Alright thanks to them for telling you the recipes, when you going to make it and let me TASTE, so I can tell thanks to you...LOL>>> All eating alone is not a good habit, you should share with QL...do you realize that, that is a pre-qualification to enter QL...for any newbie...
You can search by keyword or ingredient, and users rate the recipes submitted. It will bring up the recipe in the English system, but there is a place to convert to metric.
Here's one recipe with 4.5 stars (out of five):
Butter Cake
INGREDIENTS:
190 g all-purpose flour
3 g salt
9 g baking powder
115 g butter 200 g white sugar
2 eggs
5 ml vanilla extract
180 ml milk
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.
2. Sift together the flour, salt, and baking powder.
3. Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.
5. Variation: Blueberry Cake; Add 1/4 teaspoon nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot.
1. In a bowl, with a mixer on medium-high speed (use the paddle attachment if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes. Add eggs, then yolks, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla.
2. In another bowl, mix flour, baking powder, and salt. Stir (or beat at low speed) about a third of the flour mixture into butter mixture. Stir in half the milk just until blended. Stir in another third of the flour mixture, then remaining milk, followed by remaining flour. Scrape batter equally into two buttered and floured 9-inch round cake pans and spread level.
3. Bake in a 350° regular or convection oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before frosting.
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Alright thanks to them for telling you the recipes, when you going to make it and let me TASTE, so I can tell thanks to you...LOL>>> All eating alone is not a good habit, you should share with QL...do you realize that, that is a pre-qualification to enter QL...for any newbie...
You guys are great, Thanks very much for kind reply, Im going to make it today as i have to be more practice for coming birthday of my son.Bai!
I would like to have good cake recipe that can be baked in a normal microwave oven.
U can try to check the internet for all the recipes u need...
Even if LOVE is full of thorns, embrace it. For in between those thorns there is a ROSE that's worth all the PAIN."
There is a great website for recipes:
http://allrecipes.com/
You can search by keyword or ingredient, and users rate the recipes submitted. It will bring up the recipe in the English system, but there is a place to convert to metric.
Here's one recipe with 4.5 stars (out of five):
Butter Cake
INGREDIENTS:
190 g all-purpose flour
3 g salt
9 g baking powder
115 g butter 200 g white sugar
2 eggs
5 ml vanilla extract
180 ml milk
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.
2. Sift together the flour, salt, and baking powder.
3. Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.
5. Variation: Blueberry Cake; Add 1/4 teaspoon nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot.
Ingredients
1 cup (1/2 lb.) butter, softened (see notes)
1 1/2 cups sugar
3 large eggs
3 large egg yolks
1 tablespoon vanilla
3 1/4 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk
Preparation
1. In a bowl, with a mixer on medium-high speed (use the paddle attachment if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes. Add eggs, then yolks, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla.
2. In another bowl, mix flour, baking powder, and salt. Stir (or beat at low speed) about a third of the flour mixture into butter mixture. Stir in half the milk just until blended. Stir in another third of the flour mixture, then remaining milk, followed by remaining flour. Scrape batter equally into two buttered and floured 9-inch round cake pans and spread level.
3. Bake in a 350° regular or convection oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before frosting.
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