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Recipes
Coconut Cream Cake
By onero
Our Coconut Cream Pie recipe has always been very popular in our family for 30 years and more recently with many of...
- Sponge Cake
- Sift together and set aside:
- 1 cup flour
- 1 tsp baking powder
- For the meringue base of the batter you will need:
- 6 eggs separated, room temperature
- 1/4 tsp cream of tarter
- 1 cup sugar, separated in 2 half cups
- 2 tsp vanilla extract
- 1/2 tsp lemon flavoring (optional)
- Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.
- Beat egg yolks and ½ cup sugar until foamy and thickened.
- Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
- Pour into greased and parchment paper lined 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Turn onto a wire rack to cool completely.
- For the coconut cream filling
- Scald in the microwave or on the stove top:
- 3 cups whole milk
- Microwave works best as there is no chance of burning the milk.
- Meanwhile, in a saucepan combine
- 1/3 cup flour
- 2/3 cup sugar
- pinch of salt
- 1 cup unsweetened fine coconut
- Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto
- 3 slightly beaten extra large egg yolks
- whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
- Stir in
- 4 tbsp butter
- 2 tsp vanilla extract
- 1/4 tsp pure almond extract
- Chill for about 3 hours or until completely cooled before splitting the layers of cake in half and filling the inside 3 layers of the cake with the coconut cream filling.
- Frost the entire outside of the cake with vanilla whipped cream.
- Vanilla Whipped Cream
- 2 cups whipping cream
- 2 tsp vanilla extract
- 6 tbsp icing sugar (i.e. powdered sugar)
- Combine and beat to soft peaks and spread on top and sides of the filled cake. Garnish with toasted coconut and serve.
7-Up Bundt Cake
By onero
If you enjoy citrus, you will enjoy this 7-Up Bundt cake
- Ingredients:
- ¾ lb butter
- 3 cups white sugar
- 5 eggs
- 3 cups all purpose flour
- 2 tablespoons lemon extract
- ¾ cup 7 Up (or any carbonated lemon-lime beverage)
- Glaze-
- 2/3 cup powdered sugar
- 1 tablespoon lemon juice
- Cooking Instructions:
- Step 1: Pre-heat the oven to 325 degrees. In a large bowl cream butter and sugar for 20 minutes. Add eggs one at a time beating after each one. Add flour and lemon extract. Fold in 7 up. Pour into a greased 12-cup Bundt cake pan.
- Step 2: Bake at 325 degrees for 1 hour and 20 minutes or until a tooth pick comes out clean. Remove from oven and allow to cool.
- Step 3: To make glaze- in a bowl mix powdered sugar and lemon juice. When the cake has cooled drizzle the glaze over it.
Creamsicle Pudding
By onero
Summertime refreshing treat!
- Ingredients:
- 1 (10.2 gr) pkg of sugar free Orange Jell-O
- 1 small can Mandarin oranges, drained (about 1 1/2 cups)
- 1 (30 gr) pkg of Fat Free Instant Vanilla Pudding
- 1 1 litre container of Light Cool Whip (Or Fat Free Cool Whip)
- Directions:
- 1. Dissolve Orange Jell-O in 1 cup boiling water. Fill a 1 cup measuring cup 1/2 full with ice cubes and fill with cold water. Add to Jell-O. Stir until ice is melted and then set aside for 5 minutes.
- 2. Stir in 1 cup of Mandarin oranges. Save the other half cup for decorating the dessert.
- 3. With an electric mixer, blend in instant vanilla pudding, beating until well blended. Let stand for 15 minutes.
- 4. Fold in half the tub of Cool Whip.
- 5. Spoon into individual serving dishes or one large dish, top with remaining Cool Whip. Decorate with the remaining 1/2 cup mandarin slices.
- 6. Store, covered, in fridge until ready to serve.
Award-Winning Mélange Gumbo
By onero
By Aaron Guilbeau (and the “Just Havin’ Fun” World Championship Gumbo Cooking Team sponsored by L...
