[Fuxiang Fireworks] FX10-0021 28shots cake

28shots cake Powder weight: 650g Effects: Row 1,4: Super brocade crown. Row 2,5:Silver coconut and golden glitter. Row 3:Chrysanth. Row 6: 2" ball for crackle rainand golden glitter pistil. Contact: emichan@fuxiangfireworks.com.cn



http://www.youtube.com/watch?v=K6pJbQgAnvQ&hl=en

A Bite of This Coconut Pie

Lucky for those residing in northeast Alabama, they are the home of tasty coconut pies. According to The Times Readers Choice Poll, the coconut pie in Gibson's Bar-B-Q is the best dessert in Northeast Alabama, as poll results would show. So for those living in the area, Gibson's coconut pie is a must-ordered dessert (even if you are already stuffed with their main course).

Gibson's Bar-B-Q has been in the business for more than 50 years. And that's how long they've been serving Huntsville residents with their authentic and mouth-watering pies. According to co-owners John Paul Hampton and Louise Hampton Sanford, their restaurant bakes 70 pies on the average per day, with variety of choices like pecan, lemon, peanut butter and chocolate. But it is the homemade coconut pie that tops them all. Coconut pie is sold for $2.75 per slice and $15 for whole pies.

And it is not only Huntsville residents that crave for this sumptuous pie. Paula Mabry, John Paul Hampton's daughter, said that it is her favorite too. She shared that one customer once asked her how their pies are so big. And she replied it with a secret ingredient, as she, who grown up working at the restaurant does not even know how to make it.

So what does Gibson's coconut pie have to make it cut above the rest? Is it with the pies' crust that is flaky and flavorful at the same time complementing the overall pie taste? Or is it the delicious and creamy cream base made from real coconut, topped with meringue that is artfully placed on top? Whatever it is, the pies are really tasty and they come in big slices. Now this is the mark of how residents really love this pie that during Thanksgiving - the 600 pies baked by Showan Foster and Marcela Armenta were sold-out.

This coconut pie is one proof that coconut is indeed the Tree of Life. It has long been known that everything - from its roots up to its leaves - can be made or used. Coconuts' usage ranges from traditional medicine, architecture and construction, beauty products, cuisine and even ornaments. One known product that is made from this tree is coconut candles which are organic candles so they are pure and clean. With the coconut's flexibility and uniqueness, it is not surprising to know that it can give you all these charming and useful products.

cake committed for rahat affable show

wood par kake bahoot acha bnna .wood par cook karna bahoot mushcal ha .



http://www.youtube.com/watch?v=v7sFKcNniDg&hl=en

What's For Dinner? 30-Minute Menus For 2009 - 28th Edition

This is the 28th edition of the weekly 30-minute menus. These are published on a weekly basis; I like to develop the weekly menus on Friday, grocery shop on Saturday, and start the week's menus on Sunday.

School is starting for many of us so the meals this week are quick and easy - so you can put your energies into getting your children settled in school. The menus are also easy on the budget which is a great help this time of year!

I am serving Shrimp Scampi on Saturday night just for the fun of it! This ever-so-simple meal is great for busy weekends especially if you have invited dinner guests to your house.

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Cheese Stuffed Jumbo Shells (vegetarian; jarred marinara sauce, shredded cheeses)
Mixed Greens and Pear Salad (bagged salad greens, canned pears)
Pineapple Upside Down Cupcakes (boxed cake mix, canned crushed pineapple)

Monday:
Kung Pao Chicken (chicken tenders)
Fried Rice
Melon Salad with Apricot Dressing (apricot jam, yogurt, shredded coconut)
Ginger Ice Cream and Fortune Cookies (purchased ice cream and cookies)

Tuesday:
Dilled Tilapia Bundles (puff pastry)
Asian Stir-Fry (frozen stir-fry veggie mix)
Cranberry-Apple Salad
Tuilles with Ice Cream (purchased tortillas and ice cream)

Wednesday:
Lemony Pork Chops
Angel Hair Pasta (boxed pasta)
Fresh Broccoli Spears
Rice Krispy Treats (rice cereal, mini-marshmallows, chocolate morsels)

Thursday:
Speedy Chicken Divan (cooked chicken if available, frozen broccoli and cheese mix)
White Rice
Tossed Salad (bagged greens, jarred salad dressing)
Apple Pie a la Mode (purchased apple pie and ice cream)

Friday:
Meatball Stew (frozen meatballs)
Bread Bowls (refrigerated biscuits)
Fruit Salad with Yogurt Dressing (purchased yogurt, canned Mandarin oranges, pear slices, and pineapple)
Buckeye Chocolate Chippers (prepared cookie dough, canned chocolate frosting)

Saturday:
Shrimp Scampi (cleaned and devined shrimp)
Angel Hair Pasta
Asparagus
Cheesecake Tarts (prepared graham cracker tart shells, cheesecake pudding mix)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

Victoria Sponge Cake - EGGLESS Vegetarian/Vegan

You won't believe its vegan, a creamy rich sponge cake that everyone will love. Serves: 12 approx Preparation: 20 mins Type: Vegan, Vegetarian, Halal, Kosher pareve passover. Cooking time: 45 mins Ingredients: 6 tbsp potato starch, 175g self raising flour, 175g vegetable margarine, 175g white vegan sugar, ¾ cup water/soya milk, 2-3 tbsp jam, Extra margarine and flour for greasing Many thanks to Ms N Fisher for her help with this video.



http://www.youtube.com/watch?v=tXXoaI3Gb9M&hl=en

When Love Is In the Air

We all know about June weddings. Anniversaries
are also a great way to celebrate life. During the
warm weather, it is sometimes easier for families
to get together for one of the monumental dates -
such as 25, 50 and 75 years. They are special
indeed and need to be treated as such.

