Pineapple Coconut Cake

 Pineapple Coconut Cake

Ingrédients 

Preheat oven to 175°C (350°F) and grease two round cake pans.

Whisk together flour, baking powder, baking soda, and salt.

In a bowl, cream butter and sugar, then beat in eggs one at a time.

Mix in crushed pineapple with juice, shredded coconut, and vanilla extract.

Alternate adding dry

 ingredients 

with buttermilk until smooth.

Pour batter into pans and bake 25–30 minutes until golden.

Cool completely before frosting.

Spread cream cheese frosting or whipped coconut frosting over layers.

Garnish with toasted coconut and pineapple tidbits.

A tropical, moist cake perfect for celebrations.

FARMERS CASSEROLE

 INGREDIENTS

6 cups frozen shredded hash brown potatoes

2 cups Monterey Jack cheese, grated

2 cups ham, diced

1/2 cup green onions, chopped

8 large eggs, beaten

2 (12 oz) cans evaporated milk

1/2 teaspoon garlic salt

1/4 teaspoon freshly ground black pepper

PREPARATION

When ready to bake, preheat oven to 350°F.

Arrange potatoes in the bottom of an 9×13-inch baking dish. Sprinkle with cheese, ham, and green onion.

In a large mixing bowl, combine eggs, evaporated milk, garlic salt, and pepper. Pour evenly over ingredients in baking dish.

Cover and refrigerate up to overnight, if desired. If chilled, bake uncovered until center is set, about 1 hour 30 minutes. If baking unchilled, reduce time to 1 hour 15 minutes.

Cheesy Garlic Bread Shrimp Grilled cheese

 Ingredients:

For the Garlic Bread:

1 loaf French bread, sliced in half lengthwise

4 tablespoons butter, softened

3 cloves garlic, minced

1/4 cup grated Parmesan cheese

1 tablespoon chopped parsleyOlive oil for cooking

For the Shrimp Filling:

1 pound shrimp, peeled and deveined

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon paprika

For the Sandwich:

1 cup shredded Monterey Jack cheese

Additional butter for grilling

 

 

Directions:

Prepare the Garlic Bread:

Preheat your oven to 375°F (190°C).

In a small bowl, mix together the softened butter, minced garlic, Parmesan cheese, and parsley.

Spread the garlic butter mixture evenly on each half of the French bread.

Place on a baking sheet and bake for 10-12 minutes, or until the edges are golden and crispy.

 

Cook the Shrimp:

Heat olive oil in a skillet over medium heat.

Season the shrimp with salt, pepper, and paprika.

Cook the shrimp for 2-3 minutes on each side, or until pink and cooked through. Remove from heat.

Assemble the Sandwich:

On one half of the garlic bread, layer the cooked shrimp and sprinkle with Monterey Jack cheese.

Place the other half of the bread on top, and press down gently to adhere.

Heat a skillet over medium heat and add a bit of butter.

Carefully place the sandwich in the skillet and grill until the cheese is melted and the bread is toasted, about 3-4 minutes per side.

Cut into portions and serve hot.

The Easiest Cream Cheese Cake Recipe

 Introduction

There’s something truly special about a cake that is both simple to make and elegant enough to impress. The cream cheese cake is one of those desserts—smooth, tangy, creamy, and perfectly balanced in sweetness. What makes this recipe stand out is its simplicity. With just a handful of ingredients and minimal effort, you can create a cake that tastes like it came straight from a bakery. This cake is perfect for afternoon tea, family gatherings, or as a celebratory treat.

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Cookies and Cream Cake

Ingredients

For the filling:

250g (8 oz) cream cheese, softened

100g (½ cup) sugar

3 large eggs

1 tsp vanilla extract

200ml (¾ cup + 2 tbsp) heavy cream

2 tbsp cornstarch

Zest of 1 lemon (optional, for freshness)

Pinch of salt

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For the base (optional):

150g digestive biscuits or graham crackers, crushed

70g melted butter

Instructions

Step 1: Prepare the base (optional)

Crush the biscuits into fine crumbs.

Mix with melted butter until it resembles wet sand.

Press firmly into the bottom of a springform pan lined with parchment paper. Chill while preparing the filling.

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Step 2: Make the filling

Beat cream cheese in a large bowl until smooth and creamy.

Add sugar and continue mixing until fluffy.

Add eggs, one at a time, mixing gently after each addition.

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Stir in vanilla extract, lemon zest, and a pinch of salt.

Mix in heavy cream and cornstarch until smooth and lump-free.

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Step 3: Bake

Preheat oven to 160°C (320°F).

Pour filling over the chilled crust (or into a lined pan if making without crust).

Place the pan into a larger baking tray and pour hot water halfway up the sides (water bath method) to ensure even baking.dense and rich version, and now we celebrate this easiest cream cheese cake—a simplified, quick version that anyone can master at home.

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Formation of the Cake

This cake achieves its perfect texture through a balance of three elements:

Creamy base: Smooth cream cheese as the star.

Supporting structure: Eggs and cornstarch provide stability.

Finishing touch: Vanilla and lemon zest add depth and brightness.

Conclusion

This cream cheese cake proves that elegance doesn’t have to be complicated. With its creamy texture, subtle tang, and bakery-worthy appearance, it’s a dessert that turns ordinary afternoons into something memorable.

Who Will Love This Recipe

Dessert lovers: Those who enjoy soft, creamy, melt-in-your-mouth treats.

