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 Posted: Fri Aug 15, 2008 5:13 am
Basic Butter Cake Recipe
Difficulty: heart
Ingredients
125 g butter or margarine
1/2 cup caster sugar
2 eggs
1 teaspoon vanilla essence
2 cups self-raising flour, sifted
1/2 cup milk
Directions
1.Cream butter and sugar until light and fluffy.
2.Add eggs one at a time beating well after each addition. Add vanilla essence. Beat.
3.Fold flour into creamed mixture alternating with milk, beginning and ending with flour.
4.Spoon into greased 20cm square cake tin.
5.Bake in moderate oven (180 degrees C) for 35 to 40 minutes until skewer inserted into center comes out clean.
6.Allow to cool in tin 5 minutes before turning out. Cool completely before icing.
I found this recipe at recipezaar.com. Also I believe 125 grams is transferred to about a whole cup or more of butter.I'm having trouble with the the conversion of butter grams to cups... cry
if anyone has an idea I'd be happy to hear it. sweatdrop
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Posted: Fri Aug 15, 2008 9:57 pm
MeaShayShay Basic Butter Cake Recipe Difficulty: heart Ingredients 125 g butter or margarine 1/2 cup caster sugar 2 eggs 1 teaspoon vanilla essence 2 cups self-raising flour, sifted 1/2 cup milk Directions 1.Cream butter and sugar until light and fluffy. 2.Add eggs one at a time beating well after each addition. Add vanilla essence. Beat. 3.Fold flour into creamed mixture alternating with milk, beginning and ending with flour. 4.Spoon into greased 20cm square cake tin. 5.Bake in moderate oven (180 degrees C) for 35 to 40 minutes until skewer inserted into center comes out clean. 6.Allow to cool in tin 5 minutes before turning out. Cool completely before icing. I found this recipe at recipezaar.com. Also I believe 125 grams is transferred to about a whole cup or more of butter.I'm having trouble with the the conversion of butter grams to cups... cry if anyone has an idea I'd be happy to hear it. sweatdrop
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Posted: Tue Aug 26, 2008 8:29 pm
MeaShayShay Roboken Cherry Dump CakeDiffuculty: heart Ingredients1 20 ounce can of crushed pinapple ~ DO NOT DRAIN 1 21 can of cherry pie filling 1 18 ounce box of yellow or white cake mix 1 stick (1/2 cup) butter or margarine 1/2 cup chopped walnuts (optional) In a 9x13 inch pan, dump the can of crushed pineapple onto the bottom of the pan and use the back of a spoon to evenly spread. Dump cherry pie filling over the pineapple. It's recommended that you use a spoon, and spoon a few cherries at a time so you evenly divide it throughout the pan. Next, dump the package of cake mix completely over the pie filling until no cherry or pineapple are visible, and lightly spread to evenly coat. Do not crush clumps, and make sure a few "mountains" are left on! Cut butter into pats and place over the cake mix. Sprinkle nuts over top. Do not mix ingredients! Before baking it should look something like this. [x]Bake at 350 degrees for 1 hour. For a dessert dish that only requires 4 ingredients and 1 hour of your time, it'll taste great and as if you spent many hours preparing and baking. Sure to satisfy the mouths of your family and guests, they'll never know how easy this dish was to make! Hey did this come from a Southern Living Cookbook? eek Nope. It's my aunt's recipe, my family and I were visiting her and she made this dessert for us to munch on. I thought it tasted great and seeing how easy it was to make, I thought it'd be perfect for gluttony.
