Professional Documents
Culture Documents
Pan Size
13x19 inch pan
two 8 or 9 pans
spring tin
muffin pan
Baking Time
35-45 minutes
35-45 minutes
40-50 minutes
15-25 minutes
Self-Rising Flour
For each cup of flour in the recipe, mix 1 cup all-purpose flour with 1 tsp baking soda and 1 tsp salt.
self-rising flour (1 cup)=1 cup flour + 1 teaspoons baking soda + 1/2 teaspoon salt
buttermilk (1 cup)=1 cup plain yogurt or 1 cup milk + 1 tablespoon vinegar or lemon juice. Leave to curdle for 10-20
minutes if possible.
cookie tips
For a thin, crisp cookie, increase the baking soda by up to 50%, replace one of the eggs with milk, and raise the ratio of
brown sugar to white.
For a soft, cakey cookie, use cake flour, substitute baking soda for baking powder, and use shortening instead of butter.
For a chewy cookie, use bread flour, omit one egg white, and melt the butter before incorporating it into the mix.
Couverture: is a term used for cocoa butter rich chocolates of the highest quality. Popular brands of couverture used by
professional pastry chefs and often sold in gourmet and specialty food stores include: Valrhona, Lindt, Cacao Barry, Esprit
des Alpes, and Guittard. These chocolates contain a high percentage of chocolate liquor (sometimes more than 70 percent) as
well as cocoa butter, at least 32-39%, are very fluid when melted and have an excellent flavor. In fact, chocolate of this
quality is often compared to tasting fine wine because subtleties in taste are often apparent, especially when you taste a
variety of semisweet and bittersweet couvertures with different percentages of sugar and chocolate liquor.
International Foods
The following international food terms may be useful when reading about food and recipes from different countries.
US
Dairy, Eggs, and Meat:
whole milk
skim or fatfree or nonfat milk
2% milk
large egg
ground meat
UK
full fat milk
skimmed milk
semi-skimmed milk
medium egg
mince or minced meat
Produce:
scallion
zucchini
squash
eggplant
garbanzo or chickpea
navy beans
spring onion
courgette
marrow
aubergine
chickpea
haricot beans
Prepared Foods:
pickle
chutney ?
boullion
fries
chips
gherkin
Branston pickle
stock cube
chips
crisps
US
ketchup
Baking and Baked Goods:
bread flour
all purpose flour
self-rising flour
cornstarch
golden raisins
cane syrup
molasses
powdered or confectioners sugar
superfine sugar
popover
a rasin-studded pudding
Drinks:
lemonade
clear lemon soda (e.g Sprite)
UK
tomato
ketchup
tomato sauce
or
strong flour
plain flour
self-raising flour
cornflour
sultanas
golden
syrup/light
treacle
black treacle
icing sugar
castor sugar
Yorkshire pudding
spotted dick
old-fashioned or cloudy
lemonade
lemonade
squash
martini
jello
cookie
graham cracker
jelly
biscuit
digestive biscuit (Note)
Sweets:
dessert
pudding
pudding
creamy dessert
Techniques
Broiling
grilling
as
Note on the whole wheat flour: this is what I've used and am used to; white may work just as well, but will likely need a
slight variation in amount of liquid and perhaps cooking time.
Procedure
1. Put the oil and chocolate in an 8in (20cm) square pan and set it in 350F (175C) oven just until the chocolate melts.
(Add sour cream or cream cheese if desired.)
2. Add remaining ingredients, except chocolate chips and nuts, to the pan.
3. Beat with a fork until smooth and creamy (about 2 minutes).
4. Scrape the sides of the pan, and spread the batter evenly in the pan.
5. Sprinkle with chocolate chips and nuts. Optionally, cut the chocolate chips and nuts into the batter to some extent.
6. Bake 350F (176.66C if you're feeling more precise than before) for 30 to 40 minutes, untill a toothpick stuck in the
center comes out clean.
7. Cool in pan; eat hot or cooled.
Procedure:
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water and margarine to 120 to 130F. Gradually add to dry
ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough add'l
flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in
warm, draft-free place 40 minutes. Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretzels or
other shapes. Place on greased baking sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush on
pretzels. Sprinkle with coarse salt. Bake at 375F 15 minutes or until done. Cool on racks.
Almond Crecents
Ingredients:
1 cup Butter or margarine
1 tsp
Vanilla extract
2 cup Flour; unbleached
Confectioners' sugar
cup Sugar
1 tsp Almond extract
1 cup Almonds; ground
Procedure:
Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of
dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350F until
light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3
dozen cookies.
# of Servings: 8
Almond Cookies
Ingredients:
cup Rice Flour
2 tbsp Soy Flour
tsp Non-alum baking powder
2 tbsp Vegetable Oil
1
Egg, beaten
2 tbsp Honey
tsp Almond extract
1 tsp
Vanilla
Procedure:
Mix oil, honey, and flavors thoroughly. Combine dry ingredients. Stir dry and liquid ingredients together. Roll dough into 3/4
inch diameter balls. Place on oiled cookie sheet, flatten slightly. Bake at 350 F. for 8 to 10 minutes or until beginning to
brown around the edges. Cool before removing.
# of Servings: 24
Unsweetened chocolate
Shortening or 1/2 Pound butter
Vanilla
Cake flour
Sugar
Baking powder
Baking soda
Salt
Milk
Eggs
Procedure:
PREHEAT OVEN TO 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until
smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda
and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9-inch
round cake pans. Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5
minutes before turning out onto wire rack.
ALMOND BISCOTTI
Ingredients:
3/4 cup whole almonds
1/2 cup butter
3/4 cup sugar
2 large eggs
2 tsp
orange extract
orange
2 tsps
3 cups
1/2 tsp
2 tsp
1/2 cup
rind of 1 orange
almond extract
all purpose white flour
salt
baking powder
bread crumbs
Directions:
1.
Preheat oven to 325 F.
2.
Place almonds in a baking sheet and bake for about 5-10 minutes until golden. Allow to cool.
3.
In a mixer, cream butter and sugar until fluffy. Add eggs, orange flavor, orange rind, and almond extract.
4.
In a separate bowl, combine the all-purpose flour, salt, baking powder, and bread crumbs. Then, gradually add to
the butter mixture.
5.
Add the almonds and mix until just combined.
6.
Transfer the dough in a lightly floured surface. Knead until smooth and not too sticky. Divide dough into 2 pieces.
7.
Shape each dough into a log, 3 inches wide and about 1 inch thick. Allow the length to stretch to fit the sheet pan,
about 12-16 inches.
8.
Bake the dough for 35-40 minutes or until golden around the edges. Allow to cool slightly then slice to 1/2 inch
thick slices using a large sharp knife.
9.
Place cut side down, on the baking sheet and bake for another 15-20 minutes until golden brown. Transfer to a wire
rack to cool completely. Store in an airtight container.
1 c white sugar
3 c water
Fruits:
Well-drained canned pineapple chunks
Fresh mango, scooped into balls
Maraschino cherries, quartered
Simple Syrup:
Procedure:
In a saucepan, combine milk, water, gelatin, sugar and flavoring. Let stand for 5 minutes. Cook over low heat stirring
continuously, until both sugar and gelatin granules have dissolved completely. Pour into a rectangular glass or ceramic dish
and refrigerate until firm. Cut into cubes. Keep chilled until ready to use.
To prepare the syrup, simply boil sugar and water together until sugar has dissolved completely. Let cool completely.
Keep refrigerated.
When ready to serve, combine chilled syrup, prepared fruits and cubed gelatin in a punch bowl. Serve with crushed ice,
if desired.
Anko
Ingredients
Sweet red bean paste filling:
110 g Japanese red beans (azuki)
150 g granulated sugar
1 tbsp starch syrup, for shining
dash of salt
Procedure
1. Wash the beans well. In a large sauce pan, put the beans and fill the 14 oz/400 ml water or the amount filled over the
beans. Bring to a boil over high heat. Drain the water. Do this step two more time to get rid of harshness.
2. Fill up with water again and cook over low heat after boiling for 30-40 minutes. Add more water if the beans come out
from the water. Remove any scum. If the bean can be crushed easily by fingers, it is done; if not, cook more. Shut off the
heat and steam for 10 minutes with cover. Drain the beans and liquid. Do NOT throw the liquid away. Set the beans
aside. Place back only the liquid, and add sugar and salt in it. Heat until the sugar and salt have dissolved. Shut the heat.
Transfer the beans to the pan. Let it stay until sweet taste infiltrates to the beans for 30 minutes.
3. Over low heat, boil away until it becomes thick enough to be able to form it into a ball by hand. Be careful not to get
burned. Let it cool before filling.
4. In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes
or until foamy. In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If
mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.
5. Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel,
and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3
days in the refrigerator and up to 2 months in the freezer.
cake flour
confectioners sugar plus additional for
dusting
egg whites (11-13 large egg whites)
cream of tartar
tsp
1 cups
2 tsp
salt
granulated sugar
vanilla extract
choice of frosting
Procedure:
1. Preheat oven to 375F. Line twenty-four 2 -inch muffin pan cups with fluted paper liners.
2. Onto waxed paper, sift flour with cup confectioners sugar.
3. In large bowl, with mixer at medium speed, beat egg whites, cream of tartar and salt until foamy. Increase speed to
high; beat until soft peaks form. Sprinkle in granulated sugar, 2 tablespoons at a time, beating until whites stand in
stiff, glossy peaks when beaters are lifted. Beat in vanilla.
4. Sift flour mixture, one third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is
no longer visible.
5. Spoon batter into muffin-pan cups. Bake 20-22 minutes or until cupcakes are golden brown and toothpick inserted
in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
6. When cupcakes are cool, dust with confectioners sugar, or prepare choice frosting and use to frost cupcakes.
MAKES: 2 dozen cupcakes
Suggested Frostings: Chocolate Glaze or Citrus Buttercream with lemon
Procedure:
1. Slice bread into 1 1/2-inch slices. Coat a 9-by-13-inch pan with nonstick cooking spray and tightly pack bread into
pan.
2. In a large bowl, stir together eggs, milk, 1/2 cup sugar and the vanilla. Pour half of the egg mixture over the bread
slices.
3. Evenly distribute apple slices over bread. Top with remaining egg mixture.
4. In a small bowl combine remaining 1/2 cup sugar, the cinnamon and nutmeg. Sprinkle over apples. Dot with butter.
Cover and refrigerate overnight.
5. The next day, uncover pan and bake in a preheated 350- oven for 1 hour. Remove from oven and let stand for 10
to 15 minutes. Cut into squares and serve warm.
1/2 tsp
2 tsp
2 tsp
1 tsp
1 tsp
3
1/2 cup
nutmeg
baking powder
baking soda
salt
cinnamon
large tart apples, grated
raisins
Procedure
1. Mix quickly in the food processor the sugar and lemon rind.
2. Add eggs and blend until it becomes a nice cream.
3. Continue blending while slowly adding the oil.
4. Blend until well mixed and add vanilla.
5. In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and
cinnamon).
6. Mix the dry ingredients slowly into the batter blending until it becomes a nice thick cream.
7. Add grated apples and blend quickly into batter just to mix. Be sure not to overblend and shred the apples too much.
8. Add raisins and pulse the processor as to just mix them in and not shred them.
9. Bake for 55 minutes at approximately 320F (160C) or until sticking a knife into center comes out clean.
Streusel Topping:
1/8 tsp Ground cinnamon
3 tbsp Wheat germ
2 tbsp Firmly packed brown sugar
1 tbsp All-purpose flour
1 tbsp Margarine, melted
Procedure:
1. Preheat oven to 400 F. Line 30 mini-muffin pan cups or 12 medium muffin cups with paper liners, or spray bottoms
only wtih cooking spray.
2. In medium bowl, combine flour, wheat germ, brown sugar, baking powder and salt; mix well. In small bowl,
combine apple butter, milk, margarine and egg whites until well blended. Add to flour mixture, stirring just until dry
ingredients are moistened.
3. Fill muffin cups almost full with batter. Prepare streusel topping (see below); sprinkle evenly over batter, patting
gently. Bake mini-muffins 12 to 15 minutes, and larger muffins 20 to 22 minutes, or until wooden toothpick inserted
in center comes out clean. Serve warm.
STREUSEL TOPPING: in small bowl, combine all ingredients; mix until well blended.
Notes: To freeze, wrap muffins securely in foil or place in freezer bag. Seal, label and freeze. To reheat muffins, unwrap;
microwave on High (100% power) about 30 seconds per muffin.
# of Servings: 30
Apple Pie
Ingredients
Pie Crust
225g
plain Flour
110g
Margarine
55g
Lard
pinch of Salt
2 tbsp cold water
3 tbsp hot Water
2 tbsp
cornstarch
cinnamon
nutmeg
Pie Topping
1 oz
Milk
cinnamon
sugar
Procedure
1. For the Pie Crust: Rub all flour, margarine, lard, and salt ingredients together until fine breadcrumbs. Add 2
tablespoons water to make a soft but firm dough. Roll pastry on floured surface to the size you want your pie, make
two crusts. Place one crust in pie pan.
2. For the Filling and Topping: Do not precook apples, as this will deprive the pie of a substantial amount of flavor and
turns the apples into goop! Peel and slice apples into 1/8th-1/4th inch thick segments. Add lemon juice to apple
segments. Mix apples by hand into 1/2 cup sugar and a few dashes of cinnamon. Transfer segments less aquired
juices to pie pan. (This helps prevent the pie from boiling over in the oven).
3. Mix rest of sugar, cinnamon, nutmeg, flour, and cornstarch in a seperate bowl. Pour over apples in pie pan. Dot with
butter.
4. Cover with the other crust of the pie. Firm down edges with fork or finger. Cut heart or diamond-shaped vents into
top crust. Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top. Bake at 350F
(177C) until golden brown (about 60 minutes). Serve warm with ice cream or custard
Notes, tips, and variations: Use a variety of apples to get a wider pallate of flavors and textures. Use 2-3 Granny Smith
apples, in combination with the other apples. Replace the lard with shortening for a vegan dessert
APPLE STRUDEL
Ingredients
8 sheets phyllo pastry
1/2 cup sugar
1 tsp. cinnamon powder
1/2-2/3 cup butter, melted
2 big or 3 small Fuji apples, sliced into 3/4-inch thick
slices
Procedure
Preheat oven to 350 F.
Combine the sugar and cinnamon powder. Set aside.
Lay a sheet of phyllo pastry on a cookie sheet that has been lined with baking paper. Brush with melted butter then sprinkle
some cinnamon-sugar mixture on top.
Arrange another sheet of phyllo pastry on top and brush with melted butter.
Lay another phyllo pastry and repeat the procedure, alternating the sprinkling of the cinnamon-sugar mixture. Finish all the
sheets of phyllo, ending with just brushing the top layer with melted butter.
In a bowl, combine sliced apples, sugar, cinnamon, cloves, tapioca and raisins. Toss till the apples are well-coated with the
sugar and cinnamon.
Arrange the apple slices all over the prepared phyllo pastry. Make a 1-inch fold on both the long sides of the phyllo.
Carefully fold the end of one short side then continue to roll it until you reach the other short side. Be sure to put the seam
down. Brush the top with melted butter. Bake in the preheated oven for 25 to 35 minutes or until nicely browned.
