Preheat the oven to 350 F (180 C) at least 20 minutes before. Line a 7″ cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick (watch video to see the texture). Add vanilla and mix.
Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.
Put the batter in the prepared pan. Bake for 20-25 minutes.
Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan.
Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don’t overmix.
Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing. Store in the refrigerator for up to 7 days.
A sinus infection, also known as sinusitis, is an inflammation of the tissue lining of the sinuses. Healthy sinuses are filled with air, but when blocked, germs can grow within and cause an infection. Symptoms of sinusitis include fevers, facial pain, and headaches while the most common causes include allergic rhinitis, common cold, deviated septum, and nasal polyps.
There are two types of sinusitis: acute and chronic. The first one typically lasts up to a month while chronic sinusitis may last 12 weeks or longer.
Viruses and bacteria which grow in the air spaces within the bones in the cheek bones, forehead, and between the eyes cause thick mucus and extreme discomfort in these areas.
While antibiotics are the most common remedy for sinusitis, they are not the best one. Namely, they often come with a wide range of side effects. On the other hand, herbal remedies step in as an ideal solution for this condition. Check out the one below!
How Apple Cider Vinegar Kills A Sinus Infection
Apple cider vinegar has numerous uses and is considered to be one of the best remedies for many conditions. It is packed with antioxidants, malic acids, vitamins, and minerals, all of which are helpful in killing bacteria. ACV binds to pathogens and helps the body flush them out more efficiently. It is effective against fungal, Candida, and viral infections, too.
To get the most of it, make sure you choose raw, unfiltered, unpasteurized, and organic apple cider vinegar, such as Bragg Organic Raw Apple Cider Vinegar.
When ingested, apple cider vinegar breaks up the mucus and clears the airways, while its antibacterial content kills off the bacteria responsible for the infection. Once the mucus is broken down, apple cider supplies the body with nutrients which boost immunity and prevent the infection from re-occurring.
Even though ACV is acidic in nature, it contains electrolytes which balances body`s pH levels and lowers body acidity. Detrimental bacteria or viruses thrive in acidic environment, which means that by creating alkaline environment, ACV prevents the microbes from multiplying.
The mixture above helps alleviate the symptoms, boost immunity, and eliminate all sinus-related problems. Check it out!
Ingredients: ½ cup of warm water ¼ cup of raw apple cider vinegar Juice of 1 lemon wedge 1 tbsp manuka honey ½ tsp cayenne pepper
Instructions: Mix all the ingredients in a glassSip the solution while the condition improves or gargle to accelerate your recovery.
1/2 cup butter 1 cup sugar 2 eggs, beaten 4 bananas, finely crushed 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
How to make it : Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refrigerated.
1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate 1-¾ cups sugar, divided ½ cup water 1-⅔ cups flour 1 tsp. baking soda ¼ tsp. salt ½ cup butter or margarine, softened 3 eggs ¾ cup milk 1 tsp. vanilla
Directions MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool. MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans. BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Easy Chocolate Frosting.
1¼ cups sifted all purpose flour 1½ cups sifted cake flour ½ teaspoon baking soda 1½ tsp baking powder 1 teaspoon salt 1½ cups sugar ⅔ cup vegetable oil ⅓ cup vegetable shortening at room temperature 1 tsp good quality vanilla extract 2 tsp pure lemon extract 3 large eggs 1½ cups buttermilkzest of two small or one large lemons, grated and finely chopped
Instructions Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffyBeat the eggs in one at a time.Fold in the lemon zest.Fold in the dry ingredients alternately with the buttermilk.I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.FOR THE FROSTING: mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.Add the lemon extract and a little of the milk.Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.Fill and frost the cake. Garnish with candied lemon zest if desired.To make candied lemon zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.Bring one cup of water and one cup of sugar to a slow boil.Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.When cool, cut them in strips and roll in fine sugar.
Directions In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting. Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm. Enjoy!
Cook Samp till soft. Add white sauce, creamy mushroom soup and Aromat and cook for another 15 minutes. DONE.
SPINACH SALAD Cook spinach add salt and pepper. Pour in a bowl and let it cool. Add vegetable archaar. And dress with sweetchillie sauce.
Cooked Butternut till soft and added onion, butter and Allspice cook till onions are soft mash and serve.
Coat beef with flour. Heat 2 tablespoon of the oil in large pot on medium-high heat. Add beef and brown on all sides.
Stir in Paprika, Mother in law spice, bay leaf, Brown onion, tomato paste and a can of tomatoes and water. Add vegetables; bring to boil. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender.