April 2020

It is a dense but delicious loaf that is just as delicious if it is served as a dessert when tucked into your morning coffee. You might have thought you couldn’t make a new bite, but when you put the eyes on this cake, it won’t be any good thing.

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Pecan Sour Cream Coffee Cake Recipe

Ingredients:

For the Crumb:

1 1/2 cups pecans, finely chopped

1/3 cup white sugar

1/3 cup packed light brown sugar

1 tsp cinnamon

1/8 tsp salt

3 tbsp of melted butter

For the Cake:

1 7/8 cups all-purpose flour

1/2 tsp fine sea salt

1 tsp baking powder

3/4 tsp baking soda

1/2 cup butter

1 cup white sugar

(2) large eggs

1 1/2 tsp vanilla extract

1 cup sour cream or creme fraiche

Directions:

Preheat oven at about the temperature of 350 ° F (175 ° C). Put butter on an 8×10 baking dish.

Place pecans in a bowl until they are all butter-coated in 3-4 minutes, 1/3 cup white sugar, brown sugar, cinnamon, salt, and molten butter carefully.

Combine flour, salt, bakery, and baking soda in a separate tub.

Combine butter and 1 cup of sugar with a spatula in another bowl until you are well mixed. Add 1 egg and whisk until 2 to 3 minutes are smooth. Whisk the second egg well until combine. Whisk vanilla and sour cream together. Combine wet ingredients and add flour mixture; whisk until flour disappears (do not over mix).

Spread the batter one half evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture equally above the batter’s level. Use the rest of the batter, scatter evenly on top. Try not to damage the crumbs. Use the remaining crumbs and spread on top. Press crumbs very gently onto the batter. In a preheated oven, bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let it cool before serving.

Tip:

One tip to put on the second layer of batter: you can use a piping bag to pinch an even layer and then brush it with a spatula. Even though you spread by hand and mix in a few nuts, as you saw in the film, it always comes out beautifully.

Pecan Sour Cream Coffee Cake

Rebecca It is a dense but delicious loaf that is just as delicious if it is served as a dessert when tucked into your morning coffee. You might have thought you… Main Dish Recipes Pecan Sour Cream Coffee Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Crumb:
• 1 1/2 cups pecans, finely chopped
• 1/3 cup white sugar
• 1/3 cup packed light brown sugar
• 1 tsp cinnamon
• 1/8 tsp salt
• 3 tbsp of melted butter
• For the Cake:
• 1 7/8 cups all-purpose flour
• 1/2 tsp fine sea salt
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 cup butter
• 1 cup white sugar
• (2) large eggs
• 1 1/2 tsp vanilla extract
• 1 cup sour cream or creme fraiche

Instructions

Preheat oven at about the temperature of 350 ° F (175 ° C). Put butter on an 8x10 baking dish.

Place pecans in a bowl until they are all butter-coated in 3-4 minutes, 1/3 cup white sugar, brown sugar, cinnamon, salt, and molten butter carefully.

Combine flour, salt, bakery, and baking soda in a separate tub.

Combine butter and 1 cup of sugar with a spatula in another bowl until you are well mixed. Add 1 egg and whisk until 2 to 3 minutes are smooth. Whisk the second egg well until combine. Whisk vanilla and sour cream together. Combine wet ingredients and add flour mixture; whisk until flour disappears (do not over mix).

Spread the batter one half evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture equally above the batter's level. Use the rest of the batter, scatter evenly on top. Try not to damage the crumbs. Use the remaining crumbs and spread on top. Press crumbs very gently onto the batter. In a preheated oven, bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let it cool before serving.

Tip:

One tip to put on the second layer of batter: you can use a piping bag to pinch an even layer and then brush it with a spatula. Even though you spread by hand and mix in a few nuts, as you saw in the film, it always comes out beautifully.

This is a simple and quick recipe. It competes with your local restaurant and is easy to make and extremely DELICIOUS! Don’t worry too much about using the exact amount of cookie dough described in the recipe. I might try to just make the cookie dough by myself the next time rather than getting the store-bought cookie dough. With these ingredients, it’s hard to mess up.

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Chocolate Chip Cookie Recipe

Prep: 15 mins Cook: 30 mins Total: 1 hr 15 mins Additional: 30 mins Servings: 12 Yield: 1 9×13-inch baking pan

Ingredients

1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted

FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1/2 teaspoon vanilla extract
3 large eggs, room temperature, lightly beaten

COOKIE DOUGH:
1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1-1/2 cups miniature semisweet chocolate chips, divided

Directions

In a small bowl, mix cookie crumb and sugar. Then, stir in the butter and press onto the bottom. and 1 in. up the sides of the greased 9-in springform pan. Now, place the pan on a baking sheet and set aside.

