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Hummingbird Cake

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Hummingbird Cake

Hummingbird Cake

There’s nothing more delicious than homemade southern cake recipes. This tasty layered cake is made with crushed pineapple, bananas and pecans and, here’s the best part, topped with a cream cheese frosting.

Ingredients
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 can (8-ounces) crushed pineapple, undrained
  • 1 cup pecans, chopped
  • 2 cups bananas, chopped
  • 1/2 cup pecans, chopped
  •  For the Frosting:
  • 1 (8-ounces) package of cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup butter
  •  splash of half and half
Instructions

For the Cake:

  1. Preheat oven to 350 degrees F.
  2. Combine flour, sugar, salt , baking soda, and cinnamon in a bowl.  Add eggs and oil. Stir until dry ingredients are moistened. DO NOT beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.
  3. Pour batter into 3 greased and floured 9-inch round cake pans.
  4. Bake at 350-degrees for 25 to 30 minutes or until tooth-pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks.
  5. Spread Cream Cheese Frosting between layers and on top and sides of cake, then sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. Makes one 3-layer cake.

For the Cream Cheese Frosting:

  1. Mix all of the ingredients, except powdered sugar and vanilla, with electric mixer until smooth and fluffy.
  2. Add powdered sugar and vanilla. Add enough half & half or milk to mix to spreading consistency.

Recipe Source….. www.recipelion.com

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Chobani Spinach Quiche

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Chobani Spinach Quiche

Chobani Spinach Quiche

Preparation Time: 15 min

Cooking Time: 50 min

Ingredients
  • 1 frozen 9-inch deep-dish pie shell
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 1 (10-ounce) package frozen spinach, defrosted and water squeezed out
  • 4 large eggs
  • 1 cup Chobani Plain 0% Greek Yogurt
  • 1/4 cup milk
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon ground nutmeg
  • 2 cups (8 ounce) Gruyère cheese, grated
Instructions
  1. Place crust on baking sheet. Preheat oven to 350 degrees F.
  2. Bake piecrust about 10 minutes or until bottom is slightly brown. Remove from oven and set aside. Do not turn oven off.
  3. Heat oil over in skillet over medium. Add onion and cook, stirring occasionally, until softened, about 2 to 3 minutes. Add spinach, toss to combine and heat through, about 2 to 3 minutes. Remove from heat.
  4. Whisk eggs, Chobani, milk, salt, pepper and nutmeg together in a bowl. Evenly spread the spinach-onion mixture into pie shell. Pour egg mixture on top. Sprinkle cheese evenly on top.
  5. Bake until center of quiche is just set, about 40 to 45 minutes. Let quiche stand 15 minutes before serving.

Recipe Source….. recipelion.com

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Crispy Lemon Chicken

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Crispy Lemon Chicken

Crispy Lemon Chicken

Ingredients
  • 1 tablespoon corn starch
  • 1/4 cup lemon Juice
  • 1 grated lemon rind
  • 1 1/2 cups chicken stock
  • 1 teaspoon grated ginger
  • 1 tablespoon brown sugar
  • 2 egg whites
  • 1/2 cup corn meal
  • 1/2 cup flour
  • 2 tablespoons water
  • 3/4 pound chicken tenderloins
  • 2 tablespoons oil
  •  chopped spring onion for garnish
Instructions
  1. Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan.
  2. Bring to the boil and cook for 1 minutes. Set aside while preparing chicken.
  3. Lightly beat together the egg whites and water. Then mix together the flour and cornmeal. Dip the chicken in the egg white mixture, and then in the flour mixture to coat evenly.
  4. Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
  5. Pour over the lemon sauce and served garnished with chopped spring onion.

Recipe Source….. recipelion.com

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Carrot Cupcakes With Peanut Butter Frosting

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Carrot Cupcakes with Peanut Butter Frosting

Carrot Cupcakes With Peanut Butter Frosting
Ingredients

  • 125 g butter, melted
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 2 eggs
  • 1 ¼ cup flour
  • ½ teaspoon salt
  • 2 teaspoons mixed spice
  • 1 teaspoon baking powder
  • 1 cup (250g) grated carrot
  • ½ cup sultanas
  • ½ cup chopped walnuts
  • For the frosting –
  • 50 g butter, softened
  • ½ cup crunchy peanut butter
  • 125 g cream cheese, softened
  • 2 cups icing sugar

Method
Preheat oven to 180°C.  Line a standard 12 cup muffin tin with paper cupcake liners.

Beat the butter, sugars and eggs together.  Mix in other ingredients.  Divide mixture into the cupcake liners.  Bake for 18 – 20 minutes.  Cool in the tin until completely cold.  Frost with Peanut Butter Frosting.

For the frosting –
Using an electric mixer, beat al ingredients until smoothly combined.  Spread on cold cupcakes.

Recipe Source…..joseagar.com

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Shortbread Stars

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Shortbread Stars

Shortbread Stars
Ingredients

  • 250 g butter, softened
  • 3/4 cup icing sugar
  • 3/4 cup cornflour
  • 1 1/2 cups flour

Method
Beat butter and icing sugar until creamy. Mix in cornflour and flour. On a floured surface roll out dough to 1 cm thick and press out star shapes. Carefully place on a greased oven tray, or tray lined with baking paper. Prick with a fork. Bake at 150°C for 25-30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.

Recipe Source…..joseagar.com

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Barbecued Split Prawns

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Barbecued Split Prawns

Barbecued Split Prawns

Ingredients
12 large whole green king prawns
50 ml olive oil
2 garlic cloves
1 banana chilli
1 teaspoon finely grated lemon rind
1 tablespoon parsley, chopped
1 tablespoon chervil, chopped

Cooking method

1. Split prawns along their backs, open up to flatten and remove the waste track. Warm olive oil over low heat. Add garlic and chilli and cook without colouring for 1 minute.
2. Remove from the heat and add lemon rind, parsley and chervil. With the prawns laying on their shell and the tail meat exposed, brush the spice/herb/oil mixture on each tail.
3. The prawns will cook very quickly, so cook flesh side down for 30 seconds and shell side down for 1 minute.

Recipe Source: betterhealth.vic.gov.au

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Honey Spice Beer Cake

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Honey Spice Beer Cake

Honey Spice Beer Cake

Seven thousand years ago, people in the region of what is present-day Iran brewed yeast into the first alcoholic drinks, inventing what we now know as beer. Unfortunately, they had no cake. The ancient Egyptians also drank beer, and although they used yeast to make the first cakes sweetened with honey, they didn’t think to combine beer and cake to make one of humanity’s greatest inventions: beer cake. For this tremendous recipe you can try lager, Guinness, or your favorite brew; each one imparts a different flavor.

Recipe from Booze Cakes by Krystina Castella and Terry Lee Stone/Quirk Books, 2010.

Ingredients
CAKE:
3 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon all spice
1 teaspoon nutmeg
1/2 cup salted butter
1 cup light brown sugar
1 cup sugar
4 eggs
1 1/4 cup honey
Juice and grated zest of 1 lemon
1 bottle honey beer
HONEY BEER FROSTING:
1/2 cup salted butter
3 1/2 cups confectioners’ sugar
1/2 cup honey beer
2 tablespoons honey
FINISH:
2 cups mixed nuts
Directions

Preheat oven to 325°F. Grease and flour a 9-by-13-inch sheet cake pan.

Combine flour, baking soda, baking powder, salt, cloves, cinnamon, allspice, and nutmeg; set aside. In a mixing bowl, cream butter and sugars 3 to 5 minutes, or until light and fluffy. Add eggs one at a time, beating after each addition. Mix in honey, lemon juice, and zest.
Mix in flour mixture and beer in three alternating additions. Bake 40 to 45 minutes, or until a knife comes out clean. Remove from oven and cool.
For the frosting: In a mixing bowl, cream butter with about 1/3 of the confectioners’ sugar. Mix in beer and the rest of the sugar in alternating additions, beating until smooth and creamy. Stir in honey.

Remove cake from the pan and place on a plate large enough to hold the cake and nuts. Cover with frosting and scatter nuts on top and around the plate.

