Over mixing a cake!

Over mixing a cake

Most cake recipes from scratch require creaming butter and sugar. So, its important to have the butter at room temperature. It’s not likely you’ll over mix at this point, but you are looking for a light fluffy texture.
Free of lumps and the butter blended well with the sugar. When adding eggs add them one at a time. Make sure to mix in well. At this point you should still be safe from over mixing. When you start to add dry mixture, the flour with milk or buttermilk. Always alternate …If the recipe calls for 2 cups flour and 1 cup buttermilk. Then add a little flour , add a little buttermilk at least 3 times and end with the flour. Mix until most of it is blended well. Trial and error..The cake will be heavy if you over mix.

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No Bake Easy Banana Pudding

Ingredients:
1 14 oz can Eagle brand milk (sweetened condensed milk)
1 1/2 cups of cold water
1 4 oz serving size package vanilla pudding flavor mix
2 cups 1 pint Borden whipping cream
36 Vanilla Wafers (to your liking) I love the cookies
so, I use more!
3 bananas, sliced dipped in lemon juice and drained

Directions:
In a large bowl beat eagle brand milk, water and pudding
mix. Chill 5 min.. Fold in whipping cream.
Spoon 1 cup pudding into a bowl, top with one third
each of the bananas, wafers and pudding. Repeat layers twice
Cover and chill. Garnish and refrigerate.

Makes 8-10 servings. I usually double the recipe for the
Holidays and make it the night before to chill completely.

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Sinfully delicious German Chocolate Pie

German Chocolate Pie

Ingredients:
1 deep dish prepared pie crust
1 4 oz. bar of German sweet chocolate bar
1/4 cup of butter
1 1/2 teaspoon vanilla
1 1/2 cup sugar
1 12 oz can evaporated milk
3 slightly beaten eggs
1/2 cup pecans
3/4 cup coconut

Preheat oven to 375
Break the chocolate bar into pieces
place in a medium size microwavable bowl
on high for 45 seconds. Add butter
and cover for about 30 seconds. Stir, if
not completely melted, microwave for another
20 seconds and stir.
Add vanilla, sugar and canned milk to chocolate
mixture, stir well, scrapping the bottom
frequently.

Place pie crust on a baking sheet. Pour in the
pecans, then the chocolate mixture. Sprinkle the
coconut on top of the pie filling.

Bake for 45 min or until the a toothpick comes
out nearly clean.

Cool and Refrigerate 5 hours
You’ll have extra filling,

Enjoy

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Lemon Chess Pie

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Ingredients:

2 cups of sugar
1/2 cup of butter (softened)
5 eggs
1 cup of milk
1 tbsp cornmeal
pinch of salt, about 1/4 teaspoon
2 tbsp lemon zest
1/4 cup freshly squeezed lemon juice
2 9 inch pie shells, store bought

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Instructions:
Preheat oven to 350f degrees
Add the sugar and butter, mix about
1 minute until well incorporated.
Add eggs and beat until light and
fluffy. Add the milk,flour, cornmeal,
salt, lemon zest, and lemon juice
continue mixing for another minute
until everything is well incorporated
Pour half of the filling in each of the
pie shells and place on a baking pan
in the oven and bake for 35-40 minutes,
or until top is golden and the center
of the pie no longer jiggles when you
shake it.

Cool to room temperature before cutting.
I usually refrigerate at least 30 minutes

I made this pie for my husband today, who has never had a chess pie and he loved it..It has a smooth lemon custard like taste. It’s a very easy pie to make and one of my all time favorites.

Good old fashioned Cream Cheese Pound Cake

Ingredients:
3 sticks of butter (softened)
1 8 oz. cream cheese (softened)
3 cups sugar
6 eggs 3 cups flour sifted
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon flavoring

Directions:
Mix butter and cream cheese, then add sugar 1 cup at a time. (mix well)
Add eggs 1 at a time, add flour 1 cup at a time, add salt and baking powder
(mix well) Add flavoring of your choice. Spray pan with cooking oil

Bake at 300 for 1hr. 30 min.
Glaze with your favorite topping..

Mix well, but don’t over mix. Have eggs, butter and cream cheese at room tempature.

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