What cakes/biscuits can you make without using a oven? ?!
my oven broke down so would like to try make some biscuits or cakes with my niece!. Can you give the ingredients please!. Or even if it's just a quick recipe!. Thank youWww@FoodAQ@Com
Answers:
break some digestive cookies and make a layer on a tray
mix 200 gr ricotta cheese with 100 caster sugar and 50 g butter
spread on top some strawberry jam melted with a spoon of water and some fresh strawberries
let rest in the fridge for a couple of hours
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tiramisu cake also it a delicious sweet without the oven!.!.!.Www@FoodAQ@Com
mix 200 gr ricotta cheese with 100 caster sugar and 50 g butter
spread on top some strawberry jam melted with a spoon of water and some fresh strawberries
let rest in the fridge for a couple of hours
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tiramisu cake also it a delicious sweet without the oven!.!.!.Www@FoodAQ@Com
Really, the only kind of cakes I can think of to make without an oven are pancakes!. You can make it more fun by making them into the shape of a Mickey Mouse head - one large blog of batter with two smaller ear blobs!. Let her spread peanutbutter on them and add a bit of jelly!. Kids love it!
If you don't have boxed pancake mix or a recipe book, try this:
1 c flour
1/2 t baking powder
1 t sugar
a pinch of salt
add just enough milk or buttermilk and stir to make batter, not too thin, not too thick!.
Heat 1 T cooking oil in skillet make pancake!. Wait to turn until it stops bubbling and edges start to look dry!. Flip just once!. You may need to add a bit more oil in between pancakes if skillet starts to look dry!.
Enjoy!Www@FoodAQ@Com
If you don't have boxed pancake mix or a recipe book, try this:
1 c flour
1/2 t baking powder
1 t sugar
a pinch of salt
add just enough milk or buttermilk and stir to make batter, not too thin, not too thick!.
Heat 1 T cooking oil in skillet make pancake!. Wait to turn until it stops bubbling and edges start to look dry!. Flip just once!. You may need to add a bit more oil in between pancakes if skillet starts to look dry!.
Enjoy!Www@FoodAQ@Com
Ice cream cake or Rocky road!. Sort of biscuity cake !.!.!.!.!.!.
Ice cream cake:
2 1/2 pints ice cream
3/4 cup honey roast peanuts
1 cup plus 1/4 cup swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: Nestle)
2 ounces Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)
150g Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs
Butterscotch sauce
Chocolate sauce
Directions
Let the ice cream soften either in the refrigerator for a while, or out in the kitchen!.
Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top!.
Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs!.
Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up!.
Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand!.
Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs!.
Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice!. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce!. It's hard to find an argument against it!.
Rocky Road:
Ingredients !.!. makes 24 fingers!.
125g/4?oz soft unsalted butter
300g/10?oz best-quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g/7?oz rich tea biscuits
100g/3?oz mini marshmallows
2 tsp icing sugar, to dust
Method
1!. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat!. Remove from the heat, scoop out about 125ml/4?fl oz of the melted mixture and set aside in a bowl!.
2!. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining!.
3!. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows!.
4!. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula!.
5!. Pour over the reserved 125ml/4?fl oz of the melted chocolate mixture and smooth the top with a wet spatula!.
5!. Refrigerate for about two hours or overnight!.
6!. To serve, cut into 24 fingers and dust with icing sugar!.
Hope you enjoy the recipes!
Www@FoodAQ@Com
Ice cream cake:
2 1/2 pints ice cream
3/4 cup honey roast peanuts
1 cup plus 1/4 cup swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: Nestle)
2 ounces Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)
150g Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs
Butterscotch sauce
Chocolate sauce
Directions
Let the ice cream soften either in the refrigerator for a while, or out in the kitchen!.
Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top!.
Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs!.
Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up!.
Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand!.
Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs!.
Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice!. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce!. It's hard to find an argument against it!.
Rocky Road:
Ingredients !.!. makes 24 fingers!.
125g/4?oz soft unsalted butter
300g/10?oz best-quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g/7?oz rich tea biscuits
100g/3?oz mini marshmallows
2 tsp icing sugar, to dust
Method
1!. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat!. Remove from the heat, scoop out about 125ml/4?fl oz of the melted mixture and set aside in a bowl!.
2!. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining!.
3!. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows!.
4!. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula!.
5!. Pour over the reserved 125ml/4?fl oz of the melted chocolate mixture and smooth the top with a wet spatula!.
5!. Refrigerate for about two hours or overnight!.
6!. To serve, cut into 24 fingers and dust with icing sugar!.
Hope you enjoy the recipes!
Www@FoodAQ@Com
look up no-bake cakes recipes just google that!.!.!.!.do you have a toaster & microwave!.!.!.you can have cinomin toast!.!.!.take bread toast lightly, butter it & put cinomin & sugar if you like & put in microwave for 20 secounds unless butter is already melted make sure it is on a plate & it will replace a donut if you just want something sweet!.Www@FoodAQ@Com
Broken digestives, sultanas , nuts [opt], little marshmallows,
Chocolate, margarine!.
Melt chocolate and Marge, mix together other ingredients!.
Pour liquor over dry ingredient stir well, press into lined tin!.
Set in fridge for couple of hours!.Www@FoodAQ@Com
Chocolate, margarine!.
Melt chocolate and Marge, mix together other ingredients!.
Pour liquor over dry ingredient stir well, press into lined tin!.
Set in fridge for couple of hours!.Www@FoodAQ@Com
There's the Warm Delights bowls that you make in your microwave that are single servings!. They're delish! Especially the chocolate caramel one and they're done in like 2 minutes!. I think Betty Crocker makes them, they'll be where the rest of the cake mixes are!. MMMM I'm craving one now! :O(Www@FoodAQ@Com
pancakes are the only thing I can think of!. I don't think a microwave will work for cakes!. If you have a toaster over, you can use that with any recipe, just make sure the pan fits in there and isn't too close to the elements!.Www@FoodAQ@Com
Welsh cakes see http://www!.bbc!.co!.uk/food/recipes/databa!.!.!. also drop scones aka scotch pancakes, made in the same way, recipe is 1 egg, quarter pint milk, 110g self raising flour, 30 g sugar, butter for frying!. Www@FoodAQ@Com
krispie cakes
you will only need a hob or microwave and a fridge rele easy to make
1)melt the choco
2)mix crispies in
3)put in to cake cases
4)put in frige for about 2 hours
5)enjoy hope you like them
zoe babe!.!.x
Www@FoodAQ@Com
you will only need a hob or microwave and a fridge rele easy to make
1)melt the choco
2)mix crispies in
3)put in to cake cases
4)put in frige for about 2 hours
5)enjoy hope you like them
zoe babe!.!.x
Www@FoodAQ@Com
krispie cakes but you need to use the hob to heat the water to melt the choclate!.Www@FoodAQ@Com
Southern Skillet CornbreadWww@FoodAQ@Com
Banoffee pieWww@FoodAQ@Com
chocolate biscuit cake i used to like making it when i was young i am sure you will find a receipe on the webWww@FoodAQ@Com