April 2020

The recipes are so easy. No dough or biscuit cutters must be even rolled out. And you know that during those busy weeknights, everyone is searching for an easy snack to cook especially for working moms. No cookie-cutter is necessary! Since I began to do these, I also slightly changed it. Instead of milk, I began using buttermilk and doubled the ingredients so they were thicker. We love them it’s so big and flawless. Now, if you want a smaller and thinner biscuit, you can certainly cut this recipe into half. But I like mine following the recipe.

I have all the ingredients available so I’m ready to make this recipe every time. I usually serve soup and salad for my family. But I like to surprise them from time to time, and with this easy to follow the recipe I can do that without wasting so much time and energy. Also, I can bond with them more.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 9

Ingredients:

1/2 cup salted butter 1 stick

2 1/2 cups all-purpose flour

1 1/2 tbsp granulated sugar

1 1/2 tbsp baking powder

1 1/2 tsp salt

1 3/4 cup buttermilk

Directions:

Preheat the oven to 450F.

Melt a butter stick in a microwave (or you can use the bakery that you will bake in if it’s microwave-safe).

In an 8×8 baking dish, add the melted butter.

Mix flour, sugar, baking powder, and salt together in a medium bowl.

Garnish with butter. Stir until a loose dough is achieved. The batter is going to be somewhat sticky.

Pour the biscuit dough (right on melted butter) to the baking dish. You don’t need to worry if some butter will run over the dough, it happens all the time.

Cut the dough into nine squares. This helps to cut when you are done later, too.

Bake 20-25 minutes, baked, turning dish once.

Oven times vary because different ovens have various hot spots, but mainly golden brown cookies are supposed to touch and spring back.

BUTTER DIP BUTTERMILK BISCUITS

Rebecca The recipes are so easy. No dough or biscuit cutters must be even rolled out. And you know that during those busy weeknights, everyone is searching for an easy snack… Main Dish Recipes BUTTER DIP BUTTERMILK BISCUITS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1/2 cup salted butter 1 stick
• 2 1/2 cups all-purpose flour
• 1 1/2 tbsp granulated sugar
• 1 1/2 tbsp baking powder
• 1 1/2 tsp salt
• 1 3/4 cup buttermilk

Instructions

Preheat the oven to 450F.

Melt a butter stick in a microwave (or you can use the bakery that you will bake in if it's microwave-safe).

In an 8x8 baking dish, add the melted butter.

Mix flour, sugar, baking powder, and salt together in a medium bowl.

Garnish with butter. Stir until a loose dough is achieved. The batter is going to be somewhat sticky.

Pour the biscuit dough (right on melted butter) to the baking dish. You don't need to worry if some butter will run over the dough, it happens all the time.

Cut the dough into nine squares. This helps to cut when you are done later, too.

Bake 20-25 minutes, baked, turning dish once.

Oven times vary because different ovens have various hot spots, but mainly golden brown cookies are supposed to touch and spring back.

I appeared to live in a cave a couple of years ago and had never even heard of Tater tot Casserole till a friend told me about it. It sounded quite straightforward and my family was quickly hooked. Even as adults, we all love certain things, even if we don’t show it. But I think the other cool thing about it is that you can do this in so many ways that it is attractive to everybody. We’ve all got them, I believe. You know, we can use the style of the recipe a little modified, but we go back to our basic comfort zone whenever we like. In any case, it’s the same basic ingredients I know I can fill up quickly and feed people. Not glamorous, but it isn’t meant to be sometimes.

This recipe is a combination of the things my family loves and the things that I can quickly get to the table. In essence, it’s a recipe in the taco-meat style that contains a few other ingredients. There’s a great deal of fresh taste and your family taco night will take to a whole new level. Tater tot casserole is a good food to make and save time a busy day in advance

Preparation time: 10 minutes
Cooking time: 4 hours
Serves: 6

Ingredients:

1 lb ground beef

2 cloves garlic minced

1 oz packet taco seasoning

10.5 oz cheddar cheese soup

32 oz frozen tater tots

Directions:

Saute your ground beef with onions, check if its cook then drain

Mix all components in a large bowl, except 1 cup of shredded cheese, and add to a lightly grated 6-quarter crock or casserole cup.

