Arizona Sunshine Lemon Pie

 

At 23, I hardly knew how to make pancakes, tomato and mozzarella…

Jerome de Oliveira was the world champion in confectionery.

The youngest world champion in the world.

He is 31 and now has two stores, one in Cannes and one in Cagnes-sur-Mer.

Nice surprise to find the recipe in special issue #2 of Fou de Pâtisserie magazine.

Ingredients:

• 200 grams of wheat flour
• 100 grams powdered sugar
• 80 grams butter
• 1 egg
• Pinch of salt

To decorate:

• 4 lemons (15 cl juice and zest from 3 lemons)
• 125 grams cane sugar
• 50 grams butter
• 3 eggs
• 1 heaped tablespoon of cornstarch

Instructions:

1. Make the Pie Dough:

Pour the sifted wheat flour, powdered sugar, and salt into a bowl. Add the softened butter cut into pieces. Knead the dough by hand until crumbly. Add the egg and knead until you get a homogeneous dough ball. Cover with plastic wrap and refrigerate for two hours.

2. Bake the Pie Crust:

Preheat the oven to 200°C (400°F). Roll out the chilled dough between two sheets of lightly floured baking paper to a thickness of 3 mm. Transfer the dough to a greased and floured tart mold. Prick the dough with a fork, line the bottom with parchment paper, and fill with baking weights or dried beans.

Bake the crust blind for 10 minutes at 200°C (400°F). Remove the weights and parchment paper, reduce the oven temperature to 180°C (350°F), and bake for another 15 minutes until golden brown. Allow the pie crust to cool on a wire rack.

3. Prepare the Lemon Cream:

Grate the zest of 3 lemons and squeeze enough juice from all 4 lemons to measure 15 cl. In a bowl, whisk together eggs, lemon zest, and cane sugar until thickened. Add cornstarch and whisk until smooth.

In a saucepan, bring the lemon juice to a boil. Pour the hot lemon juice over the egg mixture while whisking vigorously. Return the mixture to the saucepan and cook over low heat for about 3 minutes, stirring constantly until thickened. Remove from heat and let cool slightly. Add the butter, cut into pieces, and stir until smooth.

4. Assemble the Lemon Pie:

Pour the cooled lemon cream into the prepared pie crust. Smooth the surface with a spatula. Chill the pie in the refrigerator for at least an hour before serving.

Enjoy your delicious lemon pie!

Caramel Brownie Cheesecake

 

Caramel Brownie Cheesecake is rich in flavor, combining chewy brownie, creamy cheesecake, and delightful caramel into one indulgent dessert. This recipe promises a decadent treat that's perfect for any occasion.

Ingredients:

• Flour: 95 grams (3/4 cup)
• Salt: Pinch
• For the Cheesecake:
• Cream Cheese: 450 grams (16 ounces), softened
• Sugar: 100 grams (1/2 cup)
• Cream: 120 ml (1/2 cup)
• Salt: Pinch for flavor

Instructions:

1. Prepare the Brownie Base:

• Preheat Oven: Preheat the oven to 175°C (350°F). Line the bottom and sides of a 23cm (9-inch) baking tray with parchment paper.
• Melt Chocolate and Butter: In a pan over low heat, melt chopped dark chocolate and butter until smooth. Remove from heat and let cool slightly.
• Prepare Wet Mixture: Whisk together sugar, eggs, and vanilla into the melted chocolate mixture until well combined.
• Add Dry Ingredients: Sift in flour and salt, then fold gently until combined. Pour the batter into the prepared pan and spread evenly.
• Bake: Bake for 20-25 minutes until the brownie is dark in color and cooked through. Remove from oven and let cool while preparing the cheesecake.
• Reduce Oven Temperature: Reduce oven temperature to 160°C (325°F).

