: mai 2021

school pizza


For the Crust:

(2 ⅔) flour

¾ cup dry milk 

2 T sugar

(1) a packet of quick rise yeast

1 tsp salt

(1 ⅔) cup warm water (105-110 degrees)

2 T oil 

For the Filling:

½ pound ground chuck

½ tsp salt

½ tsp pepper

(1) (8oz) block mozzarella cheese. Grate it yourself. (You will got to use the imitation mozzarella shreds to realize an

authentic school pizza.)

For the Sauce:

(6oz) can ingredient 

1 cup of water

(⅓) vegetable oil 

(2) cloves garlic minced

1 tsp salt

1 tsp pepper

½ tbsp dried oregano

½ tbsp dried basil

½ tsp dried rosemary crushed


Preheat oven 475 degrees.

Spray the pan with Pam and lay Parchment paper down

In a large bowl, add flour, dry milk , sugar, yeast, and salt whisk to blend.

Add oil to predicament , then pour it into your mixture.

Then stir with a wooden spoon until batter forms, don’t mind the lumps – you only want no dry spots.

Spread dough into pan using fingertips until it’s even. If the dough doesn’t want to cooperate, let rest 5 minutes and check out again.

Bake just the crust for 8-10 minutes, then remove from oven and put aside .

For the Sauce: Put the ingredients during a saucepan set over low to medium heat and let it simmer. Then stir repeatedly to avoid clomping and to combine all the ingredients well. Add salt to taste, and cook for 20 to half-hour until a thick spaghetti sauce forms.

To the partially baked crust, spread the sauce everywhere the crust, then sprinkle meats and cheese.

Bake it for 8-10 minutes at 475 degrees until cheese melts and begins to brown.

Remove from oven, and let it stand 5 minutes.

Cut in slices and serve.

recipe source :


italian bomboloni

3 cups bread or all-purpose flour

2¼ teaspoons fast-acting dry yeast

2 teaspoons salt

1/4 cup sugar , plus more for coating

1 lemon, zested

2 eggs, lightly beaten

3/4 cup milk 

1/2 stick (4 tablespoons) butter, softened

1 teaspoon vanilla 

Vegetable oil, for frying

Chocolate-hazelnut spread, jam or pastry cream, for filling
1. during a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon peel .

Then add the eggs, milk, butter, and vanilla , and blend well. Knead the dough within the stand mixer for two minutes, or if making the dough by hand.

tip it onto a floured surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky.

Transfer the dough to an outsized , lightly oiled bowl. Cover with wrapping and permit to rise during a warm place for 1 hour or until doubled in size.

2. employing a kitchen utensil , roll out the dough until about 3/4 inch thick. Then, employing a round pastry cutter the dimensions of a cup, cut the dough into disks.

Place the dough on a baking sheet lined with parchment paper, and canopy with wrapping . Allow rising for an additional hour.

3. Heat oil during a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown.

Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in sugar until completely covered.

4. Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make alittle hole within the side of every doughnut, push within the nozzle and squeeze to fill the bomboloni. Serve warm.

recipe source :


mexican stuffed shells


12 ounces jumbo pasta shells
1 pound hamburger 
1 packet taco seasoning
2/3 cup water
1 1/2 cups jarred salsa divided
1 cup shredded cheddar divided
US Customary - Metric


Preheat the oven to 350 degrees.
Cook the pasta shells during a pot consistent with the directions on the box and drain.

Add the bottom beef to the pot and brown well.

Drain the fat.
Add the taco seasoning and water, stir and cook until water is gone.
Stir in 1 cup salsa and 3/4 cup cheese.
Scoop into the jumbo pasta shells and top with the remaining salsa and cheese.
Bake during a covered pan for quarter-hour .

