Recipes

hey I have some here which I loves, thought you might want to try them out. Almond London Biscuit 250 gm butter 1 cup icing sugar 450gm /3 ¼ cup all purpose flour 1 egg yolk 2 tsp emplex About 180 whole shell almond – roasted at 100 C for 1 hour ½ cup grated/shopped almond - roasted at 100 C for 1 hour Cooking chocolate Paper cup Method Beat sugar and butter until creamy Add in the egg yolk and mix well, add in the emplex Add in the flour slowly until the soft dough formed. Take some of the dough and add in the whole shell roasted almond and make an ovule shape. Bake at 170 C for 10 minutes Cool completely. Meanwhile, melt the chocolate using double boil method and coat the cookies. Place the cookies in the paper cup and sprinkle with the roasted grated/chopped almond on top. Caterpillar Cookies Ingredients ½ cup butter 2 cup all purpose flour 1 cup corn flour 2 egg yolks ¼ tsp green food coloring ¼ tsp screw pine flavour Castor sugar to be sprinkled on the cookies 1 cup dates – steamed until soft and mashed to make filling Methods Sieves all purpose flour and the corn flour in a large bowl Add butter and egg yolks – mix together Add the color and the flavour and mix again Take some amoutn of the dough and fill the dates inside. Make a shape like caterpilar. Bake at 170 C for 15 minutes Let the cookies cool completely and sprinkle with castor sugar p/s – make a small shape only as the dough will rise when bake. Chasewnut cookies 125 shortening 125 butter 150gm castor sugar 4 egg yols 300 gm top flour 1 tsp soda bicarbonate 1stp baking powder 25gm corn flour 25 gm powdered milk 60 gm chesew nut - baked and coarsly mashed / chopped Enough chesew nut to make a decoration Enough egg yolk to coat the cookies Method Beat shortening , butter and sugar until creamy. Add in the yolks one by one and mix well. Add the sieves powdered milk and the corn flour in. When you get the soft dough, add in the chopped/coarsely mashed/grated chesew nut in. Take about 10 gm of the dough and make a shape of ball. Place the half chesew nut on top and press a bit so it will stick in. Coat the cookies with some egg yolk. Bake at 170 C in about 10-15 minutes until it golden in color. enjoy your baking!!!

This is courtesy of cooks.com It has some ingredients there that I eouldn't normally put in a chocolate cake so now I'm really curious to try it out! PERFECT CHOCOLATE CAKE 4 ounces unsweetened chocolate 1/2 c. milk 1 c. brown sugar, packed 1/4 tsp. Jamaican allspice 1 egg yolk 2 c. cake flour 1 tsp. baking soda 1/2 tsp. salt 1/2 c. butter 1 c. superfine sugar 2 egg yolks 3 T. water 1/2 c. milk 1 tsp. vanilla 1 Tbsp. dark rum 2 egg whites, whipped Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans. Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper. In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition. In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum. Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer. In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter. Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean. Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting. Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.