Happy Fall everyone. As soon as school starts and the weather cools, I start to crave meatloaf.

This is the southern meatloaf recipe I grew up on, with one twist. When I was in college, a friend named Matt, made meatloaf with me and insisted we use oats instead of bread crumbs, and that’s been my meatloaf secret ever since.

If you want to make this keto friendly, add one cup of almond flour instead of oats.

What Meat Makes a Good Meatloaf

People argue back and forth over what ground meat is appropriate for a meatloaf and it really depends on what you’re looking for. I like flavor, and I’m not opposed to mixing in some ground pork or ground lamb, if I happen to have it. Generally, though I use a mix of lean and fatty beef. If I’m using grass fed beef, (my optimal choice),  I will add in some fat (olive oil) because the meat is so lean.

One of the mistakes people often make with ground beef is packing it too tightly, making it tough. This true for burgers and meatballs too. A gentle touch allows the fat and flavor to move around.

My Key Ingredients for an Authentic Southern Meatloaf Recipe

I like to use vegetables like green bell pepper and onion, but very very finely chopped and most importantly, pre-cooked. The sautè ahead of time busts out the flavor,  and I personally do not like the texture of raw veggies in my meatloaf. You could also finely process zucchini if you needed to add more moisture.

Eggs are a catch 22. You need the egg to hold it together but too many eggs can make it too loose.

Ketchup, Mustard, Worcestershire. These are the flavor boosters. I tend to add a few tablespoons of a ketchup and mustard and a good soak of Worcestershire. I think it’s the anchovies that bring it.  I look for a sugar free ketchup and dijon mustard, but good old yellow mustard is fine too.

We use these gluten free oats which add moisture  and create a wonderful texture.  Oats are also practical. Your mix can be more evenly consistent.

How to Top a Southern Meatloaf

This meatloaf is topped with a can of tomato sauce. This recipe makes two meatloaves that each fit into loaf pans, but I like to make mine free-form.

You will probably see recipes that top meatloaf with barbecue sauce or add maple syrup or brown sugar to ketchup. I don’t care for sweet food, but you can certainly do that. I stick to what I grew up on, and enjoy a more savory take on Southern meatloaf.

Topping: Ketchup or a can of tomato sauce. I like it both ways. I grew up with a tomato sauce topping, but I also like a ketchup topping like this one I made last week. G. Hughes sells a great sugar free ketchup.

Serve Delicious Sides with Southern Meatloaf

Meatloaf simply has to have mashed potatoes (or mashed cauliflower if your watching carbs). Either of these choices makes me feel special, happy, satisfied, and well fed.

• Homemade Mac N Cheese
• No Lumps Mashed Potatoes
• Southern Fried Corn
• Green Beans Almondine
• Easy  Twenty Minute Collard Greens

More Ground Beef Ideas

Ground Beef Recipes for Easy Family Dinners from Spinach Tiger

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Big Fat Healthy Southern Meatloaf, Made with Oats

Southern style meatloaf recipe, moist, and easy simple dinner.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Author Angela Roberts

Ingredients

• 2 1/2 pounds ground beef see notes
• 1 cup gluten free oats
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• 1 tablespoon butter or olive oil
• 2 tablespoons green bell peppers
• 1 large onion
• 2 tablespoons worcerstershire sauce
• 2 medium sized eggs or 1 extra large egg
• 1 tablespoons chopped parsley
• salt
• black pepper
• 1 small can tomato sauce or 1 cup ketchup

Instructions

• Preheat oven to 375 degrees F.
• Keep the ground meat loose. Compacting will make the meatloaf tough.
• Seed and chop bell pepper.
• Dice onion to a fine dice.
• Heat oil in pan. Sautè bell pepper and onion on low for about ten to twenty minutes until very softened.
• You want the vegetables to cook down very fine.
• Once softened, cool.
• Mix all ingredients except the tomato sauce together, keeping the meat loose.
• This recipe will make two meat loafs and will fit into two loaf pans, or you can bake them freehand as I do.
• Form into two loaves. Top with tomato sauce (or ketchup). I like it on the sides also.
• Bake until the temperature reaches 160 degrees inside, about 30 minutes. Allow to sit for ten minutes before cutting, or meatloaf may fall apart. It will continue cooking.
• Meatloaf is extra good, refrigerated and reheated. This is a perfect do ahead meal.

Notes

You can make this recipe keto friendly by replacing the oats with almond flour. 

Nutrition

Serving: 1of 8

The post Big Fat Healthy Southern Meatloaf Recipe, Made with Oats appeared first on Spinach Tiger.

This is one of my most popular summer recipes for many years. I think it’s the black pepper that makes it so so tasty. Don’t forget to see all the things you can do with corn, as I have many recipes here.

While I’m not originally from the South, I can claim a few southern roots. My grandmother was from Virginia and she made the best fried chicken in the world. Here is her recipe.

After years of practice and patience it has been said that Spinach Tiger’s southern fluffy biscuits can’t be beat. Even the gluten free fluffy southern biscuit has gotten rave reviews from readers. (Both have videos to help you along).

Why is something as simple as a southern fried corn recipe to hard to get right or require a recipe?

TWO THINGS

Childhood memories. This person’s grandmother made it this way with sugar and flour and who knows what? This other person had a grandmother who knew how to milk the corn to the last drop. Then there’s someone else who adds a cup of heavy cream. Everyone remembers their southern fried corn recipe differently.

Quality or Type of the Corn  It’s key to get very fresh, creamy sweet corn. Silver queen corn would be the corn of choice for this recipe. If you use other less creamy corn, then a little heavy cream will do. Having said that, I used peaches and cream corn for this and still loved it. (I find it hard to turn down any kind of fried corn).

What’s the Best Way to Cut the Corn off the Cob?

If you don’t have a sharp knife, or you want the EASIEST WAY to cut corn off the cob, you will want this tool from Oxo.

What’s the Best Pan to make Fried Corn in?

Cast Iron Frying Pan – I practice what I preach. I have 13 cast iron pans (most are frying pans, a few are dutch ovens). I use them every single day in one form or another. They take the heat. They last forever. They go right into the oven. They are super affordable. I use my 12 inch lodge cast iron frying pan in this recipe, because I like the corn to get a little caramelize


More is not always more in a Southern Fried Corn Recipe.

I’m Italian, and it’s our food philosophy to make the best food with as few ingredients or disturbances as possible. Some of the Southern cuisine recipes (not all, just some) have more ingredients than necessary and sometimes too much cooking time. More is not always more.

