Chocolate cake

Ingredient:-

1 1/2 cups crushed chocolate sandwich cookies (about 15)
2 tablespoons butter or margarine, melted
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided use
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar

1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup sour cream

Method:-

1. Preheat oven to 350°F (175°C).
2. Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
3. Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.
4. Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until form. Remove side of springform pan.

Makes 14 servings.

Note: Cheesecake may be baked in 13 x 9-inch pan. Prepare as above. Bake in preheated 300°F (150°C). oven for 20 minutes. Cover loosely with aluminum foil. Bake for additional 20 to 30 minutes.

Apple pie recipes

Ingredient:-

2−1/2 cups plus 1 tablespoon flour

1 teaspoon salt

1 teaspoon sugar

1 cup butter, chilled and cubed

1/2 cup iced water

1/2 cup white cheddar cheese, grated

1/2 cup yellow cheddar cheese, grated

7 to 8 Granny Smith apples, cored and coarsely chopped

1 teaspoon cinnamon

2 tablespoons brown sugar

4 tablespoons butter, cubed

Method:-

Combine 2−1/2 cups flour, salt and sugar in a food processor. Add chilled butter; pulse until mixture reaches a coarse meal consistency. While processing, drizzle in ice water until a dough ball forms. Pour into a bowl; toss with cheeses. Pour onto plastic wrap; form dough into a ball. Wrap tightly and chill 1 hour. For a top crust, double the recipe. Toss apples with cinnamon, brown sugar and 1 Tbsp. flour until evenly coated. Pour mixture into pie crust; top with butter. If desired, place top crust on top of apples; crimp edges to seal. Slice air vents into the top crust. Bake at 350 degrees for about 45 minutes. Cover edges of crust with foil if they begin to brown too quickly. Allow to cool slightly before serving.

Kheer (Pudding)

Ingredient

1 stick Butter

2 handfuls Very ne vermicelli

4 cups Milk

1 pint Whipping cream

1 handful Raisins

3 tablespoons Sugar

4 Almonds (optional) peeled and thinly sliced

Method

1. Melt butter in a 4 qt. pot.
2. Break vermicelli into 3″ pieces. Over low heat stir vermicelli into butter
until it turns light brown.
3. Pour in the milk and stir over medium heat until it boils.

4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and, when cool, chill in the refrigerator before serving

Tip

You can also use Suger free

Almond Coconut Cake Recipe

Prep Time: 15 minutes


Cook Time: 45 minutes


Ingredients:

* 12 (.6-ounce snack size) almond coconut candy bars

* 2 cups sifted all-purpose flour

* 1-1/4 teaspoons baking soda

* 1/4 teaspoon salt

* 8 tablespoons (1 stick) unsalted butter, softened

* 1 cup packed light brown sugar

* 1/2 cup granulated white sugar

* 1 teaspoon pure vanilla extract

* 2 large eggs, lightly beaten, at room temperature

* 1 cup buttermilk, at room temperature

* 1/2 cup grated coconut

Preparation:


Move rack to the lower third of the oven and preheat oven to 325 F. Line a 9 x 13-inch baking pan with nonstick foil.

Chop candy bars into rough 1/2-inch chunks. Pour into a bowl and place in the freezer until needed.

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream the butter, brown sugar, and white sugar on high speed until light and fluffy, about 5 minutes. Reduce to medium speed. Add vanilla, then eggs in a steady stream, beating until combined. Alternating between the flour mixture and the buttermilk, mix in one third at a time until incorporated, scraping down sides as needed. Batter will be thick. Fold in 2/3 of the candy bar chunks.

Pour into prepared pan and spread evenly. Sprinkle remaining 1/3 candy bar chunks and grated coconut on top. Bake for about 45 minutes or until toothpick inserted in center comes out clean.

Cool to room temperature. Lift cake out of the pan using the foil. Cut and serve.

Yield: 24 to 36 servings, depending on cut size

Sweet Heart (sweet dish)

Ingredient

1 cup sooji (semolina)

2 & 1/2 cups milk

Sugar to taste

1/2 tsp elaichi (cardamom) powder

some kesar(saffron) for color soaked in 1/2 cup milk

some golden kishmish (raisins) soaked in water

2 tbsp Ghee (clarified butter)

Method

Heat ghee(OIL) in a pan. Add sooji and toast it well for a few minutes until get the aroma and it slightly turn golden. Now add the milk and let it cook until it slightly thickens. Add the elaichi powder, kesar(Saffron) milk. Notice that the kesar milk would have turned somewhat orange from the kesar. Add sugar and allow it to boil until it thickens. Transfer it to plate and rest it cool down a bit before using a cookie cutter to cut out the desired shape; in my case heart shaped for valentines day. It is simple to make and the flavor from the elaichi and kesar was just incredible. Something sweet for my sweetheart.

Cheese ice cream

Ingredient

2 eggs

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 cup granulated sugar, divided

5 cooking apples, peeled and cored

2 cups cottage cheese, divided

1 cup half-and-half, divided

1/2 cup apple butter, divided

Method

Chop apples into 1/4-inch dice; set aside.

In blender or food processor, combine 1 cup cottage cheese, 1/2 cup half-and-half, 1/4 cup apple butter, 1/4 cup sugar, cinnamon, cloves and one egg. Blend until smooth. Pour into a large bowl.

Repeat with remaining cottage cheese, half and half, apple butter and egg. Combine with previously pureed mixture. Stir in chopped apples. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.

Tip

You can use Sugar free

Peach Ice Cream

Amaretto Peach Ice Cream

Ingredient:

1 1/2 pounds peaches, peeled, pitted, sliced

1 cup granulated sugar (use also sugar free )

2 tablespoons fresh lemon juice

1 cup crumbled amaretti cookies

3 tablespoons Amaretto

6 large egg yolks

2 teaspoons vanilla extract

2 cups well-chilled heavy cream

Method:


In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain mixture and puree peaches in a food processor.

In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.

In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.

In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla extract, peach puree, cookie mixture and cream. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Almond Ice Cream

Ingredient

1/4 cup blanched almonds

2 cups whole milk

3/4 cup heavy cream

3 egg yolks

1/2 cup superfine sugar

1 teaspoon kirsch or (You may use kind of flavor)

Tip

You can use a sugar free also

Method


Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.

In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

Bread Halwa (Sweet dish)

Ingredients:

3/4 cup - 1 cup ghee (clarified butter)

1 loaf bread

6-8 cardamoms (elachi)

2 tbsps almonds (badam)

2 tbsps cashewnuts

1 lt milk (low fat)

1 ¼ cup sugar (increase or decrease as per your taste)

Methord:

Tear the bread into bit sized pieces. Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.Grind elachi, almonds and cashewnuts (leave a few toasted almonds and cashewnuts aside for garnish) to a fine paste.Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk. Add the fried bread pieces and the remaining ghee to this mixture.Let it simmer till the bread pieces turn soft and cook in the milk mixture. Combine the nuts paste. Garnish with the toasted almonds and cashewnuts.

Serve warm or refrigerate until chilled and serve. It tastes good both warm and cold.

Badam Kheer ( Almond puding )

Ingredients:

25 almonds (badam)

1 litre milk

1/4 cup water

1/2 cup sugar

4-5 crushed green cardamoms

10-15 strands saffron soaked in warm milk

Method:

Soak almonds in hot water for 15 minutes and peel the skin and grind the almonds to a paste adding half a cup of water.
Bring the milk to a boil in a heavy bottomed vessel and add the sugar and almond paste and then on low heat keep stirring once in while till the milk is reduced to 3/4 th of its quantity. Ensure that you stir so that it doesnt burn.
Add the cardamom pwd and stir well.Turn off heat.
Soak saffron strands in some warm milk and stir it well and add it to the kheer(pudding).
Garnish with silvered almonds and serve chilled.

Note: Badam Kheer, which is one of my family’s favorite drink, can be made to a thicker consistency by boiling the milk till it is reduced to half its original quantity like payasam. I prefer to make it to a drinking consistency by boiling the milk to 3/4th of its original quantity. You can use low fat milk or half and half. The sugar quantity can be adjusted to your choice. It can also be served warm.

