General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Coconut Cream Cake with Lemon & Lime Filling Recipe

	Category	Baking Recipes
	Views	25
	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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