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food
5$
Ingredients
Directions
Notes
Cook Time: 19 hours, 19 minutes
Total Time: 18 hours, 18 minutes
Number of Servings: 19
Yield: i here all
Style: Australian and New Zealander
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Stove top Cake
The easy stovetop chocolate cake is an instant hit! Made with simple pantry ingredients and without an oven, this is the epitome of simple comfort baking.
Ingredients
? cup unsweetened cocoa powder (35 g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (150g)
2 large eggs
¼ cup vegetable oil (60ml)
½ cup milk (125 ml)
½ teaspoon vanilla extract
Directions
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.
Notes
Cook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 8
Yield: One cake
Style: European, Dutch
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Easy Christmas and Valentine's Desert
This is and awesome dessert at Christmas!
So quick and easy - oh so impressive!
For Christmas and Valentine's Day.
Ingredients
1 cup sliced fresh fruit (raspberries, strawberries etc)
1 cup whipped topping(I used fresh whipped cream)
Directions
Chill until slightly thickened.
Set aside 1/3 cup.
Add fruit to remaining jelly; spoon into 4 to 5 glasses.
Chill glasses at an angle until jelly is set.
Meanwhile, fold whipped topping into the reserved (1/3 cup) jelly.
Spoon topping mixture into glasses of set jello.
Chill.
Garnish and serve!
Cook Time: 60 minutes
Total Time: 1 hours, 5 minutes
Number of Servings: 5
Yield:
Style: European, Belgian
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Lemon healthy cake
It is healthy, fruity and very tasty cake. My granddaughters love it!
Ingredients
* ¾ cup whole-wheat flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* 2 large lemons
* ¾ cup 4%-fat cottage cheese
* 2 large eggs
* ¾ cup granulated sugar plus 1 tablespoon, divided
* 2 cups fresh blueberries
* 6 tablespoons unsalted butter, melted, plus more for pan
Directions
2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl. ?
3. Grate both lemons to equal about 1/4 cup zest; place in a medium bowl. Juice 1 lemon to equal 2 tablespoons juice; add to the medium bowl. Slice the remaining lemon into thin rounds; remove seeds. ?
4. Add cottage cheese, eggs and 3/4 cup sugar to the bowl with the lemon zest and juice; whisk until combined. ?
5. Whisk the wet ingredients into the dry ingredients until just combined. Fold in blueberries and melted butter. ?
6. Transfer the batter to the prepared pan; top with the lemon slices and the remaining 1 tablespoon sugar. ?
7. Bake until top is golden-brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool before slicing.
Notes
Cook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 10
Yield: 10
Style: American, Northeast
Marbled Pumpkin Cheesecake
From Sunset Magazine, this is a great Thanksgiving dessert. If you can't get the crust to work out, use the pre-made graham cracker crusts.
Ingredients
8 Ounces Gingersnap cookies, crumbled
2 Tablespoons granulated sugar
3 Tablespoons butter (or margarine), melted
Filling
3/4 cup brown sugar, firmly packed
16 ounces Philadelphia cream cheese,
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 pound pumpkin, canned
Directions
a. Preheat oven to 325°F.
b. Crush enough cookies to make 1 3/4 cups crumbs.
c. In a 9" cheesecake pan with removable rim, mix cookie crumbs, granulated sugar, and butter.
d. Press over bottom and about 1 inch up pan sides.
e. Bake crust in a 325º oven until slightly browned, about 15 minutes.
f. If you can't make a good crumb crust, buy a Graham cracker one at the store. It is not as good, though.
2. Filling
a. Meanwhile, in a food processor or in a bowl with a mixer, blend cream cheese, brown sugar, and eggs until smooth.
b. Spoon 1/2 cup of the cheese mixture into a small bowl.
c. Add spice and pumpkin to remaining cheese mixture and mix well.
