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Strawberry Shortcake: One quart fresh strawberries, sliced ¼th cup white sugar 1 package prepared sponge cake dessert cups 1 can whipped cream Directions: Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes. Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream. Lemon Cheesecake: 250g plain sweet biscuits 150g melted butter 500g melted cream cheese 3/4th cup caster sugar 3 teaspoons finely grated lemon rind 3 eggs 1/4th cup lemon juice Icing sugar mixture and double cream Directions: Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm round spring form pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes. Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan. Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in center, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold. Dust with icing sugar and serve with cream. Chocolate peanut butter bar: Butter Graham cracker crumbs Peanut butter Powdered sugar Chocolate chips Directions: First, melt the butter. Then, mix the graham cracker crumbs, powdered sugar and peanut butter. Press this mixture into a pan. Serve it with melted chocolate chips and peanut butter. Ready to eat! Cinnamon roll poke cake: A box white cake mix, baked. 8 tablespoons butter, melted 1/3rd Cup brown sugar 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 cup sweetened condensed milk 8 ounces whipped topping Directions: With the end of a wooden spoon, poke 24 holes in the cooled white cake. In a bowl, mix the butter, sugar, vanilla, cinnamon, and condensed milk until smooth. Pour the butter mixture over the cake, smoothing it out into the holes. Cover with a layer of whipped topping. Chill for 4 hours. Banana chocolate chip muffins: 3 ripe bananas 1/2 cup milk 1 cup quick oats 1 cup wheat flour 3 eggs 1 teaspoon vanilla 1/2 teaspoon cinnamon 1 cup greek yogurt 2 tablespoons honey 1/2 cup dark chocolate chips Directions: Preheat oven to 350°F/180˚C. In a blender, combine all ingredients except chocolate chips. Blend thoroughly, mixing up with a spoon if needed. Divide mixture among 12 lined muffin tins. Sprinkle chocolate chips on top of the muffins. Bake it for 20 minutes.
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Vrijeme pripreme: 15 minuta Ukupno vrijeme: 1 sat i 15 minuta (plus nekoliko sati ili preko noći kada se namače) Sastojci 8 cijelih jaja ½ šalice šećera 2 žlice čistog ekstrakta vanilije 1 žličica cimeta ¼ žličice naribanog muškatnog oraščića ¼ žličice soli 1 ½ šalice punomasnog mlijeka 1 šalica slatkog vrhnja 1 kruh Preljev 1 šalica sjeckanog oraha ¼ žličice naribanog muškatnog oraščića 1 žličica cimeta prstohvat soli ¼ šalice smeđeg šećera ¼ šalice maslaca, izrezati na komade Priprema Namažite maslacem dno tepsije. U srednje veliku zdjelu, zajedno umutite jaja, šećer, vanilin, cimet, muškatni oraščić, sol, mlijeko i slatko vrhnje. Umočite svaku krišku kruha u smjesu od jaja i stavite ga u pripremljenu posudu za pečenje. Ulijte preostalu smjesu jaja po vrhovima kruha. Pokrijte posudu s plastičnom folijom i stavite u hladnjak na nekoliko sati ili preko noći. U maloj zdjeli pomiješajte sve sastojke za preljev, osim maslaca. Nakon što su izmiješani, stavite maslac u orah smjesu-preljev. Pokrijte i sačuvajte preljev koji se dodaje neposredno prije nego li je pohani kruh pečen. Zagrijte pećnicu na 175 ° C. Nakon što je francuski tost dovoljno namočen, izvadite posudu iz hladnjaka i prelijte orah smjesu-preljev ravnomjerno preko vrhova kruha. Za teksture koje su mekane, pecite 45 minuta. Za čvršće teksture koja je više nalik pečenom francuskom tostu, pecite 1 sat. Poslužite preliveno javorovim sirupom i sa svježim voćem. I uživajteee !