You don’t have to wait for the next Italian festival or carnival to enjoy some fried dough. With this recipe you can make delicious Zeppole right at home. Sprinkle with powdered sugar, and let the memories of eating them out of the bag while enjoying the sites and sounds of the feast come right back to you.
Revani is a scrumptious cake made with cornmeal and drenched with a sugar topping.
A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches.
Recipe for Carol's Cornbread Bibingka Carol Ojeda-Kimbrough shares with us her recipe for Bibingka Galapong, a favorite Filipino "cake." Carol says she arrived at this recipe by trial and error, by playing with different recipes until she got the taste and texture just the way she likes. CAROL’S CORNBREAD BIBINGKA INGREDIENTS 2 cups rice flour 2 cups fine yellow cornmeal (or corn flour if you prefer a smoother texture) Pinch of salt 2 tablespoons baking powder 6 well beaten eggs 1 ½ cups sugar 6 tablespoons unsalted butter, melted 2 cans (13.5-ounce) coconut milk ¼ cup whole milk 1 to 2 (15-ounce) cans creamed corn (depending on your taste) Banana leaves to line baking sheet/pan (13x18x1 inches) 1 tablespoon melted unsalted butter 2 tablespoon granulated sugar for topping INSTRUCTIONS Preheat oven to 350 degrees F. Line a half sheet baking pan with aluminum foil (not necessary, I just do so because I’m lazy and this keeps the pan clean) and then line that with banana leaves (cut according to the size of the pan and pass over a flame to soften the leaves); set aside. The banana leaves give a nice aroma to the bibingka. Or if you are using the pie tins/pans, line with banana leaves (or spray with PAM if not using banana leaves). Set aside. (If you don't have banana leaves, you may use parchment paper, greased with butter or PAM). In a bowl, place rice flour, cornmeal flour, salt, and baking powder, and stir together until fairly mixed. In a separate bowl, beat eggs until fluffy, then add sugar and melted butter, continue whisking until foamy. In a large bowl, add wet and dry ingredients, coconut milk and whole milk (I use the whole milk to “rinse” the coconut tins so I can get all the coconut milk). Mix until all ingredients are thoroughly incorporated. Add the creamed corn and mix. Pour batter mixture into prepared pan. Bake for 30 to 40 minutes or until browned (a toothpick inserted in the center comes out clean). The cooking time will vary according to the size of your pan so do the toothpick test to be sure. Remove from oven when done, spread/brush melted butter on top and sprinkle with about 1-2 tablespoon sugar. Cut into squares (or wedges) and serve. Read also: Recipe for "Mochiko" Bibingka Cooking with Cecilia - Pancit Bihon Guisado, Filipino rice noodle dish Cooking with Cecilia Brainard - Quiche Cooking with Cecilia Brainard - Linguine with Clams Cooking Lengua Estofada Food Essay - Fried Chicken Caribbean-style How I Learned to Make Leche Flan (or How I Met my Husband) Cooking with Cecilia - Leche Flan (Vietnamese Style) Recipe for Balbacua Cebuana from Louie Nacorda Easy Filipino Recipes from Maryknollers Cooking with Cecilia - Beef Bourguignon Cooking with Cecilia - Chicken Soup for my Bad Cold Cooking with Cecilia - Short Bread Cookies and Friar Tuck in my Kitchen! Filipino Cooking: Laing or Taro Leaves in Coconut Milk ~~~ tags: cooking, recipes, food, cake, cornbread, bibingka, Filipino, Philippines This is all for now, Cecilia
Once you try these, especially the filling, you'll be in heaven. They make a special ending to a meal, and they're great with coffee or tea. —Carol Witczak, Tinley Park, Illinois
This recipe for traditional Polish sernik has a sweet butter pastry crust and a sweetened, dry-curd cheese filling.
This decadent cookie starts with a cream cheese-based dough and whatever filling you can dream up. Honey-walnut or chocolate are good places to start!
This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top!
