Creamy Baked Milk Custard

 

Here’s a simple and delicious recipe for Creamy Baked Milk Custard:

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Creamy Baked Milk Custard

Ingredients:

• 2 cups (500 ml) whole milk
• 4 large eggs
• 1/3 cup (65 g) granulated sugar
• 1 tsp pure vanilla extract
• A pinch of salt
• Ground nutmeg or cinnamon (optional, for topping)

Instructions:

1. Preheat oven to 325°F (160°C).
2. Warm the milk in a saucepan over medium heat until just steaming — do not boil.
3. In a mixing bowl, whisk together eggs, sugar, vanilla, and salt until well combined.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid scrambling.
5. Strain the mixture through a fine sieve into a large measuring cup or bowl (optional but makes for a smoother custard).
6. Pour into ramekins or a baking dish. Sprinkle lightly with nutmeg or cinnamon if desired.
7. Place the ramekins/dish in a larger baking pan and create a water bath by filling the outer pan with hot water halfway up the sides.
8. Bake for 35–45 minutes, or until the custard is set but still slightly wobbly in the center.
9. Cool at room temperature, then refrigerate for at least 2 hours before serving.

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Would you like a variation using cream or coconut milk?

World's Best Butter Cookies

 

Here’s a recipe for what many consider the world’s best butter cookies—rich, melt-in-your-mouth Danish-style cookies with just a handful of ingredients:

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World's Best Butter Cookies

Ingredients:

• 1 cup (226g) unsalted butter, at room temperature
• 2/3 cup (85g) powdered sugar (for a finer texture)
• 1 tsp vanilla extract (or use vanilla bean paste for extra richness)
• 2 cups (250g) all-purpose flour
• 1/4 tsp salt (omit if using salted butter)
• Optional: turbinado sugar or coarse sugar for rolling edges

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Cream butter and sugar in a bowl until light and fluffy (about 2–3 minutes).
3. Add vanilla and mix until combined.
4. Sift in flour and salt, and mix until dough forms. Don’t overwork it.
5. Shape the cookies:
   • Roll dough into a log, wrap in plastic, and chill for 30 minutes.
   • Slice into 1/4" thick rounds.
   • Or pipe using a star tip for the classic Danish look.
6. (Optional) Roll edges in turbinado sugar for extra crunch.
7. Bake for 10–12 minutes or until the edges just begin to turn golden.
8. Cool on the pan for 5 minutes, then transfer to a wire rack.

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These cookies are buttery, crisp yet tender, and taste amazing on their own—or dipped in chocolate. Want a flavor twist like lemon zest, almond, or cardamom?

Grandma’s Heavenly Divinity

 

INGREDIENTS

Servings: 40

• 2 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla
• 1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)

DIRECTIONS:

In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.

Zero Points Strawberry Banana Slushy – 0 Points

 

INGREDIENTS:

1 cup of ice cubes

1 cup of chopped strawberries

2 bananas

1/2 can of diet 7 up or whatever diet soda you would like

INSTRUCTIONS:

Add all ingredients to a blender and mix till it’s a consistency you like!

I didn’t use a blender, I used our cuisine art bullet type machine. That way it was just a single serving for me and less mess!

0 Points

A Christmas Lasagna

 

Ingredients

For the meat sauce:

• 1 pound Italian sausage
• 1 1/2 pound lean ground beef
• 8 oz mushrooms, chopped
• 1 teaspoon salt
• 1/2 freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 6 cups marinara sauce
• 1/2 cup water

Note: depending on the seasoning of your sausage, you can add 1/2 teaspoon of an Italian dried herb blend.
For the cheese filling:

       2 egg, beaten

• 2 lbs ricotta cheese
• 8 oz mozzarella cheese, cubed
• 2/3 cup freshly grated Reggiano-Parmigiano
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• big pinch of cayenne

The rest:

       1 lb lasagna noodles

• 8 oz mozzarella cheese, torn in small pieces
• 1/2 cup grated Parmesan cheese to top

Directions

Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
Preheat oven to 375 degrees F (190 degrees C).
Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
Spread 1/4 the sauce into the bottom of a 10×15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares

Instant Pot “Melt In Your Mouth” Chicken

 

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 (10.75 oz.) can cream of chicken soup
• 1 1/4 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 tablespoon Italian seasoning
• Kosher salt and freshly ground pepper, to taste
• Egg noodles or rice, for serving

PREPARATION

In a medium bowl, whisk together soup, water, garlic powder, onion powder and Italian seasoning, then season with salt and pepper.
Place chicken in instant pot and pour soup mixture on top.
Seal lid on instant pot and cook on manual for 10 minutes.
Allow for a natural pressure release for 15 minutes, then quick release remaining pressure.
Remove chicken and cut or shred into pieces, then serve with rice or noodles. Top with remaining sauce and serve hot.
Recipe adapted from Recipes That Crock

No-Bake Peanut Butter Caramel Bars

 

Ingredients

• 6 Cups Rice Chex Cereal
• 1-1/4 Cups Roasted, Salted Peanuts, chopped
• 1 Cup Brown Sugar
• 1 Cup Corn Syrup
• 1 Cup Creamy Peanut Butter
• 1 Tablespoon Pure Vanilla Extract
• 1 teaspoon Salt
• 6 oz Milk Chocolate Chips

Directions

Line a 9-inch x 13-inch baking pan with parchment paper, and set it aside. In a large bowl, gently combine the Rice Chex and chopped peanuts. Set aside.

In a 4-cup measuring cup, stir together the corn syrup and brown sugar. Microwave on high for 2 – 3 minutes, or until the mixture is bubbly.

Stir in the peanut butter, vanilla extract, and salt until everything is fully blended.

Pour the mixture over the cereal and nuts, and gently stir to evenly coat. Pour the caramel-coated cereal mixture into the prepared pan. Gently spread it out and press evenly into the pan. Let cool to room temperature.

Melt the chocolate chips in a microwave-safe bowl and drizzle the melted chocolate over the top of the bars. Let the chocolate harden, then cut into bars. Store the bars in an airtight container.

Baked Garlic Potato Slices

 

Ingredients

• 2-4 Whole potatoes;
• salt;
• olive oil;
• finely chopped garlic;
• herbs and spices (your choice)

Directions:

Preheat oven to 400 deg F.
Slice potatoes into desired thickness. Thinner is crispier is better. Cut them with a knife or make it easy on you by using a mandoline.
Next, rinse potatoes with water to remove starch. Dry with paper towel. Although this dish is one of the easy snacks to bake, removing starch from each potato slice is very important in order to keep the slices from becoming soggy.
In a large bowl, mix olive oil, salt, chopped garlic, and your choice of herbs. Add the potatoes and continue to mix until each slice is evenly coated.
Place each slice of potato in a baking pan. Stick pan in the oven. Turn potatoes every 15 minutes until golden brown.
Serve while hot. You can use any type of dipping sauce. I prefer ranch dressing and/or Thousand Islands. But if you’re strict on your healthy weight loss diet, low fat versions of dipping sauce should be your choice.

Best Pancake Recipe

 

                         Best Pancake Recipe 

Ingredients

- 1 ½ cups all-purpose flour

- 2 ½ teaspoons baking powder

- ½ teaspoon salt

- 1 tablespoon sugar

- 1 ¼ cups milk 

- 1 egg

- 3 tablespoons melted butter or oil

- 2 teaspoons vanilla extract

Instructions:

1. Make the batter:

   - Mix together the wet ingredients.

    - Sift in the dry ingredients and stir until well combined. It is fine if there are some lumps.

2. Cook the pancakes:

   - Heat a pan over medium-high heat and grease it with butter or oil.

   - Pour ¼ cup of batter onto the pan.

   - Cook until bubbles form and edges are set (about 2 minutes). Flip and cook for another minute.

3. Serve:

   - Top with your favorite toppings and enjoy!

If the batter feels too thick, gradually add milk until it reaches your preferred consistency.

Vegetable Omelet Muffins for Kids Recipe

 

Here's a simple and kid-friendly Vegetable Omelet Muffins recipe—perfect for breakfast, lunchboxes, or snacks!

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Vegetable Omelet Muffins for Kids

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6–8 muffins

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Ingredients:

• 6 large eggs
• 1/4 cup milk (optional for fluffiness)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper (optional)
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup finely chopped bell peppers (red, yellow, or green)
• 1/4 cup finely chopped spinach or kale
• 1/4 cup grated carrot
• 1–2 tablespoons chopped onion (optional)
• Cooking spray or oil for greasing the muffin tin

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Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or use silicone muffin cups.

