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Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. 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
  • 2 cups raw rice
  • 1 cup of cooked rice
  • 1.5 teaspoons yeast
  • Potash
  • 4 tablespoons of sugar
  • 2 cups of water
  • Salt
  • Onions
  • Baking powder
  • Vegetable Oil

PROCEDURES

  • Soak the raw rice in water overnight.
  • Dissolve the sugar and Potash in 1 cup of water and add the yeast. Set aside for 10 minutes.
  • Drain the rice and grind it in a blender with the yeast and akaun mixture to make a smooth batter. Add the cooked rice, onion and blend to combine well. The batter should be thick.
  • Pour batter into a large bowl, cover and leave in a warm place for 8-12 hours. You want the mixture to rise, collapse and ferment.
  • Add salt and a little bit more sugar to taste if needed. Add a bit of water if necessary.
  • Heat your pan over medium heat. 
  • Add 4 tablespoons of Vegetable Oil. Scoop the batter and gently pour in the pan to form circles. .
  • Cook for about 2 mins till golden brown then flip over to cook the other side
  • Ready to serve Masa as a snack or with Suya or even with avocado for those who love keeping it solid.
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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
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • 1 cup heavy cream
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 2 eggs

PROCEDURES
  • Preheat oven to 400 degrees F (200 degrees C). 
  • Lightly grease a 9x9 inch baking pan.
  • In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. 
  • Add the cream, oil, honey and eggs; stir to combine. 
  • Pour batter into prepared baking pan.
  • Bake in preheated oven for 20 to 25 minutes.
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INGREDIENTS
  1. 1 packaged pie dough crust, such as Pillsbury 
  2. 1 1/2 cups sugar 
  3. 3 tablespoons unsweetened cocoa powder 
  4. 4 tablespoons unsalted butter, melted 
  5. 2 large eggs, beaten
  6. 3/4 cup evaporated milk 
  7. 1 teaspoon pure vanilla extract 
  8. 1/4 teaspoon salt 
  9. Whipped cream, for serving

PROCEDURES
  1. Preheat the oven to 350°. 
  2. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. 
  3. Line the crust with foil or parchment paper and fill with pie weights or dried beans. 
  4. Bake for 15 minutes or until set. 
  5. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
  6. Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.
  7. Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. 
  8. Cover the crust with strips of foil halfway through baking. 
  9. Transfer the pie to a rack and let cool completely before cutting into wedges. 
  10. Serve with whipped cream.
                                                                                                           Source: foodandwine.com
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INGREDIENTS
  • 1/4 cup butter
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 large apple cored, with skin and cut in thin slices
  • 1 large pear, not very ripe, cored with skin and cut in thin slices
  • 1/4 cup tequila
  • 4 flour tortillas
  • 1 cup vegetable oil
  • Vanilla ice cream 
PROCEDURES
  •  Heat a heavy medium skillet over medium heat and melt butter.
  • Add sugar and cinnamon and continue cooking until browned, about 4 to 5 minutes. 
  • Add apples and pears and cook until slightly softened, another 6 minutes. Add tequila and continue cooking until browned, another 5 to 7 minutes.
  • Place 1 tortilla on a plate, and spoon about 1/6th of the apple/pear mixture into the center. Roll them and tuck the ends, egg-roll style, and secure them with toothpicks.
  • In another skillet, heat vegetable oil over medium heat until a drop of water sizzles and pops in the oil, about 350 degrees F, and fry each chimichanga until browned and crispy, about 2 to 3 minutes per side. 
  • Transfer them to a plate lined with paper towels to drain. 
  • Remove the toothpicks and cut in half.
  • Serve hot, topping with a scoop of the vanilla ice cream.


