Effortless 5 Ingredient Dessert

 

Effortless 5-Ingredient Dessert: Quick and Simple for Any Time of Day

Ingredients:

• 1 can sweetened condensed milk (14 oz / 395 g)
• 1 package graham crackers (7 oz / 200 g)
• 1 carton heavy cream (7 oz / 200 g)
• 1 cup whole milk (8.5 fl oz / 250 ml)
• Juice of 1 lemon (0.63 oz / 18 g)
• Optional: Chocolate shavings for garnish

Instructions:

1. Prepare the Cream: In a mixing bowl, combine the sweetened condensed milk, heavy cream, lemon juice, and whole milk. Whisk until the mixture is smooth and creamy.
2. Assemble the Dessert: Choose a serving dish or container. Start by spreading a layer of the prepared cream in the bottom of the dish.
3. Add Biscuit Layers: Lightly dip the graham crackers in milk and arrange them over the cream layer.
4. Layer and Repeat: Alternate layers of cream and dipped graham crackers until the dish is filled to the top.
5. Garnish and Chill: Optionally, sprinkle chocolate shavings on top for a decorative touch. Refrigerate the dessert for about 1 hour, or until it has set.

Your delightful dessert is now ready to be enjoyed!

Amish Baked Custard Recipe

 

Amish Baked Custard Recipe

Ingredients:

• 4 large eggs
• 3 cups whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Prepare the Custard Mixture: In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and salt until the mixture is smooth and well-combined.
3. Transfer to Baking Dish: Pour the custard mixture into a round baking dish or divide it evenly among individual ramekins. Lightly sprinkle the top with ground nutmeg.
4. Create a Water Bath: Place the baking dish or ramekins into a larger baking pan. Carefully add hot water to the larger pan until it reaches halfway up the sides of the custard dish(es).
5. Bake: Place in the preheated oven and bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
6. Cool and Chill: Remove from the oven and let the custard cool in the water bath for 15 minutes. Then, take the custard out of the water bath and refrigerate until thoroughly chilled before serving.

Quick and Easy Homemade Cookies

 

Quick and Easy Homemade Cookies: Ready in Just 20 Minutes

Craving something sweet but short on time? These simple homemade cookies are the perfect solution. In just 20 minutes, you’ll have a batch of delicious, wholesome treats ready to enjoy.

Ingredients:

• 1/2 cup rolled oats
• 2 tablespoons honey
• 1 cup whole wheat flour
• 1/2 cup unsweetened natural yogurt
• 1 teaspoon baking powder
• 1 pinch of salt
• 1 teaspoon vanilla essence (optional)
• Dark chocolate chips (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 356°F (180°C).
2. Prepare the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, and a pinch of salt.
3. Incorporate the Wet Ingredients: Add the natural yogurt and honey to the dry mixture. If you’re using vanilla essence, add it now. Mix the ingredients thoroughly until a uniform dough forms.
4. Shape the Cookies: Using your hands, roll the dough into small balls and gently press them flat to form cookie shapes.
5. Arrange and Decorate: Place the cookies on a baking sheet lined with parchment paper. If you’d like, add a few dark chocolate chips to each cookie for extra indulgence.
6. Bake: Bake the cookies in the preheated oven for approximately 15 minutes or until they turn golden brown.

These cookies are not only quick and easy to make but also packed with wholesome ingredients that make them a guilt-free treat. Enjoy them fresh from the oven!

Classic Homemade Bread

 

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Classic Homemade Bread: Soft, Delicious, and Easy to Make

Preparation Time:

• Prep Time: 15 minutes (plus 15 minutes of resting)
• Cook Time: 25-30 minutes

Ingredients:

• Dry Yeast: 10 grams (1 packet)
• Warm Water: 200 ml (1 glass)
• Flour: 720 grams (6 cups) + 120 grams (1 cup) for initial mixing
• Salt: 10 grams (1 teaspoon)
• Egg Yolk: 1
• Milk: 1 tablespoon

Directions:

1. Activate the Yeast: Dissolve the dry yeast in warm water, stirring until fully dissolved.
2. Initial Mixing: Incorporate 120 grams of flour into the yeast mixture, blending until smooth. Cover the dough and allow it to rest for 15 minutes.
3. Form the Dough: Add 400 ml of warm water to the mixture, then gradually mix in 720 grams of flour and salt. Knead for 3-4 minutes until a soft, slightly sticky dough forms.
4. Fermentation: Cover the dough and let it rise until doubled in size. Punch down the dough, divide it into two portions, and form each into a ball. Let the dough rest for 10 minutes.
5. Shaping: Lightly flour your work surface, flatten the dough with your fingers, and roll it inward. Repeat with the second dough ball.
6. Final Proofing: Place the shaped dough onto a baking tray, cover, and allow it to rise for an additional 20 minutes.
7. Baking: Brush the dough with a mixture of egg yolk and milk. Bake in a preheated oven at 200°C (392°F) for 25-30 minutes or until the bread turns golden brown.

