HOT CROSS BUNS RECIPE

 

Ingredients
Buns:

• 1 tablespoon dry yeast (Note 1)
• 110g / ½ cup caster sugar (superfine sugar)
• 1½ cups / 375ml milk, whole or low fat, lukewarm (Note 2)
• 637.5g/ 4¼ cups bread flour (Note 3) + 1/4 cup extra
• 2 tsp cinnamon powder
• 2 tsp All Spice
• 1/2 tsp salt
• 1 1/2 cups / 210g sultanas (Note 4)
• 1 – 2 oranges, zest only (Note 4)
• 50g / 3.5 tbsp unsalted butter, melted and cooled
• 1 egg, at room temperature

Crosses:

• 1/2 cup flour (any white flour)
• 5 tbsp water

Glaze:

• 1 tbsp apricot jam
• 2 tsp water

Instructions
Place the yeast and 2 teaspoons of the sugar in a large bowl, then pour in milk. Leave for 5 minutes until it froths.
Add remaining Buns ingredients, starting with 4 1/4 cups flour, including remaining sugar.
Use a stand mixer fitted with a dough hook to mix until a smooth elastic dough forms. Add extra flour if required. (Note 5) See video for how the dough should look.
Alternatively, dust a work surface with flour and knead by hand for 10 minutes or until smooth.

Rise #1:
Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours. See Note 6 for how I do this (you will laugh – but it works every time!).
Forming Balls (watch video, it’s helpful):
Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
Remove tea towel and punch dough to deflate.
Dust work surface with flour, place dough on work surface, knead lightly (to deflating air) and shape into a log. Cut into 12 equal pieces.
Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:
Spray a piece of cling wrap lightly with oil (any), then place over the tray.

Return tray to warm place and leaver 30 – 45 minutes, until the dough has risen by about 75% (less than double in size).
Partway through Rise #2, preheat oven to 180C/350F (all oven types).
Crosses:
Mix flour and water until a runny paste forms – see video for thickness required.
Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.

Baking/Glaze:
Bake for 20 minutes (fan / convection) or 23 minutes (standard), or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
Remove buns from oven. Brush with jam mixture while warm.
Use overhang to lift buns onto a cooling rack. Allow to cool to warm before serving.

Recipe Notes

1. 1 tbsp dry yeast = 9 grams

I use Lowan Dried Instant Yeast (red tube, sold at Woolies/Coles baking aisle) which technically doesn’t need to be frothed before using but there’s no harm in doing it, and I do it out of habit + also because then the same steps apply to any dried yeast. If you are using the packets, you can just use 2 x 7 g sachets, that is 4 1/2 tsp which is slightly more than 1 tablespoon but it works just fine. Doesn’t taste yeasty and makes it rise a touch more. Otherwise, measure out 1 tablespoon.

If your yeast doesn’t go frothy, sorry to say it’s not active so your buns won’t rise. ?

To use fresh yeast (comes in a block that crumbles, not powder like dry yeast), use 27g/ 0.9 oz. You don’t actually need to dissolve it in liquid like I do with the dry, but there’s no harm in doing it and so for the sake of consistency, crumble it in and let stand until it foams up, same as using dry yeast.

2. Scalding hot milk kills the yeast. I heat it for 45 seconds on high in the microwave. The test is this: stick your finger in. If it was a bath, would it be pleasant? Good. It’s not too hot or too cold!

3. Breads are also fluffier and more tender if made with bread flour rather than normal flour. However, this recipe works great with normal white flour too.

4. SULTANAS: Some recipes say to add sultanas after the dough has been kneaded or risen. If you do this, you’ll find it very hard to disperse them evenly throughout the dough. By adding them before kneading, some to get squished. But it’s not noticeable in the end result.

Also, I personally don’t like bitter pieces of citrus in my hot cross buns but you could add it if you like. Candied peel is nice but not sold at supermarkets. That’s why I use orange zest instead. Use 2 oranges if you want a more prominent orange flavour.

5. Dough: Takes ~5 min, speed 2 with KitchenAide. Add the extra flour if required so the dough comes away from the bowl – the trick is to use the minimum so it’s stuck on your fingers, but as soft as possible.

6. WARM PLACE for dough: This is what I do all year round – use my dryer. Laugh – but try it! Run the (empty) dryer for 1 – 2 minutes, then place the bowl inside. If you do that, the dough will rise in 40 minutes. Even if it’s snowing outside!

