Posted on 03/09/2016 4:26:55 PM PST by Jamestown1630
I don/t want to be an alarmist....but I feel I should mention....be careful w/ coconut products.
WHAT I LEARNED: on a recipe site for coconut macaroons, a woman blogged she will never eat coconut again. Seems her hubby brought home a bag full of her favorite coconut macaroons.
She pigged out on the whole bag and within hours she was in intensive care. Her entire G/I system shut down and they were ready to do surgery on her after three days in I/C.
She never said why this happened. Later I read that coconut has a property that when ingested absorbs all the fluids in your system as its being digested.
I also noticed coconut water mfg also warns that drinking it might cause constipation.
It/s like everything else....eat coconut in moderation.
Geez! To lose all my bodily fluids - just like Jack D. Ripper in Doctor Strangelove! I do make coconut cake on occasion but I’ll try not to overindulge with this one. The first review didn’t sound so good so we’ll see if my guests gag on it.
Sometimes I hold back ing in a recipe. Almond and lemon extract are
both strong---so I never add the full amt required. Just a droplet will do.
I didn't know about the forms for lemon flavor. Now that I have it, I will try it only use half what the recipe calls for.
When I was a kid learning to cook, I put it in something and thought it tasted awful, but I don't know what brand it was.
I guess I can't help you with your lime-coconut cake. I made twice now two different versions of a German chocolate pound cake. It was not a stunning success but I love the way I got the frosting flavored.
Most chocolate cakes are usually winners. I found a recipe for one that uses sour dough starter. It had what looked like a very loose crumb but looked delicious. The topping was frosting but looked more like whipped, flavored with instant coffee.
My husband loves beef liver, but we can’t find it around here anymore either. Fortunately, he also like the little chicken ones, and we can still get those.
-JT
Chicken livers are heavenly. I don’t buy beef liver - it’s too tough and strong-tasting, I only buy calf. I came across veal liver today - 10 dollars for less than half a pound! No thank you!
Chocolate cake does always seem to work out. I admit I buy cake mixes sometimes and doctor them up and then slather them with homemade frosting. Always seems to go down a treat.
Sara Lee pound cake is wonderful. I don’t know why it is; so soft with that nice, thin brown crust...
But two of my tried and true were with Duncan Hines Devil's Food. One was a pound cake with an easy ganache-like but simpler drip glaze.
One of my childrens' favorites was the above cake mix in a 9X13 pan, then my mom's 7 minute frosting. That was followed with a melted square of bitter chocolate dripped in lines across with a toothpick drawn through in opposite cirections. It's nice on a bias, too, you've seen the effect I'm sure.
My mom's 7 minute white marshmallow frosting was no fail, didn't matter what the humidity was, required double boiler or deep bowl over hot water but no fuss with Italian meringue-style mixing.. It wasn't the usual you will find on the web; her club friend gave it to her, and I don't know who developed it. It did form a little crust by the next day (but I liked that, too).
That frosting was also good on yellow cake with coconut sprinkled over the top. I like Pillsbury yellow cake mix the best though.
All three of the above were fast compared to fussing with frosting layers, easier to cut and serve.
I still find that no matter how I doctor up a white cake mix the chemical taste still comes through. So I generally avoid it. Sounds like you’re a great baker!!
I don’t mind the way it smells in the bottle, but when I’ve cooked with it, the results have been unhappy.
I’m a little bit late to the rodeo. That cake is beautiful & looks so delicious. I read the posts & a great thing to poke holes in a cake is a wooden shish kebab skewer. I also use them to spear bananas for frozen, chocolate covered bananas for my husband. Yuck!
I’m not better at baking than anyone else on here. Win a few. Lose a few. Some tried and true.
I was thinking if I can get a decent-tasting buttermilk cake, it doesn't need lemon flavor so long as I can get some in the frosting.
Or I could poke it although I'm not big on poke cakes, did a pineapple custard one. I really really don't like 3 milk cakes, the condensed milk you boil but I belatedly discovered penuche frosting which I love. And I do love the carmelized sugar caramel both as syrup and sauce.
I liked the boiled condensed milk stuff until I almost made myself sick on it, eating some out of the can with a spoon lol.
Years ago I had the best fondue, Reese brand. You skewered a piece of crusty bread, you know how it works, haven't been to a party or social function for so long. Then it was no longer sold in the stores. Now I have seen something just like it in a packet the same size. But I don't want to make it just for myself.
I would need skewers for it though.
I used to get packets of fondue made in Switzerland & it was so look good. My husband is not a fondue guy & I found you can reheat the fondue the next day & it is perfect! I will try & find the Reese brand. I am embarrassed to say that I can eat a whole fondue. They are hard to find though.
I still have my old scratch recipe for red velvet cake. For some reason, it only had 1 tbsp, tsp, or very little cocoa and a whole bottle of red food coloring which is not needed, a few tablespoons are sufficient. Only years later did I find that out.
And my last banana cake wasn't the success I'd hoped for but I made these wonderful banana crumb muffins, followed the recipe to a T, they are outstanding, one of the most popular on. People will post a recipe and it gets replicated all over and on pinterest. I used the one on food.com I think.
Reese might not make it any more but the box I saw at the store looked just like the size (packaging in a flat box) they used. I’ll check the brand name next time I get to the store. I tried to make a fondue from scratch, it takes a special touch to get it right. Mine wasn’t something I wanted to make again. It had a liqueur in it, too, Kirsch I think. I should put more of that in there lol.
Sounds fantastic. All of your cakes! I’m a little tired of red velvet which has become a worldwide craze - a cake that doesn’t have a lot of flavor, although I’ll bet yours are great.
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