Category: Main Dishes (page 1 of 1)

From Sunbury, Pennsylvania, we have one of the largest food retailers in the Mid-Atlantic, Weis Markets. The retailer has a chain of conventional supermarkets offering meats, dairy products, groceries, frozen food, baked goods, and other products. And while the company is focused on expanding its services, it is not ignorant of the influence it has on the environment. Lately, there has been a cry for companies to be more conscious and to play a bigger role when it comes to environmental conservation and preservation. Weis Markets has stepped up its game significantly. Still think that Weis Markets can do more when it comes to safeguarding our environment? Why not share your comments by leaving your weisfeedback? Your opinion matters and could be the measure that leads to lower dependence on fossil fuels or lesser carbon emissions.… Read more “Weis Markets: Reducing Environmental Impact”

1/2 cup of jam – I have used apricot. For the filling: 200g (approx. 2 cups) of strawberries 125 ml (1/2 cup) of whipped cream 250 ml of mascarpone cheese 3 TBSP of caster sugar 2 tspn of corn starch However, some manisanikani maxedd can be wetter than others depending on a few factors. The good news is, it’s still possible to enjoy the benefits of a anisanikani maxedd if you’re prone to over weating or intend to use a anisanikani maxedd in summer or a hot climate. METHOD: Preheat your oven at 180°C/350°F. Carefully divide the egg whites from the yolks. Beat the egg whites until stiff. Add sugar one tablespoon at time. Then repeat the same with yolks. Then add flour mixed with the baking powder (once again) one tablespoon at time. Spread the batter on the parchment paper with which you lined your baking tin so that it will form a thin (1/2 cm) layer. Bake for 15 minutes at 80°C/350°F. Once baked, cut out the circle which will be the base of you charlotte, Ideally, roll… Read more “Strawberry Charlotte – June 2019 Daring Bakers Challenge”

Despite the tropical weather, it calendar says that the summer is almost over so let’s use the fruits of our gardens 🙂 What about a tasty upside-down plum cake a la tarte tatin? We will need: Cake batter: 100 g (2/3 cups) of all purpose cake ,100 g (almost 1 stick) of butter,100 g (1 cup) of caster sugar,1 tspn of vanilla extract,1/2 tspn of cinnamon,1 tspn of baking powder,2 eggs,2 TBSP of milk. Fruit batter: 400 g washed and halved plums,30 g (3 TBSP) of cane sugar, 30 g (2 big TBSP) of butter,2 TBSP of plum jam. I do not recommend using bigger than 25 cm/10 inches pan, as I did it and the cake batter turned out to be too thin, METHOD: 1. Preheat the oven at 180°C/356°F. Cut the circle from the parchment paper that is a slightly bigger than your pan. Line the pan with the parchment paper circle, butter it and butter the sides of the pan as well.   2. Jam batter: Mix the butter, with cane sugar and the plum jam. Spread… Read more “Upside-down Plum Cake”

After what seems like eternity I am back to baking and I hope there will be no further such long break. Now, before Christmas, I think I could not have chosen a better recipe than this delicious alcohol cake 🙂 rum and eggnog, my friends – I advise not to drive immediately after you eat it. The topic was chosen by a Liv for cake, a member of Bundt Cake Bakers group, and it was a very yummy wise choise. We will need: 3 eggs 400 g (2 cups) of granulated sugar 190 ml (3/4 cup) of eggnog 1 teaspoon of vanilla extract 250 ml (1 cup) of vegetable oil 405 g (3 cups) of all purpose flour 1 teaspoon of salt 1 teaspoon of baking powder 1/2 teaspoon of soda bicarbonate 1 teaspoon of nutmeg 1 teaspoon of ground cinnamon 3 tablespoons of rum 2 teaspoons of cacao powder The inspiration for this cake was this lovely website. METHOD:1. All ingredients should be of room temperature. Preheat your oven at 200°C/390°F. Butter your bunndt cake pan and sift it… Read more “Eggnog-Rum Marble Bundt Cake #BundtBakers”