Lemon Ricotta Pancakes: A Fluffy and Zesty Breakfast Treat

 

Ingredients

1 cup ricotta cheese

1 cup all-purpose flour

1 tablespoon baking powder

2 tablespoons granulated sugar

1/4 teaspoon salt

2 large eggs

3/4 cup milk (whole or 2%)

Zest of 1 large lemon

2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

Butter or oil for cooking

Optional: powdered sugar, fresh berries, or syrup for serving

Directions

Step 1: Prepare the Batter

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

In a separate bowl, combine the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla extract. Mix until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are fine.

Step 2: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

Step 3: Serve and Enjoy

Serve the pancakes warm, stacked high, and garnished with powdered sugar, fresh berries, or a drizzle of maple syrup.

Preparation Time

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings

Makes 10-12 pancakes, serving 4 people.

Better Than Takeout Fried Rice

 

Ingredients

4 C. Cooked rice

½ lb. Chicken thighs cut into small pieces and cooked

1 C. Mixed frozen vegetables

1 C. Onion chopped

2 large eggs

2 tsp. Minced garlic

2 Tbsp. Sesame oil

¼ C. Soy sauce

How To Make Better Than Takeout Fried Rice

Add the sesame oil to a skillet over medium-high heat on the stove.

Place the onion and mixed vegetables into the heated skillet and saute until the onion begins to soften.

Lower the heat to medium.

Add the minced garlic to the skillet and saute for another 30 seconds.

Shove the vegetables to one side of the skillet, and crack the eggs into the skillet. Stir the eggs to scramble them, and allow them to cook completely.

Mix the ingredients in the skillet together.

Add the rice and chicken to the skillet and stir to combine.

Pour the soy sauce over the mixture, and toss to coat everything well.

Saute another minute or two before serving.

Mini Banana Cream Pies (No-Bake): A Perfectly Sweet and Simple Treat

 

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

1 (3.4-ounce) package instant banana pudding mix

1 1/2 cups cold milk

1 cup heavy whipping cream

1/4 cup powdered sugar

2 large ripe bananas, sliced

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Additional banana slices and graham cracker crumbs for garnish (optional)

Directions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture resembles wet sand. Press the mixture evenly into the bottoms of a muffin tin or mini tart pans to form the crust. Place in the refrigerator to set while you prepare the filling.

Make the Banana Cream Filling: In a large mixing bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes, until the mixture thickens. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the banana pudding mixture until well combined.

Assemble the Pies: Remove the crusts from the refrigerator. Place a few slices of banana on top of each crust, then spoon the banana cream filling over the bananas, filling each crust to the top. Smooth the tops with a spatula.

Chill the Pies: Place the assembled pies in the refrigerator and chill for at least 2 hours, or until the filling is set.

Prepare the Whipped Topping: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon or pipe the whipped cream onto the chilled pies.

Garnish and Serve: Garnish the pies with additional banana slices and graham cracker crumbs, if desired. Serve immediately or keep chilled until ready to serve.

Chocolate Rice Krispie Balls

 

Ingredients:

½ cup peanut butter

3 tbsps soft butter

1 tsp vanilla

1 cup Rice Krispies

½ cup chopped pecans

1 cup shredded coconut

Directions:

Mix together,refrigerate for a half hour and form into balls. Return to fridge and let chill at least an hour.

Melt the following together in a double –boiler:

1 package chocolate chips,

1 square sweet chocolate

Keep on low so that chocolate remains soft.

Drop balls into chocolate mixture one at a time using a fork to roll them so that the chocolate will cover. Let set on parchment paper in fridge.

Real Strawberry Frosting

 

Ingredients

1 cup fresh strawberries

1 cup unsalted butter

3 ½ cups confectioners’ sugar, sifted, divided

1 teaspoon vanilla extract

Directions

Place strawberries in a blender; purée until smooth.

Transfer strawberry purée to a saucepan over medium heat; bring to a boil, stirring often, until reduced by at least half, about 20 minutes. Remove from heat and cool completely.

