Welcome to Daily Recipes, where we bring you the best recipes from around the world. Today, we're going to teach you how to make tangy lemon bars, a refreshing dessert that's perfect for spring and summer. These bars have a buttery shortbread crust and a tangy lemon filling. So let's get started!

Ingredients:

• 1 cup (125g) all-purpose flour
• 1/2 cup (115g) unsalted butter, at room temperature
• 1/4 cup (30g) powdered sugar
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1/3 cup (80ml) freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons (16g) all-purpose flour
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (180°C). Grease an 8-inch (20cm) square baking pan with butter.

2. In a medium bowl, whisk together the flour, powdered sugar, and salt.

3. Using an electric mixer, beat the butter until light and fluffy.

4. Add the flour mixture to the butter and beat until a dough forms.

5. Press the dough evenly into the bottom of the prepared pan.

6. Bake for 18-20 minutes or until lightly golden brown.

7. While the crust is baking, make the lemon filling. In a medium bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and flour.

8. Pour the lemon filling over the hot crust and return the pan to the oven.

9. Bake for an additional 20-25 minutes or until the filling is set and no longer jiggles.

10. Let the bars cool completely in the pan, then refrigerate for at least 1 hour before slicing.

11. When you're ready to serve, dust the top of the bars with powdered sugar.

Congratulations! You've just learned how to make tangy lemon bars. We hope you enjoyed this recipe and feel free to leave a review and let us know how it went. Join us again for more delicious recipes on Daily Recipes.

 

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Welcome to today's episode of Daily Recipes. Today, we will be making a delicious and creamy Coconut Cream Pie. This classic dessert is perfect for any occasion, and the coconut filling is sure to be a crowd-pleaser. So, let's get started!

Ingredients:

• 1 9-inch pie crust
• 1 cup (240 ml) of unsweetened shredded coconut
• 1 cup (240 ml) of whole milk
• 1 cup (240 ml) of heavy cream
• 3/4 cup (150 g) of granulated sugar
• 1/2 cup (60 g) of cornstarch
• 1/2 teaspoon of salt
• 4 large egg yolks
• 2 tablespoons of unsalted butter
• 1 teaspoon of vanilla extract
• Whipped cream and toasted coconut flakes for topping (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Bake the pie crust for 12-15 minutes or until lightly golden. Set aside to cool.

3. In a medium saucepan, combine the shredded coconut, whole milk, and heavy cream. Bring the mixture to a simmer over medium heat, stirring occasionally.

4. In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks to the mixture and whisk until smooth.

5. Slowly pour the hot coconut mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.

6. Remove the mixture from the heat and whisk in the butter and vanilla extract.

7. Pour the coconut mixture into the pie crust and smooth out the top. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.

8. Before serving, top the pie with whipped cream and toasted coconut flakes (optional).

That's it for today's episode of Daily Recipes. We hope you enjoyed making this delicious and creamy Coconut Cream Pie as much as we did. Don't forget to leave a review and let us know how it turned out for you. And as always, happy cooking!

 

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Welcome to today's Daily Recipes podcast! Today we're sharing a classic recipe that's perfect for dessert or breakfast - Bread Pudding. This recipe is easy to make and uses simple ingredients that you may already have in your kitchen. Let's get started!

Ingredients:

• 6 cups (approx. 360g) of stale bread, cut into cubes
• 2 cups (480ml) of milk
• 1 cup (240ml) of heavy cream
• 4 eggs
• 1 cup (200g) of granulated sugar
• 2 teaspoons (10ml) of vanilla extract
• 1 teaspoon (5ml) of ground cinnamon
• 1/4 teaspoon (1.25ml) of nutmeg
• 1/4 teaspoon (1.25ml) of salt
• 1/2 cup (60g) of raisins (optional)

Instructions:

1. Preheat your oven to 350°F (180°C).

2. Grease a 9x13 inch (23x33cm) baking dish with butter or cooking spray.

3. In a large mixing bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

4. Add the bread cubes and raisins (if using) to the mixing bowl and stir until the bread is fully coated in the liquid mixture.

5. Let the mixture sit for 10-15 minutes so the bread can soak up the liquid.

6. Pour the mixture into the prepared baking dish, making sure the bread is evenly distributed.

7. Bake for 45-50 minutes or until the top is golden brown and the pudding is set.

8. Let the pudding cool for 10-15 minutes before serving.

And there you have it - a classic Bread Pudding recipe that's sure to be a hit with your family and friends. We hope you enjoy making and eating this delicious dessert. Don't forget to leave us a review and let us know how it turned out. Thanks for listening to Daily Recipes, and we'll be back soon with another tasty recipe!