7. STORING / MAKE AHEAD: As with all homemade bread, it is best served on the day it’s made. For the day after, reheating makes all the difference to make them soft and moist again – 15 sec in the microwave! These freeze great, then just defrost. To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so.

HAMBURGERS

 

Ingredients
Hamburger Pattie

• 800g – 1kg / 1.6 – 2 lb ground beef (mince), 20%+ fat (Note 1)
• Salt and pepper
• 3 onions, peeled and sliced into rings
• 2 tbsp oil
• 4 – 8 slices cheese of choice, I use Swiss (optional)

Hamburger

• 4 soft hamburger buns, lightly toasted
• Lettuce, tomato slices
• Ketchup, mustard, relish, sliced pickles

Instructions
Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are about 10 cm / 4″) – don’t press hard, light fingers = soft juicy patties (see video for how I do this).

Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).

Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelised. Season with salt and pepper, then remove.

Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.

Meanwhile, toast the cut side of the buns lightly.

To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun. Serve immediately.

Recipe Notes
1. Fat is where the flavour is, so use a 20%+ fat beef mince (ground beef, preferably chuck). In Australia, even supermarket 20% fat beef mince is terrific, though quality beef from butchers (especially wagyu) will make exceptional hamburgers.

To make this using lean mince, use this recipe which has flavourings added to compensate for less fat which provides flavour in this recipe. This is the original recipe I shared on the basis of making hamburgers using lower fat beef.

2. In the video, I use a store bought tomato relish.

3. Nutrition including: 200g/7oz hamburger patties, 1 slice cheese, 2 tbsp tomato relish, lettuce, tomato, hamburger buns. It is about 40 calories higher than actual as it does not take into account fat discarded

Baked Reuben Casserole

 

Ingredients

• 6 slices rye bread (dark or light) divided use
• 1 pound thinly sliced pastrami or corned beef divided use
• 1 14.5 oz can or jar sauerkraut drained well
• 4 cups shredded Swiss cheese divided use
• 2 tsp caraway seeds divided use
• 1 cup chopped dill pickles
• 1 cup milk
• 3 large eggs beaten
• ⅓ cup thousand island dressing
• ¼ cup mustard

Instructions
Preheat oven to 350f degrees. Spray 11×7 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes.
Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
Spread cubed bread into the bottom of the prepared baking dish.
Cover evenly with half of the pastrami.
Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.
Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
Next, top with remaining pastrami. I gently push down to help compact it all a bit.
Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.
Pour mixture evenly over the casserole.
Top with breadcrumbs.
Cover with foil.
Bake for 45 minutes.
Remove from oven, let rest for 5 minutes then slice and serve.

Mom’s Macaroni Salad

 

Ingredients

• 1 16 oz box macaroni
• 2 cups mayonnaise
• 1/4 cup chicken stock
• 1 green pepper diced
• 1/2 cup radishes diced
• 1/2 cup onion finely diced
• salt & pepper to taste

Instructions
Prepare macaroni according to package directions.
Drain macaroni well, and rinse with cold water until pasta has cooled.
Meanwhile, in a large bowl, combine mayonnaise with chicken stock.
Whisk together well and season with a bit of salt and pepper.
I do enjoy about a tablespoon or so of freshly ground black pepper in this.
Add in drained pasta along with green pepper, radishes and onion.
Stir well until combined.
Cover with plastic wrap and store in refrigerator for at least 3 hours.
Stir again before serving.

Potato Soup

 

Ingredients

• 2 1/2 pounds baby red potatoes, sliced into small bite-sized pieces
• 1/2 lb. uncooked bacon, finely diced
• 1 medium onion, diced
• 1/4 bunch celery, diced
• 8 cups milk
• 3 cups water
• 4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup salted butter
• 3/4 cup flour
• 1/4 bunch freshly chopped parsley
• 1 cup whipping cream

For garnish

• Shredded cheese
• fried bacon bits
• chopped green onions

Directions:

In a large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on a paper towel over the plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt, and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let the mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot

Famous Fudge

 

INGREDIENTS:

• 1 1/2 cups granulated sugar
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract

INSTRUCTIONS:

LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:

SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Hawaiian Poke Cake

 

INGREDIENTS

• 1 (16.25 oz) box French Vanilla cake mix
• 3 large eggs
• ⅓ cup vegetable oil
• 1 cup water
• 2 (3.4 oz) coconut instant pudding mix
• 1 (20 oz) can crushed pineapple, juices reserved
• 4 cups half-and-half
• 1 (16 oz) container frozen whipped topping, thawed
• 1 (7 oz) package sweetened shredded coconut
  Optional: ½ cup macadamia nuts, toasted and rough chopped

PREPARATION

Preheat oven to 350°F. Grease 9×13-inch baking dish with cooking spray. Set aside.

