"My neighbors, Madge & Bob, gave me this recipe. His mother used to make it every year for his birthday. The original recipe was probably written sometime in the 1930's. It originally called for a 1/2 shell of cold water to add to the egg whites. I had to follow up on this and it turned out to mean a 1/2 an egg shell filled with water! So I cracked and egg and came up with 2 tablespoons!"
3/4 cup butter (part shortening)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups cake flour
1 1/4 cups cold water
1/2 cup coconut, shredded
3 egg whites
2 tablespoons cold water
4 teaspoons baking powder
Preheat over to 350. Cream butter and sugar, add salt, vanilla and almond extract, then alternately add 3 cups of flour and the 1-1/4 cups of water, then the coconut. Beat egg whites and the tablespoon of water until stiff. Fold the egg whites into the batter and add the baking powder last. Yes, that's right, the baking powder is added last. That's the secret!
Bake at 350 for 35 or 40 minutes.
Originally posted 1/08/08
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the inc...