Give me 3 short of your best baking recipes and you get 10 pts!?!
Any 3 recipes for baked goods plain sweet or with veggies and meat anything!.Www@FoodAQ@Com
Answers:
Hi Ophelia,
I'm happy to share with you!. Here are 3 recipes we enjoy and they are very reasonable in price and easy to put together!. Best of luck baking them!.
Main course
Chicken souped up!
Cut up 1 whole chicken or use your favorite parts
Oil or butter a baking pan
Place chicken in baking dish like 9"x13" square
Salt and pepper the chicken lightly
Open can of cream of chicken soup and mix with chopped parsley add about 1/2 soup can of milk and Pour over chicken and bake in 350 degree oven for about 50 minutes!. Cover with aluminum foil for 1/2 baking time then uncover until golden Depends on size of pieces how long it takes to bake!. Test with fork !. Serve with buttered rice and steamed veggies!.
Easy dessert cookie crumb crust with easy chocolate pudding
Last week I baked some oatmeal cookies but they didn't turn out like I wanted them to!. So tried to find ways to use them up!. I put some in the food processor turned them into crumbs then added about 1/2 to 3/4 cup of margarine to it!. and mixed it again!. I took a pie plate and pressed these crumbs into the pie plate until it formed a pie crust!. Baked it for 10 minutes in the oven and removed it to let it cool!.
In the meantime I had a couple boxes of chocolate pudding that I cooked on the stove like the box directed !. Placed it in a bowl and chilled it then poured it in the cooled cookie pie crust and at serving time put the whipped cream on each slice of pie!. My husband loved it and so did eye!. It made a 9 inch pie and would serve 8 people!.
Recipe number 3!.!.!.!.
Nothing like a beef roast in the oven on a cool day
1 beef chuck roast
salt and pepper
garlic cloves whole skins removed
Olive oil
rub olive oil on the roast then salt and pepper it!.!.!.brown it on all sides on top of the stove first in a frying pan!.
Place it in a roasting pan with peeled chunks of potatoes, carrots and onions and chopped fresh parsley!.
Add enough water to cover the bottom of the pan plus a little more!. Roast it in the oven without a cover for 1/2 the time then cover it the rest of the time!. Set the oven for 350 degrees let it cook for 1/2 time then lower it to 325 degrees until it's done!. If the roast weighs 4 pounds give it 25 minutes per pound for a total of 1 hour and 40 minutes!. After it's done you can mix together 1/2 cup cold water and 1/4 cup corn starch in a cup and mix together until smooth then stir it into the drippings for a gravy!. So make sure you check the pan if extra water is needed during the cooking time!. I also keep on hand a product called "kitchen bouquet" it adds a dark rich color to the gravy or if you have some red DRY wine about 1 cup it's great to add to the roast while it's roasting!.
Best of luck cooking!
Mama Jazzy Geri
Www@FoodAQ@Com
I'm happy to share with you!. Here are 3 recipes we enjoy and they are very reasonable in price and easy to put together!. Best of luck baking them!.
Main course
Chicken souped up!
Cut up 1 whole chicken or use your favorite parts
Oil or butter a baking pan
Place chicken in baking dish like 9"x13" square
Salt and pepper the chicken lightly
Open can of cream of chicken soup and mix with chopped parsley add about 1/2 soup can of milk and Pour over chicken and bake in 350 degree oven for about 50 minutes!. Cover with aluminum foil for 1/2 baking time then uncover until golden Depends on size of pieces how long it takes to bake!. Test with fork !. Serve with buttered rice and steamed veggies!.
Easy dessert cookie crumb crust with easy chocolate pudding
Last week I baked some oatmeal cookies but they didn't turn out like I wanted them to!. So tried to find ways to use them up!. I put some in the food processor turned them into crumbs then added about 1/2 to 3/4 cup of margarine to it!. and mixed it again!. I took a pie plate and pressed these crumbs into the pie plate until it formed a pie crust!. Baked it for 10 minutes in the oven and removed it to let it cool!.
In the meantime I had a couple boxes of chocolate pudding that I cooked on the stove like the box directed !. Placed it in a bowl and chilled it then poured it in the cooled cookie pie crust and at serving time put the whipped cream on each slice of pie!. My husband loved it and so did eye!. It made a 9 inch pie and would serve 8 people!.
Recipe number 3!.!.!.!.
