Instituto Nacional de Soyapango Student΄s Name: Álvaro Francisco Rodríguez Salazar
Section: 1 General D.
Teacher΄s Name: Jorge Alberto Mira.
Topic: Recipes
Asignature: English.
Turn: Morning.
Year: 2014
Watermelon Lemonade
Prep: Prep Time: 5 mins Cook: Cook Time: 5 mins
Ingredients: • • • • • •
1 cup lemon juice 1 cup superfine sugar 4 1/2 cups water 3 cups chopped seeded watermelon 2 tablespoons light corn syrup vodka, a shot to make a summertime cocktail (optional)
Directions: 1-In a blender, puree the watermelon with the corn syrup. 2-Strain to remove any bits of seed that remain. 3-Combine the lemon juice and sugar in a large pitcher. 4-Stir until the sugar is completely dissolved. 5-Add the puree along with the water. 6-Serve over ice in
Strawberry Milkshake
Recipe Servings
:
3
Recipe Cook Time
:
5 mins
Ingredients •
200 gm strawberries 2 Tbsp sugar 400 ml milk 5-6 Tbsp strawberry ice-cream
Method Put the strawberries and sugar in a mixie, add a bit of milk and roughly puree it for just a few seconds. Now add the rest of the milk and start the mixing again for 15-20 seconds. Add the ice-cream and blend it all together into a thick shake. Serve chilled
Horchata
Prep:
10m
Ready In: 3h 10m
Ingredients 1 cup uncooked white long-grain rice 5 cups wรกter 1/2 cup milk 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 2/3 cup white sugar
Directions 1.
Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
2.
Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
Ananas da Panna
Recipe Servings
:
2
Recipe Cook Time
:
15 Minutes
Ingredients 4 fresh pineapple 1/2 tsp black pepper powder
1/2 tsp roasted cumin powder 1/2 tsp black salt 1 lemon juice 1/4 cup sugar
Method Roast the fresh pineapple until it is well cooked on a gas or on a grill. Peel it and cut into small size cubes. Take out the juice of the pineapple. Add all ingredients to it. Squeeze-in the lemon. Serve chilled garnished with roasted cumin and chopped mint.
Banana Milkshake
Recipe Servings
:
2
Recipe Cook Time
:
5 mins
Ingredients 1 cup chopped banana 1 cup milk
1/4 cup cream (optional) 1/2 tsp vanilla essence 1/2 cup crushed ice
Method Put all this in a blender jar and blend smooth. To make it thicker you can also add some milk powder.
Cappuccino
Recipe Servings
:
2
Recipe Cook Time
:
15 Minutes
Ingredients 2 cups milk 1 cinnamon stick 2 cups strong coffee Sugar - to taste Ground cinnamon
Method In a saucepan heat the milk and the cinnamon stick just until milk comes to a boil. Turn heat down and let milk simmer for 10 minutes. Remove the cinnamon stick from the heated milk. Pour 1/2 cup of coffee in the cup and add sugar to taste. Now pour the hot milk, raising it high. Sprinkle ground cinnamon and serve hot.
Cold Coffee
Recipe Cook Time
Ingredients 2 cups espresso shots Crushed ice 4 Tbsp condensed milk 1 cup milk
Method
:
5 Minutes
In the blender add espresso, some crushed ice, condensed milk, and 1 cup of milk Blend it all together. Serve chilled.
Mango Squash
Recipe Cook Time
:
15 Minutes
Ingredients 1 kg sugar 1/4 cup lemon juice Mango juice (mango pulp, strained through a fine sieve) 1 kg mangoes for the juice
Method Add together sugar, lemon juice and mango juice in a pan. Cover the pan and place it under the sun for a few days. Ensure giving it a stir at least 3-4 times a day. When dissolved, store in clean bottles. Add 4 cups sugar and 2 cups water in a pan. Bring to a boil. Make sure that the contents are dissolved completely.
Cook over high heat or till one-thread consistency is reached. Take it off the heat and mix in the lemon and mango juice. Store in sterilized air tight bottles.
Apple Punch
Recipe Servings
:
2
Recipe Cook Time
:
10 Minutes + Time to chill
Ingredients 1/2 liter apple juice 4 Tbsp lemon juice 2" stick cinnamon 1/2 ginger cube 3 cloves 1 strip lemon rind Mint sprigs
Method Add apple juice in a container. Then add few drops of lime juice into ti.
