Cherry Layer Cake with Cherry Cream Cheese Frosting

 Ingredients:
For the Cake:
3 cups sifted cake flour
2½ teaspoons baking powder
1 teaspoon salt
⅓ cup unsalted butter, room temperature
⅓ cup vegetable shortening
1½ cups sugar
¼ cup maraschino cherry juice
¾ cup whole milk
¼ tsp almond extract
16 maraschino cherries, cut into eighths
5 egg whites, room temperature, stiffly beaten
For the Frosting:
8 oz (1 block) cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, room temperature
¼ cup maraschino cherry juice
6 cups confectionary sugar
 Directions:

For the Cake: Preheat oven to 350 degrees F. Generously grease and flour two 9-inch round layer cake pans (line bottoms with parchment, if desired) and set aside.
Sift the flour, baking powder, and salt together in a medium bowl; set aside.
Cream butter, shortening, and sugar in a large bowl until fluffy, about five minutes.
Measure out the milk, almond extract, and cherry juice into one liquid measuring cup together. Beginning and ending with the dry ingredients, alternately add the wet and dry to the creamed mixture. Beat well after each addition. Fold in the cherries.
Stiffly beat egg whites in a separate bowl. Fold in ⅓ of egg whites to batter to lighten it. Fold in the remaining egg whites until mixture is well combined.
Divide the batter between pans and bake for 30 to 35 minutes, or until springy to touch.
Cool cakes in pans on wire racks for about 10 minutes. Using a thin knife, loosen carefully around edges and turn out onto the racks. Cool to room temperature.
For the Frosting: Cream together the butter and cream cheese with half the confectionary sugar. Add the cherry juice. Mix in enough of the remaining confectionary sugar to get the taste and consistency desired.

Paula Dean's Not Your Mama's Banana Pudding

 Ingredients:
2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
* 1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:
Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.

Bowl 1-
Combine the milk and pudding mix and blend well using a handheld electric mixer.

Bowl 2-
Combine the cream cheese and condensed milk together and mix until smooth.

Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Refrigerate until ready to serve!

TURKISH LAMB WITH ROSEMARY & THYME

INGREDIENTS

300 g lean lamb chunks

1 tbsp olive oil

400 g fresh tomatoes, about 6-7 medium, cut in large chunks

200 g onions, about 2 large, chopped

2 fat cloves of garlic, left whole

75 g leeks, green bits, chopped

100 fresh peppers ( i used yellow ones )

200 g white beans or new potatoes,

2 tbsp Rosemary and thyme, chopped finely

Salt and black course pepper to taste.

METHOD

Heat the oil in the pan and brown the meat, add tomatoes onions, garlic, cover and cook very slowly for about an hour or until the meat is soft. Then add the beans, leeks, peppers and herbs and cook further 5-7 minutes or until the vegetables cook to your taste. Season with salt and black pepper, sprinkle more herbs just before serving.

COOK'S TIP

Cooking time with pressure cooker is 15 minutes for the meat then 5 more minutes to finish it off with the vegetables.

You can also cook this dish with chicken or beef rather than lamb to suit your taste.

BEAN SALAD

YOU NEED

200 gr cooked white beans

2 tsp olive oil

1 shallot or small red onion, salt

1 tbsp of parsley, chopped

Ground black  pepper

Lemon juice

1 tsp sumak

10-12 black olives

TO DECORATE

1 Egg, boiled, sliced

Cherry tomatoes

Jalepeno peppers

Sweet paprika to sprinkle

METHOD

First slice the onions thinly. Put in a bowl with a pinch of salt and a little water. Rub it well with salt then wash and rinse it. ( You will have soft and sweet onion for the salad now )

Mix the onion, olive oil, parsley, olives, sumak and lemon juice with the beans. Add black pepper to taste.

Decorate it with eggs, tomatoes and jalepenos. Sprinkle with paprika before serving.

