PST-Algerie

Category: Recipes

  • Lemon Cream Cheese Bread

    Lemon Cream Cheese Bread

    The loaf cake might just be the unsung hero of the baking world. They’re delightfully unfussy and are somehow appropriate to serve at any time a day. Cake for breakfast? Sign me up! This Lemon Cream Cheese Bread is a deliciously dense loaf cake with a swirl of rich cream cheese through the middle. Yes, it’s as good as it sounds!

    Ingredients
    • 1 cup sugar
    • 3 eggs
    • 8 oz sour cream
    • ½ cup canola oil
    • Zest of 2 lemons
    • Juice of 1 lemon
    • 1 teaspoon vanilla extract
    • 1 ½ cups flour
    • 2 ½ teaspoons baking powder
    • 1 teaspoon salt
    • 1 (8 oz) package cream cheese, softened
    • ⅓ cup powdered sugar
    Preparation
    1. Preheat oven to 350 degrees F and grease a standard loaf pan.
    2. In a large bowl, add sugar, eggs, sour cream, lemon zest, juice, vanilla, and oil. Mix until smooth and well combined.
    3. In another bowl, sift together flour, baking powder, and salt.
    4. Slowly add the dry ingredients to the wet until fully combined, then set aside.
    5. For the cream cheese swirl: In a small bowl, mix together the cream cheese and powdered sugar until smooth.
    6. Add half of the batter to the prepared pan and spoon about half the cream cheese mixture on top, then swirl together with a knife.
    7. Top with the rest of the batter and spoon the remaining cream cheese mixture. Carefully swirl together to create a marbled look.
    8. Bake bread for 65-70 minutes, covering with foil for the last 20-30 minutes to prevent the top from browning.
    9. Allow the bread to fully cool before slicing to allow the cream cheese to set.
  • Crab Salad

    Crab Salad

    Near the waters of Maine, clean picnic benches set against even cleaner clapboard houses are meant for the “From Away-ers”, eating crab and lobster in any way, shape, and form. For locals in Downeast Maine, faced with an expensive seasonal bounty, you might come across this (imitation) Crab Salad. A simple delight of a salad that has all of the creaminess and herbaceousness of a crab salad, just minus the gut-wrenching price tag of crab.

    Ingredients
    • 1/2 cup mayonnaise
    • 1 tablespoon white vinegar
    • 1 tablespoon chopped parsley
    • 1 teaspoon lemon juice
    • 1/4 cup sliced green onions plus more for garnish
    • Kosher salt and freshly cracked black pepper, to taste
    • 1 pound imitation crab meat, cut into pieces
    • 4 to 6 rolls, for serving
    Preparation
    1. In a bowl combine mayonnaise, vinegar, parsley, lemon juice, green onions, salt, and pepper.
    2. Gently fold in crab meat, folding to completely combine.
    3. Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours. (Can be kept refrigerated for 5 days).
    4. For serving, fill the rolls with the salad and garnish with extra sliced green onions. Serve and enjoy.
  • Cheap and Delicious Tuna Casserole Dinner

    Cheap and Delicious Tuna Casserole Dinner

    Cheap and Delicious Tuna Casserole Dinner

    Table of Contents

    This budget-friendly Tuna Casserole recipe is not only easy to make but also incredibly delicious. Using canned tuna and simple ingredients, you can create a hearty and satisfying dinner that your whole family will love. Perfect for a cozy weeknight meal, this casserole combines the flavors of tuna, potatoes, and a creamy tomato sauce, all topped with a layer of melted Parmesan cheese.

    Ingredients
    • 2 cans of tuna (about 280 g each)
    • 1 onion, cut into slices
    • 5 medium potatoes, cut into large chunks
    • 2 tablespoons (30 g) tomato paste
    • 3/4 cup (180 ml) hot milk
    • 1 1/2 tablespoons (25 g) butter
    • 1/4 cup (25 g) shredded Parmesan cheese
    • Olive oil, as needed
    • Salt, to taste
    • Black pepper, to taste
    Directions
    Step 1: Prepare the Potatoes
    1. Cut the potatoes into large chunks and place them in a pot of salted water.
    2. Cook the potatoes until tender, about 15 to 20 minutes.
    3. Drain the potatoes and transfer them to a mixing bowl.
    4. Add 1 1/2 tablespoons of butter, salt, and black pepper to taste. Mash the potatoes until smooth.
    5. Gradually add 3/4 cup of hot milk while mashing until the mixture is smooth and creamy.
    Step 2: Prepare the Tuna Mixture
    1. Heat some olive oil in a large pan over medium heat.
    2. Add the sliced onion and sauté until browned.
    3. Add the two cans of tuna and 2 tablespoons of tomato paste mixed with one ladle of potato broth.
    4. Mix well and cook for two to three minutes on low heat.
      Step 3: Assemble the Casserole
      1. Preheat your oven to 375°F (190°C).
      2. Add half of the mashed potatoes to the bottom of a casserole dish and spread it out evenly.
      3. Layer half of the tuna mixture over the mashed potatoes.
      4. Add the remaining mashed potatoes over the tuna, followed by the remaining tuna mixture.
      5. Top with 1/4 cup of shredded Parmesan cheese.
      Step 4: Bake the Casserole
      1. Place the casserole dish in the preheated oven.
      2. Bake for 10 to 15 minutes, or until the top is golden brown and the cheese is melted.
      Nutrition Information (Per Serving):
      • Calories: 350
      • Protein: 25g
      • Carbohydrates: 30g
      • Fat: 15g
      • Fiber: 4g
      • Sugar: 3g
      Conclusion

