Southern food recipes

Ingredients for portions
100 g butter
100 g sugar
2 egg (s)
100 g flour
Lemon zest or lemon flavoring
n. as syrup, light (such as Golden Syrup) or caramel syrup
some baking soda

Preparation
Butter, sugar and eggs until frothy, add lemon peel. Baking powder and flour and fold.

A microwavable form (I use for this recipe a fire-resistant glass measuring cup with 500 ml capacity) filled with the syrup. The soil should be covered, so do not skimp. Pour the mixture to the syrup and cover the whole set with plastic wrap.

In the microwave at full power (in my case about 700 watts), about 3 minutes “baking”. Caution! The cake is very hot! When the cake is done (in the form of the glass you see the very good), the whole thing onto a plate. So she sucks the remaining syrup to the batter well. Serve warm. This tradition fits Custard, so vanilla.
Preparation time: 5 min
Level of difficulty: simple

Ingredients for portions
500 ml water
2 teaspoons tea, black
3 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons rum, high alcohol
6 sheets gelatin, white
For the cream (vanilla cream)
½ vanilla bean (s)
250 ml cream
1 tablespoon sugar

Preparation
Boil water and tea leaves in a preheated pot. brew with water. Cover and take 3 minutes. Then in a pot of seven. Season with sugar, lemon juice and rum. Soak gelatine for 5 minutes in cold water. resolve expressions and stir in the hot tea. Tee to let cool briefly in front of the gel and place in goblets. Cover and freeze 2 hours in refrigerator.
Cut open the vanilla cream vanilla bean. Mark scrape out with a knife. Good with vanilla cream and sugar in a chilled bowl, beat semi-rigid. Pour into a glass carafe. Serve with the jelly.
Preparation time: 20 min
Rest time: 2 hours
Difficulty: Normal

Ingredients for portions
1 cake (pound cake finished about 400 g)
100 g jam (raspberry)
200 g Almond (s), (male)
100 ml rum
150 ml sherry
1 package pudding mix, vanilla
½ liter of milk
4 tablespoons sugar
2 cups cream, 250 g
250 g raspberries, frozen

Preparation
Cake in two centimeter thick slices and spread with jam.
The bottom of a glass bowl with two or three pieces of cake design.
Remaining cake into cubes and place on pie shell.
Almonds in a sauté pan without fat. Two tablespoons of almonds and set aside. The rest is spread over cake. Pour over rum and sherry.
Pudding as directed with milk and 2 tablespoons sugar boil. Cool slightly. A cup of cream add to the pudding.
Thawed raspberries sprinkled over the cake, with some retained for garnish.
Remaining cream with the remaining sugar until stiff. Pudding and cream one after the stress on the cake, sprinkle with remaining almonds and raspberries.
About half an hour in the refrigerator chill.
Preparation time: 40 min
Rest time: 1 hour
Level of difficulty: simple

Ingredients for portions
30 g unsalted butter,
3 rolls, sliced
250 ml milk
250 ml cream
1 pinch salt
1 vanilla bean (s) slashed,
3 egg (s)
125 g vanilla sugar
30 g raisins, soaked in water and expressed
20 g jam (apricot jam)
Powdered sugar

Preparation
A large oven-proof dish with a little butter rub. The bread slices side by side in the dish and add remaining butter. Milk, whipping cream, salt and vanilla bean in a pot to boil. Eggs and vanilla sugar until frothy and then add the milk mixture and mix well. Distribute the sultanas over the bread and pour the sauce. The bread then rises to the surface.
The shape in a water bath to give the oven. Fill the water bath with hot water so that is about half of the form in the water. Bake in preheated oven at 160 degrees about 45-50 minutes. The pudding should already be wobbly in the middle. cool briefly. The jam slowly warm, dilute with water if necessary. A very thin layer of paint on the warm pudding and sprinkle with powdered sugar.
Preparation time: 20 min
Level of difficulty: simple