Cakes

Cranberry Upside Down Cake

9

The cake is rich and moist, the cranberries are tart and the cinnamon imparts a mysterious, spicy taste. This will be a great addition to the holidays or any time of the year. Enjoy!!

12
Topping:
8 tablespoons (1 stick) unsalted butter
1 1/2 cup sugar
2 tablespoons water
1 teaspoon cinnamon
4 cups cranberries, rinsed, picked over to remove stems and get rid of shriveled or nasty cranberries, and at room temperature (this worked out to be just less than a 12 oz bag of cranberries).


Cake:
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened
1/2 cups granulated sugar
1/2 cup light brown sugar, packed
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
Topping: Melt butter in medium saucepan. Add sugar, water, and cinnamon. Cook over medium-low heat until sugar dissolves, about three minutes. Stir in cranberries, make sure they are coated with sugar-butter mixture, then pour into pan and set aside. Cake: Sift together flour, baking soda, and salt. Set aside. Beat butter and sugars on medium speed until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, mixing well after each addition. On low speed add half the flour mixture then mix to combine. Add sour cream and vanilla. Mix to combine. Add remaining flour mixture and mix until smooth. Spread batter evenly over the cranberries in the springform pan. Bake at 350 degrees until golden brown, edges begin to pull away from the side of the pan, and a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Cool on rack for 10 minutes. Run knife around edge to loosen cake. Invert onto plate. Remove foil, springform ring, and bottom. Invert again onto serving plate. If any cranberries remain in the pan just put them back on top of the cake. Cut into wedges and serve. Note: The first time I pulled this out of the oven to test it I thought the cake was still very liquid. The second time I pulled it out to test and it still appeared to be just as liquid I realized that it was the cake moving on top of the layer of cranberries. The large amount of butter and shifting cranberries made an almost liquid layer on the bottom of the cake.
Nutritions

Calories
1391

Sodium
389mg
16% DV

Fat
123g
190% DV

Protein
4g
8% DV

Carbs
55g
18% DV

Fiber
3g
12% DV
https://lowcarbafrica.com/egyptian-molokhia-mulukhia/

Molokhia(Jew's Mallow Soup) is a hearty Egyptian soup, cooked in chicken broth and flavored with aromatic spices. It is low in calories, keto-friendly, and gluten-free!

Directions at https://lowcarbafrica.com/egyptian-molokhia-mulukhia/


See the full directions on my site
Molokhia(Jew's Mallow Soup) is a hearty Egyptian stew, cooked in chicken broth and flavored with aromatic spices. It is low in calories, keto-friendly, and gluten-free!

Blueberry Cream Cheese Bars

140

These deliciously sweet homemade blueberry cream cheese bars are a perfect year-round dessert! From-scratch blueberry cheesecake is layered on top of a classic graham cracker crust.

3 cups blueberries
1/2 cup sugar
1 1/2 cups graham cracker crumbs
6 tablespoons butter melted
2 tablespoons sugar
1/2 cup sugar
2 packages (8 ounce) cream cheese softened
1 teaspoon vanilla extract
2 eggs
12

Combine blueberries....


See the full directions on my site
Nutritions

Calories
401

Sodium
268mg
11% DV

Fat
20g
31% DV

Protein
5g
10% DV

Carbs
47g
16% DV

Fiber
2g
9% DV

Chinese Pepper Steak / China

73

This is the Chinese Pepper Steak, which originated in areas where ingredients were limited due to climate and traffic. Deep-fried shredded pork and shredded green pepper are stir fry together over high heat.

Marinade:
200 g favorite part of pork ( I recommend the less greasy parts. )
0.5 tsp salt
0.5 tsp pepper
2 tsp Shaoxing wine ( or rice wine )
1 tsp soy sauce
2 tsp starch
2 tsp salad oil
Others:
5 green peppers
1 red bell pepper ( option )
15 g garlic ( chopped )
15 g ginger ( chopped )
salad oil ( As much as you can fry depending on the size of your frying pan or pot. )
2 tsp soy sauce
0.5 tsp chicken broth
0.5 tsp sugar
2

1.Slice the pork into 2-3 mm slices. Line the pork slices with thin slices of pork and cut them into long, thin strips 2-3 mm thick. Wash the slices of pork with water. Squeeze the pork to...
See the full directions on my site

Nutritions

Calories
312

Sodium
1820mg
75% DV

Fat
9g
14% DV

Protein
11g
23% DV

Carbs
48g
16% DV

Fiber
15g
63% DV

Magic Cookie Bars

53

Fun, easy and delectable these Magic Cookie Bars will be a hit at your next party, potluck or family reunion. Filled with chocolate and peanut butter chips, coconut and walnuts these bars are sure to satisfy your sweet tooth.

