What is something nice I can bake =] I'm hungry?!


Question: I have plain flour, sugar, cocoa, salt....Almonds. A bit of Self raising flour.
What can I bake that is yum?


Answers: I have plain flour, sugar, cocoa, salt....Almonds. A bit of Self raising flour.
What can I bake that is yum?

brownies!!! definitely

crepes
brownies
cake
cookies
bars

you could make a snack that my grandma used to make. She would mix flour with water and a little bit of sugar (should be sticky not runny) and fry it with a light layer of butter or oil. Then she would make an over easy egg to go on top of it, and eat.

SIMPLE CHOCOLATE CAKE

1 1/2 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking soda
3 tbsp. cocoa
1 tbsp. vinegar
6 tbsp. oil
1 tsp. vanilla
1 c. water

Sift first five ingredients together, add remaining ingredients. Pour into 8 inch greased and floured round pan. Bake at 350 degrees for 30 minutes, let cool and frost with your favorite frosting or confectioners sugar.

Its easy and yummy :)

Cocoa Almond Pancake Mix

Ingredients
All Purpose Flour – 2 Cups
Wheat Flour – 1 Cup
Finely Ground Almonds – 1 Cup
Cocoa Powder – ? teaspoon
Baking Powder – 2 Tablespoon
Milk Powder – 3 Cups or 1 1/2 cup milk or half and half
Sugar- ? Cup
Salt – 1 Tablespoon
Storing The Pancake Mix Making pancakes is very easy when you have your homemade mix. All you need to do is add 1 1/4 cups water, 1 egg, and 2 tablespoons vegetable oil to the pre –made pancake mix.
Preheat your nonstick pan or the cast iron skillet to 375 degrees F. If you want an easier way to get the temperature right, sprinkle drops of water on it and when the drop of water skitters across the pan, you know it is the right time to start making your pancakes
Next, you coat the hot pan with the oil or butter according to your taste. In case you are hesitant to use too much of oil, better use an oil spray.
In order to test whether you’ve got the temperature right, make a mini-pancake and see that it does not burn and depending upon the result adjust the temperature.
Once you have got the temperature right, ladle in the pancake batter according to the space available on the pan. Make sure you leave enough room between two pancakes so that it enables comfortable flipping.



Cocoa Almond Cookies


1 cup butter or margarine
3 oz cream cheese, softened
1 cup sugar
1 egg
1 tsp vanilla extract
1/4 tsp almond extract
2 1/2 cup all-purpose flour
1/3 cup Hershey's cocoa
3/4 tsp baking powder
1/4 tsp baking soda

2 Tbsp butter or margarine
2 Tbsp Hershey's cocoa
2 Tbsp water
1 cup powdered sugar
1/2 tsp vanilla extract
1/8 tsp almond extract

1 chopped or sliced almonds

In large bowl, beat butter and cream cheese until well blended.
Add sugar; beat well. Add egg, vanilla and almond extract; beat
until blended. Stir together flour, cocoa, baking powder and baking
soda; gradually add to butter mixture, beating until well blended.
Divide dough into fourths; shape each part into ball. Place one
ball on wax paper; flatten into a round. Repeat with remaining
balls. Wrap well; refrigerate about 6 hours or overnight. Heat oven
to 375=B0F. Working with one part at a time, on lightly floured
flat surface, roll dough 1/4 inch thick. Cut with 2-inch diameter
round cookie cutter. Place cutouts on ungreased cookie sheet. Bake
6 to 8 minutes or until set. Remove from cookie sheet to wire
rack; cool completely.

Drizzle glaze over tops of cookies. Immediately garnish with almonds.
About 4 dozen cookies.

Cocoa Glaze: In small saucepan over low heat, melt butter. Add
cocoa and water, stirring until thickened. Do not boil. Remove from
heat. Gradually add powdered sugar, vanilla extract and almond
extract, if desired, beating with whisk or spoon until smooth. Use
immediately. About 1/2 cup glaze.

OR

Cocoa Almond Cake


1 c Sugar
2 c Espresso
2 c Whipping cream
6 Eggs
1/2 c Sugar
6 tb Cocoa powder; unsweetened
1/2 c Butter; room temp
1/2 c Sugar
2 Egg yolks
1/4 c All purpose flour
2 Amaretti; ground
2 ts Cocoa powder; unsweetened
3 Egg whites
4 Amaretti; crushed

Place 1 cup sugar in small saucepan over low heat and cook
until dark brown and caramelized. Quickly pour into heated
9x2", 6-cup round non-aluminum pan (equal in diameter to
size of springform pan used) and swirl until bottom and
sides are evenly coated with caramel.

For custard: Preheat oven to 325. Scald espresso and
whipping cream in medium saucepan over medium-high heat.
Remove from heat and let cool. Combine 6 eggs and 1/2 cup
sugar in large bowl and beat well. Stir in espresso mixture
and 6 tablespoons cocoa. Pour into prepared pan. Cover with
round of buttered waxed paper and set into larger pan. Add
enough boiling water to come halfway up sides of pan. Bake
custard until set, about 1 1/2 hours. Remove from water;
let cool slightly and refrigerate. For cake: Preheat oven
to 325. Generously butter and flour 9" springform pan,
shaking out excess. Cream butter with sugar in large bowl
until light and fluffy. Beat in egg yolks, blending
thoroughly. Gradually stir in flour, cookie crumbs and 2
teaspoons cocoa. Beat egg whites in medium bowl until stiff
peaks form. Gently fold into batter. Transfer to prepared
pan and bake about 20 minutes (cake should be slightly soft
in center). Let cool.

To assemble: Remove sides of springform pan and loosen cake
from bottom. Run sharp, thin knife around custard and dip
bottom of pan briefly in hot water to loosen if necessary.
Place cake atop custard. Center serving platter on cake.
Place one hand on bottom of mold and other hand on top of
platter. Grasp firmly and invert. Carefully remove mold.
Garnish top of custard with additional crushed amaretti, if
desired.
Serve immediately. *Can substitute strong coffee.

SCONES

2 cups sifted flour
1 teaspoon baking soda
2 teaspoon cream tartar
1 egg
1/2 cup milk
2 tablespoon sugar
2 tablespoon butter

Combine dry ingredients in a small bowl or on a piece of waxed paper for easy pouring.

Cream together butter and sugar. Add egg, alternating with mixed dry ingredients with milk.

Bake at 450°F 15 minutes.





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