فهرس الحلويات

حلويات بالصور

حلويات بالصور

Peanut butter cheesecake recipe

Posted: 22 Sep 2013 04:58 AM PDT

Photo: Peanut butter cheesecake recipe

This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert

Prep: 30 mins Cook: 5 mins
Skill level Easy
Serves 6 - 8

Ingredients

For the base

50g butter
175g pack peanut cookies

For the filling

5 gelatine leaves
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk

To decorate

270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

Method

1. Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.

2. Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.

3. Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.

4. To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.

5. To defrost, thaw in the fridge overnight.

6. To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Recipe from Good Food magazine, November 2011
 
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كنافة بالقشطة والمكسرات

Posted: 22 Sep 2013 04:29 AM PDT

صورة: وصفة كنافة بالقشطة والمكسرات

حلويات بالصور - كنافة بالقشطة والمكسرات: طريقة عمل كنافة بالقشطة والمكسرات . هذه الوصفة مقدمة من مطبخ حلويات بالصور لمحبي الحلويات الشرقية. تمتعي بتحضير كنافة لذيذة باسلوب الشيف منال العالم.  

أسلوب الطهى : خبز
العدد : 8 أشخاص
مدة الطهي : 15 دقيقة

المقادير:

500     جرام     كنافة
2/1 1    كوب     سمن مذاب

القشطة
2     كوب     حليب
2     ملعقة كبيرة     دقيق
3     ملعقة كبيرة     نشا
2     ملعقة كبيرة     سكر
1     ملعقة صغيرة     ماء الزهر
1     كوب     بندق أنصاف
1    كوب     كاجو
للتقديم    قطر(شربات، شيرة)، فستق حلبي ناعم

طريقة التحضير:

1. ثبتي الرف الشبكي في وسط الفرن. سخني الفرن إلى درجة حرارة ٢٠٠م.
2. أحضري صينية واسعة مقاس ١٠ بوصة.
3. في طبق عميق ضعي الكنافة. باستعمال مقص المطبخ أو أطراف أصابعك قطعي الكنافة إلى خصل قصيرة.
4. أضيفي السمن على الكنافة وقلبي بأطراف أصابعك لتتغطى الكنافة بالسمن جيدا.
5. القشطة: في قدر متوسط الحجم سميك القاعدة ضعي الحليب، الدقيق، النشا، السكر وماء الزهر. باستعمال مضرب شبك يدوي قلبي الحليب إلى أن يذوب النشا.
6. ضعي القدر على نار متوسطة. باستعمال ملعقة خشبية قلبي الحليب باستمرار إلى أن يبدأ بالغليان ويسمك قوامه ويصبح قشطة متجانسة. دعي القشطة لتبرد تماما.
7. لتشكيل الكنافة: ضعي حبات الكاجو على حافة الصينية بطريقة زخرفية جذابة. ضعي البندق على شكل دائرة في وسط الصينية لتحصلي على شكل جذاب عند تقديم الكنافة.
8. وزعي ثلثي كمية الكنافة على المكسرات في الصينية لتغطي القاع والحواف.
9. وزعي القشطة على الكنافة مع مراعاة عدم الوصول إلى حافة الصينية. وزعي بقية الكنافة على القشطة لتغطيها تماما. إضغطي بباطن اليد بقوة على الكنافة لتلتصق مع القشطة والطبقة السفلية.
10. ضعي الكنافة في الفرن لمدة ١٥ دقيقة إلى أن تصبح ذهبية اللون.
11. أخرجي الكنافة من الفرن. إقلبيها مباشرة على طبق تقديم واسع.
12. وزعي الشيرة مباشرة على الكنافة وهي ساخنة.
13. دعي الكنافة على طاولة المطبخ لتبرد تماما.
14. زيني الكنافة بالفستق ثم قدميها.
 
فيديو الوصفة:




المزيد من مطبخ حلويات بالصور: 

فطيرة القشطة  

أرسلي طريقة عمل كنافة بالقشطة والمكسرات

هل تريدي مشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.

