Brioche Lyonnais sausage

ingredients

1 cooking sausage
250 g flour
125 g soft butter
3 eggs + 1 yolk
15 g sugar
5 g salt
1 packet of yeast

description

Put the dry yeast with 2 tbsp of warm water and let stand 10 minutes then stir.
For your cake, put the flour in a bowl, make a well and add the yeast work the dough between your fingers and stir in 3 eggs, sugar and salt. Knead the dough and stretch it, then add the butter. Knead until it comes off the bowl. You can download it on the work surface for convenience.
Let the dough rise in warm place, covered, for 1 hour
Meanwhile, cook your sausages in boiling water for 45 min after dive. When cooked dry it and flour it.
Preheat oven to 200 °.
Roll out dough into a rectangle and wrap the dough around the sausage spiral. Make a chimney in the center.
Put the cake on a baking sheet, gild it with egg yolk.
Bake 25 minutes until cake is golden brown.

Strawberry cheesecake with Oreo crust of

]ingredients

350 g of ricotta cheese
80 g unsalted butter
100 g of granulated sugar
150 g of Oreo
8 g vanilla sugar (one sachet)
350 g of fresh cheese
3 eggs
200 g raspberries

preparation instructions

Preheat oven to 140 ° C.
Mix cookies and butter.
Spread the mixture into a pie dish.
Mix the raspberries, ricotta, cream cheese, sugar and vanilla sugar.
Add eggs slowly, stirring.
Pour the mixture over the biscuit.
Put the dish in the oven for 1 hour.
Allow the dish in the fridge.

How To Cuisine Flaky Pastry

Flaky Pastry

Flaky Pastry
Ingerdients   
2 cups flour
1/4 tsp salt
1/2 - 2/3 cup water
1/4 tsp lemon juice
2/3 cup butter

Preparation instructions

Sift flour and salt, mix water and lemon juice. Soften shortening slightly with a knife and divide into 4 equal portions. Rub one portion of shortening into flour. Mix into a dough with the water and lemon juice. Turn onto a floured board and knead lightly until pastry is smooth and pliable. Roll pastry into rectangular shape.

Flake one portion of shortneing on top two thirds of rectangle. Fold in three by placing the lower third over center third, and top over lower third. Rest pastry in refrigerator for 5 minutes.

Turn pastry so that the folded edge is to the left. Press rolling pin at intervals along pastry, thus evening the shortening. Roll out again, rolling away from you to keep the layers of flakes even in the pastry. Use short light strokes and keep the pastry in good rectangular shpae. Rest pastry in the refrigerator between each rolling and folding

Proceed as before until the remaining portions of shortening have been used. Cover and place pastry in refrigerator until needed.

How To Cuisine Anzac Biscuits

Anzac Biscuits  

Anzac Biscuits  

Ingerdients             

1 cup rolled oats
1/2 cup sugar
3/4 cup flour
1 Tbsp golden syrup
1 tsp bicarbonate of soda
2 Tbsp boiling water
1/2 cup butter, melted

Preparation instructions

Set oven to 160C (325F). Mix oats, sugar and flour. Mix golden syrup, soda and boiling water. While frothing, add melted butter and pour in dry ingredients. Mix thoroughly. Drop by spoonfuls on floured oven tray (cookie sheet), allowing room for mixture to spread. Bake 18 - 20 minutes. Cool on wire rack. Makes 36 biscuits.

