Category: quick and easy recipe

Homemade Digestive Biscuits

Ingredients:

1 ½ cups wheat flour (240 g)
½ cup powdered sugar (75 g)
½ cup cold butter (130 g, cubed)
1 teaspoon baking powder
5 tablespoons milk
¼ teaspoon salt (only if using unsalted butter)

Directions:

Prepare the dough:
In a large mixing bowl, combine the wheat flour, powdered sugar, baking powder, and salt (if using unsalted butter).
Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Add milk and form the dough:
Gradually add milk, one tablespoon at a time, mixing until the dough comes together. It should be soft but not sticky. If the dough is too dry, add a little more milk, a teaspoon at a time.

Shape and chill the dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. This helps the dough firm up and makes it easier to roll out.

Roll out and cut biscuits:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
Use a round cookie cutter or the rim of a glass to cut out biscuits. Place them on the prepared baking sheet.

Bake the biscuits:
Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:
Enjoy with a cup of tea or coffee for a classic pairing.
Use as a base for no-bake cheesecakes or as a crunchy topping for yogurt and ice cream.
Dip in melted chocolate for a sweet treat.

Cooking Tips:
Ensure the butter is cold to achieve a light, crumbly texture.
For a smoother dough, avoid overmixing once the milk is added.
Prick the biscuits with a fork before baking to help them cook evenly and maintain their shape.

Nutritional Benefits:
Made with whole wheat flour, these biscuits contain more fiber than traditional cookies.
Lower in sugar compared to many commercial biscuits, making them a healthier snack option.
No artificial additives or preservatives, providing a more natural and wholesome treat.

Dietary Information:
Vegetarian-friendly.
Contains gluten and dairy; not suitable for those with allergies to these ingredients.
Can be made egg-free and suitable for lacto-vegetarians.

Ancient Christmas Cake Recipe

Ingredients:

For the Meringue Layer:

• 3 egg whites
• 210g sugar (1 cup

For the Coconut Layer:

1. 180g grated coconut (2 cups)

For the Chocolate Layer:

• 200g chocolate (7 oz)

For the Cake Layer:

• 250g butter (8.8 oz)
• 140g butter (5 oz)
• 1 egg yolk
• 70g powdered sugar (1/2 cup)
• 230g all-purpose flour (8.1 oz)

For the Filling:

• 50g strawberry jam (1/4 cup)

For the Chocolate Topping:

• 200g chocolate (7 oz)
• 100g butter (3.5 oz)

Instructions:

Meringue Layer:

1. In a heatproof bowl over a double boiler, mix 3 egg whites and 210g of sugar. Stir continuously until the sugar dissolves and the mixture thickens and pasteurizes, about 10-15 minutes.
2. Remove from heat and let it cool.

Coconut Layer:

1. Preheat your oven to 160°C (320°F).
2. Mix the cooled meringue with 180g of grated coconut.
3. Spread the mixture evenly in a baking dish and bake at 160°C (320°F) for 10 minutes. Then, open the oven door slightly and continue baking at 50°C (122°F) for another 10 minutes on top/bottom heat.
   
   Chocolate Layer:
4. Melt 200g of chocolate in a heatproof bowl over a double boiler.
5. Allow the melted chocolate to cool briefly.

Cake Layer:

1. In a mixing bowl, combine 250g of butter, 140g of butter, 1 egg yolk, 70g of powdered sugar, and 230g of all-purpose flour. Mix until the dough forms.
2. Spread the dough evenly in a baking dish and bake at 180°C (356°F) for 7 minutes on top/bottom heat.

Assembling:

1. Spread 50g of strawberry jam over the baked cake layer.
2. Top the jam with the coconut layer.
3. Pour the slightly cooled, melted chocolate over the coconut layer and spread it evenly.
4. Chill the assembled cake in the refrigerator until the chocolate layer sets.Enjoy your delicious Ancient Christmas Cake, a recipe to treasure!