2. Whisk Eggs:
   In a large bowl, whisk together the eggs, milk, salt, and pepper.

3. Add Veggies & Cheese:
   Stir in all the chopped vegetables and shredded cheese.

4. Fill Muffin Tin:
   Pour the egg mixture evenly into the muffin cups—about 3/4 full.

5. Bake:
   Bake for 18–22 minutes, or until the eggs are set and lightly golden on top.

6. Cool & Serve:
   Let them cool for a few minutes before removing. Serve warm or cold!

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Tips:

• These muffins freeze well—store in an airtight container and reheat as needed.
• Let kids help by choosing their favorite veggies or adding the cheese.
• You can sneak in more nutrients by adding finely chopped broccoli, mushrooms, or zucchini.

Want a dairy-free or allergy-friendly version too?

Homemade Big Mac salad with the perfect burger sauce—fresh, flavorful, and guilt-free.

 

Recipe

Big Mac Salad

1 head iceberg lettuce, chopped

1 pound ground beef

1.5 cups shredded cheddar cheese

1 cup tomatoes, chopped

1/2 cup red onion, chopped

1 cup sliced pickle chips

1.5 teaspoons garlic powder

1/4 teaspoon table salt

1/4 teaspoon ground black pepper

Burger Sauce (recipe below)

Brown Beef: Add beef, garlic powder, salt, and black pepper to pan over medium-high heat. Crumbling beef with stiff utensil, cook until browned, 5 to 7 minutes. Turn off heat and set aside pan.

Assemble Salad: Add lettuce, cheese, tomatoes, onion and pickles to large salad bowl. Use slotted spoon to transfer ground beef to salad bowl, leaving behind grease in pan. Drizzle burger sauce on top. Toss until lettuce is nicely moistened.

Best Burger Sauce

3/4 cup mayonnaise

2 tablespoons mustard

2 tablespoons ketchup

1/4 cup pickle relish

1 tablespoon Sriracha

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon Worcestershire sauce

Instructions

Add all the ingredients to a bowl and whisk very well to combine.

Serve immediately or store in an airtight container or jar in the fridge for up to 24 hours before serving to let the flavours develop.

Dolly’s Chicken and Stuffing Casserole

 

Here’s a classic and comforting Dolly’s Chicken and Stuffing Casserole recipe for you!

Ingredients

• 3 cups cooked chicken, shredded
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• ½ cup milk
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 (6 oz) box stuffing mix
• 1 cup chicken broth or water
• ½ cup butter, melted

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Prepare Stuffing: In a bowl, mix the stuffing mix with chicken broth (or water) and melted butter. Let it sit to absorb.
3. Make the Filling: In another bowl, combine shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper. Mix well.
4. Assemble: Spread the chicken mixture evenly into the baking dish. Top with the prepared stuffing.
5. Bake: Bake uncovered for 30-35 minutes or until golden brown and bubbling.
6. Serve: Let it rest for a few minutes before serving. Enjoy!

Would you like any variations or substitutions for this recipe?

Big Apple Fritters Recipe

 

Big Apple Fritters Recipe

These big, crispy apple fritters are packed with juicy apples, deep-fried to golden perfection, and drizzled with a sweet glaze. They’re like donuts but even better!

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Ingredients:

For the Fritters:

• 2 large apples (Granny Smith, Honeycrisp, or Fuji), peeled and diced
• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg (optional)
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 2 tbsp melted butter
• Vegetable oil (for frying)

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp milk or heavy cream
• ½ tsp vanilla extract

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Instructions:

1. Prepare the Batter

1. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. In another bowl, whisk eggs, milk, vanilla, and melted butter.
3. Gradually mix wet ingredients into the dry ingredients until just combined (don’t overmix).
4. Fold in the diced apples.

2. Fry the Fritters

1. Heat about 2 inches of vegetable oil in a deep pan or pot to 350°F (175°C).
2. Scoop large spoonfuls (about ¼ cup) of batter and carefully drop into the hot oil.
3. Fry for about 2–3 minutes per side, until golden brown. Don’t overcrowd the pan.
4. Remove with a slotted spoon and drain on a paper towel.

3. Glaze and Serve

1. Whisk together powdered sugar, milk, and vanilla until smooth.
2. While fritters are warm, drizzle or dip them in the glaze.
3. Let the glaze set for a few minutes, then enjoy!

