Post Reply SHARE RECIPES
1899 cr points
Send Message: Send PM GB Post
Offline
Posted 12/19/08 , edited 12/19/08
Okay, Here you can share your recipes.:D All the recipes you want. Even if it's not yours.:) you just find it.. DELICIOUS. Please do not separate posts with the same recipe.:) Thanks.
Member
1933 cr points
Send Message: Send PM GB Post
22 / F / 秘密...
Offline
Posted 12/19/08 , edited 12/19/08
here u go...
i got this in www.marthastewart.com....
this group is new rite?
do u need some mods?[/b]



oh...n the pics....
Moderator
28724 cr points
Send Message: Send PM GB Post
22 / F / Floating in the s...
Offline
Posted 12/20/08
I found this in http://allrecipes.com/ :




The pic is like this :

Moderator
28724 cr points
Send Message: Send PM GB Post
22 / F / Floating in the s...
Offline
Posted 12/20/08
The web says that cookie is healthy !
Member
11261 cr points
Send Message: Send PM GB Post
M
Offline
Posted 12/20/08
my recipe Spaghetti Carbonara!! YUMMY (=^_^=)


Serves 4
Per serving: 308 kcal/4.5g fat

Preparation time: 10 mins
Cooking time: 30 mins

225g (8oz) spaghetti
1 vegetable stock cube
6 spring onions, finely chopped
1 garlic clove, crushed
150ml (¼ pint) vegetable stock
1 tablespoon plain flour
300ml (½ pint) Rosemary Conley’s SupaSkim milk*
115g (4oz) smoked ham
50g (2oz) low-fat Cheddar cheese, grated
1 teaspoon Dijon mustard
salt and freshly ground black pepper
a few chopped chives to garnish

Cook the spaghetti with the stock cube in a large pan of boiling water.
In a non-stick pan, dry-fry the onions and garlic until soft. Add 2 tablespoons of vegetable stock and stir in the flour. Cook out the flour for 1 minute, stirring continuously, then gradually stir in the milk.
Cut the ham into thin strips and add to the sauce along with the cheese and mustard. Season with salt and black pepper, reduce the heat and simmer for 2-3 minutes until the sauce thickens.
Toss the sauce with the spaghetti, mixing well.
Garnish with chopped chives and serve with salad.







Moderator
4857 cr points
Send Message: Send PM GB Post
F / singapore.
Offline
Posted 12/20/08
Ingredients of Snow-flecked brownies
• 375g best quality dark chocolate
• 375g unsalted butter at room temperature at least
• 1 tablespoon real vanilla extract
• 6 eggs
• 350g sugar
• 1 teaspoon salt
• 225g plain flour
• 250g white chocolate buttons, preferably Montgomery Moore, or just chop same amount of good white chocolate
• tin measuring approx 33cm x 23cm x 5.5cm
Method: How to cook snow-flecked brownies
1.Preheat the oven to 180C/Gas 4/350F.
2.Line your brownie pan base and sides.
3.Melt the butter and dark chocolate together in a large heavy based pan.
4.In a bowl or wide mouthed large measuring jug, beat the eggs with the sugar and vanilla.
5.Measure the flour into another bowl and add the salt.
6.When the chocolate mixture has melted let it cool a bit before beating in the eggs and sugar, and then the flour.
7.Finally fold in the white chocolate buttons. Beat to combine smoothly and then scrape out of the saucepan into the lined pan. Bake for about 25 mins.
8.The brownies are ready, when the top is dried to a paler brown speckle, but the middle is dark and dense and gooey still; remember that they will continue to cook as they cool.


Ingredients For: Peanut Butter Squares
for the base:

50g dark muscovado sugar

200g icing sugar

50g unsalted butter

200g smooth peanut butter
for the topping:

200g milk chocolate

100g plain chocolate

1 tablespoon unsalted butter

1 x 23cm square brownie tin, lined, preferably, with Bake-O-Glide
How To Make:
Stir all the ingredients for the base together until smooth. I use the paddle attachment to my mixer which my children love operating, but a bowl and a wooden spoon will do the job just as well. You will find, either way, that some of the dark muscovado sugar stays in rubbly, though very small, lumps, but don't worry about that. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares – because, more-ish as it undeniably is, it is also very rich.

