Archive | Cake & Dessert Recipes

Twinkie Cake

Posted on 04 July 2017 by admin  

1 (9 x 13) inch chocolate cake
5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. vegetable shortening
1 tsp. vanilla
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Pumpkin Indian Cakes

Posted on 10 May 2011 by admin  

  • Take equal portions of Indian meal and stewed pumpkin that has been well mashed and drained very dry in a sieve.
  • Put the pumpkin in a pan, stir the meal into it gradually, a spoonful at a time, adding a little butter as you proceed.
  • Mix the whole thoroughly, stirring it very hard.
  • If not thick enough to form a stiff dough, add a little more meal.
  • Make it into round, flat cakes, about the size of a muffin, and bake them over the fire on a hot griddle.
 

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Gulab Jamoon – syrupy sweet balls

Posted on 18 April 2011 by admin  

Ingredients
500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry
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Indian Coconut Burfi

Posted on 11 August 2010 by admin  

Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method
Prepare syrup with sugar and water to 2 1/2 thread consistency. Use method as shown in introduction. Warm coconut in heavy saucepan, pour in the syrup. Stir well and cook till soft lump forms. Spread in a greased plate. Cool. Sprinkle cardamom powder (optional). Cut into squares, store in airtight container.

 

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Fruity Chaat

Posted on 12 July 2010 by Home Chef  

Ingredients:
Pinapple slices 5 nos.
Oranges 5 nos.
Papaya(cubed) 200 gms.
Apples(peeled cored &
cubed) 3 nos.
Green seedless grapes 1 cup
Sweetlime 3 nos.
Paneer (cubed) 150 gms.
Black seedless grapes ¼ cup
Cherries(sliced) 5 nos.
Chat masala 2 tsps.
Black salt A pinch
Sugar and salt to taste
Lemon juice(optional) 1tbsp.
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Corn Cakes with Raspberry Butter

Posted on 09 July 2010 by admin  

1/2 cup flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar (optional)
1/2 teaspoon baking powder
1/4 teaspoon salt 1 large egg
1/2 cup milk
2 tablespoons butter, melted
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Fat-Free Whipped Cream

Posted on 22 June 2010 by Home Chef  

Ingredients:
2 Tbs water
1 tsp unflavored gelatin
1/2 cup nonfat powdered milk
1 tsp vanilla extract
1 cup ice water
1/2 tsp liquid sugar substitute

Method:
In a small skillet, add the water; sprinkle gelatin on top. After the gelatin has soaked in, stir over low heat until clear; cool. In a large mixing bowl, combine the milk, vanilla, ice water, and sugar substitute; mix well. Add the gelatin mixture and whip until fluffy with a wire whisk or electric beaters. Refrigerate until ready to use.

 

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Corn, Cheddar, and Sun-Dried Tomato Muffins

Posted on 15 June 2010 by admin  

This is our version of a gussied-up corn muffin. We serve them at brunch as a savory alternative to all of the sweets. They are also great spread with pesto or served alongside either the Chiapas Tortilla Soup or Cuban Black Bean Soup.
1/2 cups cake flour (not self-rising)
1 cup yellow cornmeal
1/2 Tbs baking powder
1 1/2 Tbs sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 oz (1 1/2 cups) grated sharp white cheddar cheese
3/4 cup chopped rehydrated sun-dried tomatoes
1/2 cup thinly sliced scallions
1 1/2 cups warmed whole milk
6 oz (1 1/2 sticks) unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg

method:
Preheat the oven to 400 F. Butter a 12-cup muffin tin.
Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl; mix well. Add the cheese, sun-dried tomatoes, and scallions and toss well.
Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
Add the wet ingredients to the dry and mix together just until a soft dough forms. (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter. Bake until the tops start to brown slightly, 20 to 25 minutes.
Cool for 2 to 3 minutes, then turn out onto a wire rack to cool. Serve warm or at room temperature.
Remove to a rack and let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.

 

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Ras Malai

Posted on 09 June 2010 by admin  

Ingredients
4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 – 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn
cardomom
pista
almonds
lemon juice

Method
First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously. Then drain it in athin muslin cloth or handkerchief. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining. In a pressure cooker take 3 cups of water and 1 cup of sugar. Take the chenna out of the cloth in a dish, mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. In the mean time see the milk for ras may be ready. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it. Let it cool aside. As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook. When the milk is cool add chenna balls to it. Refrigerate it. And it is ready to serve.

