45 serves each Recipes

key lime-glazed cream cheese lb cake, serves 12 servings; 1 large cake or 6 small loaves, butter, softened, cream cheese, softened, sugar, eggs, cake flour , sifted twice, salt, vanilla extract, almond extract, preheat the oven to 325 degrees. grease and flour a 10-inch bundt pan., beat the butter and cream cheese with an electric mixer until well combined. add the sugar. mix for 7 minutes, until fluffy. add the eggs, 1 at a time, beating after each until blended. gradually add the flour, beating after each addition, until all is added and combined. add the salt, vanilla, and almond extract. mix again., pour into the prepared pan. hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. bake for about 11/2 hours. the cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean., make in mini loaf pans , you can get 6 loaves from 1 recipe. pour a little over 1 cup of batter into each prepared pan. cook for about 1 hour if in the loaf pans., oven and let cool in the pan for about 15 minutes. invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery.

swiss coffee, premium, dark roast , medium ground coffee., each of:kahlua, amaretto, tia maria, dark cream de cacao., serve, top with whipped cream ., hot nutty irishman, premium, dark roast , medium ground coffee., each of: bailey s-cream, frangelico, serve, top with whipped cream, garnish with cherry, cafe gates, premium, dark roast , medium ground coffee., tia maria, grand marnier, dark creme de cacao, serve coffee , topped with whipped cream.

light olive oil, boneless skinless chicken thighs, each cut into four pieces (i preferred smaller sizes, so i cut mine into 8), onion, finely sliced, garlic cloves, crushed, floury potatoes, peeled and cubed (1 lb), dijon mustard, sun-dried tomato paste (or substitute with tomato puree), paprika (i used 1 tbsp), chili powder , not in original recipe (optional), red wine vinegar, sherry wine (3 1/2 fl oz), fresh chicken stock, sour cream, to serve (optional), flat leaf parsley, chopped, to serve (optional)

sweet potatoes (halved and thinly sliced ), eggs (50g each whisked ), skim milk, fresh ground black pepper, cheddar cheese (30% fat-reduced grated), cooking spray (olive oil ), lamb cutlets (trimmed of fat), green beans (trimmed and steamed to serve ), zucchini (sliced and steamed to serve ), corn on the cob (halved and steamed to serve )

cook-and-serve butterscotch pudding mix, sugar, ground cinnamon, chopped pecans , optional, butter, melted, tubes (10 oz each) refrigerated biscuits

always fresh olive oil extra virgin olive oil flavored cooking spray (4 3 second sprays), mccormick italian seasoning, plain white flour, dried breadcrumbs, whole zucchini, cut into 4 chunks , then each chunk halved, serve egg whites , from 2 large eggs, whipped until frothy (almost soft peaks)

shallot, unsalted butter, olive oil, divided, beef tenderloin steaks or 4 (4 1/2 oz) filet mignon, each 1 inch thick, kosher salt, fresh ground black pepper, grainy mustard, grated gruyere cheese, divided, flour , for rolling out pastry, sheet puff pastry, thawed (from a 17.3-oz package), egg, beaten, fleur de sel , maldon salt or other coarse salt

olive oil, garlic, peeled, red bell pepper , roasted, peeled and coarsely chopped, ancho chiles , soaked in boiling water until soft, seeded, white bread, crust removed, cut into small cubes, red wine vinegar, walnuts, divided, golden raisins, divided, dried apricots, coarsely chopped, pork tenderloins (1 1/2 lb each) butterflied, salt and freshly ground pepper, walnut romesco, olive oil, unsalted butter, sliced shallots, sugar, salt and freshly ground pepper, red wine, white wine, coarsely chopped dates, home-made chicken stock, molasses

chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

dried white haricot beans , soaked in cold water overnight, onion , studded with a few cloves, bouquet garni (2 bay leaves, a few sprigs each of thyme and flat leaf parsley and a 7.5cm/3in celery stick, tied together), fat garlic cloves, finely chopped, toulouse sausages, duck legs, belly pork rashers, skinned and diced, goose or duck fat (or oil), onion, chopped roughly, carrot, chopped roughly, celery sticks, chopped roughly, lamb neck fillet, diced, boneless casserole pork, diced, dry white wine, chopped tomatoes, tomato puree, heaped tbsp fresh flat leaf parsley, chopped, heaped tbsp fresh thyme, chopped, salt and pepper, green salad with mustard vinaigrette, to serve

