Sunday, February 17, 2008


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

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

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
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

2c flour
1/2c sugar
1t baking powder
1/2t salt1t orange zest
1c blueberries
1c chocolate chips
1-1/4c buttermilk
1/2 vanilla
brownsugar 2spoons
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

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
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

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

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
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

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
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.
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

3 cups ravva (sooji)
3 cups sugar
1 stick butter
1tsp elaichi/cardomom powder
1/2 cup milk
1/2pinch pacha karpooram/edible camphor
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.