How to Make the Best Buttercream Icing / Easy Frosting Recipe

This is the absolute best, dreamy, creamy Buttercream Frosting you will ever eat.  It is the perfect easy recipe for those "special occasion" cakes. There are two interesting "secrets" about this recipe.  One is that we use salted butter.  This is what makes this icing "not too sweet".  Second, is the mixing time.  Don't take a shortcut on this because it gives the frosting its creamy texture.

Ingredients:
3 Sticks Salted Butter (yes, it has to be salted) at room temperature.
4 1/2 Cups Powdered sugar (1 box + 1/2 cup)
3 Tablespoons Heavy Cream
1 Teaspoon Clear Vanilla

Add 3 Sticks of softened salted butter to mixing bowl.

 

 

 Using a paddle attachment, whip butter on medium high speed till nearly white and very fluffy. (7-8 minutes....no cheating on this step).

Add in powdered sugar, heavy cream, and vanilla while mixing on low speed till blended. 

 

 Increase speed to medium and beat till very light and fluffy

for 5-6 minutes.

 

 

 

Immediately spread over cooled cake or cupcakes.

It's ok to store cake in refrigerator.

Leftover frosting can be stored in airtight container in refrig for up to 4 days. 

Or, you can freeze up to 3 months and thaw in refrigerator….never microwave.

Enjoy!

 

 

How to make Authentic Greek Yogurt / Easy Homemade Greek Yogurt Recipe

Greek Yogurt is the hottest food craze now because of its rich, creamy taste and wonderful health benefits.  With a few simple ingredients and, no, you don't need a yogurt maker, it really is a simple process.  The only problem is that you will never want to go back to store bought yogurt again.  This is an authentic Greek recipe passed down from generations of real Greek YiaYias (grandmothers).  So, let's get started.  

Here are the basic ingredients, just 3, plus a teaspoon of salt.  So, 1 gallon of Milk.  I use whole milk, but 2% will work if you watching out for calories.  1 Quart of Half & Half, and 8 heaping tablespoons of plain store bought yogurt (Don't use any kind that is flavored.). After the 1st batch, you can use your homemade yogurt as a base for the next batch.

I use a stockpot that has been rinsed with cold water.  This is a little trick that keeps the milk from burning on the bottom of the pot.  So, go ahead and add the milk to your pot.

Now stir in the quart of Half & Half.  Turn the heat on to Low.

Add 1 teaspoon of salt. Stir. Isn't this easy?

While your waiting for the milk mixture to come to a boil, take the yogurt out of the fridge to let it get to room temp....In a separate bowl, add 8 heaping tablespoons.

Stir the milk occasionally and make sure the heat is low enough that it is not burning on the bottom of the pot.  With heat on low, it usually takes about 1 hour for mine to get to "just below the boiling point"....and that is the time to turn it off.  Now the wait begins to cool the milk down to 120 degrees. ...probably another hour.  It takes time, but really, isn't this easy?  I check the temperature with a candy thermometer till it comes down to 120 degrees.  Skim off any film that is on the top of the milk. 

Add a ladle-full of the cooled down milk to the yogurt (and stir) to bring it to a warmer temperature, and then pour the yogurt mixture into the pot.  Give it a few stirs and cover with the lid.  

Now, cover with a big bath towel.  Set it in a safe place, 
like maybe your oven or somewhere it won't be disturbed.
Now, leave it alone overnight...no peeking!  

The next morning you're going to find a big batch of delicious Greek yogurt. 

 But wait! There is one more step to making it the thickest, creamiest yogurt you've ever tasted.  First, find a place in the refrigerator for this pot.  Then take a big spoon and cut into the middle of the yogurt. Take this spoonful of yogurt and move it to the side of the pot.  Then wait a few hours for the liquid to accumulate.

With a turkey baster, remove the excess liquid several times a day for 3-4  days.  The more liquid you remove, the milder the flavor. Now....taste its delicious creaminess!  Share your homemade Greek yogurt with friends and family.  It will be milder in flavor than store bought yogurt, not nearly as tart.  Add some honey or fruit, or it is wonderful just plain.  It will be well worth the time!  And, remember to save 8 heaping tablespoons for the next batch.

Southern Style Strawberry / Pineapple Trifle

This luscious dessert is always a favorite at family gatherings.

Ingredients:
2-10 Ounce Boxes of Frozen Strawberries in their own syrup….Thaw at Room Temp and keep syrup.
Large Tub of Cool Whip Lite
2 Cans (20 ounce) of Crushed Pineapple (Drain Well thru a Strainer)
2 Large packages of Instant Vanilla Pudding. (Not the small ones)
2 Entenmann’s ( or comparable) Sour Cream Pound Cakes

Directions:
For best presentation, use a clear Trifle bowl on a pedestal.
Defrost Strawberries and Drain Pineapple
Prepare Pudding according to Direction and keep in Refrigerator for a few minutes to set

Start Layering:
Layer bottom of Trifle Dish with Thin Slices (1/2”) of Pound Cake
Follow with layers of:
½ of Pudding
½ of Strawberries
Slices of Pound Cake
½ of Pineapple
Pound Cake
Remainder of Pudding
Remainder of Strawberries
Remaining Pound Cake - Reserve a few slices for finishing the top.
Remaining Pineapple
Cool Whip

Add Peaks to Cool Whip with a Spoon and Sprinkle Pound Cake Crumbs on top for color.