Two sticks of butter is not better than one stick of butter for making Southern fried corn. A cup of cream is not better than a splash of cream when only a splash does the job. Editing is the absolute key to bringing balance to a recipe. Even this recipe might need your own personal tweaks, so taste taste taste and stop stop stop when you like it!

Do this if you like your Fried Corn Super Creamy.

If you like your corn super creamy, don’t let it caramelize. Cook it on very low, adding cream as you see fit. If you like your corn a bit browned and creamy at the same time, like I do, turn the heat up a bit, and use cream sparingly. Keep in mind you will be at the mercy of the type of corn you use, but I think with the proper tweaking, you can make any corn off the cob taste good!

Black Pepper is Key to Southern Fried Corn

This southern fried corn recipe has few ingredients. Bacon grease, butter, salt, pepper and perhaps a splash or two of cream. You can opt out of the bacon grease and add more butter, but do not forget the black pepper, and use more than you think you should. If you have some white pepper, a dash of that would be nice too, but sparingly, as that can be harsh.

Some people add bacon to the corn. I prefer not, but feel free.

Left Over Southern Fried Corn can Blossom into other Recipes.

• Southern Fried Corn Cakes – light, fluffy, full of flavor, texture and comfort.
• Leek and Corn Quiche
• Sausage Corn Muffins
• Caramelized Onion Risotto and Sweet Corn
• Open Faced Frittata
• Scrambled Eggs with Corn
• Corn Buttermilk Quiche.

Make Fried Corn with Canned Corn if Necessary

If it’s past fresh corn season and you still want to make fried corn, it will take 6 cups of corn to make this recipes. Each ear of corn is roughly 3/4 cup of corn.

More Recipes for Corn

• Creamed Corn using JUST CORN.
• Pennsylvania Dutch Corn Pudding (one of my most popular recipes).
• Summer Chicken Soup Yellow Squash and Corn.
• Seven Ways to Grill Corn on the Cob
• Sweet Corn Blueberry Swirl Ice Cream

So tell me, if you grew up in the South, how did your family make their southern fried corn recipe? Please follow me on instagram to see behind the scenes cooking and food prep along with recipes not yet published.

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Southern Fried Corn Recipe

How to Make the Best Southern Fried Corn

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 8 ears of corn
• 2 tablespoons bacon grease
• 4 tablespoons butter more if you need it
• salt if you need it
• 1 to 2 tablespoons black pepper
• splash of heavy cream

Instructions

• Cut the corn off the cob with a sharp knife.
• Using the sharpest knife, cut down into the cob to get the milk of the corn.
• Heat up the bacon grease and add two tablespoons of softened butter.
• If you like the corn to be a bit caramelized, cook longer, stir less frequently.
• If you like corn to be creamier, cook for about ten minutes, and at the end add the remaining two tablespoons butter.
• At this point, you can add a splash of heavy cream if you want a creamier corn.
• Add a little bit of salt, and a lot of black pepper.
• Serve immediately.

Notes

Reserve cobs for making corn broth. Boil in water and reserve corn broth to add to soups, stews, casseroles.

The post Secret of the Best Southern Fried Corn Recipe appeared first on Spinach Tiger.

At only 3 net carbs, I am adding this keto friendly, grain free peach muffin to my keto bakery for the next few weeks. I’ve sent out a few testers to rave reviews.

I’m rushing to print because peaches have a short season. I get mine from the Peach Truck, where I am guaranteed the sweetest, best peaches. We look forward to them every year. See Nashville Peach Truck schedule here.

I have done everything imaginable with peaches included a peach pork bolognese, peach sangria and a grilled peach salad, and this is one of my new favorites because it’s easy and it’s sweet treat.

What grains do I use for Grain Free Peach Muffins?

Grain free is also gluten free. I am using mostly almond flour and coconut flour. Eggs add to the structure of the crumb as does a scant amount of xanthan gum. Sour cream aids in flavor and richness.

What sweetener do I use for grain free peach muffins?

I use powdered erythritol, specifically the Swerve brand, but you can use the Lakanto brand also. I use Swerve in my bakery and I’ve written here about why I use it.

I’ve kept this recipe very simple. A little vanilla extract, fresh juicy peaches, almond flour and a bit of coconut flour, eggs and sour cream come together for a perfect muffin texture.

Variations

Mix blueberries or blackberries, fruit that loves to mix with peaches. Serve these muffins with some Rebel sugar free ice cream or this stabilized whipped cream 

Or make in a skillet like the recipe below.

What is the nutritional value for grain free peach muffins?

This recipe makes 12 to 14 servings.

12 muffins: Each muffin has 205 calories. Net Carbs: 3     Fat: 17   Protein: 6

14 muffins: Each muffin has 175 calories, Net Carbs: 2    Protein: 5   Fat: 15

More Related Recipes from Spinach Tiger

• Grain Free Peach Almond Tart
• Low Carb, Grain Free Skillet Berry Cake
• Spinach Salad with Grilled Peaches
• Grain Free Blueberry Crumb Muffin
• Keto Flag Cake

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Grain Free Peach Muffins

Grain Free, Keto Friendly Peach Muffins

Course Keto Muffins

Cuisine American

Keyword grain free muffins, keto muffins, low carb muffins, peaches

Prep Time 20 minutes minutes

Calories 205kcal

Ingredients

• 2 medium peaches
• 1 cup Granulated Swerve (Powdered Erythritol)
• 1/2 cup avocado oil
• 6 eggs
• 60 grams sour cream
• 1/3 cup almond milk
• 1 teaspoon vanilla extract
• 260 grams almond flour
• 26 grams coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• baking spray

Instructions

• Please read through the recipe, set out all ingredients. Wet ingredients with the Swerve will be mixed thoroughly first, then the dry ingredients added last.
• Preheat oven to 350 degrees F, 180 C.
• Cut an x on each peach end. Place in boiling water for one minute.
• Peel peaches and chop into small pieces.
• Mix all dry ingredients together (except Swerve) and set aside.
• In the bowl you intend to mix all batter, mix Swerve and oil in mixing bowl.
• Add eggs and beat for three minutes.
• Add vanilla extract.
• Add sour cream and almond milk.
• Add dry ingredients. Mix for about 20 seconds, using spatula, making sure to get all dry ingredients incorporated.
• Spray your muffin liners with baking spray.
• Fill 12 muffin tins. An ice cream scoop works well with this kind of batter, which will be thick.
• Add chopped peaches to each muffin.
• Bake for 20 to 25 minutes at 350 degrees F or 180 C or until just golden brown. (Convection bake may be less time and will take 15 to 20 minutes.)

Nutrition

Serving: 112 | Calories: 205kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g

The post Grain Free Peach Muffins (Sugar Free, Gluten Free) appeared first on Spinach Tiger.

