for allotment cake

for carrot cake =) You've got beans and you've got kale. You've got Maude spinning by her tail. You've got Friendship County. And carrot cake you've got me. You've got coconut ice cream. And goods from the Haymarket on the cheap. You worry bout your hair but it's always pretty. And carrot cake you've got me. We've both cried and turned our faces blue But I wanna get snowed in with you We can't co-dream so let's just make it true My heart's got a little home for you You've got all of Kathy's books And every poop gets a different joke Got enough coats for Russian army And carrot cake you've got me. You've got a face that melts my face. And a purple robe I wear around your place I'll kiss you everywhere two times or three Carrot cake you've got me. We've both cried and turned our faces blue But I wanna get snowed in with you We can't co-dream so let's just make it true My heart's got a little home for you And if we're scared okay we're scared At least we've got this breath to share And if we're sad then that's okay The way we feel is just a place And we can move, we can move away My heart ain't much but you can stay My heart ain't much but you can stay It gets warm when I say your name. Carrot cake you make it true My heart's got a little home for you



http://www.youtube.com/watch?v=I6SdflNJMJo&hl=en

Fruit Cocktail Coffee Cake : Trailer Park Cooking Show

Jolene Sugarbaker is back inside The Trailer Park Test Kitchen! This time, she shows you how to make a cake out of a Can Of Fruit Cocktail! Everyone has grown up with Fruit Cocktail, whether you were excited to see it as a dessert option is another story... But did you know you could "Hide" it inside a cake and it sure does turn it into something fancy, but still great for your budget! My Fruit Cocktail Cake has flavors of Vanilla, Coconut, Pecans and Sinful Brown Sugar! It has a great glaze that you pour over the top, this cake is really best served still warm or zapped in the Microwave! Impress your guests with this Budget, but Fancy Looking Treat! Easy Ingredients you most likely already have in your cabinet! Join Jolene Sugarbaker, Tasty Award Winner 2010 for Best Comedy Series as she whips up another fun Trailer Park Treat! Would you use regular Fruit Cocktail? Or one of the Fancier Kinds? Do you like Fruit Cocktail? Any Fruit Cocktail Stories from growing up? New Recipe Feature! Look for the special code in the dessert section, scan it with your Cell Phone Bar Code Reader, and have my recipe Zapped right to your phone! More Cooking Shows Soon! So Subscribe! Thumbs Up! Rate & Comment! Love, Jolene Sugarbaker The Trailer Park Queen www.JoleneSugarbaker.com Visit My Original Site! http See What's going on everyday! www.FaceBook.com Be My Friend! www.MySpace.com Add Me As A Friend! www.CookingWithJolene.com Visit My Blog http Visit My Store CALL ME 213-785-PINK



http://www.youtube.com/watch?v=dJa541Wne7g&hl=en

French cottony amber pie + Vanilla dent cake

Vanilla wafer cake Chris Kimball, Cook's Country Best Lost Suppers Serves 12 INGREDIENTS 1 pound (7 cups) vanilla wafer cookies, broken into rough pieces 1/4 teaspoon salt 1 1/4 cups sugar 12 tablespoons (1 1/2 sticks) unsalted butter, softened 6 large eggs 1/2 cup whole milk 2 cups sweetened shredded coconut 1 cup pecans, toasted and chopped DIRECTIONS Adjust an oven rack to the middle position and heat the oven to 300 degrees. Grease a 9-inch springform pan and set aside. Process half of the cookies in a food processor to fine crumbs, about 1 minute. Transfer the crumbs to a bowl. Repeat with the remaining cookies. Stir in the salt and set aside. In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and add one-third of the cookie crumbs followed by 1/4 cup of the milk. Repeat with half of the remaining cookie crumbs and the remaining 1/4 cup milk, and finish with the remaining cookie crumbs. Fold in the coconut and pecans. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Bake until the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached, 1 hour 20 minutes ...



http://www.youtube.com/watch?v=W55TGvv4SGM&hl=en

Making Coconut Cake 101

enjoy the way that me and my sister make coconut cake. sorry no fancy effects this time I don't have a expensive video editor like my sister.



http://www.youtube.com/watch?v=2mtIqxOJYNQ&hl=en

Coconut Water Shaved Ice Recipes - Choco Coffee Mountain, Sweet Milk Fruit Medley and Red Bean Ice

These coconut water shaved ice recipes take this classic dessert to the next level. It's not just a treat for kids anymore, or a vacation snack that you enjoy once every few years. Shaved ice machines are easy to find on-line and inexpensive to add to your kitchen arsenal.

Kids always love shaved ice, but adding coconut water to the mix, adds a touch of sophistication, that makes it suitable for any adult occasion. Your guests will leave dazzled, thinking about how delicious, and original, your coconut water shaved ice recipe was.

Coconut water is mildly sweet, helping eliminate the need for artificial sweeteners. It's also healthy and invokes visions of a tropical paradise, setting a fun and relaxing mood. Coconut water is packed with potassium and vitamin C, in addition to having many other health benefits, that include, helping with your circulation, strengthening your immune system, clearing your skin, and detoxifying your body.

During summer, it's great for kids or at barbeques, because it's packed with electrolytes, that help rehydrate your body 15 times better than sports drinks, like Gatorade or Vitamin Water, without the calories and artificial sweeteners.

So, here are my coconut water shaved ice recipes. Enjoy!!!

Choco Coffee Mountain Shaved Ice Recipe

For this recipe, you're going to want to brew about two to three cups of coffee with coconut water. Coconut water is mildly sweet and will be undetectable in your coffee machine after a couple of uses.

Add and mix in chocolate syrup until it dissolves in the hot coffee. When it comes to room temperature, freeze this coffee in the containers for your ice shaver.

After you shave the ice, top this sweet, chocolaty coffee treat with chocolate syrup, thin sliced candied almonds, crumbled white chocolate Oreo Hershey's, thin sliced banana and a dollop of whip cream on top. While we're at it, try adding some all natural, unsalted peanut butter in there someplace.

Nobody ever thunk it, but there it is, shaved ice taken to the next level. The next two aren't quite as complicated, but nevertheless, classics that you and your kids will love!

Sweet Milk and Fruit Medley Shaved Ice Recipe

This recipe takes me back to my childhood. I remember the fruit medley cups from my lunchbox in pre-school and then in every school cafeteria from elementary school and on. LOL, fruit medley was one of the only things besides pizza and chocolate milk that I'd eat or drink from those cafeterias. Ahhhh, the memories.

Obviously, we'll need the shaved ice machine and our pre-frozen blocks of coconut water.

Once the ice is all shaved up, drizzle some sweet condensed milk over the top, and top it with canned fruit medley. And, how about some extra condensed milk for good measure?

This one's an old school classic, enjoy!!!

Red Bean and Ice - Shaved Ice Recipe

In addition to consuming lots of shaved ice while I lived in Hawaii, my childhood consisted of many trips to "J-town," as my family would call it, or Little Tokyo, in Los Angeles. From the time I was a little kid, I can remember the hole in the wall restaurant, with a little street food booth in the front, that serves red bean ice. I'm on the cusp of my 31st birthday and still go to the same place, today.

I love this recipe, and it's a cultural treat, so I though I would share it.

You're gonna want the warm red beans, that are nice and sweet, with all the juices reduced down. You can buy these beans already prepared at any Japanese market. Serve the warm red beans in a small bowl or cup and cover them with a layer of shaved ice about one inch thick and drizzle the top with sweet condensed milk.

Ahh, so simple, but so good. This one is actually pretty healthy because, not only do you have the coconut water, you have all the nutrients from the red beans as well.

Thank you for checking out my article about my favorite shaved ice recipes that I make with coconut water. Enjoy the benefits of coconut water while indulging in a tasty, refreshing dessert. Enjoy!!!

How to Make an Easter Bunny Cake

Making an Easter Bunny Cake

For many years, chocolate has had the poor reputation of being "bad for you." But researchers have now discovered that chocolate contains as many if not more antioxidants than tea.

To make this double-chocolate Easter bunny cake (chocolate cake and chocolate frosting), use your round layer-cake pan.
In addition to the cake and frosting, you will need:

* jelly beans

* coconut

* malted milk eggs (the large ones that come in a variety of colors)

* 2 wafer cookies (for the ears)

Cake

* 1 1/2 cups flour

* 1 cup sugar

* 1 teaspoon baking powder

* 1/2 teaspoon salt

* 1/3 cup cocoa

* 3/4 cup milk

* 1/2 cup cooking oil

* 1 egg

* 1 teaspoon vanilla

Measure all ingredients into a medium-sized bowl. Use an electric mixer and blend at low speed for 1 minute. Scrape the bowl while blending. Beat at high speed for 2 to 3 minutes, scraping the bowl occasionally. Bake at 350 degrees for 35 to 40 minutes in a greased and floured round layer-cake pan. Allow the cake to cool thoroughly before removing it from the pan.

Frosting

* 3 cups powdered sugar

* 1/4 cup plus 1 tablespoon cocoa

* 6 tablespoons butter, softened (or margarine, if you prefer)

* 1/4 cup milk

Measure all ingredients into a medium-sized mixing bowl. Blend at low speed for 1 minute. Scrape the bowl while blending. Beat at high speed for 2 to 3 minutes, scraping occasionally. If frosting seems too stiff, add milk by the teaspoon until the frosting reaches the desired consistency. If the frosting seems too thin, add powdered sugar by the tablespoon until the frosting reaches the desired consistency.

How to Make Your Chocolate Easter Bunny Cake

Remove the cake from the round cake pan. Cut in half. Frost the flat side of one half and put the two pieces together. Place on a platter or a large plate, cut side down.

Frost the cake with chocolate frosting.

Place two jelly beans for the eyes and one jelly bean for the nose. Use a large malted milk egg for the tail.

With a sharp knife, cut a hole on each side of the head where you want to place the ears. To make the ears, use the sharp knife to trim a wafer cookie into the shape of bunny ears. Frost the ears. Put a little frosting into the holes to anchor the ears.

Sprinkle coconut around the Easter bunny cake. Decorate with jelly beans and malted milk eggs.