Cool. Before serving, dust the top with confectioners sugar.
Eggs
Sugar
Vanilla
Butter or margarine; melted
Chocolate; ground
Unsifted flour
Baking powder
Salt
Walnuts; chopped
Procedure:
Heat oven to 350~. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking
powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9 square pan. Bake at 350~ for 20-30 minutes. For
extra chewy brownies, use 8 pan and less baking time. For cake like brownies use 9 pan and longer baking. Cut into squares.
# of Servings: 16
Baked Alaska
Ingredients:
2 pints (1kg) brick-style ice cream
1
1-inch thick piece sponge cake or layer cake
5
egg whites
1 tsp. vanilla
tsp cream of tartar
2/3 cup sugar
Procedure:
Lay ice cream bricks side by side; measure length and width. Trim cake 1 inch larger on all sides than ice cream
measurements. Place cake on a piece of foil. Center ice cream on cake. Cover; freeze till firm. At serving time, beat together
egg whites, vanilla, and cream of tartar to soft peaks. Transfer cake with ice cream to a baking sheet. Spread with egg white
mixture, sealing to edges of cake and baking sheet all around. Swirl to make peaks. Place oven rack in lowest position. Bake
in a 500 F (260 C) oven about 3 minutes or till golden. Slice; serve immediately.
Serves 8.
Note: If you can't locate brick-style ice cream, reshape the ice cream you have to fit atop a round cake base. Select a mixing
bowl with a diameter 2 inches smaller than the diameter of a 1-inch thick round layer cake. Stir ice cream in mixing bowl just
enough to soften. Cover; freeze till firm. Centre ice cream on cake; continue as directed.
Procedure:
Combine all ingredients, toss until wet sand consistency. Press into 9 pie plate. Refrigerate.
Filling
Ingredients:
4 pcs
225 g
2/3 cup
1 cup
Procedure:
1. Arrange banana slices on graham crust. Set aside.
2. Heat all purpose cream in saucepan. Pour on chocolate. Let stand for a few minutes; stir until smooth. Pour on
banana slices, cover with whipped cream.
3. Refrigerate for 2 hours before serving. Garnish with chopped chocolates.
all-purpose flour
baking soda
baking powder
salt
bananas, mashed
white sugar
1
1/3 cup
1/3 cup
1 tbsp
1/8 tbsp
1 tbsp
Procedure:
1. Preheat oven to 175C.
2. Line muffin cups with paper bake cups.
3. In a bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar,
egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into
prepared muffin cups.
4. In a bowl, mix together brown sugar, flour, and cinnamon; cut in butter until mixture resembles course cornmeal.
Sprinkle topping over muffins.
5. Fill muffin cups 2/3 full. Bake in preheated oven for 20-25 minutes.
MAKES: about 12 muffins
Banana Cupcakes
Ingredients
2 cups
cup
cup
1 tsp
1 tsp
tsp
1/8 tsp
all-purpose flour
granulated sugar
packed brown sugar
baking powder
baking soda
salt
ground cinnamon
Procedure:
1. Preheat oven to 350F. Line twenty-four 2 -inch muffin pan cups with fluted paper liners.
2. In large bowl, with mixer at low speed (with heavy duty mixer, use whisk attachment; otherwise cupcakes will not
rise properly when baked), mix flour, sugars, baking powder, baking soda, salt and cinnamon until combined. Add
bananas, eggs, milk, butter, lemon juice and vanilla, and beat until blended. Increase speed to high; beat 1-2
minutes or until creamy, occasionally scraping bowl with rubber spatula.
3. Spoon batter into muffin-pan cups. Bake 20-25 minutes or until cupcakes are golden brown and toothpick inserted
in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
4. When cupcakes are cool, prepare choice frosting and use to frost cupcakes.
MAKES: 2 dozen cupcakes
Suggested Frostings: Peanut Butter, Vanilla Buttercream, Cream Cheese
Directions:
1. MAKE THE SAUCE: Place coco jam and coconut milk in a saucepan. Bring to a gentle simmer and cook for about 5
minutes. Cook until slightly thickened. Set aside.
2. TO MAKE THE BATTER: Place the flour, coconut, sugar, sesame seeds, coconut milk and water in a bowl and whisk
with a wire whip to smoothen the batter. Add more water if the batter is too thick.
3. Peel the bananas and cut in half lengthwise then in half again crosswise, coming up with a total of 4 slices per banana.
4. Fill a wok or deep heavy-based saucepan 1/3 full of oil and heat to 350 F.
5. When oil is ready, dip banana into the batter then drop gently into the hot oil. Cook in batches for 4-6 minutes or until
golden brown all over. Remove with a slotted spoon and drain on paper towels.
6. Serve hot with the coco jam sauce and scoops of vanilla ice cream.
Procedure:
Preheat oven to 350F. Grease and line two 9x5 pans with wax paper. In a bowl, sift together flour, salt, baking
powder, baking soda and nutmeg. Mix together in a separate bowl the mashed banana, sweetened condensed milk, water,
sour cream and vanilla.
Cream butter and sugar in mixing bowl until light. Add eggs one at a time, beating well after each addition. Add the dry
ingredients alternately with the banana mixture. Fold in chopped nuts. Pour mixture in prepared pans. Bake for about one
hour or until done. Cool in pans. Makes 2 loaves.
6
3/4 cup
3 cups
1/3 cup
egg yolks
butter
warm milk
brandy
clarified butter
Blackout Cake
Ingredients
Chocolate Pudding:
2 tbsp
margarine or butter
3 oz.
Semisweet chocolate
2 oz
unsweetened chocolate
2/3 cup
sugar
6 tbsp
cornstarch
3 tbsp
unsweetened cocoa
2 cups
whole milk
2
large eggs
3 tsp
vanilla extract
Chocolate Cake:
about 2/3 cup
unsweetened cocoa
1 cups
all-purpose flour
1 tsp
baking powder
tsp
baking soda
tsp
salt
cup
whole milk
1 tsp
vanilla extract
1 cups
sugar
cup
margarine or butter, softened
3
large eggs
Procedure:
1. Prepare Chocolate Pudding: In 1-quart saucepan, heat butter with both chocolates over low heat until melted and
smooth, stirring frequently; set aside.
2. In 3-quart saucepan, with wire whisk, stir sugar, cornstarch, and cocoa until combined. Gradually mix in milk until
blended (mixture will not be smooth). Cook over medium heat until mixture thickens and boils, stirring constantly;
boil 1 minute, stirring.
3. In small bowl, with wire whisk, beat eggs slightly. Whisk small amount of hot milk mixture into eggs until smooth.
Gradually pour egg mixture back into milk mixture in saucepan, stirring rapidly to prevent lumping. Cook over
medium heat, stirring constantly, 2 minutes or until very thick.
4.
Remove saucepan from heat; stir in chocolate mixture and vanilla. Pour pudding into bowl; cover surface with
plastic wrap. Refrigerate until cool and set, at least 3 hours. MAKES: about 3 cups.
5. Meanwhile, prepare Chocolate Cake: Preheat oven to 350F. Grease two 9-inch round cake pans. Line bottoms
with waxed paper; grease paper. Dust pans with cocoa.
6. On waxed paper, combine flour, 2/3 cup of cocoa, baking powder, baking soda, and salt; set aside. In 1-cup glass
measuring cup, mix milk and vanilla.
7. In large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to high; beat 2 minutes.
Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. At low speed, alternately add
flour mixture and milk mixture, beginning and ending with flour mixture; beat until batter is smooth, occasionally
scraping bowl with rubber spatula.
8. Pour batter into pans, and spread evenly. Bake 25-30 minutes or until toothpick inserted in centers of cakes comes
out clean. Cool cakes in pans on wire racks 10 minutes. Run small metal spatula around side of pans to loosen
cakes; invert cakes onto wire pans to cool completely.
9. To assemble cake: With serrated knife, cut each cake horizontally in half to make 4 layers in all. With knife, trim
about inch off sides of cakes to make crumbs for decorating. With hand, crumble cake trimmings into small bowl
(you should have about 1 cups crumbs).
10. Place 1 cake layer on cake plate. With wire whisk, gently stir cooled pudding into bowl to loosen slightly for easier
spreading. Spread 2/3 cup pudding over layer. Repeat with remaining 3 layers, using 2/3 cup pudding on each
layer, ending with pudding. Use remaining pudding to lightly frost side of cake. Sprinkle some reserved cake
crumbs on top of cake; press remaining crumbs onto pudding on side of cake. If not serving cake after 1 hour, cover
and refrigerate up to 2 days.
pinch of salt
Irish butter
brown sugar
plain chocolate
self-raising flour
ground cinnamon
sour cream
strong cold black coffee
eggs
Pastry Base
4oz/100g
cream flour
pinch of salt
2oz /50g
icing sugar
2 oz/50g
Irish butter
1
egg yolk
a few drops of vanilla essence
Misc
1 pint
1lb tin
4 tbsp
4oz/100g
cream
black cherries
black cherry jam
brandy or cherry juice
grated chocolate
Procedure
Cake
1. Cream butter and sugar together well.
2. Melt the chocolate and beat into the creamed mixture, then mix in the eggs.
3. Sift flour, salt and cinnamon together.
4. Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.
5. Into a lined and greased 9-inch round, deep tin pour the cake mixture and bake for 1 hour, 25 minutes.
6. Set to cool on a wire rack.
Pastry Base
1. Mix all the ingredients together in a bowl and bind until the mixture stiffens.
2. Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the tin.
3. Lay out on baking sheet and bake for 20-25 minutes.
Assembly
1. Whip cream until it holds its shape.
2. Put some cream into pastry piping bag with a star pipe attached, and reserve this for the decoration.
3. Slice the cake into 3 equal-sized layers.
4. Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.
5. Put pastry on serving plate and spread the pastry with black cherry jam.
6. Soak the cakes with sprit used.
7. Put one layer of cake on top of coated pastry.
8. Spread a layer of cream with half the stoned cherries.
9. Put the second layer of cake and add another layer of cream and cherries.
10. Add the final layer of the cake.
11. Mask the entire cake with the remaining cream and press on the grated chocolate. Decorate the top with piped
rosettes of cream and the reserved whole black cherries.
Notes, tips and variations
1. Using 3 identical cake pans instead of 1 large is acceptable.
2. Margarine, vegetable oil or regular butter will substitute for Irish butter.
3. This did not come with a temperature to bake at for either the pastry or cake. Cakes usually work at between 325F
and 400F (160C and 205C). Pastries usually work at between 350F and 425F (175C and 220C).
0
1 tsp.
1 tsp.
1 tsp.
2
1 cup
or cup
fat-free egg product
vanilla extract
grated orange zest
unsweetened applesauce
bananas
fresh or frozen blueberries
Methods:
1. In a mixing bowl, combine flours, baking powder and salt.
2. In another bowl, mix together soy milk, egg whites, vanilla, orange zest and applesauce
3. Combine wet ingredients with dry ingredients and mix well.
4. Slice bananas and wash blueberries, if fresh.
5. Set a nonstick griddle or a saut pan over medium-low heat. Allow to warm for 2 minutes. When it is heated, spray
once with cooking spray. Use a spoon or small ladle to drop onto griddle mounds of batter that spread into circles
about 3" across.
6. When small bubbles appear on the surface of the pancakes, add 3 slices of banana and 5 or 6 blueberries to each
pancake. Allow to settle for about 30 seconds, then flip pancake.
7. Cook for about 2 minutes and serve with warm maple or fruit syrup.
Tips&Secrets:
To save time in the morning, mix the dry ingredients the night before.
Blueberry Muffins
Ingredients
cup
1 cup
2
cup
2 cups
1 tbsp
tbsp
1 cups
butter
white sugar
eggs
milk
all-purpose flour
baking powder
salt
fresh blueberries
Procedure:
1. Preheat oven to 175C.
2. Line muffin cups with paper bake cups.
3. Stir together flour, baking powder and salt.
4. Cream butter and sugar until light and fluffy. Add the eggs and beat well. Add milk and the flour mixture. Beat
until combined. Stir in blueberries.
5. Fill muffin cups 2/3 full. Bake in preheated oven for 25-30 minutes.
MAKES: about 12 muffins
BLUEBERRY MUFFINS
Ingredients for muffins:
2 1/2 cups, all-purpose flour
1 tbsp. Baking powder
1 tsp. Baking soda
1/3 cup sugar
2 eggs
1 cup sour cream
1/4 cup melted butter
1/2 cup blueberry filling
1/2 cup blueberry for topping
Instructions:
1.
Preheat oven to 350F, line muffin pan with paper
cups.
2.
Combine all dry ingredients and sift.
3.
Combine eggs, sour cream and melted butter.
4.
Mix the wet and dry ingredients together.
5.
Fold in the blueberry filling.
6.
Scoop into the muffin pan.
7.
Top with blueberry filling and streusel.
8.
Bake at 350F for 30 minutes or until cake tester
comes out clean.
Instructions:
Mix all the ingredients together until crumbly.
1
large egg
1
large egg white
cup plain 1% soy milk
cup unsweetened applesauce
1 tsp
grated lemon zest
1 cups frozen blueberries, preferably
blueberries (unthawed)
wild
Maine
Methods:
1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 12-cup muffin pan with cooking spray.
2. In a large bowl, whisk together pastry flour, oat flour, sugar, baking powder, baking soda and salt.
3. In a second bowl, whisk together egg, egg white, soy milk, applesauce and vanilla. Pour over dry ingredients. Using
a rubber spatula, stir only until ingredients begin to form a batter. Add blueberries and stir until just mixed.
4. Spoon the batter into the prepared muffin cups. Bake for 20 to 22 minutes, until browned and a skewer inserted into
the center comes out clean. Remove from pans and let cool on a wire rack.
Tips&Secrets:
A combination of whole wheat pastry flour and oat flour provide whole-grain goodness here. Look for these flours in wellstocked supermarkets or whole foods stores.
Blueberry/Strawberry Cheesecake
Ingredients:
Crust:
1 cup
cup
tsp
cup
Filling:
2 packs cream cheese, softed
1 cup
cup
1 tsp
1 tbsp
1 cup
cup
1 can
all-purpose cream
unsweetened orange juice
vanilla
unflavored gelatin
confectioners sugar, sifted
boiling water
blueberry or strawberry topping
Procedure:
1. Crust: In a bowl, mix graham crumb, sugar and cinnamon with melted butter. Line the inside bottom of an 8- or 9inch spring-form pan with foil (about 1-inch bigger than the bottom of the pan).
2. With a spoon, press down the graham crust mixture into the bottom of the pan and refrigerate for 15 minutes.
3. Filling: In a bowl, with an electric mixer, beat cream cheese and all-purpose cream on low speed. Add orange juice
and vanilla.
4. In another bowl, , dissolve gelatin and sugar in boiling water and allow to cool for 5 minutes. Pour gelatin mixture
into cream cheese and beat for one more minute.
5. Pour filling into prepare pan with crust and chill for at least 2 hours. Top with canned blueberry or strawberry
filling.
MAKES: 6-8 servings
Brigadeiro
A simple Brazillian chocolate fudge candy created in the 1920s. It is named after Brazilian airman Brigadeiro Eduardo
Gomes.
Ingredients
1 can (395g)
3 tbsp
1 tbsp
1 package
condensed milk
cocoa powder
butter
chocolate sprinkles
Procedure
In a heavy saucepan, mix the milk, cocoa and butter. Stir to dissolve the chocolate.
