-4 tbsp sugar
-4 tbsp flour
-4 tbsp semolina
-1 pckt baking powder
-1 pckt vanilla powder
-1 tsp lemon juice
-3 cups milk
-1 cup sugar
-3 cups heavy whipping cream
-6 tbsp cream cheese
In a bowl, mix eggs and sugar with a mixer until it becomes foamy (3-4 minutes). Then, add flour,semolina,vanilla,lemon juice and baking powder in. Stir continuously until the mixture gets smooth and even. Grease a 15x10x2 inch rectangular Pyrex baking dish and pour the cake mixture inside. Preheat the oven to 400 F (200 C) and bake until the surface turns light golden brown (for about 25-35 minutes).
Place 1 cup of milk and 1 cup of sugar into a pot to prepare the syrup. Bring to a boil.Turn the heat off and add another 2 cups of milk. Once the cake is ready take it out of the oven and immediately pour the cold milky syrup all over evenly.
Combine the cream cheese and heavy whipping cream in a large bowl. Use the whisk or hand mixer to beat the mixture until it forms stiff peaks when you lift the beaters from the bowl. Spread the cream mixture all over evenly.
Archive for the ‘Desserts’ Category
-6 cups flour
-1 cup olive oil
-1 cup melted butter
-3 tbsp yogurt
-1 tsp baking powder
-1 pckt vanilla powder
-1 cup walnut, crushed
-3 cups sugar
-3 cups water
-1 tbsp lemon juice
First prepare the syrup by boiling sugar and water for 3-5 minutes. Then, stir in lemon juice and leave aside to cool.
Meanwhile, mix softened butter, olive oil, egg, and yogurt. Then, add flour slowly and knead at the same time. Add baking powder and vanilla. The dough should be soft and non-sticky as cookie dough.
Grab egg size pieces of dough and flatten with your palms. Place one tea spoonful of crushed walnut in the middle. Give it an oval shape close it up on top as you see in the picture. Stick the edges pressing with your fingers. Arrange them over a greased baking tray and bake them in a preheated 350F (180C) oven until they turn brown for about 30-40 minutes.
Pour the cooled syrup over the dessert right after taking them out of the oven.Enjoy
-2 cups milk
-1/2 cup rice, washed, drained
-2 cups water
-2 cups sugar
-1 tbsp rice flour
*-1 egg yolk, whisked*
In a pot place the water and drained rice. Put them over high-medium heat. After the bubbles come out, close the lid and turn on low-medium heat. Stir occasionally with a wooden spoon. Simmer till the rice is cooked and small amount of water remains. Add the milk and stir.
Dissolve the rice flour in a cup of water and add it to the rice pudding. Stir constantly.
Finally add the sugar and cook for 2-3 minutes over low heat.
If you want to bake your dessert take a ladle of rice pudding to a bowl and mix it with the egg yolk at this step. Pour the Turkish rice pudding into small glass or porcelain broiler and oven safe bowls. And spread the egg yolk mixture over them.
Broil about 2-3 minutes till they turn to golden brown. Then, take out and let them cool in the fridge for 1-2 hours.
-3 pound pumpkin flesh, peeled, deseeded and cut into chunky cubes or rectangular blocks(aboutb 3”long)
-2 cups sugar
-1 cup crushed walnut to serve
Line the bottom of a large pot with the prepared pumpkin pieces and sprinkle sugar over them evenly. Then layer the rest of the pumpkin chunks and pour the remaining sugar evenly over them. Cover the dish and let it rest overnight. The next day, you will notice that the pumpkin has released all its juices and that the pieces are nearly covered with all that wonderful juice. This liquid is all you need to bake or cook the pumpkin, no need to add any extra water.
Cook on low-medium heat for about 25-30 minutes without the lid on.The syrup will be absorbed and the pumpkin pieces somewhat shiny.Let the pumpkin dessert cool down.
Decorate the candied pumpkin pieces with crushed walnuts just before serving; you can serve this delicious dessert as this way or also with Turkish thick clotted cream, kaymak or regular clotted cream aside.
1 lb shredded dough (Kadaifi)
6 Tbsp sugar
5 Tbsp butter
1 ½ cups walnuts (largely crushed) –Milk Pudding–
4 cups milk
4 Tbsp flour
2 Tbsp starch ½ cup sugar 1 egg
1 pck vanilla (powder)
473 ml heavy whipped cream
Leave the kadaifi in the freezer for about 1-2 hours prior to use. Then, take it out and crack it into small pieces. Take it to a pot and add butter and sugar. Cook stirring constantly over medium heat until it gets pinkish. Stir in walnuts and turn the heat off. Let it cool.
In a pot, place all the ingredients for pudding except heavy cream.And stir continuously till the pudding becomes thick, turn heat low and cook for 3-4 minutes.Turn the heat off and let it cool. Let the Muhallebi cool and add whipped cream. Mix with a mixer until it gets smooth.
Take the half of the kadaifi mixture over a rectangular big Pyrex dish and spread the Muhallebi over. Finally spread the remaining kadaifi mixture over. Cut in square slices and serve.
For The Dough
-¼ coconut milk
-½ stick butter ( melted)
-2 tsp yeast
-2/3 tsp baking powder
-2 tbsp sugar
-3 cup flour
¾ cup sugar
¾ cup water
½ lemon juice
Mix the flour with all the above ingredients and beat thoroughly with your hand. It should be thick enough for you to be able to pick without it flowing down between your fingers, but not so thick that it’s a dough. Not runny and yet not too thick. Cover and let it rise for about 1,5 hour. Touch some water with your fingertips and mix the mixture again.
Heat oil, then pick small portions and drop in the hot oil, then lower the heat and fry on very low heat, stirring the Kaimatis continuously so that they color on all sides and get super crunchy.
Put all kaimaties right after fry them into the cooled sugar syrup. Serve!!
APPLE – PARFAIT
-3 cups apples(peeled and shredded)
-1/2 cup sugar
-3 tbsp lemon juice
-1 tbsp corn flour(or semolina)
-3 tbsp water
-1/2 cup chopped walnut
-Zest of 1 lemon
-1 lb.Cool Whip
-1 cup milk
-12 pieces dry toast(commercially prepared little toasts)
Place the peeled and shredded apples into a pot and add sugar,lemon juice,corn flour,and water.Cook until apples are soft.Set aside to cool.Then add walnuts,lemon rind and Cool Whip.
Quickly dip 4 dry toasts into a cup of milk.Place them into a bread pan.Spread half of – the apple blend over the milky toasts.Repeat the same steps for remaining toasts and apple blend.Refrigerate for 1 hour.Then freeze it.Serve with chocolate sauce.