Category: Recipe

Posted on

Pancakes

Print

Pancakes

Course Breakfast, Dessert, Dinner, Lunch, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 Pancakes
Author Mom

Ingredients

  • 2 Eggs
  • 1 Pinch Salt
  • 3 Tablespoon Sugar
  • 1/3 Cup Oil Canola, Vegetable, etc...
  • 2 Cup Flour All Purpose
  • 4 Teaspoon Baking Powder
  • 2 Cup Milk Whole, 1-2%, Buttermilk, Condensed, etc...it's all good

Instructions

  1. Turn on griddle/pan to highest setting.

  2. Beat eggs to death.

  3. Add salt and sugar, continue to beat to death.

  4. Add oil while continuing to beat.
  5. Stop beating.  Add flour, baking powder, and milk.

  6. Add in any fruit, chocolate chips, etc...

    (Note: Hold off on adding berries)

  7. Mix until just combined.
  8. Reduce temperature to mid-ish.

  9. Spoon onto medium hot cast iron pan lightly greased with same type oil used in mixture.

    (Note: If adding berries, place them on top NOW!)

  10. Flip when edges begin to lift and first side is slightly brown.

  11. Remove when second side is brown.

  12. Adjust heat accordingly.

Posted on

Zucchini Bread

 

Print

Zucchini Bread

Bread, with zucchini.
Course Breakfast, Dessert, Snack
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 1 Bundt Pans
Author april

Ingredients

  • 2 Cup Zucchini, grated Can be doubled
  • 2 Cup Sugar
  • 1 Cup Oil
  • 2 Teaspoon Vanilla May be left out
  • 3 Cup Flour, all-purpose
  • 2 Teaspoon Cinnamon
  • 3 Eggs
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Cup Raisins May be left out
  • 1 Cup Nuts, chopped May be left out

Instructions

  1. Grease & flour pan.

  2. Grate unpeeled zucchini

  3. Beat eggs a lot

  4. Gradually beat in oil and then sugar

  5. Add grated zucchini

  6. Stir together dry ingredients, then add to wet ingredients. Stir gently until just combined.

  7. Bake at 350° for 1 hour

  8. Test with toothpick.

  9. If not yet done cover with aluminum foil to prevent from burning

  10. Test with toothpick again after ~10-20 minutes

  11. Cool 20 minutes, cut, eat

Recipe Video

Recipe Notes

Zucchini can be substituted with apples, pumpkin, etc...

Posted on

Ricotta Cheesecake

 

Print

Ricotta Cheesecake

Italian Cheesecake
Course Breakfast, Dessert, Snack
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 1 12" spring-form cake
Author april

Ingredients

  • 2 Pound Ricotta Whole Milk
  • 1 Cup Sugar for egg yolks
  • 1/3 Cup Sugar for egg whites
  • 6 Tablespoon Flour, all-purpose
  • 5 Eggs Separated
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Vanilla
  • 1/2 Cup Heavy Cream Whipped
  • Graham Cracker Crumbs

Instructions

Pan

  1. Butter sides and bottom of 12" spring-form or angel food pan.

  2. Dust with graham cracker crumbs.

Filling

  1. Beat ricotta with sugar and egg yolks.

  2. Beat in flour, lemon juice and vanilla.

  3. Beat separately egg whites with sugar until stiff. Combine with whipped cream and fold into ricotta mixture.

  4. Pour into pan.

Bake at 425° for 10 minutes.

  1. Lower temperature to 350° and bake 1 hour.

  2. Turn off heat and let cool in oven, typically overnight.

Recipe Notes

Source: Sorrento

Posted on

Super Awesome Apple Pie

Print

Super Awesome Apple Pie

Apple Pie, but more Super Awesome
Course Breakfast, Dessert, Lunch, Main Course, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 1 Pie
Author gelno

Ingredients

Crust

  • 1 1/2 Cup Flour, all-purpose
  • 2 Teaspoon Sugar
  • 1/2 Teaspoon Salt
  • 2 Tablespoon Milk
  • 8 Tablespoon Butter

Filling

  • 1/2 Cup Confectioners Sugar
  • 2 Tablespoon Flour, all-purpose Add more if filling is too juicy
  • 5 Apple 10 if you dare
  • Cinnamon Add to taste

Crumb Topping

  • 1/2 Cup Dark Brown Sugar Firmly packed
  • 3/4 Cup Flour, all-purpose
  • 1/2 Teaspoon Cinnamon Add more to taste
  • 1/2 Cup Butter

Instructions

Crust

  1. Add ingredients in order and mix into soft pastry dough.

  2. Using fingertips, press dough evenly into a 9" pan.

  3. Flute edges if desired.

Filling

  1. Mix all ingredients together.

  2. Spoon into unbaked pie shell.

Crumb Topping

  1. Mix ingredients in a bowl with hands leaving large crumbs.

  2. Cover filling completely.

  3. Bake pie at 375°

Recipe Notes

Special thanks to KZ!

