Easy method to Try: Black Sambo

Easy method to Try: Black Sambo

Black Sambo was one of the first recipes I learned from my mum when I started my catering business back in 2006. When I introduced it to my friends, every person were quite amazed with how extraordinary it tasted. Today, it is one of the most ordered desert by my regular customers. Black Sambo is a two layered gelatin made of creamy milk and Chocolate. As I was browsing in the Internet, I came across some roughly the same recipes that made me want to share my own. I have invested in some plastic molders circular in shape that makes the Sambo so much prettier when presented.

First Layer:

Chocolate Cake Recipe

1/2 cup of Boiling Water
1 can Nestle Cream
1 can Condensed Milk (big)
2 envelopes Knox Gelatin (unflavored)

Procedure:

Mix preserve milk and Nestle Cream together until smooth

Dissolve gelatin in Boiling water, let it cool and strain.

Combine it together with the milk mixture. Chill in the refrigerator.

Second Layer:

1/2 cup Boiling Water
1/2 cup Hershey Chocolate powder
1 can Evaporated Milk (big)
3/4 cup Refined Sugar
2 envelopes Knox Gelatin (unflavored)

Procedure:

Combine sugar and chocolate powder together with the evaporated milk.

Mix well until smooth.

Dissolve gelatin in water then combine it with the milk mixture.

Once the first layer is roughly firm, put in the second layer slowly; let it chill. Note: It is best not to wait too long to put in the second layer so that both layers will stick to each other when you serve it.

This recipe is so easy to do-everyone should try it! You can serve it topped with Hershey Chocolate syrup or shredded chocolate but others prefer it as it is.

Easy method to Try: Black Sambo

'Nian Gao', Chinese New Year Cake method

'Nian Gao', Chinese New Year Cake method

For those of you who do not know, Malaysia is a multi-cultural country that made up from the Malays, Indians, Chinese and many other races. Every year, the Chinese would celebrate Chinese New Year.

During Chinese New Year, there's a very beloved and a must-have food to celebrate with. It is said to bring luck to every person in terms of finance, vocation and family. This is a cake that has been traditionally passed down from many generations thousands of years ago, it is call 'Nian Gao' or some habitancy call it Chinese New Year cake.

Cake Recipes

'Nian Gao' was told a story that Chinese has been using this cake to store as food for winter. This cake can be kept for long time without spoil and it provides power to our body while winter.

Last year, I've visited a installation that produces this cake and had met with its owner. I was very curious on how they indeed make this cake and I was asking for the cake's recipe. The owner didn't let me down from my sincere request, and so he gave the recipe to me. Below is the recipe that I would love to share with you.

Ingredients to prepare:

- 1 1/2 (325ml) cups water

- 2 1/2 (625ml) cups dark brown sugar

- 4 1/2 cups sweet glutinous rice flour

- 1/2 cup (125ml) vegetable oil

Instruction to make Nian Gao:

1. Pour the brown sugar and water into a small saucepan, bring it to slow boil. When it starts to boil, lower the heat and simmer for about 5 to 6 minutes until all the sugar has dissolved. Then allow it to cool to slightly warm temperature.

2. Add vegetable oil and mix (1) together thoroughly. Keep a 1/4 cup of the mixture in a cut off container.

3. Couple the glutinous rice flour with the oil, water and mixture (2) in a large bowl. Work straight through the batter well. It will turn very sticky and thick. Spend as much time as inherent to knead and work the mixture to a uniform consistency.

4. Use a 250 mm round tin cake or a round soufflé bowl of similar diameter. Oil the sides of the cake tin or bowl with some vegetable oil. Pour the batter into the cake tin or bowl. With wet fingers press the batter into the cake tin or bowl and dislodge any air pockets. Pour the reserved oil, sugar and water mixture on top.

5. Steam the cake over high heat for 4-5 hours. Make sure the water does not dry up or overtop the cake tin or bowl.

6. When the cake is done, remove from the steamer and allow cooling to room temperature.

7. For faster process, you can also cover it with foil and keep in the refrigerator to allow the cake to harden.

To serve, simply slice into wedges and serve in a plate. For those who prefer a soft texture, microwave for 20 seconds or steam on boiling water for 5 minutes until softened to the desired consistency.