recipe source :


easy homemade caramel corn

For the popcorn:
3 tablespoons oil
1/2 cup popcorn kernels freshly popped (about 13 cups of popped popcorn) (NOTE 1)
For the caramel sauce:
1/4 cup (1/2 stick, 2oz, 57g) butter
1 1/4 cups (9.4oz, 266g) packed brown sugar
1/4 cup (2.75oz, 78g) light syrup 
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon bicarbonate of soda 
For baking:
Large baking pan (NOTE 2)
To make the popcorn:
Preheat the oven to 250 degrees F.
Heat oil during a large pot over medium heat. to understand when the pan is hot enough, add 3-4 kernels of popcorn. once they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan.
Shake the pan or stir kernels in order that they're evenly opened up in pan.
Cover with a lid, leaving alittle opening for steam to flee . Once the popcorn starts popping vigorously, shake the pot gently once.
Remove from heat when the popping stops. you ought to be ready to count to three between pops.
Put the freshly popped popcorn into the baking pan. make certain there are not any unpopped kernels. (NOTE 3)
Place in oven to remain warm while making the caramel.
To make the caramel:
Combine the butter, syrup , and sugar during a pan and warmth over low heat until the butter is dissolved.
After the mixture is melted, turn the warmth to medium and let simmer for 3-4 minutes until it reaches 255° F.
Turn off the warmth and stir within the salt and vanilla.
Stir within the bicarbonate of soda until it's well combined.
Drizzle on top of the popcorn immediately and stir gently, trying to coat the maximum amount of the popcorn as possible.
Bake for 45 minutes, stirring the popcorn every quarter-hour .
Gently break apart large clusters, if desired.
Store in an air tight container for 2-3 weeks.

recipe souece :


homemade meatball sups



1 Pound Ground Turkey 99% fat Free
2 Cups Mushrooms
2 cloves garlic
1 teaspoon Dried Oregano
1 teaspoon Onion Powder
1 teaspoon Sea Salt
Meatball Sandwich
14 Ounces Pizza Sauce
1 teaspoon Dried Oregano Optional
1 teaspoon dried garlic Optional
1 teaspoon Crushed Red Pepper Optional as long as you would like it Spicy
2 Ounces Mozzarella cheese
4 Tablespoon Parmesan cheese
4 Sub Rolls



Preheat oven to 420
Chop Mushrooms
Jalapeno Bacon Cheeseburger Meatballs
Mix together Ground Turkey, Mushrooms, garlic, Oregano, onion powder, and sea salt.

Cheesy Meatballs

Make meatballs and place on cooking utensil 
Cheesy Meatballs
Bake for 20 minutes.
Turn oven right down to 375 degrees. Flip Meatballs
Bake for extra 10 minutes
If freezing, let the meatballs cool to room temp. Then put the meatballs into a freezer bag and place them within the freezer

Meatball Sandwich

Place Sauce in Saute Pan. Stir within the Oregano, Garlic Powder and therefore the Crushed Red Peppers.
Add the cooked meatballs. NOTE: If you used frozen meatballs add them into the sauce and warmth 
Simmer the meatballs within the sauce for a minimum of 10 minutes
Turkey Meatball Sandwich
Sprinkle 1/2 Tablespoon of Parmesan cheese onto the sub rolls. Place under broiler and melt cheese. Takes about 1 minute.
Turkey Meatball Sandwich
Place the meatballs on the bun
Turkey Meatball Sandwich
Sprinkle 1/2 Ounce of Grated Mozzarella Cheese on each Sandwich
Turkey Meatball Sandwich
Melt cheese under oven broiler. About one to 2 minutes. Just watch it to melt the cheese the way you would like . i prefer it when it gets a touch brown on top.
Turkey Meatball Sandwich


rcipe source :


easy big fat yeast rolls


1 cup warm water
1 pkg (2 1/2 tsp) active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softened butter
1 egg, beaten
3 1/2-4 cups all-purpose flour 


Put water and yeast in large bowl and add next 4 ingredients. Beat with dough hook until well blended.

Add 3 1/2 to 4 cups flour and blend until soft dough forms (should not be sticky).

Put the dough out onto floured board and knead a couple of times until smooth.

Place the dough in greased bowl, cover with wrapping and let rise in warm place approx. 45 minutes.

Punch down and switch out onto floured board. Divide dough into 12 large or 18-20 small pieces and using your hands shape dough into round balls. Place in greased 13 x 9-inch baking pan. Let rise again about half-hour .

Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is definitely doubled.

*Sourdough Option - add 1 cup classic sourdough starter in situ of the water, reduce flour to 2 1/2-3 cups, or until you've got a soft dough as above, and proceed with recipe.

recipe source :



1 tbsp vegetable oil (or butter)
1 lb. shrimp (defrosted and deveined)
Seasoning Mixture:
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon red pepper flakes


Heat 1 tablespoon of vegetable oil during a large skillet over medium heat. 
Put shrimp during a bowl and rub in seasoning mixture. Mix well to form sure shrimp is coated well. 
Add shrimp to the recent pan and cook for about 2-3 minutes on all sides , turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
Serve immediately.

recipe source :


mini pineapple upside down cake



6 Tablespoons of butter, melted
¾ cup sugar 
6 pineapple rings from a can, contained in 100% fruit juice (not heavy syrup), + reserve ⅔ cup of fruit juice from can
6 Maraschino Cherries
Cake Batter
2-1/4 cups all-purpose flour
1-1/2 cups sugar
3-1/2 teaspoons leaven 
1 teaspoon kosher salt
⅔ cup reserved fruit juice 
⅓ cup + ¼ cup milk
⅛ cup oil
1 stick butter softened
1 tablespoon vanilla
3 large eggs
Pre-heat oven 350 degrees.
Using your Nordic Ware Pineapple Cake Pan, place 1 TBSP of butter at rock bottom of every mini cake portion of the pan.
Place pan in oven for 1-2 minutes to melt the butter. Remove pan from oven.
Divide the ¾ cup of sugar evenly altogether 6 cake portions.
Quickly mix the sugar and butter together in each section.
Place one pineapple ring within the pineapple spot within the pan.
Then, place 1 cherry within the center of every pineapple ring. Set pan aside while you create the cake batter.
In a stand-up mixer, place softened butter and blend on medium speed for 1-2 minutes.
Add flour, sugar, salt, and leaven and blend well for 1 minute.
Add fruit juice , milk, oil, vanilla, and eggs.
Mix on medium for an additional minute. Fill each cake portion with batter until 90% full.
Note: you'll have leftover cake batter. See below for what to try to to with remaining cake batter.
Bake 25-30 minutes until toothpick comes out clean.
Remove pan from oven.
Line a baking sheet with parchment paper.
Invert baking sheet with parchment paper over the pineapple pan. Quickly flip the pineapple pan the wrong way up .
Set pan on counter, slightly tap on top of every mini cake portion to assist loosen.
Carefully flip pineapple pan. Let cakes cool on parchment paper/baking sheet.
Serve warm or at room temp.
**You will have enough batter remaining to form 8 – 9 cupcakes. Divide batter in cupcake pan – bake 15-20 minutes, until toothpick comes out clean. Cool completely then Frost!

recipe source :

classic tomato sandwich



2-3 slices fresh tomato

2 pieces French bread , sliced lengthways and lightly toasted

Fresh peach, sliced

Fresh mozzarella, torn into large pieces

Handful of fresh basil leaves

2 tablespoons vegetable oil 

2 tablespoons mild sauce 

2 teaspoons rice vinegar

2 teaspoons honey

Kosher salt

Directions: Whisk together vegetable oil , hot sauce, rice vinegar and honey during a small bowl until well combined to form dressing. Layer ingredients on one piece of bread starting with mozzarella followed by peach slices, basil and tomato slices. Drizzle with dressing and sprinkle with salt to serve. Top with remaining slice of bread, if desired.

recipe source :

cheesy baked asparagus recipes


1 pound (500 g) asparagus spears, woody ends removed
3 tablespoons vegetable oil
1 tablespoon minced garlic (or 4 cloves garlic, minced)
3/4 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1 1/4 cup shredded mozzarella cheese


Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick vegetable oil spray.
Arrange asparagus on baking sheet. Set aside.
In a small bowl mix together vegetable oil , garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
Bake for 10-15 minutes until vibrant and just starting to get tender.
Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).

Adjust salt and pepper, if needed. Serve immediately.

recipe source


pickled beets



4 medium roasted beets , cooled, peeled, and sliced 

1 cup vinegar 

1 cup water

1/3 cup sugar 

1 teaspoon kosher salt

1/4 teaspoon (dry) ground mustard

5 whole black peppercorns


Bring the vinegar, water, sugar, salt, and mustard to a boil  during a medium saucepan, stirring until sugar is dissolved. Simmer for a couple of minutes; begin the warmth and permit to chill a touch .

