Ingredients:
500 gr sticky rice
1 ltr water
2 tbsp pandan paste
400 ml of water
3 pcs yeast tape round
5 tbsp castor sugar
How to make:
- Wash to clean sticky rice, rendam mixture in 1 ltr water and pandan paste night. Drain. Kepul until steaming hot-kepul.
- Meanwhile, boil 400 ml water, flush-flush into the sticky rice that is still steaming hot, stir well average. Steam 15 minutes back, lift, to get dinginkan really cold.
- Puree yeast tape.
- Arrange sticky green in the container, taburi yeast thin-thin, taburi castor sugar, override with sticky rice, taburi again with the yeast and sugar. Close average, leave for 3 days.
Showing posts with label Resep Kue / Cake Recipe. Show all posts
Showing posts with label Resep Kue / Cake Recipe. Show all posts
Saturday, December 6, 2008
Tuesday, November 25, 2008
Lapis Kacang Cokelat
Picture from Lezat
That - to 7 grams of white powder
Jelly, peanut 200 grams, ready for use
100 grams sugar
Milk 650 ml of liquid white
Vanilla powder 1 / 4 tsp
Material II:
That - to 7 grams of cocoa powder
100 grams sugar
Milk chocolate liquid, 650 ml
Chocolate pasta 1 / 2 tsp
Method:
* Dough I
Solvent that - so that together the sugar, vanilla, milk, liquid, and add jelly, peanut,
cook over low heat while continuously stirred until boiling, lift.
* Dough II
Toss all ingredients, cook over low heat while continuously stirred - until mixed
boiling, lift.
* Cast dough I and II selapis for the selapis to harden slightly, to do
the dough out.
* Serve and cut it.
Saturday, November 15, 2008
Kolak Ketan Durian
Ingredients:
Banana compote:
5 pcs banana uli, oblique cut
300 gr palm sugar
500 ml water
Sticky Urap:
300 gr sticky rice
300 ml boiling water
BTR ½ coconut,
½ tsp salt
Kuah Durian:
3 bj durian
300 ml of liquid milk
3 tbsp sugar
How to make:
- Banana compote: cooking palm sugar and water until boiling and sugar dissolve, filtered. Cook again with bananas, the boil. Lift.
- Sticky urap: steamed sticky rice until hot, flush with boiling water, mixed flat, steamed again gingga cooked. Lift.
- Kuah Durian: cooking all ingredients until boiling. Lift.
- Steam grated coconut briefly, gave mixed salt flat.
- Serve: in a container, put a little sticky rice steamed give topping grated coconut, banana compote flush with the sauce and durian.
Banana compote:
5 pcs banana uli, oblique cut
300 gr palm sugar
500 ml water
Sticky Urap:
300 gr sticky rice
300 ml boiling water
BTR ½ coconut,
½ tsp salt
Kuah Durian:
3 bj durian
300 ml of liquid milk
3 tbsp sugar
How to make:
- Banana compote: cooking palm sugar and water until boiling and sugar dissolve, filtered. Cook again with bananas, the boil. Lift.
- Sticky urap: steamed sticky rice until hot, flush with boiling water, mixed flat, steamed again gingga cooked. Lift.
- Kuah Durian: cooking all ingredients until boiling. Lift.
- Steam grated coconut briefly, gave mixed salt flat.
- Serve: in a container, put a little sticky rice steamed give topping grated coconut, banana compote flush with the sauce and durian.
Lapis Kacang Cokelat
Materials I:
That - to 7 grams of white powder
Jelly, peanut 200 grams, ready for use
100 grams sugar
Milk 650 ml of liquid white
Vanilla powder 1 / 4 tsp
Material II:
That - to 7 grams of cocoa powder
100 grams sugar
Milk chocolate liquid, 650 ml
Chocolate pasta 1 / 2 tsp
Method:
* Dough I
Solvent that - so that together the sugar, vanilla, milk, liquid, and add jelly, peanut,
cook over low heat while continuously stirred until boiling, lift.
* Dough II
Toss all ingredients, cook over low heat while continuously stirred - until mixed
boiling, lift.
* Cast dough I and II selapis for the selapis to harden slightly, to do
the dough out.
* Serve and cut it.