Makes approximately 48.


Ingredients For Cupcakes:
125g unsalted butter, softened

125g caster sugar

2 large eggs

125g self-raising flour
half teaspoon vanilla extract

2-3 tablespoons milk

500g packet instant royal icing

12-bun muffin tin lined with 12 muffin papers
How to Make:
Preheat the oven to 200ºC/gas mark 6.

It couldn't be simpler to make fairy cakes: just put all the ingredients except for the milk in the processor and then blitz till smooth. Pulse while adding milk down the funnel, to make for a soft, dropping consistency. I know it looks as if you'll never make this scant mixture fit 12 bun cases, but you will, so just spoon and scrape the stuff in, trying to fill each case equally.

Put in the oven and bake for 15-20 minutes or until the fairy cakes are cooked and golden on top. As soon as bearable, take the fairy cakes in their cases out of the tin and let cool on a wire rack. I like my cherry-topped fairies to have a little pointy top, but for all floral and other artistic effects, darling, you need to start with a level base, so once they're cool, cut off any mounded peaks so that you've got a flat surface for icing.

I've specified a whole packet of instant royal icing because the more colours you go in for the more you use, though really 250g should be enough. I make up a big, uncoloured batch, and then remove a few spoonfuls at a time to a cereal bowl and add, with my probe (a broken thermometer, but a skewer is just as good), small dots of colours from the paste-tubs, stirring with a teaspoon and then adding more colouring, very slowly, very cautiously until I've got the colour I want (pastel works best here, whatever your everyday aesthetic).

I then get another spoon to spread the icing on each cake (it's important to use a different spoon for icing than for mixing or you'll end up with crumbs in the bowl of icing) and then I leave it a moment to dry only slightly on the surface before sticking on my rose, daisy or whole bouquet of either.

Makes 12


Ingredients For No Worries Chocolate Mousse:
150g marshmallows

50g unsalted butter

250g dark chocolate, minimum 70% cocoa solids
60ml hot water from a recently boiled kettle

284ml tub double cream

1 teaspoon vanilla extract
How to Make:
Get out a good heavy saucepan and snip each marshmallow in half and drop the pieces in the pan.

Add the butter. Chop the chocolate into smallish pieces.

Add water from the kettle, and put the pan on the heat, stirring occasionally until everything is smooth and melted.

Remove from the heat. Whip the cream with vanilla extract until thick, then fold into the chocolate mixture until totally absorbed and smooth again.

Pour into 6 small ramekins or glasses, and cover with cling-film.

Put into the fridge to set, this will take at least 3 hours.

Serves 6



Ingredients For Chocolate Chip Cookies:
2 cups sugar( I sometimes omit one cup of white with no real change in the quality)

2 cups butter

2 cups brown sugar

4 eggs (large)

2 teaspoons vanilla (pure) and 1 teaspoon almond extract

5 cups oatmeal- measure then blitz in blender until finely crumbed. Do not measure oatmeal after blitzing- only before!!

4 cups all purpose flour
1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

24 oz( I usually put 3 bags) chocolate chips ( I use milk chocolate)

1 large plain choc bar- cut into bits

3 cups nuts(I use pecans but you can omit this alltogether if anyone is allergic)
How to Make:
Cream butter and sugar. Add eggs and vanilla and almond extract.
In separate bowl, mix dry ingredients (sift if you like- I don't:)
Add dry ingredients to wet ones. Then mix in chips, choc bar and nuts. By this stage, I use my hands.
Make golf-ball sized balls and place on cookie sheet.
Bake at 350 F for 10-12 minutes. Do NOT OVERBAKE.
They are much better slightly underdone.
Yields 112 cookies or 56 Catarina-sized cookies.
Enjoy!


