Strawberry Angelfood Cake

1st Layer

In the bottom of a casserole dish around 8 by 12, put broken up bite sized pieces of angel food cake.

2nd Layer

Package of instant vanilla pudding mixed with 1 cup cold milk, whisked and mixed until thickened. Add 1 container of Cool Whip, 8 ounces softened cream cheese, 8 ounces sour cream. Mix all until smooth and then pour on top of angel food cake pieces.

3rd Layer

Slice  fresh strawberries and mix one container of strawberry glaze. Spoon over the top of the second layer. 

Refrigerate for at least one hour.

Kheer, Indian Rice Pudding

Kheer:

6 cup milk
1 c rice ( rinsed)
1/2 teaspoon nutmeg
1 teaspoon cardamom
2 Tablespoon golden raisins (optional)
3/4-1 cup sugar
1 Tablespoon Peeled almond (optional)
2-3 Tablespoon ghee (or butter)

-Rinse raisins and soak in warm water
-In a large pot, cook rice in 2 cups water for 15/20 minute. Don't worry if you over cook it
-Add milk after rice is cooked
-Bring to simmer. BE CAREFUL not to boil over.
-Strain raisins
-Add cardamon, nutmeg, raisins, almonds, and sugar.
-Mix well
-Let all this simmer on med low. You can also add cloves 4-5 if you like it.
-It thickens as it sets
-Enjoy warm or cold

Homemade Dinner Rolls, Freezer Friendly

https://iheartrecipes.com/freezer-rolls-homemade-dinner-rolls/

Homemade Dinner Rolls (Freezer Rolls)

These light, fluffy, and buttery dinner rolls are the perfect addition to any dinner. The best part? This dough is freezer-friendly! Make ahead of time and freeze until you're ready to have delicious homemade dinner rolls ANY time.

CourseSide

CuisineSouthern

KeywordHomemade Dinner Rolls

Prep Time4 hours 30 minutes

Cook Time15 minutes

Total Time4 hours 45 minutes

Servings2 dozen

AuthorI Heart Recipes

Ingredients

• 6 cups all purpose flour plus more to knead
• 3 large eggs at room temperature
• 1/2 cup of melted/ softened butter
• 2 tsp salt
• 1/2 cup granulated sugar
• 2 envelopes of active dry yeast
• 1 1/4 cup warm water
• 1/2 cup warm milk

Instructions

• Add the flour, dry yeast, sugar, butter, and salt into a large mixing bowl.
• Pour in the warm water, and warm milk.
• Crack open 2 eggs, and add them into the bowl as well.
• Mix until everything is combined, and it forms into a nice sticky dough.
• Knead the dough on lightly floured surface for about 10 minutes.
• Oil a large bowl, then place the dough into the bowl.
• Cover the bowl with a clean cloth or towel, and let it rest for 1 1/2 hours in a warm draft free place.
• Knead the dough for 10 minutes, then divid the dough into equal parts.
• Grease, or oil a aluminum bake dish, and place the rolls into the dish.
• Cover the dish with the top, then label, and freeze.
• You can freeze these rolls for up to a month
• When you're ready to bake the rolls, remove them from the freezer.
• Remove the cover/lid, and cover the rolls with a clean cloth or towel.
• Put the rolls in a warm draft free place, and let them rise( takes about three hours).
• Preheat the oven to 350 F.
• Separate 1 egg, discard the yolk, and brush the egg whites on top of the rolls.
• Bake the rolls for 15 minutes, or until done.
• Remove the rolls from the oven, and brush with desired amount of melted butter.
• Pull the rolls apart, and serve!

The Market's Spring Fling Cake

https://www.food.com/recipe/the-markets-spring-fling-cake-406495?fbclid=IwAR3aPkK0m-tCkl5gMND14ZGh3tDrnel_2nbbS2Rl3z2D03KHJFpyi7uTcII

READY IN: 1hr 50 minutes

SERVES: 12-14

INGREDIENTS

CAKE
2 1⁄2 cups shredded zucchini (the zucchini was very finely shredded)
5 eggs
1 1⁄4 cups sugar
1⁄4 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1 pinch salt

FROSTING
3⁄4 cup cream cheese, at room temperature
1⁄4 cup butter
2 cups powdered sugar
1⁄2 cup heavy cream
1⁄2 teaspoon vanilla extract

FRUIT FOR THE CAKE
1 pint strawberry, cleaned, stemmed, and sliced
4 kiwi fruits, peeled and sliced
2 mangoes, peeled and sliced
1 pint blueberries
apricot glaze (optional) or apricot jam, thinned with a bit of warm water (optional)

DIRECTIONS
Preheat oven to 350°F.
Grease and flour a 10 inch cake pan.

Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
Combine the DRY ingredients in another bowl; then add to zucchini mixture.
Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).

Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.

In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.

Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
Put on the top layer and frost. The sides of the cake are NOT frosted.
Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.