Easy To Make Strawberry Shortcake
Ingredients:
2 cups Fresh strawberries- rinsed, stemmed, sliced
1/4 cup Sugar
4 ounce thawed Frozen whipped topping
For shortcake:
1 cup Bisquick mix
1/4 cup Milk
1 1/2 tbsp melted Butter
1 1/2 tbsp Sugar
Method:
1.In a bowl, mix the strawberries and sugar, chill for 2-3 hours by stirring once or twice.
2.In a bowl, combine the bisquick, milk, sugar and butter, beat until well combined.
3.Preheat the oven at 425 degree F.
4.Place the milk mixture onto the ungreased cookie sheet and bake for 6-7 minutes until turns to brown color.
5.In a bowl, place the shortcake and top with strawberries mixture.
6.Top with the whipped topping and serve chilled.
Carrot Pineapple Cake
220g self-raising flour
200g brown sugar
150g corn oil
300g shredded carrots
100g walnut/pecan
50g brown raisins
4 slices canned pineapple (cut into cubes)
4 eggs
1 teaspoon baking powder
Method:
Beat eggs and brown sugar until sugar is dissolved. Add in corn oil, self-raising flour and baking powder. Beat until well mixed. Remove and add in shredded carrots, raisins, walnut and cubed pineapple. Mix well. Transfer into a pre-greased baking pan and bake in preheated oven for 40-45 minutes. Sliced and serve.
Dark Chocolate Cake
Ingredients:
1 cup All-purpose flour
1 cup Sugar
1/2 cup Unsweetened cocoa
1 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp Salt
1 Egg
1/2 cup Cold brewed coffee
1/2 cup Milk
1/4 cup Vegetable oil
1 tsp vinegar
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 6x13 inch pan.
2. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt.
3. Make a well in the center and pour the beaten eggs, coffee, milk, oil and vinegar. Mix together until smooth and batter will be thin.
4. Pour into prepared pan and bake for 20-25 minutes until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool and serve.
1 cup All-purpose flour
1 cup Sugar
1/2 cup Unsweetened cocoa
1 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp Salt
1 Egg
1/2 cup Cold brewed coffee
1/2 cup Milk
1/4 cup Vegetable oil
1 tsp vinegar
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 6x13 inch pan.
2. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt.
3. Make a well in the center and pour the beaten eggs, coffee, milk, oil and vinegar. Mix together until smooth and batter will be thin.
4. Pour into prepared pan and bake for 20-25 minutes until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool and serve.
Chocolate Lava Cakes
Ingredients:
3 squares Semisweet chocolate
25 ml Butter
1 Egg
1 Additional Egg yolks
25 ml Granulated sugar
5 ml Vanilla
1 tsp Instant coffee powder
1/2 tbsp All purpose flour
Whipped cream and berries
Method:
1. Grease 2 custard cups or individual souffle dishes.
2. In a small saucepan, melt the chocolate and butter over low heat, stirring until the mixture is smooth. Remove from heat.
3. In a mixing bowl, with an electric mixer, beat the eggs, additional egg yolks, sugar, vanilla, and instant coffee powder until very thick for 4 minutes.
4. The mixture should be thick enough to form a ribbon .Gently fold in the flour and the chocolate mixture, mixing together.
5. Pour the batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate one hour .
6. Remove the baking dishes from the refrigerator and let stand at room temperature for at least 30 minutes before baking.
7. Preheat the oven to 400 degrees F.
8. Arrange the baking dishes on a large pan and bake for 8-10 minutes until the top is just barely set.
9. Let cool for 5 minutes, then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish.
10.Serve immediately with whipped cream and fresh strawberries or raspberries.
3 squares Semisweet chocolate
25 ml Butter
1 Egg
1 Additional Egg yolks
25 ml Granulated sugar
5 ml Vanilla
1 tsp Instant coffee powder
1/2 tbsp All purpose flour
Whipped cream and berries
Method:
1. Grease 2 custard cups or individual souffle dishes.
2. In a small saucepan, melt the chocolate and butter over low heat, stirring until the mixture is smooth. Remove from heat.
3. In a mixing bowl, with an electric mixer, beat the eggs, additional egg yolks, sugar, vanilla, and instant coffee powder until very thick for 4 minutes.
4. The mixture should be thick enough to form a ribbon .Gently fold in the flour and the chocolate mixture, mixing together.
5. Pour the batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate one hour .
6. Remove the baking dishes from the refrigerator and let stand at room temperature for at least 30 minutes before baking.
7. Preheat the oven to 400 degrees F.
8. Arrange the baking dishes on a large pan and bake for 8-10 minutes until the top is just barely set.
9. Let cool for 5 minutes, then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish.
10.Serve immediately with whipped cream and fresh strawberries or raspberries.
