Kayla's Foods’s Favorites

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Baklava recipe Ingredients * 1 (16 ounce) package phyllo dough * 1 pound chopped nuts * 1 cup butter * 1 teaspoon ground cinnamon * 1 cup water * 1 cup white sugar * 1 teaspoon vanilla extract * 1/2 cup honey Directions 1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. 2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. 3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. 4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. 5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. Continue »
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Chocolate Strawberries Ingredients * 5 ounces bittersweet chocolate, chopped * 1 pint fresh strawberries with leaves Directions 1. In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened. Continue »
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Banana Foster 2 Ingredients * 1/4 cup butter * 2/3 cup dark brown sugar * 3 1/2 tablespoons rum * 1 1/2 teaspoons vanilla extract * 1/2 teaspoon ground cinnamon * 3 bananas, peeled and sliced lengthwise and crosswise * 1/4 cup coarsely chopped walnuts * 1 pint vanilla ice cream Directions 1. In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream. Continue »
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Ice Cream Sundae Ingredients 1 pt. (2 cups) vanilla ice cream 1/4 cup strawberry ice cream topping 1/2 cup thawed COOL WHIP Whipped Topping Make It SCOOP ice cream evenly into 4 dessert or sundae dishes; drizzle with strawberry topping Continue »
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Fudge Ingredients * 3 cups semisweet chocolate chips * 1 (14 ounce) can sweetened condensed milk * 1/4 cup butter * 1 cup chopped walnuts (optional) Directions 1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired. 2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set. Continue »
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World's Best Lasagna Ingredients * 1 pound sweet Italian sausage * 3/4 pound lean ground beef * 1/2 cup minced onion * 2 cloves garlic, crushed * 1 (28 ounce) can crushed tomatoes * 2 (6 ounce) cans tomato paste * 2 (6.5 ounce) cans canned tomato sauce * 1/2 cup water * 2 tablespoons white sugar * 1 1/2 teaspoons dried basil leaves * 1/2 teaspoon fennel seeds * 1 teaspoon Italian seasoning * 1 tablespoon salt * 1/4 teaspoon ground black pepper * 4 tablespoons chopped fresh parsley * 12 lasagna noodles * 16 ounces ricotta cheese * 1 egg * 1/2 teaspoon salt * 3/4 pound mozzarella cheese, sliced * 3/4 cup grated Parmesan cheese Directions 1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 3. Preheat oven to 375 degrees F (190 degrees C). 4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. 5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Continue »
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Chocolate Chocolate Chip Cookies Ingredients 1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 2 cups semisweet chocolate chips 1/2 cup chopped walnuts (optional) Directions Preheat oven to 350 degrees F (175 degrees C). In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Continue »
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Ingredients * 1/2 cup butter * 1 cup white sugar * 2 eggs * 1 teaspoon vanilla extract * 1/3 cup unsweetened cocoa powder * 1/2 cup all-purpose flour * 1/4 teaspoon salt * 1/4 teaspoon baking powder * 3 tablespoons butter, softened * 3 tablespoons unsweetened cocoa powder * 1 tablespoon honey * 1 teaspoon vanilla extract * 1 cup confectioners' sugar Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. 2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. 3. Bake in preheated oven for 25 to 30 minutes. Do not overcook. 4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm. Continue »
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Ingredients • 2 1/4 cups all purpose flour • 1 1/3 cups sugar • 3 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup shortening • 1 cup milk • 1 teaspoon vanilla • 2 large eggs Easy Cupcake Recipe Directions Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire. cupcake Tip: Cupcakes are great to pack in your kids lunchboxes for a special treat during the school day. Continue »
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Danish Pastry Ingredients * 2 cups unsalted butter, softened * 2/3 cup all-purpose flour * 2 1/2 cups milk * 1/2 cup white sugar * 2 teaspoons salt * 4 1/2 teaspoons active dry yeast * 8 cups all-purpose flour * 2 eggs * 1 teaspoon lemon extract * 1 teaspoon almond extract Directions 1. In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate. 2. In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size. 3. Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes. 4. Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage. 5. To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish. 6. Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown. Continue »
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Chocolate chocolate Cake Ingredients * 1 (12 ounce) package semisweet chocolate chips * 2 tablespoons instant coffee granules * 5 tablespoons water * 1/2 cup butter * 1/2 cup margarine * 2 cups white sugar * 6 egg yolks * 1 cup all-purpose flour * 6 egg whites * 1 tablespoon confectioners' sugar, for dusting Directions 1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 3-inch high sides. Wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. Set aside. 2. Melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside to cool. 3. Beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour gradually, mixing until just incorporated. Fold in the melted chocolate; mixing just enough to evenly combine. 4. Beat egg whites until foamy in a large glass or metal mixing bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine. Pour the batter into prepared pan. 5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sift confectioners' sugar over the top of the cake before serving. Continue »
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Best Chocolate Chip Cookies Ingredients * 1 cup butter, softened * 1 cup white sugar * 1 cup packed brown sugar * 2 eggs * 2 teaspoons vanilla extract * 3 cups all-purpose flour * 1 teaspoon baking soda * 2 teaspoons hot water * 1/2 teaspoon salt * 2 cups semisweet chocolate chips * 1 cup chopped walnuts Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. 3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Continue »
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Perfect Apple Pie Ingredients * 2 cups all-purpose flour * 1 teaspoon salt * 3/4 cup shortening * 4 tablespoons cold water * FILLING: * 7 cups thinly sliced peeled baking apples * 2 tablespoons lemon juice * 1 cup sugar * 1/4 cup all-purpose flour * 1 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 2 tablespoons butter or margarine * 1 egg yolk * 1 tablespoon water Directions 1. In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan. 2. In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly. Continue »
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conolie recipe Ingredients * Shells: * 3 cups all-purpose flour * 1/4 cup white sugar * 1/4 teaspoon ground cinnamon * 3 tablespoons shortening * 1 egg * 1 egg yolk * 1/2 cup sweet Marsala wine * 1 tablespoon distilled white vinegar * 2 tablespoons water * 1 egg white * 1 quart oil for frying, or as needed * * Filling: * 1 (32 ounce) container ricotta cheese * 1/2 cup confectioners' sugar * 1 cup chopped candied citron * 4 ounces semisweet chocolate, chopped (optional) Directions 1. In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours. 2. Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white. 3. Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving. 4. To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving. Continue »
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CheeseCake Ingredients * 1 1/4 cups graham cracker crumbs * 1/4 cup sugar * 1/3 cup butter or margarine, melted * 2 (10 ounce) packages frozen sweetened strawberries, thawed * 1 tablespoon cornstarch * 3 (8 ounce) packages cream cheese, softened * 1 (14 ounce) can sweetened condensed milk * 1/4 cup lemon juice * 3 eggs * 1 tablespoon water Directions 1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator. Continue »
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S'more Brownies Ingredients * 1 (21.5 ounce) package brownie mix * 6 graham crackers * 1 1/2 cups miniature marshmallows * 8 (1.5 ounce) bars milk chocolate, coarsely chopped Directions 1. Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan. 2. In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside. 3. Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares. Continue »