Put over low heat and stir constantly with a wooden spoon.
Continue stirring until you are able to see the bottom of the pot when you tilt the pan - the mixture should slide quickly.
This should take 10-12 minutes.
Transfer to a greased plate.
Allow to cool.
Butter your hands and roll the mixture into small balls (around 2cm in diameter) and roll them over the chocolate
sprinkles.
Variations
You can substitute the cocoa powder for 100g of baking chocolate. If you want a lighter candy use powdered chocolate (such
as Nestl Quick). You can also put raisins or nuts in the center of the candy. You can decorate with powdered sugar instead,
or cocoa powder.
Brownies
Ingredients:
cup
2/3 cup
1 cup
tsp
1 tsp
3
cup
cup
unsalted butter
Dutch processed cocoa powder
sugar
salt
vanilla
eggs
all-purpose flour
chopped nuts (optional)
Procedure:
1. Preheat oven to 350F. Line and grease 9x9 pan.
2. Melt butter, remove from heat, add cocoa powder. Stir well. Let mixture cool. Whisk sugar, salt, and vanilla into
cocoa mixture. Add eggs 1 at a time. With wooden spoon, fold flour until well combined. Stir in nuts.
3. Spread batter into pan. Bake for 18-20 minutes. Do not over bake. Cool completely before slicing.
Butterscotch Bars
Ingredients:
cup
Magnolia Gold Butter
cup
liquid glucose
2 cups + 2 tbsp. all-purpose flour
1 cups
brown sugar
1 tsp.
baking powder
tsp.
baking soda
1 tsp.
Ferna vanilla flavoring
2
whole eggs
cup
coarsely chopped cashew nuts
Procedure:
1. Preheat oven to 325F.
2. Line a 9 x 13 x 2 rectangular pan with aluminum foil. Set aside.
3. Sift all-purpose flour and salt 3x. Set aside.
4. In a small saucepan, melt butter over low fire. Remove from heat the transfer in the bowl of the mixer.
5. Add brown sugar, liquid glucose and vanilla extract. Beat on medium speed until combined.
6. Add eggs one at a time, mixing until blended.
7. At low speed, add dry ingredients and cashew nuts.
8. Pour mixture into the prepared pan.
9. Bake fro 30-45 minutes until top is firm. Cool on wire rack. Cut into bars.
Butterscotch Blondies
Ingredients:
1 cup
2 tsp
tsp
6 tbsp
1 cups
2 tsp
2
1 cup
all-purpose flour
baking powder
salt
butter or margarine
packed light brown sugar
vanilla
large eggs, lightly beaten
nuts, coarsely chopped
Procedure:
1. Preheat oven to 350F. Grease 13x9 metal baking pan.
2. On waxed paper, combine flour, baking powder, and salt. In 3-quart saucepan, melt butter over medium heat.
Remove saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir in flour mixture and nuts
just until blended. Spread batter in pan.
3. Bake blondie 20-25 minutes or until toothpick inserted 2 inches form edge comes out almost clean. Do not
overbake; blodies will firm as it cools. Cool in pan on wire rack.
4. When brownie is cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
MAKES: about 24 blondies
Cake Brownies
These Cake brownies are somewhat less dense and almost cake-like compared to ready made mixtures one would buy
from a store.
Ingredients
2
Eggs
1 cup Sugar
cup Margarine
4 tbsp Cocoa
cup flour
tsp. Salt
tsp. Baking powder
1 tsp. Vanilla
cup chopped walnuts (optional)
Procedure
1. Beat eggs until light.
2. Add sugar, melted margarine, and cocoa. Blend.
3. Add flour, salt, baking powder, vanilla, and nuts. Mix well.
4. Pour into a 9"9" greased pan. Bake for 20 minutes at 350 F or 180 C.
Procedure:
1. For the caramel, combine sugar and calamansi juice in a medium heavy bottom pan. Cook without stirring until it starts
to melt. Stir with a wooden spoon until smooth & golden brown in color. Pour to coat the inside of a Bundt pan. Be
careful because the pan will be hot. Set aside.
2. For the meringue, preheat oven to 325F. Beat egg whites, cream of tartar, sugar and vanilla extract at high speed of the
mixer until stiff but not dry. Spoon the egg whites mixture into the sides of a Bundt pan then fill up the center to make
sure there are no spaces inside. Fill up to the rim of the pan. Smoothen top with a small offset spatula. Bake Bain Marie
Style for 1 hour. Let it rest for 10 minutes then invert right away.
3. For the crme anglaise, in a double boiler, scald vanilla, milk, cream and sugar. Combine eggyolks and flour. Temper the
eggyolks with the milk mixture. Cook until thick.
Carrot Cupcakes
Ingredients
2 cups
2 tsp
1 tsp
1 tsp
1 tsp
tsp
2
1 cup
all-purpose flour
ground cinnamon
baking powder
baking soda
salt
nutmeg
large eggs
granulated sugar
cup
1 can (8 oz)
cup
1 tbsp
2 cups
2/3 cup
Procedure:
1. Preheat oven to 350F. Line twenty-four 2 -inch muffin pan cups with fluted paper liners.
2. On waxed paper, combine flour, cinnamon, cocoa, baking powder, baking soda salt and nutmeg.
3. In large bowl, with mixer medium-high speed, beat eggs and sugars 2 minutes or until creamy; frequently scraping
bowl with rubber spatula. Beat in pineapple with its juice, oil, and vanilla. Reduce speed to low; gradually add
flour mixture and beat 1 minute or just until blended. Fold in carrots and raisins.
4. Spoon batter into muffin-pan cups. Bake 20-25 minutes or until cupcakes are golden brown and toothpick inserted
in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
5. When cupcakes are cool, prepare choice frosting and use to frost cupcakes.
MAKES: 2 dozen cupcakes
Suggested Frostings: Cream Cheese, Seven-Minute Maple, or Citrus Buttercream with orange
CAPPUCCINO CAKE
Ingredients for the cake:
c + 2 Tbsp. unsalted butter,
10 oz
bittersweet
chocolate,
chopped
4 tsp
instant espresso powder
4 large eggs
1 cups sugar
1 tbsp
vanilla
cup
all purpose white flour
Ingredients for the chocolate strips:
1 cup dark chocolate, melted
Ingredients for the filling:
1 2/3 cups whipping cream
1 teaspoon instant espresso powder
1/3 cup confectioner's sugar
1.
2.
3.
4.
Preheat oven to 350 F. Butter and line the bottom of an 8x12 inch pan with parchment paper.
Stir butter, chocolate, and espresso in heavy medium saucepan over low heat until melted
and smooth.
Transfer to a large bowl and cool to room temperature. Add eggs, sugar, and vanilla; whisk
until well blended. Add the flour and whisk until blended.
Transfer batter to prepared pans. Bake cake until tester inserted into the center comes out
moist (not wet), about 35-40 minutes. Cool completely in the pan. Take the cake out of the
ref and brush with coffee liqueur.
Procedure:
1. Preheat oven to 350F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place on greased 13x9-inch
baking pan; press onto bottom of pan to form crust, pressing seams together to seal.
2. Beat cream cheese, cup of the sugar, egg white and vanilla with electric mixer on medium speed until wellblended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough; separate into 2 long
rectangles. Press out to form 13x9-inch rectangle, pressing seams together to seal. Place over pie filling to form top
crust.
3. Bake 25 minutes or until golden brown; cool slightly. Gradually add milk to remaining cup of sugar, beating with
wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in
refrigerator.
MAKES: 24 servings
Caramel Layer:
Ingredients
2 tbsps butter
1 tbsp cornstarch
1 can dulce de leche = 380 gms
Pinch salt
cup all purpose cream
1 cup non-dairy whipping cream, cooled
Procedure
Mix chocolate, fresh milk, heavy cream, sugar, and
instant coffee powder. Heat over simmering water and
cool well.
Whip non-dairy whipping cream and fold in chocolate
mixture.
Spoon or pipe in individual containers or molds. Set in
the refrigerator.
Procedure
In saucepan, mix butter, cornstarch, dulce de leche, salt,
and all purpose cream, cook until melted. Cool well.
Whip non-dairy whipping cream to soft peak and fold in
dulce de leche mixture.
Spoon or pipe over chocolate mixture. Set in the
refrigerator. Decorate with chocolate shavings.
* Dulce de leche condensed milk boiled in its container
for three to four hours, developing a deep caramel taste
and color.
Chocolate Crinkles
Ingredients:
cup
60 g
1 cup
2
1 tsp
1 cup
1 tsp
1/8 tsp
vegetable oil
unsweetened chocolate, melted
sugar
eggs
vanilla extract
all-purpose flour
baking powder
salt
powdered sugar for dusting
Procedure:
1. Preheat oven to 350F. Grease 2 cookie sheets with shortening.
2. Sift all-purpose flour, baking powder and salt together. Set aside
3. In bowl, combine oil, sugar, eggs, melted chocolate and vanilla extract. Beat well till well incorporated. Add sifted
dry ingredients and mix till combined. Refrigerate dough for at least 2 hours.
4. Scoop dough into 1 balls. Roll in powdered sugar and arrange on cookie sheets. Flatten dough a little. Bake for
12-15 minutes. Cool completely
MAKES: about 20 pieces
Chocolate Cupcakes
Ingredients
2 cups
1 cup
cup
2/3 cup
1 tsp
tsp
all-purpose flour
granulated sugar
packed brown sugar
unsweetened cocoa
baking powder
baking soda
tsp
1 cups
cup
2 tsp
2
salt
whole milk
butter or margarine, softened
vanilla extract
large eggs
choice of frosting
Procedure:
1. Preheat oven to 350F. Line twenty four 2 -inch muffin pan cups with fluted paper liners.
2. In large bowl, with mixer at low speed (with heavy duty mixer, use whisk attachment, not paddle, so cupcakes will
rise properly when baked), mix flour, sugars, cocoa, baking powder, baking soda and salt until combined. Add
butter, milk, vanilla, and eggs, and beat until just blended. Increase speed to high; beat 1-2 minutes or until creamy,
occasionally scraping bowl with rubber spatula.
3. Spoon batter into muffin-pan cups. Bake 22-25 minutes or until cupcakes are golden brown and toothpick inserted
in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
4. When cupcakes are cool, prepare choice frosting and use to frost cupcakes.
MAKES: 2 dozen cupcakes
Suggested Frostings: Semi-sweet Chocolate Frosting
Chocolate fudge
A traditional, rich candy, especially around the holidays in the United States.
Ingredients
2c
c
2/3 c
7 oz.
2c
c
1 tsp
Sugar
Margarine or butter
Evaporated milk
marshmallow creme
Semi sweet chocolate chips
Chopped walnuts
Vanilla
Procedure
1. Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil.
2. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring
constantly.
3. After 5 minutes of constant stirring remove saucepan from heat.
4. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
5. Pour into buttered, foil-lined pan. Cool to room temperature.
6. Score fudge into 36-48 squares. Refrigerate until firm.
Notes, tips, and variations
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines.
Store in refrigerator.
Chocolate Mousse
Ingredients
200 g / 8 oz
Bittersweet chocolate, chopped
3
Eggs
250ml/1 cup
Cream
40g
Sugar
30 ml / 2 tbsp hot water
Preparation
1. Melt the chocolate in a double boiler.
2. Carefully separate the eggs.
3. Whisk the egg whites and cream separately until very
firm. Place both into the refrigerator.
4. Combine the egg yolks and hot water in a mixing bowl
(max. tap water temperature is enough, approx. 5060C or 120-140F). Using a mixer, beat slowly while
adding the sugar, then speed up the mixer until the
mixture is thick and becomes a light yellow color.
5. Stir the melted chocolate into the yolk mixture (the
chocolate should have cooled enough that it does not
hurt if you insert your finger). Mix immediately,
otherwise this will cook the egg yolks, and you'll have
chocolate scrambled eggs!
6. With the whisk (from now on do not use the mixer) add
the egg whites in three parts to the chocolate mixture,
followed by the whipped cream.
7.
Chocolate truffles
Soft chocolate balls. This recipe makes about 24.
Ingredients
8oz (227g) bittersweet/plain chocolate (chopped into small pieces)
6 tbsp (likely Imperial ones: 108 mL, 7.2 US tbsp, or 2 tsp shy of cup) double cream (48% fat)
cocoa powder
In the USA, try using 2 tablespoons unsalted butter with 5 and 1/3 tablespoons heavy cream.
Procedure
1. Put the chocolate in a bowl set over a pot of hot water. (a double boiler)
2. Heat until melted and smooth, stiring occasionaly.
3. Remove from the pot of hot water.
4. Add the cream and stir well.
5. Leave to cool.
6. Cover and refigerate for 35 minutes or until the mixture is just firm enough to hold its shape.
7. Sift a layer of cocoa powder onto a plate.
8. Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.
9. Roll in the cocoa powder to coat all over in an even layer. Shake of the excess and set on a tray.
10. Continue shaping and coating the remaining truffles and set on a tray not touching each other.
11. Cover and refrigerate. Remove 15 minutes before serving.
Chocolate Truffles
Ingredients:
240 g
1/3 cup
2 tbsp
2 tbsp
Procedure:
Heat heavy cream with the butter in the saucepan. Pour scalded mixture over the chocolate. Let stand for 2-3 minutes.
Stir until mixture is smooth. Chill for 3-4 hours or until mixture hardens. Using small ice cream scoop, form the mixture
into balls. Roll in cocoa powder.
NOTE: For dark chocolate you may use bittersweet or semisweet chocolate. You may also use chopped nuts instead of
cocoa powder.
115g
1 litre
1 tbsp
4 tbsp
dark chocolate
milk
cornflour
sugar
caster sugar
oil for deep frying
Steps:
1. Put the water (250ml), oil, and salt in a heavy pan and bring to the boil
2. Turn the heat down and add the flour - beat togther until the mixture forms a ball then remove from heat
3. Heat the oil for deep frying until very hot
4. Using a icing syringe, pipe thick strips into the oil and fry until golden brown (if you haven't got one, see Tips below)
5. Place on a plate and sprinkle with the caster sugar
6. For the chocolate sauce place the chocolate and half the milk in a pan and heat
7. Dissolve the cornflour in the rest of the milk and mix into the chocolate together with the sugar
8. Continue heating the mixture on a low heat stirring constantly
9. Once the mixture has thickened remove from the heat and whisk until really smooth and serve with the warm churros.
Tips and ideas:
Dont worry if you havent got an icing syringe - a plastic bag for freezing with the corner cut off will do as a substitute
Churros with chocolate is quite calorie-intensive. But if you want to cut down a bit, then when you take the churros out
of the oil, put them on kitchen paper to absorb the excess oil before serving
Accompany the chocolate and churros with glasses of cool water because this delicious Spanish sweet will make you
thirsty.
cornstarch
sweet corn kernels
sugar
thin coconut milk
sweet corn kernels
Procedure:
Grind the cup corn kernels in a blender or food processor. Sieve well. In a saucepan, combine the sieved ground corn
with the cornstarch, sugar, coconut milk and 3 tbsp corn kernels. Cook over medium heat until thickened, stirring constantly.
Pour into greased 8-inch mold pan and cool until set. Unmold and top with sweetened latik.
