Fever Ray - 10 - Coconut
We read everything in the house and re-told the stories of old to keep from going insane. Meanwhile, cabin fever raged among the older people who were afraid to go outside where they might fall on the ice and break something. What did the rest of us do? We fed the animals, milked the cow, threw another log on the fire, settled in for the duration and daydreamed of the spring that was sure to come again someday.
Fever Ray - 10 - Coconut
This cake recipe is a taste of old-fashioned orange slice goodness. It has a lot of ingredients but it is a great tasting cake with plenty of flavor. To prepare this cake, you will need two sticks of light margarine, two cups of sugar, four large eggs, one cup of golden seedless raisins, one cup chopped pecans, one pound of candy orange slices (cut into very tiny pieces), three and half cups plain flour, one teaspoon of baking powder, half cup buttermilk, one teaspoon orange extract, two cups 10x powdered sugar, one can flaked coconut and one cup of orange juice. Cream margarine and sugar. Add eggs one at a time and set aside. Dredge golden raisins, chopped pecans and orange slice pieces in one cup of plain flour. Dissolve the baking powder in the buttermilk. Mix the other two and a half cups of flour, and all the other ingredients except the orange juice and powdered sugar. Grease and flour a tube pan and then line bottom of pan with a layer of waxed paper and grease and flour the waxed paper. Make sure sides of pan and tube are well-greased and floured. Bake at 300 degrees for two hours or until cake springs back when touched. Cool for at least 45 minutes and remove from the pan. Mix the cup of orange juice and two cups of powdered sugar and pour over the cake. Let cake stand in a covered cake container over night. It will yield twenty servings. Decorate with candy orange slices.
As the Christmas season nears, we see the arrival of old fashioned dark chocolate creme drops with their familiar cone shapes and melt in your math flavor of dark chocolate coating and creamy vanilla filling. They are a once a year favorite from Christmas past that comes alive every year at Christmas time. Another old fashioned Christmas treat is coconut bon bons in their colors of chocolate, pink, white and yellow filled with sweet grated coconut forming Christmas flavor balls. They are featured at many country stores all during Christmas season.
With the Christmas holidays less than a month away, this is an unusual recipe for ambrosia with a new twist of vegetables as well as fruits. The grated carrots give this ambrosia added texture. You will need one small bag of carrots (grated), one can crushed pineapple, (drained), two cups miniature marshmallows, one cup flaked coconut, one small jar red maraschino cherries, one cup chopped green seedless grapes, one cup golden raisins, four tablespoons sugar, one tablespoon orange extract, one cup of sour cream, one tablespoon vanilla extract. Wash, peel and grate carrots in blender in grate mode, mix all other ingredients and chill in the refrigerator overnight. After serving, keep the ambrosia in refrigerator.
Different salmonella serotypes may also be distinguished in culture, according to their different metabolism of sugars. Different serovars may also have different disease manifestations. For example, Salmonella enterica, serovar Typhimurium is the causative agent of typhoid fever, and is not associated with classical salmonellosis. 041b061a72