Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake

Source: Two in the Kitchen.

Paige's Recipe Notes: Very, very good. No glaze.

Lemon Velvet Cream Cheese Bundt Cake

Ingredients

• 2 1/4 c. flour
• 1 1/2 t. baking soda
• 1/4 t. salt
• 1 c. buttermilk
• 2 large eggs
• 1 t. vanilla
• 12 TBLS butter, softened
• 1 1/2 c. sugar
• zest of 1 lemon
• 3 TBLS lemon juice
cream cheese filling
• 8 oz. cream cheese, softened
• 1/4 c. sugar
• 1 egg
• 1 1/2 t. lemon juice
Glaze
• 2 oz. cream cheese, softened
• 1 t. lemon zest
• 1 TBLS lemon juice
• 3/4 c. powdered sugar
• 2-3 TBLS milk until the glaze is pourable.

Instructions

1. In a medium mixing bowl, mix all filling ingredients until well blended. Set aside.
2. Preheat the oven to 325 degrees and spray a large bundt pan with baking spray. Set aside.
3. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together the buttermilk,eggs, and vanilla. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the zest and lemon juice and mix until blended.
6. Mix in the flour mixture alternatively with the buttermilk mixture in a couple of additions, starting and ending with the flour mixture, and scraping down the bowl after each addition.
7. Pour the batter into the prepared pan. Spread the cream cheese filling evenly over the top. The filling will sink into the batter as it bakes.
8. Bake for approximately 50-55 minutes, or until the cake is no longer jiggly when moved and the top is beginning to brown and if a toothpick is inserted, the crumbs sticking should be "cake like" and not 'batter like".
9. Remove to a cooling rack till cool. Then invert onto a serving tray or plate.
Prepare the glaze
10. In a medium mixing bowl, mix all glaze ingredients until the mixture is pourable.
11. Drizzle over the top of the fully cooled cake with a spoon.

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Oatmeal Creme Pies (Little Debbie Copycat)

Oatmeal Creme Pies (Little Debbie Copycat)

Source: Cooking with K.

Ingredients: Cookies

1 cup butter, softened
1 cup light brown sugar
1/2 cup sugar
1 large egg
2 tablespoons molasses
1 teaspoon vanilla
1 and 1/2 cup flour
1/2 teaspoon soda
1/2 teaspoon cinnamon
3 cups quick cook oatmeal
1/2 to 1 cup raisins (optional)

Ingredients: Marshmallow Creme

2 (7 oz.) jar marshmallow fluff
1 cup butter, softened
3 to 4 cups powdered sugar
1/3 cup heavy cream
1 teaspoon vanilla

Directions: Cookies

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside.

In the bowl of an electric mixer using the paddle attachment, cream butter, brown sugar and sugar together until creamy smooth, scraping down the sides of the bowl occasionally.

Add egg, molasses and vanilla, cream until well incorporated.

In a medium bowl, sift together flour, soda and cinnamon. Add flour mixture to the creamy mixture and mix until well incorporated.

Add oatmeal 1 cup at a time and mix until all the oatmeal is well incorporated. Fold in raisins.

Using a 3 tablespoon cookie scoop, drop cookie dough onto the prepared cookie sheets far enough apart, so the cookies do not touch when baked.

Bake for 10 minutes or until cookies are still soft to the touch. They will be barely brown on the edges. Remove the parchment paper with the cookies onto a cooling rack. Do not remove the cookies from the parchment paper until they are completely cooled, or they will break.

Scoop 3 tablespoons frosting and place on the bottom of a cookie. Place the bottom of another cookie on top of the frosting. Slightly press down; set aside. Continue with remaining cookies.

Directions: Marshmallow Creme

In the bowl of an electric mixer using the wire whisk, cream the marshmallow fluff and butter until creamy smooth, scraping down edges.

Add 2 cups powdered sugar. Beat until creamy smooth. Add milk and additional powdered sugar (a 1/2 cup at a time) until mixture is thick and will hold together after scooping. Use the cream as needed to keep creamy and not too stiff.

Cook's Note: The marshmallow mixture needs to be very thick but not too stiff to keep the cookies from breaking when they are pressed together with the filling inside them.

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Potato Pancakes, Oatmeal Pancakes (Maria Recipes)

Potato Pancakes

Ingredients

• 2 eggs
• 1 slice raw onion
• 1 tsp salt
• 2 cups diced raw potato
• 1/4 cup flour
• few sprigs of parsley

Instructions

1. With the blender at a low speed, combine the 2 eggs, 1 slice of raw onion, 1 tsp salt,  a few sprigs of parsley, and 1 cup of raw diced potato. 
2. Turn the blender to its highest speed and add 1/4 cup flour, followed by 1 cup of diced raw potato. Be careful not to overblend. 
3. Because there's no shortening, you'll want to bake these pancakes on a lightly greased griddle. 

Basic Pancakes

Yields: About 1 dozen 5-inch pancakes. 