كيكة بالتوفي

Posted: 22 Sep 2013 04:04 AM PDT

صورة: وصفة كيكة بالتوفي

حلويات بالصور - كيكة بالتوفي: طريقة عمل كيكة بالتوفي. هذه الوصفة مقدمة من مطبخ حلويات بالصور لمحبي الحلويات الشرقية. تمتعي بتحضير كيك لذيذ باسلوب الشيف منال العالم. 

أسلوب الطهى : خبز
العدد : 8 -12 أشخاص
مدة الطهي : 35 دقيقة

المقادير:

التوفي
1     كوب     سكر
3     ملعقة كبيرة     ماء
1    250 ملل     قشدة كي دي دي (بدرجة الحرارة العادية)

الكيك
3     حبة كبيرة     بيض
1     كوب     سكر
1/2 1    كوب     دقيق
2     ملعقة صغيرة     بيكنج باودر
1     رشة صغيرة     ملح
1     ملعقة صغيرة     فانيليا سائلة
1    250 ملل     كريمة للخفق كي دي دي (بدرجة الحرارة العادية)
للتزين    لوز شرائح

طريقة التحضير:

1. التوفي: سخني السكر والماء في قدر ذو قاعدة سميكة، الى ان يذوب السكر ويصبح ذهبيا، أضيفي نصف مقدار القشدة بالتدريج، قلبي الى ان يصبح التوفي ناعما، احتفظي به جانبا الى ان يبرد ويصبح بدرجة الحرارة العادية .
2. الكيك: سخني الفرن لدرجة حرارة 350ف، ادهني ورشي بالدقيق قالب مستدير مقاس 9 بوصة .
3. انخلي الدقيق والبيكنج باودر والملح ، ضعيه جانبا.
4. اخفقي السكر والبيض بالمضرب الكهربائي على سرعة عالية الى ان يصبح خفيفا، باستعمال ملعقةعريضة قلبي معه الكريمة والفانيليا،ثم قلبي خليط الدقيق، صبي الخليط في القالب.
5. ضعي نصف كمية التوفي في كيس نايلون، اقطعي طرف الكيس ثم اضغطي لإنزال التوفي على سطح الكيك بشكل خطوط. اخبزي الكيك 30 – 35 دقيقة الى ان ينضج، دعي الكيك يبرد في القالب 10 دقائق.
6. ضعي ما تبقى من التوفي في قدر صغيرة على نار هادئة، أضيفي بقية القشدة، وقلبي الى ان يصبح التوفي ناعما، وزعي نصفه على جوانب الكيك ثم زيني باللوز، وقدمي الباقي مع الكيك.
 

المزيد من مطبخ حلويات بالصور:  

كعكة البراوني 

أرسلي طريقة عمل كيكة بالتوفي

هل تريدي مشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.

Blueberry Crumb Cake Recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Blueberry Crumb Cake Recipe


Total Time: 48 min
Prep 8 min
Cook 40 min

Yield: 6 to 8 servings
Level: Easy

Ingredients

 
For the streusel:

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. 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 until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,

crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot ContessaEpisode: Weekend Lunch

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Pumpkin Gooey Butter Cakes Recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Pumpkin Gooey Butter Cakes Recipe

Total Time: 1 hr 20 min
Prep 30 min
Cook 50 min

Yield: 6 to 8 servings
Level: Easy

Ingredients
 
Cake:

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Recipe courtesy Paula Deen
Show: Paula's Home CookingEpisode: Southern Thanksgiving 

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Peanut Butter Brownie Cupcakes Recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Peanut Butter Brownie Cupcakes Recipe

Total Time: 25 min
Prep 5 min
Cook 20 min

Yield: 2 dozen
Level: Easy

Directions

1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)

1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups

Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.

Recipe courtesy Paula Deen
Show: Paula's Home CookingEpisode: Picnic in the Park

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Raspberry Cream Cupcakes Recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Raspberry Cream Cupcakes Recipe


Total Time: 1 hr 15 min
Prep 30 min
Inactive 30 min
Cook 15 min

Yield: 18 cupcakes
Level: Easy

Ingredients

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Directions

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Recipe courtesy Giada De Laurentiis
Show: Everyday ItalianEpisode: Romantic Dinner

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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Red Velvet Cupcakes with Cream Cheese Frosting Recipe


Total Time: 40 min
Prep 20 min
Cook 20 min

Yield: 24 frosted cupcakes
Level: Easy

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Recipe courtesy Paula Deen, 2007
Show: Paula's Home CookingEpisode: Reunion Family Picnic 

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Ricotta and berry pancakes recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Ricotta and berry pancakes
Photography by Mark O'Meara

To Prep 0:20
To Cook 0:30
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 cup wholemeal self-raising flour
1 tablespoon honey
2 teaspoons vanilla essence
3 eggwhites
2/3 cup skim milk
olive oil cooking spray
200g reduced-fat ricotta cheese
250g strawberries, hulled, halved
150g blueberries
2 tablespoons Queen Pure Maple Syrup

Nutrition

Energy 1253kJ
Fat saturated 1.30g
Fat Total 4.20g
Carbohydrate sugars -
Carbohydrate Total 47.00g
Dietary Fibre 6.00g
Protein 14.50g
Cholesterol 2.00mg
Sodium 354.00mg

All nutrition values are per serve.

Method

Step 1
Sift flour into a bowl. Add husks left in sieve. Using a fork, beat honey, vanilla, eggwhites and milk in a jug until well combined. Pour into flour mixture. Stir to a smooth batter. Stand for 10 minutes.

Step 2
Spray a non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Cook for 1 to 2 minutes or until small bubbles appear on surface. Turn over. Cook for 1 minute or until cooked through. Remove pancake to a plate. Cover to keep warm. Repeat with remaining batter, greasing pan between pancakes.

Step 3
Place pancakes on plates. Top with ricotta and berries. Drizzle with maple syrup and serve.

Notes

For a gluten-free version use glutenfree self-raising flour. You'll find it in the health food section of the supermarket.

Super Food Ideas - October 2006 , Page 25
Recipe by Teresa Cutter

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Blueberry Buttermilk Pancakes Recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Blueberry Buttermilk Pancakes Recipe



Total Time: 35 min
Prep 20 min
Cook 15 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup

Directions

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook's Note: Over mixed batter will result in flat, heavy pancakes.

Per Serving (based on 6 servings): Calories: 496; Total Fat: 16 grams; Saturated Fat: 9 grams; Protein: 15 grams; Total carbohydrates: 74 grams; Sugar: 24 grams; Fiber: 2.5 grams; Cholesterol: 144 milligrams; Sodium: 830 milligrams

Recipe courtesy The Cookworks
Show: CookworksEpisode: The Best of the Brunch

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Oatmeal Cookie Pancakes Recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Oatmeal Cookie Pancakes Recipe

Total Time: 22 min
Prep 10 min
Cook 12 min

Yield: about 12 cakes, 4 servings
Level: Easy

Ingredients

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Directions

Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Get the Day Started Right

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Apple Cider Doughnuts Recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Apple Cider Doughnuts Recipe
Photograph by Kate Mathis

 Total Time: 3 hr 10 min
Prep 50 min
Inactive 2 hr 0 min
Cook 20 min
Yield: 12 doughnuts
Level: Easy

 Ingredients

 2 red apples, such as Cortland or McIntosh
2 1/2 cups apple cider
3 1/2 cups all-pourpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 2/3 cups granulated sugar
3 tablespoons vegetable shortening
1 large egg plus 1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
Vegetable oil, for frying

 Directions

 Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

 Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.

 Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

 Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

 Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.

 Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

 Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

 Recipe courtesy Food Network Magazine

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Sweet Potato Doughnuts with Maple Icing Recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Sweet Potato Doughnuts with Maple Icing Recipe



Total Time: 20 min
Prep 10 min
Cook 10 min

Yield: about 10 to 12 servings
Level: Easy

Ingredients

3 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup sour cream
1 cup cooked mashed sweet potato (about 1 medium potato)
Vegetable oil, for frying

Directions

Maple Icing, recipe follows

1 cup finely chopped pecans

In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.

In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans

Maple Icing:

2 2/3 cups confectioners' sugar

3 to 4 tablespoons milk

1/4 teaspoon maple extract

In a small bowl, combine confectioners' sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.

Yield: 1 cup icing

Recipe courtesy Paula Deen
Show: Paula's Home CookingEpisode: You Won't Believe It

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Canned Biscuit Dough Donuts and Holes Recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Canned Biscuit Dough Donuts and Holes Recipe


Total Time: 32 min
Prep 30 min
Cook 2 min
Yield: 16 to 20 servings
Level: Easy

Ingredients

 Peanut oil, for frying
1 teaspoon ground cinnamon
1/4 cup sugar

Icings:2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 cans large buttermilk biscuits
Colored sprinkles
Chocolate sprinkles

Directions

Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.

In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.

Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.

Recipe courtesy Paula Deen
Show: Paula's Home CookingEpisode: Barbecue Bonanza

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Blueberry swirl cheesecake recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Blueberry swirl cheesecake recipe

The creamy, sweet texture of this baked vanilla pudding is complimented by a vibrant fruit sauce

35 mins Cook: 45 mins plus cooling and chilling
Skill level Easy
Servings Cuts into 14 bars

Ingredients

300g digestive biscuits
140g butter, melted
275g golden caster sugar
100g blueberries
1 tsp cornflour
3 x 300g packs full-fat cream cheese
4 tbsp plain flour
2 tsp vanilla extract
3 large eggs
200ml pot soured cream

Method

1. Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.

2. Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.

3. In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.

4. Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/ gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

Recipe from Good Food magazine, July 2013
 
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Baked raspberry & lemon cheesecake recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Baked raspberry & lemon cheesecake recipe

A rich and creamy baked cheesecake that makes a great dinner party dessert.

20 mins Cook: 1 hr, 45 mins Plus overnight chilling
Skill level Easy
Serves 8

Ingredients

200g digestive biscuits
75g butter, melted
600g full-fat soft cheese
250g golden caster sugar
150g tub natural yogurt
3 medium eggs
finely grated zest 2 lemons, juice of 1
50g plain flour
200g raspberries
icing sugar, to decorate

Method

1. Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
 
2. In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

Recipe from bbcgoodfood.com, January 2012

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Frosted cinnamon cake recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Frosted cinnamon cake recipe
Photography by Ben Dearnley


Turn that cake into a stunning showpiece you'll remember 'layer' on!

To Prep 0:10
To Cook 1:00
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 12

Ingredients

175g butter, softened
1 3/4 cups caster sugar
1 tablespoon finely grated orange rind
3 eggs
1 3/4 cups plain flour, sifted
3/4 cup self-raising flour, sifted
1/4 teaspoon bicarbonate of soda, sifted
2 teaspoons ground cinnamon
3/4 cup milk

Vanilla cream frosting

250g butter, softened
3 cups icing sugar mixture
2 teaspoons vanilla bean paste

Nutrition

Energy 2608kJ
Fat saturated 19.60g
Fat Total 30.00g
Carbohydrate sugars -
Carbohydrate Total 87.50g
Dietary Fibre 1.30g
Protein 3.90g
Cholesterol 94.00mg
Sodium 354.00mg

All nutrition values are per serve.

Method

Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square (base) cake pan. Line base and sides with baking paper, allowing 2cm overhang on all sides.

Step 2
Using an electric mixer, beat butter, sugar and orange rind together until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in flours, bicarbonate of soda, cinnamon and milk. Spread mixture into prepared pan. Bake for 50 minutes or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool.

Step 3
Make frosting: Using an electric mixer, beat butter until light and fluffy. Beat in icing sugar and vanilla until combined.

Step 4
Using a serrated knife, cut cake in half. Place base on a plate. Spread with half the frosting. Top with cake top. Spread remaining frosting over top of cake. Serve.

Super Food Ideas - November 2010 , Page 80
Recipe by Kim Coverdale

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Tiramisu cake recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Tiramisu cake recipe
Photography by Steve Brown 


Perfect for an after-dinner dessert or afternoon tea, this layered tiramisu-style cake tastes as good as it looks.

