Categories
Recipes

Apple Bread

INGREDIENTS

  • 4 lárge Gránny Smith Hárálson or Honeycrisp ápples (or your fávorite firm tárt ápple váriety) peeled
  • 2 c. sugár
  • ½ c. vegetáble oil
  • 2 lárge eggs
  • 2 tsp. pure vánillá extráct
  • 1 c. chopped roásted pecáns or wálnuts optionál
  • 1 c. ráisins Cráisins or chopped dátes
  • 3 c. áll-purpose flour
  • 1 T. báking powder
  • ½ tsp. báking sodá
  • 1 tsp. kosher sált
  • 1 T. cinnámon
  • ½ tsp. nutmeg

INSTRUCTIONS

  1. Preheát oven to 350° F. Greáse ánd flour two 8 x 4 loáf páns. Set áside.
  2. Using the lárge holes of á box gráter shred the ápples (discárd the cores).
  3. In á lárge bowl fold together shredded ápples ánd sugár ánd let sit for 15 minutes until sugár dissolves. There will be álot of liquid.
  4. Ádd oil eggs vánillá extráct pecáns ánd ráisins ánd stir to incorporáte.
  5. In á medium bowl whisk together flour báking powder báking sodá sált cinnámon ánd nutmeg. Stir dry ingredients into the ápple mixture just until mixed. Pour into prepáred loáf páns.
  6. Báke 55 minutes or until golden ánd center tests done with á toothpick. Remove páns from oven to cooling ráck ánd let cool for 10 minutes. Then turn breáds out of pán onto ráck to cool completely.

This article and recipe adapted from this site

Categories
Recipes

Chocolate Chip Cookies And Milk Cake

Be sure to use mini chocolate chips in the cake batter. They will disperse and suspend best; larger chocolate chips will sink to the bottom of the pan.Fine grain caster sugar is recommended for the boiled frosting as it dissolves easily. You can usually find this in the baking aisle at the grocery store but if you’re coming up empty handed you can make a close approximation at home. Place regular granulated sugar in a food processor and blend until fine.Cake layers

  • 6 cups cake flour sifted
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1/2 cup vegetable oil (I like peanut oil)
  • 2 1/4 cups granulated sugar
  • 8 egg whites at room temperature
  • 1 1/2 cups buttermilk
  • 12 ounces mini chocolate chips
  • Chocolate chip cookie dough filling
  • 1 1/2 cups light brown sugar
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 1 cup mini chips

Boiled milk frosting and chips décor

  • 1/4 cup flour
  • 1 teaspoon salt
  • 2 cups whole milk
  • 2 cups/1 lb unsalted butter softened
  • 2 cups caster sugar
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1/2 cup regular sized semisweet chocolate chips
  • 1/4 cup mini semisweet chocolate chips

Optional Sweet Cream Syrup

  • 1/2 cup granulated sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla

Make the cake layers: Preheat the oven to 325°F.

  1. Coat three 9-inch baking pans with vegetable shortening or flour-based baking spray (I like Baker’s Joy) and line the bottoms of the pans with parchment paper.
  2. ….

Full Instructions Visit : https://www.sprinklebakes.com

Categories
Recipes

Chicken Lombardy

Ingredients

  • 8 oz pkg sliced baby bella mushrooms
  • 2 tbsp butter melted
  • 3 large boneless skinless chicken breasts
  • 1/2 cup flour
  • 1/3 cup butter
  • 1/2 cup chicken broth
  • 1/4 cup Marsala wine
  • salt & pepper to taste
  • 1/2 tbsp corn starch + 1 tbsp water
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 2-3 green onions thinly sliced