***********************

let's comedy mario affair - allotment 18 - your not the smartest attic on the branch

more turns



http://www.youtube.com/watch?v=jrXm456FiOY&hl=en

firework block gold

Dit zijn de Ying-Yang cakes van Hardix veel kijk plezier. Nitraat, sierpijl, vuurpijl, gigavlinder, supervlinder, ... alle » vlinder, ... todos » chinese vlinder, strijker, betonstrijker, bex, corsair, raider, ... alle » raiders, widow maker, 100.000 klapper, chinese rol, hindoe rol, chinese mat, chainthunder, Titanova Delova, gigant maroon, big spanish cracker, megavlinder, explod, silver cracker, chinathunder, kruid, buskruit, flashkruit, signal rocket, brave & wichers, lesli, black bermuda, boiler a, titanium thunder, crepe nitraat, multi bang, dieptebom, dieptebommen, widowmaker special, super widowmaker, hindoerol, alpeco, shell, shells, peony, mortier, single shot, biggest shell, lawinepijl, trueno ricasa, uitje, italiaanse bom, italian bom, cracker, goudmat, goud mat, vuurwerk, firework, fireworks, explosion, thumping thunder, silver cracker, flash, bom, special pirat, pirat special, timefuse, vlinder, kubus, belgie, ninja pijl, pijl, pijlen, oud en nieuw, oud & nieuw, jaarwisseling, new year, nieuwjaar, illegaal vuurwerk, weco, jorge, alpeco, smeets, firework show, vuurwerkshow, vuurwerk show, fireworkshow, matje, 1000.000 klapper, 300.000 klapper, flash kubus, green dahlia, sweet coconut, diamond collection, zink, zink 901, zink 902, signal rocket, rocket, firerocket, breeschoten, brilliant, hardix, devil, hellraiser, pyroboy, 1000.000 cracker, 100.000 cracker, 300.000 cracker, blitz, knaller, c4, sierblok, sierpot, sierpotje, sierblock, sierblokje, crackers ...



http://www.youtube.com/watch?v=mtkjg7wg_0k&hl=en

Baking - Angel Food Cake Recipes

Angel food cakes are basically sponge cakes that have no fat or egg yolk in them; they are leavened with air and steam instead of the more common leavenings such as baking powder and baking soda. This means that the egg whites need to have the greatest amount of air beaten into them that's possible. Take special care when folding the other ingredients into the egg whites; if you aren't gentle, they'll lose some of their volume. Make sure that all the utensils and bowls that you use with the egg whites are clean, dry and totally grease-free; the slightest speck of grease will keep the whites from gaining volume when they're beaten.

Use medium speed when beating the egg whites; the goal is not to beat them stiff, but to beat all the air into them that you can. You need to use a very large bowl to beat them in, because a dozen egg whites will fill up a large bowl after they're beaten to a soft peak. Using cold egg whites will help prevent overbeating-they have air bubbles that are smaller and sturdier compared to room temperature egg whites that produce large and fragile air bubbles. Using cream of tartar stabilizes the egg whites and makes the cake white. Your batter should not be stiff, and you should be able to pour it into the pan when done.

Use regular granulated sugar and sift some with the flour to prevent clumping in the batter. Sugar that isn't mixed with the flour is beaten with the egg whites. Never just pour your flour into the egg whites; sift it one-quarter at a time over the whites and gently fold each one-quarter flour addition into the whites. Use a whisk or a rubber spatula (with no grease on it) to fold additions into the egg whites. Take your time and don't hurry.

An angel food cake pan has a flat bottom that can be removable. It also has a tube in the middle of it that supports the cake while it's rising in the oven. Do not grease or flour pans that angel food cake is to be baked in; it won't bake like it should because, it's not able to cling to the sides and central tube to rise. Do make sure your pan is clean, dry and grease-free.

The cake must be inverted immediately to cool when it comes out of the oven. If the pan doesn't have feet on it, put the tube over a glass bottle to support it. Cool the cake completely upside down so that it doesn't collapse when it's turned upright. Use a serrated knife with a sawing motion to cut angel food cake; a regular knife will make it compact and squish together. An angel food cake should keep for at least 2 to 3 days, but they don't freeze well.

For topping, try drizzling the cake with a glaze made with fruit, or just use a plain sugar glaze. Fresh fruit really goes great with angel food cake-don't forget whipped cream, too! Seven-minute or White Mountain frosting looks and tastes fantastic on angel food. Sprinkle coconut on the tops and sides and press lightly into the frosting to make a great special occasion cake. Just make sure to eat it all within 2 to 3 days; this type of cooked frosting breaks down in hot or humid conditions. Buttercream frostings are good on angel food. You can also split the cake into layers and fill with buttercream or whipped cream.

My Easter bunny cake

I channeled our food page this weekend and made a perfectly good bunny cake, sans coconut. Video: Tara Cuslidge



http://www.youtube.com/watch?v=2z13ic7IqLA&hl=en

Coconut Ginger Ice Cream Recipe - This Is A Must Try, It Is Excellent & Very Easy, Great Kid Recipe

I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.

This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!

Ingredients you will need:

1 Can of coconut milk (or) 16 ounces

1/4 Teaspoon of fresh ginger

1/2 Cup of shredded coconut

1/8 Teaspoon of nutmeg

1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.

2 Cups of rock salt

4-5 Cups of cubed or crushed ice.

4 small ramekins

2 Large zip lock bags

1 mixing bowl

You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.

If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.

You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.

Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.

This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.

I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.

Nana's Coconut Cake 29/12/09 Leamington

Created on Ιανουάριος 12, 2010 using FlipShare.



http://www.youtube.com/watch?v=ZrlaHoBn62E&hl=en

cupe block memories

celeste, antone, kazel && ella. making fun with their coconut husks .^^



http://www.youtube.com/watch?v=laQtG6C47kQ&hl=en

APRIL 28TH, 2010 - CAKE IS FINALLY EATEN

www.WhoIsSuperDave.com Here is the cake being enjoyed and eaten.. ;-)Working from home allows me to spend time with my family and enjoy these special moments. If you're interested in learning more of what I or how I do what I do, check out my website http and if we click...then maybe I can help you get an extra paycheck working from home. Earning income from home & online is simple, once you know how. ;-)



http://www.youtube.com/watch?v=NfkEwtkFZkI&hl=en

Product Favorites May 2009

Just some products I have been using lately that I have been really liking. My beauty blog: pinkmartinii.wordpress.com Tweet Tweet: twitter.com Ask me anything here: www.formspring.me **All the products I bought myself or were presents from friends. No company has given me anything for free or asked me to endorse anything. Olay Total Effects 7-in-1 Anti Again Moisturizer (UV + SPF 15 fragrance-free) www.olay.com Queen Helene The Original Mint Julep Masque www.queenhelene.com L'Oreal Clean Definition Telescopic Mascara www.lorealparisusa.com Ulta Moisturizing Body Wash in Coconut Lime tinyurl.com Ulta Hand & Body Cream in Coconut Lime tinyurl.com NYX Lip Gloss With Mega Shine (various colors) www.nyxcosmetics.com What I'm wearing: (face) NYX Twin Cake powder (cheeks) B*Vain Shimmer Brick in Chocolate (lips) MAC lipstick in Blankety (eyes) ELF eyeshadow in Drama



http://www.youtube.com/watch?v=c4B3hOupUrs&hl=en

Great Coconut Shrimp Recipes

If you love coconut shrimp, here are several different, but very good coconut shrimp recipes to try.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs

1-3/4 cups all-purpose flour

3/4 cup beer

1 tablespoon baking powder

2 lb. medium shrimp, peeled and deveined

coconut oil

3 cups grated coconut

Seasoning Mix

1 tablespoon cayenne pepper

2-1/4 teaspoons salt

1-1/2 teaspoons sweet paprika

1-1/2 teaspoons black pepper

1-1/4 teaspoons garlic powder

3/4 teaspoon onion powder

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple

1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro

1/4 cup pineapple preserves (or apricot-pineapple preserves)

1 tablespoon finely chopped seeded fresh jalapeno chili

1 1/2 tablespoons fresh lime juice

1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked

1/3 cup coconut milk, canned and sweetened

2 tablespoons lime juice

1 garlic clove, crushed

1 teaspoon red chili peppers, seeded and minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground white pepper

12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut

1 cup chopped cilantro

1 cup chopped green onion

2 tablespoons fresh lime juice

2 tablespoons minced fresh ginger

1 to 2 teaspoons minced garlic clove

1/2 teaspoon sea salt

1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Caribbean Shrimp Run Down

1 lb shell-on shrimp, uncooked

3 tablespoons lime or lemon juice

3 cups coconut milk

1 large onion

3 cloves garlic

Finely chopped hot pepper to taste

1 lb. tomatoes, peeled and chopped

1 Tbsp. vinegar

1 t. fresh chopped thyme

Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

Pani Popo - Sweet and Sticky Samoan Coconut Buns For Your Hawaiian Luau

Pani Popo is the traditional name for a sweet and sticky bun that originated in the South Pacific Islands of Samoa. The bun is soft and doughy and it is baked in a sweet aromatic coconut sauce. It is the perfect choice when planning a Hawaiian Luau or any other tropical themed party.

This recipe makes up to 25 small buns.

You will need:

5 ½ to 6 ½ cups plain all purpose flour
1 packet yeast, 7g (¼oz)
2 ¼ cups milk
1 tbsp sugar
1 tbsp butter 30g (1oz)
1 tsp salt
Canola Oil

In a bowl mix half the flour with the yeast.

In a saucepan heat the milk whilst stirring, add sugar, butter and salt till warm and butter has just about melted. Add this to flour mixture and beat with an electric mixer on low speed for 30 seconds scraping bowl constantly.

Start adding the rest of the flour until you get a good doughy texture that is easy to pull but not dry. Knead on a lightly floured surface for 10 minutes.

Shape the dough into a large ball place in a large bowl coated with canola oil, rolling it around to make sure the entire ball is coated. Cover with a tea towel and place in a warm place to rise for 45 minutes to an hour, such as over a sink of warm water, in the oven on the top shelf with a bowl of hot water beneath or even in the back window of the car.

Punch down the dough and roll into balls.

Place the balls into a large ungreased baking dish, cover and let rise for another 10 minutes.

Now to make the sauce:

2 cans coconut milk

¾ cup sugar

Simply combine the coconut cream and sugar and pour over the buns.

Bake at 190°C (375°F) for 20 minutes.

