Crescent roll

Ingredients:

2 tbsp. honey
6 tbsp. butter
1 tsp. salt
1 1/2 c. lukewarm milk
1/4 c. lukewarm water
2 pkg. dry yeast
4 c. unbleached flour

Method:
Dissolve yeast in a little lukewarm water. Add remaining water, honey, butter, and milk, and then stir in flour, adding a few tablespoons more or less flour to make a somewhat sticky dough.

Let rise until double in size. Roll out, shape into crescents. Let rise and bake at 425 degrees for 12 to 15 minutes. Makes 2 dozen.

Aphrodisiacs filling:

Honey
Chocolate
Nutella
Vanilla cream

Filling cream

Vanilla Cream:

1/2 pint Milk
3 oz Sugar
4 Egg Yolks
1 Vanilla pod (or essence)

Method:
Put the milk and sugar into a saucepan and let it get hot over a low heat.
Beat the egg yolks, gradually adding the sweetened milk and flavour with vanilla pod.
Put the mixture into a jug and place this jug in a saucepan of boiling water.
Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil or it will be full of lumps than remove from the heat.
Pour the cream into an oiled mould and put it in a cool place to set.

Chocolate cream:

¼ cake chocolate grated
½ cup milk
Yolk 1 egg
1 cup sugar
1 teaspoon extract vanilla.

Method:
Boil sugar, chocolate, and milk till thickened, add egg yolk, cook two minutes; take from fire, add vanilla.

Method 2:
add 2 tbsp of cocoa powder while the vanilla cream (see recipe above) is still warm and stir till the powder as coloured all the cream

Nut Cream

¼ lb almonds blanched and minced
¼ lb English walnuts
½ lb pecans
½ wine glass of brandy or sherry
1 quart double cream
1½ cups sugar
½ cup milk

Method:
Dissolve sugar in milk When cool add the whipped cream, flavor with one teaspoon vanilla and fold in nuts When it begins to freeze add sherry or brandy Sherry and brandy can be left out if desired

Make those recipes more aphrodisiac, flavouring with other aphrodisiac ingredient like honey, ginger, coconut, truffle, saffron and other kind of this stuff.

Chilled chili

Ingredients:

1/4 cup honey plus

1 tablespoon honey

1/4 cup water

4 cup ruby-red grapefruit juice strained

1 ripe papaya

1/4 teaspoon minced chili pepper (Serrano or Jalapeno)

1 tablespoon chopped mint

1 tablespoon lime juice

Method:

For dessert, top a scoop of grapefruit ice with a spicy fruit salsa.

ICE: Combine 1/4 cup honey and the water in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Cool.Whisk in juice and transfer to a shallow 1 1/2-qt. freezer proof container. Freeze at least 8 hrs.

FIRE (salsa): Peel papaya, halve and scrape out seeds. Cut flesh into l/2-in. chunks to make 1 1/2 cups.Combine half of papaya, minced chili, mint and lime juice in a medium bowl.

Drizzle with 1 tbsp. honey and toss. Refrigerate 30 min., mixing occasionally.

To serve, add remaining papaya to salsa. Remove ice from freezer and chop into fine chunks using a sturdy fork. Place a scoop of grapefruit ice in a bowl or stemware glass and top with salsa.

Chilled chili... what else?

Lollipop

Ingredients:

1 cup sugar
1/3 cup white (light) corn syrup
1/2 cup water
1/2 tsp. flavouring (1)
Food colouring (2)
l/8 tsp. Citric acid (3)

Method 1 (fast, less detailed):
In a saucepan, blend sugar, corn syrup, and water. Bring to a boil over high heat, until mixture reaches 290 degrees. Remove pan from heat. Allow to stand until bubbles have simmered down. Add flavoring and color as desired. Too much stirring will cause syrup to solidify into a hard sugary lump. Mold into desired shapes in Pam-sprayed hard candy molds. Work fast.

Keep mixture warm over hot water. If mixture becomes too cold and thick it may be warmed for a few seconds in microwave. Put sucker sticks in molds before pouring mixture.

Method 2 (it takes more to read than to do):

Prepare moulds first by greasing with cooking oil, butter, lard etc. Wipe out excess spray with paper towel. (Some moulds only need to be greased after every two to three uses). If you are using open moulds, use a marble slab or a new cookie sheet turned over so you set up the moulds on the bottom. Cover the pouring surface with tin foil and you will not need to put oil on it. Center sticks in moulds.

Mix all ingredients listed above in a one qt. glass pitcher or bowl (Pyrex). Cook on high for three minutes. Remove and stir. Cook for an additional three minutes; remove and stir. Start checking temperature with a thermometer when stirring the mixture the third or fourth time. Continue to check with each subsequent stirring. Continue cooking until mixture reaches 300 - 305 degrees, F. Total cooking time is approximately 16 to 20 minutes. Proceed with rest of recipe.

Work fast. Allow standing time until bubbles have settled down (approximately 265 degrees F). Add the flavour according to the recipe. Then add the colouring. Go easy as too much colour can make the lollipops taste bitter. In addition, too much flavour will make the lollipops taste soapy.

Stir until blended. Citric acid is also added at this time to fruit flavoured lollipops to enhance the taste. Be careful, as too much stirring will cause the syrup to solidify into a hard sugar lump.

Once the candy solution is well blended, start pouring into the moulds. Right after all the moulds are full and the lollipops are still hot, you can add candy decorations and they will readily stick to the pop. Alternatively, you can add any commercially made candy to the top surface of the lollipop. If the lollipops cool too much, just add a drop or more of corn syrup to the back of the piece of candy and it will stick to the pop. Always be sure to keep any unprotected hands from touching the hot surface of the lollipop, it will burn.

Allow to set until hardened which should take between five and 10 minutes to cool depending on air temperature, humidity, the surface the moulds are set up on, etc. You can also refrigerate until firm, but do not leave lollipops there.

Remove lollipops from moulds by raising the stick and lifting candy out. The moulds for simple shapes like the small rounds release very easily. More intricate shaped moulds like the car or train moulds may take a little coaxing to remove from the lollipop. Always be careful not to force the mould open too much as this will decrease the useful life if the mould.

Place in plastic sucker bags and tape shut or wrap each lollipop in plastic wrap. Store in a cool, dry place.

Hard and sweeeeeety... baby I'm your Candyman

________
note:
1. Flavouring: use candy oils. Use about 1/4 teaspoon per recipe, as they are very strong.
2. Food colouring: I like food paste colours. To make opaque odours add 1/2 tsp. liquid white colouring (liquid whitener).
3. Citric acid may be added to fruit flavours to add tartness. Use 1/8 tsp. dissolved in one tsp. of warm water. Add at same time as flavouring.

Buttermilk Berry Muffins

Ingredients:

2 1/2 cups (350 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup (180 ml) buttermilk
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)

Method:
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Dust with powdered sugar.

Killin' her softly...

note: Makes 12 regular sized muffins

Brasilian pudding

Ingredients: 1 C sugar
1 14-ounce can sweetened condensed milk
1 2/3 C whole milk
3 eggs
1 8-inch ring mold

Method:
Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.

Put the sugar in a small saucepan over medium heat until sugar melts into a golden brown caramel. Pour the caramel into the ring mold, spooning it up the sides of the mold.
Combine the condensed milk, regular milk and eggs in a blender. Blend until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water.
Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold.
Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve.

Remeber that bitter flavour are more aphrodisiac than sweeter...

Golden fruit salad

Ingredients:

1 Golden Delicious apple, cored and sliced
1 Red Delicious apple, cored and sliced
1 banana
1/2 cup red grapes, halved and seeded
- lettuce
6 1/2 cups plain low-fat yogurt
2-3 Tbsp orange juice
- dash nutmeg

Method:

Combine all fruits; mix well.
Serve on lettuce lined salad plates with Orange Yogurt Dressing.
Orange yogurt dressing: combine yogurt, orange juice, and nutmeg.
Mix well.Put into freezer for an half before serving.

Strawberry Chocolate Mousse Cake

Ingredients:

1/6 cup chocolate cookie or chocolate graham cracker crumbs
1/2 tablespoon melted butter or margarine
1/3 pint baskets California strawberries, stemmed and halved
1/3 cup semisweet chocolate chips
1/2 cup water
1/3 tablespoon light corn syrup
1/2 cup whipping cream, divided
1/6 tablespoon sugar
Method:

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan.
Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks.
With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream.
To serve, cut into wedges with knife, wiping blade between cuts.

M&m's cake

Ingredients:

1 cup crushed chocolate cream sandwich cookies
3 8oz.-packages (228 g) cream cheese
3/4 cup (180 mL) sugar
2 tablepoons all-purpose flour
3 eggs
1 teaspoon vanilla
1 package M&M'S Chocolate Mini Baking Bits
3 tablespoons melted butter or margarine

Method:

Preheat oven to 350°F (177°C). Measure out 1 cup (240 mL) of crushed chocolate cream sandwich cookies and put this in a small bowl.
Melt 3 tablespoons of margarine or butter. Pour the melted butter over the cookie crumbs while stirring mixture with fork.
Once the mixture is moist, pour crumbs onto bottom of 9" springform pan. Press crumbs evenly onto the bottom of pan using fingertips.
Bake crust in oven for ten minutes. After ten minutes, put crust to the side. Soften cream cheese. (Follow directions on box for softening cream cheese.)
Mix cream cheese with 3/4 cup (180 mL) of sugar and 2 tbsp. of flour in mixing bowl on medium speed until creamy and well mixed.
Scrape side of bowl and add one egg at a time to cream cheese mixture, mixing well after each egg is added. Once the eggs are added, stir in the vanilla.
Next stir in three quarters of the M&M'S® Chocolate Mini Baking Bits. Pour cream cheese mixture into the springform pan. With the last quarter of M&M'S® Chocolate Mini Baking Bits place them lightly on the top of the cake.
Bake the cake at 350° (177°C) for 15 minutes, then turn oven down to 250° (212°C). Bake an additional 30 minutes, or until the top looks dry and cake has very little movement in center.
When done baking, carefully slide flat knife or spatula preferably around edge of cake. Place in refrigerator over night.
Cheesecake can be stored in the freezer for 6 months. Just place in large plastic freezer bag.

recipe by m&m's

Gula cake

Ingredients:

8 ounces cream cheese or mascarpone softened
1/3 cup confectioner's sugar
2 tablespoons confectioner's sugar
6 tablespoons Grand Marnier or orange juice
2 cups heavy whipping cream
1 angel food cake (6" to 8" round)

For double Strawberry Sauce:
24 ounces ripe strawberries (2 pints) -- hulled & sliced (reserve 6 or so whole berries -- for garnish)
1/2 cup strawberry jam

Method:
For Double Strawberry Sauce: Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate till serving time.
Beat together the cheese, 1/3 cup confectioner's sugar, 1 tbsp. liqueur until well blended and smooth.
In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 tbsp liqueur until soft peaks form. Fold 1/2 cup of this into the cheese mixture.
With a serrated knife, cut cake in thirds horizontally. Drizzle each layer with 1 tbsp of the remaining liqueur.
Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries. Top with middle cake layer. Spread with half of the remaining filling and sliced strawberries. Add remaining cake layer; top with remaining filling and sliced berries.
Frost cake with remaining whipped cream. Refrigerate at least 2 hours or up to 24 hours before serving.
Cut cake with a serrated knife. Serve each slice with sauce.
note: recipe is for 12 serving

Second deadly sin: GLUTTONY

Rose Jam

Version 1

Ingredients:

1/2 lbs. rose petals
1 & 1/4 cup of sugar
3 tbs. organic lemon juice
3/4 lbs. raw, unfiltered honey

Method:
Simmer petals in a small amount of water until tender. Add the sugar, honey and the lemon juice and cook gently until this mixture is a thick syrup consistency.

Allow the mixture to cool a little, then pour it into sterile canning jars and seal.

Version 2

Ingredients:

30 large red cabbage roses
3 lbs Sugar
2 parts Water
½ Lemon

Method:
Take the roses and cut off the white ends. Make a syrup with the sugar and water. Then add the juice of half a lemon and the rose petals. Boil until the roses crystallize, stirring frequently with a wooden spoon.
Turkish cooks keep this for years.

Choose the sexiest one...

Sexy Candies

Ingredients:

3 tablespoons Knox Gelatine
3 cups apple juice or unsweetened apricot juice, divided
1 1/3 cups granulated sugar
2 tablespoons lemon juice
2 tablespoons juice, or more as needed
3/4 cup cornstarch, divided
2 cups walnuts, chopped
1 cup confectioners sugar

Method:
Soften the gelatin in 1/2 cup of the apple juice.

Boil remaining juice with the sugar for 15 minutes to concentrate it.

Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture.

Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted.

Mix in the walnuts and pour mixture into a 9-inch square baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.

Mix together the reserved 1/4 cup cornstarch and confectioners sugar. Remove squares with a spatula and roll each in the confectioners sugar mixture (the cornstarch helps keep the sugar dry).

Note: to make it more aphrodisiac, add a little bit of crushed chilli peppers...

Makes about 64 small cubes... have you got enoughs girl???

Classic Strawberry Pie

Ingredients:

1 package (3.4 ounces) instant vanilla pudding mix
1 cup skim milk
9-inch graham cracker pie crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted margarine or butter
2 pint baskets California strawberries, stemmed
Powdered sugar, for dusting

Method:

Graham Cracker Crust:
Heat oven to 375 degrees. In bowl mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted margarine or butter until thoroughly blended. Press crumb mixture firmly onto bottom and side of 9-inch pie plate. Bake in center of oven about 8 minutes until lightly brown, cool.

In bowl, whisk pudding mix and milk 2 minutes; chill 30 minutes. Spread pudding evenly in piecrust. Cover top of pie with strawberries, pointed ends up. Dust lightly with powdered sugar.

Flaming chocolate

Ingredients:

1/4 cup milk
1/2 cup milk chocolate
1/4 cup caramel syrup
2 Tbsp pecans, chopped
2 Tbsp rum, 151-proof for flambé

For the Dipping Basket:
Fruit, cut (strawberries, bananas and pineapple)
Marshmallows
Cake, cubed (pound cake and cheesecake)

Method:
Soften milk chocolate in the microwave. Heat milk in the fondue pot. Once it's hot, add softened chocolate.
Stir until you have a smooth consistency. Pour caramel into a pool in the middle of the chocolate.
When it's time to serve, pour the rum over the top of the chocolate. Leave a small amount on the spoon to ignite with a lighter. Use flaming spoon to ignite the rum on the chocolate. Add the chopped pecans to the chocolate. Allow the flame to burn out.

Note: All dipping items should be skewered and dipped in the chocolate. Be careful as you reach the sides and bottom of the fondue pot; the chocolate tends to be hotter there.

Lot of candles, a lot of passion!

Lemon Meringue

Ingredients:

2 large egg whites
1/8 t. salt
2/3 C. sugar
1 t. finely grated lemon zest

Method:
Preheat oven to 400 degrees. Line two baking sheets with baking parchment and set aside.

Beat egg whites and salt in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla, then by hand fold in lemon zest.

Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2 inches apart. Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight)

Peel meringue off parchment and store in airtight container.

Makes about two dozen cookies.

Lemon in advance could be used with tequila...

Candied Rose Petals

Ingredients:

1 egg-white
3 tsp sugar
a bunch o rose petal

Method:
Begin by slightly beating one egg-white in a small bowl. Sprinkle a layer of sugar on a small plate. Dip the rose petals first in egg-white, then in sugar so they are coated on both sides.

Dry these confections on a rack. Store the candied petals on wax paper, each layer separated by a paper towel or piece of cheesecloth.

Use these on candy trays, as a garnish for fruit cups, as a decoration on cakes and pies or to adorn a serving plater for a special meal.

Sweet Nipples Pickles

Ingredients:

4 quarts firm, ripe figs (about 30)
5 cups sugar; divided
2 quarts water
2 sticks cinnamon
1 tbsp whole allspice
1 tbsp whole cloves
3 cups vinegar

Method:
Peel figs. (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.)
Add 3 cups sugar to water and cook until sugar dissolves. Add figs and cook slowly for 30 minutes.
Add 2 cups sugar and vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until figs are clear. Cover and let stand 12-24 hours in a cool place. Remove spice bag.
Bring to simmer; pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps.
Process pints and quarts 15 minutes in boiling water bath.

Use the pickle sauce to candy some part of your body. eg...

Yield: 8 pints

NO-Bake Cookies

Another video recipe... hope it'll be usefull!

Strawberry Cake

Ok, this is not properly a "video recipe", and maybe you want know how to bake a cake after this... but, who cares?

First Part:



Second Part:



Ok ok, here you are a strawberry cake recipe... delicious and Aprhodisiac!

Ingredients:

2 (10 ounces each) packages frozen strawberries in syrup
1 cup butter
1 1/4 cups granulated sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Pecan Layer and Topping:
1/2 cup chopped walnuts or pecans
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Sauce:
Reserved strawberry syrup
4 teaspoons cornstarch
2 teaspoons lemon juice

Method:
Drain thawed strawberries, reserving syrup; set aside.
In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well.

Spread half of the batter in a greased and floured 13x8x2-inch baking pan. Spoon drained strawberries over the batter.

Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture.

Bake at 350° for 30 to 35 minutes.

In a small saucepan, combine reserved strawberry syrup with 4 teaspoons cornstarch. Heat, stirring, until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake.

Serve with whipped cream or whipped topping, if desired.

Green Grape Glacier

Yummy!! If you are a fan of green grapes this is the mocktail for you. Wonderful for a morning drink or an afternoon at the beach, a Green Grape Glacier is a luxurious treat and the frozen grapes for the garnish are an extra bonus.
Ingredients:

12 seedless green grapes
4 oz white grape juice
4 oz cold sparkling water

Preparation:

Freeze the grapes until hard.
Combine 10 frozen grapes and grape juice in a blender and process about 20 seconds, or until smooth and thick.
Pour the grape mix into a highball glass.
Add the sparkling water.
Stir gently.
Garnish with the remaining 2 frozen grapes.