Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by jennifer_ann7
½lb large shrimp, butterflied
1 c. sweetened coconut flakes
1 c. plain bread crumbs
¼ c. corn starch (for breading mix)
½ c. Pina colada mix
3 tbsp Captain Morgan Spiced Rum
1 tbsp powdered sugar
½ c. corn starch
Vegetable oil for deep frying
Pina Colada Dipping Sauce (Recipe under Sauces)
1. Mix bread crumbs, ¼ c. cornstarch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside. Place ½ c. corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375°F.
2. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.
Posted by Trish | Under Breads, Breakfast
Saturday Mar 29, 2008
Lemon Poppy Seed Bread
Serves 20
2 c. flour
1 c. vegetable oil
3 eggs
1½ tsp vanilla extract
1 tsp lemon extract
2 tbsp poppy seeds
3 c. all-purpose flour
1½ tsp baking powder
½ tsp salt
1½ c. milk
2 tbsp lemon juice
¾ c. confectioners’ sugar
1. Preheat oven to 350°F. Grease & flour 2 loaf pans. Combine sugar, oil, eggs, vanilla & lemon extracts in a large bowl; mix well. Stin in poppy seeds.
2. Sift together flour, baking powder & salt. Add flour mixture & milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.
3. Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.
4. For icing, blend lemon juice & confectioners’ sugar in a small bowl. Drizzle over warm loaves.
Posted by Trish | Under Breakfast, Entrees
Saturday Mar 29, 2008
Serves 12
Submitted by Trish
1 c. flour
1 tsp sugar
2 tsp baking powder
¼ tsp salt
1 egg, beaten
1 c. milk
1 tsp vegetable oil
2 ripe bananas, mashed
1. Combine flour, sugar, baking powder & salt. In a separate bowl, mix together egg, milk, vegetable oil & bananas.
2. Stir floud mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop batter onto griddle, using approximatly ¼ c. for each pancake. Cook until pancakes are golden brown on both sides. Serve hot.
