• 15 Minute Desserts - 08

    From Dave Drum@1:396/45 to All on Thu Jan 9 13:37:54 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Coconut-Layered Pound Cake
    Categories: Five, Dairy, Cakes, Chocolate, Nuts
    Yield: 8 servings

    7 oz Pkg sweetened shredded
    - coconut
    14 oz Can sweetened condensed
    - milk
    1/2 c Chopped almonds; toasted
    16 oz Loaf pound cake; thawed
    1 c Chocolate fudge frosting

    Mix coconut, milk and almonds. Cut cake horizontally
    into 4 layers. Place bottom layer on a serving plate;
    top with half the coconut mixture, 1 cake layer and 1/2
    cup frosting. Repeat layers.

    Refrigerate, covered, until serving.

    Linda Nichols, Steubenville, Ohio

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Ben Collver@1:124/5016 to All on Thu Jul 24 22:48:28 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sweet & Salty Lassi
    Categories: Beverages, Indian
    Yield: 4 Servings

    MMMMM------------------------SWEET LASSI-----------------------------
    2 c Plain yogurt (480 g)
    3 tb Granulated white sugar
    - (38 g); up to 4 tb (50 g),
    - adjust to taste
    3/4 c Water (6 oz)
    1/2 ts Cardamom powder
    1/2 ts Rose water
    5 Saffron strands; up to 6
    Pistachios; crushed
    - for serving (optional)

    MMMMM------------------------SALTY LASSI-----------------------------
    2 c Plain yogurt (480 g)
    3/4 ts Roasted cumin powder
    3/4 ts Kala namak (black salt)
    3/4 c Water (6 oz)
    Mint leaves; for serving
    - (optional)

    Preparation time: 10 minutes

    Popular Indian drink, Lassi is made with yogurt and can either be
    sweet or salty! It's the perfect drink to cool on a hot summer day!

    Sweet Lassi:

    To a large bowl add plain yogurt. Make sure it isn't sour. Then mix
    it well using a wire whisk until smooth.

    Add in the sugar, you can adjust the amount of sugar to taste. It
    will also depend on how sour the yogurt is. Again using a wire whisk,
    mix it well until the sugar is mixed well with the yogurt.

    Now add water to thin out the lassi a bit. You can adjust the amount
    of water depending on the consistency of lassi you prefer. For
    thicker lassi, add 1/2 cup water, for thinner lassi, you can add 1
    cup water or even more. Now using an immersion blender (or regular
    blender or the traditional mathani) blend everything together.

    Then add cardamom powder, rose water and few saffron strands. If you
    don't have saffron or rose water, feel free to skip. I will recommend
    keeping the cardamom for sure. Again, using your immersion blender,
    mix it all together until the lassi is all frothy on top.

    Pour into serving glass, top with saffron strands, crushed pistachios
    and serve!

    Salty Lassi:

    Add plain yogurt to a bowl and whisk it using a wire whisk until
    smooth.

    Add cumin powder and black salt (kala namak) and mix until it's well
    combined with the yogurt.

    Now add water to thin out the lassi a bit. You can adjust the amount
    of water depending on the consistency of lassi you prefer. For
    thicker lassi, add 1/2 cup water, for thinner lassi, you can add 1
    cup water or even more. Using an immersion (or regular blender or the
    traditional mathani) blend everything together. You want the lassi to
    be nice frothy on top.

    Transfer to serving glass, garnish with fresh mint leaves and serve.
    You can sprinkle some roasted cumin powder on top before serving.

    Recipe by Manali Singh

    Recipe FROM: <https://www.cookwithmanali.com/lassi-recipe/>

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