Ingredients for Chocolate Cream Pie:
For Pie:

1/3 cup flour

1 cup sugar

1/3 tsp salt

1 1/2 cups canned evaporated milk

1/2 cup whole milk

3 egg yolks (save whites for meringue)

2 TBS butter
1 tsp vanilla

2 oz. chocolate (unsweetened or semi-sweet, to taste)

One Baked 9" Pie Crust

For Meringue:

3 Egg Whites

1/4 Cup Sugar

1/2 tsp vanilla
How to Make:
Preheat oven to 350 Degrees F

Prepare baked pie crust.

In a heavy skillet (iron or aluminum) over medium heat:
Mix flour and sugar together. Slowly add milk, mixing well as you go. Add chocolate to mixture at this point. The chocolate will melt into the filling as you stir. Cook over medium heat until it begins to bubble, stirring constantly.

Remove from heat. Beat egg yolks in a a separate bowl. Take 1 cup of the mixture and slowly pour it into the egg yolks, beating vigorously as you add the hot mixture. Return the egg mixture back to the pan, and cook over medium heat until entire mixture begins to thicken. (Should coat the back of a metal spoon).

Remove from heat and stir in butter and vanilla.

Pour into baked pie crust.

Beat egg whites until very stiff, then beat in sugar and vanilla.

Put meringue on top of pie, using a spatula to form pretty peaks as you go. Bake the pie in the 350 degree oven for approx. 12 minutes until meringue turns a light brown.

Cool pie on a wire rack for an hour before serving. Best if eaten same day. If keeping for longer, store in airtight container in refrigerator overnight.



Ingredients for Lace Cookies:
For about 30 cookies, or 15 sandwich cookies:

1/3 cup heavy cream

3 tablespoons white sugar

1/3 cup flaked almonds or chopped hazelnuts

1/4 lb. candied orange peel

1/4 cup flour
Chocolate Ganache:

4 oz. semi-sweet chocolate

1 tablespoon heavy cream
How to Make:
Preheat oven to 350 F.

Stir together the cream and sugar. Stir in the nuts, orange peel, and the flour.
On a cookie sheet lined with baking parchment or a Silpat, drop the batter onto it by the teaspoonful, spacing well apart as the batter spreads. Bake for 10-15 minutes, though watching carefully as these cookies burn easily!
Let cool on the cookie sheet for about 10 minutes, then move to a cooking rack to cool completely.
When cooled, spread one cookie with chocolate, and sandwich with another cookie.

To make ganache, melt together chocolate and cream over low heat in a double boiler. When both are throughly incorporated, let cool before spreading over cookies.

The chocolate ganache is optional. These cookies stand well on their own, unadorned.




Ingredients for Quick Muffins:
145g/5oz caster sugar

250g/9oz self raising flour

1 tsp bicarbonate of soda

85g/3oz melted butter
2 large eggs beaten

200ml milk
How to Make:
pre-heat the oven to 200c/fan 180c/gas 6,
combine the sugar, flour, and soda in one bowl,
and combine all the other ingredience in a bowl,
then pour the wet into the dry with a metal spoon,
and fold in your choice of berries/chocolate ect.
Then pour the mixture into muffin cases and cook in
the oven for 15-18 minutes, when cooked, take out,
and place on cooling rack, best served warm.

Storage: these will keep for about a week in an air tight Box.
nostalga heaven for me!




Ingredients for Chocolate Bars:
1 1/2 cups desiccated coconut

1 cup slivered almonds

1 cup chopped dried apricots

1 cup curarnts
3/4 cup puffed rice

250g dark cooking chocolate

3/4 cup apricot jam
How to Make:
PREHEAT oven to 140

LINE a slice pan with baking paper

MIX all the dry ingredients together in a bowl

MELT the cooking chocolate in the microwave in short bursts so that you don't burn the chocolate (but you all know that anyway!)

WHEN chocolate is melted, add in the apricot jam and mix well

POUR chocolate and jam mixture in with the dry ingredients and mix well

POUR the mixture into the lined pan and place in the oven for about 20 minutes

LICK the bowl and all the spoons - no raw egg here!

WHEN the slice comes out it will be very soft so eat a bit straight away.

LET it sit for a few minutes before you cut it up. Once it has cooled you can place it in the fridge.
Ingredients for Chocolate Bars:
1 1/2 cups desiccated coconut

1 cup slivered almonds

1 cup chopped dried apricots

1 cup curarnts
3/4 cup puffed rice

250g dark cooking chocolate

3/4 cup apricot jam
How to Make:
PREHEAT oven to 140

LINE a slice pan with baking paper

MIX all the dry ingredients together in a bowl

MELT the cooking chocolate in the microwave in short bursts so that you don't burn the chocolate (but you all know that anyway!)

WHEN chocolate is melted, add in the apricot jam and mix well

POUR chocolate and jam mixture in with the dry ingredients and mix well

POUR the mixture into the lined pan and place in the oven for about 20 minutes

LICK the bowl and all the spoons - no raw egg here!

WHEN the slice comes out it will be very soft so eat a bit straight away.

LET it sit for a few minutes before you cut it up. Once it has cooled you can place it in the fridge.



Ingredients for Chocolate Chip Muffins:
250g plain flour

2 teaspoons baking powder

Half-teaspoon bicarbonate soda

2 tablespoons best quality cocoa

175g caster sugar
150g chocolate chips (plus more for sprinkling later)

250ml milk

90ml vegetable oil

1 large egg

1 teaspoon real vanilla extract
How to Make:
Preheat the oven to 200C and fill a 12-bun muffin tray with paper cases.

Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring jug.

Mix both together – it will be a runny batter - then spoon into waiting muffin cases.

Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy.

Makes 12




Ingredients for Chocolate Gingerbread:
FOR THE CAKE:

175g unsalted butter

125g dark muscovado sugar

2 tablespoons caster sugar

200g golden syrup

200g black treacle or molasses

One-quarter teaspoon ground cloves

1 teaspoon ground cinnamon

2 teaspoons ground ginger

One and one-quarter teaspoons bicarbonate of soda

2 tablespoons warm water

2 eggs

250ml milk

275g plain flour

40g cocoa

175g chocolate chips
FOR THE ICING:
250g icing sugar
30g unsalted butter
1 tablespoon cocoa
60ml ginger ale
How to Make:
Preheat the oven to gas mark 3/170C and tear off a big piece of baking parchment to line the bottom and sides of a roasting pan of approximately 30 x 20 x 5 cm deep.

In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger. In a cup dissolve the bicarbonate of soda in the water. Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.

Remove to a wire rack and let cool in the tin. Once cool, get on with the icing.

Sieve the icing sugar. In a heavy-based saucepan heat the butter, cocoa and ginger ale. Once the butter's melted, whisk in the confectioners' sugar. Lift the chocolate gingerbread out of the tin and unwrap the paper. Pour over the icing just to cover the top and cut into fat slabs when set.

Makes about 12 slabs.



Best Blueberry Muffins
1 cup of cold milk
½ a cup of butter
¾ cup fresh or frozen blueberries
1 ½ cups unbleached all-purpose flour
1 tablespoon baking powder
½ cup sugar
1 teaspoon salt
1 large egg

Preparation time: 40min
Baking time: 18-20min
Makes about 12 muffins

1. In a small saucepan, bring the milk and butter just to boil and remove from heat.
2. Place the blueberries in a bowl and pour the milk and butter mixture over them. Stir gently to mix.
3. Combine the dry ingredients in a separate bowl using a wooden spoon. Blend in the blueberry mixture. Add the egg and continue mixing until smooth.
4. Preheat the oven to 400°F. Grease a muffin pan (or use paper liners) and spoon the batter into a pan, filling each greased cups up to three-quarters full.
5. Bake for 18 to 20 minutes, or until golden and a toothpick inserted in the centre of one or two muffins comes out clean. If necessary, turn the pan halfway through baking to ensure even browning. Carefully remove the muffins from the pan while still warm and let them finish cooling on a wire mat.
Chocolate Brioche
1 large egg
1 cup cold milk
3 ounces fresh yeast or 2 tablespoon dry yeast
½ cup sugar
1 cup chocolate chips
3 ½ cups unbleached all-purpose flour
2 teaspoon salt
¼ cup butter, room temperature
1 egg, beaten, for brushing
Additional flour for assorted tasks

Preparation time: 20 minutes
Resting time: 1h
Rising rime: 1h
Baking time: 15min
Makes 12 rolls

1. In a bowl of a standing electric mixer with the dough hook attached, ,ix the milk, yeast, sugar, egg , flour, and chocolate chips at low speed for 3 min. With the machine running, add the salt, switch to medium speed, and knead for additional 7 minutes. Gradually add the butter and continue kneading for 3 min, until la smooth, uniform dough is formed.
2. Place the dough in the floured bowl, cover with plastic wrap and let rest for 1h.
3. Transfer the dough to a floured work surface and flatten out with the palm of the hand to remove air pockets. Divide the dough into 3 equal parts, then each part into 4 pieces for a total of 12.
4. Roll each piece into a neat ball and place 2 inches apart on a parchment paper-lined baking sheet
5. Let rise for 1h, or until doubled in size.
6. Preheat the oven to 375°F. Brush the balls with beaten egg and bake for 15min, or until golden brown.

I know its a really long post, sry. All credit not to me.
1899 cr points
Send Message: Send PM GB Post
Offline
Posted 12/20/08

ejeycute wrote:

my recipe Spaghetti Carbonara!! YUMMY (=^_^=)


Serves 4
Per serving: 308 kcal/4.5g fat

Preparation time: 10 mins
Cooking time: 30 mins

225g (8oz) spaghetti
1 vegetable stock cube
6 spring onions, finely chopped
1 garlic clove, crushed
150ml (¼ pint) vegetable stock
1 tablespoon plain flour
300ml (½ pint) Rosemary Conley’s SupaSkim milk*
115g (4oz) smoked ham
50g (2oz) low-fat Cheddar cheese, grated
1 teaspoon Dijon mustard
salt and freshly ground black pepper
a few chopped chives to garnish

Cook the spaghetti with the stock cube in a large pan of boiling water.
In a non-stick pan, dry-fry the onions and garlic until soft. Add 2 tablespoons of vegetable stock and stir in the flour. Cook out the flour for 1 minute, stirring continuously, then gradually stir in the milk.
Cut the ham into thin strips and add to the sauce along with the cheese and mustard. Season with salt and black pepper, reduce the heat and simmer for 2-3 minutes until the sauce thickens.
Toss the sauce with the spaghetti, mixing well.
Garnish with chopped chives and serve with salad.


What if i Garnish it With Parsley?:D XD






Moderator
4857 cr points
Send Message: Send PM GB Post
F / singapore.
Offline
Posted 12/20/08
Ingredients for Limoncello:
1 liter of alcohol for drinks

1 liter of water
850 grams of sugar

10 organic lemons, only the zest
How to Make:
Wash the lemons very well and peel them with a potato peeler (only the yellow part, please)
Put the zest and the alcohol in a very big jar and leave to infuse for 8 days.
After 8 days boil the water and the sugar to obtain a clear syrup. Let it cool.
Discard the lemon zest and add the syrup to the aromatic alcohol, stir and put into clean bottles.
Put in the fridge and wait for 1 week before drinking it.
Ingredients for Caipirinha:
1 lemon (that small and green one, here we call Thaiti)

1 spoon of sugar

1 good shot of cachac(g?)a
How to Make:
Place the lemon (or lime) and sugar in the bottom of a glass.
Using the handle of a wooden spoon, crush and mash
the limes. Add the cachac(g?)a (liqueur) and ice.
Stir well. This is a summer drink to appreciate before eating.
Very good with barbecues, cuzcuz, feijoada, or any tropical dish.

Ingredients for Apple Marntini:
1/2 cup ice cubes

2 tablespoons vodka

1 1/2 tablespoons apple schnapps
3 teaspoons Midori melon liqueur

1 slice green apple

thinly sliced green apple wedge to decorate
How to Make:
Combine ice, vodka, schnapps and liqueur in a cocktail shaker; shake well.

Strain mixture into a chilled martini glass; top with apple slice.

Ingredients for Pink Drink:
1/3 Cup caster or granulated sugar

1/2 Cup lemon juice
1 1/2 Cups water

4 - 6 Strawberries depending on size
How to Make:
Heat water and sugar in pan until sugar dissolves. Set aside to cool slightly. Put hulled strawberries and lemon juice in a blender, blend until quite smooth. Add the sugar and water mix, and blend again until well combined. Pour through a fine sieve into a jug, and refrigerate until required. Stir before pouring into cooled glasses with ice cubes. Garnish with a strawberry if desired. Makes about 2 cups.
Ingredients for Old Fashioned Lemonade:
4 cups water

5 cups sugar

rind & juice from 4 lemons

5 tsp citric acid
3 tsp of tartaric acid

3 tsp of Epsom salts

How to Make:
Peel yellow skin from lemons with a potato peeler & chop them with a cup of sugar using metal chopping blade. (Otherwise grate them).

Bring water, sugar, lemon rind to the boil, then remove from heat & add the juice and the carefully measured acids & Epsom salts. (use level measuring spoons). Stir until dissolved then strain into clean bottles. Store in refrigerator. For long storage, bottle immediately, over tightly, and then dip tops in wax when cool.
Ingredients for Martin’s Coffee:
Kettle full of hot coffee (black)

For a serving:

2 dry plum
2 tablespoons of cognac

2 cubes of milk chocolate
How to Make:
dice the plum’s, in a cup melt the chocolate in a microwave, add diced plum's and few zip's of a hot coffee ,keep stirring gently, add some more coffee and the 2 tablesppons of cognac.
Ingredients for Bad Day pick-me-up:
Malibu

Framboise
Chilled Cloudy lemonade (shop bought or make your own)

Ice
How to Make:
Mix half a small bottle of Framboise and a good splash Malibu with half a bottle of cloudy lemonade in a jug. Give a bit of a stir and serve over ice. Serves 6.
Ingredients for Chunky Monkey:
1 tub chocolate ice cream

1 tub vanilla ice cream

2 dessertspoons of banana liquor
1/2 bottle white chocolate liquor

2 bananas
How to Make:
Just throw everything into blender and blend it.
Ingredients for Simple Iced Coffee:
1/2 can evaporated milk

1 tub of single cream

2 tbsp instant coffee
2 tbsp sugar

1 tbsp syrup

ice
How to Make:
Melt the coffee, sugar and syrup with a little boiling water. Fill the blender with ice and add all the other ingredients and then blend for a minute or so until all the ice is crushed. Pour into a long glass.
Ingredients for Holiday Punch:
1 540 ml can pineapple chunks with juice

1 1.14 l bottle cranberry cocktail

4 cups lemonade

4 cups orange juice
Marashino cherries*

lemon slices

1 one litre bottle gingerale (chilled)
How to Make:
Mix all ingredients,except for gingerale in a punch bowl and chill. Add gingerale just before serving. Add ice cubes if desired.
*I make cherry ice cubes by placing a marashino cherry in the ice cube maker, pouring on the water then freezing it.
Ingredients for Verjuice Strawberry Spritzer:
250gm strawberries

2 tbsp icing sugar (I like unrefined - adds extra depth)

2 cups (500ml) verjuice
1.5l sparkling mineral water

Ice, to serve
How to Make:
Combine strawberries, sugar (or sugar syrup slurry - see below) in a bowl, and crush strawberries to release juice using a potato masher (hand held job, not a ricer). The original recipe said use a fork, and I have to tell you, it was too much like hard work. Strain mixture into a tall jug (do not discard the leftover strawberry solids - see above!) and top up with mineral water. Serve over ice immediately (otherwise it does tend to settle bit and loose its amazing pink-ness).
Re; sugar syrup slurry - the original recipe said icing sugar, and it was great (although I used only half, which is the proportion I've included above, and it was sweet enough for my savory tooth) but I think next time I will dissolve some unrefined cane sugar cubes into the Verjuice first to add some extra depth.

