Tag-Archive for » flour «

Coconut Decadence Cake

28
Sep 2008
By

This cake has 536 calories per serving you’ll need to break out the diet pills after eating a couple slices of this cake!

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. sea salt
1 cup whole milk
1 tsp. vanilla extract
1 tsp. coconut extract
1 tbsp. sugar
Coconut Frosting (see recipe below)
1 (14 oz) pkg. flaked coconut

1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) round cake pans.
2. Beat butter on medium with an electric mixer until creamy. Gradually add the 2 cups of sugar, beating well. Add the eggs, 1 at a time, beating after each addition.
3. Combine flour, baking powder and salt then add to the butter mixture alternating with the milk and mix at low speed until blended. Stir in the vanilla and coconut extracts. Pour the batter into the prepared cake pans.
4. Bake for 25 to 28 minutes or until a toothpick, inserted into the center, comes our clean. Cool in the pans on wire racks for 10 minutes. Remove from pans and cool completely on the wire racks.
5. Combine 1/2 cup water and 1 tbsp. sugar in a small saucepan. Bring to boiling. Reduce heat and simmer for 3 minutes. Spoon the sugar mixture over the cake layers.
6. Make the Coconut frosting. Spread the tops of 2 layers with 1 cup frosting then sprinkle each with 1/2 cup of coconut. Stack the layers then top with the 3rd layer. Spread the remaining frosting on the top and sides of the cake and sprinkle with the remaining coconut. Store covered in the refrigerator.

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Coconut Frosting

2 cups chilled heavy cream
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
1 tsp. coconut extract

1. Combine the cream, sugar, vanilla and coconut extracts in a medium bowl. Beat on medium speed with an electric mixer until soft peaks form.

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Makes 16 Servings
Per Serving: 536 calories, 59g carbohydrates, 5g protein, 32g fat, 2g fiber, 112mg cholesterol, 234mg sodium.

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Potato Pancakes

01
May 2008
By

Here’s a delicious recipe that won’t have you looking for flight deals to find the ingredients to make it.

Makes 4 servings

2 large Idaho potatoes
1 egg, lightly beaten
2 tbsp. flour
1 small yellow onion – peeled and finely grated
1/4 tsp. baking powder
1 tsp. salt
2 tbsp. cooking oil

Coarsely grate the potatoes into a bowl of cold water and let them stand for 15 to 20 minutes. While you are waiting mix the egg and flour until smooth and stir in all remaining ingredients except for the oil. Drain the potatoes and squeeze them as dry as possible then stir them into the batter. Heat the oil in a large, heavy skillet over high heat for 1 to 2 minutes. Drop the potato mixture by spoonfuls into the oil, shaping them into 4 or 5 large cakes and flatten them slightly with a spatula. Cook for 1 to 2 minutes on each side then turn the heat down to low and cook the pancakes for 20 to 25 minutes .. turning frequently so they’re cooked through. Drain on paper towels and serve hot.

About 150 calories per serving.

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Fudgy Saucepan Brownies

18
Apr 2008
By

Dark and chewy brownies.

3/4 cup of butter or margarine
4 (1 ounce) squares of unsweetened chocolate
2 cups of sugar
4 eggs
1 1/2 cups of unsifted flour
1/2 tsp of salt
1 1/2 tsps of vanilla
1 3/4 cups coarsely chopped pecans

Preheat your oven to 375 degrees.

Melt the butter and chocolate in a large, heavy saucepan over the lowest heat.

Remove from heat and mix in the remaining ingredients in the order listed, beating well after each addition.

Pour the batter into a greased 9x9x2 inch pan and bake for 40 minutes until brownies just begin to pull away from the sides of the pan.

Cool the pan of brownies upright on a wire rack until they are room temperature then cut in 16 squares.

They are about 350 calories per brownie.

*These are nothing like Alice’s Restaurant brownies.. you won’t need to go to drug rehab after eating them! :)

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