Italian Cream Cake

Well everyone for the last week I have had this incredible urge to bake everything in every cookbook and magazine I have. Believe me when I say, i could feed a whole country if I baked from all of them. I have quite an addiction to cooking magazines and cookbooks. I love them. I hate to admit, but I actually keep a few beside the bed to read when I go to bed at night. Now, how crazy is that....lol Oh well, I kind of enjoy crazy. I made an Italian Cream Cake and thought that you would all love to try it. It is so delightful.

1 cup buttermilk

1 tsp baking soda

1/2 cup butter (yes, the real thing)

1/2 cup shortening (I use Butter Crisco)

2 cups white granuated sugar

5 eggs

1 tsp vanilla extract

1 cup flaked coconut

1 tsp baking powder

2 cups all purpose flour

Icing:

8 oz. cream cheese

1/2 cup butter (yes, real thing again--you can't beat it)

1 tsp vanilla extract

4 cups powdered sugar

2 Tbsp cream

1/2 cup chopped walnuts

1 cups sweetened flaked coconut

Preheat the oven to 350. Grease 3 - 9 inch round cake pans. in a small bowl, dissolve the baking sode in the buttermilk, set aside.

In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 tsp vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in the preheated oven for 30-40 minutes, depending on your oven. A toothpick inserted in the center will come out clean. Allow to cool.

To make the frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 tsp vanilla and powdered sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in the chopped nuts and remaining coconut. Spread between layers and on top and sides of cake.

Coconut Balls

Well, if you all knew me at all you would know that I am horribly addicted to Mounds candy bars. The dreamy coconut and that dark chocolate....aahh Well, daydreaming and drooling aside I decided that we needed to carry them in the restaurant dessert case. Hopefully I will have willpower to not give into temptation....not my strong suit when it comes to...well when it comes to food in general. So here goes.

10 cups sweetened coconut
2 cans sweetened condensed milk
5 cups powdered sugar
1 tsp real vanilla or you can use a coconut flavoring if you want to be stronger

I start with putting 1/2 of the coconut, 1 can of sweet milk into the bowl of my electric mixer. As the ingredients are incorporated add the remaining coconut and sweet milk and then slowly begin to add the powdered sugar. Last, but not least, you need to add the vanilla. If, for some reason, your mixture is really sticky you can add a little more powdered sugar.

After the mixing is finished I take the bowl over to my workspace and on a cookie sheet lined with parchment or silpat start scooping your dreaming filling into balls. I use a cookie scoop. The size is completely up to you. If I am using these for a dessert buffet I use a small scoop. But, for the in the restaurant, I use a 1/4 cup scoop so people will get a nice large piece. I sell them by the piece.

After you have all of your balls rolls and placed on your cookie sheets, I place them in the freezer while you melt your chocolate. For the chocolate i use Belgian milk chocolate mixed with semi sweet. It is up to you what type or brand you use. Get it melted and then pull out the coconut balls from the freezer and start dipping. The chocolate should set pretty quickly because of the cold temperature of the coconut filling. If you want to make garnishment on the top you can toast a bit of coconut and sprinkle on top of each one before the chocolate is set.

I will be posting a picture of these tomorrow after I get mine dipped.

Oreo Balls

These little gems are so tasty and so addictive. You have to make plenty because they won't stay around long.

4 - 8oz. bricks cream cheese
1 can sweetened condensed milk
1 1/2 pounds powdered sugar
2 pkgs oreos, crushed

Mix cream cheese in a stand mixer bowl until creamy. Add milk, mix until incorporated and slowly start adding powdered sugar until somewhat stiff. You will then need to add about 1/3 of the oreos and mix well.

Take your bowl to the counter and on cookie sheets lined with parchment make walnut sized balls and then roll in the remaining crushed oreos.

We store these in the refrigerator or a refrigerated dessert case. They look really nice drizzled with chocolate when you serve them.

Good luck and enjoy.

Hawaiian Coleslaw

Here is another favorite at the restaurant. This slaw is sweet and crunchy and nice anytime of year.

1/2 cup sliced almonds
4 cups shredded cabbage
1 can pineapple tidbits, drained (8 oz) --or substitute fresh, I think fresh is much better
1 can mandarin oranges, drained (8 oz.)
1 cup shredded coconut
1 medium red onion, diced
3/4 cup mayo
2 Tbsp apple cider vinegar
2 Tbsp sugar
1 1/2 Tbsp milk

Combine mayo, vinegar, sugar and milk. Coat remaining ingredients and refrigerate.

Oriental Pork Salad

Here is the simple salad that goes with the Oriental Vinaigrette posted earlier. You can use pork, chicken, tofu or just go veggie.

4 cups shredded pork
1 cup matchstick carrots
1 cup beansprouts
3/4 cup sliced green onions
1/2 slivered almonds

Combine ingredients and coat with oriental vinaigrette. Refrigerate until serving.
This salad is good as it is or served in a wrap. I made eggroll bowls to serve it in.

Take eggroll wrappers, brush lightly on each side with olive oil and place on undersides of jumbo muffin tins. Bake at 325 for about 12 minutes. Leave on for 10 minutes to cool and then you have a nice little cup for your salad.
This is also nice for dessert bowls also.

Crazy for Cranberries

Hello everyone,

Well, I was going through the freezer thinking that I wanted to make something different for the dessert case at the cafe and I found some frozen cranberries. I love cranberries, whether fresh or dried. I've had this recipe for a while, but had never gotten around to making it, so bring out the frozen cranberries and wahla, Cranberry Nut Bars. Everyone went crazy. I had to make 2 more batches that day, they all sold out. So here is the yummy recipe if you want to try for yourself, very easy.

2 eggs
1 cup sugar
1 cup all-purpose flour
1/3 cup melted butter
1 1/4 cups fresh or frozen cranberries
1/2 cup chopped nuts
1/2 tsp orange extract

In a mixing bowl, beat eggs on medium speed about 5 minutes, until thick. Gradually add sugar, beating until thoroughly blended. Add flour and butter, blend well. Add cranberries, nuts and extract. Mixing just until combined. Spread evenly in a greased 8 inch square pan. Bake at 350 for 40-45 minutes or until golden brown.

Note: I even tried a batch with frozen blueberries and it was yummy.

This is a new vinaigrette dressing that I found in a magazine that is fantastic. My customers really enjoy it and it gives lots of flavor without having to use a lot of dressing on a salad.

Oriental Vinaigrette:
3/4 cup rice vinegar
1/4 cup hoisin sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp crushed red pepper
1 tsp minced garlic
1/4 tsp salt
1/4 tsp sugar
1/2 cup light olive oil

In a blender combine all but olive oil; process until smooth. With blender on, add oil in a slow steady stream.

Hope you all enjoy this as much as my customers and I have been.

Hello everyone!

This is all new to me, so you will have to bear with me as I start on my journey of blogging. I will post a few recipes that I mentioned this week as soon as I get the hang of all of this. See you all in just a bit.