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Ask Carb Diva: Questions & Answers About Foods, Recipes & Cooking, #68

Updated on February 9, 2019
Carb Diva profile image

Exploring food facts, folklore, and fabulous recipes... one ingredient at a time.

It's (Almost) Springtime

Today I spotted one of the first true signs of springtime in my garden. The rhubarb is starting to bud and send up sprouts from the ground. Daffodils are pushing through the leaf mulch and the primroses are teasing us with bits of color here and there.

I'm doing my happy dance.

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rhubarb budsprimrosedaffodil sprouts
rhubarb buds
rhubarb buds
primrose
primrose
daffodil sprouts
daffodil sprouts

Let's Get Started

I'm happy that you are here today. If you're an old friend, you already know how this works. But, if this is your first visit, let me introduce you to my kitchen.

Each week I receive questions about food ingredients, cooking or baking terms or methods, requests for recipes, and queries about nutrition. Just about anything food-related has been covered here.

I'm sharing this past week's questions and my responses; it happens every Monday. Want to join in the fun? You can leave your question in the comments below, and next week the answer will be right here. It's that easy.

Coconut Cake

The first question today comes from Flourish Anyway - "Do you have a favorite coconut cake recipe?"

Oh my goodness, Flourish, that's like asking me if I have a favorite child? I love the flavor, texture, and aroma of coconut and I've never met a coconut cake that didn't make my little heart go pitter-pat. However, there is one that popped up on Pinterest a few years ago, and it is slightly different from the rest. It's a rolled cake (like a jellyroll).

If you've never made a jellyroll cake, don't be frightened. They're really quite easy (I made my first one in Junior High home-ec). This one is so pretty you could serve it for a special occasion, or just make it for your adoring family.

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Source
Source

Savor the Best is a blog devoted to from-scratch baking and cooking, and I really admire that. However, this particular recipe, although it scores a 10 in my book, is almost lost in an article that is heavily-laced with the promotion of a new line of cleaning products. I'm providing the link to the article here. I had hoped to also provide the text below, but Hub Pages prevents me from doing so (saying that I have duplicated content).

Stovetop Pumpkin Pie Filling

And another baking-related question, this one from Mary:

I have a question for you. Yesterday I made a pumpkin pie. My husband asked if I couldn't have made it on the stove top. Is it possible to make a custard (such as I do for a banana cream pie) using the pumpkin mixture and then just adding it to a precooked pie crust? I don't see how it would be any different but I can't believe it isn't already done this way. It would save time and gas.

I never would have thought of making the filling for a pumpkin pie on the stovetop, but honestly, how does it differ from other custard pies (lemon meringue comes to mind). So I did a Google search and came up with this link for Mary.

Source

OK, so this is not the most beautiful bowl of soup you will ever see, but consider that:

  • it's NO-carb
  • gluten-free
  • high in fiber
  • high in antioxidants
  • excellent source of protein
  • vegetarian (if you use veggie broth in place of the bone broth)
  • it keeps well in the refrigerator (3 days) or freezer (1 month)

Thank you to Erin (Platings and Pairings) for this amazing meal.

We're Organized

Source

Did you know that there is a Table of Contents for this series? I have created an article that provides a detailed listing of each question I've received. It's broken down by category, and within each category, the questions are listed alphabetically. Each question is actually a hotlink back to the original post.

Here's a link to that Table of Contents.

If you like this series, you'll love this! And, I have recently added to that Table of Contents an Index of all of the "Alphabet Soup" recipes. I love you guys.

That's All for Today

I hope that we can continue share in this food journey together. If you have questions about foods, cooking techniques, or nutrition you can ask them here. If you are in search of an old recipe or need ideas on how to improve an existing one I can help you. If you want to learn more, let's do it together. Present your questions, your ideas, your comments below. Or, you can write to me personally at this email address: lindalum52@gmail.com.

And, I promise that there will always be at least one photo of a kitty in every Monday post.

© 2019 Linda Lum

Comments

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    • Carb Diva profile imageAUTHOR

      Linda Lum 

      3 weeks ago from Washington State, USA

      John spring is my favorite season. I'm glad you liked the cake recipe. As for HP I have been properly chastised.

    • Jodah profile image

      John Hansen 

      3 weeks ago from Queensland Australia

      The coconut cake looks wonderful. It is a pity you couldn't post the recipe here, but we can go to the link you provided. "No duplication" is just something we need to accept writing here at HubPages.

