Tuesday, March 5, 2013

The World According to Bella

 
Meet Mulligan. He is on the left and looks like a mini me. Even Mr. C wasn't sure who was who when he looked at the picture. I look sad and feel sad. At first I thought a two week sleepover would be so fun with Mulligan but then Mrs. S showed me the map.
I realized just how far away Mr. C and Mrs. S would be from me. Its a long ways from our house. I did perk up a bit when Mrs. S suggested we could Skype.  I know all about Skype because their son Skypes us a lot from where he lives in Hawaii. Must be warm there because I never ever see  him wearing a jacket, hat or gloves like people do here. Mrs. S promised me I could write more often on the blog to let you know what Mulligan and I are up to. She promises to post lots of cool pictures and maybe a recipe or two from what she calls the garden isle.
Wish me luck. My weekend lake boot camp weekend has me in pretty good shape. Hopefully I can keep up with Mulligan and make it over the ever growing mounds of snow to play outside. 
My first assignment from Mrs. S was to post this tropical recipe. She loved it and thinks you will too.
Love, Bella
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Coconut Lime Bread
Coconut –Lime Bread
Cook’s notes: This zesty citrus quick bread with coconut is a very yummy tropical treat. The recipe comes from BHG March 2013. 
Ingredients:
  • 2 cups of flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 1 large egg
  • 1 cup coconut milk or milk
  • 1/3 cup melted butter
  • 1 cup flaked coconut toasted
  • ¾ cup lime marmalade melted
  • 1 TB. lime marmalade melted
  • ¼ cup toasted coconut
  • ¾ cup chopped almonds
Directions:
  • Preheat oven to 350 and grease and flour sides of loaf pan
  • In a large bowl stir flour, sugar, baking powder, cinnamon and salt
  • In another bowl beat egg with a whisk and stir in coconut milk and 1/3 cup melted butter
  • Add egg mixture all at once to flour mixture, add in almonds and stir just till moistened-the batter will be lumpy
  • Fold in 1 cup of toasted coconut
  • Spoon 1/3 of batter in pan and spoon part of the ¾ cup marmalade over batter and then repeat with batter and marmalade-and ending with last 1/3 of batter and use a thin metal spatula to swirl the rest of the marmalade through the batter
  • Bake 45 minutes or until center comes clean with a toothpick
  • Cool on a wire rack for several hours and wrap with plastic wrap- store at room temperature
  • Before slicing brush top of loaf with 1 TB. marmalade and sprinkle ¼ cup toasted coconut over top







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