Our Favorite Lemon Loaf

 

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine or 1⁄2 cup shortening (We prefer butter)
• 1 cup sugar
• 2 eggs
• 1⁄2 cup milk, 2% is fine
• 1 1⁄2 cups all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 lemon, rind of

Glaze:

• 1 lemon, juice of
• 1⁄4 cup sugar

DIRECTIONS

In a large bowl, cream butter and sugar.
Add eggs, one at a time, beating until creamy.
Blend in milk.
In another bowl, mix together flour, baking powder, salt and lemon rind.
Pour into batter.
Stir to moisten.
Scrape into greased 9 x 5 inch loaf pan.
Bake in 350f degree oven for 55 to 60 minutes.
Cool in pan for 5 minutes.
Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
Cool.
Glaze: Combine lemon juice and sugar in saucepan.
Stir and heat till sugar is dissolved.
Spoon evenly over top of hot loaf.

Amish Country Poor Man’s Hamburger Steaks

 

INGREDIENTS

• 2 pounds ground beef
• 1 1/2 cups saltine crackers, crushed (1 sleeve of crackers, roughly)
• 1 cup whole milk
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne
• All-purpose flour, for dredging
• Kosher salt and freshly ground pepper, to taste

Gravy:

• 2 (10.75 oz.) cans condensed cream of mushroom soup
• 1 1/2 cups whole milk
• 1 1/2 tablespoons fresh parsley, finely chopped

PREPARATION

Preheat oven to 350º F and grease a 9×13-inch baking dish with non-stick spray.
In a medium bowl, whisk together condensed cream of mushroom soup, whole milk, then stir in freshly chopped parsley. Set aside.
In a separate, large bowl, combine ground beef, crushed saltines, milk, Italian seasoning, garlic and onion powders, and cayenne, then season liberally with salt and pepper.
Using your hands or two forks, combine ingredients until just mixed. Gently form into even-sized patties.
Place 1 cup all-purpose flour (or more, as needed) in a shallow dish and dredge all patties.
Heat a large skillet over medium-high heat and, once very hot, sear patties on both sides until golden brown. You may need to work in batches. Insides will still be undercooked.
Transfer browned patties to greased baking dish, then evenly top with gravy and cover dish with aluminum foil.
Place baking dish in oven and bake for 30-40 minutes, or until cooked through.

Cake «Tropical paradise»

 

Ingredients:

Dough:

• 1 glass of water
• 150 gr. margarine
• 0.5 tsp salt
• 2 cups of flour
• 6 eggs.

Cream:

• 1l of milk
• 1 glass of sugar (I have 250 grams)
• 1 egg
• 300 gr of butter
• 1 bag of vanillin
• 2 tbsp. cognac
• 4 tablespoons flour with a slide + a little milk for mixing (about half a cup)
• Any fruit for filling and decorating (I have kiwi, bananas, peaches and oranges) and jelly for cakes (2 sachets)

Preparation:

1 stack. water boil with 150 g of margarine and 0.5 tsp. salt, brew 2 stacks. flour, cool a bit and drive one egg at a time. On two sheets of parchment, draw a pencil according to the size of the dish you plan to serve, the outline. It must be filled with cells 3×3 cm, one straight, another obliquely. the amount of dough is calculated for the thickness of the contour of 3-3.5 mm and the size of the cake is about 35×25 cm. The point: on the sheet of parchment draw the size of the cake, lubricate with oil. The dough is placed in a confectionery bag and squeezed out a contour with a thickness of 3 mm (thicker is not necessary!);), then start to fill the middle — make cells 3×3 cm, no more !; Bake in the oven at 180 degrees. until the golden color, 20-25 minutes. At this time, you do exactly such a preparation, but the cells are already made diagonally. It is necessary 4 cakes, 2 straight, 2 oblique.
Cream brewed custard. boil a liter of milk with a glass of sugar, and pour in there constantly stirring the whipped mixture from the
flour, milk and eggs. Wait until it thickens. As it cools down, mix a softened butter with vanillin and cognac with a mixer.
We collect the cake:
on the serving dish lay out the first cake and fill the voids between the bars with sliced ​​fruit, smear the cream. Next, everything in order: Korzh-fruit-cream. Top the cake with a cream without fruit, spread on it finely chopped slices of any fruit and pour the jelly for cakes. leave to soak for a night in the refrigerator