Happy Chinese New Year and 'Nian Nian Gao Sheng'(increasing prosperity every year)!

'Nian Gao', Chinese New Year Cake method

easy Banana Cake method

easy Banana Cake method

Here is a simple banana cake method using a cake mix that is easy and delicious. It can be baked whether in a 9×13-inch pan or in a bundt pan (my preference).

My husband is having a slice with ice cream and just declared it "one of the best" banana cakes ever; hearty praise from a true cake lover!

Banana Cake

The purist in me wishes cakes made from scratch with whole wheat flour and other more healthy ingredients were met with such excitement, but sadly they're not. The savvy realist within me admits that cake mix recipes often turn out better than from scratch cakes. They are more consistent, with better texture, especially when you know how to "doctor them up." And in the final analysis, life is too short to eat anyone less than delicious cake.

Have I mentioned that I am a huge fan of Anne Byrn, The Cake Mix Doctor? everything I've ever made from her cookbooks has turned out great, but I've been reluctant to admit it, until I learned that Jamie Lee Curtis recently declared The Cake Mix physician her favorite cookbook on the Rachel Ray Show!

This method is from The Cake Mix physician Returns. I made a few changes to the customary recipe. I omitted the added 1/4 cup of sugar, replaced the 1/2 cup sour cream with plain yogurt, and skipped the 3/4 cup finely chopped pecans to keep it friendly for those who have nut allergies. I also added 2 tablespoons of flour which is a trick my mum learned from her Home Ec teacher decades ago to help cake mix cakes be less crumbly.

Simple Banana Cake Recipe

Serves 16 to 20 or 12 to 16 as a bundt cake

Vegetable oil spray for coating the pan

Flour for dusting the pan

1 cup mashed bananas (from 2 or 3 very ripe bananas)

1 package (18.25 ounces) plain yellow cake mix

2 tablespoons flour

1/4 cup sugar (optional)

3/4 cup vegetable oil

1/2 cup sour cream or plain yogurt

4 large eggs

2 teaspoons pure vanilla

1 cup (6 ounces) petite chocolate chips

3/4 cup finely chopped pecans (optional)

2 teaspoon confectioners' sugar, for dusting on top

Position an a rack in the center of the oven and preheat oven to 350 degrees F. Lightly mist a 13×9 inch metal cake pan (or bunt pan) with vegetable oil spray. Dust with flour, shake out the excess flour and set the pan aside.

In a large mixing bowl, place the mashed bananas, cake mix,flour, sugar (if using), oil, sour cream, eggs and vanilla. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Beat on medium speed until the aggregate lightens and is smooth, about 1 1/2 minutes longer. Scrape down the sides of the bowl again, if necessary. Stir in the chocolate chips.( If you are intending to bake the cake in a bundt pan, stir in the pecans too, if you are using them.)

Pour the batter into the prepared cake pan. Smooth out the top with a rubber spatula. If you are baking the cake in a 9×13-inch pan, scatter the pecans (if using) evenly over the top and place the pan in the oven.

Bake the cake until is deeply golden brown on top and the top springs back when lightly pressed with your finger, 43 to 48 minutes (50 to 55 minutes for a bundt cake). Remove the cake from the oven and immediately sift the confectioners sugar over the top so that it melts to form a glaze. Let the cake cook for 20 minutes, then slice and serve while still a petite warm. (If you are using a bundt pan, allow it to cool for about 10 minutes, then turn it out of the pan and sprinkle with the sugar.)

Storage: Store this cake, covered, at room temperature for up to three days or for up to one week in the refrigerator.

easy Banana Cake method

healthy Diet method - High Protein Banana Cake

healthy Diet method - High Protein Banana Cake

A banana has three kinds of natural sugar: sucrose, fructose, and glucose. It also has an abundant estimate of fiber. The estimate of sugar in a banana gives instant energy to your body. Researches show that two bananas can furnish you enough energy to work out for 90 minutes. Other than sugar, it also contains some vitamins and minerals such as vitamin B6, vitamin C, potassium, magnesium, phosphor, and manganese. Those minerals are the minerals you generally get in a sport drink. It also helps to treat some healing disorders.