Crispy Potato Rolls Recipe

Ingredients

Filling:

• • 500 g (about 3 medium-sized) potatoes
  • 100 g onion, chopped
  • 100 g red bell pepper, diced

• • 2 g salt (1/2 tsp)
  • 100 g mozzarella cheese, shredded
  • 20 g scallion, chopped

• Black pepper, to taste

Wrap:

• • 200 g all-purpose flour (1 ½ cups)

• • 3 g salt (1/2 tsp)
  • 5 g sugar (1 tsp)
  • 2 eggs

• 500 g milk (2 cups)
• 20 g oil (2 tbsp)

Coating:

• • 3 eggs, beaten
  • 30 g flour (1/4 cup)
  • Bread crumbs

Directions

1. 1. Prepare the Potatoes:
      • Peel and cube the potatoes. Boil them in salted water until tender. Drain and mash well.
   2. Prepare the Filling:
      • • Sauté the chopped onions in oil until translucent. Add diced bell pepper and cook until softened.

       

      • Mix the mashed potatoes with sautéed veggies, season with salt, pepper, and stir in shredded mozzarella and scallions.
   3. Prepare the Wrap:
      • • In a bowl, combine flour, salt, and sugar.

       

      • Add eggs and milk, whisk until smooth, then stir in oil.
      • Heat a non-stick pan and cook thin wraps using the batter, cooking each side for 2 minutes.

1. 1. Assemble and Coat:
      • Place the potato filling on each wrap, fold, and roll tightly.
      • Dip each roll into beaten eggs, coat with flour, and roll in bread crumbs.

1. Fry the Potato Rolls:
   • Heat oil in a pan and fry the rolls until golden and crispy. Drain excess oil on paper towels.
2. Serve:
   • • Slice and serve hot, garnished with scallions or your favorite dipping sauce.

Serving Suggestions

• • Serve with a tangy dipping sauce like sour cream or marinara.
  • Pair with a fresh salad for a light and balanced meal.

Cooking Tips

• Ensure the oil is hot enough to achieve a crispy crust.
• You can refrigerate the assembled rolls and fry them just before serving for extra convenience.

Nutritional Benefits

• • Potatoes provide fiber and potassium, while mozzarella adds calcium and protein.

• The dish offers a balanced mix of carbs, proteins, and fats for sustained energy.

The Most Mouthwatering Breakfast Recipe Ever: Beef Stuffed Dough Rolls

Are you tired of the same old breakfast routine? Ready to tantalize your taste buds with something new and exciting? Look no further! Today, I’m going to share with you a breakfast recipe that will blow your mind – Beef Stuffed Dough Rolls. These savory delights are packed with flavor and guaranteed to make your mornings brighter. So, put away the cake mix and get ready to embark on a culinary adventure like no other!

Ingredients

• 6 1/3 cups (800 grams) all-purpose flour
• 1 teaspoon (5 grams) yeast
• 1 teaspoon (5 grams) salt
• 2 cups (500 milliliters) milk
• 17.6 ounces (500 grams) beef
• 3.5 ounces (100 grams) onion
• 1 teaspoon (5 grams) salt
• Black pepper, to taste
• Melted butter
• Milk
• 1 egg yolk

Step by Step Instructions

Preparation of the Dough

• Add Flour, Yeast, and Salt: Start by combining 800g of all-purpose flour with 5g of yeast and 5g of salt in a large bowl.
• Pour in Milk: Next, pour 500ml of milk into the dry ingredients.
• Mix and Knead: Using a spatula, stir the ingredients until well combined, then knead the dough by hand until it becomes smooth and elastic.
• Rest the Dough: Cover the dough with cling film and allow it to rest for 10 minutes.

Preparation of the Filling

• Chop Onion and Mix with Beef: Finely chop 100g of onion and mix it with 500g of beef.
• Season the Filling: Add 5g of salt and black pepper to the meat mixture, ensuring it’s well seasoned.

Formation of Breakfast

• Divide and Roll: Divide the dough into four equal portions and roll out each portion into a thin pancake.
• Fill and Roll: Spread melted butter over the dough, then evenly distribute the beef filling. Roll up the dough and shape it into round rolls.
• Arrange and Bake: Arrange the filled dough rolls on a baking tray.

Baking and Serving

• Preheat and Brush: Preheat the oven to 185°C. Mix 1 egg yolk with a bit of milk, then brush it over the dough rolls for a golden crust.
• Bake to Perfection: Place the tray in the oven and bake for 35-40 minutes until golden brown.
• Serve Hot: Once baked, remove from the oven and serve hot. Enjoy your delicious breakfast!

