Cooking                        Recipes              

Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).



Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Italian Sausage Tortellini Soup
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
House Seasoning

Total Recipes: 138
Print (Without Pictures) -- Other print options at the bottom

Young Coconut Cake


Coconut cream sauce

300 ml young coconut water 

300 ml coconut milk 

75 g sugar

1/4 tsp salt  

60 g unsalted  butter

60 g corn starch (thin with 1 tablespoon of coconut water)

200 g young coconut meat for sauce

125 g young coconut meat for topping 

Cake (This will make 2 cakes)

200 g cake flour

1 tsp baking powder  

1/2 tsp salt   

80 g extra fine sugar

6 large egg yolks

60 g canola oil  

60 g coconut water

50 g coconut milk


6 large egg whites

1/2 tsp cream of tartar

100 g extra fine sugar



Cooking Directions

We normally make the glaze first and put in the fridge overnight - or at least a few hours.


Cook 300 mL coconut water on low heat for 5 minutes. Add 300 mL coconut milk, 1/4 tsp salt, and 60 g sugar.  Dissolve the corn starch in about 2 tablespoons of coconut water.  Add dissolved corn starch and mix with a whisk until creamy - about 5 minutes.


Add the 200 g of coconut meat and continue to mix with a whisk.  When it is creamy (about another 5 minutes), remove from the heat.


Add the 60 g of butter and whisk until it cools down. Refrigerate for a couple of hours (or overnight for best results).


To make the cakes, heat oven to 320 degrees.


Prepare a 7 inch or 8 inch cake pan with a liner at the bottom and lightly grease on the sides. Set aside.


Sift the 200g cake flour, 1/2 tsp salt, 1 tsp baking powder, and 80 g extra fine sugar twice.


Mix 6 egg yolks with 60 g canola oil, 60 g coconut water, and 50 g coconut milk with whisk.


Pour wet ingredients into the dry ingredients.  Mix until smooth and rest.


Beat the 6 egg whites with a mixer until they start to foam.  Add the 1/2 tsp cream of tartar and continue to mix. Add in the 100 g of sugar a little at a time.  Continue to mix until stiff peaks.


Fold the cream into the batter until fully combined, about 1/3rd at a time.


Slowly pour the batter into the prepared cake dishes, trying to get an equal amount in each one.  Tap lightly to remove any bubbles. Use a wooden skewer to give a final stir.


Cook for 25 minutes at 320 degrees.


Remove cake from pan, place on wire rack to cool down. When cool, cut into 2 pieces (cut off the top as well to make it flat).

If the glaze to too thick, reconstitute it by using a hand mixer and some heavy cream (add 1 tablespoon at a time until you get the right consistency). 

Use a little less than half of the glaze onto the top of one of the cake rounds. Spread evenly.  Add some of the coconut meat in the center layer. Then place the top layer of the cake on top and apply the rest of the glaze to the top and sides.  Then gently add the remainder of the coconut meat to the top.


Refrigerate for 2 hours.  Cut and enjoy. Could be served with whipped cream and fresh fruit, if desired.






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This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

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