Tag Archives: desserts

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Persimmon Pudding time in Indiana

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Mitchell, Indiana has a yearly Persimmon Festival in September, a week of activities, parades, rides, music and the grand contest of the Best Persimmon Pudding.  

Although I have not entered the contest, I have a good recipe from my Aunt-in-Law.  It has to be good as she has lots of practice; she is now 99 years old. She likes the ripe persimmons fresh off the tree. Her tree is the source of our persimmons as it has been for the family through the years. There has been Indiana Persimmon Pudding from that tree about 70 years.

We have a little tree it is now 4  years old grown from a seed.  To get fruit, there must be a female tree and a male tree.  We don’t know what gender our tree is.  We have an even small tree in the yard.  So maybe we will have our own persimmons someday.  

American Persimmons

American Persimmons

 

 I freeze 1 cup bags to use throughout the year.  So this week I made the first pudding of this fall.  Also while at her house my husband checked out the persimmon tree which is loaded with 1 inch size persimmons.  The anticipation of ripe persimmons to come this fall in mid to late October.


Indiana Persimmon Pudding
 
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A fall fruit popular in the Midwest. Southern Indiana even has a Fall Persimmon Festival in Mitchell, Indiana with Persimmon Pudding contests. It is small and different fruit from the Japanese persimmon.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1½ cups sugar
  • ½ cup unsalted butter
  • 2 large eggs
  • 2 cups persimmon pulp
  • 2 cups buttermilk or sour milk
  • 1 teaspoon vanilla
Instructions
  1. Preheat over to 325 F. Grease a 9 x 13 inch pan with cooking spray.
  2. In a medium bowl, whisk together flour, salt, baking soda and cinnamon. Set aside.
  3. In a large mixing bowl, cream butter and sugar until fluffy.
  4. Add eggs, one at a time, beat after each addition.
  5. Add the persimmon pulp and blend.
  6. Alternate adding the dry ingredients and sour milk, beat after each addition.
  7. Add the vanilla and mix.
  8. Pour into prepared 9 x 13 inch pan.
  9. Bake 45 minutes or when cake tester comes out clean.
Notes
Instead of buttermilk, I make sour milk with 1 tablespoon apple cider vinegar and fill 2 cup measure with milk. Allow set for 5 minutes to allow milk to sour.......Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg.“Trade-marks Canadian Intellectual Property Office. Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Persimmon Festival in Mitchell, Indiana

Persimmon Pudding from NYT Cooking

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights                                                      reserved.

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

 


Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Making Refrigerator Cookies.

Oatmeal Coconut Crispies

The Oatmeal Coconut Crispies are a refrigerator cookie.  The dough is softer;  it is formed into “logs” about 2 inches in diameter, wrapped  in wax paper and refrigerated for several hours or overnight.  When ready to bake,  the log dough is cut into 1/4 inch slices and baked. Refrigerator cookies have a rich flavor, lightly browned, uniform thin slices and a crisp, crunchy texture. This recipe is  from the original Betty Crocker’s Cooky Book, 1963

How-To Make Refrigerator Cookies

Wrapping Cookie Dough Logs

Wrapping Cookie Dough Logs

Slicing Cookie Dough

Slicing Cookie Dough Log in 1/4 Slices

Oatmeal Coconut Crispies ready to bake

Oatmeal Coconut Crispies ready to bake

The Oatmeal Coconut Crispies are good cookies to freeze for later.  Baked cookies can be stored frozen for 9-12  months.  Having baked cookies  on hand in the freezer is handy to have available whenever there is a request to furnish cookies for a special event, tea, drop-in visitors or spoil your co-workers.  I have never kept a bag of cookies that long!

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

The Valentine Sweet Sugar Cookies  and the Shamrock Cookies were rolled cookies.  After mixing the dough, it was refrigerated for a few hours, then rolled at room temperature and cut out with cookie cutter, baked and iced.  Using a cookie cutter makes the same size and shape, depending how thick they are cut will vary the texture from soft to crisp.  They are baked until lightly browned and have a rich delicate flavor.

