Baklava: Ingredients

Ingredients
SYRUP
5 1/3 tbsp honey
2 2/3 tbsp water
2 2/3 sugar
1/12 teaspoon ground cinnamon
1/6 tablespoon lemon juice
lemon peel (without pith - 2/3 inch-long piece)
orange peel (without pith - 2/3 inch-long piece)
PASTRY
10 2/3 tbsp coarsley ground walnuts
5 1/3 tbap coarsley ground almonds
2/3 tablespoons sugar
1/12 teaspoon cinnamon
1/12 teaspoon nutmeg
1/24 teaspoon ground cloves
1/2 tablespoons melted butter
114g phyllo dough
114 g unsalted butter, melted (don't use less, this is what
will make your baklava taste exceptional, and it has to be
BUTTER!)
whole cloves
Directions
Make syrup first so that it can come to room temperature: In
a small saucepan, combine honey, sugar and water. Bring
to a slow boil, stirring occasionally, until the sugar is
dissolved. Add lemon juice, cinnamon sticks and peels and
cook over a medium heat for 10 minutes, until slightly
thickened. Remove peels and cinnamon sticks and allow to
come to room temperature before using.
1.
Combine walnuts, almonds, sugar, cinnamon, nutmeg,
ground cloves and 3 tablespoons melted butter together in a
bowl and mix thoroughly.
2.
Place phyllo between sheets of waxed paper and cover with
a slightly damp towel to prevent phyllo from drying out.
Brush bottom and sides of an 18x12-inch inch pan
generously with melted butter.
3.
Place 8 phyllo sheets into bottom of pan, brushing each
sheet generously with butter. Take an additional 4 sheets of
phyllo and place in pan allowing sheets to drape over each
of the 4 sides of pan. Brush these with melted butter.
4.
Spread 5 tbsp of nut mixture into pan, distributing evenly
over bottom. Fold over the overlappi ng phyllo sheets
brushing each with butter, to envelop the nut mixture.
5.
Repeat layering process 2 more times to form 3 nut layers.
6.
Top pastry with remaining phyllo dough and generously
brush top layer with melted butter. Tuck in the buttered
phyllo neatly around.
7.
Score through top layers of pastry with a sharp knife making
6 strips lengthwise then cut 10 strips diagonally to form
8.
Makes 10 small pieces
1 3/4 h
Nutrition Facts
Serving Size 1 smallish
pieces 44g
Recipe makes 10 smallish
pieces)
Calories 185
Calories from Fat 110 (59%)
Amount Per Serving %DV
Total Fat 12.3g 18%
Saturated Fat 4.8g 24%
Monounsaturated
Fat 3.5g
Polyunsaturated Fat
3.2g
Trans Fat 0.0g
Cholesterol 17mg 5%
Sodium 42mg 1%
Potassium 60mg 1%
Total Carbohydrate
18.9g
6%
Dietary Fiber 0.9g 3%
Sugars 13.8g
Protein 2.1g 4%
Baklava
Thursday, Apri l 29, 2010
7:16 AM
Sadaas Dessert 1... lpp.
6 strips lengthwise then cut 10 strips diagonally to form
diamond shaped pieces. Stud each diamond-shaped piece
(and any odd looking ones near the ends of the pan) in the
centre with a whole clove per piece. Pour remaining melted
butter over pastry and lightly sprinkle some water on top too
(wet your hand under the tap twice and shake this out over
the pastry).
Bake pastry in a 164C oven for 1 hour, until nicely golden-
brown. Allow to cool for 5 minutes. Carefully spoon cool
syrup over pastry. Allow to stand at least 3 hours or
overnight. Cut through the scored pieces and serve.
9.
Note: The clove studding each piece is not traditionally
eaten, it is removed by the person whose piece it is before
eating. The clove is there to add its 'perfume' to the piece as
it bakes (and it looks pretty, too).
10.
Ingredients
2 eggs, separated
21 tbsp sugar
32 tbsp flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
5 tbsp oil
16 tbsp banana, mashed (very ripe)
10 tbsp buttermilk
8 tbsp walnuts, chopped
Directions
Grease two (2) 8-inch round pans well and dust with flour.
1.
Beat egg whites until fluffy.
2.
Gradually beat in 5 tbsp of sugar.
3.
Beat until very stiff and glossy.
4.
In another bowl stir remaining sugar, flour, baking powder, soda and salt.
5.
Add oil, bananas, half of buttermilk and vanilla.
6.
Mix well for 1 minute at medium speed on mixer.
7.
Add remaining buttermilk and egg yolks.
8.
Beat another minute. Fold in beaten egg whites and nuts.
9.
Pour in prepared pans.
10.
Bake at 180C for 30-35 minutes.
11.
Frost with cream cheese frosting.
12.
Makes 1 cake
45 mi n
Nutrition Facts
Serving Size 1 (90g)
Recipe makes 12 servings
Calories 277
Total Fat 10.4g 16%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 5.8g
Trans Fat 0.0g
Cholesterol 35mg 11%
Sodium 355mg 14%
Potassium 121mg 3%
Total Carbohydrate 42.5g 14%
Sugars 24.7g
Protein 4.5g 9%
Banana chiffon cake
Saturday, December 12, 2009
3:15 PM
Ingredients
1/2 envelope unflavored gelatin
2 tbsp cold water
2 egg yolks
6 tbsp sugar
8 tbsp milk
1 teaspoons vanilla
8 tbsp whipping cream
Strawberries (any fruit)
Directions
This gelatin-based custard must be made several hours before you
plan to serve it.
1.
It's great paired with cut-up fresh strawberries, or a mixture of fruit -- or
with a rich butterscotch sauce.
2.
INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the
cold water; stir to blend.
3.
Set aside to soften for 5 minutes.
4.
(It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in
a bowl and, using a whisk or fork, stir briskly to blend.
5.
Slowly add the sugar and continue to stir until well mixed.
6.
Cooking the custard: Pour the milk into a saucepan and place over
medium-high heat.
7.
Stand right by the stove and watch for tiny milk bubbles to form
around the edge of the pan.
8.
The milk should be hot, but not boiling.
9.
It is better to underheat than to boil.
10.
As long as the milk is hot it will work fine.
11.
Pour the yolk/sugar mixture into the hot milk, then add the softened
gelatin and stir with a large spoon or whisk to blend well.
12.
Cook, stirring slowly, but constantly for 3 or 4 minutes.
13.
Tilt the pan until you can see the bottom.
14.
If there is a thin coat of custard on the bottom that doesn't flow as
readily as the rest, it's ready.
15.
Remove from heat.
16.
Do not let the custard boil; it will be fine if you remove it too soon
rather that too late.
17.
Stir in the vanilla.
18.
Pour the custard into a bowl and refrigerate for 30 minutes, or just
long enough for it to begin to gel.
19.
It should be thick but pourable.
20.
This last step is the secret of a fabulous Bavarian Cream: Beat the
cream only until it holds soft peaks.
21.
If the cream is too stiff, the dessert will be too firm.
22.
Fold the whipped cream into the custard.
23.
Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and
refrigerate several hours, to allow the dessert to gel.
24.
If the Bavarian Cream is in a mold, turn it out onto a plate before
serving.
25.
Serves 3
1 1/4 h
Nutrition Facts
Calories 300
Total Fat 18.9g 29%
Trans Fat 0.0g
Sodium 42mg 1%
Potassium 105mg 3%
Sugars 25.3g
Protein 4.8g 9%
Bavarian cream
Sunday, December 13, 2009
5:58 PM
serving.
Otherwise, spoon into dessert bowls.
26.
Ingredients
375 g strawberries, hulled & halved
125 g blueberries
125 g raspberries
1 large orange, peeled & segmented
2 tablespoons cranberry juice
vanilla ice cream, to serve (use a good quality one such as
tahitian)
Directions
Combine all fruits together & mix gently.
1.
Chill for 20 mins to macerate.
2.
Serve spooned over ice-cream.
3.
Serves 4
10 mi n
Nutrition Facts
Calories 93
Total Fat 0.7g 1%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 309mg 8%
Sugars 14.4g
Protein 1.8g 3%
Berry Fruit salad
Fri day, November 13, 2009
1:27 PM
Ingredients
CAKE LAYERS
2 large eggs
32 tbsp unsifted cake flour
16 tbsp sugar, separated
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tbsp vegetable oil
16 tbsp milk
2 teaspoons vanilla extract
CREAM FILLING
24 tbsp milk
2 tablespoons cornstarch
4 tbsp sugar
1 large egg
1 tablespoon vanilla extract
CHOCOLATE GLAZE
4 tbsp water
2 tablespoons sugar
8 tbsp semisweet chocolate or milk chocolate chips
Directions
Heat oven to 180 degrees. Grease and flour two 9" round
cake pans or make it easy on yourself and trace the bottom
of the cake pans on a piece of waxed paper and cut to fit
then place on bottom of pans. No need to grease; the cakes
will fall right out.