How To Cuisine Amerikansk sjokoladekake

Amerikansk sjokoladekake     By:www.kakemonsen.no

Amerikansk sjokoladekake

Ingredienser 

BUNN:
1 dl finhakkede, steinfrie svisker
4 ss appelsinsaft
225 g m?rk sjokolade
115 g sm?r
3 eggeplommer
1 dl sukker
35 g hvetemel eller maisenna
100 g ristede og hakkede pecann?tter
3 eggehviter
1 dl sukker


GLASUR OG PYNT
225 g m?rk sjokolade
115 g sm?r
1 ss lys sirup
50 g ristede og hakkede pecann?tter

16 hele pecann?tter

Slik gjør du

BUNN:
La svisker og appelsinsaft trekke i 1/2 time. Smelt sm?r og smelt sjokoladen i dette. Pisk eggedosis av egg og 1 dl sukker. R?r sjokoladeblandingen i. Tilsett mel, n?tter, svisker og appelsinsaft. Pisk eggehvitene meget stive. Dryss i 1 dl sukker og pisk videre r?ren er glatt. Bland f?rst 1/3 i kakedeigen og vend deretter resten forsiktig i. 
Legg bakepapir i bunnen av en ca 22 cm springform. Sm?r papiret og sidene av formen. Hell r?ren i. Stekes ved 190 grader i ca 40 minutter.
Avkj?l kaken og trykk den jevn, for den vil synke i midten. Vend kaken p? en rist og fjern bakepapiret i bunnen.


GLASUR:
Smelt sjokolade, sm?r og sirup i vannbad. Avkj?l til glasuren er s? tykk at den kan sm?res p? kaken. Legg f?rst p? et tynt lag, la dette stivne, og sm?r deretter p? resten. Pynt med hakkede n?tter rundt kanten av kaken og de hele n?ttene opp?.

Dette er den typen sjokoladekake som er litt r? inni. Alts? den beste typen, sp?r du meg! Sjokoladen m? v?re god- dvs h?yt innhold av kakao. Pecan kan byttes ut med andre n?tter- eller sl?yfes!

How To Cuisine Banana Cake

Banana Cake   author: Joy
Ingerdients
1 stick butter    
1-1/2 cups (350 ml) sugar
1 cup (225 ml) mashed banana (3 medium)
2 eggs
1 tsp (5 ml). vanilla
2 cups (475 ml) flour
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). salt
1/2 cup (125 ml) sour cream

Preparation instructions

Preheat oven 350 degrees (175 C.). 

Butter and flour 9 inch square pan. 

Cream the butter, slowly add the sugar and beat until light. 

Add the banana, eggs and vanilla and beat well. 

In another bowl mix the flour, baking soda and salt. 

Add to the banana mixture and blend. 

Add the sour cream and beat until well blended. 

Spread in the pan and bake 45 minutes or until toothpick comes out clean. 

Cool and shake confectioners sugar on top. 

How To Cuisine Pumpkin-Cinnamon-Rolls

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting                              by JAMIE  
Ingerdients
1 cup canned pumpkin or squash
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
2 1/2 cups unbleached all-purpose flour
1 3/4 cups King Arthur White Whole Wheat Flour
1/4 cup nonfat dry milk
1 tablespoon pumpkin pie spice
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons Red Star Quick Rise Yeast or instant yeast
   Preparation instructions     
1. Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.
2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for about 1 1/2 hours, until it's almost doubled in bulk.
3. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be pretty thin.
4. Use a pastry brush to brush the melted butter onto the top of the dough. In a medium bowl, mix together the filling ingredients and sprinkle them onto the butter creating an even layer, leaving one short edge free of filling (about 1 inch).
5. Starting with the short end that's covered with filling, roll the dough into a log.
6. Cut the log into nine 1 ½"-thick rolls.
7. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
8. Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
9. To make the glaze: In a medium bowl with an electric mixer, combine the cream cheese, butter, maple syrup, confectioners' sugar and pumpkin pie spice. Mix on low speed until thoroughly combined and creamy. Feel free to adjust the frosting to meet your needs. If you like a thinner frosting, add in a little milk (start with 1 teaspoon) and slowly increase until you reach the desired consistency. If you want it to be thicker, add in a little more confectioners' sugar.  

