April 2020

This is the easiest cake recipe to make from scratch. For tea time, breakfast, and easy desserts with or without frosting, it is best to bring potlucks and picnics with you. It’s one of the best recipes that I just refreshed and one of my favorite desserts of all time. I’ve baked it many times and a few hundred recipes on the blog later today, it’s still the one I go back to every time I need a quick dessert for my friends. Because it is fast, and oh, so sweet.

If you want a quick summer dessert, don’t look anymore. This cake of orange juice is precisely what you need! It’s just like getting a soft creamsicle with the crunchy nod rim, bursting with the mouthwatering flavors of citrus and nutty pistachio. This orange juice cake is great for every summer afternoon, even as a care kit, so that the guests have the right amount of satisfaction. The light citrus flavors which come in the summertime and which can stand against a slice of humid and delicious cake are just something. This dessert is not just a child-friendly dessert, but a friendly dessert to all, and is easy to share as a welcome to the neighborhood or in the care package with a neighbor. Try this recipe for dessert.

Ingredients:

1 package (18.25 oz) of yellow cake mix

1 (3 oz) package of lemon pudding instant mix

3/4 cup orange juice

1/2 cup vegetable oil

4 eggs

1 tsp lemon extract

1/3 cup orange juice

2/3 cup white sugar

1/4 cup butter

Directions:

Grease a Bundt 10-inch tray. Preheat oven to 325 ° F (165 ° C).

Stir cake mix and pudding mix together in a big tub. Create a well in the middle and pour orange juice, butter, eggs, and lemon extract in 3/4 cups. Beat on low velocity until combined. Scrape cup beat at medium speed for 4 minutes. Pour batter into a pan prepared.

Bake for 50 to 60 minutes in a preheated oven. Let the pot cool for 10 minutes and then switch it onto a cool wire rack.

In a saucepan, cook 1/3 cup of orange juice, butter, and sugar over medium heat for about 2 minutes.

Orange Cake

Rebecca This is the easiest cake recipe to make from scratch. For tea time, breakfast, and easy desserts with or without frosting, it is best to bring potlucks and picnics with… Main Dish Recipes Orange Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 package (18.25 oz) of yellow cake mix
• 1 (3 oz) package of lemon pudding instant mix
• 3/4 cup orange juice
• 1/2 cup vegetable oil
• 4 eggs
• 1 tsp lemon extract
• 1/3 cup orange juice
• 2/3 cup white sugar
• 1/4 cup butter

Instructions

Grease a Bundt 10-inch tray. Preheat oven to 325 ° F (165 ° C).

Stir cake mix and pudding mix together in a big tub. Create a well in the middle and pour orange juice, butter, eggs, and lemon extract in 3/4 cups. Beat on low velocity until combined. Scrape cup beat at medium speed for 4 minutes. Pour batter into a pan prepared.

Bake for 50 to 60 minutes in a preheated oven. Let the pot cool for 10 minutes and then switch it onto a cool wire rack.

In a saucepan, cook 1/3 cup of orange juice, butter, and sugar over medium heat for about 2 minutes.

Notes

Per Serving: 410 calories; 19.8 g total fat; 73 mg cholesterol; 443 mg sodium. 55 g carbohydrates; 4.2 g protein.

We have a very yummy lush strawberry that always gets rave reviews, so it was only appropriate that we go for a cherry version of our tried-and-true favorite for round two. The secret to a beautiful one is that you have a broken cookie foundation, a cream cheese filling sheet, a cheesecake topping sheet, overlaid with a fruity top of your choosing – here we went for cherry pie filling – and then you top it all off with frozen whipped top or whipped cream. Place it in the refrigerator so it sets nice and strong, then slice it, eat it and enjoy it.

Ingredients:

1 package of vanilla sandwich cookies (36 cookies), crushed

1/2 cup unsalted butter, melted

1/4 tsp salt

1 (8 oz.) package cream cheese, softened

1 cup powdered sugar

2 (16 oz.) containers of frozen whipped topping, divided

2 (3.4 oz.) boxes of cheesecake instant pudding mix

3 cups whole milk

1 (21 oz.) can cherry pie filling

1/2 cup walnuts, roughly chopped

Directions:

Fill a big bowl of melted butter and 1/4 teaspoon salt and mix until the cookie crumbs are all completely covered.

