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Lyndsay's Coconut White Chocolate Cake with Coconut Mousse

By jeff and alli -
 INGREDIENTS: Coconut Mousse 1/4 cup cold water 1-1/2 tablespoons unflavored powdered gelatin 1-1/2 cups unsweetened canned coconut milk 1/2 cup (3-1/2 ounces), plus 1 tablespoon granulated sugar, divided 2 teaspoons coconut rum Pinch of fine sea salt 1-1/2 cups heavy cream Coconut Mousse Directions 1. In a small bowl, add cold water and sprinkle gelatin over the top, set aside and let stand for 5 minutes. 2. In a medium saucepan, warm coconut milk, 1/2 cup of sugar, rum and salt until sugar dissolved. Add gelatin and stir to dissolve. Remove from heat, pour mixture into a large bowl and let cool to room temperature, about 15-20 minutes. 3. In the bowl of a stand mixer fitted with a whisk attachment, beat heavy cream to soft peaks on medium speed. Add remaining 1 tablespoon of sugar gradually and beat to medium peaks. Stir 1/4 of the whipped cream into the cooled coconut mixture, then fold in the remaining whipped cream until well combined. Pour coconut mixture into prepared
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Stuffed Risotto Summer Peppers

By jeff and alli -
 Yield: 4-6 servings Takes about an hour to make INGREDIENTS: 4 medium bell peppers, sliced in half lengthwise, seeds removed 2 tablespoons olive oil 1/2 cup arborio rice 1 cup chicken or veggie stock, maybe a little bit more 1/2 diced sweet onion 2 garlic cloves, minced 1-2 cups corn 1 medium zucchini, diced 1/2 cup finely grated parmesan cheese 1.5 - 2 cups marinara sauce 1/2 cup panic breadcrumbs (seasoned preferable to breadcrumbs) DIRECTIONS 1. Preheat oven to 425 degrees F. Place the peppers on a baking sheet and brush or spray them with olive oil.  Sprinkle with salt and pepper.  Roast peppers for 15 minutes in preheated oven.  Reduce heat to 350. 2. Heat 1 tablespoon olive oil over medium heat in a sauce pan.  Add in the onions and sprinkle with salt, and sauté until they begin to soften.  Add garlic and rice and cook for about 1 minute.  Stir in corn and zucchini.  Pour in broth and a pinch of salt and bring to boil.  Reduce to simmer and cover and cook for 15 minutes.  Check
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Jelly Roll Cake recipe from Make it Sweet - Buche de Noel

By jeff and alli -
 I didn't love the flavor of the cake, in fact I'm not sure I like the flavor of any rolled cakes except for pumpkin roll, but this recipe had helpful tips I want to keep for when I make a rolled cake.   For the Cake- INGREDIENTS 1 C (120 g) all purpose flour 1 1/2 tsp baking powder 6 large egg whites (room temperature) 1/2 cup (100 g) granulated sugar 6 large egg yolks (room temperature) 1/3 cup (50 g) granulated sugar 2 tsp vanilla bean paste (Chocolate variation - instead of 1 cup of flour, use 3/4 cup flour and 1/4 cup cocoa powder) INSTRUCTIONS 1. In a small bowl, whisk together 1 C of all purpose flour and baking powder. Set aside. 2. In metal bowl, beat 6 egg whites and 1/2 cup sugar using hand or stand mixer.  Beat until mixture develops soft peaks.  This will take about 5 minutes.  Do not dump all the sugar in at once, but sprinkle it in, maybe in about 3 batches.  The peaks should be stiff enough that you can turn the bowl upside down and the whites stay put. Set asid
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Stabilized Whipped Cream Frosting with Cream Cheese

By jeff and alli -
  We discovered stabilized whipped cream not that long ago and love it.  Isla is loving this frosting that uses stabilized whipped cream.  We prefer this over buttercream.  It is lighter and less sweet. Ingredients : 2 T softened cream cheese 1/2 cup powdered sugar 2 cups heavy whipping cream 1/4 cream of tartar 1 teaspoon vanilla extract Instructions 1. Using an electric mixer with whisk attachment, mix the cream cheese and sugar together until smooth. 2. Add the whipping cream and start mixing on medium speed until it begins to slightly thicken and then add the cream of tartar, and increase the mixer to high and whip the cream until you have stiff peaks.You can switch to a hand whisk once you get to medium-soft peaks, if you are worried you will over mix. 3. Add the vanilla and whisk to combine. 4. Use immediately for icing and piping onto cakes.
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Cornmeal Mush

By jeff and alli -
  Recipe from Bonnie Cordon (General YW President) -4 cups of milk, divided -1 cup cornmeal -1/2 teaspoon salt -toppings of choice Heat 3 cups of milk until boiling. Meanwhile, mix the remaining 1 cup of milk with the cornmeal and salt in a bowl until smooth. While stirring the milk, gently pour the cornmeal mixture into the boiling milk. Turn to low and stir until cooked to desired thickness. Serve with a little cream, honey, maple syrup, or whatever you love!
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Butter Free Lemon Pasta

By jeff and alli -
  Recipe I saw and want to try Butter-Free Lemon Pasta Ingredients Cooked spaghetti (1 box) 2 tbsp olive oil 2 cups mixed mushrooms 2 tbsp shallots, chopped 1 tbsp garlic, minced 1 tsp fresh thyme, chopped Cooked oatmeal (1 cup of steel-cut oats, 4 1/2 cups of water, and 1 chicken or vegetable bouillon cube) 1 cup grated parmesan 1/2 tbsp lemon zest 2 tbsp chives, chopped 1 tbsp basil, chopped 1/2 cup of peas, cooked 4 tbsp lemon juice Salt and pepper Directions In a large pot, boil 4 cups of water. Then add 1 cup of oatmeal and one cube of chicken (or vegetable) bouillon. Cook for 15 minutes. In a bowl or liquid measuring cup, strain about 1/2 cup of liquid from the cooked oatmeal. Add this liquid to the pan after step 3 is complete. In a large pan over medium heat, add about 2 Tbsp. olive oil. Add mushrooms, shallots, garlic, and thyme. Sauté for about 30 seconds. Add grated Parmesan and a dash of lemon zest to the pan. Stir until cheese is melted. Add chives, basil, and peas. Stir t
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Lemon Butter Sauce for pasta - via Kristin

By jeff and alli -
Kristin made this and our kids all ate it so it is a recipe I need to keep.  I think it would taste great with some veggies added to the pasta. Lemon Butter Sauce - heat everything together in a saucepan and pour over pasta. Done. ¼  c butter ¼  tsp oregano ¼  tsp basil ¼  tsp garlic 3 Tbsp lemon juice ¼  cup chicken broth
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