Spiced Apple Carrot Cake with Goat Cheese Frosting

  • Ingredient : 
  • 2 cups flour
  • 1 1/2 cups granulated sugar
  • 2 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons unsweetened cocoa powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs plus 1 egg yolk, lightly beaten $
  • 1 1/2 cups packed coarsely grated carrots (about 3 medium) $
  • 1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
  • 1 cup coarsely chopped walnuts, plus more for garnish $
  • 10 ounce fresh, mild chèvre (goat cheese), at room temperature $
  • 8 ounces cream cheese, at room temperature $
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

 

Preparation

 

  1. 1. Preheat oven to 350°. Grease three 9-in. round cake pans and set aside. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and 1 cup walnuts.
  2. 2. Divide batter among pans and bake until cakes pull away from pan sides and a cake tester inserted in each center comes out clean, 25 minutes. Transfer cakes to cooling racks and let cool 10 minutes. Turn out onto racks and let cool completely.
  3. 3. Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
  4. 4. Once cakes are cool, arrange first layer on a large plate or platter. Spread some frosting over it, then top with second layer. Frost second layer and top with the third. Generously frost top and sides of cake with remaining frosting. Chill cake at least 1 hour. Before serving, press walnuts lightly into sides of cake.
  5. Note: Nutritional analysis is per serving.

 

Special Daffodil Cake

Ingredient :

 

Cake

 

  • 1 1/2 cup(s) sugar
  • 1 cup(s) cake flour, (not self rising)
  • 6 large egg yolks
  • 1 tablespoon(s) orange juice, fresh squeezed
  • 2 teaspoon(s) orange zest, grated
  • 1/2 teaspoon(s) orange extract
  • 12 large egg whites, at room temperature
  • 1 tablespoon(s) fresh lemon juice
  • 1/4 teaspoon(s) salt
  • 1 teaspoon(s) vanilla extract

 

Glaze

 

  • 4 ounce(s) cream cheese
  • 2 tablespoon(s) orange juice, fresh squeezed
  • 2 teaspoon(s) (additional) fresh orange juice
  • 3/4 teaspoon(s) grated orange zest
  • 3 1/4 cup(s) confectioners’ sugar, sifted
  • Strips of orange peel, julienned, for garnish

 


 

Directions

 

  1. Cake: Heat oven to 350 degrees F. In a bowl, whisk 1/2 cup of the sugar with cake flour; sift onto a piece of waxed paper.
  2. In a bowl, with an electric mixer on high speed, beat egg yolks and 1/4 cup of the sugar 3 minutes. Beat in orange juice, zest, and extract.
  3. Thoroughly clean beaters. In a large bowl, with mixer on medium speed, beat egg whites, lemon juice, and salt until foamy and beginning to hold their shape. Increase speed to medium-high; beat in the remaining 3/4 cup sugar, 1 tablespoon at a time. Continue to beat until soft, glossy peaks form. Quickly beat in vanilla. Sift one third of flour mixture over beaten whites; gently fold in with a large rubber spatula, just until blended. Repeat 2 more times with the remaining flour mixture. Gently scrape half the batter into another large bowl. Gently fold in egg yolk mixture, just until blended.
  4. Using a large spoon, alternately spoon batters into an ungreased 10-inch tube pan with a removable bottom; swirl batters slightly with a thin knife.
  5. Bake 40 minutes, or until cake is firm in center when gently pressed. Immediately invert center tube of pan onto the neck of a bottle; cool completely. To loosen, run a knife around sides of pan and tube. Invert cake to unmold onto a serving plate.
  6. Glaze: In a bowl, with mixer on medium speed, beat cream cheese, 2 tablespoons of the orange juice, orange zest, and 1/2 cup of the confectioners’ sugar until smooth. Beat in the remaining 2 3/4 cups confectioners’ sugar, half at a time. Add more orange juice as needed to make a thick glaze. Beat until smooth. Spread glaze over cake. Let stand until set; garnish with orange peel.

