Lemon Orange Cake

 You should bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake.

INGREDIENTS:

1 cup butter, softened 

1/4 cup shortening 

2 cups sugar 

5 large eggs 

3 cups all-purpose flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 cup buttermilk 

1 teaspoon vanilla extract 

1/2 teaspoon lemon extract 

FROSTING: 

1/2 cup butter, softened 

3 tablespoons orange juice 

3 tablespoons lemon juice 

1 to 2 tablespoons grated orange zest 

1 to 2 tablespoons grated lemon zest 

1 teaspoon lemon extract 

5-1/2 to 6 cups confectioners' sugar

DIRECTIONS:

In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts. 

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.

Don't Sweat The Technique:

What makes a cake fluffy? To achieve a perfectly fluffy cake, be precise with the first step—creaming butter and sugar. Creaming traps air in the batter, that, while baking, expands and gives the cake its fluffiness and height. Another easy trick for fluffy cakes is to use cake flour instead of all-purpose flour. 

Cake flour is finely milled and has a low protein content—around eight percent—which is perfect for making cakes with a tender and delicate crumb. Here’s a breakdown of the different types of flour. 

What are the secrets to a moist cake? 

No one ever made baking history with a dry, dense cake. Set yourself up for success by using room temperature ingredients. This step will give you the best rise and most even mixing. You should also take care to precisely measure (or weigh) your ingredients. Adding too much flour, for example, can cause a dry cake. Here’s the proper way to weigh ingredients when baking. And finally, don’t overbake. Baking a cake for too long or at too high a temperature will result in a dry cake.

ENJOY!

Barbecue Short Ribs

 

he crock pot is a device widely used in the domestic kitchen in the US. Many of the recipes that come from there are based on, so to speak, meat to the beast. Beef, pork, T-Bones and steaks left and right, carnitas and cochinitas taken from their Mexican neighbors. 

 In Crockpotting, the Spanish way is cooked without disgust international cuisine, such as these barbecue ribs that we are dealing with today, a recipe of those to eat with paper napkins, lick your fingers even with noise, and leave the plate done a few foxes. That at the table we are going to enjoy and it is a pleasure to stop convention. 

 This recipe is very simple to make, simply mark the meat on the grill (it can be done without marking it, but it does not come out as rich) and let it cook for several hours with barbecue sauce. I recommend eating them immediately, without allowing a long time to rest and reheating them as little as possible, although if you have to do it with any leftovers, do it in a saucepan over low heat and avoid the microwave, which in this case would only dry out the meat.

INGREDIENTS:

750 g of pork ribs 

 400 ml barbecue sauce 

 1 BBQ Spice Mix 

 25 g brown sugar 

 1 Salt 

 1 Freshly ground black pepper

DIRECTIONS:

Choose your favorite mix of spices and herbs and sprinkle it on the ribs. 

Salt and pepper and let them rest for 8 hours in the refrigerator covered with kitchen film.

 Prepare a grill plate and heat it up. 

Sprinkle brown sugar over the ribs and, when the grill is hot, brush it with a little olive oil and mark them on both sides to brown them (make sure they don't turn black, control the time and heat). 

Smear each rack with barbecue sauce and reserve the remaining one to serve. 

Place the ribs in the removable container standing upright, holding each other, 

For even cooking. Cooking for 4 h on HIGH or 8 h on LOW. 

Half an hour before the end of cooking, open the lid and check the meat, which should come off the bone easily. 

If so, let them finish cooking in a pot uncovered so that the sauce is reduced, since it will come out somewhat liquid. 

Serve the ribs immediately with the leftover barbecue sauce.

Serve with Cole Slaw, Corn On The Cob and a nice pitcher of Ice Tea.

ENJOY!

Air Fryer Chicken Parm

 Heyyyyyyyyyyyyyy, 

Quick, simple and oh-so-tasty, this air-fryer chicken Parmesan recipe is the perfect weeknight dish to have on hand. It's just as crispy as the classic, if not crispier!