SUMAK : This spice comes from the Mediterranean and Middle East, from the berries of a wild bush. Favoured over lemon for sourness. Dark red in colour, this aromatic spice has a tangy and fruity flavour.

CHICKEN WITH BARBECUE SAUCE

YOU NEED

8 Chicken drumsticks or thighs

1 copped onion

black pepper

FOR THE SAUCE

5 tbsp dry sherry or wine

5 tbsp light soy sauce

2 garlic cloves, crushed

1 tsp oil

1 tsp Tabasco or chilli sauce

1 tbsp tomato puree

1 tbsp honey or brown sugar.

Pre-heat the oven to gas mark 6, 200C.

Rub the chicken pieces with oil. Season with black pepper. Put them in a roasting tin together with chopped onions and cook them at the high shelf for 25- 30 minutes. In the mean time make the sauce by mixing or whisking all the ingredients together.

When the chicken joints  have been in the oven 30 minutes, pour off excess oil from the tin, then pour the barbecue sauce over the chicken and cook for a further 20- 25 minutes. baste if necessary.

Serves 4

BROCCOLI WITH YOGURT DRESSING

INGREDIENTS

350 g  broccoli

4-5 tbsp low fat natural yogurt

Lemon juice

1 clove of garlic grated (optional )

Roasted pumpkin seeds ( handful )

Paprika

METHOD

Cut the broccoli into small florets, wash and steam them for about 6-7 minutes to your taste until just turning soft. Squeeze lemon juice over the broccoli. Grate the garlic on the fine side of the grater and add to the yogurt. Pour yogurt over the broccoli.

Serve it with a sprinkle of pumpkin seeds and paprika on top.

TIP OF THE DAY

The quickest way to roast pumpkin seeds is to dry roast them in a non-stick pan on the stove.

CHEESE & ONION BREAD WITH OLIVES, SUN DRIED TOMATOES

INGREDIENTS

10 oz plain flour

1 tsp salt

2 tsp baking powder

2 oz sun dried tomatoes, chopped

10 pitted and halved olives

1 tbsp dried onion

3 medium boiled and mashed potatoes

4 oz of red Leicester cheese, grated

2 tbsp parsley, chopped

1 tbsp olive oil

8 fl oz of water.

METHOD

Grease a baking tray. Pre- heat the oven gas mark 6, 200C,180C fan oven. Sieve the flour with salt and baking powder into a mixing bowl. Reserve half of the  grated cheese set aside. Then mix and stir rest of the ingredients into the bowl with flour.Pour the oil and water to make a soft dough with a wooden spoon. Turn the dough on to the floured baking tray. Shape it into a 20 cm/ 8 inch round. Mark it into 4 portions with a knife without cutting through. Sprinkle with the reserved cheese and bake in the oven for 25-30 minutes. Transfer the bread to a wire rack to cool. Serve it fresh.

Serves 4. 

SPICY PRAWN AND AVOCADO SALAD

YOU NEED

100 gram frozen cooked king prawns ( defrosted )

1 tsp sesame oil

1 garlic glove, crushed

1 red chilli pepper OR

pinch of chilli powder

1 tbsp parsley, chopped

1 lemon

salt and black pepper

1 tsp sesame seeds

rocket leaves and cherry tomatoes

Half an avocado

METHOD

First mix oil,garlic, chopped chilli pepper, parsley and half of the lemon juice in a bowl. Mix well into a smooth paste. Place the prawns into a non stick pan. Tip the paste over the prawns and stir it on a low heat for a minute or so. Turn off the heat, set prawns aside.

Prepare the salad with rocket, tomatoes and sliced avocado. Use the other half of the lemon juice over avocado and salad. Arrange the prawns on top and finally sprinkle with roasted sesame seeds. Salt and black pepper to taste.

GREEN LENTIL SALAD

A simple salad with crunchy vegetables perfect for barbecues and as a delicious lunch time light meal.

