tag:blogger.com,1999:blog-4680453303538787432024-03-06T07:12:32.337+08:00sAlamEsraBadi...daripada pandangan seorang insan kerdilChe Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-468045330353878743.post-26031743195342690582014-07-24T09:01:00.001+08:002014-07-24T09:01:10.849+08:00Apple Pie Filling Recipe<br />
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<img height="320" src="http://grandmotherskitchen.org/uploads/2559/files/yummy.jpg" width="320" /></div>
<br />
<h3>
Ingredients</h3>
<br />
Apple Filling<br />
* Makes enough for (1) 9 inch pie.<br />
5-6 apples ( Spartans and/or Golden Delicious)<br />
2 Tablespoons lemon juice or juice of 1/2 lemon<br />
1/2 cup brown sugar<br />
1 teaspoon cinnamon<br />
1/4 teaspoon salt<br />
1 Tablespoon flour<br />
1 Tablespoons butter<br />
<br />
<h3>
Directions</h3>
<br />
Quarter, peel, core and slice the apples thinly. Put them into a large bowl, pour on the lemon juice and use a spatula to stir into the apples. This will help to keep them from browning.<br />
<br />
In a small mixing contained stir together the dry ingredients.<br />
<br />
Using a spatula, stir the mixture into the prepared chopped apples.<br />
<br />
Break the butter into small bits and mix into the apple pie mixture as little chunks.<br />
<br />
The butter will melt and add flavor to this delicious pie filling.<br />
<br />
Original <a href="http://grandmotherskitchen.org/recipes/grandmothers-apple-pie-filling-recipe.html">Grandmothers Apple Pie Filling Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.<br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-17588289808329838482014-07-22T10:16:00.001+08:002014-07-22T10:18:41.844+08:00Oreo Ice Cream Cake<br />
<h3 style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<img height="320" src="http://grandmotherskitchen.org/uploads/3679/files/recipe.jpg" width="320" /></h3>
<br />
<h3>
Ingredients</h3>
<u>BROWNIE</u><br />
3/4 cup cocoa powder <br />
3/4 cup butter<br />
4 large eggs <br />
1 teaspoon vanilla <br />
3/4 cups granulated sugar<br />
1 1/4 cups all purpose flour <br />
1 teaspoon baking powder <br />
1 teaspoon salt <br />
<br />
<u>ICE CREAM CAKE</u><br />
3 quarts vanilla ice cream, softened in the refrigerator (about an hour or until you can stick a spoon in easily)<br />
15 Oreos(or similar) cookies<br />
<br />
Decorating <br />
Whipping cream 1L (Whipped)<br />
Oreo Cookies<br />
<br />
Chocolate Icing<br />
3/4 cup butter, cubed<br />
6 ounces unsweetened bakers chocolate <br />
6 cups confectioners' sugar<br />
3/4 cup milk<br />
3 teaspoons vanilla extract<br />
<br />
Serves 8 to 12<br />
<h3>
Directions</h3>
BROWNIE<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Line a 9 inch round pan with parchment paper, and grease the paper with butter.<br />
<br />
Melt butter in a large saucepan over low heat, then stir in cocoa.<br />
<br />
Remove from heat.<br />
<br />
Mix in sugar and vanilla then mix in eggs one at a time.<br />
<br />
Stir in remaining ingredients.<br />
<br />
Bake for 30 minutes, or until an inserted toothpick comes out clean<br />
<br />
Cool completely, flip pan and peel away parchment paper.<br />
<br />
ICE CREAM CAKE<br />
<br />
Start by putting Oreo cookies into a food processor and blend until most is broken up (personal preference on this one, if your like cookies more fine and nice big chunks)<br />
<br />
With a 9 inch spring form cake, line the edge of spring form cake with parchment paper, line the bottom with your baked brownie<br />
<br />
In a mixer, place your softened ice cream, along with your cookie crumbs and mix until cookies are well incorporated. pour this into your prepared spring form. Cover and re-freeze.<br />
<br />
CHOCOLATE ICING<br />
<br />
Chop chocolate, and melt with butter in a small sauce pan, Remove from heat.<br />
<br />
Meanwhile combine icing sugar, milk, and vanilla extract in a mixer until smooth.<br />
<br />
While beating sugar, slowly add melted chocolate until fluff.<br />
<br />
Spread icing evenly between layers, on top and sides<br />
<br />
ASSEMBLY<br />
<br />
Remove ice cream cake form freezer (make sure it is frozen and not runny) Take spring form off cake, and peel off parchment. Ice the sides and top with whipped cream, and decorate with chocolate icing, Oreo's, and remaining whipped cream<br />
<br />
Original <a href="http://grandmotherskitchen.org/recipes/oreo-ice-cream-cake-recipe.html">Oreo Ice Cream Cake Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.<br />
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Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-74284524818265540882014-05-29T15:08:00.003+08:002014-05-29T15:08:33.285+08:00<br />
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<img height="320" src="http://grandmotherskitchen.org/uploads/2582/files/yummy.png" width="320" /></div>
<br />
<b><h3>
Ingredients</h3>
</b><br />
Makes (2) 9" Crusts<br />
1 1/2 cups all purpose flour<br />
3/4 teaspoon salt<br />
3/4 cup butter<br />
4-5 tablespoons cold water<br />
Filling<br />
3-4 apples (We used Golden Delicious)<br />
1/2 lemon for the juice<br />
1/2 cup brown sugar<br />
1 teaspoon ground cinnamon + a sprinkling for garnish<br />
2 teaspoons all purpose flour<br />
1 Tablespoon butter<br />
Tools:<br />
(1) regular 12 hole muffin tray<br />
(1) 4 inch round cookie cutter<br />
<br />
<b><h3>
Directions</h3>
</b><br />
Apple Filling<br />
<br />
Cut the apples in quarters, peel, remove the core and chop into very small pieces for this filling. Put the chopped apples into a small mixing bowl.<br />
<br />
Squeeze the juice from the lemon and pour it into the chopped apples.<br />
<br />
In a small container, stir together the brown sugar, cinnamon and flour; then stir this into the chopped apples. Take the butter and break it into small bits and stir into the apple mixture. The butter will melt while the pie is baking and add more flavor.<br />
<br />
Spoon the filling into the mini pie crusts.<br />
<br />
Lattice Tart Crusts:<br />
<br />
Preheat the oven to 350F.<br />
<br />
Grease each of the muffin tray hole bottoms and sides and set aside.<br />
<br />
Prepare your tart crusts.<br />
<br />
Sift the flour into bowl and mix together with the salt.<br />
<br />
Cut in butter with a pastry cutter.<br />
<br />
You can also use two butter knives if you dont have a pastry cutter.<br />
<br />
Continue to cut work the mixture until it resembles the texture of coarse cornmeal.<br />
<br />
Now, use a fork to mix in the cold water until it is just incorporated. Its okay if you see little specks of butter, and flour and the dough is not smooth.<br />
<br />
Use clean hands to form the dough together to form a ball.<br />
<br />
Cut the ball into two pieces and store one in a bowl with a cloth over top so it does not dry out.<br />
<br />
Sprinkle your working surface with a bit of flour, and keep the flour nearby in case your dough gets sticky you can add more on top of the dough and also on your rolling pin.<br />
<br />
Flatten your ball down into a disc.<br />
<br />
Use your rolling pin to roll out dough. Push from the center and roll evenly to the edges. Keep rolling and try to make a circle. If it is not perfect, it wont matter.<br />
<br />
Dont overwork the crust.<br />
<br />
Use the cookie cutter to cut out 12 circles. Note, on your first cut, you will probably get about 6-7 circles, and then you will need to re-roll the dough and repeat.<br />
<br />
Fill each tart with apple pie filling.<br />
<br />
Roll out your second disc of dough and repeat the same procedure cutting out 12 circles. Put a top on each of the mini pies, pinch the edges closed and poke the tops with a fork.<br />
<br />
Bake for 30 minutes or until golden brown.<br />
<br />
If the crusts are cooking too quickly, just tent with aluminum foil.<br />
<br />
Place the muffin tin onto a cooling rack. Use a small knife to cut around the outsides of the mini pies then just leave them to sit until cooled. Remove mini pies from the muffin tin.<br />
<br />
Original <a href="http://grandmotherskitchen.org/recipes/mini-apple-pie-tarts-recipe.html">Mini Apple Pie Tarts Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.<br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-52628252911761566292014-05-13T12:34:00.005+08:002014-05-13T12:35:50.433+08:00Lean Chicken Italiano Casserole Recipe<br />
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<img src="http://grandmotherskitchen.org/uploads/2409/files/yummy.jpg" height="320" width="320" /></div>
<b>Ingredients</b><br />
<b>
</b>
2 cups uncooked macaroni<br />
2 chicken breasts, cubed or thinly sliced<br />