Posted on

Peanut Butter Whipped Pie

Print

Peanut Butter Whipped Pie

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Refrigerator 2 hours
Total Time 2 hours 10 minutes
Servings 2 Pies
Author gelno

Ingredients

  • 2 Pie Crust, Graham Cracker or Oreo Cookie

Filling

  • 1 Cup Heavy Cream For Whipped Cream
  • 2 Tablespoon Confectioners Sugar For Whipped Cream
  • 8 Ounce Cream Cheese For Whipped Cream Cheese
  • 2 Cup Confectioners Sugar For Whipped Cream Cheese
  • 1 Cup Peanut Butter

Chocolate Gnash

  • 4 Ounce Bag Semi-sweet Chocolate
  • 1/2 Cup Heavy Cream
  • 1 Teaspoon Butter

Instructions

Filling

  1. Whip heavy cream and confectioners sugar with an electric mixer.

  2. In a large bowl, beat cream cheese and confectioners sugar with an electric mixer until smooth.

  3. Add peanut butter and milk; beat again until smooth.

  4. Fold in whipped cream.

  5. Spoon and spread filling into crust. Refrigerate 1 hour.

Chocolate Gnash

  1. While filling sets in the crust, slowly heat semi-sweet chocolate, heavy cream, and butter while stirring until combined.

  2. Do not whip.

  3. Top filling with chocolate gnash and refrigerate at least 1 more hour.
Posted on

Irish Soda Bread

 

Print

Irish Soda Bread

Sweet and cakey
Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 Servings
Author Grandma Jean Musano

Ingredients

  • 3 Cup Flour, all-purpose
  • 1 Teaspoon Salt
  • 1 Cup Sugar
  • 3 Teaspoon Baking powder
  • 1 Pinch Baking soda
  • 1 Handful Caraway seeds
  • 1/4 Pound Butter
  • 2 Cup Raisins
  • 2 Eggs
  • 1 1/4 Cup Buttermilk

Instructions

  1. Sift together all the dry ingredients. Work butter into dry ingredients until crumbly.

  2. Add raisins and caraway seed to mixture.

  3. In a septate bowl beat eggs and add to buttermilk.

  4. Add wet mixture to dry mixture. Mix just until no dry flour visible.

  5. Bake in a greased Bundt pan or a large round pan at 325 until done through and brown, approximately 1 hour


Recipe Notes

Original recipe calls for 1.5 cups raisins and .5 cup sugar.

I always bake in a Bundt pan.

Posted on

Home Corned Beef

 

Print

Home Corned Beef

From Yale website
Course Dinner, Lunch, Main Course, Supper
Cuisine Irish
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 Servings
Author april

Ingredients

  • 4 Quart Water
  • 2 Cup Kosher Salt
  • 1/3 Cup Sugar
  • 3 Teaspoon Pickling spice
  • 6 Clove Garlic Crushed
  • 5 Pound Fresh Beef Brisket

Instructions

  1. Combine all ingredients except garlic and beef in pot. Bring to full boil, add garlic, shut heat, cover pot and let cool to room temperature.

  2.  Prick beef with a fork on each side to help brine penetrate meat.

  3. Add beef and brine to a plastic container and make sure beef is covered.

  4. Put in refrigerator for one week, turning after about 3 days.

  5. Rinse meat thoroughly under cold water and put in pot covered by fresh cold water.

  6. Simmer over low heat until meat is tender.

  7. Can add some new fresh crushed garlic and some new fresh pickling spice to the cooking water.

Recipe Notes

Can use smaller or larger piece of meat. Just make sure there is enough brine to cover the meat while it is soaking. Original recipe had 3 cloves garlic, 1.5 tsp sodium nitrate, 2 tsp pickling spice and said meat should soak for 3 weeks, turning every 5 days. I soak 7 - 10 days only.