Pour the crumb mixture into a baking dish of 9×13 inches and push to an even sheet. Place in a fridge and chill until ready for use.

Whip cream for 1-2 minutes in a big bowl or mixer or add 1 1/2 cups of frozen flaked tops to powdered sugar until creamy and smooth. Beat until combined, then scatter over chilled crust.

Whisk the milk, cheesecake pudding mixes in a separate bowl, and the remaining 1 cup frozen whipped topping. The mixture thickened.

Spread the pudding mixture carefully over the layer of cream cheese, then finish with a layer of cherry pie filling.

Gently top with frozen whipped topping, try not to drag too much cherry filling through it, then cool down for at least 1-2 hours, or until set.

To top with sliced walnuts when ready to serve. Slice, and take advantage.

No-Bake Cherry Cheesecake Lush

Rebecca We have a very yummy lush strawberry that always gets rave reviews, so it was only appropriate that we go for a cherry version of our tried-and-true favorite for round… Main Dish Recipes No-Bake Cherry Cheesecake Lush European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 package vanilla sandwich cookies (approx. 36 cookies), crushed
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 teaspoon salt
• 1 (8 oz.) package cream cheese, softened
• 1 cup powdered sugar
• 2 (16 oz.) containers frozen whipped topping, divided
• 2 (3.4 oz.) boxes cheesecake instant pudding mix
• 3 cups whole milk
• 1 (21 oz.) can cherry pie filling
• 1/2 cup walnuts, roughly chopped

Instructions

Fill a big bowl of melted butter and 1/4 teaspoon salt and mix until the cookie crumbs are all completely covered.

Pour the crumb mixture into a baking dish of 9x13 inches and push to an even sheet. Place in a fridge and chill until ready for use.

Whip cream for 1-2 minutes in a big bowl or mixer or add 1 1/2 cups of frozen flaked tops to powdered sugar until creamy and smooth. Beat until combined, then scatter over chilled crust.

Whisk the milk, cheesecake pudding mixes in a separate bowl, and the remaining 1 cup frozen whipped topping. The mixture thickened.

Spread the pudding mixture carefully over the layer of cream cheese, then finish with a layer of cherry pie filling.

Gently top with frozen whipped topping, try not to drag too much cherry filling through it, then cool down for at least 1-2 hours, or until set.

To top with sliced walnuts when ready to serve. Slice, and take advantage.

Donuts or doughnuts: no matter how you pronounce it, there is no doubt that the American diet strongly enshrines such confections. These fried dough snacks are further glazed or powdered and filled with cream or jelly, of course occasionally. Donuts come in a large variety but maybe none is more omnipresent than the plain glazed donut.

There’s something classic about the glazed, modest donut. We wanted to capture a perfect pie cake which, despite being fried, is not too greasy, and has a sweet but not too sweet glaze which perfectly hardens. It turns out that our frying medium and temperature was critical for not ending up with a greasy mess. The glaze was a decadent mix of powdered sugar, vanilla and only a touch of salt to make the sweetness come true. This donut recipe will take you straight to the feeling you get, the moment you walk into a Krispy Kreme shop, and the neon light “Hot Now” is on, telling you a fresh batch of chewy donuts has just been pulled out of the oven.

Ingredients:

2 cups scalded milk

1/2 cup butter

2/3 cup sugar, divided

1 tsp salt

2 tbsp yeast

4 eggs (beaten)

1/4 tsp nutmeg

7 cups sifted flour

Glaze

3 cups powdered sugar

1/2 tsp salt

1/2 tsp vanilla

1/2 cup cold water

Directions:

Mix ingredients together to create the glaze. Melt the butter and add 1 tsp of sugar and salt in hot milk. Enable to cool down. Mix in the yeast, nutmeg, milk, leftover sugar, and 3 cups of flour. Remove the remaining flour 1. (dough gets sticky).

