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Full Online Book HomeLearning KitchenVegetables - Yam - Yam Trifle
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Vegetables - Yam -  Yam Trifle Post by :coastline Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1501

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Vegetables - Yam - Yam Trifle

12 ounces cream cheese
3/4 cup sugar, divided
1 pt. whole cream
1 teaspoon coconut extract
1 commercial angel food cake (16 ounces), cubed
2 cans (15 ounces each) yams, drained or 2 cups fresh sweet potatoes, mashed (fresh makes a big difference in taste)
1/2 teaspoon vanilla
2 tablespoons flaked coconut, divided
1 container (8 ounces) frozen whipped topping, thawed
1 tablespoon flaked coconut, browned
1 tablespoon chopped pecans, toasted

In large bowl, beat together cream cheese and 1/2 cup sugar. Gradually add cream and coconut extract, mixing only until creamy. Fold cubed cake into cream cheese mixture; set aside.

In another bowl, beat together yams, 1/4 cup sugar and vanilla until creamy. In large glass bowl, layer half the cake mixture, half the yam mixture, 1 tablespoon coconut and half the whipped topping. Repeat. Sprinkle top with browned coconut and toasted pecans. Refrigerate and serve.
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Vegetables - Candied Yams Vegetables - Candied Yams

Vegetables - Candied Yams
Candied Yams4 fresh yams (or 1 can of yams) 1/2 cup orange juice 1/4 cup brown sugar 1/4 cup butter 1/2 bag miniature marshmallows 1 orange, peeled and sectioned Preheat oven to 350 degrees F.If using fresh yams, wash and peel. If using canned yams, drain and discard liquid. Slice, if desired. Arrange yams in baking dish, then cover with orange juice. Sprinkle liberally with brown sugar, dot with butter, and sprinkle with miniature marshmallows. Top with orange slices. Bake at 350 °F until marshmallows melt and liquid is bubbly, about 30 minutes. Serves 6. SOURCE:

Vegetables - Vegetables Carrot And Zuccini Bars With Citrus Icing Vegetables - Vegetables Carrot And Zuccini Bars With Citrus Icing

Vegetables - Vegetables Carrot And Zuccini Bars With Citrus Icing
1 1/2 c. all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 3/4 c. brown sugar 1/2 tsp. ginger 1 1/2 c. shredded carrot 1/2 c. raisins 1/2 c. vegetable oil 1 tsp. vanilla extract 2 eggs, slightly beaten 1 c. shredded, unpeeled zucchini 1/2 c. chopped walnuts 1/4 c. honey Citrus Cream Icing (recipe follows) In a large mixing bowl, combine first 5 ingredients; mix well and set aside. In another large bowl, combine remaining ingredients, mix well. Add carrot mixture to flour mixture, stirring just until combined. Spread batter in a lightly greased 13 x 9 inch baking