Hot Milk Skillet Cake

I found this recipe on the Golden Barrell Website.  Their website recommends a broiled coconut topping.  I chose a chocolate cream cheese icing.  I used my 8", #5 cast iron skillet, which was the perfect size for this cake.

2 large eggs
1 cup Golden Barrel organic cane sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 1/2 Tbsp butter
2 tsp vanilla extract

Preheat oven to 350 degrees F. Grease and flour one 8" cast iron skillet (or cake pan). Set aside.

In a medium-sized bowl, measure out dry ingredients: flour, baking powder, and salt, stirring to combine. Set aside. In a bowl attached to a stand mixer (or with a hand mixer), beat eggs until frothy. Add in sugar and beat on high speed for several minutes until thickened and light yellow in color. With mixer turned to low speed, slowly add in dry ingredients and mix until just combined.

In a saucepan, heat together the milk and butter until just-boiling. Remove from heat and pour hot mixture into cake batter along with the vanilla extract, beating to combine.

Pour batter into prepared skillet and bake for 30 minutes or until golden brown and cake springs back when lightly touched. Remove from oven and let cool on rack while preparing coconut topping.

Basil-Almond-Garlic Pesto

This is the best Pesto Recipe I have found... so fast and easy and it doesn't make a gallon!  The recipe comes from THE WHOLESOME DISH.

Ingredients

3 cups packed fresh basil leaves from about 3 oz. fresh basil
1/2 cup almonds
1/2 cup grated parmesan cheese
3 garlic cloves
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup extra virgin olive oil

Instructions

In a food processor or blender, add the basil, almonds, parmesan, garlic, salt, and pepper. Turn on the processor for about 15 seconds to break down the ingredients. Scrape down the sides of the processor.
Turn the processor on and slowly drizzle in the olive oil until well combined.
Store in a sealed container in the refrigerator.

I freeze mine and use as needed.  It fills up one ice cube tray.

Nutrition
Serving: 2tablespoons | Calories: 154kcal | Carbohydrates: 2g | Protein: 3.7g | Fat: 15.7g | Saturated Fat: 3g | Fiber: 0.8g

Honey Scones with Greek Yogurt and Pine Nuts

I have made a lot of different scones through the years.  This is by far, the best recipe I have found. They are tender and moist and just sweet enough.  And they are beautiful when finish.  Enjoy.... we sure are.

Honey Scones with Greek Yogurt and Pine Nuts

Ingredients
2 cups flour
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup full-fat Greek Yogurt
1 egg
1/4 cup honey
1 tsp vanilla
8 tbsp butter 120 g, ice cold
1/4 cup toasted pine nuts
melted butter or egg wash for brushing

Instructions
Mix dry ingredients in a bowl and put in the fridge. Mix yogurt, egg, honey, vanilla and vanilla in a small bowl and chill as well. Grate the butter into a little container and freeze for at least 5 minutes.

Prepare your work space by lightly flouring your counter top. Line a baking sheet with parchment paper.

Take dry ingredients out of the fridge add the grated butter and stir so that the frozen butter chunks are distributed evenly. Now, using a silicone spatula, stir in the wet ingredients.

Transfer the scones dough to a floured work surface and shape into a ball – Yes, it will look awfully crumbly.

With a rolling pin, or your hands, roll or pat the dough into an improvised 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more.

Add the pine nuts before the 2nd fold when you roll out the dough into a square.

After the 2nd fold, pat the dough into a disk and cut into 6 wedges using a very sharp knife. Do this in clean decided cuts without moving the knife. If you use a cookie cutter, don´t twist it around!

Transfer the wedges to a parchment-lined baking sheet, spacing them about 1 inch apart. Do you see the little chunks of butter in the dough? These little butter peas will make your scones rise and make them super flaky and light.

Brush the tops of the scones with the melted butter making sure that NO butter runs down the edges as this will prevent them from rising.

Adjust an oven rack to the middle position and preheat the oven to 425°F. While the oven preheats, pop the tray of scones in the freezer.

Bake the flaky scones until golden brown and well risen about 16 to 18 minutes. Allow them to cool for 5 minutes and serve.

Recipe Notes
Want fresh scones for breakfast…and fast? Just store the readily shaped scones in the fridge overnight. Cover the baking tray with cling film!
You can freeze scones after cutting and before baking. Completely defrost before baking and increase the baking time as necessary.
Leftover baked scones can also be frozen. Whenever you want to serve them, just thaw them completely and reheat in a 350° oven for 4-6 minutes or in a microwave for around 10 seconds, just to warm them up.

Hamburger Stroganoff

About 1 pound ground beef
Salt and Pepper to taste
1 medium onion, diced
2 to 3 cloves of garlic diced
8 oz of fresh mushrooms thick sliced and quartered

In large skillet brown hamburger, season with salt and pepper.  Once browned add diced onion... cook until onions are starting to get tender.  Add Mushrooms and cook until mushrooms start to loose their liquid.  Turn heat off and add garlic and stir.


1 can cream of mushroom soup
1 tablespoon Worcestershire Sauce
1 tablespoon parsley
1 cup milk
1 teaspoon Paprika (spanish)

Once you can start to smell the garlic start adding the above ingredients ... simmer for about 15 to 20 minutes.

1 cup sour cream

Add sour cream just before you add the noodles.

2 to 3 cups of dried noodles
6 to 8 cups of salted boiling water
Cook noodles according to directions al dente.
Add sour cream then add noodles. Cover and simmer until noodles are done. Add more milk if needed