      This Tuna Casserole is a delicious and economical meal that is sure to become a family favorite. With its creamy mashed potatoes and flavorful tuna mixture, it’s perfect for any night of the week. Share your cooking creations with us using #madebyemily on social media. Enjoy your meal!

  • I Eat Three Times a Day! Recipe for German Healthy Cookies

    I Eat Three Times a Day! Recipe for German Healthy Cookies

    I Eat Three Times a Day! Recipe for German Healthy Cookies

    Table of Contents

    Have you ever wanted a snack that’s both delicious and nourishing? Look no further than German healthy cookies! These delectable treats are not only bursting with flavor but also packed with essential nutrients to fuel your day.

     

     

    Ingredients Overview

    Before diving into the recipe, let’s take a quick look at the ingredients you’ll need:

     

    Dried Apricots: 80 grams, chopped

    Walnuts: 50 grams, roughly chopped

    Peanuts: 100 grams, crushed

    Pumpkin Seeds: 30 grams

    Sunflower Seeds: 30 grams

    Sesame Seeds: 10 grams

    Almonds: 50 grams, sliced or chopped

    Dried Cherries: 100 grams, chopped

    Candied Fruits: 50 grams, chopped

    Egg White: 1, from a large egg

    Honey: 10 grams

    Now, let’s get started with the baking process!

     

    Preparing Your Oven

    First things first, preheat your oven to 180°C (356°F) to ensure it’s nice and toasty for baking. Line a baking sheet with parchment paper to prevent the cookies from sticking.

     

     

    Mixing the Dry Ingredients

    In a large mixing bowl, combine the chopped dried apricots, walnuts, peanuts, pumpkin seeds, sunflower seeds, sesame seeds, almonds, dried cherries, and candied fruits. Give them a good toss until they’re evenly mixed.

     

    Binding the Mixture

    In a separate small bowl, whisk the egg white until it becomes frothy. Then, add the honey and whisk again until everything is well combined. Pour this sweet mixture over your dry ingredients in the large bowl. Stir everything together until the dry ingredients are nicely coated and start sticking together.Shaping the Cookies

    Now comes the fun part – shaping the cookies! Take small portions of the mixture and mold them into cookie shapes. You can use a spoon or your hands for this step. Place each cookie on the prepared baking sheet, making sure to leave some space between them.

     

    Baking

    Pop the baking sheet into the preheated oven and let the cookies bake for about 12-15 minutes, or until they turn a beautiful golden color and feel firm to the touch.

     

    Cooling and Enjoying

    Once your cookies are baked to perfection, remove them from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Now, it’s time to indulge in these scrumptious treats guilt-free!

     

    Benefits of German Healthy Cookies

    These cookies aren’t just tasty – they’re also incredibly nutritious. Here are some benefits:

     

    Rich in Fiber: Thanks to the dried fruits and nuts, these cookies are packed with dietary fiber, which is essential for digestive health.

    Healthy Fats: Nuts and seeds are excellent sources of healthy fats, such as omega-3 fatty acids, which are crucial for heart health.

    Vitamins and Minerals: Dried fruits and nuts are loaded with vitamins and minerals, including vitamin E, magnesium, and potassium, to keep your body functioning optimally.

     

     

  • Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!

    Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!

    Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!

    Table of Contents

    Ingredients

    Plums: 60 g (2 ounces), soaked in boiling water for 10 minutes

    Flaxseeds: 2 tablespoons, mixed with 90 ml (3.4 ounces) of water and left to thicken (substitutable with 2 eggs)

    Carrots: 230 g (8.1 ounces), finely grated

    Oat flakes: 80 g (2.8 ounces)

    Almonds: 60 g (2.1 ounces), or other nuts of your choice

    Baking powder: 1 teaspoon

    Salt: a pinch

    Stevia: 2 teaspoons

    Cinnamon: 1 teaspoon

    Liquid: 100 ml (3.4 ounces) of your choice among milk, water, or orange juice

    Preparation

    Step 1: Preheat the Oven

    Setting the Temperature: Preheat your oven to 170°C (338°F).

