همسة روح
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http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=90197
همسة روح
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همسة روح :
والطبق الثالث اللي بالنسبة لي جدا رائع.... Pancakes Recipe Rating: Prep Time: 10 min Total Time: 15 min Makes: 4 servings, about 2 (4-inch) pancakes each Nutrition Information Kraft Kitchens Tips Ratings and comments You may also enjoy 1 cup flour 2 Tbsp. sugar 1 Tbsp. CALUMET Baking Powder 1/2 tsp. salt 1 egg 1 cup milk 2 Tbsp. oil MIX flour, sugar, baking powder and salt. BEAT egg with milk and oil in medium bowl with wire whisk until well blended. Add flour mixture; beat until well blended and smooth. LADLE batter onto hot griddle or into hot skillet, using 1/4 cup of the batter for each pancake; cook until bubbles form on top, then turn to brown other sides. Serve with syrup. KRAFT KITCHENS TIPS Variation Serve with your favorite cut-up fresh fruit, jam or jelly instead of syrup. وقولي لي اقدمونه مع شنو؟؟؟؟؟؟والطبق الثالث اللي بالنسبة لي جدا رائع.... Pancakes Recipe Rating: Prep Time: 10...
الطبق الخامس أدري عن روحي وايد مصختها بس والله محتاجة كل الأطباق.....
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=62578
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=62578
don
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Double Chocolate Bread Pudding 5 اكواب لبن - 2 باكو من عبوات لحشو الباى من الشكولاته & فدج بطعم الشكولاته & بودنج شكولاته- كوب من حبوب الشكولاته- 5 اكواب من شرائح الخبز الفرنسى على النار نضع اللبن وعليه كل عبوات الشكولاته نخلطهم كويس فى طبق بايركس رصى العيش وحطى عليه اللبن بالبودنج ورشى حبات القهوه على الوش دخليه الفرن 45 دقيقه - خرجيها من الفرن وسبيها تبرد 10 دقاائق وبالهنا والشفاDouble Chocolate Bread Pudding 5 اكواب لبن - 2 باكو من عبوات لحشو الباى من الشكولاته...
دة المهم بقى
CINNAMON ROLLS - sweet roll dough
COLD WATER 32 oz.
YEAST 5 oz.
BREAD FLOUR 4#
CAKE FLOUR 1#
DRY MILK SOLIDS - sifted 4 oz.
SALT 1 oz.
SUGAR 12 oz.
BUTTER - well softened 16 oz.
EGGS 16 oz.
CARDAMOM - optional 2 tsp.
Yields: 40
METHOD: STRAIGHT DOUGH MIXING METHOD
1. Mix the ingredients together following the "straight dough mixing method". Mix on low speed for "6 minutes" until a smooth dough is formed.
2. Allow the dough to rise for 1 1/2 hours, in a lightly oiled bowl. Covered.
3. Punch-down the dough. Cut the dough in half, roll the dough out into a 24X32 rectangle. You can make them smaller if needed. Brush the surface with melted butter. Mix together 2 cups light brown sugar and 2 tablespoons of cinnamon. Sprinkle this mixture evenly on top of the dough. Roll-up tightly to form a 32" long jelly roll. Crimp the edges when finished rolling. Cut into 1 1/2" pieces.
4. Grease a high-sided baking pan or use sheetpan extenders. Place the cut rolls 2" apart on to the greased pan. Making sure each roll is evenly spaced. Press down on each roll to slightly flatten. Cover with plastic wrap, and allow to rise for 45 minutes.
5. Bake at 350F degrees for 25 minutes, until golden brown.
6. Remove from the oven, and allow the rolls to cool slightly before frosting. Apply frosting (see recipe below) while the rolls are still warm.
Cream Cheese Frosting:
1# Cream Cheese
8 oz. Butter - softened
2# Powdered Sugar - well sifted
1 tsp. Vanilla
3 Tbsp. Milk
Combine all the ingredients together until smooth and fluffy
CINNAMON ROLLS - sweet roll dough
COLD WATER 32 oz.
YEAST 5 oz.
BREAD FLOUR 4#
CAKE FLOUR 1#
DRY MILK SOLIDS - sifted 4 oz.
SALT 1 oz.
SUGAR 12 oz.
BUTTER - well softened 16 oz.
EGGS 16 oz.
CARDAMOM - optional 2 tsp.
Yields: 40
METHOD: STRAIGHT DOUGH MIXING METHOD
1. Mix the ingredients together following the "straight dough mixing method". Mix on low speed for "6 minutes" until a smooth dough is formed.
