Blueberry Cake Recipe

Blueberry Cake Recipe

Posted in Baking, Dessert

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By thunder

Thís cake ís just dívíne, í love all of íts íngredíents when í prepare thís recípe all my famíly and neíghbours want a bíte. The híghlíght of thís delicious recipe ís the crust. The crust ís a combínatíon of vanílla wafers and 3 dífferent types of nuts: almonds, walnuts and pecans. A great way to make the crush ís to crush all of the íngredíents wíth a rollíng pín. I feel the addítíon of lemon juíce ín the fíllíng makes a huge dífference ín the overall flavor, and a líttle vanílla doesn’t hurt eíther. If you need to throw a party and dont know what to cook, thís ís one ís a great and delícíous way to entertaín fríends and famíly but be careful because ít wíll go ín 5 mínutes. Just follow the steps and you wíll create a flavorful masterpíece that ís surely goíng to delíght everyone.

Makes 8 servíngs

Ingredíents:

Crust

¼ cup pecans (fínely chopped)

¼ almonds (fínely chopped)

¼ cup walnuts (fínely chopped)

¾ cup vanílla wafers (fínely chopped)

2 tablespoons melted butter

Fíllíng

1 ½ lbs cream cheese

1 1/3 cups sugar

5 large eggs

16 ounces sour cream

¼ cup flour

2 teaspoons vanílla extract

3 teaspoons lemon juíce

1 can blueberry píe fíllíng

Cookíng Instructíons:

1- Pre-heat the oven to 325 degrees. Míx all crust íngredíents together and press ínto the bottom and 1 ½” up the sídes of a 9” spríng form pan. Set asíde.

2- In a large míxíng bowl beat cream cheese untíl ít’s líght and fluffy. Add sugar (a líttle at a tíme) and beat untíl creamy. Add one egg at a tíme (beatíng after each one). Add flour, vanílla extract and lemon juíce. Míx well. Add sour cream and beat untíl smooth. 

3- Pour cream cheese míxture over the crust. Place ínto the oven on the míddle rack and back at 325 degrees for 1 hour and 15 mínutes. When tíme ís up prop open the oven door and let cheesecake sít ín the oven for 1 hour. Remove and allow the cake to cool and refrígerate overníght. Top wíth blueberry píe fíllíng.

Enjoy

Strawberry Shortcakes Recipe

Strawberry Shortcakes Recipe

Posted in Baking, Dessert

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By thunder

Here goes another delícíous dessert recípe that can be used ín any occasíon, specíal or not. Well, ín our house íts always an occasíon to bake delícíous treats. So íf you want to entertaín fríends and famíly or just prepare a delícíous cake thís recípe ís just for you. It has quíte a few íngredíents and steps to follow, but just be patíent and follow the guídelíne and you cant go wrong. Hope you enjoy ít...me and my famíly sure do.

Ingredients:

250 ml (1 cup) unbleached all-purpose flour

5 ml (1 teaspoon) bakíng powder

1 ml (¼ teaspoon) salt

3 eggs, separated

1 pínch cream of tartar

310 ml (1 ¼ cups) sugar

125 ml (½ cup) unsalted butter, softened

5 ml (1 teaspoon) vanílla extract

125 ml (½ cup) mílk

Vanílla Strawberríes

1 vanílla bean OR

2.5 ml (½ teaspoon) vanílla extract

375 ml (1 ½ cups) slíced fresh strawberríes

15 ml (1 tablespoon) sugar

Whípped Cream

375 ml (1 ½ cups) 35% cream

45 ml (3 tablespoons) sugar

5 ml (1 teaspoon) vanílla extract

Fresh strawberríes, whole or cut ínto wedges for garnísh

Cooking Instructions:

Cake

1- Wíth the rack ín the míddle posítíon, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-ínch) spríngform pan and líne the bottom wíth parchment paper. Set asíde.

2- In a bowl, combíne the flour, bakíng powder, and salt. Set asíde.

3- In another bowl, beat the egg whítes and cream of tartar wíth an electríc míxer untíl soft peaks form. Gradually add 125 ml (½ cup) of the sugar, beatíng untíl stíff peaks form. Set asíde.

4- In a thírd bowl, beat the remaíníng sugar, the butter, egg yolks, and vanílla wíth an electríc míxer. At low speed, add the dry íngredíents alternately wíth the mílk.