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INGREDIENTS
  • 1⁄2 medium white onion, very finely chopped
  • 2 -3 serrano peppers, stemmed, seeded and very finely chopped
  • 1 large tomatoes, cored and very finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 10 sprigs fresh cilantro, chopped
  • 3 medium avocados 
  • 1⁄2 teaspoon salt
  • 1⁄2 lime juice
PROCEDURES 
  • In a medium-size bowl, mix the finely chopped onion, tomato, chiles, garlic and cilantro.
  • Before serving, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits.
  • Twist the avocado halves in opposite directions to loosen the meat from the pits, then scoop out the pits.
  • Scrape the avocado pulp from the skins and add it to the bowl.
  • Using your hand, a fork or a spoon, roughly mash the avocado while mixing in the other ingredients, making a coarse, thick mass.
  • Flavor with salt, then enough lime juice to give a strong taste.
Share your thoughts in the comments below⤵⤵



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INGREDIENTS
  • 1 large head cabbage
  • 1 cup quick-cooking rice, cooked and cooled
  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10-3/4 ounces) undiluted, divided condensed tomato soup
  • 1/2 cup water

PROCEDURES
  • Cook cabbage in boiling water only until leaves fall off head. 
  • Reserve 14-16 large leaves for rolls and set aside remaining cabbage.
  • In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. 
  • Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat.
  • Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage.
  • Stack cabbage rolls on top of sauce. Cover. Bring to a boil. 
  • Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender.
  • Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately. 
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INGREDIENTS
  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 4 egg yolks
  • 1/2 cup white sugar
  • 5 tablespoons "matcha" green tea

PROCEDURES
  • Combine milk and cream in a saucepan over low heat. 
  • Slowly stir egg yolks, sugar, and green tea powder into milk mixture until green tea powder is dissolved, avoiding liquid coming to a boil, about 5 minutes.
  • Strain mixture into a bowl and cool to room temperature, at least 30 minutes.
  • Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
  • When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
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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
  • 6 cups raspberries
  • 1/2 cup white sugar 
  • 2 tablespoons cornstarch 
  • 1/4 cup cold water 
  • 1 tablespoon fresh lemon juice , 
  • 1 teaspoon vanilla extract 
PROCEDURES 
  • Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly.
  • Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. 
  • Reduce heat to medium low and cook mixture at a simmer until it begins to thicken, about 3 minutes.
  • Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture; transfer to a bowl. 
  • Cover bowl with plastic wrap and refrigerate for 24 hours

Source:

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INGREDIENTS
  • 16 oz. Crescent Roll Dough
  • 2 tablespoons Olive Oil
  • 1 Red Bell Pepper, chopped
  • 1 Green Bell Pepper, chopped
  • 1 Yellow Onion, chopped
  • 1 lb. Ground Beef
  • 2 tablespoons Paprika
  • 1/2 teaspoon Chili Powder
  • 1/2 cup Cilantro, chopped
  • 1/2 tablespoon Salt
  • 1/2 tablespoon Pepper
  • 1/2 cup Cheddar Cheese, shredded
PROCEDURES
  • On a floured surface, roll out the dough and begin cutting circles using a cookie cutter or the mouth of a cup. 
  • Place cut dough on a greased baking sheet and set aside.
  • In a pan, sauté bell peppers and onions in olive oil. Add the ground beef until browned. 
  • Mix in paprika, chili powder, cilantro, salt and pepper. Stir in cheddar cheese until melted.
  • In the center of each circle of dough, place two spoonfuls of beef mixture. Fold the dough over to meet the other side and close the edge with a fork.
  • Bake in the oven for 11 minutes at 375 degrees. 

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Tangy cranberry sauce 
PREP TIME:10 MIN
COOK TIME: 30 MIN
TOTAL TIME :40 MINUTES
YIELD:3

INGREDIENTS 

  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1/2 cup chopped onion
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon molasses
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground allspice
  • 1 can (16 ounces) whole-berry cranberry sauce

