Homemade lemon Pound Cake with lemon glaze

For the Cake

3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

2-1/4 cups granulated sugar

3 large eggs

1 cup buttermilk (low fat is fine)

2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe)

2 tablespoons fresh lemon juice

For the Syrup

1/3 cup water

1/3 cup granulated sugar

2 tablespoons fresh lemon juice

For the Glaze

1 cup confectioners’ sugar

2 tablespoons fresh lemon juice

1/2 teaspoon lemon zest, packed

1 teaspoon unsalted butter, melted

How to make it :

Preheat the oven to 325°F and set an oven rack in the middle position.

Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes.

Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl again.

In another bowl, combine the buttermilk, lemon zest and lemon juice.

With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture.

Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture.

Finally, beat in the remaining flour mixture.

Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.

Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula.

Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.

Cool the cake in the pan for ten minutes on a rack.

Meanwhile, make the syrup.

Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.

Invert the warm cake onto a rack.

Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze.

Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed).

Allow the cake to cool completely, about one hour.

When the cake is cool, make the glaze.

Combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drizzle down the sides.

Rich Fudge Ribbon Bundt Cake

Ingredients

1 (18½ ounce) box chocolate cake mix, I used devit foods.

1 (3½ ounce) box instant chocolate pudding mix

8 ounces cream cheese, softened

2 tablespoons butter, softened

1 tablespoon cornstarch

1 (14 ounce) can sweetened condensed milk

1 egg

1 teaspoon vanilla

TOTAL TIME: 75 MINUTES

PREP TIME: 20 MINUTES

SERVINGS: 10 SERVINGS

Directions

Preheat oven to 350º.

Grease and flour, (I use baking cocoa instead), 10” bundt cake pan WELL. Every nook and cranny must be covered.

Prepare cake mix according to package directions! Adding instant pudding mix (dry), not prepared to the package directions).

Pour batter into pan.

Set aside. In mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Slowly beat in sweetened condensed milk. Beat in egg and vanilla, beating til smooth.

Spoon evenly over cake batter.

Bake 50-55 minutes til toothpick comes out clean.

Cool 10-15 minutes, CAREFULLY remove from pan onto cake plate. You may have to tap sides quite a bit to loosen, and I also ran a knife around edge to help loosen.

Sprinkle with powdered sugar or drizzle with white chocolate and/or chocolate glazes if desired.

Icing

Prep time: 5 minutes | Cook time: 5 minutes

Ingredients

2 cups semi-sweet chocolate chips

1 cup heavy cream

2 tablespoons sugar

2 tablespoons corn syrup

3 tablespoons Kahlua (optional)

¼ cup Butter Flavor Crisco

Directions

Dump all ingredients into a medium sauce pan and cook on medium heat.

Whisk until smooth and all ingredients have combined and melted.

Drizzle over cooled cake while warm.

Store leftover in fridge and serve with icecream!

ENJOY with someone you love!

Catch A Husband Cake

For the Cake:

1 can condensed milk

1 can evaporated milk

1 cup coconut milk

500 grams flour (2½ cups)

1/2 cup sugar

3 large whole eggs

3 tablespoons margarine

For the Icing:

1 cup coconut milk

2 tablespoons sugar

1 cup shredded coconut

How  to make it :

For the Cake:

Blend all ingredients for cake in a blender.

Place in a greased and floured Bundt pan.

Bake at 350?F until golden brown, 30 to 60 minutes depending on the oven.

Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.

For the Icing:

Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake. The icing mixture will look like condensed milk when done.

Guinness Beef Sliders

Ingredients

Sandwiches

1 Tbsp. butter

8 oz. sliced mushrooms

½ vidalia onion, sliced

¼ c. Guinness

1 package sandwich rolls (I used King's Hawaiian Savory Butter Rolls)

¾ lb. sliced roast beef

6 slices swiss cheese

Glaze

1 bottle Guinness (or use the remainder of the bottle used for mushrooms & onions)

1 stick butter

¼ c. brown sugar

1 Tbsp. dried mustard

1 tsp. onion powder

2 cloves garlic, minced

Instructions

In a medium skillet, melt butter over medium-high heat. Add mushrooms, onions and ¼ c. Guinness and saute until liquid is absorbed.

Prepare glaze by combining all ingredients in a medium saucepan.

Bring mixture to a boil, then lower heat slightly and cook until thickened. (*Mixture should be reduced by at least half - when in doubt, reduce it a little more!)

Assemble sandwiches by slicing rolls in half, then filling with roast beef, sautéed mushrooms & onions, and swiss cheese.

Pour glaze evenly over sandwiches.

Bake, uncovered, at 350 degrees for 30 minutes.