Recipe Source:  huffingtonpost.com

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Vegetable Rolls With Ricotta

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Vegetable rolls with ricotta

Vegetable Rolls With Ricotta

Ingredients

1/4 teaspoon olive oil
1 carrot, peeled and coarsely grated
8 spring onions, chopped, green tops included
250 g baby spinach or rocket leaves, well rinsed
1 clove garlic, crushed
250 g reduced fat ricotta cheese
4 tablespoons grated or shredded parmesan cheese
1 egg, separated
pinch each of pepper and nutmeg
8 large sheets filo pastry
2 tablespoons olive oil
2 tablespoons sesame seeds

Cooking method

1. Preheat the oven to 200°C. Brush the 1/4 teaspoon oil over a baking tray.
2. Heat 1 tablespoon water in a large saucepan and add the carrots, spring onions, spinach and garlic. Cover and cook over a medium heat for 5 minutes, stirring occasionally. Remove from the heat and set aside to cool.
3. Mix the ricotta, parmesan and egg white in a bowl, then combine with the vegetable mixture, pepper and nutmeg.
4. Work with 4 sheets of pastry at a time. Spread out 2 sheets of pastry on the bench and brush lightly with oil. Top with another two sheets of pastry and brush with oil.
5. Arrange half of the vegetable mixture in a row along the edge of the pastry closest to you, extending it right to the edges. Roll the pastry up firmly to form a long roll. Using a sharp knife, cut the roll into 3 or 6 slices. Repeat with the remaining pastry, oil and filling.
6. Arrange the rolls, seam side down, on the prepared baking tray. Brush with the reserved egg yolk and sprinkle with the sesame seeds.
7. Bake in the preheated oven until the filling is firm and the pastry is golden brown, 12 to 15 minutes.

Recipe Source: betterhealth.vic.gov.au

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Coconut Curry Soup

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Coconut Curry Soup

Coconut Curry Soup

Ingredients
For the Soup:

1 tablespoon olive oil
1 large sweet potato
1 large yellow onion, chopped
13 ounces coconut milk
2 cups almond milk
2 tablespoons curry powder
red or cayenne pepper
1/2 teaspoon ginger
1/2 teaspoon salt

For the Roasted chickpeas:
1 can chickpeas, drained and rinsed
1/2 tablespoons coconut oil
1/2 teaspoon ginger
1/2 teaspoon curry powder
1/4 teaspoon salt
plain greek yogurt, for serving

Directions

Preheat the oven to 400°F.
Poke the sweet potato several times with a fork and wrap it in foil
Bake the sweet potato in the oven until very soft, about 50 to 60 minutes.
Prepare the roasted chickpeas. Drain and rinse the canned chickpeas. Put them in a mixing bowl and toss them with the coconut oil, ground ginger and salt. Spread the chickpeas on a parchment-lined baking sheet and bake at 400 degrees (with the sweet potato) for 20 to 30 minutes until browned and crispy. Remove from oven and set aside.
While you’re roasting the sweet potato, prepare the remainder of the recipe. In a large pot, sauté the onion in olive oil over medium heat until soft and browned, about 15 to 20 minutes.
In a blender, add the coconut milk, almond milk, curry powder, ground ginger, cayenne, salt. Add the sautéed onion and roasted sweet potato and blend until completely smooth.
Pour the soup into a pot and heat just until it reaches a gentle boil.
Serve in bowls with plain Greek yogurt and roasted chickpeas on top!

Recipe Source: foodfanatic.com

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Absolutely Almond Cake

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Absolutely almond cake

Absolutely Almond Cake

Simply heaven for almond fans, but you could make it with ground pistachios if you prefer. Best served in very small squares alongside an espresso to balance the sweetness. Keeps for up to five days in an airtight tin.

Makes 30 pieces

250g butter, melted, plus extra for brushing
400g marzipan
4 eggs
350g ground almonds
225g granulated sugar
4 tsp almond extract
Zest of an orange (optional)
50g almonds, roughly chopped

1 Preheat the oven to 180C/350F/gas mark 4. Cut a rectangle of baking parchment to line the bottom of a 30 x 23 x 4cm baking tin. Brush the tin liberally with melted butter before popping in the baking parchment.

2 Knead the marzipan to soften it. Roll it between two pieces of baking parchment to fit the baking tin. Set aside.

3 Put the eggs into a large mixing bowl. Add the ground almonds, sugar and almond extract, then add the melted butter. Beat with an electric mixer at high speed until smooth and creamy. Add the grated orange zest to the mixture if using and mix well.

4 Pour half of the mixture into the tin, and smooth over with a palette knife. Gently place the rolled-out marzipan on top.

5 Pour over the remaining cake mixture and smooth over, taking care to cover the marzipan completely.

6 Sprinkle the chopped almonds over the top.

7 Bake for 30 minutes, until the top and sides are a light golden colour. To check, push the cake away from the edge of the tin with a palette knife and have a peek.

8 Cut into small squares. This can be served either warm or cold.

Recipe Source: guardian.co.uk

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