      Good job as always, Linda. Glad you are getting signs of spring approaching. Looking forward to autumn here.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      3 weeks ago from Washington State, USA

      Bill I'm sorry about the wild goose chase.

      Speaking of birds no I didn't know that about quail eggs. Who was the brave soul that 1st tried it?

      Enroute to the happiest place on earth as I write this.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      Shauna, I think the flag on this article was auto-generated. If I had been dealing with a real editor it would have been ok.

    • billybuc profile image

      Bill Holland 

      4 weeks ago from Olympia, WA

      I had to work much too hard to read this article. First it was there, then it wasn't, an HP magic show for free!!!!

      Almost spring? God I hope you're right. I do have to admit it has been pleasantly mild outside. It is the winter that wasn't here in Western Washington, and sunshine is on the way, my friend. We just have to make it through today's annoying weather system.

      Be well...did you already go to Disneyland?

      Cool fact about quail eggs: put them in a blender, add milk, and you can fry up some scrambled eggs. The shells all but disappear into fine little specks of calcium? protein? All I know is they aren't crunchy. lol

    • bravewarrior profile image

      Shauna L Bowling 

      4 weeks ago from Central Florida

      Linda, I also like coconut cake. The rolled version is so pretty! My mom used to make jelly rolls when we were little. She always coated the outside with shredded coconut.

      Sorry to hear about your run-in with the HP Gods.

      Your pre-Spring blooms are beautiful. They put a smile on my face!

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      Rinita, I'm pretty sure I can help you with this but I will be out of town and not at my computer for the next 10 days. I will have an answer for you in the Q&A #70.

    • Senoritaa profile image

      Rinita Sen 

      4 weeks ago

      The coconut cake sounds yum, and I am glad spring is opening its eyes. It is always a beautiful feeling.

      I got stuck with a baking technique, so hoping you could help me out.

      I made some rice flour cookies the other day by using following replacements to the original cookie recipe: rice flour instead of regular flour, bananas instead of eggs, jaggery instead of sugar, and coconut oil instead of butter. I kept all measurements similar to the regular cookie recipe. The cookies turned out yummy, but blackened out in the bottom part waiting for the top part to get baked. All oven settings were kept the same as with the original cookie recipe. Could you provide any insights as to why this might have happened? This never happens when I make regular cookies. Thanks so much.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      Hi Eric. It's so good to hear from you.

      I often wonder why my parents chose the name Linda for me. They aren't Hispanic. Maybe it was the popularity of the Buddy Clark song which was written by Jack Lawrence for his attorney's little girl. The attorney was Lee Eastman. The daughter, became Linda Eastman McCartney, first wife of Paul McCartney.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      Flourish, thank you for your "thumbs up." That recipe almost got me drummed out of the service on HP. If you can put up with the promotional ads (for which I continue to apologize) I am happy.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      4 weeks ago from Washington State, USA

      Mary, it's been a VERY long time since I've needed to worry about a quick baked potato. Of course, you can do them in the microwave, but the end result isn't quite the same. I'll add this to the list of questions.

    • Ericdierker profile image

      Eric Dierker 

      4 weeks ago from Spring Valley, CA. U.S.A.

      Oh Holy guacamole! rhubarb is my full on favorite. Grandpa made "snake eyed peas". Nothing to do with peas. A tasty tapioca and rhubarb pudding.

      We have a phrase down here on the border. "Que Linda" it really just means beautiful and usually applied to creative things. I apply it to my wife and she looks at me asconced (I think that is a word).

      But you are my Que Linda.

    • FlourishAnyway profile image

      FlourishAnyway 

      4 weeks ago from USA

      I can tell from that amazing recipe that it’s a keeper— 2 packs of cream cheese and heavy whipping cream? Making it this week!

    • Blond Logic profile image

      Mary Wickison 

      4 weeks ago from Brazil

      I have never made a jelly roll. Like yourself, my husband made one in school. It is something I should add to my repertoire.

      Thanks for the alternative pumpkin pie filling. I suspect my baking of pumpkin pies will not be as frequent as the stove top version.

      Along the same lines, my husband and I were discussing baked potatoes. I rarely make them because they take so long in the oven and I don't like to use the microwave. Is there a way to get a quick baked potato?

      I used to cook them in the microwave and then we'd put them into the hot charcoal if we were having a BBQ. Just thought there might be an quicker way.

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