1/2 cup butter melted
1 1/2 cup graham cracker crumbs
1 cup chocolate chips
1 cup peanut butter flavored chips
1 1/2 cups sweetened flaked coconut
1 cup chopped walnuts
1 can sweetened condensed milk
18
Nutritions

Calories
429

Sodium
165mg
6% DV

Fat
21g
32% DV

Protein
8g
16% DV

Carbs
49g
16% DV

Fiber
3g
13% DV

Creamy Custard Dessert

55

A palate pleaser — that is what this creamy custard dessert is all about. Rich and decadent that will cut through a heavy savory recipe. A homemade custard with a crunchy topping that you serve as a delicious dessert for the holidays or any other occasion. A Middle Eastern dessert that tastes like a crème Brulee, but with a delicious texture from semolina flour and cornflour. The topping acts as another layer of texture — which gives it a unique aroma too.

2 oz cornflakes
1 oz pistachios
32 oz almond milk
5 oz silken tofu
5 oz soy milk
1 oz cornflour
3 oz semolina
1 cup sugar
1 tbsp Orange juice
1 tbsp Rose Water
6

1 - In a food processor, combine chopped pistachios and cornflakes.

2 - Process until the mixture is very fine. Set aside.

3 - Combine silken tofu and soy milk in an immersion blender until...
See the full directions on my site

Nutritions

Calories
240

Sodium
125mg
5% DV

Fat
8g
12% DV

Protein
6g
12% DV

Carbs
45g
15% DV

Fiber
3g
12% DV

Try this Roasted Potato Salad with Wagyu Bacon & Grilled Wagyu Bratwurst recipe next time you are looking for a hearty, delicious side dish. The Fullblood Wagyu bacon and bratwurst are grilled and combined with fingerling potatoes. Toss the dish with homemade dressing!

1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Bratwurst ( poached )
1 cup Lager Beer
1 cup Beef Stock
3 lbs. New Potatoes or Fingerling Potatoes ( cut into 3/4-inch rounds )
1 Large Sweet Onion ( julienned )
1/4 cup Grapeseed Oil
2 1/2 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper
Dressing :
1/4 cup Apple Cider Vinegar
1/4 cup Red Wine Vinegar
3 tbsp. Coarse Ground Mustard
1/3 cup Olive Oil
2 tbsp. Honey
2 tsp. Kosher Salt
1 tsp. Freshly Ground Black Pepper
6 STRIPS Double 8 Cattle Company Fullblood Wagyu Bacon ( cooked and small diced, reserve bacon grease )
1/2 cup Green Onions ( small diced )
1/2 cup Mama Lil's Sweet Hot Peppers ( diced )
1/2 cup Fresh Parsley ( minced )
10

PREPARING THE FULLBLOOD WAGYU BRATWURST AND POTATOES

Heat a medium saucepan on medium heat with 1 cup of lager beer and 1 cup of beef stock.

Heat the liquid to a low simmer,...
See the full directions on my site

Nutritions

Calories
227

Sodium
1509mg
62% DV

Fat
11g
18% DV

Protein
5g
10% DV

Carbs
23g
7% DV

Fiber
2g
8% DV

A delicious, flavorful Reversed Seared Wagyu Hanger Steak recipe! The Fullblood Wagyu hanger steak is covered with garlic and herbs, then roasted. Top the tender beef with a homemade black truffle vinaigrette and serve with a side of greens!

1 Double 8 Cattle Company Fullblood Wagyu Hanger Steak
2 tbsp. Olive Oil
1 tbsp. Garlic ( chopped )
2 tbsp. Herbs - Parsley, Thyme, and Chives ( chopped )
1 tbsp. Canola Oil ( )
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Black Truffle Vinaigrette :
4 tbsp. Black Truffle Oil
1 tbsp. Apple Cider Vinegar
2 tsp. Balsamic Vinegar
1 tsp. Fresh Black Truffle ( chopped fine )
1/2 tsp. Dijon Mustard
to taste Kosher Salt
to taste Freshly Ground Black Pepper

COOKING THE FULLBLOOD WAGYU HANGER STEAK

Preheat oven to 250F. Bring steak to room temperature. Put your steak on a wire rack on top of a cookie sheet.

Rub Fullblood Wagyu...
See the full directions on my site

Nutritions

Calories
580

Sodium
599mg
24% DV

Fat
41g
63% DV

Protein
8g
16% DV

Carbs
44g
15% DV

Fiber
9g
39% DV
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