Notes      
add in a little milk (start with 1 teaspoon) and slowly increase until you reach the desired consistency.
- The pumpkin puree in these Pumpkin Cinnamon Rolls make them a bit more dense when compared to a traditional cinnamon roll.
- According to King Arthur Flour, you can substitute the White Whole Wheat Flour for All-Purpose, you will just need to decrease the amount of water needed by about 2 teaspoons.
- If you are unsure what the dough should look like, definitely check out this post on KAF for an in-depth photo tutorial.
-If you prefer more maple flavor in your frosting, just play around with the proportions until it meets your needs.
-The frosting pictured above is a bit on the thick side because I made it the night before and refrigerated it until the next day. Ideally, it should be a bit thinner        

How To Cuisine Warm Chocolate Cake With Whipped Cream

Warm Chocolate Cake With Whipped Cream    Cakes     March, New York

Ingerdients  

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

3/4 cup (1 1/2 sticks) unsalted butter, diced

3 large eggs

3 large egg yolks

6 tablespoons sugar

1/8 teaspoon salt

6 tablespoons all purpose flour

Whipped cream 

Preparation instructions

Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.

Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream. 

Notes

This delicious dessert from March in New York has a decadent molten center

How To Cuisine Cherry Cheesecake

Cherry Cheesecake      Cakes    

ingredients         
1[8oz] pkg. philadelphia cream cheese
1 cup icing sugar
1 pkg. dream whip
1 1/2 cup grahan wafer crumbs
1/4 cup butter[melted]
1 tin cherry pie filling
preparation instructions
Cream cheese and sugar. Beat dream whip as directed on pkg. and combine with cheese and sugar. Mix crumbs and butter together and press in pan. Cover with creamed mixture. Refrigerate for about 20 minutes and then cover with cherries. Or you can substitute cherries for baked apples or any filling of your choice!

Preparation Time: 20 minutes

How To Cuisine Carrot Halwa

Carrot Halwa         cakes 

ingredients       
3 cups grated carrot
1 1/2 cups half and half cream
6 tsp. butter
1 cup sugar
10 cashew nuts
15 seedless raisins
10 raw sliced almonds
1/2 tsp. cardamom powder

preparation instructions

Fry grated carrot in a non-stick pan for 5 minutes on high heat while stirring constantly. Now add cream and sugar and lower the heat to medium and cook until all the liquid is absorbed while stirring occasionally. Remove from heat.

In a small skillet, heat oil and fry cashew nuts until light brown. Add raisins and remove from heat.

Add this to the above along with powdered cardamom and chopped almonds. Serve hot!

Note-If planning to store, then store the cooked carrot only. Add the nuts, raisins, cardamom powder before serving and serve hot!

Preparation Time: 10 min 

                                 

How To Cuisine Butter Pound Cake

Butter Pound Cake    author:Kristy Cooper             Cakes

ingredients                                 
1 cup (225 ml) sugar
1-1/2 cups (350 ml) flour
3 tbsp (45 ml). unsweetened coca
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). salt
1 tsp (5 ml). vanilla
1 tsp (5 ml). vingar
5 tbsp (70 ml). vegtable oil
1 cup (225 ml) lukewarm water
Frosting
1 tbsp (15 ml). butter
2 tbsp (30 ml). milk
2 tbsp (30 ml). cocoa
1 tsp (5 ml). vanilla
Approximately 1 (16 oz) box of powdered sugar

preparation instructions

Sift directly into ungreased 8 inch X 12 inch pan, sugar and cocoa. 

Stir to remove lumps and mix well. 

Add remaining dry ingredients and mix well, smoothing out evenly in pan. 

Hollow out 3 holes in flour mixture. 

Fill first hole with vanilla, second with vinegar and third with oil. 

Pour in water. Mix thoroughly and bake 20 minutes in a 400 degree (200 C.) oven. 

While cake is cooling, make frosting. 

In small sauce pan over medium low heat, add all ingredients, stirring to mix well. 

Add enough powdered sugar to make thick enough to spread but not too thick. 

Pour over still warm cake to spread evenly. 

