How can coconut Coronado block - block recipe Christmas

How to make coconut cake Coronado - Enjoy this show cooking.



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

Discover Easy Ways to Decorate Your Christmas Cake

For many people Christmas time is a hectic round of shopping, cooking, writing cards and wrapping presents. And very often decorating the Christmas cake is left to the last minute, so here are some tips to help you along the way.

One of the quickest designs is a pattern using any of the following: semi-dried fruits, glace fruits, angelica, cherries and different types of nuts. But keep to three or four varieties, otherwise the design becomes too cluttered. If the top of the cake is rounded, cut off, and upturn the cake so the base becomes the top surface. Boil half a jar of apricot jam and press through a sieve. Brush the top surface of the cake with the jam, and cover with a design of fruit and nuts - a circular design for a round cake and straight lines for a square cake. To give the decoration an attractive shine (and to hold the fruit and nuts in place) brush over with jam, and lastly, tie a wide, red or green ribbon around the cake. A similar decoration can be made with marzipan fruits.

If you wish to spend slightly more time, decorate the top of the cake with soft icing, and as before, use ribbon, a cake frill, or a strip of Christmas paper to place around the sides. Again use the base of the cake as the top surface. Roll out sugarpaste (rollout icing) or marzipan, until it is slightly larger than the top of the cake - make sure the paste moves freely. Brush the top of the cake with apricot jam then upturn the cake onto the sugarpaste, and cut away the surplus paste. Place the cake on a cake board. Roll out a length of paste, approximately half inch deep, and cut a strip the same size. Moisten the paste around the edge of the cake and carefully position the strip on the moist surface. Make a design on this edging with cake crimpers - if you have them. Failing that, press the decorated handle of a spoon into the paste. Make an unusual decoration for the centre of the cake by colouring some marzipan red and modelling it into a candle shape. Use a flaked almond for a flame, and then surprise everyone by lighting the almond on Christmas Day - as nuts contain oil the almond will flame for a few moments!

Make Christmas trees from a cone-shaped piece of green marzipan. Use sharp scissors and beginning at the top, make small snips all around the tree. Make snowballs from balls of sugarpaste, very slightly moistened and covered in castor, or granulated sugar. To make holly leaves, roll out the paste and cut into a diamond shape. The sharp points are made by cutting out sections from around the edge of the leaf, with either an icing nozzle or the tip/handle of a small spoon. Mark veins on the leaf with the back of a knife.

For those who wish to venture into the field of royal icing, a quick way to use this icing is by making a 'snow scene'. First, apply a layer of marzipan to the cake and leave to dry for two days. The traditional way of making royal icing is with egg white and icing sugar, but icing sugar is now available which already contains the correct quantity of dried egg white - however, the icing still needs a good beating!

Test the icing before applying to the cake. Using a palette, or table knife, apply the icing about half an inch deep to the cake. Then, using the flat surface of the knife makes a slow 'bouncing' movement on the icing. The icing will stand in peaks if it is the correct consistency. Leave until firm and sprinkle with edible glitter for a sparkling cake. HAPPY Christmas

Quick Christmas Cookie Recipes - Lemon Snowflake Cookies

A deliciously light and flavorful cookie.

1 (18 1/4 oz.) pkg. lemon pudding cake mix

2 1/4 cups frozen whipped topping, thawed

1 egg

Confectioners' sugar

Directions

Preheat oven to 350 degrees.

In a bowl, combine cake mix, whipped topping and egg. Beat with mixer on medium speed until well blended. Batter will be very sticky.

Drop by teaspoonfuls into confectioners' sugar and roll lightly to completely coat.

Place cookies onto ungreased baking sheets. Bake for 10 to12 minutes or until lightly browned. Remove from pan and let cool.

Makes 60 to 72 cookies.

=> Quick Christmas Cookie Recipes: No Bake Snowball Cookies

These easy to make cookies look like miniature snowballs.

4 cups Bran cereal

1 cup dried pitted prunes

1 2/3 cups raisins

1 1/2 cups dried apricots

2 cups pecans, chopped

Confectioners' sugar

Directions

Place bran cereal and prunes into a food processor or blender; cover and blend until cereal is crumbled. Add in the raisins, apricots and pecans. Blend until dried fruit and nuts are finely chopped.

