Cherry Layer Cake with Cherry Cream Cheese Frost

 

Ingredients:

+For cake:

°3 c sifted cake flour

°2½ t baking powder

°1 t salt

°1 cup unsalted butter, room temperature

°Half a cup of vegetable ghee

°1½ cups sugar

°Half a c of maraschino cherry juice

°Half a c of whole milk

°Half a t of almond extract

°16 cherries, cut to eighths

°5 egg whites

+To make Frost:

°8 oz (1 piece) cream cheese

°½ c (1½ pieces) unsalted butter

°Half a cup of maraschino cherry juice

°6 cups confectioners' sugar

*Directions

For cake:

Preheat oven to 350°F, generously and flour two cake pans with a 9-inch round cake (line the bottoms with parchment, if desired) and set aside.

Sift flour, baking powder, also salt together in a bowl; Sit aside.

Cream butter, shortening & sugar in  bowl for five min, until fluffy.

Measure the milk, almond extract, and cherry juice into one liquid measuring cup together. BegiStartnning and end with the dry ingredients, add the wet and the dry to the cream mix. Beat well after every addition. Fold the cherry.

Beat egg whites in a separate bowl. Adding half of the egg white to mixture to lighten it. Fold in rest egg whites until well mixed.

Divide mix between pans also bake for 30 to 35 min,

Cool cakes in pans on wire racks for 10 minutes.

To make frosting:

Beat butter, cream cheese and half the confectioners' sugar. Add cherry juice.

Enjoy !

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slow-cooker-grill-beef-rib

 

Ingredients

° 3 pounds (1,500 g) beef short ribs

° 1 can black beans, drained and rinsed

° 2/3 cup ketchup

° 3/4 cup white vinegar

° 1/4 cup sweet soy sauce

1/3 cup molasses

1 cup chopped onion

° 1 sachet (42 g) slow cooker sweet and sour chicken

* Setting

1 Place the beef ribs in the slow cooker.

2 In a large bowl, mix remaining ingredients together; Pour over the meat.

3 cover. Cook for 9 hours on low heat or 4.5 hours on high.

Enjoy!

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Grandma's Bread Pudding with Vanilla Sauce

 

ngredients : 

+FOR THE PUDDING

°1 loaf (1 pound) (4 cups) French bread - in 1 1/2 inch cubes

°1/2 c raisins )

°2 cups of milk

°1/4 cup butter

°1/2 cup sugar

°2 large eggs – lightly beaten

°1 tbsp. vanilla extract

°1/2 tsp. ground nutmeg

+FOR THE VANILLA SAUCE

°1/2 cup butter

°1/2 cup sugar

°1/2 cup firmly packed brown sugar

°1/2 cup heavy whipped cream

°1 tbsp. vanilla extract

* Methods 

Heat oven 350°F.

Butter a 1 ½ to 2 quart saucepan. Put aside.

FOR PUDDING

Placing bread cube on  baking sheet. Baking for 8 to 10 min 

Combine toast cubes

Mixing milk and 1/4 c butter in  1-quart saucepan. Cook over medium heat for 4 to 7 minutes or until the butter has melted. Cool slightly.

In a large mixing bowl, combine the sugar, eggs, vanilla and nutmeg. Mix well.

Add milk mixture; mix well.

Pour the mixture over the bread cubes.

Transfer to the oven and bake for 40 to 45 minutes or until the mixture is set in the center. (Prepare the vanilla sauce while the pudding is baking.)

Remove from the oven and let rest for 10-15 minutes.

FOR THE VANILLA SAUCE

While the pudding is in the oven, prepare the vanilla sauce.

In a saucepan, combine butter, sugar, brown sugar and heavy whipped cream.

Cook over medium heat, stirring occasionally, for 5 to 8 minutes or until mixture thickens and comes to a full boil.

Remove from the heat and gently stir in the vanilla.

Spoon hot pudding into individual dessert dishes; serve with sauce.

If there is any left over, wrap in plastic wrap and store in the fridge for up to 5 days

Enjoy !

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The following natural hair tonic will produce incredible effects as it will aide you strengthen & regrow your hair.

 

Onion juice Grandma's first miracle recipe to grow hair faster:

the onions.

As a result, onion juice is great for help your hair grow faster.

*How to do

- Chop 2 to 3 onions or shallots.

- Putting them in a blender for 1 to 2 sec to extract their juice.

- Now, massage your scalp well with this juice, and let it act for 15 to 20 minutes.

Wash your hair with a mild shampoo like this which is 100% organic.

Know that you can also chopping some onions also boilling them in water, then using this cook water to rinse your hair.