To Prep 0:25
To Cook 0:10
INGREDIENTS 11
DIFFICULTY CAPABLE COOKS
SERVINGS 6

Ingredients

Vegetable oil, to grease
100g (1/2 cup) caster sugar
1 x 75g pkt toasted slivered almonds
1 x 350g pkt double unfilled round sponge cake
125ml (1/2 cup) fresh espresso coffee
80ml (1/3 cup) marsala
45g (1/4 cup, lightly packed) brown sugar
2 x 250g ctns mascarpone
45g (1/4 cup) icing sugar mixture
1 tsp vanilla essence
Cocoa powder, to dust

Method

Step 1
Brush a large baking tray with oil to lightly grease. Place the sugar in a large saucepan over high heat and cook, stirring, for 5-7 minutes or until sugar caramelises. Remove from heat. Add the almonds and stir to coat. Pour over the prepared tray and set aside for 10 minutes to set.

Step 2
Meanwhile, use a large serrated knife to split each sponge cake in half horizontally. Combine the coffee, marsala and brown sugar in a medium bowl. Place the mascarpone, icing sugar and vanilla in a medium bowl and stir until well combined and mixture thickens slightly.

Step 3
Place 1 sponge-cake layer, cut-side up, on a cake stand or serving plate. Brush the cut surface lightly with coffee mixture. Spread one-sixth of the mascarpone mixture evenly over the sponge cake.

Step 4
Brush the cut surface of another sponge-cake layer with coffee mixture and place, cut-side down, on the mascarpone mixture. Brush the top lightly with coffee mixture. Continue layering with half the remaining mascarpone mixture and the remaining sponge cake and coffee mixture. Spread the top and side of the cake with the remaining mascarpone mixture.

Step 5
Finely chop the almond praline and press evenly over the side of the cake. Dust the top with cocoa powder and cut into slices to serve.

Nutrition

Energy 3059kJ
Fat saturated 28.00g
Fat Total 46.00g
Carbohydrate sugars 55.00g
Carbohydrate Total 66.00g
Dietary Fibre -
Protein 11.00g
Cholesterol -
Sodium 214.14mg

Australian Good Taste - March 2006 , Page 92
Recipe by Sarah Hobbs

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Lemon yoghurt cake with syrup recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Lemon yoghurt cake with syrup recipe
Photography by Brett Stevens 


The use of yoghurt in this recipe makes for a fluffier baked cake.

To Prep 0:40
To Cook 0:50
INGREDIENTS 9
DIFFICULTY EASY
SERVINGS 10

Ingredients 

Equipment

You will need a 22cm springform cake pan for this recipe. 

Ingredients

3 eggs
220g (1 cup) caster sugar
2 lemons, juiced, plus 2 tsp finely grated lemon zest
300g (2 cups) self-raising flour, sifted
280g (1 cup) Greek-style yoghurt, plus extra, to serve
125ml (1/2 cup) vegetable oil

Lemon syrup

2 lemons, zest peeled into strips
110g (1/2 cup) caster sugar
80ml (1/3 cup) lemon juice

Method

Step 1
Preheat oven to 180C. Grease pan, then line base and side with baking paper.

Step 2
Using an electric mixer, whisk eggs and sugar for 4 minutes or until pale and creamy. Add lemon juice and zest, then whisk for a further minute.

Step 3
Stir in flour, yoghurt and oil until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean.

Step 4
Meanwhile, to make syrup,place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tbs water in same saucepan and cook, stirring, over low–medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return zest to pan. Makes 125ml (1/2 cup).

Step 5
Using a skewer, poke approximately 15 holes all over cake. Pour half the hot syrup over cake, allowing it to sink in, before adding more. Stand cake in pan for 30 minutes. Release from pan and drizzle with remaining syrup and serve with extra Greek-style yoghurt.

MasterChef - September 2012 , Page 69
Recipe by Bronwen Warden

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Amazing Maltesers cake recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Amazing Maltesers cake recipe
Photography by Jeremy Simons 


Our tributary dessert to fabulous Maltesers is amazeballs from the first bite to the last!