Knead for 5 minutes and then allow 1-1 1⁄2 hours to rise. Take the dough out, and cut it into shapes. Don’t re-roll the dough, then allow for 30-45 minutes to rise. Heat oil to 365 ° and fry on each side for 1 – 2 minutes, or until crispy. The first throw in the holes of the doughnut, let those cook and then cook the donuts. Let them cool down on a paper towel – helps to adhere to the glaze. Plunge into the moist glaze.

Krispy Kreme Donuts

Rebecca Donuts or doughnuts: no matter how you pronounce it, there is no doubt that the American diet strongly enshrines such confections. These fried dough snacks are further glazed or powdered… Main Dish Recipes Krispy Kreme Donuts European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups scalded milk
• 1/2 cup butter
• 2/3 cup sugar, divided
• 1 tsp salt
• 2 tbsp yeast
• 4 eggs (beaten)
• 1/4 tsp nutmeg
• 7 cups sifted flour
• Glaze
• 3 cups powdered sugar
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1/2 cup cold water

Instructions

Mix ingredients together to create the glaze. Melt the butter and add 1 tsp of sugar and salt in hot milk. Enable to cool down. Mix in the yeast, nutmeg, milk, leftover sugar, and 3 cups of flour. Remove the remaining flour 1. (dough gets sticky).

Knead for 5 minutes and then allow 1-1 1⁄2 hours to rise. Take the dough out, and cut it into shapes. Don't re-roll the dough, then allow for 30-45 minutes to rise. Heat oil to 365 ° and fry on each side for 1 – 2 minutes, or until crispy. The first throw in the holes of the doughnut, let those cook and then cook the donuts. Let them cool down on a paper towel – helps to adhere to the glaze. Plunge into the moist glaze.

The cake is very simple and the ingredients are simple. The cake is warm and fluffy and has a lot of flavors like you’d imagine a Strawberry Pound Cake! All are made from scratch and amazingly simple. Follow the simple step-by-step directions and you can have a nice slice of strawberry pound cakes with a cup of tea, or you may want to make one for a donation or a cake for sale.

For this recipe, I have been using fresh strawberries, but of course, you might use frozen strawberries to extract any excess water from the freeze and just make sure that you freeze and pat dry with kitchen paper. The strawberry pounds cake is also freezer friendly so you can only bring the room temperature to the fridge if you want to get ahead of you or break it into slices and freeze it individually if you’re just home.

Ingredients:

1 cup butter

1 1/2 cups white sugar

2 eggs

1 tsp vanilla extract

1 tsp ground almonds

2 cups all-purpose flour

1/3 cup milk

1 cup quartered strawberries

1/4 cup water

Directions:

Preheat oven at about 175 degrees C (350 degrees F). Grease 2 loaf pan or 1 square baking platter.

Beat butter and sugar in a wide bowl in an electric mixer until light and flourishing. The hue of the combination is considerably lighter. Add one egg at a time to let each egg blend before adding another. before adding another egg. Beat with the last egg in the extract of vanilla. Pour meal with milk, alternatively, until mixed. Fold in strawberries and water; blend just enough to combine uniformly. Into ready saucepans, pour the batter.

Bake in the preheated stove until clean, approximately 1 hour, a toothpick inserted into the middle. Lay a parking knife and allow the cake to cool completely before removal between the cake and the edge of the cups.

Amazing Strawberry Pound Cake

Rebecca The cake is very simple and the ingredients are simple. The cake is warm and fluffy and has a lot of flavors like you’d imagine a Strawberry Pound Cake! All… Main Dish Recipes Amazing Strawberry Pound Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp ground almonds
• 2 cups all-purpose flour
• 1/3 cup milk
• 1 cup quartered strawberries
• 1/4 cup water

Instructions

Preheat oven at about 175 degrees C (350 degrees F). Grease 2 loaf pan or 1 square baking platter.

Beat butter and sugar in a wide bowl in an electric mixer until light and flourishing. The hue of the combination is considerably lighter. Add one egg at a time to let each egg blend before adding another. before adding another egg. Beat with the last egg in the extract of vanilla. Pour meal with milk, alternatively, until mixed. Fold in strawberries and water; blend just enough to combine uniformly. Into ready saucepans, pour the batter.