 

Mango Banana Pie Recipe

Ingerdient :

 

1 1/2 cups sliced bananas
1 1/4 cups mango nectar
1/2 cup sugar
1/8 teaspoon powdered ginger
1/8 teaspoon cinnamon
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons cornstarch
3 tablespoons cold water
1 prepared baked pie shell
Directions:

 

1
Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
2
Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
3
(Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
4
Cool.
5
Combine with bananas and pour into baked pie shell.
6
Chill. Serve with whipped cream.

 

Miss Robbie’s Banana Pudding Recipe

Ingredients:

  • 12 oz vanilla wafers (approx. 1 box, may use more for trimming the bowl)
  • 4-6 bananas
  • 1 box of Jello instant vanilla pudding
  • 1/2 cup of sugar
  • 2 Tbsp vanilla flavoring
  • 1 cup of whole milk
  • 1 large 16oz tub or 2x 8 oz tubs of Cool Whip

Directions:

Mix the sugar and pudding in a bowl with the milk and the vanilla flavoring. Let thicken.

Add 1/2 the tub of Cool Whip. Stir well until fluffy.

Layer bottom of a trifle bowl or 9 x 13 pan with vanilla wafers.

Next layer is 2 or 3 cut bananas

Next layer is 1/2 of the pudding mixture.

Next layer is vanilla wafers.

Next layer is the last 2 or 3 cut bananas.

Pour rest of pudding mixture over that.

Top with a final layer of Cool Whip.

Chill and serve!

Baked Italian Chicken Wings Recipe

Ingredient:
2-1/2 pound chicken wings
2 tablespoons olive oil
3 cloves garlic, crushed
1/4 teaspoon oregano
1 teaspoon parsley flakes
1/4 cup grated Parmigiano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
— Radicchio leaves
— Curly parsley

 

Instructions

 

  1. Cut wings at each joint; discard tips. Place other joints in shallow baking pan; sprinkle with olive oil, garlic, oregano, parsley flakes, Parmigiano cheese, salt and pepper. Place in 350F oven for about 45 minutes. Remove from oven, pour vinegar over chicken and place under broiler about 4 minutes on each side. Garnish serving platter with radicchio and parsley

 

Lemon Pepper Baked Chicken Recipe By Robbie

  • Ingredients:

  • 6 skinless, boneless chicken breast halves

  • 1 teaspoon lemon pepper

 

  • 1 pinch garlic powder
  • 1 teaspoon onion powder
  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Place chicken in a lightly greased 9×13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes.
    3. Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.

 

Spicy Ginger Chicken Wings Recipe

Ingredients :

  • 3 pounds chicken wings

  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 cup margarine
  • 1/2 cup apple cider vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup brown sugar
  • 1 teaspoon monosodium glutamate (MSG) (optional)
  • 1/2 teaspoon salt
  • 3 serrano chile peppers, minced (optional)
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons sesame seeds, toasted
  • Directions

    1. Preheat an oven to 350 degrees F (175 degrees C).
    2. Blot chicken wings dry with a paper towel.
    3. Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
    4. Melt the margarine in a large skillet over medium high heat.
    5. Pan fry the chicken wings until well browned on all sides, about 10 minutes.
    6. Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
    7. Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
    8. Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
    9. Sprinkle sesame seeds on the chicken wings before serving.

 

Caramelized Baked Chicken

Ingredient :

  • 3 pounds chicken wings

  • 2 tablespoons olive oil
  • 1/2 cup soy sauce
  • 2 tablespoons ketchup
  • 1 cup honey
  • 1 clove garlic, minced
  • salt and pepper to taste
  • Directions

    1. Preheat oven to 375 degrees F (190 degrees C).
    2. Place chicken in a 9×13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
    3. Bake in preheated oven for one hour, or until sauce is caramelized.

Japanese Chicken Wings Recipe By Miss Robbie

Ingredient :

  •          3 pounds chicken wings

  • 1 egg, lightly beaten
  • 1 cup all-purpose flour for coating
  • 1 cup butter
  • SAUCE

  • 3 tablespoons soy sauce

  • 3 tablespoons water
  • 1 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 teaspoon garlic powder, or to taste

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Cut wings in half, dip in egg and coat with flour.
    3. Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
    4. In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
    5. Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

     

 

Chicken Cordon Bleu By Mr.Tim

Chicken Cordon Bleu By Mr.Tim

Ingredients
4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil
Directions
Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.