For the latik: Boil coconut milk until oil separates from mixture. Pour off the excess oil, use this oil to grease the mold
pan. Add sugar to latik and cook further until crisp.
Creamy Fudge
Ingredients
1 can (14 oz.)
1 lb
1 oz
1 tsp
1/8 tsp
Procedure:
1. Line 8x8 metal baking pan with foil, extending foil above edge at 2 sides.
2. In 2-quart saucepan, combine condensed milk and chocolates. Cook over medium-low heat 5 minutes or until
chocolates melt and mixture is smooth stirring constantly.
3. Remove saucepan from heat; stir in vanilla and salt. Pour chocolate mixture into prepare pan; spread evenly.
Refrigerate until firm, at least 4 hours or overnight.
4. Remove fudge from pan by lifting edges of foil. Invert onto cutting board; discard foil. Cut fudge into 8 strips.
Then cut each strip crosswise into 8 pieces. Store fudge in tightly covered container, with waxed paper between
layers, at room temperature up to 1 week, or in refrigerator up to 1 month.
MAKES: about 64 pieces
Crme anglaise
A delicious and versatile dessert sauce. It's easy to make and
can be flavored in a variety of ways.
5.
Ingredients
1 1/3 cups
4
3 oz
6.
milk
egg yolks
sugar
flavoring (typically a vanilla bean or 1 tsp of
vanilla extract)
7.
Procedure
1.
2.
3.
4.
8.
Tips
Instead of vanilla, you can flavor the creme with a variety of
things - herbs, spices, spirits, and coffee among them. For herbs
or spices, simply add them to the milk as instructed in step one.
For coffee or spirits, omit the flavoring initially and add espresso
or spirits after the creme is cooled.
Uses of creme anglaise are numerous. A classic is to serve it
over fresh fruit. In this case, you may want to customize the
flavoring to match your fruit (e.g., mint goes well with
strawberries and bananas). You can also use the creme as the
basis for a rich ice cream.
Crme brle
These instructions should provide a crackly crust over a cold custard, balanced in sweetness, egg and cream content. Few
can resist its light, silky texture. The procedure is due to Dawn Yanagihara.
Ingredients
US
6 cups
1 cup
1 pinch
2
18
12 tsp
GB
2 1/2 pints
9 fl. oz.
1 pinch
2
18
12 tsp
Elsewhere
1.4 litres
240 ml
1 pinch
2
18
60 ml
Procedure
1. With the oven rack adjusted to its lower middle position, preheat the oven to 300 F (150 C). Fold a kitchen towel
to cover the bottom of a large roasting pan and arrange 12 five-ounce (150 ml) ramekins on the towel. The ramekins
should not touch each other, or the side of the roasting pan. If the roasting pan is not large enough, scale down the
recipe.
2. Combine 3 cups of the cream, the sugar and salt in a medium saucepan. With a paring knife, halve the vanilla beans
lengthwise and scrape the seeds into the saucepan. Submerge the pods in the cream. Bring the mixture to a boil over
medium heat, stirring occasionally to dissolve the sugar. Remove the saucepan from the heat and steep the mixture
for 20 minutes to infuse the flavor.
3. Meanwhile, separate the eggs, placing the yolks in a large bowl and storing the whites for another use. Bring a kettle
of water to a boil. After the cream has steeped remove the pods and stir in the remaining 3 cups of cream to cool the
mixture.
4.
5.
6.
7.
Whisk the egg yolks until they are evenly combined. Add a cup of the cream mixture to the yolks and whisk until
combined. Continue adding cups of cream and whisking until evenly colored. Pour the mixture through a fine mesh
strainer into a second bowl. Ladle the mixture into the 12 ramekins.
Place the roasting pan onto the oven rack and pour in boiling water until it reaches 2/3 the height of the ramekins.
Do not splash water into the ramekins. Bake until an instant-read thermometer registers 170 to 175F (77 to 79 C).
At this time the centers of the custard should be barely set. The baking time depends upon the height of the
ramekins. If shallow, start checking temperature at 30 minutes. Higher ramekins can take up to an hour to bake.
Cool ramekins to room temperature on a wire rack. Place on a shallow tray, cover with plastic wrap, and chill in the
refrigerator for at least 4 hours. Before serving, uncover the ramekins and soak up any condensation with paper
toweling. Spread 1 teaspoon turbinado (Demarara) sugar on each, tilting and tapping to spread the sugar evenly.
Spread sugar only on the number of ramekins that will be served. The others can be stored for several days in the
refrigerator for later use.
Ignite a propane blowtorch and caramelize the sugar on each ramekin. Take care to direct the flame away from any
ignitable material. Avoid the miniature butane torch since its flame is not adequate for uniform caramelization in a
reasonable amount of time. Re-chill the ramekins for not more than 45 minutes. A longer time leads to softening of
the caramelized crust.
CREPE SAMURAI
Ingredients for crepes:
1 3/4 cake flour
1 1/3 cups bread flour
85 grams sugar
1 tsp. Iodized salt
6 eggs
6 egg yolks
Directions:
1. FOR THE CAKE: Preheat oven to 325 degrees. Spray two 10-inch round cake pans with
cooking spray; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and
sugar until light and fluffy, 5 to 6 minutes.
3. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl
using a spatula.
4. In a large bowl, sift together flour, baking powder, and salt.
5. In a small bowl, mix together milk and coconut extract. With mixer on low speed, add flour
mixture, alternating with cream mixture, beginning and ending with flour; beat until just
combined.
6. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out
clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.
7. FOR THE FILLING: Place cream, sugar, and butter in a medium saucepan and bring to a boil
over medium-high heat, stirring occasionally until sugar is dissolved.
8. Meanwhile, in a small bowl, mix together cornstarch, coconut extract, and 2 tablespoons water
to the cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
9. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large
baking dish; let cool.
10. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl
of an electric mixer fitted with the paddle attachment. Beat until smooth & creamy, 4-5 minutes.
11. FOR THE ICING: Place whipping cream in a bowl of an electric mixer. Gradually add
confectioner's sugar and whip until stiff.
12. Ice the cake with the whipped cream, then place sweetened coconut flakes on the sides and top
of the cake.
Directions:
1. Preheat oven to 350 F. Grease, flour and line an 8x12 pan with greaseproof paper.
2. Cream butter and sugar in a bowl of an electric mixer until light and fluffy. Add the eggs one at a time.
3. Add the dayap juice and the rind.
4. In a separate bowl, combine flour with the baking powder. Mix well.
5. Gradually add the flour to the butter mixture a little at a time, on low speed and mix until well combined.
6. Pour the batter on the prepared pan and bake for 45-50 minutes or until toothpick inserted comes out clean.
7. Remove the cake from the oven and allow to cool completely before unmolding and before icing.
8. Cream the butter for about 2 minutes in a bowl of an electric mixer on high with a paddle attachment.
9. Add the milk, dayap juice, rind and half of the sifted confectioner's sugar. Beat on low and gradually increase
10. speed to medium-high. Beat until mixture is light and fluffy.
11. Add the remaining confectioner's sugar and beat for another 3-5 minutes. Mixture should come out light and
12. fluffy and be spreadable in consistency. ( add extra milk if mixture is too dry, add extra confectioner's sugar if
13. mixture is too wet.)
14. If you wish to color your icing and/or flavor it, add the color a drop at a time, same goes for the flavoring.
15. Ice the cake. decorate before serving
cocoa powder
instant coffee
hot water
evaporated milk
all-purpose flour
baking powder
baking soda
butter
2 cups
4
1 tsp
sugar
eggs
vanilla extract
Procedure:
1. Preheat oven to 350F. Grease and line two 9 x 2-inch round pans. Set aside.
2. Dissolve cocoa and coffee in hot water. Add evaporated milk then set aside.
3. Combine flour, baking powder and baking soda. Set aside.
4. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Stir in vanilla. Add the flour and liquid ingredients alternately into the creamed mixture. Pour into prepared pans
and bake for 25-30 minutes or until done.
5. Prepare frosting by combining all the ingredients in a saucepan or double boiler. Cook until thick while stirring
constantly.
6. Assemble cake by putting one cake layer on platter, spread frosting on the first layer and top with the other cake.
Frost top and sides of cake.
1 cups
white sugar
2 whole
eggs
1 1/3 cups
fresh milk
Glaze:
cup+2 tbsp condensed milk
1 tbsp
coffee liqueur or dark rum
1 tbsp
butter
cup
cocoa powder
Homemade caramel sauce:
1 can
condensed milk
2 tbsp
butter
Procedure:
1. Preheat oven to 350F. Line the bottom of two 6-inch (3-inches high) baking pans with baking paper. Grease the sides with
shortening. Dust the greased portions with flour and tap off the excess.
2. In medium mixing bowl combine flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, using an electric mixer, cream together butter, coffee and sugar until blended. Pour eggs and beat until
blended. Alternately add dry ingredients and milk to the cake batter, beating well after each addition. Start and end with the
dry ingredients.
4. Divide the cake batter equally among the prepared baking pans. Tap to remove air bubbles and bake for 1 hour to 1 hour and
10 minutes, or until cake tester inserted in center comes out clean.
5. Allow cakes to cool in rack for 5 minutes. Carefully remove cakes from baking pan and allow to cool completely on wire rack.
6. Glaze: Combine glaze ingredients in a medium saucepan. Cook over medium heat until thick. Turn off heat and allow glaze to
cool for 10 minutes. Pour over cakes and garnish with caramel sauce and chocolate sprinkles.
7. Caramel Sauce: Pressure cook unopened can of condensed milk for 30 minutes make sure that is totally submerged in water
at all times. Allow the can to cool completely the pressure cooker. Chill the can overnight.
8. Pour the contents of the can into a bowl and add butter. Beat until of pouring consistency. Add more butter, a tablespoon at a
time, to adjust the desire consistency.
MAKES: 8-12 servings
butter
sugar
eggs
vanilla extract
cake flour
Dutch Processed cocoa powder
baking powder
salt
fresh milk
mini chocolate chip morsels
Procedure:
1. Preheat oven to 350F. Grease and flour 9x5 loaf pan. Set aside.
2. Sift cake flour, cocoa powder, baking powder and salt together. Set aside
3. Beat butter and sugar together till light in color. Add eggs 1 at a time. Add dry ingredients alternately with milk,
starting and ending with dry ingredients.
4. Fold in chocolate chip morsels. Pour in prepared pan. Bake for 45-55 minutes or till done.
MAKES: 1 loaf
Dulce de leche
From condensed milk:
Ingredients:
1 can sweetened condensed milk
Directions:
1. Get a large pot with a metal rack
2. Remove the label from the can of condensed milk. Do not
under any circumstances open the can yet. Place the can
inside the pot on the metal rack
3. Add water to completely cover the can, plus 2-3 inches.
4. Simmer gently for about 1 -2 hours for runny dulce de
leche, or up to 4 hours for solid dulce de leche. Add more
water, as necessary, when the level boils down too much.
The can must always be completely covered in water.
Caution: If the can becomes uncovered there could be an
explosion
5. Let the can cool for 3-4 hours.
6. Carefully open up the can and eat directly (for the solid
variety) or use as a dessert spread (for the liquid variety).
The resulting product should be colored tan or brown.
5.
Ingredients:
Cake Batter:
2c
sugar
1 c all-purpose flour
c
cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp
salt
2
1c
c
2 tsp
1c
eggs
milk
vegetable oil
vanilla extract
boiling water
Filling:
8
1 can
1 tsp
2 tsp
egg yolks
condensed milk
vanilla
coffee powder
Chocolate Icing:
c
cocoa powder
2c
evaporated milk
1c
condensed milk
c
flour
2 Tbsp butter
Instructions:
1. Heat oven to 350F.
2. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
3. STEP 1: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
4. STEP 2: Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
5. STEP 3: Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans,
35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove
from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)
6. Cook the filling until thick and spreading consistency.
7. Spread in between the cakes. For the icing, cook until thick over a double boiler.
8. Pour over the cake.
Ensaymada
Ingredients:
Sponge:
1 cups
3
1
2 tbsp
1 tbsp
1 tsp
all-purpose flour
egg yolks
egg
water
refined sugar
instant yeast
Dough:
cup
1/3 cup
2 tbsp
1 tsp
tsp
1/3 cup
Topping:
all-purpose flour
refined sugar
water
salt
instant yeast
butter
melted butter
grated cheese
sugar
Procedure:
1. Combine sponge ingredients in a mixing bowl. Mix until blended and knead until dough is smooth. Shape into a
ball, cover with damp cloth and let rise for about 2 hours.
2. Place the dough ingredients except butter in a mixing bowl. Mix until well-blended. Add the sponge and the butter.
Knead until dough is smooth and elastic. Shape into a ball. Place in bowl, cover with damp cloth and let rise again
until double in bulk.
3. Punch the dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for about 30
minutes. Roll out each piece thinly into 8x5-inch rectangles. Brush surfaces with butter. Roll into long rods and
twirl into shape, locking the ends under to seal. Place on greased ensaymada molds. Let rise for 2 hours or until
double in size.
4. Bake at 325F oven for about 10 minutes or until golden brown. Cool slightly and brush with melted butter. Top
generously with grated cheese and sprinkle with sugar.
MAKES: 8 ensaymadas
Filo Puff Pastry
Ingredients
2 1/3 cups
450 g
550 g
Method
1. In a bowl, mix the first measure of flour and diced butter, until it becomes a fine crumb.
2. Add to the crumb, a little at a time, ice cold water until it becomes a very stiff dough.
3. Lightly dust the kneading board and rolling pin with flour.
4. Roll the pastry dough to the thickness of parchment paper, or thinner if possible.
5. Coat all of the visible dough with smears of butter. Sprinkle the pastry with a light dusting of flour, then fold in half.
6. While coating the dough in butter, keep the rolling pin as cool as possible. Either place a tea towel over the rolling
pin, then a cold pack on top, or place the rolling pin in the freezer if near by.
7. Repeat steps #4. and #5. at least another two more times. At most, repeat another six times. Work as quickly and
efficiently as possible.
8. Draw a sheet of plastic food wrap large enough to cover one side of the flattend pastry. Invert the kneading board.
9. Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
10. Store in refrigerator until needed for use. Keeps well for a maximum of one day.
Focaccia Bread
Ingredients
3 cups
1 tsp
1 tsp
1 tbsp
1 cup
2 tbsp
1
3 tbsp
1 tsp
all-purpose flour
white sugar
salt
active dry yeast
water
vegetable oil
egg
olive oil
dried rosemary, crushed
Procedure
1. Combine 1 cup flour, sugar, salt, and yeast. Mix well.
2. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.
3. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes.
4. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
5. Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes.
6. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel.
Place in a warm place for 30 minutes.
7. Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle
with crushed rosemary.
8. Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool
on rack.
Makes 1 loaf.
Focaccia
is a flat, leavened bread native to Italy.
Ingredients
2 tsp
1 cups
4 cups
5 tbsp
3 tsp
Procedure
1. Sprinkle one teaspoon of the yeast over cup of the water in a medium bowl, stir to mix and let stand 10 minutes.
Stir in cup flour, cover tightly with plastic and let rise in warm place until doubled, about 45 minutes.
