How To make Lemon Pudding Cake From Moosewood
1/2 c all-purpose flour -- unbleached
-prefer pastry flour 1/2 ts Baking powder
1 1/4 c Sugar
or more to taste
1 1/2 c Buttermilk
1/2 c Fresh lemon juice :
about 4 lemons
2 Egg yolks lightly beaten
2 ts Lemon zest :
optional
4 Egg whites
--pinch of salt
Preheat the oven to 350 degrees. Prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil. Place the cups in a 2-inch-deep baking pan. Begin to heat a kettle of water to a boil.
In a large bowl, combine the flour, baking powder, and 3/4 cup of the sugar. (If you want a very sweet confection, use a whole cup of sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and the grated lemon peel, if using, and set aside. With an electric mixer, beat the egg whites and salt until the whites are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the egg whites into the batter. Spoon the batter evenly into the prepared cups. Pour boiling water into the baking pan until the water reaches halfway up the sides of the cups. Bake for 50 to 55 minutes, until puffy and golden. PER 4.75-OZ SERVING: 229 CALORIES, 6.0 G PROTEIN, 2.6 G FAT, 46.6 G CARBOHYDRATES, .9 G SATURATED FATTY ACIDS, .3 G UNSATURATED FATTY ACIDS, .9 G MONOUNSATURATED FATTY ACIDS, 87 MG CHOLESTEROL, 139 MG SODIUM, .1 G TOTAL DIETARY FIBER Notes: This favorite old-fashioned dessert separates into layers during baking---a tart-sweet pudding on the bottom and a light spongy cake on top. Serve it warm or chilled, plain or with fresh berries, for picnics, potlucks, family meals, or special dinners. Tightly sealed and refrigerated, Lemon Pudding Cake will keep for about 5 days. Prep time: 20 Bake time: 40 - 50 Source: Served at Moosewood Restaurant. From: Moosewood Restaurant Low-Fat Favorites, by The Moosewood Collective. MC formatted by Brenda Adams
How To make Lemon Pudding Cake From Moosewood's Videos
Greek Zucchini Fritters (Kolokithokeftedes) | Akis Petretzikis
Greek zucchini Fritters | Akis Petretzikis
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Our Point of View on The Moosewood Cookbook | Our Point Of View
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The Moosewood Cookbook has inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the New York Times, this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old.
In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the Moosewood Cookbook has become one of the most influential and beloved cookbooks of all time—inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie’s Moosewood Cookbook has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering Moosewood will treasure.
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VEGAN CHOCOLATE CAKE w/ COCONUT CARAMEL (No Eggs, no butter, no mixer) Easy Dessert | Baking Cherry
Fluffy and Moist Vegan Chocolate Cake with Coconut Caramel Sauce Recipe. This easy-to-make cake has a soft texture and rich chocolate flavor, topped with a sticky and delicious coconut caramel sauce. No eggs, no butter, no milk, and no mixer required.
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#cake #dessert #yummy
Save Room for Cake! with David Seymour
This is a presentation by David Seymour at the Southeast Steuben County Library on Monday, August 1, 2022, about his 2-year project to bake 95 cakes from the cookbook American Cake by Anne Byrn. The presentation covered the history of making cakes, to the science of baking cakes, to the results he had in following the recipes.
About the Presenter: David Seymour is an engineer and Corning resident whose interest in history, science, and baking converge in this project.
Δεν έχω ξαναφάει πιο νόστιμο γλυκό! Όλοι θέλουν Γαλακτομπούρεκο Φερρέρο με Σοκολάτα και Φουντούκια
#galaktoboureko #ferrero #γαλακτομπουρεκο #chocolate #greek
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RECIPE FOR GALAKTOBOUREKO FERRERO ROCHER
Ingredients for Chocolate Cream Filling:
4 eggs
200gr sugar
1000ml milk
1 tsp vanilla extract
170gr fine semolina
300gr dark chocolate
100gr butter
In a saucepan add the milk, half of sugar, the vanilla extract and bring to a simmer in medium heat. Add semolina and whisk continuously until it thickens over medium heat. Remove from fire, add the dark chocolate, cold butter and whisk until they melt. Set aside. In a bowl beat for 5 minutes the eggs with the remaining sugar until pale and fluffy. Gently incorporate spoon by spoon the cream with the egg mixture until you get a fine fluffy cream.
Ingredients for Galaktoboureko:
500gr greek phyllo sheets
300ml melted butter
Chocolate Cream filling
Chopped Roasted Hazelnuts
Grease a 30x25cm baking pan, add a phyllo sheet and drizzle with melted butter. Repeat this step 4 times. Sprinkle some hazelnuts in the 4th phyllo. To the next 4 phyllo sheets drizzle melted butter and sprinkle hazelnuts. Add all the Chocolate Cream Filling and cover with the leftovers of the phyllo sheets. Don’t forget to drizzle with melted butter every time you fold. Add 4 more buttered phyllo sheets on top. Pour all the remaining butter on top. Cut into 12 equal pieces. Bake in a preheated oven at 175 C for 45 minutes.