Ingredients

• 1 1/2 cups sifted flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 egg, well beaten
• 1 1/4 cups milk, approximately
• 3 tablespoons shortening, melted and slightly cooled, or salad oil

Instructions

1. Sift together flour, baking powder and salt. 
2. Mix egg, milk and shortening or oil. Three-quarters cup of milk will make thick pancakes; one and one-quarter cups of milk will make them thin enough for rolling.
3. Pour milk mixture into dry ingredients and stir only enough to moisten the dry ingredients. Do not beat or the pancakes will be tough. (For thinner pancakes, add more milk and mix lightly.)
4. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once. 

Variation: Dessert Pancakes. Sift three tablespoons sugar with dry ingredients and proceed as directed for basic pancakes.

Oatmeal Cakes

Ingredients

• 2 cups milk
• 1 1/2 cups uncooked rolled oats
• 1 cup flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 2 TBS brown sugar
• 2 eggs, beaten
• 4 TBS melted shortening

Instructions

1. Pour 2 cups milk over 1 1/2 cups uncooked rolled oats and let stand for a few minutes until the milk is absorbed. 
2. Meanwhile mix 1 cup flour, 2 1/2 tsp baking powder, 1 tsp salt, and 2 TBS brown sugar.
3. Add 2 beaten eggs to the oat mixture, stir and add the dry ingredients. Mix only until uniform and add 4 TBS melted shortening. Stir just until uniform each time before pouring on griddle. 

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Noodle Bowls (Better Homes and Gardens)

Sesame Dan Dan Noodle Bowl

Ingredients

• 8 oz. dried round Chinese egg noodles or spaghetti
• 2 Tbsp. soy sauce
• 2 Tbsp. tahini (sesame seed paste)
• 1 Tbsp. seasoned rice vinegar
• 1 Tbsp. toasted sesame oil
• 1 tsp. sriracha sauce
• 2 cups reduced-sodium chicken broth
• 1 Tbsp. peanut or canola oil
• 8 oz. uncooked lean ground pork
• 1/3 cup finely chopped dill pickles*
• 2 cloves garlic, minced
• Sliced green onions, fresh cilantro leaves, coarsely chopped peanuts, and/or crushed Szechuan or whole black peppercorns

Instructions

1. Cook noodles according to package directions; drain. Meanwhile, in small saucepan whisk together soy sauce, tahini, vinegar, sesame oil, and sriracha. Stir in broth; heat over low heat. 
2. In wok or large skillet heat peanut oil over high heat. Add pork and cook until browned, breaking up meat. Drain off any fat. Add pickles and garlic, cook about 2 minutes more or until pork is crispy. 
3. Divide noodles among serving bowls. Spoon broth mixture over noodles and top with pork mixture. Garnish with onions, cilantro, peanuts, and/or crushed peppercorns. 

Makes: 6 servings.

Each serving: 311 cal, 16 g fat, 26 mg chol, 686 mg sodium, 27 g carb, 15 g pro.

* marks an ingredient that is not totally legible in the image, so beware and double check.

Shrimp Curry Noodle Bowl

Ingredients

• 2 Tbsp. peanut or canola oil
• 2 shallots, sliced
• 1 lime
• 3 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 1 to 2 Tbsp. red curry paste
• 4 cups reduced-sodium chicken broth or vegetable broth
• 2 Tbsp. fish sauce
• 1 lb. fresh or frozen medium shrimp in shells, peeled and deveined
• 8 oz. rice vermicelli noodles
• 1 13 1/2-to-14-oz. can unsweetened coconut milk
• Fresh basil leaves and lime wedges

Instructions

1. Heat oil in Dutch oven over medium heat. Add shallots, cook and stir about 5 minutes or until crisp and browned. Remove shallots; set aside. Using vegetable peeler, remove zest from lime in strips; cut lime in half. Add garlic, ginger, and curry paste to Dutch oven; cook and stir 1 minute. Add broth, fish sauce, and 2 cups water. Squeeze juice from lime into broth; add strips of zest. Bring to boiling.
2. Stir in shrimp and noodles. Return to boiling; reduce heat. Cook 3 to 4 minutes or just until shrimp turn opaque. Stir in coconut milk; heat through. Remove lime zest. Top bowls with shallots and basil; serve with lime wedges. Makes 6 servings. 

Each serving: 365 cal, 16 g fat, 106 mg chol, 1028 mg sodium, 36 g carb, 1 g fiber, 18 g pro. 

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Vegan Shepherd's Pie (Tasty)

Vegan Shepherd's Pie

Source: Tasty @ Facebook. 

Serves: 6

Ingredients:
- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy milk (or rice milk)
- vegan butter

Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.

Enjoy!

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Vegan Shepherd's Pie - French Lentil

Vegan Shepherd's Pie - French Lentil

Source: Plantz St.