In a large bowl, beat the cream cheese and sugar until it’s smoothed. Beat in the sour cream and vanilla. Add in the eggs; beat on low speed until fully combined. Pour over crust and set aside.

In another bowl, cream the butter and sugars until light and fluffy. Add water and vanilla. Lightly add flour and mix very well. Stir in 1 cup of chocolate chips.

Drop dough by teaspoonsful over the filling and gently push dough below the surface (note: the dough should be completely covered by filling). Place pan on a baking sheet.

Bake at 350 degrees for 50 minutes until the center is almost set. Cook on a wire rack for 10 – 15 minutes and carefully run a knife around the edges of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of the pan. Sprinkle with remaining chips. Refrigerate leftovers.

Nutrition Facts

Per Serving: 654 calories; 36.8 g total fat; 93 mg cholesterol; 404 mg sodium. 74.4 g carbohydrates; 7 g protein;

Easy Chocolate Chip Cookie Dough Cheesecake

Rebecca This is a simple and quick recipe. It competes with your local restaurant and is easy to make and extremely DELICIOUS! Don’t worry too much about using the exact amount… Main Dish Recipes Easy Chocolate Chip Cookie Dough Cheesecake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.0/5

( 10 voted )

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 (18 ounce) packages chocolate chip cookie dough

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Blend cream cheddar, sugar, eggs, and vanilla together in a bowl until smooth and very much mixed.

Spread the cookie dough on the base of a 9x13-inch heating pan to frame the base. Spread cream cheddar blend on top. Squeeze off little bits of the rest of the cookie dough and circulate them on the cream cheddar blend.

Prepare in the preheated stove until cream cheddar blend is set and cookies on top are brilliant brown colored, 30 to 45 minutes. Let it cool before serving, around 30 minutes.

Notes

Per Serving: 654 calories; 36.8 g total fat; 93 mg cholesterol; 404 mg sodium. 74.4 g carbohydrates; 7 g protein

Growing up, the first thing that comes in mind when I hear about summer is angel food cake. There is something in particular about the lighter-than-air cake that, when combined with berries, quickly returns us to each one of those hot days when light, the fluffy cake was only the thing to satisfy our sweet tooth without being excessively overwhelming in the warmth. Well we’ve gone a few stages farther than a basic blessed messenger cake and some natural product, yet the updates we’ve made have truly launched this dish into our top level of top choices, also, you can make this whenever of year. We give you: heaven on earth cake.

Additionally known (by our loved ones) as cherry heavenly attendant play, this is a debauched, flavorful fool Esque pastry, in that it’s few layers of yumminess all folded into one. Start by cubing a fluffy cake – or two, in case you’re utilizing the portion assortment – and spread a portion of the shapes into your 9×13. At that point, it’s a matter of dolloping cherry pie filling on the shapes, trailed by spreading a smooth layer of Greek yogurt vanilla pudding on top and the remaining cubed cake. A generous layer of solidified whipped beating encases all the delightfulness and shapes a seal on everything, so the cake retains the pie filling and the pudding.

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Heaven on Earth Cake Recipe

Ingredients:

1 box of Angel food cake or 1 prepared Angel Food Cake

1 package (3.4 ounces) instant vanilla pudding

1 1/2 cups milk

1 cup sour cream

1 can (21 ounces) cherry pie filling

1 tub (8 ounces) Cool Whip

1 tbsp almond slivers, toasted

Directions:

Bake angel food cake according to the package ‘s instructions. Enable to cool and cut into cubes.

Beat pudding mix, milk, and sour cream in a bowl combine until smooth then set aside.

Place in a row the 1/2 of cake cubes in a 9×13 baking dish

Add 2/3 of cherry pie filling over the cake

On top of the pie filling, put the remaining 1/2 of the cake.

Spread evenly the pudding over the cake

Add the whipped topping and spread it over the pudding layer.

Sprinkle the remaining pie filling and toasted almonds on top of the cake. Refrigerate for 4-5 hours before serving.