Ingredients for Children’s Fruit Punch:
1 (12-ounce) can frozen cranberry concentrate

31/2 cups fresh orange juice
1 liter lemon-lime soda *Add ice when serving punch!!
How to Make:
Combine all ingredients in a pitcher. Divide into smaller pitchers for easy serving.
Ingredients for Raspberry Ratafia:
100g (4oz) sugar

570 ml (1 pint) vodka, eau de vie or brandy
5 almonds or apricot kernels
How to Make:
Put the clean but unwashed fruit in a bowl and sprinkle the sugar over. Press gently with the back of a wooden spoon until the juice begins to run. Pour over the alcohol and add the almonds/ apricot kernels. Put this into a wide-necked jar and cover / seal the top. For the first week or so, shake and turn the jar daily. After about a month, strain the fruit from the liquid and filter the liquid through a double muslin / coffee filter until it is clear. Store in a sealed bottle in a dark place.
Ingredients for Pink Lemonade:
1 whole lemon cut into eights

4 tablespoons caster sugar or to taste

50g raspberries
500ml fizzy or still water

Ice cubes to serve
How to Make:
Put the lemon, sugar, raspberries and water into a blender for preference, or a food processor, and blitz until the lemon is pureed.

Sieve the pink lemonade into a jug, and then pour into tumblers filled with ice.

Serves 4 in ice packed tumblers


Ingredients for Oreo Midnight Snack:
Strawberries cut thinly across

Balsamic vinegar from Modena
Oreo cookies halved; discard the cream filling

Cream cheese softened to almost room temperature
How to Make:
Soak the sliced strawberries in some balsamic vinegar for a few minutes.

Fill in one side of the Oreo cracker with your favorite cream cheese that has been softened a little bit. Manage to fit on top several strawberry slices, and then cover with the other side of the cookie.

Make several because you surely can't get enough from just one. One sandwich is approximately a mouthful.
Ingredients for Nutella Pancakes:
Basic Pancake mixture:

110g plain flour, sifted

pinch of salt

2 eggs

200ml milk mixed with 75ml/3fl oz water

50g butter
Topping:

Nutella

Whipping cream (whisked until stiff)

Strawberries (cut in half)
How to Make:
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs, incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now, get the pan really hot, and then turn the heat to medium. Make a test pancake first to see if you're using the right amount of batter. Flip pancake when gold.

Once you're ready to serve, add the topping as follows:
Spread each pancake with a generous amount of Nutella, spoon the whipped cream in a long line down the middle and add the strawberries on top then fold the sides of the pancake to the middle. Best served on slightly warm pancakes (not too hot or the cream will melt)
Ingredients for Nutella Squares:
1 x 200g jar of Nutella Spread

2 x 200g packs of chocolate chip and hazlenut cookies

2 eggs - lightly beaten
110g/4oz unsalted butter

175g/6oz golden caster sugar

4 rounded tablespoons cocoa
How to Make:
Crumble the biscuits into a large bowl.

Combine the butter and sugar in a small pan over a low heat and stir until the sugar has dissolved. Remove from the heat and mix in the cocoa then beat in the eggs once cooled. Pour over the biscuits and stir well then pour into a cake tin, smoothing the surface with a palette knife then put into the fridge for 30 mins.

Once set spoon over the Nutella over the biscuit mixture and using a palette knife, evenly spread it over the surface. Use a fork to make a pattern then place in the fridge for 2 - 3 hours.

Remove from the fridge and cut into squares and serve!
Ingredients for Chocolate concrete biscuits:
1 packet chocolate blamonge powder (other flavours could be used if you wanted)

225g plain flour (lbut reduce this by however much your blamonge powder weighs - mine is usually about 55g so use only 170g flour)
140g butter

55g caster sugar
How to Make:
Mix the blamonge power and the flour together, rub in the butter til it is breadcrumb consistancy add it the sugar and form into rollable dough.

Roll out and shape as you wish - bake at 190 degrees for 15-20 minutes - leave a little longer than normally would for biccies - they do harden on cooling but the idea is they are really crunchy.

