Layz man peach cobbler

 

Ingredients:

1 stick butter or margarine (½ cup)

1 cup milk

1 cup granulated sugar

1 cup self-rising flour

1 large can (29 oz) sliced peaches in heavy syrup (or 2 smaller cans)

Ground cinnamon (optional, for sprinkling)

Instructions:

Preheat your oven to 350°F (175°C).

Melt the butter: Place the stick of butter directly in a 9x13-inch baking dish and put it in the oven while it preheats. Once melted, remove the dish carefully.

Make the batter:

In a mixing bowl, combine the flour, sugar, and milk. Stir until smooth the batter will be thin, like pancake batter.

Pour the batter:

Pour the batter evenly over the melted butter in the pan. Do not stir.

Add the peaches:

Spoon the peaches (with their syrup) evenly over the batter. Again, do not stir the magic happens as it bakes!

Optional: Sprinkle a little ground cinnamon over the top for extra flavor.

Bake for 40–45 minutes, or until the top is golden brown and bubbly.

Serve warm delicious on its own or topped with vanilla ice cream or whipped cream

Easy savory pancakes recipe

 

Ingredients

2 Eggs
1.5 cups Milk
1.5 cups Water
1 tablespoon Sugar
1 teaspoon Yeast
1 teaspoon Baking Soda
3.5 cups Flour
1 teaspoon Salt
1 Green or Red Pepper
1 Tomato
1 Potato
120 grams Cheese (any kind, except processed)

Preparation

Prepare Batter:
In a mixing bowl, beat 2 eggs.
Add 1.5 cups of milk and 1.5 cups of water to the eggs.
Stir in 1 tablespoon of sugar.
Add 1 teaspoon each of yeast and baking soda.
Gradually incorporate 3.5 cups of flour while stirring to avoid lumps.
Sprinkle in 1 teaspoon of salt and mix until you get a smooth batter.
Let the batter rest and rise for about 15-20 minutes.
Prepare Vegetables and Cheese:
Dice 1 green or red pepper.
Dice 1 tomato.
Peel and grate 1 potato.
Grate 120 grams of cheese (choose any kind, except processed).
Combine Batter and Ingredients:
Gently fold the diced pepper, diced tomato, grated potato, and grated cheese into the batter
Cook Pancakes:
Heat a pan or griddle over medium heat.
Pour ladlefuls of the batter onto the hot surface to form pancakes.
Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
SERVE AND ENJOY:
Once cooked, serve the savory pancakes hot.
These pancakes are versatile and can be enjoyed as a wholesome and budget-friendly meal.

Million Dollar Pound Cake

 

Ingredients

• 3 cups (360 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 cup (226 g) unsalted butter, room temperature
• 8 oz (226 g) cream cheese, room temperature
• 2 1/2 cups (500 g) granulated sugar
• 6 large eggs, room temperature
• 1 cup (240 ml) whole milk
• 1 Tbsp vanilla extract
• 1/2 tsp almond extract (optional)

Instructions

1. Prepare pan & oven: Heat oven to 325°F (163°C). Butter and flour a 10–12 cup tube or bundt pan.
2. Dry mix: Whisk flour, baking powder, and salt.
3. Cream mixture: Beat butter and cream cheese until smooth; add sugar and beat until very pale and fluffy.
4. Eggs & flavor: Beat in eggs one at a time; mix in vanilla (and almond).
5. Finish batter: Add dry ingredients in three additions, alternating with milk (two additions), beginning and ending with dry. Mix just to combine.
6. Bake: Spread into pan; bake 70–90 minutes until a skewer comes out with a few moist crumbs or center reads 202–205°F (94–96°C).
7. Cool: Cool 15 minutes; invert onto a rack and cool completely before slicing.

Strawberry Lemonade Buttermilk Cake

 

A soft, tangy, and juicy cake with a fresh lemon glaze that screams summer in every bite!

The Strawberry Lemon Cake is a refreshing dessert that beautifully balances the tartness of fresh lemons with the sweetness of strawberries. This recipe features moist lemon-flavored layers, filled with luscious strawberry puree and topped with a creamy lemon frosting.

