Special fruit pave

 

Ingredients:

2 cups of mixed fruits (strawberries, peaches, etc.)

1 can of condensed milk

1 can of evaporated milk

1 packet of fruit-flavored gelatin

1 packet of ladyfinger biscuits

2 cups of water

1 tablespoon of sugar

Instructions:

Prepare the Gelatin:

Dissolve the fruit-flavored gelatin in 1 cup of hot water.

Add 1 cup of cold water and mix well.

Let it cool at room temperature and then refrigerate until it sets.

Fruit Layer:

Chop the mixed fruits into small pieces.

Sprinkle 1 tablespoon of sugar over the fruits and mix well.

Let it sit for 10 minutes.

Cream Layer:

In a bowl, mix the condensed milk and evaporated milk until well combined.

Set aside.

Assembly:

In a serving dish, place a layer of ladyfinger biscuits at the bottom.

Pour a layer of the milk mixture over the biscuits.

Add a layer of the chopped fruits.

Repeat the layers until all ingredients are used, finishing with a layer of fruits on top.

Pour the set gelatin over the top layer of fruits.

Chill:

Refrigerate for at least 4 hours or until the dessert is well chilled and set.

Fruit Salad Cheesecake

 

Ingredients:

For the Crust:

1 1/2 cups vanilla wafer crumbs

2 tablespoons butter, melted

For the Filling:

1 (20 oz.) can crushed pineapple, drained

3/4 cup granulated sugar

1/2 cup cold water

2 envelopes unflavored gelatin

1 (8 oz.) package cream cheese, cubed

1 1/2 cups halved seedless grapes

1 (11 oz.) can mandarin oranges, drained and cut in half

1 (10 oz.) jar maraschino cherries, drained and roughly chopped

1/2 cup finely chopped pecans

2 cups whipped topping (such as Cool Whip)

Instructions:

Prepare the Crust:

In a small bowl, mix vanilla wafer crumbs with melted butter until well combined.

Press the mixture into the bottom of a 9-inch springform pan coated with nonstick cooking spray. Set aside.

Make the Filling:

In a small saucepan, cook the crushed pineapple with sugar over medium heat for about 5 minutes or until heated through.

In a separate small bowl, sprinkle gelatin over cold water; let stand for 1 minute to soften. Stir the gelatin mixture into the warm pineapple mixture until dissolved.

Reduce heat to low and add the cubed cream cheese. Stir continuously until the cream cheese is completely melted and the mixture is smooth.

Remove from heat and let the mixture cool completely.

Once cooled, stir in the grapes, mandarin oranges, cherries, and pecans. Gently fold in the whipped topping until everything is well combined.

Assemble the Cheesecake:

Pour the fruit and cream cheese mixture into the prepared crust.

Smooth the top with a spatula to ensure an even layer.

Chill:

Cover the cheesecake with plastic wrap and refrigerate overnight, or at least for 6 hours, to allow it to set.

Serve:

Once set, remove the cheesecake from the springform pan.

Slice and serve chilled, garnished with additional fresh fruit or a sprinkle of crushed vanilla wafers if desired.

Cake Recipe Ready in Just 5 Minutes

 

Ingredients

 

To prepare this delicious delicacy you will need the following ingredients:

– 6 eggs

– 150 g sugar

– 5 g vanilla sugar

– 20 g flour

– 300 g sour cream

– 70 g sugar

– 1 teaspoon lemon juice

– 70 g flour

– 80 g powdered sugar

– cake tin (20 cm)

– 100 g prince cookies

– coconut powder

– white chocolate

Preparing cakes

 

1. Preparing the oven:

Preheat your oven to the temperature suitable for baking cakes. Follow standard cake baking

guidelines for accurate temperature instructions.

2. Preparation of the cake batter:

We start by separating the egg yolks from the whites.In a bowl, mix the egg yolks with 150 g sugar

and 5 g vanilla sugar until the mixture is foamy and light. Gradually add 20g of flour and continue to

mix until everything is well mixed.

