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#16
10-17-2006, 07:01 PM
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INGREDIENTS: 1 cup (2 sticks) butter 2 cups packed brown sugar 1 cup chopped pecans 4 cups (24 ounces) semisweet, milk or white chocolate chips TO PREPARE: Bring the butter and brown sugar to a boil in a saucepan over medium heat, stirring frequently. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Remove from the heat and stir in the pecans. Pour the pecan mixture into a greased baking pan and let stand until set. You may chill or freeze to speed up the process. Break into irregular pieces. Microwave the chocolate chips in a microwave-safe bowl until melted and stir. Dip the toffee into the melted chocolate and arrange on a sheet of waxed paper. Let stand until set. Store in an airtight container. Do not substitute margarine for the butter. NOTE: Any kind of nut may be substituted for the pecans. This recipe makes a large amount of toffee, so share with friends and neighbors during the holidays or send home with your guests as a party favor. SERVES: 12 - 16 |
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#17
10-22-2006, 08:28 PM
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Re: Pan de Sal Recipe
aaah...splenda is a sugar substitute. i'd rather use refined white sugar. If you use instant yeast, there is no need to use baking powder and baking soda anymore. yeast, baking powder and baking soda are leavening ingredients that cause the batter to rise. Putting too much of leavening ingredients may cause the dough to have a bitter taste and may cause the dough to collapse. |
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#18
12-05-2006, 02:34 AM
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Murag S'mores ra gyud ako nahibaw-an da. As the Barney song goes...
You take a graham cracker and you ... ahehehe... i forgot the lyrics... anyways, here's how you do it. on a graham cracker, place a marshmallow, top with a chocolate bar, and then another graham cracker. the i think you need to toast it to make it all nice and melty... oooooh.... 
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#19
01-13-2007, 07:54 PM
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Right-o, I got a chocolate recipe that I've certainly tried making yesterday.. It came out superb, and I couldn't stop licking my fingers between each dip of truffles in the chocolate.. *swooons* It's chocolate heaven..
I took a liberty of posting the screenlicious picture at the photobucket. Here's the link: http://i133.photobucket.com/albums/q...9/IMG_2631.jpg And now for the recipe:  ROCHERS: 100 g of milk chocolate, chopped into small pieces 150 g of praline 50 g of crushed wafers toasted chopped peanuts milk chocolate As for the chocolate itself, I use Cacao Berry which I had it shipped from Sonlie in Manila. You can certainly used dark chocolate, but i find in this recipe, it might come out a bit too rich. Any chocolate actually can be used, as long it melts nicely and without lumps.. Then we come to praline, boil sugar and little amount of water until it becomes caramel and add then the unsalted skinned toasted peanuts. I love using almonds, hazelnuts, any nuts.. Stir and pour it into the oiled baking sheet. Let it cool and set. Break it into pieces and pulverize in food processor until it has become a bit liquid. Take note, it might look oily but that's because it came from the peanuts. Peanuts in general are oily! There, you got your praline.. Melt chocolate over the hot water, stirring until the mixture is completely melted and shiny. Don't let a drop of water in the chocolate, otherwise you'll have a mass of seized chocolate.. So make sure the bowl is very dry.. then stir in the praline and crushed wafers.. Let it cool in the fridge until it hardens.. When it hardens, roll into balls, using your hands.. Leave in the fridge while preparing the dipping chocolate. Now, melt the chocolate over hot water and remove from heat. Stir in the chopped unsalted skinless toasted peanuts. Remove the chocolate truffles from the fridge and dip in the chocolate for 5 seconds. Remove and place in the baking sheet. There you go! Any questions, don't hesitate to PM me.. I'm relatively harmless, honest! 
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#21
01-23-2007, 10:43 AM
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Tips :
Don't over knead the dough... coz it would have a bad result... Here's mine... I was supposed to bake a Pandesal in this cold weather.. but it turn out like a rock bread but soft in the inside... Hahaha... [img width=500 height=396]http://www.fileden.com/files/2006/8/10/163126/IMG_2028.jpg[/img] It was just my first time... I hope next time, It would be perfect... |
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#22
01-23-2007, 10:53 AM
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hahahahaha..... nakahinumdom noon ko sa pan nga akong gi bato sa akong amigo kaniadto. Ingon ana gyud ug porma unja gahi pa gyud hasta ang sulod. Naka limot naki kung unsay ngalan pero gusto ni nakung pana eh saw-saw sa sekwate.
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#23
01-23-2007, 11:13 AM
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Saijo, it looks yummy  morag dili man rock bread tan-awon...it looks so appealing not bad for first time. I can imagine the smell of dough when you bake breads! perfect for the cold weather. Sige share pa sa imong baking/cooking |
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#27
02-18-2007, 11:28 PM
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Banana Bread 1/2 c. shortening 1 c. sugar 2 eggs, well beaten 1 tsp. baking soda 2 c. flour 1/4 tsp. salt 3 large bananas, mashed 1 tsp. vanilla Combine shortening, sugar and eggs; blend well. Dissolve baking soda in 3 tbsps. hot water; mix with sugar mixture. Add 1 cup flour and salt; beat well. Add bananas, remaining flour and vanilla; mix until smooth. Pour into loaf pan. Bake at 375 degrees for 45 minutes. |
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#28
02-18-2007, 11:48 PM
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1/2 cup shortening 1 cup all-purpose flour 1/4 tsp. salt 5 eggs Melt shortening in 1 cup boiling water. Add flour and salt all at once. Stir vigorously until mixture forms ball. Add eggs, one at a time, beating well after each addition until mixture is smooth. Drop by tablespoonfuls on to greased cookie sheet. Bake in 450-degree oven for 20 minutes. Reduce heat to 350 degrees; continue baking for 20 mins. longer. Cool; fill with desired cream pie filling, whipped cream or ice cream. Yield: 12 servings. |
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#29
02-22-2007, 03:46 PM
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Banana bread is great as you may use bananas that are past their ripeness and may not want to eat right out of the peel (not rotten though...heheh). Also adding lots of chopped walnuts before the final mixing makes this an extra special treat with added texture. :mrgreen:
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#30
03-20-2007, 12:33 AM
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but since I found out that one of my kids is allergic to nuts... I have to eliminate the walnuts for now.
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Re: Breads and Pastries Recipes
