Spe6no Recepta na Angliiski

[mimencetoo]

Spe6no Recepta na Angliiski sedno kakva 6te e !!! pls trqbva mi spe6no

3 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tbsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups sugar
3 med eggs
1 cup vegetable oil
2 tsp vanilla
2 cups grated zucchini
1 cup chopped nuts
1 cup semisweet chocolate chunks





1. Heat oven to 350°F. Grease 2 (8 1/2x4 1/2-inch) loaf pans. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt; mix well. Set aside.


2. In medium bowl, combine sugar and eggs; beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chunks. Divide and spoon batter evenly into loaf pans.


3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove breads from pans; cool completely on wire racks.


PER SLICE: 190 calories, 10 g total fat (2 g saturated fat), 2.5 g protein, 23.5 g carbohydrate, 20 mg cholesterol, 115 mg sodium, 1 g fiber


COPYRIGHT: Cooking Pleasures Magazine, North American Membership Group Inc. All rights reserved.

забравих да пиша на какво е :oops: :arrow: Chocolate Zucchini Bread

Christmas Bread Pudding

9 sl Whole Wheat Bread
8 sl White Bread
3 Egg yolks; beaten
1 1/2 c Cream, light
1/3 c Sugar
1 ds Salt
1 1/2 ts Vanilla
2/3 c Raisins, light
2/3 c Raisins, dark
1/3 c Candied red cherries; halved
3/4 c Cream sherry
1 c Water
2 Egg yolks; beaten
1/4 c Powdered sugar; sifted
2 tb Cream sherry
1/4 ts Vanilla
1/2 c Whipping cream

1. Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight.


2. FOR CUSTARD, in a heavy medium saucepan combine 3 egg yolks, light cream, sugar, and salt. Cook and stir over medium heat. Continue cooking till mixture coats a metal spoon. Remove from heat; cool at once by placing saucepan in a sink of ice water and stirring for 1-2 minutes. Stir in 1- 1/2 teaspoons vanilla. Cover surface with clear plastic wrap.


3. In a small bowl combine raisins. Place cherries in another bowl. Heat 3/4 c. sherry till warm. Pour 2/3 c. sherry over raisins; pour remaining sherry over cherries. Set aside. Cut bread into 1/2 inch cubes (should have about 9 cups). In a bowl fold bread into custard till coated.


4. Grease a 6-1/2-cup tower mold (without tube). Drain raisins and cherries, reserving sherry.


5. Arrange one-fourth of cherries in bottom of the mold; sprinkle 1/3 c. raisins into the mold. Add one-fourth of bread-cube mixture. Sprinkle with 2 Tablespoons reserved sherry. Repeat layers three times, arranging cherries and raisins near edges of the mold. Lightly press last layer with the back of a spoon. Pour remaining reserved sherry over all. Cover mold tightly with foil.


6. Set mold into a 4 quart crockery cooker with liner in place. Pour 1 cup water into cooker around mold. Cover; cook on low heat setting abut 5 1/2 hours or on high-heat setting about 3 hours or till pudding springs back when touched.


7. Meanwhile, FOR SHERRY SAUCE, in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablesponns sherry, and 1/4 teaspons vanilla. In a small mixing bowl beat whipping cream with a rotary beater till soft peaks form. Gently fold whipped cream into egg-yolk mixture. Cover and chill till serving time.


8. Remove mold from cooker and let stand 10 minutes. Carefully unmold pudding onto a serving platter. Serve warm with sherry sauce. (Or, remove pudding from mold, cover, and chill. To serve, return pudding to the same mold. Cover with foil and place in the cooker, then pour 1 cup water around mold. Cover; cook on high-heat setting for 1 1/2-2 hours or till warm. Let stand 10 minutes; unmold and serve with sauce.)


For 5- or 6- quart crockery cooker: Use 1 1/2 C. water to pour around mold. Leave remaining ingredient amounts the same.