Meyer Lemon Coconut Cake Delight

                        If you like coconut and lemon this will be come a favorite.


1.  In a small pot simmer for 1 hour:
                        2 large              Meyer Lemons,
                        4 cups               Water or enough to cover lemons
2.  Let lemons cool, open, remove seeds and place all of it in a food processor and blend.
   Preheat oven to 325º.
3. Add to food processor:
                        6                      Eggs
                        2 Tbs                Butter
                        1 cup                Coconut Cream
                        2 cups               Almonds Flour
                        ½ cup               Sugar (to taste)
                        1 tsp                 Baking Powder
4. Pour into buttered and floured bread or cake pan. I put parchment paper on the bottom of the pan.
    Bake for 60 -70 minutes or until knife come out clean.
Lemon Coconut Icing:
            1. In a medium mixing bowl Mix together  
4 Tbs                Butter, room temperature
                             1                      Lemon, juice
                            1½  cups           Powdered  Sugar
                            1 cup                Coconut shredded 

Tiramisu for the holidays

I couldn’t resist serving this for Thanksgiving. It was as yummy as it looks,   
made with gluten free Lady Slippers.

Tiramisu
Serves 8
                  1. Brew and add:
                                    1 cup                Coffee, Decaf or Mint tea
                                    2 Tbs                Cointreau Liqueurs
                                    6 drops             Anise Essential Oil, if not making ladies Slippers
                                   
            2 In a large bowl whip beat:
                                    1 cup                Heavy Coconut or Regular Cream
           
            3. In another large bowl beat well:
                                     5                     Egg Yokes (optional)
                                    1 cup                Mascarpone
                                    2 tsp                 Vanilla
                                    3 Tbs                Sugar
            4. Fold in whipped cream.
           
            5. Dip each LadySlipper (look at following recipe on page or ladyfingers) for 1 to2 seconds, into the coffee or tea
            Layout in 9×9 bake dish or pie dish with high sides.

                                     12                     LadySlippers with 6 on bottoms layer.
.
            6. After placing 6 Ladyfingers as one layer, spread on half the cream mixture.
                Using a small sieve, sprinkle on half Cacao and repeat again for the top layer.
                                    ¼ cup               Cacao Powder
            7. Cover with Saran wrap and refrigerate until ready to serve.
Gluten Free LadySlippers
                  1. 1n a small bowl mix and let set for 5 minutes:
                                                      2 Tbs                         Chia seeds
                                                      6 Tbs                         Water     
                  2. Mix together in large bowl:
                                                      ½ cup                        Butter or Coconut Oil
                                                      2                                  Eggs
                                                      cup                        Sugar
                                                      2 cup                         Almond or Coconut Milk
                  3. Add:
                                                                                          Chia Seed/Water  from small bowl
                                                      1 tsp                          Vanilla
                                                      ½ tsp                         Anise Extract  or 6 drops of food grade essential oil
                  2 Add to bowl:       
                                                      2 cups                       Almond Flour
                                                      ½ cup                        Almond Meal
                                                      2 tsp                          Baking Powder
                             
                              Bake at 350º for 20 – 30 minutes, until golden brown.

My Macaroons

These amazing Macaroons come from what is left over from making both
           Almond Milk and Coconut milk. So here are the recipes

Almond and/or Coconut Milk
I like to blend both the Coconut and Almond. It makes a great combination
And should you make both these milks, what is the left over
almond and coconut can be made into Macaroons. See page . . .
Makes almost a quart each
1. Soak in hot water for 30 seconds to blanch Rinse and drain:
                        2 cups             Almonds (remove skins)
                        or 2 cups         Shredded Coconut
                                                 