 

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Welcome to Daily Recipes! Today, we’re going to show you how to make a decadent and creamy chocolate fudge that's sure to satisfy your sweet tooth. This fudge is perfect for sharing with friends and family or as a treat for yourself. So let’s get started!

Ingredients:

• 2 cups (400g) granulated sugar
• 3/4 cup (170g) unsalted butter
• 2/3 cup (160ml) evaporated milk
• 1/4 cup (60ml) water
• 12 ounces (340g) semi-sweet chocolate chips
• 1 teaspoon vanilla extract

Instructions:

1. Grease an 8x8 inch (20x20 cm) baking dish and set aside.

2. In a large saucepan, combine the sugar, butter, evaporated milk, and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

3. Reduce the heat to low and continue cooking, stirring occasionally, for 5 minutes.

4. Remove the pan from the heat and stir in the chocolate chips and vanilla extract until smooth.

5. Pour the mixture into the prepared baking dish and let it cool to room temperature.

6. Once cooled, place the dish in the fridge for at least 2 hours, or until the fudge is set.

7. Once set, remove the fudge from the dish and cut it into small squares.

8. Serve and enjoy!

That’s it for today’s recipe. We hope you enjoyed making this creamy chocolate fudge as much as we did. Feel free to leave a review and let us know how it turned out for you. Join us again for more delicious recipes on Daily Recipes.

 

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Welcome to Daily Recipes! Today, we’re going to show you how to make delicious fresh blueberry muffins. These muffins are bursting with sweet and juicy blueberries and have a light, fluffy texture that's perfect for breakfast or as a snack. So let’s get started!

Ingredients:

• 1 and 1/2 cups (190g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup (80ml) vegetable oil
• 1 egg
• 1/3 cup (80ml) milk
• 1 teaspoon vanilla extract
• 1 cup (150g) fresh blueberries

Instructions:

1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease with cooking spray.

2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.

3. In a separate bowl, whisk together the oil, egg, milk, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Fold in the fresh blueberries.

6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

9. Serve and enjoy!

That’s it for today’s recipe. We hope you enjoyed making these fresh blueberry muffins as much as we did. Feel free to leave a review and let us know how they turned out for you. Join us again for more delicious recipes on Daily Recipes.

 

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Welcome to Daily Recipes! Today, we’re going to show you how to make classic peanut butter cookies. These cookies are super easy to make and have a rich, buttery flavor that’s perfectly complemented by the creamy peanut butter. So let’s get started!

Ingredients:

• 1 and 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, at room temperature
• 1/2 cup (120g) granulated sugar
• 1/2 cup (100g) packed brown sugar
• 1/2 cup (125g) creamy peanut butter
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. Using an electric mixer, beat the butter and sugars until light and fluffy.

4. Add the peanut butter, egg, and vanilla extract, and mix until well combined.

5. Add the flour mixture to the peanut butter mixture and mix until just combined.

6. Roll the dough into 1-inch (2.5cm) balls and place them on the prepared baking sheet.

7. Use a fork to press down on each ball of dough, creating a crisscross pattern.

8. Bake for 10-12 minutes or until the edges are lightly golden.

9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

10. Once the cookies are completely cool, serve and enjoy!

That’s it for today’s recipe. We hope you enjoyed making these classic peanut butter cookies as much as we did. Feel free to leave a review and let us know how they turned out for you. Join us again for more delicious recipes on Daily Recipes.

 

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Welcome to Daily Recipes, where we bring you the best recipes from around the world. Today, we're going to teach you how to make moist banana bread, a classic treat that's perfect for breakfast or snack time. This recipe is super easy to make and it's a great way to use up ripe bananas. So let's get started!

Ingredients:

• 1 and 3/4 cups (225g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, at room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 and 1/2 cups (340g) mashed ripe bananas (about 3 large bananas)
• 1/3 cup (80ml) plain yogurt or sour cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C). Grease a 9x5-inch (23x13cm) loaf pan with butter.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. Using an electric mixer, beat the butter and sugar until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition.

5. Add the mashed bananas, yogurt, and vanilla extract, and mix until combined.

6. Add the flour mixture to the banana mixture and mix until just combined.

7. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.

8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

9. Let the banana bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

10. Once the banana bread is completely cool, slice it and serve.

Congratulations! You've just learned how to make moist banana bread. We hope you enjoyed this recipe and feel free to leave a review and let us know how it went. Join us again for more delicious recipes on Daily Recipes.

