Enjoyed to last crumb this homemade Lemon cake with lemon custard center layer and lemon flavored buttercream icing decorated with genuine non-sweetened 90% Cocao shavings top is a real party favorite.
lusciously moist body, boosted with tangy flavor from both zest and fresh juice, it is a wonderful lemon cake perfected with delightful lemon custard center and heavenly light lemon buttercream icing and dark pure chocolate shavings top..mmm delicious!
Served with some excellent coffee or fine tea or as is, this one is brings longtime joyful memories.
This is my contribution for WP single word prompt:”CRUMB”.
One rabotnik muffin is a real treat, perfect anytime to enjoy with good cup of coffee then again, don’t limit yourself to just one because these are delicious.
I took this picture of a batch of muffins I had just baked awhile back and named them “rabotnik muffins” because these particular muffins have a working man’s colors look resting in a brown tinged bowl.
They are however, a wonderful baking creation or should I say were, down to the very last tasty morsel mmm..good!
This is my contribution for this WP weekly photo challenge called “TREAT”.
My Saint Patrick’s Day Cupcake is not something I created instead, somebody else baked this delightful, colorful, cupcake. It was as yummy as it looks and I confess that I ate it all with a nice cup of great coffee.
It suddenly appeared on my table along with the coffee perhaps delivered by one of those wonderful wee people, the leprechauns, while I attended a Saint Patrick’s Day event in the West Island. It looked so delicious so I took this picture to remember that moment.
Our banana blueberry walnut wheat muffins are not only delicious and nutritious, they also look yummy in their pictures, good enough to eat however, that part has not been perfected yet for consumer consumption though our scientists are working out the details. You may however, settle for just making them yourself from our recipe below.
- 2 eggs
- 1/2 cup sugar
- 1 cup mashed bananas
- 1/4 cup canola oil
- 1/2 cup buttermilk
- 1 cup whole wheat flour
- 1/2 cup cream of wheat cereal
- 1/2 cup large rolled oats
- 1/4 cup toasted wheat germ
- 1/2 cup walnut pieces
- 1/2 cup blueberries
- 2 tsp baking powder
- 1/8 tsp salt
In an appropriate mixing bowl combine the first six ingredients and beat mixture well. Add the rest of the ingredients into the batter and beat until all is thoroughly mixed. Meanwhile, prepare your muffin tin forms by greasing with some margarine. Fill each cup/cavities in your muffin tin forms with prepared muffin batter.
Preheat oven to 375 F then place muffin tins to bake for about 30 minutes. Remove from oven and let cool, enjoy with some butter or margarine or just plain mmmm!
Autumn gets rather cool at times and our Ultimate Beef Stew D’Eugenio comes to the rescue because after first enjoying its aroma and then having some of this delicious, warm, filling, stew we forget the cold. Don’t let the thought of the coming winter get you down heck, our Ultimate Beef Stew D’Eugenio, can bring joy to your tummy at anytime of year..enjoy!
- 1 1/2 lbs beef
- 1 tbsp beef instant stock mix powder
- 1/2 cup water (warm for powder)
- 2 carrots (large)
- 3 celery sticks
- 1/2 can tomato purée
- 2 tbsp canola oil
- 2 tbsp flour (all-purpose)
- 1 onion (large)
- 1/2 can green peas (or same quantity frozen)
- 6 potatoes ( sliced )
- 1 green pepper
- 1 beer (Lager 341 ml bottle)
- 1/2 tsp salt (or more to taste)
- 1/2 tsp pepper (or more to taste)
- pinch garlic powder
- ” turmeric
- ” paprika
- ” marjoram
- 2 bay leaves (crush)
- pinch steak spice
- ” water (as required)
Prepare vegetables, cut into 1/4 thick slices except for the onion and green pepper cut these into chunks. Prepare wok or similar large size frying pan add oil, and turn on burner. Add prepared vegetables, spice with turmeric and marjoram and sauté until onions are translucent then transfer to cast iron stewing pot and set aside. Cut up the slab of beef into big chunks. Place into frying pan and spice with garlic, paprika, marjoram, and steak spices braise the meat on high heat until brown all sides well. Place browned meat into the cast iron stewing pot with the prepared vegetables. Prepare the beef stock mix adding warm water and stir well, add this into the stewing pot. Add the bottle of lager beer, tomato purée, salt, pepper, water, bay leaves, and flour. Cover with lid and cook on high until boiling for about 3 minutes then lower heat to simmer, and cook for one(1) hour. Add the green peas about 10 minutes before removing stew from stove.
