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BROWNIE RECIPE: Ingredients 1 2/3 cups granulated sugar 3/4 cup (1 1/2 sticks) butter or margarine, melted 2 tablespoons water 2 large eggs 2 teaspoons vanilla extract 1 1/3 cups all-purpose flour 3/4 cup COCOA POWDER 1/2 teaspoon baking powder 1/4 teaspoon salt Directions PREHEAT oven to 350 F. Grease 13 x 9-inch baking pan. COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into 6 nonstick individual pans-or spray with Pam if not nonstick. Chill 1 hour. Use Pillsbury cookie dough for the centers as a shortcut or Make some homemade cookie dough & let chill until COLD (speed this in the freezer!): 2 cup all-purpose flour 1 teaspoons baking soda teaspoon of salt 2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP. 1 cup packed dark brown sugar cup granulated sugar 1 large egg plus 1 egg yolk 1 teaspoons vanilla extract cup semi-sweet chocolate chips cup milk chocolate chips

cup dark chocolate chips Instructions Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown. Takes several minutes. Remove heat once brown and smelling nutty and yummy and pour into mixer bowl. Let cool a few minutes. Beat the butter and sugars. Add the egg, yolk, vanilla. Add the dry ingredients. Fold in all of the chocolate chips. Scoop 6 large scoops and shape into circular disks. Lay on top of brownies in the centers. Preheat the oven to 375 degrees F. Lay individual pans on a baking sheet and bake about 20-25 minutes. Let cool before unmolding. Serve with ice cream & chocolate sauce or eat as is!!!!




Measure ingredients carefully. My husband makes the best pancakes, because he doesn't cook or bake, so when he does he really takes his time and follows instructions to the letter. Measure flour by lightly spooning it into the measuring cup, then leveling off with the back of a knife. Don't overbeat the batter. Follow the recipe instructions carefully. If you have time, refrigerate the batter for 30 minutes before you start cooking the pancakes. Heat the griddle until drops of water dance and evaporate immediately. If your griddle has a temperature control, heat it to 375 degrees F. Lightly grease the griddle with butter. You only need to use a tablespoon for each batch of pancakes. Use a 1/4 cup measuring cup to pour the batter onto the hot griddle. Pour quickly, keeping at least a 2" space between each pancake. Let the pancakes cook until the edges start to look dry and bubbles form on the uncooked surface. Don't move the pancakes before this, because they will just break apart. Use a long handled spatula and carefully slide it under each pancake. Using your wrist, quickly flip the pancakes. Don't worry if your first attempts aren't perfect; you'll get better with practice. Let the pancakes cook for another minute or two. The second side will not brown as evenly or completely as the first. Then serve the pancakes immediately! It's better if you can stand by the stove and make the pancakes as your family eats them. They can be kept warm in a 200 degrees F oven, but they're best eaten right out of the pan. Warm the maple syrup, have the butter softened or melted, and offer a nice selection of syrups, jams, jellies, and sugars. Enjoy!

All Quick Tips

The Best (No Kidding) Buttermilk Pancakes

3 eggs, separated 1 2/3 cups buttermilk 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups flour 1 tablespoon sugar 3 tablespoons unsalted butter, melted

Directions: 1 Beat the yolks until pale and smooth. 2 Beat in the buttermilk and then the baking soda and mix well. 3 Sift in the dry ingredients mixing as you add; make sure the batter is smooth. 4 Add in the melted butter and mix well. 5 Beat the egg whites in another bowl until stiff. 6 Fold into the batter until no bits of white are visible. 7 Let batter stand about 20 minutes before making pancakes. 8 Make sure your griddle is really hot (the old water droplet test). 9 Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side. 10 Serve with warm maple syrup and sweet butter.

Fluffy Pancakes
Original recipe makes 8 pancakes

3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour

1. 2.

2 tablespoons white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted cooking spray Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.


