Tres Leche cake

Ingredients 1 cup All-purpose Flour 1-1/2 teaspoon Baking Powder 1/4 teaspoon Salt 5 whole Eggs 1 cup Sugar, Divided 1 teaspoon Vanilla 1/3 cup Milk 1 can Evaporated Milk 1 can Sweetened, Condensed Milk 1/4 cup Heavy Cream _____ FOR THE ICING: 1 pint Heavy Cream, For Whipping 3 Tablespoons Sugar Preparation Instructions Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Lemon Crinkle Cookies

Makes 2-3 dozen Ingredients: ½ cups butter, softened 1 cup granulated sugar ½ teaspoons vanilla extract 1 whole egg 1 teaspoon lemon zest 1 Tablespoon fresh lemon juice ¼ teaspoons salt ¼ teaspoons baking powder ⅛ teaspoons baking soda 1-½ cup all-purpose flour ½ cups powdered sugar

Nanna's turkey sausage

2 lbs ground turkey 3/4 tsp ginger 1 1/2 tsp salt 1 tsp ground sage 1/4 tsp cayenne pepper 1 1/2 tsp black pepper Mix all ingredients together just til combined. Make sausage patties by filling 1/4 cup mixture. Heat frying pan to med hot. Add patties and cook 2 minutes on each side or till browned. Drain.

Trisha Yearwood Key Lime Cake

■1 3-oz package lime-flavored gelatin ■1⅓ cups granulated sugar ■2 cups sifted all-purpose flour ■½ tsp salt ■1 tsp baking powder ■1 tsp baking soda ■5 large eggs, slightly beaten ■1½ cups vegetable oil ■¾ cup orange juice ■1 Tbsp lemon juice ■½ tsp vanilla extract ■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes) ■½ cup confectioners’ sugar 1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans. 2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks. 3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing. CREAM CHEESE ICING ■½ cup (1 stick) butter, room temperature ■1 (8-oz) package cream cheese, room temperature ■1 (1-lb) box confectioners’ sugar (I used lime zest & lime juice in my icing) 1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake. Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

Lemony lemon brownies

3/4 cup all-purpose flour {King Arthur All-Purpose Flour} 3/4 cup granulated sugar 1/4 teaspoon salt {Sea Salt} 1/2 cup (1 stick) unsalted butter, softened 2 large eggs 2 tablespoons lemon zest 2 tablespoons lemon juice Tart Lemon Glaze 1 cup powdered sugar 4 tablespoon lemon juice 8 teaspoons lemon zest Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. Zest and juice two small/large lemons; set aside. {whatever you have} In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze} When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze harden. Spread the remaining glaze over the bars, and let it harden. Cut into bars, and serve!

Coconut Cake

Ingredients 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans 2 cups sugar 5 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups all-purpose flour, plus more for dusting the pans 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup milk 4 ounces sweetened shredded coconut For the frosting: 1 pound cream cheese, at room temperature 1/2 pound (2 sticks) unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1 pound confectioners' sugar, sifted 6 ounces sweetened shredded coconut Directions Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!). To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Lentil soup 2 large cans of diced tomatoes 4 cups green lentils Beef bullion powder hytop Stew meat