Lemon Coconut Cake

What You'll Need

For the Cake:

• Three cups cake flour
• 3/4 cups sugar
• One Tbsp baking powder
• One half tsp salt
• 12 Tbsp (Six oz.) unsalted butter, softened
• One egg + four large egg whites
• One cup unsweetened canned coconut milk (see note)
• One Tbsp vanilla extract
• Three cups unsweetened flaked coconut, divided

For the Frosting:

• Two cups (16 oz.) unsalted butter, room temperature
• One Tbsp vanilla extract
• Five cups powdered sugar
• One quarter cup milk

For the Lemon Curd:

• One half cup fresh lemon juice (~Three lemons)
• One Tbsp lemon zest (~One lemon)
• 1/3 cup sugar
• Three large eggs
• Six Tbsp unsalted butter, cut into pieces

How to Make It

For the Cake

1. Preheat oven to 350°F. Grease and flour (3) 8" round cake pans; set aside.
2. In the bowl of a countertop mixer, combine all of the dry ingredients (cake flour, sugar, baking powder and salt). Stir until well combined.
3. Add the butter, egg and egg whites; mix until well combined. (Tip: Scrape the sides and bottom of the bowl with a spatula occasionally to ensure batter is well mixed.)
4. Add half of the coconut milk to the bowl; mix until well combined. Repeat with the remaining coconut milk and the vanilla extract.
5. Mix for 2-3 minutes on medium speed, or until batter is fluffy and well mixed.
6. Divide batter evenly into (3) 8” round pans.
7. Bake at 350° for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow cakes to cool in pans and then transfer to a cooling rack until fully cooled.

For the Frosting

9. Using a countertop mixer, cream the butter on medium speed for 2-3 minutes, or until light and fluffy.
10. Add the vanilla and powdered sugar 1 cup at a time, mixing after each addition until fully absorbed.
11. Add the milk and mix on medium speed until well combined. (Note: If the frosting is too thick or thin, just add a bit of additional milk or powdered sugar.)
12. Whip the frosting for another 3-4 minutes on high speed.

For the Lemon Curd

13. Using a medium saucepan, whisk together the lemon juice, zest, sugar and eggs. Add the pieces of butter and place pan over medium-low heat.
14. Cook, stirring frequently, until mixture thickens enough to coat the back of a wooden spoon (~7-8 minutes).
15. Let cool and then refrigerate until firm.

To Decorate Cake

16. Place the first layer of cake on a large plate and spread a generous layer of Frosting on top. Spread ½ cup of coconut flakes evenly on top of the frosting.
17. Repeat with the second layer of cake, spreading another ½ cup of coconut flakes on top of the Frosting. (Tip: When frosting the inner layers, make sure to save enough Frosting to cover outer edge of cake.)
18. Frost outer edge of cake with the remaining Frosting. (Tip: This will get covered with flaked coconut, so it doesn’t need to look perfect!)
19. Gently press remaining coconut flakes into outer edge of cake.
20. Using an offset spatula, spread the lemon curd evenly across top of cake.
21. Serve cake either chilled or at room temperature.

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JAMAICAN JERK CHICKEN DRUMSTICKS WITH CARIBBEAN RICE WITH BEANS

What You'll Need

Chicken:

• Eight chicken drumsticks (1.2kg)

Marinade:

• Two tbsp olive oil
• One tbsp soy sauce
• One lime (or One half lemon), juice only (about Two tbsp)
• One onion, coarsely chopped (brown, yellow or white)
• One tbsp fresh ginger, chopped (or One tsp dried ginger powder)
• One or more scotch bonnet pepper or substitute with other chili (Note 2)
• Six garlic cloves, roughly chopped
• Two tsp salt
• Two tsp black pepper
• Three tbsp brown sugar
• One half tbsp cinnamon powder
• One half tbsp allspice powder
• One half tsp nutmeg powder (preferably freshly grated)
• One half tsp dried thyme or One sprig of fresh thyme

