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Grandma's Recipse, New City, NY (2026)

05/27/2024

Delicious Maple Cookies with Maple Icing 😍😋

Ingredients 📋

Cookies:

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup pure maple syrup

1 large egg

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Maple Icing:

1/4 cup unsalted butter

1/2 cup pure maple syrup

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

Instruections 🥣

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the maple syrup, egg, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

To make the maple icing, melt the butter in a small saucepan over medium heat. Stir in the maple syrup and bring to a simmer. Remove from heat and let cool slightly.

Gradually whisk in the powdered sugar and vanilla extract until smooth and thick.

Drizzle or spread the maple icing over the cooled cookies. Allow the icing to set before serving.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 250 kcal | Servings: 24 cookies

05/21/2024

Zesty Lemon Sugar Cookies 😍😋

Ingredients 📋

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1 large egg

1 teaspoon vanilla extract

Zest of 2 lemons

2 tablespoons fresh lemon juice

1/2 cup powdered sugar (for rolling)

Instructions 🥣

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Roll the dough into 1-inch balls and roll each ball in powdered sugar.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 120 kcal | Servings: 24 cookies

05/20/2024

Chocolate Pudding Bundt Cake

Ingredients:
• 1 box devil's food cake mix (preferably Duncan Hines)
• 1 (3.9 ounce) box instant chocolate pudding mix
• 1 cup sour cream
• ¾ cup vegetable oil
• ¾ cup water
• 4 large eggs
• 1 cup semi-sweet chocolate chips
For the Chocolate Sauce (optional):
• 1 ½ cups semi-sweet chocolate chips
• ½ cup heavy cream
• 3 tablespoons light corn syrup
• 2 teaspoons vanilla extract

Instructions:
1. Preheat your oven to 350°F. Grease a 10-inch bundt pan with baking spray (the kind with flour) and set it aside.
2. In a large bowl, mix together the devil's food cake mix and instant chocolate pudding mix.
3. Add sour cream, vegetable oil, water, and eggs. Blend with an electric hand mixer or stand mixer until the mixture is thick. Remember to scrape down the sides of the bowl.
4. Stir in the semi-sweet chocolate chips.
5. Pour the batter into the prepared bundt pan and smooth it out.
6. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean. The cake will puff up while baking but will settle as it cools.
7. Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.
8. Once the cake is cool, make the sauce by combining semi-sweet chocolate chips, heavy cream, and light corn syrup in a medium-sized saucepan.
9. Heat over medium-low heat, stirring constantly, until the mixture is melted and smooth, which should take about 5 minutes.
10. Remove from heat and stir in vanilla extract. Allow the sauce to cool slightly.
11. Slice the cake and serve each portion with the chocolate sauce drizzled over the top. Enjoy!

05/20/2024

Vibrant Spaghetti Salad

Ingredients 📋

12 oz spaghetti

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/2 cup black olives, sliced

1/4 cup red onion, finely chopped

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/4 cup olive oil

3 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions 🥣

Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, black olives, red onion, feta cheese, parsley, and basil.

Add the cooled spaghetti to the bowl and toss to combine.

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper.

Pour the dressing over the spaghetti salad and toss to coat evenly.

Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 250 kcal | Servings: 6 servings

05/20/2024

Air Fryer Chicken Skewers
Ingredients:
1 lb chicken thighs cut to 2” pieces
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp cayenne pepper
1/4 tsp tumeric
1 tsp kosher salt
½ tsp black pepper
1 tbsp avocado oil
Garlic Herb Butter
1 stick butter
1 tbsp freshly chopped parsley
1 tbsp honey
6 cloves minced garlic
Instructions
Cut chicken thigh into 2 inch pieces and place in a small bowl
In a separate small bowl, mix together garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and black pepper. Once mixed, add to the chicken pieces along with a tablespoon of avocado oil. Mix thoroughly until combined and marinate for 20 minutes.
Make butter in pot over medium heat. Add minced garlic and stir until fragrant (about 30 seconds). Add honey and freshly chopped parsley and stir to combine. Turn off the heat.
Skewer the chicken pieces tightly onto bamboo skewers. Line the basket with parchment paper and lay the chicken skewers on the parchment paper. Air fry at 400F for 10 minutes. Flip the chicken skewers and air fry at 400F for another 6-8 minutes until golden brown and cooked through (165F internal temp).
Top with parsley and brush with the garlic herb butter and enjoy!

05/19/2024

Rhubarb cake with butter sauce is a delightful dessert that combines the tartness of rhubarb with a moist and flavorful cake, topped with a rich and decadent butter sauce. Here's how to make it:

Ingredients:

For the rhubarb cake:

2 cups diced rhubarb
1 1/2 cups granulated sugar, divided
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
For the butter sauce:

1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.

In a small bowl, toss the diced rhubarb with 1/2 cup of granulated sugar. Set aside while you prepare the cake batter.

In a large mixing bowl, cream together the softened butter and remaining 1 cup of granulated sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Gently fold in the sugared rhubarb until evenly distributed throughout the batter.

Pour the batter into the prepared baking dish and spread it out evenly.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, prepare the butter sauce. In a saucepan, melt the butter over medium heat. Stir in the granulated sugar and heavy cream, and bring the mixture to a boil.

Reduce the heat to low and simmer the sauce for 3-4 minutes, stirring constantly, until slightly thickened.

Remove the saucepan from the heat and stir in the vanilla extract.

When the cake is done baking, remove it from the oven and let it cool slightly.

Serve the warm rhubarb cake slices with the butter sauce drizzled over the top.

Enjoy this delicious rhubarb cake with butter sauce as a decadent dessert, perfect for any occasion!

This rhubarb cake with butter sauce is sure to impress with its moist texture, tangy rhubarb flavor, and rich buttery sauce. It's a wonderful way to enjoy the seasonal bounty of rhubarb!

05/19/2024

# # # Easy Roasted Turkey Breast with Perfect-Every-Time Gravy

# # # # Ingredients:

**Turkey Breast:**
- 1 (3 to 4 pound) bone-in turkey breast
- 4 tablespoons unsalted butter, softened
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 garlic cloves, minced
- Fresh herbs, for serving

**Gravy:**
- Drippings from the turkey (anywhere from ¼ cup to ⅔ cup)
- 16 ounces chicken or turkey stock
- 3 heaping tablespoons all-purpose flour

# # # # Instructions:

1. Preheat the oven to 350 degrees F. Place a wire rack on a baking sheet or inside a roasting pan.
2. Let the turkey sit at room temperature for 30 minutes. In a bowl, mix together the softened butter, brown sugar, salt, pepper, smoked paprika, oregano, and minced garlic until it forms a spreadable paste.
3. Place the turkey breast on the rack. Rub the butter mixture all over the turkey breast, making sure to lift some of the skin gently and get the mixture underneath if possible.
4. Roast the turkey breast for about 90 minutes, rotating the pan once during cook time. Aim for an internal temperature of 165 degrees F. Remove the turkey and let it rest for 30 minutes before slicing.
5. While the turkey rests, make the gravy. Pour the drippings from the turkey through a fine mesh sieve into a bowl to strain out any larger bits.
6. Heat the drippings in a saucepan over medium heat. In a shaker cup, shake together the stock and flour to make a slurry.
7. Pour the slurry into the drippings in the pan, whisking continuously to avoid lumps. Stir until the gravy thickens, about 10 to 20 minutes, scraping the bottom of the pan to incorporate any flavorful bits.
8. Taste the gravy and season with salt and pepper to your liking. Keep the gravy warm over low heat until serving, stirring occasionally.
9. Serve the roasted turkey breast with the flavorful gravy and fresh herbs. Enjoy your delicious meal!

05/19/2024

Tres Leches Cake

Ingredients
Cake
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
Milk Mixture
• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk
• 1/4 cup whole milk
Whipped Topping
• 1 pint heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Ground cinnamon, for topping

Instructions
1. Preheat the Oven:
• Preheat your oven to 350°F (175°C).
2. Prepare the Dry Ingredients:
• In a medium bowl, combine 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
3. Separate the Eggs:
• Separate 5 large eggs into two separate mixing bowls (yolks in one, whites in another).
4. Mix Egg Yolks:
• Add 3/4 cup of sugar to the egg yolks. Beat on high speed until the yolks are pale yellow.
• Stir in 1/3 cup of milk and 1 teaspoon of vanilla extract.
5. Combine Mixtures:
• Pour the egg yolk mixture over the flour mixture and gently stir until just combined. Avoid over-mixing.
6. Whip Egg Whites:
• Beat the egg whites on high speed with electric beaters. As they begin to form stiff peaks, gradually add the remaining 1/4 cup of sugar.
7. Fold Egg Whites:
• Gently fold the beaten egg whites into the batter, scraping the bottom and sides of the bowl until fully combined.
8. Bake the Cake:
• Pour the batter into an un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool completely.
9. Prepare the Milk Mixture:
• In a small bowl, combine 12 ounces of evaporated milk, 14 ounces of sweetened condensed milk, and 1/4 cup of whole milk.
10. Soak the Cake:
• Once the cake is cool, use a fork to poke holes all over the top.
• Slowly pour the milk mixture over the cake, making sure to cover the edges and the center.
• Refrigerate for at least 1 hour or overnight