To Prep 0:30
To Cook 1:05
INGREDIENTS 15
DIFFICULTY CAPABLE COOKS
SERVINGS 12

Ingredients

200g (1 cup, firmly packed) brown sugar
185ml (3/4 cup) milk
125g butter, chopped
115g (3/4 cup) self-raising flour
75g (1/2 cup) plain flour
50g (1/2 cup) cocoa powder
3 eggs, lightly whisked
185g butter, extra, at room temperature
345g (2 1/4 cups) icing sugar mixture
95g (3/4 cup) malted milk powder
1 tbs milk, extra
465g Maltesers

Ganache

300g dark cooking chocolate, finely chopped
125ml (1/2 cup) thickened cream
30g butter

Method

Step 1
Preheat oven to 160C. Grease a 20cm round cake pan with butter. Line base and side with baking paper.

Step 2
Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth.

Step 3
Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.

Step 4
To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.

Step 5
Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. Beat in 1 1/2 tbs ganache.

Step 6
Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.

Step 7
Meanwhile, use a large serrated knife to cut the cake horizontally into four layers. Place the cake base on a platter. Spread with one-third of the icing. Continue layering with the remaining cake and icing, finishing with cake. Cover and place in the fridge for 1 hour 30 minutes to chill.

Step 8
Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.

Australian Good Taste - April 2013 , Page 9
Recipe by Michelle Southan

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Sponge cake with cheat's strawberry jam and cream recipe

Posted: 22 Sep 2013 04:28 AM PDT

Photo: Sponge cake with cheat's strawberry jam and cream recipe
Photography by Mark O'Meara


Take the cake and master your baking technique with this classic cream and jam-filled sponge cake.

To Prep 1:55
To Cook 0:45
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 12

Ingredients

5 eggs
3/4 cup caster sugar
1 teaspoon vanilla extract
1/2 cup plain flour
1/2 cup self-raising flour
1/4 cup cornflour
1 tablespoon boiling water
300ml thickened cream, whipped
Icing sugar mixture, for dusting

Cheat's strawberry jam

250g punnet strawberries, hulled, diced
1/2 cup caster sugar
1 tablespoon lemon juice
1 teaspoon cornflour

Method

Step 1
Make cheat's strawberry jam: Combine strawberries, sugar and lemon juice in a small saucepan. Set aside for 5 minutes. Cook over medium heat, stirring constantly, for 1 to 2 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened. Combine cornflour and 1 teaspoon cold water in a bowl. Add to strawberry mixture, stirring constantly. Simmer for 1 to 2 minutes or until thickened. Remove from heat. Cool.

Step 2
Preheat oven to 180°C/160°C fan-forced. Grease two 6cm-deep, 20cm (base) round cake pans. Line bases with baking paper.

Step 3
Using an electric mixer, beat eggs, sugar and vanilla for 8 to 10 minutes or until thick and creamy and sugar has dissolved.

Step 4
Sift flours together 3 times (see note). Using a whisk, fold flour into egg mixture (see Cooking class, below). Fold in boiling water. Divide mixture between prepared pans. Bake for 25 minutes or until sponges spring back when lightly touched. Line 2 wire racks with baking paper. Stand sponges in pans for 2 minutes. Turn, top-side up, onto wire racks to cool.

Step 5
Place 1 sponge on a plate. Top with jam and cream. Top with remaining sponge. Dust with icing sugar. Serve.

Nutrition

Energy 1062kJ
Fat saturated 6.80g
Fat Total 11.60g
Carbohydrate sugars -
Carbohydrate Total 33.00g
Dietary Fibre 0.90g
Protein 4.70g
Cholesterol 107.00mg
Sodium 82.00mg

Notes

Sifting flours together 3 times aerates the flour, to make a light and fluffy cake.

Cooking class: Folding: Gently folding dry ingredients through the egg mixture will produce a light and fluffy sponge. Use a whisk, rubber spatula or large metal spoon to produce the best results. Gently mix ingredients together, cutting through the middle and scraping the sides of the bowl. Fold until ingredients are just incorporated to leave as much air in the mix as you can.

