Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Toffee Cream Pie

1-1/2 сuрѕ hаlf-аnd-hаlf сrеаm
1 расkаgе (3.4 оunсеѕ) instant vanilla рudding mix
6 Heath саndу bars (1.4 оunсеѕ еасh), chopped
1 саrtоn (8 оunсеѕ) frоzеn whiрреd tоррing, thаwеd, dividеd
1 сhосоlаtе сrumb сruѕt (9 inсhеѕ)
Add tо Shоррing Liѕt
In a large bоwl, whiѕk сrеаm аnd рudding mix for 2 minutеѕ. Let ѕtаnd for 2 minutеѕ оr until soft-set. Stir in 1 сuр сhорреd candy. Fоld in 2 сuрѕ whipped tоррing. Trаnѕfеr tо сruѕt.
Sрrеаd rеmаining whipped tоррing оvеr tор аnd sprinkle with rеmаining саndу. Cоvеr and frееzе fоr аt least 4 hоurѕ оr until firm. Yiеld: 8 ѕеrvingѕ.

Mini Butter Buns

150g bread flour
15g sugar
1/8 tsp salt
1/2+1/8 tsp instant yeast (sorry for the funny measurements because I halved the recipe)
90ml water
10g unsalted butter
50g butter
10g icing sugar
pinch of salt (I added because I like it a bit salty)
1. Mix the ingredients in the filling. Chill in the fridge for 1 hour so that it is easier to wrap later.
2. Mix all ingredients in the dough except butter and knead until the dough is smooth.
3. Add in butter and continue to knead the dough until it becomes smooth and elastic and able to stretch into a thin film without breaking.
4. Place the dough in a lightly greased mixing bowl. Cover with cling wrap and let proof for about 60 minutes.
5. Lightly knead the dough to punch out the gas. Divide the dough into small balls of 10g each.
6. Slightly flatten the small dough, wrap in the butter fillings and pinch to seal well. Roll the balls round and place them in a greased baking tray 1cm apart (I use 8x8in tray which is a little too big).
7. Cover with cling wrap and proof for another 40 minutes.
8. Brush the top with egg mixture and sprinkle sugar on top.
9. Bake in preheated oven at 180 deg C for 20 minutes.

Creamy Brownies

Flour 1/2 cup
Salt 1/4 tsp
Eggs 2
Chocolate hazelnut spread 1 cup
Brown sugar 1/2 cup
Vanilla essence 1 tsp
Melted unsalted butter 1/2 Cup
Line the bottom of an 8 inch square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides. Combine the flour and salt in a bowl and set aside. In another bowl, beat the eggs, chocolate hazelnut spread, brown sugar and vanilla essence until smooth. Add the flour mixture, alternating with the melted butter. Scrape the batter into the cake pan. Bake at 170 degrees C or until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes. Cool in the pan for about 2 hours. Unmold and cut into squares. Serve warm or at room temperature

Amaretti Cookies

2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up
1 1/4 cup of baker's sugar (superfine sugar)
3 egg whites
1/2 teaspoon of vanilla extract
1 teaspoon of almond extract
Extra sugar for dusting
Preheat oven to 300 F and line baking sheets with parchment paper.
In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth.
Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place.
Note: I usually under bake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.)

Easy Nutella Croissant

• 1 egg
• 1 Tbs milk
• 1 puff pastry sheet
• nutella
Line two baking sheets with parchment paper and lightly flour your work surface. Lay the pastry sheet then lightly dust top with flour.
Roll out dough to a thickness of 5 mm to obtain a circle. Using a cutting wheel or knife, cut 12 triangles and put on the base of each triangle a teaspoon of nutella. Then Start to roll the dough base until the end, as shown.
Beat the egg and milk in a small bowl and brush the surface of your croissant with the egg-milk mixture. Cook them in the oven at 350° degrees F for 15-20 minutes.

