Put the Lime in the Coconut Cake--Warning not for the dieting

The second venture in our unknown in ingredient world......Coconut Lime Cake. We received 2 pounds of key limes. Small little buggers they are. Here's one next to a medium sized egg.

Anyway I found a recipe for Put the Lime in the Coconut Cake. We haven't tasted it yet, but from what I can tell it is going to be a very sweet, very dense cake. Yummy.

Put the lime in the coconut cake

Cake
1 cup butter
2 cups sugar
1 tsp coconut extract
4 eggs
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup coconut milk

Icing
1 cup sour cream
1 cup sugar
2 limes zested and juiced (I used eight key limes)
1/4 cup coconut milk
1 cup shredded coconut

Frosting
1 cup butter
4 oz cream cheese
1 lb plus 1 cup powdered sugar
1/4 cup coconut milk
1 tsp vanilla
2 cups shredded coconut
zest from a couple of key limes (I added this myself)

Preheat oven to 350. Grease and flour two 9 inch cake pans. (Don't forget this or it WILL stick)

Cream together butter and sugar until fluffy. Add coconut extract and eggs one at a time. In separate bowel combine flour, salt, baking soda, and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely. (Mine were still warm when I glazed them)

For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.

With a bamboo skewer (I used a big fork), poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake ( I did mine over night so they would absorb the flavor).

In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut and the extra lime zest I added.

When life hands you lemons....

or in this case Calabacita squash. Make calabacita bread. Long story short....There was a mix up when ordering Angel Food this month. There were two different types of fruit and veggie boxes. Well when G-ma ordered ours she ordered a Latin flavor frut and veggie box. Simple mistake really. Only bad thing. What the heck am I going to do with clabacita squash, cahote squash, jalepeno peppers, and key limes? We are certainly going to be trying some new dishes this month.

First on our list of new things, Calabacita bread. This is sort of like zucchini bread. Very moist with a nice flavor.

Calabacita Bread

3 eggs
1 cup oil (I used canola)
2 cups sugar
2 cups grated calabacita squash (I use all four from my box)
1 tsp. vanilla
1 cup nuts, chopped (I used walnuts)
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder

Preheat oven to 325. Stir together flour, salt, soda, and baking powder. Set aside.

Beat eggs and sugar until light and foamy. Add oil, grated calabacita and vanilla. Mix well. Add flour mixture and stir only until blended. Add in chopped nuts.

Pour batter into 2 loaf pans which have been brushed with oil.

Bake about an hour. Remove from oven and allow to cool for 10 minutes before removing from pans.

Angel Food Delivery

The May Angel Food boxes are in. Here is what we got...


Regular Box $30
2.5 pound chopped steaks
5 lb. Leg Quarters
2 lb. Chicken and Corn Bread Stuffing Casserole
28 oz. Salisbury Steak Dinner
1 lb. boneless pork chops
1 lb. corn dogs
12 oz. deli sliced ham
5 oz. chunk light tuna
32 oz. french fries
1 lb. sweet corn
15 oz. apples sauce
15 oz. pears
8 oz. dinner roll mix
7.5 oz. Mac n Cheese
32 oz 2% Shelf Stable Milk
Dozen Eggs
Sweet potato pie

Chicken Tenders Box $23
10 lbs. IQF chicken tenders
Do you really need a picture of chicken tenders

Latin flavors fruit and veggie box $22

Large Roma tomatoes
4 pack Hass Avocados
1 head green cabbage
2 lb. Key limes
1 lb. Jalapeno Peppers
2 lb. red potatoes
1 lb. carrots
5 head garlic
2 lb. white onions
2 Chayote squash
4 Calabacita squash
1 pack celery
1 Seedless watermelon

How to make juicy, tender pork chops....

I was asked the other day how I made my pork chops. My friend was telling me that her pork chops always come out tough and dry. She knows there has to be a better way. Yes, yes there is. I have two solutions for all you struggling to chew your chops.

First you could always cook your pork chops low and slow. This is a tried and true method for tender fall apart meat. One of my favorite ways to use the low and slow method is withe crockpot. Take boneless pork chops, cover them in cream of whatever soup and cook on low for 6-8 hours. Tender, tender.

My newest method for insuring that my chops are juicy and tender is by using a brine. I can hear it now. Aww that is too much trouble. I won't have the ingredients. I don't know how. No it's not. Yes you do and of course I will tell you how.

A brine is simply a salt water solution. I use water, salt, onions, garlic, peppercorns, and herbs. Basically you throw it all in a big bowl. Use at least 1/4 cup of salt and 2 quarts of water, the herbs you like (rosemary and thyme work well), thinly sliced onion, a couple of cloves smashed garlic, and a few peppercorns. Add your raw pork chops and refrigerate at least 24 hours. Two days would be better. When you check on your chops after the brining process you will find that they have plumbed up a bit. They have soaked in the water, taking in all the flavor you have added to it. Then you can cook as you usually would.

Keep your eyes peeled. When I next brine porkchops, or chicken for that matter, I will post it as a recipe of the week. Happy eating.

June Menus

1. Chicken and cornbread casserole
2. Salisbury steak, mashed potatoes, corn
3. Pork chops, warm potato salad, broccoli
4. shake and bake chicken, mac and cheese, peas
5. Chicken Noodle soup
6. Ham, Scalloped potatoes, California blend veggies
7. Grilled Honey Lime Chicken Sandwiches, Fries
8. Corn Dogs, Pasta salad
9. Eggs Benedict
10. Chicken curry
11. Honey mustard chicken tenders, Curly fries
12. Cubans, pasta salad
13. Turkey breast, mashed potatoes, stuffing, cranberry sauce, broccoli
14. Turkey Enchiladas, rice
15. Pork Roast, sauerkraut, mashed potatoes
16. Beef Stroganoff, noodles
17. Pizza, bread sticks, corn
18. Salmon cakes, mac and cheese, peas
19. Garlic roast chicken breast, mashed potatoes, corn
20. Stuffed shells, garlic bread
21. Pancakes, sausage
22. Ordering out
23. Lemon Chicken
24. Chopped steak, mashed potatoes, peas
25. Pork chops, stuffing, broccoli
26. Pepperoni chicken, mac and cheese, corn
27. Roasted chicken and veggies
28. Chicken pot pie
29. Crabby patties, french fries
30. Tacos, rice

I’m back!!!!

Alright everyone.  Looks like the computers are back in order and the posting can begin again.  Woohoo.  In the next few days look for the June Menus and a recipe of the week.  As always if there is anything you would like to see as a recipe of the week or for my family to try just let me know.  Happy Eating.