ឆា-ឡុកឡាក់សាច់គោ

គ្រឿង​ផ្សំ

• សាច់គោ (សាច់​ផុយ)
• សាឡាដ
• ប៉េងប៉ោះ
• សណ្តែកបារាំង
• ត្រសក់
• ខ្ទឹម​បារាំង
• ក្រូចឆ្មា
• ខ្ទឹមស ប្រេង​ឆា ស្ករ អំបិល ម្រេច ប្រេងខ្យង

របៀប​ធ្វើ

• ហាន់​សាច់​គោ​ជា​ដុំតូចៗ។
• លាងបន្លែ​អោយស្អាត រួច​តំរៀប​សាឡាដក្នុង​ចាន។
• ប៉េង​ប៉ោះ ពុះ​ជា​២​ឬមិនបាច់​ពុះ​ រួច​ហាន់​ជា​បន្ទះ​ៗដូចក្នុង​រូប។ បន្ទាប់​មក​តំរៀបជា​រង្វង់​នៅលើ​សាឡាដ។
• ហាន់ត្រសក់​ជា​ចំណិត (ទទឹង) តំរៀប​ជា​រង្វង់​នៅក្នុង​ឬ​ក្រៅ​រង្វង់​ប៉េង​ប៉ោះ (ក្នុង​រូប ខ្ញុំ​អត់​បាន​ដាក់ទេ)​
• ហាន់​ខ្ទឹម​បារាំង​ទទឹងស្តើងៗ​ដូច​តំរៀប​នៅកណ្តាល​រង្វង់​ប៉េងប៉ោះនិង​ត្រសក់។
• កាត់​សណ្តែក​បារាំង​ខ្លឺៗ រួច​បំពង (ដាក់​ប្រេងបន្តិចក្នុង​ខ្ទះរួច​ទុក​អោយ​ក្តៅ ចាក់​សណ្តែក​ដែល​ហាន់​រួច​ចូល ឆា​ត្រលប់រួច​គ្រប​មួយ​ស្របក់​ជា​ការស្រេច)។ បំពង​រួច​ដួស​ដាក់​លើ​ខ្ទឹមបារាំង។
• បំពង​ខ្ទឹម​ស​រោយ​ពី​លើ​សណ្តែក​បំពង។​
• ​ឆា​សាច់គោ​រួច​ ដួស​ដាក់​លើ​សណ្តែក​បំពង។ វិធី​ឆា​សាច់គោ៖ ដាក់​ប្រេងបន្តិចក្នុង​ខ្ទះរួច​ទុក​អោយ​ក្តៅ ចាក់​សាច់​ចូល​ដាក់​ស្ករ អំបិល ម្រេច ប្រេង​ខ្យង (ដាក់​រាង​ច្រើន​បន្តិច) ឆា​ត្រលប់​បន្តិច​រួច​ដួស​ចេញ​ជា​ការ​ស្រេច។ បើ​ឆា​យូរពេក​នឹង​ធ្វើអោយ​សាច់គោឡើង​ស្វិត។
• ធ្វើ​ទឹក​ម្រេចក្រូចឆ្មា ទុកញ៉ាំជាមួយ​ជាការស្រេច៕

អត្ថបទនេះដកស្រង់ពីគេហទំព័រ IT CAMBO

Butter Bricked Cake

INGREDIENTS

• 2 cups all-purpose flour
• 1 1/3 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup butter flavored shortening
• 1 1/2 teaspoons vanilla extract
• 3 egg whites, beaten
• 1/4 cup butter
• 2 cups confectioners' sugar
• 2 tablespoons evaporated milk
• 2 tablespoons hot water
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

1.     Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.

2.     Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.

3.     Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.

4.     To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!

Butter Pound Cake

INGREDIENTS

• 1 cup butter
• 6 eggs
• 3 cups white sugar
• 3 cups all-purpose flour
• 1 pint heavy whipping cream
• 1 tablespoon vanilla extract
• 2 teaspoons lemon extract 

DIRECTIONS

1.     Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.

2.     With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.

3.     Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.

4.     Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.

5.     Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

Peanut Butter Frosting

INGREDIENTS

• 1/2 cup butter
• 1 cup creamy peanut butter
• 4 cups confectioners' sugar
• 1/3 cup cream

DIRECTIONS

1.    In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.

Little Mickey's Favorite Cheesecake

INGREDIENTS

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped peanuts
• 3/4 teaspoon ground cinnamon
• 3/4 cup butter, melted
• 3 (8 ounce) packages cream cheese
• 3/4 cup peanut butter
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 eggs
• 1 egg yolk
• 1/4 cup half-and-half cream
• 2 cups semisweet chocolate chips

DIRECTIONS

1.     Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch spring form pan with aluminum foil.

