There’s nothing like the tase of fresh homemade butter! You can make it at home in just a few minutes with only a couple of ingredients. Whip it up and enjoy that fresh taste only a homemade butter can have. You get the added benefit of knowing you have a fresh and pure butter that has no other additives or harmful ingredients. Give it a try, I think you’ll love it!
Ingredients
Heavy cream 1 or 2 cups or as much as you like depending on how much you want to make
dash of salt
bowl of ice water
Ad heavy cream to a large mixing bowl, beat with a mixer until butter and buttermilk seperate. Gather butter into a ball and drop it into ice water. Strain and save the buttermilk. It’s great in pancakes, cakes etc.
Take your butter snd squeeze out as much buttermilk over the ice bath as you can. Pop into a container and refrigerate. You can also shape it into bars wrap in parchment paper, place in a freezer bag and it will store really well that way. Enjoy!
A quick and easy veal stew recipe for those moments when you want a healthy, hearty yet easy one pot meal. This stew incorporates fresh tomatoes and lots of veggies giving an incredible amount of flavor. Everything is sliced on the thin side which helps reduce cooking time. It can be made with beef rather than veal. Either way it makes a super tasty healthy hearty meal.
Ingredients
1 pound of veal or beef sliced on the thin side
1 small yellow onion
2 cloves of garlic
2 small stalks of celery
1 medium carrot
3 medium size potatoes
1 cup of peas
1 cup of sliced mushrooms
2-3 vine ripened chopped tomatoes ( remove peel by blanching before chopping)
1/4 cup olive oil or oil of your choice
salt and pepper to taste
Dash of red pepper flakes
Dash of cayenne pepper
A bit of chopped parsley for garnish.
Directions
Add oil to bottom of medium size pot, add diced onion, garlic, celery, carrots and beef. Cook until lightly browned. Add tomatoes and let cook down a bit stiring well. Once tomatoes are tender stir well until they are thoroughly crushed. When meat starts to become tender add you peas, mushrooms, and potatoes. Add about half a cup of water, a little oil and seasonings. Stir well cover and let cook until meat and poratoes are tender. When it’s done add a final spinkling of fresh chopped parsley on top serve and enjoy!
A super easy, super moist coconut loaf recipe. Topped with a coconut glaze and lightly sweetened coconut this coconut loaf cake comes out super moist and super tasty. Coconut is used throughout the recipe creating a super fragrant coconutty cake. It’s easy to make and can be whipped up in a few minutes.
Glaze
1/2 cup powdered sugar
Dash of coconut milk
Dash of coconut oil.
Mix all the ingredients together in a bowl stirring until creamy.Set aside until cake is done and thoroughly cooled.
Coconut Topping
1/2 cup lightly moistened dessicated coconut
1/2 tsp powdered sugar
Mix ingrediets together and set aside.
Cake
2 eggs
1 cup of sugar
1/2 cup powdered sugar
1 tsp salt
1/2 cup coconut oil
1/2 cup coconut milk
1 1/2 cups of dessicated coconut
1 cup of flour
2 1/2 tsps baking powder
1/4 tsp baking soda
In a large bowl whisk together eggs and sugar until mixture lightens in color. Add coconut oil and whisk together. Add dry ingredients and mix. Add coconut milk mix well. Pour into 6 by 10 baking pan lined with parchment paper and bake at 325 degrees farenheit until golden brown on top. Remove and let cool on wire rack. Top with glaze, sprinkle on sweetened coconut. Let set. Slice, serve and enjoy!
A whole wheat walnut cake recipe that’s easy to make, on the healthier side as far as cakes go and super satisfying. Loaded with walnuts,hints of cinnamon and a crumb topping this cake comes out moist and delicious!