Serving Suggestions:

• Serve warm with butter or your favorite spread.
• Pairs perfectly with soups, salads, or as a base for sandwiches.

Cooking Tips:

• Use warm, not hot, water to properly activate the yeast.
• Avoid over-kneading to ensure the bread remains soft and light.
• If the dough is too sticky, sprinkle in a bit more flour as needed.

Nutritional Benefits:

• Homemade bread is a great source of carbohydrates, providing energy for the day.
• Compared to store-bought options, it contains fewer preservatives, making it a healthier choice.

Dietary Information:

• Contains gluten due to the flour used.
• Suitable for vegetarians.

Nutritional Facts (Per Serving):

• Calories: 150
• Total Fat: 1.5g
• Saturated Fat: 0.5g
• Cholesterol: 20mg
• Sodium: 300mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 4g

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze the bread in a resealable bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Why You’ll Love This Recipe:

• It’s simple and easy to follow with basic ingredients.
• The results rival bakery-quality bread, offering both a soft interior and a crispy crust.
• This versatile bread is perfect for a wide variety of meals and occasions.

Conclusion:

Making this classic homemade bread is a rewarding experience. The soft, flavorful texture makes it an excellent addition to any meal. With just a few ingredients and simple steps, you can create fresh, bakery-style bread in the comfort of your own home. Whether it’s for breakfast, lunch, or dinner, this recipe is sure to become a favorite in your kitchen.

Frequently Asked Questions:

1. Can I use instant yeast instead of dry yeast? Yes, you can use instant yeast directly without dissolving it in water.
2. What if my dough doesn’t rise? Ensure your yeast is fresh and the water is at the right temperature. If it still doesn’t rise, the dough may need a warmer environment.
3. Can I substitute whole wheat flour for all-purpose flour? Yes, but the texture will be denser. You may also need to adjust the amount of water.
4. How do I know when the bread is fully baked? The bread should be golden brown, and when tapped on the bottom, it should sound hollow.
5. Can I add herbs or cheese to the dough? Absolutely! Incorporate herbs or cheese during the kneading process for extra flavor.
6. How can I prevent the bread from being too dry? Avoid overbaking and ensure your dough has adequate moisture before baking.
7. Can I make this recipe using a bread machine? Yes, follow your bread machine’s instructions for mixing and baking.
8. What’s the best way to thaw frozen bread? Thaw at room temperature or reheat it in the oven for a few minutes.
9. Can I use milk instead of water? Yes, but using milk will result in a denser loaf.
10. How long should I let the dough rise? The dough should double in size, which typically takes about 1-2 hours, depending on the room temperature.

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No Oven, No Flour

 

No-Bake Chocolate Biscuit Cake

Sponge cakes have surged in popularity in recent years, thanks to their delightful flavors and effortless preparation. For a truly indulgent treat, this recipe for a no-bake chocolate biscuit cake is unrivaled. Simple to prepare and requiring minimal ingredients, this cake is a crowd-pleaser that’s perfect for both everyday desserts and special occasions.

Ingredients

Essential Ingredients

• 200g milk biscuits

For the Filling

• 1 egg yolk
• 140g sugar
• 90g cornstarch
• 1 tsp vanilla essence
• 200ml sweet cream
• 1 liter milk
• 150g dark chocolate

For Garnish

• Grated chocolate

Instructions

1. Prepare the Biscuits: Pour milk over the biscuits and arrange them in your molds.
2. Make the Filling: In a bowl, whisk together the sugar and egg yolk. Add the cornstarch and vanilla essence. Gradually stir in the milk and sweet cream, mixing thoroughly to avoid lumps. Cook the mixture over medium heat, stirring constantly until it thickens.
3. Melt the Chocolate: While the filling is thickening, melt the dark chocolate.
4. Assemble the Cake: Once the biscuits have cooled to room temperature, pour the prepared filling over them. Cover with plastic wrap and refrigerate for at least 3-4 hours to set.
5. Garnish and Serve: Before serving, sprinkle grated chocolate on top for a finishing touch. Enjoy this delightful, no-bake dessert!

