May 2020

A variation in the theme peaches and creams is our custard peach pie. Fresh peaches meet a creamy custard, which is surrounded by an amazing crumbling. We use a shop to save time, but if we are capable, we love it. we love it. We can, therefore, concentrate on filling: sliced fish coil made of custard-covered Greek yogurt. For spicy warmth that adds something special to the pie, we add a little cinnamon and nutmeg. In the oven and out, a little while, a sweet creamy pastry is a complete slice of the sky.

Our custard peach pie combines one of the best fruits of the summer with our favorite desserts. The pastry is creamy and has a nice crumbly top to add texture. This dessert, of course, is perfect on itself, but we can not withstand the addition of a scoop with fresh whipped vanilla ice cream. A pie like this should be shared, so invite family and friends to have a sweet piece – it’s peachy.

Ingredients:

For Filling:

1 unbaked pie shell

1 1/2 pounds fresh peaches or about 5-6 peaches, peeled and sliced

1 cup Greek yogurt

3 large egg yolks

3/4 cup sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg, optional

For Toppings:

1/4 cup unsalted butter

1/3 cup all-purpose flour

1 1/2 tablespoons sugar

1 pinch salt

Directions:

Put the pie crust in the base of the pie dish, preheat the oven about 425 degrees F. As desired, squeeze out the edges.

Arrange peach slices in the lower circles of the pie crust to fill the base of the pie dish.

Whisk Greek yogurt, egg yolks, 3/4 cup sugar, 1/4 cup meal, vanilla extract, cinnamon, and nutmeg and mix in a separate bowl.

Use an aluminum foil to cover pie edges.

In the oven, put the pastry and cook until the cooking center is ready 30-32 minutes.

While baking the pie, make 1/3 cup flour with 1 1/2 tbsp of sugar and 1 pinch of salt topping together.

Sprinkle the streusel over the pie after the oven is out in the oven. Return to the oven for 15 minutes or until the pie is slightly browned.

Remove from the oven and let it cool before serving 15 minutes.

Custard Peach Pie

Rebecca A variation in the theme peaches and creams is our custard peach pie. Fresh peaches meet a creamy custard, which is surrounded by an amazing crumbling. We use a shop… Main Dish Recipes Custard Peach Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For Filling:
• 1 unbaked pie shell
• 1 1/2 pounds fresh peaches or about 5-6 peaches, peeled and sliced
• 1 cup Greek yogurt
• 3 large egg yolks
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg, optional
• For Toppings:
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 tablespoons sugar
• 1 pinch salt

Instructions

Put the pie crust in the base of the pie dish, preheat the oven about 425 degrees F. As desired, squeeze out the edges.

Arrange peach slices in the lower circles of the pie crust to fill the base of the pie dish.

Whisk Greek yogurt, egg yolks, 3/4 cup sugar, 1/4 cup meal, vanilla extract, cinnamon, and nutmeg and mix in a separate bowl.

Use an aluminum foil to cover pie edges.

In the oven, put the pastry and cook until the cooking center is ready 30-32 minutes.

While baking the pie, make 1/3 cup flour with 1 1/2 tbsp of sugar and 1 pinch of salt topping together.

Sprinkle the streusel over the pie after the oven is out in the oven. Return to the oven for 15 minutes or until the pie is slightly browned.

Remove from the oven and let it cool before serving 15 minutes.

For this Peanut butter cake, fans of peanut butter will become crazy. I’m a great fan of all peanut butter. I always asked for my mother’s home-made peanut butter cake with peanut butter frosting. It was actually her best homemade cake, and it is ideal to feed a crowd. Sometimes, when we feed more than just an immediate family, we cut our cakes into smaller pieces. A traditional cake pan can easily get a few smaller pieces. I know some make an old fashioned butter sheet. Cakes made in sheet pan are great, but a thick, moist cake with a thicker frosting layer has something to say.

This is an old, fashionable cake with a lot of flavors. The recipe I thought was very tedious and I didn’t try to make it myself. I can’t think I’ve been waiting so long to make this peanut butter cake with peanut butter frosting.

Ingredients:

For Cake:

2 ¼ cups of all-purpose flour.

2 cups of light brown sugar.

1 cup of peanut butter.

