Saturday, October 27, 2012
Debra Todd Jordan's Blog: Tupperware Recipe – Coconut Angel Food Cake with T...
Debra Todd Jordan's Blog: Tupperware Recipe – Coconut Angel Food Cake with T...: Coconut Angel Food Cake with Tupperware® SmartSteamer Ingredients 1/2 cup cake flour, sifted 1/2 tsp. baking powder 1/8 tsp. salt 3 eg...
Tupperware Recipe – Coconut Angel Food Cake with Tupperware® SmartSteamer
Coconut Angel Food Cake with Tupperware® SmartSteamer
Ingredients
1/2 cup cake flour, sifted
1/2 tsp. baking powder
1/8 tsp. salt
3 egg whites
1/2 cup granulated sugar
1/2 tsp. almond extract
1/4 cup light coconut milk
1/4 cup coconut flakes, toasted
1/8 cup sliced almonds
8 strawberries or fresh berries
1/2 cup cake flour, sifted
1/2 tsp. baking powder
1/8 tsp. salt
3 egg whites
1/2 cup granulated sugar
1/2 tsp. almond extract
1/4 cup light coconut milk
1/4 cup coconut flakes, toasted
1/8 cup sliced almonds
8 strawberries or fresh berries
coconut icing
1 tbsp. no-pulp orange juice
1/2 tbsp. cornstarch
1/2 cup light coconut milk
1/4 cup granulated sugar
1 tbsp. no-pulp orange juice
1/2 tbsp. cornstarch
1/2 cup light coconut milk
1/4 cup granulated sugar
Serves 8
Whisk flour, baking powder and salt together in a medium bowl and set aside. Place egg whites in base of Whip ‘N Prep Chef. Turn handle to whip until egg whites are stiff; add sugar and almond extract and turn handle to whip until glossy. Add coconut milk and flour mixture. Turn handle to mix until blended. Fill Water Tray with 1 3/4 cups/400 mL water. Place Steamer Base over Water Tray. Divide batter between 8 CrystalWave® Ramekins and place ramekins in Steamer Base. Cover and microwave on high power for 8 minutes or until a toothpick inserted into center of cake comes out clean. Meanwhile, prepare icing. In a small bowl, combine orange juice and cornstarch and set aside. In a small saucepan, slowly bring coconut milk and sugar to a boil, stirring constantly. Once coconut milk boils, add orange juice mixture and reduce heat to medium low, stirring constantly until thickened. Once cool, remove cakes from ramekins onto a serving plate. Spoon 1/2 tbsp. icing over cakes and top with toasted coconut and almonds. Garnish with fresh berries.
Click on photo for a larger image to read & view.
Place your online order at
http://my2.tupperware.com/tup-html/D/debratoddjordan-welcome.html
or message me on Face Book at
https://www.facebook.com/pages/Debra-Todd-Jordans-Tupperware/140162522661201 or
https://www.facebook.com/debratodd.jordan?ref=tn_tnmn
You can always call me on my work cell at 843-222-6544.
Thursday, October 11, 2012
Debra Todd Jordan's Blog: Tupperware Recipe – Tiramisu Trifle from Savor Cho...
Debra Todd Jordan's Blog: Tupperware Recipe – Tiramisu Trifle from Savor Cho...: Tiramisu Trifle from Savor Chocolate Recipe Booklet Ingredients 8 oz./225 g container mascarpone cheese 8 oz./225 g container whipp...
Tupperware Recipe – Tiramisu Trifle from Savor Chocolate Recipe Booklet
Tiramisu Trifle from Savor Chocolate Recipe Booklet
Ingredients
8 oz./225 g container mascarpone cheese
8 oz./225 g container whipped cream cheese
1/4 cup plus 1 tsp. Simple Indulgence Chocolate Dessert Blend
2 tbsp. instant espresso powder or instant coffee
3 cups heavy cream
6 tbsp. powdered sugar
2 tsp. vanilla extract
4 oz./115 g package ladyfingers
1 cup strong prepared coffee
8 oz./225 g container mascarpone cheese
8 oz./225 g container whipped cream cheese
1/4 cup plus 1 tsp. Simple Indulgence Chocolate Dessert Blend
2 tbsp. instant espresso powder or instant coffee
3 cups heavy cream
6 tbsp. powdered sugar
2 tsp. vanilla extract
4 oz./115 g package ladyfingers
1 cup strong prepared coffee
Serves 12
Place mascarpone cheese, cream cheese, dessert blend and instant coffee in bowl of an electric mixer. Beat at medium speed until well blended, set aside. Place heavy cream in base of Whip ‘N Prep Chef. Cover and turn handle to whip until cream holds soft peaks. Add powdered sugar and vanilla, replace cover and turn handle to whip until cream holds stiff peaks. Fold 2 cups of whipped cream into chocolate filling. Brush all ladyfingers with prepared coffee using a pastry brush and place a layer on the bottom Prep Essentials® Snack-Stor® Container. Spread half the chocolate filling over the ladyfingers. Top with another layer of lady fingers and remaining chocolate filling. Spread with remaining whipped cream and dust lightly with 1 tsp. chocolate blend. Seal and chill in refrigerator until serving.
Click on photo for a larger image.
Place your online orders at
or message me on Face Book at
You can always call me on my work cell at 843-222-6544.
Friday, October 5, 2012
Debra Todd Jordan's Blog: Tupperware Recipe - Olive Tapenade Spread with Cho...
Debra Todd Jordan's Blog: Tupperware Recipe - Olive Tapenade Spread with Cho...: Tupperware Recipe - Olive Tapenade Spread with Chop 'N Prep™ Chef Ingredients 8 oz. Kalamata olives, pitted and drained 2 anchovy fil...
Debra Todd Jordan's Blog: Tupperware Recipe - Eggs Cordon Bleu with Tupperwa...
Debra Todd Jordan's Blog: Tupperware Recipe - Eggs Cordon Bleu with Tupperwa...: Tupperware Recipe - Eggs Cordon Bleu with Tupperware® Microwave Breakfast Maker Ingredients 1 slice low sodium turkey 1/8 tsp. smok...
Debra Todd Jordan's Blog: I made me my first designed mailbox. Do you like?
Debra Todd Jordan's Blog: I made me my first designed mailbox. Do you like?: I made me my first designed mailbox. Do you like? I have worked very hard on this. I put all three names on it Jordan is my husband's la...
Subscribe to:
Posts (Atom)