Lezat
Thursday, October 23, 2008
Cheese Cake Apple
Cheese Cake Apple
Basic materials:
150 grams of wheat
2 tbsp sugar fine
1 / 4 tsp salt
90 grams of fresh butter
1 yellow
3 tbsp water ice
Contents: 125 grams of cream cheese
125 grams of powdered sugar
3 eggs
100 grams wheat flour
3 tbsp marmalade
2 apples, sliced thin
50 grams raisins
1 orange sunkist, scar skin
PERAS the water
Sugar topping powder
Method:
Skin: Mix wheat flour with refined sugar and salt, mixed flat. Enter the butter, mixed with two knives or a pastry knife until the grain into flour-butter closed. Enter the eggs, water, ice, stir well until the dough can be formed. Istirahatkan for 30 minutes and miller dough setebal 1 cm, put in a plug trays dismantle 20 cm in size.
Prepare the oven temperature to 175 degrees Celsius, the basic grilled cake for 10 minutes, lift.
Dough contents: shake with cream cheese, sugar, eggs enter one by one while still shaken, enter wheat flour, wheat flour enter, Sunkist orange skin and the water, mixed flat.
Resolution: governance in the basic cake sliced apples, olesi with marmalade adequate, taburkan raisins, tuangkana and pangganga dough for 40 minutes or until browned cooked, lift.
Serve hot or cold.
6 pieces
Aroma
Basic materials:
150 grams of wheat
2 tbsp sugar fine
1 / 4 tsp salt
90 grams of fresh butter
1 yellow
3 tbsp water ice
Contents: 125 grams of cream cheese
125 grams of powdered sugar
3 eggs
100 grams wheat flour
3 tbsp marmalade
2 apples, sliced thin
50 grams raisins
1 orange sunkist, scar skin
PERAS the water
Sugar topping powder
Method:
Skin: Mix wheat flour with refined sugar and salt, mixed flat. Enter the butter, mixed with two knives or a pastry knife until the grain into flour-butter closed. Enter the eggs, water, ice, stir well until the dough can be formed. Istirahatkan for 30 minutes and miller dough setebal 1 cm, put in a plug trays dismantle 20 cm in size.
Prepare the oven temperature to 175 degrees Celsius, the basic grilled cake for 10 minutes, lift.
Dough contents: shake with cream cheese, sugar, eggs enter one by one while still shaken, enter wheat flour, wheat flour enter, Sunkist orange skin and the water, mixed flat.
Resolution: governance in the basic cake sliced apples, olesi with marmalade adequate, taburkan raisins, tuangkana and pangganga dough for 40 minutes or until browned cooked, lift.
Serve hot or cold.
6 pieces
Aroma
Mushroom Kukis
Mushroom Kukis
Ingredients:
Flour is 450 grams of protein
45 grams of milk powder
Baking powder 1 tsp
Cheese powder 2 tsp
Parmesan cheese powder 50 grams
Crackers 100 grams mushrooms, puree
Margarine 300 grams
30 grams of refined sugar
Salt 1 tsp
Yellow egg 3 eggs
Spread:
1 yellow eggs
Crackers 75 grams of mushrooms, puree
Method:
Shake margarine with sugar, salt and egg until soft yellow.
Enter the wheat flour has been mixed with milk powder, Baking powder, powdered cheese, parmesan cheese and kripik mushrooms, stir well until all ingredients evenly mixed.
Pipihkan dough setebal 1 cm, and then cut or print the form of interest or according to taste and make dough out.
Oles surface kukis with yellow egg, and taburi top kripik with mushrooms and place the tray that has dioles margarine.
Roast in oven temperature of 150 degrees centigrade for 25 minutes until cooked, lift.
Serve.
Lezat
Ingredients:
Flour is 450 grams of protein
45 grams of milk powder
Baking powder 1 tsp
Cheese powder 2 tsp
Parmesan cheese powder 50 grams
Crackers 100 grams mushrooms, puree
Margarine 300 grams
30 grams of refined sugar
Salt 1 tsp
Yellow egg 3 eggs
Spread:
1 yellow eggs
Crackers 75 grams of mushrooms, puree
Method:
Shake margarine with sugar, salt and egg until soft yellow.