Beat butter with an electric mixer in a bowl until light and fluffy. Beat in 1 cup confectioners’ sugar until combined. Beat 2 tablespoons cooled strawberry purée and vanilla extract into butter mixture until just blended.

Beat in 1 cup confectioners’ sugar until combined, followed by 2 tablespoons strawberry purée. Repeat this step once more.

Beat remaining 1/2 cup confectioners’ sugar into mixture until just blended.

Upside-down apple cake

 

Ingredients:

For the Topping:

3 medium apples, peeled, cored, and thinly sliced

1/2 cup unsalted butter

3/4 cup light brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

For the Cake:

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

3/4 cup buttermilk (or regular milk with 1 tbsp lemon juice or vinegar)

Directions:

Step 1: Prepare the Topping

Melt Butter and Sugar: In a small saucepan, melt the butter over medium heat. Add the brown sugar, cinnamon, and nutmeg, stirring until the sugar dissolves and the mixture is smooth.

Arrange Apples: Pour the butter and sugar mixture into the bottom of a greased 9-inch round cake pan. Arrange the apple slices in a circular pattern on top of the sugar mixture, slightly overlapping them.

Step 2: Make the Cake Batter

Preheat Oven: Preheat your oven to 350°F (175°C).

Sift Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, mixing until fully combined.

Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.

Step 3: Assemble and Bake

Pour Batter Over Apples: Carefully spoon the cake batter over the arranged apples, spreading it evenly with a spatula.

Bake: Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Invert: Let the cake cool in the pan for 10-15 minutes, then run a knife around the edges to loosen it. Invert the cake onto a serving plate, allowing the caramelized apples to shine on top.

How to Prepare:

Storage: Store the cake at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.

Serving Suggestion: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavor of the caramelized apples.

Preparation Time:

Prep Time: 20 minutes

Cook Time: 40-45 minutes

Total Time: 1 hour 5 minutes

Servings:

Yields: 8-10 servings

Cake «Tropical paradise»

 Ingredients:

Dough:

1 glass of water

150 gr. margarine

0.5 tsp salt

2 cups of flour

6 eggs.

Cream:

1l of milk

1 glass of sugar (I have 250 grams)

1 egg

300 gr of butter

1 bag of vanillin

2 tbsp. cognac

4 tablespoons flour with a slide + a little milk for mixing (about half a cup)

Any fruit for filling and decorating (I have kiwi, bananas, peaches and oranges) and jelly for cakes (2 sachets)

Preparation:

1 stack. water boil with 150 g of margarine and 0.5 tsp. salt, brew 2 stacks. flour, cool a bit and drive one egg at a time. On two sheets of parchment, draw a pencil according to the size of the dish you plan to serve, the outline. It must be filled with cells 3×3 cm, one straight, another obliquely. the amount of dough is calculated for the thickness of the contour of 3-3.5 mm and the size of the cake is about 35×25 cm. The point: on the sheet of parchment draw the size of the cake, lubricate with oil. The dough is placed in a confectionery bag and squeezed out a contour with a thickness of 3 mm (thicker is not necessary!);), then start to fill the middle — make cells 3×3 cm, no more !; Bake in the oven at 180 degrees. until the golden color, 20-25 minutes. At this time, you do exactly such a preparation, but the cells are already made diagonally. It is necessary 4 cakes, 2 straight, 2 oblique.

Cream brewed custard. boil a liter of milk with a glass of sugar, and pour in there constantly stirring the whipped mixture from the

flour, milk and eggs. Wait until it thickens. As it cools down, mix a softened butter with vanillin and cognac with a mixer.

We collect the cake:

on the serving dish lay out the first cake and fill the voids between the bars with sliced fruit, smear the cream. Next, everything in order: Korzh-fruit-cream. Top the cake with a cream without fruit, spread on it finely chopped slices of any fruit and pour the jelly for cakes. leave to soak for a night in the refrigerator.