jeudi 19 octobre 2017

Blue Ribbon Apple Bundt Cake


3/4 c sugar
3 tsp orange flavored instant drink mix (like Tang)
2 tsp cinnamon

3 c all-purpose flour
2 c sugar
3 tsp baking powder
3 tsp orange flavored instant drink mix
1/2 tsp salt
1 c vegetable oil
1/2 c water
2 tsp vanilla extract
4 largeeggs
4 c apples, peeled and thinly sliced

2 c powdered sugar
1 Tbsp butter, softened
1/2 tsp apple pie spice or a combination of cinnamon, nutmeg and cloves
2 - 4 Tbsp milk

How to make it :

Heat oven to 350 F. Grease and flour a 12-cup bundt pan.
2Combine streusel ingredients in a small bowl; set aside.
3In a large bowl, combine all cake ingredients except apples. Pour 1/3 of batter (about 1 2/3 C) into bundt pan. Layer 2 cups of apples over batter; sprinkle with half the streusel. Repeat layers with another 1/3 of batter, remaining apples and remaining streusel. End with remaining 1/3 of cake batter.
4Bake for 65-75 minutes, until a toothpick comes out clean when tested. Cool in pan for 3 minutes, then invert onto a serving plate to cool completely.
5When cake is cool, prepare glaze. In a small bowl, combine powdered sugar, butter, and spice. Add milk one Tbsp at a time until smooth and of drizzling consistency. Drizzle glaze over cooled cake.

jeudi 5 octobre 2017

Oven-Baked Frito Pie

1 lb. lean ground beef
1 can (16 oz) chili beans
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 envelope low sodium taco seasoning
1 cup shredded cheddar cheese (2% fat kind)
3 1/2 cups corn chips (Fritos)
1 1/4 cup fat free sour cream

How to make it ;

Cook ground beef until meat is browned; drain.
Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese.
Sprinkle 1 cup corn chips in bottom of 8x8 baking dish.
Cover with chili beans.
Bake at 350 for 20 minutes.
Spread sour cream over chili.
Top with remaining corn chips and cheese.
Bake 4-5 minutes longer.

lundi 2 octobre 2017

Georgia's Famous Lemon Sour Cream Pound Cake

3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, room temperature
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (I added this for extra flavor)
• Grated zest of 2 lemons
• 1 cup sour cream, room temperature
• 1/4 cup fresh lemon juice (I added this for extra flavor)
Lemon Simple Syrup
• 1 cup fresh lemon juice
• 2/3 cup granulated sugar
• 1/4 cup water
• Zest of 1 lemon
• 1/2 teaspoon lemon extract (I added this for extra flavor)
Lemon Glaze
• lemon juice
• 1/2 teaspoon lemon extract
• powdered sugar

How to make it :

Start by spraying a 12 cup Bundt pan with Pam for Baking (or you can butter and flour the pan). Set aside. Preheat oven to 325 degrees.
Batter: In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment beat the butter and sugar until fluffly. Beat in the eggs one at a time until incorporated. Beat in the extracts and the zest. On low speed add the flour alternating with the sour cream, in three additions. Beat in the lemon juice until batter is smooth. Spread batter evenly in pan and bake for 1 to 1 1/4 hours until a wood skewer inserted in the center of cake comes out clean.
Lemon Simple Syrup: While cake is baking, combine lemon juice, sugar, water, zest and lemon extract in a small sauce pan set over medium high heat. Bring mixture a boil and cook until reduced down to approximately 1/2 cup of syrup, around 15 minutes. Let syrup cool before brushing onto warm cake.
Assembly: Poke holes into cake while still warm from the oven. Brush liberally with lemon simple syrup. Let cake cool for 15 minutes then invert cake out onto cooling rack. Poke holes in top of cake and brush liberally with remaining lemon simple syrup. Let cake cool completely on wire rack.
Lemon Glaze: While cake is cooling on rack, in a small bowl add lemon juice by the Tablespoon full to around 1 cup of powdered sugar until a thick glaze comes together. I also added a little lemon extract for extra flavor. Drizzle the glaze over the cool cake. Let glaze set up for around 10 minutes before cutting cake. Store in a airtight container on the counter.