2. In a large bowl, sprinkle the remaining teaspoon of yeast over one cup of warm water, mix and let stand 10 minutes.
Add the first yeast mixture (now risen) along with 3 tablespoons of olive oil and 2 teaspoons of salt, mix well. Add
the remaining flour gradually, mixing well after each addition until well incorporated. On a lightly floured work
surface, turn the dough out and knead until soft, about 10 minutes.
3. Place the dough in a lightly oiled bowl, cover tightly and let rise in warm place until doubled, about 1 hours. Oil
an 11" x 14" baking pan and turn the risen dough out onto the pan, flattening it out to the edges. If the dough springs
back too much to cover the pan, allow it to rest for 10 minutes before resuming. Cover with a clean towel and let
rise 45 minutes to an hour.
4. Preheat oven to 425 F. Remove towel and press indentations into the dough with your fingertips, then drizzle with
the remaining 2 tablespoons of olive oil, sprinkle with sea salt and place pan in oven. Bake 20 to 25 minutes, or until
the top is golden. Remove the focaccia from the pan as soon as it is out of the oven and let cool on a rack before
serving.
Food for the Gods
Ingredients:
cup
1 cup
cup
tsp
2
1 cup
1 tsp
tsp
1 cup
1 cup
butter, melted
dark brown sugar
dark corn syrup
vanilla
eggs, slightly beaten
all-purpose flour
baking powder
fine salt
walnuts, coarsely chopped
pitted dates, chopped
Procedure:
1. Preheat oven to 325F. Grease and line an 11x 7 x 1 rectangular pan.
2. In a bowl, combine melted butter, brown sugar, corn syrup, vanilla and eggs. Beat well.
3. In a separate bowl, sift together flour, baking soda and salt 3 times. Toss in walnuts and dates until well-coated.
Fold into butter mixture.
4. Pour mixture onto prepared pan. Bake for 40 to 45 minutes or until done.
MAKES: 2 dozen
French toast
A common breakfast item made by frying an egg batter soaked piece of bread. French toast was developed as a way to
use day-old stale bread. Lacking day-old bread, toasting your bread lightly can help it absorb more of the egg and milk batter.
French toast is usually served with toppings similar to those used for pancakes, waffles, and toast. Suggested toppings
are:
real maple syrup, table syrup
whipped cream
nuts
jam, jelly, fruit syrup
powdered sugar
honey (as served in China)
This recipe is easily scalable. The simplest thing is to memorize the recipe for two slices (1 serving), and then multiply
to make more. You can coat 2.25 to 2.5 slices from this, or perhaps less than two if the bread slices are large.
Ingredients
1 egg for every 2 slices of bread
approximately cup of milk (more for softer, less egg-like French toast; less for firmer, more egg-like toast)
2 slices of bread (I cut 1" thick slices of French bread)
butter (best), margarine, or oil
Optional:
tsp vanilla extract or similar extract.
- tsp cinnamon or other powdered spice
tsp sugar
tsp
tsp
Procedure
1. In a bowl mix eggs and milk, and optional ingredients as desired.
salt
pepper
2.
3.
4.
5.
6.
Tips
The goal is to get both sides of the French toast nicely browned, while making sure the center is cooked. Using excessive
heat could scorch the outside of the toast while leaving the inside undercooked, and is quite unappetizing.
Also, unless you are making french toast for dozens of people, it is easier to make sure that each slice of bread is evenly
soaked in the egg and mix mixture if you make it up in small batches, one egg and 1/4 cup of milk and two slices at a time in
one bowl. Then soak the two slices until almost all of the mixture has been absorbed. If your bowl is small, place the two
slices on top of each other, then keep switching their position and flipping them (so that all four faces will be down into the
mixture) until the mixture is absorbed.
The cooking process is too short to use most raw spices, but some fresh herbs might be very tasty.
FROZEN BRAZO
Ingredients:
MERINGUE
4
large egg whites
tsp
cream of tartar
c
sugar
2 tbsp
confectioner's sugar
GRAHAM CRUST
1c
graham
crumbs
c
butter
2 tsps
ugar
cracker
CUSTARD
4
large egg yolks
c
condensed milk
tsp
lemon, rind
c
butter, cubed
ice
Directions:
1. TO MAKE THE MERINGUE : Preheat oven to 250 F.
2. Grease and line the bottom of an 8x12 inch pan. Grease and flour the paper again then spread the meringue on the pan.
3. Beat the egg whites with cream of tartar in a bowl of an electric mixer on high until fine bubbles form. Then gradually add the sugar.
Whip to stiff peaks but not dry.
4. Using an offset spatula, spread the meringue over the prepared pan making sure to fill even the edges. Use a cake comb to create
texture on the meringue.
5. Bake in the oven for 30 minutes. Dust with confectioner's sugar and allow to cool until ready to use.
6. TO MAKE THE GRAHAM CRUST: Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well. Place the
graham cracker crumbs in a 4x7 rectangular baking dish and evenly spread on the bottom of the pan.
7. TO MAKE THE CUSTARD: In a double broiler, mix the eggs, condensed milk and lemon rind. Stir for about 30 minutes or until
pouring consistency.
8. Add butter a little at a time until melted and blended in. Cook longer to make it thicker. Pour over the graham crust and allow to cool
to room temp.
9. FROZEN LAYER: Leave ice cream at room temperature for about 15 minutes or until softened. Mix until consistency of soft serve
ice cream. Place over the custard layer.
10. Finish off by cutting a 4x7 rectangle from the meringue to fit the size of the container and placing over the ice cream.
11. Place in the freezer for at least 4 hours or until stable before serving.
FROZEN TIRAMISU
Ingredients:
3 tablespoons ground espresso
1 1/2 cups boiling water
5 tablespoons kahlua liqueur
1 can lady fingers
1 1/2 cups whipping cream
2/3 cups confectioner's sugar
2 cups cream cheese
1/3 cup rum
4 tablespoons ground coffee or cocoa powder for dusting
Directions:
1. Place coffee in a plunger pot then pour the hot water. Mix then cover. Allow to steep for 3-5 minutes. Then press down
the top or plunge down then pour off the coffee in a small bowl.
2. Then in a bowl of an electric mixer, place the whipping cream, confectioner's sugar and cream cheese. Beat on medium
speed to soft peaks. Then fold in the rum.
3. To assemble: Dip the biscuits - lady fingers in the coffee mixture. Then lay out on the bottom layer of a 9x5 loaf pan.
Place about 1 cup of the cream cheese mixture and spread over the lady fingers.
4. Dip again some biscuits in the coffee mixture then lay over the cream cheese mixture layer. Then top with the remaining
cream cheese mixture. Repeat process until you end with the cream cheese mixture. Cover the top with a plastic film.
5. Place the dish in the freezer for about 4 hours or until frozen.
6.
Dust the cake with ground coffee or cocoa powder before serving.
Fudge brownies
Dark, dense, fudge-like brownies. They contain more cocoa than cake-like brownies and as a result they are slightly
more bitter and have a more "dark chocolate" taste.
Ingredients
cup
cup
tsp.
1 tsp.
Unsalted butter
cocoa
salt
vanilla
1 cups
2
cup
granulated sugar
large, cold eggs
flour
Procedure
1. Preheat oven to 325 F or 160 C.
2. In a saucepan, melt butter over low heat.
3. Add cocoa and salt and stir until the mixture is smooth and hot to the touch. Remove from heat and stir in vanilla.
4. Stir in sugar and mix until even.
5. Wisk eggs together in a seperate bowl, then add to the mixture and stir well.
6. Add flour and stir until all of the flour is incorporated and the batter is an even color. Stir well for at least another 50
strokes.
7. Pour into a an 8"8" pan lined with aluminum foil, leaving plenty of overhang on both sides.
8. Bake for about 26 minutes (the time varies depending on your pan type and your individual oven).
butter or margarine
unsweetened chocolate
semisweet chocolate
sugar
vanilla extract
eggs, slightly beaten
all-purpose flour
salt
Procedure:
1. Preheat oven to 350F. Grease 13x9 metal baking pan.
2. In 3-quart saucepan, heat butter and chocolates over medium-low heat until melted, stirring frequently. Remove
saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir in flour and salt into chocolate
mixture just until blended. Spread batter in pan.
3. Bake Brownie 25-30 minutes or until toothpick inserted 2 inches form edge comes out almost clean. Cool in pan on
wire rack.
4. When brownie is cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
butter or margarine
milk chocolate
semisweet chocolate
sugar
vanilla extract
salt
eggs, slightly beaten
1 cups
all-purpose flour
Procedure:
1. Preheat oven to 350F. Grease 13x9 metal baking pan.
2. Prepare Brownie: In 3-quart saucepan, heat butter and chocolates over medium-low heat until melted, stirring
frequently. Meanwhile, in medium bowl, with wire whisk, mix sugar, vanilla, salt and eggs until combined. Stir in
flour. Stir egg mixture into chocolate mixture until well blended. Spread batter in pan.
3. Bake Brownie 30-35 minutes or until toothpick inserted 2 inches form edge comes out almost clean. Cool in pan on
wire rack.
4. When brownie is cool, prepare Milk Chocolate Glaze: In 1-quart saucepan, chocolate and butter over medium-low
heat until melted stirring frequently. Remove saucepan from heat; stir vanilla.
5. Spread glaze over cooled brownie. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
all-purpose flour
sugar
baking powder
salt
butter or margarine, softened
cup
1 tsp
3
whole milk
vanilla extract
large eggs
choice of frosting
Procedure:
1. Preheat oven to 350F. Line twenty-four 2 -inch muffin pan cups with fluted paper liners.
2. In large bowl, with mixer at low speed (with heavy duty mixer, use whisk attachment; otherwise cupcakes will not
rise properly when baked), mix flour, sugar, baking powder and salt until combined. Add butter, milk, vanilla, and
eggs, and beat until just blended. Increase speed to high; beat 1-2 minutes or until creamy, occasionally scraping
bowl with rubber spatula.
3. Spoon batter into muffin-pan cups. Bake 20-25 minutes or until cupcakes are golden brown and toothpick inserted
in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
4. When cupcakes are cool, prepare choice frosting and use to frost cupcakes.
MAKES: 2 dozen cupcakes
Variation:
Vanilla Cupcakes: Add cup to flour.
Citrus Cupcakes: Use only 2 tsp baking powder and add 1 tbsp freshly grated lemon, lime or orange peel with vanilla.
Suggested Frostings: Fudge, Black & White Glazes, Citrus Buttercream, or Peanut Butter
Grahams Banana Cream
evenly. Create 2 more layers alternating grahams and
banana cream mixture. Chill for 1 hour until firm. Slice
Ingredients:
into serving portions. Makes 6-8 slices.
8-10 pcs
Graham crackers
2 tbsp
sugar
Grahams Brownies
tbsp
cornstarch
c
evaporated milk
Ingredients:
1
egg yolk
1c
Crushed Grahams
tbsp
butter or margarine
c
peanuts, toasted
tsp
vanilla extract
2 tbsp confectioners sugar
2 pcs
bananas, lacatan, sliced thick
1 tbsp peanut butter
1 tbsp condensed milk
Procedure:
2 tbsp white sugar
In a medium sized pan, combine cornstarch, sugar
3 tbsp cocoa powder
and milk. Cook over low heat until cornstarch and sugar
c
butter or margarine, melted
are completely dissolved. Place egg yolk in a small bowl.
Add 1 tbsp of milk mixture and mix well. Pour egg-milk
Procedure:
mixture into the pan and mix well until well blended.
In a medium sized bowl combine M.Y.SAN Crushed
Add sliced bananas and cook for 3-5 minutes.
Grahams, peanuts, confectioners sugar, peanut butter and
Line a 6 x 6 pan with a layer of M.Y.SAN Grahams.
condensed milk. Mix well. In a separate small bowl,
Pour 1/3 of the mixture on top of Grahams and spread
combine cocoa powder, sugar, and butter or margarine
Graham crackers
Crushed Graham Crackers
1 cup all-purpose cream
cup condensed milk
2 cups sliced mangoes
Procedure:
In an 8 x 11 rectangular dish (about 2 deep), arrange
8-10 pcs of M.Y.SAN Grahams. In a bowl, combine
cream and milk. Mix well. Spread half of mixture on the
layer of grahams. Spread sliced mangoes on top of
cream. Put another layer of grahams on top of mango
slices. Repeat until desired layers are done. Garnish top
layer with M.Y.SAN Crushed Grahams. Chill for at least
3 hours. Makes 6 to 8 slices.
flour
baking powder
sugar
shortening/butter
a pinch of salt
vanilla
eggs
Procedure
1. In a large bowl beat eggs lightly to break the yokes as one would for scrambled eggs, then mix in the shortening.
Soften the butter before hand if you must by heating it a little.
2. The shortening/egg mixture should be loose, add the sugar, mix well then add the salt to the liquid mixture.
3. Add the baking powder then slowly add the flour as needed to reach a proper doughy state, you may not need all of
the flour, or may even need a little more based on your eggs and how closely you measured.
4. Make balls and place onto a pan then into an oven heated to 175C (350F) and let bake for between 15-20 minutes.
Notes, tips, and variations
Feel free to switch out half the sugar with another sweet item, like honey.
Using three tablespoons of cocoa powder one can get a slight chocolate flavour to the cookie, without being overtly
chocolatey.
Persian halva
Ingredients:
250 g
200 g
200 g
1c
cup
tsp
semolina
sugar
vegetable oil
boiling water
rosewater
saffron
crushed toasted almonds
Procedure:
Heat oil over medium heat, add semolina, stir-fry for about
10 minutes until nutty aroma develops and remove from
heat. Dissolve sugar in boiling water, stir in rosewater and
saffron and pour onto fried semolina while stirring rapidly.
Garnish with crushed toasted almonds.
1 stick
olive oil
semolina
sugar
water
lemon, sliced
cinnamon
chopped almonds
sesame seeds
Procedure:
Cook semolina and almonds in oil until golden.
Meanwhile, heat the water and sugar just enough to
completely dissolve the sugar and add lemon and cinnamon.
Ingredients:
400 g tahini
oil drained from tahini plus margarine to make
1 cups
4c
semolina or wheat flour
1c
honey
c
sesame seeds
Procedure:
Heat oil and margarine, stir in flour and cook over low
flame while stirring constantly, until light brown. Then add
tahini. Using a candy thermometer, heat honey to the soft
ball stage (112 C). Combine honey and sesame seeds with
flour mixture and mix well. Pour onto greased form; cut as
soon as solid enough.
1.
2.
Add the cocoa and liquids alternately. Then add the sugar alternately with the
liquids.
Stop at spreading consistency even if you have not used all the sugar.
Spread on the hot milk cake.
Lemon Hearts
Cookies:
Glaze:
3 cups
3 tbsp
tsp
1 cups
1 cup
1 tbsp
1 tsp
tsp
1 cups
4-5 tsp
1 tsp
all-purpose flour
cornstarch
salt
butter, softened (no substitutions)
confectioners sugar
grated fresh lemon peel
lemon extract
almond extract
confectioners sugar
fresh lemon juice
grated fresh lemon peel
Procedure:
1. Prepare Lemon Cookies: Preheat oven to 325F. On
waxed paper, combine flour, cornstarch, and salt. In
large bowl, with mixer at medium speed, beat butter
and sugar until creamy, occasionally scraping bowl
with rubber spatula. Beat in Lemon peel and extracts.