Baked Garlic Parmesan Chicken

Ingredients:

1/2 cup olive oil

5 cloves garlic, minced (optional)

5 cups prepared Italian bread crumbs

3 cups grated Parmesan cheese

30 skinless, boneless chicken breast halves, or any combination of chicken pieces, with or without the skin

Note: if using chicken with skin, place skin side up on the baking pan

Directions:

Preheat oven to 350 degrees. Lightly grease 3 rimmed 9×13 baking pans.

In a bowl blend olive oil and garlic (optional). In a separate bowl mix bread crumbs and Parmesan cheese.

Dip each chicken piece in the oil mixture, then in the breadcrumb mixture. Arrange the coated chicken on the prepared baking pans and sprinkle with any remaining breadcrumb mixture.

Bake 30 minutes in preheated oven, or until chicken is no longer pink and juices run clear.

Cool chicken on baking pans, cover with foil and label with reheating instructions.

Recipe can be made several days ahead. To transport, place slow cooker in a sturdy box cast off from Costco. Meal will be ready to heat upon arrival.

Reheat in 300 degree oven for 20 minutes; uncover for last 5 minutes.

Boston Cream Poke Cake

Ingredients

1 box yellow butter recipe cake mix

2 small boxes French Vanilla instant pudding

1 tub chocolate frosting

Instructions

Bake cake as directed on the box.

Prepare the pudding as directed on the box.

While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.

Spread the pudding over the cake, pushing it into the holes.

Refrigerate for 1 1/2 - 2 hours.

Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.

Spread the frosting over the cake and refrigerate 4 hours or overnight.

Boiled Fruit Cake

INGREDIENTS:

250g plain flour

½ cup Self raising flour

250g butter

250g brown sugar

½ cup water

½ cup rum or brandy

250g sultanas

500g raisins

250g dates

125g currants

62g mixed peel

62g cherries

grated rind of half a lemon

grated rind of half a orange

½ tablespoon golden syrup

½ teaspoon bicarb soda.

5 eggs, beaten

DIRECTIONS:

Put butter, brown sugar, water, rum or brandy, sultanas, raisins, dates, currants, mixed peel and cherries into a saucepan and bring to the boil, stirring occasionally.

Remove from heat and add grated rind of half a lemon and half an orange, golden syrup and bicarb soda.

Empty into a bowl and stand overnight.

Add 5 beaten eggs alternately with plain flour and S.R. flour, sifted with pinch salt.

Place mixture into a 20cm prepared tin.

Bake at 300 degrees F / 150 degrees C / Gas 2 for 3 ¼ hours to 4 hours, depending on your oven.

Homemade Chicken Noodle Soup

Ingredients :

10 servings

4 cups white chicken meat cut into bite size pieces…

2 stalks chopped celery

2 tablespoons minced garlic

3 large chopped carrots

1 tablespoon dried minced onion

1/4 cup butter

2 bullion cubes

1 bag egg noodles

12 cups Swanson chicken broth

1/2 teaspoon dried marjoram

1/2 teaspoon ground black pepper

1 bay leaf

1 tablespoon dried parsley

1/2 tsp black pepper

Pinch of salt

.

Directions :

In a large stock pot, saute celery and garlic in butter

Add chicken, carrots, water, bouillon cubes, dried minced onion, marjoram, black pepper, bay leaf, parsley and salt. Simmer for 30 minutes.

Add noodles, and simmer

Chicken and Dumplings

1 Rotisserie Chicken

2 small cans of Pillsbury Buttermilk biscuits (any except flaky)

1 can Cream of Chicken Soup

1 32oz box of chicken stock

1 1/2 cups of milk

1/2 tsp. poultry seasoning

1/2 tsp. black pepper

1/2 stick butter

Thickener Ingredients

1/4 cup flour

3/4 cup milk

How to make it :

Remove all chicken from the bones and dice. Set chicken aside.

Cut biscuits into 1/2″ pieces (roll each biscuit between your hands forming a long tube; then cut into half inch pieces.

Set cut up biscuits on a cookie sheet and keep them separated. Place in refrigerator.

In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add Poultry seasoning and black pepper.

Bring to full boil and then add real butter; reducing the heat to medium so that the liquid continues to simmer not boil.

When the butter has melted, start dropping the biscuits into the boiling liquid. Stir occasionally reducing heat to medium or low.

Once all the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener. To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.

Slowly add thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.

Once liquid begins to thicken, add diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When the biscuits are no longer doughy but firm, it is ready to be served.

If you have leftover dough roll little balls and sprinkle with cinnamon and sugar. Bake for dessert!

Jello Cake

Ingredients

1 box white cake mix, with or without pudding in the mix

1 teaspoon Pure Vanilla extract

1 box strawberry jello, 3 ounce box

1/2 cup cold water

1 cup boiling water

1 quart of fresh strawberries

1 cup blueberries

1 carton, 8 ounce, cool whip, thawed

Prep Time 15 min 

Cook Time 20 min 

Total Time 35 min

Instructions

Preheat oven to 350 degrees.