Add peppercorns and beets to a clean glass jar with a decent fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.

Cover and put aside for several hours (or up to 24), then transfer to the refrigerator.

recipe sourse

best crockpot meatballs

2 pounds hamburger i exploit 90% lean
2 eggs
1/2 cup breadcrumbs
1/4 cup onion finely diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
12 ounce bottle condiment 
1 1/2 cups jelly 
2 tablespoons parsley
cooking spray


Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray.
Place the bottom beef, eggs, breadcrumbs, onion, salt, pepper and garlic powder during a large bowl. Stir until thoroughly combined.
Shape the meat mixture into 1 inch meatballs and place the meatballs on the prepared pan.
Broil for 8-10 minutes or until golden brown.
While the meatballs are cooking, prepare the sauce.
Melt the jelly by microwaving it for 30 second increments or melting it during a saucepan over medium heat.
After the jelly has melted, whisk within the condiment .
Coat a slow cooker with cooking spray. Add the meatballs, then pour the sauce over the highest . Toss to coat.
Cook for 3 hours on low. Sprinkle with parsley, then serve.

recipe source :


easy caramel apple cobbler dump cake


42 ounces caramel apple pie filling*

15.25 ounces yellow cake mix

1 teaspoon ground cinnamon

1 cup chopped pecans

16 tablespoons salted butter


First pre-heat your oven to 350° F, and give your baking dish a light coat of cooking spray.

Dump the pie filling and evenly spread it in the bottom of your baking dish.

Next sprinkle the dry cake mix, and spread it evenly all over the top of the apples.

Sprinkle cinnamon and chopped pecans over the dry cake mix.

Slice the butter cold, and place the slices all over the top of the cake.

Bake at 350° F for about 1 hour, or until the cake turns a golden brown and the apple pie filling is bubbly all around the edges.

recipe source :



Homemade Pizza Dough , see note 1

Flour for Dusting

Calzone Fillings (See note 2):

Pizza Sauce , see note 3

Cheese , shredded or sliced, anything you wish 




Canned Mushrooms

For Brushing:

Olive Oil (optional)


Divide your pizza dough into as many pieces as you wish (the more pieces, the smaller the calzones. See note 1 & 4). Roll each bit into a ball and every ball into a skinny crust, preferably round-shaped. Sprinkle some flour on the dough for easier rolling, if needed (you shouldn't need much).

Spread some pizza sauce over, ensuring to go away edges free from the sauce.

Then, top one side of the pizza dough with cheese, salami, onion, or anything you wish . Close the pocket and together with your finger depress round the edges to seal them.

To double-seal them, take the dough together with your hand, and fold it towards the filled part, depress (check video for better understanding).

Transfer it carefully onto a baking tray lined with baking parchment. Brush with vegetable oil (optional) and repeat the entire process until you've got as many calzone pizzas as you wish .

Bake at 400° Fahrenheit/200° Celsius for quarter-hour or until the highest and bottom turn brown.


recipe source :

big apple fritters


3 cups all-purpose flour
1½ cups sugar
3 teaspoons leaven 
½ teaspoon salt
¾ teaspoon pie Spice
2 large eggs
1 cup milk
1 teaspoon vanilla
2 Tablespoons butter, softened
1½ cups peeled, chopped apples
Oil for frying
Confectioners sugar


Pour oil into a deep skillet or Dutch oven to a depth of about 3 inches.
Heat to 375 degrees.
Sift flour, sugar, salt, and pie Spice into an outsized bowl .
Place eggs during a separate bowl and beat them lightly.
Stir in milk and vanilla.
Make a well within the center of the dry ingredients and pour within the milk mixture. Add butter and beat with a mixer on low speed to moisten, about 1/2 minute. Scrape down sides of bowl and increase speed to medium for two minutes longer. Fold in apples. employing a 1/4 cup size cup , drop into hot oil. take care to not splash the oil on yourself. If your pot isn't very large at the highest , you'll be ready to cook just one at a time.As the fritters cook, they're going to rise to the highest .
When browned on the primary side, carefully turn them over with a spatula to brown the second side.
Drain on paper towels and sprinkle immediately, and generously, with confectioner sugar or glaze I prefer glaze.
To make glaze confectioners sugar and milk or water whisk together and glaze while warm.

