Old Fashioned Butter Cake Recipe

Ingredients:

2 cups all-purpose flour, sifted

1  1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

2 eggs

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

Directions:

Preheat oven to 350*F.  Grease and flour two 8 inch x 2 inch baking pans and set aside.

In a large mixing bowl sift together the flour, sugar, baking powder and salt.

Add butter, milk, and vanilla.  With a hand mixer, beat for  2 minutes, occasionally scraping down the sides of the bowl.  

Add eggs and beat for 2 minutes more.

Pour batter into prepared pans, dividing equally between the pans.  Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven.

Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.

  

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Buttermilk Ranch Oven Fried Chicken

Ingredients: 

3 - 4 lbs cut-up fryer

1 1 oz envelope ranch salad dressing and seasoning mix

2 cups buttermilk

1 8.5 oz box corn muffin mix

1 tsp salt

1 tsp pepper

1 tsp paprika

¼ tsp cayenne

Instructions:

Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag.

Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator. Refrigerate for the entire day or at least one hour.

Preheat the oven to 425F.

Spay a large baking sheet with cooking spray and set aside.

Combine corn muffin mix and seasonings in a shallow bowl.

Remove the chicken pieces one at a time an shake off the excess buttermilk.

Dip the chicken in the breading, turning to evenly coat. Shake off excess and place chicken, bone side down, on the prepared baking sheet.

Repeat for remaining chicken pieces.

Lightly spray the top of each piece of chicken with cooking spray.

Bake for 35 to 40 minutes or until chicken is cooked through and juices run clear. Check the chicken at about 30 minutes and if the coating is turning too brown, just place a piece of foil lightly over the top of the chicken to prevent further browning.

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Easy Sticky Chicken

Ingredients:

5 pounds bone in chicken with skin 

1 cup ketchup

1 cup honey

1 cup brown sugar

½ cup low sodium soy sauce

½ teaspoon garlic powder

Directions:

Preheat oven to 350.

In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat.

Bring it just to a boil while stirring. Remove from heat.

Arrange chicken pieces in 9×13 dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat.

Place in oven, uncovered, turning chicken after 45 minutes . continue baking another 30 minutes

Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.

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Sausage Gravy Breakfast Pizza

Ingredients

1 package Simply Potatoes Shredded Hash Browns

2 tablespoons butter, melted

3 eggs

8 slices bacon

½ cup diced ham

2 cups shredded cheddar cheese

Salt and pepper, for seasoning

Instructions

Spread the Simply Potatoes Shredded Hash Browns out on a stoneware pizza pan and press into a crust shape.

Drizzle with 2 tablespoons of melted butter, sprinkle with salt and pepper.

Bake at 425 degrees for 20-25 minutes.

While the crust is baking, fry 8 slices of bacon and make the scrambled eggs.

Remove the crust from the oven and sprinkle with the scrambled eggs.

Next, crumble the bacon and sprinkle it over the eggs.

Follow the bacon with the diced ham and any other toppings your family loves such as onions, peppers or mushrooms.

Top it all with shredded cheese.

Return the breakfast pizza to the oven and bake for an additional 20-25 minutes.

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Almond And Banana Cake

Ingredients:

2 eggs 

1/2C white sugar 

1/2t baking powder 

3 bananas, peeled 

1/2C sliced almonds 

250g raw whole almonds, toasted 

juice 1/2 lemon 

icing sugar 

2t vanilla extract 

natural yoghurt

50 g self raising flour

Directions:

Preheat oven to 300F. Grease a 8inch fluted flan tin with removable base. Take a good sized square of baking paper and moisten. Line base and sides of tin with paper.

Put the whole almonds in a food processor until finely ground. Beat eggs and sugar for 10 minutes or until pale and fluffy. Stir ground almonds and baking powder. Puree the bananas with lemon juice then stir through almond mixture add 50 g self raising flour with the vanilla.

Pour into your tin and sprinkle over sliced almonds to cover the top. Bake for 40 to 50 minutes or until golden brown and a toothpick inserted in the centre comes out clean. 

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QUICK AND EASY CINNAMON ROLLS

Ingredients: 

2 and ¾ cups all-purpose flour

3 Tablespoons granulated sugar

1 teaspoon salt

1 package instant yeast

½ cup water

¼ cup milk

2 Tablespoons unsalted butter

1 large egg

Filling:

¼ cup (1/2 stick) unsalted butter, softened to room temperature

2 Tablespoons ground cinnamon

¼ cup brown sugar

Glaze:

1 cup powdered sugar

1 teaspoon vanilla extract

2-3 Tablespoons milk or coffee

Instructions: 

In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.

Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

 After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9x13 pan) and lightly cover with aluminum foil or plastic wrap. 

TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze. 

To make glaze: Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

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Coconut Pineapple Bread Recipe

INGREDIENTS:

1 1/2 cups sweetened shredded coconut

1/2 cup unsalted butter, at room temperature

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

3 large eggs

1 cup sour cream or plain Greek yogurt

2 cups fresh pineapple chunks

DIRECTIONS:

1. Preheat oven to 350 degrees F. Spread 1 cup of the coconut on a baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Grease a 9-by-5-inch loaf pan and set aside.

2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

3. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.

4 .Using a rubber spatula, fold pineapple and toasted coconut into batter. Pour batter into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.

5. Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes.

6. Remove bread from oven and let cool in pan for 15 minutes. Remove from pan, and transfer to a wire rack to cool completely. Slice and serve.

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Pizza Stuffed Crescent Rolls

Ingredients:

1 (8-ounce) can cresents rolls

½ cup pepperoni

4 mozzarella cheese sticks, cut in half

2 tablespoons unsalted butter, melted

Italian seasoning,

garlic powder

marinara sauce heated for dipping

Instructions:

Preheat oven to 375 degrees.