Lightly grease and flour a 9" x 13" cake pan.

Mix the cake mix according to package directions. Bake for about 20 minutes until a toothpick inserted into the center of the cake comes out with slightly moist cake crumbs on it. (do not overtake). Let cake cool completely.

In a small bowl, mix the jello and the boiling water. Whisk the mixture until the jello is totally dissolved. Add the cold water and whisk for about 30 seconds.

Pour the jello mixture over the completely cooled cake, distributing the jello mixture evenly over the top of the cake. Refrigerate the cake for about three hours until the jello has had time to set up.

Spread the cool whip over the top of the cake and add the fruit.

Keep refrigerated until ready to serve.

Notes

Any flavor jello can be used in the cake.

Any fruit can be used to decorate the cake.

Fresh homemade whipped cream can also be used instead of the cool whip.

Recipe : adobong pusit sa gata

INGREDIENTS

1kg squid (cleaned)

1 large onion sliced

1 clove garlic pound and sliced

3 pcs ripe tomatoes cut

1 tsp fish sauce (or bagoong…mas yummy) to taste

3 finger chillies

half cup coconut milk

INSTRUCTIONS

1. To cook this version of ginataang pusit, also called as “adobong pusit sa gata” (or squid in

coconut milk), saute the onion and garlic like you usually do.

2. Throw in 2 to 3 pieces of ripe tomatoes. Add some fish sauce (or bagoong, mas yummy!).

3. Then add the coconut milk. Bring to boil and allow the liquid to thicken so it becomes

creamier.

4. Add the squid and finger chillies. Bring to boil for 30 seconds (or a minute but don’t

overcook) and then transfer to a serving plat

Chicken & Dumplings

3 c. cooked chicken, cut into large pieces

½ c. butter

1/3 c. flour

½ tsp salt

1/8 tsp pepper

3 c. chicken broth

1 can cream of chicken soup (98% fat free variety works great)

Dumplings:

2 c. flour

3 tsp baking powder

½ tsp salt

1 tsp poultry seasoning

1 tsp celery seed

¼ c. oil

1 c. milk

how to make it: 

Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9x13 pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes

Cheesy Beef And Onion Dip Noodle Casserole

INGREDIENTS

2 lb ground beef

12 oz egg noodles

2x packets onion soup mix

16 oz sour cream

8 oz shredded cheddar cheese

salt and pepper to taste

1 tsp garlic powder

salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 350 f.

Boil the noodles.

Brown ground beef.

Drain noodles and put back in the pot.

Add sour cream, onion soup mix and garlic powder and mix well.

Add the noodles in and mix well.

Spray large baking pan with nonstick cooking spray.

Pour noodles into the baking pan.

Cover the entire top of the noodles with the cheese.

Bake for 15-20 minutes, until the cheese on top is melted.

Serve with salt and pepper to taste.

How To Make Cook Corn on the Cob

Ingredients

6-8 ears of corn, husks and silks removed and cut in half (if desired)

1 cup milk

1 stick Challenge butter

Instructions

Fill a large pot about halfway with water. 

Bring water to a boil.

Add milk and butter. Add corn and reduce heat. 

Simmer corn for 6 to 8 minutes. 

Remove corn from cooking liquid and its ready to serve.

Become a Pastry Chef

3 green onions, chopped whites and greens

3 frozen shredded hash brown patties

1 1/4 C. shredded Colby jack cheese

1/2 lb. breakfast sausage

1/2 C. milk

4 eggs

How to make it:

Brown and crumble the sausage in a skillet. Drain off any grease and spoon the sausage into the bottom of a 9×9 baking dish. Sprinkle half of the green onions over the sausage. Whisk together the eggs and milk, pour over the sausage. Top with 1 C. of the cheese. Place the hash browns on a plate and pop in the microwave for 30 seconds to soften enough to cut. Cut each patty into 6 pieces. Place on top of the cheese. Bake in a 350 degree oven for 25 minutes. Remove and top with remaining cheese and green onions, return to the oven for 5 minutes.

Chiles Rellenos With Beef Picadillo and Potato

Ingredients:

1/4 cup of olive oil

6 large fresh poblano peppers

1 medium Russet potato or 2 white potatoes, peeled and diced

1 pound ground chuck

1 teaspoon salt, more to taste

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon pepper

2 large Roma tomatoes, roughly chopped

1 to 2 serrano chiles, roughly chopped

1/4 cup water

1 clove garlic, minced

1 small white onion, diced

For the Chile Relleno Batter:

1/2 cup flour for dredging the stuffed poblanos

6 large eggs, separate egg whites from yolks

2 cups canola oil for frying

Choose the roasting method that works best for you. On most days, I just roast in a pan on the stove top, low and slow.Choose the roasting method that works best for you. On most days, I just roast in a pan on the stove top, low and slow.