Nothing like a beef roast in the oven on a cool day
1 beef chuck roast
salt and pepper
garlic cloves whole skins removed
Olive oil
rub olive oil on the roast then salt and pepper it!.!.!.brown it on all sides on top of the stove first in a frying pan!.
Place it in a roasting pan with peeled chunks of potatoes, carrots and onions and chopped fresh parsley!.
Add enough water to cover the bottom of the pan plus a little more!. Roast it in the oven without a cover for 1/2 the time then cover it the rest of the time!. Set the oven for 350 degrees let it cook for 1/2 time then lower it to 325 degrees until it's done!. If the roast weighs 4 pounds give it 25 minutes per pound for a total of 1 hour and 40 minutes!. After it's done you can mix together 1/2 cup cold water and 1/4 cup corn starch in a cup and mix together until smooth then stir it into the drippings for a gravy!. So make sure you check the pan if extra water is needed during the cooking time!. I also keep on hand a product called "kitchen bouquet" it adds a dark rich color to the gravy or if you have some red DRY wine about 1 cup it's great to add to the roast while it's roasting!.
Best of luck cooking!
Mama Jazzy Geri
Www@FoodAQ@Com
CHEESECAKE
Crust Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup Butter, melted
2 tablespoons sugar
Filling Ingredients:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
2 cups Sour Cream
2 teaspoons vanilla
Topping Ingredients:
2 tablespoons sugar
1 teaspoon vanilla
Heat oven to 325°F!. Combine all crust ingredients in medium bowl!. Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan!. Bake for 10 to 12 minutes or until golden brown!. Cool!.
Meanwhile, combine cream cheese and sugar in large bowl!. Beat at medium speed, scraping bowl often, until creamy!. Gradually add eggs, one at a time, beating well after each addition!. Reduce speed to low; add 1/2 cup sour cream and 2 teaspoons vanilla!. Beat until well mixed!.
Pour cream cheese mixture into baked crust!. Bake for 80 to 95 minutes or until set 2 inches from edge of pan!.
Meanwhile, combine remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl!. Evenly spread over top of hot cheesecake!. Continue baking for 7 minutes!. Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan!. Cool completely (about 2 hours)!. Leave uncovered until completely cooled!. Store refrigerated!.
TIP: A large crack will form around cheesecake!. Cheesecake will settle when cooled!.
VARIATION: Chocolate Cheesecake: Add 1 1/2 cups real milk chocolate chips, melted and cooled, to cheesecake with sour cream and vanilla!. Bake as directed above!.
---
or Banoffee Cheesecake with Toffee Pecan Sauce
For the base:
3 oz (75 g) pecan nuts (use half for the base and half for the sauce)
4 oz (110 g) sweet oat biscuits
1? oz (40 g) melted butter
For the filling:
3 medium-size ripe bananas (8 oz/225 g peeled weight)
1 tablespoon lemon juice
3 large eggs
12 oz (350 g) medium-fat curd cheese
1 x 200 g tub fromage frais (8 per cent fat)
6 oz (175 g) caster sugar
For the sauce:
2 oz (50 g) butter
3 oz (75 g) soft brown sugar
2 oz (50 g) granulated sugar
5 oz (150 g) golden syrup
5 fl oz (150 ml) double cream
a few drops vanilla extract
For the topping:
3 medium-size ripe bananas
2 tablespoons lemon juice
Pre-heat the oven to gas mark 6, 400oF (200oC)!.
Begin by toasting all the pecan nuts!. Place them on a baking tray and bake in the oven for 7 minutes until lightly toasted or, if you watch them like a hawk, you can toast them under a grill!. Then chop them quite small!.
Put the biscuits in a polythene bag, lay them flat and then roll them with a rolling pin to crush them coarsely!. Then tip them into a bowl and add the melted butter and half the nuts!. Mix them well then press all this into the bottom of the cake tin and pre-bake the base in the oven for 10 minutes!. Then lower the temperature to gas mark 2, 300oF (150oC)!. For the filling, first blend the 3 bananas and lemon juice in a food processor until smooth, then simply add all the rest of the filling ingredients!. Blend again then pour it all over the biscuit base and bake on the middle shelf of the oven for 1 hour!. Turn off the oven and leave the cheesecake inside to cool slowly until completely cold; this slow cooling will stop the cheesecake cracking!.
