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Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Peppermint Stick Cookies

INGREDIENTS
1 cup unsalted butter, softened
1 cup sugar
1 egg
2 teaspoons mint extract
1/2 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
12 drops red food coloring
12 drops green food coloring
1-1/2 cups white baking chips
Crushed mint candies

PREPARATION
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.

2. Set aside half the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate 1-2 hours or until easy to handle.

3. Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.

4. Bake 10-12 minutes or until set. Cool 2 minutes before carefully removing from pans to wire racks to cool completely.

5. In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.
Yield: 4 dozen.

Nice 'n' Soft Sugar Cookies

INGREDIENTS
1 cup butter, softenedb
1-1/2 cups confectioners' sugar
1 large egg
1-1/2 teaspoons vanilla extract
2-1/2 cups self-rising flour

ICING:
2-1/2 cups confectioners' sugar
1/4 cup water
4 teaspoons meringue powder
1/4 cup light corn syrup
Food coloring of choice
Colored sugar and sprinkles, optional

PREPARATION
1. Cream butter and confectioners' sugar until light and fluffy; beat in egg and vanilla. Gradually beat in flour. Divide dough in half. Wrap each in plastic; refrigerate 2 hours or until firm enough to roll.

2. Preheat oven to 375°. On a floured surface, roll each portion of dough to 3/16-in. thickness. Cut with floured 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake until set, 5-7 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

3. Beat confectioners' sugar, water and meringue powder on low speed until blended; beat on high until soft peaks form, about 4 minutes. Add corn syrup; beat 1 minute.

4. Tint with food coloring as desired. (Always keep unused icing covered with a damp cloth; if necessary, beat again on high speed to restore texture.) Pipe or spread icing on cookies; decorate as desired. Let dry.
Yield: about 3 dozen.

NOTES
As a substitute for 2-1/2 cups of self-rising flour, place 3-3/4 teaspoons baking powder and 1-1/4 teaspoons salt in a measuring cup. Add all-purpose flour to measure 1 cup; combine with an additional 1-1/2 cups all-purpose flour. Meringue powder is available from Wilton Industries.

White Chocolate Cranberry Cookies

INGREDIENTS
1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup white baking chips

PREPARATION
1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.

2. Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Yield: 2 dozen. 

Mini Cinnamon Roll Cookies

INGREDIENTS
1 cup butter, softened
1-3/4 cups sugar, divided
3 large egg yolks
1 tablespoon plus 1 teaspoon honey, divided
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 tablespoon ground cinnamon
8 ounces white baking chocolate, chopped

PREPARATION
1. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well.

2. Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon-sugar.

3. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 2-1/2 dozen.

Chocolate Thumbprints Cookies

INGREDIENTS
1/2 cup butter, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts

FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons milk
1/4 teaspoon vanilla extract
26 milk chocolate kisses

PREPARATION
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.

2. In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set.

3. For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool. Yield: 2 dozen.

Favorite Sugar Cookies

INGREDIENTS
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon salt

FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 4 tablespoons 2% milk
Food coloring of your choice, optional
Colored sugar, edible glitter, nonpareils or frosting of your choice, optional

PREPARATION
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours.

2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place on greased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool.

3. For frosting, in a small bowl, combine butter, sugar, vanilla and enough milk to achieve a spreading consistency. If desired, tint with food coloring. Frost cookies; decorate as desired. Yield: 6-7 dozen.

10 Mug Cakes You Have to Make

Sometimes we crave cake but just don't have the time or want to make a full cake so what do we do? Simple, we make a mug cake, not too big, not too small and all delicious. Here are some amazing mug cakes that you just have to try the next time you're craving a little bit of cake.

1. Chocolate Chip Cookie Dough Mug Cake
Chocolate chip and cookie dough? What's not to love?

2. Banana Nutella Molten Lava Mug Cake
Be prepared to wow your taste buds with this molten lava mug cake.

3. Fudge S'mores Mug Cake
This delicious mug cake takes just 5 minutes!

4. Chocolate Chip Mug Cake
If you're a midnight cake craver, this is just what you're looking for.

5. Nutella Mug Cake
Love Nutella? Then you're going to love this.

6. Strawberries and Cream Mug Cake
For a little bit of fruity goodness, this strawberries and cream recipe will meet all your tastebud needs.

7. Gingerbread Mug Cake
For the gingebread lover, this mug cake is for you.

8. Chocolate & Salted Caramel Mug Cake
If you have 2 minutes spare, you absolutely have to make this mug cake.

9. Italian Cream Mug Cake
This creamy cake is topped with walnuts and a sweet glaze.

10. Pumpkin Spice Latte Mug Cake
Everyone's favorite Fall beverage baked into a cake!

Six super-delicious desserts in a mug

Some small servings of desserts always go perfectly with a warm, friendly company of friends. And these ones are so simple that you can easily make them in a mug.

1. Chocolate cake in a mug

INGREDIENTS
3 tablespoons of flour
2 tablespoons of brown sugar
2 teaspoons of cocoa powder
1/4 teaspoon of baking powder
3 tablespoons of milk
1 tablespoon of butter
A drop of vanilla extract
1 teaspoon of milk chocolate

PREPARATION
1. Grab a ceramic mug (about 250 ml).

2. Combine the flour, sugar, cocoa powder, baking powder, milk, butter, and vanilla extract in the mug and mix thoroughly.

3. Grate the chocolate with a large hole grater and sprinkle it over the batter.

4. Microwave for about 45 seconds (until it’s done).

5. Let the cake cool down for 5 minutes.

6. Enjoy your yummy cake!

2. Pear cake

INGREDIENTS
1 small pear (it should fit the mug you’re going to use)
Seed oil
1/2 cup of berry mixture
1 small oatmeal cookie
1 teaspoon of brown sugar
3 teaspoons of almond or wheat flour
1 teaspoon of almond flakes
1/8 teaspoon of cinnamon

PREPARATION
1. Coat the berries in 1 teaspoon of wheat or almond flour.

2. Put them in the mug, then place the pear on top, pressing it into the berries. They should take up about 1/3 of it.

3. Grease the pear with seed oil, then put the almond flakes and crumbled cookie on top.

4. Sprinkle everything with the sugar and cinnamon.

5. Microwave for 2 or 3 minutes at the highest temperature. The berries should give off moisture, and the pear should become soft.

3. Chocolate and banana cake

INGREDIENTS
3 tablespoons of flour
3 tablespoons of sugar
2 tablespoons of milk
2 tablespoons of seed oil
1 teaspoon of baking powder
1 egg
Vanilla sugar to taste
1/2 banana
1 tablespoon of cocoa powder

PREPARATION
1. Combine all the dry ingredients in a large mug.

2. Add the milk, egg, and seed oil, and mix well.

3. Cut the banana into small pieces and add to the batter.

4. Microwave for 7 to 10 minutes at 800W.

5. Let the cake cool down a bit before serving.

4. Cottage cheese fluffy dessert

INGREDIENTS
200 g of cottage cheese
1 egg
2 tablespoons of sour cream
2 tablespoons of semolina
1 teaspoon of baking soda
A dash of salt
Sugar to taste

PREPARATION
1. Mash the cottage cheese well with a fork. Add the sour cream and egg and mix thoroughly. Then add the semolina, baking soda, and salt and mix everything again.

2. Put the mixture in a mug and cover.

3. Microwave for 8 minutes at 800W.

4. Enjoy your delicious and healthy dessert!

5. An amazing cookie in a mug

INGREDIENTS
1 tablespoon of butter
2 teaspoons of coconut sugar (you can use common sugar instead)
1 egg yolk
1/4 cup of wheat or almond flour
Chocolate chips to taste

PREPARATION
1. Melt the butter in a mug, then add the egg yolk and sugar. Mix everything until you get a smooth paste.

2. Add the flour.

3. Sprinkle the chocolate chips over the batter.

4. Microwave for 1.5 minutes.

5. Before serving, let the cookie cool down a little bit.

6. Quick cheesecake

INGREDIENTS
50 g of cream cheese
2 tablespoons of sour cream
1 egg
1/2 teaspoon of lemon juice
1/4 teaspoon of vanilla
2 tablespoons of sugar
Berries for garnishing if desired

PREPARATION
1. Mix all the ingredients together.

2. Place the batter in a mug greased with oil.

3. Microwave the cheesecake for 90 second at the highest temperature. Stir the batter every 30 seconds.

4. Let the cake cool down.

5. Adding fresh berries, whipped cream, or ground nuts will make a nice addition to your cheesecake.

Eight heavenly treats you can make without flour

Sometimes we want a piece of delicious dessert so badly, but there’s none of that all-important ingredient — flour — at home. This leaves you with two choices — going to the shops to buy some, or (the better option) just cooking one of these amazing desserts without flour. These ones are guaranteed to impress everyone who comes to visit you.

1. Chocolate-coconut bars

INGREDIENTS
200 ml of light cream (20% fat)
200 g of shredded coconut
300 g of milk chocolate
85 g of sugar
50 g of butter
2 tablespoons of seed oil

PREPARATION
1. Melt the butter, sugar, and cream over a low heat, but don’t allow them to boil.

2. When they’re melted, turn off the heat. Add the shredded coconut and mix everything together well.

3. Line a baking sheet with parchment paper, pour the mixture on it, and place it into the freezer for an hour.

4. When it becomes solid, cut it into bars and put the bars in the fridge overnight.

5. Now they are frozen solid and ready to be coated. To make the chocolate coating, melt the chocolate over a water-bath and add the seed oil.

6. Coat each bar in the chocolate using a fork. Coat the top and sides evenly first, then the bottom.

2. Chocolate and nut whipped cream

INGREDIENTS
4 eggs
100 g of sugar
400 ml of milk
100 g of dark chocolate
100 g of ground nuts
1 tablespoon of gelatin

PREPARATION
1. Place the gelatin in a bowl and pour in some water (you will need 1/4 cup or less). Let it expand a bit, then melt it over a water-bath or in the microwave. The gelatin should melt completely.

2. Whisk together the egg yolks and sugar using a mixer.

3. Bring the milk to the boil.

4. Carefully add several tablespoons (4 or 5) of hot milk to the egg mixture to equalise temperatures.

5. Put the milk on a low heat, pour in the egg batter carefully and mix everything together thoroughly. Simmer until it thickens, but do not bring it to the boil.

6. While the eggs and milk are simmering, grate the chocolate with a fine grater. Add the grated chocolate to the batter and mix well to let the chocolate melt completely.

7. Add the gelatin and ground nuts.

7. Put the cream into silicone molds and place them in the fridge overnight.

3. Light and airy cheesecake

INGREDIENTS
3 eggs
120 g of cream cheese
120 g of white chocolate

PREPARATION
1. Separate the egg yolks from their whites. Put the egg whites in a bowl and cover with kitchen film. Put them in the fridge.

2. Melt the chocolate over a water-bath and add the cheese. Mix the ingredients together.

3. Add the yolks and mix everything again.

4. Whisk the egg whites and add them to the mixture.

5. Line a baking mold with parchment paper and grease it with oil.

6. Bake the cheesecake for 15 minutes at 170°C.

7. Cool it down and garnish with powdered sugar.

4. Oatmeal cookies

INGREDIENTS
100 g of butter
140 g of rolled oats
1 egg
100 g of sugar
A pinch of cinnamon
1 teaspoon of baking powder

PREPARATION
1. Make flour from rolled oats using a blender or coffee-grinder.

2. Whisk the softened butter together with the sugar to make a smooth cream.

3. Add an egg and whisk everything together.

4. Add the oat flour, baking powder, and cinnamon, and mix everything together with a scapula.

5. Cover the dough with an airtight cover and place in the fridge for an hour and half.

6. With wet hands, form walnut-sized balls and place them on a baking sheet lined with parchment. There should be 4 cm of space between the cookies.

7. Bake for 15 to 20 minutes at 180-190°C.

5. Berry cakes

INGREDIENTS
4 eggs
The zest from 1 lemon
3 tablespoons of corn starch
1/4 teaspoon of baking powder
1/2 teaspoon of sugar
Dried cranberries, blueberries, or raisins to taste
A dash of salt

PREPARATION
1. Separate the egg yolks from their whites. Whisk the whites together with salt.

2. Mix together the egg yolks, ground zest, corn starch, sugar, and baking powder using the low setting of a mixer. Then add the dried berries and mix everything carefully with a fork.

3. Put the paste in small molds or in one big baking mold. If your molds aren’t silicone, grease them with oil a bit and sprinkle with starch.

4. Preheat the oven to 180°С and bake the cakes for 20 minutes until they turn golden.

6. Cottage cheese pancakes

INGREDIENTS
1 egg
4 tablespoons of semolina
1 tablespoon of sugar
600 g of cottage cheese

PREPARATION
1. Mash the cheese with a spatula.

2. Add the semolina, egg, and sugar.

3. Mix everything well to get a smooth paste.

4. With wet hands, form patties from the mixture.

5. Coat them in a small amount of semolina and fry them with seed oil on both sides.

7. Banana pancakes

INGREDIENTS
2 bananas
4 eggs

PREPARATION
1. Mash bananas to make a puree.

2. Whisk the eggs.

3. Combine the banana puree and the eggs.

4. Roast in a dry skillet without oil.

8. Chocolate brownie

INGREDIENTS
7 eggs
200 g of chocolate (60% or more)
2 tablespoons of cocoa powder
150 g of butter
220 g of sugar
A dash of salt

PREPARATION
1. Separate the egg yolks from their whites. Whisk the egg yolks and 150 g of sugar together.

2. Melt the chocolate and butter over a water-bath and mix thoroughly.

3. Mix together the chocolate and egg pastes.

4. Whisk the egg whites together with the cocoa powder, salt and the rest of the sugar.

5. Combine the egg whites with the chocolate batter and mix them together carefully.

6. Place 2/3 of the batter in a baking mold greased with oil. Bake it for 20 minutes at 180°C. Use a wooden stick to check if it’s done.

7. Take it out of the oven. Spread the rest of the batter over the cake. The edges of the brownie (about 1 cm) shouldn’t be covered with the batter. Cover it with kitchen film and put in the fridge for 1 hour.

8. Bake for 10 minutes at 200°C. The top of the brownies should remain liquidy.

Ten super-fast and easy banana desserts

The banana is a sweet and yummy snack that helps you satisfy hunger when dinner seems to be so far away. It’s a healthy fruit that boosts your serotonin and elevates your mood. What’s more, it contains potassium that is crucial to proper heart function.

1. Banana-coconut cream dessert

INGREDIENTS
2 cups of sand cookies
2 teaspoons of sugar
1/4 cup of butter
1 pudding packet
1 3/4 cups of milk
2 medium-sized bananas
2 cups of whipped cream
1/2 cup of shredded coconut

PREPARATION
1. Preheat the oven to 190°С.

2. Grind the cookies to make crumbles.

3. Blend the cookie crumbles and butter to make a smooth paste, and place it in a baking mold.

4. Bake the base until it is golden.

5. Whisk together the pudding packet and milk.

6. Cut the bananas into circles and place them on the base.

7. Spread the pudding over the base and sprinkle it with the shredded coconut.

8. Cover the mold and put it in the fridge for 2 hours.

2. Banana pancakes

INGREDIENTS
250 ml of milk
175 g of flour
1 banana
1 teaspoon of baking powder
2 tablespoons of sugar
A pinch of cinnamon
Salt

PREPARATION
1. Cut the banana into pieces and blend it with the milk using a blender.

2. Sift the flour, baking powder, and cinnamon into a bowl, then add the sugar and salt. Mix everything thoroughly.

3. Add the banana and milk mixture to the dry ingredients and whisk them together.

4. Preheat a frying pan and grease it with oil (you need oil only for the first pancakes).

5. Use a tablespoon to scoop the batter on the pan. Make round pancakes.

6. Cook over medium heat until bubbles appear on the surface. Then turn the pancakes over to cook on the other side.

3. Mini banana bread loaves

INGREDIENTS
230 g of wheat flour
120 g of sugar
140 g of shelled walnuts
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
2 eggs
115 g of butter
400 g of banana puree

PREPARATION
1. Toast the walnuts in a dry pan for 8 to 10 minutes. Let them cool down, then chop them.

2. Combine all the dry ingredients in a large bowl.

3. Add the chopped walnuts and mix thoroughly.

4. Whisk the eggs, banana puree, and melted butter in another bowl.

5. Add the wet ingredients to the dry ones and stir everything well from the bottom using a spatula. When the flour gets wet, stop stirring. The batter should be a bit lumpy.

6. Preheat the oven to 180°С. Grease the baking molds with oil and sprinkle them with flour. Place the batter in the molds and bake 50 to 55 minutes at medium temperature.

7. The baking time depends on the size of molds. The longer a mold is, the lower a loaf is and the less time it takes to bake.

8. Check to see if they are done with a toothpick.

9. Take the loaves out of the oven and leave them in the molds for 10 minutes. Then take them out of the molds and let them cool down before serving.

4. Nutella and banana sandwich

INGREDIENTS
1 ripe banana
4 slices of sandwich bread
2 tablespoons of toasted almonds
60 g of Nutella or any other cocoa-nut butter

PREPARATION
1. Peel the banana and cut it into circles. Chop the almonds.

2. Spread Nutella over all the slices of bread. Sprinkle the almonds over and press them down with a spoon. Place the banana circles on two of the slices.

3. Cover the slices with bananas with those with Nutella.

4. Place the sandwiches on the grille. Use something heavy to press them down. Toast for 5 to 6 minutes. Turn them over while toasting to get golden strips on the bread.

5. Cut the sandwiches diagonally and serve hot.

5. Coconut and banana cookies

INGREDIENTS
3 bananas
1/2 cup of shredded coconut
2 cups of rolled oats
1/4 cup of seed oil
10 g of vanilla sugar

PREPARATION
1.Preheat the oven to 180°C.

2. Peel the bananas and make a banana puree using a fork or blender.

3. Combine the puree, rolled oats, shredded coconut, seed oil and vanilla sugar in a large bowl.

4. Line a baking sheet with parchment paper.

5. Place the batter on the sheet using a tablespoon. Bake for 15 to 20 minutes.

6. Chocolate covered bananas with nuts

INGREDIENTS
Bananas
Dark chocolate (no less than 75%)
Nuts (almonds are a good option)

PREPARATION
1. Put the bananas in the freezer for 30 to 40 minutes.

2. Melt the chocolate over a water bath.

3. Grind the nuts.

4. Take the bananas out of the freezer. Coat them in the chocolate and sprinkle with the nuts. Try to do it quickly, because the chocolate should stay hot, and the bananas frozen.

7. Oat flour muffins without butter

INGREDIENTS
200 g of oat flour
50 handfuls of wheat flour
1 banana
2 eggs
100 g of apple puree
2 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of cinnamon

PREPARATION
1. Combine the apple puree with sugar.

2. Add the eggs and mix everything to get a smooth paste.

3. Peel the banana and mash it well with a fork in a bowl. Add it to the batter and mix thoroughly.

4. Sift both kinds of flour, baking powder, and cinnamon into the bowl of wet ingredients and mix well. The batter shouldn’t be too thick.

5. Preheat the oven to 160°С. Line your cake molds with paper or grease them with oil. Place the batter in the molds and bake for 25 to 35 minutes. Use a toothpick to check if they are done.

8. Banana pudding

INGREDIENTS
2 tablespoons of milk
70 g of sugar
1 tablespoon of flour
2 teaspoons of starch
A pinch of vanilla
2 egg yolks
14 cookies (that soak up easily)
2 bananas

PREPARATION
1. Put the milk on medium heat, but do not bring to a boil.

2. Whisk the egg yolks, then add 1/4 cup of hot milk. Keep on whisking.

3. Add sugar, flour, starch and vanilla into the pan of milk.

4. Cook, stirring, over medium heat until the mass gets thick. Turn off the stove, cover the pudding, and let it cool down.

5. Cut the bananas into circles. Prepare molds for pudding. Place the cookies and bananas at the bottom of the molds.

6. Spread the pudding over the bottom.

7. Garnish the servings with banana circles and cookies.

9. Banana jam

INGREDIENTS
5 bananas
850 g of canned pineapple
25 g of shredded coconut
The juice from 1 or 2 lemons
320 g of sugar

PREPARATION
1. Peel the bananas and cut them into pieces.

2. Slice the pineapple into circles or pieces. Put them, including the pineapple syrup, in a pan.

3. The sweetness of the pineapple syrup depends on the brand. Add 320 g of sugar first, then you can add more to taste.

4. Add fresh lemon juice.

5. Mix all the ingredients together in the pan.

6. Bring it to a boil, stirring. Then adjust the temperature to a lower setting and simmer for 10 minutes.

7. Blend the ingredients in a blender to make a smooth paste. Then simmer it again until the jam gets thick.

8. Put the jam in sterilized jars. Keep them in the fridge for no more than a month.

10. Banana sorbet

INGREDIENTS
2 small lemons
4 bananas
6 tablespoons of powdered sugar

PREPARATION
1. Cut the bananas and lemons into cubes.

2. Put the cubes in a bowl and sprinkle them with powdered sugar.

3. Blend the fruit until you get a puree, and place it in the freezer for 4 hours.

4. To make the dessert more delicate, stir it every hour

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