Super Food Ideas - August 2011 , Page 83
Recipe by Katrina Woodman

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فطيرة القشطة

Posted: 21 Sep 2013 02:07 PM PDT

صورة: وصفة فطيرة القشطة
حلويات بالصور - فطيرة القشطة : طريقة عمل فطيرة القشطة. هذه الوصفة مقدمة من مطبخ حلويات بالصور لمحبي الحلويات الشرقية. تمتعي بتحضير اشهى والذ الفطائر باسلوب الشيف منال العالم.  
أسلوب الطهى : خبز
العدد : 8 أشخاص
مدة الطهي : 15 دقيقة

المقادير:

2/1 2    كوب     دقيق
1/2    ملعقة صغيرة     ملح
1     ملعقة كبيرة     سكر
1     ملعقة كبيرة     خميرة فورية ناعمة
1     ملعقة صغيرة     بيكنج باودر
1/2    كوب     حليب
1/2    كوب     لبن زبادي (روب)
1     ملعقة صغيرة     فانيليا
1/4    كوب     زيت ذرة

الحشو
1     كوب     قيمر(قشطة)
1/4    كوب     زبيب
1/2    ملعقة صغيرة     فانيليا سائلة

خليط التلميع
1     حبة     صفار البيض
1    ملعقة كبيرة     حليب
للتقديم    شيرة (قطر، شربات)

طريقة التحضير:

1. في وعاء الخلاط ضعي الدقيق، الملح، السكر، الخميرة والبيكنج باودر. ثبتي مضرب العجين. شغلي لعدة ثواني لتختلط المواد.
2. أضيفي الحليب، اللبن، الفانيليا والزيت. شغلي الخلاط على سرعة متوسطة إلى أن تتكون العجينة وتنفصل عن حواف الوعاء. شغلي على سرعة بطيئة لمدة ٥ دقائق إلى أن تصبح العجينة ملساء ومطاطية.
3. شكلي العجينة على شكل قرص. ضعي في طبق مدهون بالزيت. إدهني سطح العجينة بقليل من الزيت. غلفي العجينة بقطعة من النايلون. ضعي العجينة في مكان دافئ لمدة ساعة أو إلى يتضاعف حجمها.
4. أحضري صينية مستديرة مقاس ١٢ بوصة.
5. على سطح مرشوش بالدقيق مدي العجينة بواسطة النشابة لتصبح بسماكة ٥ ملم تقريبا.
6. باستعمال قطاعة البيتزا قطعي العجينة إلى أشرطة بعرض ١ بوصة تقريبا.
7. ضعي شريط بالعرض أمامك على الطاولة. ضعي عدة اشرطة بالطول على طرف الشريط الذي بالعرض. أمسكي بطرف الشريط الذي بالطول واثنيه لتصلي إلي اخره. اتركي الشريط الذي بعده.إثني الشريط الثالث. اتركي الرابع. إثني الخامس. اسمتري في ثني الاشرطة بالتبادل لتنتهي. ضعي شريط بالعرض على الاشرطة المتبقية بالطول. اعيدي مد الاشرطة المثنية. كرري الخطوة لتحصلي على شبك من العجينة. ضعي الصينية المستعملة لعمل الفطيرة على الشبك. باستعمال قطاعة البيتزا إقطي الشبك ليصبح بحجم الصينية.
8. خذي ما تبقى من العجينة ومديها إلى دائرة بنفس مقاس الصينية. ضعي العجينة في الصينية.
9. باستعمال ملعقة بلاستيكية عريضة وزعي القيمر. أنثري الزبيب والفانيليا.
10. على قطعة معدنية مستديرة أنقلي قطعة الشبك وضعيها على القشطة في الصينية.
11. ضعي الصينية في مكان دافئ إلى أن يتضاعف حجم العجينة.
12. ثبتي الرف الشبكي في وسط الفرن. سخني الفرن إلى درجة حرارة ١٨٠م.
13. خليط التلميع: في طبق صغير ضعي صفار البيض والحليب. باستعمال الشوكة قلبي المواد لتختلط.
14. باستعمال فرشاة عريضة إدهني الفطيرة بخليط التلميع.
15. ضعي الصينية في الفرن لمدة ١٥ دقيقة إلى أن تصبح الفطيرة ذهبية اللون.
16. أخرجي الفطيرة من الفرن. وزعي القطر وقدميها دافئة أو باردة.
 

أرسلي طريقة عمل فطيرة القشطة

هل تريدي مشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.