classic recipe

This Buttermilk Waffles Recipe has a beautiful crunchy golden brown exterior with a tender and flavorful texture inside. It's the best waffle recipe ever!

Buttermilk Waffles

all-purpose flour

sugar

baking powder

cinnamon

eggs (separated)

buttermilk

butter

vanilla extract

In one large bowl, whisk together flour, granulated sugar, baking powder, and ground cinnamon.

Next whisk in egg yolks, buttermilk, melted butter and vanilla extract.

Beat remaining egg whites until stiff peaks form.

Gently fold stiff egg whites into batter.

Heat waffle maker, spray maker with non-stick spray and prepare waffles according to manufacturer's instructions.

Serve warm and enjoy.

You can use my recipe for pulled pork (linked above) or get it at Whole Foods Market already prepared.

Easy Huevos Rancheros!

corn tortillas

pork

black beans

eggs

avocado,

ranchero sauce, Pico de gallo

Sea salt and freshly pepper

Cilantro, leaves removed from stems and chopped

Heat pulled pork and beans in same pan and set aside.

Cook good quality corn tortillas in a pan with butter, or ghee on med/high heat till nice and crispy, set aside. Then crack two eggs into the same pan, turn heat to low, cover with lid and cook till whites are done and yolks are runny...sunny side up!

Place pork and beans on top of tortillas, top with eggs.

Add avocado slices, a little ranchero sauce, salsa or pico de gallo

Season with sea salt and pepper

Garnish with cilantro

serve

Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts

Classic Carrot Cake Recipe by Tasty

carrot, hand-grated

all-purpose flour,

allspice

salt

baking soda

light brown sugar, packed

eggs, room temperature

vegetable oil

raisin

pineapple,

unsalted butter, (2 sticks) room temperature

oz cream cheese, room temperature

walnuts, crushed

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Tasty

Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.

Grate the carrots on the small holes of a box grater. Set aside.

In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.

In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.

With the mixer running, gradually pour in the vegetable oil.

With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.

In a small bowl, toss the raisins with the remaining tablespoon of flour.

Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.

Divide the cake batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.

Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.

Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.

Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.

Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.

Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.

Gently press the walnuts into the icing around the sides of the cake.

Chill for 30-60 minutes to let the icing set, then slice and serve.

https://vid.tasty.co/output/125452/landscape_480/1550862059

Forget the strawberry cake made with cake mix! These homemade completely scratch strawberry cupcakes are a classic done right and delicious!

Homemade Strawberry Cupcakes Recipe

unsalted butter, room temperature (1 1/2 sticks)

strawberries (pureed)

eggs (room temperature)

sour cream (room temperature)

strawberry extract

red food coloring (optional)

unsalted butter, room temperature (2 sticks)

strawberries

Preheat your oven to 350 degrees Fahrenheit. Line two 12-well muffin pans with 20 to 24 cupcake liners.

In the bowl of your stand mixer fitted with the whisk attachment, add the granulated sugar and butter and cream together on medium-high speed for about 6 minutes, until very pale yellow and fluffy.

Add the eggs 1 at a time to your stand mixer, combining well after each addition and scraping down the sides and bottom of the bowl as needed.

Reduce your mixer speed to low and mix in the strawberry puree.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add 1/2 of the flour mixture to your stand mixer. Mix on the lowest speed until combined.

In a small bowl, whisk together the sour cream and oil. Add to your stand mixer bowl.

Add the remaining flour mixture to your stand mixer bowl and mix on low speed until well incorporated. Be careful not to overbeat.

Add the vanilla and strawberry extracts and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

Using an ice cream scoop (with trigger release) or a spoon, scoop the batter into the cupcake liners until each is 3/4 full. Be careful not to overfill.

Bake for 17 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.

Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack. Let cool to room temperature. Lightly cover the cupcakes with foil or plastic wrap so they do not dry out.

For the Cupcakes:

Clean your stand mixer bowl and whisk attachment. Add the confectioners' sugar and butter and mix on low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.

Add the strawberry puree, strawberry extract, and salt and beat until the mixture is cotton-candy pink and the puree is fully incorporated.

