How To make Patty Ann's Lemon Love Notes
Crust:
1 C Flour
1/2 C Butter Or Margarine
1/4 C Powdered Sugar
1 Pn Salt
--Filling- 2 Eggs
1 C Sugar
2 tbsp Flour
3 tbsp Lemon Juice
1 tsp Lemon Rind -- grated
1/4 tsp Baking Powder
Oven 350 degrees F.
FOR CRUST:
Cream butter, sugar, add flour and salt. Press into 8 x 8 inch pan. Bake 20 minutes at 350=B0.
FOR FILLING:
Combine ingredients. Pour over hot crust. Bake 20-25 minutes. Sprinkle with 4z sugar. Cool in pan. Cut in squares.
Store in tin box between layers of wax paper.
How To make Patty Ann's Lemon Love Notes's Videos
Sweet Potato Pudding, Jamaican Style, Authentic & Delicious!!
This recipe of Jamaican Sweet Potato Pudding is one of the best tasting pudding hands down!
Authentic, no shorts cuts, the is just absolutely delicious!!
**Ingredients **
2-2 1/2 Pounds of Sweet Potatoes
1 pound of yellow or white Yam, or Dasheen
1 Coconut ( Blend to give 3 cups coconut milk)
1/4 Cup Grated Coconut
2 Cups Flour
2 Cups Sugar
1 tsp salt (optional)
4 tbsp melted butter or 1/4 cup
1 tsp freshly grated nutmeg
1 tsp mix spice
1 tsp cinnamon powder
1 tbsp molasses or 2 tsp browning
1 tbsp vanilla essence
1 tsp rose or almond water/ essence (optional)
1/4 cup soak raisins (optional)
Pinch of shredded ginger
*This recipe serves a 9inch baking container*
Bake in a pre-heated oven 350 F or 180 degrees C for 1 1/2 hours covered, remove foil add coconut custard, bake for a remaining 40- 45 minutes or until done.
Or bake uncovered for 1 1/2 - 2 hours
Thank you for watching ????
(UPDATED) Sri Lankan Love Cake Recipe (Soft Center)- Charmaine Solomon Love Cake Recipe
Sri Lankan Love Cake (Soft center) Super Easy
This is the perfect Love Cake recipe by Charmaine Solomon (From her book The Complete Asian Cookbook) and you can never fail to impress.
This is not your average Love Cake. In fact, this is a hard to find recipe for a cake that has a soft, jam-like center. I hope you will see how easy it is to make and enjoy this delicacy!
The Ingredients are;
7 eggs, separated
500g caster sugar
250g semolina
375g raw cashews, finely chopped (Or pulse it in the food processor/blender)
2 tablespoons rosewater
2 tablespoons honey
1/2 teaspoon lemon zest, finely grated (Or Lemon Extract as used in this Video)
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cardamom
1/2 tablespoon natural almond extract
Whisk Egg Whites and set aside.
Beat the Yolks & Sugar till light and creamy.
Add Semolina. Mix to combine.
Add Cashew & mix to combine.
Add the rest of the ingredients except Egg Whites. Mix well.
Fold in the Egg Whites.
Pour in to baking tray lined with 2 sheets of baking paper. OR as in the video, use two sheets of news paper under one sheet of oil/wax paper.
Bake in preheated 300F oven for about 1 hr. Or a few minutes longer, as ovens can vary.
Goodbye to all my friends
just a short goodbye from me to you
Belle nyo snob! #bellemariano
The Live TV Moment That Butchered Paula Deen's Career
There was a time when Paula Deen was one of the most popular Food Network stars and celebrity chefs. In the 2000s, it seemed that everything she touched turned to gold, and her show Paula’s Home Cooking made her into a household name in the culinary world.
Whenever you’re on live TV, you run the risk of slipping up and saying things that could ruin your career. When you add social media and an opinionated mind to the mix, you either have great television or a disaster waiting to happen.
Unfortunately for Paula Deen, it was the latter. Let's take a look at the live TV moment that butchered Paula Deen’s career.
#PaulaDeen #Celebrity #Chefs
Read Full Article:
200 year-old crazy dessert with BUGS in it! | How To Cook That Ann Reardon
Bugs in your dessert! Making butter from scratch and ice cream without a freezer! You'll be amazed at how they did things in the olden days.
SUBSCRIBE on youtube:
Support:
Recipe:
New Merch:
How To Cook That Channel:
Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week I am making a 200 year old dessert apple tart with strawberry ice-cream that has bugs in it to colour it red. It is amazing how they used to colour food in the older days and make ice-cream without a freezer! Can you imagine living in Victorian times making butter from cream every day? So much work to make one dessert. Join me for creative cakes, chocolate & desserts, new video every Friday.
Subscribe on email:
SUBSCRIBE on youtube:
Recipe details:
Youtube Channel:
Instagram:
Facebook:
Feel like binge watching? Here's some more of my videos:
DEBUNKING VIDEOS:
200 YEAR OLD BAKING:
CHOCOLATE TUTORIALS: ????
DESSERT RECIPES: ????
CAKE DECORATING LESSONS: ????
MINIATURE BAKING:
CLEVER OR NEVER:
10 BEST recipes in 10 minutes:
HOW TO MAKE MACARONS & SNACKS: ????
You can send letters & stuff to:
PO Box 202
Chirnside Park 3116
Australia
Business enquiries only: business@howtocookthat.net
MUSIC BY: SET SAIL used with permission, check out their other songs on iTunes...