No-Bake Banana Cream Pie

 

INGREDIENTS

Store-bought graham cracker crust

1 (3.4 oz.) package banana cream instant pudding

1 cup whole milk

4 oz. cream cheese, room temperature

1/2 cup sweetened condensed milk

1 1/2 cups frozen whipped topping, thawed, plus more for topping

2-3 large bananas, sliced

PREPARATION

In a medium bowl, whisk together banana pudding mix and milk until combined and smooth.

In a separate, large bowl, beat cream cheese until fluffy, then mix in condensed milk.

Fold pudding into cream cheese mixture, then mix in frozen whipped topping until fully incorporated.

Take sliced bananas and place them in an even layer in cooled pie crust, filling any spaces with smaller banana slices, if needed.

Top with filling and spread in an even layer, then top with frozen whipped topping or whipped cream.

Place in refrigerator and let set.

Slice and serve topped with bananas. Enjoy!

Apple Cake

 

Ingredients

3 apples, sliced into wedges

For the batter:

150g (3/4 cup) sugar

220g butter

340g (1 cup) honey

180ml (3/4 cup) buttermilk

3 eggs

1 tsp vanilla extract

300g (2 1/2 cups) flour

2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

10g baking powder

For the caramel:

100g (1/2 cup) sugar

3 tbsp water

Directions

In the pan add sugar and water, cook on medium heat until turns into caramel, and top apples with prepared caramel.

In another pan cook butter for 6 minutes on medium heat, mix with honey, buttermilk, eggs, sugar, and vanilla extract, sift in the flour, baking powder, cinnamon, and nutmeg, and add in salt.

Pour onto the apples and caramel.

Bake at 170°C (340°F) for 1 hour. Let it cool for 15 minutes and serve.

OLD FASHIONED LEMON ICEBOX PIE

 

Ingredients

• 3 cups vanilla cookie crumbs ( I use Nilla cookies)
• ¾ cup melted butter
• 1 cup whipping cream
• 2 rounded tsp icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 9 extra large egg yolks
• ⅓ cup sugar
• Two 10 ounce cans of sweetened condensed milk
• 1 cup lemon juice
• zest of 2 lemons finely minced (more or less to taste or for lighter lemon flavor, just omit it)

• Instructions

  Grease a 10 inch deep dish pie plate or line the bottom of a 10 inch spring-form pan and lightly grease the sides.

  Mix together the cookie crumbs and butter.

  Press into the bottom and sides of the pie plate or to about ¾ of the height of a spring form pan if you are using one.

  Bake for 10 minutes at 325 degrees F. Set aside to cool.

  Whip the cream, icing sugar and vanilla to soft peaks and set aside.

  In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and ⅓ cup sugar.

  Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes.

  Slowly whisk in the sweetened condensed milk lemon zest and lemon juice.

  Gently fold in the previously whipped cream.

  Pour into the prepared pie crust.

  Freeze overnight.

  Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.

Snowball recipe

 

Ingredients

250 grams of flour

100 grams of sugar

1 large egg

0.5 sachets of baking powder

5cl oil

100 grams of apricot jam

100 grams of grated coconut

Preparation steps

In a bowl, whisk the eggs with the sugar. Add the oil and mix, then add the flour and baking powder. Mix until the dough becomes homogeneous.

Preheat the oven to 180 ° C (vi). Make balls with the palms of your hands and place them on a baking sheet covered with baking paper and bake for 10 minutes.

Dip the meatballs in the hot apricot jam, then in the grated coconut and Enjoy !

Peaches & Cream Cheese Loaf

 

Ingredients

• 8 oz (1 package) cream cheese, softened
• ½ cup (1 stick) butter
• 1 ½ cups sugar
• ½ tablespoon lemon zest
• 2 eggs
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 tablespoon baking powder
• 1 teaspoon cinnamon (optional)
• 1 cup milk
• 15 oz canned sliced peaches, drained and chopped

Procedure

Preheat your oven to 375°F (190°C) and lightly grease a standard loaf pan.
In a large mixing bowl, blend the cream cheese and butter until smooth. Follow by adding sugar, eggs, and lemon zest into the mixture, and beat until it achieves a light and fluffy texture.
In a separate, smaller bowl, amalgamate flour, baking powder, salt, and cinnamon.
Gradually incorporate the dry ingredient mixture and milk into the cream cheese mixture. After these components are well combined, gently fold in the diced peaches.
Transfer the resulting batter into the prepped loaf pan. Bake for approximately 50-55 minutes, or until a toothpick inserted into the loaf comes out clean.
Allow the loaf to cool down before you slice it. Enjoy your delicious Peach and Cream Cheese Bread!