Here is the biscuit many of you have been waiting for. Grain Free Biscuits that are low carb, keto, paleo, gluten free and diabetic friendly.  This the best recipe you will ever find for a keto biscuit. Make sure to scroll all the way down to watch the video.

I had to work very hard to make grain free biscuits that could join the line up.

If this is your first time visiting here, you may not know that my biscuit recipes have become viral posts.

Both my regular all purpose flour, Southern Fluffy biscuit and my Southern Fluffy Gluten Free biscuit are in the top ten every single day and get the most positive comments.

Here was my problem. I like to eat low-carb and gluten free. Regular gluten free biscuits are good, but they are not low carb, as they are made with rice flour. I knew people were looking for a GOOD grain free biscuit that can be eaten while on a strict low-carb, keto or paleo diet. They are also good for the low calorie plan if you go in that direction.

The extreme good news is that these grain free biscuits will not spike your blood sugar. I can’t even stress how important this is for diabetics, who have very little choice for breads that they don’t have to fear. 

But, this is Spinach Tiger and again if you’re new, my food has to be amazing. My food philosophy is that it is as important to the human race (beyond survival) as language is. Bad food is like bad grammar and misspellings that mess up a beautiful speech or piece of writing.

Good food is like a novel that feeds your soul and changes your life.

Please check out my latest grain free sweet potato biscuits, sold in my keto bakery every week.

Use these Grain Free Biscuits to Make the Best Grain Free Stuffing

Here the grain free biscuit shows up with an oven-fried egg  Recipe here.

Use this Recipe to Make Grain Free Egg Biscuits baked in Muffin Cup

Will these grain free biscuits be life changing?

Yes, if gluten and grains cause you health problems. That’s not all of you, but it’s many of you.  When I gave up grains this year, my hip stopped hurting. I actually had a limp, and it wouldn’t go away. I am now pain and limp free.

This recipe was heavily tested in my kitchen. I made 9 different batches and did blind taste tests with my husband who is from the South and knows how a biscuit should taste.

We tested 9 different grain free biscuits recipes before we decided to publish.

The criteria for my grain free biscuits included taste, inside texture and outside texture. The biscuits had to rise enough to be fluffy inside and yet crispy on the outside. They needed to be light, but not so light that they had their horrible air texture a lot of low-carb breads have.

I kept the golden flax steady at one tablespoon, which I discovered is quite magical in arranging texture.

Then I tried different combinations of almond flour and coconut flour. In the end, adding two tablespoons of coconut flour made the difference between good and very good.

I tried adding extra unsalted butter, but the biscuits would be swimming in the butter after they baked. Two tablespoons is perfect.

I tried different amounts of coconut flour. While one tablespoon of coconut flour seemed good, two tablespoons proved better. We did a blind taste test leaving out the coconut flour and the recipe with coconut flour won for taste and for texture.

I tried various amounts of baking powder. Two teaspoons beat one teaspoon which beat 1/2 teaspoon.

Salt is important, but go lightly. 1/2 teaspoon is enough.

As far as egg whites, I beat them stiff and I weighed them first. You need at least 150 grams of egg whites, so use extra large eggs. They give the biscuits air and fluffiness.

Can you use egg whites purchased in a carton?

Yes. I discovered this recently and was thrilled. Use 1/2 cup egg white per recipe.

Can You Freeze these Grain Free Biscuits?

Yes. The best way to freeze these is to make the batter, scoop and put in a container with a lid. You can stack them between parchment paper, once frozen. You can freeze them once baked also, but I prefer to eat them fresh.

Since this original post, I’ve discovered using an ice cream scoop works best to drop these biscuits onto a baking pan.

Use a scale to weigh all the dry ingredients when making grain free biscuits.

You can measure out in cups, but a scale will give you a more consistent experience. This is so important to yield a consistently good biscuit. I even weigh the egg whites. I like this scale.

I took some biscuit tips from my original biscuit.  I froze the butter and dry ingredients and kept the baking temperature high.

The grain free biscuit has no flour and it’s not fair to compare it to my southern fluffy biscuits. However, I used that as my standard to make sure that although an almond flour biscuit is different, it can be equally satisfying the way a gluten heavy biscuit is, but there will be no blood sugar spike.

You Can Make Your Own Almond Flour for this Recipe

You can make your own blanched almond flour. Blanched means you remove the skins, which results in a finer flour. Or you can buy it. I like this brand.

Make the grain free biscuits larger for sandwiches and burgers.

The recipe makes 6 biscuits at 4 net carbs.

If you want a sandwich or a burger like I often crave, make them larger. It’s still low carb and low calories. Cut them cross wise and put them back in the oven to crisp up a little and then enjoy sandwiches.

Stay tuned for many more low carb, Keto Recipes. If you are Diabetic, or anyone in your family is diabetic, please know you can eat big fat wonderful food, if you know how to follow a keto diet.

Take a minute to subscribe to get all the future big fat healthy recipes! Don’t forget to scroll up and watch the video.⇑

More Keto Breads from Spinach TIger

• Keto Dinner Rolls
• Keto Strawberry Biscuits
• Keto Cinnamon Biscuits
• Grain Free Tortillas
• Keto Pumpkin Biscuits
• Keto Sweet Potato Biscuits
• Keto Cheddar Bay Biscuits (POPULAR)
• Keto Bagels

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Grain Free Biscuits, Low Carb, Keto, Gluten Free

Paleo Grain Free Biscuits made with almond flour and coconut flour. Perfect for a low carb or diabetic diet.

Course Biscuit

Cuisine American

Keyword keto, grain free

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 6 biscuits

Calories 138kcal

Author Angela Roberts

Ingredients

• 2 tablespoons unsalted grass fed butter
• 1 cup blanched almond flour 112 grams
• 2 tablespoons coconut flour 14 grams
• 1 tablespoons golden flax meal 7 grams
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 5 extra large egg whites about 1/2 cup

Instructions

• You might want to scroll up and watch the video to see the technique.
• Cut butter into pea sized pieces, place in freezer.
• Preheat oven to 425 degrees F.
• Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
• Beat egg whites until fluffy and stiff enough to spoon.
• Mix into dry ingredients.
• The VIDEO shows forming into a round disc. Since then, I’ve discovered an ice cream scoop works better and gets a higher biscuits.
• This will make 6 to 8 biscuits. The biscuits will increase in size.
• Bake on a baking sheet with parchment paper.
• A cookie spatula works great to remove them, as it is extra thin.
• Bake at 425 degrees F. for 10-15 minutes until golden brown.

