Condensed Milk Cake

 

Condensed Milk Cake is a simple, rich, and moist cake that's mainly sweetened and flavored with sweetened condensed milk. It’s super easy to make and delicious! Here’s a basic recipe:

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Ingredients:

• 1 1/4 cups (300 ml) sweetened condensed milk
• 1 1/2 cups (190 g) all-purpose flour
• 2 tsp baking powder
• 1/2 cup (115 g) unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 2–3 tbsp milk (if needed for thinning)

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Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan or an 8-inch round pan.
2. In a bowl, whisk together flour and baking powder. Set aside.
3. In another large bowl, beat the butter until smooth. Add the condensed milk and beat until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. Gradually add the dry ingredients, mixing just until combined. If the batter seems too thick, add 1–2 tablespoons of milk.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
9. Let it cool before slicing.

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Would you also like a few topping or flavor variation ideas (like lemon glaze, coconut, or berries)?

Creamy Baked Milk Custard

 

Here’s a simple and delicious recipe for Creamy Baked Milk Custard:

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Creamy Baked Milk Custard

Ingredients:

• 2 cups (500 ml) whole milk
• 4 large eggs
• 1/3 cup (65 g) granulated sugar
• 1 tsp pure vanilla extract
• A pinch of salt
• Ground nutmeg or cinnamon (optional, for topping)

Instructions:

1. Preheat oven to 325°F (160°C).
2. Warm the milk in a saucepan over medium heat until just steaming — do not boil.
3. In a mixing bowl, whisk together eggs, sugar, vanilla, and salt until well combined.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid scrambling.
5. Strain the mixture through a fine sieve into a large measuring cup or bowl (optional but makes for a smoother custard).
6. Pour into ramekins or a baking dish. Sprinkle lightly with nutmeg or cinnamon if desired.
7. Place the ramekins/dish in a larger baking pan and create a water bath by filling the outer pan with hot water halfway up the sides.
8. Bake for 35–45 minutes, or until the custard is set but still slightly wobbly in the center.
9. Cool at room temperature, then refrigerate for at least 2 hours before serving.

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Would you like a variation using cream or coconut milk?

World's Best Butter Cookies

 

Here’s a recipe for what many consider the world’s best butter cookies—rich, melt-in-your-mouth Danish-style cookies with just a handful of ingredients:

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World's Best Butter Cookies

Ingredients:

• 1 cup (226g) unsalted butter, at room temperature
• 2/3 cup (85g) powdered sugar (for a finer texture)
• 1 tsp vanilla extract (or use vanilla bean paste for extra richness)
• 2 cups (250g) all-purpose flour
• 1/4 tsp salt (omit if using salted butter)
• Optional: turbinado sugar or coarse sugar for rolling edges

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Cream butter and sugar in a bowl until light and fluffy (about 2–3 minutes).
3. Add vanilla and mix until combined.
4. Sift in flour and salt, and mix until dough forms. Don’t overwork it.
5. Shape the cookies:
   • Roll dough into a log, wrap in plastic, and chill for 30 minutes.
   • Slice into 1/4" thick rounds.
   • Or pipe using a star tip for the classic Danish look.
6. (Optional) Roll edges in turbinado sugar for extra crunch.
7. Bake for 10–12 minutes or until the edges just begin to turn golden.
8. Cool on the pan for 5 minutes, then transfer to a wire rack.

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These cookies are buttery, crisp yet tender, and taste amazing on their own—or dipped in chocolate. Want a flavor twist like lemon zest, almond, or cardamom?

Best Pancake Recipe

 

                         Best Pancake Recipe 

Ingredients

- 1 ½ cups all-purpose flour

- 2 ½ teaspoons baking powder

- ½ teaspoon salt

- 1 tablespoon sugar

- 1 ¼ cups milk 

- 1 egg

- 3 tablespoons melted butter or oil

- 2 teaspoons vanilla extract

Instructions:

1. Make the batter:

   - Mix together the wet ingredients.

    - Sift in the dry ingredients and stir until well combined. It is fine if there are some lumps.

