What to Cook

minimalist cake :: Article Creator This 74-Year-Old Pillsbury Bake-Off -Winning Cake Is Simple & Citrusy Winter has always been the very best time for peak citrus, and my love for cake will never go out of style. So imagine my delight when I saw that this Orange Kiss Me Cake—the winner of the 1950 Pillsbury Bake-Off Contest—has been making the rounds online. Why is it called Kiss Me Cake, you may ask? From my research, I found out that it was named after the Broadway musical "Kiss Me Kate" which opened in 1948. Avid bakers online say they swear by this cake and have been making it for decades. "My mother cut this recipe out of the newspaper back in 1950 when it was originally published as a bake-off winner. It has remained a family favorite for the past three generations!" says one commenter. "My grandmother used to make a similar cake with whole chopped oranges. It was very orange-y, moist, and fabulous" says a...

lamb shank :: Article Creator Braised Lamb Shank Braised lamb shanks represent the ultimate in simple, country comfort, and they're a great addition to your home-kitchen repertoire. I honed my recipe for the opening of the Blue Door restaurant at the Delano Hotel, Miami Beach, in 1995. But the idea was planted years ago when I had gigot à sept heurs ("seven-hour-lamb") in France; it was so tender that they served it without a knife. The crucial flavor-building step here is to create a spice rub and allow the lamb to marinate well in advance. The rest of the procedure involves straightforward braising: it takes a long time, but once you've put the pan in the oven, you leave it alone and you can go about your other business. (In fact, it's best not to disturb the shanks much at all.) Once you've reduced the braising liquid to a sauce - another simple procedure that leaves you free to make other preparations  the meal is r...

whipped cream frosting :: Article Creator Betty Crocker Has A New Line Of Oreo Baking Mixes, Plus Frosting Oreo creme-flavored frosting? We're in. Betty Crocker has teamed up with Oreo for a baking line so you can enjoy the flavor of an Oreo cookie in brand-new ways, fresh out of your oven. The new line features four baking mixes that come with real Oreo pieces. You'll be able to create cakes and cupcakes with Betty Crocker Oreo Chocolate Cake Mix or White Cake Mix. Or, bake up some delicious brownies with Oreo Brownie Mix. You can also buy an Oreo Lava Cake Mix that comes with baking cups so you can make individual servings. The baking mixes and frosting are on store shelves at retailers nationwide now. Betty Crocker does not say if they will be around for a limited time or if they are part of the brand's permanent lineup, but you may want to grab them soon just in case they don't stick around. Betty Crocker Oreo Baking ...

sushi bake :: Article Creator Spicy Salmon Sushi Bake Recipe If you're a seafood lover looking for a fun new dinner recipe to try, this spicy salmon sushi bake is the perfect way to enjoy the flavors of sushi without the fuss of making rolls from scratch. Combining the rich flavor of salmon, the creaminess of mayo, and the kick of sriracha, this innovative dish by recipe developer Catherine Brookes promises to satisfy all your sushi cravings. In this recipe, sushi rice is first simmered until fluffy and seasoned with a blend of rice vinegar, sugar, and salt, providing the ideal foundation for your sushi bake. The star of the show, fresh salmon fillets are baked to flaky perfection and combined with a mixture of sauces and seasonings with tons of spicy, umami flavor. Popped into the oven, this culinary masterpiece truly takes the best of sushi and turns it into a warm, comforting bake. Get ready to savor the taste of an expertly made spicy salm...

edible cookie dough recipe :: Article Creator Basic Cookie Dough Make a batch of cookie dough to cook now or keep in the freezer for fresh home-made biscuits when you need them. Keep them plain or add some bits and make them different. Ingredients100 gUnsalted butter50 gCaster sugar140 gHigh grade flour (Main)1 pinchSaltDirections Cream butter and sugar until light and fluffy. Fold in sifted flour and salt and gently mix to a firm cookie dough. Press dough into a long even sized log on a sheet of baking paper. Wrap and refrigerate until hard. Store in the fridge for up to 10 days, or freeze and slice as needed. To cook, slice log into individual cookies approximately 1cm thick, lay out on baking paper on a baking tray and bake at 180C for 10-15 minutes until golden. Cool and store in an airtight container. Makes plenty. Make it different with these recipes using this cookie dough: Choc-trops cookies Ginger nut cookies Parmesan and and pine nut cookies...