Best Carrot Cake recipe; World & # 039

Preparation

Preheat oven to 350 degrees F.

Flour, salt, baking powder, baking soda, cinnamon and ginger in a mixing vessel for a minute or two; reserve until needed.

In another bowl, combine sugar, oil and eggs. Beat until all mixed well. Wipe the melted butter. Use a spatula to mix carrots, pineapple and nuts. Add the flour mixture in two additions.

Scrape the dough into a 13 x 9-storey lightly greased baking.

Bake for about 40 minutes, or until the top springs slightly when gently touched with the finger. Remove and cool completely before frosting.

To make the frosting: With an electric mixer, beat butter, cream cheese, milk and vanilla until light and fluffy. Add the powdered sugar gradually to form a smooth glaze. Evenly over cooled cake.

Use garlic, ginger and basil Tasty ...

Preparation

Add all ingredients except salmon and oil give in a small bowl and mix. Season both sides of salmon with salt.

Add the vegetable oil in a nonstick skillet over medium heat and warm too high. When hot, cook the salmon for about 4 minutes per side. For the last minute of cooking, the sauce in the pan. The sauce is thickened, and as it does in the spoon of salmon on ice. Turn off the heat, transfer the salmon on a plate and pour the sauce thickens.

Simple one pot meal 5

These conventional pot dishes are great in any season, but his soul warming makes them particularly pleasant warmth during the cold months. Macaroni and cheese casserole Turkey classic beef stew and shepherd's pie, these pots and pans are a simple solution evening.

These five recipes, full of fresh ingredients for meals are fairly easy during the week: they are quick to pull together and do a lot of dirty dishes. All you need is a simple salad and maybe some bread to finish the meal. In addition, all of the recipes can be made ahead.

Vanilla fruit cake

Preparation

Process flour and butter until coarse crumbs form: 1. To make the dough in a food processor. When the engine is running, add water, lemon zest and juice through the tube and the feeding process until dough leaves sides of bowl. To make the dough by hand: Put the flour in a medium bowl. In butter with a pastry blender or 2 knives until mixture resembles coarse crumbs cut. Add water, lemon zest and lemon juice.

Stir until the dough comes together.

2. Gather flatten the dough into a ball, wrap in waxed paper and refrigerate for 30 minutes. or up enough to roll firmly. If not used immediately, wrap in plastic and refrigerate up to 3 days or freeze up to 3 months.

3. Press dough evenly into the bottom and sides of the cake September 1 -. Cake pan or 10-inch with a removable bottom Freeze fixed for 20-30 minutes until very. Preheat oven to 425 degrees F. Prick the bottom of the pie crust 1-inch intervals with a fork. Line perfectly with the paper. Bake 12 to 15 minutes, until crust is set and begins to brown. Remove the paper foil and bake until the crust is golden brown, 10-12 minutes. Make the crust cool completely on a wire rack.

4. Meanwhile, make the cream. In a medium saucepan, combine sugar, flour and salt. Whisk in milk until smooth. (Make sure the whip reached the corners of the tray.)

5. Bring to a gentle boil over medium heat, stirring constantly cook fat for 4-5 minutes until the mixture.

Remove from heat. In a small bowl, whisk the egg yolks. Slowly over 1 cup of the hot milk mixture. Pour the egg yolk mixture into the pan, stirring constantly over low heat cook for 2-3 minutes, until thickened slightly. Remove from heat. Add the butter, vanilla and liqueur and stir until butter melts. Strain the cream through a fine sieve set over a medium bowl. To keep place plastic wrap directly on the surface of the skin cream formation. Refrigerate until cold, push 1 hour.

6. To assemble: the cream and spread into prepared crust. Garnished with fresh fruit. Brush with canned fruit. Serve immediately or refrigerate the cake until 24 hours.

The best pizza & # 039 Backhaus; It everr ...

Preparation

1. Add water to give yeast, olive oil, sugar, salt and flour in a bowl. With a heavy wooden spoon mix to form a wet, very sticky dough. Do not try to knead with your hands because it is too sticky to handle. The mixture is initially appear dry, but as you continue to mix the flour absorbs all and press the edges of the bowl. Very, very thick, to form, adding more flour if necessary, a sticky dough ball around.

Once mixed, cover the bowl with a cloth and leave at room temperature for 12-16 hours.

2. Flour a work surface very well; Spatula scrape sticky flour bubbling mass. Flour your hands and flatten to pack. Divide the dough into 2 pieces and use to handle a lot of flour, knead for a few minutes on each side in order to form 2 balls of soft, elastic dough. Let stand in covered floured board for 30 minutes. Your pizza is ready! This paste is best if refrigerated overnight, but we will come to room temperature before shaping Pizza.

This dough also works well for the thin crust or thick crust pizza recipes.

NOTE: As with all dough recipes vary the amount of flour by the time the brand of flour, etc. Use as much flour as you need to handle the dough, but be aware that the viscosity of the dough, the better is the texture of the pizza crust will be.

Macaroni salad American origin

No one really knows what the "original" US was macaroni salad, but I bet it's pretty close. A large cold pasta salad is especially good served with everything from spicy beef barbecue. Like most pasta salads, better overnight.

Serves 12

9 steps for an easy chicken Parmesan Bake

This ingenious requires breaded chicken Parmesan, not fried, and only takes a few minutes to assemble. Because there is no coating fried chicken Parmesan in this recipe is much lower in calories and fat. The croutons crust serves a dual function dipping sauce and chicken juices and the formation of a crispy, the cheese filling.

This is what you need to make six parts:
2 tablespoons olive oil
2 cloves garlic, crushed
Pepper flakes, to taste
6 skinless chicken breasts
2 1/2 cups marinara sauce
1/4 cup chopped basil
8 ounces shredded mozzarella cheese,
4 ounces grated Parmesan
1 package (5 ounces) garlic croutons