Ingredients for the syrup:
700gr sugar
400ml water
1 cinnamon stick
Lemon peels
Add all the ingredients into a saucepan and bring to a boil over medium heat. Pour the cold syrup over the hot Galaktoboureko and let it to absorb it and cool at room temperature for 4-6 hours.
Ingredients for Chocolate Ganache:
200ml dark chocolate
100ml heavy cream 35% far
Melt in the microwave the 2 ingredients in 30 second bursts until you get a fine and glossy chocolate ganache. Transfer it into a pastry bag and garnish the top of each piece. Sprinkle some roasted hazelnuts. Your Galaktoboureko Ferrero Rocher is ready!!! Enjoy!
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Κάντε ΕΓΓΡΑΦΗ για περισσότερες συνταγές❤ εδώ:
ΣΥΝΤΑΓΗ ΓΙΑ ΓΑΛΑΚΤΟΜΠΟΥΡΕΚΟ ΦΕΡΡΕΡΟ
Υλικά για Σοκολατένια Γέμιση:
4 αβγά
200 γρ ζάχαρη
1000ml γάλα
1 κ.γλ. εκχύλισμα βανίλιας
170γρ σιμιγδάλι ψιλό
300γρ κουβερτούρα
100 γρ κρύο βούτυρο
Σε ένα κατσαρολάκι βάζουμε το γάλα με τη μισή ζάχαρη και τη βανίκια και αφήνουμε να ζεσταθούν ελαφρά. Προσθέτουμε το σιμιγδάλι και ανακατεύουμε συνεχώς σε μέτρια φωτιά μέχρι να πήξει. Αφαιρούμε από τη φωτιά προσθέτουμε την κουβερτούρα και το κρύο βούτυρο και ανακατεύουμε μέχρι να λιώσουν.Χτυπάμε τα αβγά με την υπόλοιπη ζάχαρη για 5 λεπτά μέχρι να ασπρίσουν και να αφρατέψουν. Ενσωματώνουμε τη σοκολατένια κρέμα στο μίγμα αβγών κουταλιά κουταλιά χτυπώντας στο μίξερ.
Υλικά για το Γαλακτομπούρεκο:
500γρ φύλλο κρούστας
300ml βούτυρο λιωμένο
Σοκολατένια Κρέμα Γέμισης
200γρ χοντροκομμένα καβουρδισμένα φουντούκια
Λαδώνουμε ένα ταψί 30x25εκ και βάζουμε 4 φύλλα βουτυρώνοντας ενδιάμεσα. Στο τέταρτο φύλλο πασπαλίζουμε λίγα φουντούκια. Για τα επόμενα 4 φύλλα θα ρίχνουμε βούτυρο και φουντούκια. Ρίχνουμε όλη την κρέμα και τυλίγουμε με τα πλαϊνά φύλλα. Βάζουμε άλλα 4 βουτυρωμένα φύλλα από πάνω. Βουτυρώνουμε το πάνω μέρος και ψήνουμε σε προθερμασμένο φούρνο στους 175C για 45 λεπτά.
Υλικά για το σιρόπι:
700 γρ ζάχαρη
400ml νερό
1 στικ κανέλας
Φλούδες λεμονιού
Βάζουμε όλα τα υλικά σε ένα κατσαρολάκι να πάρουν βράση. Ρίχνουμε το κρύο σιρόπι πάνω στο ζεστό γαλακτομπούρεκο και το αφήνουμε να κρυώσει για 4-6 ώρες.
Υλικά για την Γκανάζ Σοκολάτας:
200γρ μαύρη κουβερτούρα
100ml κρέμα γάλακτος 35% λιπαρά
Στα μικροκύματα ή μπεν μαρί σε μέτρια φωτιά ανακατεύουμε τα υλικά μέχρι να γίνουν γυαλιστερή σοκολατένια γκανάζ. Την μεταφέρουμε σε σακούλα ζαχ/κής και γαρνίρουμε το γαλακτομπούρεκο. Πασπαλίζουμε με καβουρδισμένα φουντούκια και σερβίρουμε. Το Γαλακτομπούρεκο Φερρέρο με Σοκολάτα και Καβουρδισμένα Φουντούκια είναι έτοιμο!!! Καλή σας απόλαυση!
Αν σας άρεσε το βίντεο κάντε like και ΕΓΓΡΑΦΗ στο κανάλι μου να με βοηθήσετε να ανεβάζω περισσότερα βίντεο!!! Σας ευχαριστώ πολύ πολύ πολύ!!!!❤
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Felicity Cloake, The Guardian's award-winning food writer, chats and cooks with Michael Daniel
In this live recording of a ckbk Livestream and Q&A, The Guardian columnist, food writer and cookbook guru, Felicity Cloake, joined Michael Daniel in the kitchen to cook a Beetroot Cutta with Kubba - a traditional Indo-Iraqi soup served with kubba (semolina dumplings), reflecting his Indo-Iraqi-Jewish heritage.
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