 

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Chocolate Chiffon Cake

Posted on 08 June 2010 by admin  

3/4 cup sifted cake and pastry flour
1/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1/4 cup water
1 tsp vanilla
2 egg yolks
4 egg whites
1/4 tsp cream of tartar

Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or, alternatively, have 10-inch tube pan ready.
In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder, and salt; mix well. Pour in oil, water, vanilla, and egg yolks. Beat for 1 minute or until very smooth. Wash beaters.
In large bowl, and with clean beaters, beat egg whites and cream of tartar until soft peaks form. Add remaining sugar and beat until stiff peaks form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air bubbles. Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow to hang upside down on its own rack or funnel.) Loosen around edge of cake; invert onto cake plate. Remove waxed paper.

 

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Toll House Pan Cookie

Posted on 07 June 2010 by admin  

Ingredients
2 /14 cup all-purpose flour
1 measuring teaspoon baking soda
1 measuring teaspoon salt
1 cup butter softened
¾ cup sugar
¾ cup firmly packed brown sugar
1 measuring teaspoon vanilla extract
2 eggs
One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels
1 cup chopped nuts (optional)

Method
Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets.

 

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Almond Badam Cake

Posted on 21 May 2010 by admin  

Ingredients :
1 cup almonds
2 cups sugar
¼ cup ghee

Method :

Soak almonds in warm water and remove skin
Grind all the almonds together (without water) and make a paste.
You can also add very little water.
To this paste add the sugar and heat this mixture in a heavy non-stick pan.
Keep stirring and keep adding ghee when you feel that the mixture needs a little moisture.
After about 15 minutes, the mixture becomes small in quantity, transfer to a greased dish, spread the mixture and cut into desired shape.

 

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French Chocolate Pastry

Posted on 11 May 2010 by admin  

1 package refrigerated crescent rolls
6 tbsp. semisweet chocolate chips
powdered sugar (enough to sprinkle lightly on each pastry)

method
Preheat the oven to 400°F. Remove the dough according to directions on package. Smooth out perforations (dotted lines) in dough with your fingers and cut dough into 6 rectangles. In the center of each rectangle, place 1 tbsp. of chocolate chips. Bring each of the 4 corners of the rectangle to the middle and seal to make an envelope. Place pastries on an ungreased cookie sheet and bake 10 to 15 minutes or until golden. Remove and place pastries on a cooling rack. Sprinkle tops lightly with powdered sugar. Serve while pastries are slightly warm.

 

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Trout Mousse

Posted on 10 May 2010 by admin  

Ingredients:
500 g trout (or othersalmon type fish)
100 g boiled potatoes
150 ml freshly pressed lemon juice
3 tbsp cognac
2 tbsp molten butter
2 avocados
cayenne pepper
black pepper, salt

Method:
Cook any salmon type fish, e.g. trout, in the microwave oven: 1 minute at high for every 100 gram. Remove skin, bones, tail and head, and let the meat cool. About 300 gram of meat should remain. Purée the trout meat together with cooked potatoes, freshly pressed lemon juice, cognac and molten butter in a food processor. Add the flesh of 1 1/2 peeled avocado, a very generous pinch of cayenne pepper and pinches of salt and black pepper. Purée for another 15-30 seconds. Transfer the mousse to a suitable bowl and let it cool for at least a few hours in the refrigerator.

 

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Lemon Parfait

Posted on 08 May 2010 by admin  

Ingredients:
150 ml granulated sugar
3 egg yolks
300 ml whipping cream
50 ml lemon juice
zest of one lemon

Method:
Beat the egg yolks into the sugar until you have a very fluffy mixture. Whip the whipping cream. Add the lemon juice and the lemon zest to the egg-andsugar batter. Stir. Fold in the whipped cream, working so as not to deflate the volume. Pour the mixture into a bowl or baking tin. Leave it in the deep-freeze for at least 12 hours to solidify.

 

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Badam Kheer

Posted on 07 May 2010 by admin  

Ingredients
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron ½ t.spoon
Kesari powder (color) a small pinch (optional)

Method
Soak saffron in little cold milk, and keep it aside. Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Measure the amount of almond paste, and keep the same amount ofsugar aside. Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes. Add the soaked saffron and serve it cold.

 

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