Nonna K.

3 - 4 Cups All Purpose Flour 1 Tbsp. Yeast 1 Tbsp. Salt 1.2 Tbsp. Sugar 15 Gr, Butter, softened 1 Egg, medium, slightly whisked 6 Oz. Milk Oil for greasing Put the Flour in the bowl, add the yeast on one side and the salt on the other.  Add the sugar, butter, egg and milk.  Using the hook attachment, knead the dough until soft and pliable, if needed add more flour. Grease lightly a bowl and once the dough is ready, put it in the bowl, grease the top of the dough, cover with a plastic wrap and cover with a towel.  Let it stand for about an hour. Divide the dough into 8 parts,  Shape them into circles and cover with flour. Let it stand for about 30 minutes.  Heat a heavy frying pan or a grill, on a medium heat.  Grill each side for about 5-6 minutes.

160 Gr. of Oreo Coookies,  without the cream 20 Gr. Unsalted butter, melted 400 Ml. Heavy Cream 100 Ml. Sweet Condensed Milk 8 Gr. Unflavored Gelatin Powder 8-10 Fresh strawberries, cut in half. Crush the Oreo cookies, Mix the crushed cookies with the melted butter, then cover the bottom of the mold, pressing it well into the nold and then refrigerate until it sets. Warm the sweet condensed milk and dissolve the gelatin powder into it.  Let it cool down Using an electric mixed, beat the heavy cream until it forms soft peaks.  Using a spatula, slowly start pouring the condensed milk mixture into the whipped cream, folding it slowly so not to ruin the whipped cream.   Pour the whipped cream mixture into the mold with the crushed cookies, level up the top and refrigerate. When it is set, sprinkle top with more crushed oreo cookies, decorate with powdered sugar and fresh cut strawberries.

1 1/2 Cups Unsalted Butter, softened 2 Cups Sugar 5 Large Eggs' 3 Cups all purpose flour 1 tsp. baking Soda 1 tsp. Salt 3/4 Cup frozen Lemonade concentrate, thawed 1/2 Cup Sour cream 2 Tbsp. Lemon Zest Lemonade Glaze Preheat oven to 325 degreees.  Spray a large bundt pan with baking spray with flour. In a large bowl, beat butter with the sugar until smooth.  Add eggs, one at a time,, beating well after each addition. In another bowl, sift together the flour, baking soda and salt  Gradually start adding the flour to the butter mix, alternating with the lemonade and the sour cream,.  Start and end by adding flour, then add the lemon zest. Pour batter into the prepared pan, bake for about one hour, cake is ready when tooth pik comes out clean.  Once cake is cool, drizzle Lemon Glaze over it, LEMONADE GLAZE 1/4 Cup Heavy Cream 2 Tbsp. Frozen Lemonade concentrate, thawed 2 Cups Powdered SuIgar In a medium bowl, combine the Heavy Cream with the lemonade.  Gradually which in the powdered