No-Egg, No-Oven Delicate Chocolate Cake Recipe

Cake Ingredients:

• 300 ml milk (room temperature)
• 170 grams sugar
• 70 ml heated cooking oil
• 240 grams all-purpose flour
• 30 grams cocoa powder
• 1/2 tablespoon baking powder
• 1/2 teaspoon vanilla powder

Chocolate Glaze:

• 250 ml milk
• 1 teaspoon Agar-Agar powder
• 250 grams dark chocolate
• 8 grams butter
• For a Mold Sized 18x18x7 cm

Instructions:

Preheat Without Oven:

1. Fill a large pot or a pressure cooker with about 2 inches of water. Place a heatproof stand or trivet at the bottom. Cover it and heat it on medium heat while preparing the cake batter.

Prepare the Cake Batter:

1. In a mixing bowl, combine room temperature milk, sugar, and heated cooking oil. Mix until the sugar dissolves completely.
2. Sift in all-purpose flour, cocoa powder, baking powder, and vanilla powder. Mix until you get a smooth batter without lumps.

Grease and Prepare the Mold:

Grease the 18x18x7 cm mold with oil or butter. Line the bottom with parchment paper for easy removal.

Baking Without Oven:

1. Pour the prepared cake batter into the greased and lined mold.
2. Place the mold on the stand/trivet inside the preheated pot/pressure cooker. Cover the pot with a lid (do not use the pressure cooker lid) and bake on medium-low heat for about 40-50 minutes.
3. Check the doneness by inserting a toothpick into the center; if it comes out clean, the cake is done.
4. Once done, remove the cake from the pot and let it cool completely on a wire rack.

Chocolate Glaze:

Prepare the Glaze:

1. In a saucepan, heat the milk until warm but not boiling. Add Agar-Agar powder and stir until dissolved.
2. Add dark chocolate and butter to the warm milk. Stir continuously on low heat until the chocolate melts completely and the mixture thickens slightly.

Glazing the Cake:

1. Once the cake is completely cooled, pour the warm chocolate glaze over the cake, spreading it evenly with a spatula or knife.

Setting the Glaze:

1. Allow the glaze to set by refrigerating the cake for at least 1-2 hours.
2. Slice and serve your delicate and delicious no-egg, no-oven chocolate cake!

Cherry Pie Monkey Bread

️ This delightful Cherry Pie Monkey Bread combines sweet cherry pie filling, graham cracker-coated dough balls, and a rich cream cheese icing for an irresistible treat. Perfect for breakfast or dessert, this pull-apart bread is easy to share and a guaranteed crowd-pleaser!

Ingredients:

Dough

1 tablespoon + 1/2 cup granulated sugar

1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

2/3 cup warm water (110-115°F)

4 1/4 cups all-purpose flour

2 tablespoons dry milk powder

1 teaspoon table salt

2/3 cup milk

2 tablespoons unsalted butter, melted

1 large egg, beaten

1 (21oz) can cherry pie filling

Filling

1/4 cup graham cracker crumbs

1/4 cup granulated sugar

1/4 cup (1/2 stick) unsalted butter, melted

Icing

1 cup powdered sugar

4 ounces cream cheese, room temperature

2 tablespoons milk

1/2 teaspoon lemon juice

Instructions:

1️⃣ In a small bowl, dissolve 1 tablespoon sugar and yeast in warm water. Let sit for 5-10 minutes until foamy.

2️⃣ In a large bowl, combine 3 cups of flour, dry milk powder, and salt. Add milk, melted butter, egg, and yeast mixture; stir until dough forms.

3️⃣ Knead the dough for 10 minutes on a floured surface, or 5 minutes in a stand mixer until smooth, elastic, and slightly sticky, adding flour as needed.

4️⃣ Shape the dough into a ball, place it in a greased bowl, cover, and let rise for 1 to 1 1/4 hours until doubled.

5️⃣ Mix graham cracker crumbs and sugar in a bowl for the filling. Dip each dough ball (1-inch pieces) into melted butter, then coat in graham cracker-sugar mixture.

6️⃣ Layer dough balls in a greased Bundt pan, spoon half of the cherry pie filling, then another layer of dough balls and remaining cherry pie filling. Top with more dough balls.