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Tips for the Best Apple Fritters:

✔ Use tart apples like Granny Smith for balance.
✔ Keep oil temperature steady—too low = greasy fritters, too high = burnt outsides.
✔ Make them extra crispy by frying twice (a quick second fry makes them crunchier).

Want to add some caramel drizzle or nuts on top? Let me know if you want a variation!

How to Make Mosaic jelly with 4 ingredients

 

This looks like a fruit jelly dessert or fruit milk agar—a beautiful and refreshing no-bake treat made with milk, gelatin (or agar-agar), and fresh fruits. Here's a basic recipe to help you make it:

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Fruit Milk Jelly (Agar or Gelatin Base)

Ingredients:

• 2 cups milk (whole or your choice)
• 1 cup sweetened condensed milk (adjust to taste)
• 2 tsp agar-agar powder (or 1 tbsp gelatin)
• 1/2 cup water (to dissolve agar)
• Assorted fruits (kiwi, strawberries, oranges, pomegranate, grapes, etc.), chopped or sliced
• Optional: 1-2 tbsp sugar (to taste)

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Instructions:

1. Prepare Fruits:

   • Wash, peel, and slice the fruits. Avoid fruits like pineapple and kiwi if using gelatin (unless cooked) since they can prevent it from setting.

2. Dissolve Agar/Gelatin:

   • In a small pan, mix agar-agar powder with water. Bring to a boil and stir until completely dissolved. If using gelatin, bloom it in cold water and gently heat to dissolve.

3. Mix Milk Base:

   • In a separate pot, heat the milk gently. Add condensed milk and optional sugar. Stir to combine.

4. Combine:

   • Add the dissolved agar or gelatin into the milk mixture. Stir well.

5. Assemble:

   • Pour a thin layer of the milk mixture into a mold or container and let it partially set (a few minutes in the fridge).
   • Arrange some fruits on this layer, then pour more milk mixture on top.
   • Continue layering until all is used up.

6. Chill:

   • Refrigerate for at least 2–3 hours or until fully set.

7. Serve:

   • Slice into cubes or bars. Enjoy chilled!

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Would you like a vegan version or a flavored one (like coconut or vanilla)?

Pineapple and Banana Smoothie

 

A pineapple and banana smoothie is a refreshing and naturally sweet drink that's perfect for a quick breakfast or a healthy snack. Here's a simple recipe:

Ingredients:

• 1 cup pineapple chunks (fresh or frozen)
• 1 ripe banana
• 1/2 cup Greek yogurt (or any yogurt of choice)
• 1/2 cup milk (dairy or non-dairy)
• 1 teaspoon honey (optional, for extra sweetness)
• 1/2 cup ice cubes (if using fresh fruit)

Instructions:

1. Add all the ingredients to a blender.
2. Blend until smooth and creamy.
3. Taste and adjust sweetness if needed.
4. Pour into a glass and enjoy immediately!

Would you like any variations, such as adding protein or greens?

Cheesy Garlic Bread Recipe

 

The image shows a cheesy garlic bread or a similar baked dish. Here’s a simple recipe to prepare it:

Cheesy Garlic Bread Recipe

Ingredients:

• 1 loaf of bread (French bread or pizza dough)
• 2 tbsp butter (melted)
• 2 cloves garlic (minced)
• 1 cup mozzarella cheese (shredded)
• ½ cup parmesan cheese (grated)
• 1 tsp dried oregano or Italian seasoning
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the bread: If using a loaf, slice it in half or use a flattened pizza dough.
3. Make garlic butter: Mix melted butter, minced garlic, olive oil, and a pinch of salt.
4. Spread butter mix: Brush the garlic butter evenly over the bread.
5. Add cheese: Sprinkle mozzarella and parmesan over the top.
6. Season: Add oregano or Italian seasoning.
7. Bake: Place in the oven for about 10-15 minutes or until the cheese is melted and golden brown.
8. Slice and serve: Cut into strips and serve warm with marinara sauce or enjoy as is!

Would you like any variations or dipping sauce recommendations?

3-Ingredient Baked Breakfast

 

If you're looking for a simple 3-ingredient baked breakfast, here’s a delicious and easy recipe!

3-Ingredient Baked Breakfast Muffins

Ingredients:

• 3 large eggs
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1 cup cooked breakfast meat (bacon, sausage, or ham)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. Mix ingredients in a bowl until well combined.
3. Spoon mixture evenly into the muffin cups.
4. Bake for 12–15 minutes or until set and golden.
5. Serve warm and enjoy!

