Monday, December 29, 2008

Pineapple Upside Down Cake


Ingrediants:

2 cups sugar
4 eggs
2-1/2 cups all-purpose flour
1 cup milk
3/4 cup vegetable oil
2-1/4 teaspoons baking powder
1 teaspoon vanilla
1 can sliced pineapple
marsachino cherries
2tbsp Brown sugar
1tbsp melted butter.

Cooking Instructions
Preheat oven to 350 degrees F. Grease the 9x13inch Pan bottom and the sides.
In a large bowl, mix sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat.
Spread brownSugar on the bottom of the pan.
Line Pineapple slices and fill in the gaps and circles of the pineapple with cherries.
Pour batter over the pineapple slices.
Bake in preheated oven for 40-50 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. Loosen the sides of the cake from the pan with a thin knife, then turn out onto a serving plate.

Apple Cider

Simmer 1 gallon Apple Juice with 1 stick cinnamon, 3-4 cloves and 1 cup orange juice.
Also add 1 Orange slices.
Serve Hot.

Tuesday, September 30, 2008

NillaDippers

To Make 6 cookie sandwiches
Ingrediants:
12 NILLA Wafers
2 Tbsp. peanut butter
1 square BAKER'S Semi-Sweet Chocolate
Directions:
SPREAD 6 of the wafers each with 1 tsp. peanut butter. Top each with second wafer to make six cookie sandwiches.
MICROWAVE chocolate in microwaveable bowl on HIGH 30 sec. or until melted.
DIP each cookie sandwich halfway into melted chocolate. Place on waxed paper; refrigerate 10 min. or until chocolate is set.
Recipe from kraft foods

Sunday, September 7, 2008

Rasmalai


15 oz Ricotta cheese
1 ¼ cup Sugar
One pint Half and Half Milk
A pinch of saffron
½ tsp rose water
2 tsp crushed almonds
2 tsp crushed pistachios
2 tsp crushed cashews
2 tbsp MTR Badam Feast (Almond Mix)

Syrup
Thicken the half and half by simmering over low heat for few minutes.
Add 1 cup sugar, rose water and the Badam feast mix to the half and half. Heat for a few minutes and allow to cool.
Cheese squares
Mix ¼ cup of sugar with the Ricotta cheese. Spread on the oven safe dish
Bake at 350 degrees for 35- 40 minutes or until light brown. Insert the tooth pick into the cheese- if the tooth pick doesn’t come out sticky
Remove from oven, cool at room temperature. Cut into squares.
Add the cooked squares to the half and half, sprinkle the crushed nuts.
refrigirate for atleast 2 hrs before serving.

Monday, September 1, 2008

Vegetable Cutlets


Ingrediants:
Potatoes - 3lbs, boiled and mashed
2carrots - boiled and mashed
1/4cup peas-boiled and mashed
finely chopped onion-1/2cup
chopped bell pepper - 1/4cup
chopped coriander leaves - 1/4cup
chopped green chillies - 1spoon
salt and chilli powder to taste
3spoons oil.
Bread Crumbs - 2cups (Dry toast bread slices and crush into fine powder)
Directions:
Mix all the ingrediants, make balls and flatten to cutlets. roll them in the bread crumbs to cover on both sides. arrange them on the baking sheet and bake them for 20 mnts on each side in the 350degree oven.
serve with mint&coriander Chutney.
Mint and coriander chutney
Blend well, 1Cup mint,1Cup Coriander,1/2 chopped onion,6Green chillies, 3spoons lemon Juice, 3spoons sugar.

Sunday, March 30, 2008

Carrot Cake


Ingrediants :
4 eggs
2 c. sugar
1 1/2 c. salad oil
2 c. flour
2 tsp. soda
2 tsp. cinnamon
3 c. finely shredded carrots
1 tsp. vanilla
A pinch of salt

Mix together eggs, sugar and oil. Sift flour, soda and cinnamon together and add to the above ioil , and sugar mix. Add carrots vanilla and salt. Place batter in 9 x 13 inch pan, greased and floured. Bake at 325 degrees for 40 minutes or until done.

ICING:
1/2 stick butter
1 (8 oz.) cream cheese
1tsp. vanilla
1/2 cup powdered sugar
Mix together and spread on cake.
Keep refrigirated.

Tuesday, March 4, 2008

Chocolate Cake


Ingrediants:
6oz semi sweet baking chocolate bars, melted and
cooled
1and 1/2 sticks butter, softened
1 and 1/4 cup sugar
1tsp vanilla extract
3 large eggs
2 cups all purpose flour
1tsp baking soda
1/2 tsp salt
1 cup milk
Directions
Preheat
oven to 350 F. grease and flour 2 9inch round
cake pans
Combine flour, baking soda and salt in a bowl. Beat
butter,sugar and vanilla in another bowl until creamy.
Add eggs, beat for 1mnt. Beat in melted chocolate. Slowly add flour along with
milk. Pour in the floured pans.
Bake for 30-35mnts. cool the pans for about 30mnts and
remove cakes from pans.

