Easy Lemon Pound Cake

Yummy lemony moist cake!

Ready for icing.

Reliable cake mix,always Duncan Hines!

Adding lemon zest!

Incorporating eggs.

Ready for the oven.

Moist,lemony easy pound cake recipe that's right for my budget!

Preheat oven to 350 F,grease and flour 10"tube pan.

Combine cake mix,instant pudding, eggs,water,oil in a large bowl beat at medium speed with an electric mixer.Pour into a pan.Bake at 350F for 50-60 minutes or until toothpick inserted into the center comes out clean.Cool in pan for 25 minutes. Invert into heat resistant plate.Drizzle icing.Enjoy!

For the glaze icing: 1c. powdered sugar add a tablespoon at a time of milk,mix until thin enough to drizzle on a cake. 

WinningTurkey Chili

Chili cheese dogs!

Chili with Fritos,sour cream,cheese,onions and cilantro

Lean cooked ground turkey breast with a bay leaf.

Adding spices and canned beans.

Diced  canned  tomatoes,beans,spices.

My son's school had a chili cook off festival and their recipe won according to the judges which includes the principal, assistant principal, and the head of the custodian. So we decided to give it a try at home using low fat turkey breast and a little more spices and it was  delicious!


8 oz ground turkey breast or chicken breast
2 -13 oz canned beans
-drained and rinsed(we liked black beans and navy beans)
2-  cans tomato sauce
1-canned chili or diced  tomatoes
1/4 c. tomato ketchup
2  cans full of water
1-bay leaf
3T-chili powder
1 t. cumin powder
1T. garlic powder
1- small diced onion
1T. olive oil
salt,sugar,pepper to taste
a small bunch of cilantro chopped(optional)
sriracha hot chili sauce(opt.)

1. Add oil and cook meat until no longer pink, drain fat.
2.Add onions to the cooked meat and cook until transparent.
3.Add rinsed beans, tomato sauce,tomatoes, and the rest of the spices,using the empty bean can as measuring cup- add 2 can full of water.Put  the lid on and simmer in medium low heat about 30 minutes stirring it frequently.
4. Adjust spices and serve with Frito's,onions,cheese,sour cream,diced avocados or  chili hot dogs or by itself.

Kale Laing

Cooked laing kale leaves.

Chopped kale.

.

Simmering garlic,onions,coconut milk and ginger. 

Curly leaf kale.

Taro leaves, fresh or dried, are hard to find in my local Asian stores so I am replacing it with hearty, peppery flavor kale leaves. Add a mild fresh jalapeno pepper for heat, simmering the dish for an hour in a very low heat with a lid on. Resulting to a delicious  dish that is high in fiber and low in saturated fat. Kale leaves are high in calcium,lutein,vitamins C and a potent anti-cancer properties.Next time it will be baby spinach laing!



1- 13 oz  unsweetened coconut milk
2- bunches of kale leaves(remove stems,washed, and chopped )
2-cloves of garlic,chopped
1- small onions,chopped
1-thumb size ginger sliced thinly
2T.bagoong
a handful of shrimps
flaked boneless smoked tinapa
1-sliced jalapeno pepper
fish sauce to taste

Pour coconut milk in  heavy bottom soup pot,be sure to scrape the cream,add onions,garlic, and ginger simmer in a low heat for 5 minutes. Add chopped kale,bagoong,pepper,flaked tinapa.Do not add any water!Kale leaves give off a lot of water.Cover and cook for 45 minutes in a very low heat.Stir.When kale are tender, add shrimps.Turn off the stove.Serve with rice and fried fish.
.

Belgian Waffles

I found this recipe from All recipes .com.The recipe uses yeast instead of baking powder and resulted to a soft dense and really good Belgian waffles that made a lot and freezes very well.This is so much better than
the one from the frozen section  of your grocery stores. Just pop it in a toaster no thawing required.