Very tasty Chicken rolls at home

 

Ingredients (for 8 servings):

•  Chicken fillet — 8 pieces of breast (1.5 kg)
•  Cheese hard, you can Altermani 200gr
•  Garlic — 4-5 denticles
•  Greens — (parsley, dill, coriander) 150gr
•  Butter-100gr
•  Mayonnaise — 50gr
•  Vegetable oil-70gr
•  pepper black ground
•  salt

Preparation:

1. Chicken fillet to beat off on both sides a little salt and pepper.
2. On the edge of the fillet lay out the minced meat (finely chopped greens, finely chopped garlic, add butter, sprinkle a little, grate 100 gr of cheese), mix everything.
3.then the fillet should be wrapped with a roll and fry for a few minutes on sunflower oil from all sides to a ruddy crust, over low heat.
4. After that, cover the fillets with mayonnaise, sprinkle cheese 100gr and put in the oven for 10-15 minutes at a temperature of 120-150 heaps (until cheese is puffed up).
5. A ready-made roll can be served to a table with French fries, mashed potatoes, spaghetti.
6. For beauty, you can add cherry tomatoes or slices of chopped bell pepper flavored with soy sauce …

Banana ice cream with chocolate

 

Ingredients:

✔ 500 ml. cream 33-35%;
✔ 100 gr. + — sugar;
✔ 5 eggs (yolks only);
✔ 3 large bananas;
✔ 150 gr. walnuts;
✔ 100 gr. chocolate

Preparation:

1. Yolks to grind with sugar with a mixer, 1-2 minutes.
2. Add the cream and whip a little more — so that the ingredients are well combined.
3. Pour the mass into a bowl / pan and put in a water bath. Cook for 10-15 minutes, stirring regularly with a spatula and not letting the mixture boil. If it gets very hot — remove the bowl from the water bath for 30 seconds, or pour a couple of spoons of cold milk / cream into the cream. Remove from heat and place a bowl of egg-creamy mass in cold water. Cool for a couple of minutes, stirring. Add the pieces of bananas and whip again (in principle until smooth, but leaving small pieces).
4. Stir in the nuts (large chop, pre-dry / fry) and chocolate (also large enough pieces). Pour into container, suitable for freezing, and send to the freezer until ready. A couple of times I advise you to mix ice cream.

Very tender, tasty Cupcakes «Tiramisu»

•  200 g sugar (100 g of brown, 100 g of normal)
•  165 g of butter at room temperature,
•  4 eggs,
•  260 g flour
•  1 teaspoon of baking powder,
•  2 tbsp instant coffee good, the cast 4 tablespoons of boiling water,
•  80 g ricotta,
•  1 teaspoon of vanilla extract.

Cream:

•  500 grams of mascarpone,
•  100 g of cream 33%
•  4 tbsp icing sugar,
•  1 tablespoon coffee liqueur.

Syrup:

•  250 g of sugar,
•  160 ml of water,
•  2 tbsp instant coffee.

Cupcakes «Tiramisu».

How to cook:

1. Heat oven to 180 degrees. Cake pan put cuffs.
Beat sugar and butter until fluffy. Continuing whisking on low speed add the eggs one at a time 2 and then 130 g of flour mixed with baking powder and 2 tablespoons of coffee (pre-filled in 4 tablespoons of boiling water). Whisk and add 2 eggs, then the remaining 130 grams of flour, vanilla and coffee. At the end stir in the ricotta.

2. Place the dough with a spoon for ice cream filling 2/3, on the cuff. Bake for about 45 minutes until tender. Wooden skewer after piercing is to go clean and dry. Cool.

3. Prepare the syrup and cream cakes until cool. Mix sugar with water and coffee, bring to a boil and cook for 3 minutes. Cool to room temperature.

4. The cream: whisk or spatula rub cream with mascarpone and icing, add the liqueur.

5. In the cooled cupcakes cut tops. Both halves impregnate syrup. With a pastry bag to put the cream on the lower first half, then decorate the top. Sprinkle with cocoa

Homemade Krispy Kremes

 

Ingredients

• 3 tablespoons milk
• 3 tablespoons boiling water
• 1 teaspoon dry active yeast
• 8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above)
• 1 1/2 ounces sugar ( about 3 tablespoons)
• 1 egg
• 1 ounce butter, cold to room temperature
• 1 dash salt
• oil
• Glaze
• 1/3 cup butter
• 2 cups confectioners’ sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water ( or as needed)

Directions

In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

HAWAIIAN STYLE TERIYAKI CHICKEN

 

Ingredients

• 3 pounds chicken thighs, boneless, skinless
• 1 cup soy sauce
• 1 cup water
• 1 cup sugar
• 5 cloves garlic, crushed
• 1 ginger root, cut thin and lengthwise

Directions

There should be enough marinade that you can stir the chicken freely.