A banana can prevent depression. Agreeing to some surveys done to some habitancy with depression, they feel good after eating a banana. It contains tryptophan, an principal amino acid your body uses to synthesize serotonin. Serotonin is a hormone that makes you feel relaxed. It is a hormone concept to furnish good sleep and mood.

Banana Cake

Banana contains a high estimate of iron. habitancy who suffer from anemia can make banana part of their daily meals to stimulate hemoglobin yield in their bodies. Lack of hemoglobin is one of the most common causes of anemia.

The high estimate of potassium in a banana makes it a natural remedy for hypertension. Us Food and Drug administration allows the industries that furnish food products from banana to officially claim a banana as a natural remedy to treat high blood pressure. Potassium is also beneficial for preventing stroke.

The high estimate of fibers in a banana can help prevent constipation. Lack of fibers is the most common cause of constipation. Consuming more fibers can help enhance your digestive health and eliminate some digestive problems.

There are more health benefits you can get from a banana. Here is a recipe you can try to enhance its natural flavor.

For three servings

Ingredients:

- 35 grams of instant oatmeal

- 50 grams of whey protein, vanilla flavor

- 1 egg white

- 25 mL of water

- 100 grams of banana

- One tablespoon of palm oil

How to make it:

- Mix whey protein powder and oatmeal. Leave it aside.

- Put egg white, banana, water, whey powder, and palm oil into the blender. Blend them together until smooth.

- put in order a medium size mold for brownies (15 x 10 cm). Grease it with palm oil. Pour the blend into it.

- Bake it at 180-200 degree Celsius for 30 minutes.

- Ready to serve.

Nutrition Facts per serving

- Energy: 170 calories

- Fat: 4.7 grams

- Carbohydrate: 14.8 grams

- Fibers: 2 grams

- Protein: 17 grams

healthy Diet method - High Protein Banana Cake

Banana Ice Cream method - 5 Easy Steps to appetizing Homemade Ice Cream

Banana Ice Cream method - 5 Easy Steps to appetizing Homemade Ice Cream

A banana ice cream recipe? Is that what you're seeing for? I've got just the method for you! Great selection by the way! If you've never made this freezing treat before, banana ice cream is a great method to start out with! What if you don't have a maker? Don't worry!

Why? Because one of the main problems with making this homemade delicacy is that the end stock can often turn out hard, rather than flat and creamy. One of the "home remedies" to make this tasty treat softer is to add a miniature bit of banana to the recipe.

Banana Cake

When you make this homemade freezing treat, you certainly will be adding banana! The result? A smooth, creamy, hard-to-mess-up (though don't feel bad if you do!) batch of homemade heaven!

Banana ice cream not only has a spectacular, texture, it also has a yummy taste. This freezing treat tastes just like a banana split! So if you've got a love for banana splits, this method will certainly be a favorite!

Enough about this great flavor, it's time to make it yourself. I'll let you make the final decision on whether or not you like it!

What You'll Need

3/4 cup lowfat milk
1/2 cup granulated sugar
1/8 - 1/4 tsp ground nutmeg
3 - 4 medium bananas, very ripe
2 cups heavy whipping cream
1 tsp vanilla extract

What You'll Need to Do

Step One: Using a whisk or a hand mixer on low speed, mix milk, granulated sugar, and nutmeg. Continue mixing until sugar dissolves. (This will take 1-2 minutes.)

Step Two: Purree (or mash) bananas until they are pureed well. Add mashed bananas to the milk/sugar mixture.

Step Three: Chill banana mixture for at least one hour. Chilling the mixture will yield a smoother stock in the end.

Step Four: Stir in heavy whipping cream and vanilla extract.

Step Five: Pour mixture into your maker and allow it to churn for about 25 - 30 minutes or agreeing to the manufacturer's instructions!

Last and best of all, get out that spoon and enjoy!

You can spice up this yummy method in some different ways. About 5 minutes before your treat is done churning in your maker, you can add some of your popular banana split toppings to the churning mixture!

This freezing treat is also great served "Sundae Style." Just get out your popular sundae toppings and sundae sauces and make yourself the banana ice cream of your dreams!

