Best Pound Cake Ever

 

Awesome! Here’s a full classic pound cake recipe using the ingredients you shared:

---

Best Pound Cake Ever

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups unsalted butter, softened
• 3 cups granulated sugar
• 1 cup milk
• 6 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt

---

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.

2. Cream the butter and sugar:
   In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 5 minutes with an electric mixer).

3. Add eggs one at a time, beating well after each addition.

4. Mix in vanilla extract.

5. Sift the dry ingredients:
   In a separate bowl, sift together the flour, baking powder, and salt.

6. Alternate adding flour and milk:
   Add the flour mixture to the butter mixture in three parts, alternating with the milk, starting and ending with the flour. Mix just until combined—don't overmix.

7. Pour into prepared pan and smooth the top with a spatula.

8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool in the pan for about 10–15 minutes, then turn out onto a wire rack to cool completely.

---

Tips:

• Use room temperature ingredients for the best texture.
• Serve it plain, or with berries and whipped cream for extra yum!
• You can also lightly dust it with powdered sugar once cooled.

---

Would you also like a simple glaze recipe to drizzle over it? It’s really easy and makes it even better!

Chicken spinach and mushroom low carb oven dish

Ingredients

• 6 thin sliced chicken breasts
• 1 container green onion cream cheese
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms
• 1 small bag fresh baby spinach
• 1 dash Weber Herb and Garlic Seasoning
• 1 dash pepper
• 8 oz shredded mozzarella cheese

Method

In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top.

Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

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:

---

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)

---

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.

---

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:

---

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.

---

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:

---

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.

---

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?

Grandma’s Heavenly Divinity

 

INGREDIENTS

Servings: 40

• 2 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla
• 1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)

DIRECTIONS:

In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.

Zero Points Strawberry Banana Slushy – 0 Points

 

INGREDIENTS:

1 cup of ice cubes

1 cup of chopped strawberries

2 bananas

1/2 can of diet 7 up or whatever diet soda you would like

INSTRUCTIONS:

Add all ingredients to a blender and mix till it’s a consistency you like!

I didn’t use a blender, I used our cuisine art bullet type machine. That way it was just a single serving for me and less mess!

0 Points