To make the sauce, place the butter, sugars and syrup in a saucepan and, over a very low heat, allow everything to dissolve completely!. Let it cook for about 5 minutes!. Pour in the cream and vanilla extract and stir until everything is smooth, then add the rest of the chopped pecan nuts!. Remove it from the heat and allow it to cool completely before pouring it into a jug ready for serving!.
When you are ready to assemble the cheesecake put the 2 tablespoons of lemon juice into a bowl!. Slice the remaining bananas at an oblique angle into ? inch (5 mm) slices, and gently toss them around to get an even coating of juice!. If you like you can spoon a small circle of sauce into the centre, then layer the bananas in overlapping circles all round it!. Serve the cheesecake cut into slices with the rest of the sauce handed round separately!.
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Or Baked lemon and vanilla cheesecake
50g/2oz butter
100g/3?oz digestive biscuits
75g/3oz amaretti biscuits
50g/2oz soft brown sugar
50g/2oz grounds almonds
200g/7oz cream cheese
200g/7oz ricotta cheese
juice and rind of lemon
1 vanilla pod
200g/7oz caster sugar
4 eggs, separated
150ml/5fl oz double cream
pinch of salt
icing sugar
Method
1!. Melt the butter in a saucepan!.
2!. Meanwhile, crush the digestive and amaretti biscuits in a plastic bag, using a rolling pin!.
3!. Combine the butter, biscuits, brown sugar and ground almonds!.
4!. Press into the base of a greased, 24cm/9?in spring form loose-bottomed cake tin!. Chill for 30 minutes!.
5!. Mix together the cream cheese, ricotta cheese, lemon juice and rind, seeds from the vanilla pod, caster sugar, egg yolks and double cream!.
6!. Add the salt to the egg whites and beat until firm, using an electric hand whisk!.Www@FoodAQ@Com
Crust Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup Butter, melted
2 tablespoons sugar
Filling Ingredients:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
2 cups Sour Cream
2 teaspoons vanilla
Topping Ingredients:
2 tablespoons sugar
1 teaspoon vanilla
Heat oven to 325°F!. Combine all crust ingredients in medium bowl!. Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan!. Bake for 10 to 12 minutes or until golden brown!. Cool!.
Meanwhile, combine cream cheese and sugar in large bowl!. Beat at medium speed, scraping bowl often, until creamy!. Gradually add eggs, one at a time, beating well after each addition!. Reduce speed to low; add 1/2 cup sour cream and 2 teaspoons vanilla!. Beat until well mixed!.
Pour cream cheese mixture into baked crust!. Bake for 80 to 95 minutes or until set 2 inches from edge of pan!.
Meanwhile, combine remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl!. Evenly spread over top of hot cheesecake!. Continue baking for 7 minutes!. Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan!. Cool completely (about 2 hours)!. Leave uncovered until completely cooled!. Store refrigerated!.
TIP: A large crack will form around cheesecake!. Cheesecake will settle when cooled!.
VARIATION: Chocolate Cheesecake: Add 1 1/2 cups real milk chocolate chips, melted and cooled, to cheesecake with sour cream and vanilla!. Bake as directed above!.
---
or Banoffee Cheesecake with Toffee Pecan Sauce
For the base:
3 oz (75 g) pecan nuts (use half for the base and half for the sauce)
4 oz (110 g) sweet oat biscuits
1? oz (40 g) melted butter
For the filling:
3 medium-size ripe bananas (8 oz/225 g peeled weight)
1 tablespoon lemon juice
3 large eggs
12 oz (350 g) medium-fat curd cheese
1 x 200 g tub fromage frais (8 per cent fat)
6 oz (175 g) caster sugar
For the sauce:
2 oz (50 g) butter
3 oz (75 g) soft brown sugar
2 oz (50 g) granulated sugar
5 oz (150 g) golden syrup
5 fl oz (150 ml) double cream
a few drops vanilla extract
For the topping:
3 medium-size ripe bananas
2 tablespoons lemon juice
Pre-heat the oven to gas mark 6, 400oF (200oC)!.
Begin by toasting all the pecan nuts!. Place them on a baking tray and bake in the oven for 7 minutes until lightly toasted or, if you watch them like a hawk, you can toast them under a grill!. Then chop them quite small!.
