Blog 7 Food

Ingredients 1 box Yellow Cake Mix 1 can Cherry Pie Filling ¾ cup Butter softened 2 ½ cups Oats quick cooking Instructions In a large bowl, mix together the cake mix and the oats. Add in the butter and continue to mix until crumbly.  Grease a 9x13 pan and pour ½ of the mixture into the pan. Pat into the bottom of the pan to form a crust.  Pour the cherry pie filling evenly over the top of the crust, sprinkle the remaining mixture over the top of the cherry pie filling.  Bake at 350°F for about 20 minutes or until slightly brown, cool, cut, and serve. This article and recipe adapted from this site !

Ingredients FOR THE SYRUP 1 cup granulated sugar 1 cup water 1 cinnamon stick 1 cup honey 1 strip orange peel FOR THE PASTRY 1 pound walnuts (toasted) 16oz package phyllo dough, thawed ½ tsp ground cloves 1½ cup sunsalted butter 1½ tsp ground cinnamon Instructions Make the Syrup: Combine the water, honey, cinnamon stick, sugar and orange peel in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature.  Make the Baklava: Preheat oven to 350° F.  Place the cinnamon, walnuts and cloves in a food processor and process until the walnuts are finely ground.  Melt the butter in a small saucepan over very low heat, keeping it warm throughout the process so it doesn't start to solidify.  Brush a 9×13-inch pan with melted butter and place one layer of phyllo at the bottom. Brush the phyllo with the melted butter, and then add another layer of phyllo, and brush with more b...

Ingredients FOR THE GYRO MEAT: 1 pound ground lamb ½ tsp freshly ground black pepper 2 tsp kosher salt ½ yellow onion, cut into 1-inch chunks 2 tbsp fresh oregano leaves 3 ounces slab bacon, cut into ½-inch pieces 1 clove garlic, sliced TO SERVE: Tzatziki Sauce Pocketless pita bread Yellow onion (thinly sliced) Tomato (coarsely chopped) Instructions Make the Gyro Meat: In a medium bowl, combine the ground lamb, pepper, salt and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight. Preheat oven to 300° F. Place the lamb mixture in the bowl of a food processor and add the garlic, onion and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary. Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf re...

Ingredients 1 loaf sourdough bread 2 cups milk 8 eggs ¾ cup sugar ½ cup heavy cream 2 tbsp vanilla  Topping ½ cup brown sugar ½ cup flour ¼ tsp salt 1 tsp cinnamon ½ cup butter cold, cut into pieces Instructions Cut loaf into cubes and place evenly in a greased 9x13 pan. In a bowl, mix together milk, eggs, sugar, heavy cream and vanilla. Pour evenly over bread.  Cover your pan with Saran Wrap and refrigerate overnight.  Mix together flour, cinnamon, brown sugar and salt in a medium bowl.  Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.  Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.  Bake at 350°F for 45 minutes to 1 hour depending on how soft you like it. This article and recipe adapted from this site !

Ingredients 1 large banana , slightly under-ripened, peeled, cut into ¾ inch slices 1 tablespoon honey 1 teaspoon brown sugar 1 tablespoon water ½ tablespoon unsalted butter ¼ teaspoon cinnamon Instructions In a small bowl, whisk together the honey, brown sugar, water and cinnamon. Set aside. Melt butter in a small pan over medium-high heat.  Place banana slices in the pan in a single layer; cook for 1-2 minutes per side, until a golden crust forms. Adjust the heat if they brown too quickly. Remove pan from heat and pour honey mixture over the banana slices. Allow to cool slightly. Eat on its own or serve over cottage cheese, yogurt or ice cream! This article and recipe adapted from this site !

Ingredients 2 packets (14 crackers) graham crackers 4 eggs, yolks and whites separated 6 tbsp melted butter ½ cup sugar, divided in ¼ portions 2 cans condensed milk 2 cups fresh Meyer lemon juice (or any fresh lemon) 2 tbsp lemon zest 9 inch spring form pan Instructions Preheat oven at 350°F. Process the graham crackers and ¼ cup of sugar in a food processor until fine and add the melted butter and pulse until butter is incorporated. Pour into spring form pan and spread out the mixture evenly and ½ way up the sides to form the crust. Press a measuring cup against the side of the pan to even out the crust. Set aside.  In mixing bowl, whisk the condensed milk, eggs, lemon juice, zest until well incorporated. Poor mixture into the pan.  Whip the meringue by combining remaining ¼ sugar and egg whites until stiff peaks and spoon on top of the pie, spreading evenly to seal the pie.  Bake for about 25 minutes or until top of meringue is golden brown, remove and allow to cool. Co...