Fresh Fruit Cake

5 eggs
6 tаblеѕрооnѕ water
1cup white ѕugаr
1 сuр oil
2 cups аll-рurроѕе flour
2 tеаѕрооn bаking роwdеr
For gаrniѕhing
2 tbѕр Jаm (blueberry оr ѕtrаwbеrrу )
3/4 сuр sliced strawberries
3/4 cup ѕliсеd kiwi
1/2 сuр blackberry
1/2 сuр red berry
1 box whipped сrеаm
Prеhеаt oven tо 350 degrees F (175 dеgrееѕ C). Grеаѕе and flour two bаking trу.
Cоmbinе thе еggѕ and wаtеr in a lаrgе bowl. Whip thе еggѕ to ѕоft реаkѕ .Continue to whiр, whilе grаduаllу аdding sugar until еggѕ can stand in ѕtiff реаkѕ. Cоmbinе thе flоur and bаking роwdеr; fold gеntlу into thе batter. Pоur thе bаttеr intо thе prepared саkе trауѕ.
Bаkе in thе preheated oven until a tооthрiсk inserted in the сеntеr соmеѕ out clean, 30 to 35 minutes. Cооl thе саkе in thе раn for 10 minutеѕ before turning out .
Cut thе strawberries, kiwiѕ, and blасk аnd red berries in a mеdium bowl. Uѕing a a brеаd knife, slice thе сооlеd саkе in hаlf hоrizоntаllу. Spread jаm bеtwееn thе twо layers. Spread the сrеаm filling оvеr thе top оf the fruit. Top with thе оthеr hаlf оf the саkе. Frоѕt the cake with whiрреd сrеаm оr your favorite whitе frоѕting. Dесоrаtе with thе fruit patterning оf your сhоiсе. Refrigerate аnd еnjоу!!!

Pancake Mix Brownies

for 12 servings
¼ cup butter, melted
2 tablespoons sugar
2 eggs
1 teaspoon vanilla extract
½ cup semi sweet chocolate, melted
1 ½ tablespoons cocoa powder, sifted
? cup pancake mix, sifted
? cup dark chocolate, chopped
powdered sugar, to serve
Preheat the oven to 350°F (190°C).
Add the butter and sugar to a bowl and stir to combine.
Add in the eggs and vanilla extract and whisk to combine until smooth.
Stir in the melted chocolate, followed by the cocoa powder and pancake mix, stirring until well combined.
Gently fold in the chopped dark chocolate to the batter.
Pour batter into a parchment paper-lined 8x8-inch (20x20 cm) pan, and bake for 20-25 minutes.
Cool for 5 minutes.
Top with powdered sugar, cut, and serve.

Mutton patties

Ingredients for filling
Fried mince meat 1 cup
1. Roll out the dough 1/8 inch thick, cut into 3 inch square pieces, brush the sides with beaten eggs and fill with the fried mince meat in the centre
2. Shape into a triangle or length wise
3. Place on tray, brush with beaten egg, bake on 225 degree C for 20 minutes.
to make Puff Pastry by Chef Shireen anwer Click here:
or you can also try :
French heart:
Granulated sugar as required
1. Roll the dough to a thin rectangle and brush with beaten eggs
2. Sprinkle sugar lavishly, roll along the sides from both sides equally.
3. Lastly overlap both on top of each other, cut slices with a sharp knife, put on a greased baking tray and bake on 225 degree C for 10 minutes.
4. Take out, turn the French heart, re-bake for 10 minutes.

Frosted Brownies

4 oz chocolate, chopped
1 cup oil
2 cups sugar
4 eggs
1 tsp vanilla essence
1 cup flour
¼ tsp salt
1 cup walnuts, chopped
2 tbsp butter
2 oz chocolate
2 ½ cups icing sugar
¼ cup milk
1 tsp vanilla essence
Melt chocolate and add sugar and oil, mix well. Beat in eggs, vanilla essence and flour, salt and nuts, pour in a greased 13 x 9 tin. Bake at
180 degrees C for 25-30 minutes, till a skewer inserted in centre comes out with a few crumbs sticking to it, cool and frost. To make the frosting, melt butter and chocolate and add icing sugar, milk and vanilla essence till smooth.


Butter 150g
Eggs 3
Sugar 250g
Flour 1- ½ cup
Cardamom Powder ½ tsp
Baking Powder 1 tsp
Salt ¼ tsp
Milk ½ cup
Vanilla Essence 1 tsp
Cashews ½ cup

Mix 150g butter and 250g sugar and beat it. Now add 3 eggs, ½ cup milk, ¼ tsp salt, ½ tsp cardamom powder and 1 tsp vanilla essence and beat it. Then add 1- ½ cup flour and 1 tsp baking powder and drain it and then fold it. Add ½ cup cashews and bake it on 180c for 30 minutes. Cashew cake is ready.

Italian Waffle Cookies

6 eggs
1 cup butter, melted
1½ cups sugar
Pinch of salt
1 teaspoon anise extract
1 teaspoon vanilla extract
3½ cups all-purpose flour

1. Beat the eggs on medium speed until pale and thick.
2. Add the melted butter and mix until thoroughly combined. With the mixer still running, add the sugar and mix until combined.
3. Add the extracts and continue to mix.
4. Reduce the speed to low and gradually add the flour, mixing until combined.
5. Preheat the pizzelle iron according to the manufacturer's directions. When ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states.
6. When ready, open iron and remove pizzelle with a rubber spatula. Repeat until all batter is used.

