Sie sind auf Seite 1von 10

Flourless Chocolate Cake

Original recipe makes 1 -10 inch round cake

1/2 cup water

18 (1 ounce) squaresbittersweet chocolate

1/4 teaspoon salt

1 cup unsalted butter

3/4 cup white sugar

6 eggs



Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the
bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly
beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and
fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake
overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.


Blueberry-Lemon Pound Cake

Original recipe makes 1 - 10 inch Bundt cake

2 cups butter,


3 cups white sugar

1 cup milk, room

6 eggs

2 teaspoons lemon

4 cups unbleached

all-purpose flour
1 teaspoon grated


1 tablespoon baking

lemon zest


2 cups fresh





Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the
lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula
and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often.
Fold in the blueberries. Spoon the batter into the prepared pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan
for at least 10 minutes, then invert onto a wire rack to cool completely.


Extreme Chocolate Cake


Original recipe makes 1 - 4 layer 9 inch cake

2 cups white sugar

1 3/4 cups all-

purpose flour


cup unsweetened cocoa powder

1 1/2

teaspoons baking soda

1 1/2

teaspoons baking powder

1 teaspoon salt

2 eggs

1/2 cup vegetable

2 teaspoons vanilla

cups unsweetened cocoa powder

5 1/3

1 cup boiling water

cups confectioners' sugar

2/3 cup milk

3/4 cup butter



1 1/2

1 cup milk

1 teaspoon vanilla



Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda,
baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by
hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before
removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and
confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving
plate. Frost the outside of the cake.


Cream of Carrot Soup


1cup onion, finely chopped

2tablespoons butter or 2 tablespoons margarine
4 12cups carrots, peeled,thinly sliced
1large potato, peeld,cubed
2(14 1/2 ounce) cans98% fat free chicken
broth or 2 (14 1/2 ounce) cans vegetable broth

1teaspoon ground ginger powder

2cups evaporated milk or 2 cups half-and-half

1teaspoon crushed dried rosemary

12teaspoon salt, to taste
18teaspoon black pepper, to taste



In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
Add carrots, potatoes, chicken broth, and ginger powder.
Cover and cook on medium heat 30 minutes or until veggies are very tender.
Remove from heat and let cool 15 minutes.
Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in
batches though).
Return to heat and add milk, rosemary, salt, and pepper.
Cook over low heat until heated through, maybe 5 minutes or so.

Kek me banane dhe arra

7 banane,
1 cup(filxhan caji) gjalp te shkrire,
2 luge caji me vanilje,
2 cups sheqer,
4 veze,
2 luge caji baking soda,
4 cups miell,
1 cup me arra te grira.

Bananet i shtyp, i shton gjalpin e shkrire,vezet,vaniljen ,sheqerin,arrat,pastaj i shtojme miellin e perzier me pare me
baking soda. Brumin e hedhim ne taven e lyer me gjalp dhe e pjekim ne temp 170 grade per 1 ore dhe 15 min

Tave me lulelaker

Byrek me salcice

Buke me Ullinj

Kek me Kakao


Kek me Portokall

Pite me Djath

Kek me Cokokrem

Petulla te Mbushura me Marmalate



Byrek me presh dhe spinaq


375g (13 oz) plain flour
1 teaspoon salt
1 tablespoon caster sugar
7g (1/4 oz) dried active baking yeast
2 tablespoons olive oil
225ml (8 fl oz) warm water (45 C)

Prep:10min Cook:25min Ready in:35min
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top
as desired.
Bake at 190 C / Gas mark 5 for 20 to 25 minutes.