Sprinkle the cheddar over the mixture

Cover for 4-5 hours or 2-2.5 hours at low altitude, continue to cover it until cook.

If you want to use a safe pot, place the brown cheese on top in the broiler for about 90 seconds.

Crock Pot Tater Tot Taco Casserole

Rebecca I appeared to live in a cave a couple of years ago and had never even heard of Tater tot Casserole till a friend told me about it. It sounded… Main Dish Recipes Crock Pot Tater Tot Taco Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground beef
• 2 cloves garlic minced
• 1 oz packet taco seasoning
• 10.5 oz cheddar cheese soup
• 32 oz frozen tater tots

Instructions

Saute your ground beef with onions, check if its cook then drain

Mix all components in a large bowl, except 1 cup of shredded cheese, and add to a lightly grated 6-quarter crock or casserole cup.

Sprinkle the cheddar over the mixture

Cover for 4-5 hours or 2-2.5 hours at low altitude, continue to cover it until cook.

If you want to use a safe pot, place the brown cheese on top in the broiler for about 90 seconds.

This is a wrap-around recipe with a funny name, but a long history. The story goes: a young woman used her pickles to trade for bread and butter to a local food manufacturer. We love the story just like we love it! These fresh pickle bread and butter are simple to whip and add sandwiches and burgers to the right crunch. We like to pull it up and put it into the macaroni or potato salad, and the children think that it is a great snack from the jar.

The best thing is to keep these sweet, tangy pickles from marinating for weeks; they are ready within 24 hours so you can always have a jar or two in the fridge. That is a great way to use an overflow of beatable cucumbers, but we love to use the supermarket mini-cucumbers for slices just the right size for the packaging of pint jars.

INGREDIENTS:

10 medium mini-cucumbers, sliced 1/4 in thick

1 1/2 tbsp coarse salt

3/4 c sugar

3/4 cup light brown sugar

1 cup white vinegar

1/2 cup apple cider vinegar

1 tablespoon mustard seeds

1 teaspoon onion powder

1/2 teaspoon celery seeds

1/4 teaspoon ground turmeric

1 pinch chilli flakes (optional)

Directions:

In a large bowl, sprinkle coarse salt over cucumber slices. Mix gently.

Cover and set aside for a few hours at room temperature.

In a cup, whisk sugars, vinegar, and seasonings. Take a medium heat pan. Continue to cook, whisk occasionally until all the sugar has dissolved completely.

In a colder, cool, running water, rinse cucumbers. Shake the colander and return the cucumbers to the bowl to remove excess water.

Mixing over cucumber slices for hot vinegar. Toss it to mix. Toss to mix. Cover, let it rest approximately an hour.

In two pint jars, add the cucumbers. Split liquid evenly between jars, ensuring all slices of the cucumber are covered.

Cool 24 hours in before using it

Rebecca This is a wrap-around recipe with a funny name, but a long history. The story goes: a young woman used her pickles to trade for bread and butter to a… Main Dish Recipes Bread And Butter Fridge Pickles European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 10 medium mini-cucumbers, sliced 1/4 in thick
• 1 1/2 tbsp coarse salt
• 3/4 c sugar
• 3/4 cup light brown sugar
• 1 cup white vinegar
• 1/2 cup apple cider vinegar
• 1 tablespoon mustard seeds
• 1 teaspoon onion powder
• 1/2 teaspoon celery seeds
• 1/4 teaspoon ground turmeric
• 1 pinch chilli flakes (optional)

Instructions

In a large bowl, sprinkle coarse salt over cucumber slices. Mix gently.

Cover and set aside for a few hours at room temperature.

In a cup, whisk sugars, vinegar, and seasonings. Take a medium heat pan. Continue to cook, whisk occasionally until all the sugar has dissolved completely.

In a colder, cool, running water, rinse cucumbers. Shake the colander and return the cucumbers to the bowl to remove excess water.

Mixing over cucumber slices for hot vinegar. Toss it to mix. Toss to mix. Cover, let it rest approximately an hour.

In two pint jars, add the cucumbers. Split liquid evenly between jars, ensuring all slices of the cucumber are covered.

