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Frosted Pumpkin Cake Recipe
| Thanks Giving
Type: Frosted Pumpkin Cake Free Cooking Recipe - Thanks Giving Wow! Ingredients / Directions 1 (16 ounce) can pumpkin2 cup(s)s granulated sugar1 cup(s) vegetable oil4 eggslightly beaten2 cup(s)s all-purpose flour2 teaspoons baking soda1 teaspoon ground cinnamon1/2 teaspoon saltFrostin
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Joulouville
| Drink Master
Cooking receipe to make Joulouville under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 tsp Dry Vermouth 1 1/2 tsp Sweet Vermouth 1 1/2 oz Gin 1/2 tsp Lemon Juice 1/2 tsp Triple Sec 1 dash Bitte
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Four Seasons Enchiladas Recipe
| Holiday
Type: Four Seasons Enchiladas Free Cooking Recipe - Holiday Try this one! Ingredients / Directions 1 (4 ounce) can chopped green chile peppersdrained 4 ounces cream cheesesoftened 1/2 teaspoon ground cumin 2 cup(s)s chopped cooked turkey 8 (8 inch) flour tortillas 1 (16 ounce) jar sal
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Thai Kerabu
| Cyber Kuali
Cooking receipe to make Thai Kerabu under category Cyber Kuali. You may find some video clips related to this receipe below.Thai Kerabu or Thai RojakBy Amy BehIngredients: (A) Mix together 1 tbsp light soy sauce 2 tbsp lime juice 3 tbsp sugar 1 tbsp sesame oil 15 chilli padi - sliced finely 1 tbsp f
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Cooking receipe to make chocolate and chestnut fudge cake under category General Recipes. You may find some video clips related to this receipe below.
chocolate and chestnut fudge cake
200g dark chocolate
120g unsalted butter
5 medium freerange eggs
150g caster sugar
100g peeled cooked chestnuts (use the vacuumpacked ones) processed into crumbs
For the chocolate coating:
125m1 double cream
100g plain chocolate broken into pieces 150g dark chocolate broken into pieces
Butter and line the base and sides of a 200mm springform tin with greaseproof paper.
Preheat the oven to 180C/350F/Gas Mark 4.
Next put a heatproof bowl over a pan of simmering water break up the dark chocolate into the bowl and allow to melt then stir in the butter.
Separate the egg yolks from their whites and tip into a bowl reserving the whites. Add the caster sugar to the yolks then using a whisk (electric or hand) beat the mixture until pale and creamy.
Next beat the melted chocolate into the egg mixture then beat in the ground chestnuts.
In a separate large bowl beat the whites until they form soft peak then fold these into the chocolate mixture until there are no traces of white.
Pour into the tin and bake on the middle shelf for 25 to 30 minutes.
Once cooked leave to cool completely. Unclip the tin remove the cake then carefully remove the paper band and base. To make the chocolate coating: heat the double cream until it bubbles at the edges of the pan.
Remove from the heat add the dark and plain chocolate and stir until fully melted and amalgamated.
Beat the mixture until smooth and glossy. Leave to cool beating through occasionally.
It
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