Add a few toothpicks halfway into top and cover with Saran Wrap. The toothpicks will hold the Saran Wrap up like a tent. Just don’t forget to remove them before serving.

Refrigerate till ready to serve.

Greek Style Lemon Potatoes

Greek Potatoes compliment many Greek dishes, such as roasted chicken, lamb, and pork.  This dish is an easy side dish and can be served with a side of Feta Cheese and Kalamata Olives.

Ingredients:

3-4 Baking Potatoes – cut into large pieces
1/4 c olive oil
Salt and Pepper
3 cloves garlic -- crushed
3 TBS dried oregano
1/3 c fresh lemon juice
1 Cup water -- or 1/2 c lowfat chicken broth -- as  needed
2 TBS Butter

2-3 sprigs of fresh Rosemary if available.

Heat Oven to 350.

Spray a baking dish with Non-stick cooking spray.

Place potatoes in baking dish.

In a separate bowl, whisk together the olive oil, lemon juice, salt, pepper and oregano.  Pour over potatoes.  Add garlic cloves and butter.  Add chicken broth.  Add Rosemary.

Place in oven and bake till potatoes are done, about 30-40 minutes, watching carefully to see is if more chicken broth or water is needed.

Best Greek Baklava Dessert Recipe

This is the best baklava recipe that I have tried. Of course, it has been passed down to me by my mother, but it is one I want to share.

Ingredients for pastry:
1 pound phyllo pastry sheets
2 cups unsalted butter, melted (1 lb.)
1 pound blanched almonds, finely chopped
1 cup sugar
1 tablespoon cinnamon
8x14x2 baking pan, and pastry brush

Ingredients for Syrup (see below):
3/4 cup sugar
3/4 cup honey
2 cups water
Juice of 1/2 lemon plus the rind

To make the pastry, combine almonds, sugar, and cinnamon in a bowl. Place 8 sheets of phyllo pastry sheets, one at a time, in the bottom of 8x14x2 pan, brushing each sheet with melted butter before putting in pan. Sprinkle top sheet generously with some of the nut mixture and add 2 more buttered phyllo sheets on top. Sprinkle again with some of nut mixture. Continue adding buttered phyllo sheets, sprinkling every second sheet with nut mixture until all nut mixture is gone. Place remaining phyllo sheets on top, buttering each sheet. With a sharp knife, cut baklava into small diamond shaped pieces. Place a pan of water on the lowest shelf in a preheated 300 degree oven.
Bake baklava on middle shelf of oven for 3 hours, making sure that the water pan is always full. Remove from oven and pour cool syrup over pastry. This should make about 30-36 servings.

Syrup:
In a saucepan, combine 3/4 cup sugar, 3/4 cup honey, 2 cups water, juice of 1/2 lemon, and the squeezed lemon rind. Bring to a boil and continue boiling for 20 minutes. Remove lemon rind and cool. Remember, you will need to pour cool syrup over hot pastry.

This takes a little time and effort, but this is the most famous greek pastry, and you will want to know how to make it for special occasions. In Greece, such pastries are not really considered desserts. Fruit usually is served at the end of the meal, but coffee with a sweet pastry such as baklava is served to increase the appetite.

Best Creamy Banana Pudding

I got this recipe from Paula Deen, and it is definately the creamiest, most luscious banana pudding recipe I have ever tasted.

Ingredients:
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen Cool Whip (lite)

Line the bottom of a 13 by 9 by 2-inch glass dish with 1 bag of cookies. Cut the bananas into round slices and spread across the top of the cookies.
In a separate bowl, combine the milk and pudding mix and blend for about 2 minutes with a wire whisk. In another bowl, combine the cream cheese and condensed milk and mix using a handheld electric mixer until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

This recipe is best after 1-2 days when cookies soften a bit. So it is the perfect make-ahead dessert for a party.

Cheesy Brocolli Casserole

If you are looking for a quick way to serve a healthy vegetable side dish, try this cheesy brocolli bake. I make this all the time and we never get tired of it.

Ingredients:
1 head of brocolli
6 slices American Cheese
1 stick butter
1 roll of Ritz Crackers

Wash and boil the broccoli. While it is boiling add the roll of Ritz crackers to a plastic bag and crush into crumbs with a rolling pin. This is a fast and easy way to make the crumbs. Take 1/2 of the cooked broccoli and place in a 2 quart casserole dish that is safe for the oven. Cover with 3 slices of American cheese. Add the remaining broccoli and another layer of cheese. Combine the butter and cracker crumbs in a separate bowl and sprinkle on top of the casserole. Bake at 350 degrees for about 15 minutes or until the top is bubbling.