Cool 24 hours in before using it

Who has time to enjoy fine side dishes? We don’t. We want a very impactful, simple, tasteful dish, which will be wowed by everyone without a lot of time or effort. In this case, we needed a large portion of potatoes, so what would it be better than to put them on a pan and allow the oven to do the job? Mix the seasoning mix, add some butter – that’s it! With your favourite dried herbs In the butter mixture, throw your potatoes and then get those into the oven.

The key here is to let the tots cook for a while, but don’t hesitate to flip them if you want, then pull the pan out of the oven and add the flavour of a chicken broth! That’s right, you’ll add something liquid that’ll be absorbed and help these spuds become the most delicious, flavoured bites that you can imagine.

INGREDIENTS

3 lb Yukon gold potatoes, or small potatoes, peeled and cut into thick slices

6 tablespoons unsalted butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon garlic powder

1/2 teaspoon dried basil

1 cup low-sodium chicken broth

kosher salt and freshly ground pepper, to taste

fresh parsley, optional, garnish

Directions:

Preheat the oven to 475 ° F and add non-stick spray in a large baker’s sheet.

Mix butter, thyme, rosemary, garlic powder, basil, salt, and pepper in a microwave and microwave in a large bowl until they have melted.

In the bowl, add the sliced potatoes and stir them in melted butter.

Put the potatoes on a grated baker’s sheet in a single layer and place them in the oven.

Roast it for 5 min then optionally flip potatoes and roast for another 15 minutes.

Remove from the oven bakery and stir again, then put the chicken bread into the bakery sheet carefully.

Return to oven, roast, or fork until tender for the last 10-15 minutes.

Garnished with fresh parsley if desired. Make sure to serve this while it’s hot.

Melt In Your Mouth Potatoes

Rebecca Who has time to enjoy fine side dishes? We don’t. We want a very impactful, simple, tasteful dish, which will be wowed by everyone without a lot of time or… Main Dish Recipes Melt In Your Mouth Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 lb Yukon gold potatoes, or small potatoes, peeled and cut into thick slices
• 6 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1 cup low-sodium chicken broth
• kosher salt and freshly ground pepper, to taste
• fresh parsley, optional, garnish

Instructions

Preheat the oven to 475 ° F and add non-stick spray in a large baker's sheet.

Mix butter, thyme, rosemary, garlic powder, basil, salt, and pepper in a microwave and microwave in a large bowl until they have melted.

In the bowl, add the sliced potatoes and stir them in melted butter.

Put the potatoes on a grated baker's sheet in a single layer and place them in the oven.

Roast it for 5 min then optionally flip potatoes and roast for another 15 minutes.

Remove from the oven bakery and stir again, then put the chicken bread into the bakery sheet carefully.

Return to oven, roast, or fork until tender for the last 10-15 minutes.

Garnished with fresh parsley if desired. Make sure to serve this while it's hot.

One of our favourite snacks is Sausage Balls. I’ve always got a bag for a fast snack. In the freezer, I had a few frozen hash browns too, and I thought of how to use them before it expires. Then I stumble upon this recipe and it was the luckiest discovery I had. You take your favourite sausage breakfast, some biscuit, some cheddar cheese, and some hashbrown and mix it in a bowl. You form the mixture into balls and put it in the oven to bake. It looks like meatballs, well, who wouldn’t love meatballs though?

There is, however, only something we like about sausages. They are delicious when you make them the original way, but I like to throw some hash browns now and then. Simply Potatoes are my favourite. It’s very easy to toss the hash browns into this platter with them already thawed and shredded. This recipe requires them to be torn apart, in particular. Whether you have guests for a Sunday morning meal on average or a morning meal, it will certainly be a success. Oh, and they’re good to dip in a small Hollandaise sauce. Sausage and Hash Brown are ideal for breakfast, lunch, dinner, snacks – they’re ideal for anything.  Forget about what I say, now you can enjoy your breakfast. Remember to eat one ball at a time.

Serves: 6-8

INGREDIENTS

1 lb ground breakfast sausage, uncooked

8 oz cream cheese, softened

1 1/2 cups Bisquick

1 1/2 cups cheddar cheese, shredded

4 cups shredded, frozen hashbrowns

Directions:

Preheat the oven to 400 ° F and add parchment paper to the baking sheet, set aside.

Combine sausage, crème cheese, Bisquick, cheddar, and hashbrowns in a medium bowl and mix. Spread in 1 1/2-inch ball and put on the ready bakery.

