Unsalted butter, softened
Unsalted butter, softened
Nonfat cream cheese, softened
Eggs, at room temperature
All-purpose flour, sifted
|10.||Vanilla sugar||1 teaspoon|
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
2 . Stage
Beat sugar, 1 cup plus 2 teaspoon butter, and cream cheese in a mixing bowl until light and fluffy, about 3 minutes. Mix in vanilla and salt until well combined. Add eggs, one at a time, beating thoroughly after each addition.
3 . Stage
Gradually add flour, one cup at a time, beating until just incorporated. Fold in muddled strawberries. Pour batter into the prepared pan, then lightly sprinkle vanilla sugar over top.
4 . Stage
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
5 . Stage
Remove from the oven and set on a wire rack to cool for 5 to 10 minutes. Invert carefully onto a serving plate or cooling rack and let cool completely.
1 . Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
2 . Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
3 . Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
4 . Place hens on the prepared cookie sheet and cover with foil.
5 . Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
1 . Preheat the oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with cooking spray.
2 . Combine chicken, olive oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add mango, onion, peppers, agave, and lime juice; toss until fully coated. Spread 1/2 of the chicken mixture in a single layer on each baking sheet.
3 . Bake in the preheated oven until chicken is no longer pink, about 10 minutes. Turn on oven's broiler and place baking sheets about 6 inches from the heat source; broil chicken until golden, 3 to 5 minutes. Serve over warm tortillas.
1 . Drain most of the water from the green beans. Combine beans and bacon drippings in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes.
2 . Add mushrooms and cook an additional 3 to 5 minutes. Season with salt and pepper. Top with crumbled bacon just before serving.
1 . Preheat an outdoor grill for medium-high heat.
2 . Place a 12x12-inch sheet of aluminum foil on a work surface. Spoon brown sugar and butter in the center of the foil. Arrange pineapple ring over sugar and place cherry in the center. Top pineapple ring with inverted shortcake shell. Fold foil around cake to form a packet.
3 . Grill packet sugar-side down in the preheated grill until sugar is caramelized and cake is hot, about 12 minutes.
1 . In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
2 . Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2 . Line the bottom of the prepared pan with bread cubes. Beat milk, eggs, 2 tablespoons sugar, salt, and vanilla together in a large bowl until well combined; pour over bread cubes and stir to coat. Dot with margarine; let stand for 15 minutes.
3 . Combine remaining 2 tablespoons sugar with cinnamon; sprinkle over top of casserole.
4 . Bake in the preheated oven until the top is golden, about 45 to 50 minutes.
1 . Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
2 . Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Reserve 3/4 cup apple filling; spoon remaining apple filling into graham crust and set aside.
3 . Beat together cream cheese, sugar, and vanilla in a large bowl until smooth. Beat in eggs until well combined. Pour over apple filling in crust.
4 . Bake in the preheated oven until the center of cheesecake is set, about 35 minutes. Cool to room temperature.
5 . Combine reserved apple filling and caramel topping in a small saucepan over medium heat. Stir until mixture is spreadable, about 1 minute. Spoon over cheesecake and spread evenly. Decorate edges with pecan halves and sprinkle the top with chopped pecans. Refrigerate cheesecake for at least 2 hours, or until ready to serve.
1 . Combine the milk and water in a saucepan over medium-high heat. Once this mixture has warmed, place the orange peel, cloves, cinnamon stick, peppercorns, nutmeg, sugar and tea leaves into the pan. Bring to a boil, then reduce heat to medium-low, and simmer until the color deepens to your liking. Strain out spices, and pour into cups.
1 . Make the pudding: Place wheat berries in a 3-quart saucepan; add boiling water to cover by 2 inches. Bring to a rolling boil. Let boil for 15 seconds, then drain and discard the water. Repeat five times: add boiling water, bring to a boil, boil for 15 seconds, drain.
2 . Cover wheat berries again by 2 inches with boiling water. Stir in salt and bring to a boil. Boil for 15 seconds, then remove from the heat without draining. Place the pan on a folded blanket, cover, and wrap with towels or blankets. Let sit at room temperature for 8 hours or overnight.
3 . The next day, drain any water that hasn't been absorbed. Grind wheat berries thoroughly in a food processor. (If you use a blender, work in very small batches.) Transfer ground wheat to a bowl and clean the food processor.
4 . Grind walnuts in the food processor until fine. Add confectioners' sugar and process until mixture resembles fine meal. Add ground wheat and pulse until well combined.
5 . Spoon pudding into a glass trifle bowl or serving dish. Stick slivered almonds into pudding to resemble a porcupine.
6 . Make the topping: Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
7 . Serve pudding in 2-tablespoon portions in small decorative bowls or custard cups. Top each serving with whipped cream.
1 . Put chicken pieces in a large pot over medium heat, and add enough water to cover 3 inches over the chicken. Add the salt, celery, pepper, carrots, celery and potatoes. Bring to a boil and let simmer for 40 minutes.
2 . In a mixing bowl, prepare biscuit mix according to package directions. After simmering soup for 40 minutes, drop rounded tablespoonfuls of the biscuit mixture into the pot and let them cook a bit between additions of dumplings, so that they do not stick together.
3 . With a wire whisk, mix together about 1 1/2 cups of water with the flour, then add flour mixture to the soup pot until the broth has the consistency of gravy. Dig in and enjoy the meal!