Coconut Pound Cake

 Coconut Pound Cake

1 c coconut oil 

2/3 c olive oil

2 c brown sugar, 1 c white sugar

5 eggs

3 c flour

1 tsp baking powder

1/2 tsp salt

1 c milk

4 oz flaked coconut

1/2 tsp vanilla

Cream oils and sugar Add eggs, beating after each addition. Stir in flaked coconut to cream mixture. Sift flour, baking powder and salt.  Add dry ingredients to creamed mixture alternating with milk. Mix well with large spoon. Stir in vanilla. Grease and flour 2 glass bread pans and 1 pie tin. Spoon batter into pans.  Bake for 50 min at 325 F.

Refried Beans

 Refried Beans

1 lb pinto beans (abt 2 cups)

1/2 onion

3 tsp garlic powder

3 tsp salt

5 TB oil

2 tsp liquid smoke

soak pinto beans over night or bring to boil and let stand for an hour. Soak them in plenty of water to allow the beans to expand. The water level should be at least double the surface of the beans.

Phase 1: Drain beans (option). The compound that makes beans gassy is water soluble and most of it will pour off with the bean soaking water. The downside is a lot of vitamins are also water soluble and will pour off too. I drain. 

Phase 2: Cover beans with hot water and bring to a boil. Once boiling, add garlic and onion. Simmer gently for 2 hours with lid cocked, stirring occasionally. Add some hot water after 1 hour. 

Phase 3: Add 2 T oil and more H2O. Most of your smoke flavor comes later, but this will smell awesome. Simmer for another 2-4 hours. Stir occasionally. The beans will get really soft and absorb a lot of water. If they are not fully saturated and soft, the end product will not turn out.

Drain out the bean broth (save some for later). Add the remaining 3 T oil and use potato masher to blend well. Add salt - very slowly. Do the same with liquid smoke. Add some of the bean broth to thin.

Cool and store. Ok to freeze.

Falafel

Falafel

1 c dried chick peas (can sub for 2 c canned)

2-3 cloves garlic

1/2 c bread crumbs

1/4 c parsley

2 TB flour

1 tsp salt

1 tsp baking powder

1 1/2 tsp coriander

1 1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp cayenne pepper

1 egg

Put chickpeas in large saucepan and cover with 2" water. Bring to boil, cover tightly, remove from heat and soak for 1-2 hours. Drain beans and rinse. Process beans breadcrumbs and garlic in food processor until beans are in small pieces. Do not over process. You want chunks. Add the rest of ingredients and mix well.  It will be dry and crumbly.  Add water if it's too dry to form balls, Form 1" balls, flatten slightly. Bake at 350 F for about 20 minutes or until browned or deep fry.  Serve with hummus and lemon rice or put in a pita with tomatoes, onion, cucumber, and hummus. 

Sweetened Condensed Milk substitute

 2 eggs

2 T flour

1 c brown sugar

1/2 tsp baking powder

1 tsp vanilla

1/4 tsp salt

Mix and use as substitute for sweetened condensed milk.

Broke da Mouth Roast Pork

 

Broke da Mouth Roast Pork

4-5 # pork butt

1 can tomato sauce

1 can (use empty tomato sauce to measure) sugar

1 can (use empty tomato sauce to measure) shoyu

2 cloves garlic

Cut off excess fat from pork butt, brown in large pot. Add other ingredients. Cook over low heat, turning every 20 minutes. Cook for 2 hours. Let pork cool, then cut.

Pumpkin Upside Down Cake

 

Pumpkin Upside-Down Cake

1 cup butter, melted

1 can pumpkin

1 tsp cinnamon, ½ tsp ginger, ½ tsp cloves

1 box cake mix

Pour pumpkin into 13 x 9 greased pan. Using a fork, gently mix spices into the pumpkin.  Sprinkle cake mix over evenly. Drizzle butter over cake mix. Bake at 350 F for 30 minutes

Granola

 

Granola

¾ c coconut oil

¾ c maple syrup or honey

½ c water

1 tsp vanilla

1 tsp cinnamon

½ tsp salt

Zest from two oranges

7 c oats

1 c walnut halves

1 c coconut

½ c sliced almonds

Mix together and dump onto rimmed cookie sheet. Bake 250 F for 2-3 hours or until dry – stirring every 45 minutes.  Remove from oven and add dehydrated blueberries or raisins.