Bake for about 20-25 min until cooked and browned. Serve and enjoy a delicious meal.

Sausage and Hashbrown Bites

Rebecca One of our favourite snacks is Sausage Balls. I’ve always got a bag for a fast snack. In the freezer, I had a few frozen hash browns too, and I… Main Dish Recipes Sausage and Hashbrown Bites European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 5 voted )

Ingredients

• 1 lb ground breakfast sausage, uncooked
• 8 oz cream cheese, softened
• 1 1/2 cups Bisquick
• 1 1/2 cups cheddar cheese, shredded
• 4 cups shredded, frozen hashbrowns

Instructions

Preheat the oven to 400 ° F and add parchment paper to the baking sheet, set aside.

Combine sausage, crème cheese, Bisquick, cheddar, and hashbrowns in a medium bowl and mix. Spread in 1 1/2-inch ball and put on the ready bakery.

Bake for about 20-25 min until cooked and browned. Serve and enjoy a delicious meal.

Discover this great butter rice stick. It is so delicious that everything is eaten. The canned soup means that it’s an easy-to-make meal. And if you use a teaspoon of Worcestershire sauce, a little additional zest is added. So you may want to try this recipe if you’re a beginner’s cook. You only have to place everything in a small dish, cover the dish, and put it in the oven. With all the confidence that it will work great, you can cook this recipe. It is rather stressful to prepare rice because you never know if it is cooked. But while it’s a bit longer to cook, follow the procedures is much more advantageous. The best part is that it is simple and the ingredients are very cheap to make.

Rice is the ideal side dish – it can be kept straight or dressed, and it supplements much of what you serve. But this baked rice, well, it’s more than a side dish. It steals the spotlight every time it gets to serve in the table. If you are into plain side dish then this recipe is for you. Some call this French onion soup rice; others call it a butter rice stick. Whatever you call it, it’s very simple to make this rice side dish and it’s just as tasty. Who says it’s boring to rice? Don’t be surprised if this dish pleases your guests. And this is a dish ideal for having a potluck dinner.

Preparation time: 5 min
Cooking time: 1 h
Serves: 4-6

Ingredients:

1 c long-grain white rice, uncooked

1 (10 ounces) can condense French Onion soup

1 (10 ounces) can condensed beef broth

1/2 c (1 stick) unsalted butter, sliced

Directions:

Preheat the oven to 425 degrees F.

Stir rice, soup, and broth in a 9×9-inch baking dish.

Put butter slices on the top and cover tightly with foil.

Bake for 30 min, remove the foil and cook for another 30 min.

Stick of Butter Baked Rice Recipe

Rebecca Discover this great butter rice stick. It is so delicious that everything is eaten. The canned soup means that it’s an easy-to-make meal. And if you use a teaspoon of… Main Dish Recipes Stick of Butter Baked Rice Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c long-grain white rice, uncooked
• 1 (10 ounces) can condense French Onion soup
• 1 (10 ounces) can condensed beef broth
• 1/2 c (1 stick) unsalted butter, sliced

Instructions

Preheat the oven to 425 degrees F.

Stir rice, soup, and broth in a 9x9-inch baking dish.

Put butter slices on the top and cover tightly with foil.

Bake for 30 min, remove the foil and cook for another 30 min.

I normally like banana bread or pumpkin bread when it is urgent to make a quick bread. The world of bread has so much to offer, take for example this Cheese Loaf Blueberry Cream. It’s as fast as making banana bread, but it feels more special, with lots of luminous blueberries and cream cheese. What I say is that it is worth expanding your skillset for bread baking.

While the blueberries make juicy bursts in every bite, add butter and cream. Keep the crumbs both moist and mildly flavoured. It helps to dust fresh or frozen blueberries into a little flour before they ply to prevent it from sinking. After all, you want to feel the blueberries with every bite in your mouth. Blueberry Cream cheese loaf is a fast and easy fast recipe for bread. It’s so tender with fresh, juicy blueberries and so delicious. Take some blueberries and creat this recipe for your morning breakfast as a snack or breakfast today.

Ingredients:

2 c plus 2 tablespoons all-purpose flour, divided

2 cups fresh or frozen blueberries

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

4 eggs

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Directions:

Preheat oven to 350 ° F and add two loaf panes of 9×5 inch, set aside.