Put the biscuits in a polythene bag, lay them flat and then roll them with a rolling pin to crush them coarsely!. Then tip them into a bowl and add the melted butter and half the nuts!. Mix them well then press all this into the bottom of the cake tin and pre-bake the base in the oven for 10 minutes!. Then lower the temperature to gas mark 2, 300oF (150oC)!. For the filling, first blend the 3 bananas and lemon juice in a food processor until smooth, then simply add all the rest of the filling ingredients!. Blend again then pour it all over the biscuit base and bake on the middle shelf of the oven for 1 hour!. Turn off the oven and leave the cheesecake inside to cool slowly until completely cold; this slow cooling will stop the cheesecake cracking!.
To make the sauce, place the butter, sugars and syrup in a saucepan and, over a very low heat, allow everything to dissolve completely!. Let it cook for about 5 minutes!. Pour in the cream and vanilla extract and stir until everything is smooth, then add the rest of the chopped pecan nuts!. Remove it from the heat and allow it to cool completely before pouring it into a jug ready for serving!.
When you are ready to assemble the cheesecake put the 2 tablespoons of lemon juice into a bowl!. Slice the remaining bananas at an oblique angle into ? inch (5 mm) slices, and gently toss them around to get an even coating of juice!. If you like you can spoon a small circle of sauce into the centre, then layer the bananas in overlapping circles all round it!. Serve the cheesecake cut into slices with the rest of the sauce handed round separately!.
----
Or Baked lemon and vanilla cheesecake
50g/2oz butter
100g/3?oz digestive biscuits
75g/3oz amaretti biscuits
50g/2oz soft brown sugar
50g/2oz grounds almonds
200g/7oz cream cheese
200g/7oz ricotta cheese
juice and rind of lemon
1 vanilla pod
200g/7oz caster sugar
4 eggs, separated
150ml/5fl oz double cream
pinch of salt
icing sugar
Method
1!. Melt the butter in a saucepan!.
2!. Meanwhile, crush the digestive and amaretti biscuits in a plastic bag, using a rolling pin!.
3!. Combine the butter, biscuits, brown sugar and ground almonds!.
4!. Press into the base of a greased, 24cm/9?in spring form loose-bottomed cake tin!. Chill for 30 minutes!.
5!. Mix together the cream cheese, ricotta cheese, lemon juice and rind, seeds from the vanilla pod, caster sugar, egg yolks and double cream!.
6!. Add the salt to the egg whites and beat until firm, using an electric hand whisk!.Www@FoodAQ@Com
These are not my recipes!.!.!.but glad to help
1!. Blueberry Coffee Cake Muffins
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F!. Place 16 paper liners in muffin pans!.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes!. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk!. In a separate bowl, sift together the flour, baking powder, baking soda, and salt!. With the mixer on low speed add the flour mixture to the batter and beat until just mixed!. Fold in the blueberries with a spatula and be sure the batter is completely mixed!.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean!.
2!.Biscuits (I am from the south and I love home made biscuits)
1 1/4 cups self-rising flour
3/4 cup cake flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons cold unsalted butter, plus 2 tablespoons melted butter
1 1/4 cups heavy cream
1/4 cup all-purpose flour
Preheat the oven to 475 degrees F!.
Into a medium mixing bowl, sift the self-rising flour, cake flour, baking powder, baking soda, salt and sugar!. Using your fingers or a pastry cutter, work the butter into the flour until there are no butter pieces larger than a pea!. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough!. Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour!. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter!. Using a 3-inch round cutter dusted in flour, cut the dough into circles!. Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising!. You will need to reform the scraps of dough in order to have 8 biscuits!. Do this by pushing the scrap pieces together and press to reform into a 1/2-inch thick disk!. Place the biscuits on a small sheet pan and brush the tops with the melted butter!. Bake in the oven for 10 to 12 minutes, or until golden brown!. Allow to cool briefly and serve while still warm!.
3!. Cheese Biscuits
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
1/4 stick butter, melted
Preheat oven to 350 degrees F!.
In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal!. Add cheese!. Stir in buttermilk all at 1 time just until blended!. Do not over stir!. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet!. Brush dough with melted butter!. Bake for 12 to 15 minutes!.