greek nut roll, chopped pecans, chopped walnuts, chopped almonds, sugar, cinnamon, phyllo pastry, butter, melted, water, honey , preferably greek, lemon juice, preheat oven to 350 f., combine nuts , sugar, cloves and cinnamon., brush 2 sheets phyllo pastry with melted butter and arrange 1 sheet atop the other. sprinkle with 2 tbsp of nut mixture. repeat this procedure until there are 3 layers of pastry and nuts. roll like a jelly roll. continue to prepare the rolls until there are three., cut each roll into 1-inch slices. place slices on buttered baking sheets with sides ., bake the nut rolls for 20 minutes, turn them over, and continue to bake for 15 minutes longer, until golden brown on both sides. cool., while pastry is baking , make the syrup. bring water to a boil and stir in the honey. blend well and add the lemon juice. cool the syrup slightly. it should still be warm., when rolls are cool , dip each piece into the warm syrup. serve at room temperature.

banana crepes, all-purpose flour, sugar, eggs, milk, butter, melted, vanilla extract, salt, butter, brown sugar, ground cinnamon, ground nutmeg, half-and-half cream, bananas , halved lengthwise or sliced 1/2-inch thick, heavy cream, ground cinnamon, sift flour and powdered sugar into a mixing bowl. add eggs, milk, butter, vanilla, and salt; beat until smooth., heat a lightly greased 6-inch skillet. add about 3 tbsp batter. tilt skillet so that batter spreads to almost cover the bottom of skillet. cook until lightly browned; turn and brown the other side. repeat process with remaining batter, grease skillet as needed., melt butter in a large skillet. stir in brown sugar , cinnamon and nutmeg. stir in cream and cook until slightly thickened. add bananas; cook for 2 to 3 minutes, spooning sauce over them. remove from heat., roll a crepe around each banana half (or spoon banana slices on crepe and roll) and place on serving platter. spoon sauce over crepes. top with whipped cream and a pinch of cinnamon.

milky way cake, ea 2.1 oz. milky way candy bars, butter, sugar, ea eggs ; large, buttermilk, flour; unbleached , sifted, baking soda, vanilla extract, pecans; coarsely chopped, melt milky ways and 8 tsp butter in double boiler. let cool. preheat the, oven to 350 degrees f. cream remaining butter with sugar. add eggs, 1, at a time. add buttermilk alternately with flour and soda. add vanilla, milky way mixture and mix until smooth. fold in pecans. pour into a, greased and floured bundt pan. bake 1 hour or until cake tester comes out, clean. cool 15 minutes in the pan and then turn out on rack to finish, cooling ., serve this cake with scoops of ice cream on top of each slice for a taste, delight .

crescent rolls, brown and serve sausages, cooked and sliced, monterey jack cheese (i used 1 cup. of each) or 2 cups swiss cheese, shredded (i used 1 cup. of each), milk, eggs, green peppers, chopped, sliced black olives, salt, pepper, oregano

pack (43 oz.) cooked and serve lemon pudding mix, packs (3 oz. each) lime gelatin, boiling water, crushed pineapple

salmon fillets, for each serving about 1-inch thick, yukon gold potatoes, sliced thin, red onion, sliced thin, white onion, sliced thin, carrots, sliced about 1/8 inch thick, lemon, sliced thin, butter, sliced in pats, sour cream, fresh dill, heavy duty aluminum foil

since overly ripe peaches will make the cake soggy , look for barely ripe, peaches that give slightly to the touch. serve this cake with lightly, sweetened whipped cream or a scoop of vanilla ice cream., peaches, granulated sugar, ground cinnamon, peaches , peeled, pitted, and each cut into 8 wedges, cake, all-purpose flour, baking powder, salt, granulated sugar, light brown sugar, unsalted butter (1 stick), softened, eggs, sour cream, vanilla extract, dried peaches or apricots, chopped fine