Banana Ice Cream method - 5 Easy Steps to appetizing Homemade Ice Cream

Chocolate Fudge Cake method - Homemade Chocolate Fudge Layer Cake

Chocolate Fudge Cake method - Homemade Chocolate Fudge Layer Cake

I don't know about you, but I love chocolate fudge cake. One look at this scrumptious layer cake makes my mouth water. Chocolate lovers will scoop this up pretty quick so make sure you grab a piece before it's all gone.

2 cups sifted cake flour

Chocolate Cake Recipe

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 squares unsweetened chocolate

2/3 cup water

1 1/2 cup sugar

1 teaspoon vanilla

2/3 cup butter, softened

3 eggs

1/3 cup buttermilk

Chocolate fudge filling

Preheat oven to 350 degrees.

Grease and flour two 8-inch round cake pans.

Tear off a big sheet of wax paper and set on kitchen counter. Using a sifter, sift the flour baking powder, baking soda onto the wax paper.

In a saucepan or double boiler, incorporate the chocolate, water and 1/4 cup of sugar; cook over low heat while stirring constantly. When chocolate is thick and smooth, exchange to an additional one bowl. Chill chocolate in a pan of ice water; stir occasionally. Add vanilla to chocolate.

In a large bowl, beat together the butter and sugar until nice and fluffy. Beat in the eggs, one at a time. Blend in the chilled chocolate.

Add in the sifted flour mixture, alternating with the buttermilk - beat batter thoroughly after each addition, until nice and smooth. Pour the cake batter into cake pans.

Bake for 35 minutes, or until town of cake springs back when pressed lightly. Cool on wire rack. When cake is cool, split each round in half and fill with the Chocolate Fudge Filling. Use same filling to frost the whole cake.

Chocolate Fudge Filling

6 squares semisweet chocolate

3 tablespoons butter

7 tablespoons milk

1 teaspoon vanilla

3 cups sifted confectioners' sugar

In a small saucepan, add the chocolate squares and butter. Cook over low heat until melted.

In a bowl, add the melted chocolate, milk, vanilla and stir until well blended. Add in the confectioners' sugar and mix until filling is level and genuinely spreadable.

=> Chocolate Fudge Cake Recipe: Chocolate Fudge Sheet Cake

This recipe is a great alternative to a layer cake. This chocolate fudge cake is ready for picnics, potlucks and parties. Great save this recipe because you'll be asked to make it again and again.

2 cups flour

2 cups sugar

1/2 teaspoon salt

2 sticks butter

1 cup water

3 heaping tablespoons cocoa

2 eggs

1 teaspoon soda

1/2 cup buttermilk

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees.

Grease and flour a 9 x 13-inch baking pan.

Using a sifter, sift the flour into a bowl. Add in the sugar and salt. Resift a second time into the bowl.

In a saucepan, mix together the butter, water and cocoa; bring to a boil. Add warm chocolate compound to the flour and stir thoroughly.

In a cut off bowl, mix together the eggs, baking soda, buttermilk and vanilla. Add to chocolate batter and mix thoroughly until batter is smooth. Pour into cake pan.

Bake for 20 minutes, or until toothpick inserted in middle comes out clean. Frost cake with Chocolate Fudge Frosting.

Chocolate Fudge Frosting

1 stick butter

6 to 8 tablespoons milk

3 tablespoons cocoa

1 box confectioners' sugar

1 cup chopped pecans or walnuts (optional)

1 teaspoon vanilla

In a saucepan, cook the butter, cocoa and milk over low heat (do not boil). Remove pan from heat and stir in the sugar, nuts and vanilla. Beat with an electric mixer until frosting is smooth.

Pour warm frosting over cake and spread with a knife.

Chocolate Fudge Cake method - Homemade Chocolate Fudge Layer Cake

dessert method Ideas: How To Make A Lemon Cooler Jello Cake

dessert method Ideas: How To Make A Lemon Cooler Jello Cake

Dessert recipes and ideas for good things to make and eat is something that just about every person may consider from time to time. We all love to eat and we all love to spend time with others either that is family, friends or associates. Enjoying a great tasting meal and then a yummy dessert is something just about anyone will find pleasurable. You can make anyone happy while serving yummy desserts.

Are you ready for a sweet yet tangy sensational experience? If you are you might want to learn how to make a lemon cooler jello cake recipe. This lemon flavored cake is refreshingly sweet and tart and it can generate a memorable palpate either you serve it at home to your family or you make it to serve to your friends at a party or potluck dinner. It is something that anyone would love to have while on a picnic or barbeque and most likely enterprise will all the time want a second helping.