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Posted: Sat Aug 30, 2008 2:24 pm
Roboken MeaShayShay Roboken Cherry Dump CakeDiffuculty: heart Ingredients1 20 ounce can of crushed pinapple ~ DO NOT DRAIN 1 21 can of cherry pie filling 1 18 ounce box of yellow or white cake mix 1 stick (1/2 cup) butter or margarine 1/2 cup chopped walnuts (optional) In a 9x13 inch pan, dump the can of crushed pineapple onto the bottom of the pan and use the back of a spoon to evenly spread. Dump cherry pie filling over the pineapple. It's recommended that you use a spoon, and spoon a few cherries at a time so you evenly divide it throughout the pan. Next, dump the package of cake mix completely over the pie filling until no cherry or pineapple are visible, and lightly spread to evenly coat. Do not crush clumps, and make sure a few "mountains" are left on! Cut butter into pats and place over the cake mix. Sprinkle nuts over top. Do not mix ingredients! Before baking it should look something like this. [x]Bake at 350 degrees for 1 hour. For a dessert dish that only requires 4 ingredients and 1 hour of your time, it'll taste great and as if you spent many hours preparing and baking. Sure to satisfy the mouths of your family and guests, they'll never know how easy this dish was to make! Hey did this come from a Southern Living Cookbook? eek Nope. It's my aunt's recipe, my family and I were visiting her and she made this dessert for us to munch on. I thought it tasted great and seeing how easy it was to make, I thought it'd be perfect for gluttony. Cool. I read it the same recipe in my Southern Living Cookbook. It is pretty easy to make. wink
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Posted: Mon Dec 15, 2008 3:04 pm
Mexican Wedding Cookies
(aka Sand Tarts)
Source: Paula's Home Cooking
Taki's Level of Difficulty for the Average College Student: heart - stressed
Tools of the Trade: Oven, Hand Mixer (optional)
Ingredients:
2 sticks of butter, softened
1/2 cup confectioner's sugar (powdered sugar)
1 tsp vanilla extract
1 3/4 cups flour
1 cup finely chopped pecans
Extra flour for coating your hands and extra powdered sugar for rolling the cookies in.
Directions:
1. Preheat oven to 275 degrees.
2. Mix the sugar and the butter together. After it's well incorporated, mix in the vanilla.
3. Slowly beat in the flour a little bit at a time.
4. Stir in pecans with a spatula.
5. On a cookie sheet lined with parchment paper, place the cookies (formed into crescent shapes) on the cookie sheet. (Keep your hands floured to prevent the dough from sticking to you)
6. Bake for 40 minutes.
7. While still warm, coat each cookie in powdered sugar.
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Posted: Tue Aug 04, 2009 12:28 pm
Quick Ice Cream (2 methods)
Both recipes are from the website :Instructables.com
Difficulty: heart
Appliances: Large Jar, Freezer
Ingredients
1 Cup Milk
2 tablespoons sugar
1/2 teasppoon vanilla (or any other flavor you want your ice cream to be)
1. Put all ingredients into jar, and then shake it to combine
2.Put jar into freezer, covering it with other frozen items. Keep jar in freezer
for about 3 1/2 hours, shaking it ever thirty minutes
3.Take out ice cream and shake to see if it is not sloshing. Pour and...
Enjoy!!
Another method
Appliances; 1 Quart size Ziploc bag, 1 Gallon size ziploc bag
Ingredients
1 cup milk
2 tablespoons sugar
1/2 teaspoon vanilla(or any other flavor you choose)
2 cups of ice
1/4 cup Rock salt
1.Pour sugar, milk, vanilla(any other flavor) into the Quart sized Ziploc bag then shake to combine.
2.Pout the ice and rock salt into the gallon sized Ziploc bag, shake it.
3.Put the small Ziploc bag into the bigger one and shake it around until the ice cream becomes thick. Take the smaller bag out when the occurs.
4.You can eat it out of the bag or cut the corner of the Ziploc bag and squeeze ice cream out.
Enjoy!!
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Posted: Wed Sep 16, 2009 9:09 pm
Banana Boats
INGREDIENTS:
* fresh, ripe bananas
*peanut butter
* chocolate syrup
*tin foil
DIRECTIONS:
1. Leaving the peel on, split the banana down the middle, horizontally, so it looks like a little boat.
2. Open up the banana just enough to smear your peanut butter inside. Then, top with the syrup.
3. Wrap it in tin foil so there are NO leaks.
4. Put it in an oven at about 350...or, if you're camping, just toss it in the hot coals...for only a few minutes.
The banana will cook JUST enough to melt into a gooey mess. Enjoy.
