ICEBOX BUTTER COOKİES

I made this cookies yesterday and everybody love it so much....lt ıs very good chosen with one cup of tea or coffe,you can make dought ,wrapped welll plastic and parchement for up to 3weeks .When you need cookies only stand dough at room tempareture for 40 minutes before slicing

1cup=240ml

all-purpose flour 2 1/2cup

butter 220gr

granulated sugar 3/4cup

toasted pecan 1/2cup

egg 1

pure vanilla extract 1 teaspoon

sanding sugar 1/2cup for rolling

-beat the butter and granulated sugar about 3minutes,add egg and vanilla beat to combine

-add flour , pecans and mix until combined

-divide iin half and roll each piece into a log abot 1 1/2inches (3,5cm) diamter,wrap in parchment and refrigerate at least 2hour or overnight-preahet oven 350F - 180

-Grease baking sheet and let dough stand at romm temprature 20 minutes

-roll dough logs in sanding sugar and slice 1/4inch(5mm) thick rounds,place on prepared baking sheet

-bake about 15-20minutes

POUND CAKE

Today l want to make cake and choose this one from my recipes collection,It makes so easy and my friends love this cake so much .We eaten cake with cup of tea while watching rain from window.Sometimes you can fell boring or sad about someting .When you fell like that share with your friend while eating some sweet food...Have a nice weekend...

cake flour 1 1/2cup

baking powder 1 teaspoon

sugar 1 cup

eggs 4

vanilla 1 teaspoon

lemon juice 2 teaspoon

lemon zest 2tablespoon

butter 2 stick

-preaheat oven 350 F 180 c

-grease and flour or line baking paper 8 1/2 4 1/2 loaf pan and whisk flour and baking powder

-process the eggs ,sugar,vanillla.lemon zest&juice together in food producer until combine ,with machine running add melted butter in and whisk until combine.Pour mixture in a large bowl

-sift one third of the flour mixture over the egg mixture and whisk to combine,repeaat twice more with the remaining flour mixture then continue tı whisk the battergently until most lumps are gone(dont over mix)

-scrape batter into pan and smooth the top,bake the cake 45-60 minutes

-turn the cake right side up and cool about 2 hourse before serving...

CURRANT SCONES

I like scone very much,every sunday l make it and share with my family and friends.Do you like it too? Scones makes easy and taste very delicious you can serve with butter and jam or whipped cream you can serve simple too .This recipes from everyday food magazine.

makes 8

all purpose flour 2cups(260gr)

sugar 6 table spoon

baking powder 1 teaspoon

butter 6 tablespoon,chilled and cut mall pieces

half and half 2/3cup ( 160ml)

currant 1/2cup(60gr)

-preaheat oven 475 F,220 C ,whisk together flour ,5 tablespoon sugar,baking powder and cut in butter with your pastry blener until mixture lookslike coarse crumbs

-stir hal and half just until moistened,gentl fold in currants

-on lightly flour surfece nead dough lightly 5-10 times

-pat into a 1 inch(2,5cm)thick round and cut 8 wedges,place on baking sheet and brush with half and half,springle with remaining sugar,bake until golden brown 12-15 minutes...Scones are best eaten the day they are made.

NUT CRESCENT

walnut 1cup(140gr)toasted

all purpose flour 1 1/2 cup(192 gr)

butter 1 1/2 stick (170gr)

confectioners sugar 1 1/2 cup(195gr)

makes 30

-preahear oven 350F 180 C,ın a food processor combine 1/2 cup flour and walnut ,pulse until walnuts are finely ground

-whisk flour-walnut mixture and floure set aside

-beat butter and 1/2 cup sugar about 2 minutes,add flour mixture and beat ntil combine

-roll 1 tablespoon dough into 3inch(8cm) log and use your finger shape log into a crescent repeat with remaining dough

-placing crescent obaking sheet and freeze about 40 minutes

-bake about 20 minutes, transfer cookies to rack and cool and dust with remaining sugar.

