Collected Yum

      I made this last summer and it was a big success, and so of course I had to make it again this summer. So, so good and so quick and easy - you have to give it a go. Source: NYTIMES Yield: 4 servings ½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing 5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup) ⅔ cup/150 grams packed light brown sugar ½ cup/120 milliliters whole milk, at room temperature ½ teaspoon kosher salt 1 cup/130 grams all-purpose flour 1 teaspoon baking powder Vanilla ice cream, for serving   Step 1 Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside. Step 2 Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside. Step 3 In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whi...

it turned out sooo well! 1 cup all purpose flour 1/8 tsp cardamom powder 1 tsp of rapid rise yeast 2 tsp corn starch mix together all of the above in a bowl. now add: 1 tsp oil 1 tablespoon on yogurt 3/4 cup of lukewarm water mix together so that there are no lumps -- the mixture will be slightly runny. keep aside covered for half an hour in a warm place and let it rise. (I actually only had time to let it rise for 15 mins and it still worked very well.) In the meantime, make the syrup! 1.25 cup sugar 1 cup water 1/4 tsp cardamom powder 1/8 tsp saffron 1 tsp lemon juice warm up the water and then add the sugar and the saffron. let it dissolve on medium heat to make sure the syrup doesnt burn. it should reach about 200F or 90C. after it has reached this temperature turn it off. I also added a lil bit of red yellow food coloring to give it the real look. once it has reached this temperature add the cardamom powder and lemon juice - this prevents it from crystall...

Kalojaan has been my favorite mishty since I can remember. Kalojaam according to Deena Poonam's recipe: 1 cup nido/any milk powder 1/4 cup flour 3/4th teaspoon baking powder heavy whipping cream 3 cups Sugar 4 cups Water Mix the dry ingredients. Add teaspoons of heavy whipping cream and mix. Keep adding until it is a dough consistency. Make balls with the dough and fry in oil. They will become inflated and brownish black. Make simple syrup with water and sugar. Then soak the fried balls in the warm syrup for about 15-20mins. Then roll the balls in milkpowder to coat.

2 1/2 cups sifted cake flour* 1 teaspoon baking powder 1 teaspoon salt 2 Tablespoons cocoa powder (unsweetened) 2 oz. red food coloring 1/2 cup unsalted butter, at room temperature 1 1/2 cups sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 cup buttermilk, at room temperature 1 teaspoon white vinegar 1 teaspoon baking soda 1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans. 2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside. 3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of ...

2 cups (500 mL) heavy whipping cream ½ cup (125 mL) maple syrup 2 large eggs 2 egg yolks 1 tablespoon (15 mL) pure vanilla extract 1 vanilla bean, scraped ¼ cup (50 mL) maple sugar or packed brown sugar Preheat the oven to 350˚F. Line a baking pan with a double thickness of paper towels and put the ramekins in the pan. Fill a kettle with water and bring water to a boil. In a heavy saucepan over medium heat, heat cream with syrup and scraped vanilla bean. Bring mixture to a boil. Remove immediately from the heat and let cool slightly. In a bowl, whisk the eggs, egg yolks and vanilla until combined. Continue whisking and slowly drizzle in a bit of the hot cream mixture to temper, or warm, the eggs so they won't curdle. Keep whisking and slowly pour in the remaining cream mixture. Skim any foam off the top of the mixture. Pour mixture into six 2/3-cup ramekins. Carefully place the baking pan into the oven. Then pour enough hot water from the kettle into the baking pan so...

from MarthaStewart.com by Ralph Rucci Serves 2 Ingredients: Cake 1/4 cup unsalted butter, room temperature cocoa powder, for dusting molds 2 ounces semi-sweet chocolate 1 large egg 1 large egg yolk 1/8 cup sugar 1 tsp all-purpose flour Confectioners sugar, if desired for dusting finished cake Ingredients: Whipped Cream 1 cup whipping cream 2 tbls sugar Directions: Cake Preheat oven to 450 degrees. Butter the 2 – 4 ounce ramekins and lightly dust the inside of each with cocoa powder, tapping out excess. Heat butter and chocolate in heat proof bowl set over (but not touching) simmering water until chocolate is almost completely melted. Meanwhile, in the bowl of an electric mixer, whisk egg, egg yolk, and sugar until light and thick. Slowly add butter mixture to mixer, add flour and mix until combined. Divide batter between ramekins. Place on a baking sheet and transfer to oven. Cook for 7 – 10 minutes – sides should be set and center soft. Direction: Whipp...

Serves 12 Ingredients 15 pc digestive biscuits 75 g butter, melted 2 tablespoons granulated sugar 0.5 teaspoon cinnamon, ground Filling: 1 pink grapefruit 200 g cream cheese 3 egg yolks 2 dl granulated sugar 1 teaspoon vanilla sugar 2.5 dl whipping cream Garnish: 1 pink grapefruit 250 g raspberries 250 g blackberries caramelized rose petals 1. Mix the biscuits in a food processor and add butter, sugar and cinnamon. 2. Spread the crumbs in 12 muffin cups. Flatten the crumbs into the molds. 3. Wash grapefruit thoroughly in lukewarm water. Grate peel and squeeze out the juice, measure about 1 1 / 2 dl. 4. Beat together cream cheese, egg yolks, sugar and vanilla sugar. Stir in the grapefruit peel and juice. 5. Whip cream and fold it into the batter. Spread the batter into molds and freeze 4-5 hours. 6. Peel and cut wedges from the grapefruit. 7. Top the cheesecake with grapefruit, berries and any candied rose petals.

collected from this fabulous blog: http://newdressaday.wordpress.com/ 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug (Microwave Safe) Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly before pouring in the milk and oil in. Keep mixing. Add the optional chocolate chips next (who makes that an option!) and vanilla extract, and mix again… Put your mug in the micro wave and cook for three minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow it to cool a little, and tip out onto a plate if desired. EAT ! (this can serve two if you want to feel slightly more virtuous). (serve with vanilla ice cream maybe?) Why is this the most dangerous cake recipe in the world? Because we are all only 5 minutes away from warm, gooey, delicious chocolate cake any time, night or day.

They were picked from the garden, and the pie - more of a cake with red currant and meringue on top - turned out great. Better even with vanilla sauce. Recipe collected from: http://allrecipes.com//Recipe/red-currant-pie/Detail.aspx Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 cup butter, softened 1/2 cup white sugar 2 egg yolks 1 1/2 teaspoons grated lemon zest 2 egg whites 1/2 cup white sugar 2 teaspoons cornstarch 2 1/4 cups red currants Directions: To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Ro...

Made many times - simple and yum! Collected from: http://allrecipes.com//Recipe/easy-swedish-apple-pie/Detail.aspx Ingredients: 1 1/2 pounds Granny Smith apples - peeled, cored and sliced 1 tablespoon sugar 1 cup sugar 1 cup flour 1 teaspoon cinnamon 3/4 cup melted butter 1 egg Directions: Preheat oven to 350 degrees F (175 degrees C). Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie. Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

This is one desert I remember mom making when I was young. She had no time, this was simple and we absolutely loved it. I collected the recipe a decade later from Aneeqa. Yet to try but when I do try it, I'll upload the photo. You need: 3 eggs, one can condensed milk, one can evaporated milk, some sugar and a round dish. Mix 3 eggs, one can condensed milk, one can evaporated milk Blend very well... preferably with mixer. Make caramel by melting sugar and pouring into round dish or making it on the round dish. When this cools, pour in the egg mix. Bake in water bath 350F for 40mins. Cool in fridge. Plop it onto a the serving plate. dont get scared if caramel cracks :).