Drain crushed pineapple, reserving juices, and set aside. Pour reserved pineapple juice into measuring cup, then fill with water up to 1 cup.

Prepare cake mix according to package instructions, using reserved pineapple water mixture.
Pour batter into baking dish and bake 25-30 minutes.

In a separate bowl, whip pudding packets with half and half until just thickened.

Remove cake from oven and, with handle of a wooden spoon, poke holes over cake. Pour half of pudding mixture over warm cake. Add reserved pineapple to remaining pudding mixture and stir, then pour over top of cake.
Chill in refrigerator until set.

If using, place macadamia nuts on a baking sheet and toast in 350°F oven for 5-7 minutes. Rough chop when cooled and set aside.

For frosting: stir thawed whipped frosting until smooth. Add a dollop to top of each slice.
Sprinkle with shredded coconut (and chopped macadamia nuts, if using). Serve immediately or cover and chill until ready to eat. Enjoy!

Lemon Cranberry Zucchini Quick Bread

 

INGREDIENTS

• 2 cups all-purpose flour
• 3 eggs
• 1 cup oil
• 1 cup zucchini, shredded
• 1 cup dried cranberries, divided
• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of one lemon

PREPARATION
Preheat oven to 350°F and grease a 9×5-inch loaf pan. Set aside.
In a medium mixing bowl, combine oil, eggs, and sugar and mix until well combined. Add milk, lemon juice and lemon zest, stirring until thoroughly incorporated.
Mix in flour, baking powder, baking soda, and salt until well combined. Fold in shredded zucchini and 3/4 cup of the cranberries.
Pour batter into prepared loaf pan and top with remaining cranberries. Bake until a toothpick inserted into the center comes out clean, 50-60 minutes.
Cool in pan 5-10 minutes before inverting onto a wire rack to cool completely. Slice, serve, and enjoy!

Sausage, egg and biscuits casserole

 

INGREDIENTS

• 1 can buttermilk biscuits any brand
• 1 lb Jimmy Dean sausage(or any brand of pork sausage)
• 1 c shredded mozzarella
• 1 c shredded cheddar
• 6 eggs
• 3/4 cup milk
• salt & pepper to taste

Directions:

Cut biscuits into six to eight pieces place in a grease 8×8 pan, brown sausage on the stove top and drain spread over the cut up biscuits, beat eggs and add milk and salt and pepper to them and pour over sausage and biscuits, sprinkle both shredded cheeses over the top.
Bake in 8×8 pan at 425 for 30-35 min. Let sit 5 min

Granny’s Salisbury Steak

 

Ingredients:

• 1 ½ lbs ground beef
• 1 cup chopped onion
• ½ cup cooked rice
• ¼ tsp black pepper
• 1 egg
• 1 ¾ cups sliced fresh mushrooms
• 2 Tbsp Worcestershire sauce
• ½ tsp salt
• 3 cups beef broth
• 3 Tbsp water
• 2 Tbsp cornstarch

Instructions:

Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.

NO BAKE CHOCOLATE PIE

 

Ingredients

• 1/2 cup chilled whipping cream
• 1-1/2 cups powdered sugar, divided
• 1 teaspoon vanilla extract
• 1/3 cup HERSHEY’S Cocoa
• 1 package (8 oz.) cream cheese, softened
• 1 9-inch graham cracker, shortbread cookie or chocolate crumb crust, homemade or pre packaged ( we used a packaged shortbread cookie crust )

Instructions:
Beat whipping cream, 1/2 cup powdered sugar and vanilla until stiff; set aside. Stir together remaining 1 cup powdered sugar and cocoa in small bowl.
Beat cream cheese in separate bowl until fluffy. Gradually beat in sugar and cocoa mixture, beating until blended. Lighten mixture by blending half of whipped cream into chocolate mixture. Fold in remaining whipped cream. Spoon into crust.
Refrigerate several hours or until firm. Garnish as desired. Makes 8 servings

