Baby Lemon Impossible Pies

 

Ingredients

1/2 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup all-purpose flour

4 large eggs

2 cups whole milk

1/3 cup freshly squeezed lemon juice

2 tablespoons lemon zest

1 teaspoon vanilla extract

1/4 teaspoon salt

For Serving

2 tablespoons powdered sugar (for dusting)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.

In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.

Add eggs one at a time, whisking well after each addition to ensure a smooth batter.

Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.

Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.

Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.

Patty Melts With Secret Sauce

 

INGREDIENTS:

1½ pounds ground beef

2 teaspoons Worcestershire sauce

1 teaspoon kosher salt

½ teaspoon ground black pepper

12 slices sourdough bread

½ cup Secret Sauce

3 medium Vidalia onions, thinly sliced

6 slices Cheddar cheese

8 tablespoons unsalted butter

Secret Sauce:

¼ cup Dijon mustard

¼ cup mayonnaise

1 tablespoon barbecue sauce

½ teaspoon hot sauce

In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days.

DIRECTIONS:

In a large bowl, combine ground beef, Worcestershire, salt, and pepper. Shape ground beef into 6 oval patties.

In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown, approximately 35 minutes.

In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet.

Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties.

Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed.

Classic Keto Eggs Benedict

 

Ingredients

4 Eggs

1 cups White vinegar

Water

1 teaspoons Salt

4 slices Canadian bacon

HOLLANDAISE SAUCE:

2 Egg yolks

1 1/4 tablespoons Lemon juice

1/4 teaspoon Salt

1/4 teaspoon Cayenne pepper

1 sticks Real butter

Directions

First, have a Bloody Mary. Prepare for the Hollandaise Sauce by placing the 4 egg yolks, lemon juice, salt and pepper in a bowl. Place that bowl in a larger bowl of lukewarm water. (This gets the chill off the eggs) Put the 2 sticks of butter in a measuring cup. Have another Bloody Mary.

Fill a large skillet halfway with water, the vinegar and the salt. Bring to almost a boil. In another skillet lightly grill the Canadian Bacon. Keep warm, but do not dry out. Butter the English Muffins and get ready to toast. Have one more Blooddy Marrry.

Empty the egg yolk mixture into a blender. Everything should be ready to go at this point: Muffins toasting, bacon grilled, water simmering. Melt butter in microwave until hot, about a minute. Run blender on high and slowly add the melted butter. Sauce will thicken. Gently crack and drop each egg into the water in the skillet. Poach for about 2 minutes (you want the yolks to be runny).

To assemble start with the English muffin, then the Canadian bacon, then the poached egg, removed with a slotted spoon. Cover with Hollandaise Sauce. Serve with cheese grits, a grilled tomato, assorted fruit chunks, and………one more Bloody Mary.

Rhubarb Cake with Butter Sauce

 

Ingredients:

4 cups all-purpose flour

2 cups granulated sugar

4 teaspoons baking powder

½ teaspoon salt

4 cups rhubarb, diced (fresh or frozen)

2 cups milk

6 tablespoons butter, melted

½ cup (1 stick) butter

1 cup sugar

¾ cup heavy cream

Directions

Preheat and Prepare: Begin by preheating your oven to 350°F. In a spacious bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Introduce the diced rhubarb, milk, and melted butter into the mixture, stirring gently until just incorporated.

Bake to Perfection: Grease a 9 x 13 inch baking pan and pour the batter into it. Allow it to bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center emerges clean and crumb-free.

Cooling Grace: Once baked, remove the cake from the oven and let it cool to room temperature, allowing its flavors to settle and intensify.

Crafting the Butter Sauce: In a sturdy saucepan, combine the butter, sugar, and heavy cream. Bring this heavenly mixture to a gentle boil over medium heat, stirring consistently. Let it bubble for about a minute, ensuring a harmonious blend of flavors. Remove from heat and let it cool slightly.

Serving: Slice the cooled cake into generous portions and lavishly drizzle each piece with the warm, velvety Butter Sauce. Should the sauce need reheating, simply warm it gently on the stove or in the microwave.

Cooking Stats:

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 2 hours

Servings: 15

No-Bake Lemon Eclair Cake: A Refreshing and Easy Dessert

 

Ingredients

2 (3.4 oz) boxes of instant lemon pudding mix

3 cups cold milk

1 (8 oz) container of whipped topping (Cool Whip), thawed

1 tsp lemon zest (optional)

1 package graham crackers

1 (16 oz) can of lemon pie filling

1 tbsp powdered sugar (optional, for garnish)

Directions

Prepare the Lemon Pudding:

In a large bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes, or until the pudding starts to thicken.

Gently fold in the whipped topping and lemon zest (if using) until well combined.

Layer the Graham Crackers:

In a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking them as needed to fit.

Add the Pudding Layer:

Spread half of the lemon pudding mixture over the graham crackers, smoothing it out evenly.

Repeat the Layers:

Add another layer of graham crackers on top of the pudding layer.

Spread the remaining lemon pudding mixture over the second layer of graham crackers.

Top with Lemon Pie Filling:

Add a final layer of graham crackers.

Spread the lemon pie filling evenly over the top layer of graham crackers.

Chill:

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften and the flavors to meld together.

Garnish and Serve:

Before serving, you can sprinkle the top with powdered sugar for an extra touch of sweetness.

Cut into squares and serve chilled.

Snickers Fudge

 

Ingredient 

First Layer:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

Second Layer:

4 tablespoons butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1/4 cup peanut butter

1 teaspoon vanilla

1 1/2 cups chopped salted peanuts

Third Layer:

14 ounce package caramel cubes

1/4 cup heavy cream

Fourth Layer:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

DIRECTIONS:

First Layer Prep:

Lightly spray 9×13 baking pan with cooking spray.

Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.

Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:

Melt butter over medium-high heat in saucepan.

Add sugar and evaporated milk and bring to boil.

Cook for 5 minutes, stirring constantly.

Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.

Add peanuts to mixture and spread evenly over chocolate layer.

Refrigerate until set.

Third Layer Prep:

Melt caramels and heavy cream over low heat until smooth.

Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:

Repeat step one.

Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.

Pour over caramel layer and refrigerate for at least one hour before cutting.

Easy Carrot Cake Loaf

 Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 1/2 cups grated carrots

1/2 cup chopped pecans (optional)

Instructions:

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with cooking spray.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a large mixing bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.

Gradually mix in the dry ingredients until just combined.

Stir in the grated carrots and chopped pecans (if using).

Pour the batter into the prepared loaf pan and smooth out the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

Slice and serve the cake as desired.

Tips:

You can use a food processor to grate the carrots quickly and easily.

If you prefer a sweeter cake, you can add some brown sugar or honey to the batter.

For a healthier version, use whole wheat flour and replace the vegetable oil with applesauce or mashed bananas.

You can also add some raisins or shredded coconut to the batter for some extra texture and flavor.

In conclusion, this Easy Carrot Cake Loaf recipe is a delicious and simple cake that’s perfect for any time of day. With its moist texture and warm spices, it’s sure to become a family favorite. So why not try this recipe and enjoy a tasty treat with your loved ones?