=&0=&=&1=& 400gr chocolate(zartbitterdark) melted4 dl cream5 egg yolks30 gr sugar5 egg whites1 shot cognac. Melt chocolate add 1 dl cream and mixadd 5 egg yolks and 15 gr sugar beat until foamybeat 5 egg whites with 15 gr sugar until firm foam ad to mixfinaly ad 3 dl whipped cream and cognacmix slowly put all in a cold form and refigerate for 1 hour(s).
=&0=&=&1=& “5 pcs. eggyolk 1 t vanilla 1 t baking powder ? c pandan juice 1 ? c cakeflour ? c cream of tartar 1 c sugar ? c sugar Macapuno (preserved) oilfood color” Sift flour. Place in a bowl together with baking powder. Make a well at the center and add liquid ings. Blend until well distributed. Beat eggwhites until soft peaks are formed. Gradually add cream of tartar and sugarbeating well until very stiff but not dry. Add food color to the batter mixture. Fold batter mixture into beatened eggwhites and pour into oiled pan. Bake at 250o F for 20-25 mins. Invert in cheese cloth with sugar. Let it cool spreading filling and roll.
=&0=&=&1=& 1 medium Pie Crust 1/2 cup(s)(s) Brown Sugar 1/4 cup(s)(s) Butter 1/2 cup(s)(s) All-Purpose Flour 5 cup(s)(s) Granny Smith Apples 3/4 cup(s)(s) Sugar 3 tablespoon(s) All-Purpose Flour 2 teaspoon(s) Ground Cinnamon 1 teaspoon(s) Lemon Juice 20 whole Caramels 2 tablespoon(s) Milk 1. Preheat oven to 375 degrees F (190 degrees C).2. To Make Taffy: In a small bowl combine brown sugarmelted butter or margarineand 1/3 cup(s) flour. Mix well and set aside.3. To Make Apple Filling: Place apples in a large bowl. Add white sugar3 tablespoons flourcinnamonand lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.4. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple fillingcaramels and taffy mixture. Place top pastry over filling and seal well (this is very important–if edges are not sealedcaramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.5. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutesuntil crust is golden. Serve warm.
=&0=&=&1=& 8 ounces of potatoes12 ounces of carrots4 ounces of sugar7 ounces of flour or bread crumbs3 ounces mixed candied peel4 ounces butter8 ounces of sultanas To prepare this Admiral Pudding Recipefirst pass the carrots and potatoes when cooked through a sieve; add the butter chopped fineand flour or bread crumbs. Mix wellthen add the sultanassugar and candied peelput into a well greased moldand steam for five hour(s). Serve with lemon or sweet sauce.
=&0=&=&1=& 1/2 cup(s) whole almonds1 lb Cream cheese3/4 cup(s) sugar3 eggs1 teaspoon vanilla extract2 tbsp Amaretto3/4 cup(s) sour cream Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixerbeat cheese and sugar until smooth. Mix in eggsvanillaAmaretto and sour cream. Reserve 2 tablespoons of nutsand stir in remaining nuts.Pour batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the ovenleave the door ajarand let cool in the oven for 1 hour(s) longer. Chill. To serveremove pan sides and cut into wedges.
=&0=&=&1=& 1 Yellow cake mixprepared in 13×9 pan.8 oz Cream cheeseroom temperature1 pk (3-oz) instant vanilla pudding2 cup(s) milk3 Or 4 bananas1 lg container cool whip1 cup(s) chopped nuts Beat cream cheese until creamy. Add milkgraduallyadd puddingbeating until well mixed. Pour over cooled cake. Slice the bananas over cake. Cover with Cool Whip and top with nuts.
=&0=&=&1=& 1 24-oz. can cherry pie filling1/4 cup(s) brandycognac or rumVanilla ice-cream In a large skilletheat the cherry pie filling over a low flame until it is warmed through. Take the skilletthe brandy and a wooden spatula to the table. Pour the brandy over the cherry pie filling and light it with a match. Stir the filling with the spatulamaking sure not to let the spatula (which will have small flames on it) not to get close to anything else that is flammable.When the flames are spentserve the cherry pie over vanilla ice cream.
=&0=&=&1=& 3 eggs1 cup(s) melted butter1-1/2 teaspoon vanilla extract2 cup(s)s sugar1-1/4 cup(s)s all-purpose flour1/2 cup(s) baking cocoa1/2 teaspoon baking powder1/4 teaspoon salt1 cup(s) chocolate chipsFilling:2 packages (8 oz. / 227 g each) Cream cheese2 teaspoon coconut extract1/4 cup(s) sugar1 egg2 tbsp milk3/4 cup(s) coconut dessert mix In a large mixing bowlcombine eggsbutter and vanilla. Combine dry ingredients; add to egg mixture and mix well. Stir in chocolate chips. Set aside half for topping. Coat a 9 x 13? / 23 x 33 cm pan with Watkins Cooking Spray. Spread remaining batter into prepared pan.In a small bowlbeat cream cheesecoconut extract and sugar until smooth. Add eggmilk and dessert mixbeating just until combined. Carefully spread filling over batter. Drop reserved batter by tablespoonfuls atop filling. Cut through batter with a knife to swirl if desired. Bake at 350?F / 180?C for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Refrigerate until serving. Makes 3 dozen.
=&0=&=&1=& 4 pearspeeledhalved and cored1/4 cup(s) butter1/4 cup(s) brown sugar1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon ginger3/4 cup(s) sherry Arrange pearscut side upin a baking dish. Place butter in a 1 cup(s) measure. Microwave on (HIGH/100%) for 45 seconds to 1 minute or until melted.Stir in brown sugarcinnamonnutmeg and ginger. Fill pear cavities with mixture. Pour sherry over pears. Cover with a tight fitting lid or plastic wrap. Microwave on High 100% for 8 to 10 minutes or until pears are tender.