Recipe – Сhocolate cookie With red hot peppers


These chocolate cookies are a delicious variation on a very traditional combination of chocolate and chili peppers. Also, the chocolate chip cookies are an excellent way to add a little bit of sweetness and spice to your average day. 


  • Baking soda – 1\2 tsp
  • Butter – 100 gr ( 3,5 oz / 1\2 cup)
  • Cocoa powder – 50 gr ( 1,7 oz / 1\3 cup)
  • Flour – 180 gr ( 6,3 oz / 11\2 cup)
  • Honey- 100 gr ( 3,5 oz / 1\2 cup)
  • Red hot pepper – 1\2 tsp
  • Vanilla sugar – 1 tsp


  • First, you need to prepare a base for cookies. Put honey and butter in a saucepan, put vanilla sugar, and red hot pepper. Put on medium heat, and let the mass melt, but make sure that it does not start to boil.
  • When honey and butter melt, remove from heat and let cool slightly for a few minutes. Add soda and mix well, honey and oil will immediately become light and foam will form, this is a normal reaction.
  • Separately, mix and sift the flour with cocoa powder and add in parts to the liquid base. The dough should turn out to be soft, homogeneous, and not sticky; flour may need a little more or less, depending on its quality.
  • Wrap the dough in cling film and put in the refrigerator for several hours.
  • When the dough is cooled, roll into 8 -10 balls and place evenly placed on a baking sheet covered with parchment or silicone baking sheet
  • Bake in a preheated oven at 180С (350F) for about 15 minutes
  • Remove from oven, let cool and remove with a spatula, and enjoy.


  • About 8 cookies

Recipe – Spaghetti Sԛuash Rеd Sаuсе


whether working with the spaghetti squash from your garden or recently purchased from the store this recipe makes a nice weeknight recipe. Because this spaghetti squash recipe uses only the stovetop and the microwave it doesn’t add a lot of heat to the house, so, it can be a year-round family favorite.


  • 1 onion diсеd
  • 1 tsp. оlivе oil
  • 1 plum tomato, seeded and diсеd
  • 1 сuр tomato sauce
  • ¾ tѕр.. orеgano
  • ½ tѕр. salt
  • ¼ tѕр. рерреr
  • 1 lаrgе spaghetti squash, about 5 pounds
  • ¼ сuр Parmesan cheese


  • In a nonstick ѕkillеt, sauté onion in оil until tranѕluсеnt, about 10 minutes. Add tomato, tomato ѕаuсе, oregano, salt, and рерреr and ѕimmеr over low hеat for 30 minutеѕ.
  • Mеanwhilе, hаlvе spaghetti squash lеngthwisе, and rеmоvе seeds. Cover еасh hаlf with microwave-safe cellophane wrap for cooking, leaving 1 сornеr еxроѕеd. Miсrоwаvе, cut side up, on a plate on high power for 8 minutеѕ. Sԛuash should ѕераratе easily into ѕtrandѕ when donе.
  • Sсrаре out flesh and рlасе in an lаrgе mixing bowl. Mix in tomato ѕаuсе and season to tastе. Dividе into ѕix 2/3-сuр portions and top еасh with 1 tаblеѕроon Pаrmеѕan. Or, if you like you can lay the spaghetti squash out and apply on a platter and cover it with a tomato sauce making the Parmesan available for each to serve their own when they take their helping.


  • Makes about six servings

Recipe – Orange Carrot Smoothie


Here is a quick and easy smoothie which pares the nearly always complimentary flavors of carrot and orange into a cool and refreshing drink or afternoon snack.

Orange Carrot Smoothie Ingredients

  • 2 oranges
  • 1 ½ cups fresh apple juice
  • 1 ½ cups carrots
  • 2 bananas
  • 1 teaspoon sweetener (optional)
  • Ice cubes, as required

Orange Carrot Smoothie Directions

  1. Peel oranges, remove seeds and separated into segments
  2. Wash, and shred or dice carrots
  3. Peel and slice bananas
  4. Put all the ingredients and add into a blender.
  5. Pulse blender until smooth.
  6. Pass the mixture through a strainer if desired to remove larger bits.
  7. Pour the smoothie mix into two chilled glasses and serve immediately.

Orange Carrot Smoothie Servings

  • Makes 2 servings

Recipe – Calico Swiss Roll


This recipe is a lovely variation a the classic swiss roll.  This cake roll is a rich dessert whose calico colors will add character to your dinner table.


  • Recipe for 6-8 servings

Cooking time:

  • 1 hour


For roll

  • Eggs – 4 pieces
  • Flour – 80 gr (2,8 oz)
  • Sugar – 100 gr (3,5 oz)
  • Vanilla sugar – 10 gr (0,35 oz)
  • Milk – 70 ml (2,3 fl. oz)
  • Melted butter or cooking oil – 50 ml (1,8 fl. oz)
  • Pinch of salt
  • Cocoa – 1/2 tsp
  • Lemon juice – 14 tsp

For cream

  • Heavy Cream – 150 ml (5 fl. oz) (14 pint)
  • Butter – 50 gr (1,7 oz)
  • Dulce De Leche or Boiled sweetened condensed milk – 150 gr (5 oz)


  • Separate egg whites and yolks, saving both.
  • Then mix yolks with half of sugar, add milk and melted butter.
  • In the blend yolks, then add flour and mix thoroughly.
  • Extract tablespoons of dough and place in a separate container. In this of dough, add cocoa and a half teaspoon of milk.
  • To the egg whites in a separate mixing bowl, add a few drops of lemon juice and blend them until soft peaks form. Then, add the remaining half of the sugar and blend thoroughly again until the egg white form stable peaks.
  • Add 2 tablespoons of whipped egg whites to cocoa mix dough and gently fold in.
  •  The remaining egg whites are added to the plain dough and gently folded in.
  • Prepare the form (I used a flat baking sheet lined with parchment paper)
  • Put the dough with cocoa on the mold in the form of separate spots and bake 1 -2 minutes 180C350F4 gas mark
  • Remove the dark spots from the oven and top with the rest of the light dough and baking 8-10 additional minutes 180C350F4 gas mark
  • Remove the cake from the oven
  • Move the cake to a fresh piece of parchment paper and loosely roll the cake while still warm using the parament paper as a liner to separate the layers and let it cool completely.
  • Prepare the cream.
  • Blend heavy cream until stable soft peaks form.
  • In separate container blend dulce de leche with butter, after the blending add cream into boiled condensed milk mixture.
  • Unroll the cooled cake and cover top of cake with cream. Then, roll the filled cake again, without parchment paper separator, wrap the roll in a protective parchment paper and put the roll in the refrigerator for several hours.
  • Once chilled, remove cake from refrigerator
  • Remove Parchment paper
  • Then slice the roll, plate the serving slice, and serve.

Recipe – Irish Banger Skillet


This Irish Sausage skillet Irish is a perfect alternative to the classic corned beef and cabbage.


  • 1 lb Irish Sausage or, in a pinch, your favorite sausage
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 3 carrots, peeled and chopped
  • 2 red skinned potatoes, thinly sliced and halved
  • ½ head green cabbage, thinly sliced
  • 1 ½ cups chicken broth
  • 1 tsp salt
  • 1 tsp cracked pepper


  • Preheat oven to 375F. Place sausage on a baking sheet and heat through for 10-15 minutes. Remove from oven and slice.
  • In your skillet over medium heat, add oil then onions and carrots. Cook for 5 minutes or until onion is translucent. Add potatoes and cabbage.
  • Pour in broth and cover with a tight-fitting lid. Simmer on low for 10-15minutes until potatoes and carrots begin to soften.
  •  Add sausage to skillet then cover once more for another 5 minutes. Season with salt and pepper and serve warm.

Recipe – Carrot Cake With Lemon Glaze


Carrot cake is ubiquitous in the U.S. and comes in as many variations as anyone might want.  Usually, in some form of a layer cake.  This carrot cake recipe is intended to be easy to prepare, and by using a quick and easy glaze, rather than frosting, it has a bit of the traditional American Cottage Pudding feel to it.  Here to hoping it finds its way to your table.

Carrot Cake Ingredients

For Cake

  • Carrot – 375 gr (12 oz ) (3/4 lb)
  • Eggs – 4 pieces
  • Sugar – 150 gr (5 oz) (12 lb)
  • vanilla sugar – 15 gr ( 12 oz)
  • Vegetable oil – 100 ml (13 cap) (3fl)
  • Cinnamon – 1-2 tsp (5-10 gr)
  • Salt – 0,5 tsp (2,5 gr)
  • Baking powder – 15 gr ( 12 oz)
  • Flour – 350gr (12 oz) (3/4 lb)

For glaze

  • powdered sugar 125gr (4 oz n) (1/4 lb)
  • lemon juice 1 tbs (0.5 fl oz)

Carrot Cake Directions

  • Carrots grate on a large grater or grind in a food processor.
  • Combine eggs with sugar and vanilla sugar and salt mix with a mixer until smooth white lush mass.
  • Add the egg mixture to the grated carrot.
  • Add the cinnamon baking powder and vegetable oil to the eggs and carrots.

Cook’s Note:

If desired, you can add spices such as cardamom and dry ginger, as well as dried fruits (raisins, dried apricots and so on).

  • Add the well-sieved flour and fold in until smooth

Cook’s Note:

When sifted, the flour is well saturated with oxygen, and the cake becomes lusher.

Prepare a baking dish

  • Coat the baking dish with vegetable oil, butter, or shortening, and sprinkle in flour or cocoa, so, that the cake does not stick to the bottom and sides of the dish; or line use baking paper.
  • Preheat your oven to 180C/350F/4 gas

Once preheated, bake for approximately 35-40 minutes, and the top is a lite golden brown. Check doneness by inserting a wooden toothpick near the center of the cake, when removed the toothpick should come out clean and dry (absent of uncooked cake mix)

  • Remove from oven and allow to cool on a rack or heat tolerant service.

Prepare lemon glaze to decorate the Cake.

  • To make the Lemon glaze, mix lemon juice with powdered sugar until uniform
  • Once your cake has cooled completely, top it with the with glaze. You can leave it out protected or in the refrigerator overnight, to allow the glaze to distribute evenly and to soak into the cake, somewhat to make the cake moist and delicious. Bon Appetit!

How Long Can You Store Riced Cauliflower?


You have purchased your cauliflower and you’ve got your appliances and utensils out, so, you might as well go ahead and fix a large batch of riced cauliflower.  Once you’ve made that large batch of riced cauliflower, it leads to the question, how long can I store riced cauliflower? So, here are a few quick notes about storing riced cauliflower which may be helpful.

Storing Riced Cauliflower In The Refrigerator

  • Raw riced cauliflower may be stored up to a week (seven days). Once cooked, riced cauliflower can be stored an additional three or four days, if rapidly cooled and place in the refrigerator immediately. Obviously, Riced cauliflower should be stored in the refrigerator in a sealed container.

Storing Riced Cauliflower In The Freezer

  • Riced cauliflower may be frozen and stored up to a year. If you choose to make large batch riced cauliflower and freeze it, I recommend that you freeze in meal size packages. Additionally, once you’ve packaged your cauliflower, you should freeze it laying flat. This will make it more stackable and save space in your freezer.

Recipe – Simple White Bread


This is a super simple white bread recipe; basically, four ingredients, if you skip the salt. You’d be hard-pressed to find a simpler recipe.  Essentially follows the basics of the been around for leavened bread for roughly 6000 years.

