CREAM CHEESE CAKE

 

INGREDIENTS

1 (8 oz) package cream cheese, room temperature

3/4 cup vegetable oil

2 cup granulated sugar

3 eggs

1 ½ teaspoon vanilla extract

3 cups flour

1 tablespoon baking powder

1 ½ teaspoon salt

1 ¼ cup buttermilk

FROSTING

1 cup butter, room temperature

1 (8 oz) package cream cheese, room temperature

2 teaspoon vanilla extract

½ teaspoon salt

4-5 cups powdered sugar

How To Make Cream Cheese Cake

Preheat oven to 325 degrees F and grease a 9×13-inch baking dish.

In a large bowl, beat cream cheese until smooth, then mix in oil and sugar.

Add eggs one at a time, mixing in between additions, then add vanilla.

In a small bowl, sift together flour, baking powder, and salt, then mix dry ingredients into the wet just until combined. Gently mix in buttermilk just until smooth.

Transfer batter to the prepared baking dish and bake for 35-40 minutes or until an inserted toothpick comes out clean.

Allow cake to fully cool while you make the frosting.

In a large bowl, mix cream cheese and butter until smooth. Slowly add in powdered sugar, then salt until fully combined.

Frost cooled cake and then refrigera

te until ready to serve.

Caramel Apple Crisp

 

                    Caramel Apple Crisp 

Ingredients

½ cup caramel topping

½ teaspoon ground cinnamon

6 large baking apples, peeled and cut into 1/2-inch slices

⅔ cup all-purpose flour

½ cup packed brown sugar

½ cup cold butter, cut into small pieces

⅔ cup quick cooking oats

Directions

1️⃣. Oven Warm-Up

Kick things off by preheating your oven to a snug 375°F (190°C), creating the perfect environment for your apple crisp to flourish.

2️⃣. Caramel & Apples

In a bowl, blend the caramel topping with cinnamon until they’re best friends. Toss in the apple slices, making sure they’re all dressed up in the caramel mix. Escort them to an 8-inch square baking dish, laying them out for their baking debut.

3️⃣. Crumble Creation

Grab the same bowl (because who likes washing extra dishes?) and mingle the flour with brown sugar. With a pastry cutter or your trusty knife, cut in the butter until the mix looks like it’s ready for a beach with its coarse crumbs.

4️⃣. Oat Integration

Welcome the oats to the party, stirring them into the crumbly mix. Now, shower this over the apples, covering them with what will become a crisp, golden blanket.

5️⃣. Bake to Perfection

Slide the dish into your preheated oven and bake for 45 to 50 minutes. You’re aiming for the apples to soften into a warm hug and the topping to crisp up like a sunny autumn day.

6️⃣. Cool & Serve

Once done, let the apple crisp take a short rest out of the oven. It’s tough, but give it a moment to gather its thoughts before you dive in.

Valentine's Day dessert

 

Ingredients 

for the Valentine's Day dessert recipe

 For the cream

 2 boxes of condensed milk (790g)

 3 boxes of cream (600g)

 2 envelopes of passion fruit flavored juice powder (or another flavor of your choice)

 For the ganache

 200g chopped semi-sweet chocolate

 1 box of cream (200g)

 Method of preparation

 From the cream

 Add to the blender: the cream, condensed milk and passion fruit juice powder.

 Beat well until it forms a smooth and uniform cream.

 Pour the contents of the blender into a glass dish, smoothing it well. Leave reserved in the refrigerator.

 From the ganache

 In a suitable container, place the semi-sweet chocolate and melt it in a bain-marie. You can also use the microwave, heating the chocolate for 30 seconds and stirring after each interval.

 Add the cream and stir well until smooth.

 Spread the ganache over the cream in the dish and refrigerate for at least 1 hour.

 Then just serve and enjoy your irresistible Valentine's Day dessert!

