10 am - 6 pm
591 Knox Bridge Highway
(aka GA Hwy 20)
White, GA 30184
cakes should be completely cool and the custard is
cold. I make my cakes and custard the day before
A spicy smoke
flavored soup made
with shrimp broth,
zucchini, carrots, rice
and pico de gallo.
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132 Riverstone Parkway, Canton • 770-720-3772
Beat 1 cup butter at medium speed with mixer until
creamy. Gradually add 2 cups sugar beating until
light and fluffy. Add the eggs
one at a time beating just until
blended after each addition.
4. Stir together the cake flour,
baking powder and salt. In
another bowl stir together the
milk and coconut milk. Add
flour mixture to the butter mixture
and alternate with the milk
mixture. Begin and end with
the flour. Beat at low speed just
until blended. Stir in the vanilla
& the coconut extract. Spoon
the batter into two 9-inch cake
pans. I spray my pan lightly
with Pam and then line with a
circle of parchment paper. If you don’t want to do
this just grease and flour your cake pans.
5. Bake for 30 minutes or until a wooden toothpick
inserted in center comes out clean. Cool in pans on
a wire rack for at lease an hour.
6. When you are ready to assemble your cake the
This broccoli salad with mayonnaise-based dressing from the
school district can serve as a simple vegetable side to many spring
meals. With servings of ½ cups, the salad is 122 calories.
• 11-1/4 oz. broccoli florets
• 3-1/4 oz. dried raisins
• 1-1/4 oz. onion
• 6-1/3 oz. mayonnaise, reduced calorie
• 2-1/6 oz. extra fine cane sugar, white
• 2-1/3 tsp distilled vinegar
• 2-1/3 tsp water
For dressing, combine mayonnaise, sugar, vinegar and water. Mix well.
Wash broccoli and cut into bite sizes. Mix broccoli with dressing, add
raisins and onions (optional) to the mixture. Serving ½ cup.
and put together when I want
7. Beat 1 cup heavy cream at
high speed of a hand mixer
until stiff. Gently fold into the
8. To assemble the cake split
each layer in half with a serrated
knife or dental floss . You will
end up with four layers. Place
your first layer on serving plater,
cut side up, and spread with 1
1/3 cup of custard filling. Repeat
with remaining layers and filling
ending with final cake layer
cut side down. Frost with the frosting and top with
toasted coconut flakes.
Beat 3 cups heavy cream, 1 tsp vanilla and 1/2 tsp
coconut extract with mixer at medium to high speed
for 2 minutes or until soft. Gradually add 1/3 cup
sugar beating for 2 minutes or until stiff peaks form.