Lemon Meringue Pie!

 

Ingredients:

°1 cup white sugar

°2 tablespoons all-purpose flour

°3 tablespoons cornstarch

°1/4 teaspoon salt

°1 1/2 cups water

°2 lemons, squeezed and grated

°2 tablespoons butter

°4 egg yolks, beaten

°1 (9-inch) pie crust, baked

°4 egg whites

°6 tablespoons white sugar

*directions:

Preheat oven to 350 degrees

To make the lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Add water, lemon juice and lemon peel. Cooking on medium heat, stir constantly, until mix boils. Stir in butter.Place  egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture.Whisk the egg yolk mixture again with the remaining sugar mixture. Bring mixture to a boil & continue to cook, stir constantly, to thickened. Remove from heat.Pour filling into the baked pastry crust.

To making meringue: In a large glass , whisk the egg whites to foamy. Gradually adding sugar and continue to beat to stiff peaks form.Spread the meringue over the cake to seal the edges to the crust.

Baking in preheated oven for 10 min

Enjoy !

Read More

Hersheys Chocolate Cake

 

Ingredients:

+Chocolate cake:

°Adapted from Hershey's

°2 cups of sugar

°1 & 3/4 cups flour

°3/4 cup cocoa powder

°1 and 1/2 teaspoons baking powder

°1 and 1/2 teaspoons baking soda

°1 teaspoon of salt

°2 eggs

°1 cup milk or heavy cream

°1/2 cup vegetable oil

°2 teaspoons vanilla

°1 cup boiling water

+For the Cream Cheese Whipped Buttercream:

°1 cup cream cheese

°3/4 cup butter

°1/2 t vanilla extract

°4 c powder sugar

+For the Chocolate Cream Cheese Buttercream:

°3/4 cup butter

°3/4 cup cream cheese

°1 & 3/4 cups Hershey cocoa powder

°5 c powder sugar

°1/2 c + 3 t whole milk

°2 t vanilla extract

* Methods :

Hershey Chocolate Cake:

First, preheat oven 350F.

Sprayng 3 around cake pans with cook spray

Lightly dust the molds with flour, set aside.

In a large mixing bowl or Kitchenaid mixer, combine flour, Hersheys Cocoa, sugar, baking powder, baking soda and salt.

Add the milk, oil, eggs and vanilla extract and mix until well incorporated. Once combined, stir in boiling water last; mix again, the dough will be very thin.

 

Pour batter evenly into each of the sprayed/floured cake pans

Baking for 30 to 35 min  Once completely baked, remove from the oven and allow the 3 cakes to cool for at least 10-15 minutes before removing them.

 

Once removed, transfer to a rack to finish cooling completely.

 

I always using cake leveler to making sure layers are even, you can also utilize a serrated knife

When they finish cooling, prepare frostings.

Buttercream and Whipped Cream Cheese Frosting Instructions:

Whip the cream cheese and butter with an electric mixer on high speed for about 30 seconds. Time mix, begin adding 1/2 c powdered sugar at a time, make sure every half cup is fully in-corporated before blending in another 1/2 cup, adding vanilla extract also whisk one last time for about 30 more sec at high speed.  and beat a minute more until nice and fluffy

 

Chocolate Butter Cream Cheese Frosting Instructions:

In  bowl, beating butter also cream cheese with an electric mixer & begin adding the powdered sugar 1/2 c at a time

add cocoa and milk and vanilla

Whisk all the ingredients until well incorporated

Beat on high speed for about a minute or until fluffy.

Time e you are ready to assemble cake:

Level cakes with a cake leveler to ensure perfect stacking of cake layers

Placing bottom layer on cake plate.

Spread 3/4 cup cream cheese buttercream filling on bottom layer of cake

Cover with the second level coat and repeat the process.

Finally, covering with the third layer.

Glaze just the top with the remaining whipped cream cheese buttercream and refrigerate for about 15 minutes

Finally, remove from the fridge and gently frost the top layer with the chocolate cream cheese buttercream and all sides of the cake.

Refrigerate to ready to serving.

Enjoy !

Read More

Cinnamon Toast

 

Ingredients

°8 slices of bread

°2 tablespoons of sugar

°1 teaspoon ground cinnamon

°40 grams of butter

*Steps:

Step 1

Pour the powdered sugar into a deep plate and add the cinnamon powder. In another deep plate pour half a glass of water.

The second step

Mix the cinnamon with the powdered sugar.

