Food & Drink

Weekly recipes





1 1/2 cups butter, softened

21/4 cups sugar

6 large eggs

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

2 1/2 cups all-purpose flour

1/3 cup cornstarch

1 tablespoon baking powder

1 teaspoon salt

11/4 cups milk


2 cups sour cream

2 cups sugar

1 (15-ounce) can Coco Lopez cream of coconut

2 (6-ounce) packages frozen grated coconut, thawed


3 cups heavy whipping cream

1/2 cup sugar

1 teaspoon coconut flavoring

2 (6-ounce) packages frozen grated coconut, thawed

Makes 16-20 servings.

Cake: Position the oven racks in the top and bottom thirds of the oven. Preheat oven to 350 degrees. Generously grease and flour three 9-inch round cake pans.

In a large mixing bowl, cream together the butter and sugar for at least 5 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the flavorings. Sift together the flour, cornstarch, baking powder and salt. Add one-third of the dry ingredients to the batter, then half of the milk. Scrape down sides and bottom of mixing bowl. Add half of the remaining flour mixture then add the remaining milk. Scrape down sides and bottom of the mixing bowl. Add the remaining flour. Scrape down sides and bottom of the mixing bowl one last time, making sure all ingredients are well incorporated but do not overmix.

Divide batter evenly among the prepared cake pans. Place two cake pans on one oven rack and one cake pan on the other. Bake for 15 minutes. Alternate cake pans from top to bottom. Bake for an additional 12-15 minutes, until layers test done in the center. Remove from oven and place pans on cooling racks. Let cool in pans for 15 minutes before removing from pans. Let layers cool thoroughly. Split layers in half horizontally using a serrated knife for best results.

Filling: Combine all ingredients and blend well. Set aside for 1 hour, stirring several times to dissolve the sugar.

Frosting: Beat together the whipping cream, sugar and flavorings until sugar is dissolved and stiff peaks form.

Assembly: Place one of the six cake layers on a cake plate or pedestal, cut-side up. Place a heaping cup of coconut filling in center of layer. Spread almost to the edge of the cake. Repeat with remaining cake layers and filling. Ice top and sides of cake with the coconut frosting. Wrap securely with plastic food wrap. Store in the refrigerator for at least three days or up to one week before serving.



3/4 cup butter, softened

3/4 cup sugar

1/2 teaspoon salt

6 egg yolks

1/3 cup milk

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder


6 egg whites

1 cup sugar

3/4 cup sliced almonds

1/4 cup sugar

1 teaspoon ground cinnamon


1 large (six-serving size) box instant vanilla pudding

2 cups half and half

1/2 teaspoon pure almond extract


1 small jar seedless raspberry jam

1/4 cup confectioners sugar

Makes 16 servings.

Cake: Preheat oven to 350 degrees. Grease and flour two (9-inch) round cake pans. In a medium mixing bowl, cream together the butter and sugar for at least 5 minutes. Beat in egg yolks, then milk and vanilla extract.

Sift together the flour and baking powder. Add to the cake batter and blend just until all of the dry ingredients are well incorporated. Do NOT overmix. Divide evenly between the cake pans and spread level in the pans.

Topping: Beat egg whites until frothy. While beating, add the sugar VERY gradually. Beat until smooth, glossy and stiff. Spread meringue evenly over the cake batter, spreading to the edge. Sprinkle almonds evenly over the meringue layers. Combine sugar and cinnamon and sprinkle over the almonds.

Bake for 35 minutes. Remove from oven and place pans on cooling racks. Cool in pans for 10 minutes. Transfer from pans to cooling racks almond-side up. Let cool thoroughly.

Filling: In a medium mixing bowl, combine ingredients. Blend together on high speed for 2 minutes.

Assembly: Place one of the cake layers on a cake plate or pedestal almond-side up. Heap the filling in center of cake. Spread to the edge of the cake. Top with the other cake layer, almond-side up directly on top of the bottom layer. Cover securely with plastic food wrap and refrigerate for at least four hours or up to two days before serving.