Put 2 cinnamon sticks, 1/2 ginger cube, some cloves and lemon strings. Combine the mixture well. Chill and garnish it with few mint leaves. Serve over ice.
Luscious Slush Punch
Prep: 15m Cook: 5m
Ingredients 2 1/2 cups white sugar 6 cups water 2 (3 ounce) packages strawberry flavored Jell-O速 mix 1 (46 fluid ounce) can pineapple juice 2/3 cup lemon juice 1 quart orange juice 2 (2 liter) bottles lemon-lime flavored carbonated beverage
Directions 1- Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
2- Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.
Marinated Chicken Breasts
Prep: 5 min Inactive: 8 hr Cook: 10 min
Ingredients 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf 1 to 2 tablespoons mustard, whole grain or Dijon 1 to 2 teaspoon garlic or onion powder, optional 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 4 boneless, skinless chicken breast, each about 6 ounces
Directions Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the
chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks. Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time. Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
Eggplant Parmesan
Prep: 25m Cook: 35m Rady in: 1h
Ingredients 3 eggplant, peeled and thinly sliced 2 eggs, beaten 4 cups Italian seasoned bread crumbs 6 cups spaghetti sauce, divided 1 (16 ounce) package mozzarella cheese, shredded and divided 1/2 cup grated Parmesan cheese, divided 1/2 teaspoon dried basil
Directions 1-
Preheat oven to 350 degrees F (175 degrees C).
2-
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3-
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4-
Bake in preheated oven for 35 minutes, or until golden brown.
Paella
Preparation time: 30 mins to 1 hour Cooking time: 10 to 30 mins Serves 6-8
Ingredients - 170g/6oz chorizo, cut into thin slices - 110g/4oz pancetta, cut into small dice - 2 cloves garlic finely chopped - 1 large Spanish onion, finely diced - 1 red pepper, diced - 1 tsp soft thyme leaves - Âź tsp dried red chilli flakes - 570ml/1pint calasparra (Spanish short-grain) rice - 1 tsp paprika - 125ml/4fl oz dry white wine - 1.2 litres/2 pints chicken stock, heated with Âź tsp saffron strands - 8 chicken thighs, each chopped in half and browned - 18 small clams, cleaned - 110g/4oz fresh or frozen peas - 4 large tomatoes, de-seeded and diced - 125ml/4fl oz good olive oil - 1 head garlic, cloves separated and peeled - 12 jumbo raw prawns, in shells - 450g/1lb squid, cleaned and chopped into bite-sized pieces - 5 tbsp chopped flatleaf parsley - Salt and freshly ground black pepper
Method 1. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes. 2. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
3. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too. 4. Scatter the chopped parsley over the paella and serve immediately
Spinach and Feta Pita Bake
Prep: 10m Cook: 12m Rady in: 22m
Ingredients 1 (6 ounce) tub sun-dried tomato pesto 6 (6 inch) whole wheat pita breads 2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped 4 fresh mushrooms, sliced 1/2 cup crumbled feta cheese 2 tablespoons grated Parmesan cheese 3 tablespoons olive oil Ground black pepper to taste
Directions 1-Preheat the oven to 350 degrees F (175 degrees C). 2-Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper. 3-Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.
Fiery Fish Tacos with Crunchy Corn Salsa
Prep: 30m Cook: 10m Ready in: 40m
Ingredients 1 cup corn 1/2 cup diced red onion
1 cup peeled, chopped jicama 1/2 cup diced red bell pepper 1 cup fresh cilantro leaves, finely chopped 1 lime, zested and juiced 2 tablespoons sour cream 2 tablespoons cayenne pepper 1 tablespoon ground black pepper 2 tablespoons salt 6 (4 ounce) fillets tilapia 2 tablespoons olive oil 12 corn tortillas, warmed
Directions 1- Preheat grill for high heat.
