Apple Walnut Loaf
1/2 c pitted prunes
90 grams plain yogurt
1/2 c softened butter or 1 stick
1 c packed brown sugar
2 eggs
1 2/3 c all purpose flour
1 t baking soda
1 t baking powder
1/4 t iodized salt
1 1/2 c coarsely grated apple (Fiji Variety)
1 1/2 c coarsely chopped toasted walnuts
Preheat oven to 350F. Grease a 9x5x3 inch loaf pan or 4 mini loaf pans. In a blender/stick blender/food processor puree the prunes with yogurt until smooth. Set aside. In a bowl cream butter and brown sugar until light and fluffy. Add eggs one a time until mixture is smooth. In a bowl, sift and combine flour, baking soda, baking powder and salt then add add to the butter mixture alternately with the prune puree. ADD in 3 parts the flour and 2 parts the prune puree. Beat the mixtures in low speed/ hand whisk until smooth and well combined. Fold in grated apple and chopped walnuts. Pour into prepared pan/pans. Bake for 40 to 45 mins. Remove from oven when top lightly springs back when touched. Cool in pans for 15 minutes before unmolding. Chill for easier slicing.
Nutella Chocolate Chip Cookies
1/2 c unsalted butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
1/2 c chocolate hazelnut spread (NUTELLA)
1/2 c AP Flour
1 t baking powder
pinch of salt
1 c semi-sweet chocolate chips
Make the dough: Using an electric mixer, cream butter and both sugars together until light and creamy. Add egg and vanilla beat until smooth. Add Nutella and beat until well combined. Add flour, baking powder, and salt and stir just well combined. DO NOT OVERSTIR (overstirring results to a dry and crumbly cookie). Gently fold in chips just until well distributed. Chill dough in the refrigerator until stiff enough to handle easily, at least one hour. When dough is well chilled, divide into two portions. Keep half in the refrigerator while you work on the other half. Roll the first portion into a log about 1 1/2 inch in diameter (it helps to do this in a wax paper just like how you use a sushi mat). Wrap the log in two layers of cling wrap. Place in the freezer up to 3 months. Repeat with the second portion of the dough. To bake: thaw dough slightly in the refrigerator for about two hours (its easier to slice if its still a bit stiff). Slice the frozen dough into 1 inch thick coins and place on a baking paper lined baking sheet about 2 inches apart. Bake in a pre-heated 375F oven for 10-12 minutes. Remove from the oven and let the cookies rest for a couple of minutes on the baking sheet before transferring to a wire rack to cool completely. Make 24-30 cookies.
Pineapple Mango Icebox
2 T Condensed Milk
1/2 c crushed pineapple
1 1/4 tetra pack All Purpose Cream, chilled
1/4 c pineapple syrup/juice
1 t/ sachet unflavored gelatine
24 pieces otap or any flaky cookies
4 ripe mangoes, sliced 1//4 inch thick
10 pieces otap, crushed
Mix condensed milk with the crushed pineapple. Set Aside. Whip chilled all purpose cream until it doubles in volume then blend in with the pineapple mixture. Pour pineapple juice in a pan the sprinkle with gelatin. Place in a double boiler. Stir until gelatin dissolves. Fold gelatin mixture into the pineapple cream mixture. Alternately layer in a rectangular dish or your container of choice with the otap, mangoes and pineapple cream mixture. Top off with the crushed otap. Serves 8 to 12.
Rum Cake or Rhum Cake
1 c butter
2 c sugar
4 large eggs
1/4 t salt
3oz vanilla pudding powder (Sub: 1c sugar, 3/4c cornstarch, 1t salt, 2 whole vanilla beans, scrape vanilla and add to sifted together dry ingredients)
3 c all purpose flour
1/2 t baking soda
2 t baking powder
1 c sour cream
1/4 c rum
Preheat oven 350F. Grease and flour a large bundt pan. Set aside. Cream together butter and sugar until light. Add the eggs one a time beat well after each addition. Sift together salt, vanilla pudding powder, flour, baking soda and baking powder. Add the creamed butter mixture alternately with the sour cream and rum. Blend well. Pour into prepared pan. Bake for 50-60 minutes or until done. Do the rum glaze. When the cake is done immediately poke holes into the cake and pour the rum glaze. Cool in pans. Invert into a platter. Allow to rest overnight. best served the day after.
Rum Glaze
1/3 c butter
1/3 c sugar
1/3 c water
1/3 c rum
In a saucepan, boil together the butter, sugar, water and rum until sugar is dissolved and mixture becomes slightly creamy.
Butterscotch (as seen on my main blog)
1 3/4 AP Flour
1 t baking powder
1 t salt
1 c salted butter
1/2 c glucose
1/2 c corn syrup
2/3 c muscuvado sugar
2/3 c white sugar
1/2 c powdered skim milk
3 large eggs
vanilla
1 c cashew nuts, chopped
Preheat oven 180C. Grease-Line-Grease two 8x8 baking pan or a medium sized rectangular pan, make sure there is an over hung of wax paper on the sides, you can use glassine paper. Sift together the flour, salt and baking powder. Set Aside. Combine and melt together in a sauce pan the butter, glucose and corn syrup. Set Aside. In a large bowl, whisk the eggs until frothy add the sugars (white and muscovado), add the milk, whisk until well combined. Add the cashew nuts. Fold in the flour mixture. Combine well. Then add the butter mixture. Stir rapidly (the glucose dries up fast) until everything is mixed well. Pour in the prepared pans. Bake for 35 minutes . Remove from pan by lifting the over hung, transfer to a baking sheet or cooling rack, cool completely before slicing.
Nutella Chocolate Chip Cookies
1/2 c unsalted butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
1/2 c chocolate hazelnut spread (NUTELLA)
1/2 c AP Flour
1 t baking powder
pinch of salt
1 c semi-sweet chocolate chips
Make the dough: Using an electric mixer, cream butter and both sugars together until light and creamy. Add egg and vanilla beat until smooth. Add Nutella and beat until well combined. Add flour, baking powder, and salt and stir just well combined. DO NOT OVERSTIR (overstirring results to a dry and crumbly cookie). Gently fold in chips just until well distributed. Chill dough in the refrigerator until stiff enough to handle easily, at least one hour. When dough is well chilled, divide into two portions. Keep half in the refrigerator while you work on the other half. Roll the first portion into a log about 1 1/2 inch in diameter (it helps to do this in a wax paper just like how you use a sushi mat). Wrap the log in two layers of cling wrap. Place in the freezer up to 3 months. Repeat with the second portion of the dough. To bake: thaw dough slightly in the refrigerator for about two hours (its easier to slice if its still a bit stiff). Slice the frozen dough into 1 inch thick coins and place on a baking paper lined baking sheet about 2 inches apart. Bake in a pre-heated 375F oven for 10-12 minutes. Remove from the oven and let the cookies rest for a couple of minutes on the baking sheet before transferring to a wire rack to cool completely. Make 24-30 cookies.
Pineapple Mango Icebox
2 T Condensed Milk
1/2 c crushed pineapple
1 1/4 tetra pack All Purpose Cream, chilled
1/4 c pineapple syrup/juice
1 t/ sachet unflavored gelatine
24 pieces otap or any flaky cookies
4 ripe mangoes, sliced 1//4 inch thick
10 pieces otap, crushed
Mix condensed milk with the crushed pineapple. Set Aside. Whip chilled all purpose cream until it doubles in volume then blend in with the pineapple mixture. Pour pineapple juice in a pan the sprinkle with gelatin. Place in a double boiler. Stir until gelatin dissolves. Fold gelatin mixture into the pineapple cream mixture. Alternately layer in a rectangular dish or your container of choice with the otap, mangoes and pineapple cream mixture. Top off with the crushed otap. Serves 8 to 12.
Rum Cake or Rhum Cake
1 c butter
2 c sugar
4 large eggs
1/4 t salt
3oz vanilla pudding powder (Sub: 1c sugar, 3/4c cornstarch, 1t salt, 2 whole vanilla beans, scrape vanilla and add to sifted together dry ingredients)
3 c all purpose flour
1/2 t baking soda
2 t baking powder
1 c sour cream
1/4 c rum
Preheat oven 350F. Grease and flour a large bundt pan. Set aside. Cream together butter and sugar until light. Add the eggs one a time beat well after each addition. Sift together salt, vanilla pudding powder, flour, baking soda and baking powder. Add the creamed butter mixture alternately with the sour cream and rum. Blend well. Pour into prepared pan. Bake for 50-60 minutes or until done. Do the rum glaze. When the cake is done immediately poke holes into the cake and pour the rum glaze. Cool in pans. Invert into a platter. Allow to rest overnight. best served the day after.
Rum Glaze
1/3 c butter
1/3 c sugar
1/3 c water
1/3 c rum
In a saucepan, boil together the butter, sugar, water and rum until sugar is dissolved and mixture becomes slightly creamy.
Butterscotch (as seen on my main blog)
1 3/4 AP Flour
1 t baking powder
1 t salt
1 c salted butter
1/2 c glucose
1/2 c corn syrup
2/3 c muscuvado sugar
2/3 c white sugar
1/2 c powdered skim milk
3 large eggs
vanilla
1 c cashew nuts, chopped
Preheat oven 180C. Grease-Line-Grease two 8x8 baking pan or a medium sized rectangular pan, make sure there is an over hung of wax paper on the sides, you can use glassine paper. Sift together the flour, salt and baking powder. Set Aside. Combine and melt together in a sauce pan the butter, glucose and corn syrup. Set Aside. In a large bowl, whisk the eggs until frothy add the sugars (white and muscovado), add the milk, whisk until well combined. Add the cashew nuts. Fold in the flour mixture. Combine well. Then add the butter mixture. Stir rapidly (the glucose dries up fast) until everything is mixed well. Pour in the prepared pans. Bake for 35 minutes . Remove from pan by lifting the over hung, transfer to a baking sheet or cooling rack, cool completely before slicing.
mango tetra pack juice blogger news
ReplyDelete