Video

Notes

6 Biscuits: 4 net carbs

 

Nutrition

Serving: 1Biscuit | Calories: 138kcal | Carbohydrates: 3g | Protein: 6g | Fat: 9g | Fiber: 1g

The post Grain Free Biscuits, Low Carb, Keto with Video appeared first on Spinach Tiger.

Mustard Breaded Oven Fried Pork Chops

This is a very unique post and one that warms my heart, because I get to talk a little more in depth about the woman known here as Retro Rose.

How We Said Thank You to Retro Rose with Mustard Breaded Pork Chops

I surprised Retro Rose by inviting her to dinner and placing her at the head of the table.  I invited her best friend, Eleanor, and made sure she would bring her violin.

The twins made her a crown out of cardboard, and I made one of her favorite dishes. Pork Chops. Retro Rose (who’s real name is Roseann) loves pork chops. She puts pork in every Italian dish she makes, often throwing a pork chop into her sauce (for the flavor).

I created an oven fried, mustard breaded pork chop with rosemary, thyme and sage to honor her Italian heritage and her love for comfort food.

At the time this was written, Retro Rose was 80 years old, which still blows my mind, because she zipped around with more energy and enthusiasm for life than many women in their 60’s. She walked a mile a day with her dogs, both rescues.

In Italy, they say the Sicilians Have the Warmest Hearts

She was often asked to pick up the elderly to drive them to church.  In Italy they say, the Sicilians have the warmest hearts and the hottest tempers. Yes on both counts, although she’s slightly mellowed with age.

She get what she wants at the apartment complex where she lives, because she feeds the maintenance men, who also stop by to vacuum, empty the trash and sometimes help her clean her closets. They know she always has a pot of something on the stove, and it’s not uncommon for her to send dinner home with them for their families.

She was the “young” one at her church, where the elders call her to help with the seniors. At age 79 she had a job  watching a woman with alzheimer’s and she was still often called upon to “senior sit” those who struggled with dementia.

Retro Rose Loved Dinner Parties

I invited my closest friends to help celebrate her, because a delivered dinner to her door step would not do. Retro Rose is social and she loves dinner parties.

After dinner, Eleanor played the violin, including Amazing Grace, and we actually sang around the table. This is not something we usually do, but it made the evening very special for Retro Rose who videotaped it and put it on Facebook because after all, she’s modern. She’s new to Facebook and I can’t even tell you how many times I’ve had to say to her, “that’s not how this works, that’s not how any of this works.” But we all laugh and have a good time.

By the way, she was over the moon for these mustard breaded pork chops and wanted my recipe.
Retro Rose, this is for you. xoxo

The Cooking Process for Mustard Breaded Oven Fried Pork Chops

I made two kinds of pork chops, boneless (for the kids) and bone-in. Both are amazing and work well in this recipe. You may need to cook the bone-in longer, and I would recommend a longer marinating process.

Mustard breaded oven fried pork chops are easy to make.

This is an easy recipe. Mix mustard with garlic and herbs and rub onto the pork chops. You can refrigerate this up to six hours. I usually rub the chops for at least twenty minutes. Preheat a cast iron pan or baking stone and press the panko crumbs into the meat. If you want to make this low carb, use Pork Panko, which I highly recommend.

I paired the mustard breaded oven-fried pork chops with a brussels sprouts, apple, pancetta salad with corn bread croutons. This is all you need for a perfect meal, especially when you want to say thank you.

Retro Rose has a few dishes here that would also be amazing and are the most requested dishes at any of my parties or her church functions. You have to try her baked beans with bacon and sausage or her stove top candied sweet potatoes. If you live here in Nashville, all you need do is ask for one of these dishes and she’s at the grocery store lickity split.

So tell me, who in your life deserves a thank you with a home-cooked pork dish like mustard breaded oven fried pork chops?

More Pork Recipes from Spinach Tiger

Rosemary Pork Chops with Apples & Caramelized Onions

Pork Ribs

Rib Eye Pork Chops with Blueberry Compote

Porchetta, the Best Roast Pork

Italian Pulled Pork

Carnitas

Veal Pork Bolognese

Dutch Oven Carnitas

Veal Pork Bolognese

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Mustard Breaded Pork Chops

Mustard Breaded Pork Chops, fried in the oven, tender and flavorful.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 4 brined pork chops boneless New York Chops or bone-in See Brining)
• 3 tablespoons dijon mustard
• 1 large clove garlic minced
• 1 tablespoon olive oil
• 2 tablespoons fresh thyme
• 1 cup panko bread crumbs or Pork Panko (for low carb)
• Sea Salt
• Black Pepper

Brining

• 3 cups water
• 3 tablespoons sugar
• 3 tablespoons salt

Instructions

• Pre-heat oven to 450
• Chop thyme and combine with garlic.
• Mix mustard and olive oil. Add thyme and garlic.
• Rub on salted chops, and refrigerate up to six hours.
• Right before heating, pat on panko bread crumbs on top of mustard mixture.
• Preheat cast iron pan or baking stone.
• Cook pork chops to an internal temperature between 145°F (medium rare) and 160°F (medium), about 4-5 minutes per side followed by a three-minute rest. Adjust according to your preference, keeping in mind chops will continue to cook, while resting.

Brining

• Place chops in water with sugar and salt no longer than 20 minutes.

Notes

You can use pork panko (amazon) for grain free, low carb recipe. 

You can use boneless or bone-in pork chops.
This recipe works with all sizes, but adjust cooking time accordingly.

The post Mustard Breaded Oven Fried Pork Chops and a Retro Rose Tribute appeared first on Spinach Tiger.

A blog is like a child. It teaches you, and directs you where to go. I never set out to make biscuits, but now I have over  thirty five of them all here just for you! Most start with a basic recipe, which I have perfected and have gotten rave reviews from readers all around the world.

There is a basic recipe for most of the Southern biscuit recipes and a video to ensure your success.

I covered all the bases for Southern Biscuit Recipes with a flakey biscuit, a fluffy biscuit (most popular) a gluten free biscuit, and a grain free biscuit. Since I posted the first successful biscuit, all things biscuits take off really well here.

Here are the three basic southern biscuit recipes that you should consider.

The Fluffy Buttermilk Biscuit (the base for many of the exotic biscuits and so popular, I just kept going). Made with White Lily’s Soft Wheat Flour or all-purpose flour, butter and buttermilk, these biscuits are the classic and if you follow the 17 biscuit tips at this recipe, you will succeed. (The proof is in the comments at the post).

The Gluten Free Biscuit  with Video (amazing positive feedback). Made with Bob’s Red Mill One to One Flour, and a secret ingredient, this gluten free biscuit is hard to beat.