    Step 2: Prepare the Ingredients

    Soaking Plums: Soak 60 g of plums in boiling water for 10 minutes, then drain.

    Thickening Flaxseeds: Mix 2 tablespoons of flaxseeds with 90 ml of water and let it thicken. This mixture can substitute for 2 eggs.

    Grating Carrots: Finely grate 230 g of carrots.

    Step 3: Mixing the Batter

    Combining Base Ingredients: In a large mixing bowl, combine the soaked and drained plums, thickened flaxseed mixture, grated carrots, 80 g of oat flakes, and 60 g of chopped almonds.

    Adding Dry Ingredients: Stir in 1 teaspoon of baking powder, a pinch of salt, 2 teaspoons of stevia, and 1 teaspoon of cinnamon.

    Incorporating Liquid: Gradually add 100 ml of your chosen liquid (milk, water, or orange juice) to achieve a spreadable consistency.Step 4: Baking the Cake

    Preparing the Pan: Pour and spread the mixture onto a baking sheet lined with parchment paper, aiming for a thickness of about 0.5 cm.

    Baking: Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean when inserted.

    Step 5: Frosting

    Making the Frosting: Blend ricotta with yogurt until smooth.

    Applying the Frosting: Spread the frosting over the cooled cake.

    Step 6: Serving Suggestions

    Stabilizing the Frosting: For best results, refrigerate the frosted cake for 30 minutes to stabilize before slicing.

    Serving: Slice and enjoy as is—the rich flavors need no further embellishment!

    Nutrition Information (Per Serving)

    Calories: 180 kcal

    Carbohydrates: 20g

    Protein: 5g

    Fat: 8g

    Saturated Fat: 1g

    Cholesterol: 0mg

    Sodium: 70mg

    Potassium: 250mg

    Fiber: 5g

    Sugar: 5g (natural sugars from plums and carrots)

    Vitamin A: 5000 IU

    Vitamin C: 5mg

    Calcium: 50mg

    Iron: 1.5mg

    Enhancing the Nutritional Value

    There are several strategies to reduce sugar, and fat, and increase the nutritional value of carrot cake:

     

    Substitute Refined Flour: Replace refined flour with whole wheat flour or almond flour for added fiber and nutrients.

    Natural Sweeteners: Replace some or all of the sugar with natural sweeteners like honey, maple syrup, or mashed bananas to cut down on processed sugars.

    Reduce Fat Content: Incorporate applesauce or Greek yogurt in place of oil or butter to reduce saturated fat content while maintaining moisture.

    Enhance with Vegetables: Increase the proportion of grated carrots to enhance the cake’s vitamin A and fiber content.

    Add Healthy Fats: Add chopped nuts or seeds for texture and healthy fats, further boosting nutritional value.Conclusion

    This Juicy Carrot Cake is more than just a treat; it’s proof of how delightful baking can be when we think outside the conventional ingredient box. Whether you’re looking to cut down on certain ingredients or simply in the mood to try something new and healthy, this cake is sure to please. Enjoy the natural sweetness and rich texture of this wholesome dessert!

  • I Eat Three Times a Day! Recipe for German Healthy Cookies

    I Eat Three Times a Day! Recipe for German Healthy Cookies

    Have you ever wanted a snack that’s both delicious and nourishing? Look no further than German healthy cookies! These delectable treats are not only bursting with flavor but also packed with essential nutrients to fuel your day.

    Ingredients Overview

    Before diving into the recipe, let’s take a quick look at the ingredients you’ll need:

    • Dried Apricots: 80 grams, chopped
    • Walnuts: 50 grams, roughly chopped
    • Peanuts: 100 grams, crushed
    • Pumpkin Seeds: 30 grams
    • Sunflower Seeds: 30 grams
    • Sesame Seeds: 10 grams
    • Almonds: 50 grams, sliced or chopped
    • Dried Cherries: 100 grams, chopped
    • Candied Fruits: 50 grams, chopped
    • Egg White: 1, from a large egg
    • Honey: 10 grams

    Now, let’s get started with the baking process!

    Preparing Your Oven

    First things first, preheat your oven to 180°C (356°F) to ensure it’s nice and toasty for baking. Line a baking sheet with parchment paper to prevent the cookies from sticking.

    Mixing the Dry Ingredients

    In a large mixing bowl, combine the chopped dried apricots, walnuts, peanuts, pumpkin seeds, sunflower seeds, sesame seeds, almonds, dried cherries, and candied fruits. Give them a good toss until they’re evenly mixed.

