Lemon Italian Ricotta Cake

 

Lemon Italian Ricotta Cake

Ingredients

¾ cup butter, softened 1 ½ sticks

1 ½ cups sugar

15 ounces whole milk ricotta cheese

3 large eggs

1 teaspoon vanilla

1 large lemon, zested and juiced

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups flour

powdered sugar for dusting top of cake (optional)

Instructions

Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.

In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.

Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.

Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

Credit goes to: https://thisitaliankitchen.com/italian-lemon-ricotta-cake/#recipe

Schwartzies Hash Browns

 

SCHWARTZIES HASH BROWNS

2 lbs frozen hash browns or 2 lbs potatoes, fresh, chopped and pre-cooked

2 cups sour cream

2 (10 ounce) cans cream of mushroom soup

1⁄2 cup butter, melted

1⁄4 cup onion, grated (to taste)

1 teaspoon sea salt (to taste)

1 teaspoon pepper (to taste)

2 cups cheddar cheese, grated

1⁄2 cup parmesan cheese, grated (to taste)

Combine all the above except for the parmesan cheese which should be sprinkled on top.

Bake at 350 for 90 minutes

Credit goes to; https://www.food.com/recipe/schwartzies-hash-browns-186933

Vietnamese Noodle Bowl with Grilled Pork

 

Vietnamese Noodle Bowl with Grilled Pork

Ingredients

Grilled Pork

• 2 lbs pork shoulder
• 1/2 cup brown sugar
• 2 tbsp fish sauce
• 1/2 tbsp soy sauce
• 3-4 cloves garlic
• 1 tbsp shallots
• ~2 inch lemongrass bottom white part
• 3 tbsp vegetable oil

Noodles

• 7-8 oz dried rice vermicelli noodles

Vegetables and Garnishes

• 1 1/2 cups shredded cucumber
• 1 1/2 cups shredded carrots
• 1/2 cup rice viengar
• 1/2 cup hot water
• 1/4 cup sugar
• A few leaves lettuce
• A handful cilantro
• A handful mint leaves
• 1/2 cup chopped peanuts
• 1 fresh lime

Sauce (Nuoc Cham)

• 1/2 cup hot water
• 3 tbsp sugar
• 2 tbsp fish sauce
• 2-3 tbsp freshly squeezed lime juice or to taste
• 1/4 tsp red pepper flakes or to taste

Instructions

Grilled Pork

• Remove some of the fat from pork shoulders (but it is not necessary to remove all the fat), and slice pork into thin slices. Bring them into a large ziplock bag.
• Combine and blend the rest of the ingredients listed under "Grilled Pork" in food processor/blender to create marinate, and add to zip lock bag. Make sure pork is evenly coated with marinate. Marinade pork for at least 1 hour, or up to a few hours.
• Grill pork on a grill pan or outdoor grill. Pork can be pan-fried on a skillet as well. Grill under indirect heat (if using charcoal grill), or medium/low heat (if using grill pan, electric grill, or skillet) to make sure the insides of the pork is completely cook. Note that because there is sugar in the marinate, pork will brown/burn quickly on the outside.

Pickled Vegetables

• Bring hot water and sugar (see ingredients under "Vegtables and Garnishes") together in a bowl to dissolve sugar. Add rice vinegar. Stir to combine.
• Add shredded cucumber and shredded carrots to bowl with vinegar miture. Or, if desire, separate vinegar mixture into two bowls and separately pickle cucumber and carrots.
• Press the carrots and cucmber down so that they are completely submerged in the mixture. Pickle for 30-60 minutes.
• Drain vienegar mixture.

Other Vegetables and Garnishes

• Prep/chop the rest of the vegetables and garnishes – lettuce, cilantro, mint leaves, and peanuts. Slice lime into a few wedges.

Noodles

• Cook noodles base on package insutrctions. It's usually cooks quickly! If noodles needs to sit for a while before combining with the other ingredients, rinse them in cold water to prevent them from sticking to each other, continuing to cook and turning mushy.