WATCH VIDEO FOR GLUTEN FREE BISCUITS

The Grain Free Biscuit is the best low-carb (keto friendly) biscuit anywhere on the web. I stand by that. Number one on google for a reason. Made with a mixture of almond flour, coconut flour and egg whites, the carb-watcher will be amazed and happy!

Flakey Biscuit, which is slathered with butter between layers and reserved for special occasions.

 Exotic Southern Biscuit Recipes using the Fluffy Biscuit Base

Bacon Cheddar Chive

Blueberry Thyme Biscuit with Tips on How to Add Herbs to Biscuits

Thanksgiving Sage Corn Biscuit with Video

 Angel Biscuit (the only biscuit made with yeast)

Sourdough Biscuit (made with left over starter)

Black Pepper Herbed Biscuit

Makes a perfect breakfast or lunch sandwich.

The Most Challenging Southern Biscuit Recipes Here at Spinach Tiger

The Wedding Biscuit incorporates two separate recipes in one biscuit, the fluffy biscuit and the flakey biscuit.

Flakey Biscuits rolled out with layers of butter. It’s what I used for the top of the wedding biscuit.

Sweet Potato Biscuits

Candied Sweet Potato Biscuits

WATCH VIDEO

Goat Cheese Biscuit

Apple Cheddar Rosemary

Pumpkin Buttermilk Biscuit

Candied Sweet Potato Biscuit

Red White and Blue Biscuits

We start the candied sweet potato biscuit with left over candied sweet potatoes. 

Watch Video for Candied Sweet Potato Biscuits

Parmesan Honey Biscuits

The Gluten Free Biscuits

Basic Recipe for Gluten Free Southern Biscuit

Gluten Free Sweet Potato Biscuit

Lemon Ginger Gluten Free Shortcake Biscuits

Gluten Free Chicken and Biscuits

The Dessert Biscuits

The Strawberry and Cream Biscuit

The Strawberry Shortcake Biscuit

Chocolate Chip Cookie Dough Biscuits

Orange Cinnamon Rolll Biscuits

The Complete Biscuit Dinner

Kale Biscuit Sandwich with Bacon and Blue Cheese

Burger Biscuit with Peanut Butter and Bacon Jam

If you’ve never had peanut butter on a burger, you need to try this. I had my first at the Taste of Buffalo and I was blown away.

Sage Biscuits and  Venison  Sausage Gravy

Chicken and Biscuits Gluten Free

What can be more southern comfort food than a chicken pot pie and these gluten free biscuits make it the most amazing dinner.

Fried Green Tomatoes with Black Pepper Herb Biscuits with Fried Green Tomatoes

Black pepper herbed biscuits make a great sandwich or just enjoy by themselves

Italian Sausage Mozzarella Stuffed Biscuit

This Italian biscuit stuffed with sun-dried tomatoes, Italian Sausage, and Mozzarella is my most recent and taste like pizza. Eat with garlic butter.

Keto Paleo Friendly Biscuits

Basic Grain Free Biscuit Here

I’m not going to tease you. These really are honest to goodness biscuits with no grains and very low carb. They freeze extremely well and make a low carb or keto diet lover’s dream.

Watch Video for Grain Free Biscuits

Low Carb Sweet Potato Biscuits is one of my favorite low-carb, grain free biscuits. I use this to make a grain free Thanksgiving stuffing.

Watch Video for Grain Free Sweet Potato Biscuits

Keto Chicken Biscuit Pot Pie is a wonderful keto-friendly dinner. Use left over chicken and a few veggies and close your eyes. Low carb is good!

Egg Biscuit Muffin. You cannot believe how good this is. A small frittata baked inside a grain free biscuit which you can freeze for that on the go breakfast. You can use whatever ingredients you like. I love spinach and bacon. These take the place of a donut and keep you very full until lunch, loaded with healthy fat and protein. Start your day with these!

Dessert Southern Biscuit Recipes

Strawberry Shortcake Biscuits

Grain Free Shortcake Biscuits

Cookie Dough Biscuits

Maple Scones

Strawberry Scones (Gluten Free)

The good news about biscuits is they are easily on the table in under 30 minutes. All you need for success are a few kitchen tools, and nothing fancy.

I can’t wait to hear which biscuit is your favorite.

The Only Kitchen Tools Needed for Most Biscuits

Large Stainless Bowl

Biscuit Cutters

Pastry Blender

Cast Iron Griddle

The post Thirty Five Southern Biscuit Recipes for Breakfast, Lunch, and Dinner appeared first on Spinach Tiger.

This Autumn Salad of kale and warm honey mustard vinaigrette with sweet potatoes, dried cranberries and toasted pumpkin seeds is the perfect salad for parties and potlucks. 

I have brought this salad to parties at least ten times, and it’s always the first to go and the star of the table. I’ve seen cupcakes, cookies and other foods have to go back home, but never this salad. No matter how large of a bowl I bring, there is never enough.

You can mix the kale with other greens if you choose to, as I did in this version with arugula.

This is a perfect potluck salad because you  can have everything ready within twenty minutes in the morning, and then put it all together with the dressing about three to four  hours in advance. The marination massages the kale, and brings it to a place that is very different than what most people think.

People will appreciate seeing a green sitting on the table that is gorgeous, appetizing and satisfying. It might make them feel better about the dips and chips and sweets they are also eating, and for those who are into that paleo craze, they will stop and thank you.

This is that perfect salad for this time of year, whether it’s a tail gating party, Halloween, or Thanksgiving, because you dress the salad at least two hours in advance. At Christmas, you can just add in some pomegranate seeds. I’ve learned that while people love the cookies and treats at a Holiday party, they are so grateful to see a good salad.

I used sweet potatoes, but you can use butternut squash.

I used toasted pumpkin seeds, but you can use toasted pecans, almonds or walnuts.

Add in some chopped up crispy pancetta or bacon.  Add in citrus for some brightness if you have it on hand.

Make a Warm Vinaigrette with Maple Syrup

I used a warm honey mustard vinaigrette that can be made with maple syrup. Either works incredibly well. If you don’t have time to dress the salad ahead, warm the dressing. It will relax the kale. Also add the pumpkin seeds  and sweet potatoes when they are hot. Kale can handle this.

The KEY to this salad is to taste it before serving, make sure it’s seasoned with enough salt and pepper. 

If  there is salad left over,  just refrigerate and sauté the left overs in a pan. It takes on a slightly different melted down texture, but still remains somewhat structured and it’s very good. The only thing I would not add to this salad is cheese, which I think would drown the nice flavors the sweet potato brings.

The dressing is sweetened by either honey or maple syrup to offset the heavy dose of vinegar and the punch of mustard, but it is so good. It’s going to taste a bit vinegary when you taste it, but will settle down as the kale takes hold of it.