No-Bake Fruity Cream Cheese Delight

 

Ingredients:

280 grams of your favorite cookies

120 grams of unsalted butter

Fresh strawberries, 200 grams

Peach slices in syrup, 200 grams

Cream cheese, 300 grams

Heavy cream (33% fat content), 200 milliliters

Whole milk, 200 milliliters

Granulated sugar, 100 grams

Agar agar powder, 10 grams

Shredded coconut for garnish

Instructions: 

Prepare the Pan: Use a rectangular dish approximately 20 by 15 cm in size. This will be your mold for the dessert.

Layer the Base: Melt half of the butter and blend it with crushed cookies until the mixture is well combined. Press this mixture into the bottom of your dish to form a firm base. Chill it briefly to set.

Fruit Layer: Slice the strawberries and drain the peach slices. Arrange them over the cookie base for a fruity layer.

Cream Cheese Mixture: In a mixing bowl, combine the cream cheese, heavy cream, and sugar. Beat until the mixture is smooth and creamy.

Prepare the Agar Mixture: In a saucepan, mix the milk with agar agar. Heat the mixture over medium heat, stirring constantly until it reaches a boil. Then, gently fold this into the cream cheese mixture to integrate thoroughly.

Assemble: Pour half of the cream cheese mixture over the fruit layer. Crumble the remaining cookies and sprinkle them over the top, then cover with the rest of the cream cheese mixture. Garnish with shredded coconut for an extra touch of flavor and texture.

Chill: Allow the dessert to set in the refrigerator. Initially, let it rest for 10 minutes, then add the final layer of cookies and coconut. Place it back in the fridge and chill for at least 2 hours to ensure it’s fully set.

Serve: Once set, slice the dessert into pieces. Enjoy the delightful combination of creamy texture, fruity flavors, and the crunch of cookies

This no-bake dessert combines the creaminess of cheese with the freshness of fruits and the crunch of cookies, making it a perfect treat for any occasion. Enjoy crafting this delightful dish!

𝗢𝗻𝗲-𝗕𝗼𝘄𝗹 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗮𝗸𝗲 𝘄𝗶𝘁𝗵 𝗠𝗼𝗰𝗵𝗮 𝗕𝘂𝘁𝘁𝗲𝗿𝗰𝗿𝗲𝗮𝗺

 

𝗢𝗻𝗲-𝗕𝗼𝘄𝗹 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗮𝗸𝗲 𝘄𝗶𝘁𝗵 𝗠𝗼𝗰𝗵𝗮 𝗕𝘂𝘁𝘁𝗲𝗿𝗰𝗿𝗲𝗮𝗺

▫️Ingredients :

FOR THE SPONGE

350 g Butter or baking spread

350 g Caster sugar

6 Eggs large

2 tsp Orange extract

1 tbsp Milk

300 g Self raising flour

50 g Cocoa powder

1/2 tsp Baking powder

FOR THE BUTTERCREAM

250 g Butter or baking spread

450 g Icing sugar

50 g Cocoa powder

1 1/2 tbsp Milk

2 tsp Orange extract

FOR DECORATION

1 Terry’s Chocolate Orange

Orange sprinkles optional

▫️Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8″ cake tins

Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

Add the eggs, orange extract and milk, and whisk until fully incorporated

Add the self raising flour, cocoa powder and baking powder and whisk in until you can’t see any flour anymore

Divide the mixture between the tins, use scales for accuracy

Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the orange extract and milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

If the cakes have domed on top, level them off with a cake leveller or a serrated knife

Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it

Add the other sponge on top and pipe or spread the remaining buttercream on top

Decorate with the Terry’s Chocolate Orange pieces, and orange sprinkles if using

Leftovers will keep in an airtight container in a cool place for 2-3 days

Crispy omelette: quick and easy! -Viral atmosphere

 

Ingredients:

2 eggs

1 tbsp of sugar

salt to taste

cooking oil

Directions:

Step 1

Crack two eggs in a bowl, then separate the yolks from the whites. Whisk the egg whites with a handheld mixer until frothy, then add 1 tbsp of sugar and continue mixing until firm peaks form. Once peaks form, add the yolks and salt and continue mixing until incorporated.