Ingredients 1 cup all-purpose flour ⅓ cup unsalted butter, melted 3 eggs, separated ⅔ cuplight brown sugar 9 pineapple slices ⅓ cup pineapple juice 1 tsp baking powder 1 tsp vanilla extract 1 cup granulated sugar ¼ tsp salt 9 maraschino cherries Instructions Preheat oven to 375° F.  In an ungreased 9" square baking pan, combine the brown sugar and melted butter, spreading it into an even layer. Arrange the 9 pineapple slices in a single layer over the sugar mixture.  In a medium bowl, whisk together the baking powder, flour and salt; set aside.  In a large bowl, beat the egg yolks on medium speed until thick and pale yellow, about 3 minutes. Gradually add the sugar, beating well until completely incorporated. Add the pineapple juice with vanilla extract then blend to combine. Reduce the mixer speed to low, add the flour mixture, and beat until just combined.  In a clean medium bowl with clean beaters, beat the egg whites on medium-low speed until frothy, then gradual...

Ingredients 1 cup all-purpose flour  1 ½ cups rolled oats instant or old fashioned are acceptable 1 cup packed brown sugar 2 tsp ground cinnamon 2 quarts apples approximately 6-8 large apples, peeled and cubed 1 cup butter cold and cut into small pieces ½ cup sugar 1 to 2 tbsp lemon juice 1 tbsp cornstarch 1 tsp cinnamon Instructions Preheat oven to 350° Fahrenheit. In a large bowl, combine flour,cinnamon, oatsand brown sugar. Cut in butter until mixture has a crumbly texture. Set aside. Grease the sides and bottom of a 13x9 baking dish. In a small bowl, combine remaining cinnamon, sugar and cornstarch. Place chopped and peeled apples into a large bowl. Drizzle lemon juice over apples and stir to combine. Sprinkle cinnamon, sugar and cornstarch mixture over apples and stir to combine well. Pour apple mixture into prepared pan. Top with crumb mixture. Bake for 45 to 50 minutes. Remove from oven and allow to cool slightly. Place each serving in a bowl and top with a scoop of vanilla ...

Ingredients 2 cups strawberries, quartered 2 cups rhubarb, cleaned, ends trimmed, cut into 1/2-inch pieces 1 ½ tablespoons corn starch ½ cup granulated sugar ⅛ teaspoon kosher salt Crumble Topping ¾ cup all-purpose flour 3 tablespoons granulated sugar ⅓ cup packed brown sugar ⅛ teaspoon kosher salt 1 teaspoon cinnamon 6 tablespoons cold unsalted butter, cut into small pieces For serving Ice cream or whipped cream Instructions Preheat oven to 375° Fahrenheit with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray. In a large bowl, toss strawberries and rhubarb with the  cornstarch, sugar and salt, making sure everything gets mixed and coated. Pour into prepared baking dish. For the crumble topping, in a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture. Place dish on a foil-lined baking sheet; bake until toppin...

Ingredients Cake  1 standard size package lemon cake mix 1 3.4 oz size package instant lemon pudding mix just the dry mix! 1 cup sour cream regular/full fat works best 1 cup oil  4 eggs 1 tsp pure lemon extract 1 tbsp lemon zest  ½ cup warm water  Frosting 8 ounces package cream cheese, softened  ¼ cup butter softened, ½ stick 3 ½ - 4 cups confectioners’ sugar  1 to 3 tbsp milk 2 teaspoons pure lemon extract 1 to 3 tbsp lemon juice  1 tablespoon lemon zest Instructions Cake  Heat oven to 350°F. Coat 12 cup bundt pan or 10 inch fluted tube pan with no-stick cooking spray. Dust with flour.  Beat cake mix, sour cream, pudding mix, oil, water, eggs, lemon zest and lemon extract in large bowl with electric mixer on low until well combined. Spoon into prepared bundt pan. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.  Frosting Beat softened b...