Important note: The sauce will bubble up and spill over if the dish is not large enough, so use two baking dishes if necessary. Always place a tray under the baking dish to catch any spills; this will save you a lot of clean up afterwards.

Cooking with Nicko: Coconut Cake

Youtube star Nicko joins us in the studio for some fun and simple cooking! More Nicko on his channel: www.youtube.com



http://www.youtube.com/watch?v=Ud39LXTBTKM&hl=en

Time to loaf around: California Raisin Round

The Loaf chef Yukichi Matsubara demonstrates the preparation of his signature round scones at the California Raisin workshop organised by Flavours magazine at Ajinomoto Malaysia's D'Umami Station. CALIFORNIA RAISIN ROUND (makes 10) 100g bread flour 100g cake flour 10g caster sugar 3g salt 20g egg yolk 80g unsalted butter, cubed 16g fresh yeast 80ml coconut milk 50g rock sugar, crushed to large grains 120g California raisins, washed with hot water 40g walnuts Topping 10 glacè red cherries 10 glacè green cherries 20 walnuts 30g Hawaiian desiccated coconut To mix dough: Place the flours, sugar, salt, egg yolk, butter, yeast and coconut milk in the bowl of a mixer. Using the dough hook attachment, mix on low speed for 3 minutes. Add the rock sugar and walnuts, then the California raisins, and mix on low speed for 1 minute. Cling wrap and set aside to rest for 30 minutes at room temperature. Divide the dough into 60g portions, shape into balls, and set aside to rest for 15 minutes at room temperature. To shape: Line baking tray with parchment paper. Flatten dough ball with rolling pin to a 7cm round. Place on baking tray. Press the cherries and walnuts on the dough and sprinkle with coconut shreds. Set aside to proof for 30 minutes at room temperature. To bake: Preheat oven to 180ºC. Bake for 13 minutes, or until golden brown. Remove and cool buns on wire racks.



http://www.youtube.com/watch?v=MlwnXbFZ1XU&hl=en

Grandma's Old-Fashioned Chocolate Cake With Chocolate Icing

When I was growing up as a small child, I always looked forward to the homemade chocolate cakes that my grandmother would make for my Birthday. In our family, my grandmother was a dedicated baker and would bake something for us every day. Thankfully, she passed on her love for baking to me.

This recipe is done the old-fashioned way and is topped off with some delicious chocolate icing. Once your cake is cooled, you will want to store it in a cake container. If it's hot and humid outside, I recommend storing it in the refrigerator.

Cake Ingredients:

1/2 pound butter, softened
5 eggs
2 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 cup evaporated canned milk

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the softened butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder and salt. Slowly add 1/2 of the flour mixture to the wet ingredients and beat for 1 minute. Pour in the 1/2 cup of milk and beat again, followed by the remaining flour mixture. Stir in the vanilla extract and beat again. Finally, stir in the 1/4 cup of evaporated milk and beat until all ingredients are well combined.

Note: If your batter seems really stiff, add a little additional milk.

Lightly spray a 9 x 13" baking dish with nonstick cooking spray. Pour the batter into the pan. Bake in a 350 degree oven for 35 to 45 minutes or until cake is done in the center. Cool cake on a wire rack.

Chocolate Icing Ingredients:

2 1/2 squares baking chocolate
2 cups granulated sugar
1/2 cup evaporated milk
1 teaspoon butter, softened
1 teaspoon vanilla extract

In a large saucepan, melt the baking chocolate over low heat. Stir in the granulated sugar and evaporated milk. Bring to a boil and boil for 2 to 3 minutes or until a soft ball forms when dropped into cold water. Remove pan from heat and stir in the butter and vanilla extract. Beat icing by hand until it is thick enough to spread on your cooled cake.

Judy Uson cooks Pinoy Putanesca

Judy Uson, The Kitchen Artist shares her recipe for an easy and delicious Putanesca with a Pinoy twist.



http://www.youtube.com/watch?v=URPwBm_al8M&hl=en

Earthquake Cake

Easy celebration in a pan! Make your next party a rockin' one with this fun and delicious recipe.



http://www.youtube.com/watch?v=AdJly70GD14&hl=en

-Second Life Opium Fashion Agency-Opium InsightSubwayPT2

You are invited to The Subway, an interactive fashion show by Opium Fashion Agency. It is an Opium Insight production designed to find out who has the best jeans and tattoos on the grid! Do you have an opinion? OFA wants to know it! Guests will be given cards to rate the jeans and tattoos in the show and when it's all over will be asked who was the best jeans designer and tattooist featured on the runway. In addition, if a favorite is not featured in one of the shows, then we'd love to know who those designers are so that we can publish the results! 􀀀 Showtimes: Friday, January 9th, 2009 @ 12 noon SLT & Saturday, January 10th, 2009 @ 3pm SLT Over the course of the two days such designers include but are not limited to: Argrace Calypso Giano Coconut Ice Drawmachine Dutch Touch FKNY Cake Freesoul GRIPP Rughster Clothing Redgrave Savvy Avvy The Sweetest Sin Zona Cero InkD Tiki Tattoo NXS Tattoo Tat'Tash Ink Aitui Original Choice Tattoos EtchD Nardcotix Opium Fashion Agency Presents The Subway - An Opium Insight Production Saturday, January 10th, 2009 @ 3:00pm SLT Rehearsal: Wednesday, January 7th, 2009 @ 3pm & 7pm SLT Dress Rehearsal: Thursday, January 8th, 2009 @ 3pm & 7pm SLT ---------------------------------------------------------------------------------------- Cast: Avona Ryba Eoin Hotaling Ida Boomhauer Jackson Vantelli Kate Stockholm Nemi McCoy Ornella Alter RoadWarriorsLive Magic Ruby StarlightWriter



