Recipe of Pastries=====================================================================================HOW TO BAKE CHOCOLATE CHIPS COOKIES!Ingredients * 2 1/4 - 2 1/3 cups flour
* 1 Tsp. salt
* 1 Tsp. baking soda
* 1 Cup shortening or 1 Cup (2 sticks) butter
* 1/2 - 3/4 Cup packed brown sugar (total sugar should equal 1.5 cups)
* 3/4 - 1 Cup white sugar (total sugar should equal 1.5 cups)
* 1 - 2 Tsp. pure vanilla
* 2 eggs
* 1 1/2 - 3 Cups chocolate chips
* 1 Cup chopped walnuts (optional)
Steps1. Preheat your oven to 350ºF.
2. In a medium bowl, combine flour, salt, and baking soda. Gently mix these together and then set this bowl aside.
3. In a large bowl, beat together shortening/butter, brown sugar, white sugar, and pure vanilla. When those are completely mixed together, add eggs and mix again until completely combined.
4. Slowly add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, mixing until the dry ingredients are totally combined. At this point you should have a moderately thick cookie dough.
5. Add chocolate chips, and if you want you can also add chopped walnuts. Mix together.
6. Scoop up a golf ball size amount of dough with a spoon and drop in onto a cookie sheet. Leave at least an inch of space between the cookies because they'll spread out when they cook. You can usually fit 12 cookies on a cookie sheet at a time.
7. Put the cookies in the oven and bake for about 8-10 minutes. You'll want to check them after 8 minutes, but if they look doughy, you'll want to cook them for another couple of minutes. After 10 minutes, remove the pan from the oven and let the cookies sit on the pan for 3-5 minutes.
8. Using a spatula, lift cookies off onto wax paper or tin foil. Let cool for about 5 more minutes.
Tips * If you want crispy cookies, bake them a few minutes longer.
* Do not grease the cookie pan prior to baking.
* Makes about 30 cookies.
* Spray the pan lightly with nonstick cooking spray
(Pam is a well known brand).
* Use parchment paper or silipat sheets to prevent sticking.
Things You'll Need * One medium bowl
* One large bowl
* Mixing spoon
* Measuring cups and spoons
* Cookie sheet
* Spatula
* Wax paper, foil, or cooling rack
How to bake chocolate chips cookies
=====================================================================================HOW TO MAKE DEATH BY CHOCOLATE (cake)(12 yield)
Ingredients8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Ingredients for frosting2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
5. Slowly fold in the melted butter and chocolate and the sour cream.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
7. Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.
Frosting 1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.
Variations 1. You may add 3 tablespoons of rum to the chocolate and butter mixture.
2. You may use your preferred chocolate frosting, or the frostings described for Chocolate Tart or Devil's Food Cake.
3. You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!
=====================================================================================Vanilla cupcakesIngredient
Vanilla Cupcakes:
(Makes about 12 cupcakes)
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Buttercream Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
MethodPreheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.
For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
=====================================================================================How to make Homemade Strawberry Ice Cream Strawberry Ice Cream EquipmentFor this ice cream you will need:
Ice cream maker, any brand should be fine
Food-processor or Blender
2 mixing bowls
Measuring spoons
Measuring cups
Spoon, or whisk
Strawberry Ice Cream IngredientsThis recipe calls for:
2 cups half-and-half
1 cup whipping cream
1 1/4 cup sugar
2 eggs
1/4 teaspoon vanilla
3 cups strawberries
Hint: Your ice cream will freeze quicker if you use fresh frozen strawberries. Start with fresh strawberries and freeze them yourself.
Method First Step: StrawberriesA food-processor works best for this step, but if you don't have one a blender will work also. Put your 3 cups of strawberries into the food-processor and puree them until no chunks of strawberry are visible. Then place them aside in a bowl for the third step.
Second Step: Whipping EggsTake the 2 eggs and whip them until they are as blended and pulverized as possible, and look like the picture to the left.
Third Step: StirringNow add to the eggs:
2 cups Half-and-half
1 cup whipping cream
1 1/4 cup sugar
1/4 teaspoon vanilla
Adding Strawberry PureeStrawbery Ice Cream MixtureStrawberry Ice Cream In Ice Cream Machine
Forth Step: Adding StrawberriesNow add your pureed strawberries and mix them in until they look like the picture to the left. Then prepare your machine and pour your mixture in. Now turn the machine on, or if you have a crank machine, start cranking.
Fifth Step: Strawberry Ice CreamOnce your ice cream has been in the machine for around 25 minutes it should be done. It should look something like the picture to the left. Scoop it out into a container and put it in the freezer. It will become less like soft serve the longer you leave it in the freezer. If you like soft serve ice cream you can eat it right out of the machine.
If your ice cream comes out soupy, or like a milk shake this means that your ice cream maker's cylinder is not cold enough. If this happens make sure that your cylinder has been in the freezer for the required amount of time, that your freezer is set on its coldest setting, and finally that you start with cold ingredients. You can even start with the fruit frozen. If your ice cream is still soupy pack it in a container and put it in the freezer for a few hours and it should become hard.
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Lemon SquaresIngredients:
* 2 cups flour
* 1/2 cup confectioners' sugar
* 2 sticks butter
* 2 cups sugar
* 1 tablespoon flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 4 eggs, well beaten
* 1 heaping tablespoon grated lemon rind
* 1/4 cup lemon juice
Preparation:
Sift flour and powdered sugar together. Cut in butter until well blended. Press mixture over bottom of a 9 by 13 by 2-inch pan. Bake about 25 minutes at 300° until lightly browned. Combine remaining ingredients and spread on top of the baked crust. Bake at 350° for 25 to 30 minutes. Sprinkle with powdered sugar.
Makes about 12 servings.
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Chocolate Mousse CakeIngredients
4 egg whites
½ cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
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9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream
If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.
Variations
1. For decoration - make chocolate panels to cover around outside of cake. To make chocolate panels: melt 8 oz (250 g) bittersweet chocolate. Spread onto a piece of baking paper. Allow to become mat dry. Mark panels height of cake x 2 inches (5 cm) by scoring with a knife. When set a little more, break off panel pieces and stick onto outside of cake by using a little mousse as a 'glue'. Overlap each piece little. Decorate top with piped mousse, chocolate dipped strawberries, etc. Tie a ribbon around circumference of cake
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Tiramisu cakeIngredients:
1/4 cup espresso or very strong coffee
3 tablespoons Kahlua or Tia Maria
3 large eggs, at room temperature, separated*
1 teaspoon vanilla
8 ounces mascarpone
1 (17.5 ounce) package lady fingers
Procedure:
In a small bowl mix the coffee and Kahlua and set aside.
Beat the egg whites until stiff and set aside.
In another bowl beat the egg yolks and vanilla until pale and lemon-colored. Add the mascarpone until smooth. Fold the egg whites into the cheese mixture gently.
In 4 small glass dessert bowls, place 3 ladyfingers in bottom and generously sprinkle the Kahlua coffee mixture.
Drop 1/4-cup dollops of cheese mixture on top of ladyfingers, repeat with the lady fingers again followed with the Kahlua-coffee mixture. Top with cheese mixture.
Refrigerate for at least 3 hours or overnight. Before serving top with fresh whipped cream and dust with cocoa, or sprinkle chocolate shavings on top.
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Creme BruleeIngredient
4 cups heavy cream
10 large egg yolks, graded large
1 to 2 vanilla beans, split and scraped or 2 tablespoons pure vanilla extract
1 cup granulated sugar, plus extra to caramelize top
Method
1. Using a wire whisk or an electric mixer fitted with the whip attachment, vigorously whisk egg yolks with granulated sugar in a large bowl, until mixture becomes light in color and sugar has dissolved a bit; set aside.
2. In a medium-sized saucepan, combine heavy cream with vanilla beans which have been carefully split down the center, its fragrant black seeds scraped from the pod, and both combined with the cream. Bring the mixture to a simmer; when small bubbles have formed around the edges of the cream it is ready.
3. Gradually pour the cream mixture into the egg/sugar mix, whisking gently by hand to combine. Strain custard through a fine mesh strainer, retrieve vanilla bean and place it back into the custard. Chill and cover mixture with a sheet of plastic wrap, pierced several times to release any steam (chilling mixture overnight will let the flavors develop and allow custard to thicken a bit).
4. Preheat oven to 350*F (180*C). Place individual ramekins in a baking pan, large enough to hold 8 to 10 six-ounce custard cups and deep enough to allow the water for the bain-marie to be added reaching at least halfway up the sides of the dishes.
5. Remove the vanilla bean from the custard mixture (can be reserved for another use) and fill ramekins 3/4 full. Place pan in preheated oven and pour hot water into baking pan so water level reaches halfway up the sides of the ramekins. Cover pan with a sheet of heavy-duty aluminum foil, sealing edges to retain steam. Cook 40 to 50 minutes or until custards are set. To test for doneness, gently shake the individual ramekins; if center is still a bit liquid-like or wobbly return custards to oven and continue to cook, checking every 5 to 7 minutes, until it has just set, with a small area in the center, the size of a quarter, still a bit loose.
6. Remove ramekins from baking pan and chill custard in refrigerator several hours or until chilled through.
7. To serve put a thin layer of granulated sugar atop each custard. Using a blow torch, over a heat and flame proof surface (like over a large cookie or baking sheet) caramelize sugar working from the outside in towards the middle keeping the torch in constant motion. Sugar should be golden brown and caramelized never black. If burnt, let the sugar layer cool a few minutes than peel it away with a paring knife and begin again. Alternatively you could caramelize the sugar under a broiler, keeping a careful watch over it and rotating it to cook evenly.
