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اختي ام جوليانا اهلين فيك
مافهمت عن قصدك في الطبق الازرق ياليت توضحين؟
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عصير الفراوله ماتقدرين تستغنين عنه حتى تطلع الوصفه صحيحه والجلاتين هو جلى من دون نكهه

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روائع تسلمي




اللهم صلي على حبيبك محمد




يابنات صلو عليه

بصراااحه روووعه:)

الله يعطيك العافيه

هدية بسيطة

جزاك رب العالمين و جزى الجميع كل الخير دنيا و آخره



Cinnamon Sticky Buns


Ingredients:
Dough:
1/4 cup warm water (105 degrees F - 115 degrees F/40 degrees - 46 degrees C)
1 (1/4-ounce) package active dry yeast
1/3 cup granulated sugar
3/4 cup milk
4 tbsp. (1/2 stick/2 oz./56g) unsalted butter, plus more for greasing
3 large egg yolks
1 tbsp. finely grated orange zest
1 1/4 tsp. salt
4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:
1/2 cup firmly packed light brown sugar
1 tbsp. ground cinnamon
4 tbsp. (1/2 stick/2 oz./56g) unsalted butter

Topping:
3/4 cup firmly packed light brown sugar
4 tbsp. (1/2 stick/2 oz./56g) unsalted butter
3 tbsp. honey
1 tbsp. light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans

Instructions:
Make the Dough:
In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here's a good photo and description of what the yeast should look like after several minutes.

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

Make the Filling:
Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Roll dough out into a 12 x 18-inch rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

Make the Topping:
In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9 x 13-inch pan and sprinkle pecans on top.

Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

Preheat oven to 375 degrees F/190 degrees C.

Remove the rolls from the refrigerator and let stand at room temperature while the oven preheats. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Makes 12 buns.




Fresh Strawberry Layer Cake


Servings: 12-16

Comments:
Well, all I can say is "this cake is to die for". I am not kidding. Although it's made with a cake mix, this is a very very delicious and special cake. I am sure it's the sour cream added to the mix which makes it especially moist and tender.

Strawberry layer cake has always been (next to chocolate layer cake with chocolate frosting) my favorite cake since I was a child. The combination of the sweetened strawberries and the sweetened whipped cream (this time I sweetened the whipped cream with confectioners' sugar and I definitely liked it better then using regular granulated sugar, much more velvety and smooth) sandwiched between luscious moist yellow cake works for me! Make this fantastic cake for Mother's Day. She will love love love you for it. I guarantee it! And, by the way, white cake mix works very nicely also if you choose to use it instead.

Ingredients:
For Cake:
1 (18.25 oz.) box yellow or white cake mix (not with pudding in the mix)
1 cup sour cream
4 eggs, beaten
1/3 cup vegetable oil
1/4 cup water

For Filling and Frosting:
2 cups heavy cream (keep chilled until ready to whip)
3/4 cup granulated sugar
3 cups thinly sliced fresh strawberries
1/2 cup granulated or confectioners' sugar (for tossing with sliced strawberries)

Garnish:
6 - 8 large fresh strawberries cut in half, for decorating top of cake

Instructions:
1. Preheat oven to 325 degrees F/160 degrees C. Grease and flour two 8 or 9-inch round cake pans OR alternately spray pans with non-stick baking spray with flour, then line bottom of pans with parchment paper and spray paper also.

2. Place bowl and beaters or wire whisk that you are going to whip cream with for filling and frosting the cake in the freezer to chill.

3. In a medium size bowl toss the strawberries with the 1/2 cup sugar and place in refrigerator to let flavors combine.

4. For Cake:
Combine all cake ingredients in bowl of an electric mixer and beat for thirty seconds on low speed, then beat two minutes on medium speed. Divide batter evenly between prepared pans. Bake in preheated oven for 25 to 30 minutes, until a cake tester inserted in center comes out clean. Place cake pans on cooling racks. Let cool in pans for 10 to 15 minutes. Remove cakes from pans (remove parchment paper, if used) and let cakes cool completely before filling and frosting.

5. For Whipped Cream Filling and Frosting:
Remove chilled bowl and beaters from freezer. Take chilled heavy cream out of refrigerator. Combine cream and the 3/4 cup sugar in chilled bowl. Using an electric mixer, beat cream and sugar until soft peaks form (soft peaks are when the whipped cream curls over (not standing straight up) from the beaters or whisk when lifted).

6. To Assemble Cake:
Place one cake layer, rounded side down, on serving plate. Spread with 1/2 to 1 cup whipped cream; arrange sliced strawberries evenly on top. Top with second cake layer, rounded side up. Frost sides and top of cake with remaining whipped cream. Just before serving, garnish with strawberry halves. Store cake loosely covered in refrigerator.

Makes 12-16 servings.




Fresh Coconut Cake


Servings: 8

Comments:
A lovely cake to serve on Mother's Day. Makes a beautiful presentation.

Ingredients:
3 1/2 cups cake flour, sifted twice
4 tsp. baking powder
1/2 tsp. salt
16 tbsp. (2 sticks/8 oz/226g) unsalted butter
3 1/2 cups granulated sugar
1 cup milk
2 tsp. vanilla extract
1/2 tsp. coconut extract
10 egg whites
5 tbsp. cold water
1/2 tsp. cream of tartar
1 to 1/2 tsp. light corn syrup
2 1/2 cups coarsely grated fresh coconut

Instructions:
Have all ingredients at room temperature. Position a rack in the center of an oven and preheat to 350 degrees F (180 degrees C).

Butter and flour two 9-inch round cake pans. In a large bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter on high speed until creamy, 4 to 5 minutes. Gradually add 2 cups of the sugar and continue beating, scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes more. Reduce speed to low. Fold the flour mixture into the butter in three parts, alternating with the milk, until smooth. Fold in 1 tsp. of the vanilla and the coconut extract.

In a large, clean bowl, beat 8 of the egg whites with a whisk to stiff peaks. Fold 1/2 cup whites into the batter until blended, then fold in the remaining whites. Divide the batter among the prepared pans. Bake until golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool to room temperature.

In a heatproof bowl, combine the remaining 2 egg whites, the remaining 1 1/2 cups sugar, the water, cream of tartar and corn syrup. In a bowl set over a pan of simmering water but not touching the water, beat the mixture until thick, shiny and double in volume, about 7 minutes. Remove from heat; add the remaining 1 tsp. vanilla and beat until the icing is thick enough to spread, 2 to 3 minutes more.

In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Set 1 cake on a plate, spread the icing evenly over the top and set the other cake on top. Working from top to bottom, spread on the remaining plain icing. Pat the remaining coconut evenly onto the sides and top.

Makes 10-12 servings.



Vanilla Jelly Roll with Berry Filling


Servings: 10

Comments:
What is a Jelly Roll?

Known since the mid-1800s, jelly rolls are cakes made of a thin sheet of sponge cake, spread with jam or jelly (and sometimes whipped cream or frosting) and rolled up. This type of cake is traditionally sprinkled with confectioners' sugar, rather than being frosted. When cut, jelly rolls have an attractive pinwheel design. The British term for jelly roll is Swiss roll.

What is a Jelly Roll or Swiss Roll Pan?

A rectangular baking pan with about 1-inch-deep sides used to make sheet cakes or sponge cakes used for jelly rolls. These pans are usually 15 x 10 x 1- inch (38cm x 25cm x 2.5cm); however there is a smaller pan measuring 12 x 7 x 3/4-inch and a larger one measuring 17 x 11 x 1-inch.

Ingredients:
4 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/3 cup granulated sugar
1/2 cup granulated sugar
Sifted confectioners' sugar
1/2 cup jelly or jam (any berry jam or jelly is recommended, such as blackberry, strawberry, raspberry or other jam or jelly of your choice)

Instructions:
1. Preheat oven to 375 degrees F/190 degrees C. Grease and lightly flour a 15 x 10 x 1-inch (38cm x 25cm x 2.5cm) jelly roll (swiss roll tin) pan.

2. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Stir together flour and baking powder; set aside.

3. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.

4. Thoroughly wash the beaters. In another bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.

5. Bake in preheated oven for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with confectioners' sugar. Roll up towel and cake into a spiral starting from one of the cake's short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cake with jelly or jam to within 1 inch of edges. Roll up cake.

Makes 10 servings.





Little Strawberry Heart Shaped Cakes



Servings: Makes 6-8 cakes

Comments:
For a special treat make these sweet little heart shaped strawberry filled cakes for Mother's Day. They would also be nice served for Valentine's Day or at an afternoon tea.

Ingredients:
For Cakes:
1 (18.25 oz.) box yellow cake mix
1 cup sour cream
4 eggs, beaten
1/3 cup vegetable oil
1/4 cup water

For Filling:
2 1/2 cups fresh strawberries, diced into small pieces
1/4 cups sugar
1/2 cup water
2 tsp. cornstarch

Garnish:
Confectioners' sugar, for dusting tops of cakes
Edible flowers, for decoration (optional)

Serve with:
Whipped cream or non-dairy whipped topping

Instructions:
1. Crush 1/2 cup of the strawberries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into strawberry sauce. Cook, and stir until thick and clear. Cool slightly; pour over remaining sliced strawberries. Cool to room temperature and use as cake filling for heart shaped cakes.

2. Preheat oven to 325 degrees F/160 degrees C. Grease and flour two 8 or 9-inch round cake pans OR alternately spray pans with non-stick baking spray with flour, then line bottom of pans with parchment paper and spray paper also.

3. Combine all cake ingredients in bowl of an electric mixer and beat for thirty seconds on low speed, then beat two minutes on medium speed. Divide batter evenly between prepared pans. Bake in preheated oven for 25 to 30 minutes, until a cake tester inserted in center comes out clean. Place cake pans on cooling racks. Let cool in pans for 10 to 15 minutes. Remove cakes from pans (remove parchment paper, if used) and let cakes cool completely before filling with strawberries and sauce.

4. Once cakes have cooled completely, using a 2 1/2-inch to 3-inch heart shaped cookie cutter, cut out heart shaped slices of cake from both cake layers. Spread strawberries with sauce on one side of each heart shaped cake, then sandwich with another heart shaped cake. Repeat with remaining heart shaped cakes. Place cakes on serving plates. Heavily dust tops of cakes with confectioners' sugar and place edible flower on each cake for garnish, if desired. Serve cakes with whipped cream or non-dairy whipped topping. Store any uneaten cakes in the refrigerator, wrapped tightly in plastic wrap.

Note:
You may have extra strawberries and sauce left over. Store in refrigerator for another use.

Makes approximately 6-8 heart shaped strawberry cakes.