Garnish:

• Fresh cilantro/coriander leaves

Rice and Beans:

• Two tbsp oil (canola, vegetable, peanut, olive oil)
• Two garlic cloves, minced
• One half onion, diced (brown, white, yellow)
• One half tsp dried thyme or One small fresh thyme sprig
• One cup long grain rice (uncooked)
• 400g can red kidney beans, rinsed and drained
• One cup coconut milk
• 3/4cup water (or One cup if you like your rice very soft)
• One small bay leaf
• Two tsp cajun spice mix (Note 1)
• One half tsp paprika
• 3/4tsp salt
• One quarter tsp black pepper

How to Make It

1. Pat the chicken dry with a paper towel and place in a large ziplock bag.
2. Place Marinade ingredients in a food processor and whizz until smooth. Try not to touch the Marinade with bare hands to avoid getting chili on your hands.
3. Pour the Marinade into the ziplock bag. Close the bag, squeezing out excess air. Massage the bag from the outside to disperse the Marinade throughout the chicken. Marinate for at least Four hours, or up to 24 hours.
4. When ready to cook, remove the chicken from the Marinade but reserve the Marinade.

Oven

5. Preheat the oven to 180C/350 (fan forced).
6. Place a wire rack on a baking tray lined with foil. Place the drumsticks on the rack and baste the top with half the Marinade. Bake for 25 minutes.
7. Turn the drumsticks and baste the top with the remaining Marinade. Bake for a further 20 to 25 minutes, until the drumsticks are very dark brown.
8. Rest for 5 minutes before serving, garnished with coriander/cilantro if using.

BBQ/Grill

9. Preheat the grill side of the BBQ on medium (or medium low if your BBQ is strong). Brush the grill with oil, if required.
10. Place the chicken on the grill. Brush the top with ½ the Marinade. Cook for 10 minutes, then turn.
11. Brush the top with the remaining Marinade and cook for a further five to Eight minutes.
12. Then turn the chicken again (to cook the side that you just brushed Marinade on) and cook for a few minutes. (Total cook time around 20 minutes in total)
13. Remove from the BBQ and rest for five minutes before serving, garnished with coriander/cilantro if using.

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Caramel Cream Pie

What You'll Need

For the filling:

• One can dulce de leche caramel (divided)
• Eight oz cream cheese, softened
• One quarter cup powdered sugar
• Two 1/2 cup whipped cream
• One quarter cup granulated sugar

For the Crust:

• One 1/3 cup all-purpose flour
• One half tsp salt
• One half stick (1/2 cup) chilled Crisco Baking Sticks (all-vegetable shortening)
• Three to Six Tbsp ice cold water

How to Make It

For the crust:

1. Blend flour and salt in a large bowl. Cut shortening into flour mixture using a pastry blender (or fork).
2. Stir in water, by tablespoon, until dough holds together (I used four Tbsp).
3. Test dough for proper moistness by squeezing a marble sized ball of dough in your hand.
4. If it holds together firmly, you're good.
5. If it crumbles, add more water (tablespoon at a time) until dough is moist enough to form a smooth ball.
6. Shape dough into a ball.
7. Wrap in plastic wrap and refrigerate for at least 30 minutes (up to 48 hours).
8. Roll dough from center outward into a circle on a lightly floured surface.
9. You want the circle to be about 2 inches larger than your pie plate.
10. Transfer dough to pie plate. Trim edges of dough, folding the edge under to flute dough as desired.
11. Prick bottom of crust with a fork.
12. Bake crust in a 425 degree oven (in the lower third of the oven) for 10-12 minutes, until golden brown.
13. Remove from oven and cool completely.

For the filling:

14. In a large mixing bowl, beat cream cheese with One half cup of dulce de leche and powdered sugar. Set aside.
15. In a clean and COLD mixing bowl, beat whipped cream with granulated sugar for a couple minutes until stiff peaks form. Remove about 1/2 cup of the whipped cream and reserve it for the garnish.
16. To the remainder of whipped cream, fold in the caramel cream cheese mixture until fully blended.
17. With the remaining dulce de leche, reserve about 1-2 Tbsp for garnish.
18. Spread the remainder in the bottom of your cooled pie crust.
19. Top with caramel cream mixture.
20. Top with reserved whipped cream.
21. Melt dulce de leche in microwave and drizzle over pie.
22. Refrigerate pie for 4 hours or overnight. Slice and enjoy!

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Pretzel Crust Pizza !

What You'll Need

• 1⅓ cups warm water
• 1 tablespoon active dry yeast
• 2 tablespoons honey
• 3½ cups all purpose flour
• 1 teaspoon salt (regular fine table salt)
• ⅓ cup baking soda
• 1 tablespoon melted butter
• coarse sea salt
• 1 cup pizza sauce
• 1 cup shredded cheese
• pepperoni slices or other desired toppings

How to Make It

1. Combine warm water, yeast, and honey and stir to mix. Allow to rest for 5 minutes. (If possible, prepare this recipe using a stand mixer)
2. Add flour and 1 teaspoon salt to yeast mixture. Mix until a dough forms. Knead for 5 minutes until dough is smooth and tacky but not too sticky. (If using a stand mixer, use the dough hook to mix and knead dough). Remove dough from bowl and allow to rest on a well-floured surface for 10 minutes.
3. Fill a stock pot (the largest pot you have, at least 10 inches wide) with about 2-3 inches of water. Bring to a boil. Add baking soda - careful, it will bubble and rise. Reduce water to a simmer.
4. Divide dough into three equal portions and roll them out into three 8-inch discs.
5. Gently drop one dough disc into the simmering water. Allow to boil for 30-40 seconds. Use slotted spoons or slotted spatulas to carefully lift dough from the pot and transfer to a paper-towel lined cooling rack (a plate will also work). Repeat with remaining two dough discs.
6. Transfer dough discs to a greased baking sheet (you may need to use more than one baking sheet to fit them all). Brush with melted butter. Sprinkle with coarse sea salt.
7. Bake for 10 minutes at 420. After 10 minutes, top crusts with pizza sauce, cheese, and pepperoni or any other toppings you want. Bake for 10-15 minutes more until cheese is melty and crust is lightly browned. Serve immediately.

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Favorite Dutch Apple Pie Recipe

What You'll Need

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup quick-cooking oats
• 3/4 cup butter, melted
• FILLING:
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1-1/4 cups cold water
• 3 cups diced peeled tart apples

How to Make It

1. In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
2. For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
3. Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown.Cool on a wire rack.

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Cheesesteak Egg Rolls Recipe

What You'll Need

For the Egg Roll Filling:

• one tablespoon canola oil, divided
• eight ounces button mushrooms diced
• 1/4 teaspoon salt
• one cup onion diced
• 1/2 tablespoons garlic minced
• 1/2 pound diced provolone cheese
• one 1-pound package large eggroll wrappers (20 per package)
• one egg white with two tablespoons water to moisten wrapper edges
• Vegetable oil for frying

For The Brisket:

• one tablespoon canola oil
• 1/2 cups onion chopped
• two tablespoons tomato paste
• two cups dry red wine, such as merlot
• three 14-ounce cans beef stock
• one tablespoons Worcestershire sauce
• one bay leaf
• one tablespoon canola oil
• one tablespoon olive oil
• two pounds Certified Angus Beef brisket, trimmed of fat and cut into 3 inch cubes
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• three 12-ounce bottles root beer
• eight whole black peppercorns
• two cinnamon sticks

For the Queso Dip:

• four tablespoons diced jarred jalapeno
• One pound white American cheese
• 1/4 cup beer or ale