Beef Tips

 

Ingredients

•  lbs cubed beef stew meat
• 1 onion, chopped
• 1 package brown gravy mix
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 cups water
• 3 tablespoons vegetable oil
• 1 teaspoon garlic
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 cup water
  (add red or green bell peppers if desired)

Instructions:
In a large skillet, heat oil over high heat.
Saute the onion until translucent.
Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet.
Stir in garlic powder, salt and pepper.
Bring to boil and reduce heat.
Cover and simmer for 1 1/2 to 2 hours.
Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens

Orange Creamsicle Cake

 

Ingredients:
•1 box of Orange Cake Mix prepared according to the directions…
•1 box of Orange Jello
•1 cup of boiling water
•1 box of Vanilla Pudding
•1 cup of cold milk
•1 regular tub of Cool Whip

Steps:
1.Make the Orange Cake according to the box directions.
2.While the cake is still warm, poke holes in the cake with the end of a wooden spoon or a skewer.
3.Mix the box of orange jello with the boiling water.
4.When it’s thoroughly mixed, pour it over the cake.
5.Refrigerate the cake while you prepare the topping.
6.In a bowl, mix the vanilla pudding with the cold milk. Then fold in the cool whip.
7.When the cake is cool, spread the topping on the cake.

Oven Baked Cabbage Rolls

 

INGREDIENTS:1

2 cabbage leaves

• 1 pound ground beef
• 3/4 cup cooked rice
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 egg
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup milk

Sauce:

• 1 cans (8 ounces ) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 tablespoons sugar
• 2 tablespoons vinegar
• 1/2 cup water
• 2 tablespoons cornstarch mixed with 1/4 cup cold water

DIRECTIONS:
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. Combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.
Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.

For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350 degree oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat and stir cornstarch and water mixture into the sauce; bring to a boil and cook and whisk until thickened. Pour thickened sauce over cabbage rolls or serve on the side

Deep Chocolate Sour Cream Pound Cake

 

INGREDIENTS:

• 1 1/2 cups all purpose flour
• 1/2 cup cake flour
• 1 cup Dutch processed cocoa powder
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups unsalted butter, softened
• 2 1/2 cups caster sugar (I used 1 3/4 cups)
• 4 large eggs
• 2 tsp vanilla
• 1 cup sour cream

Chocolate Glaze:

• 1 cup whipping cream
• 1 cup choc chips or 250g dark semi sweet chocolate (chopped)
• Boil whipping cream, take off heat and add in chocolate. Let it stand until melted, stir to smooth.

How to make it :

Pre-heat oven to 170dC and grease the inside of 10-inch Bundt pan, dust the pan with flour.
Stir together the flours, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Use an electric mixture, beat butter at medium speed until very creamy, about 2 mins. Gradually beat in sugar. Increase speed to medium high, beat mixture until light and well blended, about 4 mins. Beat in eggs one at a time, mixing well after addition and scraping down the sides of the bowl as necessary.
In a small bow, stir the vanilla into the sour cream. At low speed, add dry ingredients to the butter mixture in three additions, alternating with sour cream in two additions and mixing until blended.
Pour into prepared pan, bake for 65 -75 mins or until cake is done. Cool cake in pan on wire rack for 15 mins.
Invert cake onto the rack and let cool completely. Our glaze on cake. Suitable to serve warm or chilled

Fudge Pie

 

Ingredients:

• 2/3 cup evaporated milk
• 1/2 (12-oz.) package semisweet chocolate morsels
• 2 tablespoons butter
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 teaspoon salt
• 1 cup chopped pecans
• 1 pie crust unbaked

Instructions:
Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell. Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with fresh whipped cream.

