Coconut-Pineapple Loaf Cake

Ingredients

  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 can (20 ounces) pineapple chunks in juice, drained well

Directions

  1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  2.  Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
  3.  Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
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Banana & Honey Bread

Ingredients

  • 1 x basic bread recipe
  • 6 bananas
  • 8 tablespoons runny honey
  • 1 handful almonds , cracked or chopped

Directions

  1. First of all, peel your bananas then purée them in a liquidizer or food processor. The mix will be surprisingly wet. Pour it into a measuring jug, then top up with water until you have 625ml or just over 1 pint. At Stage 1 of the basic bread recipe, use this banana liquid instead of the water to flavour your bread and make it nice and chewy. Also add half the honey with the nuts to the dough at this point. Then continue through the basic recipe as normal.
  2. At Stage 5 divide the dough into 10 balls. Then pack these next to each other in a flour-dusted baking tin where they will prove together. Before putting in the oven drizzle generously with the rest of the honey so that the top of the bread will caramelize, going nice and golden. Bake in your preheated oven at 190ºC/375ºF/gas 5 for 20 minutes. Allow to cool for a little while, but it’s best served still warm with butter and a glass of milk for breakfast while you read the paper. Also fantastic used in bread and butter pudding or simply heated up with a bit of ice cream.

Weeknight Mapo Tofu with Ground Pork

Ingredients

  • 2 tablespoons vegetable oil
  • 8 ounces ground pork
  • 1 jalapeño, thinly sliced
  • 4 garlic cloves, sliced
  • 1 1½-inch piece ginger, peeled, finely chopped
  • 4 scallions, chopped, plus more for serving
  • 1 tablespoon tomato paste
  • 1 teaspoon ground Sichuan peppercorns or freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 3 tablespoons Chinese black bean garlic sauce
  • 1 tablespoon cornstarch
  • 1 pound silken tofu, drained, cut into 1-inch pieces
  • Torn basil leaves and steamed white rice (for serving)

Directions

  1. Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth.
  2. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).
  3. Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.

Mudslide No-Churn Ice Cream

Ingredients

  • 2 c. heavy cream
  • 1 14.5-ounce can sweetened condensed milk
  • 1 c. Chopped Chocolate
  • 1/4 c. hot fudge sauce, plus more for serving
  • 2 tbsp. Kahlua
  • 2 tbsp. Baileys Irish Cream

Directions

  1. In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form, 5 minutes.
  2. Fold in sweetened condensed milk until fully combined, then fold in chocolate, fudge sauce, Kahlua, and Baileys.
  3. Transfer mixture to a 9-x-5″ loaf pan and add one more chocolate swirl on top. Freeze 5 hours. When ready to serve, let soften 10 minutes. Serve with warm hot fudge.

Smoky Mac Stuffed Sweet Potatoes

Ingredients

  • 4- 1/2 lb . Sweet Potatoes Washed/Scrubbed
  • 1 1/2 C . Dried Pasta
  • 1 C . Baked Pumpkin Puree not pumpkin pie mix
  • 1/2 C . Vegetable Broth
  • 1/3 C . Raw Cashews soaked for 1-2 hours or for 20 minutes in boiling water
  • 3 T . Nutritional Yeast
  • 1 Clove of Garlic
  • 1/2 T . Lemon Juice
  • 1/2 tsp . Dijon Mustard
  • 1/2 tsp . Chipotle Flakes
  • 1/2 tsp . Smoked Paprika
  • 1/2 tsp . Liquid Smoke
  • 1/2 tsp . Sea Salt
  • 1/4 tsp . Turmeric for color
  • 1 C . Packed Kale Chopped with Stems Removed
  • 3/4 C . Tomato Diced
  • 1/3 C . Yellow Corn Kernels
  • 1/4 C . Green Onion Diced (plus more for garnish, which is optional)