Assembly and cooking
a. Pour pumpkin filling into hot or cool crust.
b. Drop rounded tablespoons of the reserved cheese mixture onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.
c. Bake in a 325 oven for about 1 hour; until the center barely jiggles when cake is gently shaken.
d. Cool on a rack. Cover and chill until cold, at least 2 1/2 hours.
e. Run a knife between the cake and pan rim; remove rim.
Notes
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 6
Yield: 6-8 servings
Style: American, West Coast
Lemon Drizzle Cake
Made it a few times and turned out amazing! Let’s make it together …yummy…xx
Ingredients
Directions
Notes
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: 6
Style: Latin American, Caribbean
Apple Bread Pudding
When you first hear the name, Bread Pudding, may not sound too interesting. However, its a really tasty, rich dessert that's hard to turn down once you’ve tried it. Traditional bread puddings contain egg yolks and so a lot of fat; but this recipe relies on the whites and adds apple for extra flavor.
Ingredients
10 Slices of Bread
½ Cup Butter
¼ Cup Applesauce
1 Cup Zero Calorie Sweetener
1 Teaspoon Cinnamon
1 Medium Apple, diced
1 Teaspoon Vanilla Extract
Directions
Cook Time: 40 minutes
Total Time: 55 minutes
Number of Servings: 10
Yield:
Style: American
Guiness choco cake
This one is nigella lawson recipe
Ingredients
250 grms unsalted butter
75 grms cocoa powder
400 grms caster sugar
150 ml sour cream
2 large eggs
275 grms plain flour
2.5 tblspn bicarbonate of soda
Vanilla extract
Topping :
300 grms cream cheese
120 ml double cream
150 grms icing sugar ( make ot less if you have diabetes ) or use superficial sugar
Directions
-beat the sugar and sour cream and eggs and vanilla extract and soda until very fluffy
- fold the butter mixture and the flour with the beaten sugar , not too much folding if you want your cake fluffy and moist
-bake 180 ° C for 45 minutes
-let it cool
Spread the topping
Topping :
Beat the topping ingredients with an electric mixer until soft peak
Notes
Cook Time: 45 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 10
Yield:
Style: European
Best Malva pudding for the festive season
Try this Malva pudding recipe originated in South Africa. You will love it....enjoy.
Ingredients
30 ml butter
250 ml sugar
2 eggs
30 ml vinegar
10 ml bicarbonate of soda
60 ml apricot jam
500 ml cake flour
250 ml milk
pinch of salt
SAUCE
500 ml milk
375 ml boiling water
375 ml sugar
60 ml butter
45 ml vanilla essence
Directions
2. Cream the butter, sugar and eggs together.
3. Mix the vinegar and bicarbonate of soda and to the jam.
4. Sift the flour into a bowl. Add the creamed butter and jam mixtures and mix while pouring in the milk and salt to form a batter. Pour the batter into the prepared dish and bake for 55 minutes or until golden brown.
5. SAUCE Bring the ingredients to the boil in a small saucepan, stirring frequently.
6. Pour the sauce over the pudding as it comes out of the oven.
Serve hot with ice cream or custard.
Cook Time: 55 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 10
Yield:
Style: African
The BEST Peanut Butter Cookies
I found this recipe online, and fell in love with it! It is grain free, but you can't tell the difference! It is Soooooooooooooooooo yummy! It's also incredibly easy to memorize!
Ingredients
2 cups Sugar
2 Large Eggs
2 tsp Baking Soda
Optional:
2 tsp Vanilla extract
1-2 tsp Heavy Cream ( Makes a softer cookie)
1-2 cups chocolate chips
Directions
2. Add peanut butter one cup at a time, and mix until cookie dough texture has formed.I
3. Scoop on to a cookie sheet, allowing about 1 inch between. ( if you are heavy cream, they will spread more)
4. Bake at 350 degrees Fahrenheit for 10-14 minutes.
Cook Time: 12 minutes
Total Time: 32 minutes
Number of Servings: 30
Yield: Depending on your scoop size, it makes 24-48 cookies
Style: American
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