1(.25 oz.)active dry yeast
1/4c. warm milk(2 % or fat free)
3 egg yolks
2 3/4c. warm milk(110 F/ 45 C)
3/4c. butter melted and cooled or canola oil
1c. white sugar
1 1/2teaspoon salt
2 teaspoon real vanilla extract
4c. All purpose flour
3 egg whites

1. In a small bowl,dissolve yeast in 1/4c. warm milk. Let stand until creamy about 10 minutes.
2.In a large bowl, whisk egg yolks,1/4c. warm milk and oil or  melted cooled butter.Stir in the yeast mixture, sugar,salt and vanilla.Stir in remaining 2-1/2cups milk alternately with the flour,ending with flour. Beat egg whites until soft peak forms and fold into the batter.Cover bowl with plastic wrap and let it rise until double in size about an hour.

Adding yeast to warm milk,let it stand until creamy.

After an hour of rising, the batter will look like this, thick and bubbly!!

Be sure to grease the waffle iron before the batter.

Cooked just right!

My family favorite sausages.

Cool completely before freezing.

3. Preheat waffle iron, spray or brush with oil and spoon 1/2c. of the batter onto the center of iron. Close the lid and bake until stops steaming and waffle is golden brown. Serve immediately  or keep warm in 200 degree oven. Cool completely and separate waffles before freezing.

Amazing Pavlova

Egg whites should be like shaving cream consistency.

Baked Meringue

Add berries or any fruits you  like!

Adding my Oz food finds, canned passion fruits on top of lightly sweetened whipped cream!

So light and heavenly and less guilt. Its just wonderful!

Favorites fruits on top!

F

A layer of  slightly sweetened fresh whipped cream for the first layer!

The family took a recent trip to Australia and sampled the national dessert dedicated to the Russian ballet dancer, Ana Pavlova, inspired me to create this dessert at home. I brought home one of my Australian food finds, canned passion fruits in syrup. Any fruits in season would make a good topping for this dessert as well. For example, you could use pomegranates and cranberries for a Thanksgiving/Christmas dessert. The cake is very light and refreshing, but not too eggy for my taste buds. The combination of the sourness of the passion fruit and lightly sweetened whipped cream makes this a hit!

6 egg whites (no specks of yolks at room temperature)
1/8 teaspoon cream of tartar
1 cup white sugar
1 tablespoon corn starch
2 teaspoon distilled white vinegar
1 1/4 cups heavy whipping cream,chilled
1 teaspoon pure vanilla extract
2 teaspoons confectioners sugar
Any seasonal fruit
1 small can of passion fruit in syrup or any canned fruits

1. Preheat oven to 400 F (205 C). Grease interior of 8" spring form pan and dust lightly with cornstarch.
2. Beat egg whites using a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease or even a speck of egg yolks. Combine cream of tartar, white sugar, and cornstarch and gradually beat into egg whites. Sprinkle vinegar over egg white mixture and fold in very gently.
3. Pile meringue into prepared pan. Spread to all sides leaving a slight depression in the center. Place in preheated oven. Close the oven door and immediately turn oven down to 250 degrees F(120C). Bake for 75 to 90 minutes. Open oven door, but leave the meringue in the oven for 15 minutes. Remove meringue in a draft free spot. Very carefully remove the rim of spring form pan and a allow meringue to cool completely. There might be a slight sinking in the center. Carefully remove meringue from the base pan and place on the  serving platter.
4. Whip cream with vanilla extract and confectioners sugar until thick and firm. Gently spread over meringue.

5. Spread canned passion fruits on top of the whipped cream and arrange sliced fruits in the design of your choice. Chill until ready to serve.

-For this recipe, I am using a cheesecake pan to achieve a tall meringue shell and ease of removing it from the pan.

Sole Mauniere

 

This is a classic French dish and very easy to prepare .

4 skinless,boneless white fish (sole,tilapia,cod,catfish)

4T. melted butter

1/3c. all purpose flour

salt and pepper to taste

1 small lemon juice,chopped parsley (opt.),zest of one lemon

Using a paper towels pat fish to dry and season with salt and pepper on both sides.Dredge fish in flour and allow to rest on a plate for 5-6  minutes.Add the melted butter on a non stick frying pan until the butter start to brown, lower heat to medium low and fry fish 2 minutes on both sides. Add lemon juice and lemon zest and chopped parsley to finish the dish.