Instructions

  1. Cut each chicken breast evenly in half lengthwise. One at a time place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet flatten the breast out to a 1/4 thickness. Repeat for all the pieces of chicken.
  2. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes or until tender. Remove the cooked mushrooms to a waiting plate or bowl and set aside.
  3. Add the flour to a flat plate. Dredge each piece of chicken in it making sure there s an even coat.
  4. In the same skillet you cooked the mushrooms in melt two tablespoons of the remaining butter. Add two pieces of chicken and up the heat to medium high. Let the chicken cook until nicely browned on one side flip and repeat. Transfer the browned breasts to a waiting plate.
  5. Add another tablespoon of butter to the skillet and brown another two breasts. Repeat the steps until all the chicken is browned and all transferred to the waiting plate.
  6. Stir the broth and wine into the drippings in the skillet whisking to deglaze the pan and get up all those yummy browned bits. Season with salt & pepper. Bring the mixture to a boil then reduce the heat and simmer for 5 minutes or until thickened slightly.
  7. In a small bowl whisk together the corn starch and water to make a slurry. Whisk this into the skillet sauce and let it simmer another 1-2 minutes- until nicely thickened. Remove the skillet from heat and set aside.
  8. Transfer the chicken breasts to a lightly greased 9×13 baking dish overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.
  9. Pour the sauce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top followed by the sliced green onions.
  10. Bake the prepared chicken at 450 degrees for 15-20 minutes or until the cheese is melted and slightly golden brown. Remove the dish from the oven and serve immediately.

This article and recipe adapted from this site

Categories
Recipes

Food Recipes Good On

“Is Fruit Making You Fat? https://t.co/iX6PKdKdGF”

Categories
Recipes

Blueberry Bramble Bake Recipe

Ingredients

  • 6 Large Croissants
  • 1 Pint Fresh Blueberries
  • 8 Ounces Cream Cheese Softened
  • 1? Cups Sugar
  • 4 Eggs
  • 3 Teaspoons Vanilla
  • 1 Pint Heavy Whipping Cream
  • Powdered Sugar (optional)

Instructions

  1. Grease a 9×13 pan.
  2. Cut up the croissants into bite size pieces and layer evenly in your pan. Set aside.
  3. In a food processor if you have one add cream cheese sugar eggs vanilla and whipping cream. Combine on low for 5 minutes. (You can also use hand beaters or a stand mixer if you don t have a food processor.)
  4. Pour mixture over blueberries and croissants.
  5. Set aside and let soak for 20-30 minutes.
  6. Preheat oven to 350 degrees.
  7. Bake for about 45 minutes or till lightly browned and the center is set.
  8. Let stand for 10 minutes.
  9. Sprinkle with powdered sugar.
  10. Serve.

This Recipe adapted from >>>> Click Here

Categories
Recipes

Best Recipes Nutella Brownies

Ingredients

  • 1/2 cup unsalted butter
  • 3 oz dark chocolate
  • 3/4 cup white sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 large eggs room temperature preferred
  • 3/4 cup Nutella or other chocolate hazelnut spread
  • 3/4 cup all purpose flour
  • extra Nutella for decorating

Instructions

  1. Preheat the oven to 350F degrees.
  2. Line an 8×8 inch pan with aluminum foil and lightly grease or line with parchment paper
  3. In a large microwave safe bowl melt together the butter and dark chocolate in 30 to 45 second bursts stirring after each until the mixture is melted together.
  4. Whisk in the sugar followed by the vanilla extract.
  5. Stir in the Nutella (for easier stirring microwave for 30 seconds before).
  6. Whisk in the eggs.
  7. Carefully stir in the flour an salt.
  8. Pour the batter into the prepared pan and bake for 30-35 minutes or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
  9. Cool fully to room temperature or for at least 30 minutes. Then cut into 16 squares. Optionally frost with Nutella.

This article and recipe adapted from this site

Categories
Recipes

Extra Crispy Oven-fried Chicken Thighs

Ingredients

  • 10 bone-in skin-on chicken thighs (about 3 lbs trimmed)
  • 1 Tbsp BAKING POWDER (do NOT use baking soda it s NOT the same)
  • 2 tsp kosher salt (plus more to taste)
  • 2 tsp sweet paprika
  • 1 tsp black pepper
  • 3 Tbsp Buffalo wing sauce (plus more to taste; see notes)

