How To make Pet Milk Coffee Cake
3 c Unbleached Flour
2 c Sugar
3 ts Baking Powder
Pinch Of Salt 1/2 c Butter
1/2 c Regular Margarine
2 lg Eggs, Well Beaten
12 oz Pet Milk (1 Can)
1 ts Vanilla Extract
TOPPING:
1/2 c Cake Crumbs From The Cake
Recipe 1/2 c Brown Sugar, Firmly Packed
1/2 c Chopped Nuts
2 ts Cinnamon
Sift the dry ingredients togher into a bowl. Add the margarine and butter then beat with an electric mixer ot make crumbs. Reserve 1/2 cup of the crumbs for the topping. Add the milk, eggs and vanilla extract to the remaining crumbs and blend well. Make the topping. Grease a bundt pan well and put about 1/3 of the topping in the pan spreading evenly over the bottom. Add 1/3 of the batter and spread evenly over the topping. Add all of the remaining topping except 2 Tbls of the topping to the top of the batter. Top with the reamining batter spreading evenly. Top with the 2 Tbls of topping sprinkling evenly over the top of the cake. Bake in a preheated 350 degree F. oven for 45 minutes or until the cake tests done. Cool on a wire rack. From The Food Fare Section Rocky Mountain News September 3, 1986
How To make Pet Milk Coffee Cake's Videos
mix 2 eggs with coffee ! you'll be surprised ! in just 10 minutes! dessert with no oven, no flour!
mix 2 eggs with coffee ! you'll be surprised ! in just 10 minutes! dessert with no oven, no flour!
Ingredients:
for coffee caramel :
1/2 cup of sugar (100g)
1/4 cup of water (60ml)
1 tsp of instant coffee
for flan:
2 eggs
1 egg yolk
1 tbsp of instant coffee
1 tbsp of warm water
1 can of condensed milk (397g)
fil the same can with milk (290 ml)
1/2 tbsp of liquid vanilla
enjoy it !
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How to make Cinnamon Roll Coffee Cake | Easy Recipe | Christmas Breakfast | Heartway Farms
Today Marie will show you how to make Cinnamon Roll Coffee Cake for Christmas Breakfast! This is our favorite coffee cake, for all year long, but especially at the holidays.
Check out the rest of the videos in this series, 7 Days, 7 Holiday Recipes!
Here's the recipe for this awesome breakfast cake!
Batter:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 large eggs
4 teaspoons vanilla
1/2 cup salted butter , melted
Crumble:
1 cup brown sugar
1 tablespoon cinnamon
Icing:
1 1/2 cups powdered sugar
1 teaspoon vanilla
1-2 tablespoon water
Bake at 350 degrees for 30-40 minutes. Enjoy!
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Best Tofu Recipe in 2024 ????
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Flourless Chocolate Cake with Coffee Mousse Recipe
Flourless Chocolate Cake with Coffee Mousse - decadent flourless chocolate cake topped with a soft airy coffee mousse. Gluten-free cake perfect for any occasion.
To print the recipe check the full recipe on my blog:
#flourlesschocolatecake #coffeemousse
Chapters:
0:00 - Intro
0:18 - Flourless Chocolate Cake
2:15 - Coffee Mousse
4:30 - Enjoying the cake
Ingredients
Makes about 8-10 servings
Flourless Chocolate Cake
1/2 cup (110g) butter
5 oz (150g) semisweet chocolate
3 eggs, separated
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
pinch of salt
Coffee Mousse
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tbsp (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 tsp (3g) vanilla extract
1 tbsp (4g) instant coffee
1/2 tbsp (5g) gelatin powder
2 tbsp cold water
1 cup (240g) whipping cream, 35% fat, chilled
1. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder and salt.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.
5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.
6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
7. Remove from heat and stir in vanilla extract and instant coffee. Let it cool.
8. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.
9. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
10. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
11. Cover and refrigerate for about 4 hrs or overnight to set before serving.
12. Run a warm knife around the edges of the cake to remove the sides of the pan.
13. Dust the top of the cake with cocoa powder.
14. Using a warm knife cut the cake into slices and serve.
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Nutella Soufflé Recipe #shorts
How to make a 2-Ingredient Nutella Chocolate Soufflé!
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Sound on for full instructions ????
For the Souffle
All you need is:
2 Eggs
170g Nutella
Bake 170C (fan) 17-18 mins
Makes 2 large ramekins ????
Happy baking everybody! Enjoy ❤️
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This cake recipe has beaten all the records! You will be surprised how fast and easy you may cook it
This cake recipe has beaten all the records! You will be surprised how fast and easy you may cook it
Ingredients:
sponge fingers - 300 g (10.6 oz)
Tray size 20 x 30 cm (8 in x 12 in)
for the cream:
milk - 1.3 l (3 lb)
eggs - 5 pieces
sugar - 230 g (8.18 oz)
vanilla sugar - 10 g (0.35 oz)
milk - 200 ml (6.76 fl oz)
starch - 150 g (5.3 oz)
IN THE FRIDGE 1 H
cheese cream - 250 g (8.8 oz)
IN THE FRIDGE 3 H
powdered sugar - 20 g (0.7 oz)
for the latte:
milk - 150 ml (5.07 fl oz)
natural coffee - 40 g (1.4 oz)
water - 100 ml (3.4 fl oz)
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