Ingredients:
Butter- 1/2 cup, unsalted.
Dark chocolate bars- 250 gm.
or
Chocolate chips- 1 cup.
Bitter chocolate- 6 tablespoons.
Eggs- 2, large.
Egg yolk- 1, large.
Sugar- 1 cup.
Maple syrup- 1 1/2 tsp.
or
Almond oil- 1 tsp
Flour- 2/3 cup.
Baking powder- A pinch.
Salt- 1/2 tsp.
Instructions:
1) Preheat oven to 175C/350F. Meanwhile, grease and dust an 8 -inch square
baking tin.
2) Melt butter and both kinds of chocolate in a microwave (zap on High,
800-1000MW, for 2-3 minutes and stir till smooth.)
3) In a bowl, whisk eggs, egg yolk and sugar about 5 minutes, or until thick
and pale Beat in maple syrup or almond oil and chocolate-butter mixture.
Fold in flour and salt.
4) Pour into pan and bake and bake for 30 minutes.
5) Let pan cool on a wire rack for at least 2 hours or until firm. Cut into
16 squares. Keeps for 4-5 days at room temperature; up to 3 months if frozen.
Yield:- 16 2-inch squares.
A simple recipe that doesn't require any yeast - but it is an acquired taste so make a small portion to begin with; this recipe makes one loaf (serving 3-4)
Ingredients:
Wholewheat flour - 4 cups.
Salt- A pinch.
Baking Soda- 1 tsp.
Baking powder- 1 tsp.
Thin Lassi(or milk with 2 tsp curd added to it)- 1 1/2 cups.
Raisins, crushed walnuts or almonds(optional)- 2 tbsp.
Instructions:
1) Sift flour, salt, soda and baking powder into mixing bowl.
2) Make a well in the centre and pour in lassi or milk. Gradually fold in
all the flour. Add in the raisins or nuts if using any.
3) Remember that the dough should be moist, so use more liquid if necessary.
Turn onto a floured board and knead lightly to form a loaf. The dough will
be gooey so don't worry.
4) Place in loaf pan and cut a deep cross in the centre of the loaf. Bake at
200C(400 F) for 30-40 minutes.
Serving suggestion: Lightly toast the bread, smear low-fat spread or chutney
and serve with a bowl of hot tomato soup.
Yield:- 3-4 servings.
Ingredients:
1)Biscuits- 200gm.
2) Butter- 3 tbsp.
3) Cheese(preferably Indian paneer)- 1/2 cups
4) Curd- 2 cups, thick.
5) Condensed milk- 1/2 tin.
6) Sugar- 1/2 cup, powdered.
7) Gelatine- 3 tsp.
8) Warm water- 1/3 cup.
Instructions:
1) Pound biscuits into a coarse powder. Add butter and mix well with your
fingertips. Make a thin layer of this mixture in a shallow round(12-inch
diameter) dish. Refrigerate for an hour.
2) Blend cheese and curd. Add condensed milk to the mixture and blend
further. If required, add powdered sugar to taste.
3) Dissolve gelatine in warm water. When dissolved, add to the cheese
mixture and blend one again.
4) Gently pour this mixture into the prepared bisciut-coated tray. Put it in
the refrigerator (chill-tray) for 2 hours. Decorate with thin slices of
pineapple (or any seasonal fruit slices) and cherries.
Ingredients:
1) Potato- 1, large.
2) Onion- 1.
3) Salt
4) Pepper
5) Eggs- 6.
Instructions:
1) Peel and dice the potato; chop 1 onion.
2) In a non-stick pan, heat oil and over slow heat cook the potato and onion
with salt and pepper till cooked.
3) Whip the eggs with salt till frothy. Stir in egg in mixture (quickly) till
coagulation starts. Once the mixture thickens, allow it to set. Brown on one
side and flip. Dice into pieces and serve.
Ingredients:
1) Butter- 2 cups.
2) Sugar- 2 cups, powdered.
3) Egg whites- 7.
4) Chocolate- 2 cups, melted.
5) Flour- 2 cups.
6) Baking powder- 2 tsp.
