[libertarian27]

Ping to the weekly recipe thread

Last week’s recipe re-cap

Beef __ Post # 38 __ Slow Cooker Pulled Beef

Cake __ Post # 07 __ Dairy Free Pineapple Upside Down Cake
Cake __ Post # 22 __ Pineapple Pound Cake
Cake __ Post # 39 __ Wheat Free Chocolate Cake

Dessert __ Post # 08 __ Cream for Tres Leches

Soup __ Post # 11 __ Baked Potato Soup
Soup __ Post # 17 __ Baszcz- Kielbasa Soup
Soup __ Post # 20 __ Leek and Potato Soup with Kale
Soup __ Post # 37 __ Beef Barley Lentil Soup

Link
http://www.freerepublic.com/focus/chat/2832959/posts?page=42#42

[afraidfortherepublic]

I don't contribute to this thread often, although I always read it. Here's a really simple cookie that I bought at church last week and found simply delicious (get the pun? simple/simply?)

The youth group was selling baked goods and the young man who sold me these told me they were "really good." He was right. I found many versions and directions on the Web, but this is the one that looked like those that I bought and ate.

Oreo Truffles -- 3 ingredients

[MissMagnolia]

Does anyone have experience with Living Cookbook? I am looking at it (2011 latest version) for a couple of reasons .... for my own recipe management and to put a cookbook together for a club group. It will also take recipes/menus and put them on a grocery list, a really convenient feature, especially since I do it by spreadsheet now.

[neefer]

This coconut cake recipe is from the Perfect Party Food cookbook by Diane Phillips. My husband's co-workers were guinea pigs when I first made this to avoid bringing a flop to a family dinner. Now they are addicted guine pigs and I feel like their dealer. They will constantly ask you, "Is it ready yet?" So...you've been warned.

Nancy Kelly's Two-Day Memphis Coconut Cake

Cake ingredients
2 cups cake flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1 ¾ cups sugar
¾ cup (1 ½ sticks) unsalted butter, softened and cut into ½ inch bits
1 cup buttermilk
4 large eggs
1 tablespoon vanilla extract


Frosting ingredients
3 cups heavy cream
3 seven ounce packages Baker's Angel Flake coconut
2 cups sour cream
2 cups sugar (I use 1 and 1/2 cup.)
4 cups sliced, fresh fruit (berries, pineapple, kiwi or bananas), optional

1. Preheat oven to 375 degrees. Coat two 9-inch round baking pans with nonstick cooking spray.

2. In a food processor, combine flour, baking powder, salt, baking soda and sugar, and pulse 4 - 5 times until mixed. Distribute the butter over the flour mixture and pulse until the flour resembles small peas.

3. Pour the buttermilk into a 2-cup measuring cup, add the eggs and vanilla, and beat with a fork to break up the eggs. With the food processor running, add the through the feed tube and process for about 45 seconds. Scrape down the sides, the process again for another 30 to 45 seconds, until blended.

4. Divide the batter equally between the 2 prepared pans. Smooth the tops, without pressing down on the batter. Bake until golden and a skewer or cake tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to a rack and let cool for about 10 minutes. Remove from pans, return to rack and let cool completely. Hint: Use either cloth or silicon cake strips to bake evenly. Else you will have to turn both pans several times for even baking.

5. Split each cake layer in half horizontally with a serrated knife or cake cutter. Place strips of waxed or parchment paper around the edge of a serving plate, and center a cake layer on the plate. (I'd also put a good sized towel or paper under the plate because coconut gets everywhere.)

6. With an electric mixer, beat the cream in a large bowl until stiff peaks form.

7. In another large bowl, combine 2 cups of the coconut, the sour cream, and sugar. Fold in whipped cream. Spread some of the frosting over the cake and repeat the layers, ending with cake. Frost the sides and top with remaining frosting. Sprinkle the cake with remaining coconut and gently press onto sides of cake.

8. Cover with plastic wrap and refrigerate for two days. This step is important. Cake tastes best if, it's "marinated" for at least two days. Garnish with fruit before serving is optional.