divine desserts

Page 1

Divine desserts‌


index… recipe for brownies… pag 01 récipe for pancakes…pag 02 Shake crazy...pag 03 Dry cake… pag 04 In this journal learn 4 recipes of the most delicious desserts in the world best known. enjoy it.


Borwnies recipe Ingredients‌ -3 oz flour. -1/4 tps baking powder. -pinch of salt. -4 oz plain chocolate. -2 oz butter. -2 egg. -8 oz sugar. -3 oz chopped walnuts. Preparation‌ Sift the flour, baking powder and salt.


Wisk the eggs and sugar for two minutes until almost white and fluffy. Melt the butter and chocolate together . Beat in the chocolate and butter an then fold in the flour. Don´t add the walnuts until the rest of the mixis combined or they skewer comes out relatively clean. Leave to cool before cutting .

hope you have been delicious.


Pancakes recipe To make this recipe you must have the following ingredients. To make this recipe you must have this ingredients: - Flour - Milk - Liqueur - Salt - Sugar - Eggs - Delicacy or jam - Oil You should put a cup of flour into a bowl and add a half cup of milk, then you should add a little salt, a little sugar and a little liquor, then add one egg, then you must mix it all until a liquid mass.


Then let stand in the freezer for fifteen minutes. The pan should be hot with a little oil and apply a tablespoon of the Mass, let it cook until it is golden brown, and drop and scatter the food or the jam after it rolled. And will be very delicious‌


Shake crazy Ingredients - 3 cups strawberry yogurt - Quarter cup strawberry jam - Half a cup of milk condensed milk - 500 grams of biscuits - Ice to taste Preparation: mix the yogurt, jam and milk. Separately crushed biscuits and Ice. Mix all ingredients and put alicuya is served in glasses and put the fridge for 30 minutes and the servedcold.


dry cake This so-called dry cake is really a rich rum-andraisin pound cake, a typical dessert in Costa Rica. 1 cup (2 sticks) unsalted butter, room temperature 1 cup granulated sugar 6 large eggs, separated 2 ½ cups all-purpose flour 4 tsp. baking powder ¼ tsp. salt 1 tsp. vanilla extract ¾ cup fresh orange juice ½ cup dark rum 1 cup raisins soaked in warm water Preheat oven to 350F. Generously butter and dust with flour 10-inch nonstick Bundt pan, and set aside.


Place butter in large mixing bowl, and beat until creamy. Slowly beat in sugar a little at a time. Add egg yolks one at a time, beating well after each addition and until mixture is creamy. Add flour, baking powder and salt alternately with vanilla, orange juice and rum. Drain raisins, and fold into batter. Beat egg whites until stiff in separate bowl. Fold into batter, and, when smooth, scoop into Bundt pan. Bake about 1 hour, or until top of cake is lightly browned and toothpick inserted in center comes out clean. Remove from oven, cool on rack for 5 minutes and invert cake onto rack to cool thoroughly. To serve, place cake on serving dish, sprinkle with confectioners’ sugar and complement cake, if desired, with sliced tropical fruits such as sliced


mangos, bananas, pineapple and papayas.

We hope you enjoyed‌ Until next time‌.


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