This particular kale salad is similar to the one I made here, but I gave it an Autumn twist.

Tell me, do you take salads to parties? Are you ready for the Fall flavors?

If you really love kale salads, you might want to try this Tuscan Kale Salad  with a lemony dressing.

More Kale Recipes from Spinach Tiger

• Tuscan Kale Salad with Almonds
• Kale Smoothie
• Melted Kale
• Kale Risotto
• Kale Stir Fry with Ground Beef, Pancetta, Peas
• Salmon with Crispy Kale
• How to Freeze Kale for Smoothies
• Kale Apple Salad with Maple Dressing

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Autumn Salad: Sweet Potatoes, Kale, Pumpkin Seeds, Cranberries, Warm Maple Vinaigrette

A perfect Autumn Salad that is good for any party or Fall gathering. Sweet potatoes, pumpkin seeds, cranberries, pears and apples give color, taste and texture.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 bunches lacinato kale the long skinny kind aka Tuscan kale
• roasted sweet pototoes
• 1 small apple or pear
• 2 tablespoons toasted pumpkin seeds or nuts of your choice
• 2 tablespoons dried cranberries
• Warmed Maple Vinaigrette

For Roasted Sweet Potatoes

• 2 sweet potatoes peeled, cubed or one large butternut squash, peeled and cubed
• 1 tablespoon maple syrup
• 1/2 teaspoon cayenne pepper
• dash cinnamon
• dash nutmeg
• 1/4 teaspoon tumeric optional
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Warm Maple Vinaigrette

• 6 tablespoons apple cider vinegar
• 1 clove garlic finely chopped
• 1 tablespoon maple syrup or honey
• 1 tablespoon dijon mustard
• 12 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

• Wash and dry kale.
• Remove ribs from kale. I used a sharp knife to cut out the ribs.
• Cut kale into bite size pieces.
• Slice apple and pear into thin slices, leaving skin on, or cube, whichever you prefer.
• Add in just enough dressing to salad to wet the leaves. Save some of the dressing to add in warm right before serving. At that point, I’ll warm up the dressing in the microwave.
• Add warmed roasted sweet potatoes, cranberries and pumpkin seeds, saving some of each for top of bowl. Gently toss so as to not break up sweet potatoes.
• Season with salt the pepper.

Roasted Sweet Potatoes.

• Mix olive oil with cayenne, cinnamon, maple syrup, nutmeg.
• Toss potatoes in this oil, using just enough to wet potatoes.
• Roast for 15-20 minutes at 400 degrees, until potatoes are soft, but still firm.
• You can toast the pumpkin seeds at this time. They only take 5 minutes.

Warmed Cider Vinaigrette

• Put all the ingredients in blender and blend until thoroughly emulsified. If using a Vitamix put the garlic clove in whole. If using a blender, dice the garlic first.
• You will want to dress the kale at least an hour in advance. This breaks down the kale.

The post Prepare Ahead Kale Salad: Sweet Potatoes, Maple Vinaigrette appeared first on Spinach Tiger.

Labor Day is right around the corner and could mean three days of outdoor backyard parties. This year, make it exciting and put a twist on everyone’s favorite, baby back ribs. There’s nothing better than tender, spicy, baby back ribs that fall off the bone and create amazing holiday memories, especially when combined with a hickory bourbon BBQ sauce and grilled peaches. When you cook spare ribs on the grill, you first bake them low and slow.

How to Cook Pork Spare Ribs on the Grill

With so many cuts and preparation methods to try and endless flavor combinations to explore, pork is the must-have this grilling season. Smithfield has several cuts of pork which are hand-trimmed, extra tender, and proudly raised in the USA, including country ribs, baby back ribs, and St. Louis style.

I used only three ingredients; Butt Rub, Smokey Bones Hickory Bourbon Barbecue Sauce and grilled peaches, all purchased at Walmart – the ultimate source for your barbecue essentials and great pork deals.

Butt Rub is just about perfect because, while, it’s spicy, it’s not burn-out spicy. It’s simple, has no MSG and allows the pork to shine without taking over. I used Stubb’s Hickory Bourbon Barbecue BBQ Sauce because it complemented the peaches.

But there is more good news. Three large racks fed 8 people at my recent barbecue. Two rib-loving, southern men with big appetites proclaimed these to be the best ribs they ever ate. That’s a high compliment living in the South. I felt all-aglow with pride, because I don’t have a smoker or the ability to cook spare ribs for 12-20 hours. But, guess what? While that’s great for pit masters, you can make ribs to similar applause, with very little effort. You could use your own rub or barbecue sauce, but the secret is really in the technique.

How to cook pork spare ribs is always the subject of debate. There is the dry rub camp and the barbecue sauce camp. I’m a dry rub, Memphis-style ribs lover myself, but to please all the barbecue sauce lovers, I lightly sauce before grilling (very lightly) and serve a warmed barbecue sauce at the table. This makes everyone happy.

The Grilling Process to Cook Pork Spare Ribs with Grilled Peaches

The secret to grilling ribs is to pre-bake them in the oven first for about 3 hours at 300 degrees F. You will be able to tell when they’re ready to come out of the oven, because the bones should move easily, but not so easily they fall apart.

First, sprinkle both sides with salt and the rub. Wrap in lots and lots of foil. Make sure to place a sheet of foil on the bottom to catch any accidental drippings, and there probably will be some.

You can prep your ribs the day before. Once out of the oven, the ribs can be refrigerated overnight and then grilled on medium high heat without the foil the next day. (Bring to room temperature before you start grilling).

If you want to make the ribs on the same day, pre-bake them early, and let them completely cool off before grilling, to prevent them from falling apart. Grill for about 20 minutes and apply the barbecue sauce in the last ten minutes.

That’s it’s. If you want to cook pork spare ribs on the grill, it’s that simple. It’s doesn’t get any easier, and when that meat falls off the bone, be prepared to beam from the compliments you will receive.

When feeding a crowd, I like to cut the ribs to 4 -6 bones each, making it easy for folks to grab a serving. Look how beautiful these ribs are, and they tasted even better. These were all pre-cut before I rubbed, wrapped and baked them. However, you can grill whole racks. It’s your choice, but when making more than one rack, small sections are easier to manage and to turn over on the grill.

Get Corn Recipe here.

If you’ve followed Spinach Tiger pork recipes, you know that I love to bring fruit and pork together, such as this pork chop recipe with blueberry compote, or this pork chops recipe with baked with apples.

In the meantime, get the grill ready and enjoy the happiest July 4th weekend with these tender baby back ribs and grilled peaches.