Valentine Sugar Cookies

Valentine Sugar Cookies

Shamrock Sugar Cookies

Shamrock Sugar Cookies

5.0 from 1 reviews
Oatmeal Coconut Crispies
 
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A refrigerator crispy cookie with favorite flavors of oatmeal and coconut, a good cookie to serve and freeze for later.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 5 dozen
Ingredients
  • ½ cup unsalted butter
  • ½ cup shortening
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2½ cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 cup flaked coconut
Instructions
  1. Into large mixing bowl, cream butter, shortening and sugars.
  2. Add the eggs and vanilla, cream until fluffy.
  3. Into smaller bowl, measure the flour by dipping method.
  4. Add the soda and salt, whisk to blend.
  5. Stir into the shortening mixture.
  6. Blend in the oats and coconut. The dough will be soft.
  7. Divide the dough in half.
  8. Form the dough into logs with a 2 inch diameter.
  9. Wrap in wax paper, refrigerate overnight.
  10. Heat over to 400 F.
  11. Line baking sheets with parchment paper or light grease pans.
  12. Cut the log into ¼ inch slices.
  13. Bake 10 to 12 minutes until lightly browned.
  14. The cookies do spread, allow 2 inches between cookies.
Notes
This is adapted from Betty Crocker's Cooky Book, 1963............................ Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian INetta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

Cookies are such a handy snack.  The only trouble is it can be too handy to nibble on  all day.  “I just ate one …… at a time.”  Haven’t you heard that from your children, or yet, your own thoughts. 

Suggestions for more cookies:

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies                                  Olive Oil Coconut Sugar Cookies

 

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies                                                 Loaded Oatmeal Cookies

 

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies                                             Grand Canyon Hermit Cookies

Visit these sites: Simply Recipes,   Sally’s Baking Addiction,   Shugary Sweets

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.                                 ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

The air is cooler, the leaves have that rustling sound and it is quieter. The fields of green are no of longer green corn stalks or green soybeans.  The horizon is a golden and amber of fall.  Soon we will remember what  James Whitcomb Riley wrote, “The frost is on the punkin”.

Beaches, swim parties and bar-be-ques become a season of tailgating, football games, and bar-be-ques. Pumpkin becomes the vegetable in the dessert buffet.  I selected my  reliable Pumpkin Bread recipe, received from a elementary school bazaar.  You know it has to be good, goodness this was about 1979!

Pumpkin Bread

Pumpkin Bread

Another favorite pumpkin dessert is Libby’s Pumpkin Roll recipe..  It is easy to make this extra special dessert with the canned pumpkin with the cream cheese filling. 

All the farmer’s markets are bright orange with the bright pumpkins.  Yesterday I saw small white pumpkins, are they orange inside?  I did not buy one to find out.  I still prefer to buy my pumpkin in a can. Children or grandchildren are not available to enjoy the fun of jack-0-lanterns.  Remember when Halloween was a one day event.  Now it is as festive with decorations and tree lights like Christmas. 

Pumpkins and Mums

Pumpkins and Mums

Another favorite dessert in the Midwest is persimmon cake,  bread, pudding, cookies and some places have persimmon ice cream!  Our family favorite, American Persimmon Cake uses the small Midwest persimmons, not the larger Japanese persimmons found in the grocery.

 

Enjoy a slice of fall:  Pumpkin Bread

Pumpkin Bread
 
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A moist dessert bread to enjoy with your coffee or tea. Share the recipe and a loaf at the next church or school bazaar.
Author:
Recipe type: Bread
Cuisine: American
Serves: 2 loaves
Ingredients
  • 3 cups sugar
  • 3½ cups flour
  • 1½ teaspoon salt
  • 2 teaspoons baking soda
  • 3 teaspoon nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs, beaten
  • 1 cup cooking oil
  • ⅔ cup water
  • 2 cups canned pumpkin
Instructions
  1. Preheat oven to 350 F.
  2. Grease and flour 2- 9 x 5 loaf pans, or put greased parchment paper on the bottom.
  3. In a large mixing bowl, sift together all the dry ingredients.
  4. Add the eggs, oil, water and pumpkin.
  5. Mix until very smooth.
  6. Pour into the prepared loaf pans.
  7. Bake at 350 F for 1 hour.
Notes
While bread is still very warm, wrap in plastic wrap and let cook completely. Bread tastes better after setting at room temperature 24 hours. This freezes well....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.

 

This makes 2  large loaves of Pumpkin Bread,  it can easily be frozen, or given away in a bazaar.

