04.16.10
Posted in cakes
at 12:10 am
This was one of my Mamas specialities. It was terrific I never had her recipe but this is one I created and it comes quite close to what I remember. So give it a try and let me know what ya’ll think.
See ya’ll real soon.
.
Mama’s Coconut Cake with 7 Minute Frosting:
Vegetable oil, for cake pan
3 cups flour cake flour, plus extra for pans,
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup coconut milk
1/2 cup coconut cream
8 ounces unsalted butter, room temperature
2 cups sugar
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water
Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
Combine the coconut milk and coconut cream in small bowl and set aside.
Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
7 Minute Frosting:
3 large egg whites
1 3/4 sugar
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, about 1 cup
Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.
This was one of my Mamas specialities. It was terrific I never had her recipe but this is one I created and it comes quite close to what I remember. So give it a try and let me know what ya’ll think.
See ya’ll real soon.
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04.15.10
Posted in BBQ, rubs
at 3:19 pm
This is one of my favorite times of the year all the vegetables are starting to come in at the farms and friends and family are firing up their grills.I am going to share with ya’ll my dry rubs and barbeque sauce recipes with you on the few post and I will be sharing with you some of my BBQ dishes and party ideas hope ya’ll like them and let me know what ya’ll think of them. Let me hear from ya’ll soon.
Patti’s Kansas City Style BBQ Dry Rub:
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 1/2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 teaspoons cayenne
Combine all ingredients together and transfer to an air tight container.
This is my take on a Memphis style dry rub. I fell in love with the dry rub used at a BBQ restaurant in Bowie, Maryland called Memphis Barbeque but it is no longer there so I had to come up with my own recipe. I hope this comes close.
My Memphis Style Dry BBQ Rub:
5 teaspoons paprika
2 teaspoons salt
2 1/2 teaspoons onion powder
2 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons cayenne
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.
My friend Gene spent many years in Lumberton, North Carolina and he always says everything is better in Carolina. So I just created this Carolina Style dry rub for Gene. I hope he likes it.
My Carolina BBQ Rub:
2 tablespoons salt
3 tablespoons sugar
3 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, or pork.
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03.26.10
Posted in bread, rolls
at 12:00 am
Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bakeries and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.
In England, they were once sold by street vendors who advertised their wares with cries of “Hot Cross Buns! “Hot Cross Buns!”
Their street cries became a nursery rhyme….
Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!
If ye have no daughters,
Give them to your sons.
One a penny, two a penny,
Hot cross buns
Here’s a recipe to make your own Hot Cross Buns and begin a Good Friday tradition at in your home.
Patti’s Hot Cross Buns:
Dough:
1/4 cup water – at room temperature or slightly above
1/2 cup lukewarm milk
1/4 cup melted butter
1 egg, lightly beaten
3-1/2 cups all purpose flour
1/4 cup sugar
1-1/2 tsp. active dry yeast
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup golden raisins
Glaze:
2 T. granulated sugar
2 T. water
Icing:
1/2 cup Confectioners’ sugar
2 tsp. water
Mix the yeast, 1 cup flour, sugar, salt, and other spices in a bowl. In a separate bowl, mix the milk and water together. Combine the dry ingredients mixture, the liquid ingredients, and the butter in a large bowl. Beat for 2 to 3 minutes at medium speed. Add the egg and beat 1 more minute. Stir in the raisins, fruit, and enough of the remaining flour to make a firm dough. Knead the dough on a floured surface for about 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place in a lightly greased bowl; turn over to grease the other side of the dough. Cover and let rise in a warm place. After about 15 minutes, test the dough to see if it has risen sufficiently and is ready to be shaped. To test, gently stick two fingers into the risen dough up to the second knuckle… take them out. If the indentations remain, the dough is ready.
Divide the dough into 12 pieces. Shape the pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Bake in a preheated oven at 375ยบ for 15 to 18 minutes, or until light brown on top. Remove from the oven. Place the baking sheet full of buns on a wire rack to cool. Prepare the glaze, then spread it over the warm buns. Let the buns continue to cool on the baking sheet. When completely cool, fill a cake decorating bag, fitted with a round tip, with icing. Pipe an icing cross on each bun. Or spoon narrow strips of icing, in the shape of a cross, on each bun.
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