Bake in the preheated stove until clean, approximately 1 hour, a toothpick inserted into the middle. Lay a parking knife and allow the cake to cool completely before removal between the cake and the edge of the cups.

This chicken biscuit recipe might be a weekly dinner with a side of greens, but it’s great for traveling and well suited for a picnic. The biscuit dough, adapted from Sam Sifton’s all-purpose biscuit recipe, is gently kneaded here, so work in a sandwich isn’t too delicate.

Prepare all parts the day you plan to eat them, allowing yourself at least one extra hour before you combine it to cool down, so the sandwich can remain crisp. You can also cook well in advance, and bring the sandwiches together the next day. Either way, it ‘s important to absolutely cool the chicken, on a wire rack. If you prefer breast meat over the thigh, consider swapping it in.

Ingredients:

1 1/2 cups flour

1 1/2 tsp salt

1 tbsp sugar

1 tbsp baking powder

2/3 cup milk

1/3 cup vegetable shortening

Directions:

Preheat oven at about 425 degrees C.

In a bowl, sift the flour, salt, baking powder, and sugar to combine.

Create a good blend and add the milk in the flour.

Add shortening and start kneading the vegetable shortening and flour in the milk with hands (to cut in) until thoroughly mixed.

If required, add the milk to shape and blend.

Turn on a floured plate, and gently knead 6 to 8 times.

Pat dough to a thickness of 1/2-inch.

Split into biscuits.

Place on a baking sheet and brown for 10-13 minutes in the oven.

Tips:

You can buy a can of big refrigerator biscuits as for the biscuits, or go on the DIY route and make your own. I highly recommend our recipe for flaky buttermilk biscuits if you’re making your own.

The frying of large chicken pieces is a little bit overwhelming, so it is much easier this road. Begin cutting the chicken breast into thinner parts, then drag the chicken into seasoned flour, then into the butterfly and again into the seasoned flour. It produces an extra-crispy dense layer.

Such chicken cutlets are fried in a pot in a shallow amount of oil instead of deep-frying and only require a few minutes to cook. There is no need for fourths of sputtering oil and for all the remaining frying oil to be found.

Kentucky Fried Chicken Biscuits

Rebecca This chicken biscuit recipe might be a weekly dinner with a side of greens, but it’s great for traveling and well suited for a picnic. The biscuit dough, adapted from… Main Dish Recipes Kentucky Fried Chicken Biscuits European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 cups flour
• 1 1/2 tsp salt
• 1 tbsp sugar
• 1 tbsp baking powder
• 2/3 cup milk
• 1/3 cup vegetable shortening

Instructions

Preheat oven at about 425 degrees C.

In a bowl, sift the flour, salt, baking powder, and sugar to combine.

Create a good blend and add the milk in the flour.

Add shortening and start kneading the vegetable shortening and flour in the milk with hands (to cut in) until thoroughly mixed.

If required, add the milk to shape and blend.

Turn on a floured plate, and gently knead 6 to 8 times.

Pat dough to a thickness of 1/2-inch.

Split into biscuits.

Place on a baking sheet and brown for 10-13 minutes in the oven.

Tips:

You can buy a can of big refrigerator biscuits as for the biscuits, or go on the DIY route and make your own. I highly recommend our recipe for flaky buttermilk biscuits if you're making your own.

The frying of large chicken pieces is a little bit overwhelming, so it is much easier this road. Begin cutting the chicken breast into thinner parts, then drag the chicken into seasoned flour, then into the butterfly and again into the seasoned flour. It produces an extra-crispy dense layer.

Such chicken cutlets are fried in a pot in a shallow amount of oil instead of deep-frying and only require a few minutes to cook. There is no need for fourths of sputtering oil and for all the remaining frying oil to be found.

Sausage balls make a great snack or appetizer. They are like whole pizzas that can pop into your mouth in a single bite! Leave the green bell peppers and onions out if needed. Transform a biscuit dough into simple cheesy pizza rolls. Ready in just 20 minutes, this delicious appetizer makes the perfect snack for a party or film night.

Cheese balls have an amazing way to turn ordinary crackers into gourmet delicacies, and they are ideal for any occasion, but we had no idea how versatile cheese ball ingredients might be. Melting Cheddar cheese, hot pepperoni, fluffy mash-these crispy balls of pizza have everything. Such cheese-filled croquettes are covered in breadcrumbs and baked until crispy and crisp for a super-indulgent winter snack to share, using ready-made mashed potato for a clever shortcut. Pair it with pita bread and the delivery guy never misses your guests.

Ingredients:

1 lb ground Italian sausage

2 cups baking mix

1 chopped green bell pepper

1 yellow onion, chopped

1 (16 oz) package shredded mozzarella cheese

1 cup pizza sauce

1 cup of water

Directions:

Preheat oven at about 400 degrees F (200 degrees C). Fill a large baking sheet with light grease.

Mix Italian sausage, baking mixture, green bell pepper, yellow onion, mozzarella cheese, and pizza sauce in a medium dish. Gradually stir in water until a workable consistency is achieved. Roll into balls in 1 inch.

Arrange balls of pizza on a baking sheet. Bake for 20 minutes in the preheated oven, or until lightly browned. Serve warm.

Tips:

You can add a generous amount of cheese if you want cheesier pizza balls.

If you don’t have ground Italian sausage then you can use any sausage available in your house. But I prefer the other one as it gives a different flavor to the pizza roll.

Once you intend to cook it you should prepare all the ingredients a night once saving time.

Pizza Balls Are Your New Favorite Appetizer

Rebecca Sausage balls make a great snack or appetizer. They are like whole pizzas that can pop into your mouth in a single bite! Leave the green bell peppers and onions… Main Dish Recipes Pizza Balls Are Your New Favorite Appetizer European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground Italian sausage
• 2 cups baking mix
• 1 chopped green bell pepper
• 1 yellow onion, chopped
• 1 (16 oz) package shredded mozzarella cheese
• 1 cup pizza sauce
• 1 cup of water

Instructions

Preheat oven at about 400 degrees F (200 degrees C). Fill a large baking sheet with light grease.

Mix Italian sausage, baking mixture, green bell pepper, yellow onion, mozzarella cheese, and pizza sauce in a medium dish. Gradually stir in water until a workable consistency is achieved. Roll into balls in 1 inch.

Arrange balls of pizza on a baking sheet. Bake for 20 minutes in the preheated oven, or until lightly browned. Serve warm.

Tips:

You can add a generous amount of cheese if you want cheesier pizza balls.

If you don't have ground Italian sausage then you can use any sausage available in your house. But I prefer the other one as it gives a different flavor to the pizza roll.

Once you intend to cook it you should prepare all the ingredients a night once saving time.

Possibly this is one of my children’s favorite foods. I think they should eat this for breakfast, lunch, snack, and dinner. I like that in 30 minutes this meal is ready. Such Simple Ground Beef and Broccoli, Fluffy Sausage Tortellini Soup, and One-Pot Pizza Pasta are just a few of our favorites.

I never was a fan of boxed products, it’s too salty and it’s full of ingredients that I didn’t even realize existed. This easy, homemade recipe from Hamburger Helper has ground beef, macaroni, and a sweet cheesy cheddar sauce that children and adults will love. A complete comfort food ready for about 30 minutes

Ingredients:

1 lb ground beef

1 cup dry macaroni noodles

1 cup hot water

2 cups of milk

1 tbsp cornstarch

1 tbsp paprika

2 tsp onion powder

2 tsp garlic powder

1 tsp mustard powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cup cheddar cheese, grated

Directions:

Cook beef in medium heat until browned and remove the grease in a big pan.

Add all of the remaining ingredients, except the milk, to the skillet and whisk to mix.

Take to a boil, cover, and reduce to a simmer. Let them cook for 12 minutes.

Remove from oil, stir in and cover with cheese. Let sit for 2 minutes, then mix and combine. Serve, and have fun.

