45th Dessert Exchange Now June 29th 4:00 pm
45th Dessert Exchange Now June 29th 4:00 pm
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Post #31 - June 2nd, 2014, 10:09 amCathy2 wrote:Coconut fat is not a problem to locate. Costco sells two large containers, though it is likely more than you want. I found some at Mariano's for less than $6 for a roughly 30 ounce jar.
Is it the same as coconut oil???Reading is a right. Censorship is not.
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Post #32 - June 2nd, 2014, 10:55 amMmm, I may need to make something German as well.Ms. Ingie
Life is too short, why skip dessert?
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Post #33 - June 2nd, 2014, 2:14 pmHi,
Coconut oil/fat's melting point is a low 76 degrees. I think we are using different words to describe the same thing.
I am making a dessert the day for an East German program, where coconut fat/oil is used. I made a test run of this dessert for Mother's Day. I chilled it. When it came time to serve, the heat of my hands cause the surface to get tacky real fast. Depending on how this dessert is made, I suggest keeping it chilled in your cooler.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #34 - June 5th, 2014, 6:53 amCould you just substitute butter? Or Crisco ?Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #35 - June 5th, 2014, 10:33 amtoria wrote:Could you just substitute butter? Or Crisco ?
There is a texture the coconut oil offers the finished product Crisco or butter will not offer. I have no plans to substitute. I consider what I am making a refrigerator dessert in summer.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #36 - June 10th, 2014, 1:42 pmJust slap a coconut and watch it jiggle. You want that part. But seriously folks...
There is a coconut oil that is solid at room temperature. Maybe it means that instead of the one that is liquid? I hope I'm not confusing things more.
I will attempt Black Forest Cake.
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Post #37 - June 10th, 2014, 2:18 pmPie Lady wrote:Just slap a coconut and watch it jiggle. You want that part. But seriously folks...
There is a coconut oil that is solid at room temperature. Maybe it means that instead of the one that is liquid? I hope I'm not confusing things more.
Coconut fat melts at 76 degrees, below that temp it is a solid and above it is an oil. That is what I know.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #38 - June 22nd, 2014, 5:45 amI'm concerned about a possible conflict on this day. Therefore, I feel I should withdraw my name now to avoid any embarrassment later.
Enjoy!Reading is a right. Censorship is not.
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Post #39 - June 23rd, 2014, 9:22 amOkay will take you off list.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #40 - June 26th, 2014, 9:30 amI will probably do something blueberry."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #41 - June 26th, 2014, 10:35 amHI,
I will make something German to match the sausages.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #42 - June 26th, 2014, 10:40 amAnybody know what to do with leftover kirsch?
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Post #43 - June 26th, 2014, 11:04 amI'll bet it would make good cherry jello shots
or lime-kirsch jello shots mmmm"If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #44 - June 26th, 2014, 11:05 amHI,
Or keep it on hand like vanilla. I have seen it flavor whipped cream or lightly poured over a cake before frosting.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #45 - June 27th, 2014, 7:06 amI'm a still coming! Bringing rhubarb cupcakes
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Post #46 - June 27th, 2014, 7:26 amGood all....Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #47 - June 27th, 2014, 7:55 amDid you send your address yet? I can't remember what it is.
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Post #48 - June 27th, 2014, 9:38 pmToria and all,
I am so sorry to cancel at the last minute, but life has really gotten in the way this month. Eleni and I have each realized that neither of us has any realistic chance of preparing a dessert this weekend in time for the exchange. And I was really looking forward to meeting Razbry this month. (One of these days I am going to make it out to your U-pick farm!)
I'll try again in the Fall when life settles down.
mrsm
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Post #49 - June 28th, 2014, 1:20 pmI would like to join the group tomorrow.
I will be bringing mousse savarins.Cookie Monster
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Post #50 - June 28th, 2014, 2:14 pmTORIA, PLEASE SEND OUT DRIVING DIRECTIONS.
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Post #51 - June 28th, 2014, 2:38 pmIf anyone wants to drive to my house and then eithr carpool or caravan, let me know.Ms. Ingie
Life is too short, why skip dessert?
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Post #52 - June 29th, 2014, 8:23 amHi,
My sister Laura will be attending with Mom2 and I.
Laura will bring a Kalter Hund. I will make something else once I figure it out.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #53 - June 29th, 2014, 8:36 amHi Toria- I also need your address/driving directions, can't find them from earlier visits
Thanks
E"If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #54 - June 29th, 2014, 8:59 amWill send them.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #55 - June 29th, 2014, 9:08 amI have sent directions to Cathy, Elaine, Jenny, Joan and Dobra. I did not sent to Ingrid or Razbry because I think they know how to get here but let me know if you don't.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #56 - June 29th, 2014, 10:10 ami'm so sorry to miss this gathering today, but i'm going to stay home. i'm ok, but i've got 13 spider bites on my shoulder and i'm itchy and grumpy and don't feel like driving so far, nor do i feel like baking. i was going to make a rhubarb crisp.... have a great time. joan
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Post #57 - June 29th, 2014, 11:27 amSorry to hear that Joan. Hope the spider bites are better. Take some benedryl.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #58 - June 29th, 2014, 11:40 amI'll be bringing a Raspberry Rhubarb Crisp. Mom is waivering, but I'm going to insist. She says she wants to watch the World Cup, but sleeps through half of it anyway.
Ms. Ingie
Life is too short, why skip dessert?
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Post #59 - June 29th, 2014, 11:42 amHI,
I have made the kalter hund.
I am working on what to make next. It could be I fail ... but I will be there with Mom2 and Laura.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #60 - June 29th, 2014, 12:20 pmSpeaking of fails...I'm bringing "Black Forest Cake." Not so much a fail but enough alterations to be called out on.
Got the directions. Thanks!
