يلا دون حبيبتى حطيلنا لينكات جديدة اصل انتى ذوقك بالاكل كتير طيب .
احسن انا بعدين حط لينكات جديدة
ماشى يا احلى لوليا
استلمى ياهبة قبل لوليا
CARROT CAKE BEST-EVER
CAKE

EGGS - large 4
VEGETABLE OIL 1 cup
SALT 1 tsp.
SUGAR 2 cups
PINEAPPLE - crushed 8 ounce can
CARROTS - finely grated 3 cups
DARK RAISINS 1 cup
ORANGE JUICE - warm for plumping raisins. 1 cup
COCONUT - shredded 1 cup
VANILLA EXTRACT 1 tsp.
CAKE FLOUR 2 1/4 cups
BAKING POWDER 2 tsp.
BAKING SODA 1/2 tsp.
CINNAMON - ground 1 tsp.
WALNUTS - chopped 1 cup
FROSTING

CREAM CHEESE - cold 8 ounces
BUTTER - room temperature 4 ounces
VANILLA EXTRACT 1 tsp.
POWDERED SUGAR 3 cups
METHOD:

1) Preheat oven to 350F degrees. Prepare three 9" round cake pans or one 13" x 9" pan with pan spray and line their bottoms with parchment paper.

2) Soak Dark Raisins in warm Orange Juice for about 15 minutes. Lightly squeeze raisins to remove excess Orange Juice and discard all juice.

3) In a large bowl whisk together Eggs and Oil. Add and stir together Salt, Sugar, Pineapple, Grated Carrots, Raisins, Coconut and Vanilla Extract.

4) In a separate larger bowl combine Cake Flour, Baking Powder, Baking Soda and Cinnamon. Then sift these dry ingredients 3 times.

5) Using a rubber spatula, stir the wet ingredients into the dry ingredients. Add the Walnuts and stir until evenly combined.

6) Bake the three 9" cake pans at 350F degrees for approximately 25 minutes. Or, bake the one 13" x 9" cake pan at 350F degrees for approximately 45 minutes. Bake until a toothpick inserted into the center comes-out clean. Allow to cool in the pan(s).

7) Prepare Frosting. Beat Cream Cheese, Butter and Vanilla Extract until "just" smooth. Sift the Powdered Sugar very well, then add to the cream cheese mixture and blend until smooth.





مشكورة حبيبتي هبة على هالموضوع الأكثر من رائع وكنت محتاجته من زمان ...وعندي لج كم طبق وياريت تترجميه وأكون شاكرة لج وكل الدعوات اللي تبيها وأولها حسن الخاتمة يارب..............
اتفضلي ..........

4 baking potatoes
1/4 cup KRAFT Ranch Dressing with Bacon
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh chives
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up



PREHEAT oven to 400°F. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350°F.
CUT off thin slice from top of each potato. Discard tops of potatoes; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes in medium bowl. Add dressing, sour cream and chives; beat until fluffy. Spoon evenly into shells; top with VELVEETA. Place in shallow baking dish.
BAKE 20 minutes or until heated through.




KRAFT KITCHENS TIPS


Great Substitute
Prepare as directed, using KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing.

Special Extra
Prepare as directed, adding frozen chopped broccoli, thawed and drained, to the potato filling before spooning into shells.
الطبق الثاني...

6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/2 cup chopped onion
1 pkg. (16 oz.) frozen shredded hash brown potatoes, partially thawed
1/2 cup chopped green pepper
1/2 cup KRAFT Shredded Cheddar Cheese



COOK bacon and onion in large nonstick skillet on medium-high heat until bacon is crisp, stirring occasionally.
ADD potatoes and green pepper. Reduce heat to medium; cook 10 minutes, stirring occasionally.
TOP with cheese; cook 30 seconds or until cheese is melted.




KRAFT KITCHENS TIPS


Great Substitute
Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Great Substitute
Substitute 3 cups cubed cooked potatoes for the hash brown potatoes.
وياريت حبيبتي بالتفصيل لوسمحت



RECIPE
INGREDIENTS
PRO
FORMULA
yields: 10

yields: 5
CAKE BATTER

DARK SEMI-SWEET CHOCOLATE 14 ounces 7 ounce bar
BUTTER 8 ounces 8 TBSP.
VANILLA EXTRACT 2 tsp. 1 tsp.
EGGS - separated - room temperature 6 3
CAKE FLOUR - sifted 3 ounces 1/3 cup
SALT 1/4 tsp. 1/8 tsp.
CREAM OF TARTAR 1/4 tsp. 1/8 tsp.
SUGAR 4 ounces 1/4 cup
CHOCOLATE LAVA CENTERS

DARK SEMI-SWEET CHOCOLATE 4 ounces 2 ounces
HEAVY CREAM 3 ounces 1.5 ounces
BUTTER 2 tsp. 1 tsp.

CAKE BATTER

1) Chop the dark semi-sweet chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath. Remove from heat.

2) Add vanilla extract and (3) egg yolks. Whisk together until chocolate mixture is smooth. see picture #2

3) Add well sifted cake flour, and gently incorporated into the above chocolate mixture.

4) Place the (3) egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.

5) Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture. Then fold-in another 1/3rd of the egg whites. Then fold-in the last 1/3rd of the egg whites. see picture #3

6) Deposit the batter into large "non-stick" muffin tins - fill 3/4 full. Ramekins can also be used simply butter insides and dust with cocoa powder. see picture #4

7) Push a Chocolate Lava Center into the center of each cake batter. This creates the molten lava center!
see picture #4

8) Bake at 375F degrees for 15 minutes. Do not over bake! see picture #5

9) Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.

** Serve cakes warm! If you need to reheat, simply place in a microwave for 30 seconds. see picture #7

CHOCOLATE LAVA CENTERS (ganache)

1) Chop dark semi-sweet chocolate into pieces. Place into a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.

2) Place mixture into the refrigerator to cool. Every few minutes whisk the mixture until a frosting like consistency is reached. If the mixture becomes firm slightly rewarm.

3) Fill a pastry bag with the ganache. Pipe-out "cherry" sized portions. Place these mounds into the freezer until ready to use. see picture #6








الساعة الآن 02:05 .