Chocolate Frosting
Ingrediants
1/2 cup butter
2oz semi sweet baking chocolate bar, broken into
pieces.
2 and 1/2 cups powdered sugar
1tsp vanilla
3 tbsp milk.
microwave butter and chocolate in a bowl for 45
sreconds, stir and microwave for another 20seconds,
cool. Beat 1 cup sugar, vanilla into chocolate mixture until
creamy. gradually mix remaining sugar and milk.

Frost the cake with the chocolate frosting.

Spinach Rolls

INGREDIENTS
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1/4 cup pickled jalapenos, chopped
3 tablespoons chopped onions
10 (12 inch) flour tortillas
DIRECTIONS
In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, jalapeno bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve. Slice each roll-up into 1 inch servings no more than 3 hours before serving.

original recipe here- Spinach Rolls

Cream Puffs

Ingrediants:
1 frozen puff pastry sheet, keep outside at room temp for 2hrs.
1 package instant vanilla pudding mix
bakers semi-chocolate - about 2blocks
Directions:
make the pudding following the package directions and keep refrigirated for 30mtns.using a cookie cutter or a round glass opening cut the pastry sheet into 2inch rounds.bake the pastry rounds in 400F for about 17-18mnts.remove from oven and cut each shell into half, fill with one spoon of pudding and top with other half of the pasty shell. melt the chocolate and drizzle over the cream puffs. Serve warm

Sunday, February 17, 2008

Tiramisu

Ingrediants:
1 pkg. (10-3/4 oz.) frozen pound cake, thawed and thinly sliced
2 Tbsp. Instant Coffee powder
1 Tbsp. sugar
1 cup boiling water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 Tbsp. almond-flavored liqueur or brandy
2 cups thawed COOL WHIP LITE Whipped Topping
1 tsp. unsweetened cocoa powder
ARRANGE 1 layer of the poundcake slices on bottom of 13x9-inch dish. Dissolve instant coffee and 1 Tbsp. sugar in boiling water. Brush 1/2 cup of the coffee mixture over the cakes slices in dish.
BEAT cream cheese with electric mixer on medium speed until smooth. Add 1/2 cup sugar and liqueur, mixing until blended. Gently stir in whipped topping.
SPREAD one half of the cream cheese mixture over cake slices. Top with remaining cake slices; brush with remaining coffee. Spoon remaining cream cheese mixture over slices. Dust with cocoa. Refrigerate 4 hours or overnight.
Original Reciepe here Tiramisu

Sunday, February 10, 2008

Vegetable Biryani

Ingrediants:
3 rice cooker cups Basmati Rice
5 cups water
1 lemon
oil or ghee 5tsp
1tsp Ginger garlic paste
1tsp tomato paste
1/2 cup yogurt
2tsp Poppy seeds powder (gasagasalu)
1/2tsp turmeric powder
salt and chilli powder
3 cups vegetables (any vegetables like potatos,carrots,greenpeppers,beans,cauliflower - I used thawed frozen italian blend which has carrots,zuccini,lima beans, beans and cauliflower)
whole spices - cloves,cardomoms,bay leaf,aniseed flower and cinnamon
10 Almonds- soaked in water for 2hrs.
1 medium onion- cut length wise
5 green chillies - cut lenght wise
mint leaves - 1bunch
cilantro - cut into small pieces 1/2 cup
Directions: Mix 1tsp oil,ginger garlic paste,salt and chillipowder,turmeric powder,tomato paste,poppyseeds powder, yogurt, half lemon juice to the vegetables and marinate for 1/2hr to 1hr.
Cook rice with half lemon juice with 5cups water.
In a frying pan, heat 2 tsp oil fry onions and green chillies until onions are golden brown.remove onions from the pan and heat remaining oil, fry whole spices and almonds. add the vegetable mix. fry for about 15-20mnts or until oil gets seperated from vegetables.
In an oven safe dish, arrange 1st layer of rice, top with mint and cilantro leaves. second layer spread curry. 3rd layer spread onions. and finsih with another layer of rice. cover and bake for 15mnts in 400f.

