Strawberry Shortcake:
Ingredients:
1. One quart fresh strawberries, sliced
2. ¼th cup white sugar
3. 1 package prepared sponge cake dessert cups
4. 1 can whipped cream
Directions: Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes. Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
1. One quart fresh strawberries, sliced
2. ¼th cup white sugar
3. 1 package prepared sponge cake dessert cups
4. 1 can whipped cream
Directions: Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes. Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
Lemon Cheesecake:
Ingredients:
1. 250g plain sweet biscuits
2. 150g melted butter
3. 500g melted cream cheese
4. 3/4th cup caster sugar
5. 3 teaspoons finely grated lemon rind
6. 3 eggs
7. 1/4th cup lemon juice
8. Icing sugar mixture and double cream
Directions: Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm round spring form pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.
Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.
Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in center, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold. Dust with icing sugar and serve with cream.
1. 250g plain sweet biscuits
2. 150g melted butter
3. 500g melted cream cheese
4. 3/4th cup caster sugar
5. 3 teaspoons finely grated lemon rind
6. 3 eggs
7. 1/4th cup lemon juice
8. Icing sugar mixture and double cream
Directions: Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm round spring form pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.
Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.
Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in center, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold. Dust with icing sugar and serve with cream.
Chocolate peanut butter bar:
Ingredients:
1. Butter
2. Graham cracker crumbs
3. Peanut butter
4. Powdered sugar
5. Chocolate chips
Directions: First, melt the butter. Then, mix the graham cracker crumbs, powdered sugar and peanut butter. Press this mixture into a pan. Serve it with melted chocolate chips and peanut butter. Ready to eat!
1. Butter
2. Graham cracker crumbs
3. Peanut butter
4. Powdered sugar
5. Chocolate chips
Directions: First, melt the butter. Then, mix the graham cracker crumbs, powdered sugar and peanut butter. Press this mixture into a pan. Serve it with melted chocolate chips and peanut butter. Ready to eat!
Cinnamon roll poke cake:
Ingredients:
1. A box white cake mix, baked.
2. 8 tablespoons butter, melted
3. 1/3rd Cup brown sugar
4. 1 teaspoon vanilla
5. 1 teaspoon cinnamon
6. 1/2 cup sweetened condensed milk
7. 8 ounces whipped topping
Directions: With the end of a wooden spoon, poke 24 holes in the cooled white cake.
In a bowl, mix the butter, sugar, vanilla, cinnamon, and condensed milk until smooth.
Pour the butter mixture over the cake, smoothing it out into the holes. Cover with a layer of whipped topping.
Chill for 4 hours.
1. A box white cake mix, baked.
2. 8 tablespoons butter, melted
3. 1/3rd Cup brown sugar
4. 1 teaspoon vanilla
5. 1 teaspoon cinnamon
6. 1/2 cup sweetened condensed milk
7. 8 ounces whipped topping
Directions: With the end of a wooden spoon, poke 24 holes in the cooled white cake.
In a bowl, mix the butter, sugar, vanilla, cinnamon, and condensed milk until smooth.
Pour the butter mixture over the cake, smoothing it out into the holes. Cover with a layer of whipped topping.
Chill for 4 hours.
Banana chocolate chip muffins:
Ingredients:
1. 3 ripe bananas
2. 1/2 cup milk
3. 1 cup quick oats
4. 1 cup wheat flour
5. 3 eggs
6. 1 teaspoon vanilla
7. 1/2 teaspoon cinnamon
8. 1 cup greek yogurt
9. 2 tablespoons honey
10. 1/2 cup dark chocolate chips
Directions: Preheat oven to 350°F/180˚C.
In a blender, combine all ingredients except chocolate chips. Blend thoroughly, mixing up with a spoon if needed.
Divide mixture among 12 lined muffin tins.
Sprinkle chocolate chips on top of the muffins.
Bake it for 20 minutes.
1. 3 ripe bananas
2. 1/2 cup milk
3. 1 cup quick oats
4. 1 cup wheat flour
5. 3 eggs
6. 1 teaspoon vanilla
7. 1/2 teaspoon cinnamon
8. 1 cup greek yogurt
9. 2 tablespoons honey
10. 1/2 cup dark chocolate chips
Directions: Preheat oven to 350°F/180˚C.
In a blender, combine all ingredients except chocolate chips. Blend thoroughly, mixing up with a spoon if needed.
Divide mixture among 12 lined muffin tins.
Sprinkle chocolate chips on top of the muffins.
Bake it for 20 minutes.
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