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Tag Archives | Coconut

Almond Joy Shake

Chocolate, coconut and almond milkshake.

Make your own shake

Almond-Joy-Shake-Almonds-CoconutYou don’t need a trip to a burger joint or ice cream shop to indulge in a rich, thick, frosty milkshake. In the time it takes

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to grab your shoes and wallet you can whirl it up. Chocolate, coconut and Almond-Joy-Shake-with-Chocolate-Syrupalmonds make delectable milkshakes. If you love an Almond Joy bar, try this quick and easy dessert drink when you serve burgers and oven fries for supper. It also makes a great late night snack if you can muffle the blender as to not wake up the troops.

I’m delighted to blend a frosty, thick, rich milkshake with more than one option. As they say, ‘there’s more than one way to skin a cat’. Whirl up this shake recipe or check out the Dish Designer below for suggestions on how to switch it up with ingredient options you have on hand.

2011 AniversaRecipe – Vietnamese Kebobs with Dipping Sauce

Recipe: Almond Joy Shake

Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 1 1/2 Cups | Level: Easy


  • 2 cups chocolate ice cream
  • 3 T chocolate syrup
  • 2 T shredded coconut
  • 2 T slivered almonds
  • 1 drop of almond extract

Special Equipment – blender

1 In a blender, combine ice cream, chocolate syrup, coconut, almonds and almond extract. Blend until smooth.

2 Pour in a glass and serve with a spoon and straw.

When making a recipe with toasted coconut, toast extra. Once cooled, store in an airtight container for a milkshake, smoothie, or garnish on other desserts.

Dish Designer

  • Exchange chocolate for vanilla ice cream for a milk chocolate style shake.
  • Exchange chocolate syrup for unheated hot fudge sauce for more richness.
  • Exchange shredded for toasted shredded coconut.
  • Exchange slivered for sliced almonds.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 22, 2012

Continue Reading · 2

Coconut Cupcakes with Silk Meringue

Let it snow…

Like white snow-capped mountains, these coconut cupcakes are topped with a white glossy frosting dusted with delicate threads of shredded coconut. The little cakes underneath are laced with toasted coconut and rich cream of coconut. These cupcakes conjure up visions of frosty snowballs or puffy clouds drifting. Unlike the vanilla ones dusted with a little coconut, these cupcakes are packed with macaroon flavor. The seven minute frosting is the perfect light crown but the cupcakes also make delicious circular snacking cakes without the frosting and freeze well. If you’re a coconut lover, try these heavenly pristine little confections.


2010 AniversaRecipe—Sushi on the Fly

Recipe: Coconut Cupcakes with Silk Meringue Frosting

Frosting – Prep Time: 5 Minutes | Cook Time: 7 Minutes | Yield: Frosts 32 Cupcakes | Level: Easy Cupcakes – Prep Time: 15 Minutes | Cook Time: 18 Min per Batch | Yield: 32 Cupcakes | Level: Easy

The Sauce-Frosting
1 1/2 cups sugar
2 Tbsp Light Corn Syrup
6 Egg Whites
1/4 cup water
1/8 tsp Salt
1 tsp Vanilla
1 tsp Coconut Extract
1 cup Shredded Coconut

The Rest-Cupcake
2 ¾ cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 sticks Butter
1 ¾ cups Sugar
1/2 cup Cream of Coconut ;)
4 Eggs
1 tsp Vanilla
1 tsp Coconut Extract
1 cup Buttermilk
1/2 cup Shredded Coconut, minced and toasted ;)

1. Sift the flour, baking powder, soda and 1/2 tsp salt into a bowl. Set aside.

2. With a stand or hand mixer, cream butter, sugar and cream of coconut until fluffy.

3. In a small bowl slightly beat the eggs and 1 teaspoon each vanilla and coconut extract. Pour into butter/sugar mixture and beat until the color of cream, about 2 minutes.

