Receipes Essay
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Title: ITALIAN COCONUT CREAM CAKE Yield: 12 To 16
2 c Sugar
1/2 lb Butter; divided
5 Egg yolks
1/2 c Shortening
2 c All-purpose flour
1 ts Baking soda
1 c Buttermilk
1/2 c Pecans; chopped
2 ts Vanilla; divided
5 Eggs whites; stiffly beaten
8 oz Cream cheese
1 lb Powdered sugar
Cream together sugar, 1/4 lb. butter, egg yolks and shortening. Add
flour, baking soda, buttermilk, pecans, coconut, and 1 tsp. vanilla. Stir
to blend well. Fold into beaten egg whites. Pour into 3 cake pans that have
been coated with shortening and dusted with flour. Bake at 350 degrees for
25 to 35 minutes.
For icing: Cream together 1/4 lb. butter, cream cheese, powdered sugar
and 1 tsp. vanilla. Ice only top and center of cakes (leaving sides
plain). Sprinkle top with toasted coconut if desired.
Italian Cream Cake
This is the mixture used for wedding cakes.
1 teaspoon soda
1 cup buttermilk
5 eggs, separated
2 cups of sugar
1 stick of butter
1/2 cup shortening
2 cups sifted all-purpose flour
1 teaspoon vanilla
1 cup chopped pecans
One 4-ounce can of Angel Flake coconut
Cooking Instructions: Combine soda and buttermilk and let stand a few
minutes. Beat egg whites until stiff. Cream sugar, butter, and shortening.
Add egg yolks one at a time, beating well after each addition. Add buttermilk
alternately with flour to creamed mixture. Stir in vanilla, fold in egg
whites. Gently stir in pecans and coconut. Pour into three 9" greased and
floured layer pans. Bake at 325 degrees for 20 minutes or until cake tests
done, watch closely! Frost when cake is cool to touch. Frosting: Cream
together 2 sticks of Butter (at room temperature) and two 8 oz. packages
softened cream cheese. Add 2 teaspoons vanilla. Gradually add 2 pounds of
Confectioners sugar. Beat until well blended. Then add roughly 2 cups finely
chopped pecans.
Italian Cream Coconut Cake
1 cup unsalted butter -- softened
2 cups sugar
5 eggs -- separated
2 cups cake flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 cup coconut -- sweetened
1 cup pecan -- chopped
Frosting:
8 ounces cream cheese -- softened
1/4 cup unsalted butter -- softened
1 pound confectioner's sugar
1 teaspoon vanilla
pecan halves -- garnish
Preheat oven to 350F. Butter and flour three eight inch cake pans. In a large
mixing bowl, cream butter and sugar until fluffy. In a separate bowl, beat
egg yolks and add flour and soda. Add to butter mixture alternately with
buttermilk. Beat well. Add vanilla, coconut and pecans. In a separate bowl,
beat egg whites with a pinch of salt until stiff. Fold into batter. Divide
batter evenly between pans and bake 30 minutes. Remove from oven and cool in
pans 10 minutes. Turn onto cooling racks. Prepare frosting by combining all
ingredients and blending until smooth and creamy. When cake has completely
cooled, place one layer on a serving plate and spread frosting over the top.
Repeat for remaining layers, then frost around the sides. Top with pecans.
VODKA MARINARA SAUCE
4 tablespoons minced fresh garlic
4 tablespoons olive oil
4 tablespoons vodka
2 cups heavy cream
1 cup marinara sauce (see Note)
Salt, pepper and garlic salt to taste
Grated Parmesan cheese and chopped fresh parsley, for garnish
Over medium-low heat, lightly brown garlic in olive oil about 2 minutes,
stirring constantly and being careful not to burn garlic. Remove pan from
heat (this is essential when cooking with a gas flame, to avoid a potentially
dangerous flame) and add vodka. Return to flame and cook for about 2 minutes
to cook off alcohol. Add cream and marinara sauce, bring to boil and cook for
about 10 minutes, stirring occasionally, until it reaches a cream sauce
consistency (it shouldn't be too thick, but should coat the back of a spoon).
Note: You may use bottled marinara sauce or your favorite recipe.
