Toasted Coconut Cake w/Lime Filling

Recipe By : Gourmet/April 1989 tpogue@idsonline.com
Serving Size : 12 Preparation Time :0:00
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup coconut — flaked
2 1/4 cups cake flour — not self rising
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening — room temperature
1 1/4 cups sugar
3 large egg — separate out yolks
1 teaspoon vanilla
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cream of tartar
for the filling
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup lime juice — fresh
2 tablespoons lemon juice — fresh
1 large egg — lightly beaten
2 tablespoons butter — unsalted, softened
1/4 cup coconut — flaked
for the icing
1 1/2 cups sugar
2 tablespoons light corn syrup
3 large egg white — room temperature
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla
1 1/2 cups coconut — flaked
lime slices for garnish

Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with
rounds of wax paper and grease and flour the pans, shaking out the excess
flour. Spread the coconut in a jelly-roll pan, toast it in a preheated 350F
oven, stirring once or twice, for 7 minutes, or until it is golden and let
it cool. In a bowl whisk together the flour, the baking powder, the salt. In
a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of
the sugar, and beat the mixture until it is light and fluffy. Beat in the
yolks, one at a time, and the vanilla and add the flour mixture alternately
with the milk, beginning and ending with the flour and beating until the
batter is smooth. In another large bowl with the electric mixer beat the
whites with the salt until they are foamy, add the cream of tartar, and beat
the whites until they hold soft peaks. Beat in the remaining 1/2 cup sugar,
a little at a time, and beat the meringue until it holds stiff glossy peaks.
Stir! the toasted coconut and one fourth of the meringue into the batter to
lighten it and fold in the remaining meringue gently but thoroughly. Divide
the batter between the prepared pans and bake the layers in the middle of
the preheated 350F oven for 30 to 35 minutes, or until tester comes out
clean. Let the layers cool in the pans on racks for 10 minutes, invert them
onto the racks, and let them cool completely.

Make the filling: In a small heavy saucepan whisk together the sugar,
cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is
combined and bring the mixture to a rolling boil over moderately high heat,
whisking constantly. (The mixture will thicken as it cooks.) Whisk in the
butter and let the filling cool.

Split each cake layer in half horizontally with a long serrated knife and
brush off any loose crumbs. On a cake plate arrange one of the cake layers,
cut side up, and spread it with one third of the lime filling, leaving a 1/2
inch border. Sprinkle the filling with 1/4 cup of the coconut and top the
coconut with another cake layer, cut side down. Continue to layer and fill the
cake in the same manner with the remaining filling and coconut.

Make the icing: In a saucepan combine the sugar, corn syrup, 1/3 cup water,
bring the mixture to a boil, covered, over moderate heat, stirring
occasionally to dissolve the sugar, and boil the syrup, uncovered until it
registers 240F on a candy thermometer. While the syrup is boiling, in a
heatproof bowl with an electric mixer beat the whites with a pinch of salt and
the cream of tartar until they are frothy. As soon as the syrup reaches 240F.
add it to the whites in a thin stream, continuing to beat the whites while the
syrup is being added. Beat in the vanilla and beat the icing until the bowl is
not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot
water, or enough to form a fluffy, spreadable icing.) Spread the icing over
the side and top of the cake and cover the cake with the coconut. Garnish the
cake with the lime slices.

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Per serving: 450 Calories; 16g Fat (31% calories from fat); 5g Protein; 74g
Carbohydrate; 68mg Cholesterol; 270mg Sodium

Garlic Saffron Mayonnaise

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small clove garlic
1/2 teaspoon saffron dissolved in rice vinegar
1 tablespoon pimientos
1/2 cup mayonnaise, — to taste
Rice vinegar, to taste
Salt
Crushed red pepper
Water, optional

In a food processor or blender puree clove garlic, saffron dissolved in
some rice vinegar;, and pimientos. Add mayonnaise to taste. Add more rice
vinegar to taste and season with salt and crushed red pepper. Thin with
water if you wish.