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Posted: Thu Sep 17, 2009 2:36 pm
I just want to say that Thomas Keller is a god among men. Thomas Keller's Chocolate Chip Cookies.Quote: This is our version of what is arguably the best cookie ever. I like to use different chocolates, one sweeter, one with a more complex bittersweet balance. After you chop the chocolate, sift it to remove any tiny fragments to give the cookies a cleaner look. If you like softer cookies, don’t underbake them, just mist them with water before baking. INGREDIENTS: 2 1/3 cups plus 1 tablespoon all-purpose flour 3/4 teaspoon baking soda 1 teaspoon kosher salt 5 ounces 55 percent chocolate, cut into chip-sized pieces 5 ounces 70 to 72 percent chocolate, cut into chip-sized pieces 8 ounces (2 sticks) cold unsalted butter, cut into small pieces 1 cup packed dark brown sugar, preferably molasses sugar 3/4 cup granulated sugar 2 large eggs DIRECTIONS: 1. Position racks in the lower and upper thirds of the oven and preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. 2. Sift flour and baking soda into a medium bowl. Stir in the salt. 3. Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments). 4. In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. (KAT NOTE: you can also use a small hand mixer, or someone with VERY powerful arms) Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until mixture is light and creamy. Scrape down sides of the bowl. Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add dry ingredients and mix on low speed to combine. Mix in chocolate. 5. Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.) 6. Using about 2 level tablespoons per cookie, shape dough into balls. Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread. Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking. 7. Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. (The cookies can be stored in an airtight container for up to 2 days.)
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Posted: Fri Dec 11, 2009 8:11 pm
White Chocolate Pistachio Cookies
Courtesy of HEB
Makes 5 dozen
Taki's Level of Difficulty for the Average College Student: stressed (for shelling the pistachios.
1 cup unsalted butter, softened
3/4 cup light brown sugar, firmly packed
3/4 cup sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 oz) package white chocolate pieces (OR 1 large white chocolate bar, chopped)
1 cup toasted, shelled pistachios, chopped. (When I made them, the cookie was slightly salty, so if you want, you can rinse them and dry them off first to get rid of the excess salt OR use less salt in the recipe)
Preheat oven to 350 degrees and grease two cookie sheets (or use parchment paper)
Cream butter, sugars, and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each addition. In another bowl, whisk flour, baking soda, and salt until combined well. Gradually beat flour mixture into butter mixture. Fold white chocolate pieces and pistachios into batter and drop by rounded tablespoon onto prepared pans. Bake 10 minutes, or until midles are just set. Remove and cool on wire rack.
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Posted: Mon May 24, 2010 7:47 pm
Drunk and Disorderly Donut Pudding
Source: Eat Your Feelings: Recipes for Self-Loathing
Taki's Level of Difficulty for the Average College Student: stressed (mainly because who the hell has two casserole dishes, let alone one that fits inside the other?)
Appliances Needed: Oven, two baking dishes, with one being small enough to fit inside the other for a water bath.
Ingredients
1 box of donuts, any variety
2 cups milk
1/4 tsp salt
3 egg yolks
1/3 cup sugar
1 tsp vanilla
1. Preheat oven to 350 degrees
2. Rip apart the donuts into little donut chunks and place into the smaller casserole dish. Warm the milk and salt together in a pot or in the microwave. Nice and warm, not too hot.
3. Beat egg yolks, sugar, and vanilla with a fork and drizzle into the milk. Pour the mixture over the donuts. Place your dish in a larger dish and fill it with water, creating a water bath.
4. Bake for 45 minutes.
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Posted: Wed Jun 16, 2010 11:51 am
Taki Okuda White Chocolate Pistachio CookiesCourtesy of HEB Makes 5 dozen Taki's Level of Difficulty for the Average College Student: stressed (for shelling the pistachios. 1 cup unsalted butter, softened 3/4 cup light brown sugar, firmly packed 3/4 cup sugar 2 eggs 2 tsp vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 (12 oz) package white chocolate pieces (OR 1 large white chocolate bar, chopped) 1 cup toasted, shelled pistachios, chopped. (When I made them, the cookie was slightly salty, so if you want, you can rinse them and dry them off first to get rid of the excess salt OR use less salt in the recipe) Preheat oven to 350 degrees and grease two cookie sheets (or use parchment paper) Cream butter, sugars, and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each addition. In another bowl, whisk flour, baking soda, and salt until combined well. Gradually beat flour mixture into butter mixture. Fold white chocolate pieces and pistachios into batter and drop by rounded tablespoon onto prepared pans. Bake 10 minutes, or until midles are just set. Remove and cool on wire rack. I love pistachios and now that I think of it I never baked with pistachios before. Something I'll have to try if the pistachios can make it in the mixture that is, haha. Both me and fiancee love them.
