Dark Horlicks Cake Recipe
10 large eggs
453g margarine
3/4 tin sweetened condensed milk
1-1 glass castor sugar
1 small tin kaya
200g Horlicks
2 glasses Marie powder
3 tsp brown sugar
Method
Cream butter and sugar till creamy. Do not beat. Add in eggs one at a time.
Add kaya, milk, Horlicks and Marie powder. Fold well. Add brown sugar.
Pour in a grease-proof 30cm cake tin. Cover well with alumininum foil.
Steam for four hours.
Showing posts with label Sweet Taste. Show all posts
Showing posts with label Sweet Taste. Show all posts
Cookies And Cream Truffles Recipe
Recipe: Cookies And Cream Truffles
1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract
#Makes about 40 truffles
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Methods:
Chop cookies in a blender or food processor until finely chopped.
Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
Remove from heat and add the white chocolate.
Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick . With mixer on slow to medium speed, gradually beat in the cookie mixture,then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed.
Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls.
Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract
#Makes about 40 truffles
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Methods:
Chop cookies in a blender or food processor until finely chopped.
Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
Remove from heat and add the white chocolate.
Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick . With mixer on slow to medium speed, gradually beat in the cookie mixture,then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed.
Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls.
Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Recipe: Cream Caramel
Cream Caramel Recipe
You'll need:
5 tsp granulated sugar
1/2 cup low fat milk
1 egg
1/2 tsp vanilla essence
Method:
1. Preheat oven to 140 Degrees Celsius. To make the caramel, heat 5 teaspoons of sugar in a small saucepan on medium heat. (Shake pan occasionally to dissolve the sugar, but don't stir!) The syrup will slowly boil and turn brown. Remove from heat and immediately pour into ramekin dish.
2. In another saucepan, heat milk with ½ cup sugar and bring to the boil. Stir in vanilla. In a sturdy bowl, whisk the eggs for a minute or two. Whisk in the hot milk, slowly at first to avoid cooking the eggs. Whisk to mix completely.
3. Pour (or ladle if that works better for you) the milk mixture on top of the caramel into the ramekins. Place the ramekins in the oven.
4. Bake for 40 minutes to an hour (baking time depends on the size of ramekin). The custard is done when it has set (you can check by inserting a stick).
5. Remove and allow to cool completely. Then cover with plastic wrap and refrigerate.
6. To serve, run a spatula along the rim of the ramekin and turn over onto a dessert plate.
Nutritional content per serving: calorie: 105 kcal, protein: 4.5g, carbohydrate: 15.4g, fat: 2.8g, cholesterol: 70mg, dietary fibre: 0g
You'll need:
5 tsp granulated sugar
1/2 cup low fat milk
1 egg
1/2 tsp vanilla essence
Method:
1. Preheat oven to 140 Degrees Celsius. To make the caramel, heat 5 teaspoons of sugar in a small saucepan on medium heat. (Shake pan occasionally to dissolve the sugar, but don't stir!) The syrup will slowly boil and turn brown. Remove from heat and immediately pour into ramekin dish.
2. In another saucepan, heat milk with ½ cup sugar and bring to the boil. Stir in vanilla. In a sturdy bowl, whisk the eggs for a minute or two. Whisk in the hot milk, slowly at first to avoid cooking the eggs. Whisk to mix completely.
3. Pour (or ladle if that works better for you) the milk mixture on top of the caramel into the ramekins. Place the ramekins in the oven.
4. Bake for 40 minutes to an hour (baking time depends on the size of ramekin). The custard is done when it has set (you can check by inserting a stick).
5. Remove and allow to cool completely. Then cover with plastic wrap and refrigerate.
6. To serve, run a spatula along the rim of the ramekin and turn over onto a dessert plate.
Nutritional content per serving: calorie: 105 kcal, protein: 4.5g, carbohydrate: 15.4g, fat: 2.8g, cholesterol: 70mg, dietary fibre: 0g
Homemade Butter Pecan Ice Cream Recipe
Butter Pecan Ice Cream Recipe
Ingredients
5 Tbsp. Unsalted butter
1/4 cup packed Dark Brown Sugar
1/2 tsp. Coarse Salt
2 cups Heavy Cream
3/4 Cup Whole Milk
6 Large Egg Yolks
1/2 tsp. Vanilla Extract
1 Tbsp. Scotch Whiskey (I used Bourbon Whiskey)
Buttered Pecans, coarsely chopped
1 1/2 Tbsp. Butter
1 1/2 Cup Pecans
1/4 tsp. Coarse Salt
Directions
for the buttered pecans (make up to 2 days in advance)
1. Pre-heat the oven to 350 degrees. Melt the butter and then toss the pecans in the butter and salt to coat. Spread evenly on a baking sheet and toast for 10 minutes giving one stir during baking.