3. Beat the egg whites:

In a separate bowl, beat the egg whites until stiff.

4.Combine the mixtures:

Gently fold the beaten egg whites into the yolk mixture to create a delicate, airy consistency.

5. Bake the cake:

Grease a 20 cm cake tin with butter and pour the cake batter into it. Place the pan in the preheated

oven and bake until the cake turns golden brown and a toothpick inserted into the center comes out

clean. Keep in mind that baking times and temperatures may vary. Therefore, trust your oven’s

guidelines.Creamy filling and decoration

1. Preparation of the cream:

While the cake is baking, prepare the cream filling. Mix 300 g sour cream, 70 g sugar, 1 teaspoon

lemon juice and 70 g flour until smooth.

2. Cake Layers:

Once the cake has cooled, carefully cut it horizontally into two layers.Spread the buttercream evenly

between the layers and on the cake.

3. For the finishing touch:

Sprinkle a generous amount of coconut chips over the cream to give it more texture and flavor. Melt

the white chocolate and drizzle over the cake to create an attractive decoration. Sprinkle powdered

sugar on top for that special touch.

Verdict:

Slice, serve and enjoy the divine flavors of this homemade angel food cake. In just five minutes, you

can create a dessert that everyone will crave. Whether for a special occasion or as a delicious treat for

yourself, this heavenly angel food cake will impress you with its juicy texture and irresistible taste.

Enjoy every heavenly bite!

LEMON MERINGUE PIE CUPCAKES

 

Ingredients:

+ LEMON FILLING:

3 egg yolks

3/4 c white sugar

3 tablespoons all-purpose flour

pinch of salt

3 tablespoons lemon juice

2 tablespoons lemon zest, slightly compressed

1/2 cup water

2 tablespoons unsalted butter, melted

CUPCAKES:

1/2 cup unsalted butter

1 cup sugar

2 eggs

3 tablespoons lemon juice

2 teaspoons baking powder

1 teaspoon salt

1-1/2 cup whole wheat flour

MERINGUE:

egg whites reserved

Pinch Salt

1/4 cup Sugar

1) LEMON FILLING: In a small saucepan over low heat, beat egg yolks, sugar, flour and salt; Mix

together lemon juice, lemon zest, water and melted butter; Increase heat to medium and cook,

stirring constantly, until lemon filling is smooth and thick, about 7 minutes. Remove from heat and set

aside

2) Preheat oven to 375 degrees

3) CUPCAKES: In a medium bowl, beat butter and sugar until light and fluffy; Whisk together eggs,

lemon juice, baking powder, and salt; Add flour until combined.

4) Divide the cupcake batter between 12 cupcake cases in a muffin pan; Bake 20 minutes or until centers of cupcakes are set; Remove the cupcakes from the oven and allow them to cool for 5-8

minutes (do not turn the oven off).

5) In the meantime, prepare the meringue: Beat the reserved egg whites with the salt until the mixture

begins to solidify; Add the sugar and beat until the meringue is stiff and forms nice peaks (don’t

overdo it)

6) Using a sharp knife, remove the center of each cupcake (about 2.5 cm in diameter) and cut out a

layer of cupcake underneath; Discard the cupcake core (or offer the tired baker a flavorful snack); Fill

the center of the cupcakes with the Lemon Filling . 7) Divide the meringue between the cupcakes,

spreading it around the edges and patting it gently with the back of a spoon to form peaks. Return

the cupcakes to the oven and bake for another 5 to 6 minutes, until the meringue tops are golden

brown. Remove from oven and let cool for 10 minutes; Refrigerate for an hour or more before serving.

Yield: 12 absolutely delicious cupcakes

FAMOUS CREAM PUFFS

 

FAMOUS CREAM PUFFS

Ingredients

1 stick butter

1 cup water

1 tsp vanilla

1c flour

4 eggs

MOM'S FAMOUS FILLING:

1 PINT HEAVY CREAM

1 PACKAGE (3.4 OUNCES) INSTANT VANILLA PUDDING

⅓ CUP MILK

Instructions

Bring the water, butter and vanilla to a boil. Add flour.

Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool.

Beat in the 4 eggs, one at a time until smooth.

Drop by T. onto parchment lined cookie sheets (You want 8 for nice large ones) and bake at 400 degrees for about 40 minutes.

(Pro tip: Can poke with a toothpick once out of the oven, then return them to the oven with it shut OFF and crack the door while they cool. This prevents them from deflating)

LET COOL.

Slice in half and pipe or scoop in Mom's filling. Dust with powdered sugar or pour on melted chocolate.

Filling

Beat all in mixer until thick!

Fluffy Condensed Milk Bread

 

INGREDIENTS:

° 240 ml (1 cup) warm milk

° 75 g (¼ cup) whole milk

° 1 egg

° 30 g (2 tablespoons) sugar

° 7 g (2 ¼ teaspoons) dry yeast

° 520 g (4 ¼ cups) flour

° 1 teaspoon salt

° 50 g (¼ cup) butter, softened

° 45 g (3 tablespoons) butter

45 g (3 tablespoons) whole milk

METHOD:

Heat the milk with sugar and whole milk. Add dry yeast and egg and mix again. Mix water with dry

ingredients: flour and salt.

Knead the dough with a fork until it becomes smooth. Add oil and cook for 10 minutes. Let it sit for 1

hour.

Cut ⅓ of the dough and roll it out to 25×40 cm. Roll the dough into blocks and cut the blocks into pieces.

Place the dough pieces into the pan and set aside. Repeat with the remaining ⅓ of the dough to

make the rolls.

Set the loaves aside for 1 hour. Brush the top of each loaf with egg wash before baking. Bake at

180C/350F for 25-30 minutes. It will run for 20 minutes on one roll.

Mix equal parts butter and whole milk. Brush the bread with the mixture while it is still warm.

Remove from baking trays when completely cooled.

Have fun!

PATTY MELTS WITH SECRET SAUCE

 

Ingredients:

FOR THE PATTY MELTS:

• 1 pound ground beef
• Salt and pepper to taste
• 8 slices of rye or sourdough bread
• 8 slices of Swiss or cheddar cheese
• 1 large onion, thinly sliced
• Butter or oil for cooking

FOR THE SECRET SAUCE:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

PREPARE THE SECRET SAUCE:

• In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, garlic powder, salt, and pepper. Stir until well combined. Taste and adjust seasoning if needed. Set aside.

2. COOK THE ONIONS:

• Heat a skillet over medium heat and add a knob of butter or a drizzle of oil. Add the thinly sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 15-20 minutes. Remove from heat and set aside.

3. MAKE THE BEEF PATTIES:

• Divide the ground beef into 4 equal portions and shape each portion into a patty. Season both sides of the patties with salt and pepper.

4. COOK THE BEEF PATTIES:

• Heat a skillet or grill pan over medium-high heat. Add the beef patties and cook for 3-4 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheese on top of each patty and let it melt.

5. ASSEMBLE THE PATTY MELTS:

• • To assemble the sandwiches, spread a generous amount of the secret sauce on one side of each slice of bread. Place a slice of cheese on the other side of each bread slice.
  • Top 4 slices of bread with a cooked beef patty and a spoonful of caramelized onions. Place the remaining bread slices on top, cheese side down, to form sandwiches.

6. COOK THE PATTY MELTS:

• • Heat a skillet or grill pan over medium heat. Add a knob of butter or a drizzle of oil to the skillet. Place the assembled sandwiches in the skillet and cook for 2-3 minutes per side, or until golden brown and crispy, and the cheese is melted.

7. SERVE THE PATTY MELTS:

• • Once cooked, remove the patty melts from the skillet and let them cool for a minute or two. Cut each sandwich in half diagonally and serve immediately with extra secret sauce on the side for dipping, if desired.