INGREDIENTS:

2 large eggs 

1/2 cup seasoned bread crumbs 

1/3 cup grated Parmesan cheese 

1/4 teaspoon pepper 

4 boneless skinless chicken breast halves (6 ounces each) 

1 cup pasta sauce 

1 cup shredded mozzarella cheese 

Optional: Chopped fresh basil and hot cooked past

DIRECTIONS:

Preheat air fryer to 375°. In a shallow bowl, lightly beat eggs. In another shallow bowl, combine bread crumbs, Parmesan cheese and pepper. Dip chicken in egg, then coat with crumb mixture. 

Place chicken in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 165°, 10-12 minutes, turning halfway through. Top chicken with sauce and cheese. Cook until cheese is melted, 3-4 minutes. If desired, sprinkle with chopped basil and additional Parmesan cheese and serve with pasta.

It's that simple.. ENJOY!

Peach Cobbler Egg Rolls

 So here is one for the books!

Peach Cobbler Egg Rolls are super good and delicious and I enjoy serving them as a dessert either to myself or to impress my family with that sweet, fresh peaches in the egg roll that is baked to perfection! 

If you have a large gathering then these Peach Cobbler Egg Rolls are the perfect treat as they can be done so quickly and easily, and also you can just prepare them and store them precooked until you want to cook them.

These Peach Cobbler Egg Rolls are the perfect dessert to whip up quickly when you have guests coming over! They're easy to make and loaded with fresh peaches. Top them off with homemade vanilla icing and powdered sugar for a real treat.

INGREDIENTS:

10 each egg roll wrappers

 4 tablespoons flour, all-purpose 

1/3 cup sugar 

1/2 whole lemon, juiced 

3 1/2 each fresh peaches, whole, med., peeled and chopped 

2 teaspoons cinnamon 

1/4 teaspoon allspice 

1/3 teaspoon salt 

1 egg, beaten 

1 tablespoon light margarine, melted 

2 teaspoons cinnamon sugar, for dusting.

DIRECTIONS:

Preheat oven to 375° F. 

Spray a large baking sheet with non-stick spray and set aside. 

In a saucepan, combine peaches, sugar and lemon. 

Add water and cook over medium heat until peaches are softened. 

Let peaches cool, then add flour, spices and salt. 

Stir until well combined.

 Beat your egg in a separate bowl. 

Take an egg roll wrapper, place it on a cutting board and brush the egg wash around each edge. 

Scoop about 2 tablespoons of peach filling towards one edge of the wrapper, leaving little edge. 

Fold over the sides and roll up the egg roll tightly. 

Place it on the parchment-lined baking sheet. 

Repeat the above step as many times as needed. 

Bake for 20 minutes, then rush each egg roll with melted butter and sprinkle each with cinnamon sugar. 

Bake for an additional 5 minutes. 

Serve hot and enjoy!

ENJOY!

Smothered Pork Chops

 Hello Foodie's creamy smothered pork chops seared and cooked in a rich onion gravy. a delicious and easy dinner recipe perfect for tonight! 

I must warn you Smothered Pork Chops are not for the faint hearted. If you love juicy, succulent pan-fried pork chops, you will LOVE this tasty recipe! So versatile, you can serve them with anything… think mashed potatoes or white rice to soak up the delicious sauce… OR roasted veggies to make a complete meal! Check it out!

INGREDIENTS:

1 oz packet onion soup mix 

1 10.5 oz can cream of chicken soup, low sodium 

4 bone-in pork chops 

1 14 oz can chicken broth, low sodium 

To thicken gravy: 

1 oz packet dry pork gravy mix 

3 tbsp cornstarch 

3 tbsp cold water 

1 tsp garlic powder

DIRECTIONS:

1. In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix. 

 2. Whisk together until combined. 

 3. Season both sides of the chops with a little bit of garlic powder.Place pork chops into the slow cooker. 

 4. Do your best to spread them out and cover with the gravy mixture.

Cover and cook on low about 4-6 hours. 

 5. Just before the pork chops are done – whisk together the corn starch and cold water in a small bowl.

 6. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently. 

 7. Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)

8. Serve with mashed potatoes

ENJOY!

Old Time Peach Cobbler

 Hey Guys, another sweet treat...

INGREDIENTS:

3 cups Peaches ; peeled and sliced 

Pinch Salt 

1/2 teaspoon Lemon juice 

1/8 teaspoon Cinnamon 

2/3 cup Sugar 

Butter as required 

1 ea Pillsbury pie crust

DIRECTIONS:

Put peach slices in a medium sized mixing bowl and add salt, lemon juice, cinnamon, and sugar. Stir and set aside, stirring occasionally to make juice. 