Shape into 1-inch balls. Roll balls into confectioners' sugar. Store cookies in an airtight container and keep in the refrigerator.

Before serving, roll the cookies into confectioners' sugar again, if desired.

Makes 66 cookies.

=> Quick Christmas Cookie Recipes: Easy Strawberry Cookies

These cookies are bursting with the sweet goodness of strawberry flavor.

1 (18 1/4 oz.) pkg. strawberry cake mix

1 egg, lightly beaten

1 (8 oz.) carton frozen whipped topping, thawed

2 cups confectioners' sugar

Directions

Preheat oven to 350 degrees.

Prepare baking sheets with nonstick cooking spray.

In a bowl, combine the cake mix, egg and the whipped topping; mix until well combined.

Place confectioners' sugar into a shallow dish.

Drop dough by tablespoonfuls into sugar; roll until coated completely.

Place cookie balls onto prepared baking sheets. Bake for 10 to 12 minutes or until lightly browned around the edges. Let cool.

Makes 60 cookies.

=> Quick Christmas Cookie Recipes: Two Minute Cookies

Whip up these yummy cookies in a jiffy.

1/2 cup butter

1/2 cup milk

2 cups sugar

3 cups dry quick cooking oats or rolled oats

5 tablespoons unsweetened cocoa

1/2 cup raisins, chopped nuts or coconut

Directions

In a large saucepan, heat the butter, milk and sugar; bring to a boil, stirring occasionally. Boil for 1 minute. Remove from heat.

Stir in the oats, cocoa and raisins, nuts or coconut. Drop by the tablespoonful onto waxed paper. Cool.

Makes 36 cookies.

Quick Christmas Cookie Recipes - Easy Fruitcake Bar Cookies

Instead of a big, heavy fruitcake, serve these delicious cookies.

3/4 cup butter, softened

1 3/4 cups packed brown sugar

3 eggs

1 tablespoon vanilla extract

1 1/2 cups all purpose flour

3 cups walnuts, coarsely chopped

1 1/2 cups candied pineapple, coarsely chopped

1 3/4 cups red and green cherries, halved

2 cups pitted dates, halved

Directions

Preheat oven to 325 degrees.

Prepare a 15x10x1-inch baking pan with nonstick cooking spray. Lightly sprinkle pan with flour.

In a bowl, cream together the butter and brown sugar. Add in the eggs, one at a time, beating well after each one. Stir in the vanilla. Add the flour and walnuts; mix well.

Spread mixture evenly into the prepared baking pan. Sprinkle walnuts, pineapple, cherries and dates on top; press lightly into dough.

Bake for 45 to 50 minutes, or until lightly browned. Let cool completely before cutting into squares.

Makes 96 bar cookies.

=> Quick Christmas Cookie Recipes: Quick Holiday Cookies

Whip up these fun cookies anytime you need to make cookies in a hurry.

1 (9 oz.) pkg. yellow cake mix

2/3 cup quick cooking oats

1/2 cup butter, melted

1 egg

1/2 cup red and green holiday M&Ms, or butterscotch chips

Directions

Preheat oven to 375 degrees.

In a bowl, combine the cake mix, oats, butter and egg; beat well. Stir in the M&Ms or chips. Drop by tablespoonfuls 2-inches apart onto ungreased baking sheets.

Bake for 10 to 12 minutes or until browned. Remove from pan immediately and let cool completely.

Makes 24 cookies.

=> Quick Christmas Cookie Recipes: Easy Peppermint Cookies

These tasty cookies are sprinkled with peppermint candy.

2/3 cup butter flavored shortening

1/4 cup sugar

1 egg

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup peppermint candies, crushed

Directions

Preheat oven to 350 degrees.

Prepare baking sheets with nonstick cooking spray.

In a bowl, cream together the shortening and sugar; beat in the egg.

In another bowl, combine the flour, baking powder and salt; stir into the creamed mixture. Fold in peppermint candy.

Drop by teaspoonfuls onto the prepared baking sheets. Bake for 10 to 12 minutes or until cookie edges begin to brown. Remove from pan and let cool completely.

Makes 36 cookies.

