スポンジ・ケーキ(いろいろなフルーツ・ケーキに使える) --by Gerda Neu Sokol (one of my best friends; She is German.)
材料(二つ分・・すぐ使わなければ半分に切って一つ分は冷凍しておく)
28cm(10.5インチ)ケーキ型、400度F 30〜40分 かざりとクリーム (ケーキ一つ分に対して) (A)いちごのショートケーキ ========================================================================= Sponge Cake (for various fruits cakes) Sponge for two cakes-- you can cut into two and freeze one for later use. -5 eggs (American large size=Japanese
medium?) --separate into egg yolk and egg white 28 cm round cake frame, 400 F degree, 30 ~40 minutes 1) Grease the cake pan with
butter and put some flour. Decoration (1) Japanese strawberry short
cake (2) Others with 2 8 OZ fruits
yogurt |
材料 (二つ分・・すぐ使わなければ半分に切って一つ分は冷凍しておく)
28cm(10.5インチ)ケーキ型、350〜375F 40〜50分 作り方 かざり チェリー |
ピーチ・アーモンド・ケーキ --by Gerda Neu Sokol
材料 30、5cm(11インチ)ケーキ型二つ、325F(160C?) 40〜分
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ラム・チョコレート・ケーキ--by Gerda Neu Sokol
材料(ざいりょう ingredient ) 28cm(10.5インチ?)ケーキ型 180C(360F) 45分 作り方 かざり(塩なし緑のピスタッチオ、チョコレート、生クリーム)
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アプリコット・ターター--by Gerda Neu Sokol
材料 26cm(10インチ)ケーキ型、350度F 50〜60分 ( or more)
作り方 |
アメリカのりんごのクランブル カミラ・ブルックス '00 (日本語2年生秋学期)
材料(ざいりょう ingredient )
作り方 ■バニラアイスクリームといっしょに食べてもおいしいでしょう。 |
Baklava バクラヴァ --by
ジョアンナ・スタブロープロス '99
Baklava based on Joanna Stavropouls's
recipe
1 LB crushed walnuts
1. In a bowl, mix crushed walnuts, sugar enough to cover the top of the walnuts (I use 1 cup), and cinnamon (I use 2~2&1/2 table spoons) together. Add enough cinnamon so that the walnuts are darkened. 2. When using the filo dough, make sure that every piece of filo is buttered with the brush. First, butter the bottom and sides of a big square pan (enough for the one sheet of filo dough). Next, place individually buttered 5 sheets of filo dough. After the 6th sheet, begin adding one handful of the walnut mixture evenly over the sheet. Then place a sheet of filo over the mixture and butter it. Then, repeat this until you have 6 sheets of filo left which you will use as the top covering. Cover it after butter each sheet. 3. Set aside in the refrigerator for 2 hours and cut it to the size you like. (Be careful. If you cut the aluminum container, the syrup will be leaking.) 4. Bake at 325 for 1 hour (until the top of filo is lightly brown). 5. While it is baking --the last 20 minutes, begin making the syrup. Boil 3 & 1/2 cups (I use 3 cups) of sugar and 2 & 1/2 cups (I use 2 cups) of water for 10~15 minutes until the syrup thickens. Add some lemon juice and a lemon peal. 6. Once baklava is out of the oven, immediately pour the syrup over the entire surface. Pour evenly. 7. Wait 1 hour until serve.
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