7) Walnuts- 1 kg, chopped.
8) Chocolate chips- 1 1/2 cups.
Instructions:
1) Cream the butter and powdered sugar till fluffy.
2) Add the egg whites, one by one and keep creaming. Add the melted
chocolate and beat. Sieve the flour and baking powder. Fold chopped walnuts
and chocolate chips in the flour. Fold flour mixture in the butter mixture.
Shape the cookie as you like and bake at 165C till firm.
Yield:- 20 cookies.
Ingredients :
Quantity/Servings:
(i.e., Serves 6-8)
2 cups flour
2 cups sugar
1/2 cup margarine
3 tbsp baking cocoa
1/2 cup shortening
1/2 cup water
1/2 cup Amaretto Liquer
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla
2 eggs...................and cinnamon to taste
Preparation :
1. Combine flour and
sugar in mixer bowl, mix well.
2. Combine margarine, cocoa, shortening, and water in saucepan; bring to
boil, stirring frequently. Add to flour mixture, beat well. Add amaretto liq.,
mix well. Mix remaining ingredients in bowl.
3.Pour batter into greased cake pan (I prefer bundt cake pan). Bake at 350 F
for 25 minutes or until done.
4. Cool in pan. Frost with fudge frosting.
Bake:
Bake at 350 F for 25 minutes or done.
This cake can also be topped off with walnuts or pecans
Ingredients :
1 1/4 cups butter, softened
2 cups chopped pecans
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
1/4 cup butter
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups sifted confectioners' sugar
1/2 cup cream
Preparation :
1. Preheat oven to 350 F, toast pecans with 3 tbsps butter for 20 to 25
minutes, stirring frequently; then cool.
2. Cream remaining butter and sugar until fluffy. Add eggs, one at a time,
beating well after each one. The add vanilla.
3. Sift together flour, baking powder and salt. Add to creamed mixture
alternating with milk. Stir in 1 cup of pecans.
4. Pour batter into greased and floured pan. Bake for 25 to 30 minutes till
done; cool.
5. Frost with Butter Pecan Frosting and top with remaining pecans.
Bake:
Bake at 350 F for 25 to 30 minutes.
Add a wondeful taste by using (store bought) caramel flavored frosting. Warm
frosting in microwave, pour over cake, then top with remaining pecans.
Ingredients :
1 (8 ounce) cream cheese
2 cups pumpkin puree
14 ounces sweetened condensed milk
3 eggs
1 teaspoon pumpkin pie spice
1 -9 inch unbaked pie shell
Preparation :
Preheat oven to 350 degrees F. Mix cream cheese and condensed milk together
until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix
until well combined. Pour batter into the pie shell. Bake at 350 degrees F
(175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge
comes out clean. Serve warm.
Ingredients :
2 (2 ounce) packages slivered, blanched almonds
2 (8 ounce) packages candied cherries
1 (8 ounce) package mixed peel
2 cups raisins
1 cup currants
1 cup chopped dates
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice
Preparation :
Combine fruits, nuts, and brandy. Dredge with 1/2 cup flour, and allow to
stand 2 hours or overnight. Preheat oven to 275 degrees F (135 degrees C).
Grease, line with brown paper, and grease again an 8 x 8 x 3 inch fruit cake
pan. Stir or blend together flour, baking soda, spices, and salt. In a large
bowl, cream butter. Gradually blend in brown sugar and eggs. Mix together
molasses and apple juice. Add sifted dry ingredients alternately with liquid
to the creamed mixture. Make 4 dry and 3 liquid additions, combining lightly
after each addition. Fold in floured fruit. Turn into prepared pan. Bake
for 3 to 3 1/2 hours, or until cake tests done with a toothpick. Remove from
pan, and lift off brown paper. Cool cake completely, and then wrap loosely in
wax paper. Store in an airtight container.
Ingredients
:
1 pound candied cherries, halved
5 candied pineapple rings, cut up in to small pieces
6 cups golden raisins
1 1/2 cups mixed peel
1 cup pecans or almonds
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 almonds, split
Preparation :
Preheat oven to 275 degrees F. Line the bottom and sides of two greased 9 x 5
x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper.
Grease the paper. In a large bowl, stir together cherries, pineapple, raisins,
mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with
flour.
In another large bowl, cream the butter or margarine and sugar together.
Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups
flour, baking powder, and salt; stir into the creamed mixture. Stir in floured
fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full.
Arrange split almonds over tops. Bake for about 3 hours, until toothpick comes
out clean. Cover with foil if top gets too dark while baking
Despite its name, plum
cake contains no plums.
Ingredients :
8 oz. butter
8 oz. sugar
3 eggs
3/4 tsp. almond extract
3 Tbsp. Lyle's Golden syrup
3 oz. finely ground almonds
4 cups unbleached white flour
1 tsp. baking soda
pinch salt
12 oz. milk
2 cups sultanas (golden raisins)
2 1/2 cups currants
Grated rind of 3 oranges
Grated rind of two lemons
Preparation :
Cream butter with sugar until fluffy. Add the eggs, one at a time and beating
well after each addition. Beat in the syrup, almond extract and ground
almonds. Reserving 1/2 cup of the slour, sieve the remainder with baking soda
and salt. Add flour mixture to butter mixture alternately with the milk,
beating well after each addition. Coat sultanas and currants with reserved
flour and fold into batter along with grated peels. Mix well and pour into a
well-buttered tube pan, distributing batter evenly. Bake at 300 deg. F. 1 1/2
to 1 3/4 hours. Let pan cool for 45 minutes, then turn out onto wire rack to
further cool.
Ingredients :
1/3 cup butter
1/3 cup margarine
1 cup slightly packed, golden brown sugar
1 cup shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon allspice
1/2 cup chopped walnuts
1/2 teaspoon salt
2 large eggs, beaten
2 teaspoons fresh lemon juice
2/3 cup dark corn syrup
1 recipe pie pastry
Preparation :
Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups
of standard muffin tin. Gently place into muffin cups. In a saucepan, melt
butter and margarine over low heat just until melted. Stir in brown sugar,
coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill
prepared muffin cups halfway with this mixture. Bake at 375 degrees F (190
degrees C) for 12 to 15 minutes, or until golden and bubbly.
DEE'S DATE AND NUT BREAD :
Ingredients :
1 1/2 cups hot water
1 1/2 cups dates, chopped
2 teaspoons baking soda
1 cup white sugar
1 teaspoon salt
1 tablespoon butter, melted
1 egg
1 teaspoon vanilla extract
1 cup walnuts, chopped
2 3/4 cups all-purpose flour
Preparation
:
Preheat oven to 350 degrees F. Grease
loaf pan. Pour the hot water over the dates and let stand until cooled. Sift
the flour and baking soda together add the sugar and salt. Stir in the
cooled dates and water. Add the melted butter, beaten egg vanilla and
walnuts. Mix well. Pour batter into the prepared pan. Bake at 350 degrees F
(175 degrees C) for 1 hour or until a toothpick insert near the center comes
out clean. Let bread cool in pan for 10 minutes. Remove bread from pan and
let cool on a wire rack. Makes 1 -9x5 inch loaf pan Back to the top of page
Ingredients :
2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup coarsely chopped cranberries
1/2 cup chopped nuts
1 tablespoon grated orange peel
1 egg
2 tablespoons vegetable oil
3/4 cup orange juice
Preparation :
Preheat oven to 350 degrees F. Grease one 9x5 inch loaf pan. Combine the
flour, sugar, salt, baking powder and baking soda. Add the cranberries and
chopped nuts, stir to coat with flour. Combine the egg, oil, orange juice and
grated orange peel. Add the egg mixture to the flour mixture and stir until
just combined. Spoon the batter into the prepared pan. Bake at 350 degrees F
(175 degrees C) for 50 minutes or until a toothpick comes out clean. Let bread
sit for 10 minutes and then remove from the pan and place on a cooling rack.