2. Prepare the Cheesecake:

• Beat Cream Cheese: In a mixing bowl, beat softened cream cheese until smooth.
• Add Sugar, Cream, Eggs, Vanilla: Gradually add sugar, then pour in cream, followed by eggs and vanilla extract one by one, mixing well without over-mixing.
• Pour Over Crust: Pour the cheesecake mixture over the cooled brownie crust and smooth the top with a spatula.
• Bake Cheesecake: Bake at 160°C (325°F) for 45 minutes or until the cheesecake is set and the center jiggles slightly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 1 hour to prevent cracking.

3. Prepare the Caramel Topping:

• Dissolve Sugar: Melt sugar in a heavy saucepan over medium heat, stirring frequently until it turns dark brown.
• Add Butter, Cream, Oil: Gradually add heavy cream (mixture will thicken), then add oil and continue cooking until the caramel is smooth. Remove from heat, add a pinch of salt, and let it cool slightly and thicken.

4. Refrigeration:

• Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight until fully set and flavors meld.

5. Final Steps:

• Remove from Pan: Carefully remove the cheesecake from the pan, using a knife if needed to release it smoothly.
• Slice and Serve: Cut into pieces with a hot, clean knife for neat slices (rinse the knife with hot water and dry between slices for cleaner cuts).

Success Tips:

• Prevent Cracking: Avoid over-beating the cheesecake batter and allow it to cool gradually in the oven after baking.
• Caramel Consistency: If the caramel becomes too thick to pour, gently heat until it reaches a pourable consistency.

This Caramel Brownie Cheesecake is a delightful dessert choice for any special occasion or simply to treat yourself. Its rich texture and flavors are sure to be a hit with everyone who tries it!

Enjoy!

Simple cubed steaks

 

INGREDIENTS:

• 4 steak cubes
• 1/2 cup of water
• 1 can (10.5 ounces) French Onion Soup
• 1 can (10.75 ounces) cream of chicken soup
• 1 packet of mixed broth

DIRECTIONS:

1. Get a 6-quart slow cooker. Combine soup with broth mixture and water. Mix well.
2. Place the meat cubes in the sauce mixture, making sure they are evenly coated.
3. Cover the slow cooker and cook the steaks over low heat for 6-8 hours.
4. Toward the end of the cooking time, prepare to thicken the sauce. You can certainly skip this step, but here we like a thicker sauce. In a small bowl, whisk together equal parts cornstarch and cold water (about 2-3 tablespoons each). Stir the mixture into the slow cooker.
5. Increase the setting to high and cook for an additional 20 minutes or until the sauce thickens.
6. Serve and Enjoy!

 

Crispy Apple Pastry

Crispy Apple Pastry is a delicious snack that you can prepare in just a few minutes. With soft and breathable cookies coated in apple pulp, this is the perfect snack to satisfy your sweet tooth at any time of the day. Learn how to prepare them by following these simple instructions.

Ingredients

• 3 apples
• 1 tsp cinnamon
• 1 cup yogurt
• 1 cup flour
• 2 tbsp stevia or sugar
• 1 egg
• 1 tbsp lemon juice
• 1 tsp baking powder
• Oil for frying
• Powdered sugar for sprinkling (optional)

Instructions

Prepare the Apples

1. Peel the apples and cut them into small pieces.
2. Sprinkle cinnamon on both sides of the apple pieces to sweeten them.

Prepare the Dough

1. In a large bowl, mix the yogurt, flour, stevia (or sugar), egg, lemon juice, and baking powder.
2. Mix well until you get a smooth paste. If the dough is too thick, add more yogurt to reach the desired consistency.

Cover the Apple Slices

1. Place each apple slice into the batter, making sure it is thoroughly coated.

Fry the Apple Slices

1. Heat some oil in a pan over medium heat.
2. Once heated, add the coated apple slices to the pan.
3. Cook for about 2-3 minutes per side or until golden brown and crisp.

Finish and Serve

1. Remove the apple slices from the pan and place them on a baking sheet to remove excess oil.
2. While still hot, sprinkle with powdered sugar if desired.

Enjoy this delicious dessert that is ready in just 5 minutes! Perfect for a quick snack or dessert.