½ cup of butter.

1 tsp of baking powder.

½ tsp of baking soda.

1 ¼ cups of milk.

2 tsp of vanilla extract.

3 eggs.

For Frosting:

½ cup of peanut butter.

2 tbsps of honey.

1 tsp of vanilla extract.

2 cups of powdered sugar.

4-5 tbsps of milk.

Directions:

Mix the flour, sugar, peanut butter, and butter together with an electric mixer into a large bowl. Add in the baking powder, baker soda, milk, vanilla, and eggs to mix well at medium speed for 3 minutes.

Put the batter in a preheated oven to 350 ° C for 35 to 40 minutes, in a greased and floured 10×15 cake pan.

Let the pastry cool for 10 minutes prior to frosting

For the Frosting:

Heat in the microwave peanut butter and honey, add the remaining ingredients and beat smoothly. Sprinkle over the hot cake with 1 cup of chocolate chips.

Tip:

Personally, with a cup of mini chocolate chips on top, I double the frosting. The frost is much better for the cake to taste.

Peanut Butter Cake with Peanut Butter Frosting

Rebecca For this Peanut butter cake, fans of peanut butter will become crazy. I’m a great fan of all peanut butter. I always asked for my mother’s home-made peanut butter cake… Main Dish Recipes Peanut Butter Cake with Peanut Butter Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• For Cake:
• 2 ¼ cups of all-purpose flour.
• 2 cups of light brown sugar.
• 1 cup of peanut butter.
• ½ cup of butter.
• 1 tsp of baking powder.
• ½ tsp of baking soda.
• 1 ¼ cups of milk.
• 2 tsp of vanilla extract.
• 3 eggs.
• For Frosting:
• ½ cup of peanut butter.
• 2 tbsps of honey.
• 1 tsp of vanilla extract.
• 2 cups of powdered sugar.
• 4-5 tbsps of milk.

Instructions

Mix the flour, sugar, peanut butter, and butter together with an electric mixer into a large bowl. Add in the baking powder, baker soda, milk, vanilla, and eggs to mix well at medium speed for 3 minutes.

Put the batter in a preheated oven to 350 ° C for 35 to 40 minutes, in a greased and floured 10x15 cake pan.

Let the pastry cool for 10 minutes prior to frosting

For the Frosting:

Heat in the microwave peanut butter and honey, add the remaining ingredients and beat smoothly. Sprinkle over the hot cake with 1 cup of chocolate chips.

Tip:

Personally, with a cup of mini chocolate chips on top, I double the frosting. The frost is much better for the cake to taste.

These Enchanted Sour Cream Chicken Enchiladas are the best creamiest enchiladas chicken ever. The sauce is to die for cheesy, white enchilada. If you wonder how to make enchiladas, try this easy enchilada chicken recipe. An enchilada is a rolled tortilla, then covered with a sauce and baked with a filling (usually meat). The cream cheeses are filled to Enchilada with creamy chicken, tomatoes, and green chilies. The creamy, white enchilada sauce is then on top of it. I’m honest to tell you that I think sour cream chicken enchiladas will be a pain, but they’re very easy. This is more like a sour cream enchilada casserole, which makes it even easier. An excellent New Mexican enchilada for our Christmas dinner every year. On a plate, serve 2 to 3 enchiladas and cover with lettuce and tomatoes. Choose your guacamole or sour cream or both.

Ingredients:

2 cups cubed cooked chicken

1 cup sour cream

⅛ teaspoon salt

1 pinch ground black pepper

½ cup vegetable oil for frying

12 (5 inch)s corn tortillas

1 (4 oz) can chop green chilies, drained

2 cups shredded Monterey Jack cheese

Directions:

Preheat the pan at about 400 ° F (200 ° C). Grease the bakery for 9×13 inches. In a bowl, combine chicken, sour cream, salt, and pepper.

Heat oil on medium-high heat in a saucepan, into the hot oil, toss the corn tortillas one at a time, about 10 seconds each. Take a tablespoon of chicken mixture onto each tortilla. Into the prepared baking dish, place seam side down. Sprinkle the green chilies with the shredded Monterey Jack cheese on top, after all, tortillas are filled and roll.