    Binding the Mixture

    In a separate small bowl, whisk the egg white until it becomes frothy. Then, add the honey and whisk again until everything is well combined. Pour this sweet mixture over your dry ingredients in the large bowl. Stir everything together until the dry ingredients are nicely coated and start sticking together.

    Shaping the Cookies

    Now comes the fun part – shaping the cookies! Take small portions of the mixture and mold them into cookie shapes. You can use a spoon or your hands for this step. Place each cookie on the prepared baking sheet, making sure to leave some space between them.

    Baking

    Pop the baking sheet into the preheated oven and let the cookies bake for about 12-15 minutes, or until they turn a beautiful golden color and feel firm to the touch.

    Cooling and Enjoying

    Once your cookies are baked to perfection, remove them from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Now, it’s time to indulge in these scrumptious treats guilt-free!

    Benefits of German Healthy Cookies

    These cookies aren’t just tasty – they’re also incredibly nutritious. Here are some benefits:

    • Rich in Fiber: Thanks to the dried fruits and nuts, these cookies are packed with dietary fiber, which is essential for digestive health.
    • Healthy Fats: Nuts and seeds are excellent sources of healthy fats, such as omega-3 fatty acids, which are crucial for heart health.
    • Vitamins and Minerals: Dried fruits and nuts are loaded with vitamins and minerals, including vitamin E, magnesium, and potassium, to keep your body functioning optimally.
  • MELT IN YOUR MOUTH CHICKEN

    MELT IN YOUR MOUTH CHICKEN

    Ingredients

    4 boneless, skinless chicken breasts
    1 Cup mayonnaise
    1/2 Cup Shredded Parmesan cheese
    1 tsp salt
    1/2 tsp black pepper
    1 tsp minced garlic
    1 tsp garlic powder
    How To Make Melt in your mouth Chicken:
    Preheat the oven to 375 degrees.
    In a small bowl, add the mayonnaise, parmesan cheese, and seasonings.
    Mix to combine.
    Place the chicken in a baking dish, sprayed with a non-sticking baking spray.
    Spread the mixture on top of the chicken breasts.
    Bake the chicken for 45 minutes, or until cooked through.
    Serve warm!

  • Homemade Ice Cream

    Homemade Ice Cream

    There is something inherently magical about the process of making homemade ice cream, a ritual steeped in nostalgia and sensory delight. I still vividly remember those sun-soaked summer afternoons when my family would gather around the old hand-crank ice cream maker on the back porch. The air would be filled with the sounds of laughter and the rhythmic churning of the ice cream maker, a harmonious blend that heralded the creation of our favorite frozen treat.

    The anticipation was palpable. We would take turns cranking the handle, our small hands gripping tightly, faces flushed with excitement. The promise of homemade ice cream was enough to keep us going, despite the effort it took. The scent of vanilla mingling with the fresh summer air still lingers in my memory, an olfactory reminder of those simpler times. Each churn brought us closer to that first creamy taste, the culmination of our collective effort.

    When the ice cream was finally ready, the reward was beyond measure. There was something extraordinarily satisfying about that first spoonful – the texture smooth and rich, the flavor fresh and pure. It wasn’t just ice cream; it was a testament to the joy of making something with our own hands, a sweet reward shared among loved ones. This ritual, repeated year after year, became a cherished family tradition, a moment of togetherness that transcended the daily hustle and bustle.

    Making ice cream at home is more than just a culinary exercise; it is an experience that brings people together, fostering connections and creating lasting memories. The process invites participation, from selecting the ingredients to the final scoop, making everyone feel like a part of something special. The joy of homemade ice cream lies not only in its taste but in the journey of creating it, a delightful and rewarding experience that continues to bring people closer, one churn at a time.

    The Magic of Simple Ingredients

    Creating homemade ice cream is a delightful process that begins with the selection of simple yet extraordinary ingredients. Each component plays a significant role in transforming the mixture into an indulgent dessert that tantalizes the taste buds. At the heart of this recipe lies mascarpone cheese, mixed milk, and fresh strawberries—each bringing unique qualities to the final creation.

    Mascarpone cheese, a staple in Italian cuisine, is renowned for its rich and creamy texture. Its smooth consistency integrates seamlessly into the ice cream base, providing a luxurious mouthfeel without the need for heavy cream. This soft cheese lends a subtle sweetness and depth that elevates the overall flavor profile of the homemade ice cream, making it a truly decadent treat.

    The use of mixed milk, a combination of whole milk and reduced-fat milk, strikes a perfect balance between richness and lightness. Whole milk adds creaminess, while the reduced-fat milk ensures the ice cream remains refreshing and not overly dense. This blend is crucial in achieving the ideal texture and consistency, making each spoonful a delightful experience.