2. Blend nuts in blender with:            
                        4 cups             Water (for Coconut water should be hot)
                        ¼ tsp               Cinnamon, and/or Cardamom, Nutmeg
                        1 tsp                Vanilla            
                        1 Tb                Honey or 6 drops Stevia
Drain through sieve or cheesecloth and refrigerate for up to a week.
If you should make both these milks the left over
Almond and Coconut can be made into Macaroons.
My Macaroons
This recipe is similar to my Chocolate Chip Cookies recipe,
yet it tastes very different and if you like macaroons you will love these.
Makes 36-40 cookies
Pre heat Oven to 350º
1. Mix together:
                                    ½ cup              Butter, melted
                                    ¼ cup              Coconut Oil, melted
                                    ½ cup              Sugar or Xylitol (or half of each)
                                    2                      Eggs
                                    1 tsp                Vanilla
                                    ½ tsp               Anise
2. Add and mix:           2 cups             Almond, left over from making Almond Milk
                                    2 cups             Coconut, left over from making Coconut Milk
                                    2 Tbs               Chia Seeds
                                    ½ cup              Cacao Nibs
                                    1 pinch            Salt
                                   
3. Make into small balls, press down gently on cookie sheet lined with Parchment paper.
Bake at 350º for 30 minutes until just browned. Let cool before removing, they are very delicate so take care when taking them off the cookie sheet.

Plum over LadySlipper Cake

 Apricot season is coming to California soon and then plums.

This is an unusual pie/cake topped with seasonal fruit. I did freeze the plums and am using last years when I baked this today.  The cake underneath the fruit is a takeoff from Lady Fingers and much better. it is gluten free.
Preheat oven 375º
1. Cook down in a little water                                             
                                    6 cups                       Apricots or Plumbs, cut
                                    2  Tbs                      Raw Sugar or Xylitol
                                   
2. Let cool and add:
                                    2                                 Eggs
                                    ½ cup                       Coconut Flakes
                 
                  3. Mix together in large bowl:
                                                      ½ cup                       Butter or Coconut Oil
                                                      2                                 Eggs
                                                      cup                       Sugar
                                                      1 cup                        Almond or Coconut Milk
                                                      2 Tbs                        Chia Seeds
                                                      ½ tsp                        Anise Extract, or 6 drops of essential
                 
                  2 Add to bowl:   
                                                      1½  cup                   Almond Flour
                                                     
                  3. Place dough in a buttered, deep pie dish or 9×9 bake pan                             
    Bake at 350º for 30- 40 minutes or until top feels slightly dry.
                  4. Pour plum mixture over partially baked “cake” in dish.
                 
                      Bake again at 350º for 30 minutes or until top feels slightly dry to touch
                 
                  Add a few flakes of Shredded Coconut to top of pie to brown slightly.

Baked Hot Chocolate

Serves 6-8
           
  

Serves 8

Preheat Oven to 350º.
1. Melt in double boiler whisk and set aside. Do not over cook.                        
                12 oz       Chocolate, dark, chopped
                8 Tbs      Butter cut into cubes
2. In a medium bowl, whisk until light and fluffy.        
                6                      Eggs
                1+1/2 Tbs        Sugar or more to taste
                1 tsp                 Vanilla
                2 Tbs               Cointreau or Anise
                1 pinch              Cayenne
                1 pinch              Salt
   
3. Fold into chocolate mixture.
4. Spoon into buttered bake cups.
5. Place cups in bake dish water with water, half way up to baking cups
Bake at 350º for i5 minutes, until tops lose their glossy finish with a delicate crust                                           on top to your touch.

Optional Serve with whipped cream lightly sweetened with Cointreau or Anises

Gluten Free Pancakes

These were inspirited by Dale Figtree. Thank you!


Serves 4
1. In a blender mix until smooth:       
8                      Eggs
4                      Bananas, ripe
2 cups             Walnuts
2 Tbs               Coconut Oil
1 tsp                Vanilla
½ tsp               Nutmeg
½ tsp               Cinnamon
1 dash             Salt
2. On medium heat butter a large skillet using measure cup to pour batter
    to keep the pancakes small.

3. Cook until golden brown and turn over and let pancakes puff up a bit.