Loaves of Pumpkin Bread

Loaves of Pumpkin Bread

Once Upon a Chef– Pumpkin Bread

Simply Recipes — Old Fashioned Pumpkin Pie

Jeanette’s Healthy Living — Skinny Pumpkin Spice Latte

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices,Netta Belle's Choice cookbookinabox
bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.

Coconut Oil Pie Dough

Joining the trend:  Baking with Coconut Oil

For years nutritionists have limited the use of the coconut because of the fat.  Now it is a considered a good fat and not the culprit any more. Although this information as been  available since 2004 or earlier, I am finally coming around to use the coconut oil in cooking.  So I started it with a Coconut Oil Pie Dough. My pie dough often leaves much to be desired, so why not kick up the challenge.

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie

Since my cookbooks are too old to discuss use of coconut oil, the internet provided a variety of recipes and information related to the benefits and use.  I looked on the internet for information for recipes, use and how to substitute shortening and vegetable oils. Coconut Oil Online was informative and helpful, even how to measure the oil and listing the healing benefits.

Here is a simple “how-to”

Pure Coconut OIl

Pure Coconut OIl

coconut oil in flour_499

I first measured and chilled the coconut oil  in the refrigerator as it is liquid at 76 degrees.  Too long in the refrigerator, it would become hard solid and brittle.  This was cooled about 30 minutes, enough to cut into cubes.

I measured the flour into the food processor, then added the cold coconut oil and the cold butter.

Cold butter added to the flour and coconut oil.

Cold butter added to the flour and coconut oil.                                                                                                                                            

Putting coconut oil pastry in pie plate.

Putting coconut oil pastry in pie plate.

The rolling out of the dough was a bit tricky.  Rolling it on floured wax paper was best, though it did get sticky as it warmed. The wax paper also made it easier to handle placing on the pie plate and adding the top crust.

Making of a peach pie….

Fresh peaches were in season at this time, I had 4 medium size peaches, or about 3 cups more or less, added 2 tablespoons of minute tapioca, 3/4 cup sugar and 1/4 teaspoon nutmeg. Sliced one tablespoon butter on the top before covering with the top crust.  Baked at 400 F, 45-50 minutes.

Fresh Peaches for pie

Making a peach pie.                                                                                                    

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie                                                  

Coconut Oil Pie Dough
 
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A How-To to making Coconut Oil Pie Dough for a fresh peach pie.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 slices
Ingredients
  • Pie Dough
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ cup cold pure coconut oil
  • ½ cup cold unsalted butter
  • ¼ cup very cold water as needed
  • Peach Pie
  • 3 cups fresh peaches in ½ inch size.
  • ¾ cup sugar
  • 2 tablespoons instant tapioca
  • ¼ teaspoon nutmeg
  • 1 tablespoon butter
Instructions
  1. Use a food processor.
  2. Put the flour in the processor bowl.
  3. Add cubes of cold coconut oil and cold cubes of butter.
  4. Pulse off and on until dough is the size of peas.
  5. Put dough into a large bowl, add water a tablespoon at a time,
  6. While mixing dough until it can be gathered into a ball.
  7. Divide the dough in 2 pieces, flatten and wrap each in wax paper or plastic wrap.
  8. Refrigerate for 30 minutes.
  9. Roll out the dough on wax paper, lightly floured two inches larger than the 9 inch pie plate.
  10. Fit dough into the pie plate.
  11. Fill with the fresh peach mixture.
  12. Dot with butter.
  13. Roll out the second round of dough and place on top of the peaches.
  14. Trim edge off of excess pie dough, fold under to have 1 inch edge to crimp.
  15. Cut steam vents in the top crust. Bake.
  16. Cool before serving
Notes
Fruit pies often bubble out when baking. Put aluminum foil under the oven rack to catch any drippings. ...............................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

The fresh peach pie with Coconut Oil Pie Dough.

Yes, this was an OOPS!

First servings of the peach pie with Coconut Oil PIe Dough

First servings of the peach pie with Coconut Oil Pie Dough

The rest of the pie was refrigerated. 

Peach pie with flaky Coconut Oil Pie Dough

Peach pie with flaky Coconut Oil Pie Dough                                                                         

It did become solid and nice slices were cut.  The servings were put in the microwave about 15 seconds to warm.

Over all tasty, not considered food porn.  Oh, well. There are successes and failures.

Hope you give the recipe a try and  best wishes.

