easiest

OGB - One Giant Biscuit

White Lily Self-Rising Flour

salt

sugar (optional)

buttermilk

heavy cream

vegetable oil

butter, melted

Preheat the oven to 450°F and spray an 8x8 baking dish with nonstick cooking spray.

In a large bowl, whisk together the flour, salt, and sugar.  Make a small well in the center of the flour. Pour the buttermilk, heavy cream, and vegetable oil into the well. Stir until just combined, being cautious not to over stir. The batter should look like wet cottage cheese.

Spread the batter into the prepared pan. Bake for about 25 minutes or until golden brown. Remove from the oven and brush with melted butter. Allow to cool for about 5 minutes before slicing into 9 pieces and serving.

Juiciest Spatchcocked Turkey

poultry seasoning

black pepper

carrots

onion

celery

Line a large rimmed baking pan with aluminum foil and lightly spray it with nonstick cooking spray.  Very coarsely chop the vegetables and scatter them over the pan.  Set aside.

Place the turkey on a large cutting board, breast side down.  Pat the turkey dry with some paper towels to make it easier to handle. Use a large pair of sharp poultry shears to cut the backbone out of the tukery.  Start at the tail and cut up one side of the back bone, then proceed to the other side. Some bones may be a little tougher to cut through, so you may have to use both hands on the shears.  You can also use a chef knife for this, but I find the shears much safer and easier. (You can discard the backbone or use it to make stock for gravy.)Then flip the turkey over and place both hands firmly in the center of the breast and press down with considerable force to flatten the turkey.  the flatter the better.  It may take a few tries and you&#x27;ll probably hear some bones breaking.  You can also now remove the excess skin around the neck and tail if you like.  Place the turkey on top of the vegetables.

In a medium bowl, whisk the oil, poultry seasoning, pepper, and salt together. Dry the turkey again with a few paper towels then liberally brush the entire turkey (including the inside) with the mixture.  You can even rub some under the skin of the breasts for even more flavor. Then tuck the wings tips under the turkey to keep them from burning.

Preheat the oven to 450°F and allow the turkey to rest at room temperature for about 20 minutes while it preheats.  Cook the turkey for 1 hour to 1 hour and 20 minutes (rotating the pan about halfway through cooking) or until the thickest part of the thigh reaches 165°F (the breast should read about 155°F) when tested with a meat thermometer. The residual heat with continue to cook the bird once it&#x27;s out of the oven, so the temp will rise more even after being taken out.  If you find the turkey starting to burn, you can alwasy reduce the heat a bit or cover the darkest part of it with aluminum foil to keep it from getting too brown. Each turkey and oven is a little different so you may need to make some minor adjustments as it&#x27;s cooking to make sure it&#x27;s cooked completely without drying out.

Allow the turkey to rest for 15 to 20 minutes to allow the juices to redistribute then carve as normal.

This is the Easiest Swiss Meringue Buttercream recipe you’ll ever make! Once you try it, you’ll want to use it to cover all of your cakes and cupcakes.A note about the ingredients: this recipe calls for pasteurized egg whites. IT IS SAFE to consume egg whites without cooking them, as long as you make sure that the whites you buy are pasteurized. To save time, I buy them in a carton--look for 100% egg whites, not liquid egg substitute. If you cannot find them in a carton, you can buy pasteurized eggs and separate them yourself. You’ll need about 5-6 large eggs to get the ¾ cup called for in the recipe.

The EASIEST Swiss Meringue Buttercream

fl oz pasteurized liquid egg

oz powdered sugar ((6 cups))

unsalted butter ((3 cups), at room temperature)

TBSP vanilla extract

Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.

After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture. It can be used right away, or stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature and then beat it for several minutes to smooth it out and restore its texture before using it.

To make chocolate buttercream, chop 12 oz unsweetened chocolate, and place it in a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Once the chocolate is melted, let it cool until it is completely room temperature. Make the frosting as described, and after it is finished, add the melted and cooled chocolate. Mix on low speed until the chocolate is completely incorporated.

https://www.youtube.com/watch?v=Vl-T2ugP7tk

This is the Easiest Swiss Meringue Buttercream recipe you’ll ever make! Once you try it, you’ll want to use it to cover all of your cakes and cupcakes.

PRINTABLE RECIPE HERE: https://www.sugarhero.com/the-easiest-swiss-meringue-buttercream/

#sugarhero #frosting #buttercream 

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The Easiest Swiss Meringue Buttercream

Easiest One-Pot Mac and Cheese

milk

water

(16-ounce) box macaroni

cheddar cheese

In a deep skillet or dutch oven, stir the milk, water, and salt together over medium high heat. Stir in the uncooked macaroni and bring to a boil. Reduce to a simmer and cook, stirring very frequently, for about 8 minutes or until the pasta is tender and most of the liquid has been absorbed. Turn off the heat and stir in the cheese. Stir until melted. Serve immediately.

