HUMMINGBIRD NECTAR RECIPE - FOOD.COM
This is my little hummingbird friend's favorite nectar. I know some people don't add the coloring, but my little hummer refuses to drink unless it is red. If you have a less picky humminbird then you don't need to bother with the coloring. I have heard conflicting informations from "experts" regarding the use of food color. If your hummingbird doesn't object...leave it out...mine does object and hasn't had problems so I use it. Luckily I live in Florida and can enjoy seeing hummingbirds all year long! :o)
Total Time 11 minutes
Prep Time 1 minutes
Cook Time 10 minutes
Yield 4 cups
Number Of Ingredients 3
Steps:
- Combine ingredients in a saucepan and bring to a boil.
- Allow sugar to dissolve and remove from heat.
- Let the nectar cool and then pour into your feeder.
- Store remaining nectar in the refrigerator.
Nutrition Facts : Calories 193.5, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 4.7, CarbohydrateContent 50, FiberContent 0, SugarContent 50, ProteinContent 0
FAVORITE COCONUT CAKE RECIPE: HOW TO MAKE IT
When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°., Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk., With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes., Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.
Nutrition Facts : Calories 400 calories, FatContent 16g fat (11g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 341mg sodium, CarbohydrateContent 62g carbohydrate (41g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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