Here I share with you some recipes so that you can have fun at home with family and friends.
A special request from me for the children who cook: when you cook, it often creates a lot of dishes and a bit of chaos. At your age, it is now your responsibility to clean the house and the dishes too, so your family will love when you cook because you know how to keep the kitchen clean and they will love your recipes even more!
• 1 1/2 cup cake flour
• 1 C. baking powder
• 1/2 tsp. salt
• 1/2 cup unsalted butter, softened
• 1 cup of sugar
• 2 eggs
• 2 tsp. Madagascar vanilla
• 2/3 cup of milk
• Preheat your oven to 350 ° F
• In a large bowl, sift together the flour, baking powder and salt.
• In a second bowl, using an electric mixer, cream the butter and sugar until the mixture is white and light.
• Separate the egg whites from the yolks.
• Add the egg yolks one by one to the butter and sugar mixture.
• Add the flour mixture and the milk, alternating flour, milk, flour, milk, flour. Beat for 1 minute.
• Add the vanilla
• In a clean bowl, beat the egg whites until stiff and fold them into the mixture.
• Fill muffin cups 2/3 full. Cook for about 20 minutes (check doneness from 18 minutes). Each oven is different!
• 1 1/2 cups all-purpose flour
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 1/2 cup of butter
• 2/3 cup of sugar
• 1 tsp. Madagascar vanilla
• 1 egg
• 1 pinch of lemon zest, optional
• Sift together the flour, salt and baking powder.
• Beat together sugar and butter until mixture is pale and fluffy.
• Add the egg.
• Add the flour to the butter mixture and mix until well combined.
• Roll the dough approximately 1/2 inch thick between 2 parchment or Saran papers.
• Slide the dough onto a baking sheet and refrigerate at least 1 hour before cutting the shapes.
• Once the shapes are cut, refrigerate again for 15 minutes.
• Bake at 325 degrees for about 20 minutes
SWISS BUTTER CREAM
• 4 egg whites
• 1 cup of sugar
• 3/4 lb unsalted butter, cut into pieces, at room temperature
• 1 C. Madagascar vanilla
• In a double boiler, combine the egg whites and sugar. Whisk by hand without stopping until the sugar has dissolved and the mixture is warm (145 ° F by electronic thermometer, 5 to 10 minutes). Remove from heat and using an electric mixer, Mix the preparation at high speed until it cools. The meringue should be dense and shiny (it takes about 10 minutes).
• Incorporate the butter on medium speed, one piece at a time. When it is well incorporated, increase the speed a little and continue to whisk for about 3 minutes. Scrape the edges of the bowl, stir in the vanilla and whisk for about 2 more minutes on low speed.
• After the addition of butter, it is normal that at some point the mixture becomes lumpy ... persevere, the whipping will come to an end.
• 1 egg white
• 1 1/2 powdered sugar, sifted
• A few drops of lemon juice
• 1 C. water
• Mix the ingredients with an electric mixer until a homogeneous mixture is obtained. Continue beating for about 5 minutes at medium speed. To achieve the desired consistency, add either a little more sugar or a little more water.