I have been tasting a delicious dessert, it’s Moroccan lemon cake when I were playing bingo with a Moroccan, and I was immediately asking him how to make it. With Moroccan lemon cake, you just need to follow some simple steps to finish this dish.

Preparing ingredients:

- egg: 4 eggs
- Sugar: 1 and 1/2 cups
- vegetable oil: 1/2 cup
- baking powder: 2 teaspoons
- salt: 1/2 teaspoon
- flour: 2 cups
- milk: 4 cups
- fresh lemon juice: 2 tablespoons
- lemon peel of 1 or 2 lemons, grated
- vanilla: 1 teaspoon

Following is 5 steps to make Moroccan lemon cake dessert:

Step1: Flour round cake pan and put a little butter in it.
Preheat the oven to 180° C (350 ° F)

Step2: Beat the eggs and mix it with sugar until thick.Then put the oil into this mixture gradually and beat well. You can do this step manually or by the electric mixer.

Step3: After that stir in the flour, salt and parking powder and then the milk. Make this mixture become smooth. And then put it with fresh lemon juice, vanilla and lemon greated peel.

Step4: Pour this mixture into the pan you have prepared before. Then put it in the oven for about 40 minutes or until you test the cake and it is done.

Step5: Take the cake out from the oven and waiting about 7-10 mins to let it cool. Remove the cake from the sides of the pan carefully with a spatula, and turn out the cake onto a holder to complete cooling.

This is a favorite recipe of many people because it is easy to make and very delicious.

for your family. Have a try and enjoy.

INGREDIENTS 

• 4 cups chopped rhubarb
• 1 1/3 cups white sugar
• 6 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 recipe pastry for a 9 inch double crust pie

DIRECITONS

1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Those really cute, really sweet, really crunchy cookies that are rolled up to look similar to elephants’ ears. This is only the most simple sugary cookies. However, to make it more tasteful, you can use  cheddar cheese when rollling. Hope you enjoy your works.

INGREDIENTS

About 8 ounces Puff pastry dough – 1 store-bought sheet or homemade
1/3 cup sugar
2-3 tablespoons cinnamon
A cup of water

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Roll out the dough into a rectangle, about 1/4″ thickness.

3. Mark the middle lengthwise, just by putting a small indentation with your index finger.

4. Lightly coat the whole surface of the dough with water.

5. Mix cinnamon and sugar in a bowl and sprinkle over the whole surface of the dough, coating an even layer of sugary oodness.

6. Gently roll up each side of the puff pastry dough to that middle indentation point. Leave a 1/4-1/2″ space in the middle,

7. Slice the dough in 1/2″ pieces, then move to a parchment-lined baking sheet, laying them on their sides.

8. If you have some leftover cinnamon-sugar, you can sprinkle it lightly onto the cookies.

9. Bake cookies until light golden brown, about 20-25 minutes. But to be safe, check them at 15 minutes.

My Notes:

What if I want crunchier cookies? For a crunchier cookie, bake them at 425 degrees until golden brown. This will take less time, of course, and will likely be finished in 8-10 minutes.

I have been seeing more bars offer cucumber cocktails, and I say it’s about time! You may even want to muddle some cucumbers into the drink. This would go well with spicy foods. I may make a kicked-up version of this cocktail using chiles!

Summer is here … and so are fresh summer cocktails! This one features red raspberries and red grapefruit along with Holland gin and honey liqueur for a brightly colored, lightly sweetened drink. Holland gin has less juniper flavor and more citrus notes than London dry gin, which is what we usually think of when we think “gin.”

We used Damrak gin and Barenjager honey liqueur, but feel free to use your favorites!

INGREDIENTS 

2 oz Holland gin
1 oz honey liqueur
10 raspberries
1 oz red grapefruit juice

DIRECTION

Muddle together the raspberries and honey liqueur at the bottom of your shaker. Pour in gin and grapefruit juice, then shake with ice for about 15 seconds. Use an ultra-fine strainer and pour into a chilled cocktail glass.

This light and refreshing drink is perfect for weddings, garden parties … or any time you want to toast something beautiful.

Ingredients:
2 sprigs of lavender flowers
1 oz gin
1 oz limoncello
1/2 oz fresh-squeezed lemon juice
Champagne

Directions:

Using your fingers, strip the lavender flowers from the stem and combine with the limoncello and lemon juice in a cocktail shaker. Thoroughly muddle the lavender so that the flowers release their oils into the lemon liquids. Add the gin and shake with ice. Strain into a champagne glass and top with champagne. Garnish with a lavender flower, if desired. Enjoy!

If you want a more pronounced lavender flavor and aroma in the drink, after you muddle the flowers with the lemon and limoncello, leave it steeping for 5-10 minutes so that the oil has a chance to bond with the other liquids. Or, alternately, simply put extra sprigs of lavender in as a garnish.

INGREDIENTS

• 3 pounds watermelon
• 2 tablespoons fresh mint
• 1 tablespoon superfine sugar
• Ice cubes
• 1 1/4 cups ginger ale
• 1/4 cup vodka
• 1 tablespoon fresh lemon juice
• 3 or 4 splashes bitters
• Fresh mint, for garnish

You can use another melon for alternative.

Juicy watermelon and cucumber plus vodka add up to a refreshing summer cocktail. Lime juice and honey provide the right balance of tart and sweet to this festive drink.

INGREDIENTS 

• 5 cups cubed seedless watermelon (about 1 1/2 pounds)
• 1 large English cucumber, peeled and cut into chunks
• 1/4 cup fresh lime juice (from 2 limes)
• 2 tablespoons honey
• 2/3 cup vodka
• Ice
• Cucumber slices, for garnish

A bowl of sangria made with white wine, fruit, and liqueur will get the party started and let go of the heat of summer. 

• 6 cups assorted fruits (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into chunks
• 1/4 cup thinly sliced peeled fresh ginger
• 1 to 1 1/2 cups fresh basil or mint leaves
• 1/2 cup orange liqueur, such as Cointreau
• 1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio
• 3 tablespoons fresh lemon juice (from 1 lemon)
• Ice

INGREDIENTS

• 14 cups honeydew melon or cantaloupe (from a 5-pound melon)
• 1/3 cup superfine sugar
• 1/2 cup fresh lime juice (from 4 limes)
• Ice
• 2 cups raspberries

DIRECTIONS

1. Set a large fine-mesh sieve over a large pitcher or jug. In batches, in a food processor or blender, puree melon until smooth. Pour melon puree through sieve, pressing on solids with a rubber spatula (you should have about 4 cups juice).
2. In a small bowl, combine superfine sugar and fresh lime juice; stir until sugar dissolves. Add lime mixture and 4 cups water to melon juice and mix well. Adjust sweetness with more sugar if desired. (Mixture can be refrigerated, up to 2 days.) To serve, add plenty of ice and 2 cups raspberries.