In a preheated oven, bake until the cheese is melted and the enchiladas are warm for 12 to 15 minutes.

Note:

I cooked my own chicken breasts for the shredded chicken, but the easiest choice was to shred the remains from a chicken rotisserie. I also use a can of chicken soup to make things easy.

Enchanted Sour Cream Chicken Enchiladas

Rebecca These Enchanted Sour Cream Chicken Enchiladas are the best creamiest enchiladas chicken ever. The sauce is to die for cheesy, white enchilada. If you wonder how to make enchiladas, try… Main Dish Recipes Enchanted Sour Cream Chicken Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.0/5

( 2 voted )

Ingredients

• 2 cups cubed cooked chicken
• 1 cup sour cream
• ⅛ teaspoon salt
• 1 pinch ground black pepper
• ½ cup vegetable oil for frying
• 12 (5 inch)s corn tortillas
• 1 (4 oz) can chop green chilies, drained
• 2 cups shredded Monterey Jack cheese

Instructions

Preheat the pan at about 400 ° F (200 ° C). Grease the bakery for 9x13 inches. In a bowl, combine chicken, sour cream, salt, and pepper.

Heat oil on medium-high heat in a saucepan, into the hot oil, toss the corn tortillas one at a time, about 10 seconds each. Take a tablespoon of chicken mixture onto each tortilla. Into the prepared baking dish, place seam side down. Sprinkle the green chilies with the shredded Monterey Jack cheese on top, after all, tortillas are filled and roll.

In a preheated oven, bake until the cheese is melted and the enchiladas are warm for 12 to 15 minutes.

Note:

I cooked my own chicken breasts for the shredded chicken, but the easiest choice was to shred the remains from a chicken rotisserie. I also use a can of chicken soup to make things easy.

At first, it sounds like the food should stick from the outside on your ribs as if you were using a jacket made of pancakes or something. But when you know it sticks to your ribs from the inside, you get the whole idea of a meal that will satisfy you. My Biscuits & Casserole is a cozy, warm breakfast Casserole. Not a gentle little coffee and Danish breakfast that is delicious but melts in the middle of the morning. This is a breakfast that keeps you chugging until midday.

The recipe makes for a great batch to feed a household of hungry guests (such as family visits on holidays just around the corner, etc.). But it is pretty simple to cut the recipe in half if you do not have so many to feed. Biscuits and Gravy Casserole have all of their flavors from the south classic Biscuits and Gravy in the form of a casserole and couldn’t be easier to produce. This biscuit and gravy casserole recipe will make you crazy. Seriously, it is your favorite biscuit and gravy recipe all packed with some baking time in a fun casserole dish. With minimal cooking time, this has been one of my favorite dishes. When you thought that biscuits and gravy couldn’t be made much better or easier, this casserole with gravy comes along will prove you wrong.

Ingredients:

1 lb sausage

2 T butter

2 packages Sausage Gravy Mix, make 2 c per package

12 eggs

1 (5 oz) can evaporate milk

½ tsp salt

2 tubes refrigerated biscuits

Directions:

Cook sausage into 10′′ Skillet Executive – break with Mix ‘N Chop and reserve it.

Make gravy in large saucepan as directed. Add and stir in sausage, set aside.

Whisk eggs evaporated milk, and salt in large Stainless Steel bowls. Soft the scrambled eggs with butter. In a stoneware baker rectangle, layer alternately the gravy and eggs, then add the biscuits.

Bake at 350 degrees for 20 or 25 minutes until golden brown biscuits.

BISCUITS AND GRAVY BREAKFAST CASSEROLE RECIPE

Rebecca At first, it sounds like the food should stick from the outside on your ribs as if you were using a jacket made of pancakes or something. But when you… Main Dish Recipes BISCUITS AND GRAVY BREAKFAST CASSEROLE RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb sausage
• 2 T butter
• 2 packages Sausage Gravy Mix, make 2 c per package
• 12 eggs
• 1 (5 oz) can evaporate milk
• ½ tsp salt
• 2 tubes refrigerated biscuits

Instructions

Cook sausage into 10′′ Skillet Executive – break with Mix 'N Chop and reserve it.

Make gravy in large saucepan as directed. Add and stir in sausage, set aside.