Let cool completely before slicing. Back to the top of page
Ingredients
:
1 teaspoon white sugar
1 cup warm water
2 packages active dry yeast
1/2 cup white sugar
1/2 cup butter or margarine, melted
2 teaspoons salt
1 teaspoon grated lemon rind
5 1/2 - 6 cups all-purpose flour
4 eggs
1/2 cup candied fruit
1 cup raisins
3/4 cup pine nuts or slivered almonds
1 cup confectioners sugar
1 1/2 tablespoons water, optional
1/2 teaspoon vanilla extract, optional
cherries or toasted slivered almonds, optional
Preparation :
Dissolve 1 teaspoon sugar
in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10
minutes, then stir well. Add 1/2 cup sugar, melted butter or margarine,
salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with
electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in
almost all remaining flour, using enough flour to make a soft dough. Knead
dough on floured board until smooth and elastic, about 8 minutes. Place in
lightly greased bowl. Cover with greased waxed paper and a tea towel. Let
rise in warm place 75 - 85 degrees F (25 - 30 degrees C) until doubled in
volume, about 2 hours. Punch down dough. Turn out onto a lightly floured
board, and knead in raisins, candied fruit, and nuts. Shape into two round
loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea
towel. Let rise in warm place until doubled, 1 - 1 1/2 hours. Bake at 350
degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from pans
immediately. Cool on wire racks. Mix together confectioners sugar, 1 1/2
tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate
with cherries or almonds. Alternatively, dust loaves with confectioners
sugar. Makes 2 round loaves
Ingredients :
2 cups unbleached flour
1 cup whole wheat pastry flour
3/4 cup wheat bran
1/4 cup oat bran
2 Tbsp sugar
1 egg, beaten
2 cups (16 oz.) buttermilk
2 Tbsp. unrefined canola oil
2 tsp baking powder
1 tsp. baking soda
Preparation :
Mix dry ingredients in bowl; add milk, oil, and the beaten egg. Stir just
until blended. Place in a greased and floured tin and slash top of dough with
a knife to make an "X" in the center. Bake in a 400 degree oven for 30
minutes. Lower heat to 350 degrees and bake an additional 15 minutes. Leaving
bread in oven, turn heat off and let stand 15 minutes more. Turn onto a rack
to cool.
CHRISTMAS BREAD STUFFING :
Ingredients :
9 cups soft white bread, cubed
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onions, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons ground poultry seasoning
2 eggs
Preparation :
Sauté onions in melted shortening. Mix together bread cubes, celery, baking
powder, sautéed onions, paprika, salt, poultry seasoning, and slightly beaten
eggs. Mixture will be dry. Pack lightly into uncooked turkey. Roast turkey as
directed. Makes 12 servings
Ingredients :
12 cups cubed white bread, baked until slightly dry
1 pound sausages, Sweet Italian or Herbed Chicken, casings removed
1/4 cup butter or margarine
6 cups chopped leeks or 4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
salt
ground black pepper
Preparation :
Sauté sausage in a large skillet over medium heat, crumbling coarsely, for
about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty
pan of grease. Into the same pan melt the butter. Add the leeks or onions,
apples, celery and poultry seasoning. Sauté until softened, about 10 minutes.
Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried
breadcubes. Season to taste with salt and pepper. Moisten with the chicken
stock. Stuff turkey with about 5 cups for a 14 pound turkey. Add additional
chicken stock to moisten stuffing if needed. Remaining stuffing can be baked
in a covered buttered casserole at 350 degrees for about 45 minutes. Uncover
and bake for another 15 minutes to brown top.
Ingredients :
3 eggs
2 cups milk
1 teaspoon vanilla
2 tablespoons sugar
butterscotch sauce (ready-made)
1/2 loaf of good-quality white bread
2 tablespoons raisins
1 tablespoon Irish whiskey
Preparation :
Combine eggs, milk, vanilla, and sugar in a mixing bowl. Break bread into
chunks or cut into cubes. Add
bread to egg mixture along with raisins and whiskey (optional). Preheat oven
to 350 degrees. Pour mixture into a buttered 1 1/2-quart baking dish. Bake
until top is golden-brown and puffy (Approximately 40 minutes). Serve warm
with a dab of butterscotch sauce