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Title: Rhubarb – Stewed
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 10-1/2 pounds is needed per canner load of 7
quarts; an average of 7 pounds is needed per canner load of 9 pints. A
lug weighs 28 pounds and yields 14 to 28 quarts–an average of 1-1/2
pounds per quart.

Quality: Select young, tender, well-colored stalks from the spring or
late fall crop.

Procedure: Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch
pieces. In a large saucepan add 1/2 cup sugar for each quart of fruit.
Let stand until juice appears. Heat gently to boiling. Fill jars without
delay, leaving 1/2-inch headspace. Adjust lids and process.

Process directions for canning rhubarb in a boiling-water, a dial, or a
weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Rhubarb, stewed in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Table 2. Process Times for Rhubarb in a Dial-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Rhubarb in a Weighted-Gauge Pressure
Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Lemon Glazed Poppyseed Bundt Cake

Recipe By : Mrs. Bateman’s Low Fat Baking Butter Cookbook
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c baking Butter, Mrs. Bateman’s Butterlike (t —
softened
2 c granulated sugar
12 oz evaporated skim milk
1 c egg whites
1 tsp salt
1 3/4 tsp baking soda
3 c all-purpose flour
2 tsp lemon extract
3 tbsp poppy seeds
1 1/2 c powdered sugar
2 tbsp lemon juice

Mix together the softened Bakin Butter, sugar and eggs until almost
smooth. Add the rest of the ingredients in a large mixing bowl. Mix
just until there are no more lumps, then stop.Pour into a
vegetable-sprayed Bundt pan and bake in a 325 F. pre-heated oven for 55
minutes, or until a toothpick comes out clean. Immediately turn cake
over on serving platter to cool.

Mix the 1 1/2 cups powdered sugar and lemon juice together until
smooth, to make glaze. When cake is completely cool, drizzle glaze over
top.

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MARY’S SEAFOOD GUMBO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Okra
2 lg Onions, chopped
1 cn Frozen crabmeat
Salt and pepper to taste
Small amt. oil
3 Tomatoes, or 1 (#2) can
5 lb Deheaded shrimp
6 Crabs (or more)
Tabasco sauce
Garlic, bay leaf thyme

Use large alumionum pot, not iron. Wash, stem and
cut okra into 1/2″ pcs. Season with salt and pepper.
Smother okra in as little oil as possible. When
almost done, add onion. Cook until tender, add
tomatoes. Let simmer, add remaining ingredients and
simer until done. If there is a favorite vegetable of
the South, it is surely okra. Gumbo gets its name
from the Choctaw Indian word ‘Kombo’ for any thick
soup made with okra.

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Title: NEW DELHI RICE
Categories: Side dish
Yield: 4 servings

1 tb Margarine
1 Onion; chopped
1/2 ts Curry powder
1 ts Salt
Freshly ground pepper
1 cn Chicken broth
1 c Orange juice
1 c Rice
1/2 c Raisins
1/4 c Almonds; slivered
Parsley

In a large skillet, melt margarine and cook onions (which have been
seasoned with curry, salt and pepper) until soft. Add broth, juice, rice
and raisins; bring to a boil. Reduce heat, cover and simmer 20 minutes, or
until rice is tender and liquid is absorbed. Stir in almonds. Garnish with
parsley.
(MM’d by Nancy Hagfors – GXDB48A on Prodigy; N.HAGFORS on GEnie)

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PFEFFERN#SSE #3

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour, unsifted
1 t Baking powder
1 t Cinnamon
1 t Cloves, ground
1/2 ts Mace
1 t Allspice, ground
Pepper, black — as desired
1 1/4 c Honey
2 tb Butter — (no margarine)
2 lg Eggs
1 c Sugar, confectioners’
1 t Vanilla
— Water

Sift flour, baking powder and spices together. Heat
honey and butter until butter melts. Cool to lukewarm
and beat in eggs. Add flour mixture. Chill dough 1/2
hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15
minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin
glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins.