Eating healthy and inexpensively is a lot of fun with our Black Bean Lentil Gumbo dish, which can be prepared in very short order all you need is a few cans of beans and lentils, some vegetables, a sprinkle of spices, and some liquids most us who cook have around the house. The resulting meal is simply delicious mmmm!
- 1 can black beans
- 1 can lentils
- 1 medium sweet green pepper
- 1 small sweet red pepper
- 2 medium onions
- 2 garlic cloves
- 1/4 cup olive oil
- curry powder
- 1 tbsp beef flavored powder or 1 beef cube
- 1 cup water
Chop up onions, peppers, mushrooms into coarse pieces and mince the garlic. Open the cans, drain and wash contents. In a suitable big frying pan add the olive oil afterwards add all the chopped and minced ingredients.
Cook until onions are translucent and the rest softened, add the beans and lentils keep cooking for few moments stirring the contents on high heat.
Add the beef powder or cube into 1 cup water and cook for 3 minutes in microwave or in a small pot on stove until water boils then add the beef powder or cube and stir well.
Add the beef broth to contents of big frying pan and cook on high heat until water is reduced. Remove from heat, turn off stove, and serve the dish either as is or over some cooked rice or with baked potato. Enjoy!
Compared to some of the other banana breads or cakes described on the Internet, our Cloud 9 Banana Ring really does make you senses feel like your on cloud 9 when you have a bite of it. This incredibly delicious cake is
moist, lemony and super light to the palate, one slice is hardly ever enough especially with a nice cup of good cup of good coffee or tea, or even a glass of cold milk.
We are back after a couple of months of healing our body and doing a whole roof while weathering the early fall stormy weather that hit us just when we began our timely work before old man winter came a calling.
- 1/2 cup margarine
- 1/2 cup canola oil
- 1/2 cup sugar
- 1/8 tsp salt
- 2 eggs
- 1/2 cup shredded coconut (unsweetened)
- 2 ripe bananas (big)
- 1 tsp ground up dried citrus
- 1 tbsp lemon juice
- 1 tbsp rum
- 1-2/3 cup sifted all purpose flour
- 2 tsp baking powder
- Almond flakes or slivers
- 1 cup icing sugar
- 3 tbsp lemon juice
Preheat oven to 350 F.
Prepare Bundt type cake pan grease with margarine and then powder with flour. Prepare appropriate mixing bowl and add margarine and canola oil, follow with sugar and salt and beat contents until light in color. Add eggs and and the rest of the ingredients except for the
almond flakes and continue beating until well mixed. Empty contents into Bundt cake pan. Place into oven and bake for 1 hour or until toothpick or probe inserted into cake comes out clean. Remove from the oven and place on a cooling rack to cool. Prepare frosting in
a small separate bowl while your cake is cooling by combining the icing sugar with lemon juice. Spread icing over the cooled cake and
sprinkle the almond flakes.
Hot summer calls for a lot of citrus including lemon and lime, people also tend to eat low fat healthy food containing canola oil and yogurt, our Lemon Poppyseed Cake Eugenio incorporates all four.
This wonderful cake is moist, lemony, and delicious, one slice is hardly ever enough when served with a nice cup of good coffee or tea, or a glass of cold milk!
Lemon, a citrus fruit, is rich in bioflavoids, citric acid, vitamin C, calcium, limonene, magnesium, and pectin. It helps boost our immune system and regulate our body weight.
Limes also a citrus, are a good source of vitamin C, limonoids, citric acid, etc., similar to lemons.
Canola oil although a vegetable fat is rich in vitamin E, cholesterol-free, and is the lowest in saturated fat of oils. It is considered a heart-healthy oil when used in moderation.
Yogurt derived from fresh milk, is nutrious and provides besides protein, calcium, riboflavin, and vitamins B6 and 12.