LEMON DRİZZLE CAKE

This delicious cake allways moist and crunchy,l make it ever sunday and all my family like it so much.Makes simple but taste beautiful and now recipe...

traybake 12-9 in(23-30cm)

butter 220gr

self raising flour 280gr

caster sugar 220gr

baking podwer 2 teaspoon

eggs 4

milk 5yk

lemon zest 2

crunchy topping

lemon juice 2

caster sugar 120gr

.preaheat oven 160 C , 325 F

-beat all ingredients about 2 minutes

-turn the mixture into pan ,level top gently with spatula,bake about 40 minutes

-allow to cool

-to make crunchy topping mix granulated sugar and lemon juice,spoon this mixture oner the cake while still warm

-cut 30 suquared when cold

CELEBRATİON FRUİT CAKE

This beatiful cake for christmas and your holiday ,l hope you will like it ....

sultanas 500gr

raisin 300gr(halved)

dried dates 300gr(chopped)

dried currants 150gr

mixed peel 150gr

glace cherries 150gr(halved)

glace pineapple 55gr(chopped)

rum 125ml

butter 250gr softened

brown sugar 225gr

eggs 5

plain flour 225gr

self raising flour 50gr

mixed spice 1 teaspoon

rum 2tablespoon

8in(20cm)squared cake pan

cooking time 3,5 hour

-combine fruit and rum cover and store overnight

-preaheat oven 140C 275 F

-grease pan and line the base and sides with double baking paper

-beat butter and sugar until combined,beat eggs once at time

-add butter mixture to fruit mixture mix well

-mix in sifted dry ingeredients,spread mixture evenly in to pan

-bake and brush hot cake with extra rum ,cover hot cak and cool overnight

LİNZERTORTE

Lizer torte name come from city of Austria which name is Linz.This Australian torte have lattice design on top of pastry and jam filling.l think this delicious torte can be very good choose for holiday time,l hope you will like it...

hazelnut 1/2 cup(140gr)

blanced almond 1cup(140gr)

all purpose flour 1 1/2 cup (192gr)

baking powder 3/4 teaspoon

ground cinnamon 3/4 teaspoon

salt 1/4 teaspoon

butter 1 1/ 2stick (155gr)

granulated sugar 1cup (200 gr)

egg yolk 1

raspberry jam

confection sugar for dusting

9 inch(23cm) bottomless tart ing

-preaheat oven 350 F 180 C ,spread hazelnut in a baking pan and tost in oven and clean skins

-ın food processor pulse hazelnut and almond until finaly ground and set aside

-beat butter,sugar until lightly fluffy add egg and bear until just combined

-divide dought in half,use your finger press one dough half in the tart ring and chill 30 minutes

-meanwhile roll out other dough half and placed baking sheet and chill about 30 minutes

-spread the jam evenly over chilled dough in ring ,set aside

-using a fluted pastry wheel,cut strips from chilled dough,arrange strips on top of the jam in a lattice pattern,frize about 30 minutes

-meanwhile preaheat oven 350 F 180 C ,bake torte is golden brown all over about 40 minutes

SUGAR CRUST APPLE PİES

apples 500gr ,peeled and sliced

demerare sugar 2 tablespoon

caster sugar 1 tablespoon

for sweet pastry:

flour 250 gr

butter 125gr

icing sugar 25gr

egg 1

for glaze:

1 egg yolk+1 tablespoon milk

-hear oven 190 C

-mix flour,icing sugar and butter until thety forms come fine crumbs

- stir egg and knead briefly on very lightly floured surface then chill in the fridge for 30 minutes

-roll pastry and cut into 1/2in(1cm) strips

-toss apples with caster sugar an 1/ 2 teaspoon allspice

-divide apple mixture among 4 individual pie dishes

-use the pastry strips to make lattice on each pie and glaze with egg mixture,sprinkle demerare sugar and bake 30 minutes

SCONES

Scones names came from stone of Scotland,ıt is gift from UK's to tea table .The secret of good scones:

*not to handle them too much before baking

*use cold butter and liquid

*use sharp metal cutter for best result

*your aiming make soft &sticky dough

self raising flour 450gr

baking powder 2 teaspoon

butter 65 gr

caster sugar 50 gr

eggs 2

milk 225ml

coking time 15 minutes

makes 20

-grease baking trays and pre-heat oven 220 C 425 F

-mix flour and baking powder add butter and rub with your fingertips until mixture resembles fine breadcrumbs,stir in the sugar

-beat eggs and add in milk , spread 2 teaspoon from milk mixture for glazing

-add milk mixture in flour mixture stir until you have soft dough-tutn dough on to lightly floured surface ,flatten with your hand to a thickness of 1 in(2cm)

