Grandma’s Cream Cheese Pound Cake Recipe
I went out of town to visit grandma and she blessed me with some of her homemade cream cheese pound cake. God I love that woman!!! This cream cheese pound cake bakes up soft, moist and velvety smooth. I really enjoyed spending time in the kitchen with my grandma. She is the coolest woman EVER!!! If you are still blessed to have your grandparents in your life be sure to spend as much time with them as possible. They truly are treasures. “When an old person dies, it’s like a setting a library on fire” Don’t know where this quote came from but it’s so true! Love you grandma!!! GET RECIPE: divascancook.blogspot.com Music by Bill Withers (no copyright infringement intended)
Vanilla pudding – recipe
The vanilla pudding is a classic, fresh dessert, very easy to prepare and sure to be appreciated by both adults and kids.Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Today we’ll be preparing together a spoon dessert ideal to be served at the end of the meal or as a snack for kids: the vanilla pudding. A fresh dessert, very easy to prepare, and sure to be appreciated by everyone. For a more refined look, the pudding can be served garnished with whipped cream and seasonal fruit. But let’s see together what ingredients we’ll need to make it: • Less than 1 cup (200 ml) of heavy cream • 1/3 oz (9 g) of gelatin • 1 vanilla pod • 4 egg yolks • 1 ½ cups (350 ml) of fresh whole milk • ½ cup (100 g) of sugar Let’s make together the vanilla pudding: Begin to prepare the vanilla pudding by soaking the gelatin in very cold water… make sure water is ice cold. In the meantime, pour the milk and the heavy cream into a saucepan and bring almost to a boil. Cut the vanilla pod in half lengthwise… with a very sharp knife… remove the inner seeds… and add to the milk and cream mixture… to flavor it with. Add the pod, too, and let it steep for a few minutes. Now strain the milk and cream mixture… add the squeezed gelatin to the hot liquid… and let it melt. Now put the 4 egg yolks in a large bowl, add the sugar and beat for a while. Now add the milk and cream mixture to the eggs in a thin stream… and beat constantly until well blended …
Grandma’s secret recipes: Michael Swamy and East Indian culinary heirlooms
Read more on: www.firstpost.com The vindaloo you know is not the only vindaloo around. There is one for every ex-Portuguese precinct — whether in Macau or Latin America or India. In the Konkan itself, the Goan version is as different from the Mumbai one as the Christians of Goa are from the East Indians of Mumbai. In fact, there isn’t one recipe for anything East Indian because it is a khichdi of many identities — the kolis or fishermen community, adivasis, farmers, Brahmins, among others. All of them pushed for a common identity to differentiate themselves from the Goan Christians.