PROCEDURES 

  • Firstly, we place the following ingredients in a blender;1 can (14-1/2 ounces) Italian stewed tomatoes,1/2 cup chopped onion,2 tablespoons brown sugar,1 tablespoon cider vinegar,1 tablespoon molasses,2 garlic cloves, minced,1/2 teaspoon ground cumin,1/2 teaspoon paprika and 1/4 teaspoon ground allspicecover and process until almost smooth.
  • Transfer to a saucepan; add cranberry sauce. 
  • Bring to a boil; reduce heat. Simmer, uncovered, for 30 minutes or until thickened, stirring occasionally . 
  • Serve warm or cold as an accompaniment to grilled chicken or any desired dessert.
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INGREDIENTS 
  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • zest of ¼ orange
  • 1 cup all purpose flour
  • ½ cup whole wheat pastry flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 9 oz dried black mission figs
  • ½ cup water
  • juice of ½ orange
  • zest of ½ orange
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 tablespoon honey

PROCEDURES 

  • In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
  • Then, we Beat in the egg, vanilla extract, and orange zest.
  • In a separate bowl, combine the flour, whole wheat pastry flour, cinnamon, baking soda, and salt. 
  • Sift the dry ingredients over the wet, then mix until just combined.
  • Scoop the dough into a ball and cover with plastic wrap.
  • We have to  Chill for at least 1 hour, or up to 24 hours.
  • To make our fig filling, we have to place all ingredients except for the honey into a small saucepan and cook over low heat for 10 minutes, till the liquids have evaporated and the figs begin to plump up. 
  • Remove from heat and allow to cool for a few minutes. 
  • Then, place all ingredients in a food processor, drizzle in honey, and pulse until a thick paste is formed. 
  • Remove paste from food processor, then place in a large ziplock bag.
  • Preheat oven to 325°F. Line a large baking tray with a silicon mat or parchment paper. Set aside.
  • On a floured surface, roll the chilled dough into a 10" x14" rectangle, using a knife or pizza cutter to cut even edges
  • Cut the dough lengthwise into three 3.5"x14" strips.
  • Cut a ¾ inch tip into the corner of your ziplock bag and squeeze the paste down the middle of each strip of dough. 
  • Then carefully fold each edge of dough on top of the fig paste, making a log, sealing the edges as best you can. 
  • Roll each log slightly to bond the dough together, then place seam side down onto your baking tray.
  • Bake for 20 minutes at 325°F, then turn on the broiler for 1 minute to slightly brown the tops of the cookies.
  •  Remove from oven and cut each log into 2" cookies. 
  • We can finally eat our cookie now.
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  INGREDIENTS

  • 4 medium sized baking potatoes, like russets, boiled and mashed
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  PROCEDURES

  • Combine tuna, mashed potatoes, scallions, parsley, cilantro, feta, eggs, ground caraway, ground coriander, garlic powder, capers, and salt and pepper
  •  Mix well so all ingredients are mashed together.
  • Place 2 cups of oil into a frying pan and heat.
  • Open egg roll wraps (but leave them covered with a towel so they will not dry out).
  • Take out 1 wrapper and spoon about 3 tablespoons onto 1/2 of the wrap.
  • Fold to form a triangle.
  • Repeat with the filling and wrappers till you are done with the mixture  .            
  • Place the brika into the hot oil and fry until it is all white on top.
  • Turn the brika over and continue frying until light golden in color.
  •  Remove brika and place on a paper towel to drain the excess oil.
  • Transfer to a clean plate.
  • Now you can now serve your brika.
              
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     INGREDIENTS

  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 cups of dark Chocolate Chips (12-oz. pkg.) , divided
  • 4 egg yolks
  • 1/3 cup cornstarch
  • 2/3 cup sugar
  • 3 cups milk
  • 2 tablespoons butter or margarine , softened 
  • One pie shell 9-inch
  • Sweetened whipped cream or whipped topping.

     PROCEDURES

  • Stir together sugar, cornstarch and salt in 2 quart saucepan. 
  • Combine egg yolks and milk in container with pouring spout. 
  • Gradually blend milk mixture into sugar mixture.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil.
  •  Boil and stir for a minute. 
  • Remove from heat; stir in butter and vanilla.
  •  Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. 
  • Pour into prepared pie shell; press plastic wrap onto filling.
  •  Cool. Refrigerate several hours or until chilled and firm. 
  • Garnish with whipped cream and remaining chocolate chips, if desired.
  • Now serve with joy.


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   INGREDIENTS

  • 2 1/2 pounds russet potatoes
  • Vegetable or peanut oil, for frying
  • Sea salt, for sprinkling
  • Ketchup and mayonnaise, mixed, for serving

      PROCEDURES

  • Peel and rinse the potatoes. 
  • Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. 
  • The thinner these are, the crispier they will be. 
  • Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight). 
  • When you're ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. 
  • Blot with paper towels to dry. 
  • Heat a few inches of vegetable oil in a heavy pot. 
  • In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. 
  • They should not be brown at all at this point-you just want to start the cooking process. 
  • Remove each batch and drain them on new, dry paper towels. 
  • Once all the potatoes have been fried for about 3 minute with high temperature, turn up the heat until oil is heated to maximum.
  • When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp.
  • Remove from the oil and drain on fresh paper towels. 
  • Sprinkle the fries with sea salt and Sprinkle with the ketchup-mayo mixture.  
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   INGREDIENTS

  • Peeled beans (brown beans)
  • Chopped Habanero pepper (Ata Rodo).
  • Half a bulb of chopped onions .
  • Seasonings
  • Vegetable oil or Plam oil.

     PROCEDURES

  • Soak beans for 3-5 minute in a bowl for peeling the coat of the beans 
  • Peel the beans with no shaft remaining.
  • Place the peeled beans in a blender,add a cup of water and blend till smooth. 
  • Pour in a bowl and mix chopped onions,chopped habanero pepper,seasoning and other desired ingredient.
FRYING WITH VEGETABLE OIL
  • After adding ingredients,heat oil in a deep pan for 2 min with medium heat.
  • Scoop from bowl to the heated oil. Avoid crowding
  • Allow akara(beans cake) to fry for 5min and flip till it get golden.
  • Remove akara balls from oil for draining.
  • Ready to Serve hot..

FRYING WITH PALM OIL(Akara e lepo)
  • After adding ingredients,heat palm oil in a deep pan for 5 min with medium heat.
  • Scoop from bowl to the heated oil. Avoid crowding.
  • Allow akara(beans cake) to fry for 11min and flip till it get golden and thick.
  • Remove akara balls from oil for draining.
  • Ready to serve hot.
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NOTE: Akara can be taking alongside with bread,cassava flakes(garri),pap,custard,oath,boiled or fried yam,potatoes.
  
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INGREDIENT
  • Water yam
  • Chopped Onions
  • Chopped fresh pepper(RODO) 
  • Salt
  •  Seasoning cube














PROCEDURES
  • Cut your water yam into small chunks for grating.
  • Peel water yam, rinse and grate into a bowl.
  • Chop fresh pepper (ata rodo) chop red onions into the smallest size.ie as tiny as possible.
  • Add chopped pepper, onions, knoorr and salt to the graited  water yam with proper mixing.
  • Heat a pan of oil, if you have a deep fryer this is good too. (Oil should be very hot)
  • Start adding lumps of water yam to the hot oil.(This can be added using a spoon)
  • Wait till its golden, then flip the ball of water yam.
  • Drain the oil and serve your nourishing OJOJO!!! IN NO TIME.
Share your thoughts in the comments below⤵⤵


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INGREDIENTS
  • MILK
  • CREAM
  • SUGAR
  • DESIRED FRUIT
  • NUT PUREES
  • EGG
  • NB: IT IS LOWER IN FAT, BUT HIGHER IN SUGAR. IT SHOULD CONTAIN AT LEAST 3.5% BUTTER FAT


     
 PROCEDURES
  •  In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
  •  In a large bowl, beat the egg yolks and sugar until frothy. 
  • Gradually pour the warm milk into the egg yolks, whisking constantly. 
  • Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  • Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.. 
  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 
  • Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
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