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.
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.
- 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
- 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