Posts Tagged ‘coconut’

Oatmeal Coming Out My Ears

December 21, 2009

I scored on some oatmeal…15 lbs of it to be exact.  Now I don’t eat it per say as cereal…gag me with a spoon…so I had to find something to do with it.  I have an oatmeal/chocolate chip cake thats really good and there is always the oatmeal cookie, but needed something else.  In my quest to find interesting things to put in my honey’s lunch, I stumbled across his recipe from Artic Garden Studio.  She adapted it from Nigela Express and I adapted it from her.

GRANOLA BARS

1 can sweetened condensed milk

2 1/2 cups rolled oats

1 cup shredded coconut

1 cup dried cranberries

1 cup soft dried apples, rough chopped

1 cup mixed nuts, rough chopped

1/3 cup sesame seeds, no shell..duh

Heat the milk until warm and runny.  Pour into the other ingredients and mix to coat everything.  Spread in a sprayed 9X13  pan and bake at 250 for an hour.  Remove from pan and let cool, then cut to the shape you want.

My Honey likes them and I have since found some others made with honey that I will give a try later.  Healthier and whatnot.  But some chocolate chips are bound to find their way into this recipe at some time or another.

I also found a bread recipe (with oatmeal) that sounded interesting.  I think its great, but the final verdict will be how well it worked as sammich bread.

OATMEAL BREAD

  • 3 cups water
  • 3 cups rolled oats
  • 1 tablespoon salt
  • 2/3 cup brown sugar
  • 2 tablespoons butter
  • 2  packages active dry yeast
  • 1 teaspoon white sugar
  • 1/4 cup warm water
  • 2 cups all purpose flour
  • 4 1/2 cups bread flour

Bring water, salt and oatmeal to a boil and add brown sugar and butter.  Let cool so you don’t kill the yeast.  Combine yeast and white sugar in warm water.  Combine yeast mixture and oatmeal mixture along with 2 cups of flour in mixer with dough hook.  Combine and keep adding flour 1/2 cup or so at a time until elastic then kneed for a couple more minutes.  Place in a lightly greased bowl and cover and let rest for about and hour or until double.  Punch down and let rest for a few then shape into two leaves and put in sprayed pans.  Let rise until double again and bake at 350 till brown and loaves sound hollow when thunked.

I only used about 5 1/2 cups of flour total and this makes huge loaves.  Not sure I could get 3 out of it though.

Singin’ the Blues

March 26, 2009

Well, I did something tonite that I wouldn’t have bet my life on doing before.  While in CA Randy offered me a recipe for blue cheese sauced-up…is that a word??….potatoes.  The thought of it gave me the full body shiver, but my Honey loves blue cheese so I copied down the recipe.  Found some almost out dated Denmark Blue in the markdown bin…was this a meant to be thing.  Ok….I’m cooking for in-laws and can always pawn it off on Daughter #2 and her family.  OMG….OMG….OMG.  they are soooooo good.  Thank you Randy.

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Before …..and after…………..

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And here is the recipe…aptly renamed….

Randy Sings the Blues

8 med spuds boiled, peeled and diced

1/2 C butter

1/2 C flour minus 2 Tbsp

1 C milk

1 C cream

1 C blue cheese crumbled

1/3 C bread crumbs

Melt butter, lightly brown flour add milk and cream and cook until thickened then add cheese and stir until melted.  Salt and pepper to taste.  Combine with potatoes and place in sprayed casserole dish.  Top with bread crumbs.  Bake uncovered at 375 for 25 min.

Holy cow that was good.  Oh…and for the meat.  I rubbed a pork loin roast with honey mustard and covered with phyllo dough and bake.  Using dijon mustard works well too.  And now thinking back, we used to bake a beef roast the same way.  Whichever meat you use, it sure comes out moist and tender.

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COCONUT CAKE UPDATE:

Everybody that has tried it, has loved it.  I did try a cupcake and the combination is plenty coconutty.  I wouldn’t order it or fight anybody for the last piece of coconut cake, but it wasn’t as bad as I remembered.

Coconut Cake and More Snow

March 23, 2009

Made something today that makes me wonder if the aliens had taken me.  Coconut in any form is yucky and I was so out of my comfort zone.  However, Daughter #2 wanted a coconut cake for her birthday and let’s face it …..we will do just about anything for our kids.  So I told her that as soon as I got back I would get started.  Today was windy and snowy…just a white kind of day to make a white cake.  In fact, I made two batches.  One in cupcake form.

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I used Paula Deen’s Jamie’s Coconut cake for the cake, filling and frosting.  I will have to let you know how it tastes later.  I did sample the batter for the cake.  I must admit that I was a bit disappointed.  It didn’t taste coconutty, even though it did have coconut milk in it.  I think that if I make it again, I would use regular milk and use coconut extract.  The rest of  it will have to wait for the critique from a coconut eater.  If you decide to make cupcakes, only fill the cups half full instead of the normal 2/3’s.  Otherwise you will have the mess I did on my first batch.  Sorry… too pissed to take a pic.  Here’s the recipe.

Cake:

  • 2 sticks butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 3 cups sifted self-rising flour
  • 1 cup coconut milk
  • 1 teaspoon pure vanilla extract

Filling:

  • 3/4 cup sugar
  • 1 cup sour cream
  • 4 tablespoons milk
  • 1/2 cup flaked sweetened coconut

7-Minute Frosting:

  • 1 1/2 cups sugar
  • 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 2 egg whites
  • 1 1/2 teaspoons pure vanilla extract
  • 2 to 3 cups flaked sweetened coconut

Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.

Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:

Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Place the first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Cook’s Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.

Frosting:

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut

I will keep you informed