Coconut Cake

This cake was served and eaten before you could say "coconut cake." Everyone enjoyed this one allot! I followed a whipped cream cake recipe, but used regular flour instead of cake flour. Also, I used standard sweetened coconut flakes for the final touch after applying the 7 minute frosting. It was transformed into a coconut cake by using a spatula to press the coconut between the layers and on the outside of the cake. It was a very, very, very popular cake.

I learned that by using cream of tartar or light corn syrup you can almost guarantee a successful 7 minute frosting. Too often it turns back into sugar granules and becomes grainy. The use of another form of sugar keeps the regular granules from inter-locking and ruining the whole batch of frosting. Thanks to Betty Crocker, I'll make this frosting for many occasions in the future.


Double Boiler (7 Minute) Frosting from Betty Crocker

2 egg whites (1/4 cup)
1-1/2 cups sugar
1/4 tsp cream of tartar or 1 tbsp light corn syrup
1/3 cup water
1 tsp vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.

Fills and frosts two 8-or9- inch layers or frosts a 13x9-inch cake.

Garden Bug and Flower Cakes

These cakes required a cast iron mold. I had to learn to not over fill the batter into the mold. Just above 1/2 full seemed to be right. The batter is a basic vanilla butter cake recipe using sugar, butter, flour, baking soda, salt, milk and eggs. The rose cakes had jam dobbed and swirled into the top half of the cup before baking. I hope to impress the office with these "garden" treats. Hopefully it won't BUG them!

Vanilla Butter Cake Recipe - Insects
(makes 8 small molded cakes)

1 stick unsalted butter (room temperature, more for pans)
¾ cup all purpose flour (I used 1 ¼ cup all purpose flour and ¼ cup cake flour)
¾ cup cake flour
1 ½ teaspoon baking powder
¼ teaspoon salt
¾ cup + 2 tablespoon sugar
2 lge. eggs
1 teaspoon vanilla extract
½ cup + 2 tablespoon milk
Milk glaze recipe follows

1. Preheat oven to 350 degrees. Butter pan molds; set aside. In a medium bowl, sift together flours, baking powder and salt; set aside.

2. In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, 2 to 3 minutes, scraping down the side of the bowl as needed. Beat in eggs one at a time; then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts alternating with the milk, and beginning and ending with the flour; beat until combined after each addition.

3. Divide the batter between molds. Tap mold to release any air bubbles. Bake, rotating pan halfway through, until cakes are golden brown and a cake tester inserted in the center comes out clean, about 20 to 25 minutes. Transfer pan to a wire rack to cool 15 minutes. Invert cakes onto the rack. Let cool completely.

Milk Glaze
¼ cup milk
1 ½ cups confectioner sugar

1. In a medium bowl whip together the confectioners’ sugar and milk until completely smooth. Dip cakes, topsides down, about ¼ inch down into the glaze. Hold upside down and let glaze drip off. Transfer cakes to wire rack and let stand until the glaze is firm.

Vanilla Butter Cake Recipe - Raspberry Rose Cakes
(makes 24 molded cakes)

1 ½ cups sugar
1 cup butter
5 eggs
3 cups flour
1 ½ teaspoon baking powder
1 ¼ cups milk
2 teaspoon vanilla
1/3 cup raspberry jam divided

Heat oven to 325 degrees. Grease and flour pan. In a large mixing bowl combine sugar and butter; mix well. Add eggs one at a time, mixing well after each addition. Add remaining ingredients except the raspberry jam. Mix well scraping bowl occasionally. Spoon into individual cups until these are 2/3 full. Spoon dollops of ½ the jam on top of the batter, dividing evenly among the cups, reserving the other half of the jam for the second batch of cakes. Using a small knife gently swirl jam just into the top of the batter. Bake for 20 t0 25 minutes or until toothpick inserted comes out clean. Cool ten minutes in pan. Turn out onto cooling rack and continue to cool. Repeat for second batch. Dust with powdered sugar or use glaze topping lised above.

Fast and Fabulous Thai Chicken Salad

I enjoyed this salad as a change from the others I have been eating lately. It includes coleslaw, sesame ginger dressing, chicken, thai peanut sauce, red pepper, chow mein noodles and onion. I used an orange pepper instead of the red because it was already available in the refrigerator. I think adding some mandarian oranges would make it even better.

It should be eaten quickly up preparing. After leaving it over night I found that the noodles sofened up a bit.

For the recipe click here!

Honey Buttercream and Apricot Jam Cake

I used regular flour for the cake and not the recommended cake flour. It turned our great. I drizzled apricot preserves over top of the cake for a little more decoration and presentation.
Many in the office liked the apricot jam and dried fruit flavors with the honey butter cream frosting and had never had a cake with apricots before now. It was quite a treat!

Red Beet and Green Bean Salad

This tasty salad mix and fresh dressing will satisfy any taste bud. Here is a combination that looks good either sitting in a glass bowl, tossed at the kitchen counter top or at the set dinner table.
The addition of lettuce leaves makes the presentation all the more appetizing, healthy and green. It can be served as a single side plate or a complete entrée.



Ingredients:
1 can (15 ounces) shoestring red beets
1 pound fresh green beans, cut into 1" pieces or 2 cans (14.5 ounces) cut green beans
4 small red potatoes, cubed
4 roma tomatoes, seeded and sliced into strips
2 cups matchstick carrots
4 tablespoons bacon bits
2 tablespoons fresh parsley, chopped
1- 3 lettuce leaves, per serving (optional)

Dressing:
1 teaspoon dijon mustard
3 tablespoons balsamic vinegar
3 tablespoons white wine vinegar
3 tablespoons pure olive oil
3 tablespoons canola oil
1/4 teaspoon pepper

Directions:
• Steam fresh beans and potatoes until tender.

• In a glass bowl, layer beets, beans, potatoes, tomatoes, carrots, bacon bits and parsley. Set aside.

• In a small bowl, mix mustard and vinegars, add to mix oils and pepper. Stir and set aside.

• On a plate, arrange lettuce leaves. Set aside.

• Before serving, pour dressing over layered salad and toss. Place salad on prepared lettuce leaves and serve. Yield: 8 servings.