Garlic Prego Roasted Chicken

 

Garlic-Prego Roasted Chicken

Ingredients for Chicken

• 12-15 chicken pieces
• 3 tbsp olive oil
• 3-4 tbsp peri peri spice
• 4 tbsp lemon juice
• 1 tbsp dried thyme

Ingredients for Sauce

• 1 tbsp garlic paste
• 1/4 cup melted butter
• 1 cup fresh cream
• 1 1/2 cup Prego sauce
• 3 tbsp mayonnaise

Method

1. Combine all chicken ingredients and roast until thoroughly cooked.
2. In a pan, blend all sauce ingredients and simmer for 5 minutes.
3. Pour the flavorful sauce over the roasted chicken and bake for an additional 5-10 minutes.
4. Serve and enjoy your delightful Garlic-Prego Roasted Chicken!

Churro Cheesecake Bars

 

Churro Cheesecake Bars

Make delicious cheesecake squares instead of traditional churros when you're craving something sweet. Layers of golden rolled dough encase a rich and creamy filling in this dish, which is then topped with a sugary cinnamon mixture.

Ingredients

• 0.5 cups of sugar
• 2 tablespoons ground cinnamon
• 2 cans (8-ounce) Pillsbury crescent dinner rolls
• 2 containers (8-ounce) softened cream cheese
• 0.5 cups of sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions

1. In a small bowl, whisk together 0.5 cups of sugar and 2 tablespoons of ground cinnamon. Set aside.
2. In a large mixing bowl, mash the softened cream cheese until smooth. Add 0.5 cups of sugar, 1 egg, and 1 teaspoon of vanilla extract, and mix until fully combined. Reserve this mixture.
3. Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking pan with nonstick cooking spray.
4. Evenly sprinkle half of the cinnamon sugar mixture over the bottom of the prepared pan.
5. Open one can of crescent dough and lay it out on floured wax paper. Press the seams together to form a solid sheet. Gently transfer it into the pan, covering the bottom and allowing for a slight overhang.
6. Spread the cream cheese mixture evenly over the dough layer.
7. Open the second can of crescent dough, roll it out, and place it on top of the cream cheese layer.
8. Sprinkle the remaining cinnamon sugar evenly over the top layer of dough.
9. Bake for about 30 minutes, or until the top is lightly browned.
10. Allow the bars to cool completely in the pan before slicing into squares.

Enjoy your Churro Cheesecake Bars as a sweet treat anytime!

Carrot Walnut Cake

 

Carrot Walnut Cake

In search of a delicious and simple cake recipe that blends the earthiness of walnuts with the sweetness of carrots? No event is complete without this Carrot Walnut Cake. Everyone is sure to enjoy this delectable delight thanks to its rich texture and comforting flavors.

Preparation Time

• Prep Time: 1.5 hours
• Cook Time: 25-30 minutes
• Total Time: 40-50 minutes

Ingredients

• 4 eggs
• 1.5 cups (225 grams) granulated sugar
• 1 cup (200 milliliters) milk
• 1 cup (200 milliliters) oil
• 2.5 cups (475 grams) flour
• 2 packets (20 grams) baking powder
• 1 packet (1 gram) vanilla
• 2 cups shredded carrots
• 1 cup chopped walnuts
• 1/4 teaspoon cinnamon

Instructions

Set Up the Baking Dish:

1. Preheat your oven to 180°C (356°F).
2. Grease the baking dish with 1 teaspoon of solid oil.

Mix the Wet Ingredients:

1. In a large bowl, whisk together the eggs and granulated sugar until the mixture becomes frothy and pale.
2. Pour in the milk and oil, whisking for another 10 seconds.

Mix in the Dry Ingredients:

1. Sift together the flour, baking powder, and vanilla.
2. Gradually add the dry ingredients to the wet mixture while beating on low speed until just combined.

Incorporate Carrots, Walnuts, and Cinnamon:

1. Stir in the shredded carrots, chopped walnuts, and cinnamon until evenly mixed.

Bake the Cake:

1. Pour the batter into the prepared baking dish.
2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Finishing Touch:

1. Once the cake has cooled, dust with powdered sugar before serving.

Serving Suggestions

• This cake pairs wonderfully with hot tea or coffee for an afternoon snack.
• For an extra indulgence, top it with cream cheese frosting.
• Serve with fresh fruit for a well-rounded dessert.

Recipe Tips

• Finely grate the carrots for a smoother texture.
• Toast the walnuts lightly before adding them to the batter for added flavor.
• Check the cake’s doneness by inserting a toothpick; if it comes out clean, it’s ready.

Nutrition and Storage

Nutrition per Serving (12 Servings)

• Calories: 290
• Fat: 15 grams
• Carbohydrates: 34 grams
• Protein: 5 grams
• Fiber: 2 grams
• Sodium: 180 milligrams

Storage

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 7 days.
• The cake can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Frequently Asked Questions

Can I use olive oil?

Yes, but coconut oil, vegetable oil, or any other neutral oil will also work.