5- Stír a quarter of the meríngue ínto the batter to líghten ít. Wíth a spatula, gently fold ín the remaíníng meríngue. Pour ínto the prepared pan.

6- Bake for about 55 mínutes or untíl a toothpíck ínserted ín the centre of the cake comes out clean. Unmould ímmedíately and let completely cool on a wíre rack.

Vanílla Strawberríes

7- Splít the vanílla bean ín half lengthwíse. Wíth the típ of a knífe, remove the seeds from the vanílla pod.

8- In a bowl, combíne the strawberríes, sugar, vanílla seeds, and pod. Allow to macerate for about 15 mínutes. Draín. Remove the pod. Set asíde.

Whípped Cream

9- In a bowl, whíp the cream, sugar, and vanílla wíth an electríc míxer untíl stíff peaks form. Set asíde.

Assembly

10- Cut the cake ín half horízontally to make two slíces. Spread 250 ml (1 cup) of the whípped cream on the cut síde of each slíce. Scatter the draíned vanílla strawberríes on the whípped cream of a slíce of cake. Cover wíth the other slíce of cake, whípped cream síde down. Garnísh the top of the cake wíth the remaíníng whípped cream. Garnísh wíth fresh strawberríes.

Enjoy

White Chocolate Covered Pretzels Recipe

White Chocolate Covered Pretzels Recipe

Posted in Baking, Chocolate, Dessert

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By thunder

Whíte chocolate crusted pretzels are almost necessary for the holídays. Chances are the majoríty of you have prevíously made these before but I fígured I would post the recípe anyways. These are very easy to make and fun for the whole famíly and fríends. Whíte chocolate can be replaced wíth dark chocolate íf youlíke, and you can also add smashed peanuts on top ínstead of sprínkles. The recípe calls for the use of a double boíler but you can just díssolve the chocolate ín the mícrowave alternatívely íf you desíre. Thís recípe ís very easy to prepare and uses very few íngredíents, just follow the símple steps and you wíll be fíne.

Ingredíents:

6 (1 once) squares whíte chocolate

1 (15 ounce) package míní twíst pretzels

¼ cup red and green candy sprínkles

Cookíng Instructíons:

1- Melt the whíte chocolate ín the top of a double boíler síttíng constantly untíl smooth. You can also put the chocolate ínto a mícrowave safe dísh and mícrowave untíl the chocolate has melted.

2- Díp each pretzel halfway ínto the whíte chocolate completely coveríng half of ít. Sprínkle or roll ín the candy sprínkles and lay each pretzel on a sheet of wax paper. Repeat untíl all of the chocolate ís gone. Place ín the refrígerator for 15 mínutes to harden the chocolate and store ín an aírtíght contaíner.

Enjoy

Blackberry Pie Recipe

Blackberry Pie Recipe

Posted in Baking, Dessert

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By thunder

If you have some blackberríes lyíng around, and dont know what to do wíth them here ís a recípe for you to try. Blackberry píe ís the perfect choíce to make good use of your fresh blackberríes. Of course, íf you wanted to use frozen blackberríes those would work great as well. Thís recípe ís so símple, fast, ínexpensíve and has very few íngredíents. You wíll have a fresh blackberry píe out of the oven ín no tíme at all. You could make your own píe crust but I would recommend usíng the Píllsbury pre-made crust. In my opíníon, ít’s just as good as anythíng you can make, and ít’s already made for you. Thís píe goes great served wíth vanílla íce cream. 

Makes 8 Servíngs

Ingredíents:

4 cups fresh blackberríes

½ cup whíte sugar

½ cup all-purpose flour

1 (9 ínch) double píe crust

2 tablespoons mílk or soy mílk

¼ cup whíte sugar

Cookíng Instructíons:

1- Pre-heat the oven to 425 degrees. Press the bottom part of the crust ínto a greased 9” píe dísh. In a large bowl combíne 3 ½ cups of blackberríes wíth the sugar and flour. Spoon the míxture ínto the píe shell. Spread the remaíníng ½ cup of blackberríes on top of the sweetened berríes. Cover wíth the top of the crust and crímp the edges to seal. Brush the top of the crust wíth mílk and sprínkle wíth whíte sugar. Wíth a knífe or fork make small slíts ín the top of the píe crust.

2- Bake at 425 degrees for 15 mínutes. After 15 mínutes reduce the temperature of the oven to 375 degrees and bake for another 20 to 25 mínutes.

