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MIKI RIKI ICE CREAM (with Condensed Milk and Rice)

MIKI RIKI ICE CREAM (with Condensed Milk and Rice)

BIRD’S MILK

BIRD’S MILK

LAMINGTON BALLS - These tasty fritters made without yeast will be equally fresh the next day.

LAMINGTON BALLS - These tasty fritters made without yeast will be equally fresh the next day.

SKROZ JEDNOSTAVAN ČOKOLADNI KOLAČ

SKROZ JEDNOSTAVAN ČOKOLADNI KOLAČ

Ingredients: For the batter 2 large eggs ¾ cup sugar ½ cup milk ½ cup melted butter (or oil) 2 cups flour 1 pouch baking powder 1 tbsp vanilla (or 1 pouch vanilla sugar) a pinch of salt  For the filling 10-15 plums (pitted and diced) ½ tbsp cinnamon 3 tbsp plum jam (or marmalade) 1-2 teaspoons rum  Method: Preheat the oven to 180 °C. Grease a 30x20

Ingredients: For the batter 2 large eggs ¾ cup sugar ½ cup milk ½ cup melted butter (or oil) 2 cups flour 1 pouch baking powder 1 tbsp vanilla (or 1 pouch vanilla sugar) a pinch of salt For the filling 10-15 plums (pitted and diced) ½ tbsp cinnamon 3 tbsp plum jam (or marmalade) 1-2 teaspoons rum Method: Preheat the oven to 180 °C. Grease a 30x20

Ingredients: 8 dag butter at room temperature 5 dag sugar 1 pouch vanilla sugar 5 fresh eggs (separate egg yolks from egg whites) lemon zest 5 dag flour 3 dl milk chocolate powder (for icing)  Method: Beat the butter, sugar and vanilla sugar. Add one egg yolk at a time and beat until foamy. Add the grated lemon zest. Beat adding

Ingredients: 8 dag butter at room temperature 5 dag sugar 1 pouch vanilla sugar 5 fresh eggs (separate egg yolks from egg whites) lemon zest 5 dag flour 3 dl milk chocolate powder (for icing) Method: Beat the butter, sugar and vanilla sugar. Add one egg yolk at a time and beat until foamy. Add the grated lemon zest. Beat adding

Custard cream cake  Ingredients: 6 eggs (separate egg whites from egg yolks) 1.1 l milk 7 level tbsp granulated sugar 1 pouch vanilla sugar 1 ½ dl cold water 16 level tbsp plain flour 3 tbsp bitter cocoa powder 5 level tbsp powdered sugar 250 ml sweet cream 400 g puff pastry a pinch of salt icing sugar  Method: Preheat the oven

Custard cream cake Ingredients: 6 eggs (separate egg whites from egg yolks) 1.1 l milk 7 level tbsp granulated sugar 1 pouch vanilla sugar 1 ½ dl cold water 16 level tbsp plain flour 3 tbsp bitter cocoa powder 5 level tbsp powdered sugar 250 ml sweet cream 400 g puff pastry a pinch of salt icing sugar Method: Preheat the oven

Ingredients: For the sponge:   5 eggs 6 tbsp sugar 5 tbsp flour 3 tbsp oil 2 tbsp cocoa powder ½ pouch baking powder  For the icing: 8 tbsp sugar 1 ½ dl water  For the crème: ½ l milk 2 pouches vanilla-flavoured pudding powder 1 pouch vanilla sugar 5 tbsp sugar 1 margarine stick (250 g) 1 small bottle banana extract (15 ml)  For the glaze: 100 g dark chocolate 1 tbsp milk 1

Ingredients: For the sponge: 5 eggs 6 tbsp sugar 5 tbsp flour 3 tbsp oil 2 tbsp cocoa powder ½ pouch baking powder For the icing: 8 tbsp sugar 1 ½ dl water For the crème: ½ l milk 2 pouches vanilla-flavoured pudding powder 1 pouch vanilla sugar 5 tbsp sugar 1 margarine stick (250 g) 1 small bottle banana extract (15 ml) For the glaze: 100 g dark chocolate 1 tbsp milk 1

An Italian version of chocolate pudding  Ingredients: 8 dl milk 80 g dark chocolate, chopped 70 + 50 g sugar 1 teaspoon rum 3 eggs 1 pouch vanilla sugar 6-7 ladyfinger biscuits, cut into pieces  Method: Bring the milk and chocolate to a boil. Add 70 g sugar and cook over low heat for 30 minutes, stirring

An Italian version of chocolate pudding Ingredients: 8 dl milk 80 g dark chocolate, chopped 70 + 50 g sugar 1 teaspoon rum 3 eggs 1 pouch vanilla sugar 6-7 ladyfinger biscuits, cut into pieces Method: Bring the milk and chocolate to a boil. Add 70 g sugar and cook over low heat for 30 minutes, stirring

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