- 1 3/4 cup granulated sugar
- 1 cup canola oil
- 2 tbsp lemon juice (from concentrate)
- 1 tbsp squeezed juice from a lemon
- lemon zest (from one lemon)
- 1 tsp dry citrus powder (made from oranges, grapefruit, lemon peels ground up)
- 4 eggs
- 1/4 cup milk (1%)
- 3/4 cup plain yogurt (0%)
- 1 1/2 tsp vanilla extract
- 2 2/3 cup all purpose flour (sifted)
- 2 1/4 tsp baking powder
- 3 tbsp poppyseeds
Using a medium bowl, add oil, sugar, eggs, milk, yogurt, vanilla extract, lemon juices and zest. Beat with mixer until well blended.
In a large bowl combine the flour,baking powder, dry citrus powder. Add the contents of the medium bowl to the large bowl and blend with beater until smooth.
Prepare an appropriate baking pan by greasing with margarine and dusting with all purpose flour. Heat oven to 350 degrees F. Pour mix into pan and
place it in oven to bake for 70 minutes or until your toothpick or metal probe
comes out clean when inserted into baked cake.
- 1 cup granulated sugar or confectioners powdered sugar
- 2 tbsp lemon juice (from concentrate)
- 1 tbsp lime juice
Combine all the ingredients in a small bowl. Spoon glaze or pour over warm cake.
Our Chili (Con Carne) Eugenio is a creative variant of that original spicy stew ‘comfort food derived from the Spanish Conquistadors who learned it after defeating the Cholulans, allies of the Aztecs. Our version is a delicious very filling dish and gets even better later with time. It can be had as is or with ’embellishments’ such as your favorite cheeses on top, such as Cheddar, Mozzarella, Parmesan, and also garlic, or corn bread, baked or mashed potato, tortillas etc.
- 5 tablespoons canola oil
- 2 large onions, coarsely chopped
- 1 large green pepper, coarsely chopped
- 1 large yellow pepper, coarsely chopped
- 3 cloves garlic, chopped
- 2 pounds lean ground beef
- 1 can spiced stewed chopped tomatoes
- 1 can spicy tomato (spagetti) sauce
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 tbs cayenne powder
- 1/2 tsp steak spices powder
- 1/2 tsp paprika powder
- 1 tsp oregano powder
- 1/2 tsp garlic powder
- 1 can red kidney beans, rinsed and drained
In a large frying pan, add oil and heat at medium heat. Add onion, peppers, and garlic, cook until onions are translucent and everything is soft. Remove frying pan from heat and set aside. In another appropriate frying pan add the ground beef and sprinkle it with steak spices and garlic powders, saute meat until thoroughly cooked. Add the meat to the ingredients in the first frying pan and stir thoroughly. Place pan on burner to cook. Add the spiced tomatoes and tomato sauce along with salt, cumin, cayenne, paprika, and oregano. Cover and continue to cook, setting at simmer for 45 minutes. Add the kidney beans and cook for an additional 30 minutes stirring the ingredients frequently.
Our almond encrusted sponge cake is moist with a delicate texture that has a nice spring to it when pressed with your fork. It tastes delicious however it does not overwhelm your taste buds with its sweetness nevertheless, you will want more than one piece. It is lovely with your coffee, tea, or simply as it is so just enjoy!
- 4 cups flour, shifted
- 4 tsp baking powder
- 5 eggs
- 11/2 cups granulated sugar
- rind of 1 lemon
- 1 tbs lemon juice
- salt, a pinch
- 11/4 cups canola oil
- 2 cups milk
- wax paper
- Preheat oven to 350◦F
- In an appropriate mixing bowl, add shifted flour and baking powder.
- Mix the two dry ingredients in the bowl and make a well in the center for the liquids.
- Add eggs, sugar, lemon rind, lemon juice, and salt in another bowl and beat well until frothy.
- Add the milk and oil to the mixture and continue beating for a bit.
- Into the first bowl, slowly pour the liquid contents from the second and beat all well to avoid leaving lumps.
- Grease an appropriate pan or form with margarine and lightly powder greased surfaces with some flour ensuring an even coating all around.
- Line bottom of pan with some waxed paper to prevent burning.
- Bake for 40 to 60 minutes or until the toothpick or probe comes out clean.
- 1 egg white
- 2/3 cup powdered sugar
- 3 tbs rum
- crushed almonds
- In a appropriate bowl, combine the egg white, sugar, and rum and beat the mixture until blended.
- Spoon or brush the frosting onto already cooled cake.
- Add or sprinkle on the crushed almonds.