Step 2

Put the pan over very low heat and add some cooking oil. (Spread the oil thinly with a crumpled kitchen paper towel). Once the oil is heated through, pour the batter and spread it evenly. Cover it with a lid and cook for five to seven minutes. After seven minutes, gently fold it in half, hold it in place using a spatula, and allow it to cook for a couple more minutes, then flip it to the other side. Cook this side as well.

Dive into the rich and gooey delight of Pecan Pie Muffins

 

Ingredients:

½ cup (70g) all-purpose flour

1 cup coarsely chopped pecans

¼ teaspoon baking powder

¼ teaspoon salt

2 large eggs

1 cup (200g) light brown sugar

½ cup (1 stick/115g) unsalted butter, melted

1 teaspoon vanilla extract

Directions:

Preheat the oven to 375°F/190°C and grease 24 mini muffin cups well, preferably using a silicone pan due to the stickiness of the muffins.

Mix flour, pecans, baking powder, and salt in a large bowl.

Whisk eggs and sugar in a medium bowl, then stir in melted butter and vanilla extract. Combine with the flour mixture.

Divide the mixture among the muffin cups, filling nearly to the top, and bake for 11-13 minutes until a toothpick comes out clean.

Allow to cool before removing from the pan.

Enjoy these Pecan Pie Muffins as a delightful way to bring the essence of pecan pie to your table in a new and exciting way. Perfect for satisfying your sweet tooth while capturing the nostalgia of classic holiday flavors.

delightful No-Bake Avocado Lime Cheesecake

 

Ingredients:

• 1 1/2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 3 ripe avocados, peeled and pitted

• 1 cup cream cheese

• 1/2 cup sweetened condensed milk

• Zest and juice of 2 limes

• 1 tsp vanilla extract

• 1/4 cup powdered sugar

• A pinch of salt

• Whipped cream and lime slices for garnish (optional)

Directions:

. In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a springform pan to create the crust. Refrigerate while you prepare the filling.

. In a food processor, blend avocados, cream cheese, sweetened condensed milk, lime zest, lime juice, vanilla extract, powdered sugar, and a pinch of salt until smooth.

. Pour the avocado-lime mixture onto the prepared crust. Smooth the top with a spatula.

. Refrigerate for at least 4 hours or until the cheesecake is set.

. Before serving, garnish with whipped cream and lime slices if desired.

. Enjoy your guilt-free, no-bake avocado lime cheesecake! 

Made Orange Cake

 

Dough ingredients

- 04 eggs

- 03 tablespoons (full) of salt-free ghee;

- 1 tea cup (240) ml of filtered orange juice;

- Peel the orange as thinly as possible;

- 02 cups of tea sugar;

02 cups of wheat flour tea:

- 01 tablespoon baking powder

Preparation method: - Put the eggs, sugar, orange peel, ghee and orange juice in the blender and whisk

for a minute. - Add the flour and whisk until combined. - Finally, add the baking powder and whisk

quickly. In a greased and filled form, pour out all the dough and take it to bake in a preheated oven at 180°C for about 45 minutes, or until it sticks to a knife.

And it comes out clean. - The time may vary depending on the power of each oven, so keep an eye on it.

Start the week with joy

Enjoy!

