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Easy family recipes, New York, NY (2026)

09/01/2026

The crust

Heat oven to 350 °F. Butter and flour 2 9x2-inch cake pans. Sift 3 cups flour, baking powder, and salt together. Cream the butter, add 2 cups sugar, then mix in the flour and milk alternately. Fold in the stiff egg whites.

Ingredients

2 sticks unsalted butter, room temperature, plus more for pans
3 cups all purpose flour, plus more for pans
2 tsp baking powder
1/4 tsp salt
2 cups granulated sugar
1 cup whole milk, room temperature
5 egg whites, room temperature

5 egg yolks, room temperature
1 1/2 cups granulated sugar
1 stick unsalted butter
1 cup raisins
1 cup sweetened grated coconut
1 cup chopped pecans

2 cups granulated sugar
3/4 cup water
1 tsp cream of tartar
2 egg whites, room temperature

1 tbsp unsalted butter
1 egg white
1 tbsp water
2 cups pecans
1/2 cup granulated sugar

Directions

1. Heat oven to 350 °F. Butter and flour 2 9x2-inch cake pans.
2. Sift 3 cups flour, baking powder, and salt together.
3. Cream the butter on medium-low speed and gradually add 2 cups sugar.
4. Add the flour alternately with the milk, beginning and ending with flour.
5. Beat the 5 egg whites until stiff peaks form, 3 to 5 minutes. Fold about 1 cup into the batter, then fold in the rest.
6. Divide the batter between the prepared pans and bake until the tops are pale golden and a toothpick tests clean, 35 to 45 minutes.
7. Cool slightly, then invert the layers onto a rack to cool completely.
8. Combine the 5 egg yolks, 1 1/2 cups sugar, and 1 stick butter in a heavy saucepan over medium heat. Cook, stirring constantly, until the sugar is completely dissolved and the mixture is thick and candy-like, about 10 minutes.
9. Remove from the heat and add the raisins, coconut, and pecans. Keep warm.
10. Combine 2 cups sugar, water, and cream of tartar in a small heavy saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved.
11. Bring to a boil and do not stir. Wash down the sides with a pastry brush dipped in cold water until the syrup reaches 240 °F, about 5 minutes.
12. Whisk the 2 egg whites until soft peaks form, about 2 1/2 minutes. Pour in the hot syrup in a steady stream down the side of the bowl and beat until cool, 5 to 10 minutes.
13. Heat oven to 300 °F. Butter a rimmed baking sheet.
14. Whisk the egg white and water until foamy, about 2 minutes. Add the pecans and coat, then toss them in the sugar.
15. Transfer the coated nuts to the baking sheet and bake until crisp, about 25 minutes. Cool completely.
16. Put one cooled layer on a cardboard cake round and spread with half the fruit filling. Top with the second layer, bottom side up, and spread with the remaining fruit filling. Ice the sides with the boiled frosting and garnish with the sugared pecans.

08/31/2026

Christmas Baklava

Ingredients

1/2 pound chopped pecans
1/2 pound chopped walnuts
2-3 tbsp. ground cinnamon
1 pound package of Phyllo dough
1-1/2 cups butter, melted
2-1/2 cups honey
1 tsp. vanilla
1 tsp. grated lemon zest

Directions

Mix the nuts in a large bowl with the ground cinnamon and set aside.

Butter a 9×13 inch baking dish. Place 2 sheets of phyllo in the bottom and brush them well with melted butter. Sprinkle 2-3 tablespoons of the nut mixture over the top. Keep layering phyllo, butter, and nuts until everything is used.

Finish with about 6 layers of phyllo on top. Brush any remaining butter over the top layer if you still have some left.

With a very sharp knife, cut through all the layers. Make 3-4 lengthwise cuts, then cut diagonally to form diamond shapes.

Bake in a heated 350 degree oven for about 45 minutes, until golden and crisp.

While it bakes, heat the honey in a saucepan until close to boiling. Stir in the vanilla and lemon zest.

As soon as the baklava comes out of the oven, pour the honey mixture over the top. Let it cool completely in the pan.

08/31/2026

Chinese Pepper Steak
I remember a wok on the stove, onions going in after the beef.

Ingredients
1 pound beef top sirloin steak
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges

Directions
1. Slice the steak into 1/2-inch thick slices across the grain.
2. Whisk soy sauce, sugar, cornstarch, and ginger until smooth. Add the steak and coat well.
3. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Cook the steak in batches until well-browned, about 3 minutes, then remove it.
4. Return the steak to the wok and stir in the onion. Cook until the onion begins to soften, about 2 minutes.
5. Stir in the green pepper. Cook until the peppers turn bright green and start to become tender, about 2 minutes more.
6. Add the tomatoes, stir to mix, and serve.

How was it made where you come from?

08/31/2026

Cajun Chicken and Shrimp Alfredo
Feeds four, with bread or a green salad on the side.

Ingredients
8 ounces uncooked fettuccine
2 chicken breasts, cut into 1-inch pieces
1/2 pound shrimp, thawed and peeled
1/2 teaspoon garlic powder
1/2 tablespoon Cajun seasoning
1/2 tablespoon Cajun seasoning
2 tablespoons olive oil
2 tablespoons butter
1 cup heavy whipping cream
4 ounces cream cheese
2 cloves garlic, minced
1 cup freshly grated parmesan cheese
Salt and pepper to taste

Directions
1. Take the cream cheese out of the refrigerator more than 30 minutes before you start, or microwave it for 20 to 30 seconds.
2. Bring a saucepan of salted water to the boil and cook the fettuccine al dente according to the packet.
3. If the shrimp are frozen, thaw them under cold running water. Remove them, leave the tails if you want, and pat them dry.
4. Cut the chicken into 1-inch pieces, then sprinkle the shrimp and chicken with garlic powder and 1/2 tablespoon Cajun seasoning.
5. Heat the olive oil in a deep pan over medium-high heat and cook the shrimp for about 3 minutes, turning once, then move them to a plate.
6. Cook the chicken in the same pan for 5 to 6 minutes, stirring occasionally, until tender and lightly browned. Transfer it to the same plate.
7. Remove the pan from the heat and stir in the butter, cream, cream cheese, garlic, and the remaining 1/2 tablespoon Cajun seasoning.
8. Put the pan back on medium heat and stir for a few minutes until the cream cheese dissolves.
9. Let the sauce bubble gently for 2 to 3 minutes, or until it has thickened.
10. Stir in the parmesan, then add the shrimp and chicken back to the pan. Let it warm through for a few minutes.
11. If needed, season with salt and pepper, add 1 or 2 tablespoons of hot pasta water, mix in the fettuccine, and serve immediately with grated parmesan and chopped parsley. What do you serve alongside it?

08/30/2026

Baked Cajun Shrimp
Do not skip the oil shake, or the seasoning will not stick.

Ingredients
12 shrimp, peeled, deveined, cooked
1 canola oil
1 smoked paprika
1 onion powder
1 garlic powder
1 ½ salt
½ cayenne pepper
½ thyme leaves
¼ ground oregano

Directions
1. Preheat the oven to 350°. Place foil on a cookie sheet and lightly oil it with cooking spray.
2. Put the shrimp in a mixing bowl and add the oil.
3. Cover the bowl and gently shake until all shrimp are coated.
4. Mix all the herbs and spices in a small bowl with a lid.
5. Add the spice mix to the shrimp bowl and shake again until all shrimp are coated.
6. Place the shrimp in a single layer on the cookie sheet.
7. Bake for 10 minutes, then serve warm with a slice of lemon wedge.

08/30/2026

Banana pudding cheesecake squares
15 to 20 minutes in the oven, then 2 hours in the freezer.

Ingredients

1/2 cup unsalted butter, melted
1/2 cup light brown sugar, packed
1 large egg yolk
1/2 cup all-purpose flour
Pinch of salt
1/4 cup mashed ripe banana
1 teaspoon pure vanilla extract

2/3 cup heavy whipped cream
16 ounces cream cheese, 2 blocks
1 cup granulated sugar
3.4 ounce instant banana pudding powder, 1 box
1/2 cup milk
1 teaspoon vanilla extract
Optional: powdered sugar
Nilla wafers

Directions

1. Heat the oven to 350 degrees and prepare an 8x8 baking pan. Whisk the butter and sugar together, then whisk in the egg yolk, flour, salt, banana, and vanilla until combined.
2. Spread the batter in the pan and bake for 15 to 20 minutes, until just set.
3. Cool the blondie crust to room temperature.
4. Whip the heavy cream in a medium bowl until stiff peaks form, then refrigerate it and clean the beaters.
5. Beat the cream cheese until fluffy, then slowly add the sugar, banana pudding powder, milk, and vanilla. Beat until well incorporated.
6. Fold the whipped cream into the cream cheese batter. Add a little powdered sugar if you want it sweeter.
7. Spread the topping over the cooled crust and freeze for at least 2 hours, until completely firm.
8. Garnish with Nilla wafers and serve.

For the evening when dessert needs to sit in the freezer first.

08/29/2026

Hawaiian Banana Bread
Never turns heavy or dry, even with pineapple in the batter.

Ingredients
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 very ripe banana, mashed
1 cup crushed pineapple, do not drain
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup shredded coconut

Directions
1. Heat the oven to 350 degrees.
2. Cream the butter and sugar in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time.
4. Stir in the mashed banana and crushed pineapple.
5. Sift the flour, baking powder, baking soda, and salt together.
6. Add the dry mix to the wet ingredients and stir in the coconut.
7. Pour into a greased 9x5 loaf pan and bake for 60 minutes, or until a toothpick comes out clean.

How do you handle the pineapple so the loaf stays moist?

08/29/2026

Chinese Pepper Steak with Onions
For a late dinner, it marinates while the rice cooks.

Ingredients
750 g beef tenderloin or rump steak
250 g white basmati rice
3 medium onions
4 sprigs cilantro
2 tbsp soy sauce
4 tbsp peanut oil
1 tbsp cornstarch
Salt
Ground pepper

Directions
1. Peel and slice the onions. Wash, dry, and thin the cilantro.
2. Cut the meat into strips and place it in a deep dish. Spread the sliced onions over the meat, drizzle with 1 tbsp soy sauce, 1 tbsp peanut oil, and 1 tbsp water, then sprinkle with pepper and cornstarch and mix well. Marinate for 20 minutes in the fridge.
3. Cook the rice according to the packet instructions.
4. Heat 2 tbsp oil in a wok or large skillet and sauté the beef in small batches for 2 minutes.
5. Remove the meat from the wok, pour in 1 tbsp oil, and sauté the onions for 5 minutes. Pour in the marinade juice and bring to a boil.
6. Add the meat, salt, and pepper, and cook for 2 minutes. Place the rice in bowls. Divide the meat with the onions among the plates, drizzle with sauce, and garnish with cilantro.

For the one who likes dinner fast and still wants a wok on the table.

👇 Comment “Recipe” and I’ll send you the full recipe by DM! 📩

08/28/2026

Salisbury Steak with Onion Gravy
The gravy thickens in a few minutes.

Ingredients
1 pound ground beef
⅓ cup bread crumbs
2 teaspoons ketchup
1 teaspoon mustard
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
1 small onion
1 teaspoon oil
2 cups beef broth
4 tablespoons flour
1 teaspoon ketchup
½ teaspoon Worcestershire sauce
Salt to taste

Directions
1. Thinly slice the onion and cook it with 1 teaspoon oil over medium-high heat until nicely brown, about 7 to 8 minutes. Set it aside in a bowl.
2. Mix the ground beef with bread crumbs, 2 teaspoons ketchup, mustard, Worcestershire sauce, and garlic powder. Add onion powder if you are not using onions in the gravy.
3. Divide the mixture into 3 to 4 equal portions. Press a quarter-size indent in the middle of each patty.
4. Heat 1 teaspoon oil in a large frying pan over medium-high heat. Cook the patties, turning every 5 to 6 minutes, until they reach about 165° internally, about 15 to 20 minutes.
5. Whisk 4 tablespoons flour with 1 cup beef broth. Remove the patties to a plate and tent them lightly.
6. Pour out most of the liquid, leaving 3 to 4 tablespoons in the pan. Let the pan cool slightly, then add 1 cup beef broth and bring it to a light boil over medium heat.
7. Slowly whisk in the flour-broth mixture. Add 1 teaspoon ketchup, ½ teaspoon Worcestershire sauce, and salt to taste.
8. Whisk until nicely thickened, a few minutes. Add the onions if using, then return the steak to the gravy and simmer a few minutes.

08/28/2026

Garlic Butter Shrimp Pasta
A skillet sauce comes together while the fettuccine drains.

Ingredients
8 ounces fettuccine
1 pound medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
8 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cups baby arugula
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Directions
1. Cook the fettuccine in a large pot of boiling salted water according to package instructions. Drain well.
2. Season the shrimp with salt and pepper. Set aside.
3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
4. Add the garlic, oregano, and red pepper flakes. Cook, stirring frequently, until fragrant, about 1 to 2 minutes.
5. Add the shrimp and cook, stirring occasionally, until pink, about 2 to 3 minutes. Set aside.
6. Melt the remaining 6 tablespoons butter in the skillet. Stir in the pasta, arugula, and Parmesan until the arugula begins to wilt, about 2 minutes.
7. Stir the shrimp back in and serve at once, topped with parsley if you like.

How was it made where you come from?

Easy family recipes

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