Vanilla custard slice, using filo pastry and covered in syrup - it is a bit fiddly, but absolutely delicious. I was given the recipe by the sister of a Greek friend of mine, it is called galaktoboureko.
A decadent fried appetizer.
A la recherche de la recette du quatre-quart parfait ? Vous y êtes ! Suivez la recette et obtenez THE quatre-quart parfaitement moelleux et délicieux.
酥脆的蛋捲是很多人喜歡的甜點，每一口都吃到濃郁的 雞蛋香，自己動手做十分有趣也很有成就感。 注意全程火力不要太大，有耐心就能夠做出漂亮可口的 手工蛋捲。 芝麻蛋捲。sesame egg roll 份量 : 約16條 材料 : 無鹽奶油100g 細砂糖60g 鹽1/4茶匙(約1g) 蛋黃1個 雞蛋2顆(淨重約100g) 低筋麵粉100g 熟黑芝麻1大匙 步驟: 1.無鹽奶油切小塊回復室溫 2.低筋麵粉過篩 3.軟化的無鹽奶油放入盆中攪拌成乳霜狀 4.加入細砂糖及鹽攪拌均勻 5.分次加入1個蛋黃及2個全蛋攪拌均勻 6.低筋麵粉分2次加入以切拌括壓方式混合均勻 7.最後加入熟芝麻混合均勻 8.蛋捲盤在瓦斯爐上燒熱後在中央放入1大匙麵糊 9.蓋上蛋捲盤夾緊 10.2邊交錯翻面 11.直到蛋捲烘烤至淺金黃色 12.用筷子輔助將蛋餅捲成柱狀即可 13.放至網架冷卻即變酥脆 (冷卻後密封保存) 補充: 1.影片中的字幕可以選擇語言翻譯 2.使用直徑20公分的蛋捲盤 3.若沒有蛋捲盤，也可以使用如下圖的薄餅機的蕾絲薄餅烤盤製作 ，每一片份量約1/2大匙麵糊 謝謝廖盈雅提供照片 4.全程實作影片參考 : 芝麻蛋捲。sesame egg roll - 實作影片 格友延伸做法 : Bella Wu 謝謝分享食譜～ 頭號粉絲廖志萍 整個廚房充滿濃濃的蛋香味！好吃 Yung-Han Wang 芝麻蛋捲有成功，也超級好吃，感謝您。 Smay Liu 師，午安，最近因為太忙，都忘了要和老師分享我的成品，老師，真的很抱歉 老師，這是我上個月底參考您的芝麻蛋捲的食譜做的可可蛋捲哦，不甜不膩，酥鬆可口，涮嘴到難以抗拒，家人都好愛呢 😋😋 謝謝老師分享的美味食譜，也希望這份和老師的開心分享，能讓老師盡量釋懷布布＆雙雙的離開，老師，我們大家都會一直在您的身邊陪伴著您的，也請您一定要開心哦，因為其他的貓孩兒們需要您的笑容陪伴他們呢，所以，老師，請加油哦 💞 杜智惠 芝麻蛋捲來囉~
No need to heat up your kitchen by turning on the oven when you can make a 5 Layer Vanilla Waffle Cake that is sure to impress. With homemade whipped cream and fresh berries it is the perfect summer treat.
Hamantaschen are triangular-shaped cookies filled with your favorite jam or preserve. A traditional, popular treat for the Jewish holiday of Purim!
Cavacas is a popover style Portuguese pastry. It is light and airy, and the glaze has a hint of lemon. Delicious!
This decadent cookie starts with a cream cheese-based dough and whatever filling you can dream up. Honey-walnut or chocolate are good places to start!
Make a delicious Greek cheese and puff pastry pie that takes just 15 minutes to prepare and 30 minutes to cook.
I was given this recipe by a Nagati Tarawhai cook while in New Zealand. The bread was wonderful . . . I've never tried to make myself, however I believe I've converted the recipe into U.S. standards. I made the original recipe notation in parenthesis. Since this is a worldwide site, thought this would be a perfect place to share!
傳統的蛋塔是簡單又討人喜歡的小西點，外皮酥鬆內餡 軟滑，午茶時間吃一個好滿足~ 蛋塔 塔模上緣直徑約7cm,高約3cm 約做6個 a.餅乾塔皮部份 材料: 低筋麵粉90g 糖粉20g 無鹽奶油55g 奶粉10g 蛋黃1個 鹽1小撮 b.布丁餡部份 材料: 雞蛋2顆(約100g) 牛奶125cc 細砂糖35g 蘭姆酒1茶匙 一.製作餅乾塔皮 步驟: 1.無鹽奶油切小塊回覆室溫 2.低筋麵粉過篩 3.將切小塊的奶油放入工作盆中攪拌成乳霜狀 4.加入糖粉及鹽攪拌均勻 5.再將蛋黃及奶粉加入攪拌均勻 6.過篩的粉類分成2次加入，利用橡皮括刀與盆底磨擦 按壓的方式將麵粉與奶油混合成糰狀 (不要過度攪拌搓揉,避免麵粉產生筋性影響口感) 7.麵糰用保鮮模包起放冰箱冷藏20-30分鐘 8.烤模均勻塗抹一層無鹽奶油 9.再均勻灑上一層低粉，多餘的低粉倒掉 10.冰硬的餅乾塔皮取出，平均切成6等份 11.小麵糰滾圓，表面沾上一層低筋麵粉壓扁成圓片狀 12.放入烤模中壓平整備用 二.製作蛋塔液 步驟: 1.牛奶+細砂糖混合均勻 2.加熱至細砂糖融化就離火(不需要到煮沸的程度) 3.雞蛋打散 4.將蘭姆酒加入混合均勻 5.牛奶倒入蛋液中攪拌均勻然後過篩 6.平均倒入烤模中 7.放入已經預熱至180度c的烤箱中烘烤22-25分鐘至蛋液凝結 8.出爐稍微冷卻後再輕敲烤模即可脫模 補充: 1.烤模型式可自行選擇布丁杯或鋁製拋棄式烤模 2.蘭姆酒可以用白蘭地或威士忌或香草酒 香草精代替 3.奶粉沒有就直接省略 4.全程實作影片請參考 : 蛋塔。egg tart - 實作影片 格友延伸做法 : Kao Mark 老師 您好， 來交作業喔，3/2、3做的 謝謝妳分享的食譜 家人、同事都說好吃 Chui Ling Chaw Iris Lin 謝謝老師好吃的食譜，讓我能做出好吃的作品 Rose Liu 谢谢Carol 分享的蛋塔做法。 Rose Liu 请了我的白老鼠团员吃过后，他们激赞: 和傳統蛋撻口感和味道都不一樣，這個奶味好濃. Carol, 再次谢谢你的蛋塔做法分享。 高德平 参考carol老师的食谱做了这蛋挞，口感超好，而且布丁部分非常嫩，超好吃。。。谢谢老师提供食谱。。。 謝雅玲 老師： 我是亮星～我做了蛋塔了唷！ ～我有問題想請教您。 1.蛋塔皮是否要壓的很薄？2.布丁餡若仍有剩的話？ 能冰在冰箱隔天使用嗎？ 還是我可以再利用它做什麼烘培呢？ 3.我是用１８０度烤２０分，但我餅皮上色部份好像太深？ 和老師的的烤出來的色好像有點差，那需要降溫烤嗎？ 4.放冷後，是不是要立即放入冰箱？若沒立即食用可放幾天？ 對不起喔。一堆問題。在此感謝老師的食譜，真的很好吃！ 謝謝！ carol自在生活 做的很好~ 顏色其實也很漂亮 若不希望上色太深 溫度可以調低一點 時間延長 塔皮的厚度可以自己控制 厚薄都可以 但太薄比較不好脫模 冰箱冷藏可以保存3-4天沒問題~ 但放久塔皮會越軟 廖心怡 感謝老師!