2.     To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch spring form pan, and set aside.

3.     To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.

4.     Pour batter into the spring form pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.

Let cake cool completely, and keep in refrigerator for at least 4 hours before serving

Lemon Butter Frosting

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/4 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice
• 1 tablespoon cornstarch
• 6 tablespoons butter
• 3/4 cup white sugar
• 4 egg yolks, beaten
• 4 cups confectioners' sugar
• 1/2 cup butter, softened
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 tablespoons milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Peanut Butter Chip Cookies

INGREDIENTS

• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup shortening
• 1 (18.25 ounce) package devil's food cake mix
• 2 cups peanut butter chips

DIRECTIONS

1.    Preheat oven to 375 degrees F (190 degrees C).

2.    In a medium bowl, beat the eggs, vanilla, and shortening with 1/2 of the cake mix until light and fluffy. Mix in the remaining cake mix and the peanut butter chips. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

3.    Bake for 10 to 12 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.

Lil' Devils

INGREDIENTS

• 1 (18.25 ounce) package devil's food cake mix
• 1/2 cup butter, melted
• 1/2 cup creamy peanut butter
• 1 (7 ounce) jar marshmallow crème

DIRECTIONS

1.     Preheat oven to 350 degrees F (175 degrees C).

2.     In a medium bowl, mix together cake mix and butter. Set aside 1 1/2 cups of the mixture, and press remainder into the bottom of an ungreased 9x13 inch baking pan. In a medium bowl, stir together peanut butter and marshmallow crime; spread over the crust in the pan. Crumble remaining cake mix mixture over top.

3.     Bake 20 minutes in the preheated oven. Cool, and cut into squares to serve.

A Plus Carrot Cake

ŒPrepare time 20 mn       Cook Time 1 hour     ŽReady In 1hour 20 mn

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 4 eggs
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 1 1/4 cups vegetable oil
• 2 cups grated carrots
• 1 (20 ounce) can crushed pineapple, drained
• 1/2 cup sweetened flaked coconut
• 1 cup chopped walnuts
• 1 cup raisins

DIRECTIONS

1.      Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.

2.      In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, and then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.

3.      Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

Apple, Carrot, or Zucchini Cake

INGREDIENTS

• 4 cups peeled, cored and shredded apple
• 2 cups white sugar
• 2 eggs
• 1 cup chopped walnuts
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 cup vegetable oil

DIRECTIONS

1.      Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.

2.      In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan.

3.      Bake for 40 minutes. Serve warm or cooled.

Awesome Carrot Cake with Cream Cheese Frosting

Prepare time 30 mn       Cook Time 40 mn      ŽReady In 1hour 10 mn

INGREDIENTS

• 3 cups grated carrots
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 1 1/4 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple with juice
• 3/4 cup chopped pecans
• 3 1/2 cups confectioners' sugar
• 1 (8 ounce) package Neufchatel cheese
• 1/2 cup butter, softened
• 1 1/4 teaspoons vanilla extract
• 1 cup chopped pecans

DIRECTIONS

1.      Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2.      In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.

3.      Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4.      To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Best Carrot Cake Ever

Prepare time 1 hour 30 mn   Cook Time 01 hour   ŽReady in 02 hour 30 mn

INGREDIENTS

• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

DIRECTIONS

1.     In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

2.     Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

3.     In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

4.     Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Carrot Cake

INGREDIENTS

• 2 cups white sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 1/2 cups vegetable oil
• 4 eggs
• 3 cups grated carrots
• 1 cup chopped walnuts
• 1 (3 ounce) package cream cheese
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 1/2 cups sifted confectioners' sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
4. To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Carrot Cake

Œ 

Prepare time 30 mn          Cook time 55 mn          ŽReady in 2 hours

INGREDIENTS

• 2 cups white sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 2 cups grated carrots
• 1 cup flaked coconut
• 1 (15 ounce) can crushed pineapple, drained
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons salt
• 1 cup chopped walnuts
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar

DIRECTIONS

1.      Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.

2.      In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.

3.      Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.

4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioner’s sugar. Blend until creamy. Frost cake while still in the pan.