REBECCA RATHER'S QUESO
Make and share this Rebecca Rather's Queso recipe from Food.com.
Provided by ratherbeswimmin
Categories High In...
Time 1h15m
Yield 8 cups
Number Of Ingredients 13
Steps:
- In a big pot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes.
- Decrease heat to low; stir in the milk, cumin, paprika, and cayenne; once the milk is warm, add in the tomatoes, Monterey Jack, and Velveeta; stir until the mixture is smooth and creamy.
- Stir in the spinach and cook a few minutes more.
- Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.
Nutrition Facts : Calories 639.3, Fat 46.1, SaturatedFat 27.8, Cholesterol 146.5, Sodium 2511.7, Carbohydrate 23.1, Fiber 1, Sugar 17.2, Protein 34.1
CHEF REBECCA RATHER'S COCONUT CAKE
I found this recipe from the Dallas Morning News after a long hard search for the perfect coconut cake. I was determined to find the very best one and after much comparison - I found it! This cake has to die for fluffy and wonderful icing which I will be using time and time again. The cake itself is delicious - dense and very very good. Next time, I will put more filling between layers, maybe even double the filling! Overall, a crowd pleasing beautiful 3 tier coconut cake!
Provided by MWarren
Categories Dessert
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Place an oven rack in the bottom third of the oven and another in the top third of the oven. Preheat oven to 350°F Butter three 9-inch cake pans, then line each with a parchment round. Butter the paper and dust the pans with flour; knock out excess.
- Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl.
- In a medium bowl, stir together the flour, baking powder and salt to blend. In a small bowl, stir together the milk, coconut milk and coconut cream until smooth. Add the flour mixture in three increments, alternating with the milk mixture in two increments, starting and ending with the flour mixture. After each addition, mix at low speed just to combine the ingredients. Stir in the vanilla.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter until evenly blended. Divide the cake batter evenly among the prepared cake pans. Set two layers on the top rack and the third on the lower rack. Stagger the cake layers on the oven racks so that no layer is directly over another.
- Bake for 35 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Monitor the layers carefully for doneness; each may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes, then unmold onto wire racks to cool completely.
- Make whipped cream filling; set aside.
- Make frosting; set aside.
- To assemble the cake, stack one cake layer on a serving plate and spread the top with half of whipped cream filling. Repeat with a second layer. Stack the final cake layer on top of the first two and cover the cake's top and sides with the frosting. Sprinkle the coconut on the top and sides of the cake.
- Cover the cake loosely with plastic wrap and store for 1 day at room temperature or up to 3 days in the refrigerator. Bring to room temperature before serving. Makes 8 to 10 servings.
- Whipped cream filling: Using an electric mixer fitted with the whisk attachment, beat 1 cup cold heavy whipping cream on high speed until soft peaks form. Beat in 2 tablespoons coconut cream (such as Coco Lopez) and 1/2 cup grated fresh coconut (optional).
- Frosting: Whisk 2 large egg whites, 11/2 cups sugar, 1/3 cup cold water, 1/4 teaspoon cream of tartar and 1/4 teaspoon kosher salt in a large stainless-steel bowl until thoroughly combined. Place the bowl over a saucepan filled with 2 inches of barely simmering water. Using a hand beater or handheld electric mixer, continue beating the egg white mixture for 4 minutes. Add 1/2 cup mini marshmallows in 2 increments while continuing to beat. Wait until the first batch of marshmallows has melted before adding the second. Continue beating for 2 to 3 minutes more, until stiff peaks form. Remove from the heat, stir in the vanilla and continue beating until the frosting is thick enough to spread.
- NOTE:It's challenging to press coconut into the sides of the cake. When pressing the coconut in, the icing invariably sticks to my fingers and mars the frosting's finish. I've discovered that throwing small handfuls of coconut toward the side of the cake makes it adhere quite well - a messy but effective technique for creating a gorgeous cake.
Nutrition Facts : Calories 700.2, Fat 36, SaturatedFat 25.8, Cholesterol 68.3, Sodium 300.9, Carbohydrate 89.7, Fiber 3.4, Sugar 61.8, Protein 8.4
REBECCA RATHER'S PEACH FROZEN YOGURT
Homemade goodness.
Provided by Allrecipes Member
Time 1h42m
Yield 24
Number Of Ingredients 6
Steps:
- Whisk together evaporated milk, egg yolks, and SPLENDA® Sugar Blend for Baking in a medium saucepan, whisking until SPLENDA® Sugar Blend for Baking dissolves.
- Cook over medium heat, whisking constantly, until mixture is near boiling and thickens slightly. Stir in vanilla. Spoon custard into a large bowl; refrigerate until cold or let stand until cooled completely, 1 to 2 hours.
- Place peach pieces in food processor or blender; process until smooth. Combine peaches and yogurt in a large bowl; cover and refrigerate until ready to freeze.
- Combine peach mixture and custard. Pour into freezer container of an ice cream freezer; freeze according to manufacturers instructions. Spoon frozen yogurt into a freezer-safe container; cover and freeze 1 hour or until firm.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 14.1 g, Cholesterol 30.8 mg, Fat 1.8 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 73.4 mg, Sugar 14 g
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- Before you get started, be sure that all of your ingredients are prepared and ready to go near the stove. The optional jalapeño adds some flavor and some heat. If using a fresh pepper, remove the seeds and ribs, then finely chop. For jarred jalapeños, just finely chop them.
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