2- In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3- In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4- Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Roast salmon with peas, potatoes & bacon
Prep: 45 min
Cook: 40 min
Ingredients 500g bag baby new potatoes, halved 2 tsp olive oil 150g pack smoked bacon lardons Whole piece skinless salmon fillet, about 700g/1lb 9oz 200g frozen peas, defrosted 4 spring onions, sliced Splash white wine vinegar Small handful mint, chopped
Directions 1- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning. Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up. 2- Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle. Brush with remaining oil, season, then return to the oven and cook for 20 mins more until the salmon is just cooked through. Meanwhile, cook the peas in boiling water for 2 mins and drain. 3-
When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.
Quinoa and Black Beans
Prep:
15m
Cook:
35m
Ready in: 50m
Ingredients 1 teaspoon vegetable oil 1 onion, chopped
3 cloves garlic, chopped 3/4 cup quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper Salt and ground black pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro
Directions 1-
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
2-
Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
3-
Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Savory Garlic Marinated Steaks
Prep:
15m
Cook:
15m
Ready in: 1h 30m
Ingredients 1/2 cup balsamic vinegar 1/4 cup soy sauce 3 tablespoons minced garlic 2 tablespoons honey 2 tablespoons olive oil 2 teaspoons ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon onion power 1/2 teaspoon salt 1/2 teaspoon liquid smoke flavoring 1 pinch cayenne pepper 2 (1/2 pound) rib-eye steaks
Directions 1- In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2- Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3- Preheat grill for medium-high to high heat.
4- Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Szechwan Shrimp
Prep: 10m Cook: 10m
Ready in: 20m
Ingredients 4 tablespoons water 2 tablespoons ketchup 1 tablespoon soy sauce 2 teaspoons cornstarch 1 teaspoon honey 1/2 teaspoon crushed red pepper 1/4 teaspoon ground ginger 1 tablespoon vegetable oil 1/4 cup sliced green onions 4 cloves garlic, minced 12 ounces cooked shrimp, tails removed
Directions 1-
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2-
Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
World's Best Lasagna
Prep:
30m
Cook:
2h 30m
Ready In: 3h 15m
Ingredients 1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese
Directions
1-
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2-
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3-
Preheat oven to 375 degrees F (190 degrees C).
4-
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese
5-
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Banoffee pies
Prep:
1h 20m
Ingredients 250g pkt Arnott's Granita biscuits
125g unsalted butter, melted 380g can caramel Top 'N' Fill 2-3 bananas 300ml thickened cream, whipped Grated dark chocolate, to garnish
Method Lightly grease eight 10cm loose-bottomed tart pans. Place the biscuits in a food processor and pulse to make crumbs. Pulse in the melted butter until well combined, then press the mixture into the base and sides of the tart pans. Pour the caramel over the base, then chill until needed. Just before serving, slice the bananas and lay over the top of the caramel. Top with whipped cream, then garnish with grated chocolate.
Flan
Prep: 10m Cook: 1h Ready In: 1h 10m
Ingredients
1/2 cup white sugar 2 cups milk 2 eggs, beaten 2 egg yolks, beaten 3/8 cup white sugar
Directions 1-
Preheat oven to 350 degrees F (175 degrees C)
2-
In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
3-
In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
4-
Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
5-
Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.
Napoleon
Prep: 2h Cook: 40m
Ingredients 2 sheets butter puff pastry, halved 100g dark chocolate 1/2 cup (125ml) thick cream, whipped 20g white chocolate, melted, cooled
Creme patisserie 6 egg yolks 40g plain flour, sifted 125g caster sugar 2 cups (500ml) milk 1 vanilla bean, split
Method Step 1 Refreeze 1 pastry half, as it's not required. Place the 3 remaining halves on a lined baking tray, prick all over with a fork then refrigerate for 1 hour. Step 2 To make creme, place egg yolks, flour and 2 tablespoons of the sugar in a bowl and whisk until pale. Combine milk, remaining sugar and split vanilla bean in a saucepan and bring to the boil over medium heat. Strain into egg mixture and discard vanilla bean. Return to pan and cook over low heat, stirring for 2-3 minutes or until thickened, then cool. Step 3 Preheat oven to 190째C. Bake pastry for 10 minutes, then place a sheet of baking paper and a baking tray on top of pastry and return to oven for 10 minutes. Remove paper and tray and cook for a further 5 minutes, then allow to cool. Step 4 Place dark chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Once the chocolate has melted, stir until smooth. Cool completely.
Step 5 Spread chocolate over one pastry half. Combine whipped cream and creme patisserie. Place an unglazed pastry half on a serving tray and spread with half the cream. Top with other piece of unglazed pastry and remaining filling. Top with glazed pastry. Place white chocolate in a piping bag and pipe thin lines across the top. Use a skewer to drag the lines. Refrigerate for 30 minutes before serving
Peach Cobbler VI
Prep: 15m Cook: 30m Ready In: 45m
Ingredients 1 cup all-purpose flour 1/2 cup brown sugar 1/2 cup white sugar 2 teaspoons baking poder 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup milk 1/2 cup margarine, melted 1 (29 ounce) can sliced canned peaches, drained 1 teaspoon ground cinnamon
Directions 1-
Preheat oven to 400 degrees F (200 degrees C).
2-
In a large bowl, combine flour, sugars, baking powder, salt and vanilla. Pour milk into dry ingredients and then stir in melted margarine. Mix thoroughly.
3-
Pour mixture into a 9x13 inch baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven for 30 minutes.
Peanut Butter Pie
Ingredients 1 (9 inch) prepared graham cracker crust 1 (8 ounce) package cream cheese, softened 1/2 cup creamy peanut butter 1/2 cup confectioners' sugar 1 (16 ounce) container frozen whipped topping, thawed 15 miniatures chocolate covered peanut butter cups, unwrapped
Directions 1-
Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
2-
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
Simple White Cake
Prep: 20m Cook: 30m Ready In: 50m
Ingredients 1 cup white sugar 1/2 cup butter 2 eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking poder 1/2 cup milk
Directions 1-
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2-
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3-
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Raspberry Pain au Chocolate (Raspberry Chocolate Croissants)
Prep:
20m
Cook:
18m
Ready In: 38m
Ingredients 1 (17.25 ounce) package frozen puff pastry, thawed 6 tablespoons chocolate hazelnut spread 3 tablespoons all fruit raspberry jam 1 egg, beaten 1/4 cup confectioners' sugar for dusting (optional)
Directions 1-
Preheat the oven to 400 degrees F (200 degrees C).
2-
Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
3-
Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
4-
Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.
Buttermilk Breakfast Cake
Prep: 20m Bake: 45m Cool: 35m
Ingredients 1 (18.25-oz.) package white cake mix 1 cup buttermilk 1/2 cup melted butter 5 large eggs 3 tablespoons light brown sugar 2 teaspoons ground cinnamon Shortening 1 tablespoon granulated sugar
Preparation 1- Preheat oven to 350째. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
2- Stir together brown sugar and cinnamon in a small bowl. 3- Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar. 4- Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
5- Bake at 350째 for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.
Tiramisu
Prep 1h 30m
Ingredients 2 cups strong black coffee 1/2 cup marsala (see note) 3 eggs, separated 1/3 cup caster sugar 250g mascarpone 300ml thickened cream, lightly whipped 1 large packet of sponge fingers (savoiardi) Cocoa, for dusting
Method 1- Pour coffee and marsala into a shallow dish. Set aside. 2- Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined. 3- Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture. 4- Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve. 5- Variation: Marsala can be replaced with orange juice if preferred.
Vanilla Cheesecake with Cherry Topping
Ingredients Crust: 3/4 cup graham cracker crumbs 1/4 cup sugar 2 tablespoons butter, melted 2 teaspoons water Cooking spray Filling: 3 (8-ounce) blocks fat-free cream cheese, softened 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened 1 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon salt 1 (8-ounce) carton fat-free sour cream 4 large eggs 2 teaspoons vanilla extract 1 vanilla bean, split lengthwise Topping: 2/3 cup tawny port or other sweet red wine 1/2 cup sugar 2 (10-ounce) bags frozen pitted dark sweet cherries 2 tablespoons fresh lemon juice 4 teaspoons cornstarch 4 teaspoons water
Preparation 1.
Preheat oven to 400째.
To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 2. teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400째 for 5 minutes; cool on a wire rack. 3.
Reduce oven temperature to 325째.
To prepare filling, beat cheeses with a mixer at high speed until smooth. 4. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves. Pour cheese mixture into prepared pan; bake at 325째 for 1 hour and 15 5. minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla 6. bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard. Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until 7. well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.