Buffets with a touch of elegance are always a sure
fire way to success. A menu featuring family favorites
as well as coconut ice cream balls tinted in the color
of the wedding party (taken from photographs if it is
a surprise). Assorted "tea" sandwiches, golden wedding
rings (recipe on bottom), and fruit or frosty punch. A bit
of lace and hearts (no, it's not corny) and a cake a bit on
the shy side of a wedding cake, but just as special.

The invitations should be silver for 25 years, gold for
50 years and diamond for anything over 60 years.
Candles, roses, and old photographs dress up the
table and add to the memories. Using the family
silver service and punch bowl will also give everyone
a feeling of special. The day, like the original wedding
day, will be remembered in the hearts of the wedding
couple, but also in all the guests that are invited.

There can be a gift table, but usually gifts are not necessary.
A nice touch would be if those invited gave something
nostalgic, something that the couple would find endearing,
or even amusing. If you go to second-hand shops, there are
so many items that are a token of the past. They can be
cleaned up, polished, painted, or decorated. These small
but dear gifts will just add more love to the occasion. So, when
anniversary bells ring, give the best anniversary buffet. It is
worth the work and the thanks will be the true smiles of
appreciation from everyone.

Wedding Bells:

1 8-oz. pkg. cream cheese, softened, maraschino
cherry juice, unsliced sandwich loaf
Thoroughly blend cream cheese w/enough cherry juice to make
it of spreading consistency. Slice the sandwich loaf thinly. With
a cookie cutter in the shape of a bell, cut the bread. Spread
filling on the cut-outs. Trim with cherry slices if desired.
A tasty treat that is also a fantastic decoration.

Golden Wedding Rings:

1 3-oz. pkg. cream cheese, softened, 3 tbs. mayonnaise, 1/2
cup chopped pecans, 1/2 cup drained crushed pineapple
Blend cream cheese and mayonnaise (or use salad dressing
of your choice). Add the nuts and pineapple.
Bake your favorite nut bread and use a 1-lb. coffee can.
Fill each can 2/3 full. When cool, remove from the can and
slice thinly. Remove center from each slice with a doughnut
cutter. Spread generously with the cream cheese mixture.
Or, you can use regular bread and slice with the doughnut
cutter, remove center, and spread with mixture. Lay on a bed
of parsley and you have a beautiful table setting that will add
eye appeal to your buffet.

©Arleen M. Kaptur
August, 2007

A History of the Elegant Flan

Mexican flan is one of the most popular and well-known desserts from south of the border. This dessert is a sweet custard topped with caramel sauce. It is made in the homes of rich and poor alike. It also has a long and colorful history that reaches all the way back to ancient Rome. Romans first began keeping chickens and when they ended up with a lot of eggs, they borrowed from the Greeks, mixed them up with cream, and came up with a custardy dish. They usually made theirs savory rather than sweet.

Rome shared this recipe as they conquered Europe. When Rome fell, the custard recipe they developed flourished throughout medieval Europe. As the recipe was adapted, more sweet versions were created. In Latin, this dessert was known as flado, for custard. In French, it became flaon and eventually it came to be called flan.

Eggs were considered to have healing benefits, so flan was served to aid the liver, kidneys, and chest as well as to increase fertility. Flan spread across Europe, satisfying hungry bellies everywhere. Spain developed a sweet version topped with a caramel sauce. The recipe was brought to the New World when the Spanish arrived in Mexico.

In Mexico, the flan was elevated to a new level. Mexican flans may be made in a special pan called a bain marie. This is a pan that has a spot for the flan as well as an attached outer pan for water. Using this pan, you can cook a flan either on top of the stove or in the oven. If you do not have a bain marie, you can use a dish made of porcelain, glass or any other material that will not cause the custard to stick. This dish can be set in a roasting pan with water inside and baked.

Ramekins are often used to make individual flans, even though the sight of a large flan is impressive. Flans are not difficult to make as long as the instructions are followed carefully. The ingredients are simple and the results are elegant. What more could you want from a dessert?

Vanilla is the traditional flavor of a Mexican flan. Only use fresh vanilla bean or the best of real extracts! You can find other flavors, however like pistachio, coconut, pumpkin, lemon, or almond. All flavors are topped with the delicious caramel sauce that is the true signature of a Mexican flan.

Flan is obviously one of the most famous Mexican desserts. It is known the world over for its creaminess that cools the palate after eating a spicy dish. Serve flan as a wonderful ending to any meal. Not only is it sweet, it is nourishing as well. Those eggs and milk are good for you.

So, try making a flan at home. Go ahead, do not be afraid. This simple dessert can take some practice to truly master, but it is worth it to give your family and friends an elegant dessert. Serve it up on special occasions or just because it sounds good. You will be adding flan to your list of desserts that are tried and true.