http://www.youtube.com/watch?v=WgHn1bSzuUM&hl=en

Paper Mario TTYD Version 2.0 - Part 165

Cooking 101 with Zess T. (Part 7) "I cover 49/57 recipes" Comments are now disabled due to unnecessary complaining. In this video, ZeldaFan01 teaches you how to make: 44. Coco Candy (Coconut + Cake Mix) Replenishes 3HP and 15FP 43. Jelly Shroom (Jammin' Jelly + Mushroom) Replenishes 5HP and 50FP 42. Shroom Broth (Golden Leaf + Slow Shroom) Replenishes HP over time. 41. Inky Sauce (Hot Sauce + Turtley Leaf) Replenishes 30FP. 40. Ink Pasta (Inky Sauce + Fresh Pasta) Replenishes 10HP and 30FP 39. Maple Ultra (Maple Syrup + Ultra Shroom) Replenishes 50HP and 10FP. 38. Choco Cake (Cake Mix + Inky Sauce) Replenishes 5HP and 15FP Tip: An Ice Storm in Fahr Outpost costs 6 coins. Why pay 15 in Keelhaul Key?



http://www.youtube.com/watch?v=VPr3RHghjWE&hl=en

Bran Van 3000 - Supermodel

aswell placed on their debut Record, Glee. Lyrics: Ooh, look at all this company coming round tonight. Even Catherine O'Hara's come by to say hello. You really wanna know? Well, I'll tell you, I might have to pour myself another little moonshine... Here we go: It was a sweet and frosty May, In the town of Thunder Bay, When Dale and Wendy Day went out to Sweetbrush Lake. Found a weeping willow to sit down and do the Thunder Bay a go-go, While the wind was real soft. Poor little Wendy just had to break. Later on that month, Dale went for Pepper lunch at the "we're-all-in-this-together diner". Yeah, the pea soup was fine, The corn cob on time, The chili dogs even finer. The real reason was that Wendy was working counter. Those two little kids just couldn't get enough of each other. Dale broke out like a man and said: "Wendy I think I want to take your hand and make little children, live beyond the sand. In respect to the clouds and the colony of your eyes, that day we made love, I'm going to call my little child Amber Jones" Hey supermodel, set the rest of us free. Which is exactly what happened. There ain't no genie in the bottle, or in that magazine. Let me ask you one question, and it goes: Hey supermodel, What's it like being pretty? Now everyone knows that if you're going to run a successful café, You have to hire the prettiest waitress. Amber it turns out had been working at the Pepperlunch café just like her mother did 20 years earlier, And it boils down to this very ...



http://www.youtube.com/watch?v=ddA_EF8DIjc&hl=en

Mouth-Watering Thai Desserts - The Flour

A friend of mine told me that my article, " Mouth-Watering Thai Desserts" on August 9th, 2008, does not have information on flour used in Thai desserts. My friend was right - I mentioned flour in one of the seven main ingredients but I did not write anything about flour. Thus, continuing from the previous article on "Mouth-Watering Thai Desserts" this article will focus on flour used in Thai desserts. Taken together, these two articles give a fuller picture of Thai desserts.

The following are the common flours used in Thai desserts: sticky rice flour, rice flour, cassave starch, corn starch, wheat flour, arrowroot starch and mung bean flour.

Sticky Rice Flour (paeng khao niaw)

Sticky rice flour is also referred to as "sweet rice powder" or "glutinous rice flour." It is made from short-grain sticky rice that becomes moist, firm and sticky when cooked. This is due to its proportionally higher number of waxy starch molecules. With its chewy texture, sticky rice flour is a favorite base for buns and pastries. Sticky rice flour is often combined with plain rice flour to create a variety of Thai desserts.

In Thailand there are 2 types of sticky rice flour: wet and dry. Wet sticky rice flour is finely milled with water, whereas dry sticky rice flour is finely milled without water. When buying sticky rice flour, choose products that have a white color and no smell or moisture.

Example desserts using sticky rice flour are Paeng Jee (grilled coconut cakes), Bua Loy Benjarong (taro, pumpkin, and mung dal bean balls in coconut milk) and Khanom Thua Paep (mung bean stuffing coated with shredded coconut meat).

Rice Flour (paeng khao jao)

Rice flour is used to thicken various dishes and is also an important ingredient in various Thai desserts. Rice flour is a good substitute for wheat flour, in that the latter causes digestive system irritation in those who are gluten intolerant. However, rice flour should not be used or substituted in some desserts like cakes. This is because rice flour is not finely milled like cake flour, and would not yield the same quality of desserts. In Thailand, there are 3 types of rice flour:

rice flour made from rice older than a year - good for absorbing water,
rice flour made from new rice - does not absorb water as well because of its moisture, and
rice flour made from new rice without water - excellent at absorbing water.