7️⃣ Cover and let the dough rise for 45 minutes until nearly doubled.

8️⃣ Preheat oven to 350°F. Bake for 40-45 minutes until golden brown and filling is bubbly. Cool for 10 minutes, then invert onto a plate.

9️⃣ Beat together icing ingredients until smooth. Drizzle over the warm bread and enjoy!

#MonkeyBread #CherryPie #PullApartBread #HomemadeDesserts #SweetTreats #BakingFun #BOOMchallenge #Amazing #DessertLovers

Potato and Egg Skillet Recipe

Ingredients

• 1 Potato (about 200g or 7 oz)
• 1 Egg
• 1 tbsp Butter for frying (about 15g or 0.5 oz)
• Salt and pepper to taste (optional)

Step-by-Step Instructions

1. Prepare the Potato

Start by washing and peeling the potato. Using a mandoline or a sharp knife, slice the potato into very thin rounds, about 1-2mm thick. Thin slices will help the potatoes cook evenly and become crispy.

2. Heat the Skillet

Heat a non-stick skillet over medium heat. Add the butter and let it melt completely, making sure the bottom of the skillet is well-coated.

3. Arrange the Potato Slices

Once the butter has melted, arrange the potato slices in a circular pattern, slightly overlapping each other to form a single layer that covers the entire bottom of the skillet. This will form a cohesive “potato crust” as the base of the dish.

4. Cook the Potatoes

Let the potatoes cook for about 5-7 minutes, or until the bottom layer starts to turn golden brown and crisp. Avoid moving the potatoes during this time to ensure they form a solid layer.

5. Flip the Potato Layer

Using a large spatula, carefully flip the entire potato layer. If flipping seems tricky, you can invert the potatoes onto a plate, then slide them back into the pan, cooked side up. Cook for another 3-5 minutes, until the second side is golden and crispy as well.

6. Add the Egg

Once the potatoes are crispy, create a small well in the center of the potato layer using your spatula. Crack the egg into this well, allowing it to sit in the middle of the skillet.

7. Cook the Egg

Cover the skillet with a lid and cook for about 2-3 minutes, or until the egg white is set but the yolk is still runny. If you prefer a fully cooked yolk, cook for an additional minute or two.

8. Season and Serve

Once the egg is cooked to your liking, season with salt and pepper to taste. Carefully slide the entire potato and egg layer onto a plate and serve immediately.

Tips:

• For extra flavor, you can sprinkle some paprika or garlic powder on the potatoes while cooking.
• Add grated cheese or herbs like parsley or chives to elevate the dish.
• To make the flipping process easier, use a skillet that’s not too large so you can manage the potatoes better.

Nutritional Information (per serving)

• Calories: 270
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 210mg
• Sodium: 120mg
• Total Carbohydrates: 22g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 7g

Components:

1. One cup of cornmeal
2. One cup of flour for all purposes
3. One-third tsp baking powder
4. One tsp salt
5. one cup of milk
6. one-fourth cup vegetable oil
7. Two big eggs
8. One cup of fresh, frozen, or canned corn kernels
9. One cup of cheddar cheese, shredded
10. Adjust to taste. 1/2 cup diced jalapeños (fresh or pickled).
11. (Optional) 1/2 cup chopped green onions
12. One teaspoon of optional cumin

Guidelines:

Warm up the oven:

• Set oven temperature to 400°F, or 200°C. Grease a cast-iron skillet or 9×13-inch baking dish.

Combine the dry ingredients:

• Mix the flour, cornmeal, baking powder, salt, and cumin (if using) in a big bowl.

Mix the Wet Ingredients:

• Beat the eggs, milk, and vegetable oil together thoroughly in a separate basin.

Blend Concoctions:

• Mixing until just mixed, pour the wet components into the dry ingredients. Avoid over-mixing.

Include Extras:

• Once uniformly spread, fold in the corn kernels, cheese, jalapeños, and green onions.

Cook:

• Fill the skillet or baking dish with the batter. A toothpick inserted in the center should come out clean after baking for 25 to 30 minutes, or until the cake is golden brown.

Serve:

• Before slicing, let it cool slightly. Warm up and serve with your preferred chili or butter.

