Tropical Teaser Smoothie

Ingredients

• Servings: 2
• 2 cups vanilla soy milk
• 1 cup fresh pineapple chunks
• 2/3 cup frozen cantaloupe chunks
• 1/2 cup soft tofu
• 2 tablespoons lime juice
• 1 1/2 teaspoons coconut extract

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend soy milk, pineapple, cantaloupe, tofu, lime juice, and coconut extract in a blender until smooth.

Pol's Apple Cake

Ingredients

• Servings: 1
• 3 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 1/2 cups self-rising flour
• 2 apple - peeled, cored, and chopped
• 1 cup shredded coconut
• 1 cup chopped walnuts
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/3 cup milk

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour tube or bundt pan.
• blend eggs, oil, and sugar until creamy. add flour, a little at a time. blend well. batter will be stiff. fold in apples, coconut, and nuts.
• pour into prepared pan. bake in preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. let cool 30 minutes in pan, then remove.
• to make topping: melt butter or margarine, sugar, and milk in saucepan over high heat. bring to boil for 3 minutes. pour over cooled cake.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

coconut tilapia with apricot dipping sauce

Ingredients

• Servings: 4
• 1 cup flaked coconut, finely chopped
• 2 tablespoons flour
• 1 tablespoon seasoning
• 4 (4 ounce) fillets tilapia
• 1/2 cup cornstarch
• 1 (4 ounce) carton egg substitute
• 1/2 cup canola oil
• apricot dipping sauce
• 1/2 cup apricot jam
• 2 teaspoons brown mustard
• 1 teaspoon prepared horseradish

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• toss together the coconut, flour and seasoning in a bowl. in a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. pour the egg substitute into a separate bowl, and dip the fillets in the egg. press fillets in the coconut mixture coating all sides.
• heat canola oil in a frying pan to a temperature of about 350 degrees f (175 degrees c). fry fillets one or two at a time on both sides until golden brown. remove to drain on a paper towel. prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. serve the tilapia accompanied by the dipping sauce.

graham cracker cake ii

Ingredients

• Servings: 1
• 1 cup butter
• 2 cups white sugar
• 5 eggs
• 1 (16 ounce) package graham cracker crumbs
• 2 teaspoons baking powder
• 2/3 cup milk
• 1 cup flaked coconut
• 1 cup chopped pecans
• 1/2 cup butter
• 1 (3 ounce) package cream cheese
• 4 cups confectioners' sugar
• 1 (8 ounce) can crushed pineapple, drained

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cream 1 cup butter or margarine. add white sugar gradually. beat until mixture is light and fluffy. add eggs, one at a time, beat after each addition. add cracker crumbs and baking powder, alternately with milk. blend in coconut and nuts.
• bake in preheated 350 degrees f (175 degrees c) oven in 3 - 9 inch pans for 25 to 30 minutes.
• to make cream cheese glaze: cream 1/2 cup butter and cream cheese. add confectioners' sugar, then pineapple. mix well. fill and frost layers.

screw pine cake

Ingredients

• Servings: 1
• 1 1/4 cups white sugar
• 20 egg yolks
• 4 eggs
• 3/4 cup all-purpose flour
• 2 cups butter
• 2 (10 ounce) cans coconut milk
• 2 tablespoons pandan paste
• 1/2 teaspoon green food coloring
• 1 tablespoon ovalette
• 1/2 teaspoon salt

Recipe

• preheat oven to 400 degrees f (200 degrees c). line one 13x9 inch pan with a greased cake sheet.
• beat eggs and sugar together until creamy. in a separate bowl, mix ovalette, butter, and coconut milk. add into the egg mixture and continue mixing until ingredients are blended well. stir in the sifted flour and salt. mix well.
• separate batter into 2 bowls. mix one bowl with the pandan paste and the green food coloring , making sure that the color is stirred in well. pour 1 to 2 soup-ladle scoops of green cake mixture pan. even it out so that the mixture covers the base of the pan
• pour 1-2 soup-ladle scoops of green cake mixture pan. even it out so that the mixture covers the base of the pan. bake it in a 400 degrees f (200 degrees c) oven until the top is brown. take it out of the oven, prick the top gently with a fork and brush some butter over the top. pour 1-2 scoops of the 'normal' colored cake mixture on top of the first layer. spread evenly.
• change your oven setting so that you're using the upper fire only (broiler). increase temperature to 450 degrees f (230 degrees c). bake the second layer till the top turns brown. repeat the above procedure, alternating the colors each layer, until there is no cake mix left.
• let cake cool and cut and serve in finger-size portions. (i do not recommend that this cake be eaten in chunks because it is very rich and high in cholesterol). refrigerate any uneaten portions. cake keeps well for 2 weeks if refrigerated. thaw it for about 1/2 hour before eating.

German Chocolate Sauerkraut Cake

Ingredients

• Servings: 1
• 2/3 cup butter
• 1 1/3 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 2 1/4 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups water
• 2/3 cup drained and chopped sauerkraut

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 8-inch pans, round or square.
• thoroughly cream together butter and sugar. beat in eggs and vanilla.
• sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. stir in the sauerkraut. pour batter into prepared pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until a wooden pick comes out clean. frost with your favorite chocolate or white frosting.