No-Bake Strawberry Cheesecake

 

INGREDIENTS
Crust:

• 30 graham crackers, ground into crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons sugar

Filling:

• 2 (8 oz.) packages cream cheese, room temperature
• 3 cups strawberries, hulled, plus extra for garnish
• 1 cup plain Greek yogurt
• 2/3 cup water
• 1/2 cup sugar
• 2 (.25 oz.) packets unflavored gelatin
• 1 (8 oz.) container frozen whipped topping
• Red gel food coloring, optional
• Whipped cream, garnish

PREPARATION
In a large bowl, mix together graham cracker crumbs, sugar and butter, until mixture resembles damp sand.
Pour into springform pan and use your hands or the bottom of a measure cup to form into an even layer. Refrigerate until ready to use.
Microwave 2/3 cup water for 30 seconds, then sprinkle in gelatin powder and whisk until fully dissolved.
Place strawberries in food processor and pour in gelatin mixture, then pulse for 30-60 seconds, or until smooth.
In a large bowl, beat cream cheese until soft and fluffy, then mix in sugar and yogurt, mixing until combined.
Once strawberry gelatin mixture is blended and smooth, gently fold into cream cheese mixture, along with frozen whipped topping. Add red food coloring here, if desired.
Once everything is fully incorporated, transfer mixture to springform pan and smooth into an even layer.
Refrigerate for 4-6 hours, or until set, then remove outer ring of springform pan, slice, serve and enjoy!

Sheet Pan Blueberry Pancakes

 

INGREDIENTS

• 3 cups all-purpose flour
• 2 cups whole milk
• 1 cup buttermilk
• 2 tablespoons brown sugar
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 large egg
• 3 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup blueberries
• Maple syrup

PREPARATION
Preheat oven to 425º F and line a standard baking dish with parchment paper or non-stick spray.
In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and cinnamon.
In a separate bowl, whisk together milk, buttermilk, egg, vegetable oil and vanilla extract until combined.
Pour dry ingredients into wet mixture and whisk until just incorporated and smooth.
Fold in blueberries, if using, then pour mixture into lined baking sheet.
Place baking sheet in oven and bake for 13-15 minutes, or until golden brown and toothpick inserted in center comes out clean.
Remove baking sheet from oven and let cool 10 minutes before serving with maple syrup

Layered Apple Pork Chop Bake

 

Ingredients

• 3 apples, peeled and sliced
• 4-6 pork chops; the pork must be boneless
• 4 table spoons of un-salted butter
• 4 table spoons of brown sugar
• tea spoon of cinnamon
• ¼ teaspoon of nutmeg
• Salt and ground pepper, to taste
• Minced fresh rosemary leaves

Instructions

1. Preheat the oven to 350℉
2. Get a large baking dish and place the sliced apples in the bottom
3. Sprinkle the apples with teaspoon cinnamon and ¼ teaspoon nutmeg
4. Place the boneless pork chops on the apple slices
5. Season layered apples and pork chops with salt and pepper to taste
6. Take a saucepan and heat it over medium heat
7. Mix butter and brown sugar. Ensure the butter and sugar have melted and are well combined by whisking the mixture
8. Add the remaining cinnamon and nutmeg into the mixture then stir
9. You can add cornstarch into this mixture to make the glaze thicker. However, this step is optional
10. Pour the sugar – butter mixture on the pork chops and the sliced apples
11. Place the layered apple pork chop in an oven and bake for around 40 minutes. Before removing the meal from the oven, ensure the pork is fully cooked
12. Sprinkle the baked pork chop and sliced apples with minced rosemary
13. Enjoy your meal!

You can serve this meal with pear and green salad. For your green salad you can add avocados, grape tomatoes or sliced mushrooms.
There you have it, easy to make, delicious and healthy meal. Now you can look forward to and enjoy your dinner with apple pork chop bake. You won’t be disappoint with this delicious meal and you will always enjoy it.

OR:

INGREDIENTS

• 4-6 boneless pork chops
• 2-3 apples, peeled and sliced
• 1/4 cup (1/2 stick) unsalted butter
• 1/4-1/3 cup brown sugar
• 1 teaspoon cinnamon, divided
• 1/2 teaspoon nutmeg, divided
• 1/2 tablespoon cornstarch, optional
• Kosher salt and freshly ground pepper, to taste
• Fresh rosemary, minced, garnish.

PREPARATION
Preheat oven to 350º F.
Place sliced apples in the bottom of a large baking dish and sprinkle with 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Place pork chops on top of apple slices and season generously with salt and pepper.
In a medium saucepan over medium-high heat, combine butter and brown sugar, whisking until melted and incorporated, then stir in remaining cinnamon and nutmeg.
Also whisk in cornstarch, if using. (Cornstarch isn’t essential, only for if you want a thicker glaze.)
Pour mixture over pork chops and apple slices, then place in oven and bake for 35-40 minutes, or until pork is cooked through.
Remove from oven, sprinkle with fresh rosemary and enjoy.