Savor your delicious cornbread from Mexico! It goes well as a snack or as a match for soups and stews.

Making your own popcorn, let alone kettle corn, is truly such an empowering skill to possess. A delicious snack anytime! Kettle corn is a widely loved dessert for satisfying the sweet, salty, and crunchy craving. Popcorn has a neutral flavor making it a perfect for pumpkin spice. You can practically add any spice to popcorn and have it taste good. We filmed and tested 4 desserts to see which could handle pumpkin spice best. Tune into the video below to see what we determined!

We made this as a part of a test of four pumpkin spice desserts.

To see how they stack up, read on here:

You can see the other three pumpkin spice recipes here:

Don’t get it mistaken. Kettle corn is not caramel corn. Kettle corn is the quick caramel corn if anything related. Caramel corn involves making a rich caramel sauce, then immediately tossing cooked popcorn with the hot caramel, tossing and spinning until each piece of popcorn is coated. A much more patient to do without the proper utensils. Kettle corn is all about melting sugar around the kernel of popcorn.

You start kettle corn like you would making any homemade popcorn, with some oil in a pot over high heat. The preheating process is important here to make sure as soon as the kernels hit the oil, they start cooking and supercharging. The way to check this process is adding one or two kernels to the hot oil and waiting for them to pop. Once they pop, it’s time to add in the rest of our kernels. We have about 30 seconds before they start to pop, so first you stir the kernels around to coat them all evenly in oil and start to agitate the kernel. Right before you shut the lid, add the sugar and spices.

Making homemade popcorn is very rewarding, but do take caution as you are working with very hot oil. When making popcorn, be sure to have a hand ready to adjust the heat, have a bowl ready to dump the popcorn, and have proper heat handling gloves.

When you add the sugar and spices into the popcorn, the sugar will start to melt around the kernels. This is hot sticky sugar so get those hot mitts ready. Using both hands, hold the lid with your thumbs and the handles with your other fingers and shake shake shake Senora. Be sure to shake over the heat to prevent burning. It will be easier to mix as the majority of the kernels pop acting as it’s own stirring mechanism by the sheer force of each pop. Turn your heat to low as the final kernels pop and turn off the heat.

Immediately dump the hot popcorn carefully in the bowl, then use a wooden spoon to break up the clusters. Season the popcorn with salt at this point so it will stick. Don’t test the popcorn until it has cooled down at least two minutes.

Pumpkin Spiced Kettle Corn

Yield(s): Makes 4 cups

5m prep time

8m cook time

Diet: Gluten-Free, Low-Calorie

When you share or print a 12 Tomatoes recipe,
you’re making mealtime meaningful.

100% of the Share to Care sponsor fees fund meals for families in need. Learn More

 

 

 

 

 

Ingredients

• 2 tablespoons vegetable oil
• 1/4 cup unsalted butter
• 1/2 cup popcorn kernels
• 3/4 cup granulated sugar
• 2 teaspoons pumpkin spice
• Kosher salt, to taste

Preparation

1. In a large pot over medium-high heat, add oil, butter, and popcorn kernels. Let the kernels cook for 1 – 2 minutes and once they start popping, add sugar and pumpkin spice mixture. Stir with a wooden spoon then cover with lid.
2. Let popcorn pop aggressively, swirling the pan and shaking it as it pops, once the popping dies down turn off the heat.
3. Remove the lid and dump popcorn in a bowl. Season with salt and use a wooden spoon to break up the clusters.

When the meat is done use a slotted spoon to scoop it out onto each bottom bun. Place a slice of provolone cheese on the top bun. Broil for a few more minutes until cheese is melted.

Place the top bun with the cheese on top of the bottom bun with the philly cheesesteak meat. Eat warm!

Notes

Nutrition information is for ⅙ of the meat, one slice of provolone cheese, and one hamburger bun.If you are using slider buns or feeding lots of little kids then this recipe easily serves 8 sloppy joes. I highly recommend toasting the buns! If you don’t have the time or just don’t want to, simply serve the sloppy joe meat in a hamburger bun and eat it as is. Still yummy!I know I will get comments saying that these are not real, true, or authentic Philly Cheesesteaks. Yes, I know. They are meant to be a fast, family-friendly, budget-friendly version of the original.