Sali recipes

Ingredients: 1 1/2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sour cream 1 cup sugar 3 large eggs zest of one orange – about 1 tablespoon juice of an orange 1/2 cup butter 2 tablespoons sugar 1 1/2 cups fresh cranberries For the Icing: 1 cup powdered sugar 2 – 3 tablespoons water, milk or orange juice Instructions: Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside. Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated. Add the orange juice and zest. Add the sour cream. When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries. Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes...

Ingredients:... 2 1/2 cups Bisquick 1/3 cup milk..... 1 egg 1 cup brown sugar 1/4 cup granulated sugar 1 tablespoon cinnamon 1/2 cup chopped nuts 2 Tablespoons butter melted 3/4 cup butter, melted and cooled 1 cup powdered sugar 1-2 Tablespoons milk 1 teaspoon vanilla Directions: In a large bowl, Combine Bisquick, milk and egg in a bowl using a fork. Mix just until all combined to create a dough. In a medium bowl, combine brown sugar, granulated sugar, cinnamon and nuts. Add 2 tablespoons melted butter and stir to moisten. Set aside. Generously flour rolling surface. Flour your hand well also!! Turn dough out onto surface and start patting into a rectangular shape with your hand. Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick. Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges. Sprinkle sugar/nut mixture over butter. Start rollin...

½ head of cabbage, chopped 1 cup celery, diced 1 cup white or yellow onion, diced 1 cup carrots, diced 1 green bell pepper, diced 2-3 cloves garlic, minced 4 cups chicken broth 14 oz can diced tomatoes 1 teaspoon oregano 1 teaspoon basil ½ teaspoon red pepper flakes and cayenne pepper Salt and Pepper to taste How to make it : Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.Saute until slightly tender. Stir in garlic. Pour in chicken broth. Stir in tomatoes and cabbage. Bring to a boil and then reduce heat. Cook until cabbage is tender. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using) Taste broth and adjust seasoning if needed. To SAVE, Click SHARE and the post will save on your own timeline!!  photo and recipe source: https://www.keyingredient.com/recipes/665177170/dolly-partons-cabbage-soup/

Ingredie nts For the crust: 1 1/3 cup graham crackers crumbs 5 Tablespoon sugar 5 Tablespoon unsalted butter-melted For chocolate cupcakes: 1 cup sugar 3/4 cup plus 2 tablespoons all-purpose flour 6 tablespoons Hershey's Cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk- room temperature 1/2 cup vegetable oil 1 large egg-lightly beaten 1 teaspoon vanilla 1/2 cup boiling water For marshmallow filling: 2 egg whites 1/2 cup sugar 1/4 teaspoon cream of tarter 1 teaspoon vanilla For milk chocolate ganache: 1 cup heavy whipping cream 10 oz. milk chocolate-finely chopped 1/2 Tablespoon vegetable oil Instruc tions: To make the crust:     Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.     In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well...

 Ingredients: Crust: 1⅓ cups graham cracker crumbs (I like Honeymaid) 2½ T. sugar 6 T. salted butter, melted Streusel Topping: ½ cup flour ¼ cup quick cooking oats ¼ cup + 2 Tbsp light-brown sugar ¼ tsp ground cinnamon ⅛ tsp salt ¼ cup butter, partially melted in microwave CheesecakeFilling: 16 ounces cream cheese, softened ⅔ cup sugar 2 eggs ¼ cup sour cream 1 tsp vanilla extract 1 lb apples, peeled, cored and finely chopped* (I used Gingergold) Topping Salted caramel sauce, homemade or jarred Instructions: Crust: Preheat oven to 325 degrees. Line 18 muffin cups with liners. In a mixing bowl, combine melted butter, graham cracker crumbs and sugar. Divide mixture into liners and press down firmly o form little crusts. Bake 5 minutes and cool. Streusel: To the melted butter, stir in flour, oats, brown sugar, cinnamon and salt. Stir until clumps form and park in the fridge while you make the fi...

 1 1/2 cup(s) FLOUR 1/2 teaspoon(s) BAKING SODA 1/2 teaspoon(s) BAKING POWDER 1/2 teaspoon(s) SALT 3 EGGS 1 cup(s) SUGAR 2 tablespoon(s) BUTTER; Softened. 1 teaspoon(s) VANILLA 1 teaspoon(s) LEMON EXTRACT 1/3 cup(s) LEMON JUICE 1/2 cup(s) OIL (recommend coconut oil) LEMON ICING 1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon. 2 tablespoon(s) WHOLE MILK; I Used 2%. 1/2 teaspoon(s) LEMON EXTRACT Instructions Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9x5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixe...