General kitchen advice

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Diet info

The South Beach Diet
The South Beach diet is a weight loss system started by Dr. arthur agatston which emphasizes that dieters should eat "good carbs" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Doctor agatston invented his system for people who have heart disease, as a consequence of his analysis of scientific research on other nutritional studies.
Approved foods include, veal cutlets, turkey bacon, fish, cottage cheese, pistachio nuts, eggs and certain vegetables, like kidney beans, broccoli and sprouts.

Coconut Cream Cake with Lemon & Lime Filling Recipe

	Category	Baking Recipes
	Views	94
	Ratings	0

Ingredients And Procedures

(kh)

Cake: 2 1/2 c Flour (sift before measure)

2 1/2 t Baking powder

1/2 t Salt

1 c Butter, softened

2 c Sugar

4 Eggs

1 c Milk

1 t Vanilla

Filling: 1 c Sugar

3 T Cornstarch

1/2 t Salt

1/2 c Orange juice

2 T Lemon juice

2 T Lime juice

1/4 c Water

3 Egg yolks

1 T Grated lemon peel

1 T Grated lime peel

Green food coloring (opt) Frosting: 2 c Heavy cream, chilled

1/2 c Sifted confectioners sugar

1 c (4oz) flaked coconut

3 Thin slices lime, halved

Preheat oven to 350. Grease and flour three 9 X 1 1/2" round pans. Sift flour with baking powder and 1/2 t salt. In large bowl of mixer, at high speed, beat butter and 2 c sugar until light. Add 4 eggs, one at a time; beat after each addition.

Continue beating, occasionally scraping bowl with rubber spatula, until fluffy, about 2 minutes. At low speed, beat in flour mixture ( in fourths) alternately with milk (in thirds), beginning and ending with flour. Add vanilla. Beat just until smooth, about 1 minute.

Pour into pans. Baske 25-30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on racks.

Filling: In small saucepan, mix 1 cup sugar with cornstarch and salt. Gradually stir in juices and the water. Bring to boiling over medium heat, stirring. Remove from heat. Add yolks one at a time, beating well after each addition. Bring to boiling, stirring; boil 1 minute. Remove pan from heat. Stir in peels and a few drop of color. Turn=7F into bowl; cool over ice water.

Make frosting: In medium bowl, combine cream and confectioners sugar. Refrigerate 1/2 hour. Beat until stiff. Measure 1 cup whipped cream and with a whisk, fold into filling.

Place one cake layer, top side down, on large cake platre. Spread with half of filling almost to outer edge. Repeat with second layer and rest of filling, place top layer, right side up. Frost with rest of whipped cream; decorate with coconut and lime. Refrigerate.

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<h1>Coconut Cream Cake with Lemon & Lime Filling</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>(kh) Cake: 2 1/2 c Flour (sift before measure) 2 1/2 t Baking powder 1/2 t Salt 1 c Butter, softened 2 c Sugar 4 Eggs 1 c Milk 1 t Vanilla Filling: 1 c Sugar 3 T Cornstarch 1/2 t Salt 1/2 c Orange juice 2 T Lemon juice 2 T Lime juice 1/4 c Water 3 Egg yolks 1 T Grated lemon peel 1 T Grated lime peel Green food coloring (opt) Frosting: 2 c Heavy cream, chilled 1/2 c Sifted confectioners sugar 1 c (4oz) flaked coconut 3 Thin slices lime, halved Preheat oven to 350. Grease and flour three 9 X 1 1/2" round pans. Sift flour with baking powder and 1/2 t salt. In large bowl of mixer, at high speed, beat butter and 2 c sugar until light. Add 4 eggs, one at a time; beat after each addition. Continue beating, occasionally scraping bowl with rubber spatula, until fluffy, about 2 minutes. At low speed, beat in flour mixture ( in fourths) alternately with milk (in thirds), beginning and ending with flour. Add vanilla. Beat just until smooth, about 1 minute. Pour into pans. Baske 25-30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on racks. Filling: In small saucepan, mix 1 cup sugar with cornstarch and salt. Gradually stir in juices and the water. Bring to boiling over medium heat, stirring. Remove from heat. Add yolks one at a time, beating well after each addition. Bring to boiling, stirring; boil 1 minute. Remove pan from heat. Stir in peels and a few drop of color. Turn=7F into bowl; cool over ice water. Make frosting: In medium bowl, combine cream and confectioners sugar. Refrigerate 1/2 hour. Beat until stiff. Measure 1 cup whipped cream and with a whisk, fold into filling. Place one cake layer, top side down, on large cake platre. Spread with half of filling almost to outer edge. Repeat with second layer and rest of filling, place top layer, right side up. Frost with rest of whipped cream; decorate with coconut and lime. Refrigerate. </TD></TR></TBODY></TABLE> 
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