Beyond the type of flour, there are many grades for each type. To buy rice flour, choose products with a white color and absence of an old smell. If you plan to make a dessert using rice flour, find flour that was finely milled so your dessert will have a smooth texture.

Example desserts using rice flour are Khanom Chan (nine-layered dessert) and Khanom Thuay (coconut cakes).

Wheat Flour (paeng sa lee)

Wheat flour is a fine white powder that has high gluten content. There are different types of wheat flour depending on the types/characteristics of wheat used and the milling process. The common wheat flours are bread flour, all purpose flour and cake flour. These 3 types of wheat flour are different in the percentage of protein contained in the flour. Bread flour has the highest percentage of protein, 12%-13%, followed by all purpose flour at 9%-10% and cake four at 6%-9%.

Protein content is an important key for a buyer to know because it yields different result in cooking. High protein content means more water will be absorbed and there will be a longer mixing time to achieve optimum consistency. Thus the desserts/snacks that are chewy or sticky usually use the high protein content wheat flour.

Mung Bean Flour (paeng tao khiaw)

Mung bean flour is made from mung beans. It is a gluten-free flour. Some brands offer a very fine texture of flour. If the flour is not finely ground, one must grind it before use to prevent lumps. Mung bean flour comes in a variety of colors depending on how much it has been precessed. When cooking mung bean flour (with water on a stove), it turns transparent. One of the most well-known uses for mung bean flour is in so-called glass/clear noodles, very fine noodles made with a highly refined form of mung bean flour. When raw, these noodles are almost transparent, and they turn completely transparent when cooked. Khanom Salim is a Thai dessert that requires mung bean flour and cannot be substituted. Khanom Salim is sweet mung bean threads in syrup with coconut milk on top. It is served cold with ice. The mung bean thread is colored with natural colors like Flower of Chitoria Tematea Linn (Dok Un Chun) yielding a blue or lac (krang) yielding a red.

Cassave Starch (paeng mun)

Cassave starch is often called tapioca starch (paeng sa koo). It is a refined white flour which is made from cassava root. Cassave starch is very finely textured, and is a common substitute for arrowroot starch and cornstarch. Cassave starch is gluten-free and easy to digest. It is often added to gluten-free baking as a thickener. It is broadly used as a thickener for sauces, soups and desserts in Thailand. In desserts, cassave starch is almost always used in blends with other types of flour so that desserts are more soft and sticky than when using only one type of flour.

Corn Starch (paeng khao pod)

Corn starch is made from corn kernels and is finely textured. Corn starch is best dissolved in cold water. When cooking corn starch (with water on a stove), corn starch tends to form lumps. Thus, it is important to stir frequently on low heat. It is used as a thickener and used in blends with other types of flour like rice flour.

Arrowroot Starch (paeng thao yay mom)

Arrowroot Starch is made from the root of the marantha arundinacea. In Thailand, arrowroot starch consists of tiny white balls that must be ground before using. However, in some brands, arrowroot starch is a fine powder just like cassave starch. Arrowroot starch is a gluten-free flour that has no identifying taste or scent. It is used as a clear thickener with any mixture or in blends with other types of flour. Its thickening power is about twice that of cassave starch. Arrowroot starch is used in many Thai desserts.

Thais love desserts and they have been a part of our lives for a long time. Thai desserts cannot be perfected without attentive use of flour. For some desserts, some types of flour can be substituted for each other, but in other cases substitution is not advisable. Each type of flour has its own characteristics, which in some cases preclude substitution, depending on how they interact with the rest of the dessert. When making delicious authentic Thai desserts, it is more important to closely follow the recipe than it is for non-dessert kinds of dishes. Enjoy the many wonderful tastes and textures of Thai desserts!

Napatr Lindsley

Good Ole Recipes Never Die

A fried pie is a old southern delicacy. Mothers and grandmothers alike would take the left over biscuit dough from breakfast and would roll it very thin into a circle. Fill it with cooked fruit filling, fold it over into a half moon shape, crimp it with a fork and then fry it until it was golden brown. The men and the children would open their lunch pails and find these wonderful desserts in there. The ones of us that got to eat this wonderful labor of love has memories that last a life time. I don't remember finding them in a lunch bucket, but I do remember getting home from school and there would be a platter full of fried pies waiting on us, and they were so good. My favorite was sugar and butter.

When I talk about a fried pie, I don't mean the commercial fried pie that we see at the grocery store or at all the Qmarts. I am talking about a fried pie that has a sweet, flaky crust and is full of real filling. I know this is almost a skill of the past. Just how to make these delicious treats had to be handed down through the generations. I guess it is an art just like making soap, canning our own food and making moonshine. Many of our younger generation will not have the pleasure of trying this piece of the past, unless they discover one of the companies out there that makes the real thing. There are a few places that still make it just like" Mama used to."

The most popular flavors for fried pies are Peach, Apple, Cherry, Apricot, and Chocolate. Sometimes you can find coconut and lemon. There is one company that even makes Strawberry and Pecan. You actually could make a fried pie out of any fruit, cream or meat filling that your heart desires.

A fried pie is not a simple recipe to master. The crust is very delicate. It must be thin enough to be flaky and tough enough to be handled. If this is done right, it is one of the most unique, delicious desserts that you can sit on your table, especially when a scoop of ice cream is added to the top.

