- 1 cup flour
- 1 tsp baking powder
- a pinch of salt
- 2 eggs, separated
- 1 tbsp sugar
- 1 cup milk
- 2 tbsp melted butter
- 1/2 tsp vanilla
- Combine the flour, baking powder, and salt.
- Beat the 2 egg yolks with the sugar until yellowy and then beat in the milk, butter, and vanilla.
- Stir in the flour mixture.
- Beat the egg whites to soft peaks and fold in.
- Spray the waffle iron with vegetable spray and preheat.
- Cook the waffles.
- Serve with a berry syrop.
- 1 cup flour
- 2 tsp sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla
- vegetable oil
- Combine the flour, sugar, salt, baking powder, and baking soda.
- Microwave the buttermilk and the milk to room temperature. Whisk in the egg, butter, and vanilla.
- Add to the dry ingredients and whisk until just mixed.
- Heat some oil in a pan and fry small scoops of the batter on both sides until golden brown.
- Serve with syrup.
- 1 cup sugar
- 2/3 cup softened butter
- 1 egg
- 1 cup flour
- 1/2 cup cocoa
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
- 1/2 cup pecans
- 1 tsp vanilla
- Preheat the oven to 350 F.
- Cream the sugar with the butter and then beat in the egg and vanilla.
- Stir in the flour, cocoa, and baking soda.
- Mix in the chocolate chips and nuts.
- Drop onto baking sheets. Bake around 10 to 15 minutes depending on the size of the cookies.
- 1 3/4 cups flour
- 1/2 cup sugar
- 1/2 tsp salt
- 3 tbsp cocoa
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup cold water
- 1/2 cup canola oil
- 1 tbsp white vinegar
- 1 tsp vanilla
- 1 egg
- Grease and flour a 9 by 9 inch square baking pan. Preheat the oven to 350 F.
- Combine all the dry ingredients. Then, stir in the remaining ingredients, mixing well.
- Pour into the prepared pan and bake for 30 minutes.
- Ice with your favourite icing, I prefer vanilla, and serve.
- 1/4 cup butter
- 3/4 cup brown sugar, not packed
- 2 cups milk
- 6 tbsp flour
- a pinch of salt
- 1 egg
- whipped cream
- Melt the butter in a saucepan with the brown sugar until bubbly.
- Stir in the milk and then take off the heat. Set aside to the let the sugar dissolve.
- Combine the flour and salt in a bowl. Slowly emix in just enough of the hot milk to make a smooth paste.
- Add an egg to the mixture and beat until smooth.
- Stir flour mixture, into the remaining milk in the saucepan.
- Stir constantly over high heat until the pudding becomes thick and shiny.
- Pour between dishes and serve with whipped cream or chill and serve later with whipped cream.
- 16 oz. bittersweet chocolate, finely chopped
- 1/2 cup butter
- 2 tbsp cocoa
- 4 egg yolks
- 6 egg whites
- pinch of salt
- 1/2 cup sugar
- 1 cup heavy cream
- 4 oz. semi sweet chocolate, chopped
- 1 tbsp corn syrop
- Preheat the oven to 325 F. Spray a 10" springform with vegetable oil spray. Line the bottom with parchment paper.
- In a double boiler, melt 12 oz. of the bittersweet chocolate with the butter.
- Remove from the heat and stir in the cocoa. Whisk in the yolks. Set aside.
- Beat the egg whites until foamy. Add the salt and the sugar. Whip until firm peaks. Stir the whites vigorously into the chocolate mixture. Pour into the prepared pan.
- In a small saucepan bring the cream to a boil and then stir in the remaining chocolate and the corn syrop. Remove from the heat and stir until completely melted. Pour over the batter.
- Bake for about 35 minutes. Cool completely on a wire rack before removing the sides. Serve.
- 16 oz. small curd cottage cheese
- 3 tbsp cocoa
- 1/4 tsp instant coffee powder
- 1 cup sugar
- 3 tbsp water
- 1 1/2 tsp lemon juice
- 8 oz. cream cheese
- 3 eggs
- 1 tbsp vanilla
- 1/4 tsp salt
- 1/4 cup oreo crumbs
- Line a sieve with several layers of paper towels folded. Top the layers with 1 large round coffee filter. Scrape in the cottage cheese and allow to drain for 30 minutes.
- Preheat the oven to 350 F.
- Line the bottom of a 9" found pan (not springform) with coffee fileters. Grease the sides.
- Whisk the cocoa, coffee, 1 tbsp of sugar, and the water together. Set aside.
- Place the drained cottage cheese, and the lemon juice in the food processor and pulse until silky.
- Soften the cream cheese for 30 seconds in the microwave and then add to the food processor. Add the eggs, remaining sugar, vanilla, and salt. Pulse only until smooth. Stir 1 cup of the mixture into the reserved cocoa mixture.
- Pour the white batter into the prepared pan and then spoon the cocoa batter on top. Set the pan in a bain marie.
- Bake for about 40 minutes. Cool on a rack. Chill 12 hours. Remove the cake from the pan and then press the oreo crumbs onto the sides.
- flour
- 1/2 cup lard
- 1/4 cup water
- 1 tbsp vinegar
- 375 ml canned pure pumpkin puree
- 300 ml Eagle Brand sweetened condensed milk
- 1/4 cup brown sugar
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp cinnamon
- whipped cream
- Cut the lard into 1 1/2 cups of flour. Combine the vinegar and the water and then stir in the mixture into the flour with a fork.
- Roll out a single crust and then line a deep 9" pie plate. Set aside.
- Preheat the oven to 375 F.
- Beat the eggs lightly in a bowl with a mixer. Beat in the pumpkin, condensed milk, sugar, 2 tbsp of flour, salt, and spices.
- Pour into the prepared pie crust. Bake for 40 to 45 minutes.
- Serve with the whipped cream.
- 4 cups milk
- 4 eggs, separated
- 1/4 cup flour
- 3/4 cup sugar
- a pinch of salt
- 1 cup cooked rice
- 1 1/2 tsp vanilla
- cinnamon
- Heat the milk.
- Beat the egg whites to stiff peaks.
- Balend the egg yolks, flour, sugar, salt and 1/2 cup of the hot milk. Whisk in the remaining milk.
- Cook, stirring, over medium heat for 5 minutes. Add the rice and continue stirring for 10 minutes.
- Stir in the vanilla and then pour the hot mixture over the egg whites. Fold them in gently.
- Sprinkle with cinnamon. Chill thoroughly before serving.
- 2 cups flour
- 1/4 cup instant coffee powder
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup milk
- 3/4 cup packed brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp vanilla
- 1/2 cup chocolate chips
- Preheat the oven to 375 F. Grease a jumbo muffin tray.
- Combine the flour, coffee, baking powder, cinnamon and salt. Stir well.
- Blend in the milk, sugar, butter, eggs, and vanilla. Do not overmix.
- Fold in the chocolate chips.
- Spoon into the muffin tray. Bake about 20 or so minutes.
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