Ap kab online ati hain

MISS SCORPIO said:

Rapunzel said:

Lol, nice pic!!

thnxx

i have this one in my player i will send u its superb sisso

Azan

~tasha~ said:

he'd love to sing for rapu 1st

naa Tashu is his 1st priority

khareed lo 3rd one is gr8 dear

Tashu

thnxx missy

Thnxx sweetie

mein tu pahle bi nhi gyi sisso

yeah

Homemade Ice Cream - Vanilla Ice Cream Ice Cream Recipe 1

Ingredients:
5 egg yolks,
1 pint (500ml) milk,
1/2 pint (250ml) double/heavy cream,
2 oz (50g) sugar,
150g (6 oz) milk chocolate cut into small squares

Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold.

Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

carrot Cake
Prep Time: 30 minutes - 1 hour | Cook Time: 1 - 2 hours | Serves: 12


Ingredients:

Cake:
3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained

Frosting:
8 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
2 tablespoon lemon juice

Peel your carrots, and roughly chop 2 of them.
Chopped carrots:



Throw the chopped carrots in a pot and cover with water, and simmer for about 10 minutes.
     
And shred/grate the un-chopped carrots:
     
Drain the carrots that were simmering, and throw in a food processor or blender, and puree them.

Sift the flour, sugar, baking soda and cinnamon into a large bowl. Sifting helps the flour absorb more of the liquid, and makes for a moister, softer cake.
     
Add the oil, eggs and vanilla.
     
Carrot Cake recipe picture 7


Beat them well with your mixer.
     


Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.


Take whatever you're cooking it in. You can do in in a glass baking dish, or like me, taking 2 9-inch round foil cake pans, to make a 2-layer cake. Grease you pan, and line with parchment or wax paper. Grease them up too.

Add your cake mixture to your cake tins:
     

Step 11:

Now, throw into a 350F oven. The cooking time depends on what you're cooking it in. Mine took about 40 minutes. Since my stove is gas, I rotated the cakes between the middle shelf and the top shelf, to maintain regular temperatures. You'll know it's done with a toothpick comes out clean, when sticking it down into the carrot cake.

Cool them on a rack for ten minutes:

After 10 minutes, flip your carrot cake out onto the rack. You might need to run a thin knife around the edge of the pan to loosen it, but for the most part it should plop right out. Let cool completely.

Awesome. Now, let's make some frosting for the carrot cake.

Put your softened butter and cream cheese into a large mixing bowl, and mix well.
Slowly add your confectioners sugar, while mixing.
start mixing too fast and sugar flew everywhere:

Add your vanilla, and lemon juice. Mix, and you've got icing.

Ice your cake Dependant on what type you made. Ice the top, and lay the second on that. Then ice the whole thing.

~tasha~ said:

Rapunzel said:

This easy-to-make dessert is a simply delightful layered arrangement of peach pie filling, fresh raspberries, pound cake and vanilla cream. The trifle is glorious on display; make it the centerpiece of your table or a dessert buffet.

Peach Melba Trifle

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
11/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
2 cups whipping cream, whipped
1 (16-ounce) prepared loaf pound cake, cut into cubes
1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Peach Pie Filling or Topping
2 cups raspberries

   1. In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream.
   2. In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the peach pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries.
   3. Cover and chill at least 2 hours. Store leftovers covered in refrigerator.

Makes 8 to 10 servings. Prep time: 30 minutes.

i'm gonna love thisssssss

thnxx sis

QUEEN VICTORIA said:

bas inni thori si sharing

Ap tu ati hi nhi sirf aik mein hi yahan hoti hon

welcum

tashu be brave

For Sweetie

Subhan-Allah
mein ne aik baat note ki hai ab duniya mein khoobsurat masajid ziada hain aur namazi be-hadd kam

he is just kidding dearo

thnxx tashu

ook

Jazak-Allah
Wo Ghfoor bi hai ur Raheem bi hai

Amen Sumameen mein ne kitni namazein qaza ki hain

Dil ko bhelane ko khiyal acha hai Ghalib(Fragi)

searching for more

yes

will u feel shy @ tht moment?

Jazak-Allah
May Allah forgive all of Us Ameen!!