-use with 2in(5cm) cutter and cut scones from the dough

-arranges the scones on trays and brush with glaze and bake

-you can serve scones with jam and butter or thick cream

BROOWNİE

This recipe so simple and taste is fantastic.The best brownies are soft in the centre and have acrust on top,and now recipe...

butter 250 gr

caster sugar 340gr

eggs 4

cocoa powder 65gr

self raising flour 100gr

plain chocolate chips 100gr

traybake tin 12 -9 in(30-23cm)

cooking time 35 minutes

-grease tin and thhen line with paper,preaheat oven 180 C-350 F

-mix all ingredients and mix with electric mixer until evenly blended

-spoon the mixture into the pan,spread the mixture gently to corners of the pan and level the top with spatula

-bake for 35minutes until brownies have crusty top

-allow the brownie to cool in the pan and cut 24 squares

RUGELACH

This jewish holliday cookie for celebrate hanukkah ,ıt ıs flaky and fruit&nut filling make extraordinarily delicious confection ıt ıs perpect for serving durind holiday...

makes 32

butter 225gr

cream cheese 225gr

caster sugar 2table spoon

plain flour 225gr

1 egg white+1tablespoon water for glazing

for filling

chopped walnut 115gr

light brown sugar 115gr

currant 100gr

ground cinnamon 1teaspoon

-preheat 375F 190 C

-beat butter,creamcheese and sugar untilsoft

-sift over the flour and mix until combined

-make a ball and divide in half and refrigerate for least 30minutes

-mix walnut,sugar and cinnamon set aside

-working with one half of the mixture at time roll out thinly into a circle about 11in 28cm in diameter

-sprinkle with half the mixture

-cut the circle into quartters and each one into 4 sections,to form 16triangles

-roll up to form like spirals

-place on to the sheet and brush with galaze ,sprinkle with caster sugar and bake until golden

recipe from martha day :baking

CLASSİC CRUMB CAKE

butter 1 1/4 stick
all purpose flour 2,5 cup
baking soda 1 teaspoon
baking power 1teaspoon
salt 1/2 salt
granulated sugar 1cup
eggs 3
vanilla extract 1teaspoon
sour cream 1 1/4cup

crumb topping:

all purpose flour 3cups

packed light brown sugar 1cup

ground cinnamon 1teaspoon

butter 3 1/2 stick

-whisk to combine flour,sugar,cinnamon add butter and mix with your fingertips until large moist clumps form
-preheat oven to 350 F, 180 C and butter 13 by 9 inch baking pan

-whisk togethar flou,baking soda,baking powder and salt

-beat butter and sugar until fluffly and light,add eggs one at time beating well after each additional,mix in the vanilla

-add flour mixture and sour cream and mix until combined

-spoon the butter into pan and smooth with spatula,sprinkle crumb topping and bake

recipe from martha stewart baking handboook

MADERİA CAKE

This cake was usually served with Madeira in victorian england and names came from there. In my home we call cake dad's cake because he like very very much and l hope you will like too...

cooking time 1 hour

serves 10

butter ,softened 190 gr

grated lemon rind 3teaspoon

caster sugar 160gr

eggs 3

self-raising flour 115gr

plain flour 110gr

-preaheat oven 325F , 160 c,grease deep round 8inch (20cm)cake pan

-beat butter,sugar and rind in bowl until light and fluffy

-beat in eggs once at a time,stir in sifted flours spread mixture in to pan

ROCK CAKES

I likes this cookies very much ,makes simple and taste beatiful, l think you iwill like it this cookie not scones but taste at related.Be careful do not over cook them,when they looks brown gentle push cookies and if it slides on the tray they are done

cooking time 15 minutes

makes 18

self raising-flour 300gr

ground cinnamon 1/4 teaspoon

caster sugar 75gr

butter 90gr chopped

sultanas 160gr

egg 1

milk 125ml

extra sugar 1 table spoon

-preaheat oven 200 c

-sift flour ,cinnamon,sugar into the bowl, fob in butter with your fingertips

-stir in sultanas ,milk,egg,do not overmix

-drop rounded tablespoons of mixture about 5cm apart onto tray and sprinkle with extra sugar

-bake cakes and cool on trays

(recipes from womens weekly)