Instructions

  1. Preheat oven to 450F
  2. Dry chicken thighs with paper towels really well. Try getting them as dry as possible. Sprinkle on salt paprika pepper and baking powder and gently rub with your hands all over ensuring even coverage. (See note).
  3. Lay the chicken thighs on the coking rack leaving a little space between the pieces. You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.
  4. Note: you can skip using a cooling rack but that will result in the bottoms of the chicken thighs becoming a little greasy. In that case place the thighs on paper towels after baking to remove the grease.
  5. Oven-fried chicken thighs seasoned with salt pepper and paprika.
  6. Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper. Either is optional or course but makes cleaning much easier.
  7. Place the baking sheet in the oven. Switch the oven to 425F convection. This is very important. You must use convection to get the same crispiness.
  8. Bake for 30 minutes for moderate crispiness and supreme juiciness.
  9. Bake for 35 – 40 minutes for ultimate crispiness and fall-off-the bone tenderness with perhaps a tiny bit reduced juiciness.
  10. Remove the thighs from the oven and let rest for 5 minutes. This will ensure that the skin on the thighs retains much of its crispiness after tossing in Buffalo wing sauce.
  11. Toss the thighs in Buffalo wing sauce or any other sauce or a combination of hot wing and BBQ sauce and serve. Alternatively serve with a dipping sauce on the side.

This Recipe adapted from >>>> Click Here

Categories
Recipes

Jamaican Stew Peas And Rice Recipe!

Go here to view>> Jamaican Stew Peas and Rice Recipe!

Categories
Recipes

Homemade English Muffins

INGREDIENTS

  • 2 cups (480 ml) whole milk
  • 3 tablespoons honey
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 large egg
  • 4 tablespoons unsalted butter melted
  • 5 cups (650 g) bread flour
  • 1 and 1/2 teaspoon salt
  • cornmeal for dusting

INSTRUCTIONS

  1. In a small saucepan heat the milk and honey over low heat until it reaches 105-115ºF. Remove from heat stir in the yeast and set aside for 5 mins. Whisk in the egg and melted butter.
  2. Add the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. with the mixer on low speed gradually pour the milk mixture into the flour.
  3. Continue to beat on low until the flour is incorporated stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix for about 4 minutes until the dough is smooth and sticky.
  4. Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.
  5. Turn the dough out onto a lightly floured surface using as little flour as possible gently knead the dough together. (The dough is very sticky. Add just enough flour to make it easy to handle.)
  6. Divide the dough in half. Divide each half into 8 equal sized pieces. You should have 16 dough balls. (If you want smaller muffins divide each half into 11 pieces to equal 22 dough balls.) Roll each piece into a ball and flatten the ball into a disk.
  7. Place the disks on a baking sheet lined with parchment paper that has been dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover with a lint-free towel and set in a draft-free place for 1 hour or until doubled in size.
  8. Preheat the oven to 325ºF.
  9. Heat a griddle over medium-low heat. Gently lift each disk with a plastic spatula and place it on the griddle. (Handle the dough with care so you don t deflate it) Cook them for about 2 minutes on each side until lightly browned on both sides. Work in batches.
  10. Place the muffins back on the cookie sheet and bake them for 10-15 minutes.
  11. Transfer the muffins to a cooling rack and let them cool completely.
  12. Split the English muffins with a fork and toast them a toaster until the edges are lightly browned. Serve warm with your favorite jam or butter.

MAKE AHEAD TIP

  1. Muffins are good for up 5 days stored in an airtight container at room temperature or in the refrigerator.
  2. Muffins can also be wrapped in plastic wrap sealed in a zip-top bag and frozen for up to 3 months. Thaw overnight in the refrigerator and toast before serving.

This article and recipe adapted from this site

Categories
Recipes

Creamy Cheesy Chicken Spaghetti

Ingredients:

  • 2 cups diced cooked chicken
  • 8 oz ángel háir pástá (1/2 box)
  • 2 (10 oz) cáns creám of chicken soup undiluted
  • 1 cup sálsá
  • 1 cup (8 oz.) sour creám
  • 2 cups Mexicán cheese blend divided use
  • 1 tbsp táco seásoning
  • Dried pársley for topping (optionál)

Cooking Note: For the chicken to máke it quicker you cán use á store-bought rotisserie chicken or the pre-cooked/pre-grilled chicken in the refrigeráted section ánd freezer sections of your grocery store.This article and recipe adapted from this site