Lemon Butter Cake

 

Ingredients

¾ cup sugar

½ cup butter (1 stick), melted

1 egg

1 ½ teaspoons vanilla

2 lemons, zested

Juice of 1 lemon

1 ¼ cup flour

1 teaspoon baking powder

¼ teaspoon salt

Cream Layer

1 (8 oz) package cream cheese, softened

2 ½ cups powdered sugar

1 egg

1 lemon, zested

Preparation

Preheat oven to 350 degrees F and grease a 9-inch cake pan or pie dish.

In a large bowl, cream the butter and sugar until smooth. Add in the egg, vanilla, lemon zest, and lemon juice.

In a small bowl, sift together the flour, baking powder, and salt, then slowly incorporate the dry ingredients into the wet until just combined.

Transfer batter to the prepared cake pan and set aside.

For the cream layer: In a medium bowl, beat the cream cheese until smooth. Slowly, add in powdered sugar until fully combined.

Add eggs and lemon zest and mix until smooth.

Top batter with the cream and spread into an even layer covering the top.

Bake for 38-40 minutes or until just starting to brown on top.

Allow cake to fully cool before slicing. Dust top with powdered sugar if desired.

Swiss Steak: A Classic Comfort Food

 

Ingredients

1 ½ pounds round steak, cut into serving pieces

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons vegetable oil

1 large onion, thinly sliced

2 cloves garlic, minced

1 green bell pepper, chopped

1 can (14.5 ounces) diced tomatoes

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon paprika

1 teaspoon dried thyme

1 bay leaf

Directions

Preheat your oven to 325°F (165°C).

In a shallow dish, mix the flour, salt, and black pepper. Dredge the steak pieces in the flour mixture, coating both sides.

In a large skillet, heat the vegetable oil over medium-high heat. Brown the steak pieces on both sides, then transfer them to a plate.

In the same skillet, add the onion, garlic, and green bell pepper. Sauté until the vegetables are tender, about 5 minutes.

Stir in the diced tomatoes, beef broth, Worcestershire sauce, paprika, thyme, and bay leaf. Bring to a simmer.

Return the browned steak pieces to the skillet, spooning some of the sauce over the meat.

Cover the skillet and transfer it to the preheated oven. Bake for 1 ½ to 2 hours, or until the meat is tender.

Remove the bay leaf before serving. Enjoy the Swiss Steak hot, with your choice of side dish.

How to Prepare

Begin by preheating your oven to 325°F (165°C). Prepare your steak by cutting it into serving-sized pieces. Combine the flour, salt, and pepper in a shallow dish and coat each piece of steak thoroughly. Heat vegetable oil in a large skillet over medium-high heat, then brown the steak on both sides. Once browned, set the steak aside.

In the same skillet, add sliced onions, minced garlic, and chopped green bell pepper. Sauté the vegetables until they are softened and fragrant. Stir in diced tomatoes, beef broth, Worcestershire sauce, paprika, thyme, and a bay leaf. Bring this mixture to a simmer, allowing the flavors to meld together.

Return the steak to the skillet, nestling it into the sauce. Ensure the meat is well-coated with the sauce. Cover the skillet and transfer it to the preheated oven. Let it bake for 1 ½ to 2 hours, checking occasionally to ensure the meat remains submerged in the sauce. Once the steak is tender, remove the bay leaf and serve the dish hot with your preferred side.

Preparation Time

Preparation: 20 minutes

Cooking: 1 ½ to 2 hours

Total Time: Approximately 2 hours 20 minutes

Amish Peanut Butter Cream Pie: A Creamy, Sweet Delight

 Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Peanut Butter Cream Filling:

3/4 cup creamy peanut butter

1/2 cup powdered sugar

1 cup heavy cream

1/4 cup granulated sugar

1 teaspoon vanilla extract

For the Whipped Cream Topping:

1 1/2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Peanut Butter Crumbles:

1/2 cup powdered sugar

1/4 cup creamy peanut butter

Directions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let cool completely.

Make the Peanut Butter Cream Filling: In a large mixing bowl, beat the peanut butter and powdered sugar together until smooth. In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth.

Prepare the Peanut Butter Crumbles: In a small bowl, mix the powdered sugar and peanut butter together until crumbly. Set aside.

Assemble the Pie: Pour the peanut butter cream filling into the cooled crust, spreading it out evenly. Sprinkle the peanut butter crumbles over the filling.

Add the Whipped Cream Topping: In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the pie, covering the filling and crumbles completely.

Chill the Pie: Refrigerate the pie for at least 4 hours, or until fully set. For best results, chill overnight.

Serve: Once the pie is set, slice and serve. Garnish with additional peanut butter crumbles if desired.

How to Prepare

Making Amish Peanut Butter Cream Pie is straightforward and well worth the effort. The key to achieving the perfect texture lies in properly whipping the cream and gently folding it into the peanut butter mixture to create a light, airy filling. The graham cracker crust adds a delightful crunch, while the peanut butter crumbles bring a sweet and slightly salty contrast to the creamy filling. This pie is best made ahead of time, allowing it to chill and set overnight in the refrigerator, which makes it an excellent dessert for entertaining. The final result is a rich, creamy pie with layers of flavor and texture that are sure to impress.

Preparation Time

Active Preparation Time: 25 minutes

Chilling Time: 4 hours (or overnight)

Total Time: 4 hours 25 minutes

Serves 8-10 people.