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PancakesServe these pancakes with butter and syrup.
Ingredients:
* 2 cups all-purpose flour, stirred or sifted before measuring
* 2 1/2 teaspoons baking powder
* 3 tablespoons granulated sugar
* 1/2 teaspoon salt
* 2 large eggs
* 1 1/2 to 1 3/4 cups milk
* 2 tablespoons melted butter
Preparation:
Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes serves 4.
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YogurtIngredients
* 1 quart milk (any kind)
* 1/4 to 1/2 cup non-fat dry milk (optional)
* 2 tablespoons existing yogurt with live cultures (or you can use freeze-dried bacteria instead)
Steps
1. Heat milk to 185F (85C). Using two pots that fit inside one another, create a double boiler or water jacket effect. This will prevent your milk from burning, and you should only have to stir it occasionally. If you cannot do this, and must heat the milk directly, be sure to monitor it constantly, stirring all the while. If you do not have a thermometer, 185F (85C) is the temperature at which milk starts to froth.
2.Cool the milk to 110F(43C). The best way to achieve this is with a cold water bath. This will quickly and evenly lower the temperature, and requires only occasional stirring. If cooling at room temperature or in the refrigerator, you must stir more frequently. Don't proceed until the milk is below 120F(49C), and don't allow it to go below 90F (32C). 110F (43C) is optimal.
3.Warm the starter. Let the starter yogurt sit at room temperature while you are waiting for the milk to cool. This will prevent it from being too cold when you add it in.
4. Add nonfat dry milk, if desired. Adding about 1/4 cup to 1/2 cup nonfat dry milk at this time will increase the nutritional content of the yogurt. The yogurt will also thicken more easily. This is especially helpful if you are using nonfat milk.
5.Add the starter. Add 2 tablespoons of the existing yogurt, or add the freeze-dried bacteria.
6. Put the mixture in containers. Pour your milk into a clean container or containers. Cover each one tightly with a lid or plastic wrap.
7.Allow the yogurt bacteria to incubate. Keep the yogurt warm and still to encourage bacteria growth, while keeping the temperature as close to 100F (38C) as possible. An oven with a pilot light is one option; see Tips for others. After seven hours you will have a custard-like texture, a cheesy odor, and possible some greenish liquid on top. This is exactly what you want. The longer you let it sit beyond seven hours, the thicker and more tangy it will become.
8.Refrigerate the yogurt. Place the yogurt in your fridge for several hours before serving. It will keep for 1-2 weeks. If you are going to use some of it as starter, use it within 5-7 days, so that the bacteria still have growing power. Whey, a thin yellow liquid, will form on the top. You can pour it off or stir it in before eating your yogurt.
9. Add optional flavorings. Experiment until you develop a flavor that your taste buds fancy.
10.Use yogurt from this batch as starter for the next batch.
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Hot ChocolateIngredients:
* 6 tbs unsweetened cocoa powder
* 6 tbs sugar
* 2 1/2 cups milk
* 2 1/2 cups light cream
* 1/2 tsp vanilla
* Cinnamon, whipped cream and orange zest
Preparation:
Add sugar and cocoa to milk and heat in a saucepan until dissolved. Add the cream, cinnamon and vanilla. Heat until almost boiling. Mix well and serve, topped with whipped cream and a bit of orange zest.
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Spinach Quiche recipeIngredients:
One deep nine-inch pastry shell.
1 packet of frozen spinach, chopped.
2 medium eggs.
½ stick of butter.
1 cup of milk.
1 cup of Swiss cheese, grated.
½ cup of onions, chopped.
½ cup of celery, chopped.
½ cup of cottage cheese.
1 teaspoon of salt.
½ teaspoon of pepper.
¼ teaspoon of nutmeg.
Preparation Instructions:
Cook spinach in salted water as directed on its packaging; then drain.
Sauteé the onion and celery in butter until the onion is soft.
Spread cottage cheese over the bottom of the pastry shell.
Mix the spinach with the onion/celery mixture and spread over top of the cottage cheese.
Sprinkle Swiss cheese over top.
Combine the eggs, milk, salt, pepper and nutmeg, and pour over all.
Bake at 350°F (175°C) 45 minutes.
=====================================================================================Chocolate WafflesIngredients
* 7 ounces all-purpose flour, approximately 1 1/2 cups
* 1 3/4 ounces sugar, approximately 3 tablespoons
* 1.5 ounces cocoa powder, approximately 1/2 cup
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 3 whole eggs, beaten
* 2 ounces unsalted butter, melted and slightly cooled
* 1 teaspoon pure vanilla extract
* 16 ounces buttermilk, room temperature
* 4 ounces chocolate chips, approximately 3/4 cup
* Vegetable spray, for waffle iron
Directions
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
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