Ingredients 1 white cake mix box and any ingredients listed on box 1 3.3 oz jello mix raspberry, cherry or strawberry 1 cup cold water 1 cup boiling water 1 tub Cool Whip or Homemade Whipped Topping Instructions Prepare cake mix as directed and bake in a 9x13 pan. Let cool for 15 minutes.  Poke cake with fork at ½ inch intervals.  Prepare jell-o as directed. Spoon over cake mix until jell-o liquid is all gone.  Chill 3 to 4 hours and top with whipped cream.  Refrigerate until ready to serve. ENJOY! This article and recipe adapted from this site !

Ingredients 12 tbsp all purpose flour 10 tbsp sugar 1 tsp baking powder 2 tbsp lemon juice 2 eggs zest one lemon 10 tbsp vegetable oil  10 tbsp milk Instructions Pre-heat oven to 350°F (180°C), grease and flour a 7 inch cake or bundt pan. In a small bowl whisk together the flour with baking powder. In a large bowl beat on low to medium speed (low is best but no higher than medium speed) sugar and eggs until very fluffy and light. Approximately 5 minutes. Add the lemon juice, zest, oil and milk, beat until combined. Then add the flour mixture and beat on low speed until smooth. Pour into prepared cake pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool in pan then remove to a cake plate. Let cool completely before dusting with powdered / icing sugar. Enjoy! This article and recipe adapted from this site !

Ingredients 1 lb 1.5 oz pouch sugar cookie mix 2 tbsp packed brown sugar 1 box French vanilla instant pudding ½ cup butter or margarine melted 2 eggs plus 3 egg yolks 2.5 tsp vanilla 16 oz cream cheese, softened ½ cup sugar ½ cup sour cream ⅔ cup toffee bits, finely crushed Instructions Heat oven to 350 degrees Fahrenheit.  Lightly spray bottom and sides of 13×9-inch pan with cooking spray.  In large bowl, stir cookie mix, brown sugar, pudding mix, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough into bottom and ½ inch up sides of pan. In small bowl, beat sour cream, cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 ½ teaspoons vanilla; beat until smooth.  Spread over crust in pan. Bake 30 - 35 minutes or until set in center.  Immediately sprinkle top with crushed toffee bits. Cool, 30 minutes.  Refrigerate about 3 hours or until chilled. ...

Ingredients 1 bag sweetened flaked coconut (14 oz) this is slightly more than 5 and ½ cups coconut  1 can sweetened condensed milk (14oz) you will leave about 2 tbsp in the can 2 egg whites 1 tsp vanilla extract ½ tsp salt Instructions Preheat oven to 325° Fahrenheit.  Combine the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine. Set aside. Next, in a separate bowl combine egg whites with salt and beat until soft peaks form. Gently fold egg whites into coconut mixture. Then scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper or silicone baking mats.  Finally, bake for approximately 25 minutes or until starting to turn golden brown. Remove from oven, then immediately remove cookies from baking sheet and transfer to a wire rack to cool completely. This article and recipe adapted from this site !

Ingredients ½ cup small pearl tapioca (not instant) 1 cup water 2 ½ cups whole milk 2 large eggs ¼ teaspoon kosher salt 1 teaspoon vanilla extract ½ cup granulated sugar Instructions Place the water and tapioca pearls in a 1 ½ quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed the water.  Turn on the heat to medium-high. Pour in the milk with salt; stir while bringing to a bare simmer.  Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently. So the tapioca doesn’t stick to the bottom of the pan, until the tapioca pearls have plumped and thickened, about 5 minutes.  In a separate bowl, beat the eggs. Slowly whisk in about ½ cup of the hot tapioca. This equalizes the temperature between the two mixtures to avoid curdling. Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spo...

