Brunch Today

 Brunch today was nacho's with vegeterian meatless taco filler, california avocado, romano grated cheese and newman's salsa. Other than a bowl of air popped popcorn and big glasses of water  ,dessert or better yet my supper will be an organic apple and hot tea ~

Breakfast

       I decided to have a nice cold salad for my breakfast the other morning. Yumm and it was nice and refreshing .

Cherry Liquor

 Today I went down the the grocery store to buy some cherries . So I decided to make my Cherry Liquor while the cherries are in season.  Have to go buy some more wine to fill up the bottle to the top ~ Now I have to sit and wait for a couple of months to get the right bouquet ~

Chocolate Croissants

          What can I say French Chocolate Croissants for the father of the day last Sunday. Very good !

Chicken Cordon Bleu

  My youngest son made this other night chicken with hamd and swiss cheese. Spiced and rolled the chicken up , dipped in egg bath,then milk ,then egg again,roll in the homemade bread crumbs.  Grilled in a skillet til brown on all sides . Place in a well greased pan , add the rolled chicken , bake for an hour. Serve with your favorite vegetable. You can also add your favorite spagetti sauce in the pan while the chicken is cooking for a different version ~

BBQ In The Oven

 Ok here is what I did ~bought some chicken thighs~ I can hear you now saying oohhh no chicken thighs for me.  But really these were so good, and some of my family members only likes the white meat of the chicken.  But this simple recipe worked so well because I cooked the thighs in the oven on slow cook for 1 hour at 325*. I covered the pan with tin foil to keep the heat in while cooking the meat. You can also use your crockpot to cook the chicken if you like. The sauces I used was a Honey Jalapeno grilling glaze,and one of my favorite Jack Daniels BBQ sauce. I poured the honey glaze on first and topped it off with the BBQ sauce ,then baked. I am not quiet sure where I bought the Honey Jakapeno grilling sauce but I am sure it is one of your favorite grocery stores. The chicken was the hit of my dinner the other night ! Serve with garlic mashed potatoes and carrot/cabbage cole slaw and corn muffins. Like YUM ~~~~

Panna Cotta

                          Dessert my son made last night with a blueberry sauce , fresh strawberries and sprigs of  mint. Very good son ~

Fig Appetizer

                                        Here I have added the balsamic vinegar before serving ~

Fig Time

                                    Climbed up our fig tree to collect some of our figs. They were beautiful , and the biggest ones we have grown ~ So I took some Italian crusty bread then added marscapone cheese,the cut the figs up into bite size pieces ,added parma cheese ,a drizzle of honey and  balsamico vinegar~

Tropical Coconut Cream Cake (continued from below)

Photo show egg beaters in fresh egg whites ~

Pouring sweetened condensed milk as the first layer ~

Second layer coconut milk~

After this top the cake with whipped cream and shredded coconut ,then your fresh fruits.  The photo below is how I served this cake with crushed pineapple~

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Last photo I decided to change it up a bit so I cut a square of  the cake topped it with whipped cream and drained crushed pineapple on top ~ YUM

 You might also add a fresh cherry on top or a few sugared pecans~

Last Of the Coconut Cake

I had just enough of my coconut cake for two servings. So placed the cake on the plates and took some frozen blueberries and heated them to make a syrup. Place the blueberries on top of the cake top with whip cream. Add a sprinkle cinnamon on top .

Tropical Coconut Cream Cake

This recipe below is for "Cupcakes" but double the ingredients to make a Cake that will fit in a pan the size of 9 x 13 inch = 22.5 x 33 cm.

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Note Please: The only ingredients I did not double when making this recipe into a cake is the buttermilk/coconut milk. I used exactly 1/4 cup of buttermilk and added enough coconut milk to level it off at 1/2 cup total for this cake. Now on for the recipe~

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Cupcake recipe ~1 cup sugar, 1/2  cup butter, cream together til light and fluffy.(save the butter papers to prepare your cake pan)

Add 2 eggs, 2 teaspoons vanilla.

Measure out 1/4 cup of buttermilk  which you will also add in the same measuring cup enough coconut milk to make 1/2 cup of liquid.  Remember to stir the coconut milk well before adding it to the buttermilk. Reserve the rest of the coconut milk for the cake after it has cooked.

Sift  1~1/2 cups flour with 1~ 3/4 teaspoons Baking Powder slowly add to the sugar ~ butter above.

Alternate milk and flour into the butter sugar, mixing after each addition. Ending with the last of the coconut~buttermilk.

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Note : When I use eggs I usually use a substitute called egg beaters. I use the whites of the whole eggs and toss the egg yolk. Don't get me wrong I love eggs but not worth it to get high cholesterol so I save my eggs for s special time like egg salad sandwiches,pickled or deviled eggs.

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  Crack the egg , place the egg white in a separate bowl, then crack another egg adding to the same bowl.  Then I take the egg substitute , pour it into the bowl with the egg whites. I pour in just enough to look like an egg yolk and this is how I measure out  how much I need to replace the real yolk of an egg.

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Remember when cracking eggs do not break them over your butter~sugar mixture. If you get a bad egg then you will have to toss out that mixture, and start again. So I break my eggs in tiny bowl which I then I add to a bigger bowl.

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Ok now prepare your cake pan by using the butter papers to grease your cake pan. Then add 3 Tablespoons flour to the bottom of your pan and shake the flour all over the buttered dish. Pour your cake batter into the pan and shake to settle the batter level in your pan. Bake ate 350 for 25 to 35 minutes or it has risen. Test your cake with a tooth pick or skewer to see if it comes out clean.

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Baking baking baking baking baking Ding ding ding cake is done~~~

1 can of sweetened condensed milk....... 1 can of coconut milk...........

Remove cake from oven and take a fork and poke holes all over the cake.   Then pour one can sweetened condensed milk all over the HOT cake and around the sides . If the milk is not going down on the sides of the cake pan take a fork and pull the cake away from the sides of the pan so the milk will go down the sides of the cake. Then mix up the remaining coconut milk again and pour the rest of the coconut milk on top of the hot cake.

let the cake cool completely .

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 Then add your favorite whipped cream, top that with shredded coconut I use a whole small bag . Then place your fresh blueberries on top and raspberries in a flag design or any design you prefer. I prefer using fresh raspberries which gives this dessert a unique taste. Almost taste like English Trifle. Yum ~ ENJOY !