If it’s hard to stir, you need to add more sauce. Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken.

Soak the chicken in the marinade for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later.

After you have marinated the chicken, you are ready to grill.

Just cook the chicken on the grill like you would any other meat.

Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken, assuring the chicken ends up very tender and juicy

Doritos Casserole

 

Ingredients

• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 1/2 cups water
• 1 (10 ounce) can Rotel Tomatoes, chopped
• 1 (13 -16 ounce) bag plain Doritos
• 1 1/2 cups chopped onions
• 1 lb ground beef
• 1 cup grated cheddar cheese

Directions:

1 Preheat oven to 350 degrees.
2 Bring to a boil the soup, water, and tomatoes.
3 Cook onion with ground beef.
4 Place layer of slightly crushed Doritos in the bottom of a casserole.
5 Add a layer of ground beef, a layer of soup mixture and a layer of Doritos.
6 Continue until all ingredients are used.
7 Top with cheese.
8 Bake in 350 degree oven for 25-30 minutes.
9 Serve and enjoy.
10 You can also add canned beans and cooked rice to this casserole!
11 If you can’t get Rotel tomatoes, use a can of crushed, peeled tomatoes and add 1 tsp of seeded and minced jalapeno to them (or mild green chiles).

Instant Pot Pot Roast

 

Ingredients

• 2 teaspoons seasoning salt (I use Lawry’s)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 lb beef chuck roast Or another, cut in half
• 1 tablespoon canola oil
• 1 cup low sodium beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1.5 lb Little Potatoes
• 3 large carrots peeled and cut into thick slices
  OPTIONAL: corn starch to thicken juices

Instructions

In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
Turn Instant Pot to saute. When it reads “hot”, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine.
Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65*** minutes, depending how large your pieces are. (65 minutes to be safe)
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid.
Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened and serve with pot roast

Domestic Goddess Cake

 

Ingredients

CAKE:

• 18 1/4 oz white or yellow cake mix
• 2 c melted butter pecan ice cream (measure melted not frozen)
• 3 large eggs

FILLING:

• 8 oz neufchatal cream cheese, softened (light cream cheese)
• 1/2 c powdered sugar
• 1 tsp vanilla extract

BANANA FOSTER FILLING:

• 1/2 c packed light brown sugar
• 3 Tbsp butter (no substitutions)
• 1 1/2 c finely chopped firm right bananas (about 2 large)
• 1/4 c pecans, chopped
• 1/2 tsp rum extract
• 1/4 tsp ground cinnamon

CARAMEL FROSTING:

• 1 c butter, room temp.
• 3 1/2 c powdered sugar
  1/3 c packed brown sugar
• 1 1/2 tsp water
• 1 tsp vanilla extract

OPTIONAL:

• 1 c heavy whipping cream
• 2 Tbsp granulated sugar
• pecans, chopped

Directions

1. Preheat oven to 350 degrees F. Spray to round cake pans with nonstick spray. Set aside.
2. For Cake: In a mixing bowl, combine cake mix, melted ice cream and eggs on medium speed for 3 minutes. Pour into prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Do NOT over bake! Remove and allow to cool completely. Trim and level cakes as necessary.
3. For Filling: In a separate mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Spread over top of bottom cake layer. (I prefer a thin layer but use as much as you like.) Now prepare frosting before the Banana Foster filling. You may wish to also prepare whipped cream topping and place in fridge until needed.
Domestic Goddess Cake
4. Caramel Frosting: In a mixing bowl, cream margarine (or butter) using a mixer. Slowly add in powdered sugar a little at a time until smooth and creamy. In a small separate bowl, microwave brown sugar and water 30-60 seconds, stirring once, just until the sugar is dissolved and mixture is bubbling. (You don’t want it gritty!) Let stand for a few minutes to cool. Pour into margarine mixture and beat on high speed. Beat in vanilla until all ingredients are well incorporated and smooth. Set aside.
5. Whipped Topping: (if desired) Preferably in a chilled mixing bowl with chilled beaters, beat whipping cream and sugar until stiff peaks form. Refrigerate until needed.
6. Banana Foster Filling: Melt butter in skillet over med-high heat. Stir in brown sugar. Add remaining ingredients and continue to stir until caramelized and sugar is well dissolved. Cool slightly. Pour half the mixture over cream cheese on bottom cake layer. Place top cake layer onto the banana filling on bottom layer and press lightly to set.
7. Frost with caramel frosting in two layers. (The crumb layer and the presentation layer.) Carefully pour remaining banana mixture on top of cake. Pipe whipped cream around top edge. If desired, press chopped pecans to sides of cake. Serve immediately.
Last Step: Don’t forget to share!