Toss 2 tablespoons of flour into the blueberries, set aside.

In a large bowl, add beat butter, cream, sugar, and vanilla. Add the eggs one at a time and mix well each time. Use an electric mixture for faster results.

Stir the other two cups of flour, baking powder, and salt together in a separate bowl. Mix in the wet ingredients gradually and carefully.

Place the batter into prepared bowls, fold it gently in the blueberries. Bring until clean, 45-55 minutes, the toothpick inserted into the centre.

Cool down on a wire rack 10 minutes before running a knife on the edges to cool off entirely.

Slice and serve

Blueberry Cream Cheese Loaf

Rebecca I normally like banana bread or pumpkin bread when it is urgent to make a quick bread. The world of bread has so much to offer, take for example this… Main Dish Recipes Blueberry Cream Cheese Loaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c plus 2 tablespoons all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Instructions

Preheat oven to 350 ° F and add two loaf panes of 9x5 inch, set aside.

Toss 2 tablespoons of flour into the blueberries, set aside.

In a large bowl, add beat butter, cream, sugar, and vanilla. Add the eggs one at a time and mix well each time. Use an electric mixture for faster results.

Stir the other two cups of flour, baking powder, and salt together in a separate bowl. Mix in the wet ingredients gradually and carefully.

Place the batter into prepared bowls, fold it gently in the blueberries. Bring until clean, 45-55 minutes, the toothpick inserted into the centre.

Cool down on a wire rack 10 minutes before running a knife on the edges to cool off entirely.

Slice and serve

If you love a thick, creamy, and cheesy soup then this recipe is the soup for you. Furthermore, this soup includes vegetables, so you still get lots of nutrients and a supper which will warm you from the first bite. Reading the composition of this recipe you might think its the same as other soup but do not underestimate its nutritional benefits. It is perfect, just as it is bordered with broccoli, cauliflower, potatoes, carrots, and celery, and perfectly seasoned with lots of leafy herbs, and since the first time we made this soup, we strongly believe that nothing else is necessary to make the soup better.

All the roux mixture and the cheese that we add at the end is essential to making this chowder. A roux is typically a thickening agent made out of butter, whisked in the meal, and cooked until it becomes golden brown. In a liquid-like chicken broth or milk or cream, you can then whisk to thicken whatever you want, our chowder. This is one of the final phases of the cooking and then the cheddar cheese is added. These steps add tons of creaminess and aroma together with a lot of cheesy aromas, so they are certainly essential and should not be skipped.

Ingredients:

1 (32 ounces) carton low-sodium chicken or vegetable broth

1 heads broccoli, cut into florets

1/2 pc small head cauliflower, cut into florets

3 medium russet potatoes, peeled and diced

3 carrots, peeled and diced

3 stalks celery, diced

1 yellow onion, finely chopped

4 cloves garlic, minced

1/2 tablespoons Italian seasoning

1/4 teaspoon dried thyme

1/4 teaspoon paprika

1/4 teaspoon cayenne or chilli powder

5 tablespoons unsalted butter, divided

5 tablespoons all-purpose flour

2 cups sharp cheddar cheese, grated

3 cups whole milk

1/2 cup heavy cream

kosher salt and freshly ground pepper, to taste

Directions:

In a wide saucepan, Mix 1 tbsp butter and sauté onion, carrot, and celery over medium-high heat for 6-8 minutes, or until soft.

Add garlic and sauté for another 1 min. Add Italian seasoning season, salt, pepper and thyme, cayenne or chilli powder.

Stir in chicken or veggie broth and add cubed potatoes. Bring the mixture to a boil, then reduce the heat and allow to simmer for 15-20 minutes or check the potatoes if its tenderize with a fork.

Add broccoli and cauliflower to the mixture and cook until tender for an additional 6-8 minutes.

In a medium saucepan, pour out the remaining 4 tbsp of butter and flour. Cook the roux for 2-3 min. in milk wait until its cook, or golden brown for 2-3 minutes and then add the milk, whisk it.

Bring the mixture to a mild boil. Reduce the heat and stir often, add heavy cream and Stir salt and pepper and mix in the soup.

Stir the cheese until melted and smooth.