    Fresh strawberries are the crowning jewel of this recipe, infusing the ice cream with vibrant color and a burst of natural sweetness. These berries, when picked at their peak ripeness, offer a juiciness and tang that are unmatched by any artificial flavoring. Their presence in the ice cream not only enhances its aesthetic appeal but also provides a delightful contrast to the creamy base, ensuring a harmonious balance of flavors.

    By selecting fresh, high-quality ingredients, one can elevate a humble homemade ice cream to gourmet status. The simplicity of these ingredients allows their natural flavors to shine, creating a dessert that is both elegant and satisfying. It’s a testament to how the magic of homemade ice cream lies in the purity and quality of its components, turning a simple recipe into a cherished culinary delight.

    The Process

    The creation of homemade ice cream begins with the careful preparation of ingredients, a ritual that transforms the mundane into something extraordinary. The journey starts with fresh, high-quality components. Picture a bowl filled with vibrant strawberries, their sweet aroma filling the air. Each berry is meticulously diced, releasing a fragrance that conjures up memories of summer days and sunlit gardens.

    What You Need

    • What you’ll need to whip up this delicious homemade ice cream is:
    • 2.5 cups, or 500 milliliters mascarpone cheese
    • around two-thirds of a cup, or 150 grams mixed milk
    • This is equivalent to around 3/4 cup, or 100 grams. strawberries, diced into little pieces

    Preparation

    1. Make sure the whipped cream is chilled before you start preparing the ingredients. Before you start, you may chill it in the fridge for a couple of hours. In addition, after washing, remove the stems and cut the strawberries into little pieces.
    2. To get firm peaks, beat the cold whipped cream in a large mixing basin. Your mixer’s speed will determine how long this process takes.
    3. Toss in the condensed milk with a spatula when the whipped cream has reached room temperature. To avoid changing the texture of the finished product, be cautious not to deflate the whipped cream to an extreme.
    4. Toss in the chopped strawberries once the condensed milk has been thoroughly mixed with the whipped cream. To get a well-rounded flavor, sprinkle them uniformly throughout the mixture.
    5. In a freezer-safe container, make sure the lid fits snugly before transferring the ice cream mixture. To make it even, use a spatula to smooth down the top.
    6. The ice cream should be allowed to freeze for at least six hours, or ideally all night, after placing the container in the freezer. Then it may set up and have that velvety consistency.
    7. Savor the Delight: Pour the ice cream into serving dishes or ice cream cones once it has frozen completely. For an extra decadent touch, top with some chocolate sauce or more fresh strawberries.

    Tips & Tricks for the Kitchen

    Texture: Puree the strawberries before mixing them with the whipped cream and condensed milk if you like a smoother texture. The ice cream will turn out smoother and more consistent all around as a result.

    Variations: Feel free to experiment with other variations of mix-ins, including chocolate chips, almonds, or crumbled cookies. Be careful not to overmix by folding them in too lightly.

    Variations in Flavor: Strawberries are a traditional fruit for homemade ice cream, but you can get creative by adding raspberries, blues, or even peaches for a different taste profile.

    Low-Carb and Keto Alternatives

    1. Here are some alternatives that people on low-carb or ketogenic diets can use:
    2. Make your own whipped cream with heavy whipping cream and a keto-friendly sweetener like erythritol or stevia.
    3. Condensed Milk: Look for a low-carb substitute for regular condensed milk or whip up a batch at yourself by heating heavy cream and a keto-friendly sweetener until it thickens.
    4. Fruit: For a simpler, lower-carb ice cream recipe, use berries or other low-carb fruits sparingly.
    5. With only a few simple ingredients, you can whip up a delicious batch of homemade ice cream. A rich and decadent dessert is within your reach when you follow this easy recipe. Homemade ice cream is delicious any time of year, but especially on warm summer days or as a decadent dessert after a romantic dinner. Get all the ingredients you need, whip up a batch, and enjoy the joy of making something tasty from the ground up. Indulge your taste buds
    6. Fry up some chicken with some chopped carrots and onions in a pan.
    7. After the onion and carrots have been added, lower the heat to medium. As the chicken begins to brown and the carrots and onions begin to caramelize, continue cooking while stirring occasionally.
    8. Poaching chicken with chopped onion, carrot, capers, olives, and raisins.
    9. Bring to a boil and then add the almonds, raisins, capers, pine nuts, and olives. After a quick stir, pour in half a cup of vin cotto. Reduce the liquids by half by deglazing the pan while scraping and stirring the fond, or browned pieces on the bottom. Toss in the leftover vin cotto and heat till boiling.
    10. In a pan, sauté chicken with chopped carrots, onion, capers, and raisins in a wine sauce.
    11. The sugar and vinegar should be mixed in a small basin. While stirring, heat the addition to the pan. A coating will form as the sauce reduces. Use sea salt and freshly ground pepper as seasonings, according to your taste.
    12. Enjoy !
  • Penuche Fudge

    Penuche Fudge

    Penuche Fudge is a grand flavor combination of Butterscotch and Maple. The fudge virtually melts in your mouth with the rich buttery flavor.