YOU NEED

200 g cooked green lentil

3 tsp olive oil

juice of 1 lemon or 6 tsp vinegar

2 stalks of celery, finely chopped

1 carrot, grated

1 red apple, finely chopped

4 tsp roasted pumpkin seeds

ground black pepper

Green olives and apple slices to decorate.

Mix oil and lemon juice with the lentils. Add celery,carrot, apple and pumpkin seeds. Season with little salt and pepper to taste. Decorate with olives and apple slices.

MINCE WITH EGGS

YOU NEED

200 g ( about half a pound ) lean minced beef

1 onion

1 red pepper

1 yellow pepper

hand full of  mushrooms

1 egg per person

salt and pepper to taste.

METHOD

Dry fry the mince in a non stick frying pan. Add the onion,chopped peppers and mushrooms. Continue to cook for 10-15 minutes on a medium heat. Add a little water if starts to stick. Crack the eggs and cover the pan for a minute or so for eggs to cook. Add salt and freshly ground black pepper to taste. Serve it with slices of fresh bread.AFIYET OLSUN, ENJOY!!!

PUF BOREK with minced meat

KIYMALI PUF BOREGI ( Puff pastry filled with minced meat.)

This is a very easy way of making borek by using ready rolled puff pastry. In Turkey filo pastry is very popular which i will give recipes in coming weeks. But this borek is my daughters favorite and lovely for an occasional treat.

YOU NEED

1 pack of frozen JUS.ROL ready rolled puff pastry , two sheets in a pack

1 pound of minced meat

1 onion

fresh parsley or dried mix herbs

salt, black pepper

1 egg yolk

Little oil

METHOD

Defrost the pastry overnight in the fridge or at room temperature while you prepare the filling.

For the FILLING: Dice the onion, fry in little oil. Add the mince, stir fry until the meat is brown. If it sticks to the pan, add one or two tblsp of water during cooking. After 10-12 minutes of stir frying, add the parsley and the seasoning. Put aside and let it cool.

In a small bowl whisk the egg yolk. Cut one sheet of pastry in half (length-wise). Add the filling and fold (like a sausage roll). Make sure the sides stick together. Then cut the pastry in to 2inch sections. Put them face down on a greased baking tray. Do the same with the second sheet of pastry. Then brush the rolls with the egg yolk and cook in preheated oven at 180c for 20-30 minutes. 

TURKISH KOFTES ( MEATBALLS )

YOU NEED

400 g lean minced beef

1 medium onion

1 clove garlic

1 egg, beaten

1 tsp cumin powder

1 tsp black pepper

1 slice bread

2 tbls fresh parsley

salt

oil, for frying the meatballs

METHOD

First put bread and onion in a food processor and pulse it 2-3 times. Add the mince and the rest of the ingredents in the processor and mix it well or pulse it. Now take the mixture - about 1 tsp at a time - and roll each into a small circle. You should get about 40 meatballs, using half of the mixture which should be enough for two people. You can either freeze the other half or fry it all and keep in the fridge for 2-3 days.

Shallow fry the meatballs in a pan on medium heat for about 10 minutes until they are browned.

Serve them with rice and salad or with noodles.

They are also good on little sticks as a party dish or appetizer.

PASTA SAUCE

YOU NEED

1 Tbsp olive oil

1 small shallot, chopped

1 clove of garlic-crushed -

20 cherry tomatoes - left whole -

10 black olives ( pitted )

10 green olives ( pitted )

5-6 chestnut mushrooms -sliced -

8 fl oz hot water

1 tbsp tomato paste

1 tbsp fresh parsley

1 tbsp fresh tyme

some chilli (optional )

2 oz feta cheese

dash of lemon juice

black pepper

Parmesan , to serve

METHOD

Fry the onion in olive oil add garlic, tomatoes, olives, mushrooms , tomato paste, chopped herbs,  chilli. Add water. Cook for 5 minutes, stirring. Add feta cheese and lemon juice and cook further 5 minutes  and pepper to taste.Sprinkle parmesan just before serving.

