Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
All-purpose flour
|
2 cups |
| 2. |
White sugar
|
2 tablespoons |
| 3. | Baking powder | 2 teaspoons |
| 4. |
Baking soda
|
1 teaspoon |
| 5. | Salt | ½ teaspoon |
| 6. |
Low-fat buttermilk
|
2 cups |
| 7. |
Melted butter
|
⅓ cup |
| 8. |
Eggs, lightly beaten
|
2 large |
| 9. | Vanilla extract | 1 teaspoon |
Cooking
1 . Stage
Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.
2 . Stage
Whisk buttermilk and melted butter together in a separate bowl; whisk in eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; stir in vanilla extract.
3 . Stage
Preheat a waffle iron according to manufacturer's instructions.
4 . Stage
To cook each waffle, pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.
1 . Combine egg whites, sugar, water, and cream of tartar in in the top of a double boiler over simmering water. Beat at low speed until mixture reaches 140 degrees F (60 degrees C). Do not stop beating while checking temperature, otherwise egg whites will overcook. Beat on high speed until mixture reaches 160 degrees F (71 degrees C), 2 to 4 minutes.
2 . Remove bowl from heat and stir in vanilla and black walnut extracts. Beat egg whites to cool on high speed, 3 to 5 minutes.
3 . Place a large dollop of the beaten egg white mixture in a separate bowl. Add butter and beat until well combined. Continue beating in dollops of egg white mixture until all egg white is incorporated and frosting is smooth and fluffy. Use to frost any cake; garnish with black walnuts.
1 . In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.
2 . Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
1 . Preheat oven to 300 degrees F (150 degrees C). Coat the inside of a glass 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.
2 . Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix spaghetti sauce and brown sugar into beef-pork mixture until sauce is well blended.
3 . Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.
4 . Spread enough sauce into the bottom of the loaf pan to reach 1-inch depth. Break 2 lasagna noodles to fit the length of the loaf pan, slightly overlapping. Spread 1/2 of the cheese mixture over noodle layer. Layer 3 slices provolone, slightly overlapping, over cheese layer. Sprinkle 1/2 of the Cheddar cheese over provolone cheese. Repeat layering with the remaining ingredients ending in a layer of sauce.
5 . Place the loaf pan on the prepared baking sheet and top loaf pan loosely with a piece of aluminum foil.
6 . Bake in the preheated oven until bubbling and cooked through, about 1 1/2 hours. Let stand for 15 minutes before slicing.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix 1/3 cup coconut, brown sugar, rum, melted butter, and 1/4 of the pineapple juice together in a bowl. Pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
3 . Mix coconut milk beverage, orange juice, white sugar, eggs, remaining coconut, remaining pineapple juice, cinnamon, and nutmeg together in large bowl. Pour over bread cubes and sprinkle with a little cinnamon.
4 . Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.
1 . Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
2 . Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
3 . Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.
1 . Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
2 . Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
3 . Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta. Unknown
1 . When serving, sour cream and kefir cheese, when served, roll in dill with garlic and salt to taste.
2 . Bon Appetit!!!
3 . Mix everything until smooth. Pour cotton or gauze covered with cotton in drushlak and refrigerate under a press for 2 days.
1 . Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in a food processor until finely chopped; add to the crumbs.
2 . Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into 20 1 1/2-inch balls.
3 . Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.
1 . Mix all ingredients right in a 9 x 13 inch pan.
2 . Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
3 . Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
4 . Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Spray a 9x13-inch casserole dish with cooking spray.
3 . Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
4 . Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
5 . Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
6 . Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
7 . Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
8 . Bake in the preheated oven for 50-60 minutes, until golden brown.
1 . Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
2 . Refrigerate at least 2 hours before serving. Unknown