Christmas Cake Recipe

December is the time for baking in the kitchen, insulated against the cold weather by a festive fug of spices, brandy and rich dried fruit: cookies, mince pies, Christmas pudding, Christmas cake. The Christmas cake should be prepared well ahead of time so it has time to develop moistness and flavour. Usually I procrastinate and bake it only a week before Christmas but this year I was determined to do it right. So yesterday the kitchen exuded a gentle spicy aroma as the cake cooked extremely slowly for four and a half hours. Just one whiff is enough to conjure up Christmas.

It is just the sort of rich, damp, heavy fruit cake that Captain Hook put out to poison the Lost Boys in the original Peter Pan story. That detail seems to have been omitted in the updated versions, maybe these days it seems too old-fashioned to believe that rich cake is death to young stomachs! My kids aren't really into the cake itself anyway, but they love the marzipan and icing, so will nibble meagrely at the cake in order to justify feasting on their icing and that of the adults as well, who Jack Sprat-like tend to prefer the cake and leave the excess sweet icing to the children.

Just before Christmas I usually get out the reliable old Delia Smith cook book to check out the cake recipe and quantities for the marzipan. Her recipes almost always work and are accurate if not always inspired. Now she is long supplanted by the younger, sexier Nigella, but her books are still at the back of my shelf for when I need to check details of some ordinary but useful dish.

Rich Fruit Cake Recipe

450g/1lb currants

175g/6oz sultanas

175g/6oz raisins

50g/2oz glace cherries(optional)

50g/2oz mixed candied peel chopped

3 tablespoons brandy

225g/8oz plain flour

½ teaspoon salt

¼ teaspoon grated nutmeg

½ teaspoon mixed spice

225g/8oz unsalted butter

225g/8oz soft brown sugar

4 large eggs

50g/2oz chopped almonds

1 dessertspoon treacle

grated rind of 1 lemon

grated rind of 1 orange

The night before you want to make the cake, soak all the dried fruit and peel with the brandy. Leave it in a covered bowl over night or at least twelve hours.

Grease and line a 20cm/8 inch round cake tin or a 18cm/ 7 inch square one.

Sift together the flour, salt and spices. Cream the butter and sugar together in a large mixing bowl until light and fluffy (make sure you do this thoroughly). Beat eggs and add them a little at a time to the creamed mixture, beating well each time. Next fold in the flour and spices gently. Stir in the dried fruit and peel, treacle and the grated lemon and orange rind. Spoon the mixture into the prepared cake tin and spread it out evenly. Tie a band of brown paper round the outside of the tin and cover the top of the cake with a double layer of greaseproof paper (with a hole cut in the middle of it) Bake the cake at 140C/275F on the lower shelf of the oven for 4 ¼ - 4 ¾ hours. Don't open the door to check until at least 4 hours have passed. Once the cake has cooled wrap it in a layer of greaseproof paper then foil. Delia recommends feeding it with brandy every week or so, by poking a couple of holes with a skewer then letting a few teaspoons of brandy soak in.

Our cake is now well wrapped in grease-proof paper and foil and stored on a shelf in the larder to steep in its own flavours. A week before Christmas I'll make the marzipan to go on it. I'll have a lot of help with that as the children vie to gather up any scraps that fall or are trimmed off. We've even converted marzipan haters in the family to our variety of almond paste, just by leaving out the almond essence, which gives the strong almost metallic taste to shop marzipan. Without it the real almond flavour gets a chance to shine through, more mellow and delicately nutty. (I'll write up my recipe for the marzipan and royal icing in my next article.)

On top of the marzipan goes the top layer of royal icing, made with icing sugar and egg white, put on rough to resemble a snowy scene. When I was growing up we had a set of figures for a Nativity scene that always decorated the cake and it was my favourite job to arrange them with a few tiny pine trees for added effect. You can be creative with your decoration, go for elegant with a single artificial poinsettia flower or fun with plastic animals - a donkey and ox, or as I often do being in Africa, a zebra, elephant and giraffe - standing around in the snow. Silver balls could make a star or you could find a tiny angel decoration to stand atop the cake heralding Christmas.

How to accomplish Coconut Topped block - Christmas block recipe

How to make Coconut Topped Cake - Enjoy this cooking show.



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

Culinary Family Traditions - Christmas Recipes

The holidays bring about numerous opportunities to gather with family to celebrate the season of sharing and giving. Throughout the years my family has collected quite a list of some favorite Christmas recipes.