Broccoli Cheese Patties

 

Allure of Broccoli: Broccoli Cheese Patties

Broccoli cheese patties have taken the culinary world by storm, and it’s not hard to see why. These delectable bites are not only packed with flavor but also bring a wealth of nutritional benefits to the table. Combining the wholesome goodness of broccoli with the creamy richness of cheddar cheese, this dish is a perfect blend of savory and satisfying. Whether you’re looking for a new vegetarian option or just want to add more greens to your diet, broccoli cheese patties are an excellent choice.

Benefits

One reason for the growing popularity of broccoli cheese patties is their versatility. They can be enjoyed as an appetizer, a side dish, or even as a vegetarian burger alternative. Beyond their versatility, these patties are a powerhouse of nutrients. Broccoli is loaded with vitamins C and K, as well as fiber and antioxidants. When paired with the protein and calcium found in cheese, these patties become a balanced and nutritious option that can fit into various diets, including low-carb and keto lifestyles.

Perfect Pairings

Serving broccoli cheese patties is a breeze, and they pair wonderfully with a variety of dishes. For a light and refreshing meal, consider pairing them with a crisp green salad drizzled with a tangy vinaigrette. They also complement hearty soups, making them an excellent addition to a cozy dinner. For a more indulgent option, serve them with a side of garlic aioli or a spicy dipping sauce to elevate the flavors even further. No matter how you choose to enjoy them, broccoli cheese patties are sure to become a favorite in your meal rotation.

Ingredients

• 2 cups broccoli florets, steamed and finely chopped
• 1 cup grated cheddar cheese
• 1/2 cup low carb breadcrumbs
• 2 eggs, beaten
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. In a large mixing bowl, combine the chopped broccoli, grated cheddar cheese, breadcrumbs, beaten eggs, grated Parmesan cheese, minced garlic, onion powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
2. Heat a small amount of olive oil in a large skillet over medium heat.
3. Take a small handful of the broccoli mixture and shape it into a patty using your hands. Make sure the patty holds together well. Repeat with the remaining mixture to form patties.
4. Place the patties in the skillet, leaving some space between them. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
5. Once cooked, transfer the broccoli cheese patties to a plate lined with paper towels to absorb any excess oil.
6. Serve the patties warm as a delicious appetizer, side dish, or even as a vegetarian burger alternative.
7. Enjoy!

 

Spinach Stuffed Pastry

When it comes to savory pastries, the spinach stuffed pastry holds a special place in many hearts and kitchens. This delightful treat combines the earthiness of fresh spinach with the creamy texture of ricotta and parmesan cheese, all wrapped up in buttery, flaky puff pastry. Whether you’re hosting a brunch, preparing a family dinner, or just craving a tasty snack, these pastries are sure to impress.

Spinach stuffed pastries are not just a crowd-pleaser; they also come with a host of nutritional benefits. Spinach is a powerhouse of vitamins and minerals, including iron, calcium, and vitamins A and C. Combined with the protein-rich ricotta cheese and the savory flavor of parmesan, these pastries are both delicious and nutritious. Their popularity stems from their versatility and the comforting combination of flavors that appeals to both vegetarians and non-vegetarians alike.

To elevate your spinach stuffed pastry experience, consider pairing them with a fresh garden salad or a bowl of tomato soup. The crispness of the salad or the tanginess of the soup provides a perfect contrast to the rich, creamy filling of the pastries. For a more indulgent meal, serve these pastries alongside a glass of chilled white wine or a refreshing iced tea. No matter how you choose to enjoy them, spinach stuffed pastries are bound to become a favorite in your recipe repertoire.

Ingredients

• 2 sheets puff pastry, thawed
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

Preheat Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Filling

In a large skillet, heat the olive oil over medium heat.

• Add the chopped spinach and cook until wilted, about 2-3 minutes.
• Remove from heat and let it cool slightly.
• In a medium bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix well.

Assemble the Pastries

• Roll out the puff pastry sheets on a lightly floured surface.
• Cut each sheet into 4 squares (you should have 8 squares total).
• Place a spoonful of the spinach and cheese mixture in the center of each square.
• Fold the pastry over to form a rectangle or triangle and press the edges with a fork to seal.
• Transfer the pastries to the prepared baking sheet.