    Ingredients

    •             2 cups Light Brown Sugar
    •             3 cups Confectioners Sugar, sifted
    •             1 cup Pecans or Walnuts
    •             2 sticks, (1 cup) butter, unsalted
    •             5 ounces Evaporated milk
    •             ¼ tsp salt
    •             1 tsp Vanilla Extract
    •             Nonstick spray

    How To Make Penuche Fudge

    FIRST STEP:

    Spray a 9×5 loaf pan with the non stick spray

    Line the same loaf pan with parchment paper

    In a heavy bottomed saucepan, over medium high heat melt the butter and the brown sugar.

    Heat for 2 to 3 minutes until the butter has melted and the brown sugar has melted

    Add the evaporated milk and bring to a boil

    Once the mix comes to a boil, remove the pan from the heat and allow to cool for 30 minutes

    SECOND STEP:

    After 30 minutes, add in the salt and the vanilla

    Stir until well mixed

    Slowly add in the confectioners Sugar

    Fold in the chopped nuts

    THIRD STEP:

    Put the fudge mix into the prepared loaf pan

    Place the loaf pan into the refrigerator for 20 to 25 minutes, uncovered

    Once the fudge is set, cut into squares and enjoy!

  • Sausage Muffins with Bisquick

    Sausage Muffins with Bisquick

    Sausage Muffins with Bisquick – When you get sick of the same old breakfasts, this is a recipe that you really need to try. This is not your ordinary breakfast. This is one that is going to please and satisfy all those who try it. This recipe is going to give you some of the best muffins.

    Ingredients

    • 1 pound ground breakfast sausage, any flavor is good
    • 1 cup Cheddar Cheese, shredded
    • 4 large eggs
    • 1 cup Bisquick Baking Mix

    How to Make Sausage Muffins with Bisquick

    FIRST STEP:

    Brown the ground sausage in a skillet on the stove top. Drain any excess fat

    Preheat the oven to 350*

    In a large bowl combine the eggs, cheddar cheese and Bisquick Mix, whisk until combined well

    Stir in the precooked sausage

    SECOND STEP:

    Grease 12 cups in a muffin pan

    Fill the cups about ¾ of the way to the top

    THIRD STEP:

    Bake for 18 to 20 minutes

    Enjoy!

    Do I have to use Cheddar Cheese?

    You could use any type of cheese you prefer. My family prefers Cheddar Cheese. Mozzarella, Swiss or Monterey Jack are all good choices.

    Do these muffins need to cook longer?

    The total baking time is 18 to 20 minutes. The sausage is cooked on the stove top prior to mixing in the batter.

    How do I store these muffins?

    These muffins can sit on the counter for a short amount of time. However it is best to keep these muffins in the refrigerator, in a tightly covered container or wrapped tightly with plastic. You can store the muffins for 3 to 4 days in the refrigerator.

    Can these muffins be frozen?

    You can wrap these tightly wrapped, or placed into a freezer safe container. They will last for up to 3 months in the freezer.

  • Honey Garlic Chicken Wings

    Honey Garlic Chicken Wings

    Ingredients

    • Chicken Wings 1.36 kg / 3 lbs: Provides the perfect base for the sweet and savory glaze.
    • Olive Oil 2 tablespoons: Helps achieve a crispy, browned finish.
    • Salt 1 teaspoon: Enhances the overall flavor of the wings.
    • Black Pepper 1/4 teaspoon: Adds a hint of spiciness.
    • Smoked Paprika 1 teaspoon: Gives a smoky depth to the wings.
    • Garlic Powder 1 teaspoon: Infuses the wings with a robust garlic flavor.
    • Soy Sauce 1/4 cup: Adds a salty, umami flavor to the glaze.
    • Mirin 2 tablespoons: Provides a subtle sweetness and acidity.
    • Honey 1/2 cup: The star of the glaze, giving the wings a sticky, sweet coating.
    • Water 3/4 cup: Helps to thin out the glaze to the right consistency.
    • Sesame Oil 1 tablespoon: Adds a nutty, aromatic flavor to the glaze.
    • Garlic 4 cloves, minced: Intensifies the garlic flavor.
    • Ginger 1 tablespoon, minced: Adds a warm, spicy kick.
    • Red Pepper Flakes 1/4 teaspoon, optional: For an extra spicy kick.
    • Cornstarch 1 tablespoon: Helps thicken the glaze.
    • Sesame Seeds: For garnish adding a slight crunch and nutty flavor.