4. Add 1/3 of the flour mixture, then 1/2 the buttermilk, repeat and finish with last 1/3 of the flour, beating after each addition. Scraping down the sides as needed. Add the toasted coconut and mix to combine.

5. Fill cupcake pan lined with papers 2/3 full with batter. Don’t over fill. Bake for 17-19 minutes at 350 degrees. Cool for 3-4 minutes then remove cupcakes to cooling rack.

6. In a heat proof

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bowl, place sugar, corn syrup, egg whites, water and 1/8 tsp salt. Beat with electric hand beaters for about 30 seconds to combine.

7. Set over a saucepan of simmering water so that the bottom of the bowl doesn’t touch the water. Continue beating on high speed for 7 minutes until glossy, light and fluffy.

8. Remove from the heat and beat in 1 teaspoon each vanilla and coconut extract.

9. Mound on the top of the cupcakes with a spoon and dust with 1 cup shredded coconut.

;) Cream of Coconut—Find in the drink mix area in your local grocery store as it is used in Piña Coladas.

;) Toasted Coconut—Run a knife through the shredded coconut to create a fine texture. Place on a baking sheet and bake for 4-6 minutes at 325 degrees stirring once half way through. Cool.

Dish Designer
• Store unfrosted cupcakes in the freezer.
• Exchange light corn syrup for 1/4 teaspoon cream of tartar.
• For 2 layer coconut cake, bake in 2 9-inch round cake pans for 40-50 minutes or until the top springs back. Cool in pans for 5 minutes then place on cooling rack. Frost the top of one cake and dust with coconut. Set the second cake on top and frost top and sides and sprinkle coconut all around.

Inspiration—Anne Thornton, Epicurious, Martha Stewart, Ina Garten, Better Homes and Gardens, Rose Levy Beranbaum and Julie Westwood.
sauces over under and through

Continue Reading · 2

Nigiri Fruit Sushi

Don’t care for sushi?

What do you eat to celebrate New Year’s? We celebrate it with homemade ‘all you care to eat’ sushi. Our family lived in Japan for 5 ½ years where we all acquired a taste for the bite size pieces dipped in wasabi sauce. Lessons from locals taught us how to make a pretty wicked sushi roll. It might not be on your New Year’s menu; in fact there are sushi haters out there. But now you can have your sushi and love it too. No raw fish, no vegetables and no nori seaweed. Fruit Sushi is a triple play finger food served as a dessert or an appetizer. In the Japanese tradition of eating healthy desserts, the coconuty bites are light and delicate. It starts with a coconut rice base. Your eyes feast first on the top multi-colored fresh fruit crest. Who can resist the creamy custard sandwiched between rice and fruit? It’s delicate, tropical, colorful and healthy.


2010 AniversaRecipeCiabatta and Béchamel Eggs Benedict 


Recipe: Nigiri Fruit Sushi

Prep Time: 25 Minutes | Cook Time: 28 Minutes | Yield: 32 Pieces | Level: Moderate

The Sauce-Coconut Custard
3 Egg Yolks
2 Tbsp Sugar
1/2 cup Coconut Milk
1/2 cup Milk
1 pkg Gelatin Powder
1/4 cup cold Water
2 Tbsp shredded Coconut, minced
3/4 cup Heavy Cream, whipped

The Rest-Coconut Rice
1 1/2 cups Calrose Rice
2 cups Water
2 Tbsp Sugar
1 tsp Salt
5 oz Coconut Milk

The Rest-Fruit
Strawberries, thinly sliced
Kiwi, thinly sliced

Coconut Rice
1.  Using a strainer, rinse the rice to remove the milky coating. In a rice cooker, ;) combine the rice, 2 cups water, 2 tablespoons sugar, salt and steam until water is absorbed.

2.  Add coconut milk and stir. Spread evenly in a 9X13 dish lined with wax paper or parchment and set aside to cool.

Coconut Custard
3.  In the meantime, combine egg yolks with 2 tablespoons sugar in a small bowl. Set aside.

4.  In a medium sauce pan, heat both milks. Temper the egg yolk mixture by slowly stirring in the milk mixture then add the mixture back to the saucepan and cook on low until it thickens. Do not boil.

5.  Add coconut then set aside and cool to room temperature.

6.  Once the custard is cool, in another small bowl, combine the gelatin and 1/4 cup cold water. Stir to combine and dissolve. Mix into the custard.

7.  Fold in the whipped cream.

8.  Pour the custard over the coconut rice and spread evenly. Chill until set, 60-90 minutes or overnight.

Fruit Layer
9.  Slide chilled mixture onto a cutting board and trim away the rounded edges. Cut into approximately 32, 1”X 2 1/2” rectangles. Decorate with fruit slices and pieces.

;) Rice Cooker Substitute—Combine the rice, water, sugar and salt in a sauce pan and bring to a boil with the lid on. Reduce to simmer and continue cooking until water is absorbed, about 15 minutes. Do not remove the lid while cooking.

Dish Designer
• Use any desired fruit such as, pineapple, peaches, bananas or mandarin oranges.
• Cut in squares or cut in circles with a biscuit cutter.
• Place part of the rice in an 8X8 dish and using a sushi mat, make maki sushi by rolling the remaining rice in fruit leather or roll ups then slice. Decorate with small pieces of fruit.

Inspiration—Eating Light
sauces over under and through

Continue Reading · 9

Tahitian French Toast

French Toast with fresh pineapple and coconut.

Transports you to Tahiti

A few weeks ago my brother Roger called about a dish he wanted me to try out. French Toast that transports your senses to Tahiti and the islands of French Polynesia. He mentioned coconut milk, fresh pineapple and Texas toast size bread. After entertaining thoughts of palm trees swaying in the breeze and creamy sand beaches in my mind’s eye I decided to put coconut and pineapple to pan and pen. With all these fresh flavors, the critical component is the coconut extract. It has enough potency to balance the pineapple. French Toast is usually pan fried at home and often deep fried when ordered out. This version, baked to a delicate crunch with only a trace of oil, reduces the calories but concentrates the island essence. It also reduces the busy work of batch frying and everybody eats when the sheet pan comes hot out of the oven. If you can’t make it to Tahiti, ‘bake’ it to Tahiti.

Recipe: Tahitian French Toast

Prep Time: 20 Minutes | Cook Time: 20 Minutes | Yield: 5 servings | Level: Easy

Pineapple/Coconut Sauce

  • 1 1/2 cups plus 1 cup chopped fresh pineapple, divided
  • 3/4 cup sugar
  • 1 tsp lemon juice
  • 1/4 cup sweetened shredded coconutFrench-Toast-Pineapple-Sauce-Cooking

French Toast

  • 4 eggs
  • juice from 1/2 orange, about 2 Tbsp
  • 1/2 tsp plus 1/2 tsp orange zest, divided
  • 5 oz can coconut milk
  • 1/2 tsp coconut extract
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup biscuit mix
  • 10 1-inch slices challah
  • pineapple and orange slices, garnish

Pineapple/Coconut Sauce

  • 1 1/2 cups plus 1 cup chopped fresh pineapple, divided
  • 3/4 cup sugar
  • 1 tsp lemon juice
  • 1/4 cup sweetened shredded coconut

1 Heat oven to 400 degrees and put a large baking sheet lined with non-stick foil on the center shelf.

French Toast
French-Toast-Baking-Side-One2 In a food processor or blender crack the eggs and then add orange juice, 1/2 tsp orange zest, coconut milk, coconut extract, shredded coconut and biscuit mix. Process until sauce is smooth except small flecks of coconut.

3 Pour into a flat bottom bowl or pie plate. Pull the hot baking sheet out of the oven and spray with cooking spray. Dip both side of the bread in the batter and line up on the baking sheet.

4 Bake for 10 minutes then turn slices over and bake on second side for 10 minutes.

Pineapple/Coconut SauceFrench-Toast-Baking-Side-Two
5 In the meantime, cut, peel and chop the pineapple.

6 Place 1 1/2 cups pineapple into a small saucepan along with sugar. Heat and stir until it is bubbly and translucent. Take off heat and cool for 5 minutes.

7 Pour the pineapple sauce into the food processor or blender and process until smooth.

8 Pour into a medium bowl and add remaining 1 cup of pineapple, lemon juice and 1/4 cup coconut.

9 Serve baked French toast hot out of the oven with pineapple/coconut sauce and garnish with remaining 1/2 tsp orange zest. Also garnish with additional pineapple and orange slices.

This dish takes about 2/3 of a medium to large pineapple. Use a ripe fruit that is sweet, juicy and at room temperature. Use some of the leftover pineapple for garnish.

Use one orange for this recipe. First grate off 1 tsp of the zest. Cut the orange in half and juice 2 Tbsp liquid. Slice the other half for garnish.

Non-stick foil a must. The French toast will actually slide around so it is easy to turn halfway through. If you use regular foil or bake directly on the cooking sheet, it will stick to the pan.

Dish Designer

  • Exchange Challah for brioche or other eggy bread
  • Exchange biscuit mix for Bisquick.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 23, 2012

Continue Reading · 7

Maple Coconut Granola

Lightly sweetened granola with maple and coconut.

Maple reminds me of Vermont

This version of granola is for Vermonters and other maple lovers. The taste stirs memories. Back in the day I lived on the west bank of Lake Champlain in Plattsburgh, NY. We’d travel by road to Cumberland Head, then take the ‘drive-on-the-ferry’ boat to Grand Isle and drive over the bridge to Burlington, Vermont for day outings. The rolling green hills and rural towns and villages seemed right out of a movie. Just for the record, I’m actually cheating in this recipe because Vermonters are very clear on exclusively using real maple syrup, not the flavored variety used in this sauce. Feel free to use the real stuff when you have it on hand. Use this for a gourmet breakfast cereal, sprinkle over yogurt, layer in a parfait, crumble over a fruit crisp for baking, combine with dried fruit to make trail mix, bake on the top of muffins.

Recipe: Maple Coconut Granola

Prep Time: 7 Minutes | Cook Time: 30 Minutes | Yield: 22 cups | Level: Easy


  • 1 42-ounce drum rolled oats, about 11 cups
  • 2 cups pecans, coarsely chopped
  • 3 cups shredded coconut
  • 2 cups wheat germ
  • 2 cups soy flour
  • 1 cup dark brown sugar
  • 1 cup maple syrup
  • 3/4 cup vegetable oil

1 Preheat to 300 degrees.

2 Combine the oats, pecans, coconut, wheat germ, soy flour, and sugar in a large bowl.

3 Add the maple syrup and oil and stir until everything is evenly moistened.

4 Evenly divide 1/2 of the granola mixture on 2 baking sheets and spread evenly. Bake at 300 for about 30-40 minutes. Both can be baked at the same time on separate oven racks. Stir halfway through and switch oven racks to brown evenly. Repeat with the last half of the granola mixture.Maple-and-Coconut-Granola-Detail

5 Cool and store in airtight container.

Use real maple syrup or click here for a homemade Maple Syrup.

Wheat germ creates some delicious and nutritious roughage.

Soy flour adds protein that wards of hunger through the morning.

Dish Designer

  • Exchange pecans for walnuts, slivered almonds sesame seeds or a combination of these.
  • Exchange rolled oats for quick oats.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 30, 2012

Continue Reading · 6

Orange Coconut Bread

Moist coconut quick bread with a hint of orange.