 

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices,
bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-20157 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Chocolate Pudding

Creamy Chocolate Pudding

Creamy Chocolate Pudding

Creamy Chocolate Pudding

Have you ever had a day when things are not going your way.  From cartoons to health magazines, chocolate is there to help offset.  Creamy Chocolate Pudding is a quick simple recipe to ease what ever ails you or for your chocolate sweet tooth.  There may be a few people who do not like chocolate, however, following the food community blogs, they must be few and far between.

Chocolate Fact:  There is a little caffeine in chocolate, darker chocolate can have as much as a can of Coca-Cola.  More interesting facts of chocolate  

Pudding , a dessert for adults, not just kids!

Of course I had to tamper with the original recipe I found in Fight Back With Food:  Use nutrition to heal what ails you”. It is a 2002 edition The Reader’s Digest Association, Inc.  This is an interesting  book of defining foods and their nutrients for various diseases with recipes to follow. The pudding recipe recommended soy milk, I have used rice milk, and currently using 2% lactose free milk.  The recipe is “Mint Chocolate Chip Pudding.”  Because mint chocolate flavor is not a favorite of my husband, I used coconut flavoring, giving it a very nice taste.

Inspiration

Chocolate Pudding with Maraschino Cheerries

Chocolate Pudding with Maraschino Cherries

Chocolate Pudding
 
Prep time
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A creamy chocolate pudding for a quick and easy dessert, eat it plain or dress it up for adult company dinner.
Author:
Recipe type: Pudding
Cuisine: American
Serves: 4-6 servings
Ingredients
  • ½ cup dark brown sugar, firmly packed
  • ⅓/ cup cornstarch
  • 3 tablespoon cocoa powder, unsweetened
  • ½ teaspoon salt
  • 3 cups milk, 2% lactose free
  • ½ teaspoon coconut flavoring
  • ½ teaspoon vanilla extract
  • ¼ cup chocolate chips
Instructions
  1. In a large saucepan, blend together the brown sugar, cornstarch cocoa powder and salt.
  2. Gradually whisk in the milk until smooth.
  3. Bring to a boil over medium heat, whisk often to keep it smooth.
  4. Boil for 1 minute or until pudding is thickened.
  5. Remove from heat, stir in the flavorings, coconut and vanilla.
  6. Allow to cool to lukewarm, not yet at room temperature, stir in the chocolate chips.
  7. Spoon into 4-6 dessert dishes.
  8. Cover and refrigerate at least 2 hours.
Notes
This recipe adapted from Mint-Chocolate Chip Pudding in Fight Back with Food, Reader's Digest Assoc.Inc.---------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.

Recently I had some cherry truffle chocolate ice cream.  Aha!  To add a little pizzazz to the pudding, I diced up some maraschino cherries to stir in with the chocolate chips, topped the dishes with a drizzle of the maraschino juice and a cherry on top.  I was just missing the whipped cream.  I had added some crushed toasted almonds to some of the dishes, which was good too, however almost too much with the size of these dishes.  It became,  “Where is the pudding?”

Creamy Chocolate Pudding

Creamy Chocolate Pudding

Suggested Luncheon for 4


Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Butterscotch Brownies

Butterscotch Brownies

Butterscotch Brownies

Favorite brownies are not brown at all!

As I was looking through the food communities, I have to say I would like to have the inclination to do “pretty” fancy cake decorating, or super ornamental cupcakes.  However, it was a Butterscotch Brownie which spoke to me,.   Like “pick me” and “bake me, I’m delicious.” And I did and they were.

The recipe which caught my eye was by Linda Larsen of Busy Cooks Expert.  As she described the Butterscotch Brownies as an easy and super quick dessert.  I did add a cup of whole pecans to be broken up by the mixer.  Instead of icing, when brownies were done, I dotted the top with 1/4 cup of chocolate chips, put back into the oven for a few minutes, then used a spatula to spread the chocolate over the Butterscotch Brownies.  The edges were thick, crunchy and chewy and an extra treat without the chocolate icing.  The biggest problem – they didn’t last long.

A great snack or dessert for all ages –  Butterscotch Brownies.