Enter the wheat flour has been mixed with milk powder, Baking powder, powdered cheese, parmesan cheese and kripik mushrooms, stir well until all ingredients evenly mixed.
Pipihkan dough setebal 1 cm, and then cut or print the form of interest or according to taste and make dough out.
Oles surface kukis with yellow egg, and taburi top kripik with mushrooms and place the tray that has dioles margarine.
Roast in oven temperature of 150 degrees centigrade for 25 minutes until cooked, lift.
Serve.
Lezat
Chocolate Vanilla Cream
Chocolate Vanilla Cream
A material:
150 gr Butter
150 gr margarine
200 gr sugar fine
1 / 2 tsp vanilla cream
1 / 2 tsp Baking powder
25 gr full cream milk
Material B:
5 yellow
1 whole egg
Material C:
20 gr brown powder
Method:
A shake of materials to expand and add material B. For the dough into 2 parts. The one given chocolate powder, printing and stacked so the two colors. Previous polish with white eggs attached to each other.
Once cooked, new decorated.
MamaMia
A material:
150 gr Butter
150 gr margarine
200 gr sugar fine
1 / 2 tsp vanilla cream
1 / 2 tsp Baking powder
25 gr full cream milk
Material B:
5 yellow
1 whole egg
Material C:
20 gr brown powder
Method:
A shake of materials to expand and add material B. For the dough into 2 parts. The one given chocolate powder, printing and stacked so the two colors. Previous polish with white eggs attached to each other.
Once cooked, new decorated.
MamaMia
Kukis Candied
Kukis Candied
Ingredients:
225 grams butter
125 grams of refined sugar
1 egg, chicken eggs
Low-protein wheat flour 320 grams
Topping:
100 grams butter
90 grams sugar
5 tablespoons honey
Candied dried fruit (mixed Peel) 200 grams
Method:
1. Shake butter with sugar until smooth swell, add the eggs while continuing
whipped until soft.
2. Enter wheat flour, stir well until evenly mixed.
3. Pipihkan dough, and then print the form and place a tray that has been flat
dioles margarine. Make the dough until exhausted.
4. Kukis roast in oven temperature of 180 degrees centigrade for 15 minutes until slightly
cooked, lift seen.
5. Topping: mixed all the materials, cooking over low heat until set, lift.
6. Place topping over dough kukis, and jokes back and roast for 10
minutes to dry, lift.
7. Serve.
Lezat
Ingredients:
225 grams butter
125 grams of refined sugar
1 egg, chicken eggs
Low-protein wheat flour 320 grams
Topping:
100 grams butter
90 grams sugar
5 tablespoons honey
Candied dried fruit (mixed Peel) 200 grams
Method:
1. Shake butter with sugar until smooth swell, add the eggs while continuing
whipped until soft.
2. Enter wheat flour, stir well until evenly mixed.
3. Pipihkan dough, and then print the form and place a tray that has been flat
dioles margarine. Make the dough until exhausted.
4. Kukis roast in oven temperature of 180 degrees centigrade for 15 minutes until slightly
cooked, lift seen.
5. Topping: mixed all the materials, cooking over low heat until set, lift.
6. Place topping over dough kukis, and jokes back and roast for 10
minutes to dry, lift.
7. Serve.
Lezat
Friday, September 12, 2008
Chocolate-Banana Tofu Pudding
INGREDIENTS :
1 banana, broken into chunks
1 (12 ounce) package soft silken tofu
1/4 cup confectioners' sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons soy milk
1 pinch ground cinnamon
DIRECTIONS :
Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving.
allrecipes
1 banana, broken into chunks
1 (12 ounce) package soft silken tofu
1/4 cup confectioners' sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons soy milk
1 pinch ground cinnamon
DIRECTIONS :
Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving.
allrecipes
Crisp Oatmeal Cookies
INGREDIENTS :
1/2 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats
1/2 cup flaked coconut (optional)
1/2 cup miniature semi-sweet chocolate chips (optional)
DIRECTIONS :
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
Bake for 12 minutes in the preheated oven, or until edges are lightly browned.
allrecipes
1/2 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats
1/2 cup flaked coconut (optional)
1/2 cup miniature semi-sweet chocolate chips (optional)
DIRECTIONS :
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
Bake for 12 minutes in the preheated oven, or until edges are lightly browned.
allrecipes
Friday, August 29, 2008
Crepe Apel Kayu Manis
Crepe Apel Kayu Manis
Ingredients :
1 adonan crepe
Isi:
5 buah apel, kupas
1 buah jeruk nipis, peras airnya
50 gram mentega
50 gram gula pasir
1 sdt kayu manis bubuk
Hiasan:
Whipped Cream
Ceri
Directions :
Kulit: Lihat cara membuat Crepe
Isi: Buanh bagian tengah apel, iris tipis. Rendam dalam air yang diberi air jeruk nipis agar tidak berwarna kecokelatan.
Jerang wajan di atas api sedang, lelehkan mentega dan masukkan potongan apel. Bubuhi gula pasir dan kayu manis bubuk. Aduk-aduk apel hingga lunak.
Ambil selembar crepe, letakkan 2 sendok makan tumis apel di bagian tengah lalu gulung. Lakukan sampai habis.
Susun dalam piring saji, beri hiasan whipped cream dan manisan ceri.
Hidangkan segera.
Whipped Cream disebut juga krim kocok. Dijual di pasar swalayan dalam kemasan kaleng dan dapat langsung disemprotkan di atas makanan. Ada juga yang berbentuk bubuk seperti susu bubuk yang dijual dalam kemasan karton. Memakainya ditambahkan susu cair dingin dan gula dengan komposisi sesuai aturan pada kemasan.
Sumber: Ayahbunda No 8 2005 (gambar dan resep), diambil dari resepbunda.wordpress.com
Ingredients :
1 adonan crepe
Isi:
5 buah apel, kupas
1 buah jeruk nipis, peras airnya
50 gram mentega
50 gram gula pasir
1 sdt kayu manis bubuk
Hiasan:
Whipped Cream
Ceri
Directions :
Kulit: Lihat cara membuat Crepe
Isi: Buanh bagian tengah apel, iris tipis. Rendam dalam air yang diberi air jeruk nipis agar tidak berwarna kecokelatan.
Jerang wajan di atas api sedang, lelehkan mentega dan masukkan potongan apel. Bubuhi gula pasir dan kayu manis bubuk. Aduk-aduk apel hingga lunak.
Ambil selembar crepe, letakkan 2 sendok makan tumis apel di bagian tengah lalu gulung. Lakukan sampai habis.
Susun dalam piring saji, beri hiasan whipped cream dan manisan ceri.
Hidangkan segera.
Whipped Cream disebut juga krim kocok. Dijual di pasar swalayan dalam kemasan kaleng dan dapat langsung disemprotkan di atas makanan. Ada juga yang berbentuk bubuk seperti susu bubuk yang dijual dalam kemasan karton. Memakainya ditambahkan susu cair dingin dan gula dengan komposisi sesuai aturan pada kemasan.
Sumber: Ayahbunda No 8 2005 (gambar dan resep), diambil dari resepbunda.wordpress.com
Classic Fudge Brownies
Classic Fudge Brownies
Ingredients :
3 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter, cut into bits
3/4 cup sifted all-purpose flour
1/2 teaspoon double-acting baking powder
Pinch salt
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
1 cup chopped walnuts
Directions :
Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 16 brownies, 8 to 16 servings
source : foodnetwork
Ingredients :
3 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter, cut into bits
3/4 cup sifted all-purpose flour
1/2 teaspoon double-acting baking powder
Pinch salt
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
1 cup chopped walnuts
Directions :
Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 16 brownies, 8 to 16 servings
source : foodnetwork
Wednesday, August 20, 2008
7- Grain French Toast with Maple Cinnamon Yogurt
7- Grain French Toast with Maple Cinnamon Yogurt
Here’s a luscious version you can actually precook and freeze ahead of time—it will taste great reheated. In the morning, just thaw for 15 minutes and warm in the oven. Baking is a major calorie reducer over frying, and the seven-grain bread has fiber and is packed with vitamins. For a cozy fall touch, pour on the cinnamon-spiced maple syrup or serve with fresh seasonal fruit.
Ingredients
1/2 cup fat-free plain yogurt
1 Tablespoon maple syrup
3/4 teaspoon ground cinnamon, divided
8 slices seven-grain bread or an 8-ounce loaf cut into 8 slices
4 large eggs or egg-substitute equivalent
1 cup milk
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/4 teaspoon ground nutmeg
4 Tablespoons butter or margarine, melted and divided
1/2 cup whole-wheat cereal flakes, crushed
Sliced fresh fruit (optional)
Directions
step 1. Preheat the oven to 425 degrees F.
step 2. Combine yogurt, maple syrup and 1/4 teaspoon cinnamon in a small bowl; cover and chill until ready to bake the French Toast. (If you would like the flavors to combine even more, chill overnight.)
step 3. Place the bread slices in two layers in a baking dish measuring 11-by-9-by-2 inches. Set aside.
step 4. In a large mixing bowl whisk together eggs, milk, vanilla, brown sugar, nutmeg and remaining 1/2 teaspoon of cinnamon.
step 5. Pour egg mixture evenly over bread slices, turning each slice with a fork so it is thoroughly coated.
step 6. Line two baking sheets with foil and brush each with 1 Tablespoon of melted butter. With a flat spatula, transfer the bread slices to the baking sheets, arranging them in a single layer.
step 7. Combine the ground cereal flakes with the 2 remaining Tablespoons of melted butter and sprinkle over the bread slices. Bake until bread slices puff up and are golden brown, about 20 to 25 minutes. Serve immediately with cinnamon maple yogurt and sliced fruit.
step 8. If you make ahead of time and want to freeze, transfer the baked French Toast to a cooling rack until completely cool, about 10 minutes. Tightly wrap the slices, either individually or no more than two slices together, with Saran™ Premium Wrap. To organize these individually wrapped slices in your freezer, place them together in a Ziploc® Brand Double Guard® Freezer Bags with the Double Zipper Seal and then freeze. When ready to eat, thaw at room temperature for about 15 minutes (or overnight in the refrigerator the night before). Reheat on a nonstick or greased baking sheet in a preheated 425 degree F oven for 10 minutes until crisp and hot.
Variations
Substitute honey for the maple syrup.
Use one percent or fat-free milk for reduced fat. Or prepare with egg substitutes or egg whites for even fewer calories and fat, although not as rich a taste.
You can also pre-prep the bread by soaking it in the egg mixture and then storing it overnight in the fridge, in a baking dish covered with Saran™ Premium Wrap. When ready, follow the directions for baking.
source : rightathome
Here’s a luscious version you can actually precook and freeze ahead of time—it will taste great reheated. In the morning, just thaw for 15 minutes and warm in the oven. Baking is a major calorie reducer over frying, and the seven-grain bread has fiber and is packed with vitamins. For a cozy fall touch, pour on the cinnamon-spiced maple syrup or serve with fresh seasonal fruit.
Ingredients
1/2 cup fat-free plain yogurt
1 Tablespoon maple syrup
3/4 teaspoon ground cinnamon, divided
8 slices seven-grain bread or an 8-ounce loaf cut into 8 slices
4 large eggs or egg-substitute equivalent
1 cup milk
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/4 teaspoon ground nutmeg
4 Tablespoons butter or margarine, melted and divided
1/2 cup whole-wheat cereal flakes, crushed
Sliced fresh fruit (optional)
Directions
step 1. Preheat the oven to 425 degrees F.
step 2. Combine yogurt, maple syrup and 1/4 teaspoon cinnamon in a small bowl; cover and chill until ready to bake the French Toast. (If you would like the flavors to combine even more, chill overnight.)
step 3. Place the bread slices in two layers in a baking dish measuring 11-by-9-by-2 inches. Set aside.
step 4. In a large mixing bowl whisk together eggs, milk, vanilla, brown sugar, nutmeg and remaining 1/2 teaspoon of cinnamon.
step 5. Pour egg mixture evenly over bread slices, turning each slice with a fork so it is thoroughly coated.
step 6. Line two baking sheets with foil and brush each with 1 Tablespoon of melted butter. With a flat spatula, transfer the bread slices to the baking sheets, arranging them in a single layer.
step 7. Combine the ground cereal flakes with the 2 remaining Tablespoons of melted butter and sprinkle over the bread slices. Bake until bread slices puff up and are golden brown, about 20 to 25 minutes. Serve immediately with cinnamon maple yogurt and sliced fruit.
step 8. If you make ahead of time and want to freeze, transfer the baked French Toast to a cooling rack until completely cool, about 10 minutes. Tightly wrap the slices, either individually or no more than two slices together, with Saran™ Premium Wrap. To organize these individually wrapped slices in your freezer, place them together in a Ziploc® Brand Double Guard® Freezer Bags with the Double Zipper Seal and then freeze. When ready to eat, thaw at room temperature for about 15 minutes (or overnight in the refrigerator the night before). Reheat on a nonstick or greased baking sheet in a preheated 425 degree F oven for 10 minutes until crisp and hot.
Variations
Substitute honey for the maple syrup.
Use one percent or fat-free milk for reduced fat. Or prepare with egg substitutes or egg whites for even fewer calories and fat, although not as rich a taste.
You can also pre-prep the bread by soaking it in the egg mixture and then storing it overnight in the fridge, in a baking dish covered with Saran™ Premium Wrap. When ready, follow the directions for baking.
source : rightathome
Thursday, July 17, 2008
Classic Fudge Brownies
Ingredients :
3 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter, cut into bits
3/4 cup sifted all-purpose flour
1/2 teaspoon double-acting baking powder
Pinch salt
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
1 cup chopped walnuts
Directions :
Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.
Foodnetwork
3 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter, cut into bits
3/4 cup sifted all-purpose flour
1/2 teaspoon double-acting baking powder
Pinch salt
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
1 cup chopped walnuts
Directions :
Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.
Foodnetwork
Bacang (Indonesian Cake)
Ingredients :
500 gram beras ketan
Daun bambu secukupnya
Benang katun secukupnya
Isi:
2 sdm minyak goreng
6 siung bawang putih, cincang
1 daging dada ayam, potong dadu kecil
6 jamur shiitake, iris
5 sdm kecap manis
2 sdm kecap asin
1 sdm saus tiram
1 sdt garam dan 1 sdt merica bubuk
1 batang daun bawang, iris
10 kuning telur asin
Directions :
Beras ketan putih rendam selama 2 jam, cuci bersih dan tiriskan, kukus selama 20 menit, angkat dan bagi 10 bagian
Daun bambu cuci bersih, tiriskan, kukus sebentar.
Isi: Panaskan minyak goreng, tumis bawang putih hingga layu, masukkan ayam, masak hingga berubah warna, masukkan jamur, kecap manis, kecap asin, saus tiram, garam dan merica bubuk, masak hingga ayam matang, masukkan irisan daun bawang, aduk rata, angkat.
Ambil 2 - 3 lembar daun bambu bentuk contong isi setengah bagian dengan nasi ketan kukus, taruh isian dan telur asin, tutup dengan sisa ketan kukus, bungkus bentuk kerucut.
Panaskan dadang beri 1 sdt garam dan kukus selama 1 jam
Sajikan.
Untuk: 10 bungkus
Indosiar
500 gram beras ketan
Daun bambu secukupnya
Benang katun secukupnya
Isi:
2 sdm minyak goreng
6 siung bawang putih, cincang
1 daging dada ayam, potong dadu kecil
6 jamur shiitake, iris
5 sdm kecap manis
2 sdm kecap asin
1 sdm saus tiram
1 sdt garam dan 1 sdt merica bubuk
1 batang daun bawang, iris
10 kuning telur asin
Directions :
Beras ketan putih rendam selama 2 jam, cuci bersih dan tiriskan, kukus selama 20 menit, angkat dan bagi 10 bagian
Daun bambu cuci bersih, tiriskan, kukus sebentar.
Isi: Panaskan minyak goreng, tumis bawang putih hingga layu, masukkan ayam, masak hingga berubah warna, masukkan jamur, kecap manis, kecap asin, saus tiram, garam dan merica bubuk, masak hingga ayam matang, masukkan irisan daun bawang, aduk rata, angkat.
Ambil 2 - 3 lembar daun bambu bentuk contong isi setengah bagian dengan nasi ketan kukus, taruh isian dan telur asin, tutup dengan sisa ketan kukus, bungkus bentuk kerucut.
Panaskan dadang beri 1 sdt garam dan kukus selama 1 jam
Sajikan.
Untuk: 10 bungkus
Indosiar
Dadar Ketan Kuah Durian (Hidangan Ramadhan) / Ramadan Dish
Ingredients : dadar
150 gram tepung terigu
400 ml susu cair
3 butir telur
sdm minyak goreng
300 gram nasi ketan putih
Sauce :
750 ml santan kental dari 1 ? butir kelapa
300 gram gula merah
2 lembar daun pandan
1 sdm tepung maizena larutkan dengan sedikit air
5 mata durian
Directions :
Dadar : campur tepung terigu dengan susus cair dan telur, aduk rata, masukkan minyak goreng, aduk rata.Panaskan wajan anti lengket pipih 20 cm, buat dadar tipis hingga matang, angkat.
Ambil satu dadar isi dengan 1 sdm nasi ketan, lipat atu gulung, sisihkan.
Saus : campur santan dengan gula merah dan daun pandan, didihkan, angkat, saring, didihkan kembali dan kentalkan dengan larutan maizena, tambahkan durian, masak sebentar, angkat.
Penyajian : siapkan mangkuk isi dengan dadar tuangkan saus dan isiannya.
Sajikan.
Indosiar
150 gram tepung terigu
400 ml susu cair
3 butir telur
sdm minyak goreng
300 gram nasi ketan putih
Sauce :
750 ml santan kental dari 1 ? butir kelapa
300 gram gula merah
2 lembar daun pandan
1 sdm tepung maizena larutkan dengan sedikit air
5 mata durian
Directions :
Dadar : campur tepung terigu dengan susus cair dan telur, aduk rata, masukkan minyak goreng, aduk rata.Panaskan wajan anti lengket pipih 20 cm, buat dadar tipis hingga matang, angkat.
Ambil satu dadar isi dengan 1 sdm nasi ketan, lipat atu gulung, sisihkan.
Saus : campur santan dengan gula merah dan daun pandan, didihkan, angkat, saring, didihkan kembali dan kentalkan dengan larutan maizena, tambahkan durian, masak sebentar, angkat.
Penyajian : siapkan mangkuk isi dengan dadar tuangkan saus dan isiannya.
Sajikan.
Indosiar
Lumpia Kurma Keju (Hidangan Ramadhan) / Ramadan Dish
Ingredients :
20 lembar kulit lumpia, siap beli
20 buah kurma, buang bijinya
50 gram keju cheddar, parut
Minyak untuk menggoreng
Directions :
Kurma, iris memanjang, tidak putus, isi dengan keju parut.
Ambil selembar kulit lumpia, isi dengan 1 kurma isi keju, bungkus bentuk amplop dan goreng hingga berwarna kecoklatan, angkat.
Sajikan hangat.
Untuk : 20 potong
Indosiar
20 lembar kulit lumpia, siap beli
20 buah kurma, buang bijinya
50 gram keju cheddar, parut
Minyak untuk menggoreng
Directions :
Kurma, iris memanjang, tidak putus, isi dengan keju parut.
Ambil selembar kulit lumpia, isi dengan 1 kurma isi keju, bungkus bentuk amplop dan goreng hingga berwarna kecoklatan, angkat.
Sajikan hangat.
Untuk : 20 potong
Indosiar
Cake Tape Kurma (Indonesian Cake)
Ingredients :
100 gram margarin
100 gram gula pasir
4 butir telur
100 gram tepung terigu
250 gram tape singkong, haluskan
? sdt baking powder
250 gram kurma, potong dadu kecil
taburan strussel :
100 gram tepung terigu
75 gram margarin
50 gram gula pasir
50 gram kacang mete sangrai, cincang
hiasan : stroberi segar
Directions :
1. Panaskan oven dengan tyemperatur 175 derajat Celsius, siapkan loyang ukuran 26 cm x 18 cm x 3 cm, alasi dengan kertas roti, olesi margarin dan taburi dengan tepung terigu, sisihkan.
2. Taburan ?strussel : campur tepung terigu, margarine, gula pasir dan kacang mete, aduk rata, sisihkan.
3. Kocok margarin bersama gula pasir hingga lembut, masukkan telur satu persatu dan terus kocok hingga lembut.
4. Masukkan tepung terigu, tape singkong dan baking powder, aduk rata, tambahkan potongan korma, taburi dengan strussel. .
5. Panggang selama 35 menit hingga matang, angkat.
6. Potong menurut selera.
7. Hias dengan stroberi segar.
Untuk : 12 potong
Indosiar
100 gram margarin
100 gram gula pasir
4 butir telur
100 gram tepung terigu
250 gram tape singkong, haluskan
? sdt baking powder
250 gram kurma, potong dadu kecil
taburan strussel :
100 gram tepung terigu
75 gram margarin
50 gram gula pasir
50 gram kacang mete sangrai, cincang
hiasan : stroberi segar
Directions :
1. Panaskan oven dengan tyemperatur 175 derajat Celsius, siapkan loyang ukuran 26 cm x 18 cm x 3 cm, alasi dengan kertas roti, olesi margarin dan taburi dengan tepung terigu, sisihkan.
2. Taburan ?strussel : campur tepung terigu, margarine, gula pasir dan kacang mete, aduk rata, sisihkan.
3. Kocok margarin bersama gula pasir hingga lembut, masukkan telur satu persatu dan terus kocok hingga lembut.
4. Masukkan tepung terigu, tape singkong dan baking powder, aduk rata, tambahkan potongan korma, taburi dengan strussel. .
5. Panggang selama 35 menit hingga matang, angkat.
6. Potong menurut selera.
7. Hias dengan stroberi segar.
Untuk : 12 potong
Indosiar
Tuesday, July 15, 2008
Kopi Lapis Moka (Indonesia Cake and Dessert)
Ingredients I :
Susu cair 400 ml
Agar - agar bubuk 1/2 bungkus
Jeli bubuk 1 sendok teh
Cokelat bubuk 25 gram
Cokelat masak pekat 50 gram dipotong - potong
Kopi instan 1 sendok teh
Gula pasir 75 gram
Kuning telur 1 butir
Ingredients II :
Susu cair 400 ml
Agar - agar bubuk 1/2 bungkus
Jeli bubuk 1 sendok teh
Cokelat masak pekat 50 gram potong - potong
Gula pasir 50 gram
Kuning telur 1 butir
Pasta moka 1 tetes
Ingredients III :
Susu cair 400 ml
Agar - agar bubuk warna putih 1/2 bungkus
Jeli bubuk 1 sendok teh
Cokelat putih masak 50 gram dipotong - potong
Gula pasir 60 gram
Kuning telur 1 butir
Directions :
Ingredients I :
Rebus susu, agar - agar, jeli, cokelat bubuk, kopi dan gula sambil diaduk hingga mendidih. Masukkan potongan cokelat. Aduk hingga larut.
Ambil sedikit adonan. Masukkan kedalam kuning telur. Aduk rata. Tuang lagi kedalam rebusan
puding. Rebus lagi sambil diaduk hingga mendidih.
Siapkan loyang persegi panjang yang sudah dibasahi dengan air matang. Tuang adonan I. Biarkan setengah beku.
Ingredients II :
Rebus dengan cara yang sama seperti bahan I.
Tuang adonan II diatas lapisan I. Biarkan setengah beku.
Ingredients III :
Rebus dengan cara yang sama seperti bahan I.
Tuang adonan III diatas lapisan II. Biarkan beku.
Panaskan kembali masing - masing adonan puding dengan ditambah 2 sendok makan air.
Tuang lagi bahan I diatas lapisan II. Biarkan setengah beku. Lakukan hingga lapisan terakhir.
Bekukan.
Lezat
Friday, July 11, 2008
Bread Butter Pudding
Ingredients :
1 liter susu segar
250 gram gula putih
10 butir telur ayam
5 gram vanilla essence
10 buah croissant/roti
20 gram kismis
20 gram dada kalkun
20 gram lobster
Directions :
Croissant dipotong-potong dengan ukuran 2x2 cm
Kocok telur dan gula sampai larut, tambahkan susu segar
Masukkan potongan croissant/roti, lobster, dada kalkun dan kismis kedalam cetakan, lalu tuang adonan susu tersebut.
Taruh didalam cetakan yang sudah diberi air dan dipanggang dalam oven dengan suhu 150 c.
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