Grandma Ruby's Buttermilk Pound Cake

Ingredients

• Servings: 16
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 cups white sugar
• 1 cup shortening
• 1 cup buttermilk
• 6 eggs
• 2 tablespoons lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon butter-flavored extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a fluted tube pan (such as bundt®).
• sift flour, salt, and baking soda together into a bowl. repeat sifting process 2 more times.
• beat sugar and shortening together until smooth and creamy. add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. pour batter into prepared tube pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Pretend You're In The Tropics Smoothie

Ingredients

• Servings: 2
• 1 banana, sliced
• 1 mango - peeled, seeded, and diced
• 1 (6 ounce) container coconut yogurt
• 6 fluid ounces 1% milk
• 1 tablespoon ground flax seed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend banana, mango, coconut yogurt, milk, and ground flax seed in a blender until smooth.

grandma drexler's bavarian goulash

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 pound lamb, cut into 1-inch cubes
• 1 tablespoon dried marjoram, or to taste
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 pinch dried basil
• 1 pinch dill seed
• 1 pinch mustard powder
• 2 1/2 cups water, divided
• 1 cup sauerkraut
• 3/4 cup sour cream

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• melt butter in a large pot over medium-high heat. cook and stir onion and garlic in melted butter until the onion is golden brown, 10 to 15 minutes.
• stir lamb, marjoram, paprika, salt, basil, dill, and mustard powder into the onion mixture; cook and stir until lamb is only slightly pink in the center, 5 to 7 minutes.
• pour about half the water over the lamb mixture. add sauerkraut and sour cream; stir. bring the mixture to a boil and add remaining water; cook at a boil until thickened, about 15 minutes.

corn fritter pancakes

Ingredients

• Servings: 12
• 1 tablespoon vegetable oil
• 1 (14 ounce) can corn
• 1 (6.5 ounce) package cornbread mix
• 1/2 cup milk
• 1 egg

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat oil in a griddle or large skillet over medium heat.
• stir corn, cornbread mix, milk, and egg together in a bowl until batter is combined.
• drop batter by large spoonfuls preheated griddle and cook until form and the edges are dry, about 1 1/2 minutes. flip and cook until browned on the other side, about 1 1/2 minutes more. repeat with remaining batter.

Baked Peaches

Ingredients

• Servings: 6
• cooking spray
• 3 fresh peaches, halved and pitted
• 1/4 cup butter
• 1 tablespoon sliced almonds
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons
• 1 pinch salt
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). prepare a baking dish with cooking spray.
• arrange peaches cut-side up in the prepared baking dish.
• put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add and salt. stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
• bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

jasmine rice and red curry chicken wonton bowls

Ingredients

• Servings: 6
• 6 (7 inch square) wonton wrappers
• 1 (8.8 ounce) pouch uncle ben's® ready rice® jasmine
• 1 (13.5 ounce) can coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon brown sugar
• 1 (16 ounce) package cooked chicken breast strips
• 1/2 cup fresh green beans, cut into 1-inch lengths
• 1/2 cup red bell pepper, cut into 1-inch pieces

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. bake for 8 minutes. allow to cool and remove from bowl maker.
• prepare rice according to package directions.
• bring coconut milk to a simmer in a large skillet over medium heat . stir in curry paste and brown sugar until well blended; bring to a boil. reduce heat to low and simmer 5 minutes. stir in chicken and vegetables. cook until chicken is warm and vegetables are tender crisp, about 5 minutes.
• evenly spoon jasmine rice into the wonton bowls. top with red curry mixture and serve.

Dry-rubbed Ribs

Ingredients

• Servings: 12
• 1/2 cup chili powder
• 1/4 cup paprika
• 1/4 cup brown sugar
• 2 tablespoons mustard powder
• 1 tablespoon seasoned salt
• 1 tablespoon ground black pepper
• 2 teaspoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cinnamon
• 1 pinch cayenne pepper
• 2 slabs baby back lamb ribs

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine chili powder, paprika, brown sugar, mustard powder, seasoned salt, black pepper, curry powder, garlic powder, cinnamon, and cayenne pepper in a container with a lid. seal container and shake until rub is well combined. generously coat ribs with rub and place in a roasting pan. loosely cover pan with aluminum foil.
• bake in the preheated oven for 1 hour 30 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. transfer ribs to grill.
• cook ribs on the preheated grill until browned, 5 to 10 minutes per side.