blueberry pie recipe

      No comments   

blueberry pie recipe 

Finnish blueberry pie

blueberry pie recipe 

4 servings

Ingredients 


Butter 150 g
Chicken egg 2 pieces
Wheat flour 200 g
Powdered sugar 200 g
baking powder 1 teaspoon
Blueberries 400 g
Sour cream 250 g
Vanilla essence 1 teaspoon

Directions :


1.Preheat oven to 200 degrees.

2.  Beat the butter with 150 grams of powdered sugar, add one egg. Sift flour with baking powder. All mix - the dough is ready.

3.  Put the bottom and walls of the mold for baking the dough, place in oven for 10 minutes, then get it.

4.  Whisk the sour cream, 50 grams of powdered sugar and vanilla essence until smooth, add 1 egg, beat everything again. Mix all with blueberries. Share finished filling in the resulting cake and place in the oven for 30 minutes, then leave it to cool off in the oven.


Energy value per serving

Calories
837 kcal
Protein
11.3 grams
Fat
44.6 grams
Carbohydrates
97.9 grams





Carrot cake with walnuts and cinnamon

      No comments   

Carrot cake with walnuts and cinnamon

Carrot cake with walnuts and cinnamon

 1 hour 30 minutes

      4 servings

Ingredients 

Chicken egg 4 pieces
Vegetable oil 1.25 cup
Sugar 2 cups
Wheat flour 2 cups
Baking powder 2 teaspoons
Soda 2 teaspoons
Salt ½ teaspoon
Ground cinnamon 2 teaspoons
Carrot 4 pieces
Walnut crushed 1 cup
Butter ½ cup
Cottage cheese 230 g
Vanilla extract 3 teaspoons
Powdered sugar 4 cups


Directions 

1.  Preheat oven to 175 degrees. Grease a baking dish with oil. Grate the carrots on a fine grater, should have 3 cups.

2.  Mix together the eggs, oil, sugar and 2 teaspoons vanilla extract, whisk. Then add the flour, cinnamon, baking soda and baking powder. At least add the carrots and nuts.

3.  Bake in the oven for 40-50 minutes. Allow to cool before pulling the cake from the mold.

4.  For the cream, mix the butter, cream cheese, powdered sugar and vanilla. Beat until the cream. Decorate the cooled cake with cream on top optional add more nuts.

yogurt tart with strawberry

      No comments   

yogurt tart with strawberry 



yogurt tart strawberry

yogurt tart with strawberry 

6 servings

Ingredients

Wheat flour 2 cups
 yogurt 400 ml
Sugar 1 cup
 eggs  2 pieces
Baking powder 10 g
Butter 100 g
Strawberry 20 pieces

Directions :

1.  Beat eggs with sugar.

2.  Add the yogurt, melted butter, baking powder and flour. All thoroughly.
3.  strawberries cut into 4 pieces. In a baking dish put half of the berries and pour the batter. Then top with remaining berries.
4.  Bake in oven preheated to 180 degrees for 25-30 minutes.
5.  Pie to get out of shape and cut, when he cooled down.


Energy value per serving

Calories
604 kcal
Protein
11.7 grams
Fat
18.9 grams
Carbohydrates
96.9 grams






Candy Bar Brownie Bombe

      No comments   

Candy Bar Brownie Bombe

Candy Bar Brownie Bombe
  • Prep Time: 60 min
  • Cook Time: 25 min
  • Ready Time: 360 min
  • Yield: 16 servings

Ingredients


ICE CREAM

2 cups heavy cream
1 tablespoon vanilla extract
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/3 cup Jif® Creamy Peanut Butter
2 (2.07 oz.) chocolate covered peanut nougat candy bars, chopped
1/4 cup Smucker's® Magic Shell® Chocolate Fudge Flavored Topping, plus additional for garnish

BROWNIE

Pillsbury™ Baking Spray with Flour
1 (15.5 oz.) package Pillsbury™ Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
1/3 cup Crisco® Pure Vegetable Oil
3 tablespoons water
1 large egg
2 tablespoons chopped cocktail peanuts

 Directions


1-For Ice Cream: BEAT cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk. Divide in half. Beat peanut butter into one half of cream mixture. Swirl in 1/4 cup fudge topping. Do not over mix. Stir candy bar pieces into remaining cream mixture. Freeze 3 hours or until partially frozen.

2-For Brownie: Coat 9-inch round cake pan with baking spray with flour. Prepare brownie batter according to package directions using oil, water and egg. Pour into prepared pan. Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove to wire rack to cool completely.

3-LINE 2.5 quart (9-inch) diameter bowl with plastic wrap. Spread peanut butter ice cream evenly on bottom and sides of bowl. Freeze 1 hour until firm. Spread candy bar ice cream over peanut butter ice cream, filling bowl completely. Place brownie on top. Cover; freeze 2 hours until firm.

4-INVERT bombe onto serving dish. Remove bowl and plastic wrap. Drizzle with fudge topping. Sprinkle with chopped peanuts. Cut into 16 slices.


Nutritional Information Per Serving

Serving Size (1/16 of recipe), Calories 430 (Calories from Fat 250), Total Fat 28g (Saturated Fat 11g, Trans Fat 0g), Cholesterol 60mg, Sodium 150mg, Total Carbohydrate 42g (Dietary Fiber 2g, Sugars 32g), Protein 7g; Percent Daily Value*: Vitamin A 10%, Vitamin C 0%, Calcium 10%, Iron 6%

 [source]

Hot Fudge Sundae Brownie Pie

 ,      No comments   

Hot Fudge Sundae Brownie Pie

Hot Fudge Sundae Brownie Pie
Prep Time: 20 min
Cook Time: 35 min
Ready Time: 120 min
Yield: 8 to 10 servings

Ingredients


Crisco® Original No-Stick Cooking Spray
1 (18.4 oz.) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix
2/3 cup Crisco® Pure Vegetable Oil
1/4 cup water
2 large eggs
1/2 cup chopped walnuts, plus 2 tablespoons, divided
1 pint vanilla ice cream, softened
1/2 cup Smucker's® Chocolate Fudge Topping
Whipped cream
2 tablespoons sweetened coconut flakes (optional), toasted
Stemmed maraschino cherry, drained (optional)

 Directions


HEAT oven to 350°F. Coat 9-inch pie plate with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup walnuts. Spread into prepared pie plate. Bake 30 to 35 minutes or until set in center. Cool completely.

SCOOP ice cream on top of brownie pie. Warm fudge topping according to package directions. Pour over ice cream. Top with whipped cream, remaining chopped walnuts and toasted coconut and cherry, if desired. Cut into wedges and serve immediately.


Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 280 (Calories from Fat 280), Total Fat 32g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 65mg, Sodium 250mg, Total Carbohydrate 80g (Dietary Fiber 3g, Sugars 55g), Protein 6g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron 15%.