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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. -Voltaire Wednesday, April 11, 2012 Oatmeal Cookies 3/4 cup (170 grams) butter, room temperature .....or less? 3 tablespoons honey plus 3/4 cup granulated sugar. 1 egg 2 teaspoon vanilla essence 3/4 cup (105 grams) all purpose flour 2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoon ground cinnamon 3 cups (260 grams) quaker oats 1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) 1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional) Procedure: Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips. For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool. Makes about 14 large cookies Source: http://www.joyofbaking.com/OatmealCookies.html Saturday, October 15, 2011 Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 1 1/2 cup granulated sugar 2 tablespoon honey/maple syrup 1 teaspoon vanilla extract 2 large eggs 1 cup (6-oz. pkg.) Cadbury chocolate pieces 1 cup chopped nuts Directions : PREHEAT oven to 375° F/190° C. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. COMBINE flour, baking soda and salt in small bowl. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Source: http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx Friday, July 15, 2011 Basbousa 2½ cups semolina (shuji) ½ cup desiccated coconut - optional ½ cup flour 1 tsp baking soda 1 tsp baking powder ½ cup sugar ½ cup butter oil (warm) 1½ cup yogurt 1tsp vanilla essence. approx 25 blanched almonds/pistachio/raisin Milk if needed Syrup 1 ½ cups sugar 1 cup water 1 tsp lemon juice 1 tsp rosewater Preheat the oven to 190°C (375°F), grease a 12" x 8" x 1" baking dish and may sprinkle a little semolina over it. Mix the semolina with the dry ingredients - coconut, flour, sugar, baking powder, baking soda and sugar. Mix in the butter oil to the semolina well. Next add yogurt and vanilla. The mixture should be stiff but not dry, if it is too difficult to stir add a little milk. Rest the mixture for 30 mins. Spread the mixture into the baking pan, then cut it diagonally into diamonds about 5cm (1") wide. Place an almond in the center of each diamond. Bake the cake for 30-40 minutes, or until golden on top. Retrace the cuts made prior to baking with a knife. Whilst the cake is cooking, begin the syrup. Combine the sugar and water in a small saucepan over medium heat, stirring until all the sugar has dissolved. Bring the mixture to the boil, then reduce the heat and simmer for 5-8 minutes. Remove from heat and stir in the lemon juice and rosewater. Pour the warm syrup over the hot basbousa. Let it stand until it reaches room temperature. Source: Adapted from http://www.youtube.com/watch?v=0CGs88nEEeg Sunday, June 26, 2011 Pudding • 6 Eggs • 1 Glass Liquid Milk • 1/2 teaspoon Vanilla Essence • 1 tablespoon Sugar [ for Caramel ] Process: Pour Condensed milk into a mixing bowl. Add eggs, liquid milk and vanilla essence. Beat the mixture thoroughly using an electric beater, for a couple of minutes. Place 1 tbsp sugar into a micro proof bowl and add 2tbsp of water. Cook at Microwave oven on 100% power (high) for 1 to 2 minutes or just heat the sugar melts to turn it golden or dark brown for preparing the caramel layer. Then pour the beaten egg mixture into the micro proof bowl without much disturbing the caramel layer. Allow it to cook in the microwave at high for 10 or 12 minutes. If you prefer, you can test whether the pudding is ready or not. To do this, insert a knife in the middle portion of the pudding. If the knife turns out clean, the pudding is ready. Take the pudding out of the oven. Remove it from the bowl, let cool for 10 minutes at room temperature then refrigerate until serving time. Courtesy : Azmaree Bipasha Saturday, June 25, 2011 Dim-er Halwa 1 cup Liquid Milk 1/2 cup Powder Milk 3/4 cup Sugar 2 Darchini pieces 3 Elachi (ripped) 1/2 tsp vanilla essence Mix all ingredients in a bowl. Heat 1 Tbsp Butter Oil in a pot and add the mixture stirring continuiusly on medium flame. Cook until all the water evaporates and it forms fine granules. Remove from fire and decorate with slices of Almond and Pistachio. Serve with Paratha, puri, or chapati. Source: My mother. Friday, June 24, 2011 Apple Pie CRUST 1: 2 1/4 cups white flour 1 tsp. salt 3/4 cup butter 1/3 cup ice water Mix the flour, salt and butter together. Add the chilled water one tablespoon at a time. You should be able to gently press the dough into a ball. Handle the dough as little as possible; overworking will make it tough. CRUST 2 [low fat, http://answers.yahoo.com/question/index?qid=20101130042214AAmBy0K] 2 3/4 cups sifted all-purpose flourOne dough is ready, divide in near half. 1 teaspoon salt 1/2 cup vegetable oil 1/2 cup milk Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Generously dust a clean, dry surface with flour Roll out each dough part to 1/4cm thick Press one rolled out sheet into the pie pan base so that the sides are covered and about 1cm is left extra. Add filling (see below) Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. Cut 3 to 5 slits in the top. FILLING 1 cup sugar 1 table spoon flour 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 teaspoon Lemon juice 7 medium sized apples sliced (3 cups) 2 tablespoons butter Heat oven to 230 °C/450 °F. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Pour into pastry-lined pie plate. Dot with lemon juice and then butter. Cover with top crust and seal the edges. Cut slits in the top. Bake 15 minutes at 230 °C. Reduce heat to 180 °C and continue to bake for another 30 to 40 minutes until crust is brown and juice begins to bubble through slits in crust. Source: Siddika Kabir's cookbook "Ranna Khaddo Pushti" Pancake 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoon white sugar 3/4 cups milk - warm 1 egg 3 tablespoons butter/oil Directions In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Syrup: Boil 1/2 cup sugar in 1 cup water. Add vanilla. Source : Siddika Kabir's cookbook Brownies Ingredients: 1 cup Flour 1 cup Sugar 2 Eggs, lightly beaten 2/3 cup Vegetable oil 5 tablespoons Cocoa 1/2 teaspoon Salt 1 teaspoon Vanilla 1/2 cup Chocolate chips - optional Directions: Combine the sugar and oil. Stir in the eggs and vanilla. Combine the flour, cocoa and salt. Add to the egg mixture and stir until smooth. Pour batter into a greased microwave safe 8x8 baking dish. Cook on MED HIGH for 6 minutes. Top with chocolate chips. Cook for 2-4 more minutes. Let stand to cool. Source: http://www.cdkitchen.com/recipes/recs/28/Microwave_Brownies59552.shtml
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Bakin kolač od jabuka, cimeta i grožđica Sastojci: 1 šalica brašna 1 žličica praška za pecivo 1 žličica mljevenog cimeta 1/2 žličice soli 1 šalica bijelog šećera 1 jaje 1/4 šalica ulja 2 šalice oguljenih i nasjeckanih jabuka 1/2 šalice nasjeckanih oraha 1/2 šalice grožđica ili datulja Priprema: Zagrijte pećnicu na 175°C. Namastite i pobrašnite tepsiju. U posudu prosijte brašno, prašak za pecivo, cimet i sol. U manjoj posudi izmiksajte šećer, jaje i ulje. Umiješajte prosijane sastojke. Dodajte jabuke, orahe i grožđice. Pecite oko 55 do 60 minuta u prethodno zagrijanoj pećnici (ili dok vam čačkalica, kad je zabodete u tijesto, ne izađe čista). Objavila Točka u 21:10 Pošalji ovo e-poštom Blogiraj ovo!Podijeli na usluzi TwitterPodijeli na usluzi FacebookPodijeli na Pinterestu Pretplati se na: Objavi komentare (Atom)