Cake Recipes

This is one of those jello cake recipes that will wake up your taste buds while caressing your inner child with a lemony flavored ease food. positively you will be able to thrill anyone who loves the aroma and flavor of lemons as well as anyone who enjoys sweet creamy pudding. It is easy to make since you will use a lemon cake mix to make the cake layers. Making the filling and frosting is easy when you use pudding and gelatin to generate them. This recipe only uses a few ingredients and since you make the cake in the pan, you cut down on the whole or dishes you have to do later.

Recipe for Lemon Cooler Jello Cake

What You Need

1 box lemon cake mix 1 cup hot water 2 packages lemon flavored gelatin mix 3 ounce 1 cup milk 1 box lemon instant pudding mix 3 ounce 1 box thawed whipped topping 8 ounce

How to Make It

Follow the directions on the cake mix label to prepare the lemon cake and then bake it in a 9 x 13 inch baking pan. After baking the cake, remove it from the heat and allow the cake to thoroughly cool. After cooling the cake poke holes straight through the surface of the cake using a fork.

Dissolve the lemon flavored gelatin in the cup of hot water and then pour the gelatin over the surface of the lemon cake. Place the cake in the refrigerator to chill and allow the gelatin to come to be firm.

Using a large mixing bowl add the milk, and then gradually add the lemon instant pudding mix. Blend together and then add the remaining lemon gelatin. Stir to dissolve the pudding mix and then fold in the whipped topping. Spread this combination over the top of the lemon cake and then place in the refrigerator overnight or for at least 3 to 4 hours before cutting and serving. You can also store any leftover cake in the refrigerator.

dessert method Ideas: How To Make A Lemon Cooler Jello Cake

Chocolate Ice Cream method - Homemade Chocolate Ice Cream method

Chocolate Ice Cream method - Homemade Chocolate Ice Cream method

Chocolate lovers - this is some of the best home made chocolate ice cream you'll ever taste. You'll be proud that you made it all by yourself.

3/4 cup sugar

Chocolate Cake Recipe

1 cup milk

1/4 teaspoon salt

2 tablespoons unsweetened cocoa powder

3 egg yolks, beaten lightly

2 oz. Semisweet chocolate, chopped

2 cups heavy cream

1 teaspoon vanilla extract

Directions

In a saucepan, couple the sugar, milk, salt and cocoa powder. Cook over medium heat, stirring constantly. Bring aggregate to a simmer.

Place the egg yolks into a small bowl. Moderately stir in 1/2 cup of the hot chocolate mixture. Pour egg and chocolate aggregate into the saucepan. Heat until thick but don't bring to a boil.

Remove pan from heat and stir in the chopped chocolate. Keep stirring until all of the chocolate is melted. Pour chocolate aggregate into a chilled bowl and refrigerate for two hours, until ice cream is very cold, stir occasionally.

After the chocolate aggregate has cooled completely, stir in the cream and vanilla extract. Pour into an ice cream canister or maker and result manufacturers instructions.

=> Home Made Ice Cream Recipe: Easy Strawberry Ice Cream Recipe

You won't believe how yummy this freezing strawberry tastes! If you love strawberry ice cream, you owe it to yourself to make this grand treat.

24 oz. freezing sweetened strawberries, cut up into large chunks

1/2 cup sugar

1 tablespoon sugar

1 1/2 cups heavy cream

Directions

Place the freezing strawberries into a blender. In a bowl, whisk the sugar into the cream. With blender on mediuim speed, Moderately add the cream through the open lid. Blend until aggregate is nice and plane and berries are broken up into small pieces.

Pour strawberry aggregate into a shallow pan and ice for 2 hours, until ice cream is firm.

=> Home Made Ice Cream Recipe: Peanut Butter Ice Cream Recipe

This free ice cream recipe is so good, you'll be tempted to offer your very own brand of homemade gastronome ice cream. Pour a wee chocolate syrup on top and mmm . . . A must for peanut butter lovers.