recipe source :


philly cheesesteak stuffed peppers



1 pound hamburger 

4 bell peppers

1/2 cup onions, diced

1/2 cup mushrooms (optional)

1 cup shredded mozzarella cheese + a touch extra for topping

1 tablespoon butter

salt & pepper to taste


Preheat oven to 350F.

Prep peppers: stop tops, dig halves, remove seeds. Place peppers on a baking sheet.

Place butter during a pan and warmth to medium heat.

Once butter melts, add onions and mushrooms (if using). Cook until onions are translucent (about 2-3 minutes).

Add hamburger , salt and pepper, to the pan and cook until beef is browned (about 5 minutes). Drain when done.

Add beef mixture back to pan, then add in cheese. Stir until cheese is melted and everything is well incorporated. Remove from heat.

Spoon beef filling into pepper halves until full.

Sprinkle more mozzarella cheese over the highest of the peppers.

Bake for about 20 minutes. They're done when the cheese on top is golden brown.

Plate, serve, and enjoy!

recipe source :

choclate eclairs

Choux Pastry
1 cup water I always used filtered water, not tap (250 ml)
1/2 cup of unsalted butter 113g
1 cup all-purpose flour . (125g)
1/2 tsp. of salt 2g
1 to 2 tsp. of white sugar optional (5 to 10g)
4 large eggs
Pastry Cream Filling
1 small 3.5-ounce box of vanilla instant pudding 99g
1 cup of cold milk 250ml
1 cup cream 250ml
Chocolate Ganache Topping
5 to 10 ounces of chocolate chocolate bars, chocolate chips use more if you wish it thick. (150 to 300g)
1/2 cup of cream hot
Preheat the oven to 425 F/218 C.
Begin by mixing the flour, sugar, and salt together during a bowl.
In a large pot add the water and therefore the butter. Heat it on the stovetop with medium heat stirring occasionally and convey it to a boil.
Remove the pot from the warmth then add within the flour mixture all directly and stir quickly with a wooden spoon until a dough forms. Place it back on the warmth and keep stirring cooking it for 30 seconds. Then remove from the warmth .
Add the dough to an outsized bowl and stir it with the spoon for a couple of minutes. this may release the steam within the dough and funky it down. If it's too hot it'll cook the eggs.
Now stir in each egg one at a time, until well blended. it'll appear to be the egg won't want to blend it, but just keep stirring and it eventually will, then repeat the method with the remainder of the eggs.The choux pastry is prepared to travel .
Add the pastry to a piping bag with an outsized round tip or French star tip. or simply use an outsized ziplock bag with the corner snipped off.
Prepare a sheet pan with parchment paper or a silicone mat then pipe on 1 inch wide by 4 to five inch long strips of choux pastry . confirm the strips are about 2 inches apart.
Create an egg wash by mixing one egg and one teaspoon of water. Then baste the tops of the unbaked eclair shells. you'll also use the basting brush to shape the eclairs and smooth any piping mishaps.
Bake the eclairs within the oven, middle rack position, for quarter-hour , then turn the warmth right down to 350 F/176 C. And bake for a further 20 to 25 minutes. don't open the oven until 35 minutes total time has gone otherwise they'll deflate. Once they're nice and golden brown on the highest and sound hollow they're able to go. Allow them to chill while you create the pastry cream and ganache.
Now make the pastry cream by adding the pudding mix to a bowl with the milk. Stir and put aside for five minutes. In another bowl whomp up the cream until stiff peaks form employing a mixer. Then fold within the pudding creating a simple pastry cream. you'll also fold in an egg custard rather than pudding if you wish .
Next, make the chocolate ganache. during a small bowl or mug heat up the cream until it gets really hot, about 45 seconds within the microwave. Then pour it over a special bowl crammed with the chocolate. Don't stir, just allow it to take a seat for five to 10 minutes and melt the chocolate. Then are available a stir it until smooth. Add more cream or more chocolate for the specified consistency.
Add the pastry cream to a pastry bag with an injector tip. Poke holes within the bottoms of the eclairs with a wooden skewer. Then stick the basketball shot and pipe within the pastry cream, until the eclair is full and feels heavy. Alternatively, you'll just cut the eclairs in half lengthwise and fill them sort of a long chou .
Now just dip the filled eclairs within the chocolate ganache. and permit the surplus to empty off into the bowl. Place them back on the sheet pan or on a wire rack to permit the ganache to line . Enjoy! Keep chilled in an airtight container within the fridge until able to serve.

