Can you give me a recipe?!
Answers: My mom and me are always in the kitchen nd my lil sis (6 yr ) want to bake something can u give me a good recipe? Thanx. no mean comments and i mean no comments !!!!Dhavindra!!!!
Brownies or sugar cookies are always good things to begin with, so is fudge.
Ultimate Brownies
Prep: 25 minutes
Bake: 35 minutes
Ingredients
3 ounces unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup all-purpose flour
1/4 tsp. baking soda
stir-ins*
1 cup dark chocolate pieces
1/2 cup chopped nuts (optional)
1 recipe Chocolate Drizzle (optional)**
Directions
1. Preheat oven to 350 degrees F. Coarsely chop unsweetened chocolate. In saucepan melt butter and chocolate over low heat, stirring occasionally. Remove from heat; cool.
2. Line 8x8x2-inch baking pan with foil. Spray with nonstick cooking spray; set aside. Stir sugar into melted chocolate mixture until sugar is dissolved. Add eggs, one at a time, beating with wooden spoon just until combined. Stir in vanilla.
3. In bowl stir together flour and baking soda. Add stir-ins. Add flour mixture to chocolate mixture; stir just until combined. Stir in dark chocolate pieces and nuts. Spread batter in prepared pan.
4. Bake 35 minutes or until edges are set and begin to pull away from sides of pan. Cool in pan on wire rack. Spoon chocolate Drizzle across top. Cut into bars. Makes 16 brownies.
5. *Sweet stir-ins: Add 1/2 cup dried fruit soaked in sparkling wine for 30 minutes, drained, and chopped; or 3/4 cup candy-coated peanut butter pieces to batter.
Spice stir-ins: Add 1 tsp. ground cinnamon or ground ancho chili powder; 2 tsp. orange peel; or 1 Tbsp. expresso powder to flour mixture.
6. **Chocolate Drizzle: In bowl stir together 1/2 cup softened powder sugar, 1 Tbsp. unsweetened cocoa powder, 1/4 tsp. vanilla, and 1-1/2 tsp. milk. Stir in additional milk, 1 tsp. at a time, until icing is drizzling consistency.
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Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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Irish Crème Fudge
3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
sugar cookies and let her decorate them :D
The best 'cake' you'll ever eat!
Giant Crème Puff Cake
CRUST: 1 c. water
1 stick butter (or margarine)
1 c. flour
4 eggs
FILLING:
1(8oz) cream cheese, softened
3 1/2 c. milk
3 (3 1/2 oz) boxes vanilla instant pudding
TOPPING:
1 med. Cool Whip
1 bottle choc. Magic Shell Ice Cream
Topping (optional)
CRUST: Bring water and marg. to boil. Add flour and stir until it forms a ball. Add eggs one at a time and stir tog. Place in a greased 9 x 13 baking dish
spreading up the sides of the dish slightly. Bake 350 d. til brown, approx. 40-42 min. It will puff up, but you can let it will fall or gently press down on the puffed crust.
FILLING: Mix cream cheese with approx. 1/2 c. milk til creamy and smooth. Add pudding and remainder of milk and mix til good and creamy. Pour on top of cooled crust. Be sure to spread close to edges.
TOPPING: Spread Cool Whip on top all the way to the edges. Drizxle top with Magic Shell or use strawberries or other fruit. Refrigerate. Also good plain.
Note: This will hold ups good for several days.
Serves 12 very happy people!!
Chocolate Chip Cookies are my very favorite cookies. They are also the first cookies I ever baked.
INGREDIENTS:
* 2-1/4 cups flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup butter, softened
* 3/4 cup sugar
* 3/4 cup firmly packed brown sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 2 cups semi-sweet chocolate chips
* 1 cup pecans or walnuts, lightly toasted
PREPARATION:
Preheat oven to 375 degrees F. Spray cooking oil on cookie sheet and then wipe-off with a paper towel. In a small bowl, combine first 3 ingredients. In a larger bowl, or the bowl of a stand mixer, cream the butter and sugars.
Scrape sides. Add vanilla and eggs. Completely combine. Gradually add flour mixture. Mixing wel after each addition. Stir in chips and nuts. Drop batter by rounded teaspoonfuls on to prepared cookie sheets. Bake for 8 to 10 minutes.
For Pan Cookies: Prepare dough as directed. Preheat oven to 375 degrees. Grease a 15x10x1 jelly roll pan. Spread batter in pan and bake for 20 minutes. Cool before cutting into squares.
Cream pies using the recipe on pudding boxes are easy, and good tasting, too.
make bread
Go to www.allrecipes.com they have tons of recipes. You just write what you want to make and there are recipes that randomn people reccommended there are rates to so look for like a good recipe by the rating and see comments about it. I get my recipes from it. I like to make apple bread. Write that in or what you want.
