IB Kitchen Club

[h=5]2 cups granulated sugar (you can use a bit less I do)
5 large beaten eggs
1 cup milk
1 cup of heavy whipping cream
2 teaspoons pure vanilla extract
3 cups cubed croissants bread, (you can allow to stale)
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

Preheat the oven to 350 degrees F. Grease pan
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

for the sauce:

1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted.[/h]I would add a picture but still limited:p
 
Mint Chocolate Fudge

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Ingredients
Serves: 28

350g plain chocolate
1 (397g) tin condensed sweetened milk, divided
1 dessertspoon vanilla extract
175g white chocolate
1 tablespoon peppermint extract
1 drop green food colouring (optional)

Preparation method
Prep: 10 mins | Cook: 15 mins | Extra time: 20 mins

1. Line a 20 or 23cm (8 or 9 in) square tin with greaseproof paper.

2. In heavy saucepan over low heat, melt plain chocolate with 250ml condensed sweetened milk and vanilla. Spread half of the mixture into prepared tin; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.

3. In another heavy saucepan over low heat, melt white chocolate with remaining condensed sweetened milk (mixture will be thick.) Stir in peppermint extract and food colouring, if using. Spread this mixture on chilled plain chocolate layer; chill 10 minutes, or until firm.

4. Spread reserved plain chocolate mixture over the mint layer; chill 2 hours, or until firm. Cut into squares and store in an airtight container.
 
Strawberry fudge

Healthier than chocolate fudge.

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Ingredients
Serves: 12

340ml (12 fl oz) evaporated milk
600g (1 1/3 lb) caster sugar
30g (1 oz) butter
275g (10 oz) fresh strawberries, hulled and sliced
2 tablespoons lemon juice

Preparation method
Prep: 10 mins | Cook: 25 mins

1. Butter a 23x23cm (9x9 in) dish.

2. Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice. Heat, stirring constantly, to between 235 and 240 C, or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

3. Remove from heat and quickly spread in prepared dish. Let cool before cutting and serving.
 
Welcome to the dinner table. This topic is meant to those whose have a common hobby: eating.

 
Lol ;D

Sis do u have a chocolate cup cake recipe I want to try someone else's the cakes r soft but they stuck to the cups :s I so wanna buy silicone cupcake cups!!!
 
The icing

6tbsps of butter
1 cup that's 8 ounces or 16 tbps of icing sugar
4tbsp of cocoa powder ( I use cadbury)
1tsp of Vanilla essence
3 to 4 tbsps of milk

Method:

Beat the butter add icing sugar wen thts soft add in the vanilla essence mix that in and then add the cocoa powder in the end add the milk n the icing's done pour it into a piping bag and start decorating ur cupcakes or cakes.
 
Periwinkle18
If I can meet you in real life , I hope I can taste some food you cook ( ^ 0 ^ ) ...
 
You should know that even I'm a man but I like cooking , even I can not cook like my mother cook but I cook not too bad :statisfie
 
Ahaan I guess sis harb is way better than me :)

I like experimenting n Alhumdulilah m good at cooking, love it.
 
Doesn't matter some guys cook very well my uncle makes amazing shashlik I use his recipe :)
 
Chocolate cup cakes

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200 g butter
2½ dl sugar
3 eggs
4½ dl wheat flours
½ dl dark cocoa powder
2 tsp baking powder
2 tsp vanillin sugar
100-150 g dark chocolate
2 dl milk

(for 10 big cup cakes/20 small ones)

Beat up butter and sugar in a bowl. Add eggs one by one beating strongly.
Mix together wheat flours, cocoa powder, baking powder and vanillin sugar. Add it to dough.
Grate chocolate (keep it before in the fridge so it is easier) and add to the dought.
Add the milk.
Spoon the batter in buttered muffin/cup cake pan or moulds — fill them up to 2/3 — and bake at 225 °C for about 10 - 17 minutes, depending on the size of the muffins.

Let them cool a little and call sister Periwinkle to decorate them with hers chocolate icing. ;D
 
wow thts alot of butter lol my recipe only had 4 ounces :p

i'll keep on experimenting will come out with something
 
Periwinkle18 said:
wow thts alot of butter lol my recipe only had 4 ounces :p

i'll keep on experimenting will come out with something
Click to expand...

Note: Finnish muffins/cup cakes are usually smaller, flatter and not so puffed-up than typical American-type muffins/cup cakes.
 
Vanilla pudding

pudding-1.jpg


200 ml milk
½ vanilla bean
2 egg yolks
50 g sugar
10 g flour or cornstarch
(15 g butter)
(2 tbsp cream)

Use a whole vanilla bean cut in half crosswise. Do not slit the bean open, unless you do not mind the pudding being spotted with vanilla seeds. Place the milk and the vanilla bean half in a saucepan and bring slowly almost to the boil.

Meanwhile, whisk together the egg yolks and the sugar until ribbons form when you lift the beater(s) up. Add the flour or the cornstarch through a sieve and mix well.

Gradually pour the hot milk into the egg-sugar mixture, whisking continually. Pour the mixture back to the saucepan and bring rapidly to the boil, stirring continually. Cook, stirring, for 1 to 3 minutes (add the butter and the cream) and strain into a bowl.

Place a piece of plastic wrap directly on the surface of the pudding to prevent it from forming a skin while it cools down. Stir the pudding every now and then during cooling.

When cooled, spoon the pudding in serving dishes, cover and chill in refrigerator. Garnish with a dollop of whipped, vanilla-flavoured cream, candied citrus peel strips, mint or lemon balm sprigs, fresh berries, fruit, etc.
 

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