I love quick breads like banana, zucchini and pumpkin. These three are comfortable recipes I turn to over and over and over. They are crowd pleasers every time so it is easy to rely on them, kinda like an old pair of ‘loafers’ (pun intended) or worn out jeans. I thought I would try something new, a moist and tender quick bread that showcases a different flavor palate. Unlike other quick breads, the cool part of the sauce in this recipe is that it uses a scant amount of oil and a generous amount of figure-friendly yogurt. It works well with low fat or fat free yogurt.  Sometimes I need coconut for a recipe and then a have a little bit leftover in the bottom of the bag. This is the perfect time to make a loaf of this bread because it only takes a little bit of coconut to make this tropical, fragrant quick bread.

Recipe: Orange Coconut Bread

Prep Time: 10 Minutes | Cook Time: 50 Minutes | Yield: 1 Loaf | Level: Easy


  • 1 cup sugar
  • 1 Tbsp oil
  • 1 egg
  • 1/4 cup milk
  • 1 8-ounce carton of citrus yogurt
  • 2 cups flour
  • 1/4 cup plus 2 Tbsp flaked sweetened coconut, divided
  • 2 tsp orange zest
  • 1 tsp baking soda
  • 1/2 tsp salt

1 Preheat oven to 350 degrees.

2 In a medium bowl, combine the sugar, oil and egg. Add the milk and yogurt and mix.

3 In a large bowl using a whisk, combine the flour, ¼ cup coconut, zest, baking soda and salt.

4 Make a well in the center of the bowl then add the sauce and stir just until moist.  Don’t over mix.

5 Spoon batter into a 9 x 5 loaf pan coated with cooking spray. Sprinkle the remaining 2 Tbsp of coconut over the top.

6 Bake at 350 degrees for 50 minutes or until a wooden pick comes out clean. Cool in pan for 10 minutes then turn out on cooling rack.

Use lemon, lime or orange yogurt.  If not available, use plain.

Orange Coconut Bread freezes up to 3 months when wrapped tightly.

Make muffins by pouring batter in a muffin tin and bake at 350 degrees for 17-22 minutes or until a wooden pick comes out clean.Orange-Coconut-Muffins

Dish Designer

  • Exchange 8-ounce yogurt with 1 6-ounce carton of yogurt and increase milk to 1/3 cup.
  • Exchange flaked for shredded coconut.

InspirationCooking Light
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 30, 2012

Continue Reading · 1

Raspberry Delight

Two layer dessert with creamy coconut bottom and raspberry sherbet top.

Scott’s favorite dessert

A family favorite, the lime version was served at my wedding reception years ago. Mom has served

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it many times to top off a wonderful dinner buffet, especially in the spring and summer. Some of these gatherings celebrated family milestones and birthdays or just when our paths intersected and several family members converged at the same time.

Raspberry-Delight-Coconut-CookiesRaspberry Delight is so easy to make that it is almost a crime it is so scrumptious. Gee, I just realized it is a five ingredients dessert. Make it a day or even a week ahead twithout a lick of last minute prep.

The rich creamy bottom layer laced with nuts and coconut topped with the light and cool sherbet makes an unbeatable combination. This is one of my brother Scott’s favorite desserts.

Recipe: Raspberry Delight

Prep Time: 10 Minutes | Inactive Time: 24 Hours | Cook Time: 0 Minutes | Yield: 12 Servings | Level: Easy


  • 2 cups whipping cream
  • 1 cup sugar
  • 16-20 coconut cookies, crushed
  • 1 cup pecans, chopped
  • ½ gallon raspberry sherbet, softened to spreadable consistency

1 Whip the cream to stiff peaks but don’t let it turn to butter.
2 Add sugar, cookies and nuts and fold together.

3 Place in a 9 x 13 pan and spread evenly. Spread the sherbet over cream mixture. Cover and freeze for 24 hours. Cut in squares and serve.

Coconut Cookies – To crush cookies, put them in a gallon zip bag and smash with a rolling pin or meat tenderizer.

Dish Designer

  • Exchange raspberry for lime sherbet.
  • Exchange walnuts for pecans.
  • Make this dessert into classic creamsicle combination with orange sherbet and sugar cookies.

Inspiration – Norma Horton
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 12, 2012

Continue Reading · 5

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