Once the cupcakes have cooled completely, pipe them with the buttercream (Here, I used a large star tip) and serve.

For the Buttercream:

https://www.youtube.com/watch?v=c7US98Alw1Y

Forget the strawberry cake made with cake mix!  This homemade completely scratch strawberry cupcakes recipe is a classic done right and delicious!  Find the full recipe HERE: http://www.grandbaby-cakes.com/2016/04/homemade-strawberry-cupcakes-recipe/

Cream Cheese Pound Cake Recipe - a true Southern dessert classic that never goes out of style. Passed down from generation to the generation, this pound cake recipe will always be a hit!

Cream Cheese Pound Cake Recipe

unsalted butter (room temperature)

cream cheese, room temperature (one brick)

cake flour

Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray or greasing with butter or shortening and then flour.

In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy.  There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.

Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.

Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.

Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.

Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.

Dust with powdered sugar and serve.

https://www.youtube.com/watch?v=GdlmIo7uvhc

This Cream Cheese Pound Cake Recipe is truly a Southern dessert classic that never goes out of style.  Passed down from generation to generation, its fantastic taste will always be a hit!  FIND THE FULL RECIPE HERE: http://bit.ly/2z6oKg1
#insponetwork

7 Up Cake Recipe (7Up Pound Cake Recipe) - My Mama’s recipe for 7 UP Cake from scratch is a classic, decadent and moist cake complemented by the subtle flavor of citrus soda.&nbsp;

7 UP Cake Recipe (7UP Pound Cake Recipe)

7-Up soda

lemon extract

confectioner’s sugar

Start by preheating your oven to 315°F then liberally spray a 10-cup bundt pan with non-stick baking spray.

In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and salt beat on high speed for an additional seven minutes until very pale yellow and fluffy.

Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments. Be careful not to overbeat.

Lastly, pour in 7 Up and lemon extract, scrape down sides and mix until just combined and turn off mixer.

Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate.

For the Cake:

In a small bowl, whisk together confectioner’s sugar, 7 Up, and lemon extract until it’s pourable. Spoon over the cake and allow to harden.

For the Glaze:

https://www.youtube.com/watch?v=kiUa_ZDCe-8

Jocelyn Delk Adams of Grandbaby Cakes  shows how to make her delicious and easy Mama's 7-UP Pound Cake from her award-winning cookbook, Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories.  Find the full recipe HERE: http://www.grandbaby-cakes.com/2012/07/7-up-pound-cake/

How to Make a 7-UP Pound Cake

Old fashioned, best ever, 7 Up Pound Cake recipe! You&#x27;ll love this classic cake with it&#x27;s perfect texture!

7 Up Pound Cake

unsalted butter, softened

tsp kosher salt

lemon lime 7 Up

Preheat oven to 315 F. (yes, it's a...

Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a large bundt cake, or tube pan with nonstick baking spray, set aside.

In a large mixing bowl, attached to a...

In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 5-7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.

Add in the eggs, one at a time,...

Add in the eggs, one at a time, beating well after each addition.

Slowly add in flour, being careful not to...

Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in 7 Up and mix just until combined.

Pour batter into prepared pan and bake for...

Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely. ENJOY!

https://mediavine-res.cloudinary.com/video/upload/pvvvhllmjf4tljtumfcq.mp4

Old fashioned, best ever, 7 Up Pound Cake recipe! You’ll love this classic cake with it’s perfect texture!

Not rich and just the right amount of chocolate. 

Lunch Lady Brownies

butter, melted

granulated sugar

cocoa powder

all purpose flour

Tablespoons butter, softened

Tablespoons milk

Tablespoons unsweetened cocoa powder

Preheat oven to 350˚F. Line a 9”x9” baking pan with foil, making sure that foil comes up over the sides somewhat.

In mixing bowl cream together the sugar and butter for the batter, making sure to stir or blend until the mixture has lightened in both color and texture. Add in eggs and vanilla and stir until fully incorporated.

Slowly add in flour and cocoa powder and mix just until color is uniform. Pour batter into baking dish and bake for 20-25 minutes or until a knife inserted in the center comes out mostly dry with only a few moist crumbs. For the best texture do not overbake.