Tips:

For the best results, I recommend grating your cheddar.

Like others with plenty of pasta, this recipe soaks up the liquid the longer you leave it. The leftovers will be drier (but still tasty) than when made freshly.

Just like with any recipe, feel free to tailor seasonings to your taste. You can also add more garlic, some hot sauce to the chili powder, and so on to make it good for your taste buds. I wanted to make this a healthy, crowd-pleasing base recipe for dressing up when needed.

Homemade Hamburger Helper

Rebecca Possibly this is one of my children’s favorite foods. I think they should eat this for breakfast, lunch, snack, and dinner. I like that in 30 minutes this meal is… Main Dish Recipes Homemade Hamburger Helper European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

• 1 lb ground beef
• 1 cup dry macaroni noodles
• 1 cup hot water
• 2 cups of milk
• 1 tbsp cornstarch
• 1 tbsp paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp mustard powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup cheddar cheese, grated

Instructions

Cook beef in medium heat until browned and remove the grease in a big pan.

Add all of the remaining ingredients, except the milk, to the skillet and whisk to mix.

Take to a boil, cover, and reduce to a simmer. Let them cook for 12 minutes.

Remove from oil, stir in and cover with cheese. Let sit for 2 minutes, then mix and combine. Serve, and have fun.

Tips:

For the best results, I recommend grating your cheddar.

Like others with plenty of pasta, this recipe soaks up the liquid the longer you leave it. The leftovers will be drier (but still tasty) than when made freshly.

Just like with any recipe, feel free to tailor seasonings to your taste. You can also add more garlic, some hot sauce to the chili powder, and so on to make it good for your taste buds. I wanted to make this a healthy, crowd-pleasing base recipe for dressing up when needed.

A starter of Amish Friendship Bread is somewhat a chain letter in the form of bread. Nobody likes chain mail, but everybody likes Amish Friendship Bread. You mix your kitchen with a little yeast, flour, sugar, and milk and you have ample delicious sourdough starter to share with your friends after many days. The method is as critical as food. The beginner is passed on from friend to friend with the recipe and maybe a nice loaf of bread that inevitably leads to a friend of a friend and friend of a friend, straight down the road.

This rare and sincere gift shows how wonderful food and home cooking are-sharing with others the love of our home and hearts. It takes about 10 days, but it is as fast as it can be.

Ingredients:

1/4 cup warm water

1 (2 1/4 tsp) package of active dry yeast

1 cup all-purpose flour

1 cup granulated sugar

1 cup milk

Directions:

Day 1: Mix the warm water with the yeast in a small bowl and wait 5-10 minutes till bubbling. Mix flour and sugar in a large non-metal tub, before mixing in the mixture of milk and yeast. Cover loosely and allow to stand until bubbly at room temperature. Pour into and seal a one-gallon ziplock bag. Allow it to sit at room temperature.

Day 2 to 5: Mix the bag

Day 6: Stir in 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Mash the bag until it has blended well.

Day 7 to 9: Mix the bag

Day 10: Pour into a non-metal bowl, then add 1 cup meal, 1 cup sugar, and 1 cup milk. Mix well with a wooden spoon. Divide 1 cup of starter portions into separate 1-gallon ziplock bags. Keep yourself one bag and give the rest along with this recipe to friends.

Tip:

You can freeze it in a single-cup increment if you end up being too big for giving away (or if you just want to keep everything for yourself – we do not blame you). If it is time to prepare, simply take it out of the freezer to thaw and treat it as though it was day 1. You can bake it immediately or follow the ten-day cycle again.

Amish Friendship Bread Recipe

Rebecca A starter of Amish Friendship Bread is somewhat a chain letter in the form of bread. Nobody likes chain mail, but everybody likes Amish Friendship Bread. You mix your kitchen… Main Dish Recipes Amish Friendship Bread Recipe N/A Print This

Serves: N/A Prep Time: N/A Cooking Time: N/A N/A

Nutrition facts: N/A calories N/A fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup warm water
• 1 (2 1/4 tsp) package of active dry yeast
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 cup milk

Instructions

Day 1: Mix the warm water with the yeast in a small bowl and wait 5-10 minutes till bubbling. Mix flour and sugar in a large non-metal tub, before mixing in the mixture of milk and yeast. Cover loosely and allow to stand until bubbly at room temperature. Pour into and seal a one-gallon ziplock bag. Allow it to sit at room temperature.