Apply Egg Wash

Brush the tops of the pastries with the beaten egg for a golden finish.

Bake

• Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.
• Enjoy!

This is the only cake I’ll eat during Christmas time! It’s that good and easy!

 

Eggnog Poke Cake

Ingredients

• 1 package white cake mix
• 1 cup eggnog
• 2 eggs
• ½ cup vegetable oil

For the Topping:

• 2 cups whipped cream or Cool Whip
• 2 cups eggnog
• 3.4 oz instant vanilla pudding mix
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg

Preparation

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

2. Mix the Cake Batter (5 minutes)

In a mixing bowl, blend the cake mix, 1 cup of eggnog, 2 eggs, and ½ cup of vegetable oil until smooth.

3. Bake the Cake (25 minutes)

Pour the batter into the prepared baking dish. Bake as per the cake mix instructions, approximately 25 minutes, or until a toothpick inserted into the center comes out clean.

4. Prepare the Topping (5 minutes)

While the cake bakes, prepare the topping by whisking 2 cups of eggnog, instant pudding mix, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg until thick.

5. Poke and Top the Cake (20 minutes)

After the cake cools, poke holes throughout with a wooden spoon’s end. Evenly spread the thickened eggnog pudding mixture over the cake. Chill in the fridge for 20 minutes to set.

6. Add Whipped Topping and Serve (5 minutes)

Top with 2 cups of whipped cream, spreading it evenly. Optionally, add a sprinkle of cinnamon or nutmeg for garnish.

Enjoy!

Slice, serve, and savor the festive and comforting flavors of your Eggnog Poke Cake! This dessert is a delightful addition to any holiday celebration, combining the beloved taste of eggnog with the joy of cake.

My nana used to make this when I was growing up. It still slaps today!

 

Cheesy Zucchini Cornbread Casserole

After a long day, nothing beats coming home to a comforting dish like Cheesy Zucchini Cornbread Casserole. Comfort food has always been very important to me because of my Midwest upbringing. The comforting taste of cornbread meets the brightness of zucchini in this meal, which is topped with gooey cheese. A night in, a potluck, or a family meal would all be ideal occasions for this. On top of that, it's a great method to use any extra zucchini you may have picked up at the market or from your garden.

To keep things light, this dish goes well with a simple green salad or steamed vegetables. Pair it with some grilled chicken or a flavorful roast for a heartier dinner. If you want it very spicy, add some hot sauce or sour cream on top!

Servings: 6

Ingredients

• 2 cups shredded zucchini (about 2 medium zucchinis)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup shredded cheddar cheese
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/4 cup chopped green onions

Instructions

1. Preheat the Oven

1. Grease a 9x9-inch baking dish and set oven temperature to 375°F (190°C).

2. Mix Dry Ingredients (5 minutes)

1. In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar.

3. Mix Wet Ingredients (5 minutes)

1. In another bowl, whisk together the buttermilk, eggs, and melted butter.

4. Combine Mixtures (5 minutes)

1. Stir the dry ingredients into the wet ingredients until just combined.
2. Fold in the shredded zucchini, corn kernels, chopped green onions, and shredded cheddar cheese.

5. Bake (25-30 minutes)

1. Transfer the batter to the prepared baking dish and smooth the top.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

6. Cool and Serve (10 minutes)

1. After baking, let the casserole cool for 10 minutes before serving. Enjoy!

Tips and Variations

• To make it spicier, add chopped jalapeños or a pinch of cayenne pepper to the batter.
• Substitute mozzarella or a Mexican cheese blend for cheddar if desired.
• For a lower-carb version, use almond flour instead of all-purpose flour.
• For a vegan option, use your favorite plant-based dairy and cheese substitutes. Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).

Spaghetti with Tacos for Dinner

 

Taco Spaghetti Casserole

Taco Spaghetti Casserole is an exciting take on a classic evening dish, fusing the spiciness of tacos with the heartiness of spaghetti. When you're having trouble deciding between Italian and Mexican for dinner, this is the way to go. Tacos and spaghetti come together in this one-dish recipe that is sure to be a hit at any gathering, whether it's a family gathering or a potluck.