Step 3

Dip hand (clean required) in water then wipe with a piece of bread on one side and repeat on the other side. It is enough to wet the bread so that the sugar sticks to it well, especially not to soak the bread in water!

Step 4

Place the slice of damp bread on the sugar/cinnamon mixture and press firmly to stick the sugar.

Fifth step

Do the same with the other side bread.

Step 6

Put the slices of bread in a skillet over high heat, with nothing else, and let them caramelize.

Step 7

When it begins to smoke, flip the bread until it caramelizes on the other side.

Step 8

Remove from the pan and brush a small piece of butter to melt it on contact with the hot caramel. Wait a minute

Enjoy!!!

Read More

OREO DELIGHT

 

What do you need

°1 package (14.3 ounces) regular Oreo cookies

°6 tablespoons butter, melted

°2 containers (8 ounces) frozen Cool Whip, thawed

°1 block cream cheese (8 ounces), softened

°1 cup powdered sugar

°1 package (5.9 ounces) instant chocolate pudding

°2¾ cups of milk

*The method :

Step 1:

Crush the entire bag of Oreo cookies using a food processor.

2nd step:

Set aside a cup of Oreo crumbs, then toss the remaining crumbs with melted butter. Press the mixture into the bottom of a mold so that they form a crust.

Step 3:

Blend the cream cheese in a blender until smooth, then add the powdered sugar and mix well. Fold in a container of Cool Whip, mix well then spread the mixture evenly over the crust.

Step 4:

Use a whisk to mix the chocolate pudding with the milk, then let it thicken. Spread the pudding over the previous layer and spread the other container of Cool Whip on top.

Step 5:

Garnish with the reserved Oreo crumbs. Refrigerate for at least 4 hours and serve.

Tips:

The crust should be frozen to help it hold together so the filling can be spread.

Use cream cheese that has completely softened so that there are no lumps when beating with the sugar.

Fold the Cool Whip layer carefully so that the air is not forced out.

Enjoy !

Read More

CHERRY COTTAGE CHEESE SQUARES

 CHERRY COTTAGE CHEESE SQUARES

Meggyes túrós kevert süti

Sour Cherry Cottage Cheese Squares. This dessert’s preparation takes less than 15 minutes. If you are in a hurry, and crave something sweet but not so heavy, this dessert is the perfect choice for you.

Ingredients:

4 eggs, 3/4 cup (150g) of sugar, 1/2 cup (100ml) of water, 1/2 cup (100ml) of sunflower oil, the zest of a lemon, the juice of half a lemon, 2 cups (250g) of flour, a pinch of salt, 1 heaping teaspoon of baking powder

Filling: 1/2 pound (225g) of dry pressed Cottage Cheese or Farmer's Cheese , approximately 1 pound of frozen cherries , 2 tablespoons of sugar, lemon zest

Instructions:

Beat the sugar with the eggs until it doubles in volume. Add oil, water, lemon zest, lemon juice, baking powder, salt and flour.

Mix it well, then pour into a greased and lined baking pan (9×12 inches, 25x30 cm).

Crumble cheese on the batter and place defrosted, squeezed and patted dry cherries on top.

Sprinkle with grated lemon zest and sugar.

Bake it in a preaheted 365 F oven (approximately 45 minutes) until the middle firm and has a slight golden color.

Read More

Double-Caramel-Pound-Cake

 

Ingredients:

+For cake

°3 sticks - 1 1/2 cup butter 

°2 c light brown sugar

°1 1/2 c white sugar

°6 eggs 

°3 1/2 cups all-purpose flour

°1 teaspoon baking powder

°1/2 teaspoon salt to taste

°1 1/3 c  milk

+For icing

°1 stick butter

°1 c dark brown sugar

°1/3 c milk 

°1/2 t pure vanilla extract

°4 c icing sugar

*Instructions: 

To Making Cake Center a rack in oven & preheat 325 degrees F. Greased with butter and lightly dust a 10-inch fluted tube pan, making sure there are no Butter lumps or exposed areas in the pan? put aside. In a separate bowl, sift the flour, baking powder and salt and set aside.

In the other big bowl? cream 3 sticks of butter, using a hand mixer or stand mixer on medium speed for 2 minutes until creamy and soft. Add the tan and white sugar and mix well, stopping to scrape the bowl occasionally with a rubber spatula, until smooth, about 5 minutes. Reduce the speed to medium/low and add the eggs, one at a time, beating for about 15 seconds after each addition and scraping the bowl with a spatula as you go, until well blended .   

