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Thursday, May 13, 2010

Mango Lassi Recipe

Mango Lassi Recipe

1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)


Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom. 

The lassi can be kept refrigerated for up to 24 hours. 

Makes about 2 cups.

Saturday, May 8, 2010

Coconut Cake

Paula Deen is a saint! Most of us know this already, but if you do not then here's a challenge- Find out just how much of a saint she really is by making any of her recipes here. This cake is both delicious and beautiful.

Coconut Cake
Basic 1-2-3-4 Cake
1 cup (2 sticks) butter, at room temperature
2 cups sugar 
4 eggs 
3 cups sifted self-rising flour 
1 cup (milk) unsweetened coconut milk 
1 teaspoon pure vanilla extract
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among 3 prepared round pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

3/4 cup sugar
1 cup sour cream
4 tablespoons milk 
1/2 cup flaked, sweetened coconut

7-Minute Frosting
1/3 cup water 
1/8 teaspoon salt 
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup 
1 1/2 cup sugar 
2   egg whites 
1 1/2 teaspoon pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer.  Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl.  (If this happens, it could cause your frosting to become grainy.)  Beat constantly on high speed with electric mixer for 7 minutes.  Remove the bowl from the boiler and gently stir in vanilla with a spatula.
Flaked, sweetened coconut for sprinkling

Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk.  While cake is baking, prepare filling.  Stir together sugar, sour cream, milk and coconut in a bowl until well blended.  Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill.  Remove first layer and invert onto cake plate.  Using the wrong end of a wooden spoon, poke holes approximately 1 inch apart until entire cake has been poked.  Spread one third of filling mixture on cake layer.  Top with second layer, repeat process.  Top with last layer and repeat process again.  (As I stack layers together, I stick them with toothpicks to prevent cake from shifting.)  You can place the cake in the refrigerator for 3 days to allow it to absorb the filling mixture.
Prepare 7-Minute Frosting.  Frost top and sides of cake.  Sprinkle top and sides of cake with additional coconut.

Tuesday, May 4, 2010

Honeylulu Chicken

This is a very delicious marinade that I found the recipe for on  They have a great website for nights or weeks when you don't feel creative enough to come up with your own ideas. Some of the recipes are overly simplified but for the most part very tasty.

Honeylulu Chicken Simplified
4 boneless, skinless chicken breasts
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup honey
1/4 cup olive oil
1 teaspoon salt
1 teaspoon ginger
1 teaspoon Dry mustard
1/4 teaspoon black pepper

Whisk all ingredients except chicken in a bowl. Place the chicken in a shallow baking dish or gallon ziploc bag and pour the sauce over all. Place in refrigerator to marinate at least four hours. BBQ over hot coals. Enjoy!

Fresh Fruit Tart

I'll be the first to admit that I suffer from an obsession which involves almost any dessert that comes from Market Street Grill! I jumped at the chance to make these delectable little beauties for our ward  Girls Camp Fundraiser/Bake-sale. Since I am a huge fan of girls camp and bake-sales it was a win win situation! Try these out you WILL NOT be sorry I promise! They would be fantastic for those spring bridal or Baby showers that are inevitable.

Fresh Fruit Tart
Market Street Grill Recipe
Tart Dough Ingredients:
1/4 cup almond paste*** (recipe below)
1/2 cup sugar
3/4 cup butter
pinch salt
3 egg yolks
1 ounce whipping cream
2 cups cake flour

 Using an electric mixer on medium speed, blend all of the above ingredients until combined, but do not over-mix! Chill dough for 10 minutes.
Roll out dough on floured board to 1/4" thickness and place in a 10" fluted pie tin with a removable bottom. Bake for 25 minutes at 325 degrees, remove from oven and store in a cool, dry place.

Mock Pastry Cream Filling Ingredients:
(1) 5.1 ounce box of vanilla Jell-O pudding (disregard package directions)
2 cups heavy whipping cream
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla

Combine by hand all of the above ingredients until mixed. Chill for one half hour.

Remove tart shell from pie tin. Fill tart shell with pastry cream and level the amount. Arrange with your choice of fruit (strawberries, raspberries, kiwi, pears, apples, etc).

Apricot Glaze Ingredients:
1/4 cup apricot jelly
1/4 cup hot water

Combine apricot jelly and hot water to make a glaze. Using a pastry brush, apply the glaze over the finished fruit tart.

*Option for individual Fruit Tarts:
Form the crust to fit your small pie tins or tart pans and follow above instructions.

Almond Paste Recipe
1 1/2 cups slivered blanched almonds
1 1/2 cups confectioners' sugar
5 tablespoons light corn syrup

In the bowl of a food processor fitted with the blade attachment, process the almonds into very small pieces but not powder, about 20 seconds.
Add the sugar, and corn syrup. Process until the mixture begins to form into a stiff paste and holds its shape when pressed together, about 45 seconds (for a smoother texture process longer).
Transfer to a medium bowl, cover, and refrigerate until ready to use.