Whisk eggs evaporated milk, and salt in large Stainless Steel bowls. Soft the scrambled eggs with butter. In a stoneware baker rectangle, layer alternately the gravy and eggs, then add the biscuits.

Bake at 350 degrees for 20 or 25 minutes until golden brown biscuits.

Every bite of this cake of the Lemon Layer is lemon-flavored with lemon filling and lemon frosting. The velvety, smooth lemon curd is laying on a wondrously moist cake and is freshly frosted. It’s this cake you make for birthdays, Mother’s Day, and other events. This is an easy recipe, enjoy this cake with your family and friends.

Ingredients:

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/3 cup butter

1 1/4 cups white sugar

4 eggs

1 teaspoon vanilla extract

1 cup milk

1 tablespoon grated lemon zest

Directions:

Preheat oven to about 360 ° F – 170 ° C – grease and flour two round 7-inch pans, mix flour, baking powder with salt. Set aside

In a big bowl cream, combine butter and sugar, for 6 min. until light and fluffy. Stir the eggs one at a time, and stir vanilla into the flour mixture until it combines completely.

Bake batter into prepared pans 35 minutes in a preheated oven and cool them for 15 min. until the toothpick inserted in the center of the cake comes out clean, and then reverse to wire racks, cool completely.

For the Filling:

Mix 1 tablespoon of lemon zest for 1/3 of a cup of lemon juice and a tbsp of cornstarch, until it is smoother. Mixed with 5 tablespoons of butter and 3/4 cup of sugar and bring to boil for a minute in medium heat, stir often.

In a small bowl, whisk beats egg yolks until smooth, add a small amount of hot lemon mixture. Place the egg in a saucepan and beat the lemon mixture pan, then reduce the heat to low and remove for 5 minutes until they are thick but not boiling.

In a medium bowl, pour the mixture and press a plastic wrap onto its surface to avoid the skin from forming, cool to room temperature, and refrigerate for 2 hours.

For the Frosting:

Beat until smooth 3 tbsp of lemon juice and 1 tsp of lemon juice, confectioners sugar, and 1/3 cup of butter. Beat in milk until light and fluffy, increase speed to get the desired consistency.

For Assembling the cake:

Split with a long, twitched knife each cake layer in half horizontally making 5 layers, and 1 layer cut off side up onto a serving plate and distributes half the lemon filling and spread with 1/2 c of frosting continue doing this with the rest of the layers and on the last layer, frost the top and each side of the cake. Refrigerate until serving time.

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Rebecca Every bite of this cake of the Lemon Layer is lemon-flavored with lemon filling and lemon frosting. The velvety, smooth lemon curd is laying on a wondrously moist cake and… Main Dish Recipes Lemon Cake with Lemon Filling and Lemon Butter Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 3 voted )

Ingredients

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup butter
• 1 1/4 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 tablespoon grated lemon zest

Instructions

Preheat oven to about 360 ° F – 170 ° C – grease and flour two round 7-inch pans, mix flour, baking powder with salt. Set aside

In a big bowl cream, combine butter and sugar, for 6 min. until light and fluffy. Stir the eggs one at a time, and stir vanilla into the flour mixture until it combines completely.

Bake batter into prepared pans 35 minutes in a preheated oven and cool them for 15 min. until the toothpick inserted in the center of the cake comes out clean, and then reverse to wire racks, cool completely.

For the Filling:

Mix 1 tablespoon of lemon zest for 1/3 of a cup of lemon juice and a tbsp of cornstarch, until it is smoother. Mixed with 5 tablespoons of butter and 3/4 cup of sugar and bring to boil for a minute in medium heat, stir often.

In a small bowl, whisk beats egg yolks until smooth, add a small amount of hot lemon mixture. Place the egg in a saucepan and beat the lemon mixture pan, then reduce the heat to low and remove for 5 minutes until they are thick but not boiling.

In a medium bowl, pour the mixture and press a plastic wrap onto its surface to avoid the skin from forming, cool to room temperature, and refrigerate for 2 hours.

For the Frosting:

Beat until smooth 3 tbsp of lemon juice and 1 tsp of lemon juice, confectioners sugar, and 1/3 cup of butter. Beat in milk until light and fluffy, increase speed to get the desired consistency.