Ingredients
2 eggs
2 1/2 cups of wholewheat flour
3/4 cup white flour
1 1/2 cups of sugar
1/2 cup finely chopped walnuts
1/2 cup coarsely chopped walnuts
2 1/2 tsps baking powder
1/2 cup water
1/2 cup oil
1/4 tsp baking soda
1 tsp vanilla rxtract
1 tsp cinnamon
Crumb Topping
1/4 cup finely chopped walnuts
1/4 cup powdered sugar
1/4 white flour
1/4 tsp salt
dash of cinnamon
1 tsp of oil just enough to bring the topping together without over moistening
A quick and easy recipe for a delicous and fragrant peach pie. This pie counts on the deliciousness of naturally fragrant peaches and comes together quickly. There’s nothing as wonderful as the aroma of a fresh peach pie baking in your oven. If you enjoy peaches and fruit pies you’ll love this recipe.
Making your own delicious buttermilk biscuits at home is super easy with this recipe. These buttermilk biscuits come out so light and flaky you’ll never want store bought again! Quick and easy to make they’re great fresh out of the oven. They freeze well and are easily re-heated too! For a quck walk through on the recipe check out the video posted below.
Ingredients
2 1/2 cups of flour
1 tsp salt
2 tsps sugar
1/4 tsp baking soda
2 tbs baking powder
1 cup of buttermilk
1/2 cup butter
Directions
Combine your dry ingredients in a bowl, add butter cutting it in with a fork or pastry cutter until you have a coarse cornmeal like texture. Add your buttermilk mix well until all the flour is incorporated. Knead lightly for just a few moments ( you don’t want to melt the butter). Take dough out of bowl roll it out into a square then roll up as if you were making a swiss roll. Roll it out into a square again, repeat the rolling and rolling up another two times. Then cut out your bicuits, place on a baking tray and bake at 425 degrees farenheit for about 10 or 15 minutes until gokden brown on top. Remove let sit on a wire rack for a few minutes then serve. Enjoy!
This incredibly easy cheesecake recipe makes a perfect cheesecake every time! No cracks and no sinking in the middle. The problems most people encounter when baking a cheesecake is cracking and sinking. It looks perfect and gorgeous while cooking, then suddenly a crack appears marring that beautiful top! To make matters worse their cheese cake then sinks in the middle forcing them to get a little creative when decorating it. This cheesecake recipe does away with all that! It make a perfectly level cheesecake every time, and as a bonus there will be no cracking! It’s topped with a homemade strawberry syrup (so easy to make) and fresh strawberries. The filling is light, creamy and fluffy and this New York Style cheesecake has an easy to make graham cracker crust. Check out the video below for the recipes both the cheesecake and strawberry syrup are included!
Ingredients
Filling
2 packages of softened cream cheese
1 cup of sour cream
1 cup of mascarpone cheese
1 cup of heavy cream
2eggs
3/4 cup granulated sugar
1/2 cup powdered sugar
1 1/2 tsps vanilla extract
3 tbs of lemon juice (freshly squeezed preferably)
1 1/2 tsps lemon zest
4 tbs flour
For the crust
2 cups of crushed graham crackers
4 tbs melted butter
Strawberry Syrup
1 cup of strawberries plus one cup for topping
3/4 cup sugar
1/2 cup water
dash of lemon juice
Directions
Prepare pan. Use a springform pan, grease the sides with butter and line with parchment paper, line the bottom of the pan with a round of parchment paper as well. Prepare your graham crackers by puring in melted butter and mixing them well. Pour graham cracker mixture into bottom of pan pressing down firmly making sure they are well packed in there. Wrap the outside with aluminum foil. Prepare your filling. Cream the cream cheese, add the sour cream, mix until creamy, mix in the eggs, mix in the sugars, mix in the mascarpone cheese, mix in the heavy cream, mix in the vanilla, mix in the lemon juice, mix in the lemon zest,mmix in the flour. Whisk everything well. Pour batter into pan. Place pan in a shallow baking pan with some water in it and bake at 325 degrees farenheit and bake for one hour. After one hour turn oven off, crack the door open and let cheesecake sit for at least an hour. After that remove cheesecake from oven, let cool thoroughly and place in fridge to cool for at least four to six hours. Overnight is even better!