Sauce (Nuoc Cham)

• Combine hot water and sugar to completely dissolve sugar. Then add the other sauce ingredients. Stir to combine.
• credit goes to; https://www.joyousapron.com/vietnamese-noodle-bowl/

Cottage Cheese Cake

 

Cottage Cheese Cake

INGREDIENTS

• 21 oz / 600g Cottage cheese
• 6 Eggs (separated)
• 1 teaspoon Vanilla extract
• 3 tablespoon Agave syrup or sweetener of choice
• 2 tablespoon Corn starch (optional)
• 2 oz / 50g Raisins

Instructions

• Preheat the oven to 350° / 180°C.
• Separate eggs. Put them into different mixing bowls.
• Mix vanilla extract and agave syrup together with the egg yolks and beat it until light yellow.
• Put cottage cheese into the bowl with the yolk and mix them well.
• Add the optional corn starch as well. Corn starch gives a solid structure for the cake but it can be left out if we are after a low carb cake. Mind to drain the cottage cheese before mixing it with the eggs then as the middle of the cake will be too soggy otherwise.
• Beat egg whites with an electric mixer until hard peaks form.
• Fold egg whites with the cottage cheese batter carefully.
• Sprinkle raisins on top. Don't worry if they sink.
• Pour batter into the cake form and put it in the preheated oven for 40 minutes.
• Turn oven to 300°F / 150°C and leave the cake in for another 20 minutes. Check if the middle is solid enough by shaking the cake with the tin gently. If the middle of the cake wobbles it means that there is still fluid inside. If the inside is still wobbly and the outside hasn't turned to coal yet then put the cake back and check it every 10 minutes if it's ready. When the outside of the cake reaches our predefined limits of edibility take it out of the oven anyway and accept defeat. The cake will still be edible but with a runny inside much less presentable so we may have to eat it up the whole alone or feed the kids with it as a healthy breakfast option.

Recipe credit goes to: https://www.suncakemom.com/treats/cottage-cheese-cake-recipe

Zucchini Pineapple Bread

 Zucchini pineapple bread

Dry ingredients:

4 cups flour

1 1/2 tsp cinnamon 

3/4 tsp nutmeg

1/4 tsp all spice 

1 tsp Salt

1 tsp Baking powder

2 tsp baking soda

*mix

Wet ingredients:

1 1/2 cup sugar

3 eggs

2 tsp vanilla essence

1 cup vegetable Oil

* mix 

2 cups grated zucchini (2 small zucchini's) and then add to wet ingredients

1 can 8 oz crushed pineapple

** mix dry and wet ingredients 

1 cup raisins mix

Don't over mix

Makes two loaves 

Bake at 350 degrees for 50 minutes 

Kopyktka (Hoofs)

 

Kopytka (Hoofs)

Mashed potatoes or cottage cheese
2 Eggs
3 Tbsp Kartoflanka (potato flour)
1 Tsp Salt
1 Tbsp Oil
1 1/2 Cup Flour

Mix into ball
Roll out, layer onto itself and keep it 1-2 cm thick
Cut dough into long strips
Cut each strip into pieces at an angle
Place in boiling water with 1 tsp salt and 1 Tbsp oil
Boil for 10 min and sit for 5 minutes

LahmaJoun Middle Eastern Meat Pizza

 LahmaJoun Middle Eastern Meat Pizza

In food processor

1 3/4 cups flour

1 1/2 tsp instant yeast

1 3/4 tsp kosher salt

Blend the above

Then add

3/4 cup Greek yogurt

1/4 cup of water

1 tbsp honey

Mix until turns into a ball.  Add a little more water if it's not yet a ball

Take it out and knead slightly 

Divide into 2 and set aside for 1 hour

Topping:

In food processor 

1 onion

1 tbsp Tomatoe paste

1/4 cup Roasted red pepper

1/2 tsp each Paprika, cumin, red pepper flakes, salt and pepper

Blend above

Then add 

8oz ground beef and pulse but not too much

Dough:

Roll out into a rectangle and place on an inverted baking sheet that has been sprinkled with corn meal. 

Brush olive oil on dough

Spread 1/2 the meat on each dough leaving a little space around the edges

Place in oven for 9 -12 minutes at temp 400 or longer at a lower temperature 

Remove then top with arugula and thinned out Greek yogurt

Italian Prosciutto Bread

 

Italian Prosciutto Bread

3 oz each of:

Prosciutto

Pepperoni 

Hot dog

Cheese 

Cube all the above

Dough:

3 cups flour

1 1/2 tsp instant yeast 

1 tsp salt

* mix above

Then add

200  - 250 ml lager room temp

6 tbsp of water

3 tbsp extra virgin olive oil

* mix on low till incorporated with dough handle.  Then mix on medium speed for 8 minutes.

Then add all the meats and cheese as well as 1 1/2 tsp black pepper.

Mix on low for 2 minutes

Knead by hand and shape into ball and move to greased bowl and let rise for 1 1/2 hours.