Reduce speed to low; gradually beat in flour mixture
until blended, occasionally scraping bowl.
2.
3.
4.
5.
6.
rack set over wax paper to catch any drips. Allow glaze
between layers, in tightly covered container at room
to set, about 20 minutes.
temperature up to 1 week, or in freezer up to 3 months.
Repeat with remaining dough, reserved centers,
trimmings and glaze, adding a little water to glaze if it
MAKES: about 8 dozen cookies
begins to thicken. Store cookies, with wax paper
Mango Crme Brle
Ingredients
8 egg yolks
1/3 c granulated sugar
2 c heavy cream or Nestl cream
1 tsp vanilla extract
c puree Philippine mango
c diced Philippine mango
c granulated sugar (to caramelized top)
Procedure
1. Preheat oven to 325 F.
2. In a bowl, whisk yolks and sugar until thick and yellow in color.
3. Combine heavy cream and vanilla extract in a sauce pan and heat until hot but not boiling.
4. Slowly add the heavy cream into the egg mixture. Whisk until blended.
5. Continue to whisk mixture and add the puree mango.
6. Spoon diced mango into the ramekins and pour the mixture.
7. Pour the custard into the ramekins.
8. Place ramekins in a roasting pan with hot water bath.
9.
10.
11.
12.
Bake for 40-50 minutes or until edges are set but loose in the center.
Remove ramekins and chill for 3 hours.
Sprinkle with granulated sugar and blowtorch until sugar melts into dark shade.
For a more exotic presentation, scoop middle section of a cut mango. Place the crme brlee in the middle and
blowtorch to a caramelized top.
Melt-Aways
Ingredients:
2 cups
cup
1/8 tsp
1 cup
2 cups
2 tsp
all-purpose flour
cornstarch
salt
butter, softened (no substitutions)
confectioners sugar
vanilla extract
Procedure:
1. Preheat oven to 325F. On waxed paper, combine flour, cornstarch, and salt.
2. In a large bowl, with mixer at medium speed, beat butter until creamy, beat in 1 cup of confectioners sugar until
light an fluffy. Reduce the speed to low; beat in flour mixture, then vanilla. Cover bowl and refrigerate dough 1
hour or until easy to handle.
3. With hands, shape dough by heaping teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased cookie
sheet.
4. Bake cookies 19-22 minutes until set and lightly browned around the edges. Transfer cookies to wire rack to cool
slightly.
5.
Sift remaining 1 cup of confectioners sugar into medium bowl. While cookies are still warm, roll in sugar to coat;
return to wire rack to cool completely. When cool, gently roll cookies in sugar again. Repeat with remaining dough
and sugar.
tsp
tsp
1
c
baking soda
salt
egg
milk
c
vegetable oil
1 tsp
vanilla extract
c
boiling water
Lickety-split Cocoa Frosting
Procedure
Heat oven to 350F. Spray small muffin cups (1-3/4 inches in diameter) with vegetable cooking spray.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl. Add egg, milk, oil and vanilla; beat
on medium speed of mixer for 2 minutes.
Stir in boiling water (batter will be thin). Fill muffin cups about 2/3 full with batter.
Bake for 10 minutes or until wooden pick inserted in center comes out clean. Cool slightly; remove from pans to wire racks.
Cool completely.
Frost with Lickety-split Cocoa Frosting. Garnish with blue sprinkles and/or white frosting piped onto cupcake in star
pattern. Alternate cupcakes, marshmallows and strawberries on wooden skewers. About 4 dozen cupcakes.
----
Procedure
Beat butter in small bowl until creamy. Add remaining ingredients; beat until smooth and of desired consistency. Makes
about 1 cup frosting.
Mochaccino Brownies
Ingredients:
2 tbsp instant coffee or expresso powder
Mochaccino Glaze:
cup butter or margarine
4 tsp
instant coffee or expresso powder
8 oz
unsweetened chocolate
2 tbsp butter or margarine, melted
2 cups granulated sugar
2 cups confectioners sugar
4
eggs, slightly beaten
3 tbsp whole milk
1 tsp
vanilla extract
1 tsp
vanilla extract
1 cup all-purpose flour
tsp salt
Procedure:
1. Preheat oven to 350F. Grease 13x9 metal baking pan.
2. Prepare Brownie: In cup, combine instant coffee and 1 tbsp very hot water, stirring to dissolve; set aside. In 3-quart
saucepan, heat butter and chocolate over medium-low heat until melted, stirring frequently. Remove saucepan from
heat; stir in sugar. Add eggs, vanilla and coffee mixture; stir until well mixed. Stir in flour and salt just until
blended. Spread batter in pan.
3.
4.
5.
Bake Brownie 25-30 minutes or until toothpick inserted 2 inches form edge comes out almost clean. Cool in pan on
wire rack.
When brownie is cool, prepare Mochaccino Glaze: In medium bowl, with wire whisk, stir instant coffee and hot
melted butter until coffee dissolves. Stir in sugar, milk and vanilla until glaze is smooth.
Spread glaze over cooled brownie. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
Procedure:
1. Preheat oven at 350F (175C). Line a 7 x 11 pan.
2. Put butter and unsweetened chocolate in a saucepan and melt over low fire.
3.
4.
5.
Using mixer or wooden spoon, add in sugar and salt. When blended, add the eggs and mix well. Add in flour. Pour
on prepare pan. Top with walnuts.
Bake fore 20 minutes. Top with marshmallows and drizzle about cup chocolate syrup. Bake for 5-8 minutes
more. Do not overbake to keep brownies moist. Let cool. Cut into 24 squares.
serve on muffin paper or store in a box with paper napkins in between layers.
Muffins Delight
Ingredients:
1 cups
6 tbsp
4 tsp
1 tsp
1
13 tbsp
5 tbsp
all-purpose flour
sugar
baking powder
salt
egg
milk
melted butter
Procedure:
1. Preheat oven to 400F. Grease muffin pans. Set aside
2. Sift together the dry ingredients. Combine all liquid ingredients including melted butter.
3. Add the liquids to the dry ingredients and mix just until all the flour is moistened. The batter will look lumpy.
4. Fill the muffin pans with batter mixture about 2/3 full.
5. Bake for 20-25 minutes.
Note: Fruits and nuts can be added for extra flavor and variety.
1 tsp
5
2
cup
vanilla
large whole eggs
large egg yolks
heavy cream
For Crust:
5 oz
Barnham
and
Animal Crackers
3 tbsp sugar
4 tbsp melted butter
Bailey
Procedure
1. For Crust: Butter bottom and sides of 10 inch springform pan. Crush Animal Crackers into a fine powder. Mix with
3 tablespoons of sugar. Add to melted butter and mix with a fork until blended. Press mixture into the bottom and up
about one third of the sides of the pan. Refrigerate 1 hour.
2. For Cake: Have all ingredients at room temperature.
3. Preheat oven to 475F.
4. Mix sugar, flour and corn starch together.
5. Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat.
6.
Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not
overbeat as this causes the cheesecake to crack. Gently stir in cream.
7. Pour mixture into the pan. Place pan on cookie sheet to avoid leakage.
8. Bake at 475F for 15 minutes
9. Lower heat to 225F and bake for 1 hour
10. Raise heat to 250F and bake for about 15 more minutes
11. Refrigerate immediately for at least one hour, keep covered with a cloth and cookie sheet (cloth on bottom) until
condensation stops forming (if you cover it right away with Saran wrap, condensation will drip onto the cake).
New York Cherry Cheesecake
Ingredients:
9 whole graham crackers, finely crushed (about 1 cups)
3 tbsp sugar
3 tbsp butter or margarine, melted
5 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
3 tbsp flour
1 tbsp vanilla
1 cup sour cream
4
eggs
1 can (20 oz) cherry pie filling
Procedure:
1. Mix crumbs, 3 tbsp sugar and butter; press firmly onto bottom of a 9-inch spring-form pan. Bake at 325F oven for
10 minutes.
2. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer until well-blended. Add sour cream; mix well.
Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Pour over crust.
3.
Bake at 325F for 1 hour 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing
rim. Refrigerate 4 hours or overnight. Spread cherry pie filling over cheesecake and garnish with chocolate curls
just before serving.
MAKES: 16 servings
In a saucepan, combine the mango puree and lemon juice. Stir well. Add in the milk and the sugar and continue to cook
until the mixture comes to a boil. Turn off heat.
Add in the soaked gelatin and stir.
Arrange the mango cubes in 8 pieces ramekins or glass bowls. Pour the mixture into the bowls. Refrigerate until set.
Before serving, loosen the sides by dipping the bowl in hot water for a few seconds. Invert into a plate.
Method
1. Add the salt to the flour and oatmeal.
2. Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.
3. Mix the dry ingredients with the yeast liquid to make a batter.
4. Cover the batter with a clean cloth and leave it in a warm place for an hour.
5. Bake the oatcake on a well-greased griddle. Put enough batter onto the griddle to produce an oatcake about 8-9
inches in diameter. The surface will be covered in holes as it cooks. Turn the oatcake after 2 - 3 minutes when the
upper side appears dry and the underneath is golden brown, and cook for another 2 - 3 minutes.
Procedure:
1. Preheat oven to 350F (177C). Line bottom and
sides of baking pan with wax paper.
2. Mix cake, water and eggs in large bowl at LOW
speed for 30 seconds or until moistened. Beat
for 10 minutes on HIGH speed using hand mixer.
cup
8
cup
water
eggs
softened butter or margarine
5.
6.
7.
Procedure:
1. Prepare as per package recipe.
2. Pour batter into three 8x4 wax paper-lined load
pans, about full.
3. Bake at 350F (177C) for 40-45 minutes.
4. Remove from pan immediately and allow to cool
topside up.
Oatmeal Chocolate Chip Cookies
The recipe here, unlike many other cookie recipes which are manipulations of straight flour-based cookies, was made
specifically for use with oats in it.
Ingredients
1 cup flour
1 tsp
baking powder
1 cup brown sugar
2/3 cups shortening
2 tbsp milk
tsp
1 cup
cup
cup
2
baking soda
oatmeal
chocolate chips
walnuts
eggs
Procedure
1. In a large bowl beat eggs lightly to break the yokes, then mix in the shortening.
a pinch of salt
a teaspoon of cinnamon
vanilla
2.
3.
4.
5.
6.
The shortening/egg mixture should be loose, add the brown sugar and remaining liquids, mix well then add the salt
to the liquid mixture.
Mix the baking powder, soda, flour and oatmeal together in another bowl.
Blend the liquid and solid mixes together.
Stir in chocolate chips and walnuts
Make balls and place onto a pan then into an oven heated to 175C (350F) and let bake for between 15-20 minutes.
4.
5.
6.
7.
8.
9.
Panna Cotta
An Italian phrase, literally translating to "cooked cream". Generally refers to a creamy, set Italian dessert from the
Northern Italian region of Piedmont. It is not generally known exactly how or when this dessert came to be, but some
theories estimate that cream (for which this region is famous) was historically eaten plain or sweetened with fruit. After years
this treat evolved into what is now a gelatin thickened custard, flavored with vanilla, fruit, or spices and served chilled.
Ingredients:
1 tsp.
4 cups
cup
1 tbsp.
Procedure:
gelatin
heavy cream
sugar
vanilla or 1 vanilla bean
pinch of salt
Allow the gelatin to dissolve in 2 Tbl of the cream for about 5 minutes. Combine the remaining ingredients in a medium
saucepan over medium heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of your pan,
remove from heat and add the gelatin, stir until it is throughly incorporated. Pour the cream mixture into small ramekins
(baking dishes) and allow to set in the refrigerator for at least 4 hours, up to overnight. Serve with fresh fruit, balsamic
vinegar, port, or a sweet sauce.
tbsp
tsp
baking powder
salt
Directions:
1.
2.
3.
4.
placing 1 in the center and the rest around the center. Then place a cherry in the center of each
pineapple.
5. To make the cake, sift together the flour, baking powder and salt. Set aside.
6. In another small bowl, whisk together the buttermilk, vanilla and rum. Set aside.
7. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until
creamy and smooth, about 1-2 minutes. Add the granulated sugar and continue beating until light
and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
8. Add the egg yolks one at a time, beating well after each addition.
9. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk
mixture and beginning and ending with the flour. Beat each addition just until incorporated,
stopping the mixer occasionally to scrape down the sides of the bowl.
10. In a separate mixing bowl, beat the egg whites on high until soft peaks. Add 1/3 of the egg
whites to the batter and mix in until well combined. Then add the rest of the egg whites and mix
until well combined.
11. Pour the batter into the prepared pan, spreading it evenly. Bake until the center of the cake
springs back when touched and a toothpick inserted into the center comes out clean, 50 to 55
minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
12. Tap the pan gently on a work surface to loosen the cake, invert the pan onto a cake plate and lift
off the pan. Let the cake cool for 45 minutes before serving. Serve warm or at room temperature.
PIZZA
Ingredients
warm water. about 100 degrees (38.00 C). try one cup per flour about 2 cups per pizza. Note that it must be at least 60%pizza. If the batter is thin and runny like pancake batter, that's
70% white flour. It would be heavy and wouldn't rise as much
too much water, so add a little flour to thicken it. If you can
if you get too much whole wheat and cornmeal in the batter.
touch the batter with your finger and not stick to it, that's too yeast. a oz package in the grocery store makes about 2 12"
dry, so add a little water
pizzas.
sugar. you need very little for the yeast, but about 1 tablespoon
Toppings:
per pizza tastes good,
shredded or thinly cut cheese
salt. very little; a few shakes from the saltshaker is enough for
1 pizza.
Optional:
vegetable, corn, or canola oil. about .1 to .2 cup per pizza.
anchovies
oil-coated broccoli
A few more ingredients in the batter make it interesting:
black olives
cornmeal
pepperoni, onions, mushrooms, green peppers
sesame seeds
precooked drained sausage, bacon, hamburger, or tomatoes
oregano and basil spices.
precooked chicken or ham
Procedure
1. Mix water, yeast, flour, and salt in a large mixing bowl. The dough rises to become about 50% larger, so use a big bowl.
Set the mixing bowl so it is sitting in hot water, or place on top of a warm oven. Let rise for 20-30 minutes. Don't worry if
it only rose 10% or 20%, it'll still work.
2. Put vegetable oil on the pans, then sprinkle cornmeal on the oil. Put a glop of the batter on each pan and spead it so it is
about .25 inch thick, with the edge .5 inch. Sprinkle flour on top of the dough so it doesn't stick to your hands.
3. Spread pizza sauce lighlty over entire surface (we use tomato sauce with oregano, basill, and black pepper mixed in, or
you can buy it mixed.) sprinkle parmesan cheese lightly, then mozzarella (with mild cheddar mixed in optionally)
generously . Put on any toppings you want.
4. Bake at 425F for about 15 to 20 minutes. Rotate every 5 minutes and move to upper or lower shelves as necessary: After
10 minutes slide a large knife under the crust. If it is dark brown, move it to a higher shelf so it doesn't burn while the top
finishes coooking. If it is white or light tan, move to lower shelf so you get a crispy crust before the cheese starts turning
brown on top.
5. On your first try, try just one or two pizzas. Then you can adjust it next time as necessary.
6.