Butterscotch Brownies
 
Prep time
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Total time
 
A chewy Butterscotch Brownie, easy and quick bar cookie to be enjoyed for snacks, desserts and in lunch boxes.
Author:
Recipe type: Desserts
Cuisine: American
Serves: 36 bars
Ingredients
  • 2 cups flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter
  • 2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup whole pecans or break into pieces.
  • ¼ cup chocolate chips
Instructions
  1. Preheat oven 350 F. Grease a 9 x 13" cake pan or put parchment paper on the bottom of pan and grease. (This protects the pan from knife scratches when using a coated baking pan.)
  2. Mix flour, baking powder, baking soda and salt into a small bowl.
  3. Whisk to blend, set aside.
  4. Melt the butter in a sauce pan or microwave.
  5. Pour melted butter into mixer bowl.
  6. Add the brown sugar and beat until blended.
  7. Add eggs and vanilla, beating until combined.
  8. Add the dry ingredients, beating to blend.
  9. Stir in the whole pecans, breaking with the mixer.
  10. After brownies are baked, sprinkle the chocolate chips on top.
  11. Return to hot oven for 5 minutes or until chocolate begins to melt.
  12. Spread the melted chips over the brownies.
  13. Cool and cut into squares.
Notes
This is a recipe is by Linda Larsen, Busy Cooks Expert. --------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Butterscotch Brownies

Butterscotch Brownies

Just add a glass of cold milk………

See Also         Netta Belle’s Choice Chocolate Cake

                         Skillet Chocolate Fudge/

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-20 17Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Coconut Layer Cake with Fluffy Coconut Icing

 

Coconut Layer Cake with Fluffy Coconut Icing under goes some changes.

Coconut Cake made with Coconut Oil

Coconut Cake made with Coconut Oil

Sometimes I do not want to create, adapt or be inspired for recipes.  This was one of those times when I reviewed some of my own desserts.  So Coconut Layer Cake with Fluffy Coconut Icing was the treat of the week.  I am now  using more Coconut Oil  and less butter and  shortening.  Olive oil is still my 'go-to' oil for much of my cooking and baking. Coconut Oil 360 I did adapt my own recipe, I did not have coconut extract, so I added 1/2 cup of shredded coconut.  The other change I made was in the jam  between layers.  In the original recipe that follows below, I used apricot preserves.  Since I did not have the preserves, I used strawberry jam between the layers.    The jam shows up in the serving of cake.
Strawberry Jam Between layers of Coconut Cake

Strawberry Jam between layers of Coconut Cake

The "Original" Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

This is a yummy cake for the coconut lovers out there.   Instead of vanilla extract, I have used coconut extract to get more of the coconut taste.  Another idea, which I have not tried, would be to use coconut milk instead of regular milk.  The recipe makes a small cake, best to  bake in the older 8"x 1" cake pans. My aunt loved to cook and bake saving recipes from booklets put out by companies.  Two booklets I have are of about the same vintage, 1922: The New Royal Cook Book by Royal Baking Powder Co. and "The Rumford Way of Cookery and Household Economy".

Serve a luncheon of Ham Salad Spread and Vegetable Fusilli Salad and a sweet dessert of Coconut Layer Cake with Fluffy Coconut Icing.

  A serving of Coconut Cake _580
Coconut Layer Cake with Fluffy Coconut Icing
 
Prep time
Cook time
Total time
 
A light and moist yellow coconut layer cake with a hint of apricot preserves under the fluffy white boiled icing and toasted coconut.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10 servins
Ingredients
  • 2 cups flour
  • ⅛ teaspoon sea Salt
  • 3 teaspoon baking powder
  • ¼ cup unsalted butter
  • 1 cup sugar
  • ½ teaspoon coconut extract
  • 2 eggs
  • 1 cup milk
  • 1 jar apricot preserves
  • COCONUT FILLING and ICING
  • 1½ cups granulated sugar
  • ½ cup water
  • 2 egg whites at room temperature
  • ½ teaspoon coconut extract
  • ⅛ teaspoon cream of tartar
  • 1 cup sweet shredded coconut
  • ¼ cup toasted coconut
Instructions
  1. Preheat oven 350 F.
  2. Grease and line 2 9-inch cake pans with parchment paper; grease the parchment paper.
  3. Measure the flour, salt and baking powder together in a small bowl; whisk to blend.
  4. In a large mixing bowl, cream the butter and sugar until fluffy.
  5. Add the coconut extract and beaten eggs; beat just to blend.
  6. Add the dry ingredients alternating with the milk.
  7. Mix well after each addition and until smooth.
  8. Pour the batter into prepared cake pans.
  9. Bake 12 to 15 minutes.
  10. Insert toothpick in the middle of the cake, when done, the toothpick will come out clean.
  11. (This is a small batter.)
  12. Cool on a rack for 5 minutes before turning out of the pans.
  13. _______________________________________________________________
  14. COCONUT FILLING AND ICING
  15. Put sugar and water in heavy saucepan; cook until it is 238 F or soft ball stage.
  16. Meanwhile beat the egg whites and cream of tartar in a large bowl until stiff.
  17. When the sugar syrup has reached the correct temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
  18. Beat the stiff egg whites at high speed while pouring in a stream of sugar syrup.
  19. Add the vanilla.
  20. Continue beating until icing has cooked, about 5 minutes.
  21. Spread the apricot preserves between the 2 layers before adding icing.
  22. Put icing between layers, sides and top.
  23. While icing is soft sprinkle with grated coconut and toasted coconut.
Notes
This was adapted from The New Royal Cook Book, Royal Baking Powder Co., New York, U.S.A., 1922, p 15...................... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Coconut Layer Cake with Fluffy Coconut Icing