4 cups half and half cream

3 cups nonfat dry milk

3 cups milk

1 1/2 cups sugar

1 1/2 cups peanut butter

4 teaspoons vanilla extract

Directions

In a saucepan, couple the half and half cream, dry milk, and quarterly milk and cook over low heat. Heat thoroughly, stirring constantly, until dry milk is dissolved. Remove pan from heat.

Stir in the vanilla. Let aggregate cool. Refrigerate until chilled.

Pour aggregate into a blender and blend until smooth. Pour into an ice cream maker and result manufactuere's instructions.

=> Home Made Ice Cream Recipe: Banana Ice Cream Recipe

This is a very creamy banana ice cream, you'll enjoy it.

1 quart half and half cream

1 can condensed milk

1 tablespoon vanilla

4 bananas, mashed

milk

Directions

In a bowl, couple the half and half cream, condensed milk and vanilla. Stir until mixure is smooth. Add in the bananas and the milk; mix completely. Pour into an ice cream maker and result manufactuere's instructions.

Chocolate Ice Cream method - Homemade Chocolate Ice Cream method

Fantasyland Fairy Tale Dundee Cake - A method

Fantasyland Fairy Tale Dundee Cake - A method

Do you remember what it was like as a child to open up a fairy tale book and believe that it truly exists? To see all those fantasies in your mind and know there is a place where they all live, in a real life fairy tale. Well, I'm here to tell you that it is here on this planet in all its whimsical truth.

The castle of a sleeping princess beckons you with its light pastels welcoming all who wish to come in all the joy and imagination they can stand. Peter Pan flies to your right, Mr. Toad rides the roads with his crazy cars, and Alice is throwing a tea party at the pavilion. Talking trains and a mountain holding an aged monster await those ready for adventure. When you think you have seen it all, the world's biggest dream comes true. All the children of the world come together in total peace and harmony.

Chocolate Cake Recipe

The sounds are beyond reality and yet right before you. Behind the light whimsical music came the sounds of the carousel interesting the day. The trains, boats, characters, and music make you believe that all the sounds you have heard as a child have come together to manifest into this reality.

Are you surprised by the feel of the sword within your hands pulled from a rough stone by the would be king? Every texture shifts and turns to make each fairy tale its own book. Mosaics of fairy tales dreamed and rough stones that feel like the adventures you knew within yourself in an earlier time. You know that you can find whatever of your heart's desires at your calling and straight through the power of your own fantasy.

Candy apples, hot dogs, and popcorn drift on the wind. Your heart soars with all the joy and sweetness of childhood. It was a time where the sun came straight through the curtains and Mom was baking cookies in the kitchen. Everything was a game and a day an additional one interesting story to be told.

Step into Gepetto's bistro and the smells come to be a taste. From cheeseburgers and fries to cookies, your head is reeling. Then you taste the cake. A fruit cake of light delicacy filled with fruits and spices of a sweet and hearty nature. Delicate and mighty all at once, it completes the picture.

You think it only exists in your head, that maybe you have made it all up? Wouldn't you be surprised if one day you were walking in California and you came over a Fantasyland of which I spoke. Give it a try, you maybe surprised.

"Fantasyland's Fairy Tale Dundee Cake"*

Ingredients: ¼ cup of margarine, 2/3 cup of whole blanched almonds, ¼ cup of light brown sugar, 2 tbs of rum, 3 eggs, grated zest of 1 lemon, 1 cup of all-purpose flour, 1 cup of whole wheat flour, ½ cup of blanched almonds chopped, 2 tsps of baking powder, ¾ cup of chopped mixed peel, 1 tsp of ground cinnamon, ¾ cup of halved candied cherries, ½ tsp of ground cloves, 1 cup of raisins, ¼ tsp of ground nutmeg, and 1 and 1/3 cup of golden raisins.

1) Preheat the oven to 350 degrees. Grease an 8 inch round cake pan and then line the base and sides with waxed or parchment paper and grease the paper.

2) Cream the margarine and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.

3) Sift the flours, baking powder, and spices together and fold into the creamed aggregate alternately with the remaining ingredients (except the 2/3 cup of whole blanched almonds) until all the ingredients are evenly incorporated.

4) Spoon into the ready pan and flat the surface, making a small dip in the center. Begin decorating the top of the cake with the rest of the almonds.

