This recipe appears courtesy of thekitchenmagpie.com.
Keep the strawberries sliced in half so they release less liquid this way, which will keep the top of the cake looking beautiful longer. If you slice the strawberries thinly, be sure to dry the slices very, very well with a paper towel and serve the cake immediately after decorating.
You can also make this cake a layer cake if you would like. To do this line your baking pan with parchment paper to easily remove the cake from the pan and carefully remove the completely cooled cake from the baking pan.
Slice horizontally through the middle of the cake and add the bottom layer back into the pan.
Fill with buttercream frosting (adding fresh berries to the middle here would be delicious too) and top with the top layer of the cake before frosting and decorating.
Be sure not to add too thick of a layer of frosting in the middle as you won’t have space in the baking pan for the rest of the decorations.
*This recipe is from Sabrina Snyder and was first published on dinnerthendessert.com.
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A version of this recipe first appeared on delish.com by Lindsay Funston
Recipe by Darren Doyle, Editor:
I normally try to stay out of the kitchen when it comes to cooking; however, I've been known to achieve some great things on both the grill and the smoker. One of my favorite dishes is BBQ Ribs and this week I'd like to share my own recipe.
Smoking meat can be quite the challenge for beginners, so there's a learning curve with this style of cooking. There are also all sorts of smokers and I've had them all: egg-type, indirect smokers with fire boxes, and the one I have now, which is an electric smoker. The key to properly smoking meat is monitoring both your meat's temperature and your smoker temp, and thanks to technology, there are easy ways to do that.
Beware: this is not something you decide for supper as you're coming home from work. This takes about 6 hrs of cooking time, and some of the prep work will have to be done the night before. There are three things you need to remember when smoking meat: patience, taking your time, and patience. Smoking meat properly can get a bit pricey. High-quality smokers and temperature monitoring devices aren't found at the local food mart...The art of smoking is a labor of love.
(I often double this or even triple and place in a jar with a lid filled with holes to make a large shaker)
In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.
FOR THE WINGS
FOR THE SAUCE
This recipe appeared on delish.com
If you gotta wear a mask outside your home, you may as well enjoy this delicious mac and cheese recipe inside your home!
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Enjoy without a mask--as eating this while wearing one will result in a poor experience.
Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to cornbread. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.
Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal.
Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.
Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises.
For a corn stick pan, completely grease the grooves so the sticks slide out without sticking.
(ORIGINALLY PUBLISHED AT BETTYCROCKER.COM)