Coconut Cake

Ingredients

For the cake
  • 50g Dessicated coconut
  • 150ml Milk
  • 110g Margarine
  • 110g White caster sugar
  • 2 Egg(s) (free range)
  • 250g Self-raising white flour
  • 1 pinch Salt
For the Swiss Meringue Buttercream
  • 6 Egg White(s) (Free Range)
  • 400g Caster Sugar (we like Silver Spoon)
  • 675g Unsalted Butter (Softened)
  • 1 tsp Vanilla Extract (We Like Nielsen Massey)
For the Decoration
  • A handful Almonds (Flaked)

Directions

  1. Soak the coconut in the milk for at least two hours. Preheat the oven to 170°C (fan 150°C, gas mark 3) then grease and line a 20cm round tin.
  2. Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour, salt and coconut milk mixture and gently mix until all has combined.
  3. Spoon the mixture into the prepared tin. Bake for 1 1/2 hours or until the cake is firm to the touch and a skewer comes out clean.
  4. Whilst the cake cools make the buttercream. Place the egg white and sugar in a heatproof bowl over a pan of simmering water. Stir the mix until the egg white reach 60°c.
  5. Transfer the egg whites and sugar into a stand mixer bowl and beat together until they increase in volume. This typically take 5-10 minutes. Whilst you continue to beat these, add small chunks of the butter and the vanilla extract until they are all incorporated in the bowl. Don’t worry if it begins to look curdled it will reform into smooth buttercream.
  6. Spread the buttercream on top of your cake and top with flaked almonds or alternatively dessicated coconut.
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Braided Lemon Bread

Ingredients

SPONGE
  • 3/4 cup warm water
  • 2 teaspoons sugar
  • 1 tablespoon instant yeast
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
DOUGH
  • All of the sponge
  • 3/4 cup plain or vanilla yogurt
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 2 large eggs, beaten
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 teaspoons Buttery Sweet Dough Flavor OR vanilla
  • 5 cups King Arthur Unbleached All-Purpose Flour
  • Egg wash for brushing braid
  • Pearl sugar or sparkling white sugar for sprinkling on braid
CREAM CHEESE FILLING
  • 2/3 cup cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup prepared lemon curd

Shake N Bake Boneless Pork Chops

Ingredients

  • 1 1/2 cups plain bread crumbs
  • 2 Tbsp . canola oil
  • 1 1/2 tsp . seasoning salt
  • 1 1/2 tsp . paprika
  • 1 1/2 tsp . onion powder
  • 1 tsp . sugar
  • 1/2 tsp . garlic powder
  • 1/2 tsp . oregano
  • 1/2 tsp . parsley
  • Pinch of black pepper
  • 4 1-inch thick boneless pork chops

Directions

  1. Preheat your oven to 425 degrees.
  2. Combine bread crumbs, seasonings and oil in a bowl. Using a fork, mash to combine so that bread crumbs are uniformly combined with the oil.
  3. Place the Shake N Bake in a plastic Ziploc bag.
  4. One at a time, place your chops in the bag and shake to coat in the mixture.
  5. Place on a baking sheet lined with a Silpator tin foil (if desired) and bake for approximately 20 minutes, until cooked through.

Mocha Ice Cream

Ingredients

  • 1 (8-ounce) package semisweet chocolate squares, coarsely chopped
  • 1/4 cup strong brewed coffee
  • 2 cups whipping cream
  • 1 cup half-and-half
  • 3/4 cup sugar, divided
  • 3 tablespoons instant coffee granules
  • 4 egg yolks

Directions

  1. Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
  2. Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
  3. Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.
  4. Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and chill 2 hours.
  5. Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer’s instructions.
  6. Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.

Lemon Tofu “Cheesecake”

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup maple syrup
  • 1/4 tsp. almond extract
  • 1 lb. Japanese-style firm silken tofu
  • 1/3 cup sugar
  • 1 Tbs. tahini or almond butter
  • 1/2 tsp. salt
  • 1 to 2 tsp. grated lemon zest
  • 1/2 tsp. almond extract
  • 1 Tbs. cornstarch dissolved in 2 Tbs. soy milk or rice milk.

Directions

  1. Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
  2. In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.

Dry Brine Turkey

Ingredients

  • 1 (15 pound) whole turkey, neck and giblets removed
  • 3 tablespoons kosher salt
  • Black pepper to taste
  • 1 onion, cut into wedges
  • 4 stalks celery, halved

Directions

  1. Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
  2. Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
  3. Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
  4. Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
  5. Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
  6. Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
  7. Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.