 Unroll pie crust on a flat surface and set a loaf pan on it and cut the crust around the bottom of the pan, reserving the remaining crust. Rub butter on the bottom and sides of the pan and place the cut out crust in the pan. Bake at 350 degrees until lightly browned and let it cool. Put the peach mixture in the pan on top of the crust and dot with a tablespoon of butter. 

Use the remaining crust to put on top, cutting to make a laticed top and sprinkle with 1 1/2 tablespoons of sugar and 1/4 teaspoon of cinnamon. Bake at 350 degrees for 30 minutes or until browned on top. Top with ice cream. 

 You  can double this  recipe, but only use 2/3 cup sugar total and used 2 big cans of peaches (drained).  Try with fresh peaches when they are in season!

ENJOY!

Banana Bread Brownies

Hey Folks, Here is another sweet treat.  Banana Bread Brownies!

INGREDIENTS:

4 mashed ripe bananas. 

1 tbsp pure vanilla extract. 

2 large eggs. 

1 cup granulated sugar. 

1 cup sour cream. 

4 tbsp softened butter. 

2 cups all-purpose flour. 

1 tsp baking soda. 

1 tsp salt. 

For the brown butter frosting : 

2 tbsp butter. 

4 cups of powdered sugar. 

2 tsp vanilla extract. 

1/3 cup milk

DIRECTIONS:

Step 1: I preheated oven to 350 degrees F and spray a jelly roll pan with cooking spray. 

Step 2: I beat sugar, sour cream, butter, and eggs using an electric mixer, add mashed bananas and pure vanilla extract. 

Step 3: Then you add flour, salt, and baking soda and blend for more than 2 minutes. 

Step 4:  Spread batter evenly into pan and baked for 20 to 25 minutes or until golden brown. 

Step 5: Meanwhile, You made the brown butter frosting, 

Heat  butter in a large saucepan over medium heat until boiling. 

Step 6: Then add powdered sugar, milk, and vanilla, whisked together until smooth, and pour it over the warm bars.

 

 ENJOY.

With a cup of Coffee

Or a glass of Milk.

Pot Roast

 

Hey Folks,Utterly perfect fork tender, melt in your mouth pot roast, with delicate potatoes, sweet carrots, sits in a perfectly seasoned broth. This recipe is super simple but will make you feel like you've spent all day cooking

INGREDIENTS:

2 tablespoons Olive Oil 

4 pounds Chuck Roast add Salt And Pepper 

4 Large Carrots (sliced) 

1 pound Baby Potatoes 

1 Yellow Onion (chopped into large pieces) 

2 cups Beef Broth

 ½ cup Red Wine 

3 tablespoons Worcestershire Sauce 

3 cloves Garlic (minced) 

1 teaspoon Onion Powder 

1 teaspoon Garlic Powder 

1 teaspoon Salt

½ teaspoon Pepper

DIRECTIONS:

The wonderful thing about this recipe is that you can make it Three different ways and end up with the same result any way you make it. The main premise of putting it together is the same for all three methods. So whether you use a slow cooker, Instant Pot or the Oven it will always be melt in your mouth delicious. 

 Sear: For the oven and slow cooker, heat the oil over medium high heat in a cast iron skillet or heavy frying pan. Salt and pepper the roast generously rubbing it in good. Once the oil starts to smoke sear each side of the roast for 2-3 minutes to give it a nice dark brown crust. If using an Instant Pot use the saute button. Wait till it says “Hot” before adding the oil and once it smokes sear the roast on all sides. Remove the roast from the instant pot. 

Assemble: In the slow cooker, instant pot or a large casserole dish place the carrots, potatoes and onions into the bottom. Next place the meat on top. In a small bowl combine the beef broth, red wince, Worcestershire sauce, garlic, onion and garlic powder and salt and pepper. Pour over the roast.

 Cook: In the Slow Cooker cook on low for 10 hours or till tender. In the Instant Pot cook on high for 60 minutes and natural release. For the oven cover tightly with foil or a fitted oven safe lid and cook at 425 for ONLY 30 min then turn the oven down to 300 for 4-5 hours.

