Recipes

Yield: 12 servings Ingredients: All-purpose flour (1-1/2 cups) Baking powder (1 tsp) Room temperature butter (1 stick) White sugar (1 cup + 1/2 cup) Eggs (5) Vanilla extract (1/2 tsp + 1/2 tsp) Whole milk (2 cups) Sweetened condensed milk (14 oz) Evaporated milk (12 oz) Heavy cream (3/4 cup) Directions: Preheat oven to 350°F. Grease and flour a 9x13" baking pan. Sift flour and baking powder together and set aside. Cream butter and 1 cup of sugar together until fluffy. Add eggs and 1/2 tsp vanilla extract and beat well. While gradually adding flour mixture, continue to mix until well blended. Pour batter into prepared pan and bake for 30 minutes. Pierce cake all over with a fork. Combine the whole milk, condensed milk, and evaporated milk. Pour the milk mixture over the cake. Wait until milk mixture is completely absorbed. Whip cream, 1/2 cup of sugar, and 1/2 tsp of vanilla until thick. Spread whipped cream over top of cake. Notes: ...

Yield: 8 servings Ingredients: Vegetable oil (1 tbsp) Ground turkey (1 lb) Condensed tomato soup (21.5 oz) Canned beans of choice (45 oz) Yellow onion (1) Chili powder (2 tbsp) Crushed red pepper (1 tsp) Garlic powder (1/2 tbsp) Cumin (1/2 tbsp) Black pepper (1 pinch) Allspice (1 pinch) Directions: Heat oil in a skillet over medium heat. Add turkey to skillet and sauté until browned. Drain turkey and beans. Chop onion. Mix all ingredients into slow cooker. Cover and cook on high for 4 hours or on low for 8 hours. Notes: ...

Yield: ~1 qt Ingredients: Whole milk (1 cup) Sugar (3/4 cup) Heavy cream (1 cup + 1 cup) Salt (1/4 tsp) Vanilla bean (1) Egg yolks (6) Directions: Freeze freezer bowl for at least 24 hours. Mix milk, sugar, salt, and 1 cup heavy cream in a saucepan over medium heat. Split vanilla bean. Scrape seeds from pod and add both seeds and pod to saucepan, then cover saucepan. Continue heating until just before boiling, then immediately remove from heat. Let sit for 20 minutes, then remove vanilla bean pod. In a medium bowl, whisk egg yolks. Slowly add milk mixture, whisking constantly. Transfer mixture back to saucepan and set over medium heat. Stir constantly and scrape bottom of pan with a spatula until mixture thickens. Pour 1 cup heavy cream into a large bowl. Strain contents of saucepan into cream and whisk to combine. Cool to room temperature, then cover and refrigerate overnight. Churn in ice cream maker for ~30 minutes, being careful not to over-churn. Transfer to an airtight container and freeze until firm. Notes: ...

Ingredients: Prepared horseradish (3 tbsp) White vinegar (1/3 cup) Salt (1/2 tsp) Garlic powder (1/2 tsp) Black pepper (1 tsp) Notes: If you can’t find prepared horseradish, you can substitute 4.5 tbsp of horseradish sauce.