LIFE IS A BOWL OF CHERRIES

Estándar

What a great day we had today! We enjoyed some of the delicious recipes you made for French and English.
Here you can see some pictures of your cakes.

Feel free to add the recipe you chose underneath.


THANK YOU  VERY MUCH FOR YOUR GREAT WORK

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Mmmmm… delicious!!

You make our mouth water!

13 responses »

  1. -POPCORN CANDY CAKE RECIPE-
    INGREDIENTS
    – 1 package miniature marshmallows
    – 3/4 cup canola oil
    – 1/2 cup butter, cubed
    – 5 quarts popped popcorn
    – 1 package spiced gumdrops
    1 cup salted peanuts

    PREPARATION
    In a large saucepan, melt the marshmallows, oil and butter; stir until smooth. In a large bowl, combine the popcorn, gumdrops and peanuts. Stir in marshmallow mixture; toss to coat.
    Press into a greased 10-in. tube pan.
    Cover and refrigerate for 5 hours or overnight.
    Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife.

  2. APPLE PIE.
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    1 recipe pastry for a 9 inch double crust pie
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    1/2 cup unsalted butter
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    3 tablespoons all-purpose flour
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    1/4 cup water
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    1/2 cup white sugar
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    1/2 cup packed brown sugar
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    8 Granny Smith apples – peeled, cored and sliced
    Preparation.
    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.
    2. 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.
    3. 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.
    Kitchen-Friendly View
    PREP 30 mins
    COOK 1 hr
    READY IN 1 hr 30 mins

  3. BISCUIT BROKEN CAKE

    Ingredients:
    One pound plain chocolate
    One pound of butter or firm margarine
    One pound broken mixed biscuits
    Half pound chopped mixed roasted nuts
    One teaspoon vanilla a essence (extract)

    Method:
    Melt the butter and chocolate together and stir. Mix in the well broken biscuits, nuts and essence/extract and pour into a 10″ by 15″ baking tin, lined with greaseproof paper (vegetable parchment). Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick).

  4. Warm chocolate bread pudding.

    Ingredients:
    1 cup firm-textured white bread cubes ( from about 1- 1/4 slices of Italian or sourdough bread ).
    2 tablespoons miniature semisweet chocolate pieces.
    2 tablespoons sugar.
    1/3 cup fat-free milk.
    3 tablespoons refrigerated or frozen egg product, thawed, or 1 egg.
    1/2 teaspoon finely shredded orange peel.
    1/4 teaspoon vanilla.
    Sifted powdered sugar or fat-free whipped topping ( optional )

    Directions:
    1. Spray two 6-ounce individual souffle dishes or custard cups with nonstick cooking spray. Divide the bread cubes between the two souffle dishes or cups.
    2. Combine chocolate, sugar, and milk in a small saucepan. Stir over low heat until the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary.
    3. Place egg product or egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla. Pour mixture over bread in the two dishes or cups. Press lightly with back of spoon to be sure all bread cubes are moistened. If desired, desserts may be covered and refrigetated for 1 to 2 hours before baking. Uncover before baking.
    4. Bake in a 350 degree F oven for 15 to 20 minutes until the tops appear firm and a knife inserted near the centers come out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired. Makes 2 servings.

  5. QUICK AND EASY FRUIT CAKE:

    Ingredients:

    100g butter.
    100g soft brown sugar.
    2 eggs, beaten.
    100ml milk.
    225g self raising flour.
    1/2 tsp ground nutmeg.
    1/4 tsp ground ginger.
    275g dried mixed fruit.

    Preparation method:

    1. Preheat the oven to 170C/Gas Mark 3. Grease and line a 2lbloaf tin.
    2. Allow the butter to soften then beat it with the sugar until light and creamy.
    3. Sift together the flour and spices.
    4. Gradually stir the milk, eggs and flour and dried fruit into the butter and sugar mixture. Mix well.
    5. Place in the tin and make a slight hollow in the middle.
    6. Bake for about 45 minutes or until firm to touch.

  6. PANCAKES
    Ingredients:

    1wp all – purpose flour
    2 tablespoons white sugar
    2 teaspoons baking powder
    1 teaspoons salt
    1 egg, beaten
    1wp milk
    2 tablespoons vegetable oil

    Directions:

    1.In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.

    2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

  7. Chocolate Angel Food Recipe:
    1 1/2 cups (360 ml) egg whites (you will need about 12 large egg whites).
    1 1/2 cups (300 grams) granulated white sugar, divided.
    1 cup (100 grams) sifted cake flour.
    1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed), sifted.
    1/4 teaspoon salt.
    1 teaspoon cream of tartar.
    2 teaspoons pure vanilla extract.

    Note: Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used when whipping egg whites to stabilize them and to prevent over beating and the whites drying out.

    Chocolate Angel Food Cake:

    1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Have ready an ungreased 10 inch (25 cm) two piece tube pan.

    2.Separate the eggs, whites in one bowl and yolks in another. Cover whites (you need 1 1/2 cups (360 ml)) with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.

    3.In another bowl, whisk or sift together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, sifted cocoa powder, and the salt.

    4.In your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until stiff and glossy peaks form. Beat in the vanilla extract.

    5.Sift the flour mixture (about one quarter of the flour mixture at a time) over the egg whites, and gently fold the flour into the egg whites using a rubber spatula or wire whisk. (It is important not to over fold the batter or it will deflate.)

    6.Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the oven for about 35 – 45 minutes or until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. Do not over bake. (The top of the cake will have cracks.)

    7.Immediately upon removing from the oven invert (turn upside down) the pan. Suspend the pan by placing the inner tube on the top of a wine bottle or flat topped glass. Allow the cake to cool compleely (about 1 1/2 hours). Then run a metal spatula or knife around the sides and center core of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom of the pan and remove. Place onto a serving plate. The cake will keep covered for a few days at room temperature or for about a week in the refrigerator.

    8.This cake can be eaten alone with just a dusting of cocoa powder or confectioners’ sugar. Can be served with fresh berries and softly whipped cream.

  8. Ingredients

    7 eggs, separated
    1/2 cup baking cocoa
    3/4 cup boiling water
    1-3/4 cups cake flour
    1-3/4 cups sugar
    1-1/2 teaspoons baking soda
    1 teaspoon salt
    1/2 cup canola oil
    2 teaspoons vanilla extract
    1/4 teaspoon cream of tartar

    Directions

    Let egg stand at room temperature for 30 mintes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredient along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beters, beat egg whites and cream of tartar on high speed until stiff peak form. Gradually fold into egg yolk mixture.

    Gently spoon batter into an ungreased 10-in. tube pa. Cut through the batter with a knife to remove air pockets. Bake on lowes rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and conter tube of pan. Invert cake onto a serving plate.

    For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners’ sugar, chocolate, vanilla and water. Dver cake. Sprinkle with nuts if desiredrizzle o.

    Yield: 16-20 servings.

  9. The ingredients are:

    350g strong white flour
    Pinch salt
    30g caster sugar
    50g margarine
    7g fast-action dried yeast
    65ml warm milk
    65ml warm water
    1 large egg, beaten
    Vegetable oil, to deep fry

    For the coating:
    3 tablespoons caster sugar
    ½ tablespoon ground cinnamon

    PREPARATION:

    Sift flour and salt into a large bowl.
    Add the caster sugar , and mix together well.
    Add the margarine , and rub into the flour.
    Add the dried yeast , and mix together well.
    Heat milk and water in a pan.
    Heat until warm to the touch.
    Make a well in the flour ,and pour in a beaten egg ,followed by the warmed milk.
    Mix together to form a dough.
    Turn dough out on a floured surface.
    Knead for about 10 mins.
    Place the dough in a bowl.
    Cover and place in a warm place .
    Leave for about 1 hour.
    Knead dough on a floured surface.
    Knead for only a few moments.
    This is “knocking back the dough “.
    Roll out the dough.
    Roll to about 1.5cm thickness.
    Cut out circles of dough.
    Cut out the centres of the circles .
    Cover and put somewhere warm .
    Leave for around 20 mins .
    Place caster sugar in a tray, and add some cinnamon .
    Mix together well.
    Heat some oil in a large pan .
    Carefully add the doughnuts.
    Fry for about 2mins on each side.
    Turn over halfway through.
    Remove using a slotted spoon.
    Add to the doughnuts to the sugar.
    Fully coat and shake off any excess.

  10. The ingredients are:

    350g strong white flour
    Pinch salt
    30g caster sugar
    50g margarine
    7g fast-action dried yeast
    65ml warm milk
    65ml warm water
    1 large egg, beaten
    Vegetable oil, to deep fry

    For the coating:
    3 tablespoons caster sugar
    ½ tablespoon ground cinnamon

    PREPARATION:

    Sift flour and salt into a large bowl.
    Add the caster sugar , and mix together well.
    Add the margarine , and rub into the flour.
    Add the dried yeast , and mix together well.
    Heat milk and water in a pan.
    Heat until warm to the touch.
    Make a well in the flour ,and pour in a beaten egg ,followed by the warmed milk.
    Mix together to form a dough.
    Turn dough out on a floured surface.
    Knead for about 10 mins.
    Place the dough in a bowl.
    Cover and place in a warm place .
    Leave for about 1 hour.
    Knead dough on a floured surface.
    Knead for only a few moments.
    This is “knocking back the dough “.
    Roll out the dough.
    Roll to about 1.5cm thickness.
    Cut out circles of dough.
    Cut out the centres of the circles .
    Cover and put somewhere warm .
    Leave for around 20 mins .
    Place caster sugar in a tray, and add some cinnamon .
    Mix together well.
    Heat some oil in a large pan .
    Carefully add the doughnuts.
    Fry for about 2mins on each side.
    Turn over halfway through.
    Remove using a slotted spoon.
    Add to the doughnuts to the sugar.
    Fully coat and shake off any excess.

  11. The ingredients are:

    350g strong white flour
    Pinch salt
    30g caster sugar
    50g margarine
    7g fast-action dried yeast
    65ml warm milk
    65ml warm water
    1 large egg, beaten
    Vegetable oil, to deep fry

    For the coating:
    3 tablespoons caster sugar
    ½ tablespoon ground cinnamon

    PREPARATION:

    Sift flour and salt into a large bowl.
    Add the caster sugar , and mix together well.
    Add the margarine , and rub into the flour.
    Add the dried yeast , and mix together well.
    Heat milk and water in a pan.
    Heat until warm to the touch.
    Make a well in the flour ,and pour in a beaten egg ,followed by the warmed milk.
    Mix together to form a dough.
    Turn dough out on a floured surface.
    Knead for about 10 mins.
    Place the dough in a bowl.
    Cover and place in a warm place .
    Leave for about 1 hour.
    Knead dough on a floured surface.
    Knead for only a few moments.
    This is “knocking back the dough “.
    Roll out the dough.
    Roll to about 1.5cm thickness.
    Cut out circles of dough.
    Cut out the centres of the circles .
    Cover and put somewhere warm .
    Leave for around 20 mins .
    Place caster sugar in a tray, and add some cinnamon .
    Mix together well.
    Heat some oil in a large pan .
    Carefully add the doughnuts.
    Fry for about 2mins on each side.
    Turn over halfway through.
    Remove using a slotted spoon.
    Add to the doughnuts to the sugar.
    Fully coat and shake off any excess.

  12. NANAIMO BAR:
    Ingredients

    Serves : 16
    200g crushed chocolate sandwich cookies, such as Oreo®
    110g butter, melted
    4 tablespoons chopped pecans
    8 tablespoons desiccated coconut
    900g cream cheese, softened
    200g caster sugar
    4 tablespoons custard powder
    4 eggs
    170g plain chocolate
    120ml double cream

    Directions

    Prep:40min › Cook:40min › Extra time:3hr20min chilling › Ready in:4hr40min
    1.Preheat an oven to 180 C / Gas 4.
    2.Stir together the crushed cookies, melted butter, pecans and coconut in a bowl until the mixture is well combined. Press into the bottom of a 20x30cm baking dish, and refrigerate while making filling.
    3.Beat cream cheese, sugar and custard powder in a large bowl with an electric mixer until light and fluffy, and beat in eggs, 1 at a time, beating each until fully incorporated before adding the next. Layer the filling over the base.
    4.Bake in the preheated oven until the centre is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
    5.Melt the plain chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth. Pour the chocolate mixture over the cheesecake, spread with a spatula to cover the middle layer, and chill until the topping is firm, 15 to 20 minutes. Serve cold. Store leftovers in fridge.

  13. CRUM CAKE
    INGREDIENTS:
    1.Two yogurts lemos or any other flavor
    2.Olive oil,1scoop of yogurt
    3.Sugar,3 measures yogurt
    4.Flour,4 measures yogurt
    5.Three eggs bigs
    6.One packet of yeast
    7.One lemon
    8.250gr,raisins
    9.Butter
    PREPARATION

    In a bowl the eggs,yogurt,olive oil,sugar and flour,it beats everything until wel blended.
    Add the lemon zest and the 150gr raisins,stir to incor porate so homogeneus.
    Pour the resulting mas into a mold,we previosly smered the walls of butter or oli.
    In the oven preheated ,we put the model about 40 minutes at 180ºC,checking before removing it is well done inside.
    Out of the oven,let cool and unmold

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