. boiling water
1 (3 oz.) pkg. raspberry Jello
1 (16 oz.) carton raspberries, thawed
Preparation :
Dissolve cherry Jello in 3/4 cup boiling water. Heat cranberries
with juice and add Jello together with crushed pineapple. Pour into
8 x 8 x 2 inch pan, let set until partially firm, then spread sour
cream over Jello. Dissolve raspberry Jello in 3/4 cup boiling
water. Add thawed raspberries. When this has started to thicken,
spread over the sour cream. Let set and serve on lettuce with
mayonnaise. Makes 10 generous servings.
----------------------------------
Jello Salad
Ingredients :
1 lg. pkg. cherry Jello
2 c. hot water
1 can crushed pineapple
1 can jellied whole cranberries
1 pt. sour cream
1 lg. pkg. raspberry Jello
1 3/4 c. hot water
1 tsp. lemon juice
2 cans frozen raspberries
Preparation :
Mix cherry Jello, water, pineapple and cranberries. Chill until
firm. Spread sour cream over. Mix raspberry Jello, water, lemon
juice and frozen raspberries together and pour over sour cream.
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