recipe source :


fruit salad


1 lb fresh strawberries, chopped
1 lb chopped fresh pineapple,
12 oz fresh blueberries
12 oz red grapes, sliced into halves
4 kiwis, peeled and chopped
3 mandarin oranges*
2 bananas, sliced (optional)
Honey Lime Dressing

1/4 cup honey
2 tsp lime zest (zest of two medium limes)
1 1/2 Tbsp fresh juice 


Add all fruit to an outsized bowl . 
In a small bowl , whisk together they honey, lime zest and juice . 
Pour over fruit and toss to evenly coat, serve immediately

recipe source :


texas toast sloppy


1 lb. hamburger 
1/4 cup chopped onion
1/4 cup chopped sweet pepper 
1/2 t. garlic powder
1/2 t. flavorer 
1/2 t. black pepper
1 8 oz. can spaghetti sauce 
1/2 cup ketchup
1 t. Worcester sauce 
1 T. sugar 
1 t. vinegar
1 package Pepperidge Farm Texas Toast
Cheese for topping


Brown hamburger until not pink.
Add onion and sweet pepper and cook until tender.
Add garlic powder, flavorer , and black pepper and blend well into meat.
Stir in spaghetti sauce , ketchup, Worcester sauce , sugar and vinegar.
Simmer for quarter-hour .
Serve over Texas Toast and top with cheese!

recipe source :

cucumbers onions and tomatoes


1 large cucumber
4 tomatoes
1 small purple onion 
For the dressing
1-2 tbsp vegetable oil 
2 tbsp juice 
1 tsp dried oregano
salt and pepper to taste


Peel and slice the cucumber into coins and increase a bowl. Slice the tomatoes and purple onion and increase the cucumber. 
Mix together all the dressing ingredients and pour over the salad. 
Toss well and serve.

recipe source :

orange cranberry bread with glaze


For the bread

2 cups all purpose flour + more to toss with cranberries

1 1/2 teaspoons leaven 

1/2 teaspoon bicarbonate of soda 

1 cup sugar 

5 tablespoons butter melted

1 egg

3/4 cup buttermilk

1 teaspoon vanilla 

2 cups cranberries fresh or frozen

2 teaspoons orange peel 

cooking spray

For the glaze

1 cup granulated sugar 

1 1/2 tablespoons fruit juice 


Preheat the oven to 350 degrees F. Coat a 9" x 5" loaf pan with cooking spray.

Place the flour, leaven , bicarbonate of soda and sugar during a large bowl; whisk to mix .

Add the butter, egg, buttermilk and vanilla to the dry ingredients. Stir until just combined.

Toss the cranberries with 1 tablespoon of flour. Add the cranberries and orange peel to the batter and gently stir until just mixed.

Pour the batter into the prepared pan.

Bake for hour or until a toothpick inserted into the middle of the loaf comes out clean or with just a couple of crumbs attached.

Run a skinny knife along the sides of the pan to loosen the bread. Let the bread cool for 10 minutes, then carefully invert onto a cooling rack. Let cool completely.

After the bread is cool, make the glaze. Place the granulated sugar and fruit juice during a bowl and stir until smooth. Drizzle the glaze over the bread.

