Flourless Chocolate CakeIngredients 

Original recipe makes 1 -10 inch round cake

1/2 cup water

1/4 teaspoon salt

3/4 cup white sugar

18 (1 ounce) squaresbittersweet chocolate

1 cup unsalted butter

6 eggs

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an

electric mixer.4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the

eggs, one at a time.5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan

with boiling water halfway up the sides of the cake pan.6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the

pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

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Blueberry-Lemon Pound CakeIngredients

Original recipe makes 1 - 10 inch Bundt cake

2 cups butter, softened

3 cups white sugar

1 cup milk, room

temperature

6 eggs

2 teaspoons lemon extract

1 tablespoon baking powder

4 cups unbleached all-purpose

flour

1 teaspoon grated lemon zest

2 cups fresh blueberries

Directions1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon

extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.

3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

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Extreme Chocolate CakeIngredients

Original recipe makes 1 - 4 layer 9 inch cake

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa

powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking

powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

3/4 cup butter

1 1/2 cups unsweetened cocoa

powder

5 1/3 cups confectioners' sugar

2/3 cup milk

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder

and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.

3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.

5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

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Cream of Carrot SoupINGREDIENTS

1cup onion, finely chopped

2tablespoons butter or 2 tablespoons margarine

4 1⁄2cups carrots, peeled,thinly sliced

1large potato, peeld,cubed

2(14 1/2 ounce) cans98% fat free chicken broth or 2 (14

1/2 ounce) cans vegetable broth

1teaspoon ground ginger powder

2cups evaporated milk or 2 cups half-and-half cream

1teaspoon crushed dried rosemary

1⁄2teaspoon salt, to taste

1⁄8teaspoon black pepper, to taste

DIRECTIONS

1. In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.2. Add carrots, potatoes, chicken broth, and ginger powder.3. Cover and cook on medium heat 30 minutes or until veggies are very tender.4. Remove from heat and let cool 15 minutes.5. Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches

though).6. Return to heat and add milk, rosemary, salt, and pepper.7. Cook over low heat until heated through, maybe 5 minutes or so.

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Kek me banane dhe arra 

7 banane, 1 cup(filxhan caji) gjalp te shkrire,2 luge caji me vanilje,2 cups sheqer,4 veze,2 luge caji baking soda,4 cups miell,1 cup me arra te grira. 

Pregatitja Bananet i shtyp, i shton gjalpin e shkrire,vezet,vaniljen ,sheqerin,arrat,pastaj i shtojme miellin e perzier me pare me baking soda. Brumin e hedhim ne taven e lyer me gjalp dhe e pjekim ne temp 170 grade per 1 ore dhe 15 min

Tave me lulelaker

Byrek me salcice

Buke me Ullinj

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Kek me Kakao

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Kek me Portokall

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Pite me Djath

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Kek me Cokokrem

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Petulla te Mbushura me Marmalate

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Kulac

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Byrek me presh dhe spinaq

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Pizza

Ingredients

375g (13 oz) plain flour1 teaspoon salt1 tablespoon caster sugar7g (1/4 oz) dried active baking yeast2 tablespoons olive oil225ml (8 fl oz) warm water (45 C)

Method

Prep:10min › Cook:25min › Ready in:35min

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.

Bake at 190 C / Gas mark 5 for 20 to 25 minutes.