    Instructions

    • Preheat your oven to 425 degrees F (220 degrees C).
    • Dry the chicken wings thoroughly with paper towels to ensure they reach a nice crispy finish in the oven.
    • In a large bowl, combine salt, black pepper, smoked paprika, and garlic powder. Toss the chicken wings in this rub until fully coated.
    • Brush the wings lightly with olive oil to assist in achieving a crispy, browned finish.
    • Line a baking tray with foil and parchment paper. Lay out the wings in a single layer, ensuring they’re not overcrowded. Use two trays if necessary.
    • Cook the wings in the preheated oven for about 35 minutes, flipping them halfway through to ensure even cooking.
    • While the wings are baking, prepare the honey garlic sauce. In a small pan over medium heat, combine soy sauce, Mirin, honey, water, sesame oil, minced garlic, minced ginger, and optional red pepper flakes. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes until slightly thickened.
    • Once the wings have baked for 35 minutes, remove them from the oven and toss them in the honey garlic sauce. Return them to the oven for another 10 minutes, flipping halfway through.
    • For a caramelized finish, broil the wings for a few minutes, keeping a watchful eye to avoid burning.
    • Allow the wings to cool for around 10 minutes. Stir them gently every couple of minutes to ensure they are well-coated with the sauce.
    • Serve your Honey Garlic Chicken Wings with a sprinkle of sesame seeds for garnish and enjoy the harmonious blend of sweet, sticky, and savory flavors!

    Notes

    For an extra spicy kick, feel free to add more red pepper flakes. If you don’t have Mirin, you can substitute it with a dry sherry or a sweet Marsala wine. Remember to let the wings cool before serving, as the sauce thickens and becomes even more delicious as it cools.

    These Honey Garlic Chicken Wings are a guaranteed crowd-pleaser. Their sweet and savory combination will have you reaching for more, and the best part is, they’re so easy to whip up! So next time you’re in charge of the appetizers, you know what to do.

  • Kentucky Butter Cake

    Kentucky Butter Cake

    Ingredients

    • 1 cup of melted butter
    • 2 cups of glucose
    • 4 big eggs, chilled
    • 2 tablespoons puréed vanilla
    • 3-quarts measuring cup of all-purpose flour
    • 1 teaspoon of baking soda
    • 1/2 teaspoon of baking soda
    • 1/2 teaspoon of salt
    • 1 cup of buttermilk

    Butter Sauce

      • 1 cup of sugar
      • 1/2 cup of cubed butter
      • 1/4 cup of water
      • 1/4 teaspoon of vanilla extract

    Instructions

    1. Preheat the oven to 350°F (175°C).
    2. Beat the sugar and butter in a bowl until fluffy and light.
    3. Add eggs one at a time, beating well after each addition.
    4. Beat in the vanilla.
    5. In a separate bowl, mix the flour, baking powder, baking soda, and salt.
    6. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, and mix well.
    7. Pour the batter into a greased and floured 10-inch baking dish.
    8. Bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean.
    9. Cool for 10 minutes.
    10. Run a knife around the edges and the center tube of the cake.
    11. Turn the cake out onto a rack set over waxed paper.

    For the Sauce

    1. In a small saucepan, combine the sugar, butter, and water.
    2. Melt the butter and dissolve the sugar over medium heat.
    3. Remove from the heat and stir in the vanilla extract.

    Finishing the Cake

    1. After the cake has cooled, poke holes in it with a skewer or fork.
    2. Pour 1/4 cup of the sauce over the cake and let it stand to absorb the sauce.
  • Texas Yum Yum

    Texas Yum Yum

    Ingredients
    • 1 (3.9 oz) package instant chocolate pudding mix
    • 3 cups milk, divided
    • 1 (9”) graham cracker crust
    • 1 (8 oz) package cream cheese, softened
    • 1 (8 oz) tub frozen whipped topping (like Cool Whip), thawed and divided
    • 1 cup powdered sugar
    • 1 (3.4 oz) package instant vanilla pudding mix
    • 1/2 cup chopped pecans or walnuts
    Preparation
    1. In large bowl combine chocolate pudding mix with 1 ½ cups milk. Pour into graham cracker crust and level with back of spoon.
    2. In a clean bowl combine softened cream cheese with 2 cups whipped topping until smooth. Fold in powdered sugar. Spread over chocolate layer and level with back of spoon.
    3. In same bowl combine vanilla pudding mix with remaining milk. Fold in remaining whipped topping. Spread over cream cheese layer. Sprinkle with nuts.
    4. Refrigerate for at least 30 minutes then cut into slices to serve.
  • The Key to the Ideal Pastry Cream

    The Key to the Ideal Pastry Cream

    Substances

    480 ml or two cups complete milk

    Divide the 1/2 cup (100 g) of granulated sugar.

    one vanilla bean, or one tsp of extract

    5 large yolks from eggs

    30 g or 1/4 cup cornstarch

    Two tablespoons (30 grams) of finely chopped unsalted butter

    The Key to the Ideal Pastry Cream

    The New York Instances Recipes: The Key to Good Pastry Cream

    INSTRUCTIONS

    Get the milk combination prepared.

