Well another week has flown by and this week in the US is a holiday week. We are celebrating Thanksgiving, for our friends that do not live in the states:
Thanksgiving Day is a harvest festival and it is a holiday to express thankfulness, gratitude, and appreciation to family and friends for all we have been blessed with throughout the year. Americans believe that the first Thanksgiving happened in 1621, at Plymouth Plantation, in Massachusetts. When the pilgrims came to America they didn't know how to survive in this new place. The ground was different, the climate and also the animals for hunting were different. So it was the native American Indians who taught them how to hunt and what kind of vegetables would grow here. If it had not been for the friendly Indians the pilgrims would have starved that first year. To thank the Indians for helping them, after the harvest, they had a huge feast to celebrate their bounty and they invited the Indians to share in their new found wealth. Today we use it as an excuse to get together with family and friends and have a big meal, like that first Thanksgiving, and enjoy what we have.
Now with all of that said, whew I didn't mean to lecture. I am celebrating Thanksgiving this year with friends. We will have Turkey and cornbread dressing along with cranberry sauce and green bean casserole. We here in the South also serve greens, collard and turnip greens, with almost every holiday meal. We will have pecan pies and sweet potato pies and probably a coconut cake. Now I have given you the recipes that we will use for the Turkey and Dressing, and I believe Lady Haven supplied the recipes that most southerners use for sweet potato pie and pecan pie so today I thought I would give you my green bean casserole recipe and the coconut cake recipe today.
But before those recipes I thought I would share with everyone my experiment from last week. I made a pot roast and veggies and decided to try the yorkshire puddings, now I have heard of yorkshire pudding before but have never tried it. After making them, I say they are what I have always called pop overs. I made a couple of mistakes when making them, rookie makes of course, but they were delicious. I followed DiverseDesires recipe that she was kind enough to give us last week. I am providing my photo of said Yorkshire Puddings. Now as for my mistakes, I used butter for the fat instead of oil or lard. Yes, Yes I know stupid mistake seeing as how butter tends to burn., but remember I am from the south and we use butter for most everything I didn't think about it until it was to late. It did not burn but it browned and thus did change the flavor slightly. I shared some with my neighbors and they, one man and one woman, said that they had never had them before and that they liked them as much as I did, so thank you very much DD and I look forward to trying more of your yummy recipes.
Now I think that Des has some experiments of his own to share with us. Whats been up with you this week my Ozzie friend?Des:
Another week and busy, busy, busy. As you can see the marshmallows I made with my niece went down a treat. I made them again last night it was fun and the fellow work mates, men and women enjoyed them too. One woman who is fussy and I expected would hassle me about what was in them and how clean my hands were etc. was unsure whether to try them. She ended up eating SEVEN
of them and she sang my praises for the rest of the day. I am expecting a pay raise next week......NOT. Thanks again Oreo for the recipe and your kind words too.
When making them last night I had the chocolate ready to melt and the bowls of candy and coconut for the toppings and the toothpicks, all in readiness then I realized I was missing something......the marshmallows. I would forget my head if it wasn't screwed on. Still it turned out mighty fine.
I also wanted to stick it to Xandi when I read she couldn't get Rhedyn’s raisin cookies to work. I was going to make them and really stick it to her. But I really stuck it to myself. A lesson people, don't try to challenge a mentor and a woman in something unless you want to get Karma back at you.
My niece and I made a botch of the batch. First time we made them we didn't have the measurements right. It didn't help that the sister in law didn't have many of the ingredients.
The conversations went like this:Me:
So do you have bicarb soda? Her:
Do you have baking powder? Her:
Do you have plain flour? Her:
Will self-raising do Des?Me:
Well then No
So I had to get a boatload of ingredients from the store. We made the first lot without really converting the measurements and my niece put the blobs of cookie goo on the waxed paper tray. It said it made 16 so she put out 16 goops of dough. Needless to say it baked as one really large cookie. I tried to cut them into piece so we would have square ones rather than round and when we tasted them it was foul, not Rhedyn’s fault, we had put too much bicarb soda in it. Xandi is laughing her ass off at this point, all I can say was I have not had too much worse in my mouth than that taste.
The second batch, with correct measurements, and with now ten goops of dough, still came out in one big cookie, tasted OK but was far too soft. It was a mess. We also ran out of raisins so I add nuts to it. I don't think it helped. (Xandi again is laughing her ass off as she thinks of the mess with the nuts and oh my can't stop laughing)
I should change my name when it comes to baking to 'Des Aster' I am leaving the baking to you Xandi. Well for now. It was fun though hanging with the niece and sharing a big laugh.
Thanks to our new critic, Magma, I hope you enjoy tasting our recipes here and thanks to all the readers, we have had over 2000 reads of our thread. So glad you are all enjoying laughing and cooking.
Now Xandi your Yorkshire puddings sound like they came out rather good. I am happy that you had a slight disaster with them though. Makes me feel slightly better.Xandi:
Lets all give Des a round of applause for trying something new. *Claps Wildly Throwing Confetti* I am quite proud that he is not giving up and keeps supplying me with endless laughs. No, I am just kidding I am really proud of him for trying new things and he encourages me to keep trying new things too. All of our readers and contributors are encouraging because, for me, I probably would have never tried some of the recipes you have given had I not gotten them here, so thank you. I am loving trying all the new recipes. Yay to everyone.
Now for my recipes:
Green Bean CasseroleIngredients:
1/2 stick butter
1 small diced onion
1 cup sliced fresh mushrooms (button mushrooms are good for this)
2 - 1 pound packages of frozen cut green beans
Water to boil the green beans in or you can steam them whatever you prefer
2 (10 3/4-ounce) can cream of mushroom soup
1 medium size can French-fried onion
1 1/2 Tsp. Salt
1/2 Tsp. Black Pepper
3/4 Tsp. Garlic Powder
1 cup grated Cheddar (set aside)Directions:
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans for 10 minutes and drain. Mix the green beans, mushroom soup, french fried onions, and all your seasonings, taste to make sure it is to your liking. Stir well. Pour into a greased 13x9 baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted. (now some people prefer to put the french fried onions on top but I like it mixed in you can do it how ever you like) I save a few of the french fried onions to garnish the casserole when it is done.
(3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure coconut extract if you can't find coconut you can use almond in a pinch
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
4 ounces sweetened shredded coconut
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and coconut extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a tooth pick comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
Now here in the south the old school cooks use what is called a 7 minute icing for this cake. I do not. It is more trouble than it is worth and to tell you the truth I can not tell the difference between it and my short cut icing, don't tell anyone. I use, Marshmallow fluff. Yes you heard me right Marshmallow fluff. I buy 1 large jar, the good name brand, and it is sticky but if you are careful and wait until the cakes are completely cooled it can be spread. If you find that you are having difficulty spreading it then pop it into the microwave for 10 seconds and then try again.
To ice the cake put some in the middle and then put some coconut then put the top cake on and ice the cake until it is all pretty white. After you have all the marshmallow fluff on the cake using your hands grab handfuls of coconut and press it into the sides of the cake and then sprinkle it on top too. You will use a whole package of coconut on this cake but it is well worth it.
If you do not want to take my short cut on the icing some people use a cream cheese icing and just put some coconut extract in it. Then top with coconut.
I hope everyone has a great week and weekend this week and for those of you who celebrate Thanksgiving then Happy Thanksgiving. Enjoy the recipes. Des: