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Week of 4/17/2000
Coconut Hummingbird Cake
What an easy Spring time dessert!
Cake:
Butter, for pans
3 cups unsifted all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs, beaten
3/4 cup vegetable oil
1-3/4 cup (about 2) mashed ripe banana
1 8 oz. can crushed pineapple,
with juice
1 cup chopped pecans
2 tsp. vanilla extract
1-1/2 cups unsweetened coconut flakes
Cream Cheese Frosting:
1 8 oz. package cream cheese, softened
8 Tbls. butter
1 tsp. vanilla extract
1 lb. box sifted confectioners sugar
Prepare the cake: Heat oven to 350 degrees. Butter and flour three 9 inch round cake pans. In a large bowl, combine flour, granulated sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil, stirring until dry ingredients are moistened; do not beat. Stir in the banana, pineapple with juice, pecans and vanilla.
Divide batter evenly among cake pans. Bake until a cake tester inserted into center of a cake layer comes out clean--25 to 30 minutes. Let cakes cool in pans 10 minutes, then invert onto a wire rack and let cool completely. Prepare the frosting: In a medium bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until smooth. Reduce speed to low and slowly add confectioners sugar until frosting thickens.
Place cake layer on a cake plate. Cover top with frosting; repeat with remaining 2 layers. Cover sides of cake with remaining frosting. Sprinkle coconut over top. Makes 12 servings.
Sour Cream Yeast Rolls
Make ahead for easy entertaining!
1/2 cup sour cream
1/4 cup butter
1/4 cup sugar
1/2 tsp. salt
1 (1/4 oz. ) envelope active dry yeast
1/4 cup warm water (100 to 110 degrees)
1 large egg, beaten
2 cups all-purpose flour
Melted butter
Cook 4 ingredients in a saucepan over low heat, stirring occasionally, until butter melts. Cool to 100 to 110 degrees. Dissolve yeast in 1/4 cup warm water in a large mixing bowl: let stand 5 minutes. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well. (Dough will be wet.)
Cover and chill 8 hours.
Punch dough down. Shape into 36 (1 inch) balls; place 3 balls in each lightly greased muffin cup to form clover leaf roll. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Brush with melted butter. Freeze up to 1 month, if desired. To reheat, wrap frozen rolls in aluminum foil, and bake at 400 degrees for 15 minutes or until thoroughly heated. Makes 1 dozen.
Garlic Mashed Potato Casserole
This make-ahead side dish puffs up light and fluffy and the Parmesan topping gets brown and crusty
2 lbs. baking potatoes, peeled and cut into large chunks
1/4 cup thinly sliced garlic
1 cup chicken broth
1/2 cup regular or light sour cream
2 Tbls. butter
Salt and freshly ground pepper
1/4 cup thinly sliced scallions
1/2 cup freshly grated Parmesan cheese
1 Tbls. extra-virgin olive oil
Put the potatoes, garlic, broth, and 2 cups water into a large pot. Cover and bring the liquid to a boil over high heat. Reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are very tender.
Preheat the oven to 400 degrees. Butter a 2 quart baking dish. Set aside 3/4 cup of the potato water. Drain the potatoes and garlic. Return them to the pot and heat over medium heat, stirring, for 1 to 2 minutes, until the potatoes are dry. Mash the potatoes, adding a little of the reserved potato water if necessary. With a wooden spoon, beat in the sour cream, butter, 1/2 tsp. salt, 1/2 tsp. pepper, and the remaining potato water, beating until the potatoes are very soft and fluffy. Gently stir in 3 Tbls. of the scallions.
Spoon the potatoes into the prepared dish. Sprinkle with the Parmesan and drizzle with the oil. Bake for about 30 minutes or until the top is golden and puffed. Sprinkle with the remaining 1 Tbls. scallions and serve. Dish may be put together and set aside in the refrigerator until 45 minutes before serving; then pop into the oven. Serves 4-6.
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