To make in the slow cooker: In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust. In a 5 quart slow cooker add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast. Cook on low for 10 hours or until tender.

To make in the Instant Pot: Press the sauté button on the instant pot and wait for it to say "HOT". Add in the olive oil. Salt and pepper the beef and slice the beef in half if it doesn't fit. Working in batches, sear on each side for 2-3 minutes. Place the carrots, potato, and onion into the bottom of the instant pot. Place the meat on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast. Cook on high pressure for 60 minutes and then do a natural release.

To roast in the oven: Preheat oven to 425 degrees. In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust. In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast. Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours.

ENJOY!

German Chocolate Cake

 

German chocolate cake is actually an American invention that dates back to the late 1800s, but it's still as delicious today as it was then. Chances are this time-old cake is a family favorite. Don’t let go of decades of wisdom.

INGREDIENTS:

Chocolate Ingredients;

4 oz sweet (German) chocolate, coarsely chopped 115 grams 

1/2 cup boiling water or brewed coffee 4.15 ounces/120 grams 

2 tsp vanilla extract

Batter Ingredients 

2 1/2 cups sifted cake flour or 2 cups all-purpose flour, sifted 9 ounces/250 grams 

1 tsp baking soda 

1 tsp salt 

1 cup unsalted butter or vegetable shortening, softened (65 to 67°F) 

2 sticks/8 ounces/225 grams 2 cups granulated sugar or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams) 

4 large egg yolks 

¼ cup + 2 teaspoons/2.5 ounces/75 grams 

1 cup buttermilk or sour milk (1 tablespoon white vinegar or lemon juice plus milk to equal 1 cup) 8.25 ounces/240 grams 

4 large egg whites ½ cup/4.25 ounces/120 grams

Coconut-Pecan Frosting Ingredients 

1 cup evaporated milk or heavy cream 8.5 ounces/245 grams 

1 cup granulated sugar 7 ounces/200 grams 

1/2 cup unsalted butter 1 stick/4 ounces/115 grams 

3 large egg yolks, lightly beaten 3½ tablespoons/2 ounces/60 grams 

1/8 tsp salt 

1 1/2 tsp vanilla extract 

1 1/3 cups grated coconut 3.5 ounces/100 grams 

1 cup pecans, lightly toasted and finely chopped 4 ounces/115 grams

DIRECTIONS:

Place the chocolate in a medium bowl, pour the boiling water over top, and stir until melted. Let cool. Stir in the vanilla.To make the batter Position a rack in the center of the oven.

 Preheat the oven to 350°F (325°F for a convection oven). 

Grease three 9- by 1½-inch round cake pans, two 8-inch by 2-inch square pans, or one 13- by 9-inch pan, line with parchment paper or waxed paper, and grease again. Sift together the flour, baking soda, and salt.

In a large bowl, beat the butter on low speed until smooth, about 2 minutes.

Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.

Beat in the egg yolks, one at a time.

Stir in the chocolate.

Add the flour mixture alternately with the milk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour, until smooth. The batter will be rather thick.

In a medium bowl, beat the egg whites on low until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.

Fold one fourth of the egg whites into the batter, then fold in the remaining whites.

Divide the batter equally between the prepared pans. Bake until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched, 30 to 35 minutes for 9-inch rounds; 45 to 50 minutes for the 8-inch squares; and 45 to 50 minutes for a 13- by 9-inch.

Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours. The cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

To make the frosting 

In a medium saucepan, cook the milk, sugar, butter, egg yolks, and salt over medium heat, stirring constantly, until bubbly and thickened or 170°F, about 12 minutes.

Remove from the heat and add the vanilla. Stir in the coconut and pecans. Let cool, stirring occasionally, until thick enough to spread, about 30 minutes.

To assemble 

Place a cake layer on a serving plate, spread the top with one third of the frosting. Arrange a second cake layer on top, spread with one half of the remaining frosting, top with the remaining cake layer, and spread the remaining frosting on top. Or for a sheet cake, spread the frosting over the top and sides; or cut the cake lengthwise into thirds and layer. Store in an airtight container at room temperature for up to 5 days. Do not freeze.

ENJOY!