I have a recipe that you, your mother, and your young sister can do together, and it is fairly easily... However, it is extremely tasty! (Plus it yeild a large quantity.) The recipe below is for homemade snickerdoodle cookies... (Makes about 60 cookies...)
Snicker doodle Cookies
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
"sugar and cinnamon mixture"
Mix the first 3 ingredients, then add the rest. Mix well. Chill dough.
Roll into balls the size of a walnut. Roll in mixture of cinnamon and sugar. Put on ungreased cookie sheet and bake until brown, but still soft.
Bake at 400 degrees for 8 to 10 minutes. Makes about 5 dozen cookies.
Ingrediants
1 tablespoon oil
1 onion, peeled & finely chopped
1 clove garlic, crushed
2 tablespoons mild chilli powder
500g extra lean mince
400g can chopped tomatoes
420g can kidney beans, drained & rinsed
1 green pepper, deseeded & cut into 1cm pieces
1 red chilli, deseeded & finely chopped
1 tablespoon tomato puree
freshly ground black pepper
Method
Step 1: With the help of an adult, heat the oil in a saucepan, then add the onion & garlic & saute, stirring with a wooden spoon until softened.
Step 2: Add the chilli powder & cook for a further minute.
Step 3: Add the mince & cook stirring with a wooden spoon until browned. Then stir in the chopped tomatoes, kidney beans, pepper, chilli & tomato puree.
Step 4: Cover & simmer for 30 minutes, stirring occasionally. Season to taste.
Step 5: Heat the taco shells following the pack instructions & fill with the mince & salad.
Harvest Pumpkin Torte
Ingredients:
* 4 eggs, separated
* 3/4 cup plus 1 tablespoon sugar, divided
* 1/2 cup all-purpose flour
* 1/3 cup HERSHEY'S Cocoa
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/3 cup water
* 1 teaspoon vanilla extract
* PUMPKIN FILLLING(recipe follows)
* CHOCOLATE GLAZE(recipe follows)
* Sliced almonds(optional)
Directions:
1. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil.
2. Beat egg yolks in large bowl on medium speed 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside.
3. Beat egg whites in medium bowl until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan.
4. Bake 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely.
5. Meanwhile, prepare PUMPKIN FILLING. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftover torte. 8 to 10 servings.
PUMPKIN FILLING
1 cup canned pumpkin
1/4 cup all-purpose flour
1/3 cup butter or margarine, softened
3 tablespoons shortening
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-3/4 cups powdered sugar
1. Combine pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; set aside. Cool completely.
2. Beat butter and shortening in small bowl until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until mixture ready to use. About 2-1/4 cups filling.
CHOCOLATE GLAZE
1 tablespoon butter or margarine
2 tablespoons HERSHEY'S Cocoa
1 tablespoon water
1/4 teaspoon vanilla extract
2/3 cup powdered sugar
Melt butter in small saucepan over low heat; add cocoa and water. Cook, stirring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth and thickened
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HERSHEY'S HUGS & KISSES Crescents
Ingredients:
* 1 package (8 oz.) refrigerated quick crescent dinner rolls
* 24 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Chocolates
* Powdered sugar
Directions:
1. Heat oven to 375 F. Separate dough into 8 triangles. Remove wrappers from chocolates.
2. Place 2 chocolates at wide end of each triangle; place an additional chocolate on top of other two pieces. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.
3. Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm. 8 crescents.
Note: Leftover crescents can be reheated in microwave for a few seconds.
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Brownie Bites with Magic Frosting
Ingredients:
* 3/4 cup HERSHEY'S Cocoa
* 2/3 cup vegetable oil
* 2 cups sugar
* 4 eggs
* 2 teaspoons vanilla extract
* 1-1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips or 1-2/3 cups HERSHEY'S Premier White Chips, divided
Directions:
1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.
2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.
3. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie. Let stand several minutes to soften; swirl melted chips with knife or spatula. Garnish with pecan half, if desired. About 3 dozen brownies.
Peanut Butter and Jelly Sushi Rolls
Ingredients:
? 2 tablespoons Jif? Creamy Peanut Butter
? 2 tablespoons Smucker's? Strawberry Jelly, Jam, Jelly, or Preserves (pick your favorite)
? 2 slices bread
Directions:
1. Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.
2. Spread 1 tablespoon of Jif peanut butter and 1 tablespoon of Smucker's fruit spread on each slice of bread
3. Roll each slice into a tight spiral. Cut each spiral into 4 pieces.
a recipe for Shawerma : 2 slices of chicken breast cut like french fries , 2 onions cut in four each, 2 sliced tomatoes. a juice of 2 lemons. some oil , salt and black peeper. MIX ALL . , bake in 240 degree oven for 40 min rapped in an aluminum foil , remove the foil and the juice and re- bake again for 30 minutes , stir every 5 min. and enjoy.