mercredi 27 septembre 2017

Yellow Butter Cake

1 cup butter, softened
1 1/2 cups sugar
8 egg yolks
3/4 cup milk
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

How to make it :

Preheat oven to 350F. With butter, grease and flour 2 8-inch round cake pans.
In a large mixing bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl or the bowl of an electric mixer fitted with a whisk attachment, cream together the butter and sugar until very light and fluffy.
Mix in egg yolks, one at a time, mixing well after each addition and scraping down the sides of the bowl as you work. Stir in the vanilla extract.
Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour in three additions, mixing until just incorporated. Scrape down sides of bowl again, and mix for another few seconds.
Pour batter into the prepared pans, diving between pans evenly. Bake in the preheated oven for 25-30 minutes or until tops of the cakes are golden and spring back when pressed very lightly or a cake tester or skewer inserted into the center of the cake comes out clean.
Allow cakes to cool in their pans for 10 minutes. Turn them out onto wire racks to finish cooling completley. Frost with chocolate frosting.

mercredi 20 septembre 2017


1 cup butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla extract
2 1⁄4 cups cake flour
1 teaspoon baking powder
3⁄4 cup cocoa

How to make it :

Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.

vendredi 15 septembre 2017

Bailey’s Butter Pound Cake and Glaze

3 cups all-purpose flour
1/4  teaspoon baking soda
1/2 teaspoon salt
1 cup butter room temperature
3 cups granulated sugar
5 extra large eggs room temperature
1/4 cup Bailey's Irish Cream
1 cup buttermilk room temperature
3 cups  powdered sugar sifted
1/2 cup Bailey's Irish Cream
 heavy cream to make a thin consistency

How to make it :

Prepare a 10-inch Bundt pan or tube pan. Set aside. I used the floured non-stick spray. It stuck just a little on the sides, so a heavy spraying is warranted.
Whisk the flour, baking soda and salt in a medium bowl. Set aside.
Cream butter and sugar in the bowl of a stand mixer or large mixing bowl if using a hand mixer until well combined.
Add the eggs one at a time and beat until light and fluffy. Scrape down the sides.
Add the Bailey’s to the buttermilk.
Add the dry ingredients and buttermilk alternately. Begin and end with dry ingredients. The batter will be thick.
Pour the batter into the prepared Bundt pan and place in a COLD oven.
Bake at 300 degrees for 70-90 minutes or until a wooden skewer inserted comes out clean. I baked mine for 90 minutes.
Remove the cake and cool on a wire rack. Using a skewer or long meat fork put holes all around the cake. Spoon half the glaze over the cake and allow to soak in and cool for 10 minutes. I used a small ladle.
Transfer cake onto a serving plate. Poke holes in the top of the cake using a wooden skewer or meat fork and drizzle the remaining glaze over the cake.
When cool, cover and store in an air-tight container until time to serve.
Add the Bailey’s to the powdered sugar and mix well. I sifted the powdered sugar to avoid any lumps.
Add milk or cream to get to the right consistency. This should be very thin, almost like gravy to soak into the cake.

5 Minute Pumpkin Cheesecake

1 Graham Cracker Crust
2/3 of a 15oz can of Libby’s Pumpkin Puree (make sure it’s not the Pumpkin Pie mix)
2 teaspoons of Pumpkin Pie spice
1 container of Philadelphia Ready to Eat Cheesecake Filling

How to make it :

Mix the pumpkin puree, pumpkin pie spice, and cheesecake filling together.
Pour into the graham cracker crust.
Top with whipped cream or sprinkle cinnamon on top.
Refrigerate for 1 hour and serve!