For many reasons, you may wish to partially cook the crust alone. This lets you store crusts for later use, helps avoid
undercooked crusts, helps avoid burned cheese and vegatables, and lets you bake the final pizza directly on the oven grill
for a crispier crust. When baking the crust alone, you should cook it until just before it would start to brown. This provides
for strength without making the top side vulnerable to moisture absorption.
Problems
If: the crust isn't done in the middle
the crust burned on the bottom
2 cups
cup
2
2 tsp
sugar
dairy sour cream
eggs
baking soda
1 tsp
salt
1 tsp
vanilla extract
Procedure:
1. Heat oven to 350F. Grease and flour 13x9x2 baking pan.
2. In large bowl, place chocolate, butter and boiling water; with spoon, stir until chocolate is melted and mixture is
smooth. Beat in sour cream eggs and vanilla.
3. Sift together flour, sugar, baking soda and salt. Add dry ingredients to wet mixture. Beat on low speed until
smooth.
4. Pour cake batter into prepare pan.
5. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Frost as desired.
MAKES: about 12-15 servings
unsweetened chocolate
unsalted butter
white sugar
packed brown sugar
4
eggs
2 tsp
vanilla extract
1 1/3 cup
all-purpose flour, sifted
tsp salt
cup milk
1 tsp
vanilla extract
1/8 tsp salt
Procedure:
1. To make Frosting: In double-boiler, melt butter; add chocolate pieces. Cook stirring constantly, until chocolate is melted
and mixture is smooth. Pour into large bowl. Add powdered sugar, milk, vanilla and salt; beat on medium speed of
mixer until well blended. If necessary refrigerate 10 minutes or until of spreading consistency. MAKES: about 2 cups
of frosting.
2. Preheat oven 300F. Grease and line one 13 x 9 x 2 pan.
3. In double-boiler, melt chocolate and butter; stir until smooth. Add the two sugars; stir until well blended.
4. In a bowl, slightly beat eggs and vanilla. Slowly pour in chocolate mixture; increase speed to medium-low until smooth.
5. Return mixer to lowest setting. Add flour and salt. Beat only until blended, occasionally scraping sides of the bowl.
6. Spread mixture onto prepare pan. Bake for 35-40 minutes or until wooden pick inserted in center comes out almost
clean. Cool completely in pan on wire rack. Frost with chocolate frosting if desired. Cut into squares.
MAKES: about 24 brownies.
RASPBERRY MOUSSE CAKE
Ingredients:
4 eggyolks
1/3 cup sugar
3 tablespoons rum
3/4 cup raspberry puree
1 tbsp. water
1 tbsps. Gelatin
1 c all-purpose cream
Store-bought sponge cake,
enough for 9-inch cake
c sugar
Directions:
1. In a bowl, whisk together eggyolks, sugar and liqueur over simmering water till lukewarm.
2. Remove from heat and beat till cold.
3. Sprinkle gelatin over the water. Let this stand for a few minutes. Melt the gelatin and add it to the raspberry puree.
4. Fold the eggyolk mixture.
5. Fold the all purpose cream.
Directions for the syrup:
Mix together puree, water and sugar in a saucepan. Simmer until syrupy.
Directions for assembly:
1. Line an 9 inch cake pan with paper in the bottom and acetate on the sides.
2. Arrange chiffon cake slices in the bottom of the baking pan.
3. Pour mousse in the center.
4. Top with another layer of cake or cake slices.
5. Remove from baking pan and spread the whipped cream on top.
6. Arrange berries. Brush with the syrup.
Rich brownies
are cake-like but are denser and not springy or gooey like some cakes.
Ingredients
4 oz
unsweetened baking chocolate
2/3 cup Margarine, Butter, Shortening, Lard, etc.
2 cups Sugar
4
Eggs
1 tsp. Vanilla
1 cup flour
1 tsp.
1 tsp.
Baking powder
Salt
1 cup
Procedure
1. Heat oven to 350 F (180 C).
2. Melt chocolate and margarine in a double-boiler, or (carefully) in a saucepan on low heat while stirring often.
3. Remove from heat.
4. Mix in the sugar, eggs and vanilla.
5. Excluding the nuts, mix the dry ingredients with each other, and then into the wet stuff
6. Mix in the nuts
7. Spread into a 13-inch by 9-inch baking pan, or into two 8-inch by 8-inch baking pans.
8. Bake for 30 minutes, or until brownies pull away from the sides of the pan.
Notes, tips, and variations
This works well with 3 tablespoons of oil in place of the grease. When using Lard, 1/3 cup should be about right.
Unlike the other brownie recipes, which use cocoa powder and fill one small pan, this recipe uses baking chocolate and
fills two small pans.
Rich Chocolate Cupcakes
Ingredients
1 1/3 cups
2/3 cup
1 tsp
tsp
all-purpose flour
unsweetened cocoa
baking powder
baking soda
tsp
1 cup
2 tsp
1 1/3 cups
salt
whole milk
vanilla extract
granulated sugar
cup
2
choice of frosting
Procedure:
1. Preheat oven to 350F. Line twenty-four 2 -inch muffin pan cups with fluted paper liners.
2. On waxed paper, combine flour, sugars, cocoa, baking powder, baking soda and salt. In 2-cup liquid measure, mix
milk and vanilla; set aside.
3. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3
minutes or until mixture is light and creamy. Reduce speed to low; add eggs, 1 at a time, beating well after each
addition.
4. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat just until
combined, occasionally scraping bowl with rubber spatula.
5. Spoon batter into muffin-pan cups. Bake 22-25 minutes or until cupcakes are golden brown and toothpick inserted
in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
6. When cupcakes are cool, prepare choice frosting and use to frost cupcakes.
MAKES: 2 dozen cupcakes
Suggested Frostings: Fudge, Cream Cheese, Peanut Butter, Vanilla Buttercream, or Citrus Buttercream with orange
Saucepan Fudge Crackle Cookie
These are true chocolate cookies. They are brownie-like or cake-like. They tend to have a dome-like surface that stands
-inch to -inch tall, and have a diameter of 2.5 to 5 inches. The surface is cracked.
Ingredients
1 cup flour
1 tsp
baking powder
tsp
cup
salt
margarine
3 oz
1 cup
2
1 tsp
eggs
vanilla extract
cup
Procedure
1. Mix the flour, baking powder, and salt.
2. In a 3-quart saucepan on low heat, melt together the margarine and chocolate.
3. Remove the chocolate mixture from the heat.
4. Into the chocolate mixture, mix the eggs, sugar, vanilla, and nuts.
5. Mix the flour mixture into the chocolate mixture.
6. Cover and refrigerate until firm. Overnight would be good.
7. Make 1.5-inch balls of the mixture. As you make them, roll them in common granulated sugar and place them onto a
cool, ungreased, insulated cookie sheet. Be sure to allow room for expansion. Bake at 300F for 20 minutes.
8. Immediately remove the cookies from the cookie sheet. If you delay, the cookies will very strongly adhere to the
cookie sheet.
Variation: The original used butter, which contaminates the taste of the chocolate. The insulated cookie sheet is also a recent
modification, added to avoid burning parts of the cookie while failing to fully cook other parts of the cookie.
Hazelnuts and macadamia nuts go well in this recipe.
Simple Recipe for Plain (Vanilla) Crme brle
INGREDIENTS:
4 cups whipping cream
1
vanilla bean, split and scraped
8
egg yolks
cup superfine sugar
cup
PREPARATION:
1. Preheat oven to 300F.
2. Pour the cream into a saucepan, add the vanilla bean and scrapings. Simmer over low heat for 3 minutes. Remove
from heat and allow vanilla to steep for 20 minutes.
3. Whisk the egg yolks and superfine sugar together.
4. Whisking constantly, slowly pour the yolks into the cream.
5. Return the mixture to the saucepan and cook over med-low heat for for 6-8 minutes or until thick enough to coat a
spoon.
6. Remove the vanilla bean and strain into 6 (6-oz) ramekins.
7. Place the ramekins into a baking dish and pour in enough hot water to come halfway up the side of the ramekins.
Bake for 15-20 minutes or until the custard is set.
8. Remove the ramekins from the dish, allow to cool to room temperature then refrigerate for 1 hour or until cold.
To serve:
Just before serving: Sprinkle each ramekin with some Demerrara sugar and use a torch to carmelize the sugar.
Crme brle is also avaliable is savoury and varying dessert forms.
soft pretzels.
Ingredients
4 cups
1 tsp
1 tbsp
1 package
flour
salt
sugar
yeast (1/4 oz active dry yeast, 2.25 t dry yeast, or one 0.6 oz yeast cake)
1.5 cups
warm water
egg white (or beaten whole egg)
coarse salt (margarita or kosher salt)
Procedure
1. Dissolve the yeast in the water
2. Mix in the salt, sugar, and flour
3. Knead the dough until it is smooth
4. Roll out (do not cut) a blob of dough until it is about 18 inches long.
5. If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about
the 15% and 85% areas. Give this contact point a 180 twist, then flip it (and the ends) over toward the middle of the
dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.
6. Brush the pretzel with egg.
7. Sprinkle coarse salt onto the egg.
8. Bake at 425F for 15 minutes.
Spanish Chocolate
Ingredients:
1 pack (200g)
1 liter (4 cups)
1 cup
cup
Procedure:
1. Crush, grate or chop the chocolate. Set aside
2. In 2-liter saucepan, boil 1 liter water. Drop chocolate into boiling water. Stir, taking care not to burn the chocolate
3. Cook at low fire until it starts to boil. Keep stirring until chocolate is completely melted. Add milk or cream or
half-milk-half-cream, then beat until frothy.
Sponge Cake
Ingredients
For the cake
2
1 cup
cup
cup
eggs
minus 2 T Self-Rising flour
superfine sugar
butter
2 mounded tbsp baking soda (unused, but you supposedly need it)
If your eggs seem kind of big, you might want to increase the amounts of some ingredients. Add an extra teaspoon each
of sugar and butter, and two extra teaspoons of flour. Also, note the adjustments below based on usage of optional
ingredients.
Extras (Optional)
vanilla extract (1-2 tsp)
food coloring (according to looks)
cocoa powder (according to taste. Use 3 parts less flour for every 4 parts added.)
For the filling
Choose one of these to spread between two cakes if making a cake with more than two eggs.
2-4 Tbsp
jelly (softened with pallette knife or similar) or
buttercream (cream together c superfine sugar and c butter)
For dredging
1/3 cup sugar, any type
Method
1. Preheat an oven to 400F.
2. Cream together the sugar and butter in the mixing bowl. They should achieve a creamy texture with quite a thick
consistency. The longer, harder and faster the butter and sugar are creamed the lighter the cake will be when cooked.
3. Add both eggs and mix well.
4. Add all the flour and mix well.
5.
Add any food coloring, flavoring etc. at this point. If you add liquid ingredients, add the same volume again of
sugar-and-flour mix to compensate. If adding dry ingredients, ensure to use 3 parts less flour for every 4 parts of
extra ingredient added.
6. Beat with wooden spoon in a circular motion, trying to incorporate as much air as possible.
7. Grease one or two cake pan(s) with butter. You may wish to use a springform pan for this recipe.
8. Spoon, then scrape, as much cake mixture as possible into the pan(s). If using two pans, try to ensure that both tins
have an equal amount of cake mixture in them and that both are not more than 3/4 filled.
9. Put the cake tins into the oven and leave them for approximately 10 minutes before checking them. The cooking
time should eventually reach around 15 minutes: keep checking them regularly after about 8 minutes since ovens
vary.
10. Turn the cake out onto a wire rack to cool.
11. If doing two layers, turn one of them upside down and spread your filling onto its base, then stick the other cake (top
up) onto the upside-down cake.
12. Dredge the cake with sugar using a spoon.
STRAWBERRY NAPOLEON
Ingredients for napoleon:
1 pack frozen puff pastry
granulated sugar for sprinkling
1 egg white, beaten
1 tbsp. water
Ingredients for the filling:
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
Instructions:
1. Preheat oven to 350F
2. Prepare 9-inch baking pan
lined with paper
STRAWBERRY WINDOW BARS
Ingredients:
2 cups strawberry jam, room temperature
3 1/2 cups all purpose white flour
1 1/3 cups yellow cornmeal
3 large eggs
Directions:
1.
Preheat oven to 375 F. Grease an 8x12 inch baking pan and line bottom with parchment paper.
2.
Scoop jam into a bowl and mix to smooth out.
3.
In another bowl, combine dry ingredients - all-purpose flour, cornmeal and salt. Mix and set aside.
4.
In a bowl of an electric mixer, using a paddle attachment, beat butter and sugar until light and fluffy, about 2-3
minutes.
5.
Add eggs one at a time, beating until smooth after each addition.
6.
Reduce mixer speed to low and add the flour mixture and mix until well combined.
7.
Remove about 1 3/4 cups of the dough and place in a pastry bag with a plain round tip # 11. Set aside.
8.
Using an offset spatula, spread the remaining dough into the prepared pan as evenly and smoothly as possible. Bake
until golden brown, about 25-30 minutes.
9.
Remove pan from the oven, transfer on a work table. Using an offset spatula, spread the strawberry jam evenly over
the dough. Then using the pastry bag with the reserved dough, pipe parallel lines of dough spaced 1 inch apart over the
jam. Then pipe perpendicular lines of dough spaced 1 inch apart as well.
10.
Place in the oven and bake until golden about 20-25 minutes, rotating the sheet halfway through.
11.
Transfer the pan on a wire rack to cool. Cut into 2x2-inch squares.
12.
Store in an airtight container.
Strudel
Serve warm with ice cream.
Ingredients
4
fresh apples, preferably red.
tsp
cup
2 tbsp
cup
ground cinnamon
sultanas and raisin mix
white sugar
melted butter
filo pastry sheets
Procedure
1. Preheat oven to 200 degrees Celsius.
2. Peel, core and cube apples.
3. Combine apples, sultanas, raisins, cinnamon and sugar. Mix well.
4. Generously brush filo pastry sheets with butter.
5. Spread apple mixture over pastry sheet.
6. Alternate with two layers of filo pastry for every layer of apple mixture.
7. Brush with melted butter.
8. Bake for 30 minutes or until pastry is golden brown.
Notes, tips and variations
For more tartness, substitute for 3 red apples and 1 green apple.
If you are unable to obtain ground cinnamon, substitute for cinnamon powder.
Sugar Cookie Cutouts
Ingredients:
1 cup butter, softened (no substitutions)
cup sugar
1
1 tbsp
large egg
vanilla extract
3 cups
tsp
all-purpose flour
baking powder
Ornamental Frosting
Procedure:
1. Preheat oven to 350F. In a large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed
to high; beat until light and creamy. At low speed, beat in egg and vanilla. Beat in flour and baking powder just
until blended.
2. Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate 1 hour or until dough is firm
enough to roll. (Or place in freezer for 30 minutes.)
3. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3- to 4-inch
assorted cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies,
1-inch apart, on ungreased cookie sheet.
4. Bake cookies 10-12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining
dough and trimmings.
5. When cookies are cool, prepare Ornamental Frosting if you like; use to decorate cookies as desired. Set cookies
aside to allow frosting to dry completely, about 1 hour. Store cookies in tightly covered container (with waxed
paper between layers, if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.