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SYRUP BROWNIES!!!

 

YOU WILL NEED:

° 4 large eggs.

° 1/2 C. -butter- (you will melt it in the microwave).

° 1 C. Of caster sugar.

° 1 teaspoon of pure vanilla extract.

° 1 C. All-purpose flour.

° 1 box of Hersheys syrup.

° 1 C. Chopped walnuts.

-For icing:

°1/2 C. Of butter.

°1 teaspoon of vanilla extract.

°3 C. Of pastry sugar.

°4 tbsp. Cocoa powder.

°4 t almond milk.

 

*INSTRUCTIONS:

 Step 1: Preheat oven to 350°,& grease the bottom a 10.15″ PAN.

 Step 2: Cream the sugar and butter together after melting the butter in the microwave. Add the eggs, 1 by 1, beating well after each addition.

 Step 3: Add the vanilla extract, add the flour and mix well, add the Hershey syrup and mix again, and finally add the chopped walnuts.

 Step 4: Pour your batter into the prepared pan. Bake for 35 to 40 minutes.

 Step 5: When the brownies are almost finished baking, prepare the icing.

 Step 6: In the microwave, bring the sugar, cocoa and 1 tablespoon of almond milk to a boil. With milk.

 Step 7: Add the icing sugar to a mixing bowl. Add the sugar to the cocoa mixture and mix gently. Add 1 teaspoon of

Vanilla extract. Add the rest of the milk. Add enough to obtain the necessary spreading quality.

 Step 8: Let the brownies cool for 10 minutes, then s Spread the icing on the brownies.

 Step 9: Before cutting into squares, let the brownies cool completely.

Serve these warm, fudgy brownies for a treat you won't soon forget with a glass of hot milk!

Enjoy !

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Spaghetti recipe

 

Ingredients :

° 1/4 cup vegetable oil (or olive oil)

° 2 large chopped onions

° 1 green pepper

° 4 stalks of celery, chopped

° 4 medium sized cloves, chopped

° 3 chop the garlic clove

° 1 can of sliced ​​mushrooms

° 2 pounds medium-fat ground beef (you can substitute ground tofu, or make half of it. It's just as good)

° small can of tomato puree (156 ml)

° 2 cans of tomatoes (796 ml each), cooked, chopped or whole, to taste

° 1 can (284 ml) tomato soup (Elmer's or Campbell's type)

° 1 can tomato juice (1.5 litres)

° 1/2 teaspoon of each of the following spices: rosemary, marjoram, thyme, thyme, nutmeg, ground cinnamon, ground cloves, salt, °

pepper

° 4 bay leaves

° 1/2 cup well-packed brown sugar (the secret touch!!!)

* Preparation:

Heat oil on medium heat in  deep saucepan. Adding vegetables and cook, stir, for 10 minutes. Add the minced meat and continue cooking until the meat is browned.

Then adding tomatoes (paste, tomato, soup and juice) one ingredient at  time, stirring after every add.

Add the spices one at a time, stirring each time, as well as the bay leaves. Then add the brown sugar. Mix well.

Boil the sauce. Then reduce heat to and simmer, un-covered, for 4 hours, stir occasionally. The surface of the sauce should make some juice. The sauce is ready when it thick well  Cook until the desired consistency).

Remove the bay leaves. Putting in sterilized jars while sauce is still hot. Once cooled, tighten the lids and freeze the jars. To consume, take a day in advance and refrigerate. It will melt slowly and retain all of its texture and flavor.

Enjoy!

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Strawberry🍓 shortcake

 

INGREDIENTS:

+Cake

°250 ml (1 cup) unbleached all-purpose flour

°5 ml (1 tsp) baking powder

°1 ml (1/4 tsp) salt

°3 eggs, separated

°1 pinch of cream of tartar

°310 ml (1 1/4 cups) sugar

 °125 ml (1/2 cup) unsalted butter, softened

°5 ml (1 tsp) vanilla extract

°125 ml (1/2 cup) milk

°vanilla strawberries

°1 vanilla pod

°375 ml (1 1/2 cups) sliced ​​fresh strawberries

°15 ml (1 tbsp.) sugar

°Whipped cream

°375 ml (1 1/2 cups) 35% cream

°45 ml (3 tbsp.) sugar

°5 ml vanilla extract

°Strawberries, whole or cut to quarters, to garnish

* Methods : 

Cake

Put the grill at the center of the oven. Preheat oven 180°C (350°F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. To book.

In a bowl, combine the flour, baking powder and salt. To book.