Pepper Vodka Pasta Sauce
1 tablespoon dry hot chiles, crushed 1 fifth Vodka
Put the chiles in the vodka. Let it set for at least a week, then strain
off. Put the bottle in the freezer. Because of the alcohol, it won't
freeze, but it will get almost syrup-like. It is great in bloody marys,
and
in the following pasta recipe, too.
Pasta and Vodka 1 1/2 lb. your choice of pasta 7 tbs butter 1 tsp. hot red
pepper flakes 1 cup pepper vodka 1 cup fresh peeled tomatoes (cut up fine)
1 cup heavy cream 1 tsp. salt 1 cup fresh grated parmesan cheese.
Cook the pasta al dente. While it's cooking, melt the butter, add pepper
and vodka, tomatoes and cream. Simmer five minutes or so. Add salt. Drain
pasta, put it in the pan with the sauce, stir the parmesan in, mix
thoroughly (over low heat) and serve.
Pyrohy (Varenyky)
4 cups flour
2 tsp salt
2 tbsp vegetable oil
2 eggs - well beaten
1 cup water or half water and half milk
Combine flour and salt in deep bowl. Add remaining ingredients - mix well and knead until dough is smooth and elastic. Cover and let stand at least 15 minutes - better if longer.
Roll dough quite thin on a floured board. Cut rounds with cookie cutter or glass, or dough may be cut into 2 - 2 1/2" squares. Put dough round or square in palm of hand. Place spoonful of filling on dough, fold over to form a half-circle or triange, and pinch edges firmly together. The edges should be free of the filling and well crimped and sealed to prevent the filling from leaking out during the cooking process.
Place pyrohy on lightly floured board or tea-towel without crowding them. Cover with another tea towel to prevent drying.
To cook, drop in a few at a time into large pot of rapidly boiling salted water. Stir with wooden spoon to prevent sticking. Boil 4 - 5 minutes or until pyrohy are fluffy and float to the top of the water. Remove with slotted spoon to a colander and rinse under hot tap water. Drain thoroughly. Place in bowl and coat with onions sauteed in oil to prevent sticking. Serve hot.
Fillings for Pyrohy
2 cups mashed potatoes
2 tbsp vegetable oil
1/2 cup chopped onion
salt and pepper
Potato Filling
Saute onions in oil, season, add cooked potatoes and mix well.
Sauerkraut Filling
2 cups sauerkraut
1/2 cup onion, chopped
4 tbsp vegetable oil
pepper
Bring sauerkraut to boil in some water. Rinse and cool. Drain and squeeze out water. Chop finer if desired. Saute onions in oil and add to sauerkraut. Add a dash of pepper if desired, and mix well. Note: About 1/2 cup mased potatoes may be added for better binding power of filling.
Poppy Seed Filling
1/2 cup poppy seed scalded and finely ground
Pinch of salt
2 tbsp sugar
Mix well.
CREAM CHEESE SUGAR COOKIES
1/2 cup butter
1 3 oz. pkg. cream cheese, softened
2 cups all-purpose flour
2/3 cups sugar
1 egg
1/2 tsp. baking powder
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 cup powdered sugar
In a large mixing bowl combine butter and cream cheese. Beat with an
electric mixer on medium to high for 30 seconds. Add 1 cup of the
flour, sugar, egg, baking powder, vanilla, and almond extract, beat till
combined. Stir in remaining 1 cup flour. Divide in half. Cover dough
and chill for 1 to 2 hours or till firm.
On a lightly floured surface, roll one portion of chilled dough at a
time to 1/4" thickness. Using cookie cutters, cut into desired shapes.
Use a drinking straw to make decorative holes or hanging holes.
Transfer cutouts to an ungreased cookie sheet.
Bake in a 350* oven for 8 to 10 minutes or till edges are light brown
and cookies are slightly puffed. Transfer cookies to a wire rack, cool
thoroughly. Use a sifter to sprinkle with powdered sugar just before
serving.
Makes about 3 dozen.
