Cake:

• 1 cup butter OR 1 cup coconut oil
• 3 cups flour
• 2 cups sugar
• 1 cup buttermilk
• 4 eggs
• 2 t vanilla bean paste
• 1 t baking powder
• 1 t salt
• ½ t baking soda

Butter Sauce:

• 1 cup sugar
• ½ cup butter
• 2 t vanilla bean paste
• 1 1/2 t salt

1. Preheat oven to 325 degrees
2. Grease and flour the bundt pan
3. Add all ingredient to mixer and mix on medium for 3 minutes
4. Pour batter into bundt pan and bake 65 minutes
5. Remove when a knife comes out clean and the edges are a crispy golden brown
6. Add butter sauce ingredients to a bowl, microwave 1 minute. Mix.
   (Sugar should not be dissolved)
7. While cake is still hot, pokes holes in it with a knife and fork. Pour butter sauce over the cake and let rest for 45 minutes. 

 

Italian Almond Cookies (Almond Horns)

• 1 Cup Sugar
• 16 oz Almond Paste
• 3 Egg Whites
  
• Sliced Almonds
  
  
• Powdered Sugar or Chocolate (finish/topping)

1. Pour 1 cup of sugar into the food processor
2. Measure out 16oz of almond paste. Add to processor. Mix well. 
3. Add 2 or 3 egg whites to the food processor. Mix well.
4. Chill the dough for 1 hour (up to 24 hrs). 
5. Scoop into 1-inch balls OR form in the snakes and bend into horns.... then roll in sliced almonds. 
6. Place on parchment-lined baking sheet. Bake 15-20 minutes at 350F (until golden brown)
7. Let cool and finish with powder sugar OR dip an edge in chocolate

 Slice a pork shoulder into steaks about as wide as your pinky. 

Let soak in adobo seasonings overnight.

• 3 tbsp achiote paste
• 2 tbsp chili powder
• 1 tbsp each of garlic powder, cumin
• Mexican oregano
• salt
• pepper
• 3/4 cup white vinegar
• 1 cup pineapple juice

Skewer the meat and figure out how to get it to stand upright.

Smoke at 250 for about 6 1/2 hours, turning/rotating every hour.

 

• 3 Tablespoons cornstarch, divided
• 1 pound flank steak, cut into thin 1-inch pieces
• 1/2 cup low sodium soy sauce
• 3 Tablespoons packed light brown sugar
• 1 Tablespoon minced garlic
• 2 teaspoons grated fresh ginger
• 2 Tablespoons vegetable oil, divided
• 4 cups small broccoli florets
• 1/2 cup sliced white onions

In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.

In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside. and add when you put the beef with broccoli.

 

• 1 big chuck roast
• Your favorite rub 

Cut chuck roast into cubes and toss in rub.

Set smoker to 225 placed the cubes on a rack. Place in smoker. 

Smoke at 225 until and internal temp of 165. 

Set smoker to 300. Once the cubes hit IT 203, pull them out. No sauce needed