???????????? ???????????????? ???????????????????????????? ???????????????????? ???????????????? ???????????????? ???????????????????????? ???????????????????? ????????????????????????| ???????????????????????????? ???????????????? ???????????????????????? ????????????????????????
This is a Blue-Ribbon recipe that uses Creole cream cheese as a base component to make a deliciously moist, vanilla-flavored pound cake.
Give this good luvin from the oven recipe for CREOLE CREAM CHEESE POUND CAKE a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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3 cups ALL-PURPOSE FLOUR
3 cups GRANULATED CANE SUGAR
3 sticks SALTED BUTTER
6 large EGGS
6 ounces CREOLE CREAM CHEESE
¼ teaspoon TABLE SALT
¼ teaspoon BAKING SODA
3 teaspoons VANILLA EXTRACT
Learn to Bake a Perfect Pound Cake with @ChefKennethTemple
Learn to Bake a Perfect Pound Cake with @ChefKennethTemple - Are you ready to take your baking skills to the next level? Look no further than Chef Kenneth Temple's expert pound cake tutorial!
In this video, Chef Temple will walk you through every step of the recipe, from the formulation to the baking techniques. With his guidance, you'll be able to bake a perfectly fluffy, buttery, and deliciously rich pound cake every time.
Don't settle for mediocre baked goods. Impress your friends and family with a stunning, mouth-watering pound cake, baked to perfection.
Join us on the Grillin TV Network, where you'll find this amazing video and a wealth of knowledge from some of the world's greatest chefs. Subscribe now and get ready to elevate your baking skills!
Ingredients:
Pound Cake:
2 ½ sticks Unsalted Butter at room temperature,
3 cups granulated Sugar
6 large Eggs at room temperature
1 ½ tsp. Vanilla Extract
3 cups unbleached All-Purpose Flour
½ tsp. Baking Soda
½ tsp. Kosher Salt
1 cup Buttermilk
Glaze:
1 ½ cups + 3 tbsps Powdered Sugar
1 tsp. Vanilla Extract
5 tbsp. Buttermilk
#GrillinTVnetwork #SmokinandGrillinwithAB #GTV
Crab Cakes with Creamy Cajun Sauce - Recipe from Chili Pepper Madness
You’ll love these flaky crab cakes with Cajun seasonings that go perfectly with a Cajun Remoulade sauce. Fast - and delicious!
CHAPTERS:
0:00 Delicious Flaky Crab Cakes
0:35 Ingredients for Cajun Sauce
1:19 Crab Cake Dry Ingredients
1:26 Wet Ingredients
1:41 Combining
1:56 Making the Crab Cakes
2:49 Frying the Crab Cakes
THINGS YOU’LL NEED:
¾ cup bread crumbs or crushed saltine crackers
2 teaspoons Cajun seasoning or more to taste
1 tsp garlic powder
Salt and pepper to taste
1 egg beaten
2 tablespoon mayonnaise
1 tablespoon of your favorite hot sauce
1 tablespoon whole grain spicy mustard
1 teaspoon Worcestershire sauce
Juice of a lemon
1 stalk celery chopped
1 shallot chopped
1 serrano pepper chopped
1 tablespoon fresh chopped parsley
1 pound fresh lump crab meat
2 tablespoons butter
FOR THE CAJUN CREAM SAUCE
½ cup mayonnaise
1 tablespoon whole grain spicy mustard
1 tablespoon of your favorite hot sauce
1 teaspoon apple cider vinegar
¼ cup pickled jalapeno peppers
1 tablespoon diced celery
1 teaspoon Cajun seasoning
Juice from half a lemon
2 cloves garlic minced
GET THE FULL RECIPE:
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I had so much fun making this! What other videos would you like to see?
-Mike
#crab #spicyfood #seafoodcooking #spicyrecipe #recipevideo
Peachy Peach Pound Cake
New Orleans native Charlie Andrews demonstrates how to make a Peachy peach pound cake. This cake has 4 different types of peach in it. Sliced peaches, freeze-dried peaches, peach juice and peach extract. This cake calls for 15 to 20 servings. It's a pretty large cake with a wonderful peach flavor and it is absolutely delicious. Hope you all will give this recipe a try.
