How To make Lemon Pudding Cake From Moosewood
1/2 c all-purpose flour -- unbleached
-prefer pastry flour 1/2 ts Baking powder
1 1/4 c Sugar
or more to taste
1 1/2 c Buttermilk
1/2 c Fresh lemon juice :
about 4 lemons
2 Egg yolks lightly beaten
2 ts Lemon zest :
optional
4 Egg whites
--pinch of salt
Preheat the oven to 350 degrees. Prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil. Place the cups in a 2-inch-deep baking pan. Begin to heat a kettle of water to a boil.
In a large bowl, combine the flour, baking powder, and 3/4 cup of the sugar. (If you want a very sweet confection, use a whole cup of sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon peel, if using, and set aside. With an electric mixer, beat the egg whites and salt until the whites are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the egg whites into the batter. Spoon the batter evenly into the prepared cups. Pour boiling water into the baking pan until the water reaches halfway up the sides of the cups. Bake for 50 to 55 minutes, until puffy and golden. PER 4.75-OZ SERVING: 229 CALORIES, 6.0 G PROTEIN, 2.6 G FAT, 46.6 G CARBOHYDRATES, .9 G SATURATED FATTY ACIDS, .3 G UNSATURATED FATTY ACIDS, .9 G MONOUNSATURATED FATTY ACIDS, 87 MG CHOLESTEROL, 139 MG SODIUM, .1 G TOTAL DIETARY FIBER Notes: This favorite old-fashioned dessert separates into layers during baking---a tart-sweet pudding on the bottom and a light spongy cake on top. Serve it warm or chilled, plain or with fresh berries, for picnics, potlucks, family meals, or special dinners. Tightly sealed and refrigerated, Lemon Pudding Cake will keep for about 5 days. Prep time: 20 Bake time: 40 - 50 Source: Served at Moosewood Restaurant. From: Moosewood Restaurant Low-Fat Favorites, by The Moosewood Collective. MC formatted by Brenda Adams
How To make Lemon Pudding Cake From Moosewood's Videos
Orange and Cardamom Poppers (aka baked donut holes)
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VEGAN CHOCOLATE CAKE w/ COCONUT CARAMEL (No Eggs, no butter, no mixer) Easy Dessert | Baking Cherry
Fluffy and Moist Vegan Chocolate Cake with Coconut Caramel Sauce Recipe. This easy-to-make cake has a soft texture and rich chocolate flavor, topped with a sticky and delicious coconut caramel sauce. No eggs, no butter, no milk, and no mixer required.
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#cake #dessert #yummy
Hungarian Mushroom Soup
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Far from the overly-salty canned cream of mushroom soup many of us grew up with, this fresh soup is made from sliced mushrooms flavored with smoked paprika, sour cream, and dill. It's got a silky texture and robust flavor with just a spot of brightness from the addition of lemon juice. We can see why this soup has become a favorite around the world.
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Greek Zucchini Fritters (Kolokithokeftedes) | Akis Petretzikis
Greek zucchini Fritters | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Powered by: Whatever Productions
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou, Michael Barbaris, Kellina Dimitriadi
Δεν έχω ξαναφάει πιο νόστιμο γλυκό! Όλοι θέλουν Γαλακτομπούρεκο Φερρέρο με Σοκολάτα και Φουντούκια
#galaktoboureko #ferrero #γαλακτομπουρεκο #chocolate #greek
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RECIPE FOR GALAKTOBOUREKO FERRERO ROCHER
Ingredients for Chocolate Cream Filling:
4 eggs
200gr sugar
1000ml milk
1 tsp vanilla extract
170gr fine semolina
300gr dark chocolate
100gr butter
In a saucepan add the milk, half of sugar, the vanilla extract and bring to a simmer in medium heat. Add semolina and whisk continuously until it thickens over medium heat. Remove from fire, add the dark chocolate, cold butter and whisk until they melt. Set aside. In a bowl beat for 5 minutes the eggs with the remaining sugar until pale and fluffy. Gently incorporate spoon by spoon the cream with the egg mixture until you get a fine fluffy cream.
Ingredients for Galaktoboureko:
500gr greek phyllo sheets
300ml melted butter
Chocolate Cream filling
Chopped Roasted Hazelnuts
Grease a 30x25cm baking pan, add a phyllo sheet and drizzle with melted butter. Repeat this step 4 times. Sprinkle some hazelnuts in the 4th phyllo. To the next 4 phyllo sheets drizzle melted butter and sprinkle hazelnuts. Add all the Chocolate Cream Filling and cover with the leftovers of the phyllo sheets. Don’t forget to drizzle with melted butter every time you fold. Add 4 more buttered phyllo sheets on top. Pour all the remaining butter on top. Cut into 12 equal pieces. Bake in a preheated oven at 175 C for 45 minutes.
Ingredients for the syrup:
700gr sugar
400ml water
1 cinnamon stick
Lemon peels
Add all the ingredients into a saucepan and bring to a boil over medium heat. Pour the cold syrup over the hot Galaktoboureko and let it to absorb it and cool at room temperature for 4-6 hours.
Ingredients for Chocolate Ganache:
200ml dark chocolate
100ml heavy cream 35% far
Melt in the microwave the 2 ingredients in 30 second bursts until you get a fine and glossy chocolate ganache. Transfer it into a pastry bag and garnish the top of each piece. Sprinkle some roasted hazelnuts. Your Galaktoboureko Ferrero Rocher is ready!!! Enjoy!
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Κάντε ΕΓΓΡΑΦΗ για περισσότερες συνταγές❤ εδώ:
ΣΥΝΤΑΓΗ ΓΙΑ ΓΑΛΑΚΤΟΜΠΟΥΡΕΚΟ ΦΕΡΡΕΡΟ
Υλικά για Σοκολατένια Γέμιση:
4 αβγά
200 γρ ζάχαρη
1000ml γάλα
1 κ.γλ. εκχύλισμα βανίλιας
170γρ σιμιγδάλι ψιλό
300γρ κουβερτούρα
100 γρ κρύο βούτυρο
Σε ένα κατσαρολάκι βάζουμε το γάλα με τη μισή ζάχαρη και τη βανίκια και αφήνουμε να ζεσταθούν ελαφρά. Προσθέτουμε το σιμιγδάλι και ανακατεύουμε συνεχώς σε μέτρια φωτιά μέχρι να πήξει. Αφαιρούμε από τη φωτιά προσθέτουμε την κουβερτούρα και το κρύο βούτυρο και ανακατεύουμε μέχρι να λιώσουν.Χτυπάμε τα αβγά με την υπόλοιπη ζάχαρη για 5 λεπτά μέχρι να ασπρίσουν και να αφρατέψουν. Ενσωματώνουμε τη σοκολατένια κρέμα στο μίγμα αβγών κουταλιά κουταλιά χτυπώντας στο μίξερ.
Υλικά για το Γαλακτομπούρεκο:
500γρ φύλλο κρούστας
300ml βούτυρο λιωμένο
Σοκολατένια Κρέμα Γέμισης
200γρ χοντροκομμένα καβουρδισμένα φουντούκια
Λαδώνουμε ένα ταψί 30x25εκ και βάζουμε 4 φύλλα βουτυρώνοντας ενδιάμεσα. Στο τέταρτο φύλλο πασπαλίζουμε λίγα φουντούκια. Για τα επόμενα 4 φύλλα θα ρίχνουμε βούτυρο και φουντούκια. Ρίχνουμε όλη την κρέμα και τυλίγουμε με τα πλαϊνά φύλλα. Βάζουμε άλλα 4 βουτυρωμένα φύλλα από πάνω. Βουτυρώνουμε το πάνω μέρος και ψήνουμε σε προθερμασμένο φούρνο στους 175C για 45 λεπτά.
Υλικά για το σιρόπι:
700 γρ ζάχαρη
400ml νερό
1 στικ κανέλας
Φλούδες λεμονιού
Βάζουμε όλα τα υλικά σε ένα κατσαρολάκι να πάρουν βράση. Ρίχνουμε το κρύο σιρόπι πάνω στο ζεστό γαλακτομπούρεκο και το αφήνουμε να κρυώσει για 4-6 ώρες.
Υλικά για την Γκανάζ Σοκολάτας:
200γρ μαύρη κουβερτούρα
100ml κρέμα γάλακτος 35% λιπαρά
Στα μικροκύματα ή μπεν μαρί σε μέτρια φωτιά ανακατεύουμε τα υλικά μέχρι να γίνουν γυαλιστερή σοκολατένια γκανάζ. Την μεταφέρουμε σε σακούλα ζαχ/κής και γαρνίρουμε το γαλακτομπούρεκο. Πασπαλίζουμε με καβουρδισμένα φουντούκια και σερβίρουμε. Το Γαλακτομπούρεκο Φερρέρο με Σοκολάτα και Καβουρδισμένα Φουντούκια είναι έτοιμο!!! Καλή σας απόλαυση!
Αν σας άρεσε το βίντεο κάντε like και ΕΓΓΡΑΦΗ στο κανάλι μου να με βοηθήσετε να ανεβάζω περισσότερα βίντεο!!! Σας ευχαριστώ πολύ πολύ πολύ!!!!❤
Music by Royalty Free Music from Youtube - No Copyright Music:
Moosewood-Steve Adams
Moonrise-Reed Mathis
Meeka-Steve Adams
FRESH Orange Cake Recipe | Fluffy & Moist | PERFECT Fruity Dessert Ideas | N's Kitchen
Music: bensound.com
Recipe: Moosewood Book of Desserts
CAKE:
1 1/3 cups unbleached white flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter at room temp
1 cup sugar
2 eggs, separated
1 teaspoon vanilla extract
1 tbsp grated orange peel
3/4 cup orange juice
BUTTER FROSTING:
1/4 cup butter at room temp.
3/4 cup confectioners’ sugar
1 to 2 tablespoons OJ
1 tablespoon grated orange peel
SYRUP:
1/3 cup water
1/3 cup orange juice
1/4 cup confectioners' sugar
1 tablespoon grated orange peel
Preheat the oven to 350 degrees. lightly oil the cake pans and dust them with flour.
Sift together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until smooth and light. Add the egg yolks one at a time, beating well after each addition. Add the vanilla, orange extract or juice concentrate, and grated orange peel and beat well. Beat in the flour and orange juice alternately in thirds. In a separate bowl, beat the egg whites until stiff but not dry. Gently fold them into the batter.
Spoon the batter evenly into the prepared pans and bake for 30 to 35 minutes, until the edges pull away from the sides of the pan and the top springs back when touched. Cool the cake in the pans on a rack for 5 to 10 minutes. Run a knife around the outer edges of the cakes and invert them onto a rack to cool completely.
BUTTER FROSTING: To prepare the frosting, beat the butter until light. Add the confectioner’s sugar 1/2 cup at a time, beating well after each addition. Add the orange juice and grated orange peel and beat well. Iff the frosting is too stiff, beat in more orange juice. If it’s too soft or if it curdles, beat in more sugar.
SYRUP: In a pot add orange juice, water, confectioners sugar, and orange zest. Bring to a boil and simmer for 5-7 minutes.
#orangecake #summer #oranges