How to Make It

1. Preheat oven to 350 degrees.
2. In a medium to large sauce pan, heat the one tablespoon of oil over medium high heat and add onions. Sauté for 3 minutes, reduce to medium and add tomato paste. Stir while cooking for one more minute.
3. Add wine to deglaze the pan and reduce by half.
4. Add beef stock, Worcestershire sauce and bay leaf and reduce to four cups. Set this mixture aside.
5. In a large Dutch oven over medium high to high heat, add oil.
6. Thoroughly pat the beef dry with paper towels and season all sides with salt and pepper.
7. Add pieces one at a time to the hot oil keeping the pieces from touching. Brown each piece on all sides, total of about 20-30 minutes. Let each side sit untouched until you are ready to turn so they get a nice crust.
8. Add root beer and deglaze the pan.
9. Add peppercorns, cinnamon stick and reserved reduced liquid.
10. Cover and place in oven and set timer for four hours. After four hours, check liquid and add more root beer if needed and continue to cook until tender, about another hour.
11. While brisket is cooking, prepare the filling.
12. In a medium skillet with a tight fitting lid, place the two teaspoons of the oil and heat over medium high.
13. Add mushrooms and salt and cook covered for about five minutes. Mushrooms should give up some liquid.
14. Uncover and cook for about five more minutes until liquid is gone and mushrooms become golden brown. Remove to a large bowl and hold.
15. In the same pan heat the last teaspoon of oil and add onions and garlic. Cook uncovered for three minutes or just until they start to brown. Add these to the bowl with the mushrooms and refrigerate for later.
16. Once the beef is cooked, remove from heat and let rest in the pan uncovered for 10 minutes.
17. Remove each piece to your cutting board and slice against the grain. (reserve pan sauce and place in refrigerator until later) Then with your fingers, crumble the slices and add to the now chilled bowl of mushrooms and onions.
18. Chill this mixture for at least an hour.
19. To the same bowl add the diced provolone and ½ cup of the reserved pan sauce (skim off any fat first). Mix this final mixture thoroughly.
20. In a small bowl, beat egg white with water.
21. To assemble, brush all four edges with the egg white mixture and place about 1 ½ ounces of filling in center spreading it out in a line from left to right, with one of the four corners pointing towards you. The amount of filling will exactly fill 20 wrappers.
22. Roll the corner closest to you over the line of filling and tuck under filling. Then fold each edge to the center, tucking under the roll you started. Finally roll forward until it ends with the opposite corner under the eggroll.
23. The queso is easy to make and better if you make it before frying so the eggrolls can be eaten hot and crispy. If the queso cools off, just microwave to melt again.
24. In a small sauce pan, place diced chilies and add all of the American cheese, breaking it up with your hands. Add ⅛ cup of any beer and heat over medium heat until melted. Only use another ⅛ cup or less of beer to get the queso to your desired consistency.
25. In a cast iron skillet or wok, heat enough oil to cover the cooking eggrolls. Once the oil is 350 degrees (use a candy thermometer), cook the eggrolls in three or four batches until crispy. They float so try and keep them submerged so all sides get crispy.
26. Remove to paper towels and serve with hot queso dip.

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Easy sausage rolls Recipe

What You'll Need

• 1 pound sausage, ground
• 20 ounces puff pastry dough, pre-made
• 1 egg, beaten
• Salt to taste
• Fresh ground pepper to taste

How to Make It

1. Preheat oven to 350 degrees F. and grease a cookie sheet for baking.
2. Make an egg wash by mixing the beaten egg with 1/4 cup water.
3. Cut the puff pastry into eight squares.
4. Season ground sausage with salt and pepper, and separate evenly into 8 parts. Place each part into its corresponding pastry square.
5. Roll up each square and seal with the egg wash. Place rolls on cookie sheet and cut slits on the top of each roll for venting. Brush the tops of the rolls with more egg wash and bake for 35 minutes.
6. Remove from oven, let cool for 5 minutes and serve.

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