Www@FoodAQ@Com
1!. Blueberry Coffee Cake Muffins
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F!. Place 16 paper liners in muffin pans!.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes!. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk!. In a separate bowl, sift together the flour, baking powder, baking soda, and salt!. With the mixer on low speed add the flour mixture to the batter and beat until just mixed!. Fold in the blueberries with a spatula and be sure the batter is completely mixed!.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean!.
2!.Biscuits (I am from the south and I love home made biscuits)
1 1/4 cups self-rising flour
3/4 cup cake flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons cold unsalted butter, plus 2 tablespoons melted butter
1 1/4 cups heavy cream
1/4 cup all-purpose flour
Preheat the oven to 475 degrees F!.
Into a medium mixing bowl, sift the self-rising flour, cake flour, baking powder, baking soda, salt and sugar!. Using your fingers or a pastry cutter, work the butter into the flour until there are no butter pieces larger than a pea!. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough!. Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour!. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter!. Using a 3-inch round cutter dusted in flour, cut the dough into circles!. Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising!. You will need to reform the scraps of dough in order to have 8 biscuits!. Do this by pushing the scrap pieces together and press to reform into a 1/2-inch thick disk!. Place the biscuits on a small sheet pan and brush the tops with the melted butter!. Bake in the oven for 10 to 12 minutes, or until golden brown!. Allow to cool briefly and serve while still warm!.
3!. Cheese Biscuits
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
1/4 stick butter, melted
Preheat oven to 350 degrees F!.
In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal!. Add cheese!. Stir in buttermilk all at 1 time just until blended!. Do not over stir!. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet!. Brush dough with melted butter!. Bake for 12 to 15 minutes!.
Www@FoodAQ@Com
My favorites are!.!.!.
Baked Chicken Wings
Ingredients
10 chicken wings
2 teaspoon ginger(minced)
3 tablespoons oyster sauce
Action
a!. Break the chicken wings into 2, by cutting the joints
between them!.
b!. Wash and remove all the hairs!.
c!. drain the chicken wings!.
d!. Season them with ginger and oyster sauce, for 1 hour!.
e!. Pre-heat oven to 220°C for 8 minutes!.
f!. While heating, put the chicken wings on the cookies
paper lined baking tray!.
g!. Lay them apart from each other!.
h!. When the oven is ready for baking, put the tray
on the 1st level!.
i!. Turn the heat to 200°C and bake for 20 minutes,
with both upper and lower heat!.
j!. When it is done, turn the chicken wings over, and
reduce the heat to 180°C, and bake for 5 minutes!.
k!. By now, you will be able to see the beautiful
browned chicken wings!.
Note:
a!. You may replace oyster sauce with light soy sauce
plus 1/4 teaspoon of sugar!.
b!. You may add chili powder, extra taste, when desired!.
New Meat Pie
Ingredients
500g meat (boned)
500g potatoes
2 onions
Salt and pepper to taste
3 carrots
Water
Action
a!. Peel and slice the potatoes, carrots and onions!.
b!. Cut meat in small pieces!.
c!. Fill a casserole with alternate layers of meat, carrots,
and onions!.
d!. Lay uncooked potatoes on top of the pie!.
e!. Fill dish 3/4 full of water!.
f!. Bake in 180°C oven for 90 minutes!.
Famous Apple Pie
Ingredients for crust
300g flour
125g caster sugar
1/8 teaspoon salt
200g chilled butter
Preparation
a!. Combine flour, sugar and salt in a mixer!.
b!. Cut the butter into small pieces and mix into the flour!.
c!. Set the mixer to dough, and knead the dough to a ball!.
d!. Grease a 24 cm cake pan, and press 2/3 of the dough
into the bottom of the pan!.
e!. Place the pan and the remaining dough in the
refrigerator, until ready to use!.
Ingredients for filings
1000g firm apples (peeled, corded and sliced)
100g raisins
100 ml orange or lemon juice
2 teaspoons custard powder
2 teaspoons cinnamon powder
2 tablespoons sugar
3 tablespoons apricot jam
Action
a!. Preheat oven to 175°C!.
b!. In a saucepan bring the raisins and juice to boil, and
leave to simmer about 5 minutes, until the liquid
has evaporated!.
c!. Put apples in a bowl, and mix with boiled raisins,
custard, cinnamon and sugar!.
d!. Arrange the filing over the cake base!.
e!. Roll out the rest of the dough on slightly floured table!.
f!. Cut the dough into i cm strips, and arrange them on
top of the mixture!.
g!. Place the cake in the lower level of the oven, and
bake for 45 minutes until golden brown and cooked!.
h!. Remove cake and brush with apricot jam!.
i!. Allow to cool in he cake pan for 10 minutes, and
serve on flat dish!.
