hey RECIPE

 

 

https://goo.gl/fxUKrH

 

 

 

 

Lois

 

Pain Coco and Firi Firi

This is a recipe I acquired over the Summer while visiting family in Tahiti. My nephew would make loaves of coconut bread or pain coco and sell it at school and in the neighborhood. He go the recipe from a family friend Mamie Rosine. You can also use the dough of this recipe for Tahitian donuts or firi firi - delicious! Mamie Rosine Pain Coco 1kg flour all purpose about 7 cups 10 Tablespoons white sugar 1 1/2 cups makes a sweeter dough 1 T rapid rise yeast Stir together in large bowl. Create a hole in the middle. Pour in the hole 1 can coconut milk + 1 can of warm water. Mix & knead. Dough might be a little sticky just add a little more flour. Rest dough 30-60 minutes or overnight. Bake 375 degrees for 30-40 minutes or until nice & golden. OR Shape into doughnuts (firi firi) & deep fry. Enjoy!

Chocolate Chip Coffee Cake

Haricot Vert with Shallots

Source: smittenkitchen.com via Lois on Pinterest

Discovered this recipe last month and I've made it 4 times already!!!  So simple and so delicious!
I love the contrast of flavor and crunch.  Thank you Smittenkitchen.com!


Haricot Vert with Shallots
While I’m owning up to things here–you know, like ordering salads from diners that I could walk to sooner than the food would arrive–I need to tell you something else: I think these taste even better when you eat them with your fingers. Sure, looping the beans through the shallot rings is a bit of a challenge, but you’ll be rewarded with buttery, lemony fingers and really, and who wouldn’t be up for a challenge like that?
1/2 pound of haricot vert, trimmed and tailed
2 teaspoon butter
1 small shallot, sliced
Salt and pepper to taste
2 tablespoons diced tomato
Wedge of lemon
Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.
In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice* over the dish. Serve immediately. Eat with your fingers, if your name is Deb.
* David notes that lemon juice discolors green beans and he’s correct. But only if you don’t eat them quickly, which in our case was a non-issue

Ham and Cheese Sliders or Baby Shower Sandwiches

These are so delicious! A friend made them for a Baby Shower and they were a huge hit!

Ham and Cheese Sliders

adapted slightly from the Recipe Club

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Baby Shower Sandwiches

Make or buy about 2 dozen rolls

Spread mayonnaise on both sides of the open roll

Stuff with one slice of ham and one slice of swiss

Pour sauce over sandwiches

Bake at 350 degrees for 15 minutes.

Sauce:

1/4 C. Worcestershire Sauce

1 T. Minced onion

1 1/2 T. Prepared mustard

1 T. Poppy Seeds

1/2 C. Butter

Warm and stir together on stove, then pour over sandwiches.

I've also made these sandwiches stuffed with roasted red pepper + provolone for our vegetarian friends. To quote Sarah, "Heaven!"

Quick Cinnamon Rolls

by Tammy F.
This recipe makes a lot - as in two large cookie sheets - of delicious soft cinnamon rolls and we love to share them with others!  We like ours with raisins and chopped pecans.  Enjoy!

Dough

1 c. oil

2/3 c. honey

2 1/2 c. warm water

3 eggs

3 c. flour

1 T salt

4 T instant yeast

5-7 c. flour

Filling

4 T soft butter (I use more to cover the dough)

Cinnamon and sugar mixed

Nuts (optional)

Raisins (optional)

Mix oil, honey, water, eggs, 3 cups of flour and salt in Bosch mixer for 1 minute.

Add yeast and mix for 1 more minute.

Add enough flour for a soft dough and mic 6 minutes.

Roll dough out on oiled surface into a rectangle 1/4" thick.

Top with butter, cinnamon, sugar, nuts, raisins.

Roll up beginning at long side.

Pinch edge of dough into roll to seal well.

Cut into 20-24 1" slices and place on greased baking sheet.  

Cover and rise until double.

Bake 350 degrees for 15-20 minutes.

While warm, frost rolls.

Best Brownies

I have been using this recipe for several years and I frequently get asked for the recipe.  I found it on AllRecipes.com and like to make my own variations to the basic recipe - see my notes below - Enjoy! 

Photo courtesy of AllRecipes.com

INGREDIENTS:

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Notes: I have made these brownies using several variations and they have always turned out!  Here are some of them.  For double chocolate brownies add a cup of chocolate chips to the batter.  Replace half the flour with rice flour.  Or use whole grain flours (Wheat, Spelt, Kamut...) instead of white flour.  Golden Syrup may be used instead of honey in the frosting.  I like to use 1/2 cup white and 1/2 cup brown sugar.  Double the recipe and bake it in a 9" X 13" pan for 30-35 minutes do not over bake.