HEAVEN ON EARTH CAKE

Rebecca Growing up, the first thing that comes in mind when I hear about summer is angel food cake. There is something in particular about the lighter-than-air cake that, when combined… Main Dish Recipes HEAVEN ON EARTH CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 8 voted )

Ingredients

• 1 box of Angel food cake or 1 prepared Angel Food Cake
• 1 package (3.4 ounces) instant vanilla pudding
• 1 1/2 cups milk
• 1 cup sour cream
• 1 can (21 ounces) cherry pie filling
• 1 tub (8 ounces) Cool Whip
• 1 tbsp almond slivers, toasted

Instructions

Bake angel food cake according to the package 's instructions. Enable to cool and cut into cubes.

Beat pudding mix, milk, and sour cream in a bowl combine until smooth then set aside.

Place in a row the 1/2 of cake cubes in a 9x13 baking dish

Add 2/3 of cherry pie filling over the cake

On top of the pie filling, put the remaining 1/2 of the cake.

Spread evenly the pudding over the cake

Add the whipped topping and spread it over the pudding layer.

Sprinkle the remaining pie filling and toasted almonds on top of the cake. Refrigerate for 4-5 hours before serving.

AKA Shepards Foot or Cottage Pie – the Best Classic Shepherds Foot. Ground beef (or lamb) in a rich gravy, covered in cheesy, mashed potatoes, and baked vegetables. Traditional Irish Shepherd’s Pie called for ground lamb. Shepherd’s Pie and Cottage Pie differ from each other. Cottage Pie uses ground beef, and Shepherd’s Pie uses ground lamb.

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Sheperds Pie Recipe

Ingredients:

For the Mashed Potatoes:

3 1/2 lbs (1.6kg) of russet potatoes (about 4 large), peeled and cut into 1-inch pieces

Kosher salt

6 tbsp (85g) unsalted butter, cubed

For the Meat Sauce:

1 1/2 cups (360ml) of homemade or store-bought low-sodium chicken stock

2 packets of unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14g)

2 tbsp (30ml) vegetable oil

2 1/2 lbs (1kg) of ground beef or lamb, or some combination (see note)

1 large yellow onion (about 14 ounces; 400g), diced

3 medium carrots (about 8 ounces; 225g), diced

2 (about 4 oz; 110g) of ribs celery, diced

2 medium cloves garlic, minced

2 tbsp (30ml) tomato paste

1 cup (240ml) dry red wine

2 sprigs thyme

1 bay leaf

1 tbsp (15ml) Worcestershire sauce

1 tsp (5ml) Marmite (optional)

2 tbsp (15g) all-purpose flour

8 ounces (225g) frozen peas

Kosher salt and freshly ground black pepper

To Assemble:

1 1/2 cups (360ml) heavy cream

Grated Parmigiano-Reggiano cheese, for topping (optional)

Directions:

For the Mashed Potato:

In a colander, place cubed potatoes and rinse them under cold water until the water is clear. In a big bowl, transfer the potatoes and cover with cold water of at least 2 inches. Season the water with salt almost as salty as the sea. Bring the water to a boil at high heat, then reduce to medium-low heat and simmer until it is easily pierced, at about 10-150 minutes, by a knife without resistance. Drain the potatoes in a colander and rinse for 30 seconds with hot running water. In a big bowl, transfer the potatoes.

Mash potatoes with butter using a potato masher, food mill or ricer. Press the surface smoothly, then press the plastic wrap directly on the surface so that the skin does not form. Set aside until ready to put it together.

For the Meat Sauce:

Put stock in a 2-cups liquid measuring cup, sprinkle with gelatin, and set aside.

Heat oil to shimmering in a large oven in the Netherlands. Fill the ground meat and cook for 6 to 8 minutes; add the potato masher or big whisk to break meat, stirring and scraping the bottom of the pot until browned well. Stir in the meat and cook until reduced to smaller bits for 3 minutes, breaking up with the mash or whisk; reduce heat if needed to prevent scorching. If meats have lots of excess fats, use a metal spoon to scoop it leaving just a few tablespoons in the pot. Add the onion, carrots, celery, and garlic, and cook and scrape the bottom of the pot for about 4 minutes.

Mix tomato paste and cook over medium heat for 1 minute. Fill in red wine and heat up to cook. Cook, scrap all brown bits until they have evaporated almost fully. Add stock of chicken, thyme, bay leaf, Worcestershire, and Marmite, if used. In the pot, sprinkle the flour and mix it. Cook, then reduce heat to low, and cook until soft, about 20 minutes thick. Leave out thyme and bay leaves. To taste, add the peas, salt, and pepper.

