Vanilla Magic Custard Cake

What You'll Need

• One half cup unsalted butter-melted and slightly cooled
• Two cups milk-lukewarm
• Four eggs-separated
• One quarter cups (150g) powdered sugar
• One Tablespoon water
• One cup (115g) flour
• One teaspoon vanilla extract
• powdered sugar for dusting

How to Make It

1. Preheat the oven to 325°F
2. Lightly grease 8x8 inch baking dish, set aside
3. Whip the egg whites until stiff peaks form, set aside.
4. Beat the egg yolks and powdered sugar until pale yellow.
5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
6. Mix in the flour until evenly incorporated.
7. Slowly beat in the milk and vanilla extract until well combined.
8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

Vanilla Magic Custard Cake

What You'll Need

• One half cup unsalted butter-melted and slightly cooled
• Two cups milk-lukewarm
• Four eggs-separated
• One quarter cups (150g) powdered sugar
• One Tablespoon water
• One cup (115g) flour
• One teaspoon vanilla extract
• powdered sugar for dusting

How to Make It

1. Preheat the oven to 325°F
2. Lightly grease 8x8 inch baking dish, set aside
3. Whip the egg whites until stiff peaks form, set aside.
4. Beat the egg yolks and powdered sugar until pale yellow.
5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
6. Mix in the flour until evenly incorporated.
7. Slowly beat in the milk and vanilla extract until well combined.
8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

Lemon Butter Chicken

What You'll Need

• eight bone-in, skin-on chicken thighs
• One tablespoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• three tablespoons unsalted butter, divided
• three cloves garlic, minced
• One cup chicken broth
• One half cup heavy cream
• One quarter cup freshly grated Parmesan
• Juice of One lemon
• One teaspoon dried thyme
• Two cups baby spinach, chopped

How to Make It

1. Preheat oven to 400 degrees F.
2. Season chicken thighs with paprika, salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant,about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
4. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F,about 25-30 minutes.
5. Serve immediately.

TACO SOUP RECIPE

What You'll Need

• Two lbs lean ground beef
• One medium yellow onion, chopped
• Two 15 oz cans stewed tomatoes - regular
• One 10 oz can rotel tomatoes
• One 14 oz can pinto beans
• One 14 oz can ranch style beans
• One 14 oz can corn kernels
• Two cups chicken or vegetable broth
• One cup water

How to Make It

1. Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder.
2. Drain.
3. Put all the other ingredients in the pot with cooked beef and cook for 1 hour.
4. You can top with grated cheese and crumbled tortilla chips if you like.

Coconut Cake

What You'll Need

• Three cups (360g) cake flour
• One Tbsp baking powder
• One half tsp salt
• Two cups (396g) granulated sugar
• Three quarter cup unsalted butter, at room temperature
• One quarter cup canola oil
• 1/3 cups well shaken canned coconut milk, at room temperature*
• Two large eggs, at room temperature, yolks and whites separated
• One tsp coconut extract
• One half tsp vanilla extract
• Four large egg whites, at room temperature
• 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

• 12 oz. cream cheese, nearly at room temperature
• 3/4 cup unsalted butter, at room temperature
• One tsp coconut extract
• Five cups (596g) powdered sugar
• One half cups shredded coconut

How to Make It

For the cake:

1. Preheat oven to 350 degrees.
2. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
3. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds.
4. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined.
5. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts.
6. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
7. In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
8. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes.
9. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
10. Frost top of one layer, add another layer and frost then top with last layer and frost top and sides.
11. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must).
12. Store in an airtight container.

For the Coconut Cream Cheese Frosting:

13. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract.
14. Add powdered sugar and whip on medium speed until smooth and fluffy.
15. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

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POTATO SOUP Recipe

What You'll Need

• two halfs pounds baby red potatoes, sliced into small bite sized pieces
• One half lb. uncooked bacon, finely diced
• One medium onion, diced
• One teaspoon salt
• One teaspoon black pepper
• three quarter cup salted butter
• three quarter cup flour
• One quarter bunch freshly chopped parsley
• One cup whipping cream
• One quarter bunch celery, diced
• Eight cups milk
• Three cups water
• Four chicken bouillon cubes (use One cup of the hot potato water to dissolve, then use the Three cups of water)

For garnish

• Shredded cheese
• fried bacon bits
• chopped green onions

How to Make It

1. In large pot, boil potatoes in water 10 minutes.
2. Drain and set aside.
3. In sauté pan, cook bacon until crisp.
4. Drain bacon fat and place on paper towel over plate to drain more.
5. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
6. To the large potato pan, add milk, water, bullion, salt and pepper.
7. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.
8. Do not let mixture boil.
9. In small, heavy saucepan melt butter.
10. Add flour and mix well.
11. Cook over medium-low heat until mixture bubbles, stirring Two to Three minutes to make a roux.
12. While constantly stirring soup, add roux slowly until soup is thick and creamy, about Four minutes.
13. Stir in parsley, reserved potatoes, and cream.
14. Garnish with cheese, bacon bits, onions or all three.
15. Serve hot

BACON BREAD Recipe

What You'll Need

• twelve bacon strips, diced
• one loaf (One pound) frozen bread dough, thawed
• two tablespoons olive oil, divided
• one cup (Four ounces) shredded part-skim mozzarella cheese
• one envelope (One ounce) ranch salad dressing mix

How to Make It

1. In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels.
2. Roll out dough to 1/2-in.
3. thickness; brush with 1 tablespoon of oil.
4. Cut into 1-in. pieces; place in a large bowl.
5. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
6. Arrange pieces in a 9-in. x 5-in.
7. oval on a greased baking sheet, layering as needed.
8. Cover and let rise in a warm place for 30 minutes or until doubled.
9. Bake at 350° for 15 minutes.
10. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.