Coffee Cake

Flour 200gm
Sugar 200gm
Baking powder 1 1/2 tsp
Salt 1/2 tsp
Eggs 4
Butter 200gm
Coffee 2 tbsp (mix in 1 tbsp warm water to make it like coffee syrup)
Butter 100gm
Icing sugar 2 cups
Coffee 1 tbsp ( mix with 1 tbsp warm water)
Milk 1 1/2 tbsp
In a bowl cream butter and sugar till it become creamy and fluffy, add eggs one by one, add coffee syrup than flour, bp, salt. Now pour batter into greased pan and bake for 40 to 45 mins.
Mix all ingredients of icing and apply on the cake when its cool down completly.

Cake Pops

Left over cake crumbs - 5 cups (I used chocolate mud cake)
Frosting of your choice - 1/2 cup to 1 cup (approx) (I used chocolate buttercream frosting)
Dark Chocolate - 200 gms, melted over double boiler
Lollipop Stick or Kebab sticks

In a large bowl, crumble the cake with your fingers such that it resembles coarse bread crumbs. Add half a cup of frosting to start with and using a wooden spoon mix it. You can use your hand to mix the frosting into the crumbs.Take a lemon sized amount of the cake mixture and try to form a ball with the palm of your hands. If it forms a ball shape and the dough does not crumble then there is no need to add any more frosting. If the balls fall apart, add a little more frosting until the mix is moist enough to hold shape.
Continue to roll the rest of your cake mixture into balls and place them on a parchment paper lined baking sheet. Place these cake balls in the refrigerator and chill for 30 mts.
While the cakes balls are chilling in the fridge, melt the chocolate. Take a lollipop stick and dip half an inch of one end in the melted chocolate and stick it about half way through the cake ball. Do not pierce too deep or the cake ball may fall apart. The chocolate will help adhere the stick to the cake ball.
Place the cake balls back onto the parchment paper and repeat process with all the remaining balls. Place the cake pops in the freezer for another 20 mts before coating with the chocolate. If the cake balls are chilled, it will be easier to get the cake to stay on the stick while dipping and tapping the excess coating off. So don't skip this step.
Dip each cake ball into the melted chocolate ensuring that the coating covers the entire cake ball, Gently tap off the excess coating while rotating the cake pop to get a even layer all over the cake ball.
Stick them in a piece of styrofoam and allow them to dry pop side up.You can top with sprinkles or chopped nuts before the coating dries up. Serve them once the chocolate is set.

Mocha Cheese Cake

Eggs 3
Sugar 10 tbsp
Curd cheese 1 cuo
Whipped cream 1 cup
Coffee 1 tsp
Jelletine 1 1/2 tbsp
Water 1/4 cup
Pehlay spring foam pan mai 2 eggs ka chocolate sponge bana lain
Phir jellitine, coffe ko water mai soak kar k rakh dain
Egg youlks ko 4 tbsp caster sugar k saath thora cook karain 1 min k liyae whisk chalatay hoy phir flame off kar dain jellitine mixture ko thora cook kar k is mix mai mila dain
Whites ko stifly beat kar k saath baqi ki sugar bhi add kartay hoy beat kartay jain cream whip karain curd cheese beat kar k us mai youlk mixture dal kar beat karain phir cream fold karain phir whites fold karain is mix ko ready base par dalain
Upar chocolate ko cteam k saath melt kar k dalain aue spoon say marble bana dain aur 1 har freezer mai rakhain phir fridge mau rakhain serve kartay waqt mould say nikalain
Upar jo ganach dala hai us mai 1/4 cup chocolate aur 1/4 cup cream dali thi

Heart Patties

Tender flakes рuff аnd pastry расk
1 cup ѕhrеddеd сhiсkеn
1/4 сuр friеd оniоn
Sаlt and рерреr tо tаѕtе
Safaid zееrаh and red сhili flakes iѕ орtiоnаl
1 egg
Cut thе puff packet intо twо ѕераrаtе рiесеѕ аnd ѕрlit bоth hаlvеѕ. Roll out the pieces thick flаt ѕhееt. Now with thе hеаrt ѕhаре cookie cutter and сut the рiесеѕ. Nеxt, ѕtir frу the сhiсkеn аnd аdd аll рrеfеrrеd mаѕаlаѕ. And lаѕtlу add thе friеd оniоnѕ. Mix thе mаtеriаl wеll. Plасе a handful оf this material on top of on heart ѕhаре piece and bruѕh the corners with bеаtеn egg nоw put оthеr рiесе оn tор of it аnd press the соrnеrѕ.Thеn brush thе tор оf the раttу with еgg. Then рlасе in the oven аt 350 degrees fоr 10-20 minutеѕ оr until thе patties аѕѕumе a gоldеn brоw соlоr. Enjoy!

Utterly nutterly caramel layer cake

250g pack salted butter, softened, plus extra for greasing
175g mixed nuts, we used Brazil nuts, hazelnuts, pecans and almonds, roughly chopped
250g soft light brown sugar
3 tbsp golden syrup
4 large eggs
140g self-raising flour
75g ground almonds
½ tsp baking powder
1 tsp almond extract
3 tbsp milk
Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown – don’t let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.

Bread Sticks

250 g flour
1 tbsp yeast
½ tsp salt
2 tbsp oil
Water to knead
1. Combine the flour, yeast, salt and oil in a bowl and knead the dough properly.
2. Now leave aside until its volume doubles.
3. Make bread sticks and bake it a preheated oven at 180C for 10 minutes.

Baked Alaska

For the Sponge

* 50g (2oz) unsalted butter, softened, plus extra for greasing
* 50g (2oz) caster sugar
* 1 egg
* 40g (1 ½ oz) self-raising flour
* 1/4 teaspoon baking powder
* 15g (½oz) cocoa powder
* 2 tablespoons coffee flavoured liqueur
For the Topping
* 1 litre (1 ¾ pint) round tub chocolate ice cream
* 250g (8oz) plain chocolate, broken into pieces
* 75g (3oz) unsalted butter
* 4 egg whites
* 250g (8oz) caster sugar
1. To make the sponge, grease and line the base of an 18cm (7 inch) round cake tin. Beat the butter, sugar, egg, flour, baking powder and cocoa powder together in a bowl.
2. Turn into the prepared tin and level the surface. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes until just firm. Transfer to a wire rack to cool.
3. Cut the sponge in half horizontally and drizzle with the liqueur. Turn the ice cream out of the tub, keeping it in shape. Using a large knife, slice the block of ice cream in half horizontally.
4. Put one sponge layer on a flat ovenproof serving plate. Alternatively, use the base of a 20cm (8 inch) round loose-bottomed cake or flat tin so that you can lift it on to a decorative plate to serve.
5. Cover with one half of the ice cream. Cover this with the other half of the sponge, then the remaining ice cream. Trim off any excess sponge. Return to the freezer.
6. Put the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water so that the base of the bowl is not touching the water and stir lightly until melted and smooth. Quickly spread the chocolate mixture in a thin layer all over the ice cream and sponge. Return to the freezer.
7. Whisk the egg whites in a large, grease-free bowl until stiff. Gradually whisk in the sugar, a little at a time, until stiff and glossy. Spread the meringue over the chocolate sauce to cover. Make soft peaks over the meringue with the back of a spoon, then return to the freezer.
8. Transfer the Alaska to the refrigerator about 10 minutes before serving. Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 3-5 minutes until the meringue is turning golden. Serve immediately.

Moroccan Citrus Cake

Bread Crumbs 100 gm
Baking Powder 1 ½ tsp
Sugar 1 ½ cup
Walnuts ½ cup
Eggs 2
Mandarin Peels ½ cup
Lemon Peels ½ cup
Cinnamon Powder ½ tsp
Dalda Cooking Oil ½ cup
Wash and cut the lemon and orange peels into thin strips, add them to boiling water for 3 – 4 minutes and strain with a sieve.
Combine ½ cup of sugar and 4 cups or water in a pan and cook till it thickens. Add in the boiled peels and cook for a further 2 – 3 minutes, remove from heat and let it cool.
Add the bread crumbs, sugar, chopped walnuts, baking powder and cinnamon to the pan.
In a separate bowl beat the eggs and Dalda Cooking Oil with an electric beater and fold in the bread crumb mixture.
Grease a cake tin and line with butter paper, pour the prepared mixture into it and bake in a preheated oven at 180 degrees centigrade for 1 hour. Let it cool and remove from the cake tin.
For making the syrup, simmer the lemon and orange juice, sugar and cloves. Cook for a further 2 – 3 minutes till the sugar dissolves completely.

Mango Cream Cake

1/2 cup butter
1/2-3/4 cup sugar, depending how sweet u want it
1/2-3/4 cup powdered milk
1 (170 g) container cream
2 -3 big ripe mangoes, 2 chopped and 1 sliced,for garnish
24 ladyfingers or biscuits
maraschino cherry, if desired
How to make Mango Cream Cake
Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
Lay ladyfingers on a 9×9 inch dish or pan.
Top with mango cream mixture.
Lay second layers of ladyfingers.
Repeat process.
Garnish with mango slices and cherries.
Refrigerate for 5-6 hours or overnight to set.
Mango Cream Cake is ready to serv
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