Ingredients by Loaf Size

Ingredient 1 Pound 1 ½ Pound 2 Pound
Water 7/8 Cup 1 cups 1 1/2 cups
Sugar 1 ½ tsp 2 tsp 1 tbsp
Salt (optional) 3/4 tsp 1 tsp 1 tsp
All-Purpose or Bread Flour 2 cups 3 cups 3 ½ cups
Yeast 1 ½ tsp 2 tsp 2 ½ tsp

Load Your Bread Machine

  • Generally, this is done adding the liquids first, followed by the dry ingredients, and yeast last. Following this order keeps the yeast separate from the liquid ingredients until the kneading cycle begins. However, you may check your owner’s manual and use the order recommended specifically for your machine.

Bread Machine Cook Cycle

  • Set your bread machine for a for the appropriate loaf size, crust darkness, white bread setting, and start the baking process. The basic or white bread cycle, typically, takes 3 to 4 hours and intended for use with many simple bread recipes.

Baker’s Note

  • I occasionally add 1/4 cup of dry rolled oats to add a little texture, but it is strictly optional.

Recipe – Basic Plain Biscuits


This is a yummy biscuit that you can cut into any shape with a biscuit cutter. It’s a great recipe for even kids to follow being neither fiddly nor time-consuming. Its dough can be used as a base for making a variety of other flavors as dried nuts, chocolate chips, coconut chips or chopped nuts can be added to these biscuits. You can also add flavors like vanilla, lime or lemon and use a biscuit cutter to make them into shapes to give a biscuit that’s absolutely yummy.





Flour, plain

2 1/3 cups

350 g


2/3 cup

100 g


5/6 cup

125 g

salted, softened, diced

5/6 cup

125 g

Golden syrup

5/6 cup

125 g

Egg, large,
lightly beaten

One large

One large


Prepare The Tray For Baking

  • Have at least two baking trays covered with baking parchment for each batch of biscuits to chill and cook on.
  • Set both of them aside.

Combine dry Ingredients

  • Add the flour to a mixing bowl.
  • Add the sugar and mix thoroughly.

Add Other Ingredients

  • Add the butter to the combined dry ingredients.
  • Using only your fingertips, rub in the butter until you have a fine breadcrumb-like mixture.
  • With the butter evenly mixed in, make a well at the center and add the syrup and the lightly beaten egg.
  • Mix thoroughly, drawing in any flour that is at the side of the bowl and stop once a ball is formed.

Roll The Dough

  • Create enough clean space for rolling on a work surface, and place the ball of dough on it.
  • Share the dough into two and squash each into an even-sized flattish disc.
  • Either roll the dough straight away as it is soft and pliable. Otherwise, you can cover and chill until ready for use.

Cooking Tip: Using extra flour for rolling toughens the dough; to check this, roll your dough between two sheets of baking parchment without additional flour following these steps:

Put one disk of dough on a sheet of baking parchment.

Using either your hands or a rolling pin, gently squash the dough down and cover with a second sheet of parchment.

Now use the rolling pin to properly roll the dough until it is 5mm thick all over.

If the top sheet crinkles as you roll, pause to pull it off and smooth it down and continue the rolling.

For perfectly-even rolling, rolling guides are available at Specialist Shops.

While still sandwiched between the two parchments,  transfer the sheet of rolled dough to a baking tray ensuring that they are not too close together as the dough usually spreads a little on being baked.

With the tray evenly spaced out in the oven, cook the biscuits for 12-16 minutes depending on the oven you are using.

Cooking Tip: Be particularly mindful of the first biscuits that you bake until you get accustomed to both the recipe and your oven.

Cool And Keep

Get the trays off the oven when the biscuits are evenly cooked (when they are just starting to form a golden brown color).

Carefully lift the hot and fragile biscuits off the baking trays onto a cooling rack.

Allow the biscuits to cool completely before you store them.


  • Yields 24-30 biscuits.

How Best To Serve The Biscuits

They are best when served warm.  Although, I will admit that like them just fine cold with a cup of coffee or a glass of milk.

How Best To Store The Biscuits

  • Cool and place the biscuits between layers of parchments in an air-tight tin or plastic container.

How Long To Store Biscuits

  • If cooled and properly packaged, the biscuits can be stored for up to one week. if properly packaged they can be frozen for months.

Biscuit Tips

  • In making the dough, you can use your hands or a food mixer with the paddle attachment. To avoid the kitchen being filled with clouds of flour, start the mixing process on the lowest setting.
  • Try not to work the dough any more than is necessary as overworking toughens it.
  • These biscuits will lose their crunch if not cooled properly before storing.

Cooking Terms – What is Conchiglie Pasta?

Big shell pasta (Conchiglioni) on a red checkered tablecloth.

Definition Conchiglioni

  • A type of pasta which is shaped like a small conch shell.
  • It is commonly used in pasta salads and with meat sauces. The smaller version of conchiglie is called Conchigliette and the larger version is called Conchiglioni.

Cooking Substitutions

  • Subsites in cooking for Conchiglioni pasta are farfalle, fusilli, gemelli, macaroni, rigatoni, or ziti.

Cooking Soup Bones at Home


What are soup bones?

Soup bones, also known as stock bones, can be found in stores are usually leg/shank bones. They are round and have marrow and normally cut in about 4-inch lengths. If you don’t see any, ask someone in the meat department.  Also, you can save fresh bones and trims at for this purpose, as well.

How to Prepare the Bones For Making Broth

Adding roasting bones before adding them to the slow cooker will give your broth a richer flavor and some nice beef scraps to add back to the broth if desired.

Roasting the Soup Bones

  • Preheat your oven to 400 F
  • Lay the bones, evenly spaced, on a lightly oiled baking sheet
  • Roast 400 F till well browned all over;  approximately 1 1/2 – 2 hours.

How to Make the Broth

  • Put in a large stock pot or Slowcooker with all the scraped browned bits and fat from the baking sheet.
  • 4 quarts filtered water
  • Add an onion, couple carrots, stalk celery, salt, peppercorns and water to cover the bones.
  • Simmer and skim the scum that floats up till no more scum appears.
  • Continue simmering for 2-3 hours adding a little more water, if necessary.
  • Remove bones and strain.
  • Taste for seasoning and simmer longer to reduce for a stronger broth, if desired.

Broth Storage

  • Bone broth can be stored long-term at home by either canning which can be stored for up to three years. you may want to consider your normal meal size and use a variety of jar sizes for different purposes.
  • Bone broth can be stored by freezing if you have space for up to about a year.  To honest, it never lasts that long around our house. it is just too useful for soup, stews, and chills,   Freezing in ice cubes, then placing it in a freezer container, makes it easy to use the broth in small quantities.

How To Bake Spaghetti Squash


This an easy way to cook Spaghetti Squash (especially during the fall and winter months) for use as a vegetable side or in other recipes.


  • 1 Spaghetti Squash (approximately 3 pounds)
  • ½ Cup water

Tools and Equipment

  • 1 Non-stick baking pan or baking sheet, slightly larger than the Spaghetti Squash
  • 1 Table fork
  • 1 Medium mixing bowl or storage container


  • Preheat oven to 350F
  • With a kitchen cleaver or large knife
  • Cut the spaghetti squash in half length-wise. I like to first cut a small portion of both ends, before doing this step.
  • Scrape out seeds and membranes set aside.
  • Place halves, cut side down, in a large baking dish
  • Add 1/2 cup water.
  • Bake at 350F for 45 to 50 minutes or until tender.
  • Remove squash from oven.
  • Turn cut side up; cool for 10 minutes.
  • Scrape inside of squash with a fork to remove spaghetti-like strands.


  • About 4 to 5 cups

Winter Energy Tip

  • If you’re not going to bake anything else, once you turn the oven off, open the door slightly and let the heat escape into the house. This will warm your house without burning additional energy.

Nutrition and value tip

  • Rather than disposing of the seed, you can separate them from the membranes and use them to make roasted a seed snack.

Cheeses and Cheese Substitutes Used for The Filling of Cheesecake


Ahhh cheesecakes, dessert for the gods. It is so simple to prepare! Also, another feature of cheesecakes we all love is the fact that this dessert offers plenty of flexibility. The regular cheesecakes come with a tasty crust, overflowing with cream cheese filling. The significant alterations occur with the constituents placed either in the lining or above the cheesecake. There are loads of cheesecake fillings to pick from as you would usually bake your cheesecake or put in the fridge to set. Cheesecake is undoubtedly a delicate topic when you choose to go dairy free.  Fortuitously, if you elect to get rid of them from your diet, the cravings will usually diminish with time.

In the intervening time, you may want to substitute your cheesecake filling for holding down this addiction. But there are times we run out of ideas, especially when other folks ask about cheesecake filling substitute ideas for cream cheese to fit their dietary needs. Luckily, there are a lot of practical and delicious filling substitutes that will have you relishing the constancy and taste of your cheesecake recipes. So, if you are in search for an ideal cheesecake filling substitute, maybe for baking, cooking, or for spread and dips on your food, then my selections have got you covered. I will show you some excellent and fantastic cheesecake filling substitute that can be used to replace it. There are several flavors to choose from to enjoying your cheesecake however you like, but I believe the ideas below are probably the best choice to go for anytime:

  • Cottage Cheese
  • Cream Cheese
  • Neufchatel
  • Raw Cashews Blend
  • Ricotta Cheese
  • Tofu
  • Yogurt

Cottage Cheese Filling for Cheesecake

The cottage cheese filling is another excellent cheesecake filling substitute that can be used in place of traditional cream cheese filling. Though it must be sieved first, the outcome is productive and still tastes fantastic. Cottage cheese filling is made from cheese curd but distinct for most cheese, which is dehydrated and colored. It also retains its whey content since it is not pressed dry, but drained only. The cottage cheese filling, in contrast to its relations, does not experience the maturation process (aging) and it can also be washed to get a diverse taste, soft, and sweet flavor. Cottage cheese filling also has more fluid than cream cheese filling.

Cottage cheese filling for cheesecakes is preferred by dieters for the reason that it is low in calories and combines well with fruits, vegetable, and others. It is also a good provider of bone-building calcium and protein.

Cream Cheese Filling of Cheesecake

All thanks to cream cheese filling, the unique taste of cheesecake is rich. A slight hint of saltiness is occasionally used for biscuit crust. The mixture of the even consistency of the crunchy texture of the crust and the cream cheese filling all adds up to the complete indulgence. This cheesecake filling substitute makes a good part of cheesecake essential. The cream cheese is a soft cheese with approximately 33% fat content. It is mainly a popular choice for cheesecakes fillings as it provides a smooth texture. Although, known as sweet cheese it has a minimal acidic aftertaste which aids to stop cheesecakes from having a cloying taste.

The cream cheese filling for cheesecakes is more than a condiment for midnight bagel lovers. The thickness and smooth consistency of cream cheese filling make it an ideal cheesecake filling substitute, mainly if you are fond of other types of cheesecake filling. When next you choose to prepare another cheesecake, you can as well get ready to create some great moments with the king of soft cheeses!

Neufchatel Cheese Filling for Cheesecake

The Neufchatel cheese filling has less fat than cream cheese, is milder and has more moisture. It also produces creamier cheesecakes. Neufchatel is also a good cheesecake filling substitute for cream cheese and can be used in similar quantities. It also has identical packaging to cream cheese, but you will notice the variation the instant you open it. This cheese makes a great substitute in a cheesecake. There are notable variations between American Neufchâtel and traditional French Neufchâtel. The American Neufchâtel cheese is very much comparable in taste and feel to cream cheese, but is softer and soggier, with a lesser amount of fat of approximately one third that of usual cream cheese (lower-fat alternative).

This cheesecake filling substitute has seventy calories per one-oz. Serving. Neufchatel cheese also contains one-gram carbohydrate, two grams of protein, six grams of fat, and 2% calcium.