Day 2 to 5: Mix the bag

Day 6: Stir in 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Mash the bag until it has blended well.

Day 7 to 9: Mix the bag

Day 10: Pour into a non-metal bowl, then add 1 cup meal, 1 cup sugar, and 1 cup milk. Mix well with a wooden spoon. Divide 1 cup of starter portions into separate 1-gallon ziplock bags. Keep yourself one bag and give the rest along with this recipe to friends.

Tip:

You can freeze it in a single-cup increment if you end up being too big for giving away (or if you just want to keep everything for yourself – we do not blame you). If it is time to prepare, simply take it out of the freezer to thaw and treat it as though it was day 1. You can bake it immediately or follow the ten-day cycle again.

You’ll ever find the perfect Carrot Cake Recipe. This homemade carrot cake bursts with flavor and humidity! But (in my opinion) one of my favorite things about this cake is the best cream cheese frosting on the planet.

Ingredients:

3 large eggs

2 cups of sugar

¾ cup of vegetable oil

¾ cup buttermilk

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

2 cups grated carrot

1 (8 oz) can crush pineapple, drained

¾ cup flaked coconut

1 cup chopped pecans or walnuts

For Buttermilk Glaze:

1 cup of sugar

1 1/2 tsp baking soda

1/2 cup buttermilk

1/2 cup butter

1 tbsp light corn syrup

1 tsp vanilla extract

For Cream Cheese Frosting:

3/4 cup butter or margarine, softened

1 (250 grams or 8 oz) package of softened cream cheese

1 (125 grams or 4 oz) package of softened cream cheese

3 cups sifted powdered sugar

1 1/2 tsp vanilla extract

Directions:

Beat butter and cream cheese in an electric blend until smooth, at medium pressure. Add powdered sugar and vanilla; beat until smooth.

Combine flour, baking soda, cinnamon, and salt.

Add flour mixture, beat until blended at low speed. Fold in carrot and 3 ingredients next to it. Pour batter into pans prepared for cake.

Bake it 25 to 30 minutes at 350 degrees until a toothpick inserted in the middle of the cake comes out clean. Drizzle Buttermilk Glaze uniformly over layers; cool down 15 minutes in pans on wire racks. Clear from the pots, and cool on the wire racks.

Spread Cheese Cream Frosting between layers and cake tops and sides. Sprinkle with extra sliced walnuts and pecans. Keep cool till it’s ready to serve.

For Buttermilk Glaze:

In a pan, put the first five ingredients in a medium-high heat boil. Boil, often stirring for 5 minutes. Stir in vanilla, remove it from heat.

For Cream Cheese Frosting:

On the electric mixer, add Cream Cheese ingredients beat sour cream and butter at medium speed. Add the powdered vanilla and sugar; beat until smooth.

Tips:

The ingredients are pretty basic for this frosting. Butter, cream cheese, vanilla, and sugar manufacturers. Nonetheless, it is like bringing them together that makes the difference! And your cream and butter must be at room temperature. It will be lumpy when your cream from cold, and you can’t get those lumps out.

Homemade Carrot Cake with Homemade Cream Cheese Frosting

Rebecca You’ll ever find the perfect Carrot Cake Recipe. This homemade carrot cake bursts with flavor and humidity! But (in my opinion) one of my favorite things about this cake is… Main Dish Recipes Homemade Carrot Cake with Homemade Cream Cheese Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 large eggs
• 2 cups of sugar
• ¾ cup of vegetable oil
• ¾ cup buttermilk
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 2 cups grated carrot
• 1 (8 oz) can crush pineapple, drained
• ¾ cup flaked coconut
• 1 cup chopped pecans or walnuts
• For Buttermilk Glaze:
• 1 cup of sugar
• 1 1/2 tsp baking soda
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 tbsp light corn syrup
• 1 tsp vanilla extract
• For Cream Cheese Frosting:
• 3/4 cup butter or margarine, softened
• 1 (250 grams or 8 oz) package of softened cream cheese
• 1 (125 grams or 4 oz) package of softened cream cheese
• 3 cups sifted powdered sugar
• 1 1/2 tsp vanilla extract

Instructions

Beat butter and cream cheese in an electric blend until smooth, at medium pressure. Add powdered sugar and vanilla; beat until smooth.