- Ingredients:
- 1 cup flour
- 1 cup vegetable oil
- 1 ½ gallons of water
- 2 cups of onions, diced
- 1 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup yellow bell pepper, chopped
- 1 tablespoon minced garlic
- 2 ½ pounds of smoked sausage of your choice, sliced
- 1 pound of Tasso
- 5 pounds boneless, skinless turkey thigh meat cut, seasoned and marinated
- 1/2 cup chopped green onion tops
- Directions:
- 1. Combine flour and oil in a heavy iron pan. Turn stove to medium-low heat and stir non-stop for 20 minutes or until it turns dark brown. Be sure not to burn. This is your roux.
- 1. Pour water into a large stock pot. Bring water to a boil. Add the roux.
- 2. Let roux and water boil 1 hour (watch for over boil you may need to bring to medium heat).
- 3. Add onions, bell peppers and garlic cook for 30 minutes.
- 4. Add Tasso and sausage and cook for 30 minutes.
- 5. Add turkey and cook 30 minutes. Season to your liking with your favorite creole seasoning. Pour 1/2 cup chopped green onion tops into pot. Serve over rice in a large bowl.
Extra Crispy Spicy Fried Chicken
By onero
Get brown paper bag, peanut oil, seasoning, set aside
- 3 eggs
- 1/3 cup water
- 1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
- 4 cups flour
- 2 teaspoon pepper
- 2 teaspoon paprika
- 3 teaspoons cayenne pepper
- 1 quart buttermilk (optional)
- Salt, Pepper, and Garlic Powder (to taste)
- 1 (1 to 2 1/2-pound) chicken, cut into pieces
- Peanut Oil, for frying
- Directions:
- 1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
- 2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
- 3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
- 4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
- 5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
- 6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
- 7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.
Mario Batali's White Bean Soup
By onero
A pistou is a cold sauce made of garlic, oil, and basil that is typically used in soups and pastas
- • For the Pistou:
- • 2 cups fresh Basil leaves
- • 1/4 cup freshly grated Parmigiano-Reggiano
- • 1 Garlic clove
- • Salt and Pepper to taste
- • 1 teaspoon Red Chili Flakes
- • 1/3 cup Extra Virgin Oilve Oil
- •
- • For the Soup:
- • 1/2 pound Pancetta (medium dice)
- • 3 tablespoons Extra Virgin Olive Oil
- • 1 large Onion (chopped)
- • 1 medium Celery Root (peeled and cut into 1/2-inch dice)
- • 4 Garlic cloves (sliced)
- • 3 Thyme sprigs (leaves torn)
- • 3 14-ounce cans Cannellini Beans (rinsed)
- • Salt and Pepper to taste
- • 6 cups Chicken Stock
- kitchenware:
- • Mortar and pestle
- • Food Processer
- • Dutch Oven
- • Masher
- • Chef's Knife
- • Cutting Board
- • Liquid Measuring Cup
- • Measuring Cup (set)
- • Measuring Spoons
- steps ingredients per step instructions
- 2 cups fresh Basil leaves
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 Garlic clove
- Salt and Pepper to taste
- 1 teaspoon Red Chili Flakes
- 1/3 cup Extra Virgin Oilve Oil
- For the Pistou: In a mortar and pestle or food processor, blend the basil, cheese, garlic and season with salt, pepper and chili flakes. Slowly add the olive oil and continue to blend.
- 1/2 pound Pancetta (medium dice)
- 3 tablespoons Extra Virgin Olive Oil
- For the Soup: In a large dutch oven, cook the pancetta in olive oil over a low heat to render out the fat for about 5 minutes. Turn the heat to medium-high and cook until crispy.
- 1 large Onion (chopped)
- 1 medium Celery Root (peeled and cut into 1/2-inch dice)
- 4 Garlic cloves (sliced)
- 3 Thyme sprigs (leaves torn)
- 3 14-ounce cans Cannellini Beans (rinsed)
- Salt and Pepper to taste
- Add the onion and celery root and saute over medium-high heat, seasoning with salt, for 2 to 3 minutes just to soften slightly. Add the garlic and thyme and cook just until fragrant, about 2 minutes more. Add the white beans and season with salt and pepper. 6 cups Chicken Stock. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 to 30 minutes or until the soup is thick and flavorful.