1.
For the cake layers: Separate eggs; place whites in a small,
clean bowl free of any grease or oil and set aside. In a large
mixing bowl, combine cake flour, 12 tbsp of the sugar,
baking powder and salt. Set aside.
2.
In a small bowl with an electric mixer, beat egg whites until
soft peaks form. Very gradually beat in the remaining 4 tbsp
sugar; beat until stiff peaks form. Set aside.
3.
Add egg yolks, oil and 8 tbsp milk to flour mixture. With
electric mixer, beat until smooth, scraping sides of bowl
occasionally. Add remaining 8 tbsp milk and vanilla. Beat
just until combined. Carefully fold beaten egg whites into
batter. Divide batter into prepared pans.
4.
Bake cakes 20 to 25 minutes or until centers spring back
when gently pressed. Cool in pans on wire rack for 5
minutes. Loosen cake around edges with a sharp knife then
turn cakes out onto racks and remove waxed paper, if used;
cool completely. (Tip: I make the cake layers in advance,
wrap and freeze. Defrost in wrapper for a couple of hours
then proceed with the filling and glaze.).
5.
While cake is baking, make cream filling: In a 1-quart
saucepan, heat 16 tbsp milk to boiling. In cup or small bowl,
combine remaining 8 tbsp milk, cornstarch, sugar, egg and
vanilla until blended.
6.
7.
Serves 8
1 1/2 h
Nutrition Facts
Calories 471
Total Fat 18.3g 28%
Monounsaturated Fat
5.4g
Polyunsaturated Fat
5.6g
Trans Fat 0.0g
Sodium 325mg 13%
Potassium 249mg 7%
Total Carbohydrate
69.8g
23%
Sugars 35.0g
Protein 8.7g 17%
Boston cream pie
Sunday, Apri l 11, 2010
9:08 PM
When milk comes to boiling, gradually stir in cornstarch
mixture with wire whisk. Return to boiling, stirring constantly.
Reduce heat and simmer 1 minutes or until thickened to
pudding consistancy. Set aside to cool to room temperature.
7.
Make chocolate glaze: In 1 quart saucepan, heat water and
sugar to boiling. Add chocolate chips; stir until glaze is
smooth; remove from heat. Cool 5 to 10 minutes or until
slightly thickened.
8.
To assemble, place one cake layer, upside down, on a
serving plate. Spread with cream filling. Top with remaining
cake layer, right side up. Spoon glaze over top; spread to
edges of cake. Refrigerate.
9.
Ingredients
8 tbsp butter
16 tbsp packed brown sugar
8 tbsp light corn syrup
198 g sweetened condensed milk
1 teaspoons vanilla
4 wooden sticks
4 medium tart apples
Nuts for sprinkling
Directions
Insert 1 wooden stick into each apple.
1.
In a heavy saucepan, combine the butter, brown sugar, corn
syrup and milk; bring to a boil over medium-high heat.
2.
Cook and stir until a candy thermometer reads 120 degrees
(firm ball stage) about 30-40 minutes and for a softer caramel
cook just to a few less degrees.
3.
Remove from heat; stir in vanilla.
4.
Dip each apple into hot caramel mixture; turn to coat.
5.
Holding by the stick, sprinkle with nuts or whatever you desire
while the caramel is still warm (work quickly the caramel sets
up fast).
6.
Set on generously buttered wax paper to cool (make certain
to generously butter the paper).
7.
Note: if making a double recipe make two recipes in two
separate pots.
8.
Makes 4
40 mi n
Nutrition Facts
Calories 765
Total Fat 27.7g 42%
Monounsaturated Fat
7.2g
Polyunsaturated Fat
1.1g
Trans Fat 0.0g
Sodium 275mg 11%
Potassium 530mg 15%
Total Carbohydrate
132.5g
44%
Sugars 105.8g
Protein 4.5g 9%
Caramel apples
Sunday, January 17, 2010
8:32 PM
Ingredients
CRUST
40 tbsp graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter
CHEESE CAKE
908 g cream cheese, softened
16 tbsp sugar
227 g sour cream
3 eggs
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice
TOPPING
237 ml sour cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
CARMEL TOPPING
4 peaches, peeled and sliced
340 g caramel candies
8 tbsp powdered sugar
2 tablespoons milk
Directions
Preheat the oven to 164C Prep a spring form pan as follows: Place a
sheet of parchment paper over the inside bottom of the springform pan,
fit the rim and lock in place. Trim excess paper from the underside of
the pan. Place two large sheets of heavy duty aluminum foil on
counter. Place the locked pan in center and raise up the foil to top rim.
Crinkle around the outer top of rim.
1.
CRUST: Combine graham cracker crumbs, sugar, and butter in a small
bowl, mix well. Butter the bottom and inside edges of a spring form pan
and coat the bottom about 1/4 inch thick and the sides about 1/8 inch
thick with the crust mixture. Refrigerate while making the cake batter.
2.
CAKE: In a bowl, beat cream cheese, sugar, and sour cream until soft
and smooth. Add the eggs and beat until combined. Then add the
vanilla and lemon juice and mix thoroughly.
3.
Pour the batter into the prepared pan and place the cake pan inside a
water bath (which is a large roasting pan and pour in very hot tap water
until it reaches halfway up the sides of the cake pan.). Bake for 1.5
hours, or until the center reaches 64C with an instant read digital
thermometer.
4.
TOPPING: Increase oven temperature to 205C Combine the sour
cream, sugar and vanilla and pour over the top of the cheese cake and
bake for 15 minutes more.
5.
Remove the cake pan from the larger pan and set aside to cool on a
rack. Then refrigerate for at least 4 hours.
6.
CARAMEL TOPPING: In double broiler melt caramel candies.
7.
In a small bowl combine powdered sugar and milk, adding more sugar
if needed so mixture is thick enough to coat a spoon. Add peaches to
caramel, then add milk and sugar mixture until you reach thickness that
you desire. (Do not overcook.).
8.
Cool topping to room temperature, then top the cheese cake and
refrigerate at least 4 more hours. Do not release spring. Refrigerate a
minimum of 4 hours.
9.
SERVE: Run a knife between the cake and the rim of the pan. Release
10.
Makes 1
12 3/4 h
Nutrition Facts
Calories 720
Total Fat 45.8g 70%
Trans Fat 0.0g
Sodium 480mg 20%
Potassium 317mg 9%
Sugars 54.1g
Protein 11.5g 22%
Carameled peach cheesecake
12:57 PM
SERVE: Run a knife between the cake and the rim of the pan. Release
the spring, and carefully lift off the rim. (at this point, you can easily
slide the cake onto a serving platter using the parchment paper).
10.
Ingredients
48 tbsp plain flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
4 eggs
32 tbsp caster sugar
24 tbsp vegetable oil
32 tbsp carrots, grated
240 g pineapple, crushed
240 g butter
240 g cream cheese
240 g icing sugar
1 teaspoon vanilla essence
Directions
Preheat oven to 180C and grease and line a large roasting dish.
1.
Sift together the flour, baking powder, cinnamon, baking soda. Add
salt.
2.
Beat eggs in a large bowl, add sugar and oil. Mix in carrot and
pineapple until blended.
3.
Incorporate sifted flour mix bit-by-bit and stir until just combined.
4.
Bake in oven for 1 hour 1 hour 15 minutes or until cake starts
shrinking from sides. Insert skewer, if it comes out clean then its
cooked.
5.
Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
6.
FROSTING.
7.
Beat butter, vanilla and cream cheese together in a mixer.
8.
Add icing sugar slowly until the frosting is a smooth consistancy.
9.
Frost cake when cold.
10.
Serves 30
1 3/4 h
Nutrition Facts
Calories 327
Total Fat 21.0g 32%
Trans Fat 0.0g
Sodium 263mg 10%
Potassium 67mg 1%
Sugars 22.4g
Protein 2.9g 5%
Dont use (rarel y)
Carrot cake
Tuesday, October 27, 2009
6:12 PM
Ingredients
24 tbsp cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs
8 tbsp cold water
20 tbsp white sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
910 g whole milk ricotta cheese

36 tbsp confectioners' sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
58 g semi-sweet chocolate
8 tbsp candied lemon peel
5 tbsp white sugar

4 tbsp water
2 tablespoons light rum
170 g bittersweet chocolate, chopped

5 tbsp heavy whipping cream
3 tablespoons unsalted butter, cubed
Directions
1.