Garnish: Just before serving, place seedless raspberry jam in a small bowl. Heat in the microwave a few seconds to soften the jam. Stir until smooth. Transfer to a small plastic food storage bag. Snip a small hole in one corner of the baggie. Drizzle jam over cake. Dust with confectioners’ sugar. Slice and serve.



1- 1/2 parts Grey Goose Cherry Noir

3/4 part freshly squeezed lemon juice

3/4 part simple syrup

Club soda

Add first three ingredients to a tall glass filled with ice, and then top with club soda. Sitr gently. Garnish with a cherry.


1- 1/2 parts Grey Goose Cherry Noir

3/4 part Benedictine Liqueur

1- 1/2 parts freshly squeezed lemon juice

3/4 part simple syrup

Dash of bitters

Add all ingredients to a cocktail shaker filled with ice. Shake vigorously. Strain into a chilled martini glass. Garnish with a cherry skewered on a cocktail pick.


3 ounces Voli Lyte

1/4 ounce dry vermouth

Stir or shake both ingredients with ice until chilled. Strain into a chilled martini glass. Garnish with an olive or lemon twist.


1- 1/2 ounces Voli Espresso Vanilla

1 ounce Amaretto or Frangelico liqueur

Build ingredients over ice in a rocks glass.


1 to 2 ounces Van Gogh PB&J Vodka

1 cup milk

1/2 cup vanilla ice cream

1/2 banana

1 heaping tablespoon smooth peanut butter

1 heaping tablespoon raspberry jam or fresh raspberries

Blend all ingredients together and serve in a tall glass. Garnish with a banana slice or fresh raspberry.


2 parts Van Gogh PB&J Vodka

4 parts Coca-Cola

Add ingredients in a tall glass with ice and stir.


1- 1/2 parts Stoli Hot

3/4 part pineapple juice

1/2 part lime juice

1/2 part simple syrup

Shake ingredients with ice and strain into an ice-filled rocks glass. Garnish with a pineapple wedge.


2 parts Stoli Sticki

1/2 part fresh lemon juice

1/2 part honey syrup

Pour ingredients into a shaker with ice. Shake vigorously and strain into a martini glass. Garnish with a curl of lemon peel.


1 part Stoli Sticki

1 part Stoli Hot

Shake with ice and serve in a chilled shot glass. Take a dash of sugar and hot sauce on the hand, followed by a lick, then shoot.



16 ounces pork tenderloin, cut into 1 1/2-inch chunks

1 small eggplant, cut into 1-inch chunks

2 portobello mushrooms, quartered

2 small red onions, quartered

1 large red bell pepper, cored and cut into large chunks

1 large green bell pepper, core and cut into large chunks

2 tablespoons olive oil

1/2 cup red wine vinegar

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons minced fresh rosemary

2 tablespoons minced fresh thyme

3 cloves garlic, minced

Serves four.

Thread the pork, eggplant, mushrooms, red onions and both bell peppers onto wooden or metal skewers, alternating the meat and vegetables as you go. Arrange the skewers in a shallow dish that allows them to lay flat. A 9-by-13-inch pan usually works well.

In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, rosemary, thyme and garlic. Pour over the skewers, turning and massaging them with your hands to thoroughly coat the meat and vegetables. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.

When ready to cook, heat the grill to high. Using a paper towel soaked in vegetable oil held with a pair of tongs, lightly oil the grates.

Place the skewers on the grates and cook for 7 minutes per side, or until the meat registers 145 degrees. Serve immediately.

Nutritional information per serving: 260 calories; 70 calories from fat (27 percent of total calories); 8 grams fat (1.5 grams saturated; no trans fats); 75 milligrams cholesterol; 19 grams carbohydrate; 28 grams protein; 8 grams fiber; 310 milligrams sodium.