To Assemble and bake:

Adjust the rack of the oven to center and preheat oven at about 218 ° C (425 ° F). Heat cream in a large casserole until it is cooled before assembly. Add and gently mix the potatoes until fully incorporated. Season with salt and pepper to taste.

On the rimmed baking sheet, place a 9×13 inch baking sheet. Add meat sauce and don’t fill it over halfway. Sprinkle with mashed potatoes on top, spread them out with a spatula to cover completely the surface, depending on the size of your baking dish. Create a dented pattern over potatoes with the use of spatula. When used, sprinkle with parmesan grated cheese.

Transfer to the oven, bake and brown the top and heat the casserole over 20 minutes. For deeper browning, place the saucepan on a rack for the last few moments of the cooking for about 6 inches under a hot broiler. (Close monitoring to prevent burning of potatoes.)

Let it rest before serving for 15-20 minutes. The casserole can be assembled, use plastic to wrapped it, and cooled for up to 2 days. In the oven, reheat it at about 350 degrees F for 35 minutes. Then transfer to the broiler to brown.

MY FAMOUS HOMEMADE SHEPHERDS PIE

Rebecca AKA Shepards Foot or Cottage Pie – the Best Classic Shepherds Foot. Ground beef (or lamb) in a rich gravy, covered in cheesy, mashed potatoes, and baked vegetables. Traditional Irish… Main Dish Recipes MY FAMOUS HOMEMADE SHEPHERDS PIE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Mashed Potatoes:
• 3 1/2 lbs (1.6kg) of russet potatoes (about 4 large), peeled and cut into 1-inch pieces
• Kosher salt
• 6 tbsp (85g) unsalted butter, cubed
• For the Meat Sauce:
• 1 1/2 cups (360ml) of homemade or store-bought low-sodium chicken stock
• 2 packets of unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14g)
• 2 tbsp (30ml) vegetable oil
• 2 1/2 lbs (1kg) of ground beef or lamb, or some combination (see note)
• 1 large yellow onion (about 14 ounces; 400g), diced
• 3 medium carrots (about 8 ounces; 225g), diced
• 2 (about 4 oz; 110g) of ribs celery, diced
• 2 medium cloves garlic, minced
• 2 tbsp (30ml) tomato paste
• 1 cup (240ml) dry red wine
• 2 sprigs thyme
• 1 bay leaf
• 1 tbsp (15ml) Worcestershire sauce
• 1 tsp (5ml) Marmite (optional)
• 2 tbsp (15g) all-purpose flour
• 8 ounces (225g) frozen peas
• Kosher salt and freshly ground black pepper
• To Assemble:
• 1 1/2 cups (360ml) heavy cream
• Grated Parmigiano-Reggiano cheese, for topping (optional)

Instructions

For the Mashed Potato:

In a colander, place cubed potatoes and rinse them under cold water until the water is clear. In a big bowl, transfer the potatoes and cover with cold water of at least 2 inches. Season the water with salt almost as salty as the sea. Bring the water to a boil at high heat, then reduce to medium-low heat and simmer until it is easily pierced, at about 10-150 minutes, by a knife without resistance. Drain the potatoes in a colander and rinse for 30 seconds with hot running water. In a big bowl, transfer the potatoes.

Mash potatoes with butter using a potato masher, food mill or ricer. Press the surface smoothly, then press the plastic wrap directly on the surface so that the skin does not form. Set aside until ready to put it together.

For the Meat Sauce:

Put stock in a 2-cups liquid measuring cup, sprinkle with gelatin, and set aside.

Heat oil to shimmering in a large oven in the Netherlands. Fill the ground meat and cook for 6 to 8 minutes; add the potato masher or big whisk to break meat, stirring and scraping the bottom of the pot until browned well. Stir in the meat and cook until reduced to smaller bits for 3 minutes, breaking up with the mash or whisk; reduce heat if needed to prevent scorching. If meats have lots of excess fats, use a metal spoon to scoop it leaving just a few tablespoons in the pot. Add the onion, carrots, celery, and garlic, and cook and scrape the bottom of the pot for about 4 minutes.

Mix tomato paste and cook over medium heat for 1 minute. Fill in red wine and heat up to cook. Cook, scrap all brown bits until they have evaporated almost fully. Add stock of chicken, thyme, bay leaf, Worcestershire, and Marmite, if used. In the pot, sprinkle the flour and mix it. Cook, then reduce heat to low, and cook until soft, about 20 minutes thick. Leave out thyme and bay leaves. To taste, add the peas, salt, and pepper.

