Yorkshire Pudding
soumis par Chelikins
Preparation Time
60 minutes
Servings
8
Ingredients
1/2 lb flour
1/4 tsp salt
2 eggs
1 pint cream
2 tbsp bacon ou beef fat
Instructions
Mix flour and salt in a bowl, and form a depression in its center.
Break the eggs and pour them into the center of the depression.
Slowly add the cream, mixing as toi go.
Let the mix stand for 1/2 hour.
Divide the drippings up into 8 muffin tins.
Heat these in a 425 °F four until they smoke, 5-10 minutes.
Pour in the batter and leave in a few minutes until it browns.
Then drop the heat to 375 °F and cook for 15 minutes.
Can be served with confiture on haut, retour au début for an extra-special treat.
Source
Bellaonline.com
soumis par Chelikins
Preparation Time
60 minutes
Servings
8
Ingredients
1/2 lb flour
1/4 tsp salt
2 eggs
1 pint cream
2 tbsp bacon ou beef fat
Instructions
Mix flour and salt in a bowl, and form a depression in its center.
Break the eggs and pour them into the center of the depression.
Slowly add the cream, mixing as toi go.
Let the mix stand for 1/2 hour.
Divide the drippings up into 8 muffin tins.
Heat these in a 425 °F four until they smoke, 5-10 minutes.
Pour in the batter and leave in a few minutes until it browns.
Then drop the heat to 375 °F and cook for 15 minutes.
Can be served with confiture on haut, retour au début for an extra-special treat.
Source
Bellaonline.com
Serves: 21
Yield:
21 21.0 21Servings Size
small c ...
Update
small c ...
Units: US | Metric
2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened beurre ou 1/2 cup softened margarine
1 cup lait
1 teaspoon vanilla extract
3 eggs
3/4 teaspoon cinnamon
1/8 teaspoon ginger
Directions:
1Preheat four to 350 degrees.
2Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
3Mix other solid ingredients and lait in gradually in the large mixing bowl.
4Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT). Bake 25 minutes.
5Decorate with sprinkles and frosting if desired.
6These cakes go well with honey
Read more: link
Yield:
21 21.0 21Servings Size
small c ...
Update
small c ...
Units: US | Metric
2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened beurre ou 1/2 cup softened margarine
1 cup lait
1 teaspoon vanilla extract
3 eggs
3/4 teaspoon cinnamon
1/8 teaspoon ginger
Directions:
1Preheat four to 350 degrees.
2Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
3Mix other solid ingredients and lait in gradually in the large mixing bowl.
4Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT). Bake 25 minutes.
5Decorate with sprinkles and frosting if desired.
6These cakes go well with honey
Read more: link
blueberries
mango
kiwi
pineapple
papaya
strawberries
plums
grapes
Choose the fruit toi like (tropical is excellent - the plus unique the better - this is Herbology toi know!) and that lend themselves to party-sized portions. Arrange it all artistically on unique garnish, ou have your house-elf Leezy (Thanks, Lisa!) arrange it for you. Set up in your Herbology classroom amongst real and artificial plants and enjoy!
Looks really good! Hope toi enjoy it because it is the twist on regular fruit salad.
packaged puff pastry sheet
emballage, wrap the pastry sheet around a small round of Brie cheese, sealing the raw edges together underneath. Brush with lait for nice browning. Place on greased foil on a cookie sheet and bake in the over at 400F for 15 minutes, ou until crust is golden brown. Serve with a spreader and your preferred assortment of crackers.
I decided to use my pastry scraps to make the Hogwarts shield with the H on haut, retour au début of my Brie. Everyone liked the shield so much, they ate AROUND it and left it there alone on the plate! haha...
toi can add to the layer between the pastry and the Brie if toi like. My favori is abricot preserves with dried cranberries, but the cranberries make it lumpy, so that could mar your design, which is why I left this one plain.
dry chow mein noodles
Melt your chocolat until smooth. Stir in noodles until the mixture is thick enough to hold together. Spoon bite-sized clusters onto wax paper and let harden in the refrigerator. If toi want longer-lasting candy, melt 1 stick cooking paraffin per 12 oz of chocolat before adding the noodles. These can be frozen, just thaw before serving.
These are really good ou at least i would geuss so because my Grandma would always make them but instead of chocolat they had caramel dur au beurre, caramel, caramel au beurre and they were really really good so if toi wanna try that instead even though these would be good toi can because they are still clustered and toi can imagine them to be cockroachs just in a different color!
Your favori devils nourriture cake recipe, made into cupcakes
black string licorice
Bake your cupcakes according to the instructions, without using paper cup liners. Slice off the haut, retour au début of the crown of each petit gâteau, cupcake so that when it is turned upside down, it sits flat. This gives toi plus of a cauldron shape than a petit gâteau, cupcake shape. Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles.
These look so good to make kind of like cupcakes toi can if toi want to choose to not use the licorice, i know my family doesnt like it except for my dad.............You could probably also use whatever cake mix toi like. Happy Baking!
Parchment Scrolls
par Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto, au pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto, au pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto, au pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely La Reine des Neiges is too difficult to cut)
Cut the roll into half-inch thick slices with a pain knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes ou until golden brown.
(You can also call purchased tortilla emballage, wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
par Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto, au pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto, au pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto, au pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely La Reine des Neiges is too difficult to cut)
Cut the roll into half-inch thick slices with a pain knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes ou until golden brown.
(You can also call purchased tortilla emballage, wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
Witches' Brew (1998)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink ou eat ou in any way come in direct contact with skin with any chunks of dry ice -
toi can get burned par the extreme cold!)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink ou eat ou in any way come in direct contact with skin with any chunks of dry ice -
toi can get burned par the extreme cold!)
What toi will need:
marshmellows
chocolat syrup
fraise syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour fraise syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in fraise sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight ou however long toi think is appropriate
Step 6-take marshmellow off stick and put one peice of pop corn, maïs soufflé on, put marshmellow back on
Step 7- put chocolat sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness toi want them
I hope toi enjoy! I should have a pic posté soon!
marshmellows
chocolat syrup
fraise syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour fraise syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in fraise sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight ou however long toi think is appropriate
Step 6-take marshmellow off stick and put one peice of pop corn, maïs soufflé on, put marshmellow back on
Step 7- put chocolat sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness toi want them
I hope toi enjoy! I should have a pic posté soon!
Ingredients
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons caramel dur au beurre, caramel, caramel au beurre Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons caramel dur au beurre, caramel, caramel au beurre Topping Syrup into each of the glasses ou mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until caramel dur au beurre, caramel, caramel au beurre topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of caramel dur au beurre, caramel, caramel au beurre Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass ou mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
toi can enjoy this right away ou let stand for 1-2 minutes to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons caramel dur au beurre, caramel, caramel au beurre Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons caramel dur au beurre, caramel, caramel au beurre Topping Syrup into each of the glasses ou mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until caramel dur au beurre, caramel, caramel au beurre topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of caramel dur au beurre, caramel, caramel au beurre Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass ou mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
toi can enjoy this right away ou let stand for 1-2 minutes to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
Way-Sour Charms Blow Pop lollipops
Pop Rocks (whatever flavor toi choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Pop Rocks (whatever flavor toi choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