Note: You may go with whipped cream or
vanilla custard!.
Happy Baking!Www@FoodAQ@Com
Baked Chicken Wings
Ingredients
10 chicken wings
2 teaspoon ginger(minced)
3 tablespoons oyster sauce
Action
a!. Break the chicken wings into 2, by cutting the joints
between them!.
b!. Wash and remove all the hairs!.
c!. drain the chicken wings!.
d!. Season them with ginger and oyster sauce, for 1 hour!.
e!. Pre-heat oven to 220°C for 8 minutes!.
f!. While heating, put the chicken wings on the cookies
paper lined baking tray!.
g!. Lay them apart from each other!.
h!. When the oven is ready for baking, put the tray
on the 1st level!.
i!. Turn the heat to 200°C and bake for 20 minutes,
with both upper and lower heat!.
j!. When it is done, turn the chicken wings over, and
reduce the heat to 180°C, and bake for 5 minutes!.
k!. By now, you will be able to see the beautiful
browned chicken wings!.
Note:
a!. You may replace oyster sauce with light soy sauce
plus 1/4 teaspoon of sugar!.
b!. You may add chili powder, extra taste, when desired!.
New Meat Pie
Ingredients
500g meat (boned)
500g potatoes
2 onions
Salt and pepper to taste
3 carrots
Water
Action
a!. Peel and slice the potatoes, carrots and onions!.
b!. Cut meat in small pieces!.
c!. Fill a casserole with alternate layers of meat, carrots,
and onions!.
d!. Lay uncooked potatoes on top of the pie!.
e!. Fill dish 3/4 full of water!.
f!. Bake in 180°C oven for 90 minutes!.
Famous Apple Pie
Ingredients for crust
300g flour
125g caster sugar
1/8 teaspoon salt
200g chilled butter
Preparation
a!. Combine flour, sugar and salt in a mixer!.
b!. Cut the butter into small pieces and mix into the flour!.
c!. Set the mixer to dough, and knead the dough to a ball!.
d!. Grease a 24 cm cake pan, and press 2/3 of the dough
into the bottom of the pan!.
e!. Place the pan and the remaining dough in the
refrigerator, until ready to use!.
Ingredients for filings
1000g firm apples (peeled, corded and sliced)
100g raisins
100 ml orange or lemon juice
2 teaspoons custard powder
2 teaspoons cinnamon powder
2 tablespoons sugar
3 tablespoons apricot jam
Action
a!. Preheat oven to 175°C!.
b!. In a saucepan bring the raisins and juice to boil, and
leave to simmer about 5 minutes, until the liquid
has evaporated!.
c!. Put apples in a bowl, and mix with boiled raisins,
custard, cinnamon and sugar!.
d!. Arrange the filing over the cake base!.
e!. Roll out the rest of the dough on slightly floured table!.
f!. Cut the dough into i cm strips, and arrange them on
top of the mixture!.
g!. Place the cake in the lower level of the oven, and
bake for 45 minutes until golden brown and cooked!.
h!. Remove cake and brush with apricot jam!.
i!. Allow to cool in he cake pan for 10 minutes, and
serve on flat dish!.
Note: You may go with whipped cream or
vanilla custard!.
Happy Baking!Www@FoodAQ@Com
orange cake 9x13 pan cool completely
white cake mix 1 box orange jello dry
make according to instructions
icing
1-8 oz cream cheese
1/2 cup sugar
1/2 cup orange juice
1 large pk vanilla pudding instant[dry]1-20oz can crushed pineapple[drained] mix all ingredients
1 beaten carton of nutria whip fold into icing and ice cake once completely cooled refrigerate
i carton of nutia whip beatenWww@FoodAQ@Com
white cake mix 1 box orange jello dry
make according to instructions
icing
1-8 oz cream cheese
1/2 cup sugar
1/2 cup orange juice
1 large pk vanilla pudding instant[dry]1-20oz can crushed pineapple[drained] mix all ingredients
1 beaten carton of nutria whip fold into icing and ice cake once completely cooled refrigerate
i carton of nutia whip beatenWww@FoodAQ@Com