Coconut Layer Cake with Fluffy Coconut Icing

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Simply Salads by cookbookinabox

cookbookinabox trip to the Farmer's Market

cookbookinabox trip to the Farmer’s Market

Simply Salads of fresh vegetables and fruit combined can be the center of lunch or part of an elaborate dinner.  Fresh vegetables and fruit can show up in the whole meal or menu.  Check out the menu below.

A trip to the local farmer’s market makes a bountiful supply of fresh vegetables and fruit for gourmet and ordinary cooking.  Road side stands, city markets, farmer’s markets, co-operative groceries and big name grocery stores are teeming with produce. Check out your community to find the foods for healthy eating.

Which recipe would you like to make?  Look for the heading “Recent Recipes” in the right column for these dishes listed below. Or use the category search.

       Select a recipe from each of the following list of foods to plan a menu for dinner.

Appetizer:  Celery and carrot sticks, pineapple chunks and strawberries

    Bread:  Sweet Potato & Cranberry Nut Bread or Sweet Wheat Bread

       Soup:  Summer Vegetable Soup or Corn and Mushroom Chowder

           Salad:  Cabbage Apple Slaw  or Vegetable Fusilli Salad

               Entree:  Asparagus Tart or Collard Greens, Corn and Tortilla Strata

                   Vegetable:  Braised Carrots & Fennel,   Savory Baked Corn

                        Dessert:  Chocolate Cake or Apple Cobbler

                            Snack:  Molasses Cookies or Grand Canyon Hermit Cookies

How about quick and easy salads?

                                 Simply Salads by cookbookinabox®

Tomato avacado simple salad_0953Tomato, avocado and large pitted black olives are sprinkled with lime juice. To add more color serve it on a bed of romaine lettuce or spinach.  Need more veggies, try chopping scallions on top. Serve with your favorite salad dressing. Asparagus Tart and this simple salad would make a good luncheon or brunch meal.

Pear orange simple salad _3797Red Bartlett pear and a naval orange are diced with chopped red onion, feta cheese and chopped walnuts on top.  Anjou or Bosc pears, pecans or even add dried cranberries or cherries for another quick simple salad.  Use a sweet vinaigrette dressing. The Microwaved Steamed Salmon with Bok Choy is an easy entree to serve with Simply Salads by cookbookinabox.

Orange almond simple salad_3727Salad or dessert, a little of each,  a layered fruit salad of green grapes halves, pineapple chunks, diced navel oranges and sprinkling of toast almonds and coconut flakes on top.  The juice provide its own dressing.  This simple salad would be a sweet ending to the Corn and Mushroom Chowder.

As cooks, we sometimes get so caught up trying to give the best tasting gourmet dinner and an stunning  eye-appealing  presentation we get overwhelmed and frazzled.  Try some of the suggested Simply Salads by cookbookinabox® with any of the Recent Recipes listed on the side.

Recent Recipes are free online.  You may reach it by www.cookbookinabox.com/blog or cookbookinabox.com.  Also follow us and Like us on Facebook.   Give us a a like on G+.

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Netta Belle's Choice 6 pack of Herbs and Spices

Netta Belle’s Choice 6 pack of Herbs and Spices

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

©2007-2015Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.