Want a vegetarian or sweet version? Let me know!

Amish Apple Fritter

 

Amish Apple Fritters are a delicious, old-fashioned treat made with fresh apples, cinnamon, and a sweet glaze. They're crispy on the outside, soft on the inside, and perfect for breakfast or dessert. Here's a simple recipe to make them at home.

Ingredients

For the Fritters:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• ½ cup whole milk
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 2 cups peeled, cored, and diced apples (Granny Smith or Honeycrisp work well)
• Vegetable oil for frying

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• ½ teaspoon vanilla extract

Instructions

1. Prepare the Batter:

   • In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
   • In a separate bowl, beat the eggs, then add milk, vanilla, and melted butter. Mix well.
   • Gradually stir the wet ingredients into the dry ingredients until just combined.
   • Fold in the diced apples.

2. Fry the Fritters:

   • Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
   • Use a spoon or small scoop to drop spoonfuls of batter into the hot oil.
   • Fry for about 2–3 minutes per side or until golden brown.
   • Remove with a slotted spoon and drain on paper towels.

3. Make the Glaze:

   • In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
   • Drizzle the glaze over the warm fritters or dip them for a thicker coating.

4. Serve & Enjoy:

   • Let the glaze set for a few minutes, then enjoy your fresh Amish Apple Fritters!

Would you like any variations or tips for making them extra crispy?

Creamy Milk Cake

 

Creamy Milk Cake Recipe

This Creamy Milk Cake is a rich and moist dessert soaked in a deliciously sweet milk mixture, making it soft and indulgent. It's similar to Tres Leches Cake but with a creamier texture.

Ingredients:

For the Cake:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup whole milk
• ¼ cup melted butter

For the Milk Mixture:

• 1 can (400ml) sweetened condensed milk
• 1 can (370ml) evaporated milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Cinnamon or cocoa powder for garnish (optional)

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Instructions:

1. Bake the Cake:

1. Preheat your oven to 180°C (350°F). Grease a baking dish.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat the eggs and sugar until light and fluffy.
4. Add vanilla extract, melted butter, and milk, mixing well.
5. Gradually fold in the dry ingredients until combined.
6. Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

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2. Soak the Cake:

1. While the cake cools, mix condensed milk, evaporated milk, heavy cream, and vanilla extract in a bowl.
2. Using a fork or skewer, poke holes all over the warm cake.
3. Pour the milk mixture evenly over the cake and let it soak for at least 2 hours (or overnight in the fridge).

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3. Make the Topping:

1. Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled cake.

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4. Serve and Enjoy!

• Sprinkle with cinnamon or cocoa powder for extra flavor.
• Slice and enjoy this soft, creamy, and irresistible milk cake!

Would you like any variations, such as chocolate or fruit toppings?

Coconut cake in 5 minutes

 

The dish in your image looks like Basbousa or a similar semolina cake. It's a popular Middle Eastern and North African dessert, often soaked in syrup for a moist, sweet flavor. Here’s a simple recipe to try:

Basbousa (Semolina Cake) Recipe

Ingredients:

• 2 cups semolina
• 1 cup sugar
• 1 cup yogurt
• ½ cup melted butter or vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ¼ cup shredded coconut (optional)
• Almonds or pistachios for garnish

For the Syrup:

• 1 cup sugar
• ¾ cup water
• 1 teaspoon lemon juice
• 1 teaspoon rose or orange blossom water (optional)

Instructions:

1. Prepare the Syrup:

   • In a saucepan, combine sugar and water. Bring to a boil, then add lemon juice.
   • Simmer for 5–7 minutes until slightly thickened.
   • Remove from heat and add rose or orange blossom water. Let it cool.

2. Make the Cake:

   • Preheat the oven to 180°C (350°F).
   • In a bowl, mix semolina, sugar, baking powder, and coconut (if using).
   • Add yogurt, melted butter, and vanilla extract. Stir well to combine.
   • Pour the batter into a greased baking dish and smooth the surface.
   • Score the batter into squares or diamonds and place an almond in the center of each.

3. Bake the Cake:

   • Bake for 30–35 minutes or until golden brown.
   • Once out of the oven, pour the cooled syrup over the hot cake.
   • Let it soak for at least 30 minutes before serving.

Enjoy this soft, syrupy, and delicious Basbousa with a cup of tea or coffee! Let me know if you'd like variations or different recipes.