Mouthwatering ham and cheese party rolls

Ingredients

• 1 can Pillsbury refrigerated Classic Pizza Crust
• 3⁄4 lb deli ham (thinly sliced, but not shaved)
• 12 slices Swiss cheese (thinly sliced)
  Glaze
• 1⁄2 cup (8 tablespoons) butter
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds

Instructions

1. Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
2. Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top
with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy

Apple Pie Tacos

 

Ingredients

• 4 Apples peeled & sliced
• 1/2 C Sugar
• 2 tsp Cinnamon
• 1/2 tsp Nutmeg
  1/2 C Water
• Tortilla’s (flour) 6″ size
• Oil (for frying tortillas)
• 1/2 c sugar-cinnamon mixture
• Whipped cream

Directions

Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water.
Mix into sauce and stir until thickened. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds.
Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.
Let it “set” on an upside down muffin tin.

CHOW CHOW (North American Pickled Relish)

 

Ingredients

• 1 small cabbage, chopped
• 6 to 8 green or red tomatoes, chopped
• 6 medium bell peppers, chopped
• 6 large onions, chopped
• 2 hot peppers, chopped
• 3 cups sugar
• 5 cups white vinegar
• 1/4 cup salt or pickling salt.

Instructions

Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.
This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.

Italian Cream Sheet Cake

 

INGREDIENTS :

Cake:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups all-purpose flour
• 2 cups sugar
• 5 eggs
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon shredded coconut
• 1 cup pecans, roughly chopped

Icing:

• 1 cup (2 stick) unsalted butter, room temperature
• 1 (8 oz.) package cream cheese, room temperature
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup pecans, roughly chopped
• 1/4 teaspoon salt

PREPARATION :

Preheat oven to 350º F and lightly grease a jelly roll baking sheet with butter or non-stick spray.
In a medium bowl, whisk together flour, baking soda and salt, then set aside.
In a large bowl or mixer, cream together butter and sugar for 4-5 minutes, or until fluffy and lightened in color.
Add eggs and beat until fully incorporated, then mix in vanilla extract.
Beginning and ending with the dry ingredients, alternate between adding flour mixture and buttermilk mixture to cake mix, mixing until just incorporated.
Fold in coconut and pecans, then pour batter into greased baking sheet.
Place in oven and bake for 17-20 minutes, or until toothpick inserted in center comes out mostly clean. Remove from oven and let cool
Start frosting by creaming butter and cream cheese together in a large bowl or mixer. 3-4 minutes, or until fluffy.
Working gradually, add in powdered sugar and salt, mixing until combined, then beat in vanilla extract and shredded coconut.
Frost cake and top with chopped pecans. Slice, serve and enjoy!

Marble cake Loaf

 

Ingredients

• 1 1/4 cups flour sifted
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 2 large eggs
• 3/4 cup grinded sugar
• 1 tsp vanilla essence
• 1/2 tsp lemon essence
• Sifted coco powder 1 tbsp
• 1/2 cup vegetable oil
• 1/2 cup milk

Procedure:
Preheat the oven to 180C and line up a regular non stick loaf pan with parchment paper..grease and flour the pan..