2 teaspoons butter<br />
1/4 cup chopped white onion<br />
1 cup sliced mushrooms<br />
1/2 teaspoon salt<br />
1/8 teaspoon pepper<br />
1/4 teaspoon oregano<br />
1/8 teaspoon cayenne pepper<br />
1 Tablespoon Worcestershire sauce<br />
1 can (398mL) tomato sauce<br />
2 ounces grated asiago cheese<br />
<br />
<b></b><br />
<h3>
<b>
Directions</b></h3>
<b>
</b>
Preheat oven to 375˚F.<br />
<br />
Cook the pasta al dente and set aside.<br />
<br />
In a large skillet put the butter and sauté onion overmedium heat until tender.<br />
<br />
Add mushrooms and sauté for 5 minutes.Add the meat and cook until nicely browned.<br />
<br />
Add salt, pepper, oregano, cayenne and Worcestershire sauce.<br />
<br />
In a casserole dish, combine cooked macaroni,cooked meatmixture,and tomato soup or sauce.<br />
<br />
Top with asiago cheese.<br />
<br />
Cover with foil and bake for 20 minutes.<br />
<br />
Remove foil and bake for 5-10 minutes until cheese is browned.<br />
<br />
<br />
Original <a href="http://grandmotherskitchen.org/recipes/lean-chicken-italiano-casserole-recipe.html">Lean Chicken Italiano Casserole Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.<br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-32180696987588464932014-05-13T12:31:00.002+08:002014-05-13T12:32:27.929+08:00Chicken Salad Sandwich Recipe<br />
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<img src="http://www.grandmotherskitchen.org/uploads/3614/files/recipe.jpg" height="320" width="320" /></div>
<br />
<h3>
Ingredients</h3>
<br />
Cooking the Chicken <br />
3 cups pineapple juice<br />
1/3 cup soy sauce<br />
3 pounds boneless skinless chicken breasts<br />
2 cups water<br />
<br />
1/2 cup each chopped green pepper, orange pepper,red onion and celery<br />
1-1/2 cups mayonnaise<br />
1/2 teaspoon garlic salt<br />
1/2 teaspoon pepper<br />
1/2 teaspoon Italian seasoning<br />
1/2 teaspoon dried basil<br />
1/4 teaspoon seasoned salt<br />
20 slices toasted wholewheat bread<br />
<br />
This is a large recipe and makes 10 sandwiches. Good for a large group.<br />
<h3>
<br /></h3>
<h3>
Directions</h3>
Chicken<br />
<br />
This recipe is from scratch, so you need to cook the chicken first. Plan a day ahead as you need to let the chicken marinate overnight.<br />
<br />
Marinating Sauce<br />
<br />
In a small bowl, mix together the pineapple juice and soy sauce.<br />
<br />
Pour 1-1/2 cups of the liquid into a large resealable plastic bag and place the chicken breasts into the bag.<br />
<br />
Seal bag and turn the bag over a few times to coat the chicken. Place into the refrigerate overnight.<br />
<br />
Cover the bowl of remaining marinade with plastic wrap and refrigerate.<br />
<br />
Next Day<br />
<br />
Drain and discard the marinade from chicken.<br />
<br />
In a large saucepan combine the water and reserved marinade and add in the chicken breasts.<br />
<br />
Bring to a boil then reduce the heat.<br />
<br />
Cover the pot with a lid and simmer for 10-15 minutes or until the chicken is cooked right through and no pink remains.<br />
<br />
Drain the liquid from the chicken and let the chicken cool slightly so you can handle it then shred the chicken. Place the chicken into the refrigerator to cool.<br />
<br />
Assembly<br />
<br />
Chop all the vegetables into small pieces.<br />
<br />
Use a large bowl mixing bowl and combine the chicken, green and orange pepper, onion and celery.<br />
<br />
Combine the mayonnaise and seasonings in a small bowl then spoon the dressing over the chicken mixture.<br />
<br />
Gently stir to coat.<br />
<br />
Refrigerate the chicken sandwich makings until you are ready to assemble the sandwiches. <br />
<br />
Use the same day that you add the mayonnaise mixture to the chicken.<br />
<br />
Toast and lightly butter 20 slices of bread.<br />
<br />
Evenly distribute the chicken salad onto 10 slices and cap with the remaining 10 slices.<br />
<br />
Cut into halves and serve.<br />
<br />
Yield: 10 servings.<br />
<br />
Original <a href="http://grandmotherskitchen.org/recipes/best-chicken-salad-sandwich-recipe.html">Best Chicken Salad Sandwich Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.<br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-73837563400031876842014-05-05T14:03:00.001+08:002014-05-13T12:41:27.522+08:00Diya Nordin : #throwback<br />
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<img alt="dan dafodil pun berbunga lagi" src="http://www.jsadiwarna.com/images/JSAW/Cover/dan_dafodil_pun_berbunga_lagi.jpg" height="320" width="186" /></div>
<br />
<a href="http://diyanordin.blogspot.com/2014/05/throwback.html?spref=bl">Diya Nordin : #throwback</a>:<br />
<br />
<br />
Throw back :) Godek-godek photobucket, Jumpa header Natalia Natasha atau tajuk barunya ...dan Dafodil pun Berbunga Lagi Phew......<br />
<br />
<br />
<br />
kredit to blog owner...<br />
tahniah to Diya Nordin atas terbitan novel terbaru beliau <b>...dan Dafodil pun Berbunga Lagi</b>Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-13042034708891669952014-05-04T18:10:00.002+08:002014-05-04T18:10:53.061+08:00Nak tambah duit untuk raya... :)Rethink http://my.digestrr.com/p/77rotChe Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-25392808749480080642014-05-04T17:29:00.003+08:002014-05-04T17:31:42.137+08:00 Double Reese Peanut Butter Cups<br />
<h3 style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<img src="http://grandmotherskitchen.org/uploads/2368/files/yummy.jpg" height="320" width="320" /></h3>
<b>Ingredients</b><br />
<b><br /></b>
Makes 12 large muffin cups<br />
20 ounces dark chocolate, shaved<br />
Filling:<br />
12 mini Reeses peanut butter cups<br />
12 ultra mini Reeses peanut butter cups<br />
Tools:<br />
12 hole muffin tray, 12 muffin liners, 1 silicon pastry brush (or a natural dye free paint brush)<br />
<h3>
Directions</h3>
Line muffin tray with liners.<br />
<br />
Chop the dark chocolate into small shavings, and place half of the shavings into the top of a double boiler.<br />
<br />
Over very low heat, begin to melt your dark chocolate, stirring slowly and frequently. Tip: Never melt chocolate over high heat, as you run the risk of ruining the consistency. Low heat is always best for chocolate melting. Also, be very careful not to get any water into your melting chocolate, as this will ruin it.<br />
<br />
As the chocolate melts, add the remaining chocolate bit by bit, continuing to stir until all the chocolate is melted. This may take about 20 minutes.<br />
<br />
Once the chocolate has melted, you can keep the double boiler on the stovetop where it is warm, but turn off the heat. Stir every once in awhile, and if the chocolate begins to harden, simply turn on the heat to very low again.<br />
<br />
Spoon 1 Tablespoon of chocolate into the bottom of the muffin liners. (It is easiest to work about 3 liners at a time, so that the chocolate does not harden).<br />
<br />
Use your pastry brush or paintbrush to gently paint the chocolate half way up the muffin liners.<br />
<br />
If the chocolate is too thin (meaning you can see through it and into the liner), just add a bit more chocolate.<br />
<br />
Repeat for all 12 liners, and then place in the freezer for 5-10 minutes.<br />
<br />
Remove the dark chocolate cups from freezer.<br />
<br />
Place 1 mini Reese peanut butter cup into the shell.<br />
<br />
Top with 1 Tablespoon of melted chocolate, tapping on counter to smooth out and using the back of a spoon to smooth the rest of the chocolate so there are as few spaces as possible.<br />
<br />
Top with an ultra mini Reese peanut butter cup and place back in freezer.<br />
<br />
Remove and enjoy. Store in airtight container in fridge or freezer.<br />
<br />
<br />
Original <a href="http://grandmotherskitchen.org/recipes/double-reese-peanut-butter-cups-recipe.html">Double Reese Peanut Butter Cups Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.<br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-49637587287182942942014-05-04T17:29:00.001+08:002014-05-04T17:29:04.206+08:00 Double Reese Peanut Butter Cups<h3>
Ingredients</h3>
<br />
Makes 12 large muffin cups<br />
20 ounces dark chocolate, shaved<br />
Filling:<br />
12 mini Reeses peanut butter cups<br />
12 ultra mini Reeses peanut butter cups<br />
Tools: 12 hole muffin tray, 12 muffin liners, 1 silicon pastry brush (or a natural dye free paint brush)<br />
<h3>
Directions</h3>
<br />
Line muffin tray with liners.<br />
<br />
Chop the dark chocolate into small shavings, and place half of the shavings into the top of a double boiler.<br />
<br />
