Coconut Oil Recipes and ideas...

[jigglenomore]

Metga, the lecithin tip is great! I have 2 different Circulon skillets that let almost everything stick no matter how much I spray, etc., so can't wait to try this!

Also, the other day I remembered that my mom used to whip up her own soft-spread butter, so I tried it with coconut oil and it turned out great! Tastes just like butter! My son and husband don't even realizing they're getting CO when they use it. Didn't have an exact recipe but here's what I did:

In a small mixing bowl (I used my Magic Bullet) mix the following:

1 stick of butter, softened
1-2 tablespoons liquid oil of your choice (or you can use all CO, I was chicken to the first try!)
2-3 tablespoons of coconut oil
salt to taste
ice water

1. Whip the butter up till fluffy.
2. Gradually whip in the oil.
3. Add ice water a teaspoon at a time and whip after each addition.
4. Salt to taste
5. Add a drop of yellow food color, if desired.
6. Keep whipping till the mixture is the consistency you want and refrigerate
in a small, saved soft-serve tub.

When I took it out of the fridge the first time it was a little firm so I nuked it and whipped in a little more oil to soften. Next time I will double this and use a bigger tub!

[metqa]

Originally Posted by jigglenomore

Metga, the lecithin tip is great! I have 2 different Circulon skillets that let almost everything stick no matter how much I spray, etc., so can't wait to try this!

Also, the other day I remembered that my mom used to whip up her own soft-spread butter, so I tried it with coconut oil and it turned out great! Tastes just like butter! My son and husband don't even realizing they're getting CO when they use it. Didn't have an exact recipe but here's what I did:

In a small mixing bowl (I used my Magic Bullet) mix the following:

1 stick of butter, softened
1-2 tablespoons liquid oil of your choice (or you can use all CO, I was chicken to the first try!)
2-3 tablespoons of coconut oil
salt to taste
ice water

1. Whip the butter up till fluffy.
2. Gradually whip in the oil.
3. Add ice water a teaspoon at a time and whip after each addition.
4. Salt to taste
5. Add a drop of yellow food color, if desired.
6. Keep whipping till the mixture is the consistency you want and refrigerate
in a small, saved soft-serve tub.

When I took it out of the fridge the first time it was a little firm so I nuked it and whipped in a little more oil to soften. Next time I will double this and use a bigger tub!

Wow, that sounds really neat. I wonder if I could add sweet flavor instead of salt, and use it on my waffles? Right now I eat 'em plain right off the iron.
I got a ceramic butter bell jar that let's me keep butter out at room temp. I fill the cup then invert it into the crock and add cool water. it keeps insects and floating mold and fungus off of the butter and it lasts a long time even though it is room temp and spreadable. I forgot about it when I quit cooking and left a little butter for almost three weeks and it had just started growing fuzzy when I cleaned it yesterday.

I wonder if whipped butter would be too soft to keep in my bell?
HA, BF would never forgive me if he knew I was sneaking him C.O. He barely forgives me for the last time I tried! (snirk!) I'd have to use the refined without smell kind.

[jigglenomore]

Ha! He still hasn't forgiven you for it? I can absolutely not discern any coconut flavor in this and my son and husband love it! Go ahead, sneak some in on him!

I wonder if those flavored drops and sweetener would work in this for you? I haven't bought any of them, but there are a couple of threads on here where people are raving about them in stuff...

If you whipped enough coconut oil into this it might stay firm enough in your butter bell, I'm not sure. Especially if you omit most of the liquid oil it might. Next time I'm going to use all CO and see how firm it is. It would stay too firm in the fridge, I'm sure.

Hope you like it!

(Darn, I forgot to buy my lecithin when I went shopping today!).

[Meekness29]

posting to subscribe.

[Motts Landing]

I just found this recipe & posted it over in the LC recipe/help/suggestions area but thot fitting to post under CO recipe/ideas as well. I have not tried making it yet (gonna be out of town for a week or so but will try it when I get back.

Creamy Italian Garlic Dressing:

One pint of sour cream
1/4 cup EV Coconut Oil
1/2 tsp each of oregano, basil, tarragon, and pepper
1/4 tsp rosemary
3 Tbsp apple cider vinegar
1 or 2 tsp garlic powder (to taste)
1/16 tsp of stevia (not too much, just so you can barely taste the sweetness)
sea salt to taste
This is best made the day before to allow the spices to permeate the mix.

[dawnyama]

metga,

I am reading Bruce Fife's book called "Coconut Lover's Cookbook" and he states that coconut oil is great for frying with but that some foods tend to stick to the pan. He suggests making a coconut oil blend in order to improve the non-sticking property of coconut oil. All you do is mix in another type of oil with the CO. Here is what he suggests

4 tsp CO mixed with 1 tsp extra virgin olive oil (4:1 ratio)
4 tsp CO mixed with 1 tsp lard or bacon drippings (4:1 ratio)
4 tsp CO mixed with 2 tsp butter (2:1 ratio)
2 tsp CO mixed with 2 tsp palm oil (1:1 ratio)

This is if you ever find yourself without lecithin, or for me who never has found lecithin LOL. He states that coconut oil is a great oil to cook and bake with but with some foods that stick, like meat and eggs, you need a little help. How very creative you are!

[1texas1]

Where do u find the virgin coconut oil? I have just found the regular coconut oil.

[jimzgrl]

Originally Posted by 1texas1

Where do u find the virgin coconut oil? I have just found the regular coconut oil.

I get mine at netrition.com Lots of great stuff there!!

[helpingrachel]

I get mine from whole foods. Love it, Love it, love it!!!

Big change in my energy and weight loss.