Method

1. In a medium bowl, sift together 1 1/4 cup flour , 1 1/4 tsp baking powder and 1/2 tsp baking soda .Stir and Set flour mix aside.
2. In a bowl beat 2 eggs with the electric beater on medium speed (15-20 seconds).
3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).
4. Add lemon essence ,vanilla essence and oil and beat on medium speed (1 minute)
5. Take a hand whisk and slowly add about half of the flour mixture. Add half of the milk then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.Take another bowl and seperate 1/4 cup of the batter.Mix coco powder and set this coco mixture aside.
7:.Fill 3/4 portion of loaf pan with the vanilla batter.
8. Then Carefully pour coco mixture on one side of pan.I like this way.you can make swirls with tooth pick for marble effect as desired.
Bake for 55 minutes at 350°F or 180 degree centigrade.It takes longer baking time in loaf pan than round or square pan.

Instructions for baking:

Place the pan on the middle rack of the oven.
For First 5 minutes keep the temperature of the oven at 200 degree centigrade then turn it to 180 degrees.It gives light brown top and edges of the loaf cake.
Put the pan over a cake plate or on a rectangular tray in the oven ,to prevent burning from bottom.
Do not open the door of oven before 40 minutes to check the cake.
Remove the cake from oven ,when the tooth pick inserted in center comes out clean.Centre of the loaf cake ,takes longer baking time..So check carefully.
Take the cake out from oven ,when the tooth pick inserted into the center comes out clean.Cover the pan with towel.Let it cool in the pan , then remove.

Slow Cooker Pineapple Spoon Cake

 

INGREDIENTS

Cake:

• 1 (15.25 oz.) package yellow cake mix
• 1 cup water
• 3 large eggs
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup crushed pineapple, of 1 (20 oz.) can, juices reserved
• 1 cup shredded coconut
• 1/4 cup pecans, roughly chopped

Glaze:

• 1 1/2 cups powdered sugar
• Remaining pineapple and pineapple juice
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/2 cup shredded coconut
• 1/4 cup pecans, roughly chopped
• Whipped cream, optional, garnish

PREPARATION

In a large bowl or mixer, mix cake mix, water, eggs and melted butter together, then stir in 1 cup crushed pineapple, coconut and pecans until incorporated.
Liberally grease a slow cooker with non-stick spray, then pour batter into cooker and smooth top layer with a rubber spatula.
Take two layers of paper towels and place over slow cooker with ends extending out over the sides, then place lid on top of slow cooker. (This ensures that the paper towels absorb all condensation, instead of dripping down onto the cake.)
Cook on high for 2 hours or on low for 4, leaving lid on the whole time.
In a medium bowl, whisk together glaze ingredients (powdered sugar, pineapple and pineapple juice, butter, coconut and pecans) until smooth.
Uncover slow cooker (making sure cake is cooked through), remove paper towels, then pour glaze over the cake, cover again and let set for 5-10 minutes.
Scoop, serve and enjoy.

These Salmon Patties Don’t Skimp On Flavor!

 

I love burgers. American burgers are the best burgers in the world, and the biggest ones too.
They’re juicy and so flavorful. I have been to a few countries and their burgers tasted good, but they were half as small as American burgers. I have always thought that Americans take their burgers seriously. Fish burgers are not new to me. In fact, I always order fish fillet burger from my favorite fast food restaurants. But I have never heard of salmon as a patty. Ever. So when I first tried this I was stunned. My goodness, it’s one of the most delicious patties I have ever tasted!
Want the recipe for these yummy salmon patties? Flip on over to the next page. Enjoy

How To Make Super Moist Lemon Ricotta Pound Cake Ingredients #5 is different..

 

It can’t be beat! While some recipes call for buttermilk, sour cream or Greek yogurt in order to keep a cake from getting dry, we chose to go with ricotta cheese as a way to switch things up. We find it’s a little lighter than the previous options, but it adds a richness that the other three don’t quite have – it’s so good, you have to try it!

The other element you definitely don’t want to skip is the lemon simple syrup that gets drizzled on top. A classic simple syrup is two parts water to one part sugar, but we swapped in lemon juice instead of water to add more lemon flavor with just the right touch of sweetness. Don’t think that this is an icing or glaze though. The simple syrup isn’t something that sits on the surface and hardens into a delicious sort of crust, this seeps down into the pound cake and just bumps up the flavor while still being subtle enough to not detract from the cake itself.

Plus, it’s a trick you can use for just about any cake you whip up if you want to make sure it’s never try and has plenty of flavor. Whether it’s a classic vanilla cake (where you’d use regular simple Lemon Pound Cake
1 hour 20 minutes to prepare serves 8-10
syrup without any lemon), or a more involved fruit cake (where you could add a berry reduction of sorts to the syrup), it’s helpful to have this in your back pocket for anytime you’re baking. And trust us, this cake is sinfully good and perfect any time of year!