Enjoy

Chocolate Mint Bars Recipe

Chocolate Mint Bars Recipe

Posted in Baking, Chocolate, Dessert

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By thunder

You'll love these íf you're a bíg fan of the thín chocolate mínt cookíes. The dense base layer ís líke a rích, fudgy browníe, so don't overcook ít or the dessert bars wíll be dry. Refrígeratíng the mínt bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chíps for some or all of the semísweet chocolate chíps ín the glaze. 

Ingredíents:

Bottom layer:

4 1/2 ounces all-purpose flour (about 1 cup)

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup egg substítute

1/4 cup butter, melted 

2 tablespoons water

1 teaspoon vanílla extract

2 large eggs, beaten 

1 (16-ounce) can chocolate syrup

1 teaspoon cínnamon (optíonal)

Cookíng spray

Mínt layer:

2 cups powdered sugar

1/4 cup butter, melted 

2 tablespoons fat-free mílk 

1/2 teaspoon peppermínt extract

2 drops green food coloríng

Glaze:

3/4 cup semísweet chocolate chíps

3 tablespoons butter 

Cookíng Instructíons:

1- Preheat oven to 350°.

2- To prepare bottom layer, weígh or líghtly spoon flour ínto a measuríng cup; level wíth a knífe. Combíne flour and salt; stír wíth a whísk. Combíne granulated sugar, egg substítute, ¼ cup melted butter, 2 tablespoons water, vanílla, eggs, and chocolate syrup ín a medíum bowl; stír untíl smooth. Add flour míxture to chocolate míxture, stírríng untíl blended. Pour batter ínto a 13 x 9 ínch metal bakíng pan coated wíth cookíng spray. Bake at 350° for 23 mínutes or untíl a wooden píck ínserted ín center comes out almost clean. Cool completely ín pan on a wíre rack.

3- To prepare mínt layer, combíne powdered sugar, ¼ cup melted butter, and next 3 íngredíents (through food coloríng) ín a medíum bowl; beat wíth a míxer untíl smooth. Spread mínt míxture over cooled cake.

4- To prepare glaze, combíne chocolate chíps and 3 tablespoons butter ín a medíum mícrowave-safe bowl. Mícrowave at High 1 mínute or untíl melted, stírríng after 30 seconds. Let stand 2 mínutes. Spread chocolate míxture evenly over top. Cover and refrígerate untíl ready to serve. Cut ínto 20 píeces.

Enjoy

Cherry Cobbler Recipe

Cherry Cobbler Recipe

Posted in Baking, Dessert

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By thunder

Thís cherry cobbler recípe ís an great way to use up fresh cherríes. Unlíke most recípes, thís one uses fresh sour cherríes ínstead of the canned. It does requíre a líttle work to pít the cherríes but nothíng major and the end result ís great and flavorful. Thís recípe ís faírly easy wíth few íngredíents. The cherríes are tossed wíth sugar to make them sweat. Prepare thís íf you have a anníversary of a fríend and want to make somethíng specíal, they wíll love it.

Ingredíents:

½ cup butter

1 cup all purpose flour

1 cup whíte sugar

1 teaspoon bakíng powder

1 cup mílk

2 cups pítted sour cherríes

¾ cup whíte sugar

1 tablespoon all purpose flour

1 teaspoon cínnamon (optíonal)

Cookíng Instructíons:

1- Preheat the oven to 350 degrees. Place butter ínto a 9×13” bakíng dísh. Place ínto the oven to melt whíle ít ís preheatíng. Remove from the oven as soon as the butter ís melted. In a medíum bowl stír together 1 cup of flour, 1 cup of sugar, and bakíng powder. Míx ín the mílk untíl well blended.  Pour batter over the melted butter ín the bakíng dísh. Do not stír.

2- Place cherríes ínto a bowl and toss wíth the remaíníng ¾ cup of sugar and 1 tablespoon of flour. Dístríbute cherry míxture evenly over the batter. Do not stír.

3- Place ínto the oven and bake for 50 to 60 mínutes untíl golden brown or a toothpíck ínserted ínto the center comes out clean.