Raw Cashews Blend

The Raw Cashews blend spread is undeniably scrumptious. Folks who have tried dipping into this vegetarian cashew cheese habitually arrive at the same conclusion, “this is delicious, it does not taste anything like cheese.” For those not too conversant with a raw diet, crushed nuts or seeds (cashew) and water are combined to create this dairy-free cheese. Raw Cashews blend creates incredible vegetarian cheesecakes. It also produces the best outcomes when making a neutrally flavored filling for cheesecakes. You can include any other additional aromatics or flavorings to augment your cashew cheesecake recipe. You only have to pulse and add some creative ideas to it, and taste. You can preserve your cashew spread for the constancy of hummus or ricotta, so it acts like a cream cheese spread that is superb with chips, or vegan sticks, crackers, or slathered on sandwiches or wraps.

Cashew cheesecake is picture-perfect for anyone who wants a cheesecake filling substitute for dairy products or for the audacious connoisseurs who desire to try a new cheesecake recipe. I promise you would never get disappointed with Cashew cheesecake, as it is jam-packed with rich flavors and not to mention nourishment from the essential elements, raw cashews. Typical Cashew Cheesecakes comprises a wide range of B vitamins. These B vitamins include B12, calcium, copper, fiber, healthy fats, magnesium, manganese, vitamin C, vitamin E, phosphorus, protein, and zinc. The Cashew cheesecake is not only mineral and vitamin-rich especially when likened to the regular dairy cheesecake filling substitute, but it is also considerably more comfortable for several folks to digest, tastes, and make it convenient to use!

Ricotta Cheese

Ricotta cheese is largely well thought-out to be amongst the healthiest cheese with its low-fat content. A hundred grams of Ricotta cheese comprises around five grams of saturated fat. Ricotta cheese is gotten from whey, the bit that is remaining when hard cheese is hard-pressed. The whey is heated till it creates a curd. The curd is now made to pass over a fine cloth, resulting in a piece of cheese that is firm with slight grainy feel. But the low salt presence and high levels of vitamins give ricotta cheese the nourishing edge. A low-fat ricotta cheese is also awesome with fruit, mixed with other constituents.


Tofu creates a charmingly creamy and light filling for the vegetarian variety of cheesecake. Making it a day earlier, permit its flavors to grow stronger. Tofu cheesecakes are exceedingly nutritious and filled with protein. Silken tofu is the softest form of tofu and is regularly used in dips, dressings, and spreads. The soft feel makes it a good cheesecake filling substitute for eggs and creamy cheeses, cottage cheese, and ricotta cheese.

Tofu cheesecakes are always a beautiful looking masterpiece, and it is a no-bake vegan cheesecake. You can make Tofu cheesecakes for your non-dairy or vegetarian friends and family and take advantage of the protein, too. You can include Tofu cheesecakes as part of your healthy recipes for a show-stopping sweet course. Do not get too concerned though; you can also group Tofu cheesecakes into your easy recipes.

Yogurt Filling for Cheesecake

Yogurt Filling makes a pretty good cheesecake filling substitute. For those periods when you wish to join the fun but are in search of something a little light, you can try Yogurt Filling for Cheesecake. The Yogurt Filling for Cheesecake is silky smooth and completely nourishing. Yogurt cheesecakes are very creamy, as the cream cheese becomes replaced with yogurt. The Yogurt Filling for Cheesecake is super healthy with low-fat protein that you and your friends and family will enjoy!

While the regular cheesecakes filled with constituents like cream cheese, heaving whipping cream, sour cream, and whole milk, yogurt does the job even better, making your cheesecake delicious and light. Besides, Yogurt Cheesecake is super easy to make. I love how yogurt can be put to use in quite a lot of ways. It does not matter if you are making Yogurt Cheesecake for brunch, dinner, or even a smoothie. It at all times seems to discover its place!


On a general level, cheesecake is blimey created from simple constituents like cheese, eggs, milk, sugar, and new individual cookies. If you or your household is getting bored or use a particular cheesecake, you might want to consider trying others. They are a variety of cheesecake filling you might want to try out. The prominent ones are listed above, and they all have unique flavors and attribute you would love. For the cheese portion, soft cheese, like cottage and cream cheese, or even ricotta can be made. But, if you or a member of your household has milk antipathy or lactose bigoted, you are also in luck as you find several excellent vegetarian cheesecake alternatives as substitutes.

A Home Cook’s Biscuit And Scone Primer


American-style biscuits are groups of small baked goods with firm brown crusts and soft interiors. Biscuits, though varied in shapes, sizes and recipes have some basic characteristics:

  • Fats rather than lard, butter or cream give all biscuits their tenderness.
  • Flours, fats, liquid, and leavening enhances tenderness, fluffiness, and flakiness of the end products.
  • Minimal mixing checks gluten formation and a tough texture.
  • All biscuits taste best when eaten warm and fresh from the oven.

Although there are different methods for preparing and topping biscuits, the recipe ingredients are the same. Most recipes use:

  • All-purpose flour
  • Baking powder
  • Salt
  • Butter (softened)
  • Buttermilk
  • Shortening
  • White sugar

Cooking Tip: Shortening is any fat that is solid at room temperature and used to make crumbly pastry and other food products, (e.g., lard and margarine (excluding butter)).

History of The Biscuit

It’s noteworthy that the beautiful golden biscuit of today shares a lineage with the hardtack – the longtime nourishment of sailors and traveling soldiers.

The word ‘biscuit’ which was coined from the medieval Latin word ‘biscoctus’ means ‘twice -cooked,’ describes the cooking technique of biscuits in those days.

It was the early European settlers in the US that introduced a simple style of cooking usually based on ground wheat and warmed with gravy.

In the early 19th century, the biscuits emerged as a distinct food type with cooks producing cheaply produced additions to their meals that required no yeast, which was expensive and difficult to store. Without a leavening agent, except pearlash, it was quite hard beating and folding the beaten biscuits in a bid to incorporate into the dough the air that causes it to expand and rise when heated in the oven.

The first biscuit cutter, a board hinged to a metal plate on which different biscuit cutter shapes were mounted was patented in 1875 thus providing a platform for rolling the biscuits out.

Today pre-shaped, ready-to-bake biscuits are sold in supermarkets in the form of small refrigerator cylindrical segments of dough encased in cardboard cans.

Biscuit Description

Beaten Biscuits

  • In beaten biscuits, the dough is beaten (for about 30-45 minutes) either against a hard object or with a mallet or any heavy object to give a classic texture which is both crisp and chewy.
  • Traditional recipes for beaten biscuits do not include any powder (or leavening agents) but uses the beating to incorporate air and develop the gluten
  • Traditionally served with ham and mustard.

Sweet Potato Biscuits

  • Flour shortages during the civil war led to combining pure white wheat flour with starchy sweet potatoes to make sweet potato biscuits.
  • The sweet potatoes add natural sugars to the biscuits dough and also maintain the fluffiness of the biscuit.
  • They taste great when eaten warm with a dab of butter.

Benne Seed Biscuits

  • These are usually prepared by toasting the seed of the benne seed plant and incorporating them into the dough.
  • Alternatively, the seeds are pounded into powder before being added to the flour.

Skillet Biscuits

  • Skillet biscuits are more about a cooking technique than a particular recipe.
  • It is made by cooking biscuits close together with their bodies touching in a cast iron skillet on the stovetop.
  • This cooking technique of blocking the lateral expansion of their neighbors causes them to rise higher.
  • Meanwhile, the skillet while giving the biscuits crispy and buttery edges also keeps their interiors fresh and soft.
  • It’s a good food for hot days.


  • A scone is a small quick bread made from wheat, barley or oatmeal usually with baking powders as a leavening agent.
  • American-style scones’ basics are flour, butter, sugar, egg and a riser.
  • They often have fillings like nuts, blueberries, strawberries,
  • Most fillings are spices like cinnamon and poppy seeds.
  • Eggs can be added for flavor and vibrant coloring, but usually, results in a slightly cakey texture.
  • They are often baked to a dry and soft-of crumbly texture with a slightly crusty brown top.
  • They are typically large and rectangular.
  • American-style mass produced scones tend to be doughier than the homemade ones.

Cooking Tip: Biscuits along with cornbread and soda bread are called quickbread because you use baking powder instead of yeast to make them.

Baking Powder Biscuits

  • Also called plain biscuits or buttermilk
  • Related to the scones, though not as sweet.
  • In making this, you use as little liquid as possible – just enough to allow the dough form a ball as too much liquid toughens the biscuits.

Rolled Biscuits

  • Rolled biscuits are a very popular baking powder biscuit.
  • During baking, it rises to about twice its original height with its interior being light, fluffy and tender, and the crust – a crisp, even golden brown.
  • Well-prepared rolled biscuits have a flat top with straight sides.
  • Horizontal circles around the sides indicate flakiness.
  • Its soft texture not only makes it an apt sponge for sausage gravy but also a vehicle for juicy strawberry shortcake.

Buttermilk Biscuits

  • These are rolled out, folded and aptly laminated to give e a structure of alternating layers of dough and fat.
  • These folds serve to create the biscuit’s flaky and peel-able layers.
  • They usually have a flat top and are cut out using a round cookie cutter (but can also be cut into squares).

Drop Biscuits

  • It takes about 25 minutes for a minimally stacked pantry to be prepared.
  • The preparation is done by cutting cold butter into the dry product: flour, baking powder, salt and the buttermilk.
  • The result is an irregular-shaped (amorphous) crusty and tender interior.

Angel / Cowboy Biscuits

  • It’s also called ‘combination biscuit’ because it uses both baking powder and yeast to create fluffy, buttery buns.
  • Though tender-textured like a biscuit, it has a spring, bread-like bite.

Cooking Tip: For bread-making beginning cooks, combination biscuits are a perfect place to begin as using the combination of leavening agents makes the recipe almost fail-proof.

Cream Biscuits

  • Cream biscuits are simply produced by whisking flour, baking powder, salt, and sugar together.
  • Gently stir in a full-flat heavy cream to avoid gluten formation.

Different Types Of Biscuits

Drop Biscuits

  • It’s a biscuit made by dropping baking powder biscuits from a spoon into a pan for baking.
  • Addition of extra liquid to the dough changes its texture to look like stiff pancake batter such that small spoonfuls can be dropped into the baking sheet hence the name – “drop biscuits.”
  • Some drop biscuits because of their large size and rough exterior texture are at times called ‘cat head’ biscuits.

Rolled Biscuits

  • Rolled biscuits differ from drop biscuits in that the dough is rolled out flat and cut into rounds.
  • When baked, the round shapes expand into flaky, layered cylinders.

Angel /Cowboy Biscuits

  • Angel biscuits are a biscuit made from fine (soft) flour and owes its tender, light and texture and airiness to three leavenings: yeast, baking powder, and baking soda.
  • It is the yeast that also gives it its nice
  • They are also called ‘brides ‘


  • It’s a single-serving quickbread usually made of wheat, barley or oatmeal with baking powder (not yeast) as a leavening agent and baked in sheet pans.
  • It’s often sweetened and glazed with egg wash.
  • The American-style scones usually possess a higher ratio of fat to flour than British scones which are more buttery with some add-ins like dried fruits, nuts, and chocolate.


  • Shortcakes are a sweet biscuit that is topped with fruits (usually strawberries), juice-based syrup and cream.