Let the glaze set, then slice and serve.

recipe source :


The BEST Coconut Cake



1/2 cup oil 

1/2 cup butter, temperature 

1 3/4 cup sugar 

5 eggs, temperature *, separated

1 teaspoon coconut extract

1 teaspoon vanilla 

1 teaspoon leaven 

1/2 teaspoon bicarbonate of soda 

1/2 teaspoon kosher salt

2 1/4 cups cake flour

1 cup buttermilk

1 cup sweetened flaked coconut

1/4 teaspoon cream of tartar


1 1/2 cups butter, room temperature

8 cups granulated sugar 

1/3 cup milk

1/2 teaspoon coconut extract

1 teaspoon vanilla 

1 cup sweetened flaked coconut for garnish


Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to suit within the bottoms of the pans. Place the parchment within the pan and coat again with baking spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the edges of the bowl as necessary. Add in coconut extract, vanilla , leaven , bicarbonate of soda , and salt and blend for 30 more seconds or until combined.

Turn the mixer to low and add within the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the edges of the bowl as necessary. Stir within the coconut. Set batter aside.

In a clean bowl combine the egg whites and therefore the cream of tartar. Using the whisk attachment on your mixer beat the egg whites for 6-7 minutes on medium speed until stiff peaks form.

Fold the egg whites into the cake batter until evenly combined. Divide the batter between the three cake pans and bake for 30-35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Cool the cakes within the pan for 10 minutes then transfer the cakes to a wire rack to chill completely.

To make the frosting, combine the butter and granulated sugar within the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds. Add within the milk, coconut extract, and vanilla . Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the edges of the bowl as necessary. Add in additional milk 1-tablespoon at a time if a creamier consistency is desired.

To assemble place one cake on a cake plate. Top with about 1 1/2 cups of frosting and spread evenly using an off-set spatula. Top with another cake layer and repeat the method . Finally frost the highest and sides of the cake with the remaining frosting.

Press the coconut into the frosting to garnish.

recipe source :

new york cheesecake cookies


1 1 ⁄4 сuр graham сrасkеrѕ finely сruѕhеd (1 sleeve)
1 cup flour
1 1 ⁄2 tѕр bаkіng powder
1 stick 8 tablespoons unѕаltеd buttеr, ѕоftеnеd
1 ⁄2 сuр brоwn ѕugаr packed
1 egg separated
3 оz cheese softened
1 ⁄4 сuр granulated ѕugаr
2 tsp lemon zеѕt
1 ⁄2 tѕр vаnіllа еxtrасt

Prеhеаt thе оvеn tо 350 dеgrееѕ F.
In a large bоwl, stir together thе cracker crumbs, flоur аnd baking роwdеr. during a mеdіum bowl, bеаt tоgеthеr thе butter wіth the brown ѕugаr using аn electric hаnd mіxеr. Add thе egg whіtе аnd beat untіl wеll combined. increase thе grаhаm сrасkеr сrumbѕ аnd blеnd until juѕt соmbіnеd.
In a ѕераrаtе mеdіum bowl, bеаt tоgеthеr thе softened cream сhееѕе wіth thе grаnulаtеd ѕugаr, egg yolk, lеmоn zest аnd vаnіllа until wеll соmbіnеd. Sеt aside.
Using a ѕmаll ice сrеаm ѕсоор, ѕсоор out thе сооkіе dough and рlасе on a nоnѕtісk оr раrсhmеnt lіnеd bаkіng ѕhееt. (If уоu dо not have аn ice ѕсоор, then measure thе dоugh іntо ѕсоорѕ оf about 2 tablespoons.) Flаttеn ѕlіghtlу, рrеѕѕіng уоur thumb іn thе сеntеr оf thе bаll tо create a ѕmаll bоwl ѕhаре. Rереаt wіth thе rеmаіnіng dough. Sрооn thе cream сhееѕе іntо the indents іn the cookies.
Bаkе untіl the fіllіng іѕ bаrеlу set аnd thе cookies are lіghtlу golden, 12 mіnutеѕ. Allоw to сооl 5 mіnutеѕ оn thе bаkіng ѕhееtѕ before rеmоvіng thеm аnd сооlіng соmрlеtеlу on a wіrе rack.

recipe source :

school pizza

Ingredients: For the Crust: (2 ⅔) flour ¾ cup dry milk  2 T sugar (1) a packet of quick rise yeast 1 tsp salt (1 ⅔) cup warm water (...