Ingredients 1 quart heavy cream ½ cup sugar + 4 tbsp 1 vanilla bean, split and scraped 2 quarts hot water 6 large egg yolks 2 dragon fruit 2 tbsp confectioners sugar mint or basil creme fraiche or whipped cream Instructions In medium sauce pan on medium high, add cream and vanilla bean along with scrapings until it just begins to boil, then turn off heat and cover for about 15 minutes.  Preheat oven to 325°F. Bring to boil 2 qt of hot water in a tea kettle.  In mixing bowl, combine the egg yolks and ½ cup of sugar and beat until it is smooth and turns light yellow. Then add your cream and continuously stir. Place your baking pan in the oven and pour the hot water around the ramekins covering about ½ the ramekin. Then pour in the creme brulee mixture and bake until set, about 35 to 40 minutes. Remove from the oven and cool for at least 2 to 3 hours.  Using a melon baller, make "pearls" of dragon fruit and chiffonade the mint/basil. When ready to serve, evenly spread a laye...

Ingredients 2 small apples, peeled and cored  ½ cup unsalted butter 8 ounce tube refrigerated Pillsbury crescent roll dough ⅓ cup brown sugar ⅓ cup granulated sugar ¾ cup Sprite soda 1 teaspoon cinnamon Instructions Preheat oven to 350° Fahrenheit. Coat a 8x8 baking dish with nonstick cooking spray.  Cut each apple into 4 wedges.  Separate the crescent dough into 8 triangles.  Place an apple wedge near the small end of the dough triangle, then roll up. Pinch the ends to seal. Transfer to the prepared baking dish.  In a medium microwave safe bowl, melt the butter. Add in the brown sugar, granulated sugar, and cinnamon; stir until combined and smooth.  Drizzle butter mixture over the dough.  Pour the Sprite to the sides of the dumplings (not on top) so a nice crust is formed while baking.  Bake until golden brown and apples are tender when pierced with a fork, 35 to 40 minutes. Remove from the oven and let stand 10 minutes.  Serve for breakfast...

Ingredients 2 cups cake flour 2 apples (peeled and chopped medium size) 1 egg ¾ cup milk 1½ tsp baking powder ½ tsp cinnamon ¼ cup butter (salted) ¼ cup sugar 1 pinch salt CRUMB TOPPING ¼ cup all purpose flour ⅓ cup brown sugar ½ tsp cinnamon  2 tbsp cold butter Instructions Pre-heat oven to 350°F (180°C), grease and flour an 8 inch loaf pan. Chop apples and stir in 1 tablespoon of lemon juice. Keeps the apples from turning brown and set aside. APPLE BREAD BATTER In a medium bowl whisk together the cake flour, cinnamon, salt and baking powder. Set aside. In a large bowl on medium speed cream the butter and sugar, approximately 2 to 3 minutes, add the egg and continue beating until fluffy for approximately 4 to 5 minutes. Beat the dry ingredients alternately with the milk into the egg mixture. Fold the chopped apples into the batter. Spoon the batter into the prepared loaf pan and sprinkle with the crumb topping.  Bake for approximately 40 to 45 minutes or until tooth pick come...

Ingredients CHOCOLATE MOLD 5 ounces dark chocolate or milk chocolate or half of each WHITE CHOCOLATE FILLING 2½ ounces white chocolate or milk chocolate 3½ to 4 tbsp whipped or whole cream 2 tbsp powdered sugar Instructions CHOCOLATE MOLD On low heat place the 5 ounces of dark chocolate in a small-medium bowl over a pot of water (PS: make sure bowl does not touch the water).  Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down around 10 to 15 minutes.  Coat the chocolate molds swirling it around and then tip it over to empty out the excess chocolate, place the mold in the freezer for approximately 10 minutes, remove and coat one more time with the melted chocolate. This time refrigerate while making the Chocolate Filling.  CHOCOLATE FILLING Chop the white chocolate into small pieces, mix together with the powdered sugar, in a small saucepan heat to hot but not boiling the cream, and pour over the white chocolate mixture,  stir unti...

Ingredients 8 eggs, chilled 16 ounces bitter sweet chocolate, chopped 1 cup unsalted butter, cut into small cubes ¼ cup brewed coffee (at room temperature) 1 tsp vanilla extract ¼ tsp salt Powdered sugar (for garnish) Instructions Adjust oven rack to lower-middle position and preheat oven to 325° F. Grease 8" springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil. Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.  Meanwhile, place the chocolate, coffee and butter in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm. Remove from the heat and stir in the salt and vanilla extract. Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until jus...