Can I substitute other nuts for walnuts?

Absolutely! Pecans, almonds, or your favorite nuts can be used instead.

Can I add raisins or dried fruit?

Yes, adding raisins or other dried fruits can enhance both the taste and texture.

How do I make this recipe gluten-free?

Simply replace the flour with a gluten-free flour mix to make it gluten-free.

Can I replace granulated sugar with honey?

You can use honey, but be aware that it will affect the texture and sweetness slightly. Reduce the liquid ingredients accordingly.

Enjoy this easy and flavorful Carrot Walnut Cake at your next gathering or as a special treat with tea!

BANANA PUDDING POKE CAKE

 

Banana Pudding Cake

The inspiration for this banana pudding cake kicked in thanks to my colleague, Heather, who loves banana candy. However, my other colleague Amanda doesn't like bananas at all — she loves the taste but not the texture. So, the idea for Banana Pudding Cake was born. All the banana pudding flavors you love — in the form of a cookie-like cake!

This version is made without banana slices, but you can definitely add some if you'd like. My husband and I decided to add fresh banana slices on top of our individual pieces of cake, which turned out to be delicious. If added during baking, the banana slices would brown quickly, but they make the cake look beautiful when served fresh on top with a Nilla wafer.

Ingredients

• 1 box of yellow cake mix
• Ingredients needed to make the cake (eggs, oil, water)
• 2 (3.4 oz) packages instant banana pudding mix
• 4 cups of milk
• 1 (8 oz) tub frozen whipped topping, thawed
• 20 pieces of vanilla wafer, crushed

Instructions

1. Prepare the cake mix according to package directions for a 9x13 cake pan.
2. Once the cake is out of the oven, let it cool for a few minutes.
3. Using the handle of a wooden spoon or spatula, poke large holes throughout the cake, making sure to go all the way to the bottom.
4. In a bowl, whisk together the instant pudding mix and 4 cups of milk until smooth.
5. Pour the pudding mixture over the cake, taking care to fill the holes with as much pudding as possible.
6. Spread the pudding evenly over the cake and gently press it into the holes with the back of a spoon.
7. Place the cake in the refrigerator to cool and set for about two hours.
8. Once the cake has cooled, spread the whipped topping evenly over the top.
9. Crush the vanilla wafers in a ziplock bag using a rolling pin, leaving a few larger pieces for added texture.
10. Sprinkle the crushed wafers over the cake. You can do this right before serving to ensure the wafers stay crispy.

Enjoy!

We'd scarf this down so fast!

 

Hot German Potato Salad Made in a Slow Cooker

Hot German potato salad, particularly when prepared in the slow cooker, is the quintessential comfort food. This salad is usually served at parties and barbecues; it originates from Germany. Its bacon, onion, and vinegar dressing is the acidic, savory component that distinguishes it from potato salads in the United States. When you're in the mood to experiment with classic European tastes but yet want to take use of current culinary techniques, this is the recipe for you.

Many different foods go well with hot German potato salad. Grilled sausages, bratwurst, or roasted meats go well with this side dish. Sauerkraut, fresh green beans, or a refreshing garden salad are perfect accompaniments to round off a heavy dinner. The tastes would go well with a chilly glass of Riesling or a crisp German lager.

Yield: 6 Servings

Ingredients

• 2 pounds of waxy potatoes, diced into 1/4-inch rounds (such as red or Yukon gold)
• 1/2 pound chopped bacon
• 1 medium-sized coarsely chopped yellow onion
• 1/4 cup apple cider vinegar
• 1/2 cup of water
• 1/2 cup of sugar
• 1/4 cup of Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chopped parsley (for garnish)

Instructions

1. Cook the bacon until crisp in a pan over medium heat. Remove the bacon and place it on paper towels to absorb excess grease.
2. In the same pan, sauté the chopped onion in the bacon fat for 3-4 minutes, or until it starts to turn translucent.
3. In a medium bowl, whisk together the apple cider vinegar, sugar, water, Dijon mustard, salt, and black pepper. Add the cooked onions to the mixture and stir well.
4. Place the sliced potatoes in the slow cooker and pour the vinegar mixture over them. Gently stir to coat the potatoes evenly.
5. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender.
6. Once done, stir in the bacon bits and garnish with chopped parsley. Serve warm.

Tips and Variations

• To make it vegetarian, sauté the onions in a tablespoon of olive oil and skip the bacon.
• If you prefer a smoky flavor, add a dash of smoked paprika.
• For a creamier consistency, stir in a few tablespoons of sour cream before serving.
• Add chopped dill pickles for a tangy twist.
• If you like it spicy, sprinkle in some red pepper flakes.