Banana&Coconut Upside Down Cake

Ingrediants:
1-1/2 cups all-purpose flour
1tsp baking powder
1/2 cup granulated sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 egg
1/4 cup water
1 tsp. vanilla
3 Tbsp. butter, melted
1/4 cup firmly packed brown sugar
2 ripe bananas, cut in half both lengthwise and crosswise
9 maraschino cherries
1 cup BAKER'S ANGEL FLAKE Coconut
PREHEAT oven to 350°F. Beat baking mix, granulated sugar, sour cream, egg, water and vanilla in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min.
POUR butter into 9-inch round baking pan; sprinkle evenly with brown sugar. Arrange bananas and cherries in prepared pan; sprinkle evenly with coconut. Cover with prepared batter.
BAKE 30 min. or until toothpick inserted in center comes out clean. Run small knife around edge of pan to loosen cake; immediately invert onto serving plate. Cool completely.
Original Recipe here: Banana&Coconut Upside Down Cake

Thursday, February 7, 2008

BlueBerry&ChocolateChip Muffins

Ingrediants:
2c flour
1/2c sugar
1t baking powder
1/2t salt1t orange zest
1c blueberries
1c chocolate chips
1-1/4c buttermilk
1egg
1/2 vanilla
brownsugar 2spoons
Directions:
preheat oven to 450F. Mix buttermilk, vanilla and egg, set aside. Mix dry ingrediants, orange zest, blueberries and chocolate chips. Mix in liquids and gently stirspoon into lined or greased muffin pans, sprinkle brownsugar and top with m&ms or fruit pices and bake for 20mnts.

Fruit Cake

Ingrediants:
1/2 c. butter
1 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
2 tsp. baking powder
8oz tub candied mixed fruit
1cup golden raisins
3large ripe bananas
Directions:
Mash bananas, Mix butter and sugar. Add vanilla and eggs; mix well. Add flour and baking powder, candied fruit and raisins, mix well. Bake in 350 degree oven approximately 25 minutes (9x13 pan).

BlackForest Cake

Ingrediants:
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 can (21 oz.) cherry pie filling, drained
1/2 tsp. almond extract
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
PREHEAT oven to 350°F. Prepare cake batter as directed on package. Add dry pudding mix; beat until well blended. Pour evenly into 2 greased and floured 9-inch round cake pans.
BAKE 30 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes; remove from pans. Cool completely on wire racks.
MIX cherry pie filling and almond extract in medium bowl. Reserve 1/2 cup each of the cherry mixture and whipped topping for garnish; spoon remaining cherry mixture evenly over one of the cake layers on serving plate. Spread 1 cup of the remaining whipped topping evenly over the cherry mixture; top with second cake layer. Spread the remaining whipped topping onto side and top of the cake. Garnish with reserved cherry mixture. Refrigerate until ready to serve. Store leftover cake in refrigerator.

Recipe found at BlackForestCake

IceBox Cake



Ingredients
1 box (14.4 ounces) graham crackers
2 boxes (3 ounces each) butterscotch cook -and-serve pudding (such as My-T-Fine)
2 boxes (3 ounces each) vanilla cook-and-serve pudding
1 box (3.4 ounces) chocolate cook-and-serve pudding
10 cups milk
Directions
1. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Line the bottom with a single layer of graham crackers. Cut pieces to fit if necessary. Save scraps. Cook butterscotch pudding following package directions, about 10 minutes. Pour over layer of graham crackers.
3. Place another layer of graham crackers over butterscotch pudding. Cook vanilla pudding following package directions, about 10 minutes, and pour over cracker layer.
4. Place a final layer of crackers over vanilla pudding. Cook chocolate pudding according to package directions, about 10 minutes. Pour evenly over the crackers.
5. Finely crush the remaining graham crackers and any scraps. Sprinkle over the top of the chocolate pudding layer. Refrigerate for 4 hours or overnight. Cut into squares.
Recipe found at IceBoxCake

Oatmeal and Raisin Cookies

INGREDIENTS:
4 large eggs, beaten
1 cup golden raisins
1 teaspoon vanilla extract
2 cups Oats
2 sticks butter (room temperature)
1 cup packed brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons baking powder
DIRECTIONS:
Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
Preheat oven to 350 degrees F. In a large bowl, mix the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking powder; stir into the sugar mixture. Then stir in the raisin mixture, oats. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.
Inspired by OatmealRaisinCookies and made some modifications.
Sep-26-2008
I made another version of these cookies yesterday.I didnt have brown sugar at the time, so I added a cup of white sugar.Also added a cup of cashew nuts. Substituted Canola oil for butter.the cookies came out super tasty.


Ravva Laddu

Ingrediants:
3 cups ravva (sooji)
3 cups sugar
1 stick butter
1tsp elaichi/cardomom powder
1/2 cup milk
cashews
1/2pinch pacha karpooram/edible camphor
Directions:
melt 3/4th stick of butter in a big frying pan, then add ravva and roast until nice aroma. Melt the remaining 1/4th butter stick in a small pan and fry cashews. Boil the milk and keep aside. Add the nuts, elaichi powder and sugar to the ravva. Mix well and add the camphor powder.
Using the warm milk in little quantities and ravva, make into laddus.