FIZZY BATH CRYSTALS
>
> Ingredients
>
> 8 ounces cornstarch
> 8 ounces Citric Acid
> 16 ounces baking soda
> up to 1 teaspoon fragrance oil
>
> Instructions
>
> Mix cornstarch and citric acid together thoroughly. Add fragrance oil as
> desired. Blend in baking soda. Package and label.
>
> use 1/4 to 1/2 cup per bath
>
> FIZZING BATH BOMBS
>
> Ingredients
>
> 2 tablespoons citric acid
> 2 tablespoons cornstarch
> 1/4 cup baking soda
> 3 tablespoons coconut oil ( or you can use any other emollient oil like
> almond oil, avocado oil, or apricot kernel oil)
> 1/4 teaspoon fragrance oil or essential oil
> 3 to 6 drops of liquid coloring if desired
>
> Instructions
>
> Place all dry ingredients ( first three) into a bowl and mix well.
> In a small glass bowl melt oil and fragrance and coloring
> Slowly add mixture to dry ingredients and blend well
> Take truffle sized scoops of the mixture and shape into balls. Balls should
> be one inch in diameter.
> Let the balls rest on a sheet of waxed paper for 2 or 3 hours. Gently
> reshape if needed
> Let the bombs (balls) dry and harden for 24 to 48 hours. Pack each bomb into
>
> its own candy cup ( glassine cups) Store the bombs in a closed container to
> keep fresh
>
> To use drop one to three bombs into warm bath water to release fragrance and
>
> oils
>
> CLEANSING BODY POLISHER
>
> Ingredients
>
> 1/2 cup fine sea salt
> 1/4 cup jojoba oil
> 1/4 cup liquid soap
> 1/4 to 1/2 teaspoon essential or fragrance oil
>
> Instructions
>
> Combine all ingredients in a small bowl and mix thoroughly. Pour into
> dispenser or bottle. This recipe a liquidy scrub that dispenses well from a
> bottle with a flip top cap or pump
>
> Note
>
> This scrub works as a cleanser,scrub and moisturizer all in one.
> Do not use this scrub on open cuts, or scrapes, on skin freshly shaved
> ouch) Also if used on the face be careful not to get in mouth or eyes.
>
> Tip
>
> You can use any light vegetable oil in this recipe with good results but in
> my opinion jojoba is the best.
> Virtually any liquid soap that is gentle and has a shampoo like consistency
> will work in this recipe.
>
> BATH SALTS
>
> Ingredients
>
> 1 pint Epson salts, sea salt or rock salt
> 10 drops of essential oil ( any kind)
> 1/8 teaspoon paste food coloring
> 1 heavy zip lock bag
>
> Instructions
>
> Put salts, oil, and coloring in ziplock bag, seal with air out, massage till
>
> well distributed. Place in air tight container, store in a cool dark place
> for 2 days. Place in decorative tin or glass jar. Use 3 tablespoons per bath
>
> Note
>
> Paste coloring is found in any cake decorating shop or craft store, or you
> may use liquid form found in any grocery store.
> Do not add baking soda to this mixture, it will explode. making a bigger
> mess than intended.
>
> MILK BATH
>
> Ingredients
>
> 4 ounces powdered milk
> 2 ounces corn starch
> 2 ounces citric acid
> 1.5 ml vitamin E
> 3 ml almond fragrance oil
>
> Instructions
>
> Mix vitamin E and fragrance oil in citric acid, making sure oils are
> thoroughly blended in the citric acid.
> Blend powder milk and cornstarch, then sift.
> Combine the citric acid and others with the milk/ cornstarch.
> Store in air a decorative glass jar
>
> Use 3 tablespoons per bath
PMS Cake
1 yellow cake mix
1 small box regular Chocolate pudding
3 eggs
1 cup oil
1 cup sour cream
1 large bag of semi-sweet chocolate chips
Mix all ingredients together with blender, except chocolate chips. Pour
6-8 healthy tablespoonsfuls into a greased angel food cake pan. Then
sprinkle half of the chocolate chips into batter in angel food cake
pan. Next pour the rest of batter into pan. Top with rest of chips.
Bake at 350* for 50-60 minutes. Cool in pan until cake is almost
cooled.
PEANUT BLOSSOM COOKIES
1 3/4 cup flour
1 ...
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