Blog Archives - YUMMY CREATIONS

Chef Tasha Interview on 93.5 Kday

4/25/2015

Tierra's lemon Pound Cake

4/5/2015

Ingredients

3 large eggs
1 cup granulated sugar
1 cup Fat free Greek Yogurt or sour cream
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons of lemon extract (to taste)
1 1/2 cups of all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt (to taste)

Lemon Glaze

1 cup powder sugar
1 to 3 tablespoons lemon juice

(to taste)

1-2 tablespoons milk

(optional and also to taste)

Instructions

Preheat oven 350F. Prepare loaf cake pan with cooking spray or butter and flour the pan.
In a large bowl add eggs, yogurt, and sugar. Wish vigorously until smooth and combined
Drizzle in oil while whisking to combine.
Add lemon zest, lemon extract and whisk to combine.
In separate bowl mix together flour, baking powder, and salt.
Stir in dry ingredients to wet. Stir until combined do not over mix. Some lumps may be present. That's OK don't try to smooth out.
Pour batter into prepared pan about 3/4 full. Bake for about 50-52 min or until toothpick comes out of the center of the cake clean.
Allow pan to cool about 30 min before glaze.
While cooking in a small bowl add powder sugar, lemon juice, and milk. Wish together to preferred consistency and taste. (If you want whiter thicker glaze add more sugar and milk.)
Once you've reached desired taste and consistency drizzle over top of lemon cake.
Cake will last in airtight container up to 5 days or in the freezer up to 6 months.
Do not store in fridge or cake will dry out.

Happy Baking 😊
-@TierraDiane

Citrus Chicken Wings

4/1/2015

Cooking Time: 1 hour | Serving Size: 3-4

INGREDIENTS

1/4 cup olive oil
1 whole lemon, sliced
2 whole oranges, one juiced and one sliced

2 whole limes, one juiced and once sliced
2 tablespoons Italian seasoning

1 teaspoon paprika

1 1/2 teaspoons garlic powder
Kosher salt and freshly ground pepper, to taste
10-15 pieces (about 4 lbs) chicken wings

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

INSTRUCTIONS

Combine all the ingredients in a large resealable plastic bag and refrigerate for 2 to 4 hours
Preheat the oven to 375 degrees F
Remove the chicken from the marinade and put the chicken in a 13 x 9in pan
Bake covered for 20 minutes, uncover and begin basting every 8 minutes for an additional 24 minutes or until fully cooked and browned
Remove from the oven and arrange the chicken on a serving platter

BASTING- to pour juices or melted fat over meat while cooking in order to keep it moist