10 mins

PASTEL ARMENIO DE NUEZ MOSCADA (ARMENIAN NUTMEG CAKE) Ingredientes para un molde desmontable de 22 cm. 240 gr. de leche

5 gr. de bicarbonato de sodio 280 10 gr de gr. de harina levadura floja (la qumica normal o o polvos de de todo uso) hornear

400 gr. de azcar moreno 170 gr. de mantequilla 60 gr de nueces (yo he 6 gr de nuez moscada recin rallada 1 huevo Preparacin: Mezclar el bicarbonato de sodio con la leche y reservar. En un bol mezclar la harina tamizada con la levadura qumica o polvos de hornear y aadir el azcar moreno, agregar la mantequilla cortada en daditos y mezclar bien de forma que queden como migas. Poner aproximadamente la mitad de esta mezcla en un molde desmontable previamente engrasado y enharinado o pulverizado con spray antiadherente. Apretar bien. Reservar el molde as preparado. Batir el huevo hasta que est espumoso y aadir la nuez moscada recin rallada. A continuacin agregar la leche con el bicarbonato y mezclar bien. Luego agregar el resto de la mezla de harina, azcar moreno y mantequilla. Mezclar muy bien, ya sea con una pala, o una esptula. La mezcla queda bastante lquida. LLenar el molde forrado con esta crema y poner por encima las nueces troceadas. *En ni caso como tengo una persona alrgica a las nueces he puesto un poco de acellana y almendra troceadas. Cocer en el horno a 180 C durante 40 minutos. Es lo que me dur a m. Dejar enfriar y luego desmoldar. Servir con un buen cafecito. puesto almendra laminada y avellana) *

SPECULAAS RELLENAS (GEVULDE SPECULAAS) Ingredientes: Para la masa 250 gr. de harina mezclada con 8 gr. de levadura qumica o impulsor 15 gr. de especias de speculaas (canela, jengibre, macs y clavo molido) 150 gr. de azcar 150 gr. de 30 gr. de leche


una cuantas almendras crudas 1 yema 1 cucharada sopera de leche Para el relleno: 150 gr. de almendra molida 125 - 150 gr. de azcar 1 huevo ralladura de 1/2 limn (o 300 gr. de pasta de almendras preparada o mazapn) Preparacin: en un bol mezclar las almendras con el azcar, la ralladura de limn y el huevo. Una vez todo bien mezclado dejar que respose en la nevera mientras hacemos la masa. En un bol poner la harina con levadura qumica, la sal, las especias, el azcar y meclar bien. Aadir la mantequilla troceada y la leche y amasar el conjunto con las manos fras hasta tener una masa homognea. Envolver la masa en papel de film y meterla en la nevera para que repose unas horas o toda la noche. Extender oa masa en una superficie ligeramente enharinada o sobre un buen papel de horno y cortar crculos, nmeros pares. Sobre uno de ellos poner una cucharada del relleno, dejando un espacio alrededor y tapar con otro, presionando bien en los bordes. Incrustar las almendras peladas. Batir la yema con la leche y pincelar la superficie de cada porcin. Colocar en bandeja de horno forrada con papel y cocer a 170C durante unos 30 minutos, hasta que estn doradas. Enfriar luego sobre rejilla ante de consumir. Tambin se puede hacer una pieza grande, pero yo he preferido hacer individuales. MEZCLA DE ESPECIAS PARA SPECULAAS Obligatorio: canela 40 a 60% de la cantidad total clavo de olor molido 1 o 2 piezas maza o 1 parte jengibre o 1 parte

Opcional: pimienta blanca o 1 parte cardamomo o 1 parte

cilantro o 1 parte ans o 1 parte nuez moscada 1 o 2 piezas

Lemon-Scented Blueberry Cupcakes


Cupcakes: 1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided 10 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1/4 cup butter, melted 1 large egg $ 1/2 cup low-fat buttermilk 1/2 cup 2% reduced-fat milk $ 1 teaspoon grated lemon rind 3/4 cup fresh or frozen blueberries, thawed

Frosting: 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened $ 2 tablespoons butter, softened 1 teaspoon grated lemon rind

1 teaspoon vanilla extract $ 1/8 teaspoon salt 1 1/2 cups powdered sugar, sifted 2 teaspoons fresh lemon juice Fresh blueberries (optional)

1. 2. 3. Preheat oven to 350. Place 12 decorative paper muffin cup liners into muffin cups. To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.