Recipes that You May like to Accompany the Ribs

Baked Beans

Cole Slaw with Blue Cheese and Green Apple

American Pie with Stars & Stripes Pie

Blackberry Cobbler in Mason Jars

Grilled Corn on the Cob

Southern Fried Corn is my most popular recipe this summer. Enjoy.

Please follow me on Instagram to see all the ways I’m cooking for the holidays and pictures that never make it here. I’d love to connect with you.

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Easy Tender Baby Back Ribs with Grilled Peaches

Tender Baby Back Ribs with a dry rub and a smattering of bourbon based barbecue sauce.

Course Entree

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 rack of baby back ribs
• 2-4 tablespoons Butt Rub
• 1 cup barbecue sauce
• 4 peaches

Instructions

• Sprinkle ribs with Butt Rub, enough to cover, but not excessive.
• Wrap in a lot of tin foil, noting that the ribs could leak.
• Place a piece of foil on bottom rack for any accidental juices.
• Heat oven to 300 degrees F.
• Place ribs directly on rack.
• Bake for up to 3 hours, turning at 90 minutes. Check to see if bone moves easily. If so, take out and cool.
• Cool completely before grilling.
• Heat grill to 450 degrees.
• Place ribs on grill.
• After ten minutes, brush with barbecue sauce. Grill for another 10 minutes.
• Serve at the table with more warmed up barbecue sauce and grilled peaches.

Grilled Peaches

• Grill on oiled grill about 5 minutes each side or until you have adequate grill marks.

The post How to Cook Pork Spare Ribs on the Grill appeared first on Spinach Tiger.

I often get asked to review cookbooks. Sometimes I decline because it’s not my thing, but when I was asked to review Making Dough by Russell Van Kraayenburg, I said yes on two counts.

I love to make pie crust.

I love to make biscuits as demonstrated by my 25 different recipes.

I already know in hearing from you that “dough” is intimidating and often misunderstood in why “the biscuits get tough” or the “pie crust doesn’t roll out and is chewy.”

The book, Making Dough, will help you understand the balance of the flour, fat and liquid, because it’s all about ratios. The first 24 pages are an illustrated tutorial which will help you  understand how these simple ingredients create different pastry depending on the ratios.

Each chapter will guide you through a different type of dough…biscuit dough, tart dough, phyllo dough, scones dough, puff pastry and more. Once you grasp ratios, you can play around on your own. I’m going to use this book to teach me about the doughs I haven’t yet mastered.

The ratio for pie dough is 8 flour: 7 fat: 2 liquid. 

If you want to make biscuits, the ration is 8 flour: 3 fat: 5 liquid. This is so cool to know, and gives you some freedom to make up your own recipes.

I promised to make pie crust from the book and create a recipe. I already am very successful with pie crust, but I had to try Russell’s recipe. He has two variations. He makes his pie dough with a combination of bread flour and cake flour, but you could also substitute all purpose flour, or you could use all bread flour. (I didn’t try that, but I will).

The ratio for bread flour to cake flour is 3:1.

Doesn’t this sound intriguing. These ratios have my attention, because I like to play around and I always make more pie dough than what a recipe needs.

BAKING TIP:  Make a little extra, and freeze the scraps. The scraps can be used for a future cobbler or mini-hand pies.

I made both, and both were successful. The all purpose flour pie dough is very similar to what I do, although I add sugar and one more tablespoon of butter. After making his recipe, I realize I could cut out that tablespoon. There was no difference.

He weighs his flour, which is truly the right way to bake.

The book provides several techniques, and I stuck with my food processor technique.

Now here’s the comical part. I prepared these gorgeous pear cranberry pie cookies, and then  as I went to put them into the oven, most of them slid off of the baking sheet. They were too messy to put back together, but I never throw food out if I can help it. I was able to salvage three little hand pies. You can find out how to make them here. 

Then I took the mess and made cobbler!

A kitchen mistake became a glorious Southern Pear Cranberry Cobbler.

This is truly a delicious cobbler, only slightly tart because the pears and cooked cranberries were refrigerated together several hours before using, which helped to ferment sweetness, and the cobbler pie crust is addicting.

In the South, when we break up pie dough with fruit,  we call it cobbler. We eat it with vanilla ice cream or whipped cream. We eat it often, and this is going to grace my holiday table.

I took the broken dough and put some on the bottom of a cast iron pan. I added the fruit and then topped it again.

I made a second one where I just used all scraps of pie dough and threw it into the fruit and baked it. This pie crust tasted great no matter what I did with it.

The pie crust was tender and balanced. It’s all butter, which I believe creates the best flavor.

There are a few recipes in the book that I’ve already bought the ingredients for, so stay tuned. This is the season of desserts, and I’ll be making blueberry mascarpone hand pies and chocolate hazelnut hand pies.

So tell me, do you like pie crust as much as I do? What’s your favorite pie?

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Pear Cranberry Cobbler

Pear Cranberry Cobbler, perfect Fall Holiday Dessert.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 50 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Pie Dough

• 7 ounces all purpose flour see notes
• 14 tablespoons unsalted butter
• 1 teaspoon salt
• 1/4 cup iced cold water

Pear Cranberry Filling

• 12 ounces fresh cranberries
• 1 1/2 cups sugar
• 2 teaspoons instant tapioca
• orange zest from half orange
• juice of half orange
• tablespoon triple sec optional
• 1/2 cup water
• 6 large pears about 3 pounds
• 1 teaspoon cinnamon

Instructions

• Prepare Pie Dough and Cobbler Filling. Both should be made in advanced and chilled first. This is perfect to prepare the day before, and then bake the next day. If you want a double crust cobbler, double the pie dough recipe.

Pie Dough Instructions

• Pulse flours and salt in the bowl of a food processor 2 or 3 times to combine. Chop butter into 1/2-inch cubes and add to flour mixture.
• Pulse for 1 second about 8 times, until butter is in pieces about the size of large peas.
• and pulse 3 to 4 times, until dough begins to come together. It may remain in a few large chunks.
• Place dough on a lightly floured surface and push chunks together. Knead 4 to 5 times, until it holds its shape. Flatten dough into a disk about 1 inch thick. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.

Cobbler Filling (which can also be used for a pie or hand pies)

• Put cranberries, sugar, water, tapioca, cinnamon into a sauce pan with orange juice and zest.
• Let sit for about 15 minutes.
• Turn on heat and bring to boil.
• Cook for about 5 minutes until the cranberries just begin to burst.
• In the meantime, peel and chop pears.
• Combine the pears with hot cranberries.
• Refrigerate for at least one hour until chilled, preferably longer.