Maple Sugar Cream Pie

 

INGREDIENTS

• 1 deep dish frozen pie crust
• 2 cups heavy cream
• 3/4 cup sugar
• 4 tablespoons cornstarch
• 4 tablespoons unsalted butter
• 1/4 cup pure maple syrup
• 1 teaspoon maple extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Topping:

• 4 tablespoons unsalted butter, melted
• 3 tablespoons sugar
• 1 1/2 teaspoons cinnamon

PREPARATION

Preheat oven to 325º F and lay your crust out in a standard pie dish. Bake for 10-12 minutes, or until just lightly browned.
Remove from oven and set aside.
In a medium saucepan over medium heat, melt 4 tablespoons butter and heavy cream together until butter is melted, then whisk in cornstarch and sugar, stirring continuously until thickened. 6-7 minutes.
Stir in maple syrup, maple extract, vanilla extract and salt, if using, and whisk until incorporated.
Pour filling into pie crust, then drizzle remaining (melted) butter over the top.
Whisk together remaining topping ingredients, sugar and cinnamon, and sprinkle over filling.
Place baking dish in oven and bake for 25-30 minutes, or until crust is golden brown and filling is bubbly. Center should be set, but still a little wobbly.
Remove from oven and let cool, then refrigerate until set. 2-3 hours.
Slice, serve and enjoy

Martha Stewart’s Perfect Macaroni and Cheese

 

INGREDIENTS

• 1 pound elbow macaroni
• 6 slices white bread, cut into 1/4-inch pieces
• 1/2 cup (1 stick) unsalted butter, divided
• 5 1/2 cups whole milk, warmed
• 4 1/2 cups sharp white cheddar cheese, grated, divided
• 2 cups gruyere cheese, grated, divided
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper

PREPARATION

Bring a large pot of salted water to boil and cook macaroni for 1-2 minutes less than instructed on packaging. There should still be a bit of bite to the pasta. Rinse with cold water, then drain and set aside.
Preheat oven to 375º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray. Toss bread cubes with 2 tablespoons melted butter in a medium bowl and set aside.
In a large saucepan over medium heat melt remaining butter (6 tablespoons) until bubbly, then stir in flour. Cook, stirring frequently, for 1 minute.
While whisking, pour in warmed milk until fully incorporated. Continue whisking until mixture thickens and bubbles up.
Remove from heat and season with salt, pepper, nutmeg and cayenne, then stir in 3 cups cheddar cheese and 1 1/2 cups gruyere.
Stir drained pasta into cheese sauce, then transfer to greased baking dish. Top with remaining cheddar and gruyere cheese, then sprinkle buttered breadcrumbs on top.
Place in oven and bake for 25-30 minutes, or until golden brown on top.
Remove from oven and serve hot

Peaches ‘N’ Cream Delight

 

INGREDIENTS

• 2 cups (about 2 sleeves) graham cracker crumbs
• 1 1/2 cups walnuts, ground until almost smooth
• 1 cup (2 sticks) unsalted butter, melted
• 8 peaches, peeled and sliced
• 2 (8 oz.) packages cream cheese, room temperature
• 1 (16 oz.) box powdered sugar, roughly 4 cups
• 1 teaspoon vanilla extract
• 1 1/2 (8 oz.) containers frozen whipped topping, thawed

PREPARATION

Preheat oven to 350º F and set a 9×13-inch baking dish at the side of your workstation.
Combine graham crackers crumbs with ground walnuts and whisk in melted butter, stirring until mixture resembles damp sand.
Transfer mixture to greased baking dish and use a flat-bottomed tool (we use a measuring cup) to press crumb mixture into an even layer.
Place baking dish in oven and bake for 10-12 minutes, or until lightly browned. Remove from oven and let cool completely.
In a large bowl or mixer, beat cream cheese until softened and smooth, then beat in powdered sugar and vanilla extract.
Spread cream cheese filling over cooled crust, then arrange peach slices on top of the filling.
Gently spread frozen whipped topping over the peaches into a smooth layer, then refrigerate for at least 2 hours before serving.
Top with more graham cracker crumbs, optional