Make delicious fluffy doughnuts in your air fryer appliance. Whether you enjoy them warm with classic cinnamon sugar or drizzled with Krispy Kreme-style vanilla glaze, we'll show you how to get perfect donuts every time.

Air fryer donuts recipe

milliliters (1 cup) milk

yeast

(1/3 cup) caster sugar

(3 cups) plain flour

tsp salt

cinnamon

(2 1/2 cups) pure icing sugar, sifted

tsp vanilla extract

milliliters (1/4 cup) milk

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691439001&=domain=taste

5348771529001-5834691439001

Slow-cooked lamb with tomato and pappardelle

Strong flour

Free-range eggs

Salt

Semolina

kg Lamb shoulder, bone

Chopped tomatoes, 400 grams

250 ml Jus, warmed, see note below

Place flour, eggs and salt into a food processor and blend until a firm dough starts to come together.

Turn dough out on to a clean bench top and knead together until smooth. Cover dough in plastic wrap and rest in the fridge for 30 minutes.

Remove dough from fridge, unwrap and cut dough into 6 pieces. Flatten dough pieces with fingers and fold in half. Flatten and fold again.

Flatten dough a final time to 4-5mm thick and pass each piece through a pasta sheet roller on the widest setting.

Fold dough in half and pass through roller again on the same setting. Adjust roller setting to 1 and pass each piece though in the same way.

Continue to pass dough sheets through roller, adjusting setting after each run. Once dough has passed through setting 7, place each sheet on to a lightly semolina-floured bench.

Lightly dust pasta with a little more semolina flour then fold each sheet in half, then half again, lengthways.

Cut folded pasta into 2cm strips, horizontally and then toss gently on the bench to separate pasta ribbons.

Toss ribbons in remaining semolina flour to prevent from sticking and place on to a baking paper-lined tray. Wrap in plastic wrap and store until ready to use.

Fresh pasta is best cooked and eaten on the same day.

Heat oven to 150C. Place lamb into a roasting dish with tomatoes and 1 cup of water. Cover and seal tightly with aluminium foil.

Place into the oven and cook for 2-3 hours or until lamb is extremely tender and falling off the bone.

Remove lamb from the oven and allow to cool before picking meat from the shoulder and discarding any bones and fat, reserving tomatoes along with the lamb.

Place lamb and tomato into a large heavy-based frying pan with 200ml of the jus and return to oven, basting occasionally until lamb is well-glazed and jus is thick and glossy.

Remove lamb from the oven and keep warm. Fill a large pot with boiling water and place over a high heat. Add a good pinch of salt then add pappardelle.

Cook pasta for 2 minutes before draining well. Place into a large bowl, add lamb and tomato, and toss together.

Divide between 4 large bowls and finish with a drizzle of remaining jus.

Easy Strawberry Freezer Jam

strawberries (about 1 pound)

lemon juice

white sugar

(1.75-ounce) box Sure-Jell Fruit Pectin

Hull the strawberries and place them in a large bowl. Use a potato masher or another tool (like a cocktail muddler) to crush the strawberries. They should be crushed very well, but not puréed. You will need exactly 2 cups of crushed strawberries, so be sure to measure them.

Add the lemon juice to the strawberries and stir well. Add the sugar and stir until dissolved. Let stand 10 minutes, stirring occasionally.

In a small saucepan, stir the water and pectin together. Place over high heat, stirring constantly - the pectin might be lumpy at this point. Bring to a boil and boil for 1 minute. Stir constantly. Remove from heat.

Add the pectin mixture to the strawberry and sugar mixture and stir for about 3 minutes - or until all of the sugar is completely dissolved. A few sugar crystals are ok, but you don&#39;t want it to be grainy.

Spoon the jam into 5 clean pint-size freezer-safe jars or containers with tight fitting lids ensuring you leave about 1/2 inch of space at the top of the jar to allow for expansion in the freezer. Loosely cover the jars. Allow them to sit at room temperature for 24 hours to set. Seal tight. Store the jam in the refrigerator or the freezer.  The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year.

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OGB - One Giant Biscuit

Juiciest Spatchcocked Turkey

The EASIEST Swiss Meringue Buttercr...

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Easy Strawberry Freezer Jam

Top 7 easiest recipes from across the web

The most viewed easiest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

OGB - One Giant Biscuit

Juiciest Spatchcocked Turkey

The EASIEST Swiss Meringue Buttercr...

Easiest One-Pot Mac and Cheese

Air fryer donuts recipe

Slow-cooked lamb with tomato and pa...

Easy Strawberry Freezer Jam

The most viewed easiest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine