Apple Pudding Cake

 

INGREDIENTS

• 1/3 cup Butter
• 1 tbsp Sugar
• 1 Egg
• 1.5 oz Yogurt
• 1 tbsp molasses
• 1 1/2 tsp Baking powder
• 1 cup plus 2 tbsp Flour
• 1 tbsp cornstarch
• 1 tsp Ground cinnamon
• 2 small Apples

PREPARATION

Cream butter until light and fluffy, then whisk in sugar until pale in color.
Pour molasses in a bowl, beat in 2 eggs. Heat the bowl over low heat to melt. Remove from heat. Add in yogurt and mix well.
Pour egg mixture into butter mixture in a few additions.
Combine and sift flour and baking powder. Add into egg mixture. Cut apples into slices or cubes. Toss them with ground cinnamon and cornstarch. Fold in the apples into the batter.
Bake at 485F for first 15 minutes, then lower temperature to 375F for another 15-20 minutes.

Copycat KFC Chicken Recipe Is The Stuff!

 

Ingredients

• 1 teaspoon Morton salt
• 1/2 teaspoon black pepper
• 2 pounds of chicken (legs, thighs, breast – whatever preferred)
• 1/2 teaspoon McCormick garlic salt
• 1/2 teaspoon chili powder, or to taste
• 1/2 teaspoon ground sage
• 1/2 tablespoon onion salt
• 1/2 tablespoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon basil, oregano, thyme, each
• 1/2 teaspoon all spice
• 2 cups Gold Medal flour
• 3 eggs
• 1 cup or 2 cups of water
• 3/4 cup Argo cornstarch
• 1/2 teaspoon marjoram
• 1/2 tablespoon paprika

Instructions

Preheat oven to 300 degrees F.
Mix all spice ingredients together with the flour and cornstarch, set aside in large bowl. Beat eggs into water in separate bowl.
Place chicken pieces in an egg mixture just long enough to get saturated (add more water if necessary). Drain, then coat each piece in the flour mixture.
Deep fry in hot oil until golden brown. Finish off the chicken by baking it for about 1 hour, or until juices run clear.

Mama Seward’s Strawberry Cake Recipe

 

Ingredients
CAKE

• 1 box white cake mix
• 1 box strawberry gelatin (small box)
• 1 c oil
• 1/2 c milk
• 4 eggs
• 1 c mashed sweetened strawberries (not drained)

FROSTING

• 1 stick butter, softened
• 1 lb box of powdered sugar
• 1/2 c mashed strawberries, drained

Directions
1. CAKE: Mix all cake ingredients together and pour into a 9×11 inch pan. (You can layer in 2 smaller pans if you’d prefer.) Do not fill to the top of the pan, or batter will bake up too tall.
2. Bake at 350 for 35-40 minutes.
3. FROSTING: Mix together frosting ingredients. (It’s very important that strawberries are drained.) If too thick keep adding strawberries until it is the right consistency.
Last Step: Don’t forget to share!

Filet Mignons With Pepper Cream Sauce

 

Ingredients

• 1/4 cup coarsely crushed black peppercorns
• 4 (6 ounce) 1 1/2 inch thick filet mignon steaks
• salt to taste
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1/3 cup beef broth
• 1 cup heavy cream

Directions
Prep 10 m Cook 15 m Ready In 25 m
Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Cake «Tropical paradise»

 

Ingredients:

Dough:

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

Cream:

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

Preparation:

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

Banana ice cream with chocolate

 

Ingredients:

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

Preparation:

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

Very tender, tasty Cupcakes «Tiramisu»

 

You will need:
Dough:

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

Cream:

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

Syrup:

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

Cupcakes «Tiramisu».

How to cook:

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

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

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

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

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