Over very low heat, begin to melt your dark chocolate, stirring slowly and frequently. Tip: Never melt chocolate over high heat, as you run the risk of ruining the consistency. Low heat is always best for chocolate melting. Also, be very careful not to get any water into your melting chocolate, as this will ruin it.<br />
<br />
As the chocolate melts, add the remaining chocolate bit by bit, continuing to stir until all the chocolate is melted. This may take about 20 minutes.<br />
<br />
Once the chocolate has melted, you can keep the double boiler on the stovetop where it is warm, but turn off the heat. Stir every once in awhile, and if the chocolate begins to harden, simply turn on the heat to very low again.<br />
<br />
Spoon 1 Tablespoon of chocolate into the bottom of the muffin liners. (It is easiest to work about 3 liners at a time, so that the chocolate does not harden).<br />
<br />
Use your pastry brush or paintbrush to gently paint the chocolate half way up the muffin liners.<br />
<br />
If the chocolate is too thin (meaning you can see through it and into the liner), just add a bit more chocolate.<br />
<br />
Repeat for all 12 liners, and then place in the freezer for 5-10 minutes.<br />
<br />
Remove the dark chocolate cups from freezer.<br />
<br />
Place 1 mini Reese peanut butter cup into the shell.<br />
<br />
Top with 1 Tablespoon of melted chocolate, tapping on counter to smooth out and using the back of a spoon to smooth the rest of the chocolate so there are as few spaces as possible.<br />
<br />
Top with an ultra mini Reese peanut butter cup and place back in freezer.<br />
<br />
Remove and enjoy. Store in airtight container in fridge or freezer.<br />
<br />
Original <a href="http://grandmotherskitchen.org/recipes/double-reese-peanut-butter-cups-recipe.html">Double Reese Peanut Butter Cups Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.<br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-34434574973574415742014-04-30T13:51:00.007+08:002014-04-30T13:52:56.857+08:00Fish With Tartar Sauce<br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img src="http://grandmotherskitchen.org/uploads/3338/files/recipe.jpg" height="320" width="320" /></div>
<b>Ingredients</b><br />
<b>
</b><br />
<div style="text-align: justify;">
1 cup dry fine breadcrumbs </div>
<div style="text-align: justify;">
3 Tablespoons butter, melted </div>
<div style="text-align: justify;">
3 (6 ounce) white fish fillets </div>
<br />
<div style="text-align: justify;">
<span style="font-style: italic;"><br /></span></div>
<div style="text-align: justify;">
<i>Sauce</i></div>
<br />
<div style="text-align: justify;">
1/3 cup mayonnaise </div>
<div style="text-align: justify;">
1 Tablespoon sweet pickle relish </div>
<div style="text-align: justify;">
1 Tablespoon chopped fresh dill </div>
<div style="text-align: justify;">
<i><br /></i></div>
<div style="text-align: justify;">
<i><b>Directions</b></i></div>
<i>
</i><br />
<div style="text-align: justify;">
Preheat oven to 450 degrees F.</div>
<div style="text-align: justify;">
Place breadcrumbs and melted butter in separate shallow dishes.</div>
<div style="text-align: justify;">
Cut each fish fillet in half.</div>
<div style="text-align: justify;">
Season fish with salt and pepper.</div>
<div style="text-align: justify;">
Dip fish into butter, then into breadcrumbs, coating completely.</div>
<div style="text-align: justify;">
place fish on baking sheet.</div>
<div style="text-align: justify;">
Bake fish until crisp, brown and just cooked through, about 12 minutes.</div>
<div style="text-align: justify;">
Meanwhile, stir mayonnaise, relish, dill in small bowl to blend.</div>
<div style="text-align: justify;">
Season tartar sauce with salt and pepper to taste.</div>
<div style="text-align: justify;">
Transfer fish to plates and serve with tartar sauce.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Original <a href="http://grandmotherskitchen.org/recipes/fish-with-tartar-sauce-recipe.html">Fish With Tartar Sauce Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.</div>
<div>
<div style="text-align: justify;">
<br /></div>
</div>
<div style="text-align: justify;">
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-1519860133983068952014-04-30T13:45:00.003+08:002014-04-30T13:48:05.393+08:00Cherry Loaf Recipe<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<img src="http://grandmotherskitchen.org/uploads/3414/files/recipe.jpg" height="320" width="320" /></div>
<div style="text-align: justify;">
<b>Ingredients</b></div>
<b>
</b>
<br />
<div style="text-align: justify;">
<i>Cake</i></div>
<div style="text-align: justify;">
1/2 cup butter</div>
<div style="text-align: justify;">
1 cup granulated sugar</div>
<div style="text-align: justify;">
2 eggs</div>
<div style="text-align: justify;">
1/2 cup milk</div>
<div style="text-align: justify;">
1 1/2 cups all purpose flour</div>
<div style="text-align: justify;">
2 teaspoons baking powder</div>
<div style="text-align: justify;">
1 cup cherries, pitted and halved</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Frosting</i></div>
<div style="text-align: justify;">
1/2 cup cream cheese, at room temperature</div>
<div style="text-align: justify;">
1/4 cup butter, at room temperature</div>
<div style="text-align: justify;">
1 cup confectioners' sugar</div>
<div style="text-align: justify;">
1 Tablespoon milk</div>
<div style="text-align: justify;">
1/8 teaspoon salt</div>
<div style="text-align: justify;">
1/4 cup white chocolate, shaved</div>
<div style="text-align: justify;">
1/4 cup cherries</div>
<div style="text-align: justify;">
<br /></div>
<b style="text-align: justify;">Directions</b><b></b><br />
<b>
</b>
<br />
<div style="text-align: justify;">
Preheat oven to 350 degrees F. Grease a loaf pan.</div>
<div style="text-align: justify;">
In a mixing bowl cream butter, sugar and eggs.</div>
<div style="text-align: justify;">
Combine flour and baking powder.</div>
<div style="text-align: justify;">
Alternate the dry ingredients with the milk into the butter mixture until combined.</div>
<div style="text-align: justify;">
Fold in the cherries.</div>
<div style="text-align: justify;">
Pour into greased loaf pan.</div>
<div style="text-align: justify;">
Bake for 45-55 minutes until brown on top.</div>
<div style="text-align: justify;">
To make the frosting, beat the cream cheese and butter together on medium speed until combined thoroughly.</div>
<div style="text-align: justify;">
Add confectioners' sugar and beat until thick and combined.</div>
<div style="text-align: justify;">
Add milk and beat on medium speed for 2 more minutes until fluffy.</div>
<div style="text-align: justify;">
Spread the frosting on the cooled loaf and garnish with chocolate shavings and cherries.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Original <a href="http://grandmotherskitchen.org/recipes/cherry-loaf-recipe.html">Cherry Loaf Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.</div>
<div>
<div style="text-align: justify;">
<br /></div>
</div>
<div>
<div style="text-align: justify;">
<br /></div>
</div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-81323438332366179922014-04-30T13:40:00.002+08:002014-04-30T13:40:13.528+08:00Vanilla Cake Recipe<a href="http://grandmotherskitchen.org/uploads/3227/files/recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://grandmotherskitchen.org/uploads/3227/files/recipe.jpg" width="320" /></a><b><h3>
Ingredients</h3>
</b><br />
<div>
<br /></div>
<div>
<i>Bottom</i></div>
<div>
20 chocolate sandwich cookies</div>
<div>
1/4 cup butter</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i>Cake</i></div>
<div>
1 1/4 cups all purpose flour </div>
<div>
1/2 teaspoon baking powder </div>
<div>
2/3 cup butter, softened </div>
<div>
1/3 cup granulated sugar </div>
<div>
3 eggs, at room temperature </div>
<div>
1/3 cup liquid honey </div>
<div>
1 Tablespoon pure vanilla extract</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i>Frosting</i></div>
<div>
1/2 cup butter, at room temperature</div>
<div>
4 1/2 cups confectioners' sugar</div>
<div>
1 1/2 teaspoons vanilla extract</div>
<div>
5-6 Tablespoons heavy cream</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i>Topping</i></div>
<div>
3/4 cup white chocolate, shaved</div>
<div>
<br /></div>
<div>
<b><h3>
Directions</h3>
</b></div>
<div>
Preheat oven to 325 degrees F.</div>
<div>
</div>
Butter an 8 inch round spring form pan.<br />
<div>
</div>
To make the cake bottom, Crush cookies to fine crumbs then stir together with butter.<br />
<div>
</div>
Press cookie mixture into bottom of cake pan.<br />
<div>
</div>
To make the cake, Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until pale and fluffy.<br />
<div>
</div>