Assembly

• At this point you can make a pie, a tart, hand pies, or a cobbler using these ingredients.
• To make a cobbler, roll out the dough and using a cookie cutter, cut into large rounds about 4-6 inches in diameter.
• Place some rounds on bottom of pan. Every inch of bottom does not have to be covered. If you are using a large baking dish, don't put any pie dough on bottom, just put it all on the top.
• Pour fruit over pie dough.
• Top with more rounds. You can use a lattice pattern or use a biscuit cutter as I did.
• Bake at 400 degrees F for 40-50 minutes until golden brown.
• For hand pies, follow these directions.
• For a large lattice topped cobbler, follow these directions.
• For cobbler in a jar, follow these directions.

Notes

Storage
Because pie dough contains no chemical leavener, it stores well wrapped tightly in parchment paper. You can easily double, triple, or even quadruple this dough recipe and store enough for a month’s worth of pies. If you know the shape of the dough you plan to roll later, form it into that shape, about 1 inch thick, before storing to make rolling it later easier. Refrigerator: 4 days. Freezer: 4 months.

Qualities of Good Pie Dough
THE DOUGH: Pie dough should be fairly dry and tough to manipulate. You should see dots of butter throughout the dough. When rolling, the dough should hold together well and not tear or break.

THE PASTRY: Once baked, pie crust should be very flaky. Crust that isn’t in contact with filling should crumble and flake easily. Portions touching filling will be slightly less flaky but should still be dry and crisp.

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The post Pear Cranberry Cobbler appeared first on Spinach Tiger.

We all love coconut cake with buttercream frosting around here, topped with lots and lots of coconut.

This beautiful cake was made for a special birthday along with an old fashioned southern dinner of fried chicken and mashed potatoes.

This same cake was made for Easter and it’s so beautiful as a naked coconut cake.

You Can Also Make a Naked Coconut Cake with a Buttercream Frosting

There are a few ways you can make the cake a “naked” cake. You can use three 6 inch x 3 inch cake pans and make a tiny cake, which still yields lots of cake, or you can increase the recipe by 1 to 1.5 (add in half measure of each ingredient) to make three big layers. You could also make two layers and cut them across in half. I made three layers here because it was a special occasion, but typically, I would do the three 6 inch layers.

I made the original coconut cake for a friend’s birthday. We both share our love for coconut cake and it matches our style. We are both girly girls and coconut cake is girly. It was the cake served at my wedding, and it was one thing I absolutely would not change in a wedding redo even if David Tutera planned it.

It’s pretty. It almost always looks good, even at the hand of cake-baking non-professionals and it’s white, my favorite color.  This batter is extra special and a little harder to make than some other cakes, but she and I would agree, high maintenance in some areas is worth it.

The cake itself is yellow, but very light because the egg whites are whipped to stiff peaks and folded in, but it has a nice body to it.  It was too dark to take a photo of the inside of the cake, but you can see what it looks like when I made it here with a lemon curd, which is another option.

You can Make this coconut cake with Buttercream Frosting from scratch gluten free. 

If you are needing a gluten free recipe, I have a delicious  gluten free yellow cake recipe here. Just make the cake according to those directions, add in one cup of coconut to the batter and continue here with the buttercream frosting.

Tell me, what’s your favorite cake?  When I don’t want chocolate I know I want coconut. I recently made these amazing low carb, sugar-free, gluten-free.  keto friendly coconut cupcakes. 

More Cake Recipes from Spinach Tiger

Scarlett O’Hara Raspberry Pie

Blackberry Cobbler

Red Velvet Cupcakes

Vanilla Pear Buttermilk Pie

Coconut Cake with Lemon Curd

Red Velvet Cake

Gluten free Yellow Cake

Gluten free Red Velvet Cake

Grain Free Coconut Cupcakes

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Coconut Layer Cake

Old Fashioned coconut layered cake, inspired from the Joy of Baking.

Course Cake

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 6 large eggs
• 2 1/2 cups 325 grams all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter room temperature
• 1 3/4 cups 350 grams granulated white sugar, divided to 1 1/2 cups to cream with butter and 1/4 to add to egg whites.
• 1 teaspoon pure vanilla extract
• 1 3/4 cups 420 ml buttermilk
• 1/2 teaspoon cream of tartar
• 1 cup coconut
• Yellow Gluten Free Cake Option here
• Add in 1 cup coconut to batter
• FROSTING INGREDIENTS
• 3 sticks unsalted butter
• 5 cups confectioner's sugar
• 1-2 tablespoons cream
• 1 teaspoon vanilla
• 1-2 cups coconut to garnish

Instructions

• Preheat oven to 350 degrees. Butter and flour two - 9 inch x 1 1/2 inch cake pans, and then line the bottoms with parchment paper (or spray with Bakers Joy).
• Separate eggs while still cold, and bring to room temperature.
• Sift flour, baking powder, baking soda, salt together. Set aside.
• Cream butter for two minutes until fluffy.
• Cream butter with sugar for 2-minutes.
• Add egg yolks one at a time. Beat each for 45 seconds, medium speed.
• Add vanilla, mix. Add coconut.
• Turning mixer to low speed, add flour mixture and buttermilk, alternating, beginning and ending with flour mixture.
• In separate clean bowl whip egg whites until foamy. Add cream of tartar until soft peaks are formed. Beat until stiff peaks are formed.
• Gently fold in to cake batter with a spatula.
• Bake at 350 for 35-40 minutes.
• You can do a two layer cake or a four layer cake, by cutting the layers in half. Or use three cake pans for a triple layer, dividing the cake evenly.
• Adjust baking time accordingly.
• Allow cakes to rest on a rack for ten minutes before removing.
• Invert cakes and allow to completely cool before frosting. I usually freeze cakes for ten minutes before frosting.
• FROSTING INSTRUCTIONS
• Cream butter until it's fluffy.
• Add confectioner's sugar one cup at a time. Between each cup add a little cream. Add vanilla at the end.
• To frost cakes, freeze cakes for ten minutes. Remove and beginning with each layer, lightly spread a dry crumb layer. Let that set up and then frost each layer. Add coconut to frosting between each layer. Completely frost cake, and add coconut to cover cake entirely.
• Serve at room temperature.
• If you need to refrigerate, take out at least one hour in advance.

Notes

I used the "cake" recipe from a coconut cake recipe I have made once before, inspired by the Joy of Baking, but used an old fashioned butter cream frosting.

Regarding buttermilk, you can mix half buttermilk and half coconut milk for added coconut flavor.

The post Old Fashioned Coconut Cake with Buttercream Frosting from Scratch appeared first on Spinach Tiger.