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Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts

INGREDIENTS
  • cooking spray
  • 1 cup blueberries
  • 1 1/2 cups all-purpose flour, divided
  • 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • Here are the Toppings:
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1/4 cup butter.

PROCEDURES

  • Preheat the oven to 400 degrees F (200 degrees C). Spray your baking pan with cooking spray.
  • Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
  • Beat together sugar and oil with an electric mixer in a large bowl. 
  • Add milk, egg, and vanilla extract. 
  • Mix remaining 1 cup flour, baking powder, and salt in a small bowl. 
  • Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
  • Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
  •  Remove from oven and allow to cool before serving.
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INGREDIENTS

  • 1 package dry yeast (about 2 1/4 teaspoons) 
  • Warm 1 1/4 cups of water to 100° 
  • 3 cups bread flour, divided (about 14 1/4 ounces) 
  • 1 teaspoon salt
  •  Cooking spray 
  • 1 teaspoon cornmeal.


 

PROCEDURES

Making the dough
  •  Dissolve yeast in warm water in a large bowl for about  5 minutes.
  •  Lightly spoon flour into dry measuring cups; level with a knife.
  •  Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Now cover and let stand for 15 minutes.
  •  Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands
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Baking
  • Place dough in large bowl coated with cooking spray, turning to coat top.
  • Cover and let rise in warm place (85°), 40 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. 
  • Divide in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into 12-inch rope, slightly tapered at ends. 
  • Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size.
  • Preheat oven to 450°.
  • Uncover the dough. Cut 3 (1/4-inch-deep) diagonal slits across top of each loaf. 
  • Bake at 450° for 20 minutes or until browned on bottom and sounds hollow when tapped.


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INGREDIENTS
  •  2 dessert apples, peeled, cored and sliced into thin wedges
  • 1 tbsp lemon juice
  • 125gbutter, softened, plus extra for greasing
  • 140g golden caster sugar
  • 3 free-range eggs, beaten
  • 225g plain flour
  • 2 level tsp baking powder
  • ½ tsp salt
  • 5 tbsp full-fat milk
  • For the topping
  • 1½ tbsp demerara sugar
  • ½ tsp ground cinnamon



PROCEDURES
  • Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm round cake tin.
  • Coat the apple wedges in the lemon juice and set aside.
  • In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. 
  • Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. 
  • Slowly add the milk, mixing well after each addition, until you have a smooth batter.
  • Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.
  • For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.
  • Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. 
  • Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack.
  • Serve warm or at room temperature with whipped cream.
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INGREDIENTS
  • 200g plain flour
  • 1 tablespoon potato flour
  • 150g unsalted butter
  • 1 teaspoon almond extract
  • 45g icing sugar
  • 150g white chocolate
  • 5 tablespoons double cream
  • 200g almond flakes
  • 200g apricot preserves
  • 3 tablespoons icing sugar to decorate.
PROCEDURES 
  • Into a mixing bowl, sift together the flours. Beat in the butter, almond extract and 
  • 45g icing sugar and mix until smooth. 
  • Knead gently into a ball, wrap in cling film and chill in the fridge for 30 minutes.
  • Meanwhile, in a saucepan, combine chopped chocolate and 3 tablespoons cream. Heat over low heat, stirring constantly, until chocolate melts.
  • Do not bring to the boil. Stir in the remaining cream until smooth.

  • Toast the almond flakes in a hot non greased pan, stirring occasionally until golden brown. They get brown quickly so watch carefully and when ready, remove form the pan. 
  • Set aside on a piece of baking paper.
  • Preheat the oven to 165 C / Gas 2-3. Line a 24x28cm baking tin with baking paper. Take the baking paper out and evenly roll the crust out on it. Place the paper with crust back in the tin.
  • Bake until lightly golden brown, 25 to 30 minutes. Allow to cool on a wire rack.
  • Spread apricot preserves on the pastry and sprinkle with half of the almonds. Pour the melted chocolate mixture on top (it should be cooled but still runny). Sprinkle remaining almonds on top and dust with icing sugar. 
  • Chill for at least 2 hours before serving.
Share your thoughts in the comments below⤵⤵