Baking Tips For Biscuits

The backing is a science. Everything from the slightest changes in ingredients to cooking temperatures, time, etc. can either make or mar your recipe. To forestall any ugly occurrence while ensuring that your biscuits turn out perfect, observe these seemingly simple tips:

Make Out Enough Time

  • Be sure to give your baking the time it requires – never rush the process because a few minutes can make a whole lot of difference.
  • Undertake the baking only when you have created enough time for it.

Study Your Recipe

  • Carefully study the recipe in detail to ensure that all ingredients you need are both right and ready before commencing your baking.

Pre-Heat Your Oven

  • Turn your oven to preheat while you are putting the ingredients together being mindful to pre-heat newer ovens for about 14 minutes and older ones for 20 minutes. Preheating allows enough time for the center of the oven to heat thereby letting the biscuits bake evenly.

Weigh Ingredient Correctly

  • Use a kitchen scale to get your weights right as incorrectly-weighed ingredients can make your baking attempts disastrous.
  • Measuring implements such as cups, spoons, should be used.

Use The Right Equipment

  • Your recipe determines the type of equipment use – bakeware molds, pastry molds, silicone spatula are a few that you will need.

Room Temperature Is Key

  • If your recipe demands that ingredients such as butter, milk, be used at room temperature, strictly adhere to it.
  • You may let the ingredients stand on the counter for a while to come to room temperature.

Begin With Easy Recipes

  • It is advisable to start off with easy recipes and gradually delve into the more complex ones when you are more confident that you’ve gotten a good hang on baking.

Use An Oven Thermometer

  • An oven thermometer should be kept in the oven to be exact with the temperature as you move on because there’s always the possibility of the oven temperature going off especially if the oven is an aged

Chill Your Biscuit Dough

  • If certain firmness is needed for your biscuit dough especially chilling, be sure to do so before using as this not only enhances the flavor but also turns out solid and fluffy biscuits.

Use A Pastry Bag

  • Use a pastry bag, a scoop, or cookie press to make even, drop cookies as it helps keep your biscuits similar in size, shape, and texture.
  • Using a special biscuit drop-scoop can also help make your end product uniform in size and shape.
  • If baking just a sheet of cookie, ensure that you put the oven rack in the center position.
  • If you are planning to bake more than one sheet of cookies at a time, the cookies closest to the heat source brown faster. Therefore, rotate the cookie sheets during baking to avoid uneven browning / over-browning.

Keep Your Oven Doors Closed

  • Avoid a situation where you continually open and close the oven door this can ruin your biscuits.

Test For Doneness

  • In testing for doneness, use a combination of the toothpick method and checking the biscuits color.
  • You may also carefully touch the biscuits’ tops while pressing down slightly – if they pop back, then they are done.

Cool Your Biscuits Before Stacking

  • Let the biscuits cool awhile on the baking sheet before placing them on cooling racks ensuring that they are not close together to avoid sticking
  • Stack them on each other only when they’ve cooled completely.0something like saran wrap, double- wrap the cooking dough and put in a zippered bag.
  • Mark the container to indicate the recipe type and date of production.
  • Use within the recommended storage time for best flavor and texture.

Cooking Tip: Most dough and cookies can be stored in the freezer for up to 6weeks.

Clean Utensils With Warm Water

  • Use warm (not hot) water to clean the utensils and mixing bowls after baking since (if) your dough contains flour as hot water causes the flour to clump and harden thereby making utensils harder to clean.

Biscuit Recipes

Scone Recipes

 How Almost Homemade Can Make Your Thanksgiving Meal Healthy, Fast And Easy


Benefits Of Almost Homemade Cooking:

Checks food wastage:

  • Almost homemade checks food spoilage and wastage as you incorporate items that are either too small for use or to be preserved into your dishes with no stress.

Higher nutritional value:

  • Almost homemade can be combined with prepackaged dishes in such a way that you either add or substitute the ingredients in order to beef up the nutritional value of some dishes while reducing the calories and fat levels.
  • Again, a particular ingredient in a prepackaged recipe that a family member is allergic to can be avoided by substituting it with other items from your stock. This can go a long way to checking food allergies and sensitization.
  • Many ingredients in products are chemicals which are detrimental to our bodies. In almost homemade, you can use natural ingredients that enhance color, taste For instance, pure vanilla, not artificial; real eggs not egg substitutes, butter not lard or margarine can be used.
  • You also have a chance of staying away from products that have been genetically altered to increase the size and some other factors by opting for organically grown items for your combinations.
  • In almost homemade, you to some extent put a check on not only the ingredients used in preparing the dish but also on how much of it you consume.

Makes for variety:

  • Fresh vegetables can be added to prepackaged dishes to create variations on a dish.

More servings from the same quantity:

  • You can have more servings from the same quantity of stock if you augment the prepackaged store-bought item with stocks like meat, fruit, and vegetables.

Brings the family together:

  • Almost homemade creates an opportunity for the family to spend time together. This has the advantage of not only letting the children learn about food preparation as they help either by reading the recipe aloud or by mixing some ingredients for use in the meal preparation.
  • More so, as they cook and eat meals together as a family, parents get the chance to groom the children on both healthy eating habits and good table manners.


  • With just a few selected items from the store, you can combine some fresh ingredients from your stock thereby spending less than you would have if everything were to be bought from the store.


In almost homemade, you can regulate your food portions unlike in restaurants and fast food joints where you are usually tempted to eat almost everything that you are served.

Relieves stress:

  • Almost homemade can be both pleasurable and relaxing as both cooking and cleaning involve exercise and every form of exercise reduces one’s dopamine level as well as other mood-enhancing hormones.

Enhances creativity:

  • Almost homemade gives you the chance to be imaginative, creative and artistic. As you look forward to great recipes, you will try out ingredients that you have probably never used before.
  • You may also attempt making something that is usually in one form in a different form altogether.

How To Make Prepackaged Recipes Healthier

A good prepackaged recipe should have ‘real food’ ingredients. In other words, it should have carbohydrates, proteins, and fats which combine not only to keep you fuller for longer periods but also give better blood sugar control and a broader spectrum of nutrition. This implies that it should be low in sugar, low in salts, trans-fat-free while tasting great.

The saturated fat content should be 3grams or less to make for a healthy heart.

The sodium content should be in the range of 500-600mg ie 2300mg daily for healthy people. For someone who eats four meals daily, that is 575mg per meal.

Basically, a healthy prepackaged recipe should be one that you can recreate in your own kitchen.

Armed with these facts, you need to look for recognizable natural ingredients in your store-bought  prepackaged recipe and follow these tips as you substitute or exclude certain ingredients altogether while giving your meals a taste and nutrition boost:

The Traditional Recipe for Roasted Turkey Dish

Turkey is a naturally lean source of protein. To make the traditional recipe for roasted turkey dish healthier, you should:

  • Remove any excess skin to reduce fat further.
  • Cut the salt content in half.
  • Add more of the flavored herbs: rosemary, oregano, and parsley.

The Traditional Recipe for Mashed Potato Dish

Mashed potatoes are naturally calorie-dense, particularly in carbohydrates. To make this dish healthier:

  • Substitute potato with cauliflower as you’ll be eating enough of starch in the course of the Thanksgiving day. This substitution really cuts down on carbohydrate and calories.
  • Substitute whole for skim milk and exclude butter so as to reduce total fat. This not only cuts down on the fats but specifically the saturated fats. It cuts 27 calories, and with the exclusion of cheese, cuts an additional 26 calories.
  • Substitute butter with trans-fat free margarine so as to decrease saturated fat, as butter is a tasty killer in the recipe due to its high-fat

Cooking Tip: For creamy mashed potato fans who love the texture, without the added regular cheese fats, Laughing Cow Cheese is recommended.

The Traditional Recipe for Stuffing

Due to the very high carbohydrate content of Stuffing:

  • Substitute the white bread with 100 percent whole wheat bread so as to increase fiber.
  • Substitute butter with olive oil, vegetable oil, or unsalted butter (my personal choice).
  • Add fruit such as diced apple, diced prunes, golden raisins.
  • Add additional diced fresh celery

Cooking Tip: A tablespoon of butter is equivalent to 2 teaspoons of olive oil.

A List Of Thanksgiving Day Almost Homemade Recipe Ideas

Related References

Thanksgiving Holiday Meal Plan


What is Thanksgiving:

Thanksgiving is a U.S. holiday that is celebrated annually on the fourth Thursday of November every year. Thanksgiving is a time to gather family and friends and be thankful for what one has and enjoying a plentiful meal together.

The traditional American version of Thanksgiving dinner has the majority of its dishes made from foods native to America as the first Thanksgiving feast of 1621 contained such foods as wild turkeys, waterfowl, venison, seafood, fruits, pumpkins, etc. A Thanksgiving dinner would as such not be complete without foods as listed below:

Thanksgiving Dinner Menus/Traditional Foods & Some Side Dishes:

  • Turkey: This constitutes the main dish, usually prepared whole, and seasoned then roasted.
  • Stuffing/Dressing: There are many types of stuffing but herbed bread stuffing may well the most popular. Stuffing these days for safety reasons is cooked separately and is served as a side dish.
  • Mashed Potatoes: This is a potato that has been boiled, peeled, and crushed to give a soft and creamy paste with added butter, milk, and some garlic.
  • Gravy: Cooking the turkey and other meats usually produce juices which are turned into a thick sauce. This sauce is used to top mashed potatoes, meats, and other
  • Cranberry Sauce: Cranberries, grated lemon peel, sugar, and water are boiled and the mixture is simmered to give a sweet but slightly sour flavor.
  • Corn Bread Dinner Rolls or Angel Biscuits: Dinner bread adds variety and character to any table. While enabling folks to grab and go.
  • Green Bean Casserole: Made by slowly cooking cream of mushroom soup, fried onions, and green bean in an oven.
  • Candied Yam: Made by adding spices, brown sugar, and butter to sweet potatoes, baked and can be used serves as a side dish.
  • Pumpkin Pie: A delicious, warm spice and pumpkin filling inside a flaky crust.
  • Pecan Pie: Made with pecan nuts, spices, and maple syrup.

Fix-Ahead Prep Tasks For A Stress-Free Thanksgiving

Fourteen Days To Thanksgiving:

  • Make a list of your guests.
  • Find out food allergies and drink preferences (a sure safeguard for undue embarrassment).
  • Write out the menu, a shopping list, cooking schedule, and timetable.
  • Decide on the fix-ahead dishes.
  • Plan to delegate duties: decide on people to help with the preparation, the helps they’ll render when to come; those to bring items like wine, side dishes, serving dishes, cooking utensils, Be sure that everyone involved is informed.
  • Gather the equipment needed – a large roasting pot for the turkey, meat thermometer,
  • If you’ll be baking pie for dessert, make the dough for the crust now and freeze.
  • If you intend using cheesecakes as part of the meal, fix it now and freeze.
  • If you choose to either barbecue, deep-fry or smoke the turkey, then do not stuff, let the stuffing come as a side dish.

Seven Days To Thanksgiving:

  • Clean out the refrigerator to make room for prepared dishes & groceries.
  • Go shopping & buy the frozen turkey and non-perishable ingredients for the dinner recipes.

Cook’s Tip:  Estimating that each guest eats about 1.3 pounds of turkey, round off by multiplying with the number of guests to attend, if ten, your turkey should weigh 13 pounds.

  • Gather other equipment like a cheese grater, strainer, electric mixer, differently sized mixing bowls, baking dishes.

Four Days To Thanksgiving:

  • Begin thawing the frozen turkey.

Cook’s Tip:  A 5-pound turkey requires 24 hours of thawing time in the fridge.

40°F is the refrigerator’s turkey thawing time. (Defrosting  turkey at room temperature aids multiplication and breeding of bacteria)

Three Days To Thanksgiving:

  • Set the Table: Iron table linens, designate the serving platters, ensure the glassware and silver sparkle.
  • Prepare cranberry sauce, other sauces, jellies, and dressing. Refrigerate all.

Two Days To Thanksgiving

  • Tidy up the house, kitchen, and bathroom.
  • Brine the turkey. Refrigerate.

Cook’s Tip:  Brining the turkey before baking keeps it moist, tender, and flavorful)

The container for brining should be big enough to hold the turkey and “brine mixture and also able to fit into the refrigerator.

  • Allow the frozen dessert to thaw in the refrigerator.
  • If making a gelatin dish is in the plan, do so now. Refrigerate.

Day Before Thanksgiving:

  • Finish preparing any pie you were making.
  • Do a second shopping now: Buy the perishables – salad greens, fresh bread /seafood,

Preparation (Mise En Place):

  • Prepare every ingredient for all the different dishes: wash, trim,  chop the vegetable, set out the spices,  herbs,
  • Clean and dry the salad greens, store in resealable plastic bags.
  • Prepare the fix-ahead mashed potatoes.
  • Set the table using your best dishes to give that ‘special occasion ‘ look, set out the flowers and other decorations.

Thanksgiving Day Dinner


  • Prepare the turkey and put the turkey into the oven to roast, pay attending to cooking times guidelines, so, your turkey finishes at the appropriate time.

Cook’s Tip:  You could decide not to stuff, but serve it as a side dish,  which in modern times is a food safety recommendation.

  • Defrost every other frozen item.
  • Chill white wines and other drinks.
  • Set up the bar and other drinks you plan to make.


  • stand the finished turkey at room temperature.

Cook’s Tip:  Refrigerate any dish that’s ready more than an hour before dinner.

Thirty Minutes Before Dinnertime:

  • If the turkey is ready, let it stand while making the gravy and reheating side dishes.
  • Dress the salad now.


  • Carve the turkey.
  • Serve the meal.

Cook’s Tip:  Save the carcass drippings and remnants for turkey soup or slow cooker both.

After Dinner:

  • Wrap up every leftover within two hours.
  • Make coffee and tea, whip cream for pies and serve

Tips For Thanksgiving Meal Preparation

Tips For Preparing Turkey:

  • Remove turkey from refrigerator and allow to sit for 1-2 hours.
  • Preheat oven to 350°
  • Place turkey in a shallow roasting pan with legs tied together and wings tucked underneath.
  • Coat the skin with herbed olive oil or butter and cover the bird with a thin aluminum
  • Add a cup of water to the bottom of the pan.

Cook’s Tip:  Since cooking varies according to the size of the bird, check the wrapper to ascertain its approximate cooking time.

  • Roast the turkey until the temperature of the thickest parts of the thigh, breast, wing, reaches 165°F or more.
  • In the last 1¹/2 hours of cooking time, remove the foil from the breast, baste with pan juices to aid browning; add more water if needed.
  • The turkey should sit for about 20-30 minutes before carving for the juices to evenly saturate the meat.

Tips For Preparing Mashed Potatoes:

  • Use higher starch potatoes (the Russets or Yukon golds) for fluffy and smooth mash as well as easier flavor absorption.
  • Salt the water as the potato cooks for good and perfect seasoning.
  • Begin cooking the potato in cold (not hot) water, salt and heat to boiling before reducing to a simmer – this checks uneven cooking.
  • Drain the potato well after cooking then mash; this gives the original potato (not water) taste.
  • Add the flavoring at room temperature– melt in the butter, mash in the warm milk; this makes for easy absorption and won’t cool the potato down.
  • Do not mash in the potato too vigorously (g., with a food processor) or for too long. Gentle mashing gives light and fluffy spuds
  • Hold the prepared potato in a slow-cooker on ‘warm’ setting. Fluff the potatoes up again just before serving.

Cook’s Tip: Potatoes don’t take kindly to sitting around for long

Tips For Preparing Green Bean Casserole:

  • Salt some water in a pot, add the green beans.
  • Cook for approximately 6 minutes, drain and plunge immediately into ice water to stop further cooking.
  • Melt the butter for cooking over medium heat until foaming subsides.
  • Cook the mushroom for about 6 minutes until it’s released water evaporates.
  • Add flavor, broth, and cream; reduce heat and simmer until sauce thickens.
  • Season with salt and pepper, then add green beans to sauce. Stir until evenly coated.

Cook’s Tip:  Allow the green beans casserole to thaw 1-3 days before the Thanksgiving Dinner.

Heat the casserole in a 425° oven for 10 minutes. Add the topping, bake for 1-20 minutes/until the top turns golden brown and the sauce is bubbly on the edges.

Tips For Making Gravy:

  • Measure ¼ cup of turkey fat drippings from roasting bowl into the bowl for making gravy. (Be accurate because too little fat makes the gravy lumpy)
  • Cover over medium heat while stirring continuously.
  • Stir until mixture is smooth and bubbly. Stir in the liquid.
  • Heat to boiling as you stir constantly.

Cook’s Tip:  Straining the pan’s drippings before adding them produces a smooth gravy.

Recipe – Pumpkin Muffins


October is fast approaching, and a variety of pumpkin-spice recipes is sure to brace our kitchen.  Pumpkin recipes taste delicious and give your body that extra boost of veggie goodness.

Pumpkin muffins are perfect breakfast treats as we settle into the fall. The spice blend gives them incredible autumn flavor.

Recipe Ingredients


US measure

Metric measure

Cooked and pureed pumpkin1 cup250 ml
Organic whole wheat self-raising flour7/8 cup207 ml
Baking powder1 teaspoon5 ml
Buttermilk or full-fat milk¾ cup180ml
Baking soda1 teaspoon5 ml
Granulated white sugar¾ cup180 ml
Raisins or dried cranberries1 cup240 ml
Ground cinnamon1 ½ teaspoons7.5 ml
Salt½ teaspoon2.5 ml
Vanilla extract1 teaspoon5 ml
Ground cloves¼ teaspoon1.25 ml
Ground ginger½ teaspoon2.5 ml
Nutmeg¼ teaspoon1.25 ml
Eggs2 large

Recipe Directions

  • Preheat oven to 400F or 205C and place rack in the center of the oven.
  • Prepare the muffin pan (use a nonstick vegetable spray).
  • In a medium-size mixing bowl, add pumpkin puree, buttermilk, and vanilla extract. Whisk until well combined. Add in the eggs one at a time, beating after each addition until well mixed. Set aside.
  • In a large mixing bowl, mix the dry ingredients – flour, baking powder, baking soda, sugar, ginger, cloves, nutmeg, cinnamon, and salt.
  • Add the dry ingredients to the milk/egg/puree ingredients and mix until combined.
  • Add raisins or dried cranberries
  • Fill the muffin cups to about 2/3 full with the batter using an ice cream scoop (you can also use two spoons as an alternative).
  • Place in your oven and bake for 20-25 minutes, or until golden brown.
  • Remove from oven and place on a cooling rack.


This recipe makes 12 muffins.

How best to serve the dish?

These muffins can be enjoyed at any time of the day with your favorite drink.

How to store

Wrap each muffin in a paper towel and place them in a sealable bag or airtight container and store at room temperature for 5 days, or put them in the freezer.

How long can it be stored?

Frozen  Pumpkin Muffins can last up to three months.

Ask The Cook – How to make Muffins and cupcakes easier to remove from their liner?

Cupcake With Liner

When working with muffins and cupcakes many cooks prefer to take advantage of liners, but often the finished cupcake or muffin sticks to the liner and can be messy to remove.  To prevent this problem, simply place your liner in the pan and give it a lite coating of your favorite cooking spray.   Usually, unflavored cooking sprays work best.  Floured cooking spray, such as ‘Bakers Joy’ may also be used.

A Home Cook’s Muffin Primer


Who can say NO to muffins? Definitely NOT me. Everyone in the world adores muffins regardless of what they may say. If you have never tried one before, you will become a believer once you take your first bite.  Muffin recipes come in many different flavors which make them more irresistible.

Muffins are small, sweet cup-shaped bread usually served in a paper baking cup or straight out of a muffin tin and are accompanied by jam, butter, Cheshire cream, and much more.

Muffin quick breads are delicious and a perfect addition to your breakfast. They are very versatile. You can make savory cheese and ham muffins or sweets like strawberry and banana chocolate chip muffins.  There is an array of muffin recipes out there today.

A Brief History of Muffins

Bakers started making muffins in the early 1700s They were little flat, quick bread or cake with little sugar and easy baking. The word was spelled “moofins,” and many language historians suggested that the word comes from either the French word “moufflet,” meaning “soft bread,” or from the German word “muffe,” which is often applied to a type of cake.  Regardless of where they got their names, muffins have become very popular.

These little round bread became much sweeter in the 19th century. Some bakers still used yeast while others relied heavily on baking soda but were still round and flat.  Many chefs used plain wheat or corn and baked them on a griddle instead of in the oven.

Modern muffins look like cupcakes, but the first sets were a lot like what we call English muffins. One big difference between the ancient and modern muffins is that the first muffin recipes had a limited number of flavors, while current ones come in almost every flavor one can imagine such as chocolate, strawberry, pineapple, pumpkin chips, banana, and et cetera.

Different Types of Muffins

There are two main types of muffins – the English muffins and the American muffins. Both vary in style, flavor, and history.

English-style muffins have a dry texture. They are flat yeast-raised muffins with nooks and crannies that are cooked on a griddle rather than baked in an oven. This muffin recipe dates back to the 10th century in Wales. The muffins were then cooked in hoop-like muffin rings and on the bottom of a skillet or directly on a stove.

So what are American muffins? American-style muffins differ from the English-style muffins. They are quick bread made with flour in individual molds. This is because the mixture forms batter rather than dough.  American muffins are leavened with potash which produces carbon dioxide gas in the batter. These muffins can be further divided into two categories – cake-like and bread-like muffins.  Both categories have peculiar techniques of mixing the batter. The surface of American muffin quick bread is bumpy because the volume of the batter usually doubles during baking. They are traditionally served for breakfast.

In the United States, three states adopted an official muffin. Blueberry muffins are the official muffins in Minnesota. Massachusetts adopted the corn muffins in 1986 as its official state muffin and in 1987 New York adopted the apple muffins as its official state muffin.

The Different Approaches to Making Muffins


Breakfast muffins are normal muffins but with extra nuts, veggies, fruits, and whole-grain flours. You can bake a batch of healthy morning muffins during the weekend and they will take you for the week or you can easily bake a fresh batch every morning.

Sweet vs. Savory

Sweet muffins don’t have to contain excess fat, sugar, or calories. These muffins are soft and light with a delicious taste of different flavors and fresh ingredients.

Winter is coming! This means there will be lots of savory dishes like stews and soups and baked goods like muffins.  Savory muffins are perfect for the toppings to the batter, filled with Bacon, spring onions, and other spicy ingredients. They are ideal as a soup side and are great for a lunchbox treat. Extra virgin oil makes it more virtuous.

Muffin Mixing Method

When making muffin quick bread, there is a need to pay close attention to the order and manner in which you mix the ingredients in the recipe. If the ingredients are mixed in the appropriate way, it will produce perfect results. The dry and wet ingredients should be mixed in separate bowls. Make a well in the dry ingredients, and then pour in the wet ingredients and stir until just combined.

Cooking Tip

  • To make muffins that are soft, light and fluffy, you must avoid over mixing the batter. The over-mixed batter will not give the desired outcome of a perfect muffin; it makes muffins too dense and ruins the airy texture.
  • Always remember to use a muffin liner or grease your muffin pan thoroughly before you scoop in the batter. If you skip this step, baked muffins will lose their shapes when you finally take them out
  • Preheat oven before baking time. This makes the muffin batter less dense and allows for easy baking and puff up.
  • Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Make a well in the dry ingredients and then stir in the wet mixture until combined.
  • Don’t overfill muffin cups. Filling the cups to the brim will alter the beauty of the baked muffins. Aim to fill your muffin cups ¾ full.
  • After removing muffins from the oven, let them cool off in the muffin tin for 5-6 minutes, and then remove and transfer them to a cooling rack for further cooling before storing or serving.
  • Allow muffins to cool off completely before storing them. Put muffins in sealable plastic bag or airtight container. Use a paper towel to line the base of the container and cover the muffins with another paper towel. You can also put muffins in freezer bags or wrap in foil and store in the fridge.
  • Creativity is the spice of life. Be creative. Do not adhere strictly to the available Try something new by adding some form of creativity to the recipe. Be bold and let your imagination run wild.

Muffin Recipes

Recipe – Pineapple Muffins


Pineapple muffins are a perfect flavorful treat for breakfast, brunch or lunchbox snack. These rich and gooey muffins get their wonderful flavor from fresh pineapple and lemon zest.

Recipe Ingredients


US measure

Metric measure

Crushed pineappleOne-8 ounce can226.80 g
All-purpose flour1 ½ cup360 ml
sugar1 1/8 cups270 ml
melted butter4 tablespoons60 ml
Baking powder2 teaspoons10 ml
Baking soda1 teaspoon5 ml
Buttermilk¾  cup180 ml
Salt¼ teaspoon1.25 ml
Fresh lemon zest1 teaspoon5 ml
Vanilla or almond extract½ teaspoon2.5 ml
Egg1 large

Recipe Directions

  • Preheat oven to 375 degree F (190 C).
  • Prepare muffin tin with nonstick vegetable spray.
  • In a medium mixing bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, whisk the egg, milk, and sugar. Stir in the butter, lemon extract and lemon zest tablespoons of butter.
  • Add the dry mixture to the wet mixture and stir continuously until well combined, then add the pineapple and lightly stir the batter.
  • Scoop the batter into greased muffin tins ¾ full.
  • Bake for 20 minutes or until golden brown.
  • Remove from the oven and set the pan on a wire rack to cool for 20minutes.


Yield 12 muffins

How best to serve the dish?

Serve warm with Cheshire cheese or jam.

How to store

Store muffins in an airtight container at room temperature. Wrap muffins with aluminum foil and put in a freezer.

How long can it be stored?

Pineapple muffins stored at room temperature can last for 3 days, while frozen muffins can last for three months.

Recipe – Blueberry Muffins


Blueberries are my favorite nutritional superstars. They are healthy and range in flavor from sweet to tart and packed with nutrients. I have loved them for as long as I can remember.

Blueberry muffins are easy and quick to make, but it’s quite difficult to make them soft and moist since blueberries become hard when baked. However, you need to take precaution while preparing blueberry muffins.

This is my special blueberry muffin recipe that I have been using for over ten years, and I have never grown tired of using it.

Recipe Ingredients


US measure

Metric measure

Milk½ cup120 ml
Butter4 tablespoons60 ml
All-purpose flour2 cups480 ml
Baking powder2 teaspoons10 ml
Sugar½ cup120 ml
Fresh blueberries1 ½ cups350 ml
Almond extract2 teaspoons10 ml
Vanilla extract¼ teaspoon1.25 ml
Salt½ teaspoon2.5 ml
Eggs2 large

Recipe Directions

  • Preheat oven to 375 degrees F. Line muffin pan or grease with nonstick vegetable spray.
  • In a large mixing bowl, add the butter and sugar then beat with an electric mixer until the mixture becomes creamy.
  • Add one egg at a time, beating continuously after each addition.
  • In a separate bowl, mix flour, baking powder, and salt.
  • Add the dry mixture to the butter-sugar-egg mixture, and then beat until well blended.
  • Stir in the milk, almond and vanilla extract, mix until smooth. Add the berries and stir quickly.
  • Fill each muffin cup (¾ to almost full), using all of the batter.
  • Put the cups in the muffin pan and bake 25 to 30 minutes or until they are golden brown.
  • Remove the pan from the oven and place it on a rack. Let it cool for 10 minutes.
  • Try to lift one muffin out of the pan (you can run a knife around the edge). If the muffin lifts out without sticking or crumbling, then remove all of the cups and allow the muffins to cool completely on a wire rack. But if the muffin sticks, leave them for another 10 minutes before removing all of them.

Your muffin will still retain its great taste even if it crumbles while removing it from the pan.


This recipe makes twelve muffins.

How best to serve the dish?

This muffin is very versatile. You can serve with any kind of fruit beside blueberries like cranberries, apples, or even raspberries. You can even use pumpkin with seasonings and it will turn to pumpkin muffin. Just be imaginative.

How to store

Store your blueberry muffins in a sealed container. Line the base of the container with a paper towel and cover the muffins with another paper towel.  Use aluminum foil to wrap muffins and store them in the freezer.

How long can it be stored?

Muffins can retain their freshness for about four days, but if frozen it can last for three months.

Recipe – Orange Sour Cream Muffins


Take one bite of these delicious muffins drizzled with a decadent glaze and you’ll see why these rich, tender muffins are a big hit for breakfast, brunch or anytime snack.

The orange juice provides a wonderful flavor, while the sour cream makes each bite of these mouth-watering muffins moist.

Recipe Ingredients


US measure

Metric measure

All-purpose flour1 ¼ cups300 ml
Baking powder1 tablespoon15 ml
Unsalted butter, melted½ cup120 ml
Sugar2/3 cup160 ml
Sour cream1 cup240 ml
Freshly squeezed orange juice¼ cup60 ml
Orange zest1 large orange
Egg1 large
Freshly squeezed orange juice¼ cup60 ml
Confectioners’ sugar1 ½ cups360 ml
Orange zest2 teaspoons10 ml

Recipe Directions

  • Preheat oven to 400 degrees F. Line muffin tin with paper liners or grease with nonstick cooking oil.
  • For the glaze, mix confectioners’ sugar, orange juice, and zest. Whisk until smooth and set aside.
  • In a large bowl, combine flour, baking powder, sugar, and salt.
  • In another bowl, whisk butter, egg, sour cream, orange juice, and zest.
  • Stir in wet mixture into the dry ingredients just until moist.
  • Spoon the batter evenly into the muffin cups.
  • Bake for 18 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
  • Let muffins cool for 10 minutes and dip muffin crown into the glaze.
  • Allow glaze to set for few minutes before serving.


This recipe makes twelve muffins.

How best to serve the dish?

Serve warm with cream cheese, orange juice or a cup of hot tea.

How to store

Store muffins in an airtight container at room temperature for two days or allow muffins to cool completely before wrapping them with foil, then store in the fridge.

How long can it be stored?

You can store muffins in an airtight container for up to 3 days. Frozen muffins can be stored for 3 months.

Recipe – Angel Biscuits


If you’re new to baking, here’s introducing to you the great recipe of ‘Angel Biscuit.’  It’s an aa good recipe for new brides and beginner cooks because it’s fail-proof. It’ll always rise. It will put to an end your constant search for the perfect recipe.  Lard makes this recipe work and gives it a lightness that doesn’t come with butter but also ensures that the flavor of the buttermilk is not overpowered. The recipe’s three types of raising agents: baking powder, baking soda, and yeast give it a soft, fluffy-textured which is half-bread and half-soft roll.

Recipe Ingredients:


 US Measurement

 Metric Measurement

Lard, chilled (or shortening)1 cup224g
Water warmed to body temp.¼ cup60ml
Dried yeast, fast action¼ ounce7g
All-purpose flour, plain5 cups720g
Sugar, granulated¼ cup44.75g
Baking powder, homemade1 tablespoon15g
Baking soda1 teaspoon5g
Fine sea salt1 tablespoon15g
Buttermilk, room temperature2 cups480g
Butter, unsalted2 tablespoons30g

Recipe Instructions:

  • Begin by lining a baking sheet with parchment paper.

Measure The Lard:

  • Measure out the required quantity of lard using a digital scale.
  • Cut the lard into large cubes; put it into a bowl and place back in the refrigerator for it to retain its firmness until when needed.

Note To Baker: Coldness helps it to cut into dry ingredients without melting into the butter. Melting Butter is key to a soft texture.

Activate The Yeast:

  • Have some tap water warmed to just above body temperature (100 degrees F or 38.7 degrees C ) using an instant thermometer.
  • Measure out the needed quantity of water into a small bowl.
  • Put in the dried, fast action yeast, mix with your finger and leave to stand for 5 minutes for complete dissolution.

Mix Dry Ingredients:

  • Gather the flour, granulated sugar, baking powder (homemade if possible), baking soda and fine sea salt into one large bowl.

Note To Baker: The preservative, aluminum sulfate, contained in commercial baking powder imparts an unappetizing metallic taste to baked products mostly noticeable in quick bread, scones, and muffins. To avoid this occurrence, it is advisable to use homemade baking powder which can be prepared using the recipe beneath this write-up.

  • Whisk them together for about 30 seconds to be sure that all the ingredients are properly mixed up.

Coat The Lard:

  • Collect the lard from the refrigerator and toss it into the flour mixture.
  • Lightly coat the lard cubes with the flour using either a wooden spoon or a pastry cutter.

Note To Baker: This checks a situation where the lard sticks to the pastry cutter or your hands.

Combine The Lard And The Dry Ingredients

  • Quickly combine the cold lard and the dry ingredients using either a pastry cutter which is faster or your hands. Keep pushing down and twisting the cutter until you have a mixture of both large-sized pea pieces as well as breadcrumb-sized pieces.

Combine The Milk & Yeast-Water Mixture:

  • Pour the buttermilk into a glass measuring jug, add the yeast-water mixture that you set aside earlier into it; give it a quick stir for proper combination.

Knead In The Milk & Yeast Mixture:

  • Using the end of a wooden spatula, make a large well in the flour mixture; pour in the buttermilk and yeast mixture, stir until the mixture just combines– you should still have a very sticky mixture.
  • Now, lightly flour both the work surface and your hands; transfer the dough to the floured work surface.
  • Knead delicately for 6-8 times until it thoroughly combines – the dough should still have a measure of stickiness so be careful not to overwork it.

Roll & Cut:

  • Split the dough into two parts and set one-half aside; leave the second-half still on the work surface.
  • Using a rolling pin and your hands, form the dough into a disc of about ½-inch thick with a 2½-inch drinking glass or a round biscuit cutter, cut out the biscuits.

Transfer, Cover & Proof:

  • Move cut-out biscuits to the parchment-lined baking sheet, making sure you leave a bit of room, about 1-inch, around each biscuit so that they have room to rise.
  • Loosely cover the baking sheet with a cling film; let the biscuits rise for about 40-45 minutes.
  • With your oven preheated to 450 degrees F or 230 degrees C (Note To Baker: 210 degrees C, if you are using a fan oven), bake until the tops of the biscuits are a golden brown (should be in 10 minutes).

Test For Doneness:

  • You may test for doneness by checking for when the biscuits’ color turns to a golden brown.
  • You may also carefully touch their tops as you press down slightly – if it pops back up, then it is done.
  • Once the biscuits are out of the oven, brush their tops with a good salted, melted butter.

Note To Baker: This final step makes a whole lot of difference and should not be ignored.


  • This Recipe makes 30 half-inch biscuits.

