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1 cup(s) long grain rice.
1 cup(s) of whole milk (skim milk for the die conscious).
2 cup(s) of heavy cream.
2 tsp. of salt.
15 tblsp of butter.
Method
1.Heat the milk to scalding temperature.
2.Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at °400 for about 30-40 minutes
3.Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it.
4.while the butter is melting take some of it and sprinkle on top of the rice.
5.Let it cook for 20-30 minutes more, until the rice is brown on top.
Ingredients
1 3/4 c Flour; Unbleached, Sifted
2 t Baking Powder
1 t Cinnamon; Ground
1/8 t Cloves; Ground
1/2 c Butter Or Regular Margarine
1 c Sugar
2 ea Eggs; Large
1/2 c Milk
CINNAMON WHIPPED CREAM
1/4 c Sugar
2 t Vanilla Extract
4 oz Semisweet Chocolate
1/2 c ; Brewed Strong Coffee
1/2 t Cinnamon; Ground
1 t Vanilla Extract
2 c Heavy Whipping Cream
Instructions
Sift the flour, baking powder, cinnamon and cloves together; set aside.
Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition.
Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done.
Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time.
CINNAMON WHIPPED CREAM:
Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream.
Recipe:
1 (2-layer) package butter-recipe chocolate cake mix
10 tablespoons butter, melted
1 egg, lightly beaten
8 ounces cream cheese, softened
1 (1 pound) package confectioners’ sugar
2 eggs
½ cup chocolate chips
Preheat oven to 350 degrees. Combine the cake mix, butter, and I lightly beaten egg in a mixer bowl and mix well. Press into a greased and floured 9 by 13-inch baking dish. Beat the cream cheese, and confectioners’ sugar in a mixer bowl until light. Add 2 eggs and mix well. Stir in chocolate chips. Spread over the layer in the prepared baking pan. Bake for 30 to 40 minutes or until light brown. Cut into squares to serve.
**Variation: For Vanilla Butter Gooey, use a yellow cake mix and omit the chocolate chips.
1 cup vegetable shortening
2 cups sugar
5 eggs, beaten
2 cups flour
1-1/2 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1-1/3 cups coconut flakes (one 4-ounce can)
1 tablespoon coconut extract
1-1/2 cups Glaze ( see below )
1. Heat the oven to 350 degrees F. Grease two standard loaf pans (9 x 5 x 3-inch).
2. Beat shortening and sugar together. Beat in eggs.
3. Sift flour, baking powder and salt together. Alternately add flour mixture and the buttermilk to the sugar mixture, stirring vigorously.
4. Fold in coconut flakes and coconut extract. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
5. Remove from oven and cool 5 minutes. Poke many holes on top of each loaf with a toothpick or a bamboo skewer and pour half the glaze on each cake. Cool another 10 minutes and remove from pan to a cooling rack to completely cool.
Glaze
Makes 1-1/2 cups
1 cup water
1/2 cup sugar
1 teaspoon almond extract
1/2 teaspoon coconut extract
1. Place all ingredients in a saucepan and bring to a boil over medium high
heat.
2. Boil 2 minutes and remove from heat.
3. Cool slightly and pour over cakes that have been punctured with a toothpick or skewer.
2 c. grated coconut
3/4 c. half and half
1 1/2 c. sugar
3 tablespoons butter
3 tablespoons lemon rind
Combine the coconut, the half and half and the sugar in a heavy saucepan. Bring to a boil, then turn the heat to low. Simmer until a soft ball is formed when a spoonful of the mixture is dropped into cold water. Add the butter and lemon rind and mix. Let cool to room temperature. Transfer to a bowl and with an electric mixer, mix the batter until thick and glossy. Pour into a small buttered pan and chill. Cut into squares and serve.
Ingredients:
1 cup warm "samn" (veg. Oil or melted butter)
1/2 cup powdered sugar
3-4 cups of flour
Instructions:
Mix "samn" and sugar well.
Add flour gradually and mix.
Shape into little balls and press down gently to flatten into shape.
Garnish with an almond.
Bake in a preheated oven at 400 F for 10 to 15 minutes
2 Cups Sugar
5 Cups water
grated rinds of 3-4 lemons
1 cup lemon juice
Dissolve sugar in water, add grated lemon rind to pot and boil for 10 minutes, stirring and skimming occasionally. Skim whenever necessary. Strain and let cool. Add the lemon juice stirring well and then pour the mixture into an icetray or other freezer container. Chill, for about 60-90 minutes.
Cream Cheese Icing ( see recipe below)
Cooking spray
2 cups sugar
1/2 cup light butter
2 large egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup chopped pecans
1 teaspoon butter extract
1 teaspoon coconut extract
1 teaspoon vanilla extract
6 large egg whites (at room temperature)
Lemon rind (optional)
Directions
Prep Time: 45 minutes
Cooking Time: 25 minutes
1. Prepare Cream Cheese Icing; cover and chill.
2. Preheat oven to 350 degrees.
3. Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans), and line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust with flour; set aside.
4. Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, 1 at a time, beating well after each addition. Combine flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.
5. Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool completely.
6. Place 1 cake layer on a plate. Spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake layer. Spread remaining icing over sides and top of cake. Garnish with lemon rind, if desired.
Cream Cheese Icing
Ingredients
1 1/2 teaspoons chilled light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, chilled
2 cups sifted powdered sugar
1 teaspoon vanilla extract
Directions
Estimated Total Time: 10 minutes
Beat butter and cheese at high speed of a mixer until fluffy. Add sugar; beat at low speed until well-blended. Add vanilla; beat well.
2 cup(s) samn balady.
1 cup(s) milk.
4 1/2 cup(s) flour, all purpose.
2 tablespoons baking powder.
1 teaspoon(s) instant yeas.
1 teaspoon(s) ground cinnamon.
1 teaspoon(s) ground cloves.
1 teaspoon(s) ground ginger.
sesame seeds.
Method:
Heat the samn balady until almost boiling.
Add the baking powder and the spices to the flour.
Carefully add the flour to the hot samn balady and stir with a wooden spoon.
Keep stirring and stirring and stirring.
When you get tired (honestly this is part of the recipe as given to me by my
friend's mother in law, ... tired = your arms are ready to fall off) then you
can stop stirring. Her recipe said not to use a wooden spoon but to knead the
flour into the hot samna, but I do not do that part. I have not tried using
a food processor.
When the mixture cools down a little, but is still warm, (ie you can knead it
with your hands without causing permanent damage), add the instant yeast to
the milk with a teaspoon of sugar, then stir gently into the dough.
Knead it for a short while, cover and let it rest. (Officially you should shape
the kahk now and let it rest later).
After an hour or so you can start shapping the dough with your hands into little
balls and then flatten them.
You can add nuts, agwa, or other filling when you are making it into balls.
Put them in a cookie tray and let them rest for a little.
Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes
is enough.
Take them out, wait until they cool and sprinkle with powdered sugar just before
eating
Easy and Delicious Chocolate Cake
· 2 cups flour
· 2 cups sugar
· 1 teaspoon baking powder
· 2 teaspoons baking soda
· 1 cup milk
· 1/2 cup vegetable oil
· 3/4 cup dutch processed cocoa
· 1 tablespoon vanilla
· 2 eggs
· 1 cup hot coffee
Mix all ingredients together in large bowl. Pour into greased 9x13 pan. Bake
at 350F degrees for 30-35 min.
Top with your favorite frosting, powdered sugar or whipped topping.