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INGREDIENTS
  • 10 Jalapeños
  • 8 oz (250g) Cream Cheese
  • 5.2 oz (150g) Streaky Bacon, finely diced
  • 1 cup (100g) cup Cheddar Cheese, finely grated
  • 1 Green Onion finely diced
  • 4 tbsp Breadcrumbs
  • 2 tbsp Parmesan finely grated
  • 1 tsp Smoked Paprika
  • Salt & Black Pepper to taste
  • Olive Oil

PROCEDURES
  • Preheat oven to 200c (390f)
  • Begin by mixing your Breadcrumbs, Parmesan, Smoked Paprika and Salt & Pepper in a bowl and place to one side.
  • Next, fry your Bacon bits over medium/high heat until crispy.
  • Pat dry with a paper towel and when cool enough to handle, combine in a separate bowl with your Cream Cheese, Green Onion and Cheddar Cheese until a smooth like texture forms.
  • Grab your Jalapeños and slice them horizontally, forming two boat-like shapes.  
  • Deseed with a teaspoon and begin filling with your Cream Cheese mixture. You want them filled to just above level height, around 1 tbsp per 'boat' should be fine, depending on Jalapeño size.
  • Flip each boat upside down in to your breadcrumb mixture and gently press so the crumbs attach, forming the crispy layer.
  • Place evenly spaced on a baking tray (lined with tin foil) and bake for around 8-10 mins just to heat through the center, until they start to bubble. Then switch to the grill and broil for around 5 mins or until golden and crispy on top.
  •  Allow to cool for a few minutes and tuck in....
Share your thoughts in the comments below..⤵⤵

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INGREDIENTS
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 1 teaspoon lemon juice
  • 4 (6 ounce) salmon steaks
  • 1/2 teaspoon pepper
PROCEDURES
  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, mix honey, mustard, and lemon juice.
  • Spread the mixture over the salmon steaks. Season with pepper and arrange in a medium baking dish.
  • Bake 20 minutes in the preheated oven, 
  • Ensure fish easily flakes with a fork before serving
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INGREDIENTS
  • 1 3/4 cups honey maid Graham Cracker Crumbs
  • 1/3 cup butter, melted
  • 1 1/4 cups sugar, divided
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 (21 ounce) can cherry pie filling

PROCEDURES
  • As usual, heat oven to 350 degrees F.
  • Mix graham crumbs, butter and 1/4 cup sugar,press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in a bowl with mixer until blended. Add sour cream and vanilla ;mix throughly. 
  • Add eggs, 1 after the other, beating on low speed after each addition just until blended. 
  • Pour over crust. Bake for 1 hour to 1 hour 10 min.
  • Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake for about  4 hours.
  • Top with pie filling before serving.

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INGREDIENTS 
  • ½ tsp of thyme
  • ½ tsp of dried rosemary
  • ¼ cup of lemon juice
  • 3 tbsp of vegetable oil 
  • ½ of pepper
  • ½ tsp of salt
  • 4 boneless, skinless chicken breast

PROCEDURES

  • Preheat your oven to 350F/180C. Since we have to bake.
  • In a small bowl, mix vegetable oil, thyme, rosemary, lemon juice, salt and pepper.
  • Cut four sheets of foil into 12 inches long.
  • Pour your vegetable oil and seasoning mix unto the chicken and use your clean hands to massage the mix into the chicken.
  • Place each piece of marinated chicken on the foil and fold up all 4 sides of the foil, covering the chicken completely 
  • Place the foil in a single layer on a baking sheet. Place into the oven and bake for 20 - 30 minutes or until the chicken is cooked through.
  • If the chicken looks caramelized and slightly charred, then it's a job well done.
  • Now, you can serve your baked lemon chicken alongside a cold drink. 