Reduce speed to low and add flour mixture and 1 1/2 cups milk alternately, in 3 batches, starting and ending with flour. Beat to smooth, about 3 min. Scrape batter to prepared pan & baking in center of oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. 

Remove from oven and let cake cool in pan on wire rack for at least 30 minutes. Loosen the edges with a small knife, then return to a wire rack to cool completely. For the glaze Melt the butter in a large saucepan over medium heat. Add the dark brown sugar and whisk constantly until the mixture is bubbly and smooth and the butter is completely incorporated, about 3 minutes. Remove from heat and stir in remaining 1/2 cup milk or whipping cream. Let the mixture cool. Stir in the vanilla, then gradually add the icing sugar and stir until well blended and smooth. Transfer the cake to a cake plate and frost with the frosting. Let stand at least 2 hours before slice

Enjoy !

Read More

Old Fashioned Beef Stew

 

INGREDIENTS

° 2 lb stewing beef cubes

° 1/2 cup flour

° 1 t vegetable oil

° 3/4 c water

° 2 chop onions

° 2 carrots peeled &  chopped

° 2 parsnips, peeled & chop

° 2 potatoes peeled and cut into cubes

° 3 cups beef broth

° 2 bay leave

° 2 teaspoons dried marjoram (or thyme)

° 3/4 tsp salt

° 3/4 teaspoon ground black pepper

° 2 cups trimmed and chopped green beans

*PREPARATION

1. In a large bowl, combine the beef cubes and half the flour. In a skillet, heat the oil over medium-high heat. Add the beef cubes, in batches, and cook until golden brown. Place the beef cubes in the slow cooker.

2. Add 1/2 cup (125 mL) water to skillet and bring to boil, scraping up browned bits. Pour the liquid into the slow cooker, then add the onions, carrots, parsnips, potatoes, beef broth, rutabaga, bay leaves, marjoram, salt and pepper. Cover and cook on low for 8 to 10 hours (or on high for 4 to 6 hours).

3. In a bowl, combine the remaining flour and water. Pour the flour mixture into the slow cooker and mix. Add green beans. Cover and cook on high for 10 minutes. Remove the bay leaves.

Enjoy !

Read More

CREAM OF COCONUT CAKE

 

Ingredients : 

+For the cookie:

°120g flour

°120g sugar

°50 g grated coconut

°4 eggs

°1 C. c. baking powder

+For the syrup:

°25 cl of water

°4 tbsp. at s. sugar

+For the coconut cream:

°250g mascarpone

°200g grated coconut, 100g of which for decoration

°150g white chocolate

°20 cl coconut cream

°20 cl of liquid cream

°4 tbsp. at s. icing sugar

In a saucepan, put the water and the two sugars, let simmer for 15 minutes then let cool.

2

Melt together the cream, coconut cream and white chocolate. Mix then keep in the fridge for at least 2 hours.

3

Separate the whites from the yolks then whisk the whites. When they begin to foam well add the sugar and whisk until you obtain a shiny and firm meringue. Add grated coconut and fold in gently.

4

Add the egg yolks.

5

Adding flour & baking powder while keep to mix.

6

Pour the batter into a buttered and floured or silicone cake tin (here 24 cm in diameter) and bake for 20 minutes at 180°C (th.6). Unmold and let cool on a wire rack.

7

Using a large knife, cut the biscuit into three thicknesses.

8

Soak the three discs with syrup.

9

After the cream pause time, add the mascarpone, icing sugar and coconut then beat everything with an electric whisk to obtain a thick cream.

10

Place the bottom disc on a serving platter then spread the coconut cream over the entire surface.

11

Put down the 2nd disk.

12

Brush with coconut cream.

13

Cover everything with the 3rd disc of biscuit.

14

Cover the cake completely with the rest of the cream.

15

Sprinkle the cake completely with grated coconut. Refrigerate for 1 hour or more before serving.

16

Treat yourself !

Enjoy!

Read More

How to clean jewelry naturally & silverware too

 

+Clean silver jewelry with baking soda

Baking soda is known to clean oxidized silver jewelry.All you have to do is put some on an old damp soft toothbrush and patiently scrub your jewelry. Once the silver is clean, rinse with clean water and take care to dry everything!

