Custard cake with strawberries

It is light cake decorated by strawberries, so delight in sticky summer weather.

6 eggs

150 g sugar

200g flour

strawberries

1 teaspoon baking powder

500ml strawberry juice

250g butter

150g sugar

Strawberry shake

350g strawberrries

500ml milk

150ml double cream

200ml vanilla ice cream

Put all indegriends to the blender and blend it. Leave in glasses for a while cool it in the fridge. You can add ice cubes or sugar if you wish.

Sangria

1 bottle of red wine
1 bottle of fizzy lemonade
1 apple, cored and sliced finely
1 orange, peel left on, sliced finely
2 tablespoons brandy
2oz/2 level tablespoons caster sugar

Mix all and stir well.

Melon salad with chocolate

1 small honeydew melon

 1 orange

 4 fresh strawberries, any berries

¼ cup (60 mL) chocolate syrup

1 Tbsp. (15 mL)  orange juice

Mix and sparkle by chocolate syrup or chocolate sauce.

Snow pudding

Put a pint of milk in the double-boiler and on the fire. Mix three
tablespoonfuls of cornstarch with a gill of milk and one-third of a
teaspoonful of salt. Stir this into the milk when it boils. Beat the
whites of four eggs to a stiff froth, and then gradually beat into them
half a cupful of powdered sugar and one teaspoonful of vanilla. Add this
to the cooking mixture, and beat vigorously for one minute. Rinse a
mould in cold water, and pouring the pudding into it, set away to cool.
At serving-time turn out on a flat dish, and serve with chocolate sauce.

Strawberry daiquiri

Unfrozen daiquiri is the original recipe. Check and try more versions of unfrozen strawberry daiquiri. I’ll serve it on Hay on Wye Literature Festival at my garden gathering for my guest. Chill out and enjoy summer time.

1.recipe Strawberry

1/2 oz strawberry Schnapps
1 oz light rum
1 oz lime juice
1 tsp powdered sugar
1 oz strawberries

Shake all ingredients with ice, strain into a cocktail glass, and serve.

2.recipe Chocolate strawberry

3 oz Goldenbarr® chocolate vodka
1 cup fresh strawberries

Combine ingredients in a blender, and blend well. Pour into a chilled daiquiri/margarita glass, garnish with a chocolate covered strawberry, and serve

3.recipe Creamy strawberry

1 1/4 oz strawberry liqueur
1 oz white rum
3/4 oz Kirschwasser® cherry brandy
1 oz double cream

Shake and strain into an old-fashioned glass three-quarters filled with broken ice. Garnish with two halves of a strawberry placed back to back. Add a short straw, and serve.

4.recipe Ginger strawberry

2 cans frozen strawberry daiquiri mix
2 (2 liter) bottles ginger ale
Lemon slices
Strawberries

Mix daiquiri mix and ginger ale. Float lemon slices and strawberries on top. Enjoy!

Kolache

That’s Czech national baking goodie, so favourite in American households and sometimes encounter fruit-topped, yeast-leavened buns in
bake shops where many of these people live, such as Nebraska, Iowa, Minnesota and Wisconsin. To make the work easier on baking day, make the filling (or fillings if you want to use more than one) a day ahead, cover and refrigerate.

/2  cup milk
2 pkgs. active dry yeast
1/2  cup warm water (110 to 115*)
3/4  cup butter or regular margarine
1/2  cup sugar
1 tsp. salt
4 egg yolks
4 1/2  cup sifted flour
Fillings (recipe below)
2 tbsp. melted butter
2 tbsp. sifted confectioners sugar

