Ø COOKIES FOR MY VALENTINE
Ø Ingredients:
Ø 10 fl.oz milk
Ø 2Large eggs well beaten
Ø 8 oz of) self-raising
flour
Ø 3 oz of white
castor sugar
Ø 1 tbsp honey
Ø 2 oz. Of
butter
Ø Salt a pinch
Ø Oil for frying
Cooking Instructions:
Cooking Instructions:
Ø In a bowl Mix together the dry
ingredients i.e. Flour, sugar and a
pinch of salt.
Ø Rub in the butter into the dry
mixture, cover and leave for minimum 6 hours
Ø Now Make a well in the middle of
the flour mixture and add the beaten eggs and honey into it.
Ø Stir till the mixture has thickened, gradually adding the milk to form a batter
Ø Now Add just enough oil to cover
the base of a frying pan and heat the until
smoking hot
Ø Pour about 2 tablespoons of the
prepared batter into the hot pan and cook for about 1-2 minutes, turn and cook on the other side
until golden brown in colour
Ø Spread the top of the cookies with
butter and a little honey and serve.
Ø VALENTINE TRUFFLE CHEESECAKE
Ø INFREDIENTS REQUIRED FOR MAKING THIS BEAUTIFUL DESSERT
Ø 1 cup vanilla wafer crumbs
Ø 1/2 cup of powdered sugar
Ø 1/3 cup of cocoa powder unsweetened
Ø 11/2 cups of semi-sweet chocolate chips
Ø 2 packages of cream cheese room temperature
Ø 1 can of condensed milk
Ø 3 eggs large room temperature
Ø 1/3 cup butter
Ø 11/2 teaspoons of vanilla extract
Ø COOKING INSTRUCTIONS FOR MAKING THIS BEAUTIFUL DESSERT FOR YOUR
VALENTINE
Ø Preheat the oven to 300 degrees F or 150 degrees C.
Ø In a large bowl, mix together the crushed vanilla wafers, powdered
sugar, unsweetened cocoa powder, and melted butter with your hand. Press the
mixed ingredients into the base of a 9-inch spring form pan.
Ø In a double boiler, melt the semi sweet chocolate chips.
Ø In another large bowl, beat the cream cheese using an electric beater
until fluffy .Now gradually beat in the condensed milk until smooth. Mix in
melted chocolate, eggs, and the vanilla extract and beat with the beater on low
speed till all the ingredients are well blended. Pour this filling into the
prepared crust.
Ø Bake in the oven for about 50-55 minutes. The cake will look under baked
in the centre, but will continue to cook even after you have removed it from
the oven.
Ø Allow the cake to cool completely to room temperature, then refrigerate
for several hours before serving.
