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Caramilk

Grease and flour a springform pan 9 inches. Preheat oven to 325 F
The recipe calls Caramilk 6 bars in total, I put 4 because I was afraid that this is too sweet, but I would have taken even the first :-))))

mixture:
1 / 2 cup butter 1 cup sugar

1 tsp teaspoon vanilla 2 eggs

1 1 / 4 cup sour cream

second mixture: 2 cups flour
1-1/2 c. all purpose
teaspoon baking powder 1 tsp
teaspoon soda (bicarbonate)
1 / 4 c. to salt

third mixture:
1 / 8 cup sugar 1 1 / 2 c. tablespoons cocoa mixture

4th:
1 / 4 cup melted butter
1 / 2 cup chopped pecans
Stir the second mixture at first.
Pour half the cake in the pan.
Sprinkle sugar-cocoa mixture 3rd. Prick 3
Caramilk bars into pieces (do not need to enter completely into the dough)
Add remaining cake mix. Prick
3 other Caramilk bars into pieces in the dough.
Spread nut filling on top of cake.
Bake 40 to 50 minutes.

Source: http://makinette.canalblog.com/archives/2008/04/06/8629936.html

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truffle coulis pancakes

proportions to 1 / 2 liter of truffle coulis:
1 / 2 liter veal
20 cl white port
100 grams of fresh truffle shavings
2 dl cream
salt and pepper


in a skillet and turn the port truffle shavings when all will be well hot flame it. add cream and let reduce for 2 minutes, add the veal stock, salt and pepper to pepper, and cook for 10 minutes at low boil. mix 10 seconds and discard. This sauce is a marvel to the accompaniment of fresh pasta, poultry, white meats (veal mignon) or red (tournedos Rossini) rizottos, etc.. and still the same piece of advice, throw in small jars and freeze As you go out and have as you need it.

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500 grams of wheat flour 6 eggs

70 gr salted butter melted
1 / 4 pint of cold milk and 1 / 4 of a liter of cold water mixed together
for sweet crepes:
2 packets of vanilla sugar
granulated sugar, jam


In a large bowl put flour make a well in center and pour in beaten eggs vanilla sugar (if it is sweet recipe) and melted butter lukewarm, stir, being careful not to lump-water mixture and then add your milk until the consistency you like good (Neither too thin nor too tied) if you see any lumps do not panic switch your mix (unit) end to Chinese (strainer). cover and let stand for 1 hour minimum. bake in a hot frying pan and lightly oiled small amount of your batter by spreading rapidly across the surface. flip the pancake after a few tens of seconds and then get on a large plate. Repeat the process until your batter.

here are the two principles of patented crepe makers: If you cook on low heat for crispy pancakes you if you cook them quickly they will be tender and soft. For my part, for sweet crepes, I take a plate and every time I pile my crepe I sprinkled powdered sugar and at the end I put a plate on the last returned. This is the basic recipe. the only limit to the development of different recipes is your imagination!

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Pie dough salmon without

* 3 cups (750 ml) potato, mashed
* 1 / 2 cup (125 ml) cheddar cheese, grated
* 1 / 2 cup (125 ml) mayonnaise
* 1 / 4 cup (65 ml) shallots, chopped
* 1 egg, beaten
* 2 cans (7 1 / 2 oz; 213 g) salmon Preheat

oven to 400 ° F (200 C). Cook the potatoes, then mash. Add remaining ingredients and mix (do not forget to drain the salmon before). Spoon into pie plate and bake at 400 degrees F (200 C) for 35 to 45 minutes, until golden brown. Serve with a green salad.

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Cream of broccoli or cauliflower

* 1 * 2
broccoli potato carrot

* 2 * 2 stalks celery
* 1 onion, large
* 4 cups (1 L) chicken broth
* Salt to taste *
pepper to taste
* 1 / 4 cup (65 ml) milk

Chop vegetables. Cook all ingredients except milk until vegetables are tender. Pass the cooked vegetables in a blender with the milk, reheat and serve.