DILL PICKLE SALTINES

 

INGREDIENTS

• ½ cup (1 stick) unsalted butter, melted
• 1 (1 ounce) dry ranch dressing mix
• 1 tablespoon dill pickle juice (from a pickle jar)
• 1 tablespoon dried dill
• 1 teaspoon garlic powder
• 2 (11 ounce) boxes mini Saltines

How To Make Dill Pickle Saltines

Preheat oven to 250F. Line a rimmed baking sheet with parchment paper.
Place Saltines in a large mixing bowl.
Whisk together melted butter, ranch dressing mix, dill pickle juice, dried dill, and garlic powder.
Pour the butter mixture over the Saltines and gently toss to coat all the Saltines.
Transfer to the prepared baking sheet.
Bake for 30 minutes, stirring gently every 10 minutes.
Cool completely before serving or storing

Toffee Butterscotch Poke Cake

 

Ingredients

• 1 box yellow cake mix (plus ingredients required on the box)
• 1 can sweetened condensed milk
• 1/2 cup butterscotch sauce
• 1 cup toffee bits
• 1 container whipped topping (thawed)
• Caramel sauce for drizzling (optional)

Instructions

Prepare the Cake:

Preheat your oven according to the cake mix instructions. Grease and flour a 9×13-inch baking pan.
Follow the instructions on the cake mix box to prepare the yellow cake batter. Pour the batter into the prepared pan and bake as directed.
Poke Holes:
Once the cake is baked and still warm, use the handle of a wooden spoon to poke holes evenly across the entire cake.
Fill with Sweetness:
In a bowl, mix together sweetened condensed milk and butterscotch sauce until well combined. Pour this mixture over the warm cake, ensuring it fills the holes.
Top with Toffee Delight:
Sprinkle a generous amount of toffee bits over the cake, allowing them to nestle into the holes and create pockets of toffee goodness.
Chill and Set:
Place the cake in the refrigerator to cool completely and allow the flavors to meld. This step also helps the cake set.
Frost and Garnish:
Once the cake is chilled, spread the thawed whipped topping over the top, creating a smooth and creamy layer. Drizzle with caramel sauce for an extra touch of indulgence.
Serve and Delight! 🎉🍰
Slice into squares, serve on elegant dessert plates, and watch as your guests delight in the rich, toffee-infused layers.
Frequent Questions: Q: Can I make this cake in advance? A: Absolutely! This poke cake actually gets better as it sits, so feel free to prepare it a day ahead.

Q: Can I customize the toppings? A: Certainly! Experiment with chopped nuts, additional toffee bits, or a sprinkle of sea salt for a personalized touch.

Stabilized whipped cream

 

Ingredients:

- 1 cup heavy cream (cold)

- 2 tablespoons powdered sugar

- 1 teaspoon vanilla extract

- 1 teaspoon unflavored gelatin

- 4 teaspoons cold water

Instructions:

1. In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes to bloom.

2. Microwave the gelatin mixture for about 10 seconds, until it's fully dissolved. Let it cool slightly.

3. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.

4. While whipping, slowly pour in the gelatin mixture.

5. Continue whipping until stiff peaks form.

6. Use immediately to top desserts or refrigerate until ready to use.

This stabilized whipped cream will hold its shape longer and is perfect for decorating cakes and desserts. Enjoy!

 

SWEET

No-Bake Lemon Eclair Cake

 

Ingredients:

For the Layers:

2 sleeves graham crackers (about 24 crackers)

2 packages (3.4 ounces each) instant lemon pudding mix

3 cups cold milk

1 teaspoon lemon zest

1 teaspoon lemon extract (optional, for extra lemon flavor)

1 container (8 ounces) whipped topping (Cool Whip), thawed

For the Lemon Cream Cheese Layer:

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

2 tablespoons lemon juice

1 teaspoon lemon zest

For Garnish:

Lemon slices

Fresh mint leaves

Extra whipped topping or whipped cream

Instructions:

Prepare the Lemon Pudding:

In a large bowl, whisk together the lemon pudding mix, cold milk, lemon zest, and lemon extract (if

using) until smooth and thickened, about 2 minutes. Set aside.

Make the Lemon Cream Cheese Layer:

In another bowl, beat the softened cream cheese until smooth.

Add the powdered sugar, lemon juice, and lemon zest, and continue to beat until fully combined and creamy.

SWEET

No-Bake Lemon Eclair Cake

 

Ingredients:

For the Layers:

2 sleeves graham crackers (about 24 crackers)

2 packages (3.4 ounces each) instant lemon pudding mix

3 cups cold milk

1 teaspoon lemon zest

1 teaspoon lemon extract (optional, for extra lemon flavor)

1 container (8 ounces) whipped topping (Cool Whip), thawed

For the Lemon Cream Cheese Layer:

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

2 tablespoons lemon juice

1 teaspoon lemon zest

For Garnish:

Lemon slices

Fresh mint leaves

Extra whipped topping or whipped cream

Instructions:

Prepare the Lemon Pudding:

In a large bowl, whisk together the lemon pudding mix, cold milk, lemon zest, and lemon extract (if

using) until smooth and thickened, about 2 minutes. Set aside.

Make the Lemon Cream Cheese Layer:

In another bowl, beat the softened cream cheese until smooth.

Add the powdered sugar, lemon juice, and lemon zest, and continue to beat until fully combined and creamy.

Layer the Dessert:

In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.

Spread half of the lemon pudding mixture over the graham crackers.

Add another layer of graham crackers on top of the pudding.

Spread the lemon cream cheese mixture over the second layer of graham crackers.

Add another layer of graham crackers on top of the cream cheese mixture.

Spread the remaining lemon pudding mixture over the third layer of graham crackers.

Top with a final layer of graham crackers.

Top with Whipped Topping:

Spread the thawed whipped topping evenly over the top layer of graham crackers, ensuring it reaches

the edges of the dish.

Chill the Dessert:

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the

graham crackers to soften and the flavors to meld together.

Garnish and Serve:

Before serving, garnish the cake with lemon slices, fresh mint leaves, and additional whipped topping

or whipped cream, if desired.

Cut into squares and serve chilled.