These favorites have been enjoyed over and over again, and we have yet to grow tired of them.
We've shared some precious memories in pitching in and preparing the holiday meals.

Here are just a few of our family favorites:

Christmas Punch (One of Tammy's recipes)

Ingredients

1 1/2 liter of chilled 7-Up
About 20 scoops of green lime sorbet
2 Tbsp of lemon juice

Directions

Gather up your favorite punch bowl set. Make sure it is washed and cleaned for use. Pour the chilled 7-Up in the punch bowl. Scoop up 20 scoops of sorbet into the 7-Up. Add the lemon juice and then give the punch mixture a quick stir. Serve immediately.

Cheesy Potato Casserole (My Sister's Recipe)

Ingredients

32 oz frozen hash browns
1 small onion, chopped
1/2 cup melted butter
1 can cream of chicken soup
1 8 oz tub of sour cream
1 bag shredded cheddar cheese
Salt and pepper to taste
Optional: 1 cup crushed corn flakes or potato chips

Directions

Mix onion, soup, sour cream, and cheese in bowl.

Place potatoes in 9 x 13 baking dish. Pour melted button on top. Then stir in mixture of remaining items.

Sprinkle corn flakes or potato chips on top. Bake uncovered @ 350 degrees for 45-50 minutes.

Ambrosia Salad (My Sister-In-Law's Recipe)

Ingredients

2 cups shredded coconut
1 8oz container whipped cream, thawed
1 11oz can madarin oranges, drained
3 apples, peeled and chopped
3 bananas, sliced
1 8oz can pineapple chunks, drained
1 10oz jar maraschino cherries, drained
3 cups miniature marshmallows
Optional: 1/2 cup chopped walnuts

Directions

In a large bowl, combine the whipped cream, coconut, chopped nuts (if desired), apples, pineapple, mandarin oranges, marshmallows, and cherries. Mix together well and refrigerate for 30 to 45 minutes.

Important Tip: Wait until right before serving to peel and add the bananas to help preserve them from turning brown.

There was a time when we did a recipe exchange. This was a lot of fun...plus it was a perfect way to get lots of great recipes to be enjoyed by the whole family.

Here's a neat holiday gift idea for your family members

Make a scrapbook up of memories including family favorite recipes, events, pictures, and even special memories shared by the family. Get creative with this and include lots of illustrations. This will be a gift that will be special to your family and will last for a lifetime.

It's important to keep your family traditions going...and keep sharing them even when the Grandchildren and Great Grandchildren come along.

There's nothing more important than gathering with your family and just being together and sharing old memories, laughing, and loving one another.

Christmas Recipes: Cakes and tarts. No. 5 of 7 - Old Mince Pies

Christmas recipe makes: 24 pies

Calories per serving: 105

Preparation time: 30 minutes

Cooking time: 25 minutes

suitable for freezing

Christmas recipe ingredients:

Butter, 125 g (4 oz)

Flour, 225 grams (8 oz)

Minced meat, 225 g (8 oz)

Eggs, lightly beaten 1

Powdered sugar

Cream

Fruity Mincemeat:

Lemon, grated rind and juice of 1

Raisins / sultanas, 125g (4 oz)each

Raisins and dried peaches (or apricots, pears), 125 g (4 oz) each

A mixture of spices, 1.25 ml (quarter tsp)

Sugar, light brown 100 g (3.5 oz)

Brandy, 100 ml (4 fl oz)

The consumption of apples, 200 g (7 oz)

white grapes, seedless 125 g (4 oz)

Christmas recipe instructions:

Minced meat: Combine the brandy, brown sugar, spices, dried fruit and lemon juice. Halved in the diced apples and grapes. Mix and keep that at about 5 degrees centigrade forleast one day.

Dough with water (60 ml, 4 tablespoons) butter and flour. Knead until smooth launch and a layer of dough. Cut up to 48 round pieces of dough with a cutter (5.5 cm, 2.25 inches).

Place some 'meat in the center of each round and seal with another piece of wetting of the edges before closing. Pierce the top for ventilation.

Cooking, established the mincepie, but not browned at gas mark 6 (200 degrees Celsius, 400 F).

When ready, remove from oven,Brush with beaten egg white and sprinkle with icing sugar withg.
Cook for another 10 minutes or until golden brown.

Serve warm with cream.