Chiles Rellenos

Directions:

1. Preheat broiler to high for 5 minutes. Transfer the poblanos to a baking sheet lined with foil paper and drizzle with 2 tablespoons of olive oil. Cook under the broiler for 5 to 6 minutes per side. Remove peppers from broiler and transfer to a plastic or paper bag to steam and cool, set aside.

2. Preheat 1/8 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned in most spots. I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.

3. Add the ground beef to that same skillet and heat to medium. Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned. Add the onions and garlic and continue cooking for 2 minutes. Add tomatoes, serranos and 1/4 cup water to the blender and blend until smooth. Pour tomato mixture into picadillo, add potatoes and stir until well combined. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces. Remove from heat.

4. Carefully peel the blistered skins from the poblanos, cut an opening and remove the seeds and veins. Stuff each one with picadillo, just enough to fill, do not overstuff. Dredge the filled peppers in the reserved 1/2 cup of flour and set aside.

5.  In a medium pan, preheat 2 cups of canola oil to medium heat for 6 to 8 minutes. Add the egg whites to a glass bowl and using a hand-held mixer, beat on high until stiff peaks form. Tilt the bowl slightly while beating and move the beaters quickly back and forth. This will help put more air into the egg whites. When ready, add in the egg yolks and beat on low just until blended. Dip each stuffed pepper into egg batter and fry for 1 to 2 minutes per side or until golden brown. Drain onto plate lined with paper towels. Serve right away or keep warm in a low temperature oven until ready to eat. Serve with your favorite salsa, Mexican red rice, beans and warm tortillas.

Baked Shells with Pesto, Mozzarella and Meat Sauce

Ingredients

1 tbsp olive oil

1 onion, chopped

4-5 fresh basil leaves or 1 tsp dried basil

1 lbs ground beef, extra-lean

2 cups/800 gr/2 cans chopped tomatoes

1½ tsp salt

½ cup/ 125 ml store-bought pesto

1 lbs pasta shells

1½ cups/150 gr mozzarella, grated

¼ cup freshly grated Parmesan

Instructions

How to make it

Heat the oven to 400F/200C.

Cook chopped onion in olive oil over low heat for 5-7 minutes until soft but not coloured.

Add ground beef and cook, stirring it the whole until no longer pink.

Add, salt, chopped basil and canned tomatoes, bring to a boil and then turn the heat down and simmer for 20 minutes, stir one in a while and break up any large tomato chunks with a wooden spoon.

While the sauce is simmering, cook the shells in a large pot according to package instructions. It's important not to overcook pasta but cook it al dente as it will be further cooked in the oven.

At the end of cooking time stir pesto into the sauce and take it off the heat.

Drain pasta and gently toss it with the sauce in the same pot the pasta was cooked in.

Put half of the pasta in the baking dish and sprinkle with half of mozzarella and Parmesan.

Top it up with the remaining pasta and sprinkle with more mozzarella and Parmesan.

Bake in the oven for 15 minutes until cheese is golden and pasta is hot and bubbly.

Taiwanese Fried Chicken: Secrets Revealed!

Ingredients:

2 chicken breasts

1 egg yolk

1 cup sweet potato starch

1/4 cup corn starch

Seasoning:

1/2 cup soy sauce

2 Tablespoons cooking wine

2 Tablespoons sugar

1 Tablespoons minced garlic

1 Tablespoons garlic powder

1 Tablespoons 5 spice powder

1 teaspoon white pepper

frying oil

Instructions:

To prep the chicken breasts, butterfly them, and pound them with a meat pounder until they're evenly flat.

In a large bowl, mix minced garlic, soy sauce, cooking wine, sugar, half of the 5 spice powder, white pepper. Marinate the chicken in this sauce overnight.

Next day, add egg yolk and corn starch into the marinated chicken and mix it well. This is what keeps the coating from separating from the chicken.

On a plate, mix sweet potato starch, rest of the 5 spice powder, and garlic powder. This is the coating for the fried chicken.

Place the marinated chicken breasts on the plate one by one and coat it completely with the mix. Let it sit for about 5 mins before frying so that the sweet potato starch has time to stick onto the chicken.

Heat a pot of frying oil under medium heat. Make sure the oil is not bubbling or else it will cook the meat too fast. If you're using a deep fryer, do not exceed 160 C or 320 F.

Fry the chicken until golden brown and remove from the oil. Turn the heat to high or around 180 C or 360 F.

Dip the fried chicken back in to the hot oil for about 10 seconds to give it crispiness.

Place it on a metal rack to drain out the excess oil, then cut it up to serve.

Suggestions: