my recipe book

my recipe book - Page Text Content

1: This Cookbook is inspired by all of the talented cooks in the class.

2: Ingredients 1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 1 cup (220 g) sugar 2 teaspoons vanilla essence 3/4 cup (1.8 dl) milk 3/4 cup (170 g) melted butter 2 eggs | Grease a 9 inch (23 cm) cake tin. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.

4: 10 digestive biscuits 1oz butter or margarine a small tin of condensed milk 125g Cream Cheese Juice of 1 lemon Quick, easy and delicious cheesecake! Get 10 digestive biscuits and crush them to a powder (place them in a bag or cloth and hit repeatedly with a rolling pin. Add 1 oz of butter and press it together with the crumbs to make a dough for the cheesecake base. Press the dough into the bottom of a greased 9 inch Pie Dish. Mix together a small tin of condensed milk with a small (125g) packet of cream cheese (e.g. Kraft Philadelphia). whisk for two minutes and Squeeze in the juice of one lemon. Whisk for another 20 seconds and then pour in to the pie dish. Now just leave your cheesecake in the refrigerator to set.

6: My simple milkshake recipes tip: Add milk to blender first. Then add ice cream and other ingredients before blending. You might have to stir and blend a little longer than the recipe calls for in order to get it just right. Blend less if you want fruity chunks in your shake. Add less milk for thicker milk shakes.