Recipes and Tips for
Using
Coconut Oil Supreme™
The recipes and formulas offered on the
website provide some suggestions for using coconut oil,
both as part of a healthier diet and also for skin care.
Some of the recipes (like most desserts) don't really
fall into the "health food" category, but as a baker I
felt compelled to include them. An occasional dessert is
probably not too detrimental for most people and at least
if they incorporate coconut oil they are probably not
quite as bad for you. (I will be adding additional
recipes as time permits.) I have also included a
"sources" section for some of the items referenced in the
recipes. Your comments and contributions are always
welcome. If you have a coconut-related recipe or a unique
use which you have found for coconut oil which you would
like to share, please email it to me.
As a general note, I measure most ingredients by
weight. I use a scale which weighs in either ounces
or grams, but I prefer to weigh in grams since
several of the small electronic kitchen scales will weigh
in increments of 1 gram. For example, a tablespoon of
coconut oil weighs about 13 grams and it is much easier
to add this amount by weighing rather than using a
measuring spoon and trying to be sure that you scrape
everything off of the spoon. Measurement Conversion Table
with common ingredients used in baking and the
weight conversions for various quantities.
SUGGESTION FOR
MEASURING SOLID COCONUT OIL
When coconut oil is cooled much below 76°F (the
temperature at which it solidifies) it not only becomes
solid but actually rather hard. Oil which has been
refrigerated is quite hard and rather brittle. After the
coconut oil hardens the easiest way I have found to scoop
it out is to take a tablespoon (not a measuring spoon,
but a large soup type spoon) and scrape it repeatedly
across the surface. As the oil is scraped off it takes on
a paste like consistency which makes it easy to measure
or to cream together with butter.
SUBSTITUTING COCONUT
OIL FOR SHORTENING OR VEGETABLE OIL
I have had success using coconut oil instead of
vegetable oil or shortening by substituting as
follows:
To substitute for vegetable oil, use the amount
of oil called for in the recipe, melt the coconut oil and
be sure that the other ingredients (eggs, liquids, etc.)
are at room temperature or at least warm enough so that
they do not cool the coconut oil enough to make it
solidify.
To substitute for shortening, I use a
combination 1/2 butter and 1/2 coconut oil. (Actually the
amount of coconut oil can be reduced by about 25%, so in
a recipe calling for 1 cup of shortening I would use 1/2
cup butter and 3/8 cup of coconut oil. If you want to use
all coconut oil 3/4 cup of coconut oil should work as a
substitute for 1 cup of shortening.)
As I have indicated above, I am a great
proponent of measuring ingredients by weight rather than
volume. Measurements which could be tedious if measured
by volume become simple when measured by weight. You will
also find that your results are more
consistent.
Note about Graham Cracker Recipe: As a
child (and an adult) I always enjoyed Graham crackers but
quit eating them years ago when I could no longer find
any commercially baked ones which didn't contain
hydrogenated oils. After a lot of searching I finally
found a recipe which with some modification produced a
really excellent Graham cracker. If you like Graham
crackers these are well worth the effort it takes to make
them.
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