Pickled Beets

 

                             Pickled Beets

Ingredients

8 medium fresh beets

1 cup vinegar

1/2 cup sugar

1-1/2 teaspoons whole cloves

1-1/2 teaspoons whole allspice

1/2 teaspoon salt

Directions

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Servings: 8

Peut être une image de texte qui dit ’Does Anyone Viewing This. Page Actually Eat Pickled Beets Yes Or No’

 

Gingerbread Cake with Cinnamon Molasses Frosting

Ingredients:

1.5 cups of all-purpose flour

9 ounces of milk

½ cup of cold, cubed butter

½ cup of molasses

½ cup of corn syrup

½ cup of packed brown sugar

1 egg

1 teaspoon of baking soda

1 tablespoon of ground ginger

1 teaspoon each of cinnamon and pumpkin pie spice

For the Frosting:

1.5 cups of powdered sugar

4 ounces of cream cheese

¼ cup of softened butter

3 teaspoons of molasses

½ teaspoon of vanilla extract

¼ teaspoon of cinnamon

Preparation: 

Start by preheating your oven to 350°F and prepping a 5×9 baking pan with grease and parchment paper.

Combine flour, baking soda, ginger, cinnamon, and pumpkin pie spice in a mixing bowl.

Warm milk and brown sugar in a pan until the sugar dissolves and the mixture is lukewarm. In a separate pan, gently heat molasses and corn syrup.

Blend the cold butter into the flour mixture until it resembles coarse crumbs.

Stir the milk mixture into the flour, followed by the molasses mixture.

Whisk in the egg until smooth, pour into the prepared pan, and bake for about 45 minutes. Test with a toothpick for doneness.

Allow the cake to cool, then wrap in foil and store for a day to develop a sticky top.

For the Frosting:

8. Cream together the butter and cream cheese. Add in vanilla and cinnamon, then gradually incorporate powdered sugar. Mix in the molasses and chill before spreading over the rested cake.

Chocolate roll recipe

 

Ingredients for 4 people

  • 2 egg yolks

  • 3 whole eggs

  • 135 grams of semolina sugar

  • 85 grams of semolina sugar

  • 6 egg whites

  85 grams of flour

  • 5 grams of beer

  • Spread

  • 50 grams of hazelnuts and nuts (either almonds, pistachios, or a handful of cocoa butter or rice)

  • 225 grams of light chocolate

  • 25 grams of sunflower

  Remove the silicone pad from the parchment paper or remove the silicone pad from the paste.  Place the salad bowl in a pot of water (bain-marie) and chocolate fondant for decoration.  Place another salad bowl in a pot of hot water (bain-marie) to scoop out the fat and cover the rolled biscuits.

  With the salad, add June of the yoghurt, whole broth and 135g of sugar with the ribbon and then bring the food to Mary's.  Reserve side.

  With the second salad, add 85 grams of sugar with the whites.  It has also become fertile as it was previously.

  Mix the two mixtures together thoroughly using a spoon.

  Cool the device on the plate to the edge.  Spread on all surfaces with a spoon.  Place it in the oven and cook at 210°C for 5 minutes.

  We take it out of the oven and let the biscuits rest for one minute.  Place a damp cloth on the travel plan, and prepare the biscuits.

  Place the biscuits on a board or leave them on the cloth, then cut the edges of the biscuits into a rectangular shape.  Spread the dough in the shade of the tartner, even with a spoon.

  Use the biscuits without stopping them to avoid casserole

  Reserve the biscuit roll.

Crepes recipe

 

Ingredients:

°1 cup all-purpose flour

°2 eggs

°1/2 cup milk

°½ cup water

°¼ tsp salt

°2 tsp butter, melted

Methods:

Step 1

a large bowl, whisk together the flour and eggs. Gradually add the milk and water, mixing well. Add swab and adulation; beat until mixture is smooth.

Step 2

Heat a baking sheet or lightly waxed side over medium-high heat. Pour the batter over the baking sheet, using about 1/4 cup for each waffle. Arm the face with indirect jerking so that the dough shaves the face unevenly.

Step 3

Cook the waffle for about 2 minutes, until the bottom is light brown. Peel with a spatula, turn and cook on the other side. Serve hot.

ENJOY !!

Best Egg Rolls

 

Ingredients

1 pound ground pork or beef

1 teaspoon ground ginger, or more to taste

1 teaspoon garlic powder, or more to taste

2 cups shredded cabbage

2 ounces shredded carrots

2 tablespoons all-purpose flour

2 tablespoons water

1 quart peanut oil for frying, or as needed

8 (7 inch square) egg roll wrappers

2 tablespoons sesame seeds (Optional)

Instructions

Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.

Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.

Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.

Mix four and water together in a small bowl until a paste forms.

Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.

While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.

Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.

Place egg rolls on a serving plate and sprinkle sesame seeds over top.

Very easy dessert without condensed milk, just blend in a blender, delicious

 

Ingredients

 10 tablespoons of powdered milk

 1 envelope of tang passion fruit flavored juice

 200 ml of very cold water

 Method of preparation

 Place cold water and passion fruit juice in a blender and blend until smooth.

 After turning on the blender, add the powdered milk little by little, beating well after each addition until you obtain a smooth and creamy consistency.

 Pour the mixture into a container or on the counter to your liking and place in the freezer for 2 hours.

 Remove from the fridge and serve this incredible dessert!

cream cheese cheesecake

 

  Ingredients

For the base:

• 1 1/2 cups crushed graham crackers (or any sweet cracker of your choice)

• 1/4 cup sugar

• 1/3 cup melted butter

For the filling:

• 900 grams of cream cheese, at room temperature

• 1 cup of sugar

• 1 teaspoon vanilla extract

• 4 large eggs, at room temperature

• 2/3 cup of milk cream

 Instructions

1. Prepare the base:

• Preheat the oven to 180°C (350°F).

• Mix crushed cookies, sugar and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) diameter springform pan.

• Bake the base for 10 minutes. Take out of the oven and let it cool down.

2. Prepare the filling:

• In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and continue beating until the mixture is well combined.

• Add the eggs one by one, beating lightly after each addition, without overbeating.

• Add the heavy cream and mix until everything is well integrated.

3. Assemble and bake the cheesecake:

• Pour the filling over the prepared base in the mold.

• Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is almost firm to the touch but still a little jiggly.

• Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.

4. Cool and serve:

• Remove the cheesecake from the oven and let it cool completely to room temperature. Then refrigerate it for at least 4 hours, preferably overnight.

• Unmold carefully and serve. You can accompany it with fresh fruits, fruit sauce, or simply enjoy it as is.

This cream cheese cheesecake is a classic dessert that never fails to impress. I hope you enjoy making and eating this delicious cheesecake!

CARAMEL CHOCOLATE CAKE

 

            CARAMEL CHOCOLATE CAKE                

INGREDIENTS

For the cheesecake:

2 pkg (8oz each) cream cheese, softened

2/3 cup of granulated sugar

pinch of salt

2 large eggs

1/3 cup of sour cream

1/3 cup of heavy cream

1 teaspoon of vanilla

For the cake:

1 layer chocolate cake recipe (9 inch layers) - homemade or mix cake is good (check chocolate cake recipe in search engine of this group)

For the frosting:

1 cup of unsalted butter, softened

1/2 cup caramel sauce (homemade caramel sauce or pot is fine)

4 cups of powdered sugar

2 c. with milk soup

1/2 teaspoon kosher salt

For the ganache:

4 oz Dark Chocolate

1/3 cup of heavy cream

2 c. with caramel sauce soup

pinch of kosher salt

INSTRUCTION

For the cheesecake:

Preheat oven to 325 degrees. Using a large skillet to roast on the bottom 2/3 of the oven, preheat the skillet too!

Prepping the spring cooker by wrapping the bottom of the cooker (outside) with a double layer of tin foil. Spray pan with non-stick cooking spray and line bottom (inside) with a parchment paper circle. Meanwhile, boil a kettle of water for later use.

Beat the cream cheese with granulated sugar for 2-3 minutes until creamy. Add salt and eggs, one at a time, beating well after each addition.