Beat in eggs until blended. Beat in honey and vanilla.<br />
<div>
</div>
Using a wooden spoon, stir in flour mixture in 2 additions, just until blended.<br />
<div>
</div>
Spread into prepared pan, smoothing top.<br />
<div>
</div>
Bake for about 45 minutes or until a tester inserted in the center comes out clean.<br />
<div>
</div>
Let cool in pan on a wire rack for 20 minutes.<br />
<div>
</div>
Remove sides of pan and let cake cool completely on rack.<br />
<div>
</div>
To prepare the frosting. In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.<br />
<div>
</div>
When cake is cooled frost top and sides of cake then top with white chocolate shavings for garnish.<br />
<div>
<br /></div>
<div>
<br /></div>
<div>
Original <a href="https://www.blogger.com/%3Ci">"http://grandmotherskitchen.org/recipes/vanilla-cake-recipe.html"></a></div>
Vanilla Cake Recipe Recipe found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-86436066484460911312014-04-30T13:19:00.001+08:002014-04-30T13:20:41.169+08:00Minestrone Recipe<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<br /><img src="http://grandmotherskitchen.org/uploads/3342/files/recipe.jpg" height="320" width="320" /></div>
<i>Ingredients</i><br />
<div>
<i>
</i></div>
<div>
4 Tablespoons butter</div>
<div>
3/4 cup chopped onion</div>
<div>
1/4 cup chopped celery</div>
<div>
1 cup chopped carrot rounds</div>
<div>
1 (19 ounce)can white beans</div>
<div>
1/2 cup finely shredded cabbage</div>
<div>
1 (14.5 ounce) can stewed tomatoes</div>
<div>
1 Tablespoon tomato paste</div>
<div>
1 1/2 cups cubed potatoes</div>
<div>
4 cups chicken broth</div>
<div>
2 cloves garlic, minced</div>
<div>
2 Tablespoons dried parsley</div>
<div>
1 teaspoon salt</div>
<div>
1/2 teaspoon pepper<i> </i><br />
<h3>
<i><br /></i></h3>
<h3>
<i>
Directions</i></h3>
<i>
</i></div>
<div>
Using a soup pot, melt the butter over low heat. </div>
<div>
</div>
Add onion, celery, and carrots to the melted butter and saute for a few minutes.<br />
<div>
</div>
Add beans, cabbage, stewed tomatoes, tomato paste, potatoes, broth, garlic, parsley, and salt to the pot.<br />
<div>
</div>
Bring to a boil, cover, and reduce heat.<br />
<div>
</div>
Simmer for approximately 40 minutes.<br />
<div>
</div>
Do a taste test and season to taste.<br />
<div>
</div>
<div>
<br />
Original <a href="http://grandmotherskitchen.org/recipes/minestrone-recipe.html">Minestrone Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.</div>
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-71002304141828223922014-04-30T09:05:00.002+08:002014-04-30T09:06:21.207+08:00Old Fashioned Rice Pudding<br />
<h3 style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img height="320" src="http://grandmotherskitchen.org/uploads/3415/files/recipe.jpg" width="320" /></h3>
<br />
<h3>
Ingredients</h3>
3/4 cup medium grain rice<br />
1 1/2 cups water <br />
1/4 teaspoon salt<br />
4 cups whole milk <br />
1/2 cup granulated sugar <br />
1/2 teaspoon vanilla <br />
<br />
<br />
Berry Sauce<br />
1 cup raspberries<br />
1 tablespoon sugar<br />
2 tablespoons cold water<br />
1 tablespoon cornstarch<br />
<br />
<h3>
Directions</h3>
<br />
Bring rice, water and salt to a boil over medium-high heat.<br />
<br />
Simmer covered until water has been absorbed 15-20 minutes.<br />
<br />
Stir in milk and sugar and cook uncovered over medium heat for 30 minutes or util thick and creamy, stir frequently.<br />
<br />
Remove from heat and stir in vanilla.<br />
<br />
Allow to cool.<br />
<br />
To make the sauce, Put the berries in a pot over medium heat.<br />
<br />
Stir the sugar into the berries, cook stirring 5 minutes.<br />
<br />
Whisk together the cold water and the cornstarch until smooth, add mixture to the berries and simmer and stir until thickened, about 5 minutes.<br />
<br />
Pour sauce over rice pudding to serve.<br />
<br />
<br />
Original <a href="http://grandmotherskitchen.org/recipes/old-fashioned-rice-pudding-recipe.html">Old Fashioned Rice Pudding Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.<br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-49564353689050961012014-04-30T08:56:00.001+08:002014-04-30T08:58:01.991+08:00Candied Yams With Marshmallows<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<img src="http://grandmotherskitchen.org/uploads/3343/files/recipe.jpg" height="320" width="320" /></div>
<br />
<b><i style="background-color: #9fc5e8;"></i></b><br />
<h3>
<b><i style="background-color: #9fc5e8;">
Ingredients</i></b></h3>
<b><i style="background-color: #9fc5e8;">
</i></b>
<span style="background-color: #9fc5e8;">2-3 large yams</span><br />
<span style="background-color: #9fc5e8;">1 Tablespoon brown sugar</span><br />
<span style="background-color: #9fc5e8;">1/4 teaspoon cinnamon </span><br />
<span style="background-color: #9fc5e8;">1/4 teaspoon nutmeg </span><br />
<span style="background-color: #9fc5e8;">3 cups large marshmallows</span><br />
<span style="background-color: #9fc5e8;"><br /></span>
<br />
<h3>
<span style="background-color: #9fc5e8;">
Directions</span></h3>
<span style="background-color: #9fc5e8;">
</span>
<span style="background-color: #9fc5e8;">Preheat oven to 425 degrees F. Butter a casserole dish.</span><br />
<span style="background-color: #9fc5e8;"></span><br />
<span style="background-color: #9fc5e8;">Peel and cut yams into 2 inch slices, and place in baking dish.</span><br />
<span style="background-color: #9fc5e8;"><br /></span>
<span style="background-color: #9fc5e8;">Sprinkle sugar and spices over top.</span><br />
<span style="background-color: #9fc5e8;"><br /></span>
<span style="background-color: #9fc5e8;">Cover with foil, and bake for 35 minutes or until soft.</span><br />
<span style="background-color: #9fc5e8;"><br /></span>
<span style="background-color: #9fc5e8;">Remove foil and place marshmallows all over top of potatoes.</span><br />
<span style="background-color: #9fc5e8;"><br /></span>
<span style="background-color: #9fc5e8;">Bake for 8 minutes or until melted and browned.</span><br />
<span style="background-color: #9fc5e8;"><br /></span>
<span style="background-color: #9fc5e8;"><br /></span>
<span style="background-color: #9fc5e8;">Original <a href="http://grandmotherskitchen.org/recipes/candied-yams-with-marshmallows-recipe.html">Candied Yams With Marshmallows Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.</span><br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-58084754989822457092014-04-29T09:13:00.002+08:002014-04-29T09:15:18.021+08:00Chocolate Milkshake<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<br /><img src="http://grandmotherskitchen.org/uploads/3276/files/recipe.jpg" height="320" width="320" /></div>
<div style="text-align: justify;">
Morning guys... this is my most favourite chocolate milk shake ever... So I share this with you. Do try this and you'll love it!!</div>
<br />
<span style="background-color: #b6d7a8;">Ingredients</span><br />
<span style="background-color: #b6d7a8;">
</span>
<b><u style="background-color: #b6d7a8;"><br /></u></b>
<b><u style="background-color: #b6d7a8;">Shake </u></b><br />
<span style="background-color: #b6d7a8;"> 4 cups chocolate ice cream </span><br />
<span style="background-color: #b6d7a8;"> 2 cups milk</span><br />
<span style="background-color: #b6d7a8;"> 1 teaspoon vanilla extract </span><br />
<span style="background-color: #b6d7a8;"> 2 ounces cream cheese (optional)</span><br />
<span style="background-color: #b6d7a8;"> 2 ounces cherry jam (optional)</span><br />
<span style="background-color: #b6d7a8;"><br /></span>
<b><u style="background-color: #b6d7a8;">Toppings </u></b><br />
<span style="background-color: #b6d7a8;"> 1/4 cup sweetened whipped cream </span><br />
<span style="background-color: #b6d7a8;"> 1 Tablespoon chocolate shavings, for garnish </span><br />
<span style="background-color: #b6d7a8;"> 4 cherries (optional)</span><br />
<span style="background-color: #b6d7a8;"> 2 ounces chocolate syrup (optional)</span><br />
<span style="background-color: #b6d7a8;"><br /></span>
<i style="background-color: #b6d7a8;"> </i><br />
<h3>
<i style="background-color: #b6d7a8;">
Directions</i></h3>
<i style="background-color: #b6d7a8;">
</i>
<span style="background-color: #b6d7a8;">Using a blender, blend ice cream, milk, vanilla and cream cheese until creamy.</span><br />
<span style="background-color: #b6d7a8;"></span><br />
<span style="background-color: #b6d7a8;">Top with whipped cream, chocolate sauce, and chocolate shavings for a yummy warm weather treat.</span><br />
