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Fresh Coconut Cake

----- Original Message -----
From: OM
Sent: Sunday, January 06, 2002 6:58 PM
Subject: (no subject)

> coconut cake using fresh coconut and coconut milk


How about the ones below? They all sound pretty tasty.


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
 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
 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.
 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.

Impossible Custard Pie

 ----- Original Message ----- 
  From: liz  
  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.


Hello Liz,

Below are the recipes called "impossible custard pie" containing bisquick that I have in the database.


  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!


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.


  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 
  18 2 inch sausages, cut in 1/2 
  1 (16 ounce) package frozen hash brown potatoes 
  8 slices Cheddar cheese, quartered 

  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 
   Makes 36 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.


  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.

Peppermint Cake

----- Original Message -----
From: Fran
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.


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.

Peppermint Dessert

  ----- Original Message ----- 
  From: Shannon
  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.

Hi Shannon,

The below recipe is what I find with those ingredients.


   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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