- Remove from heat and carefully mash with a potato masher to blend the ingredients. Serve with a garnish of fresh pistou and freshly grated Parmigiano.
Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup
By onero
Very moist delicious bundt cake!
- Cake
- Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 vanilla bean, split, seeds
- 1 cup sour cream
- 1 ½ cups diced fresh peaches
- Syrup
- Ingredients
- 1/3 cup fresh peach puree, strained
- cup granulated sugar
- 1 tablespoon orange juice
- Method
- Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
- Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
- Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
- Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula. Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.
- While cake is baking, make syrup. Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat. Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.
Skinny Taco Soup
By onero
Warm spicy soup for winter evenings!
- Ingredients:
- 1 pound ground lean turkey meat
- 2 cans or 1 big can of diced tomatoes (I used the fire roasted)
- 1 package low sodium taco seasoning (I used 2)
- 1 can tomato soup
- 1 can dark kidney beans
- 3 small cans diced olives
- 1 can corn
- Directions:
- 1. Brown the ground turkey meat.
- 2. Add all of the cans into the pot.
- 3. Bring to a boil and then reduce heat to low. Let simmer for about 20 minutes.
- 3. That's it! So easy! Enjoy
- Serves 8.5
Southwestern Chopped Chicken Salad
By onero
A light chicken salad great for last minute meal ideas!
- for the salad:
- • 2 cups shredded chicken
- • 1 green bell pepper, diced
- • 1 can black beans, rinsed
- • 1 can sweet yellow corn (or 1 cup frozen corn, thawed)
- • 2 roma tomatoes, diced
- • 4 green onions, sliced
- • 1 head ice berg lettuce, washed and chopped
- • 1/4 cup cilantro, chopped
- • 2 ripe avocados, diced
- • 1 cup crushed tortilla chips
- •
- for the dressing:
- • 1/2 cup mayonnaise
- • 2/3 cup Greek yogurt
- • 1 tbsp ranch seasoning
- • 1 tbsp taco seasoning
- •
- •
- Directions
- 1. In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
- 2. In a small bowl stir all dressing ingredients together.
- 3. Pour dressing over salad, starting with about half of the dressing.
- 4. Toss to combine, then gradually add more dressing until it is dressed to your liking.
- 5. Top with tortilla chips. Enjoy!
Sweetie Pie’s Macaroni & Cheese
By onero
If you Google Sweetie Pie’s Mac & Cheese recipe, you will get about 5,000 hits and all of the recipes are ide...
- Preheat the oven to 350° F. Prepare the pan by coating with cooking spray, boil the macaroni until tender, drain, and pour into the pan.
- Note on the pan: The recipes that I read say simply to use a 9×13 pan. Well, if you use your standard 9×13 pan, it will not be deep enough. I bought a deep sided, disposable aluminum pan, and it was large enough to hold all of the ingredients and to allow enough space to stir them as well. Combine the rest of the ingredients with the exception of the cheese for the topping in a large bowl.
- Miss Robbie simply pours the liquids, add the chunks of butter and Velveeta, grated cheeses, and seasonings directly onto the macaroni and then stirs it all together in the pan. I chose to mix them in a large bowl and pour this mixture over the macaroni before stirring to combine.
- After pouring the mixture over the cooked macaroni, stir well to combine and top with the one cup of shredded mild Cheddar cheese. Bake for 30 to 45 minutes or until the top is lightly golden brown.
- 1 pound elbow macaroni
- 1 cup whole milk
- 2 12-ounce cans evaporated milk
- 3 eggs
- 1 cup butter, cut into small pieces
- ½ pound Colby cheese, grated
- ½ pound Monterey Jack cheese, grated
- ½ pound sharp Cheddar cheese, grated
- 1 pound Velveeta cheese, cut into small chunks
- ½ cup sour cream
- Salt, to taste
- 1 TB white pepper
- 1 TB sugar
- 1 cup grated mild Cheddar cheese for the topping
- Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside.
- Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan.
- While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.
- Bake for 30 to 45 minutes or until the top is lightly golden brown.