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Культура Документы
Difficulty:
Cost:
60 min
30 min
25
7
No bake Oreo Cheesecake Cups
Ingredients (serves 12 people)
Crushed oreo
1 pack Creamcheese
Cupcake liner
Directions
1.
2.
3.
4.
5.
6.
Difficulty:
Cost:
30 min
480 min
18
4
Black Sambo Recipe
Ingredients (serves 9 people)
Choco Syrup
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Pour in a tupperware or pyrex glass container and let it cool. Refrigerate for 3-4
hours.
9.
10.
Remove from heat and let it cool in room temperature for 30-45 mins.
11.
Get the choco layer, pour the creamy layer on top of it.
12.
13.
Put chocolate flakes and choco syrup for garnish. Serve chilled and enjoy!
Difficulty:
Cost:
60 min
60 min
14
2
Graham ball for dessert
sprinkles (rice crispy, crushed nuts, chocolate sprinkles, rainbow sprinkles, etc)
Directions
1.
2.
2. Scoop a spoonful of mixture then mold into a ball shapes and roll in sprinkles.
3.
Place into paper cups then refrigerate for at least 3 hours before serving.
Difficulty:
Cost:
35 min
10 min
13
0
Brazo de Mercedes Cupcake
for the Meringue 5 egg whites 1/2 teaspoon cream of tartar 1/3 cup granulated
sugar 2 tbsp icing sugar drops of vanilla extract (optional)
for the Custard 5 egg yolks 3/4 cup condensed milk 1/2 tsp vanilla extract
Note: You have to separate the eggyolks and eggwhites from the 5 eggs. Just
double the ingredients if you want to make more cupcakes.
Directions
1.
Or the Meringue 1. In a mixing bowl, combine the egg whites and cream of tartar.
Beat using an electric mixer. 2. Gradually add the granulated sugar and continue mixing
until stiff. 3. Put the mixture in an icing bag / pastry bag. 4. Pipe out the mixture into the
baking cups. (Make sure to leave a hole at the center) 5. Preheat the oven to 160
degrees celsius. 6. Bake for at least 20-30 minutes. 7. Remove it from the oven and let
it cool down. Set aside.
2.
For the Custard 1. Combine the egg yolks and condensed milk in a cooking pot.
2. Apply heat and cook the mixture. Stir constantly until the texture becomes thick. 3.
Add the vanilla extract and continue mixing. 4. Turn off the heat and transfer the mixture
to a small bowl to cool down. 5. Put the mixture in an icing bag / pastry bag.
3.
For the Custard 1. Combine the egg yolks and condensed milk in a cooking pot.
2. Apply heat and cook the mixture. Stir constantly until the texture becomes thick. 3.
Add the vanilla extract and continue mixing. 4. Turn off the heat and transfer the mixture
to a small bowl to cool down. 5. Put the mixture in an icing bag / pastry bag.
Leche Flan
Difficulty:
Cost:
20 min
10 min
32
8
Leche Flan
Ingredients (serves 4 people)
4 egg yolks
sugar
4 small llaneras
Directions
1.
Caramelize 1-2 tbsp sugar in each llanera in low fire. Set aside
2.
Mix all ingredients in a bowl (4 egg yolks, vanilla, evaporated milk, condensed
milk).
3.
Put the mixture in the llanera with caramelized sugar in it. Fill 3/4 of the llanera
only.
4.
Graham Balls
Difficulty:
Cost:
60 min
15 min
21
8
Graham Balls
1.
In a large bowl, Add the crushed Grahams, condensed milk, and nestle cream.
Make sure to save some crushed grahams.
2.
3.
4.
Roll the graham ball to the crushed grahams to prevent them from sticking to
each other.
5.
6.
Difficulty:
Cost:
120 min
20 min
6
0
This is the grand dame of Christmas desserts. It doesnt get more traditional than baked
pudding and nothing says Lets celebrate like a beautifully embossed pudding dome.
100g raisins
100g sultanas
3 eggs
180g flour
tsp cinnamon
1 tsp allspice
2 tbsp brandy
1.
Place the raisins and sultanas in a bowl, pour over boiling water to cover; allow to
stand for 15 min, then drain.
2.
Place the butter and sugar in a large bowl, beat until light and fluffy, add the eggs
one at a time, beating well after each addition.
3.
Sift together flour, baking powder, bicarb and spices; fold into batter.
4.
Add the remaining ingredients, including the pre-soaked sultanas and raisins. Stir
well to combine.
5.
Grease a pudding bowl. Spoon the mixture into the bowl. Place a sheet of baking
paper on a surface, top with a sheet of foil. Cut out a circle 6cm larger than the top of
the bowl, then make a small pleat in the middle of the circle. Place the paper and foil
circle over the pudding bowl, then secure with string around the rim of the bowl.
6.
Place the pudding on an inverted saucer in a large pot; add hot water to come
way up the sides. Simmer for 2 hours.
7.
Remove the foil and baking paper circle, unmould the pudding onto a serving
plate and serve with ice cream and custard.
8.
Roll out the royal icing, cut out shapes and press onto the pudding. Dust with
icing sugar and serve.
30 min prep
4 hr 30 min total
Makes 10 servings.
Ingredients
1 banana, chopped
Instructions
REFRIGERATE 4 hours.
15 min prep
5 hr 15 min total
Makes 24 servings.
Ingredients
Instructions
MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch
pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until well
blended. Spread carefully over crust; top with pineapple. Slice 4 bananas;
arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir
in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining
COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before
serving; arrange over dessert. Top with nuts.
Recipe Tips
Make it EasyLet frozen pudding mixture stand at room temperature about 5
min. before scooping to soften slightly.
Special ExtraTop with your favorite flavored ice cream toppings,
marshmallow Creme and/or colored sprinkles.
Better For YouSave 60 calories and 3g of fat per serving by preparing with
fat-free milk, vanilla fat-free sugar-free instant pudding mix, COOL WHIP LITE
Whipped Topping and Reduced Fat NILLA Wafers.
30 min prep
3 hr 30 min total
Makes 8 servings.
Ingredients
2 small bananas
8 maraschino cherries
Instructions
BEAT pudding mix and milk in large bowl with whisk 2 min. Stir in 11/2 cups COOL WHIP; spread into 8-inch square pan. Freeze 3 hours or until
firm enough to scoop.
CHOP 16 wafers. Spoon scant tablespoonful of the chopped wafers
into each of 8 parfait glasses or dessert dishes. Scoop 1/4 cup of the pudding
mixture into each glass; sprinkle with remaining chopped wafers.
CUT bananas lengthwise in half, then cut each piece crosswise in half.
Stand 1 banana piece in each parfait glass. Fill with remaining COOL WHIP
and wafers; top with cherries. Serve immediately.
5 min prep
5 min total
Ingredients
Instructions
15 min prep
3 hr 15 min total
Ingredients
Instructions
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk
2 min. or until well blended. Let stand 5 min.
ARRANGE half of the wafers on bottom of 1-1/2-qt. serving bowl; top
with half each of the pudding, banana slices and whipped topping. Repeat
layers.
REFRIGERATE at least 3 hours or until ready to serve. Store leftover
dessert in refrigerator.
Mango Float
Ingredients:
Preparation Instructions:
1.
2.
Chill the Nestle for 30 minutes cream then whip the Cream in a bowl.
3.
Fold the whipped cream with condensed milk, then Mix well.
4.
Then on the layered crackers on the bottom, spread the milk and
cream mixture.
5.
Then spread out the thin sliced mangoes evenly on top of the cream.
6.
Make another layer of graham crackers; spread the cream and mango
slices. You can do lots of layers if you want.
7.
Garnish top layer with mango and sprinkle the crushed graham.
8.
Ingredients:
Salt
Cooking Instructions:
1.
2.
3.
Cook, stirring constantly, until mixture is thick enough to coat the back
of a wooden spoon, about 8 minutes (mixture should not come to a boil).
4.
Immediately strain through a fine sieve set over chocolate; stir until
chocolate melts and is smooth.
5.
6.
Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top
with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup
chocolate over tops, and cover with some bananas. Spread 1/2 cup
chocolate over bananas, and top with a layer of 4 trimmed graham
crackers.
7.
8.
Cover with plastic wrap, and refrigerate overnight. Uncover, and turn
out onto a serving platter. Remove plastic wrap. Garnish with whipped
cream, and cut into slices.
Ingredients:
Milk
Cooking Instructions:
1.
Dunk enough Oreos in some milk and line them at the bottom of a
square pan
2.
Use half the container of Cool whip to frost over the layer of Oreos
3.
Repeat the layers until you run out of Oreos and Cool whip
4.
Sprinkle the whole cake with the crushed Oreo cookies and drizzle with
chocolate sauce. Keep chilled in your fridge to set for one hour and then
take out to serve.
Ingredients:
180g (6.3 oz) Butter
200g (7 oz) Castor sugar
200g (7 oz) Full cream evaporated milk
2 Eggs, slightly beaten with fork
Method:
Combine castor sugar, evaporated milk, vanilla extract/essence and butter in a saucepan. Stir
over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.
Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then
pour the eggs mixture over the flour and stir till well mix ( cake batter should be runny)
Heat up steamer.
Lined and greased an 8 or 9 inch round baking pan.
Pour the batter into the lined pan and place the pan into the steamer and cover the top of the
pan loosely with a piece of aluminium foil.
Cover the steamer and steam over medium heat for 45 mins.
Cool the cake in pan before turning out for further decoration.
Ingredients:
teaspoon salt
2 large eggs
1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
Cooking Instructions:
1.
Preheat oven to 350 degrees. Grease and flour two 9-inch baking
pans (or line with parchment paper circles) and set aside.
2.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa,
baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla
extract and beat until smooth (about 3 minutes). Remove bowl from
mixer and stir in hot coffee with a rubber spatula. Batter will be very
runny.
3.
Pour batter evenly between the two pans and bake on middle rack of
oven for about 35 minutes, until toothpick inserted in center comes out
clean with just a few moist crumbs attached.
4.
Allow to cool 15 minutes in pans, then run a butter knife around the
edges of each cake. Place a wire cooling rack over top of each pan.
Wearing oven mitts, use both hands to hold the racks in place while
flipping the cakes over onto the racks. Set the racks down and gently
thump on the bottom of the pans until the cakes release. Cool completely
before handling or frosting.
HOMEMADE MAYONNAISE
Makes about 3/4 cup
INGREDIENTS
PREPARATION
1.
2.
3.
To make aioli, add 1 minced garlic clove to the egg mixture, and
substitute extravirgin olive oil for the canola oil.
Make homemade frosting with just a few ingredients and in just a few minutes.
Ingredients
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 teaspoons vanilla
1 to 2 tablespoons milk
Directions
1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer
on low speed. Stir in vanilla and 1 tablespoon of the milk.
2 Gradually beat in just enough remaining milk to make frosting smooth and
spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting
becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake
generously, or fills and frosts an 8- or 9-inch two-layer cake.
Enjoy these light and fluffy gingered flavored sandwich cookies - perfect dessert for a crowd.
Ingredients
Cookies
cup butter or margarine, softened
cup granulated sugar
Frosting
3 cups powdered sugar
cup butter, softened
2 teaspoons grated lemon peel
3 to 4 teaspoons lemon juice
3 to 4 teaspoons milk
Directions
1 In large bowl, beat 1/2 cup butter and sugars with electric mixer on medium
speed until light and fluffy. Beat in molasses and water until blended (mixture may look
curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves and salt.
Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until
chilled.
2 Heat oven to 350F. Line cookie sheets with cooking parchment paper. On
well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining
dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip
or 1/2-inch round canap cutter, cut a hole in center of half of the cutouts. Carefully
transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.
3 Bake 9 to 12 minutes or until set in center. Cool 2 minutes; remove from cookie
sheets to cooling racks. Cool completely, about 30 minutes.
4 In large bowl, beat frosting ingredients on medium speed until light and fluffy.
Spread about 1 heaping teaspoon frosting on each whole cookie; top with cutout cookie.
If desired, sprinkle additional grated lemon peel on frosting in center.