<span style="background-color: #b6d7a8;">Original <a href="http://grandmotherskitchen.org/recipes/best-chocolate-milkshake-recipe.html">Best Chocolate Milkshake Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.</span><br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-40780222518985322692014-04-29T08:55:00.002+08:002014-04-29T08:57:11.381+08:00Fruit Salad<br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<span style="background-color: #b4a7d6;"></span><img height="320" src="http://grandmotherskitchen.org/uploads/3347/files/recipe.jpg" width="320" /></div>
<br />
<h3>
<span style="background-color: #b4a7d6;">
Ingredients</span></h3>
<div style="text-align: justify;">
<span style="background-color: #b4a7d6;">
</span>
<span style="background-color: #b4a7d6;">3 kiwis, peeled and sliced</span></div>
<div style="text-align: justify;">
<span style="background-color: #b4a7d6;">2 cups strawberries, quartered</span></div>
<div style="text-align: justify;">
<span style="background-color: #b4a7d6;">1 large orange, in segments</span></div>
<div style="text-align: justify;">
<span style="background-color: #b4a7d6;">1 banana, peeled and cut</span></div>
<div style="text-align: justify;">
<span style="background-color: #b4a7d6;">1-2 apples, cubed</span></div>
<div style="text-align: justify;">
<span style="background-color: #b4a7d6;">2 cups grapes</span></div>
<div style="text-align: justify;">
<span style="background-color: #b4a7d6;">2 cups pineapple</span></div>
<span style="background-color: #b4a7d6;"><br /></span>
<h3>
<span style="background-color: #b4a7d6;">
Directions</span></h3>
<span style="background-color: #b4a7d6;">
</span>
<span style="background-color: #b4a7d6;">Wash all fruit and cut into bite sized pieces.</span><br />
<span style="background-color: #b4a7d6;"></span><br />
<span style="background-color: #b4a7d6;">Place all cut fruit into a large bowl, stir gently to combine.</span><br />
<span style="background-color: #b4a7d6;"><br /></span>
<span style="background-color: #b4a7d6;">Portion out into individual serving glasses or leave in a large bowl.</span><br />
<span style="background-color: #b4a7d6;"><br /></span>
<span style="background-color: #b4a7d6;">Chill until ready to serve.</span><br />
<span style="background-color: #b4a7d6;"></span><br />
<span style="background-color: #b4a7d6;"><br /></span>
<span style="background-color: #b4a7d6;">Original <a href="http://grandmotherskitchen.org/recipes/fruit-salad-recipe.html">Fruit Salad Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.</span><br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-21504366518504890962014-04-29T08:52:00.000+08:002014-04-29T08:57:56.559+08:00Chocolate Marshmallow Cake<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<img height="320" src="http://grandmotherskitchen.org/uploads/3384/files/recipe.jpg" width="320" /></div>
<br />
<span style="background-color: #a2c4c9;"></span><br />
<h3>
<span style="background-color: #a2c4c9;">
Ingredients</span></h3>
<span style="background-color: #a2c4c9;">
</span>
<span style="background-color: #a2c4c9;"><i><u>cake</u></i></span><br />
<span style="background-color: #a2c4c9;">1 cup dark chocolate </span><br />
<span style="background-color: #a2c4c9;">6oz unsalted butter</span><br />
<span style="background-color: #a2c4c9;">2 cup all purpose flour</span><br />
<span style="background-color: #a2c4c9;">6 Tablespoons unsweetened cocoa powder</span><br />
<span style="background-color: #a2c4c9;">1 teaspoon baking powder</span><br />
<span style="background-color: #a2c4c9;">4 large eggs</span><br />
<span style="background-color: #a2c4c9;">2 cups granulated sugar</span><br />
<span style="background-color: #a2c4c9;">1 1/2 cups strong brewed coffee </span><br />
<span style="background-color: #a2c4c9;"><br /></span>
<span style="background-color: #a2c4c9;">Marshmallow Creme</span><br />
<span style="background-color: #a2c4c9;">3/4 cup granulated sugar</span><br />
<span style="background-color: #a2c4c9;">1/2 cup maple syrup</span><br />
<span style="background-color: #a2c4c9;">1/4 cup water</span><br />
<span style="background-color: #a2c4c9;">1/8 teaspoon salt</span><br />
<span style="background-color: #a2c4c9;">2 large egg whites, at room temp</span><br />
<span style="background-color: #a2c4c9;">1/4 teaspoon cream of tartar</span><br />
<span style="background-color: #a2c4c9;">1 1/2 teaspoon vanilla extract</span><br />
<span style="background-color: #a2c4c9;"><br /></span>
<span style="background-color: #a2c4c9;"><i><u>Topping</u></i></span><br />
<span style="background-color: #a2c4c9;">1/2 cup chocolate, melted</span><br />
<span style="background-color: #a2c4c9;">1/2 cup heavy cream</span><br />
<span style="background-color: #a2c4c9;"></span><br />
<h3>
<span style="background-color: #a2c4c9;">
Directions</span></h3>
<span style="background-color: #a2c4c9;">
</span>
<span style="background-color: #a2c4c9;">Preheat the oven to 350 degrees F. Grease and flour (3) 8 inch round cake pans.</span><br />
<span style="background-color: #a2c4c9;"></span><br />
<span style="background-color: #a2c4c9;">Place the butter and sugar in a heatproof bowl. Melt in the microwave, with 30 second bursts of high power, stirring well after each interval. </span><br />
<span style="background-color: #a2c4c9;"><br /></span>
<span style="background-color: #a2c4c9;">Sift together the flour, cocoa, and baking soda in a medium bowl. Beat the eggs and sugar until tripled in volume, about 5 mins. </span><br />
<span style="background-color: #a2c4c9;"><br /></span>
<span style="background-color: #a2c4c9;">Reduce the speed to low and stir in the cooled chocolate mixture. Stir in the dry ingredients and coffee in three alternating additions. </span><br />
<span style="background-color: #a2c4c9;"><br /></span>
<span style="background-color: #a2c4c9;">Pour the batter into the prepared tin. Bake 30 minutes or until a tester inserted in the center comes out clean.</span><br />
<span style="background-color: #a2c4c9;"></span><br />
<span style="background-color: #a2c4c9;">To make the marshmallow, Stir together the sugar, maple syrup, water and salt in a small saucepan over a high heat. Boil, stirring occasionally, until it reaches 240F.</span><br />
<span style="background-color: #a2c4c9;"><br /></span>
<span style="background-color: #a2c4c9;">Place the egg whites and cream of tartar in a mixing bowl and whip them until they are in soft peaks.</span><br />
<span style="background-color: #a2c4c9;"><br /></span>
<span style="background-color: #a2c4c9;">When the syrup reaches 240F, slowly drizzle about 2 Tablespoons of it into the egg whites, Slowly drizzle in the rest of the syrup, increasing the mixing speed. </span><br />
<span style="background-color: #a2c4c9;"><br /></span>
<span style="background-color: #a2c4c9;">Beat until the marshmallow creme is stiff and glossy. Towards the end of the beating time, beat in the vanilla.</span><br />
<span style="background-color: #a2c4c9;"><br /></span>
<span style="background-color: #a2c4c9;">Fill your cooled cake layers with marshmallow cream.</span><br />
<span style="background-color: #a2c4c9;"><br /></span>
<span style="background-color: #a2c4c9;">To make the topping, mix the chocolate and cream until smooth and pour over cake.</span><br />
<span style="background-color: #a2c4c9;"></span><br />
<span style="background-color: #a2c4c9;">Original <a href="http://grandmotherskitchen.org/recipes/chocolate-marshmallow-cake-recipe.html">Chocolate Marshmallow Cake Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.</span><br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-90332250275508174782014-04-22T10:50:00.005+08:002014-04-22T11:00:22.717+08:00Potato And Cod Croquettes<span style="background-color: #ffe599;"><i><b></b></i></span><br />
<h3>
<span style="background-color: #ffe599; clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img src="http://grandmotherskitchen.org/uploads/2958/files/recipe.jpg" height="320" width="320" /></span></h3>
<h3>
<span style="background-color: #ffe599;"><i><b>
Ingredients</b></i></span></h3>
<span style="background-color: #ffe599;"><i><b>
</b></i></span>
<span style="background-color: #ffe599;"><i>2 small cod fillets</i></span><br />
<span style="background-color: #ffe599;"><i>3 1/2 cups cold mashed potatoes (with no butter or cream)</i></span><br />
<span style="background-color: #ffe599;"><i>nutmeg, to taste</i></span><br />
<span style="background-color: #ffe599;"><i>1 Tablespoon freshly chopped cilantro</i></span><br />
<span style="background-color: #ffe599;"><i>coarse salt and freshly cracked black pepper, to taste</i></span><br />
<span style="background-color: #ffe599;"><i>1 1/2 cups all purpose flour seasoned with salt and pepper, to taste </i></span><br />
<span style="background-color: #ffe599;"><i>4 eggs</i></span><br />