Ultimate Texas Trash Dip Recipe

 

Ingredients

2 (16 oz) cans refried beans

1 (8 oz) package cream cheese, softened

1 cup sour cream

1 (1 oz) packet taco seasoning

1 (4 oz) can diced green chilies

1/2 cup sliced jalapeños (optional)

2 cups shredded Mexican blend cheese

1 cup shredded cheddar cheese

1/4 cup chopped green onions (for garnish)

Tortilla chips, for serving

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a large bowl, mix together the refried beans, cream cheese, sour cream, and taco seasoning until smooth.

Stir in the diced green chilies and half of the shredded Mexican blend cheese.

Spread the mixture evenly into the prepared baking dish.

Sprinkle the remaining Mexican blend cheese and the cheddar cheese on top.

Add the sliced jalapeños on top if using.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool slightly. Garnish with chopped green onions.

Serve warm with tortilla chips.

How to Prepare

Start by preheating your oven and greasing your baking dish. In a large mixing bowl, combine the refried beans, softened cream cheese, sour cream, and taco seasoning. Ensure the mixture is smooth and well-blended. Stir in the diced green chilies and half of the shredded Mexican blend cheese. Spread this mixture evenly into your prepared baking dish. Top with the remaining shredded Mexican blend cheese, cheddar cheese, and optionally, sliced jalapeños for extra heat. Bake in the oven until the cheese is melted and bubbly. After baking, allow the dip to cool slightly before garnishing with chopped green onions and serving with tortilla chips.

Preparation Time

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Total Time: 35-40 minutes

Lemon Rhubarb Loaf with Glaze

 

Ingredients

To whip up your Lemon Rhubarb Loaf with Glaze, gather the following ingredients:

1/2 cup butter, softened

1 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1/4 cup lemon juice

Zest of 1 lemon

1 cup rhubarb, chopped (optional for rhubarb flavor)

For the glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.

Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.

Mix in Flavors: Add the lemon juice and lemon zest to the mixture, stirring until well combined.

Combine Dry Ingredients: In another bowl, whisk the flour, baking powder, and baking soda.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!

Incorporate Rhubarb: Fold in the chopped rhubarb, ensuring it’s evenly distributed.

Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the Glaze: In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.

What to Serve Lemon Rhubarb Loaf with Glaze

Pair your Lemon Rhubarb Loaf with Glaze with a refreshing cup of herbal tea or a chilled glass of lemonade for a delightful experience! It’s also fantastic alongside a scoop of vanilla ice cream or a dollop of whipped cream on top of each slice. Feel free to serve it for breakfast, brunch, or as a sweet afternoon snack — it’s versatile enough for any moment!

Chocolate Cake

 

INGREDIENTS

2 cups all-purpose flour

2 cups of granulated sugar

3/4 cup Dutch-processed cocoa powder, sifted

2 teaspoons of baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

1 cup of yoghurt at room temperature

1 cup hot water

2 large eggs, room temperature

2 teaspoons vanilla

Swiss chocolate

Butter meringue cream:

5 large egg whites

1 12 cups granulated sugar

1 1/2 cups unsalted butter, at room temperature

8 oz good quality dark chocolate, chopped, melted and cooled

INSTRUCTIONS

Chocolate cake:

Preheat oven to 350°F, grease 8 round baking pans and sprinkle with cocoa powder. Line bottoms with parchment.

Placing all dry ingredients in bowl of a stand blender fitted with paddle attachment. Stir and in a medium bowl, whisk all wet ingredients (slowly pour hot water so eggs don’t set).

Adding wet ingredients to dry & mix on medium heat for 2-3 minutes. The mix will be very thin. For evenness in prepared pans.

Bake for 45 minutes or until cake tester comes out completely clean, cool 10 minutes in pans, then flip onto wire rack to cool completely.

Swiss Chocolate Buttercream:

Placing egg whites and sugar in bowl of a stand blender, & beat to mixed.

Or registering 160°F on a candy thermometer, place bowl on your stand mixer and whisk on medium high until meringue is stiff and cool (bowl no longer warm to the touch (about 5-10 minutes)). Switch to the barrier racket. Slowly adding butter cubes and blend to smooth.

Adding cool chocolate and beat to smooth. Assembly: Place a layer of cake on a plate or plate. top with approx. 1 c of buttercream & spreading evenly.

Put the second layer on top and spread a thin layer of crumbs on the cake. Leave to cool for 20 minutes, then put a cup of frosting on top and serve.

ENJOY !!

PINEAPPLE CAKE BARS

 

INGREDIENTS

For the crust and topping:

Pinch salt

1 ½ C. All purpose flour

¾ C. Butter cold and cubed

½ C. Sugar

For the filling:

Pinch salt

2 Large eggs

½ C. Flour

1 C. Sugar

16 oz. Can crushed pineapple

½ C. Sour cream

For the icing:

1 tsp. Coconut extract

1 C. Powdered sugar

2 Tbsp. Half and half

How to Make

Heat the oven to 350 degrees.

Blend together the flour and sugar for the crust mixture.

Cut in the cold butter until the mixture is crumbly. Reserve 1 cup of this mixture for later.

Press the remaining crust mixture into the bottom of a well greased 9×13 baking dish.

Bake for 15 minutes.

Blend together the filling ingredients, and spread them over the pre-baked crust in the baking dish.

Top with the reserved crust mixture crumbled.

Bake for 1 hour.

Let cook for 15-20 minutes

Beat together the icing ingredients until smooth.

Drizzle the icing over the bars, adding more half and half if needed to thin the icing.

Slice and serve.