Preheat the oven to 165 degrees C. Grease and line with parchment paper 2 nine
inch round layer pans.
2.
Sift the flour, baking powder, and salt together.
3.
Separate the eggs and set the egg whites aside. Beat the egg yolks together on
medium-high speed until very thick, about 4 minutes. Gradually add the cold water.
Add 20 tbsp of the white sugar, slowly, and beat well for about 3 more minutes.
Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and
fold in.
4.
Beat the egg whites and cream of tartar together until stiff peaks form. Fold this
into the yolk mixture. Divide batter between the pans.
5.
Bake at 165 degrees C for 25 minutes. Cool on rack for 10 minutes and then invert
and cool completely.
6.
Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and
sprinkle with a little of the Rum Syrup. Spread about 24 tbsp of the Filling over this
layer. Add a second layer of cake and repeat this procedure. Top the cake with the
last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
7.
To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the
confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate
58 g of the chocolate in using the coarse side of a grater. Stir in the candied lemon
peel and mix. Chill until ready to use.
8.
To Make The Rum Syrup: Place 5 tbsp of the sugar and the water in a small
saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1
minute and then remove from heat and add the rum. Cool to room temperature.
9.
To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in
the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool
mixture until spreadable. Spread over the top of the cake.
Amount Per Serving (makes 12
servings)
Calories: 601
Total Fat: 23.6g
Cholesterol: 144mg
Makes 1 cake
50 mi n
Cassata
Tuesday, December 15, 2009
9:08 AM
Ingredients
3 tbsp sugar
23 g cream cheese
1/5 large egg
0.3 teaspoons vanilla extract
2.5 tbsp milk
0.4 teaspoons grated fresh lemon zest
5 tbsp heavy cream
0.6 graham cracker, crumbled
Directions
In a bowl, beat the sugar and cream cheese until smooth and
creamy; beat in the egg and vanilla; set aside.
1.
Bring the milk to a boil in a medium saucepan; slowly beat the
hot milk into the cheese mixture.
2.
Pour the entire mixture back into the pan and place over low
heat.
3.
Stir constantly with a whisk or wooden spoon until the custard
thickens slightly (dont let the mixture boil or the egg will
scramble).
4.
Remove pan from heat and pour the hot custard through a
strainer into a large clean bowl.
5.
Let the custard cool slightly, then stir in the lemon zest and
cream.
6.
Cover and refrigerate until cold or overnight.
7.
Stir the chilled custard; freeze in 1 or 2 batches in an ice
cream maker according to the manufacturers directions,
adding the crumbled graham crackers to the machine when
the ice cream is semifrozen; allow the machine to mix in the
crackers.
8.
When finished, the ice cream will be soft but ready to eat.
For firmer ice cream, transfer mixture to a freezer-safe
container and freeze several hours.
9.
*White Chocolate Cheesecake Ice Cream: omit the lemon
zest; add cup melted white chocolate to the custard along
with the vanilla; proceed as directed.
10.
*Oreo Cheesecake Ice Cream: omit the lemon zest; substitute
crumbled oreos for the graham crackers; proceed as directed.
11.
Makes 225g
1 1/4 h
Nutrition Facts
Serving Size 1
quart 934g
Recipe makes 1 quart)
Calories 2700
Calories from Fat
1668
(61%)
Amount Per
Serving
%DV
Total Fat 185.4g 285%
Monounsaturated
Fat 54.0g
Polyunsaturated Fat
8.1g
Trans Fat 0.0g
Sodium 758mg 31%
Potassium 794mg 22%
Total Carbohydrate
239.4g
79%
Sugars 208.3g
Protein 29.7g 59%
Cheesecake ice cream
Saturday, February 27, 2010
8:03 AM
Ingredients
16 tbsp butter, softened
24 tbsp sugar
3 large eggs
32 tbsp all-purpose flour
6 tbsp milk
1/2 teaspoon vanilla extract
4 tbsp chocolate syrup
1/2 tsp baking powder
Directions
Beat butter at medium speed with an electric mixer 2
minutes or until creamy.
1.
Gradually add sugar, beating 5 to 7 minutes.
2.
Add eggs, 1 at a time, beating just until yellow disappears.
3.
Add flour to butter mixture alternately with milk, beginning
and ending with flour.
4.
Mix at low speed just until blended after each addition.
5.
Stir in vanilla.
6.
Combine 8 tbsp batter and chocolate syrup, stirring until
blended.
7.
Divide remaining batter in half; pour 1 portion into a greased
and floured 10-inch tube pan.
8.
Spoon half of chocolate batter on top; repeat layers.
9.
Gently swirl batter with a knife.
10.
Bake at 150 for 1 hour and 40 minutes or until a wooden
pick inserted in center comes out clean.
11.
Cool in pan on a wire rack 10 minutes; remove from pan,
and cool completely on a wire rack.
12.
Makes small bunt cake
(1097g)
2 h
Nutrition Facts
Serving Size 1 10 inch
cake 2193g
Recipe makes 1 10 inch
cake)
Calories 8499
Monounsaturated Fat
115.1g
Polyunsaturated Fat
20.6g
Trans Fat 0.0g
Sodium 3661mg 152%
Potassium 2026mg 57%
Total Carbohydrate
1088.7g
362%
Sugars 654.6g
Protein 106.3g 212%
Chocolate-swirled pound cake
Tuesday, March 16, 2010
12:25 PM
Ingredients
40 tbsp cake flour
1/2 teaspoon baking soda
1 teaspoon salt
12 tbsp shortening
26 tbsp sugar
1 teaspoon clear vanilla
1 teaspoon coconut extract
4 egg whites
20 tbsp buttermilk
48 tbsp shredded coconut (to top the frosting)
FROSTING
5 tablespoons Wondra Flour
16 tbsp milk
8 tbsp unsalted butter or margarine
8 tbsp shortening
1/2 teaspoon salt
16 tbsp confectioners' sugar
1 teaspoon clear vanilla
Directions
Grease and flour two round cake pans or one large pan for a single
layer cake.
1.
Sift together flour, baking powder, baking soda and salt.
2.
Cream shortening. Beat in 26 tbsp sugar. Blend in vanilla and
coconut extracts. Beat in egg whites.
3.
Blend in flour alternately with buttermilk, beginning and ending with
flour mixture. Using a mixer, beat on low for 2 minutes. Pour into
pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick
tests clean.
4.
Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool
completely before frosting.
5.
For frosting: Put Wondra in saucepan. Slowly blend in milk. Cook
over medium heat, stirring, until thick. Cool.
6.
In deep bowl, beat butter, shortening and salt. Beat in
confectioner's sugar and vanilla. Beat in cooled white sauce until
fluffy.
7.
Frost cake. Sprinkle with all of the coconut.
8.
Store in refrigerator.
9.
Cooking time does not include the time for the cake and frosting to
cool.
10.
Makes 1 cake
1 1/4 h
Nutrition Facts
Serving Size 1 cake 2152g
Recipe makes 1 cake)
The f ollowing items or measurements
are not included below:
Wondra Flour
Calories 7853
Monounsaturated
Fat 145.6g
Polyunsaturated Fat
73.1g
Trans Fat 0.0g
Sodium 5711mg 237%
Sugars 588.8g
Protein 69.6g 139%
Coconut cake
9:02 PM
Ingredients
TOPPING
8 tbsp packed light brown sugar
1/2 teaspoon cinnamon
4 tbsp chopped pecans
CAKE
6 tbsp light brown sugar, packed
4 tbsp granulated sugar
1 large eggs
3/4 teaspoons vanilla
1/8 teaspoon salt
3 tbsp milk
Directions
Preheat oven to 165.
1.
Make topping by combining 8 tbsp flour with brown
sugar, 4 tbsp softened butter and 1/2 teaspoon
cinnamon in a bowl.
2.
Mixture should have the consistency of moist sand.
3.
Add 4 tbsp chopped pecans.
4.
In a large bowl, cream together 1 cup butter, 6 tbsp light
brown sugar and 4 tbsp granulated sugar with an
electric mixer until smooth and fluffy.
5.
Add eggs and vanilla and mix well.
6.
In a separate bowl combine flour, baking powder and
salt.
7.
Add this dry mixture to the moist ingredients a little at a
time.
8.
Add milk and mix well.
9.
Pour the batter into a 9 x 13 baking pan that has been
buttered and dusted with a light coating of flour.
10.
Sprinkle the crumb topping over the batter.
11.
Be sure the topping completely covers the batter.
12.
Bake 50 minutes or until the edges just begin to brown.
Cool.
13.