Keke platano

Original recipe makes 1 - 9x13 inch pan

3/4 cup butter 2 1/8 cups white sugar 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda

1/4 teaspoon salt 1 1/2 cups buttermilk 2 teaspoons lemon juice 1 1/2 cups mashed bananas

1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.




Crema para keke de platano

1/2 cup butter, softened

1 (8 ounce) package cream cheese, softened 3 1/2 cups confectioners' sugar 1 teaspoon vanilla extract

For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Best Bread Pudding with Vanilla Sauce

Original recipe makes 8 servings
1/2 cup light brown sugar 1 tablespoon all-purpose flour 1 pinch ground cinnamon 1 egg 2 tablespoons butter, melted 1 1/4 cups whole milk 1 pinch salt 1 tablespoon vanilla extract 3 eggs, beaten 1 1/2 cups white sugar 2 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1/4 cup butter, melted 3 cups whole milk 10 slices hearty farmhouse-style bread, toasted and cut into cubes 1 cup raisins

1. 2. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.



Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving. For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.


1 hr

banana Crumb Muffins

Original recipe makes 10 muffins
1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter

1. 2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups 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. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

3. 4.

20 mins

Grandma's Gingersnap Cookies

Original recipe makes 5 dozen
2 cups sifted all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup shortening 1 cup white sugar 1 egg 1/4 cup dark molasses 1/3 cup cinnamon sugar

1. 2. 3. Preheat oven to 350 degrees F (175 degrees C). Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.


10 mins

Apple Pie by Grandma Ople

Original recipe makes 1 - 9 inch pie

1 recipe pastry for a 9 inch double crust pie

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

2. 3.

Sam's Famous Carrot Cake

Original recipe makes 1 - 8x12 inch pan
3 eggs 3/4 cup buttermilk 3/4 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/4 teaspoon salt 2 cups all-purpose flour 2 teaspoons baking soda

2 cups shredded carrots 1 cup flaked coconut 1 cup chopped walnuts 1 (8 ounce) can crushed pineapple with juice 1 cup raisins

1. 2. 3. 4. 5. 6. 7. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick. Allow to cool for at least 20 minutes before serving.

1 hr

Hot Fudge Ice Cream Bar Dessert

Original recipe makes 1 - 9x13 inch dish

1 (16 ounce) can chocolate syrup 3/4 cup peanut butter 19 ice cream sandwiches 1 (12 ounce) container frozen whipped topping, thawed

1 cup salted peanuts

1. 2. Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

4 mins

Too Much Chocolate Cake

Original recipe makes 1 12 cup Bundt cake
1 (18.25 ounce) packagedevil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).

2. 3.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Bebidas :

Mango-Peach Smoothie

1 peach, sliced 1 mango, peeled and diced 1/2 cup vanilla soy milk 1/2 cup orange juice, or as needed

1. Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.


1 3/4 cups white sugar

8 cups water 1 1/2 cups lemon juice

1. 2. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.


1/2 cup brandy 1/4 cup lemon juice 1/3 cup frozen lemonade concentrate 1/3 cup orange juice 1 (750 milliliter) bottle dry red wine 1/2 cup triple sec 1 lemon, sliced into rounds 1 orange, sliced into rounds 1 lime, sliced into rounds 1/4 cup white sugar (optional) 8 maraschino cherries 2 cups carbonated water(optional)

1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

World's Best Lasagna


1 pound sweet Italian sausage

3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese

1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.


3. 4.



3 avocados - peeled, pitted, and mashed

1 lime, juiced 1 teaspoon salt 1/2 cup diced onion 3 tablespoons chopped fresh cilantro

2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Double Tomato Bruschetta

Original recipe makes 12 servings
6 roma (plum) tomatoes, chopped 1/2 cup sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 cup fresh basil, stems removed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 French baguette 2 cups shredded mozzarella cheese

1. 2. 3. Preheat the oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4. 5.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.