Direct recipe link
Official Website for all recipes
Email
charliethecookandrews@gmail.com
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STRAWBERRY & CHAMPAGNE POUNDCAKE | VALENTINES DAY DESSERT
Grab my cookbooks
Preheat oven to 335
* I baked this cake on 335 because the cake has a lot of wet ingredients than a normal classic poundcake .. 350 would have cooked the cake too fast, making it brown on the outside but not cooked completely on the inside.. 325 was a tad bit too long, which can cause the cake to dry out from overcooking , so 335 was perfect for me. I also baked the cake for 1 hour & 15 mins.. and allowed it to cool for 40 mins.. this cake is actually really good warm y'all!*
Ingredients:
3 cups cake flour
3 sticks soften salted butter
1 tsp salt
2 1/2 cups white sugar
1 tbs vanilla extract
6 eggs
1/3 cup Champagne
2 16 oz frozen strawberries w/ sugar ( drained )
3/4 cup champagne or sparkling wine ( ex. Moscato, prosecco)
*To make a glaze combine 1 cup powdered sugar and 4 tbs champagne or sparking wine.. mix together and drizzle on top of cake . this is optional*
King Cake Cheat !! by The Easy Cajun
You don't have to wait for Mardi Gras to desire a luscious King Cake! And with my little cheat method, you can make one quickly and easily. And there won't be a baby to worry about!!! ;-)
Hey, I am “The Easy Cajun” . . . so I don’t mind finding and using an “easy” way to do some things . . . sometimes.
I know, some of my kitchen habits are OCD at all levels, but I found, tested several times, adjusted, and loved this shortcut for a faux King Cake. And everybody craved more once each was all gone!! So, why not cheat a little sometimes to get more smiles from the results of your kitchen activities ????
INGREDIENTS:
CAKE:
2 tubes (8 ounces each) refrigerated crescent rolls
6 ounces cream cheese
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1/3 cup light brown sugar
2 tablespoons butter, softened
3 teaspoons ground cinnamon
ICING:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
Red, blue, yellow and green food coloring and/or . . .
colored sugar sprinkles (purple, gold, and green for Mardi Gras or whatever colors the celebration requires)
INSTRUCTIONS:
In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. In another bowl, mix the brown sugar, butter and cinnamon until it becomes all crumbly.
Unroll both tubes of crescent dough and separate into triangles. Place triangles on a greased 12-in. pizza pan, or any appropriate baking pan, to form a ring with pointed ends of the dough facing toward the center and wide ends overlapping as seen in the video. Lightly press the wide ends together.
Spoon the cream cheese mix near wide ends of ring as shown in the video. Put the brown sugar mix over the cream cheese ring as I did.
Fold the inside dough points over the filling and fold wide ends over points to seal (or vise-versa as I mistakenly did in the video, it work just as good and looks more artful). Bake at 350° for 20-25 minutes or until golden brown. After baking, cool for at least 5 minutes before slicing.
While your cake is in the oven, combine the confectioners' sugar, vanilla, and enough milk to achieve the desired consistency in your icing. Divide this among three bowls if you are going to color the icing. For Mardi Gras colors, use red and blue food coloring to tint one portion purple. Tint another portion yellow with yellow food coloring and tint the remaining portion green with the green food coloring. Drizzle the icing over your cake after it has finished baking in whatever pattern your creative instincts lead you to create.
If you elect to use colored sugar sprinkles in addition to, or instead of, coloring the icing, make sure your icing is a soft enough consistency to be able to hold on to the sprinkles when you get them distributed onto the cake.
Serve this warm if you can. Of course it’s great at room temperature also.
This is one of those times that it’s really ok to cheat my friends ????
And no! You don’t have to wait for Mardi Gras.
Bon appetite ????
The Easy Cajun
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