Tea-time enthusiasts: Perfect for afternoon tea or casual gatherings.

Home bakers: Simple enough for first-time bakers, yet satisfying for cheesecake connoisseurs.

Celebration bakers: Elegant enough for birthdays, holidays, or special occasions.

Old Fashioned Apple Dumplings

 Baked till tender, wrapped in a flaky pie crust, and served with a sweet apple cider sauce, these gorgeous Old Fashioned Apple Dumplings are irresistible!

Ingredients

Dumplings:

6 large Granny Smith green apples, peeled and cored

2 9- inch pie crusts

½ cup packed brown sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

6 tablespoons butter

Sauce:

2 cups apple cider

3 tablespoons brown sugar

2 tablespoons butter

1 teaspoon vanilla extract

1 teaspoon cinnamon

How To Make Old Fashioned Apple Dumplings:

Preheat oven to 375°F. Butter a 9×13 inch baking pan, set aside.

Divide pie crust into 6 equal pieces and roll each into about a 7” square or circle. You want the pie dough to be large enough to wrap completely around your apples. Place an apple on each pie dough with the center core facing upward.

In a small bowl, whisk together brown sugar, cinnamon, nutmeg and salt. Divide brown sugar mixture between apples, poking some inside each cored opening and the rest around the base of each apple.

Slice butter into 6 even slices and place 1 piece of butter in the opening of each apple.

Fold the corners of the dough over the apple to create the dumpling around the apple, being sure to pinch the edges together to seal the dough around the apples. Transfer dumplings to prepared baking pan.

In a medium sized saucepan over medium-high heat, add all sauce ingredients and bring mixture to a low boil, stirring constantly. Once the sugar has dissolved, cook for 1 minute longer and then remove from the heat. Let sauce cool for 5 minutes and then carefully pour it evenly over the apples.

Bake for 50 to 55 minutes, until golden brown and apples are tender.

Let dumplings rest for 10 minutes after coming out of the oven. Serve dumplings warm with ice cream and extra sauce poured on top.

Notes

Storage: Store leftover apple dumplings in an airtight container in the fridge, for up to 3 days. Freeze for up to 3 months. Reheat in the oven at 350°F.

The Best Apples for Apple Dumplings: I like to use green granny smith apples, because they give the perfect amount of tartness. However, you can use any apple you like! Fuji, Honey Crisp, or Snapdragon apples are great in these dumplings too.

Apple Cider: If you don’t have apple cider, you can also use apple juice. Apple cider just adds an extra depth of flavor.

Cinnamon Candies: If you want to switch it up, you can add cinnamon imperials (red hot candies) to the center of your apples before wrapping them. This retro twist on the classic adds a spicy cinnamon center to each dumpling.

Italian Cream Pound Cake with Cream Cheese Glaze

 Ingredients:

 

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

5 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

1 cup buttermilk

1 cup shredded sweetened coconut

1 cup chopped pecans

For the Cream Cheese Glaze:

 

4 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk (adjust for desired consistency)

½ cup toasted pecans, for garnish

½ cup toasted coconut flakes, for garnish

Directions:

 

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan to prevent sticking.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, beating well after each addition. Then mix in vanilla extract and almond extract (if using).

Alternately add the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the shredded coconut and chopped pecans. Do not overmix to maintain the cake’s tender texture.[17/09 23:22] Lhmdolilah: Ingredients:

 

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

5 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

1 cup buttermilk

1 cup shredded sweetened coconut

1 cup chopped pecans

For the Cream Cheese Glaze:

 

4 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk (adjust for desired consistency)

½ cup toasted pecans, for garnish

½ cup toasted coconut flakes, for garnish

Directions:

 

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan to prevent sticking.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, beating well after each addition. Then mix in vanilla extract and almond extract (if using).

Alternately add the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the shredded coconut and chopped pecans. Do not overmix to maintain the cake’s tender texture.

[17/09 23:23] Lhmdolilah: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before glazing.

In a bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and milk until the glaze is creamy and pourable.

Drizzle the glaze over the cooled cake and sprinkle with toasted pecans and coconut flakes for added texture and flavor.

Prep Time: 20 minutes | Cooking Time: 60-70 minutes | Total Time: 1 hour 30 minutes

Kcal: 420 kcal | Servings: 12

Cheesecake Banana Pudding Bites

 Ingredients:

For the Crust:

1 cup graham cracker crumbs

2 tbsp sugar

1/4 cup melted butter

For the Cheesecake Filling:

8 oz cream cheese (softened)

1/2 cup powdered sugar

1/2 cup heavy cream

1/2 tsp vanilla extract

For the Banana Pudding Layer:

1/2 cup vanilla pudding (store-bought or homemade)

1 ripe banana (sliced)

For the Topping:

1/4 cup crushed Nilla wafers (for coating)

Extra banana slices for garnish

Instructions:

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.

Spoon a small amount into the bottom of each bite-sized cup or mold and press it down to form a solid crust.

In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.

Add the heavy cream and vanilla extract, and continue to mix until the filling is light and fluffy.

Spoon a small amount of vanilla pudding over the graham cracker crust in each bite-sized mold.

Top the pudding with banana slices.

Add a layer of cheesecake filling over the banana pudding layer in each mold, smoothing it to cover evenly.

Gently press each cheesecake bite into crushed Nilla wafers, coating the outside to add a crunchy layer.

Refrigerate the cheesecake bites for at least 2 hours, or until firm.

Garnish with extra banana slices on top before serving for an added touch.