OCTOBER

OCTOBER

March 31, 2011

A Beatrix Potter Easter!

My thoughts spring forward, once again, to decorating The Maine House for Easter with the promise that this day always brings forth. I admit that I love to collect beautiful figurines, one of which is Beatrix Potter little creatures. My first collectibles were actually gifts I had received when Robbie was born. They were a beautiful musical Peter Rabbit and baby china of the Beatrix Potter drawings of Peter Rabbits family! More were certain to follow. One hundred years ago, Beatrix Potter created the beloved tales of Peter Rabbit that, to this day, continue to grace the bookshelves of children all over the world. These porcelain miniatures by Frederick Warne and Wedgwood allow us to pass on to new generations the traditions Potter created so many years ago. These tiny treasured animals will grace our table and seem to be perfect for evoking the sweetness of Easter Day and springtime!

A Maine House Mosaic

Paula Deen's COCONUT-LIME CAKE
1 1/2 cups butter softened
2 cup granulated Sugar
5 large eggs, separated
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups coconut milk
1 cup buttermilk
Garnish: coconut flakes, fresh raspberries, lime slices



 Preheat oven to 350°. Spray 3 (9-inch) cake pans with nonstick baking spray with flour. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add egg yolks and extracts, beating until combined. In a medium bowl, combine flour, baking powder, baking soda, and salt.  In a small bowl, combine coconut milk and buttermilk. Gradually add flour mixture to butter mixture alternately with coconut milk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
In a medium bowl, beat egg whites until stiff peaks form. Gently fold into batter. Spoon batter into prepared pans, and bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
Spread Luscious Lime frosting between layers and on top and sides of cake. Press coconut flakes around edge of cake. Garnish with fresh raspberries and lime slices, if desired. Chill until ready to serve.



LUSCIOUS LIME FROSTING
1 cup butter, softened
1 teaspoon lime zest
1/4 cup fresh lime juice
5 cups confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed
 

In a large bowl, beat butter, lime zest, and lime juice at medium speed with a mixer until combined. Gradually add confectioners’ sugar, beating until smooth.  Add whipped topping, beating until combined.








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