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Old 09-27-2004, 05:24 PM   #181
priceyfatprude
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Cool Who wants to make this for me?

It came in an email, sounds diviiiiinnnnne. I think my GBF & I will make it this weekend.

Coconut Cake (the easy way)

One box of Yellow cake mix
2 or 3 eggs (use the number recommended by the cake mix manufacturer)
1/2 cup coconut rum (or use water with 1 tsp of coconut flavoring)
1 tsp coconut flavoring
1/2 cup corn or canola oil
1 cup shredded coconut

Put all items except the coconut in your electric mixer. Beat until
mixed on low setting. Stop the mixer and scrape down the sides. Then let the mixer run on medium high for 3 minutes. Turn to low and add the coconut. Mix just until combined.

Spray two 9-inch cake pans with baker's spray or butter and then flour them. Divide the cake mix in the two pans. Bake according to the 9-inch cake guidelines on the cake mix for time and temperature. Test with a toothpick for doneness. If cake sticks to the toothpick, give baking a few more minutes. Let the cakes cool in the pans. When they are cool you can make the frosting.

Lemon Whipped Cream Frosting

1 box instant lemon pudding
1 cup powdered sugar
4 cups whipping cream
Extra coconut for top of cake

Chill the bowl and the beaters you are using to make the frosting.
They should be in your refrigerator at least 15 minutes before you
start making the frosting. Take the bowl and beaters out of the
refrigerator and put the lemon pudding and powdered sugar in the bowl.

Stir these around to combine them. Hook up your beaters and add half of the cream. Start the mixer on low speed and gradually increase it just like you are whipping cream for dessert topping.

When it's just starting to thicken up, add more cream in about
one-half cup portions. Keep beating and adding cream until you have it all in there. The pudding will start to set and the whipping cream will start to firm up too and form peaks, so don't whip it too long or you'll end up with a buttery mass. Just when it seems to have enough firmness to hold onto the cake and spread with a spatula, you can turn off the mixer and start frosting your cake.

You can use this frosting between layers and on the top and sides. Frosting this cake is no science. There is plenty of frosting. In some places, because the frosting is so light, it might be as much as a half-inch thick or more. Believe me, no one will complain. The first time I made this cake, guests moaned when they put the first bite of frosting into their mouths. When you have the entire cake covered, you can put as much coconut as you want on the top and even the sides. I used about a cup and covered the top and put a ring around the bottom. It was plenty. It looked like a big snowball with yellow trim.

Store in your refrigerator until about 30 minutes before you want to serve it. Store leftovers in the refrigerator too because of the
whipped cream.

This cake should serve 8 to 12 people.
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Old 09-27-2004, 05:24 PM   #182
Spicy Jack
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ooOOOOOoo yum. I love coconut.
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Old 09-27-2004, 05:27 PM   #183
priceyfatprude
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Cool

Imagine the cake w/Ghirardelli frosting. Go on. You know you want to.



Ghirardelli Whipped Cream Frosting
2/3 cup Ghirardelli cocoa powder
2 cups of powdered sugar
4 cups whipping cream


Put ingredients in mixer bowl and chill for 2 hours before whipping. Then whip with mixer on high until semi-stiff. Spread on cake. Swirl frosting with the back of a spoon to make the dip and swoosh like cakes in the windows of the Austrian bakeries. Refrigerate your frosted cake and take out 1 or 2 hours ahead of serving. Keep leftovers in the refrigerator.



And to be fair, here is the link to her website, everything she sends me in the emails sounds yum.

http://www.apexperformancesystems.com/recipes/

Last edited by priceyfatprude : 09-27-2004 at 05:30 PM.
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Old 10-22-2004, 05:13 PM   #184
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1 cup instant oatmeal
1 tablespoon of wheat germ
1 cup skim milk

mix the wheat germ and the oatmeal, then add the milk. Nuke for two minutes.

Add, three tablespoons of low fat cottage cheese, one pre-packaged small tropical fruit cup.

Mix all together.

Eat.

Mmm, who knew this would taste so good?! Was quite surprised when I had it this morning.
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Old 10-22-2004, 05:16 PM   #185
zenbabe
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I expect to read your posting in the 'how was your bowel movement' thread later
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Old 10-22-2004, 08:12 PM   #186
Frieda
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does anyone have some good kitchen-aid blender recipes?
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Old 10-22-2004, 08:22 PM   #187
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Quote:
Originally posted by Frieda
does anyone have some good kitchen-aid blender recipes?
Blender or Mixer?

If blender...no...sorry.

If mixer...any cookie recipie, just substitute "use mixer" instead of "laboriously mix stiff dough by hand".

Oh wait...Blender.

Make very very strong coffee, a 14-18 gms of grounds to only 2 ozs of water. Chill/partially freeze coffee.
Put vanilla ice cream in blender, add chilled coffee...blend till smooth. Coffee Shakes.
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Old 10-22-2004, 08:39 PM   #188
melissa
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Add some vodka to that!!
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Old 10-22-2004, 08:40 PM   #189
Frieda
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yes!!
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Old 10-22-2004, 09:07 PM   #190
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Or Kahlua.

(I sampled my home made Kahlua a couple nights ago...way early but I couldn't resist ((no will power))...it was yummy.)

although...Kahlua is Vodka(sometimes brandy too), Coffee, and a bit of vanilla...so adding vodka to a vannilla and coffee shake makes it a Kahlua shake already.
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Old 10-22-2004, 09:10 PM   #191
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That sounds so tasty and perfect.
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Old 10-27-2004, 06:05 PM   #192
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Thumbs up

Cheesecake Factory Pumpkin Cheesecake


Cheesecake Factory Pumpkin Cheesecake

Recipe By :Cheesecake Factory
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups graham cracker crumbs
5 tablespoons butter -- melted
1 cup plus 1 tablespoon sugar
24 ounces cream cheese -- softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat the oven to 350 degrees F. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the
bottom and about two-thirds of the way up the sides of a springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut. Serve with a generous portion of whipped cream on top.
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Old 10-27-2004, 06:08 PM   #193
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That sounds GOOOOOOD!

*makes note to get ingredients at grocery store today*
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Old 10-27-2004, 06:18 PM   #194
zenbabe
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It's Da Bomb! I am making it for my GBF's halloween party!
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Old 11-12-2004, 05:50 AM   #195
trisherina
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Gingerbread Cutouts
---------------------------

1 C shortening
5 C flour
1 C white sugar, or 1 1/3 C brown
1 C molasses
2 eggs
2 T vinegar
2 tsp baking powder
2 tsp ginger
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves

Beat shortening at high speed x 30 seconds. Add 1/2 of flour, sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon, cloves. Beat in remaining flour. (NOTE: you should really have a KitchenAid or similar high powered stand mixer to mix this recipe: the dough is stiff and heavy.)

Cover and chill well at least 3 hours.

Roll out on a lightly floured surface. Bake at 375 F until edges are lightly browned, about 5-8 minutes

People cut out 1/4" thick
Cutouts: 1/8" thick

Ice with Royal Icing and your choice of nonpareils.
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