CARROT AND COCONUT MUFFINS

DRY INGREDIENTS

2 cups flour

2 tsp baking powder

1 tsp mixed spice or cinnamon

pinch of salt

1/2 cup dry coconut

WET INGREDIENTS

1 cup grated carrot ( 1 whole medium )

2 medium bananas ( mashed )

2 eggs, whisked

7 tbsp corn oil

5 tbsp sugar

1/2 cup milk

Sugar and cinnamon mixture for sprinkling.

1) Preheat oven 200 C, 180 Fan setting. Grease the muffin tin or use paper cases.

2) Sieve the flour with baking powder, cinnamon and salt. Mix the coconut in.

3) Mix wet ingredients together.

4) Add WET ingredients to DRY and fold it in gently. Do not over mix.

5) Fill the muffin cases 3/4 full. Sprinkle the muffins with sugar and cinnamon. Bake for 25 - 3o minutes.

6) Cool on a wire rack before serving.

Fried Cabbage

Ingredients:

1 lb bacon, finely chopped

1 medium onion, chopped

2 lbs cabbage, finely diced

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

Instructions:

1.Fry bacon until crisp and well browned.

2. Drain and set aside.

3. Add chopped onion to the bacon grease and stir until translucent.

4. Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.

5. Add the crumbled bacon bits and cover.

6. Cook over low heat until cabbage is tender.

Salisbury Steak

Ingredients:

10 1⁄2 oz can Campbell’s French onion soup

1 1⁄2 lb ground beef

1⁄2 cup dry bread crumbs

1 egg

1⁄4 tsp salt

1⁄8 tsp black pepper, ground, to taste

1 tbsp all-purpose flour

1⁄4 cup ketchup

1 tsp (up to 3) worchestershire sauce, to taste

1⁄2 tsp mustard powder

1⁄4 cup water

Directions:

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.

Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties.

Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth.

Mix in ketchup, water, Worcestershire sauce and mustard powder.

Pour over meat in skillet.

Cover, and cook for 20 minutes, stirring occasionally.

Coconut Flour Bread

Ingredients

6 eggs

1/2 cup melted coconut oil or butter

1-2 tablespoons honey (optional, I usually leave it out)

1/2 teaspoon sea salt

3/4 cup coconut flour

Directions

Mix all ingredients together and pour into a small buttered loaf pan. Bake at 350 degrees for 40 minutes.

Turn the loaf out and cool completely on a rack before serving. That’s it! Enjoy.

If you are looking to make a healthier bread without the use of coconut flour you could try using sprouted grain flour. You do not have to soak it as you would non-sprouted grain flour, so it comes together almost as easy as this coconut bread.

Easy Baked Meatballs

Ingredients:

1 lb lean ground beef

2 eggs, beaten with 1/2 cup milk

1/2 cup grated Parmesan

1 cup panko or bread crumbs

1 small onion, minced

2 cloves garlic, minced

1/2 teaspoon oregano

1 teaspoon salt

freshly ground pepper to taste

1/4 cup minced fresh basil

Directions:

Mix all ingredients with hands.

Form into golfball sized meatballs.

Bake at 350 degrees for 30 minutes.

Cucumber Tomato Salad

Ingredients

For the salad:

Approximately 3 cups peeled & sliced cucumbers

3 Roma tomatoes, sliced into chunks

⅓ cup chopped red onion

¼ cup chopped fresh basil

For the dressing:

¼ cup extra virgin olive oil

¾ cup apple cider vinegar

½ tablespoon red wine vinegar

½ teaspoon dill weed

1 teaspoon sugar

Salt & pepper, to taste

Instructions

Place salad ingredients in large bowl and toss.

Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.