<span style="background-color: #ffe599;"><i>1/4 cup homogenized milk</i></span><br />
<span style="background-color: #ffe599;"><i>2 cups bread crumbs </i></span><br />
<span style="background-color: #ffe599;"><i>3 cups vegetable oil</i></span><br />
<span style="background-color: #ffe599;"><i>(Makes 24)</i></span><br />
<span style="background-color: #ffe599;"><i><br /></i></span>
<span style="background-color: #ffe599;"><i><b><br /></b></i></span>
<br />
<div style="text-align: justify;">
<i><b style="background-color: #ffe599;">Directions</b></i><br />
<span style="background-color: #ffe599;"><i><b>
</b></i></span></div>
<span style="background-color: #ffe599;"><i>In a large frying pan, heat 2 Tablespoons vegetable oil over medium-high heat.</i></span><br />
<span style="background-color: #ffe599;"><i></i></span><br />
<span style="background-color: #ffe599;">Fry cod fillets until white all the way through, about 4-5 minutes per side.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">Cool and then flake into small pieces with a fork.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">Mix mashed potato, cod flakes and cilantro together.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">Roll potato mixture into 2 one-inch logs, about 1/4 cup of mixture.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">Place the flour and breadcrumbs into 2 medium bowls.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">In another medium bowl, whisk together eggs and milk.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">Dip the potato and cod logs into the flour mixture to coat, followed by the egg mixture and then the breadcrumbs.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">Dip again in the egg mixture and then breadcrumbs so that each croquette is double crusted.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">Repeat with remaining potato logs.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">Heat remaining vegetable oil in a medium frying pan over medium-high heat.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">Fry croquettes in batches, cooking about 6 in the pan at a time.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">Cook until golden brown, about 4 minutes.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;">Transfer to paper towel to drain.</span><br />
<span style="background-color: #ffe599;"><i></i><br /></span>
<span style="background-color: #ffe599;"><i><br /></i>
<i>Original<b> <a href="http://grandmotherskitchen.org/recipes/potato-and-cod-croquettes-recipe.html">Potato And Cod Croquettes Recipe Recipe</a></b> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/"><b>Recipes</b></a>.</i></span><br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-87832093573784633252014-04-22T10:43:00.002+08:002014-04-22T10:57:27.624+08:00Moist Three Layer Velvet Cake<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<span style="background-color: #ead1dc;"></span><img height="320" src="http://grandmotherskitchen.org/uploads/2949/files/recipe.jpg" width="320" /></div>
<br />
<br />
<h3>
<span style="background-color: #ead1dc;">
Ingredients</span></h3>
<span style="background-color: #ead1dc;">
</span>
<span style="background-color: #ead1dc;">Cake</span><br />
<span style="background-color: #ead1dc;">3 3/4 cups self rising flour</span><br />
<span style="background-color: #ead1dc;">2 1/4 cups granulated sugar</span><br />
<span style="background-color: #ead1dc;">1 1/2 teaspoons baking soda</span><br />
<span style="background-color: #ead1dc;">1 1/2 teaspoons unsweetened cocoa powder</span><br />
<span style="background-color: #ead1dc;">1 teaspoon salt</span><br />
<span style="background-color: #ead1dc;">3 large eggs</span><br />
<span style="background-color: #ead1dc;">2 Tablespoons vanilla extract</span><br />
<span style="background-color: #ead1dc;">1 1/2 teaspoons white vinegar</span><br />
<span style="background-color: #ead1dc;">2/3 cups butter, at room temperature</span><br />
<span style="background-color: #ead1dc;">1 1/2 cups of buttermilk</span><br />
<span style="background-color: #ead1dc;">3 ounces red food coloring (3 one-ounce bottles)</span><br />
<span style="background-color: #ead1dc;">2 cups vegetable (corn) oil</span><br />
<span style="background-color: #ead1dc;">White Chocolate Cream Cheese Frosting</span><br />
<span style="background-color: #ead1dc;">1/2 cup (1 stick) of butter, at room temperature</span><br />
<span style="background-color: #ead1dc;">1 (8 ounce) package of cream cheese, at room temperature</span><br />
<span style="background-color: #ead1dc;">1 (4 ounce) bar of white chocolate, melted over low temperature in the top of a double boiler</span><br />
<span style="background-color: #ead1dc;">3 cups of confectioners' sugar</span><br />
<span style="background-color: #ead1dc;">1 Tablespoon vanilla extract</span><br />
<span style="background-color: #ead1dc;">1 to 2 Tablespoons cream</span><br />
<span style="background-color: #ead1dc;">1 1/2 cup finely chopped pecans</span><br />
<span style="background-color: #ead1dc;">1/4 teaspoon salt</span><br />
<h3>
<span style="background-color: #ead1dc;">
Directions</span></h3>
<span style="background-color: #ead1dc;">
</span>
<span style="background-color: #ead1dc;">Cake</span><br />
<span style="background-color: #ead1dc;"></span><br />
<span style="background-color: #ead1dc;">Preheat oven to 325°degrees.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Prepare three 9-inch cake pans by lining them with parchment paper on the bottom, then lightly butter and lightly flour.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Sift together flour, sugar, baking soda, cocoa, and salt in a mixing bowl.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">In a separate bowl, mix eggs (beaten) vinegar, buttermilk, vanilla extract, corn oil, butter, and finally, the food color.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">With mixer, blend the wet ingredients into the flour mixture until thoroughly blended, but not overly mixed, as you don't want to add too much air to the mix.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Fill pans with cake batter only about half-way up the side, because the cake will rise.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Bake for 45 minutes to an hour. Test with a toothpick in the center at 45 minutes and bake whatever time necessary for the toothpick to come out clean.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">White Chocolate Cream Cheese Frosting</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Using an electric mixer, beat together butter and cream cheese until well incorporated and fluffy.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Place chopped white chocolate into microwave and heat for 30 seconds, stir and heat for 30 seconds more, stir until smooth. ( or melt in the top of a double boiler over low heat)</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Add melted white chocolate to butter and cream cheese mixture beating until smooth. Add confectioners' sugar a cupful at a time.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Add vanilla extract last, and the cream depending on what consistency you prefer.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Add chopped pecans and mix well.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Let cake cool thoroughly,.</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Assembly</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Place the first layer of cake on your cake dish, and then a row of frosting, repeat with all three layers of cake. Use a spatula to spread the frosting on the tops and sides of the cake.</span><br />
<span style="background-color: #ead1dc;">Original <a href="http://grandmotherskitchen.org/recipes/moist-three-layer-velvet-cake-recipe.html">Moist Three Layer Velvet Cake Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.</span><br />
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-32390448970860066612014-04-22T10:37:00.004+08:002014-04-22T10:53:38.817+08:00Crepes With Peaches And Chocolate Drizzle<div>
<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;">
<img src="http://grandmotherskitchen.org/uploads/2964/files/recipe.jpg" height="320" width="320" /></div>
<span style="background-color: #d9d2e9;"></span><br />
<h3>
</h3>
<span style="background-color: #d9d2e9;">
</span></div>
<div>
<span style="background-color: #d9d2e9;"><b>Ingredients</b></span><span style="background-color: #d9d2e9;"></span><br />
<span style="background-color: #d9d2e9;"><b><br /></b></span>
<span style="background-color: #d9d2e9;">1 cup all purpose flour </span></div>