Ingredients:

For The Cake:

• ½ cup (1 stick) unsalted butter, softened
• 1¾ cups granulated sugar
• 3 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1½ cups chopped fresh strawberries (patted dry)

For The Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• Optional: extra lemon zest or strawberry slices for garnish

Instructions:

1. Preheat the oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
2. Cream butter & sugar: Beat butter and sugar together for 3–4 minutes until light and fluffy.
3. Add wet ingredients: Add eggs, one at a time, then stir in lemon zest, lemon juice, and vanilla.
4. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Combine wet & dry ingredients: Gradually add dry mixture to wet ingredients, alternating with buttermilk.
6. Fold in strawberries: Gently fold in the chopped, patted-dry strawberries.
7. Bake: Pour batter into pan and bake for 35–40 minutes or until a toothpick comes out clean.
8. Cool & glaze: Let the cake cool for 20 minutes. Make the glaze by whisking powdered sugar and lemon juice. Drizzle glaze over the cake and garnish.

ENJOY!!

Trisha Yearwood’s Butterscotch Bars

 

Omg these are so addictive

Ingredients:

– 2 cups all-purpose flour

– 2 tsp baking powder

– 1/2 tsp salt

– 1 cup unsalted butter, melted

– 2 cups packed brown sugar

– 2 large eggs

– 2 tsp vanilla extract

– 1 cup butterscotch chips

– 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease or line a 9x13-inch baking dish with parchment paper.

2. In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, combine melted butter and brown sugar. Stir until smooth.

4. Add eggs and vanilla extract, mixing until well combined.

5. Gradually add the dry ingredients, stirring just until incorporated.

6. Fold in butterscotch chips and nuts, if using.

7. Spread batter evenly into the prepared pan.

8. Bake for 25–30 minutes, or until the edges are set and the center is slightly soft. Let cool completely before cutting into bars.

Prep Time: 15 minutes

Bake Time: 25–30 minutes

Servings: 16 bars

Happy Saturday everybody!

Homemade Peach Cream Cheese Pound Cake

 

Ingredients

3 cups all-purpose flour
3 cups sugar
1 cup unsalted butter, softened
8 oz cream cheese, softened
6 large eggs
1 tsp vanilla extract
½ tsp almond extract (optional)
¼ tsp salt
2 cups diced peaches (fresh or well-drained canned)
1 tbsp flour (to toss peaches)

How to Make

Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
Cream butter, cream cheese, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla, almond extract, and salt.
Gradually add flour, mixing just until combined.
Toss peaches with 1 tbsp flour and gently fold into batter.
Pour batter into pan and smooth top.
Bake 80–90 minutes, until a toothpick inserted comes out clean.
Cool 15 minutes, then turn out onto a wire rack to cool completely.

Cinnamon Apple Crisp

 

Ingredients:

1 cup white sugar

1/2 cup unsalted butter, softened

3/4 cup all-purpose flour

4 cups sliced apples (use Granny Smith or Honeycrisp)

1 teaspoon ground cinnamon

1/2 cup water

Directions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, cream together the sugar and softened butter until smooth.

3. Gradually mix in the flour until the mixture is crumbly.

4. In a baking dish, layer the sliced apples and sprinkle them evenly with ground cinnamon.

5. Pour the water over the apples to keep them moist during baking.

6. Evenly sprinkle the butter and flour mixture over the apples.

7. Bake in the preheated oven for about 30-40 minutes, or until the apples are soft and the topping is golden brown.

8. Serve warm and enjoy your delicious Cinnamon Apple Crisp!

Prep Time: 15 minutes | Cooking Time: 30-40 minutes | Total Time: 45-55 minutes

Kcal: Approximate 200 calories per serving | Servings: 6 servings

Tips:

1. For added texture, consider mixing in some rolled oats with the topping.

2. Serve with a scoop of vanilla ice cream for a delightful contrast in flavors and temperatures.

3. If you like a bit of tanginess, add a squeeze of lemon juice to the apples before bak