How Best To Serve The Dish:

  • They are best enjoyed hot out of the oven.
  • Can also be served warm at room temperature.
  • You can freeze, and reheat to serve
  • Can be served with country ham and a fried egg on top.
  • Can be whipped up for a holiday meal.
  • It’s ideal for parties and brunch.
  • You can serve it with a smear of Brooke’s Mustard Dip and a slice of country ham for a delicious breakfast sandwich.
  • It can be served with soup on a Sunday roast.
  • Some people like it warm with mild, melted cheese and a few slices of good country ham.
  • It’s equally good when split in half and served with butter, honey or jam.

How To Store

Baked Biscuits:

  • Allow the baked biscuits to cool awhile on the baking sheet before transferring them to the cooling racks; do not place them too close together to avoid them sticking together.
  • Stack them on each other only when they have completely
  • Tightly wrap the biscuits in heavy-duty aluminum foils/freezer wraps or package them in freezer bags.
  • Label the package with the recipe name and date.
  • Store at zero degrees F or lower.

Unbaked Biscuits/Dough:

  • Put your cut-out unbaked biscuits on a baking sheet, cover with plastic wrap and freeze for up to 2 hours.
  • Put your prepared dough in a glass air-tight container and store in a refrigerator for up to 5 days.
  • Using a saran wrap, double-wrap your dough and put in a zippered bag. Label the package to indicate the recipe name and date. Stores up to one month in the freezer.

How Long To Store:


  • Tightly- wrapped biscuits, packaged in freezer bags stores up to one month.


  • Cut-out unbaked biscuit dough stores up to 2 hours in the freezer.
  • Prepared dough put in a glass air-tight container stores up to 5 days in the refrigerator.
  • Double-wrapped dough inside zippered bag stores up to one month in the freezer.

NOTE TO BAKER: Most dough and biscuits store up to 6 weeks in the freezer.

Tips For Homemade Baking Powder


  • 2 tablespoons, cream of tartar
  • 1 tablespoon, baking powder
  • 1 teaspoon, cornstarch (corn flour)


  • Measure out the cream of tartar, baking soda, and cornstarch into a small bowl.
  • Using your small sifter, sift the mixture back and forth between two bowls until it combines properly.
  • Place the sifted mixture (baking powder) into an air-tight container
  • Store in a dark cupboard for about 6


  • 3 tablespoons (or 6 teaspoons) of baking powder

Note to Baker: Double or halve the quantity in the recipe to get your needed quantity.

Light As Air Angel Biscuits

Recipe – Slow Cooker Creamed Corn


Creamed Corn

The use of corn in making homemade recipes is an art that dates back to as far as when Christopher Columbus first arrived in America. Today, corn is used to prepare many dishes all over the world, especially during winter.

Cream of corn and creamed corn are perfect examples of corn recipes, and they are a favorite in many households. However, some people do not know the difference between these two sweetly comforting dishes.

Cream of Corn VS Creamed Corn

Cream of corn is a cold-fighting cream soup. In cream of corn recipe, the corn kernels are ground and combined with other soup ingredients (including cream milk and butter) that enhance its soft flavor and add a taste of freshness.

The sweetness of cream of corn makes it a perfect dish for kids. Moms also love it as it is cheap and easy to prepare.

On the other hand, creamed corn is a much loved decadent side party dish, and it’s effortless to make. Creamed corn must be made with fresh corn and should be prepared in a slow cooker.  Using fresh corn is important because it guarantees perfection and it also the gives the corn extra time to soak in the creamy and buttery bath making it fresh and yummy on a buffet table.  However, thawed frzen corn can be used in a pich.

So, let’s see how we can make a perfect creamed corn in a slow cooker. I hope you are ready for this culinary adventure.

Recipe Ingredients

IngredientUS measureMetric measure
2 Packages of frozen corn (one 16 ounces, one 10 ounces)26 ounces728 grams
Cream cheese softened and cubed8 ounces224 grams
¼ cup butter, cubed¼ cup56.7 grams
Sugar1 tablespoon15 ml
Salt½ teaspoon2.5 ml
Chopped parsley for garnishoptional

Recipe Directions

  • Combine all ingredients (except chopped parsley) in a 3 quarter slow cooker coated with cooking spray.
  • Stir until well combined.
  • Cover and cook on low for 3 ½ hours. It will completely come together at about 3 hours but allow to cook for the full 3 ½ hours for the best results.
  • Add parsley and stir just before serving


This makes 5 individual servings.

How best to serve the dish?

Serve creamed corn as it pleases you. You can serve and joy your homemade delicious creamed corn treat on its own, or you can decide to garnish it with some veggies or shrimps. The choice is yours to make. I prefer mine with some veggies though.

How to store

Carefully put your creamed corn in an airtight container (make sure you get out as much air as possible) and place in a refrigerator. Ensure that the refrigerator is always on, so your creamed cord doesn’t go bad.

How long can it be stored?

You can store it for about two weeks in a refrigerator. However, it is advisable to store it for at most a week so you can still enjoy its fresh and delicious taste. Of course, no one would want to eat a bland creamed corn dish.

Cooking tip

Do not lift the lid while cooking your food in the slow cooker, unless otherwise stated by your recipe. The loss of steam each time you lift the lid can mean an additional 20-30 minutes of cooking time.

Slow Cooker Creamed Corn

Cooking – How Many Slices Are In A Cake


Cakes come in several different sizes, shapes, and making process. Now and then, we find it is tough to know what cake design and cake pan servings are suitable for the number of people likely to come for the event. We all have one or two American cake pan sizes like the Round, square, and heart-shaped cake pan servings that we would like our guest to see. Cake pans yield different numbers of portions with the irregular shapes, such as octagonal or hexagonal cakes producing a comparable number of slices. The Things Home Cooks Know about the type of American cake pan sizes used also will limit the number of slices obtainable from each cake, for instance, the traditional fruit cake is firm and can be cut into smaller slices. If you are considering having a ceremonial cake sliced, then you would have to be very careful to calculate to get more slices out of the cake. Most ceremonial cakes using American cake pan sizes are made up of two or more layers of cake with icing between them.

To be precise, when guessing the number of slices obtainable for each cake servings by pan size, you need to figure out the guests are expected, which dictates the minimum size of ceremonial cake required, plus a little extra for a margin of safety. There should always be room for extra friends and last-minute guests or people by adding extra cake pan servings, maybe smaller in size, because you may end up friends who may want second servings. You may also want to consider whether the cake slices are for dessert or more formal. Dessert, slices are typically larger than the traditional 2 inches by 1-inch cake pieces.

Sometimes knowing how many slices come from the different American cake pan sizes can seem very tricky, especially, round or heart shaped cake pan servings. You might want to view our table for common cake pan sizes and their normal servings below. This way you can get the correct number of slices obtainable from each cake servings by pan size before the event you planned starts to avoid running out of cake, or worse having too many leftovers.

What Is the Normal Serving Size for A Slice of Cake?

The cake pan servings a cake would produce is largely dependent on your opinion and cravings sizing of the cake. A few things home cooks know might go just for a few friends, or a small get together, where all the professionalism might not be so important. But it is always great doing cake pan servings in the right way. Here is our guide for cake servings by pan size that you can get from some of the most popular cake pans. No matter your cake choice pan choice, whether a round cake, a square cake or even sheet cake, we have got you covered.

Round Cake Pans

A typical round cake pan is used to produce classic layered cakes or round birthday cakes with usually plenty cake pan servings. The most popular sizes for round cake pans are the 8 and 9 inches. The round cake pans also come in other wide range of sizes and can be used to produce cakes of different sizes and layers. Below is a list of cake servings by pan size for the most popular sizes of round cake pans. When slicing a round cake in multiple layers, you can increase the number of cake pan servings for the individual sized layer.

  • 8-Inch Span: 12 Servings
  • 9-Inch Span: 16 Servings

Square Cake Pans

Despite the fact that most folks usually group square cake pans and brownies pans, the things home cooks know can also be handy in producing cakes. For this particular American cake pan sizes, the most common sizes for square cake pans are the 8 and 9 inches. But similar to the round cake pans, they are available in a variety of sizes, which can also be used to produce complicated layer cakes of any elevation. When slicing a cake in several layers, you can increase servings for each sized layer.

  • 6-Inch: 10 Servings
  • 8-Inch: 16 Servings

How do layers affect servings?

The layers in cakes form the number of steps in every cake. Layers increase the number of cake pan servings. The more the number of layers the more the number of cake servings by pan size. Additionally, it takes at least two layers make a tier, and you might find some recipes making use tier.

Table of the typical cake pan and their servings?

Below are the various cake servings by their pan size

Two Inch Pan Height:

Pan shapePan SizeLayersServings/Slices
Round6 inchesDouble6
Round8 inchesSingle/Double8/12
Round9 inchesDouble16
Round10 inchesDouble20
Round12 inchesDouble28
Round14 inchesDouble40
Round16 inchesDouble52
Square6 inchesDouble10
Square8 inchesDouble16
Square10 inchesDouble24
Square12 inchesDouble36
Square14 inchesDouble50
Square16 inchesDouble64

Three Inch Pan Height

  • Generally for single layer use only
Pan shapePan SizeLayersServings/Slices
Round6 inchesSingle12
Round8 inchesSingle20
Round10 inchesSingle28
Round12 inchesSingle40
Round14 inchesSingle63
Round16 inchesSingle77
Round Round18 inchesSingle110
Square8 inchesSingle20
Square10 inchesSingle30
Square12 inchesSingle48
Square14 inchesSingle63

A Home Cook’s Cake Primer


Cakes are one of the world’s most favorite desserts and have a rich history behind them. Cake, a proud descendant of bread, goes back nearly four hundred years. Today, cakes can be well thought-out to be a form of bread like food and are a sweet baked dessert. The new cakes, typically a mixture of butter, eggs, flour, and oil, is a western evolution. Many alternatives are accessible for the key ingredients, and an extensive variety of minor designs and components can be used. Round shapes symbolize the cyclical nature of life. Most notably, the sun and the moon. In today’s world, individuals traditionally serve cakes at birthdays, holidays, weddings, and other special events. The tradition of making cakes for ceremonial occasions has its basis in an ancient ritual.

Origin of Cakes

Cake dates back to prehistoric times. The cakes made in ancient days were very dissimilar from what we have today, they were more bread-like with honey as sweeteners; nuts and dried fruits were also added.  This logical derivation links bread too early cakes, as they were both once round leavened loaves.  Cakes, in the ancient times, had ties with the annual cycle, and other folks used cakes as sacrifices to their gods and spirits who used their powers at particular periods of the year. The earliest evidence of cakes and baking came from the Egyptians, who were excellent bakers. They were the first persons to use natural yeast to make cakes rise. According to food historians, the word cake is a derivation of ‘kaka,’ an Old Norse word and denotes a baked flour confection sweetened with sugar or honey. Medieval European bakers frequently made fruit cakes and gingerbread, and these could last for several months.

By the 18th century, the development of baking soda and the usage of eggs in cakes significantly fast-tracked baking and other cake making processes. They paved the way for further expansion in the discovery of innovative variations of cakes. This technology advance was primarily due to dependable ovens, industrial food molds, and the accessibility to major ingredients such as refined sugar. The foremost icings were typically a cooked mixture of the best obtainable egg whites, sugar, and occasional flavorings. Icing at this time was poured on the cake and then returned to the oven. After baking, the icing cooled rapidly to make a hard ice-like and glossy finishing. Many cakes designed during this period still had dried fruits inside. It was in the mid-19th century that we started having modern cakes as seen today. Cake of, today, are made with extra refined white flour and baking powder in place of yeast.