The Fried Pie is known more in the South because that is where it originated; but everyone that tries it, falls in love with this spectacular sweet treat. Although a fried pie ,when it started, was just a way to utilize any left over biscuit dough. Thru the years it has evolved into a delicious, delicate, dessert that can bring back precious memories and delight the palates of both young and the young at heart

Mahi-Mahi Coconut Style in Ti-leaf Package and Opakapaka with Black Bean Sauce

Mahi is a beautiful, white, flaky fish caught fresh from the waters of the clean ocean surrounding the Hawaiian Islands. In Mexico, it is called Dorado. It is a colorful blue and yellow fish when fresh from the sea. We prepare it many ways, but this is a favorite Polynesian style.

4 eight oz. mahi-mahi filets

8 large ti leaves with rib removed

lemon grass, chopped

ginger, chopped

garlic, minced

lime juice

cilantro

sesame oil

coconut milk

Lay the mahi on a ti leaf, with lemon grass, ginger, garlic, cilantro and lime juice. Pour coconut milk over filet and a few drops sesame oil.
Tie ti-leaf and wrap with another ti-leaf using rib to tie; then steam or grill for 10-15 minutes.
Serve with steamed white jasmine or calrose rice and mango salsa!

Whole Fish

Steamed Opakapaka

It is not difficult to prepare a whole fish. This is how we can serve many people with ease. Amaryllis learned to prepare dinner for twelve her first time in the Bay Area, when she served whole, baked salmon caught fresh from the sea. This was so easy to prepare! The cleaned fish (gutted, with head removed) was stuffed with whole mushrooms, slices of onions, dried sweet basil, and pieces of butter. The fish was dotted with butter and basil, then covered in foil to bake for 30 minutes at 375 degrees! She would look in to see that the fish was pink and moist and perfectly cooked. The sweet basil was so fragrant! To serve, she would cut into 2-inch sections for each person. The mushrooms and onions and buttery juices were drizzled on top of each serving and garnished with lemon wedges. She served a green salad and wild rice.
In Hawaii, she discovered the moist, deep water fish opakapaka, or Hawaiian pink snapper. Hawaii's seafood has been described as the best in the world! The islands are so remote and the waters so clean. The fish are awesome. She loves steamed opakapaka with a black bean sauce. Black-bean sauce is easy to prepare. She uses 4 tbsp. salted, dried, black beans and 2 and 1/2 cups of water. Boil these in a frying pan, add 1 tbsp. cornstarch to thicken, then add chopped green onions. One tsp. of sugar is added. Cook 5 minutes.The whole cleaned, scaled fish is rubbed with Hawaiian salt and steamed in a long fish-steamer for 20 minutes. The fish is scored, salted black bean sauce and green onions are poured over it, then drizzled with hot peanut oil and served on a platter. Guests can pick at the fish with chopsticks!

Serve with steamed white jasmine or calrose rice and mango salsa!

Tips For the Best Tres Leches Cake Recipe

Tres leches cake is a famous Mexican dessert recipes. "Tres leches" is Spanish for three milks because this cake contains whole milk or cream, condensed milk and evaporated milk. You might imagine that such a combination would produce a heavy, dense cake but actually, tres leches cake is light and moist. It has a lot of air bubbles in it.

This cake is soaked in milk and often flavored with vanilla. This cake is famous in Mexico and it is not difficult to make yourself. This cake can either be a sponge cake or a butter cake and, as you would expect, a sponge cake gives lighter results.

Soaking cakes in liquid is not a new concept and there are various traditional cake recipes, which call for this step. Rum cake is a Christmas favorite and you might have tried a Savarin or Baba. Italian tiramisu is soaked in coffee to flavor it and Puerto Rican rum cake is also famous. These cakes are doused in alcohol to flavor them.

A lot of other cake recipes tell you to brush some kind of liquid over the cake to moisten it and add flavor. Good tres leches cake is moist instead of mushy and aromatic instead of overly strong flavored.

Early Recipes for Three Milk Cake

It is not certain how tres leches cake was invented, although this cake is more popular in Mexico and Nicaragua than anywhere else. The Nestle company claims it helped this cake to evolve during the second world war but that is not proven. Sweetened condensed milk has been around since the early nineteenth century, although many people do not realize this.

Due to the lack of refrigeration available at the time, sweetened condensed milk was invented because fresh milk did not keep for long and this ingredient was used to make various Mexican desserts, including cakes.

Tasty Toppings and Flavorings

Tres leches cake can be served as it is or topped with cajeta, which is a goat's milk and sugar based caramel sauce. Some restaurants in Florida and Texas add cajeta to the tres leches cake, technically making it a cuatro leches (four milks) cake, but this is a Tex Mex serving idea, rather than an authentic Mexican one.

A tot of rum or brandy can be added to the soaking liquid or you could try Irish Cream or Kahlua. Some toasted coconut would be good too and you might like to flavor the milk mixture with a nut or fruit extract.

For a southern style tres leches cake you can add drained peaches to the batter and peach schnapps to the soaking liquid. For a Caribbean spin, what about adding some coconut milk to the milk mixture and perhaps some light rum too? These steps are optional and you might just prefer to make a traditional recipe for tres leches cake.