To Assemble and bake:

Adjust the rack of the oven to center and preheat oven at about 218 ° C (425 ° F). Heat cream in a large casserole until it is cooled before assembly. Add and gently mix the potatoes until fully incorporated. Season with salt and pepper to taste.

On the rimmed baking sheet, place a 9x13 inch baking sheet. Add meat sauce and don't fill it over halfway. Sprinkle with mashed potatoes on top, spread them out with a spatula to cover completely the surface, depending on the size of your baking dish. Create a dented pattern over potatoes with the use of spatula. When used, sprinkle with parmesan grated cheese.

Transfer to the oven, bake and brown the top and heat the casserole over 20 minutes. For deeper browning, place the saucepan on a rack for the last few moments of the cooking for about 6 inches under a hot broiler. (Close monitoring to prevent burning of potatoes.)

Let it rest before serving for 15-20 minutes. The casserole can be assembled, use plastic to wrapped it, and cooled for up to 2 days. In the oven, reheat it at about 350 degrees F for 35 minutes. Then transfer to the broiler to brown.

While the second day is probably the best (looking at you, stockings), there are a lot of Thanksgiving leftovers, mashed potatoes aren’t (without you plan to drip them in the grit). However, they are one of the best leftovers for reinventing into something new. The tastiest thing you can do with the leftovers is forming leftover mashed potatoes into an instant potato pancake and pan-frying them. If after all your visitors have come and gone, you drown in the leftover mashed potatoes, look no further than those pancakes! Add an egg, sour cream, and little chopped fresh chives, and you’ve produced a mixture that can turn into patties. If your original mashed potatoes were well seasoned, there’s no need even to add salt and pepper to the mix. Let your friends and family enjoy every bite of this meal.

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Potato Pancakes Recipe

Ingredients:

1 cup of cold water

(1) egg, beaten

1/2 tsp salt

3/4 cup dry potato flakes

1 tbsp chopped chives

(1) pinch freshly ground black pepper

(1) pinch cayenne pepper, or to taste

1 tbsp vegetable oil

1 tbsp butter

1/4 cup sour cream for garnish

1 tbsp chopped chives, divided

Directions:

In a bowl, sprinkle water, egg, and salt until salt disappears. Stir in the flakes of dry potato until combine. Stir 1 tbsp of chopped chives; add Black pepper and Cayenne pepper seasoning.

Heat oil and the butter in a pan over medium to high heat. Move the pan to combine.

Divide the mixture of potatoes into four equal portions and form into pancakes. Put the pancakes in the pan, and reduce to medium heat. Cook, about 10 minutes, until a well-brown crust has formed on the bottom of the pancakes. Turn each pancake slightly and flatten. Cook for 7 to 8 more minutes, until other sides are brown.

Move to the plate; top with a dollop of sour cream over each pancake and sprinkle with 3/4 teaspoon chives.

Instant Potato Pancakes

Rebecca While the second day is probably the best (looking at you, stockings), there are a lot of Thanksgiving leftovers, mashed potatoes aren’t (without you plan to drip them in the… Main Dish Recipes Instant Potato Pancakes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 1 cup of cold water
• (1) egg, beaten
• 1/2 tsp salt
• 3/4 cup dry potato flakes
• 1 tbsp chopped chives
• (1) pinch freshly ground black pepper
• (1) pinch cayenne pepper, or to taste
• 1 tbsp vegetable oil
• 1 tbsp butter
• 1/4 cup sour cream for garnish
• 1 tbsp chopped chives, divided

Instructions

In a bowl, sprinkle water, egg, and salt until salt disappears. Stir in the flakes of dry potato until combine. Stir 1 tbsp of chopped chives; add Black pepper and Cayenne pepper seasoning.

Heat oil and the butter in a pan over medium to high heat. Move the pan to combine.

Divide the mixture of potatoes into four equal portions and form into pancakes. Put the pancakes in the pan, and reduce to medium heat. Cook, about 10 minutes, until a well-brown crust has formed on the bottom of the pancakes. Turn each pancake slightly and flatten. Cook for 7 to 8 more minutes, until other sides are brown.

Move to the plate; top with a dollop of sour cream over each pancake and sprinkle with 3/4 teaspoon chives.

Notes

Per Serving: 135 calories; 10.5 g fat; 8.3 g carbohydrates; 2.7 g protein; 55 mg cholesterol; 345 mg sodium.