Types of Cakes

Today, there are over a thousand varieties of cakes available in the world today. These types come with its own culture, differences, and specialists. Currently, we can groups cakes into three basic categories:

  • Butter cakes
  • Sponge cakes, and
  • Yeatterst cakes

The distinctive feature amongst the three primary types is primarily the alterations in leavening.

Butter cakes

For Butter cakes, they are a contemporary standard recognized for its signatory constituents of butter or margarine, in combination with a leavening agent. They can also be well thought-out as a particular type of sponge cake. Butter cake got its roots from the English pound cake. A wider option for decorations and icing selections are available for butter cakes too.

Sponge cakes

Sponge cakes are very easy to make, but the right procedure and keen devotion to detail are quite essential.  Sponge cakes are also cakes that rise due to trapped air. Leaving agents are used to attain this increase, and they are typically light and natural. Common types in sponge cake include angel food, chiffon, and sponge. Angel food cakes make use of only egg whites, while sponge cakes have no shortening or oil but use egg whites and yolks. Chiffon cakes make use of oil, egg yolks and whites.

Yeast cakes

Yeast cakes are the oldest variety of cakes, and they are very more comparable to yeast bread. Their roots can be traced to ancient Egyptian times. Yeast cakes, are rather scarce to find in recent baking but were at a time in history the key technique in baking up until the 18th century.  While they may be rare, yeast cakes can still be found in the shape of yeast muffins or vegetarian cooking.

A note about Cheesecakes

Cheesecakes have more filling of cheese and cannot be considered true cakes in the strict sense of the word. The making of Cheesecakes requires very little flour addition, and their origins can be traced to the period of the ancient Greeks. White cake is, white, by the omission of the egg yolk. They make use of only egg whites, multi-purpose flour, and are easily modified. Yellow cake, on the other hand, is colored by the addition of the egg yolks as a constituent, uses pastry flour, and needs no extra flavors.


These days, cakes find a central place in our lives, principally in anniversaries, birthdays and weddings. There are numerous varieties available today, and you can easily find a cake style or design that fits perfectly into any occasion or event in your lifestyle. With many services offered, you can also get something like a midnight cake delivery in situations likes birthdays. With the arrival and continuous improvement of modern technological equipment and tools used in cooking and baking cakes, the process of cake baking and making have progressed to advanced levels, all within reach of professionals and even beginners!

Related Reference

Sponge Cake Recipe


Sponge Cake

Nothing tastes better than having a soaring slice of sumptuous sponge cake with friends and family as a sweet holiday treat. Whether it is jam-packed with fluffy whipped cream and distributed with fruit or simple with a subtle sprinkling of icing, a straightforward sponge cake recipe can go a long way in making you those inspiring tastes. Sponge cakes are very easy to make, but using the right procedure and a keen devotion to detail is quite essential.  But if you desire to make a sponge cake that stretches goes the extra mile, below are some easy ways to make a delicious sponge cake with a lasting taste.

Ingredients needed to make a sponge cake

The ingredients essential to making an enjoyable sponge cake are listed below. You can also make additions or get rid of a few things from the list depending on your preference. The required ingredients are:

  • 2 medium eggs
  • 125g/4oz butter or margarine softened
  • 125g/4oz caster sugar
  • 125g/4oz self-rising flour

Directions needed to make a sponge cake

Below are the guidelines to follow in making a sumptuous sponge cake. The steps are quite easy for sponge cakes; you might as well learn and take note of these directions listed below carefully for the coming holidays:

  • Preheat the oven to 180C/350F/Gas 4.
  • Take two cake tins and line with baking parchment.
  • Cream the butter and the sugar in a bowl until they turn pale. You can make use of an electric hand mixer if you have one.
  • Beat in the eggs, sift over the flour and fold in using a big metal spoon.
  • The whole mixture should have a falling constancy; if it is not, pour a little milk.
  • Put the mixture into the two cake tins and mildly spread it out with a spatula.
  • Bake for 25-30 minutes ending when an inserted skewer comes out clean. Allow the sponge cake to stand for few minutes before you turn it onto a wire rack to cool.
  • Your sponge cake is ready to be enjoyed just on its own and can be served warm.


The recipe makes 1 serving. By increasing the recipe, more servings can be achieved.

How best to serve a sponge cake?

A sponge cake is best served with berries, jam, lemon curd, whipped cream or just a dusting of icing sugar.

How to store a sponge cake

Use greaseproof paper to cover your sponge cake and store in a cake tin. Avoid using a plastic container as mold may arise over time and foil is a no-no except you cover first with greaseproof. Store sponge cakes in a cool, dry place.

How long can a sponge cake be stored?

Sponge cakes can be stored at room temperature for roughly a week. And up to 2 months if freeze for longer storage periods.


Sponge cakes are always a welcome treat, and once you have grasped the art of the classic sponge cake, you can move on to other cake types without looking back. The best bit is that you now know how to make delicious sponge cakes that would make everybody feel good after a bite.

Recipe – Butter Cake


The old-fashioned Butter cakes are a contemporary standard recognized for its signatory constituents of butter or margarine, in combination with a leavening agent and are a type of sponge cake. The Old-fashioned butter cake recipe below is an easy cake recipe that is perfect to learn or make for the upcoming holidays, or you can decide to make it for a weeknight dessert but unique enough to cook for guests! You would love this old-fashioned butter cake recipe as it might someday be your favorite go-to dessert!

Ingredients needed to make Butter Cake

The ingredients required to make a delicious butter cake are listed below. You can also add or remove a few things from the list depending on your individual preference. The needed ingredients include the following:

  • ½ teaspoon salt
  • 1 teaspoon vanilla essence
  • 1 tsp baking powder
  • Two sticks (total of 225g) unsalted butter,
  • 2 eggs
  • 4 tablespoons fresh milk or yogurt
  • 7 oz. (200g) plain flour/all-purpose flour
  • 7 oz. (200g) castor sugar

Directions to making Butter Cake

Below are the instructions to follow in making an old-fashioned butter cake. If you are learning how to make an excellent old-fashioned butter cake for the coming holidays, you might as well learn and take note of these directions listed below carefully:

  • First and foremost, Heat up the oven to 375°F.
  • Gently grease the baking pan (i.e., 8×8, 9×9, loaf pan, or mini loaf pan) with some butter.
  • Add the flour and baking powder together in a bowl and mix. After mixing, sieve the mixture and return it to the bowl.
  • Add a little salt to the mixture in the bowl and mix well.
  • In another bowl, cream the butter and sugar until it forms a pale-yellow blend. You can use an electronic beater if you have one.
  • While stirring, break the eggs and add to mixture until the whole mixture becomes creamy.
  • Always scrape down fragments of the mixture on the sides of the bowl while mixing, to allow for even mixing.
  • Put in the vanilla essence into the mixture and stir. Add the flour and baking powder mixture and stir.
  • Finally, add in the milk/yogurt to the mixture and stir as well. Pour the final mixture into the already greased baking pan.
  • Distribute the cake mixture across the baking pan evenly with a spatula before placing it in the oven.
  • Bake until you got that golden-brown color and cooked about 45 minutes. Remove the butter cake from the oven and allow to cool for another 5 minutes.
  • Your butter cake is ready and can be served warm.


Original recipe yields one cake, approximately,  8 – 10 servings. You can always make more by increasing the recipe for butter cake.

How best to serve Butter Cake?

Butter cake is best served warm. You can also serve butter cake with vanilla ice cream from the top.

How to store Butter Cake

To make the most of the shelf life of butter cake, cover the cake with foil or plastic wrap to avoid drying out.

How long can Butter cake be stored?

Correctly stored, freshly baked butter cake would only last for about a day to 2 at normal room temperature.


Butter cakes are always welcomed and are a great option for the upcoming holidays. You can start now to learn how to make them for beginners or learn to perfect the steps as a professional. By doing this, you can always be a step ahead regarding preparations for the coming holidays by learning new recipes.

Recipe – Apple Muffins


This recipe is a household favorite, especially during the fall. The combination of apple, cinnamon, and nutmeg blend well in this tasty treat. These muffins are versatile. They are not just for breakfast. You can use them as dessert, lunch box snack, coffee break or any time of the day.

Recipe Ingredients


US measure

Metric measure

All-purpose flour2 cups480 ml
Unsalted butter½ cup120 ml
Canola oil¼ cup60 ml
Baking soda1 ¼ teaspoons6.25 ml
baking powder4 teaspoons20 ml
Brown sugar¾ cup180 ml
Buttermilk1 cup250 ml
Ground cinnamon½ teaspoon2.5 ml
Nutmeg1/8 teaspoon0.625 ml
Peeled and chopped apple2 cups480 ml
Salt½ teaspoon2.5 ml
Egg1 large

Recipe Directions

  • Preheat oven to 375 degrees F.
  • Prepare a 12-cup muffin pan. Use a nonstick vegetable spray or line the pan with paper muffin cases.
  • In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in the sugar, and apples until well combined.
  • In a medium mixing bowl, beat the egg, butter, milk, and oil until well combined.
  • Add the egg mixture to the flour mixture, stirring with a large spoon until well combined.
  • Fill muffin cups to about ¾ full.
  • Bake in the preheated oven for about 20 minutes or until golden brown. Insert a toothpick in the center of one muffin; if it comes out clean, it is ready if not leave for some minutes and remove from the oven.
  • Place on a wire rack to cool off completely.


This recipe yields 12 muffins.

How best to serve the dish?

Serve warm or at room temperature with a cup of tea.

How to store

Store in an airtight container at room temperature for two days or allow muffins to cool completely before wrapping them the muffins in foil, then store in the freezer.

How long can it be stored?

Frozen apple muffins can last for 3 months.

Recipe – Ginger Yeast Muffins


Ginger yeast muffins are loaded with the flavor of ginger and taste best eaten on the day they are cooked. The wonderful aroma of these delicious muffins will fill your home as you make them.

Recipe Ingredients


US measure

Metric measure

All-purpose flour3 cups720 ml
Active dry yeast1 (0.5) ounce package14. 17 g
Warm water (110 to 115 degrees)1 cup240 ml
Shortening1 cup240 ml
molasses½ cup120 ml
Sugar1 ½ cups360 ml
Ground cinnamon2 teaspoons10 ml
Chopped walnut½ cup120 ml
Baking soda½ teaspoon2.5 ml
Ground ginger½ teaspoon2.5 ml
Salt1 teaspoon5 ml

Recipe Directions

  • Preheat oven to 350 degrees F. Line a 12 standard-size muffin pan with a paper liner, or grease the bottom of the muffin cups with non-stick cooking spray.
  • In a medium bowl, dissolve yeast in warm water. Set aside and let it sit for few minutes.
  • In a large mixing bowl, cream shortening, and sugar. Whisk in the eggs and beat lightly until smooth.
  • Beat in molasses until smooth.
  • Add the yeast mixture.
  • Stir in cinnamon, ginger, baking soda, and salt.
  • Add in flour and beat to make a thick, light batter. Stir in the nut.
  • Cover and let the batter rise in a warm place for about 1 hour 30 minutes
  • Scoop batter into muffin cups 2/3 full.
  • Bake for 20 minutes or until a cake tester (or toothpick) comes out clean.
  • Cool for 5 minutes before removing from pan to wire rack


This recipe makes 24 muffins.

How best to serve the dish?

Serve warm muffins with vanilla cream sauce or whipped cream.

How to store

Let the muffins cool off completely on a wire rack, and then place them in a sealable plastic bag and store for four days max. For longer storage, wrap muffins tightly in aluminum foil or put them in freezer bags, and store in the fridge

How long can it be stored?

You can store frozen ginger yeast muffins up to 3 months.