How To Cuisine Banana Snack Bars

Banana Snack Bars     Cakes  

ingredients     
2 egg whites
1 cup plus 5 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons molasses
1 1/2 cups banana puree*
3 tablespoons shortening
1/4 cup whole milk
1/2 teaspoon vanilla butter nut extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
perparation instructions
1. Preheat oven to 350°.
2. In a large bowl, whip the egg whites with an electric mixer until they become thick. Do not use a plastic bowl for this.
3. Add the sugar to the egg whites and continue to beat until the mixture forms soft peaks.
4. Add the brown sugar, molasses, banana puree, shortening, milk and vanilla butter nut flavoring to the mixture, beating after each addition.
5. In a separate bowl, combine the remaining ingredients.
6. While beating the wet mixture, slowly add the bowl of dry ingredients.
7. Lightly grease a 9x14-inch pan with a light coating of non-stick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tablespoons of sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan, and about halfway up the sides. Pour out the excess sugar.
8. Pour the batter into the pan, and spread it evenly around the inside of the pan. Sprinkle a light coating of sugar -- about two tablespoons -- over the entire top surface of the batter. Gently shake the pan from side-to-side to evenly distribute the sugar over the batter. Bake for 25-28 minutes or until the cake begins to pull away from the sides of the pan.
9. Remove the cake from the oven and turn it out onto a cooling rack. When cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or an airtight container.

*Puree whole bananas (approximately 3) in a food processor or blender until smooth and creamy.

Nutrition Facts
Serving size  1 bar
Servings  21
Total fat (per serving)  1.8g
Calories (per serving)  118

NOTES
In 1996, Nabisco built up its growing line of SnackWell’s baked products with the introduction of low-fat snack bars in several varieties, including fudge brownie, golden cake, apple raisin, and the chewy banana variety cloned here. The secret ingredients that help us keep the fat grams under 2 grams per serving is banana puree to help keep the cake moist while adding real banana flavor, egg whites rather than whole eggs, some molasses and just a little bit of shortening. Whip it all up, pour it into a pan and bake. Soon you'll have 21 tasty little low-fat snack bars to get you through the week.

How To Cuisine Bacardi Rum Cake

Bacardi Rum Cake          Cakes   author:Chris        

ingredients                     
1 cup (225 ml) chopped pecans (walnuts)
1 package yellow cake mix (with pudding)
3 eggs
1/2 cup (125 ml) cold water
1/3 cup (80 ml) cooking oil
1/2 cup (125 ml) Bacardi dark rum (80 proof)
Glaze:
1/4 lb (.1 kg) butter
1/4 cup (60 ml) water
1 cup (225 ml) granulated sugar
1/2 cup (125 ml) Bacardi dark rum

perparation instructions

Preheat oven to 325 F. 

Grease and flour 10 inch tube pan or 12 cups (2825 ml) bundt pan. 

Sprinkle chopped nuts into bottom of pan. Mix cake ingredients and pour over 

nut in the pan. Bake 1 hour. 

Cool. 

Invert on serving plate. 

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, 

stirring constantly. 

Remove from heat; add rum. Spoon and brush (with pastry brush) glaze evenly over top and sides of the cake. 

Repeat until all glaze is absorbed into the cake

How To Cuisine Aunt Rose's Mardi Gras Doughnuts

Aunt Rose's Mardi Gras Doughnuts     Cakes       author::Alcee-Hymet Family



ingredients    
2 c Flour
2 tb Sugar
2 ts Baking powder
1/2 c Milk
2 Eggs
1 pn Salt
1 ts Pure vanilla extract
Oil for deep frying
Powdered sugar
perparation instructions
Mix the flour, sugar and baking powder together in a bowl. Make a well in the middle and add the eggs, milk, salt and vanilla. Beat these together and gradually work on the flour. Roll out on a floured board to about 1/4 inch or a little thinner if preferred.
Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the center of each. Fry in deep oil until golden brown. Sprinkle with powdered sugar.

HINT: These will be firmer than doughnuts.