Posted on

Oatmeal Pumpkin Bread

 

Print

Oatmeal Pumpkin Bread

Variation of kids day pumpkin bread recipe

Course Breakfast, Dessert, Snack
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 Servings
Author april

Ingredients

  • 2 1/2 Cup Flour
  • 1 1/4 Cup Oats
  • 1 1/2 Cup Sugar
  • 1 1/2 Cup Dark Brown Sugar
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 1 1/2 Teaspoon Salt
  • 3 Teaspoon Baking soda
  • 1 Cup Vegetable Oil
  • 4 Eggs
  • 3 Cup Fresh Pumpkin Puréed
  • 3/4 Cup Water
  • 2 Cup Raisins

Instructions

  1. Mix dry ingredients.

  2. Add oil and rest of ingredients.

  3. Grease and flour a Bundt pan or 2 loaf pans.

  4. Bake at 350 for 1 hour until done.

  5. Prep time includes pureeing of the fresh cooked pumpkin.

Posted on

Pumpkin Bread

 

Print

Pumpkin Bread

Uses fresh pumpkin
Course Breakfast, Dessert, Snack
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12
Author april

Ingredients

  • 3 Cup Sugar
  • 3 1/2 Cup Flour
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 3 Teaspoon Baking Soda
  • 1 Cup Vegetable Oil
  • 4 Eggs
  • 2 Cup Fresh Pumpkin Puréed
  • 3/4 Cup Water
  • 1 Cup Raisins
  • 1 Cup Walnuts Chopped
  • 2 Teaspoon Vanilla
  • 1 1/2 Teaspoon Salt

Instructions

  1. Mix dry ingredients together.

  2.  Add oil and rest of ingredients.

  3. Grease and flour 2 loaf pans or one Bundt pan.

  4. Bake at 350 for 1 hour until done.

  5. Cool on wire rack.

Recipe Notes

The ingredients listed are exactly as published. When I make it I cook the pumpkin in the microwave, add 2 tsp cinnamon, 1.5 tsp nutmeg, 3tsp vanilla, and 3 cups pumpkin if I don't use walnuts I add an extra cup of raisins. Prep time includes pureeing of the fresh Cooked pumpkin.

Source: Newsday kids day

Posted on

Glenn’s Birthday Cake

 

Print

Glenn's Birthday Cake

Layer cake
Course Dessert, Snack
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 12
Author april

Ingredients

Cake

  • 1/2 Cup Butter Softened
  • 1 1/2 Cup Sugar
  • 4 Egg Whites
  • 2 Cup Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 1/3 Cup Buttermilk

Icing

  • 1 1/2 Cup Sugar
  • 1/4 Teaspoon Cream of Tartar
  • 1/8 Teaspoon Salt
  • 1/3 Cup Water
  • 2 Egg Whites
  • 1 Tablestoon Lemon juice

Filling

  • 1 1/2 Pint Strawberries Sliced
  • 1/4 Cup Sugar For strawberries
  • 1 Tablespoon Lemon Juice For strawberries
  • 2 Bananas Sliced

Instructions

Cake

  1. Cream butter and sugar until light and fluffy.

  2. Add egg whites one at a time beating well after each addition.

  3. Beat in extract.

  4. Combine flour baking powder baking soda and salt.

  5. Add to creams mixture alternately with buttermilk, beating well after each addition.

  6. Spread into two greased floured 9 inch round baking pans.

  7. Bake at 350 for 30-35 minutes until toothpick comes out clean.

  8. Cool for 10 minutes then remove to wire rack until cool.

  9. Once cool can wrap and store for a day before putting cake together.

Icing

  1. Put sugar, cream of tartar, salt, water, egg white, in metal bowl. 

  2. Beat for 1 minute.

  3. Place bowl over boiling water, being sure that bottom of bowl does not touch water.

  4. Beat for 7 minutes over water.

  5. Beat in lemon juice.

  6. Use the same day.

Filling

  1. Mix sliced berries, sugar and lemon juice. 

  2. Let macerate for a few hours or overnight.

Assembly

  1. Slice each cake in half to make 4 layers. 

  2. Put frost layer onto dish cut side up.  

  3. Spoon some strawberries onto cake along with some juice.

  4. Layer banana slices over berries. 

  5. Fill outside edges of layer with frosting.

  6. Lay second and third layer over fruit, then layer same as first layer.

  7. Top with last layer.

  8. Use the rest of the icing to cover the top and sides of the cake.

  9. Refrigerate uncovered until the frosting sets up.

Recipe Notes

Source: Taste of Home and Paula Deen