While brownies are cooling begin to make the frosting. In a medium bowl combine butter, milk, cocoa powder, and powdered sugar until a smooth frosting texture is reached. If mixture is too dry add 1 tablespoon of milk at a time. If too runny, add in one tablespoon of powdered sugar at a time.

Once frosting is the right texture spread over brownies while they are still warm so that some of the icing melts into the brownies. Cut into squares and use the foil to help lift the brownies out of the pan.

Learn how to make traditional pandesal with this simple and easy-to-follow recipe. Plus, the secrets to making the best pandesal every time.

How to Make Soft Pandesal - Easy Traditional Recipe

water (around 110F)

tsp active dry yeast

canola oil

tsp salt

bread crumbs

Bloom

In a medium sized bowl, stir 2 cups warm water, 2 teaspoons active dry yeast and 1 teaspoon sugar until dissolved. Set aside and let stand until bubbly (about 10 minutes).

Phase 1:

Sugar

In a large bowl, stir ⅔ cup sugar and ¼ cup oil until fully combined.

Add 2 teaspoons salt, your yeast mixture and 1 cup flour. Stir until incorporated.

Combine

Proceed to add the rest of your flour ½ cup at a time combining well after each addition.

Knead

Once the dough starts pulling and sticking together in a ball, transfer it into a lightly floured surface and knead until smooth and elastic (8-10 minutes). When in doubt, knead some more.

Phase 2:

First Rise

Oil a large bowl with 1 tablespoon oil. Place your dough in the bowl and turn to ensure the whole dough is coated. Cover with a damp cloth or plastic wrap and allow to rise in a dry warm place (about 90F) until it doubles in size (about 2 hours).

Divide

Once the dough is ready, turn the dough into a lightly floured surface and knead slightly. Weigh the dough and divide into 32 pieces.

Shape

Shape each piece into an oval, like an egg, and place onto a lightly greased 9x13 inch baking pan (you would need two pans - 16 pieces per sheet). Make sure to keep about a quarter inch space around each piece to allow them to rise further.

Second Rise

Cover each baking sheet with a damp cloth and allow to rise a second time (about an hour).

Phase 3:

Bake

Preheat your oven to 375F. Sprinkle bread crumbs on top of the pandesal and bake until golden brown (15-20 minutes). Since you&#039;re using 2 baking sheets, you may want to rotate/switch the pans midway through.

Phase 4:

https://embed.mediavine.com/videos/uxwzij5tusgm5rir42ci

An easy pandesal recipe so you can make the quintessential Filipino bread roll at home any time the craving hits. It’s crunchy outside, soft and chewy inside, perfect with butter or dipped in your morning coffee.

Pandesal Recipe (Filipino Bread Rolls)

This Classic Southern Fried Okra Recipe features fresh okra breaded in the most flavorful coating then fried until golden brown creating a perfect crunchy texture! This is one of the best okra recipes around!!!

Top 18 classic recipe recipes from across the web

The most viewed classic recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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7 UP Cake Recipe (7UP Pound Cake Re...

7 Up Pound Cake

Lunch Lady Brownies

How to Make Soft Pandesal - Easy Tr...

Fried Okra Recipe - How to Fry Okra

Old Fashioned Brown Bread Recipe

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Top 18 classic recipe recipes from across the web

The most viewed classic recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttermilk Waffles

Easy Huevos Rancheros!

Classic Carrot Cake Recipe by Tasty

Homemade Strawberry Cupcakes Recipe

Cream Cheese Pound Cake Recipe

7 UP Cake Recipe (7UP Pound Cake Re...

7 Up Pound Cake

Lunch Lady Brownies

How to Make Soft Pandesal - Easy Tr...

Fried Okra Recipe - How to Fry Okra

Old Fashioned Brown Bread Recipe

Meatloaf Recipe with Glaze

Traditional Italian Olive Oil Cake

English Rhubarb Scones

Patty Melt Sandwiches

Potato Latkes Recipe by Tasty

The Best Old Fashioned Homemade Chi...

Stuffed Bell Peppers with Ground Be...

The most viewed classic recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine