buy some heavy duty liquid nitrogen and spread it evenly over a
five centimeter thick piece of bread.
put it in a microwave for seven hours and then put it in a pot to boil over a 165 degrees fire.
after that,
get some paper, wrap it in it, then put the paper into the freezer.
after 6 months, you can take it out, then (with an adults help)
put it in the toilet and fill the toilet with petrol and then drop a match in.
after the fire is gone (5.7 mins approx.) take it out with some BBQ tongs and eat it.
after it has gone through your body and out the other end,
you put it in a fry pan with some garlic and onion.
after 5 hours of stirring it, you put it on a plate and...
no! not yet, you open up your computer and put it on the hard drive, then close the computer up, and then turn it on.
after it breaks the computer, it will be ready to eat!
but before you do that, get the salt out of the cupboard and
open the lid.
pour all the salt onto it and the put it in a fire and then let it cool,
AND NOW, THE MOMENT YOU'VE ALL BEEN WAITING FOR...
put it in the bin,
or eat it,
I don't really mindI need a easy recipe for Tiramisu with vienna finger cookies or pound cake?
Easy Tiramisu
INGREDIENTS
3 egg yolks
1/4 cup white sugar
2 teaspoons vanilla extract
1 1/8 cups mascarpone cheese
24 ladyfingers or Vienna fingers
1 1/2 cups brewed coffee
1 tablespoon unsweetened cocoa powder
DIRECTIONS
In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside. Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.
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Best Tiramisu
6 extra-large egg yolks
1/4 cup sugar
1/2 cup good dark rum
1/2 cup brewed espresso
16 ounces mascarpone cheese
30 savoiardi lady finger cookies or Vienna fingers
bittersweet chocolate
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow.
Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone.
Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl.
Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish.
Pour half the espresso cream mixture evenly on top.
Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish.
Pour the rest of the espresso cream over the top.
Smooth the top and cover with plastic wrap.
Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
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Pound Cake
INGREDIENTS
1 cup shortening
2 cups white sugar
4 eggs
1 cup buttermilk
3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon lemon extract
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan.
Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.
Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled.
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Cream Cheese Pound Cake
8 oz. softened cream cheese
3 sticks butter, softened
6 eggs
3 cups granulated sugar
3 cups all purpose flour
1/4 tsp. salt
1 tsp. lemon extract
2 tsp. vanilla extract
Preheat oven to 325 degrees. Grease and flour a tube pan. In a large mixing bown, cream the cream cheese and butter together until incorporated. Add in the sugar in small batches and cream together until fluffy. Add in the eggs one at a time until fully incorporated. Mix the salt and flour together and add to the creamed mixture in small batches until incorporated. Add in the two flavorings. Pour batter into the greased/floured tube pan and bake for one hour and fifteen minutes or until a toothpick inserted in the middle of the cake comes out clean. Depending on your oven it may take up to thirty extra minutes cooking time. Cool in pan until cool for easy removal
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SOUR CREAM POUND CAKE
3 c. cake flour
1/4 tsp. baking powder
2 sticks butter
3 c. sugar
6 eggs
8 oz. sour cream
1 T. almond flavoring
Combine cake flour and baking powder in a bowl and set aside. In mixing bowl, cream the butter and sugar until light in color. Add the eggs, one at a time, mixing well after each addition. Add the flour and sour cream alternately, beating well after each addition. Stir in the almond extract. Bake in a greased and floured tube pan or large bundt pan at 350 for 1 hour, 15 minutes. Cool in pan for 10 minutes. Remove from pan and cool on rack.
--------I need a easy recipe for Tiramisu with vienna finger cookies or pound cake?
TIRAMISU
INGREDIENTS
* 6 eggs, separated
* 3 tablespoons white sugar
* 1 pound mascarpone cheese
* 3 tablespoons brandy
* 1 teaspoon vanilla extract
* 1 1/4 cups strong brewed coffee, room temperature
* 30 ladyfinger cookies
* 8 ounces finely chopped bittersweet chocolate
DIRECTIONS
1. In large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.
2. Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13 inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.
3. Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.
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