Ingredients

BOTTOM LAYER

• 1 cup French or green lentils 
• 5 cups low-sodium vegetable broth or water 
• 4 carrots, diced 
• 1 yellow onion, diced 
• 10 crimini mushrooms, diced 
• 1 cup broccoli, diced 
• ½ cup rolled oats (optional) 
• 1 tablespoon poultry seasoning 
• 1 teaspoon dried rosemary 
• 1 teaspoon dried thyme 
• 1 teaspoon garlic granules 
• ½ teaspoon black pepper 
• 1 cup frozen green peas, thawed 

TOP LAYER

• 8 medium Yukon Gold potatoes 
• ½ cup cup water 
• ½ cup unsweetened, non-dairy milk 
• ½ teaspoon black pepper 
• ½ cup cashews (optional) 

Instructions

1. In a large pot with the lid on, bring 1 to 2 inches of water to a boil. While the water heats, chop potatoes. Add a steam basket to the pot and fill it with potatoes. Steam potatoes for about 20 minutes. They should be soft and will split nicely using a fork. Turn off heat and set aside.
2. In another pan, heat lentils and water over med-high heat. Once it reaches a boil, reduce heat to a simmer. Let lentils cook until they are tender, about 30 to 40 minutes.
3. Preheat oven to 350°F. Note, it is fully cooked before it goes in the oven so baking the pie is an optional step. Baking reduces some of the moisture so that when the pieces are cut and served, they hold together better.
4. While the starches are cooking, heat carrots and onions in a large sauté pan over medium heat. Keep the pan covered and stir frequently. If the veggies start to stick to pan, add a little water. Once onions are translucent, add mushrooms and broccoli. Continue to cook until the veggies are tender. Add peas and turn off the heat.
5. After the lentils have been cooking for about 20 minutes, stir in herbs, garlic, and black pepper. Add rolled oats, stirring often so the oats do not clump together. Lentils will become thick and creamy. Add vegetable broth or water as needed, keeping the lentils moist at this point so they don’t become to dry in the oven.
6. Stir veggies into lentils and mix well. Pour lentil-veggie mix into a 9×13 inch casserole pan.
7. Transfer potatoes to a large bowl. Add water, non-dairy milk, and black pepper. Mash potatoes until they are creamy. Layer mashed potatoes over lentils. If using cashews, grind them in a spice grinder and sprinkle powder over potato layer.
8. Bake for 15 minutes. Then let the casserole site for 5 to 10 minutes before serving.

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20 Minute Vegan Alfredo (The Vegan 8)

20 Minute Vegan Alfredo

Source: The Vegan 8.

Paige's Recipe Notes: Delish. Use mirin for less tart taste. Add a tablespoon honey or maple syrup. 

Serves 1/4 cup sauce (not pasta).

Ingredients

For the Pasta

• 14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)
• 1/2 tablespoon fine sea salt

Alfredo Sauce

• 2 cups low-sodium vegetable broth (480 mL, I really recommend low versus the regular)
• 1/4 cup raw cashew butter or 3/4 cup raw cashews (roasted is too strong, with no added ingredients. I get mine from Whole Foods or make my own, another nut butter will not work)
• 2 teaspoons apple cider vinegar (10 mL)
• 2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman's which is a bit less salty)
• 2 tablespoons brown rice flour (20 g, really is magical in this)
• 3/4 teaspoon garlic powder
• 3/4-1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• optional: 1/2 teaspoon dried Italian herbs blend (not necessary but does add a nice flavor)
• optional: any veggies you may want to add

Note: Please note I have ONLY tested this recipe (3 times in fact) exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. Then just use 1/4 cup for the recipe as listed.

Instructions

1. Follow each step closely. To have this ready to eat in 20 minutes, you will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won't end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Mine took exactly 9 minutes. Yours may vary depending on the pasta you use.
2. While you are waiting on your water to come to a boil, this is when you will add all of your "alfredo sauce" ingredients (including the dried Italian herbs if using) to a blender. Blend until very smooth and there is no lumps from the cashew butter or rice flour. It will be very runny, don't worry about that, it will thicken up a lot when cooking. You will notice that it tastes fairly salty straight out of the blender, this is necessary for it to stand out in the end result with the pasta (and any veggies you may add).
3. Check your water to see if boiling yet.
4. Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn't clump. Don't walk away from it. I cooked mine about 4 minutes. I have a gas stovetop and this is how quick it was, yours may vary. You don't want to cook it too long because it will thicken up considerably as it cools off, because of the rice flour. The longer you cook it, the thicker it will become. You are basically just wanting it to thicken up to a light creamy consistency and then remove from the heat. If for some reason you slightly overcooked it and it gets too thick, just add a tiny amount of broth to thin it back out. Voila. Add any veggies if you like. I literally just threw in some peas and carrots from the freezer and let them cook a minute in the sauce. Your sauce should be done before your pasta, so just cover with a lid to keep warm.
5. Once your pasta is done, drain and rinse with water to stop the cooking. Brown rice pasta can stick really badly, so I rinse really well and serve immediately. I don't like to add it directly to the sauce or it thickens it up too much. I add to a plate, then add the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. If you used low-sodium broth and 3/4 tsp salt, it should not need any extra. Mine was perfect, but taste and add more if necessary as some broths vary. For reheating leftovers, heat over low and add a little broth to thin back out if necessary.

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