My Mom Won Miss Coleslaw USA At The County Fair With This Recipe

 

Ingredients

• 4 cups thinly sliced cabbage
• 1 carrot, grated
• 2 green onions, thinly sliced on the diagonal
• 4 Tbsp Duke’s mayonnaise
• 1 teaspoon French’s yellow mustard
• 2 teaspoons Heinz apple cider vinegar or wine vinegar
• 1/8 teaspoon freshly ground black pepper (more to taste)

Instructions
Place the cabbage, carrot, and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded cabbage is coated with the dressing.

Taste and add more salt and pepper if needed.
Serve immediately.

You’ll Never Need Another Recipe For These Again!

 

Ingredients

• 3/4 – 1 c. Keebler crushed saltines, about 20 crackers
• 1 c. Uncle Ben’s cooked rice
• 1 1/2 lb ground beef
• 1/2 large onion, chopped
• 3/4 c. tomato juice
• 1/4-1/2 c. water
• 1 1/2 tbsp Old El Paso Taco seasoning mix
• Seasoned salt, salt and pepper to taste
• 2 c. shredded lettuce
• 1 1/2 c. medium tomatoes, diced
• 1/4 c. butter
• 1/4 c. all-purpose flour
• 2 c. milk
• 1/2 lb processed American cheese, cubed
• 1 1/2 c. (6 oz) shredded sharp cheddar cheese
• 1/2 jar stuffed olives, drained, diced
• Tortilla chips

Instructions

Put crackers on the bottom of a 9×13 in baking dish. Top with rice.

In a skillet, cook beef and onion until meat is no longer pink; drain.

Add tomato juice, water, seasonings, simmer for 15-20 minutes. Spoon over rice

Sprinkle with lettuce and tomatoes.

In a saucepan melt butter. Stir in flour until smooth. Gradually add milk stirring as you add it. Bring to a boil; cook and stir for 2 minutes, reduce heat; sir in American cheese until melted. Pour over tomatoes.

Top with cheddar cheese and olives.

Serve with tortilla chips.

Don’t Worry, There’s No Fish In This Amish-Inspired Dessert

 

Ingredients

• 1 c. Gold Medal all-purpose flour
• 1 tsp. baking powder
• 1/8 tsp. salt
• 1 ¼ c. skim milk (divided into ½ c. and ¾ c.)
• 5-6 c. cored, peeled, and sliced apples (about 10 apples)
• ¾ c. Domino granulated sugar
• 1 tsp. cinnamon
• 2 eggs

Instructions
Preheat oven to 400° F. You will need a square cake pan, 8 x 8 or 9 x 9 will do.
Prepare soft dough by mixing together the flour, baking powder, salt, and ½ c. skim milk in a small bowl. The dough will be quite soft, but use the least amount of flour necessary during the next step.
Take half of the dough and roll it out on a surface dusted with flour till it is the size of the bottom of a square cake pan.
Carefully transfer the rolled out dough to the cake pan and use your fingers to finish forming it to cover the bottom of the pan.
Core, peel, and slice apples into water mixed with a little lemon juice to prevent browning. I like to do this after I make the dough so the apples are not sitting in the water too long.
Whisk together the 2 eggs and ¾ c. skim milk.
Drain apples and distribute them evenly over the dough in the pan. Sprinkle with cinnamon and the ¾ c. sugar.
Roll out remaining dough large enough to mostly cover the apples in the pan.
Pour the egg and milk mixture on the apples.
Carefully place the rolled out dough on top of the apples and eggs. You do not need to seal it to the edge.
Bake at 400° F till apples are soft and custard is set, about 45 minutes.

Amish Harvest Tomatoes

 

What You’ll Need

• 3 large tomatoes, cored and cut into 1-inch chunks
• 1 large onion, cut into thin half-moon slices
• 1/2 cup vegetable oil
• 1/2 cup apple cider vinegar
• 1/3 cup sugar
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon black pepper

What to Do
In a large bowl, combine tomatoes and onion; set aside.

In a small bowl, whisk together oil, vinegar, sugar, Italian seasoning, salt, and pepper until sugar is dissolved. Pour over tomato mixture; mix well.

Serve or cover and chill until ready to serve