Dayrecipe Food Community

The flavor of this smoothie screams heat and tropics.

It is so smooth and creamy. All the flavors blend beautifully to create a very special treat that reminds one of somewhere warm and peaceful.

Serves: 4

INGREDIENTS:

• 1 cup coconut milk
• 1 cup frozen peach & mango yogurt
• ½ cup orange mango juice
• 3 – 6 tbsp sugar
• ½ tsp coconut extract
• 1 ½ cups frozen strawberries
• ¾ cup frozen mango chunks
• 4 plastic sticks (garnish) optional
• 12 chunks of mango (garnish) optional
• 2 tsp vanilla sugar (garnish for mango chunks) optional
• 4 mint sprigs (garnish) optional

DIRECTIONS:

1. Combine all ingredients in blender.
2. Cover the blender and process until all fruit are well blended and mixture is creamy and smooth.
3. Serve the smoothie in chilled glasses.
4. For the garnish, sprinkle the vanilla sugar on the 12 mango chunks.
5. Then garnish each glass with three chunks of mango on a stick with a side sprig of mint.

TIPS:

1. In the morning, place your glasses in the freezer, to chill, so they are ready and waiting.
2. Smoothies can always be made ahead of time, frozen and thawed when needed.
3. Remember to leave at least 1” at top of container because the smoothie will expand when freezing.

Makes 8 servings.

INGREDIENTS

• praline
• 3/4cup sugar
• 1/4cup water
• 1/2cup unsalted macadamia nuts, coarsely choppedsauce
• 115-ounce can sweetened cream of coconut (such as coco lópez)
• 6tablespoons unsweetened cocoa powder
• 1/2teaspoon vanilla extract
• 1/2teaspoon coconut extract
• pinch of saltpineapple
• 3tablespoons unsalted butter
• 2tablespoons (firmly packed) golden brown sugar
• 1small pineapple, peeled, cored, cut into 1-inch pieces
• 2pints vanilla ice cream

DIRECTIONS For praline:
Line 8×8-inch baking pan with foil. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Mix in nuts. Immediately pour mixture into prepared pan, spreading slightly. Cool completely. Peel foil off praline. Coarsely chop praline. (Can be made 1 week ahead. Store refrigerated in airtight container.)

For sauce:
Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

For pineapple:
Melt butter and sugar in very large skillet over medium heat, stirring until sugar dissolves. Increase heat to high. Add pineapple and sauté until golden, about 3 minutes per side. Divide pineapple among 8 sundae dishes. Top each with 1 scoop of ice cream. Top with sauce and praline.

Test-kitchen tip:
When making the praline topping, do not stir the sugar syrup as it boils. Stirring will cause the melted sugar to crystallize and become grainy.

Makes 8 servings.

INGREDIENTS

• 1cup orange juice
• 3/4cup water
• 1/2cup honey
• 1/4cup sugar
• 1teaspoon grated orange peel
• 116-ounce package fresh strawberries, hulled, quartered (about 3 1/2 cups)
• 21/2-pint baskets fresh raspberries

DIRECTIONS Combine orange juice, 3/4 cup water, honey, sugar, and orange peel in blender. Add half of strawberries and half of raspberries; puree until almost smooth. Add remaining berries; puree until smooth. Pour mixture out onto 13×9x2-inch baking pan. Freeze until edges are icy and center is slushy, about 1 hour 30 minutes. Stir icy edges into slushy center. Freeze granita until solid, stirring every 45 minutes, about 3 1/2 hours longer.

Using fork, scrape granita down length of pan, forming icy flakes. Cover and freeze at least 1 hour and up to 2 days. Spoon granita into glasses.

Active time: 10 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 1/3cup sweet orange marmalade
• 1tablespoon hot mustard
• 2teaspoons soy sauce
• 2teaspoons fresh lemon juice
• 3 1/2lb chicken pieces (with skin and bones)
• 1teaspoon salt
• 1/2teaspoon black pepper

DIRECTIONS Put oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.

Stir together marmalade, mustard, soy sauce, and lemon juice in a small bowl.

Pat chicken dry and sprinkle with salt and pepper. Roast chicken, skin sides up, in baking pan until golden and just cooked through, about 30 minutes.

Turn broiler on and spoon marmalade mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes.

  I made this for my son’s birthday today, I couldn’t decide between a coconut or a carrot cake so I combined the two by adding coconut to the carrot cake in place of the walnuts, I had to take the pix before cutting as there wouldn’t have been enough left to to make a photograph with, lol.

SERVES: 8

INGREDIENTS:

• 3 cups grated carrots
• 1/2 cup light brown sugar
• 1/2 cup raisins
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1/2 coconut extract
• 1/2 cup crushed pineapple, drained
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon mace
• 1/4 teaspoon ground ginger
• 2/3 cup shredded sweetened coconut (plus a 1/2 cup to go on the icing)

(You’ll also need a batch of plain buttercream frosting to which you have added 1 teaspoon, or more, of coconut extract)

DIRECTIONS:

1. In a medium bowl, combine grated carrots and brown sugar.
2. Set aside for 60 minutes, then stir in raisins.
3. Preheat oven to 350 degrees F.
4. Grease a 10 inch spring form cake pan, cut parchment to fit on bottom of pan, grease parchment as well as the pan sides and flour entire pan.
5. Can be made in three 8 inch pans for a really tall cake.
6. In a large bowl, beat eggs until light, gradually beat in the white sugar, oil,vanilla and coconut extracts.
7. Stir in the pineapple.
8. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until no more dry flour may be seen.
9. Finally stir in the carrot mixture and the coconut.
10. Pour evenly into the prepared pans.
11. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
12. Cool for 10 minutes before removing from pan.
13. When completely cooled frost with butter cream frosting to which you have added the 1 teaspoon of coconut extract. Press the reserved coconut lightly into the sides of the frosted cake.