2. Allow the dough to rise for 1 1/2 hours, in a lightly oiled bowl. Covered.
3. Punch-down the dough. Cut the dough in half, roll the dough out into a 24X32 rectangle. You can make them smaller if needed. Brush the surface with melted butter. Mix together 2 cups light brown sugar and 2 tablespoons of cinnamon. Sprinkle this mixture evenly on top of the dough. Roll-up tightly to form a 32" long jelly roll. Crimp the edges when finished rolling. Cut into 1 1/2" pieces.
4. Grease a high-sided baking pan or use sheetpan extenders. Place the cut rolls 2" apart on to the greased pan. Making sure each roll is evenly spaced. Press down on each roll to slightly flatten. Cover with plastic wrap, and allow to rise for 45 minutes.
5. Bake at 350F degrees for 25 minutes, until golden brown.
6. Remove from the oven, and allow the rolls to cool slightly before frosting. Apply frosting (see recipe below) while the rolls are still warm.
Cream Cheese Frosting:
1# Cream Cheese
8 oz. Butter - softened
2# Powdered Sugar - well sifted
1 tsp. Vanilla
3 Tbsp. Milk
Combine all the ingredients together until smooth and fluffy
همسة روح
•
همسة روح :
والطبق الثالث اللي بالنسبة لي جدا رائع.... Pancakes Recipe Rating: Prep Time: 10 min Total Time: 15 min Makes: 4 servings, about 2 (4-inch) pancakes each Nutrition Information Kraft Kitchens Tips Ratings and comments You may also enjoy 1 cup flour 2 Tbsp. sugar 1 Tbsp. CALUMET Baking Powder 1/2 tsp. salt 1 egg 1 cup milk 2 Tbsp. oil MIX flour, sugar, baking powder and salt. BEAT egg with milk and oil in medium bowl with wire whisk until well blended. Add flour mixture; beat until well blended and smooth. LADLE batter onto hot griddle or into hot skillet, using 1/4 cup of the batter for each pancake; cook until bubbles form on top, then turn to brown other sides. Serve with syrup. KRAFT KITCHENS TIPS Variation Serve with your favorite cut-up fresh fruit, jam or jelly instead of syrup. وقولي لي اقدمونه مع شنو؟؟؟؟؟؟والطبق الثالث اللي بالنسبة لي جدا رائع.... Pancakes Recipe Rating: Prep Time: 10...
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=54675
don
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همسة روح :
والطبق الثالث اللي بالنسبة لي جدا رائع.... Pancakes Recipe Rating: Prep Time: 10 min Total Time: 15 min Makes: 4 servings, about 2 (4-inch) pancakes each Nutrition Information Kraft Kitchens Tips Ratings and comments You may also enjoy 1 cup flour 2 Tbsp. sugar 1 Tbsp. CALUMET Baking Powder 1/2 tsp. salt 1 egg 1 cup milk 2 Tbsp. oil MIX flour, sugar, baking powder and salt. BEAT egg with milk and oil in medium bowl with wire whisk until well blended. Add flour mixture; beat until well blended and smooth. LADLE batter onto hot griddle or into hot skillet, using 1/4 cup of the batter for each pancake; cook until bubbles form on top, then turn to brown other sides. Serve with syrup. KRAFT KITCHENS TIPS Variation Serve with your favorite cut-up fresh fruit, jam or jelly instead of syrup. وقولي لي اقدمونه مع شنو؟؟؟؟؟؟والطبق الثالث اللي بالنسبة لي جدا رائع.... Pancakes Recipe Rating: Prep Time: 10...
PETITS FOURS SPONGE
yields: 1 full sheetpan
ALMOND PASTE 13 OZ.
SUGAR 4 OZ.
EGG - room temperature 1 OZ.
SUGAR 9 OZ.
BUTTER - room temperature 6.5 OZ.
VEGETABLE SHORTENING 6.5 OZ.
EGGS - room temperature 12 OZ.
VANILLA EXTRACT .25 OZ.
CAKE FLOUR - sifted 6 OZ.
METHOD:
1) Blend the almond paste and sugar together until broken up and resembles sand. Then slowly add the egg and blend till smooth. There should be no lumps!
2) Add sugar, butter and vegetable shortening and cream till light and fluffy.
3) Add eggs and vanilla slowly.
4) Add sifted cake flour.
5) Spread into a sheetpan that has been parchment lined, buttered and floured.
6) Bake @ 375F until firm, 10-12 minutes. DO NOT allow edge to become dry!!!
PROCEDURE FOR MAKING PETITS FOURS GLACES
1) Prepare the sponge recipe above. For a finished sheet of petits fours you will need 3 layers of sponge cake, each about 1/4" thick. The final assembled cake will be no thicker than an inch.
2) Lay one sheet of cake on the back of a parchment lined flat sheetpan, and spread a 1/8" thin layer of jam, ganache, buttercream, etc.on top. Top with a second sheet, and repeat by spreading on the filling.
3) Top with a third and final layer of cake, but this time spread a very thin layer of filling on top.
4) Roll out a 1/16" thick sheet of marzipan the same size as the cake. Roll it loosely around a rolling pin, transfer, and unroll on top of the cake. Run the rolling pin carefully over the top. Place a piece of parchment on top, then place a second sheetpan on top.
5) Flip the entire cake upside down, remove the sheetpan, and wrap the entire cake and bottom sheetpan with plastic wrap. Now place a flat sheetpan on top. Weigh this sheetpan down with a couple 4# weights. This procedure assures the layers are firmly sealed together, and will make cutting into portions easier.
6) Chill the cake for several hour to overnight.
7) Remove from the refrigerator, and cut out small squares, rounds, diamonds, ovals, rectangles, etc. Be exact with your cuts, and make sure your size does not exceed 1 1/4".
8) Prepare the fondant for icing. The fondant should be heated to 100F, and thinned with some simple syrup, corn syrup, and a little egg white for shine. The fondant should be of a consistency where it coats in very thin layers. The fondant may also be tinted in pastel colors.
9) Place the petits fours on an glazing rack about 1 1/2 inches apart. Place the glazing rack over a parchment lined sheetpan. Using a spoon, piping bag, or fondant funnel, pour the fondant over each piece. Make sure that the tops and sides of each piece are covered completely. Ideally, you should faintly see the cake layers through the fondant. Do Not Recoat, or the fondant will look clumpy!
10) When the icing has set, use writing chocolate, piping gel, buttercream, nuts, candied violets and fruit, to decorate the tops of the individual petits fours.
yields: 1 full sheetpan
ALMOND PASTE 13 OZ.
SUGAR 4 OZ.
EGG - room temperature 1 OZ.
SUGAR 9 OZ.
BUTTER - room temperature 6.5 OZ.
VEGETABLE SHORTENING 6.5 OZ.
EGGS - room temperature 12 OZ.
VANILLA EXTRACT .25 OZ.
CAKE FLOUR - sifted 6 OZ.
METHOD:
1) Blend the almond paste and sugar together until broken up and resembles sand. Then slowly add the egg and blend till smooth. There should be no lumps!
2) Add sugar, butter and vegetable shortening and cream till light and fluffy.
3) Add eggs and vanilla slowly.
4) Add sifted cake flour.
5) Spread into a sheetpan that has been parchment lined, buttered and floured.
6) Bake @ 375F until firm, 10-12 minutes. DO NOT allow edge to become dry!!!
PROCEDURE FOR MAKING PETITS FOURS GLACES
1) Prepare the sponge recipe above. For a finished sheet of petits fours you will need 3 layers of sponge cake, each about 1/4" thick. The final assembled cake will be no thicker than an inch.
2) Lay one sheet of cake on the back of a parchment lined flat sheetpan, and spread a 1/8" thin layer of jam, ganache, buttercream, etc.on top. Top with a second sheet, and repeat by spreading on the filling.
3) Top with a third and final layer of cake, but this time spread a very thin layer of filling on top.
4) Roll out a 1/16" thick sheet of marzipan the same size as the cake. Roll it loosely around a rolling pin, transfer, and unroll on top of the cake. Run the rolling pin carefully over the top. Place a piece of parchment on top, then place a second sheetpan on top.
5) Flip the entire cake upside down, remove the sheetpan, and wrap the entire cake and bottom sheetpan with plastic wrap. Now place a flat sheetpan on top. Weigh this sheetpan down with a couple 4# weights. This procedure assures the layers are firmly sealed together, and will make cutting into portions easier.
6) Chill the cake for several hour to overnight.
7) Remove from the refrigerator, and cut out small squares, rounds, diamonds, ovals, rectangles, etc. Be exact with your cuts, and make sure your size does not exceed 1 1/4".
8) Prepare the fondant for icing. The fondant should be heated to 100F, and thinned with some simple syrup, corn syrup, and a little egg white for shine. The fondant should be of a consistency where it coats in very thin layers. The fondant may also be tinted in pastel colors.
9) Place the petits fours on an glazing rack about 1 1/2 inches apart. Place the glazing rack over a parchment lined sheetpan. Using a spoon, piping bag, or fondant funnel, pour the fondant over each piece. Make sure that the tops and sides of each piece are covered completely. Ideally, you should faintly see the cake layers through the fondant. Do Not Recoat, or the fondant will look clumpy!
10) When the icing has set, use writing chocolate, piping gel, buttercream, nuts, candied violets and fruit, to decorate the tops of the individual petits fours.
الصفحة الأخيرة