Serves 6
1 1/4 h
Nutrition Facts
Calories 520
Total Fat 27.7g 42%
Monounsaturated Fat
8.2g
Polyunsaturated Fat
2.1g
Trans Fat 0.0g
Sodium 270mg 11%
Potassium 193mg 5%
Total Carbohydrate
64.7g
21%
Sugars 39.6g
Protein 5.2g 10%
Coffee house coffee cake
Wednesday, March 24, 2010
7:37 AM
Ingredients
8 tbsp half-and-hal f
1 egg yolk
3 tbsp sugar
4/5 teaspoons vanilla
1/40 teaspoon salt
4 crushed Oreo cookies
Directions
Heat half and half until very hot (not boiling), stirring often.
1.
Mix egg yolks and sugar until well blended and slightly
thickened, very gradually blend in hot half and half.
2.
Add mixture to a medium sauce pan and cook over
medium heat until steamy and bubbles form around edge,
stirring constantly. Do not boil.
3.
Once hot, pour into a large bowl and stir in whipping
cream, vanilla, and salt.
4.
Cover and chill thoroughly.
5.
Add to ice cream maker per your manufacturer's
instructions, stir in crushed oreos during last stage of
freezing.
6.
Nutrition Facts
Serving Size 1 cups ice
cream173g
Recipe makes 10 cups ice
cream)
Calories 498
Total Fat 36.0g 55%
Monounsaturated
Fat 11.9g
Polyunsaturated Fat
2.0g
Trans Fat 1.1g
Sodium 179mg 7%
Potassium 176mg 5%
Total Carbohydrate
39.2g
13%
Sugars 28.6g
Protein 6.0g 12%
Makes 2 cups
35 mi n
Cookies 'n cream Ice cream
7:18 AM
Ingredients
2 eggs
8 tbsp oil
8 tbsp sugar
24 tbsp flour
1/2 teaspoon salt
1/2 teaspoon baking soda
24 tbsp apples, peeled and sliced
8 tbsp pecans, chopped
TOPPING
8 tbsp brown sugar, packed
4 tablespoons butter or margarine
4 tbsp milk
pecan halves
Directions
Beat together eggs, vanilla and oil until well combined. Stir in half of the
following; sugar, flour, salt and baking soda. Mix remaining half with the
apples and chopped nuts. Combine the 2 mixtures by hand until well
mixed.
1.
Grease a 9" pie plate and spread mixture into pan. Bake at 180
degrees for 30-35 minutes.
2.
Topping: Combine brown sugar, butter and milk in a saucepan; bring to
a boil over medium heat. Remove from heat and stir in vanilla. Drizzle
topping over cake and garnish with pecan halves.
3.
Makes 1 cake
50 mi n
Nutrition Facts
Calories 588
Total Fat 34.8g 53%
Trans Fat 0.0g
Sodium 389mg 16%
Potassium 209mg 5%
Sugars 38.3g
Protein 6.7g 13%
Country Apple cake
Monday, November 30, 2009
11:42 AM
Ingredients
16 tbsp boiling water
8 tbsp margarine
16 tbsp flour
4 eggs
FILLING
48 tbsp milk
170 g instant vanilla pudding
TOPPING
454 g Cool Whip
chocolate syrup
Directions
Pour boiling water over margarine, let melt. and add flour.
1.
Mix until smooth.
2.
Add eggs one at a time, beat after each egg.
3.
Pour into greased cookie sheet. Bake at 230 for 20-25 minutes. Cool
completely.
4.
For filling; slowly mix milk into the cream cheese. Add pudding mix and
beat until smooth. The mixture will thicken.
5.
When crust is cooled, spread filling on crust, spread Cool Whip on top,
and drizzle chocolate syrup on top.
6.
Makes 1 cake
55 mi n
Nutrition Facts
Calories 245
Total Fat 16.7g 25%
Trans Fat 0.0g
Sodium 247mg 10%
Potassium 96mg 2%
Sugars 13.2g
Protein 4.3g 8%
Eclaire cake
Monday, November 30, 2009
2:24 PM
Ingredients
1/2 reduced fat graham cracker crust
170 g sugar-free vanilla ice cream
14 g box sugar-free instant chocolate pudding mix
1.5 tablespoons reduced-fat peanut butter
8 tbsp Cool Whip Lite
Directions
Using a large mixing bowl let the ice cream soften, with an electric
mixer mix in the dry pudding mix and peanut butter.
1.
With a spatula fold in the Cool Whip Lite. Pour into the pie crust.
2.
Cover the pie with plastic wrap or the dome cover included with the
pie crust and place in the freezer for at least two hours.
3.
Remove from freezer 10 minutes before serving. This can be
refrozen.
4.
Serves 4
2 1/4 h
Nutrition Facts
The f ollowing items or measurements are
not included below:
reduced f at graham cracker crust
sugar-f ree vanilla ice cream
Calories 65
Total Fat 3.5g 5%
Monounsaturated
Fat 1.1g
Polyunsaturated
Fat 0.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 144mg 6%
Potassium 92mg 2%
Sugars 2.8g
Protein 2.1g 4%
Frozen snickers pie
Thursday, November 26, 2009
8:08 AM
Ingredients
REGULAR VERSION
2 green tea tea bags
4 tbsp sugar
8 tbsp half-and-hal f
8 tbsp heavy cream
DIET VERSION
2 green tea tea bags
6 envelopes Equal sugar substitute
16 tbsp 1% low-fat milk
Directions
Regular Version: Place tea bags and boiling water in a cup.
1.
Let steep for 5 minutes.
2.
Gently squeeze tea bags into water and discard.
3.
Blend tea and sugar.
4.
Allow liquid to cool.
5.
Stir in Half& Half and cream.
6.
Pour mixture into the chilling/mixing bowl of ice cream
machine.
7.
Mix and chill mixture according to the manufacturer's
directions for your machine.
8.
(Mixing/chilling time is usually about 30 minutes).
9.
Diet Version: Follow steps#2, 3& 4 for regular version (see
above).
10.
Allow liquid to cool.
11.
Stir in "Equal" and milk.
12.
Pour mixture into the chilling/mixing bowl of ice cream
machine.
13.
Mix and chill the mixture according to the manufacturer's
directions for your machine.
14.
Nutrition Facts: Regular
Serving Size 1 Quart 1237g
Recipe makes 1 Quart)
The following items or
measurements are not included
below:
4 tea bags
4 tea bags
Calories 1771
Saturated Fat
75.2g
376%
Monounsaturated
Fat 34.8g
Polyunsaturated
Fat 4.5g
Trans Fat 0.0g
Sodium 407mg 16%
Dietary Fiber
0.0g
0%
Sugars 135.6g
Protein 28.8g 57%
Makes 473 g
30 mi n
Green Tea ice cream
Fri day, March 19, 2010
9:17 AM
Ingredients
CRUST
8 whole graham crackers, broken into small pieces
2 tablespoons sugar
5 tablespoons unsalted butter, melted
FILLING
4 tbsp sugar
1 tablespoon grated lime zest
398 g sweetened condensed milk
5 tbsp vanilla instant pudding mix
1 1/4 teaspoons unflavored gelatin
16 tbsp fresh lime juice (from 6 to 8 limes)
Directions
For the crust:.
1.
Adjust oven rack to middle position and heat oven to 180
degrees.
2.
Pulse crackers and sugar in food processor until finely
ground.
3.
Add melted butter in steady stream, while pulsing, until
crumbs resemble damp sand.
4.
Using bottom of dry measuring cup, press crumbs firmly into
bottom and sides of a 9 inch pie plate.
5.
Bake until fragrant and browned around edges, 12 to 14
minutes.
6.
Cool completely.
7.
For the filling:.
8.
Process sugar and zest in food processor until sugar turns
bright green, about 30 seconds.
9.
Add cream cheese and process until combined, about 30
seconds.
10.
Add condensed milk and pudding mix and process until
smooth, about 30 seconds.
11.
Scrape down sides of bowl.
12.
Stir gelatin and 2 tablespoons lime juice in small bowl.
13.
Heat in microwave for 15 seconds.
14.
Stir until dissolved.
15.
With machine running, pour gelatin mixture, remaining lime
juice and vanilla through feed tube and mix until thoroughly
combined, about 30 seconds.
16.
Pour filling into cooled crust, cover with plastic and refrigerate
at least 3 hours or up to 2 days.
17.
Makes 1 pi e
3 3/4 h + 5 h
Nutrition Facts
The f ollowing items or
below:
1 tablespoon lime zest
1/3 cup vanilla instant pudding
mix
Calories 398
Total Fat 22.1g 34%
Saturated Fat
13.6g
68%
Monounsaturate
d Fat 6.2g
Polyunsaturated
Fat 1.1g
Trans Fat 0.0g
Sodium 191mg 7%
Potassium 266mg 7%
Dietary Fiber
0.3g
1%
Sugars 39.2g
Protein 7.1g 14%
Icebox lime pie
Saturday, January 16, 2010
9:02 AM
at least 3 hours or up to 2 days.
To serve, let pie sit at room temperature for 10 minutes
before slicing and garnishing.
18.
Ingredients
8 tbsp heavy cream
7 tbsp whole milk
3 tbsp sugar
4/3 tbsp Kahlua
3/4 tablespoons instant espresso powder
1 large egg yolk
Directions
In a medium saucepan, combine the cream, milk, sugar,
Kahlua and espresso powder.
1.
Bring to a gentle boil over medium heat. Remove from the
heat.
2.
In a medium bowl, beat the egg yolks until thickened.
3.
Whisk 1 cup of the hot cream into the egg yolks.
4.
Gradually add the egg mixture in a slow, steady stream, to
the hot cream.
5.
Cook over medium-low heat, stirring constantly, until the
mixture thickens enough to coat the back of a spoon, about
5 minutes.
6.
Remove from the heat and strain through a fine mesh
strainer into a clean container.
7.
Cover with plastic wrap, pressing down against the surface
to keep a skin from forming.
8.
Refrigerate until well chilled, at least 2 hours.
9.
Remove from the refrigerator and pour into the bowl of an
ice cream machine. Freeze according to the manufacturer's
instructions. Transfer to an airtight container and freeze
overnight until very firm.
10.
Serves 6
2 1/2 h
Nutrition Facts
Recipe makes 6
servings
Calories 127
Amount Per
Serving
%DV
Total Fat 9.1g 13%
Monounsaturated Fat
2.8g
Polyunsaturated Fat
0.5g
Trans Fat 0.0g
Sodium 17mg 0%
Potassium 69mg 1%
Total Carbohydrate
9.0g
2%
Sugars 8.2g
Protein 1.7g 3%
Kahlua coffee ice cream
7:54 AM
Ingredients
CRUST
16 tbsp graham cracker crumbs
4 tbsp butter, melted
2 tablespoons granulated sugar
CREAM CHEESE FILLING
1/2 teaspoon vanilla
1 egg
LEMON FILLING
2 tablespoons cornstarch
1 dash salt
16 tbsp water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter
Directions
Preheat oven to 180 degrees.
1.
Make the crust by combining the graham cracker crumbs
with melted butter and sugar in a small bowl.
2.
Press the crust mixture into an 8-inch pie pan.
3.
Prepare the cream cheese filling by mixing cream cheese
with 4 tbsp sugar, vanilla and an egg using an electric
mixer.
4.
Mix well until smooth.
5.
Pour cream cheese filling into graham cracker crust and
bake for 30 to 35 minutes or until center is cooked.
6.
A knife stuck in the middle of the filling should come out
mostly clean.
7.
As the pie cools, make the lemon filling by combining 8 tbsp
sugar with cornstarch, salt and water in a small saucepan.
8.
Set mixture over low heat and bring to a simmer, stirring
often.
9.
Whisk in egg yolks, then add lemon juice and butter.
10.
When mixture simmers again remove it immediately from
the heat.
11.
Pour the lemon filling over the cream cheese filling, and let
the pie cool.
12.
When cool, chill pie in the refrigerator for several hours
before serving.
13.
Serves 6
1 1/4h
Nutrition Facts
Calories 430
Total Fat 26.4g 40%
Monounsaturated Fat
7.7g
Polyunsaturated Fat
1.7g
Trans Fat 0.0g
Sodium 305mg 12%
Potassium 90mg 2%
Total Carbohydrate
44.1g
14%
Sugars 33.9g
Protein 5.8g 11%
Lemon cream cheese pie
Tuesday, March 23, 2010
8:36 PM
before serving.
Slice into 6 pieces to serve restaurant-size portions.
14.
Ingredients
CAKE
227 g margarine
170 g sugar
227 g self raising flour
1 teaspoon baking powder
2 lemons, zest of, grated
3 tablespoons water
4 eggs, beaten
yellow food coloring (optional)
FILLING
32 tbsp icing sugar (approx)
12 tbsp margarine (or butter)
1 tablespoon orange flower water
ICING
40 tbsp icing sugar
2 lemons, juice of
1 tablespoon water (approx)
16 miniature chocolate eggs (approx)
Directions
Cream the margarine & sugar until it's light & creamy. Beat
in the eggs & lemon zest. Slowly add the sifted flour &
baking powder & mix well but gently. Add the water & mix.
1.
Pour into a lined & greased baking tin. I use either a tall 5"
round tin or a shallow 12" round tin (if having a plain- unfilled
but iced cake) - both work very well & I've also seen others
using square pans & bundt tins -- Bake in a preheated oven
at 180C for 40-45 minutes; test to see if it is done - it may
need a few extra minutes. If cooked, turn off oven & allow
cake to rest in it for around 3 minutes.
2.
Filling:.
3.
Beat the margarine / butter until creamy. Slowly add enough
icing sugar to reach a consistency you like. Tint yellow if
desired. When the cake has cooled completely, use a bread
knife to cut the cake into 3 layers. Divide the filling in half &
spread onto bottom & middle layers using a pallet knife or
similar.
4.
Icing.
5.
After filling the cake, put the top layer back in place. Trim off
any edges or bumps etc. Mix the sifted icing sugar with the
lemon juice & enough water to get a very thick but
spoonable consistency. Tint with colouring if desired &
carefully spoon over the top of the cake. The icing will slowly
begin to drip down the sides of the cake - take a pallet knife
& carefully run it around the sides of the cake to ensure &
even covering.
6.
7.
Makes 1 cake
1 h
Nutrition Facts
below:
2 lemons, zest of
orange f lower water
16 miniature chocolate eggs
Calories 426
Total Fat 21.4g 32%
Saturated Fat
3.9g
19%
Monounsaturated
Fat 10.1g
Polyunsaturated
Fat 6.2g
Trans Fat 0.0g
Sodium 274mg 11%
Potassium 63mg 1%
Dietary Fiber
1.0g
4%
Sugars 43.8g
Protein 3.5g 7%
Lemon spring cake
Fri day, March 19, 2010
9:02 AM
When the icing is almost set, run a clean damp finger or
knife handle around the rim of the plate (if serving on it) &
top with chocolate mini eggs or other decorations of your
choice.
7.
Ingredients
35 oreo's
10 tbsp chocolate fudge topping
1 teaspoon instant coffee granules
100 g jar marshmallow cream
227 g Cool Whip
946 g coffee ice cream
5 tbsp pecans, chopped and toasted
28 g semisweet chocolate, grated (divided use)
5 tbsp caramel ice cream topping
pecan halves (optional)
Directions
In a medium bowl combine cookie crumbs and butter.
1.
Press into the bottom and about 1 1/2 inches up the sides of a 9 inch
springform pan.
2.
Set aside.
3.
In a small saucepan combine hot fudge topping and coffee crystals.
4.
Heat and stir until smooth.
5.
Cool slightly.
6.
Spread fudge topping over the crumb mix in the springform pan.
7.
In a large bowl fold marshmallow creme into cool-whip until combined.
8.
Set aside.
9.
In a chilled large bowl, stir ice cream with a wooden spoon until
softened.
10.
Fold in whipped topping mixture.
11.
spoon into crust.
12.
Sprinkle with chopped pecans and half of the grated chocolate.
13.
Cover and freeze for 6 hours or until firm.
14.
Before serving, let stand at room temperature 10 minutes.
15.
Drizzle with caramel topping and sprinkle with remaining grated
chocolate.
16.
If desired garnish with pecan halves.
17.
Nutrition Facts
Calories 422
Total Fat 22.3g 34%
Trans Fat 0.0g
Cholesterol 29mg 9%
Sodium 280mg 11%
Potassium 275mg 7%
Sugars 30.7g
Protein 4.8g 9%
Makes 1 cake
25 mi n
Marshmallow-coffee cake
Thursday, November 26, 2009
8:14 AM
Ingredients
32 tbsp finely crushed graham cracker crumbs
8 tbsp butter or margarine, melted
28 tbsp sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
5 eggs Use some honey instead of sugar=
2 egg yolks =less calories
6 tbsp whipping cream Use light
1 teaspoon finely shredded lemon, rind of
Directions
For crust, combine graham cracker crumbs and melted butter.
1.
Stir until well combined.
2.
Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch
springform pan.
3.
Mix cream cheese, sugar, flour, and vanilla.
4.
Beat with an electric mixer until fluffy.
5.
Add eggs and egg yolks, beating on low speed just until combined.
6.
Stir in whipping cream and lemon peel.
7.
Pour into pan.
8.
Place pan in a shallow baking pan in the oven. (Does not mention anything
about a water bath)
9.
Bake in a 165 degree C oven about 1-1/2 hours or until center appears
nearly set when shaken.
10.
Cool 15 minutes.
11.
Loosen crust from sides of pan.
12.
Cool 30 minutes more; remove sides of pan.
13.
Cool completely.
14.
Chill 4 to 24 hours.
15.
If desired, garnish with fresh berries.
16.
I
Makes 1 cake
2h + 4-24 h
Nutrition Facts
Recipe makes 12
servings
Calories 637
Total Fat 47.2g 72%
Monounsaturated Fat
13.7g
Polyunsaturated Fat
2.5g
Trans Fat 0.0g
Sodium 451mg 18%
Potassium 172mg 4%
Total Carbohydrate
43.9g
14%
Sugars 33.9g
Protein 11.5g 22%
Use light
Will be less
New York cheesecake
Sunday, October 11, 2009
10:02 AM
Ingredients
1.5 large navel oranges
14 tbsp sugar
24 tbsp whole milk
2 eggs, whole, plus
2 egg yolks
Directions
Finely grate zest from oranges, then squeeze enough juice to measure 8
tbsp.
1.
Pour juice through a fine sieve into a 2-quart heavy saucepan, discarding
pulp, and stir in 8 tbsp sugar.
2.
Bring to a boil over moderately high heat, stirring until sugar is dissolved.
Boil, without stirring but washing down any sugar crystals with a brush
dipped in cold water and skimming froth as necessary, until syrup begins
to turn golden, about 5 minutes.
3.
Continue to boil, swirling pan occasionally, until syrup is a deep golden
caramel. Immediately divide caramel among ramekins, tilting if necessary
to coat bottoms.
4.
Preheat oven to 162C and line bottom of a small roasting pan with a
folded kitchen towel.
5.
Bring milk and zest just to a simmer over moderate heat, then remove
from heat and let stand, covered, 10 minutes.
6.
Whisk together whole eggs, yolks, and remaining 6 tbsp sugar in a large
bowl, then whisk in warm milk.
7.
Pour custard through fine sieve into a bowl, pressing on and discarding
solids. Divide custard among ramekins and arrange ramekins in roasting
pan.
8.
Carefully add enough hot water to pan to reach halfway up sides of
ramekins. Bake in middle of oven until custard is just set (but still
trembles slightly in center), 50 minutes to 1 hour.
9.
Run a thin knife around side of each ramekin to loosen, then transfer
ramekins to a rack and cool. Chill, loosely covered, at least 2 hours.
10.
To unmold, invert plates over ramekins and invert custards onto plates.
11.
Serves 3
3 3/4 h
Nutrition Facts
Calories 397
Total Fat 8.8g 13%
Monounsaturated Fat
3.0g
Trans Fat 0.0g
Sodium 88mg 3%
Potassium 334mg 9%
Total Carbohydrate
73.1g
24%
Sugars 70.9g
Protein 9.1g 18%
Orange crme caramel
Thursday, December 10, 2009
12:56 PM
Ingredients
510 g Oreo cookies, divided
907 g cream cheese
16 tbsp sugar
1 teaspoon vanilla
16 tbsp sour cream
4 eggs
Directions
Preheat oven to 180C Line 13X9 inches baking pan with foil, with
ends of foil extending over sides of pan.
1.
Place 30 cookies in food processor; cover. Process for 30-45
seconds or until finely ground.
2.
Add butter, mix well.
3.
Press Oreo and butter mixture firmly onto bottom of pan.
4.
Bean cream cheese, sugar and vanilla in large bowl with electric
mixer on medium speed until well blended.
5.
Add sour cream; mix well.
6.
Add eggs, one at a time, beating until blended after each addition.
7.
Chop the remaining cookies and gently stir 24 tbsp of chopped
cookies into cream cheese batter.
8.
Pour batter over cookie crust and top with remaining chopped
cookies.
Bake 45 minute or until center is almost set.
9.
Cool for 4 hours in refrigerator or overnight.
10.
Gently lift cheesecake from pan using the foil handles.
11.
Cut into 16 pieces and enjoy.
12.
Store leftover cheesecake in refrigerator.
13.
Makes 1 cake
5 1/4 h
Nutrition Facts
Recipe makes 16
servings
Calories 471
Total Fat 33.0g 50%
Monounsaturated Fat
11.1g
Polyunsaturated Fat
1.8g
Trans Fat 1.7g
Sodium 368mg 15%
Potassium 166mg 4%
Total Carbohydrate
37.8g
12%
Sugars 25.8g
Protein 8.1g 16%
Philadelphia oreo cheesecake
5:16 AM
Ingredients
FOR THE CAKE
6 large eggs
5 tbsp water
1 teaspoon vanilla
21 tbsp all-purpose flour, mixed with
FOR THE FILLING
1 tablespoon vanilla
1.6 kg strawberries, rinsed,hulled and sliced (about 12 ounces
each, reserve some for garnish)
Directions
Preheat oven to 180C.
1.
To make cake: Grease bottom and sides of two 8- or 9-inch round
layer-cake pans.
2.
Line bottoms with parchment or waxed paper; grease paper.
3.
Add granulated sugar to each pan, tilt to coat bottom and sides;
shake out excess.
4.
Beat eggs in a large bowl with electric mixer on high speed until
pale, about 1 minute.
5.
Gradually add the 24 tbsp sugar, beating about 2 minutes (or
more, as needed) until mixture is thick, tripled in volume and
forms a slowly dissolving ribbon when beaters are lifted.
6.
Working quickly, stir in water and vanilla.
7.
Fold in flour mixture just until completely blended.
8.
Pour into prepared pans.
9.
Bake 30 to 35 minutes until tops are lightly browned and toothpick
inserted near center comes out clean.
10.
Cool in pans on rack 10 minutes.
11.
Run thin-bladed knife between sides of pans and cakes to loosen.
12.
Invert pans on rack; peel off paper and cool completely.
13.
To make filling: Beat cream and vanilla in a large bowl with
electric mixer until soft peaks form when beaters are lifted.
14.
Gradually beat in sugar until cream is of spreading consistency.
15.
To assemble: Slice each layer in half horizontally, using a long
serrated knife.
16.
Place one layer on serving plate, spread with 1 cup whipped
cream, top with one-third of the sliced berries.
17.
Repeat with two more layers.
18.
Place remaining layer on top; spread remaining cream over sides
and top.
19.
Garnish with reserved berries.
20.
Refrigerate until ready to serve.
21.
Makes 1 cake
50 mi n
Nutrition Facts
Calories 454
Total Fat 24.9g 38%
Trans Fat 0.0g
Sodium 74mg 3%
Potassium 232mg 6%
Sugars 37.9g
Protein 6.4g 12%
Princess Diana's birthday cake
Saturday, November 14, 2009
6:24 AM
Ingredients
2 eggs
12 tbsp sugar
1 teaspoon baking soda
1 tablespoon liquid honey
100 g margarine or butter
32 tbsp flour
CREAM FILLING AND COATING
750 g sour cream
8 tbsp sugar
1 tablespoon honey
250-300 g crushed plain sweet biscuit crumbs, for coating
8-16 tbsp ground walnuts, for coating
Directions
Preheat oven to 180C.
1.
Beat eggs well with sugar; add baking soda and liquid honey
(warm).
2.
Melt the margarine/butter in a casserole or pot; add the
mixture (margarine should not be too hot).
3.
Put the casserole on a low heat, add the flour while mixing
and mix until the mass is without lumps (the mixture will be
very thick and very hard to stir). Remove from heat and cool.
4.
Dip the dough in flour, divide, roll each layer very thin
(1-2mm), cut circles as round as possible (approx 18cm
diameter), and bake at 180C for 2-4 minutes or until golden
brown in colour; repeat with remaining dough and allow to
cool before assembling.
5.
Beat sour cream, sugar and honey until the sugar dissolves-
the mixture will still be fairly liquid.
6.
Coat each layer with a generous layer of cream; assemble the
cake, coat the sides with cream and sprinkle top and sides
with crumbs and ground walnuts. Allow to set at least 6 hours
before eating.
7.
Serves 16
1 1/4 h
Nutrition Facts
below:
250 g plain sweet biscuit crumbs
Calories 292
Total Fat 16.9g 25%
Saturated Fat
7.1g
35%
Monounsaturate
d Fat 5.6g
Polyunsaturated
Fat 3.2g
Trans Fat 0.0g
Sodium 170mg 7%
Potassium 105mg 3%
Dietary Fiber
0.6g
2%
Sugars 18.0g
Protein 4.3g 8%
Russian Honey cake
Sunday, Apri l 11, 2010
8:58 PM
Ingredients
32 tbsp plain fat free Greek yogurt
228 g fat free cream cheese
284 g fresh strawberries
8 tbsp Splenda granular, sugar substitute
1/2 teaspoon stevia powder
2 tablespoons lemon juice
Directions
Place all ingredients in a food processor and process until
smooth.