<div>
<span style="background-color: #d9d2e9;">2 eggs </span></div>
<div>
<span style="background-color: #d9d2e9;">1/2 cup milk </span></div>
<div>
<span style="background-color: #d9d2e9;">1/2 cup water </span></div>
<div>
<span style="background-color: #d9d2e9;">1/4 teaspoon salt </span></div>
<div>
<span style="background-color: #d9d2e9;">2 Tablespoons butter, melted</span></div>
<div>
<span style="background-color: #d9d2e9;">fresh peaches, washed and slices into wedges</span></div>
<div>
<span style="background-color: #d9d2e9;">chocolate flavored syrup</span></div>
<div>
<span style="background-color: #d9d2e9;">*Our favorite is Santa Cruz Organic Chocolate Syrup</span></div>
<div>
<span style="background-color: #d9d2e9;">(Make 8 crepes)</span><br />
<h3>
<span style="background-color: #d9d2e9;"><br /></span></h3>
<h3>
<span style="background-color: #d9d2e9;">
Directions</span></h3>
<div>
<span style="background-color: #d9d2e9;">In the bowl of a stand mixer fitted with the whisk attachment, combine the flour and the eggs. Whisk until a smooth paste forms. </span></div>
</div>
<div>
<span style="background-color: #d9d2e9;"></span></div>
<span style="background-color: #d9d2e9;">With the mixer stirring on low speed, gradually add the milk and water. Mix until well combines.</span><br />
<div>
<span style="background-color: #d9d2e9;"></span></div>
<span style="background-color: #d9d2e9;">Add the salt and butter and beat on medium speed until smooth.</span><br />
<div>
<span style="background-color: #d9d2e9;"></span></div>
<span style="background-color: #d9d2e9;">Lightly oil a medium frying pan set over medium high heat.</span><br />
<div>
<span style="background-color: #d9d2e9;"></span></div>
<span style="background-color: #d9d2e9;">Ladle 1/4 cup of the badder onto the hot pan, immediately tilting the pan in a circular motion to evenly spread the badder to cover the surface of the pan.</span><br />
<div>
<span style="background-color: #d9d2e9;"></span></div>
<span style="background-color: #d9d2e9;">Cook the crepe for about 2 minutes, then loosen with a spatula, and flip the crepe to cook the other side.</span><br />
<div>
<span style="background-color: #d9d2e9;"></span></div>
<span style="background-color: #d9d2e9;">When done, turn the crepe onto a serving plate and continue cooking the rest of the badder. </span><br />
<div>
<span style="background-color: #d9d2e9;"></span></div>
<span style="background-color: #d9d2e9;">When ready to serve, fold crepes into half, and then half again. Place 3-4 slices of peach on one side of the folded crepe. </span><br />
<div>
<span style="background-color: #d9d2e9;"></span></div>
<span style="background-color: #d9d2e9;">Fold over the other side so it slightly covers the peaches in the center.</span><br />
<div>
<span style="background-color: #d9d2e9;"></span></div>
<span style="background-color: #d9d2e9;">Drizzle over the chocolate and serve immediately.</span><br />
<div>
<span style="background-color: #d9d2e9;"></span></div>
<div>
<span style="background-color: #d9d2e9;"><br /></span>
<span style="background-color: #d9d2e9;">Original <a href="http://grandmotherskitchen.org/recipes/crepes-with-peaches-and-chocolate-drizzle-recipe.html">Crepes With Peaches And Chocolate Drizzle Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.</span></div>
<div>
<br /></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-22127937050043019132014-04-22T09:18:00.002+08:002014-04-22T10:54:53.861+08:00Pesto And Green Olive Spread<br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<span style="background-color: #f4cccc;"></span><img height="320" src="http://grandmotherskitchen.org/uploads/2963/files/recipe.jpg" width="320" /></div>
<br />
<h3>
<span style="background-color: #f4cccc;">
Ingredients</span></h3>
<span style="background-color: #f4cccc;">
</span>
<span style="background-color: #f4cccc;">Dip</span><br />
<span style="background-color: #f4cccc;">1/4 cup pine nuts</span><br />
<span style="background-color: #f4cccc;">3/4 cup green olives, about 16 large olives</span><br />
<span style="background-color: #f4cccc;">1 clove garlic, slightly crushed and peeled</span><br />
<span style="background-color: #f4cccc;">1 cup flat-leaf parsley leaves, about 3 generous handfuls</span><br />
<span style="background-color: #f4cccc;">juice of 1 lemon</span><br />
<span style="background-color: #f4cccc;">1/2 cup grated Parmesan cheese</span><br />
<span style="background-color: #f4cccc;">1 cup olive oil</span><br />
<span style="background-color: #f4cccc;">salt and pepper</span><br />
<span style="background-color: #f4cccc;"></span><br />
<h3>
<span style="background-color: #f4cccc;">
Directions</span></h3>
<span style="background-color: #f4cccc;">
</span>
<span style="background-color: #f4cccc;">Place pine nuts in a small pan and toast on stove over medium heat. </span><br />
<span style="background-color: #f4cccc;"></span><br />
<span style="background-color: #f4cccc;">Cool nuts and add to food processor.</span><br />
<span style="background-color: #f4cccc;"><br /></span>
<span style="background-color: #f4cccc;">Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped.</span><br />
<span style="background-color: #f4cccc;"><br /></span>
<span style="background-color: #f4cccc;">Turn processor on and stream in olive oil.</span><br />
<span style="background-color: #f4cccc;"><br /></span>
<span style="background-color: #f4cccc;">Season the sauce with salt and pepper and place in a small dish.</span><br />
<span style="background-color: #f4cccc;"><br /></span>
<span style="background-color: #f4cccc;">Fanastic with toasted baguettes.</span><br />
<span style="background-color: #f4cccc;"><br /></span>
<span style="background-color: #f4cccc;">Original <a href="http://grandmotherskitchen.org/recipes/pesto-and-green-olive-spread-recipe.html">Pesto And Green Olive Spread Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.</span><br />
<div>
<span style="background-color: #f4cccc;"><a href="http://grandmotherskitchen.org/">grandmotherskitchen</a> for more other recipes</span></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-699957452739408832014-04-22T09:10:00.002+08:002014-04-22T10:56:16.113+08:00Coconut Cake And Buttercream Frosting<h3>
<span style="background-color: #fce5cd; clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img height="320" src="http://grandmotherskitchen.org/uploads/2959/files/recipe.jpg" width="320" /></span></h3>
<h3>
<span style="background-color: #fce5cd;">
Ingredients</span></h3>
<span style="background-color: #fce5cd;">Coconut Cake</span><br />
<span style="background-color: #fce5cd;">1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan</span><br />
<span style="background-color: #fce5cd;">3 cups all purpose flour</span><br />
<span style="background-color: #fce5cd;">1 teaspoon baking powder </span><br />
<span style="background-color: #fce5cd;">1/2 teaspoon baking soda</span><br />
<span style="background-color: #fce5cd;">1/2 teaspoon fine salt</span><br />
<span style="background-color: #fce5cd;">1/4 teaspoon ground cardamom</span><br />
<span style="background-color: #fce5cd;">3/4 cup cream of coconut</span><br />
<span style="background-color: #fce5cd;">1 1/2 teaspoons pure vanilla extract</span><br />
<span style="background-color: #fce5cd;">1 1/2 teaspoons pure almond extract</span><br />
<span style="background-color: #fce5cd;">2 cups granulated sugar</span><br />
<span style="background-color: #fce5cd;">6 large eggs, at room temperature</span><br />
<span style="background-color: #fce5cd;">coconut syrup</span><br />
<span style="background-color: #fce5cd;">3 cups flaked coconut</span><br />
<span style="background-color: #fce5cd;">Coconut Buttercream</span><br />
<span style="background-color: #fce5cd;">1/2 cups all purpose flour</span><br />
<span style="background-color: #fce5cd;">2 cups whole milk</span><br />
<span style="background-color: #fce5cd;">2 teaspoons pure vanilla extract</span><br />
<span style="background-color: #fce5cd;">2 teaspoons pure coconut extract</span><br />
<span style="background-color: #fce5cd;">2 cups (4 sticks) unsalted butter, room temperature</span><br />
