This Pie Pastry Will Outshine Every Single Recipe You’ve EVER Tried

 

Ingredients

2 1/2 cups unbleached Gold Medal all purpose flour

8 tablespoons leaf lard (cut into small pieces)

8 tablespoons Land O Lakes butter (cut into small pieces)

1/2 teaspoon kosher salt

2 tablespoons Domino sugar (optional)

1/4 cup vodka, cold

1/4 cup cold water

Instructions:

Combine all ingredients except the water and vodka in a medium bowl.

Blend with a pastry cutter. Be careful to not overwork the dough.

Sprinkle the water and vodka over the mixture and then, with a rubber spatula, use a folding motion to mix the dough together. You are looking for a consistency where the dough just holds together in a ball and is no longer powdery. Add additional water and/or vodka if needed to reach the desired consistency.

Divide the dough into two balls and flatten each into a disk. Wrap in plastic wrap and refrigerate for at least an hour.

3 Minute Fudge

 

Ingredients:

1 can Sweetened Condensed milk (14 ounces)

2 cups (1 12 ounce bag) semi-sweet chocolate chips

1 teaspoon vanilla extract

Instructions:

Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.

In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.

Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)

Store in an airtight container. Fudge does not need to be kept refrigerated.

Best Healthy Homemade Carrot Cake Ever

 

Ingredients:

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1 cup granulated sugar

1/4 cup flaked sweetened coconut

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

2 tbsp canola oil

2 large eggs

1 1/2 tsp vanilla

2 cups grated carrots, peeled

20 oz. can crushed pineapple in juice, drained

1/4 cup chopped walnuts plus 1/4 cup for topping

For the Cream Cheese Frosting:

8 oz 1/3 fat Philadelphia Cream Cheese

1 cup powdered sugar

1 tsp vanilla extract

HOW TO MAKE :

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.

Spoon batter into an 8″ x 3″ cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts

APPLE AND CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN TOPPING – A great dessert the family is sure to love

 

Ingredients:

Cream Cheese Filling:

1 (8-oz.) package cream cheese, softened

1/4 cup butter, softened

1/2 cup granulated sugar

1 large egg

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Apple Cake Batter:

1 cup finely chopped pecans

3 cups all-purpose flour

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

3 large eggs, lightly beaten

3/4 cup canola oil

3/4 cup applesauce

1 teaspoon vanilla extract

3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Caramel Pecan Frosting:

1/2 cup firmly packed light brown sugar

1/4 cup butter

3 tablespoons milk

1 teaspoon vanilla extract

1 cup powdered sugar

1 cup pecan halves (garnish)

Instructions:

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans

BEEF AND CHEESE MEXICAN SANCHILADAS

 

Ingredients

For the Beef Filling:

1 pound ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, drained

1 (4 oz) can diced green chilies

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

For the Sauce:

2 cups enchilada sauce (store-bought or homemade)

1/2 cup sour cream

For the Assembly:

12 small corn tortillas

2 cups shredded Mexican blend cheese

Chopped fresh cilantro (for garnish)

Sliced jalapeños (optional, for garnish)

Instructions

Prepare the Beef Filling: In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Drain any excess fat.

Add the finely chopped onion and minced garlic to the skillet with the cooked beef. Sauté for a few minutes until the onion is translucent.

Stir in the diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and set aside.

Make the Sauce: In a separate bowl, mix the enchilada sauce and sour cream until well combined. This will be your delicious sauce for the sanchiladas.

Assemble the Sanchiladas: Preheat your oven to 350°F (175°C). Take each corn tortilla and spoon a generous portion of the beef filling into the center. Sprinkle some shredded cheese on top of the beef.

Roll up the tortilla tightly and place it seam side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas.

Pour the enchilada sauce mixture evenly over the rolled tortillas. Make sure they are well coated.

Sprinkle the remaining shredded cheese over the top.

Bake: Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the sanchiladas are heated through.

Garnish and Serve: Remove the foil and bake for an additional 5 minutes to lightly brown the cheese. Garnish with chopped cilantro and sliced jalapeños, if desired.

Serve: Serve your Beef and Cheese Mexican Sanchiladas hot. They are great with a dollop of sour cream and a side of guacamole or salsa.

Enjoy your delicious homemade sanchiladas with the rich beef filling and cheesy goodness!

TURTLE BROWNIES

 

Ingredients

3/4 cup granulated sugar

1/2 cup of milk

1/2 cup of oil

1 large egg

1 teaspoon of vanilla extract (or almond extract)

2 cups all-purpose flour

2 teaspoons of baking yeast

1/4 teaspoon of salt

2 jars of maraschino cherries* (10 ounces each)

Icing :

2 cups powdered sugar

2 tablespoons of melted butter

1/3 cup maraschino cherry juice

1/2 teaspoon almond extract

Instructions

Preheat the oven to 350 degrees.

In a medium bowl, mix the sugar, milk, oil, egg and vanilla. In another bowl, mix the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until well blended.

Drain the maraschino cherries, reserving the juice for icing. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.

Pour the batter into a greased loaf pan 9″x5″. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Let the bread cool for 10 minutes, then remove the bread to a rack to cool completely.

To make the icing, mix powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until smooth.

Once the bread has cooled, spread the icing on top of the bread. Cut into slices and serve. Freezes well!

Cherry Bread

 Ingredients

3/4 cup granulated sugar

1/2 cup of milk

1/2 cup of oil

1 large egg

1 teaspoon of vanilla extract (or almond extract)

2 cups all-purpose flour

2 teaspoons of baking yeast

1/4 teaspoon of salt

2 jars of maraschino cherries* (10 ounces each)

Icing :

2 cups powdered sugar

2 tablespoons of melted butter

1/3 cup maraschino cherry juice

1/2 teaspoon almond extract

Instructions

Preheat the oven to 350 degrees.

In a medium bowl, mix the sugar, milk, oil, egg and vanilla. In another bowl, mix the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until well blended.

Drain the maraschino cherries, reserving the juice for icing. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.

Pour the batter into a greased loaf pan 9″x5″. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Let the bread cool for 10 minutes, then remove the bread to a rack to cool completely.

To make the icing, mix powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until smooth.

Once the bread has cooled, spread the icing on top of the bread. Cut into slices and serve. Freezes well!