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About me |
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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This is fantastic! I modify the layers a bit which makes it even easier to prepare. I put 1 layer of sandwiches, 1 jar of caramel sauce, another layer of sandwiches, 1 jar of hot fudge sauce then all the whipped topping on top. I usually finish with 3 crushed toffee candy bars. We call it ice cream lasagna. You won't be disappointed! |
 For the true chocolate lover, this cake is moist and dense and you are
going to love it. Great with cream cheese frosting or cooked fudge
frosting. |
This recipes utilizes the classic method for making gingerbread, which requires melting the fat (in this case, the butter) in with the molasses, honey, and sugar before adding the dry ingredients. To give it some extra kick I use three forms of ginger: ground, fresh, and candied to ensure a pronounced ginger flavor. A heavy dose of other classic gingerbread spices give the cake some more dimension. These methods and ingredients together create a gingerbread that is dark, dense, a little bit sticky, and outrageously flavorful. |
I think after 3 years of subscribing to that magazine, this was the only recipe that looked interesting enough to rip out. Interesting because it was such a simple recipe that produced a beautiful dessert. Pepperidge Farm Puff Pastry is a staple in my freezer and makes an elegant tart crust with minimal work. Since this is such a healthy recipe, I just had to top it with some Bourbon Whipped Cream! |
I was so excited to try this recipe when it posted. We had some friends over for an impromptu pre-Christmas party, so I had the perfect excuse. And all I can say is WOW!! It was perfect! So, moist and the 1 cup of bourbon was the perfect amount. Because there were some kids at the house, I didn't pour any bourbon on top just in case they were to get into it. I just sprinkled the powdered sugar over it and it was perfect. If you use a whole cup of bourbon, I don't think you would even need the extra! Oh...and it was a HUGE hit! |
This cake turned out wonderful! Very moist and flavorful. I'm making it for the second time in two weeks!!
Carrot cake had always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? The original recipe called for 3 cups of sugar (too much even for me) and for cooking the carrots first (not necessary in my opinion). Sometimes I added raisins or left out the nuts, but always included the coconut and pineapple. |
Baked Ricotta with berry sauce is as delectable as it is elegant. Lovely recipe! |
This berry pie recipe is easy to put together. The tricks are to let the whole berries macerate in sugar first, and to use instant tapioca as a thickener. You can use corn starch instead of the instant tapioca, but we found that it is harder to gauge the correct amount and tapioca has a nice consistency that works well with berries. |
 We made this lovely gâteau a few days ago with some fresh blueberries now in season. Although the cake was delicious, I'm beginning to think that fresh blueberries are best eaten fresh. If we can't tell the difference after cooking between fresh or frozen blueberries, we may as well use frozen for baked goods.
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This is the cake I made for this year's birthday fete. It comes from the classic Silver Palate Cookbook and includes the addition of a touch of grated orange peel. With almost a pound of chocolate, almost a pound of butter, a dozen eggs, and only one cup of flour, you can just imagine how delectably rich it is. |
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