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5) Continue decorating the cake by pressing almonds in decreasing circles over the entire surface. Bake for about 2 hours, but check after one.

6) take off the cake from the oven, allow to cool in the pan for 30 minutes, then change to a wire rack to cool.

7) Enjoy the rich and delicate fantasy of this cake.

* Base of recipe from Cake and then I molded it from there.

Fantasyland Fairy Tale Dundee Cake - A method

Chocolate Fudge Pudding - A family superior Chocolate method

Chocolate Fudge Pudding - A family superior Chocolate method

Chocolate has that magical property of being loved by practically everyone. Some say it's because of the way it melts at our body temperature, with a soft, flat sensation combined with tasty sweet tastes. Some have more technical explanations, suggesting it's to do with the publish of hormones like serotonin in our bodies. Whatever, our family, like most, confess to being chocoholics. And they are not making much progress towards addressing their addiction problem! One of the favorite chocolate recipes in our home is a first-rate that has been in the house recipe collection for many years. It's a chocolate fudge pudding.

Apart from the great chocolate taste, it also has the merit, from a cooking perspective, of being a very easy chocolate dessert to make. It also looks great. It has a rich chocolate sauce that settles in the bottom of your cooking dish. You can turn it out upside-down for table presentation as a self-saucing pudding, or just spoon the sauce over each serving. It's best served hot with fresh or whipped cream, or with ice cream. A few berries or cherries, or some chocolate curls, add to the presentation. Our whole house enjoys it. Even the diet conscious and sporty members insist on joining in, "Just with a smaller serving please." But it is especially a winner the younger ones, and a top birthday party request. Decadent! This recipe serves 4, and takes about 1 hour. The ingredients are:

Chocolate Cake Recipe

75g or 3oz self-raising flour 2 level tablespoons cocoa powder pinch of salt 2 eggs half a teaspoon vanilla essence 100g or 4oz butter or margarine 100g or 4oz castor sugar 1 tablespoon chopped walnuts 1 or 2 tablespoons of milk

And for the chocolate sauce:

100g or 4oz soft brown sugar 2 level tablespoons cocoa powder 3dl or half a pint of hot water

For the main dessert, sift or whisk the flour, cocoa powder and salt together in a bowl, and set them aside until needed. Cream the butter or margarine and sugar in someone else bowl, until the mix is light and fluffy. Lightly mix the eggs and vanilla essence together, then gradually beat them into the creamed butter and sugar mixture. gradually fold in the flour mixture, then add in the walnuts, and just sufficient of the milk to get a flat medium-to-soft consistency. Butter a 1 to 1 and a quarter liter, or 2 to 2 and a half pint, pie or baking dish, and spread the mixture evenly into it. Set it aside while you put in order the chocolate sauce.

To do this, join the brown sugar and cocoa powder in a bowl. Add the hot water and stir the mix well into a liquid. Pour this sauce over the main mixture in its cooking dish. It will sit on top at the start, but when the pudding is cooked it will resolve underneath. Cook your chocolate fudge pudding in the center of a gradually hot oven (190 degrees C, 395 degrees F or Gas No.5) for 40 minutes. Enjoy!

Chocolate Fudge Pudding - A family superior Chocolate method

Filipino Recipes - Cassava Bibingka (cake) method - Pinoy Food

Filipino Recipes - Cassava Bibingka (cake) method - Pinoy Food

Cassava is one of the abundant root crops in the Philippines and you can use it for a wide range of cooking. But of the many cassava recipes available, cassava bibingka (or cassava cake) is the all-time favorite at home. I got this formula from my Grandma and it has never failed me yet. A friend even told me I can make it into a business because it indeed tastes great. But I haven't gotten that far yet. I only get ready it while birthdays at home or any other gatherings because you won't have to spend too much to get ready this tasty recipe.

My husband may be a slight biased but he says it's like the one you can buy from Goldilocks (a paramount cake store and food chain in the country). Maybe, but I won't brag about it. Just try it yourself and see if you will agree. You can also add condensed milk on top to make it even more delightful.