MAKES: about 8 dozen cookies
Sugar Twists
Ingredients:
3 1/3 cups
tsp
tsp
all-purpose flour
baking soda
salt
4 large
1 cups
1 cup
eggs
granulated sugar
butter, softened (no substitutions)
2 tsp
vanilla extract
Procedure:
1. On waxed paper, combine flour, baking soda, and salt. Separate 2 eggs, placing yolks in small bowl and whites in
another. Cover and refrigerate whites; reserve for brushing on cookies later.
2. In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber
spatula. Beat in whole eggs, egg yolks, and vanilla. Reduce the speed to low; gradually beat in flour mixture until
blended.
3. Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate 2 hours or until dough is firm
enough to roll. (Or place in freezer for 30 minutes.)
4. Preheat oven to 350F. Grease cookie sheet.
5. On lightly floured surface, with floured hands, press 1 piece of dough into 6x3x inch rectangle. (Keep remaining
dough refrigerated.) Cut rectangle into 30 equal pieces. Shape each into a 6-inch-long rope. Transfer 1 rope at a time to
cookie sheet; gently shape into a loop with ends overlapping. Repeat with remaining ropes, placing cookies 1 inch apart.
Brush cookies with egg whites; sprinkle with sugar crystals if you like.
6. Bake cookies 10-12 minutes or until lightly browned. Transfer cookies to wire rack to cool.
7. Repeat with remaining dough, egg whites and sugar crystals. Store cookies in tightly covered container at room
temperature up to 1 week, or in freezer up to 3 months.
MAKES: about 9 dozen cookies
THE SPOOKY COOKIE
Ingredients:
2c
all purpose white flour
tsp salt
tsp
baking powder
1c
1 tsp
Icing:
sugar
vanilla extract
Instructions:
1. In a medium size bowl, sift together the all-purpose flour, salt, and baking powder. Set aside.
2. In an electric mixer with a paddle attachment, beat butter and sugar until fluffy on medium speed. About 3-5 minutes.
3. Reduce the speed to low and gradually add the eggs and vanilla extract.
4. Gradually add the flour mixture in the butter and mixture on low speed until it forms into a dough.
5. Flatten dough into a disk and wrap with plastic film. Refrigerate for about an hour before rolling and cutting.
6. To bake, preheat oven to 325 F. Line several cookie sheets with parchment paper and set aside until ready to use.
7. Remove dough from the refrigerator, let it stand for about 10 minutes at room temperature. Place the parchment paper
on a working table and dust slightly with flour. Roll out the dough to 1/4 inch thick. Dust and flour as necessary to
prevent the dough from sticking. Once the correct thickness has been achieved, place dough in the cookie sheet and
place in the freezer for about 15 minutes before cutting.
8. Remove dough from the freezer. Immediately cut the dough using Halloween cutters. Transfer cut out dough to baking
sheets and bake for 15-20 minutes, or until edges are slightly golden, rotating halfway through. Cool completely on wire
racks before decorating.
9. Icing: Combine confectioner's sugar and egg whites and mix on low speed for about 5-8 minutes. To color the icing: dip
the tip of the toothpick into the food coloring and gradually mix into the icing until the desired color is achieved. Dip one
face of the cookie in the colored icing and scrape off excess icing to smoothen the surface. Leave icing to set slightly
before decorating with accents and frills. Let it dry completely before storing in airtight containers.
Three -Nut Brownies
Ingredients
1 1/4 c all-purpose flour
1 tsp baking powder
1 tsp salt
4 squares (4 oz) unsweetened chocolate
2/3 c butter
2 c sugar
4 eggs
1 tsp vanilla
1 c roughly chopped walnuts, cashews and pecans
Procedure
1. Preheat oven to 350 F. Grease a 9 x 9 or 8 by 8 baking pan or spray the pan with nonstick spray. Set aside.
2. In a mixing bowl, sift together flour, baking powder and salt. Set aside.
3. Combine unsweetened chocolate and butter in a large saucepan. Put over very low heat, stirring occasionally until
chocolate and butter melt and mixture is smooth. This will take about five minutes or less. Remove from heat.
4. Stir in sugar, eggs and vanilla. Add the flour mixture and stir until well blended. Fold in nuts. Pour into prepared pan
and use a spatula to smooth the top. Bake for 25 to 30 minutes or until sides of the batter look firm and pull away
from the sides of the pan. (Do not over bake or the brownies will be dry.) Let cool then cut into bars. Makes about
16 to 20 brownies.
Thumbprint Jammies
Ingredients:
2 cups all-purpose flour
1 tsp
baking powder
tsp
1 cup
salt
confectioners sugar
2 tsp
cup
vanilla extract
favorite seedless jam
Procedure:
1. Preheat oven to 350F.
2. On waxed paper, combine flour, baking powder, and salt.
3. In a large bowl, with mixer at medium speed, beat butter and sugar until creamy. Add egg, milk and vanilla; beat
until well blended. Reduce the speed to low; gradually beat in flour mixture until just blended.
4. Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet. Bake 6 minutes.
Remove cookie sheet from oven. Working quickly, with greased rounded measuring teaspoon or large end of melon
baler, gently press a small indentation in center of each cookie, making sure not to press all the way through. Fill
each indentation with rounded teaspoon jam.
5. Return cookies to oven and bake 12-14 minutes longer or until edges are browned. Transfer cookies to wire rack to
cool. Repeat with remaining dough and jam.
MAKES: about 2 dozen cookies
2 cups sugar
4 eggs
Instructions:
1.
Preheat oven to 350 F. Lightly grease an 8 x 12 inch pan.
2.
Place the butter and unsweetened chocolate in a medium bowl and set it over a pot of simmering water. Gradually
melt the butter and chocolate. Stir occasionally. Remove from the heat once completely melted.
3.
In a separate bowl, place sugar, eggs and vanilla. Mix gradually until the sugar is melted. Add the chocolate
mixture stir with a wire whisk.
4.
Gradually add the salt and all-purpose flour. Mix until flour is completely blended in. Add the semi sweet
chocolate. Do not over beat.
5.
Pour the mixture in the prepared pan. Sprinkle evenly with white chocolate chips.
6.
Bake in the oven for 30-35 minutes or until tester inserted into the center of the brownie comes out slightly moist.
Do not over bake.
7.
Let it cool completely before slicing to 2 x 2 inch squares.
8.
Melt white chocolate over double broiler and drizzle on brownies.
Tiramis
Tiramis means "pull me up" and aptly describes the Italian dessert made from lady fingers, espresso coffee, mascarpone
cheese, egg whites, sugar, and often marsala wine. The biscuits are sprinkled with strong coffee and the marsala, and then
embedded in a thick rich custard. Sometimes chocolate is also used, but that is not traditional.
Ingredients
4
egg whites
2
egg yolks
sugar
500 g mascarpone cheese
espresso
marsala wine (or brandy or cognac)
lady fingers
dark chocolate powder
Procedure
1. whisk whites of 4 eggs until hard, add sugar at end
2. fold the egg white and 2 egg yolkes into the mascarpone cheese
3. make espresso, sweeten, add marsala wine (or cognac)
4. sprinkle lady fingers with espresso+wine (or soak for 3-8 seconds)
5. layer soaked lady fingers and mascarpone in a form (start with fingers, finish with mascarpone)
6. sprinkle dark chocolate powder on top
7. refridgerate for one hour
Turkish Delight
2 cup sugar
cup cornstarch
1 cup water
cup
1 c equals 250 ml
Combine sugar, 1 c water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil. In a separate bowl,
combine cornstarch with remaining water, mix completely, and slowly stir into sugar mixture. Boil over medium-low heat for
20-30 minutes, until the mixture reaches "Firm-ball stage," or 245F (120C) on a candy thermometer. Apply non-stick
cooking spray to a form (ice cube trays will do nicely), shallow pie pan, or jelly-roll pan. Pour the hot mixture into the pan or
form and allow to set. When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar,
granulated sugar, or coconut.
Store at room temperature in airtight container.
Note: with the exception of the sugar, cornstarch, water, cream of tartar, and cooking technique, this recipe may be
greatly altered according to taste and/or occasion.
TURTLE PIE
Ingredients:
150 gms oreo cookies , crushed
1/4 cup butter, melted
tsp
c
lemon juice
heavy cream
Directions:
FOR THE CRUST:
1. Combine the oreo crumbs and melted butter. Spread the mixture on the bottom and sides of a 9 inch pie plate and press
evenly. Refrigerate for at least an hour or until firm.
FOR THE CARAMEL SAUCE:
1. In a heavy 2- to 2 1/2-quart saucepan over medium-high heat, combine the sugar, water and lemon juice. Cook until it
turns amber, 6 to 8 minutes. Stir the sugar with a wooden spoon with the water until combined; do not stir after this point
and, instead, tip the pan to ensure even cooking. Do not allow the sugar to burn.
2. Remove the pan from the heat and very carefully pour the cream into the hot syrup. Take care it does not splash; the
syrup is very hot. Use heavy pot holders to protect your hands and arms. Stir with a long-handled wooden spoon until the
sauce is smooth and blended. Let the sauce cool to warm or room temperature. Can be refrigerated.
FOR THE GANACHE:
1. Place the chocolate in a heatproof bowl.
2. In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from the heat and immediately pour
the cream over the chocolate.
3. Using a whisk, stir the mixture until the chocolate is melted and smooth. Let cool until spreadable. Refrigerate for at
least 1 hour . Makes about 1 cup. Reserve 1/2 cup for the topping.
TO ASSEMBLE:
1. Place the chopped walnuts over the bottom of the crust.
2.
3.
4.
5.
6.
7.
8.
9.
cup
2 tbsp
unsweetened cocoa
light corn syrup
White Glaze
1 cup confectioners sugar
Chocolate Glaze
Ingredients
4 oz
4 tbsp
1 tbsp
3-4 tsp
Procedure:
semisweet chocolate
butter
light corn syrup
milk
confectioners sugar
butter or margarine, softened
cream cheese, softened
vanilla extract
confectioners sugar
butter or margarine, softened
cream cheese, softened
vanilla extract
Fudge Frosting
Ingredients
3 oz
2 oz
cup
1 cups
1 tsp
2-3 tbsp
semisweet chocolate
unsweetened chocolate
butter or margarine, softened
confectioners sugar
vanilla extract
milk
Procedure:
1. In double-boiler over medium heat, melt chocolates,
stirring occasionally. Cool slightly.
2. In large bowl, with mixer at low speed, beat cooled
chocolate with butter until blended. Add confectioners
sugar, vanilla, and 2 tbsp milk, beat until smooth.
Increase speed to medium-high; beat until frosting is
light and fluffy, occasionally scraping bowl with rubber
spatula. Beat in remaining 1 tbsp milk if needed for
easy spreading consistency.
MAKES: about 2 cups
Variation: Semisweet-Chocolate Frosting: 4 oz semisweet
chocolate, 1 oz
unsweetened chocolate and use 3-4 tbsp
milk.
Mocha Buttercream Frosting
Ingredients:
1 cup butter
1 cup evaporated milk, chilled
1 cup confectioners sugar
1 egg yolk
1 tbsp coffee powder
Procedure:
1. Dissolve sugar and coffee powder in chilled milk
and chill again for at least one hour.
2. Cream butter at medium speed using hand mixer
until soft and fluffy.
3. Add milk mixture by tablespoon in creamed butter
beating continuously at high speed until all have
been added.
4. Add egg yolk and beat for 1 minute or until
smooth.
5. If not required immediately, store in airtight
container in the refrigerator. Leave in a warm
place to soften slightly before use.
Procedure:
1. In large bowl, with mixer at medium speed, beat
butter, peanut butter, cream cheese, and vanilla
until smooth and fluffy.
2. Add confectioners sugar and 2 tbsp milk. Beat on
low speed until blended.
Increase speed to
medium-high; beat 2 minutes or until frosting is
light and fluffy, occasionally scraping bowl with
rubber spatula. Beat in remaining 1 tbsp milk if
needed for easy spreading consistency.
Procedure:
1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating
on medium speed to spreading consistency. Add
more milk if needed. Stir in vanilla.
MAKES: about 2 cups of fudge frosting.
1.
2.
1 -2 tsp
4-6 tbsp
vanilla extract
milk
Procedure:
In a large bowl, with mixer at medium-low speed, beat
confectioners sugar, butter, vanilla, and 4 tbsp milk until
smooth and blended. Increase speed to medium-high; beat
until frosting is light and fluffy, occasionally scraping bowl
with rubber spatula. Beat in additional milk as needed for
easy spreading consistency.
Citrus Buttercream Frosting:Prepare Vanilla Buttercream
Frosting as above but only use 2 tbsp milk and add 2 tbsp
fresh lemon, lime or orange juice, and 1 tsp grated fresh
lemon, lime or orange peel. Add additional milk as needed
for easy spreading consistency.
3 tbsp
250g
pinch
3 tbsp
all-purpose flour
sugar
salt
margarine
100g
150ml
3
tsp
Procedure:
Mix shredded desiccated coconut, all-purpose flour,
sugar, salt and melted margarine in mixing bowl.
Dissolve coconut cream powder warm water. Beat first
the egg white until it becomes foamy, then add the egg
yolks and mix them together. Pour them slowly into the
mixtures and add vanilla to enhance the flavor. Finally
pour the blend into desired mould and bake in a 350C
oven for 15-20 minutes or until golden brown.
2c
1 1/3 c
cup
2 packs
evaporated milk
sugar
butter
Fiesta Coconut Cream
b) 1 c
water
2c
cornstarch
2 packs Fiesta Coconut Cream
Procedure:
Combine all ingredients in A and B in separate
containers (in mixture B, cornstarch must be dissolved
well). Bring mixture A to a slow boil over medium heat,
stirring continuously. Slowly pour mixture B. Let it
continue boiling while stirring well. When thick, place in
pan line with butter. Top with toasted coconut. Makes 16
servings.
2 tsp
about 4 cups
Procedure:
1. Line two 15 x10 jelly-roll pans with waxed paper.
2. In large bowl, with spoon, mix milk and mint extract.
Stir in 4 cups sugar. Sprinkle work surface with some
sugar; place mixture on surface and gradually knead in
enough of remaining sugar to form smooth ball that
doesnt stick to hands or surface.
3. Divide fondant mixture into 4. Tint 3 of the quarters with
food coloring as desired. Individually wrap each of the
tinted quarters with plastic wrap, and set aside.
4. With rolling pin, roll untinted fondant -inch thick. With
1 -inch assorted cookie cutters dipped in confectioners
sugar, cut out as many mints as possible; save trimmings.
Transfer mints to prepared pans. Re-roll trimmings & cut
out more mints. Repeat with remaining fondant.
5. Let mints dry at least 2 hours. Store at room temperature
in tightly covered container, with wax paper between
layers, up to 1 month.
MAKES: about 12 dozen mints
Yema
Ingredients:
1 can
12
condensed milk
egg yolks
Procedure:
Mix condensed milk and egg yolks in a heavy saucepan
or a double boiler. A double boiler is always safer to use.
Cook mixture over medium heat, stirring with a whisk until
the mixture coagulates and separates from the pan. The
mixture should be stirred constantly as it burns easily. Cool,
shape and wrap.
Variations:
a) Caramelize 1 cup of sugar in a saucepan and dip the
yema balls, allow caramel to harden before wrapping. b) Roll
yema balls in caster sugar and wrap.