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Hi! Thank you for stopping by my site. Cooking is one of my hobby! I love to cook, bake and try new recipes. These recipes are all tried and true, foolproof guaranteed successful. My recipes.ucoz.com is a website devoted to finding the best recipes, and presenting them to you with simple instructions and lots of pictures.


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// cake


When the Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that's when they can be opened, and the sweet pulp spooned out and eaten. One makes baked goods with the pulp from Hachiya persimmons. For convenience the pulp can be frozen in one or two cup batches.

cake | Comments (0)


This pineapple upside-down cake is one of my father's favorite recipes (he'll look for almost any excuse to make it). The cake is wonderfully dense, with a slight almond flavor and with sweetness from caramel and pineapple. Dad has recently changed the way he makes the caramel topping, so I've added this alternative approach as an addendum to the instructions.


I have made this several times. Always great and always requested for special occasions. The key is to have everything at room temperature. Enjoy!


This cake turned out terrific! You really have to watch it close to make sure you do not overbake it. However, when I pulled them out I immediately brushed them TWICE with lemon simple syrup I made. Made the cakes very lemony and I also added two lemons of zest in batter. Terrific! The icing was terrific as well and I got a lot of compliments on this very moist, lemony cake!


I baked a batch of biscuits last week. I needed something simple and stumbled upon a recipe


Her chocolate clafouti was delicious but I wanted a little more texture.

Chocolate and pear are a recognised food match. Who hasn't enjoyed the fabulous  Poire belle Helene created by Escoffier and named after Offenbach's opera, La belle Helene.   Jamie and Nigella have both been down the  the chocolate pear path.

Here is chocolate pear marriage.


This is one of my favourite cakes because it's bloody easy and bloody versatile. I made it today as a simple lemon butter cake with lemon icing, but it also works really well as a syrup cake and it works with any type of citrus.


I used coffee cups and the mixture made three. These little chocolate desserts are unbelievably good -  chewy on the outside and soft on the inside.



I had never considered making English Muffins until I came across this article  in a recent Listener  magazine  .  These are the very muffins enjoyed by the family of Marion Maddox who happens to be the wife of  one of my heroes, the brilliant food historian  Michael Symons .

The dough is made the night before, rises overnight, is shaped the next morning and left to rise for a second time (while you shower), cooked on the griddle.............and the result......warm fresh muffins for breakfast.


I made this for my dad's birthday because he loves coffee ice cream and what a hit! So easy to make.. the hardest part was trying not to keep tasting it in between each step and then waiting for it to be refreeze!

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