For the ice cream
1. Melt the butter in a medium saucepan then add the sugar and salt and mix until well moistened.
2. Whisk in the 1 cup of the cream and the milk.
3. Warm the sugar and cream mixture and pour the remaining 1 cup cream into a large bowl with a mesh strainer set on top.
3. In a separate bowl whisk together the yolks, then slowly pour the warmed cream mixture into the eggs whisking all the time to temper the yolks but avoid scrambling them. Scape this mixture back into the saucepan.
4. Stir this mixture constantly over medium heat with a heatproof spatula stirring until the mixture thickens and coats the back of the spatula (until it reaches 170 degrees).
5. Pour the custard through the strainer into the cream and stir in the vanilla and scotch/bourbon then stir until cool in an ice bath.
6. Chill this mixture thoroughly and then freeze in your ice cream make according to its instructions. Add the buttered pecans during the last few minutes of churning.
5 Tbsp. Unsalted butter
1/4 cup packed Dark Brown Sugar
1/2 tsp. Coarse Salt
2 cups Heavy Cream
3/4 Cup Whole Milk
6 Large Egg Yolks
1/2 tsp. Vanilla Extract
1 Tbsp. Scotch Whiskey (I used Bourbon Whiskey)
Buttered Pecans, coarsely chopped
1 1/2 Tbsp. Butter
1 1/2 Cup Pecans
1/4 tsp. Coarse Salt
Directions
for the buttered pecans (make up to 2 days in advance)
1. Pre-heat the oven to 350 degrees. Melt the butter and then toss the pecans in the butter and salt to coat. Spread evenly on a baking sheet and toast for 10 minutes giving one stir during baking.
For the ice cream
1. Melt the butter in a medium saucepan then add the sugar and salt and mix until well moistened.
2. Whisk in the 1 cup of the cream and the milk.
3. Warm the sugar and cream mixture and pour the remaining 1 cup cream into a large bowl with a mesh strainer set on top.
3. In a separate bowl whisk together the yolks, then slowly pour the warmed cream mixture into the eggs whisking all the time to temper the yolks but avoid scrambling them. Scape this mixture back into the saucepan.
4. Stir this mixture constantly over medium heat with a heatproof spatula stirring until the mixture thickens and coats the back of the spatula (until it reaches 170 degrees).
5. Pour the custard through the strainer into the cream and stir in the vanilla and scotch/bourbon then stir until cool in an ice bath.
6. Chill this mixture thoroughly and then freeze in your ice cream make according to its instructions. Add the buttered pecans during the last few minutes of churning.
Pecan Vanilla Ice Cream with Maple Syrup
Ingredients for Pecan Vanilla Ice Cream with Maple Syrup
2 tablespoons confectioners' sugar
2 handfuls pecan nuts
1 quart good quality vanilla ice cream
Maple syrup
Heat the oven to 350 degrees F (80 degrees C /Gas 4). Mix the icing sugar with the pecans on a baking tray and sprinkle with a little water to make a thick-ish paste.
Bake in the oven for a few minutes or until toasted and caramelized. Scoop out the ice cream into 4 glasses or bowls and sprinkle over the whole pecans then drizzle with a good glug of maple syrup.
Yiield: 4 servings
Prep Time: 3 minutes
Cook Time: 4 minutes
Difficulty: Easy
2 handfuls pecan nuts
1 quart good quality vanilla ice cream
Maple syrup
Heat the oven to 350 degrees F (80 degrees C /Gas 4). Mix the icing sugar with the pecans on a baking tray and sprinkle with a little water to make a thick-ish paste.
Bake in the oven for a few minutes or until toasted and caramelized. Scoop out the ice cream into 4 glasses or bowls and sprinkle over the whole pecans then drizzle with a good glug of maple syrup.
Yiield: 4 servings
Prep Time: 3 minutes
Cook Time: 4 minutes
Difficulty: Easy
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