1.
Transfer the mixture to an ice cream maker and freeze according
to manufacturers directions.
2.
Place in airtight containers and freeze to desired consistency!
3.
NOTE: To enjoy this throughout the week, simply separate it into
small airtight serving containers and freeze. Pull them out of the
freezer to soften about 30 minutes before you are ready to serve,
and enjoy!
4.
Serves 4
40 mi n
Nutrition Facts
The following items or
below:
Splenda granular
stevia powder
Calories 150
Total Fat 1.2g 1%
Saturated Fat
0.7g
3%
Monounsaturate
d Fat 0.3g
Polyunsaturated
Fat 0.2g
Trans Fat 0.0g
Cholesterol 6mg 2%
Sodium 404mg 16%
Potassium 525mg 15%
Dietary Fiber
1.5g
5%
Sugars 13.3g
Protein 15.7g 31%
Used as sugar
substi tute
Strawberry - cheesecake frozen yoghurt
Saturday, January 16, 2010
8:37 PM
Ingredients
16 tbsp strawberries, hulled
16 tbsp heavy cream (whipping cream)
4 tbsp Baileys Irish Cream
2 tbsp confectioners' sugar (for dusting)
Directions
Place 6 stem glasses in the refrigerator to chill. Reserve 6
strawberries for garnishing.
1.
In a blender or food processor, puree the remaining strawberries
until smooth.
2.
Beat the cream in a deep bowl until stiff peaks form (just before the
butter stage). Add half of the strawberry puree and the Bailey's Irish
Cream to the whipped cream, and gently fold with a rubber spatula
until blended.
3.
Divide 1/4 of the strawberry cream mixture among the glasses,
then top with a layer of the fruit puree and continue to alternate
layers of cream and fruit. Top each with a strawberry and dust with
confectioner's sugar.
4.
Serves 3
20 mi n
Nutrition Facts
Calories 376
Total Fat 32.8g 50%
Trans Fat 0.0g
Sodium 49mg 2%
Potassium 139mg 3%
Sugars 11.3g
Protein 2.5g 5%
Strawberry and Baileys fool
Thursday, December 10, 2009
1:11 PM
Ingredients
CRUST
8 tbsp pecans or walnuts, toasted
24 tbsp flour
2 tablespoons sugar
12 tbsp cold butter
FILLING
227 g cream cheese, room temperature
8 tbsp sugar
48 tbsp fresh strawberries, halved
Directions
Preheat oven to 165 degrees C.
1.
Place nuts in a food processor and pulse until chopped fine;
add flour and sugar; When well blended, add the cold butter,
two tablespoons at a time; Remove from processor and spread
in a spring form pan, pushing the mixture one inch up the sides
of the pan.
2.
Bake 30 to 40 minutes until golden; Remove from oven and
cool.
3.
Place cream cheese and sugar in a mixing bowl and beat on
high speed until fluffy and well blended.
4.
While the motor is still running, add small amounts of the
whipping cream in a steady small stream into the cheese
mixture, NOT TOO FAST, or the mixture will be too runny.
5.
When well blended, spread the cream mixture evenly into the
baked, cooled crust (At this point, it can be covered and chilled
up to 24 hours.).
6.
When ready to serve, place halved strawberries on top of the
chilled cream mixture, remove the spring form pan rim, slice
and serve.
7.
Makes 1 cake
5 h 50 mi n
Nutrition Facts
Recipe makes 12
servings
Calories 376
Calories from Fat
260
(69%)
Amount Per
Serving
%DV
Total Fat 29.0g 44%
Monounsaturated
Fat 8.8g
Polyunsaturated
Fat 2.0g
Trans Fat 0.0g
Sodium 145mg 6%
Potassium 131mg 3%
Total
Carbohydrate
26.8g
8%
Sugars 12.4g
Protein 4.2g 8%
Strawberry cream torte
Thursday, January 14, 2010
9:38 AM
Ingredients
8 tbsp sour cream
3 tablespoons brown sugar
1 tablespoon brandy or vanilla
8 tbsp heavy cream
3 tablespoons sugar
64 tbsp fresh strawberries
Directions
Mix sour cream, brown sugar and Brandy in a bowl.
1.
In a separate bowl, whip cream until starts to thicken and add
sugar--whip until thick.
2.
Fold cream into sour cream mixture and blend well.
3.
Serve with fresh strawberries.
4.
Serves 4
5 mi n
Nutrition Facts
Calories 296
Total Fat 17.5g 26%
Trans Fat 0.0g
Sodium 32mg 1%
Potassium 320mg 9%
Sugars 26.2g
Protein 2.5g 4%
Strawberry romanoff (madelaine)
Fri day, November 13, 2009
6:46 PM
Ingredients
CAKE
7 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon salt
24 tbsp sugar, divided
5 egg yolks
2 tablespoons water
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
FILLING
85 g package strawberry gelatin
8 tbsp ice water
1 pint fresh strawberries, sliced
227 g frozen whipped topping, thawed and divided
1 pint fresh strawberries, for garnishment (optional)
Directions
In a large mixing bowl, beat egg whites, cream of tartar and salt until
soft peaks form.
1.
Gradually add 16 tbsp sugar, a tablespoon at a time, beating until stiff
peaks form; set aside.
2.
In another bowl, beat egg yolks until slightly thickened, about 5 minutes.
3.
Gradually add remaining sugar, beating until thick and lemon-colored.
4.
Blend in water and extracts.
5.
Sift flour over batter; beat until smooth.
6.
Fold in egg whites just until blended.
7.
Spoon into an ungreased 10-inch tube pan.
8.
Cut through batter with a knife to removed air pockets; smooth the top.
9.
Bake at 163 degrees for 50-55 minutes or until cake springs back when
lightly touched.
10.
Immediately invert pan; cool completely.
11.
In a large bowl; dissolve gelatin in bowling water. Add ice water and stir.
12.
Place bowl in ice water for about 5 minutes or until slightly thickened.
13.
Fold in strawberries and 8 tbsp of the whipped topping.
14.
Run a knife around the edges of pan to loosen cake.
15.
Split the cake horizontally into three layers (I use dental floss); place
bottom layer on a serving plate.
16.
Spread with half of the gelatin mixture. Repeat with a layer of cake and
then the remaining gelatin mixture. Top with remaining cake layer.
17.
Frost top and sides with remaining whipped topping. Garnish with
strawberries.
18.
Store in refrigerator until ready to serve. Refrigerate leftovers.
19.
Makes 1 (12 servings)
1 1/2 h
(a powder)
Nutrition Facts
Calories 264
Total Fat 6.7g 10%
Trans Fat 0.0g
Sodium 172mg 7%
Potassium 122mg 3%
Sugars 37.1g
Protein 5.3g 10%
Strawberry sunshine cake
Fri day, October 23, 2009
5:19 PM
Ingredients
20 tbsp coarsely chopped walnuts
20 tbsp packed brown sugar
5 teaspoons cinnamon
5 teaspoons unsweetened cocoa powder
6 tablespoons dried currants
48 tbsp flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 tbsp butter, at room temp
24 tbsp sugar
3 large eggs
1 tablespoon pure vanilla extract
454 g sour cream (not low fat)
16 tbsp powdered sugar
1 tablespoon milk
4 tbsp chopped walnuts
Directions
Pre-heat oven to 180 degrees.
1.
butter a bunt pan and set aside.
2.
In a small bowl mix together the walnuts, brown sugar, cinnamon,
cocoa and currants.
3.
In a medium bowl sift together the flour, baking soda and baking
powder.
4.
In a large bowl beat the butter and white sugar until well blended.
5.
Beat in eggs one at a time.
6.
Mix dry ingredients and sour cream alternately into butter mixture.
7.
Beat on high for 1 minute.
8.
Pour 1/3 of the batter into the prepared bundt pan.
9.
Sprinkle with half of the nut mixture.
10.
Spoon 1/3 of the batter over the nut mixture, sprinkle with the
remaining nut mixture and top with the remaining batter.
11.
Bake for 1 hour or until a toothpick inserted in the deepest part comes
out clean.
12.
Remove from oven and allow to cool for 10 minutes on a rack.
13.
Invert pan on the same rack and remove cake.
14.
Allow to cool for 1 hour then transfer to a serving platter.
15.
Whisk powdered sugar and milk in a small bowl until smooth.
16.
Drizzle over coffee cake and sprinkle with nuts.
17.
Serve warm or at room temp.
18.
Makes 1 cake (8 servings)
1 1/2 h
Janogas/upenes
Nutrition Facts
Calories 986
Total Fat 46.7g 71%
Monounsaturated Fat
10.9g
Polyunsaturated Fat
11.9g
Trans Fat 0.0g
Sodium 719mg 29%
Potassium 471mg 13%
Total Carbohydrate
134.5g
44%
Sugars 90.9g
Protein 13.2g 26%
Dont usual l y add
Better dont add
Streusel coffee cake
Wednesday, October 21, 2009
6:53 PM
Ingredients
3 tbsp sugar
1 1/2 tablespoons minute tapioca
22 tbsp cups milk
1 egg, beaten
Directions
Mix sugar, tapioca, milk and egg in a saucepan, let set 5
minutes.
1.
Cook on medium heat, stirring constantly, til mixture comes
to a full boil.
2.
Remove from heat, then stir in vanilla.
3.
Cool 20 minutes, then stir.
4.
Serve warm or cold.
5.
Serves 2
20 mi n
Nutrition Facts
Calories 228
Total Fat 7.4g 11%
Monounsaturated Fat
2.2g
Polyunsaturated Fat
0.4g
Trans Fat 0.0g
Sodium 145mg 6%
Potassium 272mg 7%
Total Carbohydrate
33.8g
11%
Sugars 23.1g
Protein 7.1g 14%
Tapioca pudding
Thursday, January 14, 2010
9:12 AM
Ingredients
1 egg yolks
2/3 tablespoons milk
11 tbsp mascarpone cheese
5 tbsp heavy cream
7-8 ladyfingers
3 tbsp cold espresso
1 1/2 tbsp Kahlua
2/3 teaspoons cocoa powder
Directions
Fill a medium saucepan halfway with water and bring it to
a boil over medium/high heat, then reduce the heat so
that the water is simmering.
1.
Whisk egg yolks, milk and sugar together in a medium
metal bowl, then place the bowl on top of the saucepan.
2.
Stir the mixture often for 8 to 10 minutes or until the
mixture thickens.
3.
Remove the bowl from the heat, and to it add the 2 cups
of mascarpone cheese and the vanilla.
4.
Whisk the cheese until it smooths out.
5.
In a separate bowl, whip the cream with an electric mixer
until thick.
6.
Slowly fold the whipped cream into the mascarpone
mixture until it's completely incorporated, but don't over
mix or it will lose its fluff and flatten out.
7.
Combine the espresso and Kahlua in a large, shallow
bowl.
8.
One-by-one, quickly dip each ladyfinger in the espresso.
9.
The ladyfinger will soak up the espresso like a sponge, so
dip quickly.
10.
Arrange half of the dipped ladyfingers side-by-side on the
bottom of an 8 x 8 inch serving dish or baking pan.
11.
Spoon about half of the cheese mixture over the
ladyfingers, then add another layer of soaked ladyfingers
on top of the cheese mixture.
12.
Spoon the remaining cheese mixture over the second
layer of ladyfingers and spread it evenly.
13.
Put two t. of cocoa powder in a tight-mesh strainer and
gently tap the side of the strainer to add an even dusting
of cocoa powder over the top of the dessert.
14.
Cover and chill for several hours.
15.
To serve, slice the dessert twice across and down
creating 9 even portions.
16.
Serves 3
3 h 40 mi n
Nutrition Facts
below:
11 tbsp mascarpone cheese
Calories 287
Total Fat 14.0g 21%
Saturated Fat
7.7g
38%
Monounsaturated
Fat 4.7g
Polyunsaturated
Fat 1.1g
Trans Fat 0.0g
Sodium 53mg 2%
Potassium 84mg 2%
Dietary Fiber
0.4g
1%
Sugars 23.6g
Protein 4.4g 8%
Tiramisu
8:30 PM
Ingredients
200 g dark chocolate, broken in pieces
50 g milk chocolate, broken in pieces
225 g butter, cut in cubes
4 eggs, lightly beaten
325 g caster sugar
2 teaspoons vanilla extract
200 g white chocolate, roughly chopped
150 g plain flour
1 pinch salt
Directions
Preheat oven to 180 degrees Celsius.
1.
Grease and line a large cake tin (round or square) with parchment
paper. Set aside.
2.
Combine the plain and milk chocolate and butter in a pan, and melt
over a low flame, beating until smooth and well combined. Set aside
to cool slightly.
3.
In a bowl, beat together the eggs, sugar and vanilla.
4.
Whisk the egg mixture into the cooled chocolate mixture.
5.
Then add the chopped white chocolate, flour and salt.
6.
Pour the entire mixture into the prepared tin. Bake for 35-40 minutes
or until the top is crisp and pale, and the center is almost set. The
baking time will be much longer if you use a smaller pan.
7.
Nutrition Facts
Calories 796
Total Fat 50.4g 77%
Monounsaturated Fat
14.6g
Trans Fat 0.0g
Sodium 250mg 10%
Potassium 403mg 11%
Total Carbohydrate
86.0g
28%
Sugars 59.3g
Protein 11.5g 22%
Makes 1
50 mi n
Triple chocolate cake
12:41 PM
Ingredients
0.4 vanilla bean
6.5 tbsp milk
1 large egg yolks
2.5 tbsp sugar, plus
0.4 tablespoons sugar
6.5 tbsp very cold heavy cream
0.2 teaspoon pure vanilla extract
Directions
Split vanilla beans lengthwise with a sharp paring
knife. Gently scrape out all the seeds.
1.
Place vanilla-bean scrapings and pods in a medium
saucepan with milk. Scald the mixture, cover, and
remove from heat. Let steep for 30 minutes.
2.
Combine egg yolks and sugar in the bowl of an
electric mixer fitted with the whisk attachment. Beat at
medium-high speed until very thick and pale yellow, 3
to 5 minutes. Alternatively, whisk together in a
medium bowl.
3.
Return milk to stove, and bring just to a simmer. Using
a measuring cup or ladle, slowly pour about 8/5 tbsp
of the hot-milk mixture into the egg-yolk mixture,
whisking constantly on low speed until blended. Keep
adding milk mixture, about 1 tbsp at a time, until it has
all been added. Whisk until combined.
4.
Pour mixture back into saucepan, and cook over low
heat, stirring constantly with a wooden spoon, until
mixture is thick enough to coat the back of a spoon, 3
to 5 minutes. The custard should retain a line drawn
across the back of the spoon with your finger.
5.
Fill a large bowl with ice and water. Remove pan from
heat, and immediately stir in chilled cream to stop the
custard from cooking. Pour through a mesh sieve into
a medium bowl set in the ice bath, and stir
occasionally until cooled. (Discard vanilla-bean pod
and strained seeds.) Stir vanilla extract into cooled
custard. Cover bowl, and transfer to refrigerator until
chilled, at least 30 minutes or overnight.
6.
Pour custard into an ice-cream maker, following the
manufacturers instructions. Churn until the ice cream
is just set, but not hard.
7.
Transfer soft ice cream to an airtight plastic container;
freeze at least 4 hours and up to 1 week.
8.
If you don't have an ice-cream maker, you can still
make ice-cream. After you have made up your
mixture, transfer it to a lidded plastic box (a shallow
one enables the freezing to happen more quickly and
also makes whisking easier as the beater can go
down straight into the box) and put it in the coldest
part of the freezer for two hours, or until the contents
become firm at the edges. At this stage, empty out the
box into a mixing bowl and whisk the ice cream with
9.
Makes 341g
45 mi n
Nutrition Facts
Serving Size 1 quarts 830g
Recipe makes 1 1/2 quarts)
below:
2 vanilla beans
Calories 1982
Saturated Fat
87.0g
434%
Monounsaturated
Fat 45.3g
Polyunsaturated
Fat 7.7g
Trans Fat 0.0g
Sodium 312mg 13%
Potassium 809mg 23%
Sugars 117.8g
Protein 28.0g 55%
Vanilla bean ice cream
8:08 AM
box into a mixing bowl and whisk the ice cream with
an electric hand whisk to break down the ice crystals.
Return the box to the freezer and freeze for another
two hours, then repeat the whisking process. Refreeze
the ice-cream ( if making a sorbet that contains a
generous quantity of alcohol, freeze overnight ) until
30-45 minutes before you want to serve it, at which
time you should transfer it into the fridge to soften.
Incidentally, it's a good idea to arm yourself with a
digital kitchen timer to remind you to remove the ice
cream and whip it at various stages.

Baklava: Ingredients

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Baklava: Ingredients

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Ingredients

910 g whole milk ricotta cheese

5 tbsp white sugar

170 g bittersweet chocolate, chopped

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