Even without the accompanying light side salad served in a citrus vinaigrette, the rich and savory casserole would be a perfect complement. Garlic bread or steamed veggies provide a nice complement and help keep things healthy. Why not start with some guacamole and chips if you're going for a really festive vibe?

Servings: 6

Ingredients

• 8 oz. cooked spaghetti
• 1 lb of ground meat
• 1 (1 oz.) packet of taco seasoning
• 1.5 cups of water
• 1/2 cup of salsa
• 1/2 cup of defrosted corn kernels
• 1/4 cup of shredded cheddar cheese
• 1/2 cup of fresh cilantro, chopped
• 1/4 cup of sliced black olives (optional)
• 1/4 cup of sour cream for drizzling over top (optional)
• 1/4 cup of chopped green onions for garnish (optional)

Instructions

1. Preheat the Oven

1. Set oven temperature to 350°F (175°C).

2. Cook the Ground Beef (10 minutes)

1. Brown the ground beef in a big pan over medium heat until it's no longer pink; remove any extra fat.
2. Turn the heat up to high and add the taco seasoning and water. Stir to combine. Simmer, covered, for 5 minutes to thicken.
3. Turn the heat back up and stir in the corn and salsa.

3. Combine with Spaghetti (5 minutes)

1. In a big bowl, combine the cooked spaghetti with the taco meat mixture. Coat the spaghetti completely by tossing it.

4. Assemble the Casserole (5 minutes)

1. Measure out a greased 9x13-inch baking dish and transfer the mixture to it. Top with black olives and shredded cheese.

5. Bake (30 minutes)

1. Bake for 20 minutes with the foil cover in a preheated oven.
2. After 20 minutes, take the foil off and bake for 10 more minutes, or until the cheese starts to bubble and brown.

6. Serve (5 minutes)

1. Before serving, garnish with cilantro, green onions, and sour cream.

Tips and Variations

• You may make it leaner by using ground chicken or turkey instead of beef.
• For those following a vegetarian diet, there are a few options for protein: plant-based substitutes, more beans, and quinoa.
• To up the heat level, you may include sliced jalapeños or more spicy salsa into the mixture.
• Pepper jack, when mixed with cheddar, adds another dimension of taste, and cheese aficionados will adore it.

My Amish friend let me taste this dish, and I was hooked instantly!

 

Amish Coconut Cream Pie

The delectable and creamy Amish Coconut Cream Pie can be traced back to traditional Amish kitchens. The coconut custard and light whipped topping of this velvety pie make it the ultimate comfort dish. Surprisingly easy to prepare, it is ideal for celebrations with loved ones or any other special event. This pie will quickly become a family favorite if you like sweets and have a soft spot for coconut.

Enjoy a slice of our Amish Coconut Cream Pie with your favorite iced tea or steaming mug of coffee. It would be perfect for a dessert spread when served with sliced bananas or fresh fruit, such as berries. A dollop of coconut or vanilla ice cream complements the subtle tropical taste. In the company of a flavorful roast or a robust stew, this pie would be a wonderful addition to any holiday dinner.

Servings: 8 - Amish Coconut Cream Pie

Ingredients

• 1 pre-baked pie crust (9 inches)
• 1/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large eggs, separated
• 1 teaspoon vanilla essence
• 1 1/2 cups shredded sweetened coconut
• 1/4 teaspoon cream of tartar
• 1/2 cup confectioners' sugar
• 1 cup heavy whipped cream

Instructions

1. Prepare the Custard (15 minutes)

1. In a medium-sized saucepan, combine the cornstarch, salt, and granulated sugar. Whisk in the milk little by little.
2. Bring the mixture to a boil and cook, stirring continuously, over medium heat until it thickens. Stir occasionally and keep cooking for another two minutes. Take off the stove.
3. Whisk the egg yolks in a separate small basin. Before returning the combination of egg yolks to the pan, slowly whisk in about 1 cup of the heated milk mixture. Raise heat to low and simmer, stirring occasionally, for another two minutes. Pour in the vanilla essence and 1 cup of shredded coconut; then, take the pan from the stove and mix well.