 

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Welcome to Daily Recipes, where we bring you the best recipes from around the world. Today we're going to teach you how to make a classic red velvet cake, perfect for any occasion. This cake is light, fluffy, and has a subtle chocolate flavor, making it a crowd-pleaser. So grab your ingredients, and let's get started!

Ingredients:

• 2 and 1/2 cups (320g) all-purpose flour
• 1 and 1/2 cups (300g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 and 1/2 cups (360ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• Cream cheese frosting:
• 8 oz (226g) cream cheese, room temperature
• 1/2 cup (115g) unsalted butter, room temperature
• 4 cups (500g) powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C) and prepare two 9-inch (23cm) cake pans by greasing them with butter and lightly dusting them with flour.

2. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, red food coloring, and white vinegar.

4. Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.

5. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

6. Let the cakes cool in the pans for 5-10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.

7. To make the cream cheese frosting, beat together the cream cheese and butter until light and fluffy. Gradually add in the powdered sugar and vanilla extract, and mix until the frosting is smooth and creamy.

8. Once the cakes have cooled completely, spread a layer of cream cheese frosting on top of one of the cakes. Place the other cake on top and spread a layer of frosting over the entire cake.

9. Decorate with your favorite toppings, and enjoy!

And that's it, you've just learned how to make a classic red velvet cake. We hope you enjoyed this recipe and feel free to leave a review and let us know how it went. Join us again for more delicious recipes on Daily Recipes.

 

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This tangy and creamy Key Lime Pie is the perfect dessert for any occasion. With its buttery graham cracker crust and smooth lime filling, this dessert is sure to impress your guests.

Ingredients:

• 1 1/2 cups (150 g) graham cracker crumbs
• 1/4 cup (50 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted
• 4 large egg yolks
• 1 can (14 oz or 397 g) sweetened condensed milk
• 1/2 cup (120 ml) key lime juice
• 1 tbsp (15 g) lime zest
• Whipped cream and lime slices, for serving

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish.
3. Bake the crust for 10 minutes or until lightly golden brown. Remove from the oven and set aside to cool.
4. In a large bowl, whisk the egg yolks until pale and creamy.
5. Add the sweetened condensed milk, key lime juice, and lime zest. Whisk until well combined.
6. Pour the mixture into the cooled crust.
7. Bake for 15 minutes or until set.
8. Let the pie cool to room temperature, then refrigerate for at least 2 hours.
9. Serve chilled with whipped cream and lime slices.

Metric sizing:

• 150 g graham cracker crumbs
• 50 g granulated sugar
• 85 g unsalted butter, melted
• 4 large egg yolks
• 1 can (14 oz or 397 g) sweetened condensed milk
• 120 ml key lime juice
• 15 g lime zest

Imperial sizing:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 4 large egg yolks
• 1 can (14 oz or 397 g) sweetened condensed milk
• 1/2 cup key lime juice
• 1 tbsp lime zest

 

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Strawberry Shortcake is a classic dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser. This recipe will show you how to make a delicious shortcake and top it with fresh strawberries and whipped cream.

Ingredients:

• 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cut into small cubes
• 2/3 cup (160ml) heavy cream, cold
• 1 large egg
• 1 teaspoon vanilla extract
• 1 pound (450g) fresh strawberries, hulled and sliced
• 1/4 cup (50g) granulated sugar
• Whipped cream, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the flour mixture and use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse sand.
4. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the mixture into the flour mixture and stir until just combined.
5. Turn the dough out onto a lightly floured surface and knead a few times until it comes together into a smooth ball.
6. Pat the dough out into a circle that's about 1 inch (2.5cm) thick. Use a biscuit cutter or a glass to cut out 6-8 rounds and place them on the prepared baking sheet.
7. Bake for 15-20 minutes or until the shortcakes are golden brown and a toothpick inserted into the center comes out clean.
8. While the shortcakes are baking, prepare the strawberries. In a medium bowl, toss the sliced strawberries with the sugar and set aside.
9. To serve, split each shortcake in half and top with the strawberry mixture and a dollop of whipped cream.

Metric Measurements:

• 240g all-purpose flour
• 50g granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 113g unsalted butter, cold and cut into small cubes
• 160ml heavy cream, cold
• 1 large egg
• 1 teaspoon vanilla extract
• 450g fresh strawberries, hulled and sliced
• 50g granulated sugar

Enjoy your Sweet and Simple Strawberry Shortcake!

 

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