Biscuit CINNAMON Roll

Sticky Bun Breakfast Ring:

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter, melted

1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)

1/3 C. packed light brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

Instructions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesnt’ seem like enough) and bake it for about 30 minutes.

Crusty Italian Bread

Crusty Italian Bread

makes 2 loaves

1 1/3 cups warm water

2 1/4 teaspoons yeast

1 Tablespoon brown sugar

1 1/2 teaspoons salt

1 1/2 teaspoons olive oil

4 cups flour

Directions:

Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.

Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.

Cover and let the dough rise until doubled about 30 minutes.

Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.)

Cover with a damp cloth and let rise until doubled.

Preheat oven to 375 degrees.

Beat together:

1 egg

1 Tablespoon water

Brush the risen loaves with the egg mixture.

Make a single long quick cut down the center of the loaves with a sharp knife.

Now here’s the secret. Place atleast 1 cup hot water in a shallow pan and place it on the rack underneath the bread.  The steam will make the crust turn perfectly.  You may need to add a bit more water during cooking. You do not want it to evaporate.

Bake for 25-30 minutes or until the loaves turn golden brown and sound hollow when you tap them.

Remove from pan and let cool on racks.  I always like to rub butter over the hot crust!

Keto Cucumber Bites

Keto cucumber bites are to die for with their yummy creamy filling! They’re a great low carb snack and are perfect if you’re following a ketogenic diet!

Ingredients:

1 (8oz) package cream cheese softened

1 tbsp bell pepper finely chopped

1 tbsp onion finely chopped

1 tbsp chives finely chopped

1 tsp dill weed

2 cucumbers

Servings:4

Instructions:

In a mixing bowl, combine cream cheese, pepper, chives, dill weed and onions. Mix well and set aside.

Cut the cucumbers lengthwise, remove the seeds and fill each cucumber half with your mixture.

Then cut again in 1″ chunks.

WITH ONLY 2 CUPS A DAY FOR 1 WEEK YOUR STOMACH WILL BE FLATTER!

Everyone wants a flat stomach, but unfortunately, this is very hard to achieve. Besides a healthy diet, you need to exercise a lot if you want to have nice abs. If you have excess belly fat you know how hard it is to remove it and that there are no shortcuts to a flat abdomen. But, what if we told you that there’s a simple drink which can detoxify your body and help you get the abs you’ve always wanted?

This amazing healthy drink can eliminate toxins from your body and improve your overall health. It will also prevent fluid retention in your body and improve your brain health and function. Here’s what you need to prepare it:

Ingredients

1 teaspoon of organic honey

1 cup of fresh grapefruit juice

2 teaspoons of apple cider vinegar

GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS !

INGREDIENTS:

4 tablespoons olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breasts

DIRECTIONS:

Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.

Roast for 50 minutes or until cooked through.

POTATO PANCAKES

INGREDIENTS:

4 cups cold mash potatoes

5 slices bacon

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 eggs well beaten

1/2 cup shredded cheddar cheese

DIRECTIONS:

Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.

Remove the bacon slices, crumble set aside.Leave the bacon drippings in the skillet.

Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;

stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties.

Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Keto Bread – Gluten Free – Low Carb

Ingredients:

1 1/2 cups almond flour

6 large eggs Separated

4 tbsp Butter melted

3 tsp baking powder

1/4 tsp cream of tartar

1 pinch salt

Servings: 20 slices

Instructions:

Preheat oven to 375 or 190 Celsius

Separate the egg whites from the yolks. In a hand or stand mixer to beat egg whites and Cream of Tartar until soft peaks form.

Use a hand mixer to beat egg yolks, butter, almond flour, baking powder and salt. Mix well until combined. The dough will be thick.

Add 1/3 of the beaten egg whites to the almond flour dough mixture and mix together.

Add the rest of the egg whites to the dough mixture and combine. Do not over mix!

Buttered a 8×4 loaf pan and add bread mixture.

Bake for 30 minutes. Check to make sure bread is cooked with a toothpick.