2. Assemble the Pie (5 minutes)

1. Once the pie crust has been pre-baked, pour the filling into it. To avoid the formation of a skin, cover the filling with plastic wrap and press it firmly against its surface. Put in the fridge for at least two hours, or until completely set.

3. Prepare the Topping (15 minutes)

1. Set oven temperature to 350°F (175°C).
2. Form soft peaks by beating the egg whites and cream of tartar in a large bowl with an electric mixer on medium speed. While beating at a high speed, gradually add the confectioners' sugar until glossy, firm peaks develop.
3. In a separate basin, beat the heavy cream until it forms stiff peaks. Combine the egg whites and whipped cream by folding the two together.

4. Top and Finish the Pie (15 minutes)

1. After the pie has cooled, cover it with the topping. Finish by topping with the other half cup of shredded coconut.
2. Toast the coconut in a preheated oven for 8 to 10 minutes. Keep a careful eye on it so it doesn't burn.
3. To make sure the topping is firm, chill the pie for at least 1 more hour before serving. Have fun!

Tips and Variations

• If you or someone you know isn't a fan of coconut, you can prepare this custard recipe as a traditional cream pie filling and leave out the shredded coconut.
• To change things up a little and give it a different texture, try using a graham cracker crust instead of the standard pie crust.
• Try making the custard and topping using sugar substitutes if you're watching your sugar intake.
• If you're looking to spice things up, try sandwiching some chocolate ganache between the pie crust and filling.

Life just got easier. I can’t believe I found this recipe! Life-saver and so tasty!

 

Parmesan Baked Pork Chops

These delicious Parmesan Baked Pork Chops are perfect for any dinner party or family gathering. The crispy Parmesan coating and juicy pork chops will make you the host or guest of honor!

Ingredients

• 1/4 cup of Parmesan cheese
• 100 grams of Italian breadcrumbs
• 1 tablespoon of canola oil
• A dash of black pepper powder
• 1/8 teaspoon of garlic powder

Preparation

1. Preheat the Oven (5 minutes)

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with foil or parchment paper for easy cleanup.

2. Prepare the Breadcrumb Mixture (5 minutes)

1. In a small bowl, combine the Parmesan cheese, Italian breadcrumbs, garlic powder, and black pepper.

3. Prepare the Pork Chops (10 minutes)

1. Pat the pork chops dry with a paper towel to remove any excess moisture.
2. Coat each pork chop evenly with canola oil on both sides.
3. Dip each pork chop into the Parmesan breadcrumb mixture, pressing firmly to ensure an even coating.

4. Bake the Pork Chops (40-45 minutes)

1. Place the breaded pork chops on the prepared baking sheet.
2. Bake in the preheated oven for 40-45 minutes, or until the internal temperature reaches 145°F (63°C).
3. For a crunchier exterior, broil the pork chops for an additional 2-3 minutes.

5. Rest and Serve (5 minutes)

1. Remove the pork chops from the oven and let them rest for 5 minutes before serving.
2. Plate the Parmesan Baked Pork Chops and serve them hot with your choice of sides.

Enjoy your crispy, mouth-watering Parmesan Baked Pork Chops!

Cake with pecans and caramel from the southern region

 

Southern Pecan Caramel Cake: A Decadent Dessert

A Southern Pecan Caramel Cake is a rich dessert that captures the delicious flavors of the American South. This cake has layers of soft, buttery cake with a delicious nutty flavor from toasted pecans. Each layer is covered with a delicious caramel frosting, which adds a perfect mix of sweetness and texture. The caramel, which is usually made at home, gives the cake a rich and creamy touch, making it even more delicious. Great for special events or as a comforting dessert, the Southern Pecan Caramel Cake represents Southern hospitality and cooking customs, providing a delicious experience with each mouthful.