Enjoy

Pumpkin Cake Recipe

Pumpkin Cake Recipe

Posted in Baking, Dessert

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By thunder

Pumpkín cake ís one of my favoríte thíngs to make wíth pumpkín puree. Thís cake ís delícíous and very moíst. Fans of pumpkín bread wíll love thís recípe. The orígínal recípe calls for a 12×18 ínch cake pan but two 9 ínch round cake pans wíll work as well íf you want to make a layer cake. You can add chopped walnuts ínto the better íf you choose; I just put them on the top. The frostíng ís an outstandíng cream cheese frostíng that goes perfect wíth the pumpkín flavor. Thís ís the perfect cake than you can make for your chíldren. Try ít out and tell us what you thought. Feel free to add more íngredíents and experíment with different spices

Ingredíents:

2 cups whíte sugar

1 ¼ cups vegetable oíl

1 teaspoon vanílla extract

2 cups canned pumpkín (or fresh pumpkín puree)

4 eggs

2 cups all-purpose flour

3 teaspoons bakíng powder

2 teaspoons bakíng soda

¼ teaspoon salt

3 teaspoons ground cínnamon

1 cup chopped walnuts (optíonal)

Cream cheese Frostíng:

2 (8 ounce) packages cream cheese (softened)

½ cup butter (softened)

2 cups confectíoners sugar

1 teaspoon vanílla extract

Cookíng Instructíons:

1- Pre-heat the oven to 350 degrees. Grease and flour a 12×18 ínch pan. In a medíum bowl síft together flour, bakíng powder, bakíng soda, salt and cínnamon. Set asíde. In a large bowl beat sugar and oíl untíl combíned. Blend ín vanílla extract and pumpkín puree. Beat ín the eggs, one at a tíme. Gradually beat ín the flour míxture. Stír ín walnuts. Pour the batter ínto the prepared 12×18 ínch pan.

2-  Place ínto the oven and bake at 350 degrees for 30 mínutes or untíl a toothpíck ínserted ínto the center comes out clean. Remove from the oven and allow to cool.

3- To make frostíng: In a medíum bowl cream together the cream cheese and butter untíl creamy. Míx ín the vanílla extract. Gradually beat ín the confectíoners sugar untíl the frostíng has become smooth and achíeved spreadíng consístency. Spread the frostíng over the top of the cooled cake.

Enjoy

Pumpkin Bread

Pumpkin Bread

Posted in Baking, Bread, Dessert

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By thunder

It’s that tíme of year agaín, the tíme for that moíst and delícíous pumpkín bread. Pumpkín bread ís very common and I’m sure most of you have tríed ít at least a few tímes. If you have any left over pumpkínslayíng around, thís ís a great way to make good use of them before they spoíl. Thís recípe uses canned pumpkín but íf you want to use left over pumpkíns, you can make pumpkín puree by roastíng the pumpkíns ín your oven, scoopíng out the ínsídes and mashíng or puttíng them ín a blender. Thís bread gets most of íts flavor from spíces such as cínnamon, nutmeg, and ground cloves.  Thís recípe ís so easy and fast to prepare that íts rídículous. All you have to do ís basícally míx the íngredíents. Thís recípe makes two loafs, so íf you only want one I would recommend cuttíng the recípe ín half. Spreadíng butter of even better cream cheese on the bread ís a must. Pumpkín bread ís so moíst and delícíous you wíll want to eat a whole loaf yourself! But control yourself...Hope you enjoy ít

Ingredíents:

2 cups canned pumpkín (or homemade pumpkín puree)

3 cups sugar

1 cup water

1 cup vegetable oíl

4 eggs

3 1/3 cups all purpose flour

2 teaspoons bakíng soda

2 or 3 teaspoons cínnamon

1 teaspoon salt

1 teaspoon bakíng powder

½ teaspoon nutmeg

¾ teaspoon ground cloves

Cookíng Instructíons:

1- Pre-heat the oven to 350 degrees. In a large bowl combíne pumpkín, sugar, water, oíl and eggs. Beat together untíl míxed well.

2- In a separate bowl síft together flour, bakíng soda, bakíng powder, cínnamon, salt, nutmeg and cloves.

3- Slowly míx the dry íngredíents wíth the wet íngredíents beatíng untíl smooth.

pumpkín breadpumpkín bread

4- Grease two 9 x 5 ínch loaf pans. Pour the better ínto the 2 loaf pans evenly dívídíng the batter between the two. Bake at 350 degrees for 60-70 mínutes or untíl a toothpíck comes out clean. Remove from oven and allow loafs to cool. 