Banana Cake

Ingredients:

1 cup grated fresh cassava 1/2 cup scraped buko (young coconut) 2 eggs 3 tbsp melted shortening 4 tablespoons grated cheese 3/4 cup sugar 3/4 cup coconut milk 1 tbsp butter

Cooking Procedure:

Beat eggs and add sugar, melted shortening and coconut milk. Mix with cassava and young coconut. Add 2 tablespoons grated cheese and mix well. Line a round pan with banana leaves and pour in mixture. Bake in the oven with moderate heat and brush with butter when practically done. Sprinkle the remaining cheese and a slight sugar on top. Continue baking until golden brown Set aside to cool before serving.

Filipino Recipes - Cassava Bibingka (cake) method - Pinoy Food

German Chocolate Cake method

German Chocolate Cake method

Germans are sublime for their cake recipes. They have any that I love and have made on any occasions. I have came up with a actually good recipe, and I hope that you enjoy it.

Ingredients for the Cake Mix:

Chocolate Cake Recipe

1/2 Cup of water

4 Ounces of semi sweet chocolate

1 Cup butter

2 Cups sugar

4 Egg yolks

1 Teaspoon of vanilla bean paste

2 1/2 Cups flour

1 Teaspoon of baking soda

1/2 Teaspoon of salt

1 Cup buttermilk

4 Egg whites Stiff peaks

Bring the water to a simmer, You will then add your chocolate and water over a duplicate boiler and melt the chocolate until it is smooth. You will remove from the duplicate boiler and cool down to room temperature. You will then start to mix your sugar, vanilla bean paste, and and butter until creamy, and then add in egg yolks one at a time until incorporated. You will need to make sure the chocolate compound is cooling down because you are going to start getting the rest of your ingredients ready to put them all together very soon.

We are ready to get the dry ingredients ready now. First thing you will need to do is get your dry ingredients ready at this point. You will need to sift the flour, soda, and salt. You will then add in buttermilk and give it a stir. Now you will add the buttermilk flour compound to the chocolate liquid and stir them just until they are incorporated.

I would preheat the oven to 350F degrees, so you can pour the batter and go directly into the oven. This is the last step of the chocolate cake batter. This is what is going to make the cake light and fluffy. You will need to whisk the egg whites until they form stiff peaks. You will add about a third of the stiff peaked egg whites in to the batter and fold gently into the chocolate mix, repeat two more times until all of the egg whites are folded in. Do not mix, but fold them into the batter. You will lose the lift the egg whites will produce.

Grease and flour two or three 9" circular pans, pour in the batter, and put into the oven. Bake at 350F for 30 to 40 minutes, remove and cool. When the toothpick comes out clean the cake is ready.

Ingredients for the coconut and pecan frosting:

1 Cup evaporated milk

1 Cup sugar

3 Beaten egg yolks

1/2 Cup of butter

1 Teaspoon of vanilla bean paste

1 Tablespoon of Meyers Dark Rum

1 Can of flaked coconut

1 Cup chopped pecans

In a bowl you will mix the milk, rum, sugar, yolks and butter. You will then heat in a pan stirring enduringly until it thickens, 10 minutes or so. Then pour into the vanilla bean paste, coconut and pecans, and let cool.

For the Chocolate Icing:

8 Ounces bittersweet or semisweet chocolate, chopped

2 Tablespoons light corn syrup

1 1/2 Ounces of unsalted butter

1 Cup heavy cream

1 Bag and a metal tip for the ring of frosting nearby the cake

You will add the chopped chocolate in a bowl with the corn syrup and butter. You will heat the cream to get it hot sufficient to melt the chocolate. You could also do this over a duplicate boiler if you like to make more of a ganache. You will then remove from heat and gently pour over the chocolate. You will give it a quick stir, and then let stand until all of the chocolate has melted stirring occasionally. You will let this sit until you are ready for this at room temperature. If you like you can add your tip to the bag and add about a third of your icing, so you are ready to go. You will leave the rest of the icing for the sides of the cake.

Putting the cake together. Take the cake layers and assemble by adding a layer of the coconut frosting in between the layers. And the second, and then third and repeat the frosting in-between the layers. Once the last layer is on top add the coconut frosting layer on jut the top of the cake. You will then start to frost the sides of the cake with the chocolate icing. You will need a knife and a glass of water to dip into to smooth down the sides. Once that is complete you will add decorations on the top of the cake. You can do a attractive ring or anything you wish. Then serve

German Chocolate Cake method