For Assembling the cake:

Split with a long, twitched knife each cake layer in half horizontally making 5 layers, and 1 layer cut off side up onto a serving plate and distributes half the lemon filling and spread with 1/2 c of frosting continue doing this with the rest of the layers and on the last layer, frost the top and each side of the cake. Refrigerate until serving time.

Georgia is well-known for its peaches and perhaps one of the best-known recipes in the state is peach cobbler. The best way to enjoy the dish is to make a fish cobbler from scratch. Moreover, it is super easy to make and completely heavenly to eat. To make that dish, we don’t have to order special peaches from Georgia. All we do is collect fresh peaches from our local food shop or farmers’ market and a wonderful dessert will come out of the oven in an hour. If it’s not optional to use fresh peaches, then collect a bag of frozen peaches, but if there are, it is better fresh. Peaches are sweet by themselves, but some other ingredients take them from sweet to peachy.

Our recipe is as simple as it is. The most difficult part is to peel the peaches, but the motivation we need to know how sweet the reward is at the end of this work of love. It all provides the best in summer goodness about this channel. Serve warm or cold, whipped cream with vanilla bean ice cream. Create your own mouthwatering Peach Cobbler, and enjoy.

Ingredients:

6-8 fresh peaches, peeled and sliced

1 stick unsalted butter, melted

1 cup flour

1 cup of sugar

1 cup brown sugar

1 tablespoon baking powder

⅛ teaspoon salt

1 cup milk

1 teaspoon vanilla extract

Juice from ½ lemon

Directions:

Preheat oven for about 350 degrees F

In the middle of the 9×13-inch baking platter, pour the melted butter.

Combine flour, 1 c of sugar, salt, and baking powder in a separate bowl. Slowly add extract of milk and vanilla and mix. Pour batter over the butter, but don’t mix.

In high heat, fill a saucepan with brown sugar, peach slices, and lemon juice. Stir often until sugar is melted completely and peaches emit their juices.

Fill the peaches over batter tops. Do not stir.

Bake cobbler 40-45 minutes or until the top is golden.

Serve either warm or cold or with an ice cream scoop.

Georgia Peach Cobbler

Rebecca Georgia is well-known for its peaches and perhaps one of the best-known recipes in the state is peach cobbler. The best way to enjoy the dish is to make a… Main Dish Recipes Georgia Peach Cobbler European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 6-8 fresh peaches, peeled and sliced
• 1 stick unsalted butter, melted
• 1 cup flour
• 1 cup of sugar
• 1 cup brown sugar
• 1 tablespoon baking powder
• ⅛ teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• Juice from ½ lemon

Instructions

Preheat oven for about 350 degrees F

In the middle of the 9x13-inch baking platter, pour the melted butter.

Combine flour, 1 c of sugar, salt, and baking powder in a separate bowl. Slowly add extract of milk and vanilla and mix. Pour batter over the butter, but don't mix.

In high heat, fill a saucepan with brown sugar, peach slices, and lemon juice. Stir often until sugar is melted completely and peaches emit their juices.

Fill the peaches over batter tops. Do not stir.

Bake cobbler 40-45 minutes or until the top is golden.

Serve either warm or cold or with an ice cream scoop.

I guess I will not buy a Lemon Loaf from Starbucks anymore after this recipe. It’s so good and pretty easy to prepare from scratch! It’s super moist, fluffy, tangy (from the fresh lemon used), and extremely delicious. And the easy lemon glaze on top is just wonderful. I can eat this whole loaf by myself!

INGREDIENTS

FOR THE LEMON POUND CAKE:

1 1/2 c. all-purpose flour

1 1/2 teaspoon baking powder

1 tablespoon lemon zest

1/2 teaspoon salt

1/2 c. unsalted butter, room temperature

1 c. granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

2 tablespoon lemon juice, about 1/2 lemon

1/2 c. buttermilk, see below for substitution

FOR THE LEMON SYRUP:

1/4 cup of lemon juice, about 1 lemon

3 tablespoon powdered sugar

FOR THE LEMON ICING:

1 c. powdered sugar sifted

1.5 tablespoon lemon juice

1 tablespoon milk

How to make Starbucks Lemon Loaf

Step 1: Prepare the oven by preheating it to 350 degrees F or 177 degrees C. Butter a 9 x 5-inch or 8 x 4-inch loaf pan.

