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Posts Tagged ‘coconut’

I know I usually don’t use mixes but my Grandma used to make Duncan Hines cakes mixes and I still love them today.

Serves 12

Cake
1 package Duncan Hines Swiss Choocolate Cake Mix
3 eggs
1 1/4 cups water
1/2 cup oil
1/2 cup chopped pecans

Frosting
2/3 cup granulated sugar
2/3 cup evaporated milk
2 egg yolks
1/3 cup butter
1 1/3 cup flaked coconut
1 cup chopped pecans
1/2 teaspoon vanilla extract

1. Preheat oven to 350F. Grease and flour 9×13″ pan.

2. For cake, prepare cake mix following package directions for basic recipe. Stir in 1/2 cup pecans. Pour into pan. Bake at 350F for 35 to 40 minutes or until toothpick inserted to centre comes out clean. Cool completely.

3. For frosting, combine sugar, evaporated milk, egg yolks and butter in medium saucepan. Cook and stir on medium heat until mixture comes to a boil. Remove from heat. Add coconut, 1 cup pecans and vanilla extract. Stir until thick. Spread on top of cake.

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½ C Butter (or 1/4 cup + 2 tablespoons oil)
1 Egg
1 t Vanilla
1 T Milk (use rice milk)

Place these ingredients in Ziploc bag to save time:
½ C White Sugar
1 C Flour (probably works with Living Without Self Rising Flour Blend, having tried though)
½ t Baking Soda
¼ t Cream of Tartar*
1/8 t Baking Soda*
½ t Salt
1 C Quick Oats

Exclude these ingredients from Ziploc bag above:
½ C Brown Sugar
¾ C Chocolate Chips or ½ C Raisins or 1 C flaked Coconut
1 t Orange Rind (she does not use)

* Substitute for ½ t Baking Powder

Bake at 350F for 12 minutes

Purple Ice Cream Scoop: Bake for 12 minutes on greased cookie, 2 inches apart. After 12 minutes in oven, let rest for 3 minutes on cookie sheet and then remove and cool on rack.

Time Saving Tip:
– Put all dry ingredients from Ziplog bag (white sugar, flour, baking soda, baking powder, salt, quick oats) in a ziploc bag. Put the chocolate chips in a separate ziploc bag.

To Make Cookies:
1. If using butter and it is hard, put butter in mixing bowl alone and cream, then add the other wet ingredients (butter, egg, vanilla, milk) to bowl and combine.
2. Add brown sugar to wet ingredients and combine.
3. Add dry ingredients from Ziploc bag to mixing bowl and combine.
4. Thoroughly combine wet ingredients and dry ingredients until there are no lumps.
5. Add chocolate chips and thoroughly combine, scraping sides of bowl if necessary.
6. Follow baking instructions above.

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3 cups chicken broth
1/2 cup onion
2 cloves garlic
3/4 teaspoon ginger, minced
3/4 teaspoon cumin, ground
1/2 teaspoon coriander, ground
3/4 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups yellow lentils
4 1/2 tablespoons lime juice
1/2 teaspoon chili powder
1/2 red chili, whole
3 cups stock

Takes 2 1/2 hours to cook.

Heat the vegetable oil in a large pot over medium heat. Sweat the onions, garlic and ginger until soft, about 3 minutes.

Add the cumin, coriander, curry powder, turmeric, salt, pepper and yellow lentils and cook for 3 minutes.

Add the coconut milk, lime juice, red chilies, and stock. Bring to a boil and reduce heat.

Simmer for 30 to 35 minutes, or until the lentils are very soft. Puree the soup if you like it smooth.

Season with salt and pepper.

If soup is too thick, thin with a little more stock. Serve the soup into warm bowl and garnish with the Coriander Chutney.

Serves 4

Coriander Chutney – never made
1 1/4 cup coriander, rough chopped
juice of 2 limes (6 tablespoons)
1 cup shredded unsweetened coconut
1/4 cup cashews, toasted
1 clove garlic, minced
1 tablesppon ginger, minced
water to loosen
1 teaspoon salt

In a blender or food processor, combine the coriander, lime juice, coconut, cashews, garlic, ginger, salt and a couple tablespoons of water. Blend until smooth, loosening the mixture with more water if necessary. Use as a garnish for soup.

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I haven’t converted these for our new allergens. They were very good as written so they are on my priority list to convert because both of my kids want more snacks to eat.

I am working on converting this recipe Oatmeal Bars with Fruit to be allergenc free and when I do, this recipe will be next.

If you get either of these recipes to work for you, let me know what you did by posting a comment. Thanks.

Dough:
1 ¼ cup Rolled Oats
1 ¼ cup Flour
1 teaspoon Baking Soda
½ cup Brown Sugar
¾ cup Butter
¼ teaspoon Salt

Mix above ingredients until crumbly.
Filling:
1 ½ – 2 cups Dates
1 cup Water

In a medium-size pan bring dates and water to boil, reduce heat. Cook and stir till thickened and bubbly.

Instructions:
Press ½ the dough mixture into the bottom of an ungreased 9x9x2-inch baking pan. Spread with filling. Sprinkle with reserved dough mixture.

Bake in a 350F oven for 30 – 35 minutes or till the top is golden. Cool in the pan on a wire rack. Cut into bars. Makes 25.

Persian Style:
Add to dough mixture:
½ teaspoon Ground Cardamom
1 teaspoon Cinnamon

Add to topping mixture:
¼ cup Shredded Coconut

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Apple version
3 cups sliced apples
2 tablespoons sugar
2 teaspoons cinnamon

Dry Ingredients
1/2 cup sugar
pinch of salt
3/4 cup rice flour (brown or white)
1/4 cup sweet rice flour
1/2 teaspoon baking powder

Wet Ingredients
3 eggs
1 1/2 cup milk of choice (dairy, rice, soy, almond, hemp)
1 teaspoon pure vanilla extract

1. Preheat oven to 350F.
2. Grease a 9-inch deep-dish pie pan and line it with sugar-tossed apple slices.
3. Mix dry ingredients together.
3. Add wet ingredients to dry ingredients and mix until smooth, about one minute.
4. Pour 1/3 batter over apples and bake for 15 minutes, just until edges are set.
5. Add remaining batter and bake another 45 minutes or until done.

Time Saving Tip
Put all the dry ingredients in a ziploc bag and store it in the refridgerator until ready to use.

Banana version
3 cups sliced bananas
2 tablespoons coconut
2 tablespoons sugar

1. Follow instructions for Apple version above.

Pumpkin version – Like eating pumpkin pie
1 1/2 cup pumpkin meat, drained
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

1. Drain pumpkin in fine-mesh colander for about 1 hour.
2. Add spices to dry ingredients and stir.
3. Add wet ingredients to dry ingredients.
4. Add drained pumpkin to batter.
5. Pour 1/3 batter in greased pie plate and bake for 15 minutes, just until edges are set.
6. Add remaining batter and bake another 45 minutes or until done.

Blueberry / Cherry / Raspberry / Blackberry version
3 cups raspberries
2 tablespoons sugar
2 teaspoons cinnamon

1. Add cinnamon to dry ingredients.
2. Follow instructions for Apple version above.

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