05/19/2024

Apple Cinnamon Roll Cupcakes

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups diced apples (about 2 medium apples)
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup cream cheese, softened
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt.
In another bowl, mix the melted butter, whole milk, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the diced apples gently.
Fill the cupcake liners about 2/3 full with the batter.
In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture over the batter in each cupcake liner.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
While the cupcakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar, 1 cup at a time, beating until well combined.
Add the milk and vanilla extract and beat until the frosting is smooth and creamy.
Once the cupcakes are completely cool, frost them with the cream cheese frosting.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 cupcakes

05/19/2024

Decadent Chocolate Chip Loaf Cake

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes
Kcal: 320 kcal | Servings: 8 servings

05/19/2024

# # # Fresh Strawberry Cake with Strawberry Buttercream

# # # # Cake Ingredients:
- 3 cups Flour
- 2 cups Sugar
- 1 1/2 tablespoons Baking Powder
- 3/4 teaspoons Salt
- 3/4 cup Canola Oil
- 1 1/2 cups Strawberry Puree*
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Juice
- 4 Eggs, beaten
- Pink food coloring (optional)

# # # # Strawberry Buttercream Ingredients:
- 1 stick Butter, room temperature
- 1/8 teaspoon Salt
- 3 1/2 cups Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 3 tablespoons Strawberry Puree

# # # # Instructions:
1. **Cake Preparation**:
- Preheat oven to 325 degrees Fahrenheit. Grease and flour 2 9-inch cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the canola oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and stir until combined.
- Add the beaten eggs and pink food coloring (if using), and stir until smooth. Do not overmix!
- Divide the batter evenly between the cake pans.
- Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool for a few minutes before removing and placing on cooling racks.
- The cakes need to be completely cooled before frosting.

2. **Strawberry Buttercream Preparation**:
- In a large bowl, beat the butter until fluffy. Add the salt, powdered sugar, and vanilla; beat until combined.
- Add the strawberry puree and beat until light and fluffy. You may need to adjust the consistency by adding more powdered sugar or a teaspoon of milk until you reach the desired texture.

3. **Assembly**:
- Once the cakes are completely cooled, spread a layer of strawberry buttercream on top of one cake layer.
- Place the second cake layer on top and frost the top and sides with the remaining strawberry buttercream.
- Decorate as desired with fresh strawberries or additional frosting.

Enjoy your delightful Fresh Strawberry Cake with Strawberry Buttercream!

05/19/2024

Hibachi Steak Bowls

Ingredients:

2 lbs top sirloin steak, cut into rough chunks
1 tablespoon mirin
6 cloves of garlic, finely minced or pressed
2 teaspoons ginger paste
2 tablespoons plus 1 teaspoon sesame oil, divided
½ teaspoon ground white pepper (or black pepper)
Kosher salt, to taste
4 tablespoons unsalted butter, divided
3 medium carrots, thinly cut on a bias
2 medium zucchinis, sliced in half lengthwise & then cut into half moons
4–5 ounces sliced mushrooms (I use baby bella)
½ teaspoon garlic powder
1–2 tablespoons teriyaki sauce or Japanese BBQ Sauce (we love Bachan’s!)
For serving: Fried rice & store-bought Yum Yum Sauce
Instructions
Prep & marinate steak. Place the sirloin into a large bowl (or inside a large plastic baggie). Add the mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper (or black pepper), and salt-to taste. Toss all ingredients to fully combine, ensuring steak chunks are thoroughly coated. Then set the steak aside to marinate for at least 30 minutes.
Sauté veggies. In a wok or large skillet, heat 2 tablespoons of butter and 1 tablespoon of sesame oil over medium heat. When hot, add the carrots, zucchini, and mushrooms. Cook the veggies, tossing often, until tender and golden brown, about 10-15 minutes. Season the veggies with garlic powder and salt/pepper- to taste. Then transfer the sautéed veggies to a clean plate and set aside. If needed, carefully wipe the pan clean with a damp paper towel.
Cook steak. In the same pan, add remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. When hot, add the steak. Cook, tossing beef often, until nicely seared, about 3-4 minutes- careful not to overcook steak into toughness. Then remove from heat, and drizzle in the teriyaki sauce or Japanese BBQ sauce, toss well to coat steak in sauce until chunks are glistening.
Build the bowls & serve. Evenly divide the cooked steak and sautéed veggies into shallow bowls, along with fried rice. Finish off bowls with a drizzle of store-bought Yum Yum sauce (or feel free to serve it on the side) to complete these hibachi steak bowls. Enjoy!

Grandma's Recipse

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