Scald milk; cool to lukewarm.  ( I have learned from the newsgroups scalding is
not necessary anymore) Sprinkle yeast on warm water; stir to dissolve. Cream
together butter, sugar, salt and egg yolks until light and fluffy.  Add yeast,
milk and 1 1/2  cup flour.  Beat at medium speed 5 minutes, scraping bowl
occasionally.  Batter should be smooth.  Stir in enough remaining flour, a
little at a time, to make a soft dough that leaves the sides of bowl.  Place in
lightly greased bowl; turn dough over to grease top.  Cover and let rise in warm
place until doubled, 1 to 1 hour 30 minutes. Stir down; turn onto lightly
floured board and divide into 24 equal pieces.  Shape each piece into a ball.
Cover and let rest 10 to 15 minutes. Place dough balls 2″ apart on greased
baking sheets; press each ball of dough from center outward with fingers of both
hands to make a hollow in center with a 1/2″ rim around the edge.  Fill each
hollow with 1 level tbsp. filling.  Cover and let rise in warm place until
doubled, 30 to 40 minutes. Bake in 350* oven 15 to 18 minutes or until browned.
Brush tops of rolls lightly with melted butter and sprinkle lightly with
confectioners sugar.  Remove from baking sheets and place on racks.  Makes 2 dozen or four big pieces.

Fillings for Kolaches

Prune:  cook 30 prunes in water to cover until tender; drain.  Mash with fork;
stir in 1/4  cup sugar and 1/4 tsp. ground allspice.  Filling should be thick.

Thick Apricot:  cook 25 dried apricot halves in water to cover until tender;
drain.  Press apricots through strainer or food mill (or blend in blender).
Stir in 1/4  cup sugar.  Filling should be thick.  Makes enough filling for 10
kolaches.

Prune/Apricot:  Simmer 1  cup prunes and 3/4  cup dried apricot halves in water
to cover until tender; drain.  Chop and mash with fork.  Stir in 1/2  cup sugar,
1 tbsp. orange juice and 1 tbsp. grated orange peel.  Filling should be thick.

Gingerbread packages

Carpatia Food will bake yummy gingerbreads from next Monday. Special sweet gingerbread will be decorated and custom made for diffrent occassions. Everyone needs some heart or man. It doesn’t matter, iof nit is a gingerbread man or a heart from gingerbread. I smell spice, honey and a lot of love.

Babovka cake

Babovka

2 3/4 c. flour
1 tsp. salt
1 c. butter
1/2 tsp. lemon rind
1 c. milk
Ground nuts, coconut (optional)
3 tsp. baking powder
1 3/4 c. sugar
3/4 tsp. vanilla
4 whole eggs, beaten

 

Cream butter and sugar, add dry ingredients a third at a time along with milk and lemon rind. Cream until well mixed, add beaten eggs last. Bake in well greased pan.  Sprinkle with powdered sugar.

 

Anglesay Eggs

Wales has memorable cuisine with gastronomical experience, with fine old reputation for kindness and hospitality. Anglesay eggs are ideal for brunch. Think simplier form of full and heavy English breakfast and lighter form of late cosy lunch. All ingredients are healthy. Leek, potatoes and cheese with eggs are yummy. Just stir the pot. Grilled until crisp on the top. Easy for idiot.

450g (1lb) potatoes, peeled
3 leeks, chopped
50g (2oz) butter
50g (2oz) flour
600ml (1 pint) milk
75g (3oz) Caerphilly cheese, grated
Salt and freshly ground pepper
4 eggs, hardboiled and shelled

1. Boil the potatoes in salted water until soft. Cook the leeks in salted water for 10 minutes, or add the potatoes for the last 10 minutes of their cooking time. Drain well, then combine, season and mash together.
2. Make a cheese sauce by melting the butter in a saucepan, stir in the flour and cook for a minute, then gradually stir in the milk and bring to the boil to thicken. Season well and add half of the cheese.
3. Take 4 individual dishes – ramekins or scallop shells are ideal – and with a fork arrange the leek and potato mixture around the sides. Chop the eggs and put in the middle of each dish. Cover with the cheese sauce and sprinkle over the remaining cheese.
4. Brown quickly under a hot grill or heat through in a very hot oven (gas 8, 450ºF, 230ºC) for 10 minutes.

 

Anglesay eggs