+Lemon

Also very well known to grandmothers: the lemon technique to clean silver. Cut a lemon in half and squeeze it on a soft cloth. Rub your jewel well, then rinse without forgetting to always dry it well.

+White vinegar

White vinegar is a real cleaning boss, with it you can even recover an entire bathroom! To clean your silver jewelry, however, you will have to be patient, we explain. To clean oxidized silver jewelry with white vinegar, you need to pour it into a bowl and immerse your jewelry. For the vinegar to take full effect, you will have to wait 48 hours. You can then rinse your jewelry and wipe it dry. Come on, it's time to take out your silver jewelry and stack it to showcase it!

Read More

Pork-chops with onion & mushroom gravy

 

INGREDIENTS

° 4 boneless pork loin chops (about 5 oz/150 g each)

° 1/4 tsp salt

° 1/4 tsp ground black pepper

° 2 table spoons of vegetable oil

° 1 finely chopped onion

° 1 package button mushrooms, quartered (8 oz/227 g)

° 1/4 teaspoon dried thyme

° 1/4 teaspoon dried rosemary

° 2 table spoons of flour

° 1 cup chicken broth

° 1/4 cup water

° 2 tablespoons fresh parsley, chopped

°2 teaspoons lemon juice

*PREPARATION

1. Sprinkle chops with half the salt and pepper. In a heavy-bottomed skillet, heat half the oil over high heat. Add the chops and cook for about 4 minutes or until golden brown (flip them halfway through cooking). Reserve on a plate.

2. In the skillet, add the remaining oil, onion, mushrooms, thyme, rosemary and the remaining salt and pepper. Cook over medium heat, stirring occasionally, for 5 minutes or until vegetables are golden brown.

3. Add flour and cook for 1 minute, stirring. Gradually add the broth and water and bring to a boil, scraping the bottom of the pan to loosen the particles. Return reserved chops to skillet. Add the parsley and lemon juice, cover and simmer over medium heat for 3 to 4 minutes or until the chops are still slightly pink inside and the sauce has thickened.

Enjoy !

Read More

Mini Pineapple Upside Down Cakes

 

2 large cans sliced pineapple in juice not syrup (20 ounces)

1/3 cup (85ml) melted butter

2/3 cup (165 mL) brown sugar Maraschino cherries, halved

1 box golden cake mix

Preparation :

Preheat oven 350°F (175°C). Take the juice from the canned pineapple. Spray the muffin cups (18) with non-stick oil. (Here’s how to make your spray) In a bowl, combine the melted butter and the brown sugar. Adding a tsp of the mixture to bottom of every mold. Make cake mix according to package directions, but use pineapple juice instead of water. Adding slice of pineapple to bottom of every mold. Add half a cherry to each slice of pineapple. Add 1/4 cup cake mix. Bake for 20 to 25 minutes or until the cake is golden brown. Remove from oven. Let stand. To return to. To serve !

Read More

Outback Steakhouse Bloomin’ Onion

 

INGREDIENTS

°1 large white onion
°2 1/2 cups all-purpose flour
°2 tablespoons paprika
°1 teaspoon cayenne pepper
°1 teaspoon garlic powder
°1/2 teaspoon of oregano
°salt and pepper to taste
°2 large eggs
°1 1/2 cup milk
°1 liter vegetable oil

INSTRUCTIONS

In  bowl, mix flour, spices, salt & pepper..
In another medium bowl, whisk eggs and milk until combined. Put aside.

Cut ½ inch off the pointed end of the onion while leaving the other root end intact. Then remove the paper skin.

Placing onion cutting side down on  cutting board. Begin ¾ inch from root, cutting vertically down to board use sharp knife.

Repeat the vertical cuts down about 1/2 inch apart on the edge, taking care not to overlap previous cuts. You be get 10-15 cut in total.
Flip the onion and gently open the “petals” of the onion with your fingers until it looks like a flower. Put aside.

Dip onion in reserved flour mixture to completely cover. Then gently shake off the excess flour

Gently dip into reserved egg mixture to completely cover. For great results, letting onion soak in batter for 11 min.
Return the onion to the flour mixture one more time and cover completely.
Place the onion on a plate and freeze for 30-60 minutes to set.
Filling deep fryer  with 3 inches of oil & heat to 350°F. Line plate with paper towel & set apart.
Sauté onion for 3-4 min to golden. Then turn it over with a slotted spoon and cook for a few more minutes until golden brown.
Remove the onion to a prepared plate. Serve with an optional dip and Enjoy!

Read More