Divide dough in half to make two loafs.  Shape into baguettes style loaves by doing the following:

8 x 5 rectangle

Then take top and fold half way and do the same with the bottom

Then flip over and roll to 12 inch log

Move to cornmeal dusted pan

Let rise for 45 minutes

Cut vertical slash down the middle

 Bake at 450 on middle rack for 25 minutes or until internal temp. approx. 205 f

Chocolate Chip Banana Bars

 Chocolate Chip Banana Bars

Ingredients

• 5 very ripe bananas about 1 2/3 cup
• 3/4 cup brown sugar
• 1/4 cup oil any type- I use coconut
• 1/4 cup milk
• 2 eggs
• 1 3/4 cup flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup mini chocolate chips divided

Instructions

• Heat oven to 350 degrees F. Spray a 15×10.5? pan with non-stick spray.
• Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
• Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.

Full credit goes to; https://butterwithasideofbread.com/chocolate-chip-banana-bars/

Cream Cheese Cookies

 

Cream cheese cookies

Ingredients

• ▢1/2 cup unsalted butter 113g, room temperature
• ▢4 ounces cream cheese 113g, room temperature
• ▢1 cup granulated sugar 200g
• ▢1 egg room temperature
• ▢2 tsp vanilla extract 10mL
• ▢1 3/4 all-purpose flour 210g
• ▢1/2 teaspoon baking powder
• ▢1/2 tsp salt

Instructions

• Whisk together the flour, salt and baking powder in a medium bowl and set aside.
• Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, cream the butter and cream cheese together. Add the sugar in and beat until light and fluffy. Add the egg and vanilla in and mix until combined. Scrape the bowl down and miix one more time to combine.
• Add the dry mixture into the wet and mix on low until just combined. Use a spatula to scrape the bottom and give the mixture one last mix then cover and chill for at least an hour.
• Heat oven to 375F then portion out roughly two tablespoon-sized pieces and roll into a ball. The dough will be sticky so It's best to dampen your hands a bit and just wash them when they get a bit covered. Place about two inches apart on a baking sheet lined with parchment paper or a silpat and bake for 10 minutes or until the edges are set and just turning golden.

Credit for recipe; https://preppykitchen.com/cream-cheese-cookies/

Healthy Breakfast Cookies

 

BREAKFAST COOKIES

• 2 CUPS (160G) QUICK OATS OR OLD-FASHIONED WHOLE OATS
• 1/2 TEASPOON SALT
• 1 TEASPOON GROUND CINNAMON
• 1 CUP (250G) ALMOND BUTTER, PEANUT BUTTER, OR SUNFLOWER SEED BUTTER
• 1/4 CUP (60ML) PURE MAPLE SYRUP (OR HONEY)
• 1/3 CUP (60G) APPLE BUTTER*
• 1 LARGE BANANA, MASHED (ABOUT 1/2 CUP)
• 1/2 CUP (75G) DRIED CRANBERRIES
• 1/2 CUP (70G) PEPITAS (PUMPKIN SEEDS)
• 1/2 CUP (75G) RAISINS
• OPTIONAL: 1/4 CUP (28G) GROUND FLAX

I usually double the recipe above.

PREHEAT OVEN TO 325°F (163°C). LINE 2 LARGE BAKING SHEETS WITH PARCHMENT PAPER OR SILICONE BAKING MATS. SET ASIDE.

COMBINE ALL OF THE INGREDIENTS INTO A LARGE BOWL OF A STAND MIXER (OR USE A HAND MIXER). MIX UNTIL ALL OF THE INGREDIENTS ARE COMBINED. THE DOUGH IS THICK AND HEAVY.

USING A 1/4 CUP MEASURING CUP, PORTION 1/4 CUP MOUNDS OF COOKIE DOUGH ONTO PREPARED COOKIE SHEET. USE THE BACK OF A SPOON TO SLIGHTLY FLATTEN OUT INTO A COOKIE SHAPE. (THE COOKIES WILL NOT SPREAD IN THE OVEN.)

BAKE FOR 16-18 MINUTES OR UNTIL THE EDGES ARE SLIGHTLY BROWN. 

COOL COOKIES ON THE BAKING SHEETS FOR 10 MINUTES, THEN TRANSFER TO A WIRE RACK TO COOL COMPLETELY.

RECIPE AND CREDIT GOES TO:

HTTPS://SALLYSBAKINGADDICTION.COM/BREAKFAST-COOKIES/

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