Unroll crescent rolls onto a baking sheet lined with a silicon baking mat. Separate into triangles.

Place pepperoni on the widest side of the triangle.

Place a ½ of a mozzarella stick on top.

Roll the wide end to the smaller tip of the crescent making sure to tuck in the corners so the cheese doesn't ooze out.

Brush melted butter onto crescent rolls.

Sprinkle with Italian seasoning and garlic powder if desired.

Bake for 10-14 minutes or until golden brown.

Serve warm with marinara sauce for dipping.

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Mary Berry's orange and honey roast chicken

Ingredients

1.5 kg fresh whole chicken

25g butter

25g plain flour

Marinade

600ml orange juice from a carton

3 cloves garlic, crushed

3 tbsp soy sauce

4 tbsp runny honey

1 large tbsp fresh thyme leaves, chopped

Method

Measure the marinade ingredients into a jug and stir until combined.

Take two large poly bags and put one inside the other. Put the chicken inside the bags and pour over the marinade. Securely tightly and leave to marinate in the fridge overnight.

Preheat the oven to 200°C/400°F/Gas 6.

Remove the chicken from the marinade and sit in a roasting tin. Roast in the preheated oven for about 1 hour 30 minutes (20 minutes per 450g [1 lb] and 20 minutes over). During the final 15 minutes of cooking, remove any fat from the bottom of the tin and pour the marinade over the chicken. Return to the oven and continue to roast until the chicken is tender. If it starts getting too brown, cover with a piece of foil.

Mix the butter and flour together in a small bowl to make a paste (this is called beurre manié).

Remove the chicken from the roasting tin and set aside to rest. Slide the tin over a high heat on the hob and, using a small hand whisk, add small amounts of beurre manié and whisk to thicken the sauce.

Strain the sauce and serve with the carved chicken.

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Sweet And Sour Fish Recipe

INGREDIENTS:

2lbs tilapia, cod, halibut or any other whitefish (cut into 1” chunks)

1 large green pepper 

1 large tomato 

1 large onion 

1 can pineapple chunks (with juice)

Oil (for deep frying)

BREADING:

¼ cup cornstarch

2 cups flour

6 tablespoons vegetable oil

4 teaspoons baking powder

1 teaspoon seasoning salt

1 pinch cayenne pepper

2 cups water

SWEET AND SOUR SAUCE:

½ cup vinegar

1/3 cup sugar

½ teaspoon salt

¼ cup orange juice

¼ cup pineapple juice

¼ cup ketchup

2 tablespoons cornstarch

 INSTRUCTIONS:

 - Toss fish with cornstarch in a bowl and coat well.

In another bowl whisk together flour, 6 tablespoons of oil, baking powder, seasoning salt, and cayenne pepper.

A little at a time, add 2 cups of water whisking until the batter has become smooth.

Pour batter over the coated fish pieces and stir to coat.

 - In a deep frying fry fish pieces in batches for 4 minutes or until golden brown.

Drain on paper towels and keep warm in the oven.

 - In a wok heat a tiny bit of oil. Stir fry green pepper and onions for 3 minutes. Remove from pan and set aside.

 - To make sweet and sour sauce – In the wok mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup.

-Bring to a boil and simmer for 10 minutes.

-Mix 2 tablespoons of cornstarch in 1/8 cup of juice, pour into the sauce and stir until sauce has thickened.

-Add tomatoes and pineapple chunks to the sauce and heat.

- In a large serving dish mix fish pieces, sauce and green pepper and onions . 

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Lemon Rosemary Zucchini Bread

INGREDIENTS:

3 cups (390 grams) flour

2 teaspoons baking soda

1/2 teaspoon baking powder

2 Tbsp minced fresh rosemary

2 eggs

1/2 cup melted unsalted butter

1/4 cup olive oil

1/2 teaspoons salt (omit if using salted butter)

1 1/4 cup sugar

1 Tbsp lemon zest

3 cups grated zucchini (from about 1 pound of zucchini)

METHOD:

1 Preheat oven to 350F. Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary. Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar. Beat in the melted butter and olive oil. Stir in the lemon zest and grated zucchini. Add the dry ingredients to the wet, a third at a time, stirring after each incorporation. Divide batter/dough into two loaf pans. Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean. Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.

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Tiramisu Recipe

Ingredients:

1 cup whipping cream

1 cup Mascarpone cheese

2-3 Tbs sugar, to taste

1 tsp vanilla extract

1 Tbs amaretto or rum

1 cup strong cold coffee

about 7 oz (200 g) ladyfingers (savoiardi)

cocoa, for dusting

Instructions:

Whip cream, sugar and vanilla. Add Mascarpone cheese and amaretto or rum.

Pour coffee into a shallow dish. Dip enough ladyfingers in coffee to cover the base of a 6×9 inch (15×24 cm; 4 cups volume) square dish. Add a part of the cream mixture and level out. Repeat layers 1 or 2 times, ending with the cream.

Cover and refrigerate for at least 2 hours. Dust with cocoa before serving.

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Double Chocolate Coca Cola Cake

Ingredients:

1 cup Coca Cola 

1/2 cup oil

1 stick butter

3 Tablespoon cocoa

2 cups sugar

2 cups flour

1/2 teaspoon salt

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

Frosting:

1 stick butter

3 Tablespoon cocoa

6 Tablesppon of cream or milk

1 teaspoon vanilla extract

3 3/4 cups confectioner's sugar

Instructions:

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

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Cream Cheese Pound Cake

Ingredients:

1 (8 ounce) package cream cheese

1 1/2 cups butter

3 cups white sugar

6 eggs

3 cups all-purpose flour

1 teaspoon vanilla extract

Instructions:

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.

In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes.

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