2. Cook the pancakes:

   - Heat a pan over medium-high heat and grease it with butter or oil.

   - Pour ¼ cup of batter onto the pan.

   - Cook until bubbles form and edges are set (about 2 minutes). Flip and cook for another minute.

3. Serve:

   - Top with your favorite toppings and enjoy!

If the batter feels too thick, gradually add milk until it reaches your preferred consistency.

Vegetable Omelet Muffins for Kids Recipe

 

Here's a simple and kid-friendly Vegetable Omelet Muffins recipe—perfect for breakfast, lunchboxes, or snacks!

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Vegetable Omelet Muffins for Kids

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6–8 muffins

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Ingredients:

• 6 large eggs
• 1/4 cup milk (optional for fluffiness)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper (optional)
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup finely chopped bell peppers (red, yellow, or green)
• 1/4 cup finely chopped spinach or kale
• 1/4 cup grated carrot
• 1–2 tablespoons chopped onion (optional)
• Cooking spray or oil for greasing the muffin tin

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Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or use silicone muffin cups.

2. Whisk Eggs:
   In a large bowl, whisk together the eggs, milk, salt, and pepper.

3. Add Veggies & Cheese:
   Stir in all the chopped vegetables and shredded cheese.

4. Fill Muffin Tin:
   Pour the egg mixture evenly into the muffin cups—about 3/4 full.

5. Bake:
   Bake for 18–22 minutes, or until the eggs are set and lightly golden on top.

6. Cool & Serve:
   Let them cool for a few minutes before removing. Serve warm or cold!

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Tips:

• These muffins freeze well—store in an airtight container and reheat as needed.
• Let kids help by choosing their favorite veggies or adding the cheese.
• You can sneak in more nutrients by adding finely chopped broccoli, mushrooms, or zucchini.

Want a dairy-free or allergy-friendly version too?

Homemade Big Mac salad with the perfect burger sauce—fresh, flavorful, and guilt-free.

 

Recipe

Big Mac Salad

1 head iceberg lettuce, chopped

1 pound ground beef

1.5 cups shredded cheddar cheese

1 cup tomatoes, chopped

1/2 cup red onion, chopped

1 cup sliced pickle chips

1.5 teaspoons garlic powder

1/4 teaspoon table salt

1/4 teaspoon ground black pepper

Burger Sauce (recipe below)

Brown Beef: Add beef, garlic powder, salt, and black pepper to pan over medium-high heat. Crumbling beef with stiff utensil, cook until browned, 5 to 7 minutes. Turn off heat and set aside pan.

Assemble Salad: Add lettuce, cheese, tomatoes, onion and pickles to large salad bowl. Use slotted spoon to transfer ground beef to salad bowl, leaving behind grease in pan. Drizzle burger sauce on top. Toss until lettuce is nicely moistened.

Best Burger Sauce

3/4 cup mayonnaise

2 tablespoons mustard

2 tablespoons ketchup

1/4 cup pickle relish

1 tablespoon Sriracha

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon Worcestershire sauce

Instructions

Add all the ingredients to a bowl and whisk very well to combine.

Serve immediately or store in an airtight container or jar in the fridge for up to 24 hours before serving to let the flavours develop.

Dolly’s Chicken and Stuffing Casserole

 

Here’s a classic and comforting Dolly’s Chicken and Stuffing Casserole recipe for you!

Ingredients

• 3 cups cooked chicken, shredded
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• ½ cup milk
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 (6 oz) box stuffing mix
• 1 cup chicken broth or water
• ½ cup butter, melted

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Prepare Stuffing: In a bowl, mix the stuffing mix with chicken broth (or water) and melted butter. Let it sit to absorb.
3. Make the Filling: In another bowl, combine shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper. Mix well.
4. Assemble: Spread the chicken mixture evenly into the baking dish. Top with the prepared stuffing.
5. Bake: Bake uncovered for 30-35 minutes or until golden brown and bubbling.
6. Serve: Let it rest for a few minutes before serving. Enjoy!

Would you like any variations or substitutions for this recipe?