Step 2: Combine the flour, baking powder, lemon zest, and salt in a medium bowl then set aside.

Step 3: Cream the sugar and butter using a mixer fitted with the paddle attachment or electric mixer at medium-high speed for about 4-6 minutes until pale and fluffy.

Step 4: Turn the speed of the mixer to low and add the eggs one at a time. Add the vanilla extract and lemon juice and continue to beat on medium-high speed until completely combined.

Step 5: Again turning the speed of the mixer to low, add one-third of the flour mixture and mix until just combined. Then, add half the buttermilk. Repeat the same procedure for the remaining one-third of the flour mixture and buttermilk, and end with the last third of the flour. Mix until just combined.

Step 6: Scoop the batter into the greased loaf pan. Place inside the oven and bake for 45-55 minutes until the cake is golden brown. Insert a toothpick in the middle, when it comes out clean it’s cook. Remember that the baking time varies so regularly check your loaf.

Step 7: Don’t remove yet the loaf from the pan. Let it cool first for about 15 minutes. To prepare the lemon syrup, stir the lemon juice and confectioners’ sugar. Slowly and carefully invert the loaf pan, and transfer the cake to a cooling rack. Brush the loaf with the syrup while it is warm, then, allow it to cool completely.

Step 8: For the icing, combine first the 1 tbsp lemon juice and milk, then add the remaining lemon juice as needed. The icing is supposed to be thick, not runny. Now, pour the icing over the cake and let it dry. Slice, serve, and enjoy!

Starbucks Lemon Loaf (So Moist & Tangy!)

Rebecca I guess I will not buy a Lemon Loaf from Starbucks anymore after this recipe. It’s so good and pretty easy to prepare from scratch! It’s super moist, fluffy, tangy… Main Dish Recipes Starbucks Lemon Loaf (So Moist & Tangy!) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE LEMON POUND CAKE:
• 1 1/2 c. all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 1/2 c. unsalted butter, room temperature
• 1 c. granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoon lemon juice, about 1/2 lemon
• 1/2 c. buttermilk, see below for substitution
• FOR THE LEMON SYRUP:
• 1/4 cup of lemon juice, about 1 lemon
• 3 tablespoon powdered sugar
• FOR THE LEMON ICING:
• 1 c. powdered sugar sifted
• 1.5 tablespoon lemon juice
• 1 tablespoon milk

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F or 177 degrees C. Butter a 9 x 5-inch or 8 x 4-inch loaf pan.

Step 2: Combine the flour, baking powder, lemon zest, and salt in a medium bowl then set aside.

Step 3: Cream the sugar and butter using a mixer fitted with the paddle attachment or electric mixer at medium-high speed for about 4-6 minutes until pale and fluffy.

Step 4: Turn the speed of the mixer to low and add the eggs one at a time. Add the vanilla extract and lemon juice and continue to beat on medium-high speed until completely combined.

Step 5: Again turning the speed of the mixer to low, add one-third of the flour mixture and mix until just combined. Then, add half the buttermilk. Repeat the same procedure for the remaining one-third of the flour mixture and buttermilk, and end with the last third of the flour. Mix until just combined.

Step 6: Scoop the batter into the greased loaf pan. Place inside the oven and bake for 45-55 minutes until the cake is golden brown. Insert a toothpick in the middle, when it comes out clean it's cook. Remember that the baking time varies so regularly check your loaf.

Step 7: Don't remove yet the loaf from the pan. Let it cool first for about 15 minutes. To prepare the lemon syrup, stir the lemon juice and confectioners’ sugar. Slowly and carefully invert the loaf pan, and transfer the cake to a cooling rack. Brush the loaf with the syrup while it is warm, then, allow it to cool completely.

Step 8: For the icing, combine first the 1 tbsp lemon juice and milk, then add the remaining lemon juice as needed. The icing is supposed to be thick, not runny. Now, pour the icing over the cake and let it dry. Slice, serve, and enjoy!

This recipe may have crossed your mind somehow. Maybe you’re asking if you can get the same crunch when baking instead of frying. Well, this recipe says yes! Extra crispy chicken tenders right from the oven. They’re so finger-licking good that’s bursting with flavors! But comparing to the fried chicken tenders, for oven-baked tenders, we need to coat them in breadcrumbs. I used Panko breadcrumbs (Japanese breadcrumbs) that’s perfect for chicken tenders. Also, you may want to toast your breadcrumb first before coating so the moisture will be minimal.

Equipment to use

Large Baking Tray + Wire Rack (optional)

Cooling Rack

3 Large Bowls

Small Bowl (for spice mix)

Sharp Knife & Chopping Board

Frying Pan & Wooden Spoon

Ingredients (checklist)

1.3lb or 600g Chicken Tenders OR Chicken Breast, sliced into strips & at room temp

1/3 cup or 70g Flou

1 1/4 cups or 75g Panko Breadcrumbs

1 heaped tbsp butter

1oz  or 30g freshly grated Parmesan

1 Egg, beaten

2 tbsp Milk

1 teaspoon each of Paprika and Salt

1/4 teaspoon each: Onion Powder, Garlic Powder, Black Pepper

1/8 teaspoon Cayenne Pepper to taste

Oil Spray

How to Make Crispy Baked Chicken Tenders

Place the frying pan on the stove and set to over medium heat. Melt the 1tbsp. butter and add in 1.25 cups or 75 grams of Panko breadcrumbs. Keep frying for 5 minutes or more until you achieve light golden breadcrumbs. Remove the pan from the heat.

Ready the oven and preheat to 200 degrees C or 390 degrees F.

Add 1/4 tsp of onion powder, garlic powder, black pepper, 1/8 tsp cayenne pepper, and 1tsp paprika in a small bowl. Whisk until well-mixed.

Prepare 3 large bowls and line it up. Mix 1/3 cup flour and 1 tsp of spice mix in the 1st bowl. Mix 2 tbsp. milk and 1 beaten egg in the 2nd bowl. Mix breadcrumbs with 30 grams of parmesan and the remainder of the spice mix in the 3rd bowl.

Dip the tenders into the flour first individually, then dip into the beaten egg, and dip into the breadcrumbs. Coat fully in every dip.

Put in the baking tray. Remember to give room or space to each dipped tenders. Spray oil before baking in the oven for 20 minutes or until you achieve a golden color or when it becomes crispy. Turn the heat low if it starts to burn.

Move to a cooling rack for a few minutes for more crisp. Serve with your perfect dip! Enjoy!

EXTRA Crispy Baked Chicken Tenders

Rebecca This recipe may have crossed your mind somehow. Maybe you’re asking if you can get the same crunch when baking instead of frying. Well, this recipe says yes! Extra crispy… Main Dish Recipes EXTRA Crispy Baked Chicken Tenders European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.3lb or 600g Chicken Tenders OR Chicken Breast, sliced into strips & at room temp
• 1/3 cup or 70g Flou
• 1 1/4 cups or 75g Panko Breadcrumbs
• 1 heaped tbsp butter
• 1oz  or 30g freshly grated Parmesan
• 1 Egg, beaten
• 2 tbsp Milk
• 1 teaspoon each of Paprika and Salt
• 1/4 teaspoon each: Onion Powder, Garlic Powder, Black Pepper
• 1/8 teaspoon Cayenne Pepper to taste
• Oil Spray

Instructions

Place the frying pan on the stove and set to over medium heat. Melt the 1tbsp. butter and add in 1.25 cups or 75 grams of Panko breadcrumbs. Keep frying for 5 minutes or more until you achieve light golden breadcrumbs. Remove the pan from the heat.

Ready the oven and preheat to 200 degrees C or 390 degrees F.

Add 1/4 tsp of onion powder, garlic powder, black pepper, 1/8 tsp cayenne pepper, and 1tsp paprika in a small bowl. Whisk until well-mixed.

Prepare 3 large bowls and line it up. Mix 1/3 cup flour and 1 tsp of spice mix in the 1st bowl. Mix 2 tbsp. milk and 1 beaten egg in the 2nd bowl. Mix breadcrumbs with 30 grams of parmesan and the remainder of the spice mix in the 3rd bowl.

Dip the tenders into the flour first individually, then dip into the beaten egg, and dip into the breadcrumbs. Coat fully in every dip.

Put in the baking tray. Remember to give room or space to each dipped tenders. Spray oil before baking in the oven for 20 minutes or until you achieve a golden color or when it becomes crispy. Turn the heat low if it starts to burn.

Move to a cooling rack for a few minutes for more crisp. Serve with your perfect dip! Enjoy!

For a quick & healthy dinner idea, this 20-Minute Honey Garlic Shrimp is what you are looking for. It is very easy and quick to make. Super delish and savory. Best served with brown rice (drizzle the sauce over the rice) and vegetables, grill on skewers, or serve over salad. This recipe is unquestionably recommended especially for busy moms like me.

Ingredients

1/3 cup of honey

1/4 cup of soy sauce (I use reduced sodium)

1 Tbsp. jarred minced garlic or 2 teaspoons fresh*

1 teaspoon minced fresh ginger (optional)

1 lb medium uncooked shrimp, peeled & deveined

2 teaspoons of olive oil

chopped green onion for garnish (optional)

How to make Honey Garlic Shrimp

Step 1: In a medium bowl, whisk the honey, soy sauce, garlic, and ginger.

Step 2: Use a large zipped-top bag or Tupperware to mix the shrimp and 1/2 of the marinade mixture. Place the marinated shrimp in the fridge for 15 minutes or up to 8-12 hours. For the leftover marinade, cover it and place it in the refrigerator.

Step 3: While allowing the shrimp to marinade, steam the broccoli and microwaved some quick brown rice.

Step 4: Place a skillet over medium-high heat. Pour some olive oil and heat. Place the shrimp without the marinade in the skillet and cook for about 45 seconds on each side or until pink. Pour the leftover marinade over the shrimp and continue to cook for 1 another 1 minute or until the shrimps are cooked through.

Step 5: Transfer the cooked shrimp with the marinade sauce on a serving plate. Garnish with green onions and serve. Enjoy!

Tips: When using a refrigerated jarred minced garlic, use only 1 tbsp. If garlic is freshly minced, use 2 teaspoons instead. As for the shrimp, you can remove the tail or leave it on (depends on your preference), what’s important is you use fresh shrimp (if possible, if not frozen shrimps are okay).

Quick & Healthy Dinner: 20 Minute Honey Garlic Shrimp

Rebecca For a quick & healthy dinner idea, this 20-Minute Honey Garlic Shrimp is what you are looking for. It is very easy and quick to make. Super delish and savory.… Main Dish Recipes Quick & Healthy Dinner: 20 Minute Honey Garlic Shrimp European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 cup of honey
• 1/4 cup of soy sauce (I use reduced sodium)
• 1 Tbsp. jarred minced garlic or 2 teaspoons fresh*
• 1 teaspoon minced fresh ginger (optional)
• 1 lb medium uncooked shrimp, peeled & deveined
• 2 teaspoons of olive oil
• chopped green onion for garnish (optional)

Instructions

Step 1: In a medium bowl, whisk the honey, soy sauce, garlic, and ginger.

Step 2: Use a large zipped-top bag or Tupperware to mix the shrimp and 1/2 of the marinade mixture. Place the marinated shrimp in the fridge for 15 minutes or up to 8-12 hours. For the leftover marinade, cover it and place it in the refrigerator.

Step 3: While allowing the shrimp to marinade, steam the broccoli and microwaved some quick brown rice.

Step 4: Place a skillet over medium-high heat. Pour some olive oil and heat. Place the shrimp without the marinade in the skillet and cook for about 45 seconds on each side or until pink. Pour the leftover marinade over the shrimp and continue to cook for 1 another 1 minute or until the shrimps are cooked through.

Step 5: Transfer the cooked shrimp with the marinade sauce on a serving plate. Garnish with green onions and serve. Enjoy!

Tips: When using a refrigerated jarred minced garlic, use only 1 tbsp. If garlic is freshly minced, use 2 teaspoons instead. As for the shrimp, you can remove the tail or leave it on (depends on your preference), what's important is you use fresh shrimp (if possible, if not frozen shrimps are okay).