Dip in sour cream, heavy cream and vanilla. Pour into a prepared 9 inch Spring Skillet. Place the skillet in the center of the preheated skillet in the oven. Slowly pour boiling water into the skillet until there is about an inch of water on the sides of the skillet

Bake Cheesecake for 45 Minutes. Turn off the oven and let the cheesecake rest in the oven for an additional 30 minutes 

BAKED CREAM CHEESE SPAGHETTI

 

          BAKED CREAM CHEESE SPAGHETTI

Ingredients

1 pound lean ground beef

16 ounces spaghetti pasta

28 ounces pasta sauce

8 ounces cream cheese

1 pinch garlic salt

1 clove of garlic, minced

1 tsp Italian seasoning

½ cup grated parmesan cheese

½ cup mozzarella cheese shredded

Instructions

FIRST STEP:

Preheat the oven to 350*

Bring a large pot of water to a boil. Add salt and boil the noodles according to package directions.

SECOND STEP:

In a skillet, brown the ground beef.

Drain all the fat from the meat

THIRD STEP:

Add the spaghetti sauce and stir to combine.

Drain the spaghetti and place it in a large bowl

FOURTH STEP:

Add cream cheese, garlic salt, minced garlic, Italian seasoning

Stir until the spaghetti is coated and the cream cheese is melted

FIFTH STEP:

Spread a small portion of the meat sauce in the bottom of a casserole dish

Place the spaghetti noodles on the top of that sauce

SIXTH STEP:

Spoon the remainder of the meat sauce over the top

Sprinkle the grated parmesan on top of the meat sauce

SEVENTH STEP:

Sprinkle the shredded mozzarella on top

Bake in a preheated oven for 30 to 35 minutes, until the cheese is bubbly on the top.

Sprinkle more Parmesan on the top and serve.

Enjoy!

Limoncello Tiramisu 😋

 

                  Limoncello Tiramisu 😋

INGREDIENTS:

3X

LIMONCELLO SYRUP

3 ¾ cups water

1 cup granulated sugar

3 cup limoncello

9 tablespoons lemon juice

TIRAMISU

144 crisp ladyfinger cookies about two 7 oz packages

72 oz mascarpone cheese chilled

45 oz prepared lemon curd

1 cup limoncello

12 tablespoons lemon juice

6 cups heavy whipping cream

1 cup granulated sugar

TOPPING (OPTIONAL)

3 cup heavy whipping cream

6-9 tablespoon powdered sugar

3 lemon zested

INSTRUCTIONS

LIMONCELLO SYRUP

In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and set aside to cool slightly.

TIRAMISU

In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it's loosened up, about 30 seconds.

Add the lemon curd and mix until combined. Add the limoncello and the lemon juice and mix until combined. Be careful not to overbeat the mascarpone. Set aside.

In a separate large bowl or bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.

Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.

With one ladyfinger at a time, dip into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. You don't want to overly saturate the ladyfingers or the tiramisu will be too soggy. The cookie should still have a slight crispness to it after dipping.

Arrange each ladyfinger in a 9x13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.

Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the t

Macaroni and Cheese

 

                        Macaroni and Cheese

Ingredients

1 lb elbow macaroni

1/2 c. butter

1/2 c. flour

4 c. milk

6 c. shredded sharp cheddar cheese

1 TB garlic salt

pepper to taste

2 TB butter

1/2 c. panko bread crumbs

Instructions

Boil pasta according to package directions. In large saucepan, melt 1/2 c butter over medium heat. Whisk in flour and cook for 2-3 minutes. Add garlic salt and pepper to taste. Slowly pour in 4 cups milk, whisking until smooth. Heat to a low boil until thickened. Remove from heat.

Add hot pasta to a greased 9x13" baking dish. Sprinkle 6 cups shredded cheese over pasta. Pour the thickened cream sauce over the pasta and cheese. Let sit until the cheese has melted and stir together.

Melt 2 TB butter over medium heat. Add in bread crumbs, stirring constantly until golden brown, about 3-5 minutes. Pour over the mac and cheese.

Bake at 325 for 14-15 minutes. Serve warm.