1 cup butter, softened 2/3 cup white sugar 2/3 cup brown sugar 3 eggs 1 teaspoon vanilla extract 2 cups all purpose flour 1 cup cake flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 1/3 cups milk 1 medium sweet potato, peeled, cubed, boiled, and mashed. 1/3 cup maple syrup
Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.
In a separate bowl add the flours, baking powder, and salt and whisk to combine.
In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.
When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.
Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.
When cakes are completely cool, frost with Cream Cheese Frosting, and decorate the sides with chopped walnuts.
For the caramel if you not good in making caramel you can buy Hershey Caramel in the bottle uses for ice cream
¾ cup - sugar
3.5oz soft butter
2 tbs water
For the cake
A yellow cake of your choice
Step 1
Liberally grease the bottom and sides of a cake pan with oil.
Step 2
For the caramel, add the sugar to a small saucepan with enough water to barely soak it. Place on medium heat until it is reduced and caramelised. Have your soft butter ready cut in pieces. Once the caramel has reached a nice brown color, add the butter to the caramel one piece at a time as you swirl the pot to mix.
Step 5
Peel and cut the bananas into approx one inch lengths. Arrange in the cake pan by placing the flattest part to the bottom directly on the butterscotch. Continue until fully covered.
Step 6
Pour in the cake batter on top of bananas. Flatten with a spatula and tap the pan several times quite vigously to remove any trapped air and send the batter to the bottom. Place in a preheated oven at 350°F for 30 – 45 minutes or until the cake is cooked. Prick the cake in the centre using a skewer to be sure it’s cooked as different cake pans and ovens yield very different times.
Once cooked, leave to cool 30 minutes before un-moulding.
1 large egg 1 1/8 cups buttermilk 2 tablespoons unsalted butter, melted 3/4 cup (about 3 1/4 oz.) all-purpose flour 1/2 cup yellow cornmeal 1/2 tablespoon granulated sugar 1 teaspoon kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon ground nutmeg 8 ounces leftover fried chicken meat with skin, coarsely chopped (save any bits of breading that fall off for sprinkling on finished dish) Cooking spray 3/4 cup pure maple syrup 1/4 cup unsalted butter, sliced into pats
How to Make It
Step 1
Beat egg lightly in a large bowl. Whisk in buttermilk and melted butter until smooth. Whisk together flour, cornmeal, sugar, salt, baking powder, baking soda, and nutmeg in a separate bowl. Add flour mixture to buttermilk mixture; whisk just until smooth. Fold in chopped chicken.
Step 2
Heat a waffle iron on medium according to manufacturer’s instructions. Coat with cooking spray. Add 2/3 cup of the batter to each quadrant. Cook until browned and done, 4 to 5 minutes. Place 1 waffle on each of 4 plates. Top evenly with syrup and butter pats. Sprinkle with bits of fried chicken breading.
Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.
Step 2
Chop the parsley finely (keep a few sprigs for garnish) and add half to egg mixture.
Step 3
Grate all the Parmesan cheese finely and add to egg mixture, mix well. Set aside.
Step 4
Remove chicken skin if any, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten the thicker side using the flat side of a meat mallet or the underside of a saucepan.
Step 5
Get your wine and chicken stock portions ready.
Step 6
Add the plain flour to a plate, spread it out flat by shaking plate.
Step 7
Peel the garlic and place in garlic press (or chop finely).
Step 8
To a frying pan on moderate heat, add the olive oil and half the butter.
Step 9
Coat the chicken in the flour, shake off any excess flour.
Step 10
Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.
Step 11
Cook chicken for approx. 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.
Step 12
To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the chicken stock. Add the crushed garlic. Add the squeeze of half a lemon. And leave to reduce 2 minutes on high heat.
Step 13
Add the remaining half of chopped parsley. Add the remainder of butter and mix until butter is melted on very low heat.
Step 14
Return the chicken to the sauce and continue heating chicken on low heat no more than 30 seconds.
Step 15
Serve the chicken on warm plates, garnished with parsley.
Ingredients
5 cups corn cut from the cob ~4 large ears) (or frozen corn, not thawed,
6 tbsp butter
1/2 tsp each salt and pepper
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup parmesan cheese , finely grated
1 tbsp Jalapeno (optional)
1 cup coriander / cilantro leaves , roughly chopped
1 cup green onion , finely sliced
1/2 red onion , finely chopped
2 - 3 tbsp lime juice , fresh (plus more to taste)
Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
Season corn: Add salt and pepper halfway through cooking corn.
Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
Instructions
Preheat oven to 350 degrees.
Generously grease a 9x9 square baking dish.
In a large bowl, combine the cornbread , cream chicken soup, and egg. Stir until just combined.
Add the remaining ingredients except butter. Stir gently to combine.
Pour into prepared dish. Dot the top with butter.
Bake 1 hour or until golden brown.
Remove from the oven and cool slightly.
Notes
You'll need about 1 1/2 large or 2 medium yellow squash to make 3 cups of grated squash for the recipe
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 ⅓ cups flaked coconut
Ingredients
reheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
Step 2
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
Step 3
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Cake 1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1/2 cup unsweetened dark chocolate cocoa powder
1/2 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup strong brewed coffee, cooled
1/2 cup milk
FOR THE CREAM FILLING:
5 Tbsp all-purpose flour
1 cup milk
1 tsp vanilla extract
1 cup unsalted butter, softened
1 cup granulated sugar
THE GANACHE:
1 bag (12 oz) semi-sweet chocolate morsels
1 1/4 cup heavy whipping cream
Instructions:
THE CAKE:
Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
In a measuring cup, combine cooled coffee with milk*. Set aside.
In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer.Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
THE CREAM FILLING:
In a small saucepan, combine the flour with milk, whisking until lumps removed.
Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
Remove from heat and stir in vanilla.
Cool completely.In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes).
Slowly add in the COOLED milk mixture, beating until combined.
It may curdle slightly in the beginning, that’s okay, keep beating until it becomes the texture of whipped cream!
THE GANACHE:
In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream.
Heat for 1 minute.
Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.
ASSEMBLE:
Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides.
Allow to set, about 15 minutes. Slice and enjoy!
2 1/4 cups all-purpose flour
2 teaspoons ground Ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container
Ingredients : 1 c butter, melted 6 eggs, beaten 2 Tbsp cornstarch 2 c sugar 1 tsp salt 1 c buttermilk 1 tsp vanilla 2 (9in) deep dish unbaked pie shells
Directions : 1. Preheat the oven to 350 degrees. 2. In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. 3. In a large bowl, add salt, corn starch, and sugar. 4. Melt butter in the microwave. Pour the butter on top of dry ingredients. Mix well. 5. Once all this is mixed then pour the egg mixture on top. Stir until all is incorporated. 6. Pour into pie shells evenly. Bake for 50 minutes to 1 hour. Pies will be a little jiggle but not runny when done. 7. *TIP: If you have a pie shield, place it on top of crust about 35 min into cooking. If you don’t you can cover the crust with foil to keep it from burning. 8. *TIP: When the pie is done, if the butter looks like it is sitting on top of the pies. Just give it time to rest and it will seep back into the pie. Also placing the pie in the fridge will also help this.
Cake
Ingredients
Two Boxes Cake white mix
6 eggs
2 cups buttermilk
3/4 cup oil
2 small boxes vanilla pudding instant mix
1 cup strawberry frozen
Mix well place in three 8 inch cake pans bake at 325 for 30 mins
Strawberry glazy
Ingredients
1 1/2 quarts fresh strawberries (washed and hulled) (about 6 cups)
1 cup sugar
3 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice (optional)
3 drops red food coloring (optional)
Crush enough strawberries to make 1 cup. (I have used a masher, but it worked best for me to use an immersion blender in a deep bowl).
Combine sugar and cornstarch in a saucepan. Stir in mashed strawberries, water, and lemon juice and red food coloring if using.
Bring to a boil and then simmer for 3 minutes, stirring constantly. Remove from heat and cool about 10 minutes.
Butter cream frosting
Ingredients
2 sticks unsalted butter, slightly softened but cool to the touch and holding it's shape
6-7 cups powdered sugar (depending on desired consistency. More sugar=more crusting). If you prefer a frosting
2 tsp. vanilla use clear imitation vanilla if you like a whiter frosting
1/4 c. whole milk or more if needed
1/2 teaspoon salt Adjust to taste.