Serve hot and enjoy in a serving bowl.

Rebecca If you love a thick, creamy, and cheesy soup then this recipe is the soup for you. Furthermore, this soup includes vegetables, so you still get lots of nutrients and… Main Dish Recipes Thick and Cheesy Vegetable Chowder European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (32 ounces) carton low-sodium chicken or vegetable broth
• 1 heads broccoli, cut into florets
• 1/2 pc small head cauliflower, cut into florets
• 3 medium russet potatoes, peeled and diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 tablespoons Italian seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne or chilli powder
• 5 tablespoons unsalted butter, divided
• 5 tablespoons all-purpose flour
• 2 cups sharp cheddar cheese, grated
• 3 cups whole milk
• 1/2 cup heavy cream
• kosher salt and freshly ground pepper, to taste

Instructions

In a wide saucepan, Mix 1 tbsp butter and sauté onion, carrot, and celery over medium-high heat for 6-8 minutes, or until soft.

Add garlic and sauté for another 1 min. Add Italian seasoning season, salt, pepper and thyme, cayenne or chilli powder.

Stir in chicken or veggie broth and add cubed potatoes. Bring the mixture to a boil, then reduce the heat and allow to simmer for 15-20 minutes or check the potatoes if its tenderize with a fork.

Add broccoli and cauliflower to the mixture and cook until tender for an additional 6-8 minutes.

In a medium saucepan, pour out the remaining 4 tbsp of butter and flour. Cook the roux for 2-3 min. in milk wait until its cook, or golden brown for 2-3 minutes and then add the milk, whisk it.

Bring the mixture to a mild boil. Reduce the heat and stir often, add heavy cream and Stir salt and pepper and mix in the soup.

Stir the cheese until melted and smooth.

Serve hot and enjoy in a serving bowl.
 

Hey there! Here’s another awesome recipe I have for you! Try this at home the next time you have a family gathering or some friends are coming over. I’m sure they’re gonna love it! It’s quite complicated but it’s gonna be worth it. You’ll see. Anyway, Enjoy baking and make sure to put a smile on your face. It takes away all the tiredness.

Coconut Cake Ingredients

11 oz AP flour (all-purpose)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 oz unsalted butter room temperature

14 oz granulated sugar

4 oz vegetable oil

5 large egg yolks, room temperature

5 large egg whites, room temperature

1/4 tsp. cream of tartar

1 tsp. vanilla extract

2 tsp. coconut extract

8 oz buttermilk, room temperature

6 oz sweetened flaked coconut (toasted until lightly browned)

1 oz sweetened flaked coconut toasted (for garnish)

For the Cream Cheese Frosting

16 ounces of cream cheese cut into cubes and softened

8 ounces of unsalted butter softened

1 teaspoon coconut extract

1/2 teaspoon salt

36 ounces of sifted powdered sugar

Coconut Cake Instructions

Before we start baking, make sure that all the ingredients are at room temperature and should remain at room temperature. Do not refrigerate.

Place the oven rack in the middle of the oven and preheat to 350 degrees C. Prepare three 8×2-inch round cake pans. (Apply cake goop)

Spread and bake the coconut flakes in a cookie sheet pan for 2-3 minutes or until the edges are brown. Stir the coconut gently and bake for a minute or two or until colour turns light gold. Make sure to check it regularly to prevent from burning. Once done, remove from the oven and let it cool.

In a medium-sized bowl, whisk in the flour, baking soda, baking powder, and salt. Set aside.

Add the coconut extract, vanilla extract, and oil into the buttermilk. In a mixing bowl, place egg whites. Keep the whip attachment and set to medium-high heat. Add the cream of tartar and whip until firm. (Remember to keep the moist texture) Set aside.

Add butter to the stand mixer and beat for about 30 seconds at medium speed until it becomes smooth. Add egg yolks to the mixture. 1 yolk at a time, keep beating until well-mixed.

Add 1/3 of the dry ingredients to the batter. Adjust the mixer speed to low. Add 1/3 of milk immediately and mix thoroughly until it is absorbed by the batter. Repeat the process until the batter is blended perfectly. Once finished, turn off the mixer and using a spatula, sweep the sides of the bowl.

Combine the whipped egg whites and toasted coconut into the batter.