<span style="background-color: #fce5cd;">2 cups confectioners’ sugar</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;"><b>Directions</b></span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Cake</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Preheat oven to 350ºF.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Adjust the rack to the lower third of the oven.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Butter two 9 x 2-inch round cake pans. Dust with flour and shake pans to evenly spread the flour around. Set aside. </span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, and cardamom and set aside.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">In a small bowl, combine cream of coconut, 1/4 cup water, vanilla and almond extract. Mix well and set aside.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar using a medium-high speed. Cream for about 3-5 minutes, until light and fluffy. </span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Add the eggs one at a time. Beating well after each addition. Scraping down the sides of bowl with a rubber spatula between beating.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Turn the mixing speed to low and add flour mixture one third at a time, alternating with the cream of coconut mixture. Begin and end with the flour. Mix just until combined, and be sure to scrape down sides of bowl if necessary.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Divide batter evenly between the two prepared cake pans. Smooth tops of the badder with a spatula.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Put the cakes into the oven and bake until for 45 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Allow the cakes to cool for 20 minutes.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Gently remove the cakes from the pans and transfer to a wire rack. Cool completely.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Coconut Buttercream</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">In a small saucepan, whisk together flour, 1/2 cup milk, vanilla and coconut extract until well combined.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Put the saucepan on the oven over medium heat. Gradually whisk in remaining 1 1/2 cups milk.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Heat, whisking constantly, until the mixture comes to a low boil. </span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Reduce the heat to low.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Continue whisking for about 2 to 3 minutes, until mixture thickens and big bubbles form.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Pour the mixture into small heatproof bowl and allow to cool to room temperature. Whisk occasionally as it cools.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">In the bowl of an electric mixer fitted with the whisk attachment, mix butter at a medium speed for 2 to 3 minutes, until soft and creamy.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Gradually add confectioners' sugar.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Increase the speed to high and beat for 5 to 7 minutes, until light and fluffy.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Gradually pour in the milk mixture.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Increase speed to medium-high. Whisk the buttercream until it is light and fluffy. Scrape down bottom and sides of bowl between mixing.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Put a portion into a piping bag if you want to garnish as in the photo, or you can spread on with a spatula.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Assembly</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Poke several holes in each layer of cake using a toothpick and then brush cake layers with the coconut syrup.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Allow the cakes to stand for at least 15 minutes so the syrup can be absorbed.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Place one cake, flat side down, on serving plate.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Spread the top of the layer with a big scoop of buttercream. Then sprinkle over 1/4 cup coconut.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Place the second cake on top of the first, again, flat side down, and ice the top and sides with the remaining buttercream. Pipe on the outside garnish.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Sprinkle the remaining coconut into the center of the cake.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Any leftovers can be stored in the refrigerator for up to 2 days.</span><br />
<span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd;">Original <a href="http://grandmotherskitchen.org/recipes/coconut-cake-and-buttercream-frosting-recipe.html">Coconut Cake And Buttercream Frosting Recipe Recipe</a> found at Grandmothers Kitchen <a href="http://grandmotherskitchen.org/">Recipes</a>.</span><br />
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Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-86329725708916252014-04-10T12:03:00.001+08:002014-04-22T09:20:22.792+08:00IDEA BARU...<span style="background-color: #ead1dc;">Heh! Cam dapat ilham baru pulak rasanyer hari nie... </span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Sebenarnya dah lama dah ada dalam perancangan. Kena realisasikan jugak nampaknya. Kena lebih gigh lagi kali ini. <i>GO! GO! GO!</i> Heh hee... :D</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Okay tak kalau buat review novel dan cerita seba sikit apa yang dah aku baca? Okay lah eyk!! Baynak dah novel yang dah dibaca, duk terperap jerkat dalam bilik bila semua dah khatam dibelek-belek dari kulit depan hinggalah ke kulit belakang novel-novel aku tu...</span><br />
<span style="background-color: #ead1dc;">Semangat baca novel pun dah berjangkit dengan anaknda-anaknda sume.. Berjayalah kat satu tahap nak galakkan diorang nie membaca...</span><br />
<span style="background-color: #ead1dc;"><br /></span>
<span style="background-color: #ead1dc;">Aku rasa setakat nie jer dulu sebab tengah berkobar-kobar nak tulis <i>review</i> novel-novel aku yang dah banyak tu... Nanti di lain pos akan cerita pulak pasal novel-novel yang dah aku baca yang ada dalam simpanan. Sebenarnya idea nie datang sebab teringat yang PABKL akan berlangsung tak lama lagi kan..??!! So mesti banyak novel-novel baru yang akan keluar samada daripada penulis yang telah lama dalam bidang ini atau pun yang baru jer nak menempatkan diri.. Apa-apa pun aku sokong para novelis tanahair kita nie. Semoga semua sukses dalam apa jua bidang yang diceburi.. ADIOS!!!</span>Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0tag:blogger.com,1999:blog-468045330353878743.post-74675262103252893472014-04-09T13:39:00.001+08:002014-04-09T13:39:07.127+08:00KESURUPAN<div style="text-align: justify;">
<span style="background-color: #cfe2f3;">Salam to all.</span><br />
<span style="background-color: #cfe2f3;">Lama tak menjengah ke mari akibat kesuntukan masa sentiasa. </span><span style="background-color: #cfe2f3;"><i>KERJA! KERJA! KERJA!</i> Sampai bila-bila pun tak akan habis kan...!!?</span></div>
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<span style="background-color: #cfe2f3;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVtuXu5NDryYtXlXv1_VOd4zNxc3hE2GQMEWfZ4O0KQ38evniEWxw9ghA_GT_jfgy9T9E1RCwJ6ichEWbQCBNbwXwuvllpAK_4esX_UCCL8BFLxf4qMzq_TKNrali0jIYXC3grewzmowv/s1600/ant1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span style="background-color: #cfe2f3;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVtuXu5NDryYtXlXv1_VOd4zNxc3hE2GQMEWfZ4O0KQ38evniEWxw9ghA_GT_jfgy9T9E1RCwJ6ichEWbQCBNbwXwuvllpAK_4esX_UCCL8BFLxf4qMzq_TKNrali0jIYXC3grewzmowv/s1600/ant1.jpg" height="216" width="320" /></span></a></div>
<div style="text-align: justify;">
<span style="background-color: #cfe2f3;">Nak jadi seperti semut yang gigih berusaha untuk sesuap rezeki. :D (kununnya lah). Kena capai target untuk kali ini, hehehe... Doakanlah yer.. :)</span><br />
<span style="background-color: #cfe2f3;"><br /></span>
<span style="background-color: #cfe2f3;">Resmi semut nie seperti kata pepatah <b><i>"Berat Sama Dipikul Ringan Sama Dijinjing"</i></b>. Sesuatu perkara yang berlaku seharusnya perlukan kesabaran dan keyakinan untuk menjayakannya. Tak semua yang kita capai akan digapai dengan mudah. Tentu terdapatnya liku-liku yang perlu ditempuhi. Jikalau tidak manakan terasa akan manisnya. Kan??!! Kehidupan setiap insan berbeza akan corak yang telah ditentukan oleh-NYA. Telah tertulis <i>di sana. </i>Kenalah terima dengan <i>REDHA. </i></span><br />
<span style="background-color: #cfe2f3;"><i><br /></i></span>
<span style="background-color: #cfe2f3;">Kehidupan kita ini ibarat roda. Adakala berada di atas dan terdapat ketikanya ia akan berada di bawah pula. Maka, dari itu kita hendaklah bersedia dengan segala kemungkinan yang bakal dilalui... Ingatlah...! Setiap daripada kita telah pun ditentukan rezekinya masing-masing yang perlu diterima dengan penuh keinsafan...</span></div>
Che Suehttp://www.blogger.com/profile/07704528880897248349noreply@blogger.com0