In another bowl, whip the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) sugar, beating until stiff peaks form. To book.

In a third bowl, beat the rest of the sugar with the butter, egg yolks and vanilla with an electric mixer. At low speed, adding dry ingredients alternately with milk.

Stirring quarter of the meringue ito batter to lighten it. Use a spatula, fold in the rest of meringue, gently folding in. Pour to the mould.

Baking for 55 min Unmold immediately and let cool completely on a wire rack.

vanilla strawberries

Split the vanilla pod in half lengthwise. Using tip of a knife, removing seeds from vanilla pod.

In a bowl, combine the strawberries, sugar, seeds and vanilla pod. Leave to macerate for about 15 minutes. Drain. Remove the pod. To book.

 cream

In bowl, whipping cream, sugar & vanilla with an electric mixer to stiff peaks form. To book.

Assembly

Cut the cake in half horizontally to obtain two slices. Spread 250 ml (1 cup) of whipped cream on the cut side of each slice of cake. Spread the drained vanilla strawberries over the whipped cream of a slice of cake. Cover with the remaining slice of cake, whipped cream side down on the strawberries. Garnished top of cake with the rest whipped cream. Decorate with fresh strawberries.

Enjoy !

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Pecan Pie Brownies Recipe

 

Ingredients:

box Brownie mix, sufficient to make13x9 pan.

PECAN PIE FILLING:

1 cup Sugar.

1 1/2 cups Light Corn syrup.

4 Eggs.

1/4 cup unsalted butter.

1 1/2 teaspoon Vanilla extract.

2 cups Pecans, roughly chopped.

Derictions:Preheat stove as indicated by brownie bundle guidelines.
Whisk together the sugar, corn syrup, eggs, spread, and vanilla in a little pan. Put on the burner over medium hotness and start to cook, mixing consistently.
Blend brownies as per bundle guidelines.

Empty brownie hitter into a lubed 13×9 inch skillet and spot in the broiler to heat for 20 minutes.

As the brownies prepare the filling in the pan ought to have thickened to the point of covering your spoon (around 15 minutes). Mix the walnuts into the blend and keep on cooking for 2-3 minutes until the combination arrives at the consistency of runny oats. You maintain that it should be free to the point of pouring over the brownies however not fluid.

Whenever the brownies have completed pre-baking eliminate them from the stove and pour the walnut pie filling over them spreading it out to totally cover the brownies.

Place them back in the stove and heat for 25-30 minutes or until the filling possibly shakes marginally in the center when you move the container.

Let cool to room temperature prior to cutting.

A perception:

On the off chance that the filling is prepared before your brownies have completed their pre-baking, you can simply eliminate the filling from the hotness until you are prepared to pour it over the brownies. Cooking it somewhat more won’t transform anything, you simply believe that it should stay pourable, so you can undoubtedly add it to your brownies.

Enjoy!!

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Ribeye steak

 

*Ingredients:

°1 (24 ounce) rib eye steak, 2 inches thick, at room temperature

°Kosher salt and freshly ground black pepper to taste

°1 tablespoon rapeseed oil

°3 tablespoons unsalted butter

°3 garlic cloves, crushed

°3 sprigs of fresh thyme

°2 sprigs of fresh rosemary

*Directions :

Using paper towels, pat sides of steak dry; Season generously with 1 1/4 tsp salt and 1/2 tsp pepper.

heat a medium cast iron skillet over medium-high heat to very hot, about 2-3 min; Add canola oil.

 

Place the steak in the center of the pan and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.

Reduce heat to medium-low. Push steak to one side of skillet; Add butter, garlic, thyme and rosemary to opposite side of pan, tilting pan toward butter and cooking until butter is bubbly, about 30 seconds to 1 minute.

 

Working carefully, pour the butter over the steak for 1 to 2 minutes, turning once, until the internal temperature reaches 120 degrees Fahrenheit for medium-rare, or until soft desired. Let stand 16 minutes before cutting.

Serve totally.

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Lemon loaf !!!

 

Ingredients:

°1 1/2 c(s) FLOUR

°1/2 t(s) SODIUM BICARBONATE

°1/2 tsp BAKING POWDER

°1/2 t(s) of SALT

°3 EGGS

°1 c(s) SUGAR

°2 tbsp(s) BUTTER.

°1 teaspoon(s) of VANILLA

°1 teaspoon(s) LEMON EXTRACT

°1/3 cup(s) LEMON JUICE

°1/2 cup(s) OIL (

+LEMON GLAZE

°1 cup(s) POWDERED SUGAR; More 1 tbsp.

°2 tbsp WHOLE MILK; I used 2%.

°1/2 tsp LEMON EXTRACT

 

*Instructions

Mix flour, baking soda, baking powder also salt in  bowl.

Use a mixer to combine the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient to dry ingredients & mix to smooth.

Adding oil and blend well.

Pour batter to a well-greased 9×5-inch loaf pan.

Baking at 350 degrees for 45 min 

Prepare the lemon glaze by combining all the ingredients for the glaze in a small bowl with an electric mixer on low speed.

When the bread is cool, remove it from the pan and glaze the top with the frosting.

Let the icing set before slicing.

Enjoy !

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BROWNIE-BOTTOM-CHEESECAKE

 

Ingredients:

°1 box brownie blend, prepared accorde to pack methods

°2 8-ounce packages, soft cream cheese

°2 eggs

°1/2 cup granulated sugar

°1 teaspoon of vanilla

°1/4 cup hot fudge sauce

*Directions

Heat oven 350 degrees F

Grease 9 or 10 inch skillet with non-stick cooking spray. Pour the brownie mixture evenly into the pan. Sit sideways.

In a bowl, beat the cream cheese with an electric mixer until smooth and creamy. Also adding sugar, eggs and vanilla extract, mix well as well.

Pour cream cheese mixture over brownie mixture and gently spread to cover brownie mixture.

Baking cheesecake at 350 F for 30 min, & reduce the heat to 325 F also baking for an add 15 minutes. Remove from oven and allow to cool to room temperature in the pan before removing the springform pan.

Put the hot fudge sauce in a piping bag (or a zipper bag with the corner cutouts) and place it on top of the cheesecake. cut and present.

Enjoy!

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Stuffed Cabbages Rolls!!!

 

Ingredients:

°2 heads of cabbage

°2 lbs ground beef

°3 cups cooked rice

°1 egg

°1 tsp garlic

°1 tbsp parsley

°2 slices of onion diced

°1 -15oz. can tomato sauce

°1-28 oz. can crushed tomatoes

°1/4 cup tomato sauce (in the meat)

°Salt & Pepper to taste

*Preparation

Put a head of cabbage in a pot of boiling water and peel the cabbage leaves one at a time.

Cut off the rough part at the end of the cabbage leaf with a sharp knife.

Mix all the ingredients together except the 15 oz can of tomato sauce and the crushed tomatoes and put a small amount (sausage size) on a cabbage leaf, and roll up like a fajita and place seam side down in a pan.  I put tomato sauce and a cabbage leaf or 2 in the bottom of the casserole dish so the Halupky doesn't burn.

Pour crush tomatoes on Halupkys.

Covering & cook for 75 minutes at 375º.

Lower the oven to 325º and cook for about 90 minutes more until the cabbage is tender. Water every hour.

Serve with tomato sauce.

Enjoy!

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Lemon Blueberry Icebox

 

Ingredients:

°1 box (230 g) Valley Crunchy Granola Bars, crush to coarse crumb

°125 ml flour

°75 ml (1/3 cup) firmly packed golden brown sugar

°90 ml (6 tbsp.) unsalted butter, melted

°750 ml (3 cups) vanilla ice cream, softened

°10 ml (2 tsp.) lemon extract

°175 ml (3/4 cup) frozen blueberries

*Steps

1

Preheat the oven to 180°C (350°F). Place Nature Valley™ Granola Bars in a food processor and blend until coarse crumbs form. In a large bowl, combine crumbled granola bars, flour, brown sugar and melted butter and mix well. Spread the mixture on a baking sheet lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture on the bottom of a 20-cm (8-inch) baking dish. Reserve the other half of the crumbs.

2

In a large bowl, pour the softened ice cream and stir in the lemon extract. Stir in frozen blueberries.

3

Pour the mixture over the crumbled bars in a 20-cm (8-inch) baking dish. Sprinkle remaining crumbs on top, cover with foil and freeze for at least 3 hours.

4

Let the dessert stand for about 5 minutes after removing it from the freezer to soften, then cut into squares and serve.

Enjoy !

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Strawberry Banana Fluff Salad

 

Ingredients:

8 ounces cream cheese room temperature

3 ounces instant banana pudding (just the dry mix)

8 ounces cool whip

1/2 cup milk (I used 1%)

1 teaspoon vanilla extract

1 cup chopped strawberries

1 banana sliced

10 ounces mini marshmallows

Instructions:

Beat the cream cheese until smooth. Beat in the banana pudding, then the cool whip, and then the milk and vanilla extract.

Stir in the strawberries, marshmallows, and banana.

Best when served the day it is made.

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