Split the batter evenly into the pans then, use the spatula to smoothen the top portion. Bake for about 25-30 minutes. You can a toothpick to determine the doneness of your cake. Just pinch the centre of your cake using a toothpick. If it comes out clean, you’re good to go!

Place the pans in the wire rack to cool for about 10 minutes. Gently, remove the cake from the pan and let it cool completely before frosting.

For the Cream cheese frosting

Whisk the soft butter using your stand mixer until smooth. In the same bowl, add the softened cream cheese and whisk until both ingredients are well-mixed.

Add filtered powdered sugar, one cup at a time. And whisk until well-mixed.  Now, add the coconut extract and salt. Blend until smooth at low speed.

Place the mixture into a bowl and add coconut and vanilla extract. Whisk until well-mixed. Refrigerate for 2 hours and don’t forget to cover with plastic wrap.

SOUTHERN COCONUT CAKE WITH CREAM CHEESE FROSTING

Rebecca Hey there! Here’s another awesome recipe I have for you! Try this at home the next time you have a family gathering or some friends are coming over. I’m sure… Main Dish Recipes SOUTHERN COCONUT CAKE WITH CREAM CHEESE FROSTING European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Coconut Cake Ingredients
• 11 oz AP flour (all-purpose)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 4 oz unsalted butter room temperature
• 14 oz granulated sugar
• 4 oz vegetable oil
• 5 large egg yolks, room temperature
• 5 large egg whites, room temperature
• 1/4 tsp. cream of tartar
• 1 tsp. vanilla extract
• 2 tsp. coconut extract
• 8 oz buttermilk, room temperature
• 6 oz sweetened flaked coconut (toasted until lightly browned)
• 1 oz sweetened flaked coconut toasted (for garnish)
• For the Cream Cheese Frosting
• 16 ounces of cream cheese cut into cubes and softened
• 8 ounces of unsalted butter softened
• 1 teaspoon coconut extract
• 1/2 teaspoon salt
• 36 ounces of sifted powdered sugar

Instructions

Coconut Cake Instructions

Before we start baking, make sure that all the ingredients are at room temperature and should remain at room temperature. Do not refrigerate.

Place the oven rack in the middle of the oven and preheat to 350 degrees C. Prepare three 8x2-inch round cake pans. (Apply cake goop)

Spread and bake the coconut flakes in a cookie sheet pan for 2-3 minutes or until the edges are brown. Stir the coconut gently and bake for a minute or two or until colour turns light gold. Make sure to check it regularly to prevent from burning. Once done, remove from the oven and let it cool.

In a medium-sized bowl, whisk in the flour, baking soda, baking powder, and salt. Set aside.

Add the coconut extract, vanilla extract, and oil into the buttermilk. In a mixing bowl, place egg whites. Keep the whip attachment and set to medium-high heat. Add the cream of tartar and whip until firm. (Remember to keep the moist texture) Set aside.

Add butter to the stand mixer and beat for about 30 seconds at medium speed until it becomes smooth. Add egg yolks to the mixture. 1 yolk at a time, keep beating until well-mixed.

Add 1/3 of the dry ingredients to the batter. Adjust the mixer speed to low. Add 1/3 of milk immediately and mix thoroughly until it is absorbed by the batter. Repeat the process until the batter is blended perfectly. Once finished, turn off the mixer and using a spatula, sweep the sides of the bowl.

Combine the whipped egg whites and toasted coconut into the batter.

Split the batter evenly into the pans then, use the spatula to smoothen the top portion. Bake for about 25-30 minutes. You can a toothpick to determine the doneness of your cake. Just pinch the centre of your cake using a toothpick. If it comes out clean, you're good to go!

Place the pans in the wire rack to cool for about 10 minutes. Gently, remove the cake from the pan and let it cool completely before frosting.

For the Cream cheese frosting

Whisk the soft butter using your stand mixer until smooth. In the same bowl, add the softened cream cheese and whisk until both ingredients are well-mixed.

Add filtered powdered sugar, one cup at a time. And whisk until well-mixed.  Now, add the coconut extract and salt. Blend until smooth at low speed.

Place the mixture into a bowl and add coconut and vanilla extract. Whisk until well-mixed. Refrigerate for 2 hours and don't forget to cover with plastic wrap.