Ingredients

For the Cake

• 2 1/2 cups of all-purpose flour
• 2 cups of white sugar
• 1 cup of unsalted butter, at room temperature
• 1 cup of whole milk
• 4 large eggs
• 2 teaspoons of vanilla extract
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of chopped pecans

For the Caramel Icing

• 1 cup of unsalted butter
• 1 cup of packed brown sugar
• 1/4 cup of whole milk
• 3 cups of powdered sugar
• 1 teaspoon of vanilla extract

Instructions

1. Preheat and Prepare Pans (10 minutes)

1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 9-inch round cake pans.

2. Mix the Batter (15 minutes)

1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract.
4. In another bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the flour mixture.
6. Fold in the chopped pecans.

3. Bake the Cake (25-30 minutes)

1. Divide the batter evenly among the prepared cake pans.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

4. Make the Caramel Icing (20 minutes)

1. In a saucepan, melt the butter over medium heat.
2. Stir in the brown sugar and milk. Bring to a boil, then remove from heat and let cool for 10 minutes.
3. Gradually beat in the powdered sugar and vanilla extract until smooth.

5. Assemble the Cake (10 minutes)

1. Once the cakes are completely cool, spread the caramel icing between the layers, on top, and around the sides of the cake.
2. If desired, garnish with whole pecans on top.

Nutrition Information

Calories: 550 calories | Servings: 12 servings

Preparation and Cooking Times

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

My Nana and aunties used to make this when I was young

 

Baking Custard the Amish Way: A Simple and Delicious Dessert

Taking its cues from the Amish, this baked custard is easy to make and tastes great. It is ideal for any occasion since it takes little ingredients and is easy to make.

Ingredients

• 14 ounces of sweetened condensed milk
• 4 large eggs
• 1/4 teaspoon of salt
• 4 cups of hot water
• 1/4 teaspoon of vanilla extract
• 2 tablespoons of ground nutmeg (for garnish, if desired)

Directions

1. Preheat and Prepare (10 minutes)

1. Preheat your oven to 325°F (163°C).
2. Prepare a 2-quart baking dish or grease individual ramekins with non-stick spray.

2. Whisk the Custard (5 minutes)

1. In a large bowl, whisk together the eggs, sweetened condensed milk, salt, hot water, and vanilla extract.
2. Ensure the mixture is well blended and smooth.

3. Pour and Bake (45-60 minutes)

1. Pour the custard mixture into the prepared baking dish or evenly distribute it among the ramekins.
2. Place the baking dish or ramekins in a larger baking pan.
3. Carefully fill the larger pan with boiling water, so it comes halfway up the sides of the custard dish.
4. Bake in the preheated oven for 45-60 minutes, or until the custard is set and a knife inserted in the center comes out clean. The center should still be slightly jiggly.

4. Cool and Garnish (2 hours)

1. Carefully remove the baking dish or ramekins from the water bath after baking.
2. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours before serving.
3. If desired, sprinkle the top with ground nutmeg before serving for an added touch.

"Oh wow, you need to remember this one!" - The first thing my husband said after trying this, haha.

 

Traditional Peach Cobbler: An Easy and Delicious Dessert for Summer

A traditional peach cobbler is very comforting and familiar. The delicious peaches covered with a golden brown, biscuit-like topping create a dessert that reminds us of summer picnics and cozy kitchens. This recipe perfectly represents this classic dessert, using basic ingredients and an easy method.

Ingredients

• 1 cup self-rising flour
• 1/2 cup melted butter
• 3/4 cup white sugar, plus extra for sprinkling
• 9 ounces sliced peaches in sweet syrup (undrained)
• Cinnamon powder (optional) for sprinkling

Directions

1. Heat up and get ready (5 minutes)

1. Preheat your oven to 350°F (175°C).
2. Grease a 9x9 inch baking dish with butter or cooking spray to prevent sticking.

