Monday, July 25, 2011

Unique Books by Unique Authors - Tim Ellis with Kiele O Kona Coffee Milk Shake and Hawaiian Sunset Cake

A unique fact about Tim Ellis: He's been drinking coffee out of the same Hawaii mug for 27 years - Although he embraces the new, he still likes the old and familiar.

Jacob's Ladder a real treat for only $.99

Cole Randall was much thinner and older than she remembered. The grey in his hair had managed to acquire a foothold, and his face seemed to be a repository for wrinkles of all shapes and sizes. If he’d been wearing a keffiyeh he could have been mistaken for a Bedouin nomad. He had a crescent-shaped scar on the right side of his nose and he’d grown a thick grey moustache that matched his bushy eyebrows...

Kiele O Kona Coffee Milk Shake

Servings: 4 servings


2 Cups Extra Strong Brewed Kiele O Kona Coffee (Black)
2 scopes of Vanilla, Chocolate, or Coffee ice cream
1 Tablespoon sugar
2 tall glasses
Touch of whip cream
Dash of cinnamon or nutmeg (if desired)
Additional Sugar to coat rim of glass.

Moisten the glass rim with water. Place sugar on to paper towel, turn glass upside down and place moisten rim into the sugar. Set aside. In a blender, add coffee, sugar and ice cream. Blend until smooth. Pour into glass and top with whip cream and cinnamon or nutmeg.

Hawaiian Sunset Cake

4 eggs, beaten
1/2 cup oil
1 1/2 cup milk
1 package (3.4 oz size) vanilla instant pudding
1 package (3 oz size) box orange jello
1 box Orange Supreme Cake Mix
1 can (15 oz size) crushed pineapple, drained
1 package (12 oz. size) frozen coconut
1 carton (8 ounce size) sour cream
2 cups sugar
1 carton (8 oz size) cool whip

Preheat oven to 350 degrees. Grease and flour three 9" cake pans.

Mix all ingredients together. Beat on medium speed for 3 minutes. Pour into the three prepared cake pans. Bake at 350 for 30 minutes or until knife inserted in center comes out clean. Cool layers before adding filling and topping.

Filling: Remove as much liquid as possible from pineapple. Mix all ingredients. Take out 1/2 cup mixture and reserve for topping. Spread remaining filling between layers and on top.

Topping: Mix together reserved filling mixture with 8 oz. Cool Whip. Spread on sides and top of cake. Refrigerate overnite (or even better, make a day ahead).

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