Delicious pull apart bread, made with cheeese and Vegemite! This is out of this world good you have to try it!
Buchteln, or Rohrnudeln are a much loved German recipe for sweet dumplings made from yeast dough, stuffed with fruit or jam, brushed in lots of butter and then baked. They are incredibly moreish and can be filled basically with whatever you like - I like plums, apricots or cherries.
A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region straddling the border of France and Spain. In the Basque language, the cake is called "Etxeko biskotxa" or “cake of the house.”Recipe courtesy of Bake from Scratch
Comme chez Ikea, mais je vous assure tellement meilleur ... Cette délicieuse brioche est légère, savoureuse, mais aussi très tendre et moelleuse ! Elle est la star des viennoiseries en Suède. Et j'avoue comprendre pourquoi ! J'ai réalisé la recette au...
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We never thought we’d find something we liked better than a full pack of Iced VoVos, but then this cake inspired by the delicious bickie came into our world.
From NYT Cooking: Gochujang, the fermented Korean chile paste, offers intrigue in this otherwise classic chewy sugar cookie. A gentle amount of ground cinnamon lends snickerdoodle vibes, and the dough is raked through with ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow the chile’s heat. Mixing this dough by hand is highly recommended for the most defined crinkles and the chewiest texture.
From the kitchen of One Perfect Bite...This is a lovely old fashioned cake that's completely without pretense. Chances are your mother or grandmother made a cake quite similar to this one. It was codified by Better Homes and Gardens and it's been around for a while, fading in and out of fashion as eating habits change. The original recipe can be found in the no longer new, Better Homes and Gardens: New Baking Book. We used to call it "Poor Man's Cheese Cake," but it's officially called a Raspberry Kuchen. A kuchen is a cake-like dessert that has a soft dough crust and a topping of custard or cheese that contains berries or other fruits. I love this recipe for many reasons. There are no stray egg whites or yolks left to deal with when the cake is finished. What's not used in the crust is used in the custard and that appeals to my "green" instincts. The cake, which can be made without a mixer, is very easy to do and has the added advantage of being low in fat and only moderately sweet. Best of all, it can be made with fresh or frozen berries of any type. Frozen berries will produce a creamier cake because of the liquid they exude as the cake bakes. Cane berries of all sorts have come to market here in Oregon, but to tell the truth, they're not up to speed this year. Hopefully, they'll improve this week and we'll have something worth putting by. Until then, I'm relying on the stash in my freezer. I used frozen berries to make the cake today, so it's wonderfully creamy in taste and appearance. I hope those of you who are not familiar with this cake will give it a try. Here's the recipe. Raspberry Kuchen...from the kitchen of One Perfect bite inspired by Better Homes and Gardens: New Baking Book Ingredients: Base 1 cup all-purpose flour 1/2 cup sugar 1/8 teaspoon salt 1 teaspoon baking powder 1/4 cup butter, melted 2 egg whites 1 teaspoon vanilla 2 cups fresh or frozen cane berries Filling 1-1/2 cups plain low-fat or nonfat yogurt 2 tablespoons all-purpose flour 1/2 cup sugar 2 slightly beaten egg yolks 1 slightly beaten whole egg 1-1/2 teaspoons finely shredded lemon zest 1 teaspoon vanilla Directions: 1) Preheat oven to 350 degrees F. Lightly grease bottom and sides of a 9-inch springform pan. If using frozen raspberries, thaw at room temperature for 15 minutes; drain. 2) In food processor bowl or medium mixing bowl, stir together 1 cup flour, the first 1/2 cup sugar, salt and baking powder. Add melted butter, 2 egg whites and first teaspoon vanilla. Cover; process or stir by hand until mixed. 3) Spread onto the bottom of springform pan; sprinkle with berries. Set aside. 4) For filling, place yogurt in a large mixing bowl; sprinkle with 2 tablespoons flour. Add remaining sugar, yolks, whole egg, zest and remaining vanilla. Mix until smooth; pour over berries. 5) Bake for about 55 minutes or until center appears set when shaken gently. Cool for 15 minutes; remove sides of pan. Cover; chill until serving time, up to 24 hours. If you are feeling brave, you can remove pan bottom. Transfer to a serving plate. Yield: 10 - 12 servings. You might also enjoy these recipes: Orange Yogurt Cake - One Perfect Bite Yogurt Cheese Cake - One Perfect Bite Greek-Style Yogurt Pie with Fruit Preserves - One Perfect Bite German Rahm Kuchen - A Feast for the Eyes Cheese Kuchen - Madame Chow's Kitchen Grandma's Pear Kuchen - Jules Food
Craving Scandinavian desserts? These recipes show all the best that Sweden, Denmark, Norway and Finland have to offer including kringles, cookies and krumkake.
Een sabayon is een heerlijke zachte crème wat geweldig bij fruit past. Deze limoncello sabayon met aardbeien is een heerlijke zomerse variatie
A Greek lemon cake soaked in luscious lemon syrup, blending tangy lemons, Greek yogurt, and delicate filo pastry for a perfect sweet-citrus treat.
Marcinek to popularne i lubiane ciasto wielowarstwowe przełożone kremem śmietankowym. To aż 15 blatów ciasta. Majstersztyk!
You know your Taiwanese Honey Castella Sponge Cake is successful when you can hear the slight “sizzle” when you take a bite. Super moist, bouncy, soft, and slightly sweet Taiwanese Honey Castella Sponge Cake is super easy to make at home and is the best cake for summer picnics!
Fluffy, soft sweet yeast dumplings served with a rich vanilla sauce and delicious poppy-seed-sugar topping. An indulgent dessert that nobody can resist.
When I was a child, my idea of a treat beyond measure was butterscotch Angel Delight, a chemical-tasting mousse in a packet, made by whisking milk into its tipped-out contents of flour, flavourings and God knows what else; my fondly remembered love of which says more about the romance of nostalgia than it does about the pudding itself. Still, inspiration comes in many forms, and this one has created a silky, richly smooth caramel custard pudding, with something childishly comforting about it. For US cup measures, use the toggle at the top of the ingredients list.
Discover Lithuanian food with tips from a local: best and most popular traditional dishes and where to try them in Lithuania. Find out!
cuisine, pâtisserie, recettes, boulange, pains, viennoiseries, façonnage, vegan, végétarien, sans lactose, sans gluten, noël, ramadan, aïd
Stir fried Shanghai rice cakes with shiitake mushrooms & cabbage in a delicious, savory Asian soy based sauce, also known as Chao Nian Gao. Inspired by Din Tai Fung Shanghai rice cakes!
Hello, dear friends! Today, let's delve into the heartwarming world of baking with a beloved classic – the Japanese Cheesecake Uncle Tetsu. Picture this: a cloud-like, fluffy delight that melts in your mouth, leaving behind a symphony of flavors. Join me in unlocking the secrets of this enchanting recipe that's sure to bring smiles to your home.
A fabulous crispy edged tender rhubarb cake, sweet with a nice tartness from the rhubarb
Een schuimpjes recept dat met deze handige tips niet kan mislukken! En ook leuke ideetjes om van schuim te maken zijn er genoeg.
This lemon polenta cake is a dense, rich cake with a boozy limoncello syrup. A great way to zest up an afternoon tea or coffee break
Créé pour la première fois au restaurant de l’hôtel Parker House, le gâteau Boston est depuis un dessert classique du répertoire américain. Une génoise, une crème pâtissière, une ganache chocolatée : la recette est simplissime. C’est dans l’équilibre de l’ensemble que réside son secret.
Who remembers this delicious Old School Butterscotch tart?! I have fond memories of this fantastic rich sticky, butterscotch tart. Usually served up with whipped cream or custard in the school canteen! This classic school dessert is surpisingly easy and quick to make, follow along our recipe.
Great for dipping and scooping, these don’t require yeast or even an oven – you cook them in a hot frying pan on the hob. Great with Indian, Middle Eastern and Mexican food
My mom loved to bake this sky-high apple stack cake. Layer the apple goodness two days before serving. Later, a dusting of confectioners' sugar is the only topping you'll need. —LeVa Clement, Jackson, Missouri
In time for Holy Week, Madrid’s Panem bakery taught us how to make this luxurious torrijas recipe, which is crackly and custardy with a brûléed top.
A brilliant quick midweek vegetarian curry, this recipe from Nadiya Hussain's new cookbook, Nadiya's Family Favourites is served with a flavour-packed homemade coconut sambal.
These halloumi and caramelised onion filo rolls are really quick and easy to put together and make a great snack, picnic or party nibble for vegetarians.
Hello everybody. Today I'm going to introduce you to one of my favorite Korean noodle soups. I really love Korean guksu noodle soup because it has a light, clear broth, is incredibly savory and is not greasy at all, so I have it at least once or twice a week. It leaves me feeling refreshed after...
Kardemommeboller er kanelbollens søte kusine, minst like god men med litt annen smak. Jeg pleier i tillegg ha litt vanilje i så blir bollene ekstra gode. Jeg bruker grovmalt eller hel kardemomme når jeg lager disse. Det kan være litt vanskelig å få tak i, men jeg finner det som regel på innvandrerfo
A small group of French pastry chefs aim to preserve the quality and techniques used to make the buttery, flaky and indulgent pastry from Brittany.
Deze traditionele Griekse melktaart is een heerlijk dessert maar misstaat zeker ook niet bij een kop koffie. Het recept voor galatopita:
Nem opskrift på gammeldags kærnemælkshorn med remonce og marcipan. Der er intet der slår et nybagt kærnemælkshorn. De er svampede og lækre, og det minder os om vores bedsteforældre, da vi altid fik kærnemælkshorn ved dem. Nemt bagværk, som ikke kræver store færdigheder i køkkenet.