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Posted: Sat Jul 03, 2010 7:05 pm
kittyzero Taki Okuda White Chocolate Pistachio CookiesCourtesy of HEB Makes 5 dozen Taki's Level of Difficulty for the Average College Student: stressed (for shelling the pistachios. 1 cup unsalted butter, softened 3/4 cup light brown sugar, firmly packed 3/4 cup sugar 2 eggs 2 tsp vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 (12 oz) package white chocolate pieces (OR 1 large white chocolate bar, chopped) 1 cup toasted, shelled pistachios, chopped. (When I made them, the cookie was slightly salty, so if you want, you can rinse them and dry them off first to get rid of the excess salt OR use less salt in the recipe) Preheat oven to 350 degrees and grease two cookie sheets (or use parchment paper) Cream butter, sugars, and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each addition. In another bowl, whisk flour, baking soda, and salt until combined well. Gradually beat flour mixture into butter mixture. Fold white chocolate pieces and pistachios into batter and drop by rounded tablespoon onto prepared pans. Bake 10 minutes, or until midles are just set. Remove and cool on wire rack. I love pistachios and now that I think of it I never baked with pistachios before. Something I'll have to try if the pistachios can make it in the mixture that is, haha. Both me and fiancee love them.
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Posted: Mon Jul 19, 2010 1:19 pm
I was looking up a recipe for smores because I know my fiancee's sister loves them and found an easy one to do and thought to share with you guys smile Indoor Peanut S'mores Recipe  Ingredients: 1/2 cup peanut butter 18 graham cracker squares, 2 1/2 inches each 1 1/2 cups miniature marshmallows 1/2 cup chopped salted peanuts 1/2 cup semisweet chocolate chips Directions: 1. Spread peanut butter over 1 side of each graham cracker. Place 9 of the graham crackers, peanut butter sides up, in square microwavable dish, 8x8x2 inches. Sprinkle marshmallows evenly over crackers. Sprinkle peanuts and chocolate chips over marshmallows. Top with remaining graham crackers, peanut butter sides down. 2. Microwave uncovered on High 1 to 2 minutes or until marshmallows are very soft. Cool at least 15 minutes. Cut each square in half.
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Posted: Sun Oct 17, 2010 6:22 am
Lilikka
Here's a recipe for a simple one-serving chocolate cake that you can make in only 5 minutes! Until now, I was left sad by how it's almost impossible for me to make cakes or cookies where I live this year. Thank you so much for this. I'm eating chocolate cake for dessert tomorrow. ^^
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Posted: Sun Oct 24, 2010 4:40 am
Needed: Oven, Foil, baking pan
Difficulity: heart - stressed
Ingredients:
Nonstick cooking spray
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1 cup all-purpose flour
1/2 cup dried cranberries
1/2 cup coarsely copped white chocolate
1 cup pistachios (optional)
Directions
1. Preheat oven to 350F. Line an 11x7x1-1/2-inch or a 9x9x2-inch baking pan with foil; coat foil with cooking spray and set aside.
2. In large mixing bowl beat butter with wire whisk or electric mixer until softened. Whisk or beat in sugars, baking powder, soda, and salt. Whisk or beat in eggs and vanilla until combined. With whisk, or with electric mixer on low speed, beat in flour. Stir in dried cranberries and white chocolate. Spread butter in prepared pan. Sprinkle with fresh cranberries; press in lightly with a spatula. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean.
3. Cool on wire rack 1 hour. Lift with foil to remove from pan. Cut into bars. Makes 12 bars.
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