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INGREDIENTS
  • 1kg (1 box) uncooked oats
  • ½ cup (125 ml) raw almonds, chopped
  • ½ cup (125 ml) sunfower seeds (optional) 
  • 5 tbsp (75 ml) sunfower oil
  •  ¼ cup of sugar 
  • 2 tsp (10 ml) vanilla essence


PROCEDURES
  • Preheat oven to 180 °C and line a baking tray with baking paper.
  • Place oats, nuts and seeds in a large mixing bowl. 
  • Place oil and honey or sugar in a separate bowl and melt in the microwave or a small saucepan over low heat for a few minutes. Stir in the vanilla.
  • Mix oil mixture well into oats mixture.
  • Spread oats in a single layer on the baking paper.
  •  Roast for 10 minutes. Stir through and roast for another 8-10 minutes or until golden brown and crispy.
  •  Remove from the oven and allow to cool completely. Store in an airtight container for up to 4 weeks.
  • Serve ½ cup (125 ml) muesli per person with ¼ cup (60 ml) plain low-fat yoghurt and ½ cup (125 ml) of any fresh fruit. 
  • Add a pinch of cinnamon for more flavour. 
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INGREDIENTS 
  • 2 cups of whole wheat flour
  • 1 cup of sugar
  • ¼ tsp of salt
  • 3 Tbsp of vegetable oil 
  • 3 tbsp of coffee
  • 2 eggs, whisked
  • 1 tsp of baking soda
  • 2 tsp of vanilla
PROCEDURES
  • Since its a baking process, we have to preheat your oven to 350C/180F.
  • In a large bowl, mix your sugar, flour and salt together.
  • Boil 1 cup of water and add your coffee to it. Once it boils, we add vegetable oil to the coffee, and let it boil for 15 seconds and set aside to cool.
  • In another bowl, mix eggs, baking soda and vanilla.  
  • Mix until the ingredients are well combined.
  • Now, we have to pour the now cool coffee mixture into the flour mixture. Stir gently and avoid making it clump.
  • Add the egg mixture to the flour mixture, stir gently and ensure all ingredients combine to form a smooth batter.
  • Pour your batter into baking pans and bake for 20 - 25 minutes or until a toothpick dipped into the center of the cake comes out dry.
  • Remove from oven and let it cool.
  • Coffee cake can be enjoyed with a cold cup of green tea.
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INGREDIENTS 
  • 4 small russet potatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoons kosher or sea salt, plus for seasoning
  • Freshly ground black pepper
  • 1 bunch chives (about 1-ounce)
  • 1/2 cup sour cream
  • 4 tablespoons unsalted butter
  • 2 slices bacon, cooked crispy, and crumbled, (optional)

PROCEDURES 

  • Preheat the oven to 400 degrees F.
  • Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. 
  • Place on a baking sheet and bake until fork tender, about 45 minutes.
  • Meanwhile, bring a small pot of water to a boil and salt it generously. 
  • Fill a medium bowl with ice water.
  •  Put the chives in the boiling water and cook until bright green, for about 30 seconds. 
  • Immediately, plunge into the ice water to set the colour.
  •  Squeeze all the water out of the chives and give them a rough chop. 
  • Put into a blender with the sour cream.
  •  Pulse until you have a smooth green sauce and season with salt and pepper, to taste. 
  • Chill until ready to serve. 
  • Cut the potatoes lengthwise and then across.
  •  Pinch and press the sides to open the potatoes. 
  • Divide the butter among the potatoes and serve with the sour cream.
  •  Garnish with crumbled bacon if desired.
  • We serve serve now.
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INGREDIENTS

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 2 teaspoons plus 2 tablespoons unsalted butter
  • 8 large eggs
  • 1 cup plus 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 2 teaspoons plus 2 tablespoons unsalted butter
  • 8 large eggs
  • 1 cup plus 2 tablespoons sugar










PROCEDURES 

  • Firstly,we have to Preheat our oven for 350 degrees F.
  •  In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. 
  • With our electric mixer fitted with a wire whip, we beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. 
  • With the mixer on low speed, beat in the warm milk mixture. 
  • Sift the flour, baking powder, and salt into a small mixing bowl. 
  • Add half the flour mixture to the egg mixture and blend thoroughly until smooth. 
  • With the other half add the vanilla and mix gently.
  •  Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. 
  • Sprinkle evenly with the remaining 2 tablespoons sugar.
  •  Pour the cake batter into the pan, spreading it evenly. 
  • Bake until the cake springs back when touched, about 15 minutes. 
  • Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. 
  • Ensure it cools completely. 
  • We can add desirable toppings for the look

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INGREDIENTS 

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced 
  • 1 large onion, diced 
  • 1 pound ground beef 
  • 1 pound Italian sausage 
  • Two 14.5-ounce cans tomato sauce or marinara sauce 
  • One 28-ounce can whole tomatoes with juice 
  • 2 teaspoons Italian seasoning 
  • 1/2 teaspoon red pepper flakes 
  • Salt and freshly ground black pepper
  • 1 pound ziti
  • 1 1/2 pounds mozzarella, grated 
  • One 15-ounce tub whole-milk ricotta
  • 1/2 cup grated Parmesan
  • 2 tablespoons chopped fresh parsley, plus more for sprinkling
  • 2 eggs 

PROCEDURES 

  • Heat the olive oil in a pot over medium heat. 
  • Add the garlic and onions and saute until starting to soften,which takes 3-4min
  • Add the ground beef and sausage and cook until browned. 
  • Drain off almost all of the fat, leaving a bit behind for flavor and moisture. 
  • Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper
  • Stir, bring to a simmer and simmer for 25 to 30 minutes.
  •  Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
  • Bring a large pot of water to a boil and add some salt
  • Cook the ziti until not quite thick.
  • Preheat the oven to 375 degrees F.
  • In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. 
  • Stir together just a couple of times (do not mix completely).
  • Drain the pasta and rinse under cool water to stop the cooking and cool it down. 
  • Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). 
  • Add the cooled reserved meat sauce and toss to combine.
  • Add half the coated pasta to a large casserole dish or lasagna dish. 
  • Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. 
  • Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
  • Bake until bubbling, about 20 minutes.
  •  Let wait for some few minutes before sprinkling with chopped parsley
  • Now serve with pleasure 
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INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground nutmeg
  • 2 large eggs, at room temperature
  • 1 1/4 cups milk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter.

PROCEDURES

  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  • In another bowl, beat the eggs and then whisk in the milk and vanilla.
  • Melt the butter in a large cast iron skillet or griddle over medium heat.
  • Whisk the butter into the milk mixture. 
  • Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
  • Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake.
  •  Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. 
  • Ensure Cook till the bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. 
  • Flip with a spatula and cook about 1 minute more on the second side. 
  • Serve immediately or transfer to a platter and cover loosely with foil to keep warm. 
  • Repeat with the remaining batter, adding more butter to the skillet as needed.
HOW TO ADD FRUIT TO THE PANCAKE
  •  Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc
  • Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
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     INGREDIENTS
  • 1 Cup urad dal (split matpe beans)
  • 3 Cups raw rice
  • 1 Spoon minced ginger
  • 3 Small onions (chopped)
  • 2 tbsp Chopped coriander leaves
  • 2-3 Chopped green chillies
  • Salt.
  • Groundnut oil.
     PROCEDURES
  • Wash urad dal and rice separately.
  • Soak in water for 3 hours in two bowls
  • .Blend them separately to smooth paste using some water.
  • Mix them and add the salt
  • Keep it for the whole night.
  • Mix the batter well next morning till it is sufficiently thick
  • .Mix the green chillies, onion, coriander leaves and ginger in a bowl.
  • Heat a flat griddle and rub some oil on it
  • .Pour some batter on it with a ladle and spread it to a thick circle.
  • Cook it on the other side.
  • Sprinkle some onion mixture on the top side and overturn the Uttapam
  • .Cook in the same way on the other side
  • .When it is roasted enough, put it down on a plate.
  • Its ready to serve
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authorHello, my name is Jack Sparrow. I'm a 50 year old self-employed Pirate from the Caribbean.
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