Serve warm with custard or cold as normal biscuits as you wish


Ingredients for All-Around Good Smoothie:
1/2 cup nonfat milk
1/2 cup fat-free plain yogurt
1/2 frozen banana, peeled and chopped
2 tablespoons powdered protein supplement
1 1/2 tablespoons flax seed
1 teaspoon honey
1/2 cup frozen strawberries
How to Make: In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth
Ingredients for Tropical Strawberry:
1 1/2 cups frozen strawberries
1 cup frozen pineapple chunks
1/2 cup milk
1 1/2 cups yogurt
2 tablespoons white sugar
1 cup crushed ice
How to Make: In a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth.



Thats 20 recipies more. I think. All credit not to me, again.
1899 cr points
Send Message: Send PM GB Post
Offline
Posted 12/21/08

HellGirl94 wrote:

here u go...
i got this in www.marthastewart.com....
this group is new rite?
do u need some mods?[/b]


Yes. Yes I Do.:)
Member
2199 cr points
Send Message: Send PM GB Post
F
Offline
Posted 1/2/09
JELLO RAINBOW-RIBBON SALAD

5 (3 oz. each) pkgs. Jello, any 5 different flavors
5 c. boiling water
10 tbsp. ice water
10 tbsp. sour cream

Dissolve one package Jello in 1 cup boiling water. Pour 1/2 cup into bowl and add 2 tablespoons ice water. Chill until set in ring mold or pretty glass serving dish. Blend 2 tablespoons sour cream in remaining Jello and pour over gelatin in mold. Chill until set, about 20 minutes. Repeat with each flavor of gelatin remaining. Pour into mold until ribbon is completed. Makes about 6 cups or 12 servings.

Hope this helps...(^_^)
Member
22034 cr points
Send Message: Send PM GB Post
Offline
Posted 1/12/09
i love these recipes! ^_^
67817 cr points
Send Message: Send PM GB Post
38 / F / Love is not the d...
Offline
Posted 2/1/09 , edited 2/1/09


Croissant French Toast with Soft Caramel Apples
by Tyler Florence

Ingredients
Batter:

* 3 large eggs
* 1/4 cup milk
* 1/2 teaspoon pure vanilla extract
* Pinch ground cinnamon

Caramel Apples:

* 1/2 cup sugar
* 3 tablespoons unsalted butter
* 6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick wedges
* 1/2 cup pure maple syrup
* 3 tablespoons unsalted butter
* 4 large croissants, halved lengthwise
* Confectioners' sugar, for dusting
* Ground cinnamon, for dusting

Directions

Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate.

Pay close attention while you make the caramel apples - put the sugar in a large dry skillet and place it over medium-low heat. Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is really hot at this point. Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges. Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't freak out -- keep stirring, once the apples warm up the caramel will smooth out again. When the caramel sauce starts to form around the apples, pour in the maple syrup. Give it a stir and simmer for about 10 minutes until the apples are fork tender. Pull them off the heat and keep warm until you are ready to serve.

For the French toast itself, warm the butter in a large non-stick skillet over medium-low heat. You probably will only be able to fit a couple of croissants in the pan at once, so prepare these in batches. Take a croissant half and quickly dredge it in the batter.
The key word here is quickly; the croissants are very soft and will disintegrate if soaked in the batter. Lay the croissants in the pan, cut-side down, and cook for 4 to 5 minutes. Carefully flip them over with a spatula and brown the other side.

The presentation is like a caramel apple sandwich - take the bottom half of the croissant and put it on a plate, spoon some of the caramel apples on top of that, and cover with the top 1/2 of the croissant. Dust with confectioners' sugar and cinnamon and serve

67817 cr points
Send Message: Send PM GB Post
38 / F / Love is not the d...
Offline
Posted 2/1/09
Chocolate mousse
By: Bobby Flay

Ingredients

* 5 1/4 ounces bittersweet chocolate, coarsely chopped
* 14 ounces cold heavy cream
* 3 large egg whites
* 1-ounce sugar
* Sweetened whipped cream, for garnish, optional
* Shaved bittersweet chocolate, for garnish, optional

Directions

Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.

Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.
You must be logged in to post.