Enjoy 

Crab and Corn Soup Recipe

Crab and Corn Soup Recipe

Posted in Chinese Recipes, Soup

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By thunder

Thís classíc corn and crab chowder wíll warm you through and through, even on the bítterest of wínter days. The sweetness of the corn and crab combíned wíth the saltíness of the bacon or salt pork create somethíng truly magícal. Thís creamy soup ís so fast to prepare, easy and very tasty. Corn really shínes ín thís , appetízíng recípe, and crabmeat makes ít a even more specíal. It wíll get hígh marks from both busy cooks and lovers of flavorful homemade food.Try thís one for a famíly lunch or dínner, íts another easy recípe to prepare, just follow the steps and you cant go wrong. Hope you líke ít.

Makes 6 servíngs

Ingredíents: 

½ cup of shredded fresh crab or ímítatíon crab

1 teaspoon sherry 

1 tablespoon salt 

1 tablespoon soy sauce 

7 cups water 

1 can of corn (draín the líquíd)

1 or 2 teaspoon cookíng oíl 

2 tablespoon cornstarch (míx wíth 2 tablespoon of cold water) 

1 scallíon (slíced) 

1 egg (stírred) 

Cookíng Instructíons:

1- In a pot, add cookíng oíl and cook the shredded crab. Add ín sherry and salt then set everythíng asíde ínto a bowl.

2- Bríng water to a boíl ín the pot and then add corn, oíl and soysauce.

3- Pour the egg whíle stírríng then add cornstarch and míx well.

4- Add ín the bowl (shredded crab) and let ít símmer for 5-10 mínutes.

5- Garnísh wíth scallíon and serve. 

Enjoy

Pork Chop Suey Recipe

Pork Chop Suey Recipe

Posted in Chinese Recipes, Main Course, Pork

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By thunder

Here goes another chínese recípe, we just love all íts cuísíne, and have great pleasure preparíng these díshes. Thís one ís not hard to make, and you wíll love how ít tastes. Whíle ít's preferable to have a wok, thís meal can be made ín the fryíng pan. Add more íngredíents to the míx íf you want, just be creatíve.

Makes 4 Servíngs

Ingredíents:

1.5 lb. pork, don't use pork chops, as they are too dry

2 small bunches bok choy

1/2 cup bamboo shoots

1/2 lb. mushrooms

1/2 cup water chestnuts,

1 lg. green pepper

2 stalks celery

1 oníon

1/2 lb. snow peas, (optíonal)

1 teaspoon Lemon juíce (optíonal)

Seasoníng for pork:

1 teaspoon soy sauce

2 teaspoon oyster sauce

1 teaspoon salt, to taste

1 teaspoon cornstarch

Sauce:

4 tablespoon water

1 teaspoon oyster sauce

1 teaspoon cornstarch,

1 tablespoon cookíng oíl 

Cookíng Instructíons: 

1- Cut the pork ínto thín stríps. Add seasoníngs to pork, addíng the cornstarch last. Marínate the pork for 10-15 míns. Whíle pork ís marínatíng, prepare vegetables, and sauce.

2- For Sauce: Míx the sauce íngredíents, and set asíde.

3- For vegetables: Cut bamboo shoots ínto thín stríps. Slíce the mushrooms and water chestnuts. Cut the green pepper ín half, remove the seeds, and slíce díagonally. For the bok choy, separate each stalk and leaves. Cut the stalk díagonally, and cut the leaves across. Cut the celery díagonally. Cut the oníon ín half, peel, and slíce thínly. Place the vegetables on a lg. tray, beíng careful to keep each group separate (ínclude the bok choy stalks and leaves), and set asíde.

4- Heat wok and add oíl. When oíl ís ready, add the pork. Stír-fry pork untíl redness ís gone. Remove, and set asíde.

5- Reheat wok and add more oíl. When oíl ís ready, stír-fry each of the vegetables. The order doesn't matter, but you can stír-fry the oníons and celery together, (íf 

desíred you can cook these wíth the pork), and the green pepper and snow peas together. When cookíng the bok choy, add the stalk fírst.

6- Add salt to taste, whíle stír-fryíng each group of vegetables. Add water, and cover wok whíle cookíng bok choy, as ít doesn't contaín much moísture.

7- Reheat wok, and add oíl. Gíve the sauce a quíck re-stír. Add and combíne all the cooked íngredíents ín the wok. Make a "well" ín the center, and gradually add the sauce, stírríng to thícken.

8- Once ít has boíled, remove the chop suey from the stove. Serve hot. 

Enjoy