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Title: GREEN CHILE WONTONS TSPN00B
Categories: Appetizers, Tex-mex, Cheese/eggs
Yield: 72 servings

4 c Monterey Jack cheese;shred
2/3 c Green chiles; diced
1/3 c Jalapeno peppers
1 lb Frozen wonton skins;thawed
1 Peanut oil
Salt

Combine cheese, chiles, and pepper; stir well. Working
with one wonton skin at a time, spoon about 1 1/2 tsp.
cheese mixture in center of each wonton. Moisten edges
of wonton lightly with water. Fold wonton in half to
form a triangle, pressing edges together to seal.
Repeat procedure with remaining wonton skins and
cheese mixture. Chill 20 min. Fry wontons in a small
amount of hot oil (375) until golden brown, turning
once. Drain on paper towels. Sprinkle with salt. Serve
with avacado dip. Yield: 6 1/2 doz. LISA CRAWELY
TSPN00B

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Jerky Stew

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Jerky — beef or buffalo
1 cup Whole dried hominy — soaked overnight in
— ample water
1 large Yellow onion — peeled/chopped
1 pound Potatoes* — unpeeled/diced
Salt and pepper to taste

*Native Americans would have used prairie potatoes — arrowhead (Sagittaria
latifolia).

Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle.
Drain the hominy and add to the jerky, along with the onion. Cover with water
and bring to a boil. Simmer, covered, until the hominy is tender, about 2
hours. You will have to watch this closely, as more water will have to be
added as you go along. Add the potatoes and cook for an additional 20
minutes. Season with salt and pepper.

Source: “The Frugal Gourmet Cooks American” by Jeff Smith.

Posted To Fabfood September 1998~Busted With 2.0 by

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Pear Tart with Fragipane

Recipe By : Peter Kump
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Fruit Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (9-in) pre-baked tart shell
1 1/2 cups Sugar
1 2″ piece of vanilla bean — split open
2 Strips of lemon zest — (1″ x 2″ each)
2 tablespoons Freshly squeezed lemon juice
3 large Ripe pears — (Bosc, if possible)
1/2 cup Whole blanched almonds
2 cups Milk
1 2″ piece of vanilla bean
2 Eggs
2 Egg yolks
3/4 cup Sugar
1 cup Flour
6 tablespoons Butter — in 1/2-in bits
1/2 cup Dry or stale macaroons — pulverized
1/2 cup Kirsch
1 1/2 cups Apricot jam
1/4 cup Kirsch
3 tablespoons Finely chopped pistachios — (blanched)

IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the
split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a
boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and
the syrup is clear. Peel the pears, cut in half lengthwise, seed, core and
stem. Shape 1/2 of 1 pear into a peach-like round by cutting off the stem
end. Poach the pear halves in the sugar syrup until tender. Drain on a rack.
Preheat oven to 350F. On a baking sheet, toast the almonds to golden brown,
cool and pulverize in a food processor. Heat the milk with the remaining
2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4 cup
sugar until thick and lemon colored, then add the flour. When the flour is
absorbed, add the milk, return to the heat, stirring, and cook 3-5 minutes,
or until nicely thickened. Pour pastry cream into a bowl and stir in the 6
tablespoons of butter. Add the almond powder, macaroons, and 1/2 cup kirsch.
Allow to cool to room temperature, stirring occasionally; cover with plastic
wrap and refrigerate to chill. Heat the apricot jam, then rub through a fine
sieve and add the 1/4 cup kirsch. Heat again and stir constantly until clear.
Spread a thin layer of apricot glaze on bottom of the baked and cooled pastry
shell. Spoon in the frangipane (almond pastry cream) and smooth it out. Set
the pear round in the center and arrange around it the pear halves, stem end
facing center. Press pears gently into the frangipane. Brush the apricot
glaze over the pears; mix the pistachios and sprinkle over the pears.
Refrigerate until 15 minutes before serving.
(Can be made 1 day in advance.)
PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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