Category Archives: In The News

Please join Maria Sanchez as the Grand Marshall for the 8th annual Heels & Wheels! 
Click the banner for information and tickets…

Gunter Ahrendt shares 3000+ companies that make products in the United States. See for yourself how you can buy American made products.   I’d like to highlight this great work that this man is doing and the huge list he’s compiled on his website:  U. S. Products

Larissa Nelson is the 2013 California Strawberry Festival Berry Blast Off Recipe Contest Winner!

Here is her prize winning recipe:

Oxnard Strawberry Coconut No-Bake Tiramisu – Serves 6

Ingredients

1 pound fresh strawberries, sliced
¼ cup fresh orange juice, divided in half
¾ cup shredded sweetened coconut
¾ cup canned coconut milk (full fat best)
¼ cup sugar
8 ounces mascarpone cheese, room temperature
¾ cup powdered sugar
½ teaspoon coconut extract
8 ounce container cool whip
Two 3.5 ounce packages of Ladyfingers

*Substitutions: If you cannot find mascarpone cheese, you can use cream cheese. If you cannot find ladyfingers, you can use one 12 ounce pound cake

Other Items Needed

• Skillet/pan
• Mixer
• Bowl
• Shallow bowl
• 8x8x2 pan or six 4-inch bowls

 Directions:

1. Prep the strawberries: Wash and slice strawberries and place in a bowl with 2 Tablespoons of the orange juice. Stir gently. Set aside.
    
2. Toast your coconut: Heat coconut in a single layer in a pan over medium-low heat, stirring frequently, until golden brown. It can burn fast so be sure to keep an eye on it. It usually will be ready between 7-10 minutes. 
   
3. Prepare liquid: While coconut is toasting, combine coconut milk, remaining orange juice (2 Tablespoons) and ¼ cup sugar in saucepan and heat until sugar is dissolved, about 3-4 minutes. Set aside and let cool.
   
4. Prepare filling: Using a mixer, cream together mascarpone cheese, powdered sugar, and coconut extract and continue to beat until just combined. When combined, fold the container of cool whip into the mixture. 
   
5. Layering:
   

• Layer 1: Pour the coconut milk mixture into a large shallow bowl. Dip ladyfingers in mixture letting them soak for a few seconds and then place into an 8-inch square dish or six 4-inch glass bowls. Ladyfingers can be broken to fit the dish(es). 
• Layer 2: Spread half of the mascarpone filling over the ladyfingers.
• Layer 3: Arrange a single layer of strawberry slices over the filling, drizzling a bit with the liquid from the strawberries. Sprinkle strawberries with half of the toasted coconut. 
• Layer 4: Add the last layer of soaked ladyfingers. Drizzle ladyfingers with remaining coconut milk mixture. 
• Layer 5: Spread remaining mascarpone filling over the ladyfingers.
• Layer 6 (top): (At this point you can serve right away or let sit overnight). Just before serving, top with remaining toasted coconut and sliced strawberries.