2. Prepare the buttery base (2 minutes)

1. Pour the melted butter into the prepared baking dish, tilting the dish to ensure the butter coats the bottom evenly.

3. Combine the dry ingredients

1. In a bowl, mix the self-rising flour with 3/4 cup of white sugar. Use a whisk or spoon to ensure everything is thoroughly combined. This dry mixture will be used as the topping for the cobbler.

4. Make the Cobbler (2 minutes)

1. Spread the flour and sugar mixture evenly over the melted butter in the baking dish. Do not mix the wet and dry ingredients. The flour will absorb the butter while baking, creating a deliciously crispy and golden crust.

5. Add the peaches (2 minutes)

1. Open the can of sliced peaches and pour them, along with the syrup, over the flour mixture in the baking dish. The syrup adds extra sweetness and moisture to the cobbler.

6. Bake until perfect (45-50 minutes)

1. Place the baking dish in the preheated oven and bake for 45 to 50 minutes. The cobbler is done when the top is golden brown and crispy, and the peaches are bubbling.

7. Serve hot (a few minutes)

1. Remove the cobbler from the oven and let it cool for a few minutes before serving. This helps the filling to set slightly.

Final Details and Pleasure

• Sprinkle extra sugar on top for additional sweetness and a crunchy texture.
• If desired, sprinkle some cinnamon over the cobbler for added flavor.
• Enjoy the peach cobbler warm, either by itself or with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of ripe peaches with the sugary, buttery topping is simply delightful!

Delicious Filled Pancakes for Breakfast, Chinese-Inspired

 

Jian Bing: Chinese Breakfast Pancakes

Jian Bing, a type of Chinese breakfast pancake filled with savory ingredients, is very popular street food that can be found all over China. These crunchy, tasty pancakes have a perfect mix of flavors and textures, being slightly chewy like crepes. The base is topped with various ingredients like eggs, pickled vegetables, herbs, and hoisin or chili sauce. It's a tempting option that includes crispy ingredients like fried wontons or crackers. Start your day with this delicious breakfast at home and enjoy it with a friend, bringing the traditional Chinese street food experience to your own kitchen.

Ingredients

For the Pancake

• 1 cup all-purpose flour
• 1 cup mung bean flour (or substitute with more all-purpose flour if unavailable)
• 2 cups water
• A pinch of salt

For the Filling

• 4 large eggs
• 2 teaspoons hoisin sauce
• 2 teaspoons chili sauce (or more if desired)
• 1 cup chopped green onions
• 1 cup freshly chopped cilantro
• 1 cup chopped pickled vegetables (like daikon and carrots)
• 4 large crackers or crispy fried dumplings
• Olive oil for cooking

Instructions

1. Prepare the Batter

1. In a large bowl, mix the all-purpose flour, mung bean flour, water, and a pinch of salt until smooth and free of lumps. Let it sit for about 15 minutes to become smoother.

2. Cook the Crepe

1. Heat a crepe maker or a nonstick frying pan over medium heat. Lightly oil the pan to prevent sticking.
2. Pour a ladleful of batter into the center of the pan. Tilt and swirl the pan quickly to spread the batter into a thin, even layer.
3. Crack an egg onto the batter and quickly spread it with a spoon. Sprinkle with chopped green onions.
4. Cook for 1-2 minutes, or until the bottom is light brown and the edges begin to lift from the pan.

3. Add Fillings

1. Spread hoisin and chili sauces on the cooked side of the pancake. Add pickled vegetables and fresh cilantro.
2. For a crispy texture, place a cracker or crispy fried wonton in the center.
3. Carefully fold the pancake in half, then fold it again to create a quarter circle. Press gently to flatten.
4. Transfer the pancake to a cutting board. Cut it into smaller pieces or serve whole for an authentic street food experience.

Tips and Variations

• Feel free to customize the fillings to suit your tastes or dietary needs.
• To save time, you can roast and peel the poblano peppers in advance.

Chinese-style breakfast pancakes are a delicious and unique choice for any meal. The combination of soft and crispy textures with the flavorful fillings makes Jian Bing a delightful breakfast option. Try making them at home and enjoy a taste of traditional Chinese street food!