    Half the granulated sugar (1/4 cup) and the complete milk must be mixed in a medium pot.

    the vanilla bean’s seeds. Add vanilla extract final, if utilizing.

    After setting the pot on medium warmth, rigorously simmer the combination. Stir from time to time to

    be sure that the sugar will get dissolved.

    Get the egg combination prepared.

    Whisk collectively the egg yolks, 1/4 cup of the remaining granulated sugar, and the

    cornstarch till the mix is creamy and light-weight in hue. It should want two to three minutes.

    Gently Heat the Eggs:

    When the milk combination is heated, steadily add round one-third of it to the egg combination whereas constantly whisking to

    soften the eggs. This stage steadily raises the temperature of the eggs so that they don’t curdle.

    Return the tempered egg combination and the remaining sizzling milk to the pot, and proceed to

    At all times stir the combination.

    Warmth the pastry cream.

    Switch the combination again to the saucepan over medium warmth, whisking constantly, till it thickens and

    begins to bubble. It should want two to three minutes. After it begins to boil, cook dinner for one or two extra minutes.

    minutes to be sure that the cornstarch is heated by.

    Take the pot off of the burner and whisk in the butter straight away, together with any vanilla extract you select to use.

    uncared for to use a vanilla bean.

    Stress and Calm:

    To eliminate any lumps or fragments, pressure the pastry cream right into a clear basin utilizing a fine-mesh sieve.

    cooked ovum.

    To cease a pores and skin from forming on the pastry cream, press a bit of plastic wrap instantly onto the

    growing.

    Let the pastry cream cool to room temperature earlier than chilling it in the fridge till it is extremely chilly, not less than

    two hours.

    Success Recommendation

    Use Contemporary Substances: There’s a definite distinction in the taste and texture when utilizing recent milk, eggs, and butter.

    the consistency of your pastry cream.

    Whisk constantly to assure a clean texture and keep away from the formation of lumps in the cream.

    To get a clean and silky texture with none cooked egg fragments, pressure the cream.

    Cool Appropriately: Making use of plastic wrap straight to the floor whereas cooling inhibits the formation of a pores and skin, which

    would possibly destroy your cream’s texture.

    Modifications

    Add 4 ounces (113 g) of chopped darkish chocolate to the boiling pastry cream to make chocolate pastry cream.

    upon its elimination from the warmth. Beat in the chocolate till melted and nicely mixed.

    Two tablespoons of immediate espresso granules must be dissolved in the heated milk combination earlier than making espresso pastry cream.

    adjusting the egg temperature.

    Use Options

    Fill Éclairs and Cream Puffs: For a conventional dessert, pipe the chilly pastry cream into éclairs or cream puffs.

    French dessert.

    Layer in Muffins: Add a wealthy, creamy filling in between cake layers.

    Tarts: For a visually placing dessert, fill pre-baked tart shells with pastry cream and prime with recent fruits.

    In abstract

    A flexible and mandatory ingredient in lots of desserts is pastry cream. Gaining proficiency with this recipe will

    enhance your baking talents and allow you to make quite a lot of scrumptious delicacies. Savor the creamy, wealthy taste.

    texture and the scrumptious style that your pastries will get from the best pastry cream!

  • Delicious Buttermilk Pie

    Delicious Buttermilk Pie

    INGREDIENTS:

    • 1 3/4 C. sugar

    • 1 piece of butter salt (1/2 C.) temp.

    • 3 eggs

    • 1/4 tsp. vanilla sticks

    • salt

    • 3 teaspoons flour

    • 1 tablespoon buttermilk

    •1 9 pie shell, un baked

    INSTRUCTIONS:

    Beat sugar and butter till clean. Beat within the eggs, separately, till the combination turns into gentle and fluffy. Add vanilla, salt and flour. Whisk in buttermilk to combine properly. Place the container on a chunk of paper coated with aluminum foil (let or not it’s barely full).

    Fill tart bases with buttermilk combination, cowl with crust. Pour the remainder right into a nonstick cup. Bake at 300 levels for about 1 hour and 10 minutes.

    ENJOY