Strawberry Syrup
Slice one cup of strawberries, add sugar, add lemon juice, stir well then cook on medium heat stirring occasionally until mixture reduces and starts to look foamy. Try not to let strawberries totally disintegrate. Let cool a bit then strain syrup. It will be thick so stir syrup in strainer to help it through. Set aside the leftover jam, you can have it as a jam. To serve toss some fresh sliced strawberries with a bit of the syrup until lightly coated. Place some of the sliced coated strawberries on cheesecake slice, then drizzle on some of the syrup. Enjoy!
An easy recipe for making your own yogurt at home no machine required! With this quick and simple recipe you can easily make your own nice, thick creamy yogurt at home without any special equippment. Your homemade yogurt will contain more probiotics, be free of unhealthy additives and will taste far better than store bought yogurt.
It only takes a few minutes to do aside from the waiting time and you’ll have an amazing super healthy yogurt in the end! For easy to follow directions and tips & hints check out the video below.
Ingredients
1/2 Gallon of whole milk
6 to 8 ounces of yogurt with live active cultures
Directions
Add your milk to a pot and heat to 100 degrees farenheit. Remove from heat and transfer to another container with a lid. Try to avoid using a metal container. Whisk the yogut into the warm milk well, then cover and let sit in a warm area for at least six to eight hours. You can safely leave it for up to 12 hours. If you like you can wrap it in a towel to help keep it warm. After the eight hours, take the yogurt and place it in the fridge to cool. This will help stop the culture from growing and allow it to set. After approximately 2 hours take the yogurt drain off any excess whey if there is any, stir until creamy and serve. You can cover and store the rest in the fridge. Enjoy!
This incredibly delicious lasagna recipe made with fresh pasta sheets and homemade ricotta cheese is super easy to make and will take your lasagna to a whole new level. You can make this lasagna with store bought noodles and ricotta as well, it will still be super delicious, but using the fresh pasta and homemade ricotta really brings it over the top! It’s well worth taking that little bit of extra time to do it as your lasagna will come out amazing! Check out the video posted below for the full recipe, easy directions and the trick to getting your ricotta super creamy whether you’re using store bought or homemade!
Ingredients
1 medium sized red onion
3 cloves of garlic
several stalks of celery
4 medium sized carrots
3 fresh vine ripened tomatoes
Several tablespoons to 1/4 cup of vegetable or olive oil
1 pound of 50% mix of chopped beef/veal or sausage
Several teaspoons parsley
Salt and pepper to taste
1/2 teaspoon crushed red pepper
2 cups tomato puree or crushed tomatoes
12 lasagna sheets
2 cups ricotta cheese
2 cups mozzeralla cheese
1/4 to 1/2 cup heavy cream with a splash of mik
1 to 1 1/2 cups grated parmesan reggiano or pecorino romano cheese depending on your taste
Dice vegetables and tomatoes. Take a large pot cover the bottom with oil, when oil has warmed add vegetables sautee lightly, add tomatoes, let cook until soft, add ground meats, brown well. Add tomato puree salt,pepper,crushed red pepper and parsley stir well then reduce heat, cover and let cook for about an hour check on it occassionally. Prepare your lasagna sheets dough. Grate your cheeses and prepare your ricotta cheese by stirring in the 1/2 teaspoon salt,heavycream/milk and parsley. Stir until creamy. Roll out pasta dough , cut into sheets and drop into boiling water for about a minute placing them on a greased pan so as not to stick. Assemble lasagna by placing some sauce on the bottom of your pan, then a layer of lasagna sheets, then a layer of ricotta cheese, a layer of mozzeralla cheese, sprinkle with parmersan cheese then another layer of lasagna sheets. Keep going until all your layers are done. Cover with tented aluminum foil (so your cheese doesn’t stick to it) bake at 350 farenheit for about for minutes, then remove foil, let cook for another 15 minutes or until golden brown on top. Remove and let cool for about 20 minutes half an hour before cutting. Serve and enjoy!