Combine flour, baking soda, cinnamon, and salt.

Add flour mixture, beat until blended at low speed. Fold in carrot and 3 ingredients next to it. Pour batter into pans prepared for cake.

Bake it 25 to 30 minutes at 350 degrees until a toothpick inserted in the middle of the cake comes out clean. Drizzle Buttermilk Glaze uniformly over layers; cool down 15 minutes in pans on wire racks. Clear from the pots, and cool on the wire racks.

Spread Cheese Cream Frosting between layers and cake tops and sides. Sprinkle with extra sliced walnuts and pecans. Keep cool till it's ready to serve.

For Buttermilk Glaze:

In a pan, put the first five ingredients in a medium-high heat boil. Boil, often stirring for 5 minutes. Stir in vanilla, remove it from heat.

For Cream Cheese Frosting:

On the electric mixer, add Cream Cheese ingredients beat sour cream and butter at medium speed. Add the powdered vanilla and sugar; beat until smooth.

Tips:

The ingredients are pretty basic for this frosting. Butter, cream cheese, vanilla, and sugar manufacturers. Nonetheless, it is like bringing them together that makes the difference! And your cream and butter must be at room temperature. It will be lumpy when your cream from cold, and you can't get those lumps out.

You can’t celebrate Cinco de Mayo to enjoy these mouthwatering dishes in Mexico. Trust me, when did you successfully stick to eating just one serving of enchiladas or tacos? The same savory and muy Caliente flavors overlap in the North American country’s side dishes, and when it comes to appetizers, this dip recipe won’t disappoint you!

Perfect for parties and family gatherings. You can be self-assured that this recipe dip will please everyone in the household. Yes, even those who abide by Paleo, vegetarian, and vegan diets.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Appetizer, etc…) To SAVE it for later…

Mexican Dip Recipe

Ingredients:

1 (16 ounce) jar taco sauce

1 (16 ounce) container sour cream

1 (8 ounce) package cream cheese, softened

1 (1 ounce) package taco seasoning mix

1 (16 ounce) package shredded Cheddar cheese

1 cup shredded lettuce

1 tomato, cubed

2 green onions, sliced

1 (2 ounce) can sliced black olives, drained

Directions:

Beat ground beef in a large skillet. Cook over medium-high until evenly-brown.

Drain and mix in the taco sauce. Set aside.

In a large bowl, mix the cream cheese, sour cream, and taco seasoning mix.

Spread the mixture into a medium dish.

Layer the sour cream mixture with beef mixture, Cheddar cheese, and lettuce.

Top with black olives, tomato and green onions.

Mexican Dip

Rebecca You can’t celebrate Cinco de Mayo to enjoy these mouthwatering dishes in Mexico. Trust me, when did you successfully stick to eating just one serving of enchiladas or tacos? The… Main Dish Recipes Mexican Dip European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 5 voted )

Ingredients

• 1 (16 ounce) jar taco sauce
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) package shredded Cheddar cheese
• 1 cup shredded lettuce
• 1 tomato, cubed
• 2 green onions, sliced
• 1 (2 ounce) can sliced black olives, drained

Instructions

Beat ground beef in a large skillet. Cook over medium-high until evenly-brown.

Drain and mix in the taco sauce. Set aside.

In a large bowl, mix the cream cheese, sour cream, and taco seasoning mix.

Spread the mixture into a medium dish.

Layer the sour cream mixture with beef mixture, Cheddar cheese, and lettuce.

Top with black olives, tomato and green onions.