Lemon Pound Cake

Ingredients

For the Lemon Pound Cake
  • 1 1/2 cups butter 3 sticks
  • 1 (8-ounce) package cream cheese
  • 6 large eggs
  • 2 tablespoons lemon juice
  • Zest of one lemon
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
For the Lemon Buttermilk Glaze
  • 1 1/2 cups confectioner’s sugar
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • 1 tablespoon buttermilk
Advertisements

Easy Homemade Bread

Ingredients

  • 2 cups warm water 110 degrees F/45 degrees C
  • 1/2 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 5-6 cups flour

Directions

  1. In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time.
  3. Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  4. Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  5. Bake at 350 degrees F (175 degrees C) for 30-40 minutes.
  6. Cool, brush with butter and enjoy!

Pink Lemonade

Ingredients

  • 10 Ml Rose Syrup
  • 15 Gram Sugar
  • 25 Ml Lemon Juice
  • 100 Ml Soda
  • 5-6 Ice cubes
  • 2 Pieces Lemon Slices
  • 2-3 Mint Leaves

Directions

  1. Take a tall glass and pour soda without filling the glass entirely, avoiding spillovers.
  2. Now, add sugar, rose syrup, lemon juice and stir well.
  3. Add ice cubes and garnish the drink with a couple of lemon slices and mint leaves.
  4. Serve chilled.

Garlic-Chile Ground Pork

Ingredients

  • 1 tablespoon vegetable oil
  • 1 shallot, chopped
  • 4 garlic cloves, finely chopped
  • 1 dried chile (such as chile de árbol)
  • 1 pound ground pork
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • Pinch of sugar
  • 1 cup low-sodium chicken broth
  • 2 teaspoons unseasoned rice vinegar
  • Kosher salt

Directions

  1. Heat oil in a medium skillet over medium-high. Cook shallot, garlic, and chile, stirring often, until shallot is softened and translucent, about 4 minutes. Add pork and cook, stirring occasionally, until almost cooked through, about 3 minutes. Add fish sauce, soy sauce, and sugar and cook, stirring occasionally, until moisture in skillet is evaporated, about 5 minutes. Add broth, reduce heat, and simmer, uncovered, stirring occasionally, until liquid is evaporated, 12–18 minutes.
  2. Remove skillet from heat and mix vinegar into pork mixture; taste and season with salt if needed.

Coffee Liqueur Cookies-and-Cream Ice Cream

Ingredients

  • 1 (14-oz.) can sweetened condensed milk
  • 1 (5-oz.) can evaporated milk
  • 2 cups whole milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 1 cup crushed cream-filled chocolate sandwich cookies
  • 3 tablespoons coffee-flavored liqueur

Tofu Pad Thai

Ingredients

  • 14 oz. extra-firm tofu, drained
  • 2 tbsp. cornstarch
  • 8 oz. rice noodles
  • 1/4 c. low-sodium soy sauce
  • 2 tbsp. brown sugar
  • 2 tsp. sweet chili sauce
  • Juice of 1 lime, plus lime wedges for serving
  • 1 clove garlic, grated
  • 1 tbsp. oil
  • 1 red pepper, sliced
  • 2 c. mung bean sprouts
  • 2 scallions, thinly sliced
  • 1/4 c. Chopped peanuts

Directions

  1. Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.
  2. Meanwhile, cook noodles per package directions and rinse with cold water; drain.
  3. In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.
  4. Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.

Froot Loops Cake

Ingredients

Cake
  • 1 1/2 c. (3 sticks) unsalted butter, at room temperature, plus more for pan
  • 3 c. all-purpose flour, spooned and leveled, plus more for pan
  • 1 1/2 tsp. Kosher salt
  • 1/2 tsp. baking powder
  • 3 c. sugar
  • 1 (8-ounce) package cream cheese, at room temperature
  • 6 large eggs
  • 1 tbsp. lemon zest, plus 2 tablespoons lemon juice
  • 2 tbsp. orange zest
  • 2 tsp. pure vanilla extract
Froot Loops Streusel
  • 2 c. Froot Loops, plus more for serving
  • 1/3 c. all-purpose flour, spooned and leveled
  • 2 tbsp. sugar
  • 1 tbsp. lemon zest
  • 1/2 tsp. Kosher salt
  • 1/3 c. chopped cold unsalted butter
Citrus Glaze
  • 2 c. confectioners’ sugar
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. Kosher salt
  • 4 tbsp. fresh lemon juice