Place butter, shortening and sugar into the bowl of a stand mixer. Beat on medium speed until pale, about 3 minutes.
Mix in eggs, one at a time, until smooth.
In a separate bowl, sift in the flour and baking powder.
Add ⅓ of the flour mixture to the egg mixture, followed by ½ of the milk, beating constantly. Continue with another ⅓ of the flour mixture, the remaining milk and then the remaining dry ingredients.
Stir in vanilla and almond extract.
Pour the batter into the prepared pan. Place in a cold oven and set the temperature to 350℉. Bake for 70-75 minutes until a toothpick inserted into the center comes out clean or to an internal temperature of 210℉.
Remove the cake from the oven and let the pan rest on a cooking rack for 5 minutes. When that time is up, place a cooking rack of the top of the pan and carefully it over to release the cake.
Allow to cool completely before serving.
Hack: A tube pan or 2 standard-sized loaf pans can be used in lieu of a bundt pan.
Hack: Leftovers can be stored at room temperature for up to 4 days, stored in the refrigerator for up to 7 days or frozen, tightly wrapped in serving-sized portions for up to 3 months.
Did you know? While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat. They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.
8tbspunsalted butter, at room temperature (1 stick or ½ cup)
2large eggs, room temperature
½cupbuttermilk, room temperature
Powdered sugar or whipped cream for serving (optional)
Preheat the oven to 375ºF. Coat an 8-inch square baking pan with cooking spray.
Whisk flour, baking powder and salt together in a medium bowl.
Place butter, sugar and zest into the bowl of an electric mixer. Beat on medium-high speed until pale, about 4 minutes.
Add eggs one at a time to the mixing bowl. Continue beating and scraping down the sides of the bowl as needed.
In another bowl, mix buttermilk and vanilla.
Add a third of the flour mixture to the butter mixture. Continue beating until nearly combined, then add half of the buttermilk mixture. Repeat, ending with the last third of the flour mixture; beat until just combined. Stir in lemon juice.
Spread batter evenly in the prepared pan. Arrange strawberries on top, pressing down lightly.
Bake until a toothpick inserted into the center of the cake comes out clean (or an internal temp of 210ºF), 50 to 55 minutes.
Let the cake cool completely in the pan on a wire rack.
Top with powdered sugar or whipped cream before serving, if desired.
Hack: Don’t have buttermilk? Mix 1½ teaspoons white vinegar or lemon juice into ½ cup milk. Let it stand at room temperature for 10-15 minutes until it’s thickened and curdled. Another option is to thin sour cream with a bit of milk or water until it reaches the consistency of heavy cream.
Hack: Feel free to use your favorite berry in this recipe!
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: To easily zest a whole lemon, use a vegetable peeler to remove the skin and finely chop it. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 3 months.
Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. Freeze the puree for up to 3 months.
Hack: Leftover lemon juice can be frozen for up to 12 months. Pour the juice into an ice cube tray and place it in the freezer until solid. Transfer the cubes to freezer bags or freezer-safe containers for storage.
Remove the label from the can of sweetened condensed milk.
Place the can on its side in a saucepan and add enough water to cover the can plus 1”. Cover the pan with a lid and bring the water to a boil.
Turn the heat to low. Simmer can for 3 hours, rolling it around every 30-40 minutes. Add water, if necessary, to keep the can completely covered.
Use tongs to carefully remove the can from the water. Allow it to completely cool before opening.
Use dulce de leche on ice cream, for cake/pastry filling, spread on cookies, stirred it into your coffee or any other place where caramel would taste good!
Hack: Transfer dulce de leche into a tightly covered container and store in the refrigerator for up to 1 month.
Hack: I suggest using a solid can (not a pull tab) for this recipe to avoid a rupture.
Hack: Don’t have time to watch a pan? Put the can in a slow cooker and cover it with water plus 1”. Set it to low for 8 hours.
Hack: Dulce de leche can also be made in the oven. Simply open and empty the can into a pie pan or similar size pan. Cover tightly with tin foil. Place the pie into a larger pan (so that the pie pan sits comfortably). Fill the larger pan with ¾" of water. Bake in a 425℉ oven for 60-90 minutes,
Preheat the oven to 350℉. Coat two 9”x5” bread pans with cooking spray.
Mix together flours, oats, baking powder, cinnamon and salt in a large mixing bowl. Set aside.
Put bananas, eggs, maple syrup, butter and extracts into a blender and process until smooth.
Pour banana mixture into the flour mixture and blend with a spoon just until all the ingredients are incorporated.
Add strawberries to the bread mixture and gently fold until they are incorporated into the batter.
Divide batter equally into the bread pans. Bake for 30 to 35 minutes until a toothpick inserted into the center clean or the internal temperature is 205℉.
Allow to rest in the pans for 5 minutes and then remove to a cooling rack. Allow to cool completely before slicing.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze tightly wrapped loaves or slices for up to 3 months.
Hack: Try experimenting by using different kinds of fruit and/or berries in this recipe. Let me know it turns out in the comments section!
Hack: Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store. If the pieces are too large for your purpose, simply let a few thaw so you can mash them or puree the desired amount in a blender.
Did you know? A family of four wastes about $1,600 per year on produce that “goes over” before it gets eaten. While my favorite way to use (almost) too ripe fruit is to bake something delicious, this article offers other solutions to avoid waste!
Preheat the oven to 350℉. Grease and flour 1 8” round pan.
Whisk flour, cornstarch, baking powder and salt together in a small bowl. Set aside.
Combine sour cream and cream together and set aside.
Put butter and sugar in the bowl of a stand mixer, fitted with the beater paddle. Beat together on high speed for 3 full minutes, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.
Turn the mixer down to medium-high speed. Add egg yolks and vanilla and beat until well blended.
Add about ⅓ of the dry ingredients and ½ of the sour cream mixture and beat on low speed until combined. Add ⅓ more of the dry ingredients and the rest of the sour cream mixture and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined.
Divide the cake batter evenly among 4 or 5 small bowls (depending on how many colors you’re using). Stir food coloring into each bowl--1 drop at a time--until the desired intensity of each color is reached. Keep in mind that the cake will bake to a lighter shade than the batter.
Drop tablespoonfuls of batter randomly into the prepared cake pan.
To make the tie-dye effect, carefully drag a skewer completely through the batter from the center out to create a pattern with the colors. Don't overmix the colors.
Bake in the preheated oven for 25 to 30 minutes, or until the top springs back when lightly tapped. The internal temperature should read 210°F.
Cool 15 minutes before turning out onto cooling racks.
Cool cake completely. Frost and/or decorate according to your preferences.
*Or use one cup of cake flour
Hack: Cake will remain fresh for about 3 days left at room temperature, in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months.
I don’t know who came up with the fantastic idea of tie-dying food but the practice of dying clothes has been around for centuries. Dying (and tie-dying) became popular in the early 20th century as a way of extending the usefulness of faded fabrics. Tie-dying arose as a fashion statement in the 60s hippie movement and has remained popular ever since!
Suggestion: Use the leftover egg whites to make macarons!
Place milk and banana slices in a small saucepan. Bring to a simmer over medium heat, stirring frequently.
Remove saucepan from heat, cover and allow milk and bananas to steep for a minimum of 4 hours of or refrigerate for up to 24 hours.
Return milk mixture to the stove and bring to a simmer over medium heat, stirring frequently. Drain through a wire mesh strainer into a heat-proof bowl. Discard banana slices.
Whisk sugar and cornstarch together in the saucepan, then whisk in the egg. Slowly add in milk, whisking constantly. Return to the stove and heat over medium-low heat until steaming, about 5 minutes. Stir frequently.
Turn heat up to medium and bring to simmer, stirring constantly.
Remove pan from heat, cover and allow to cool for 10 minutes. Stir in vanilla and salt, then transfer pudding to individual bowls and cover tightly. Serve warm or chill in the refrigerator. The pudding will thicken as it cools.
Leftovers can be stored, tightly covered, in the refrigerator for up to 7 days.
Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.
In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.
Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.
Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not overbake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.
Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
Yield: 3 dozen cookies
Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.
Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.