Custard (Banana Custard)

Banana Custard

Ingredient

10 cups milk

1 t. banana essence

6 T. custard powder

1/2 cup water

10 T. sugar

Method


Pour the milk into a pan, add the sugar and bring to a boil. Mix the custard with the water and add the banana essence. Pour the custard into the boiling milk, stirring constantly; let it simmer for ten minutes. Remove from heat, pour into serving dish and leave to cool. Place in the refrigerator until cool. Decorate with fruit. Serve chilled.

Gajar Ka Halwa

Ingredients:

Grated carrot 1 kg

Milk 1 liter

Whole dried milk (mawa) 200 grams

Sugar 2 cups

Ghee 2 tbsp.

Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup

Cardamom powder 1/2 tsp.

Method:
	Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
	Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
	Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
	Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf)
	Add lemon juice and paneer pieces. Mix well so that all the paneer(cheese) pieces gets properly coated with sugar. Allow it to cool.

Banana Loaf

Ingredent

3 oz. butter

8 oz. self-raising flour

3 egg yolks

few drops banana essence

3 oz. soft brown sugar

1 gill milk

3 egg whites

3 large bananas

Methord

Cream the butter and sugar, beat egg yolks for 5 minutes and add to the butter mixture. Add milk and then the flour. Stir well and add the bananas, mashed and banana essence. Beat egg whites stiffly and fold in.

Bake at 350° F. - Regulo 3, for 1 hour and serve cold, sliced and spread with a little butter.

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Cinnamon-Sugar Chips

Active: 30 mins

Makes: 80 chips

INGREDIENTS

* 3 tablespoons granulated sugar
* 3/4 teaspoon ground cinnamon
* 2 cups vegetable oil
* 10 (8-inch) flour tortillas, each cut into 8 wedges

INSTRUCTIONS

1. Combine sugar and cinnamon in a small bowl and set aside.

2. Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line a baking sheet with paper towels and set aside.

3. Once oil is hot, add a handful of tortilla wedges, being careful not to crowd them, and fry until golden brown, about 1 to 2 minutes per side. Remove chips with a slotted spoon to the prepared baking sheet and sprinkle with generous amounts of cinnamon-sugar mixture. Repeat with remaining tortillas. (Check the oil temperature in between batches and adjust heat accordingly.) Sprinkle any remaining cinnamon-sugar mixture over chips and serve.

PANEER (CHEESE) LOLLIES

Paneer(CHEESE) balls dipped in melted chocolate Preparation Time : 35 - 40 minutes Cooking Time : 20 - 25 minutes

Ingredients

Cottage cheese (paneer), grated 1 cup Powdered sugar 2 1/2 tablespoons Dark chocolate, grated 1 cup Butter 1 1/2 tablespoons Sweet sev 1/2 cup

Method

Take grated paneer on a plate and add powdered sugar. Knead well with your palms till the mixture becomes soft and pliable. Shape into marble sized balls. Prick them onto toothpicks and press lightly to give them a lollipop shape. Keep them in the refrigerator for half an hourMelt chocolate in the microwave for one minute. Add butter and keep the bowl back in the microwave for thirty seconds. Take the bowl out and whisk till smooth. Dip the paneer lollipops in the melted chocolate so that they are half covered with the chocolate. Sprinkle sweet sev over the chocolate and prick the toothpicks onto bananas. Keep them in refrigerator till the chocolate sets. Serve chilled.

PAAN KULFI (ICE CREAM)

Reduced milk flavoured with meetha pan, set in kulfi moulds and served Preparation Time : 25 - 30 minutes Cooking Time : 6 - 7 hours

Ingredients

Milk 5 cups Sugar 1/2 cup Mawa (khoya) 3/4 cup Fennel seeds (saunf) 1 tablespoon Gulkand 2 tablespoons Green cardamom powder 1/4 teaspoon Paan leaves 4 Meetha paan 4

Method

Bring milk to a boil and cook till reduced to one third its volume. Remove from heat and add sugar and mix. Add khoya and mix. Crush fennel seeds and add to the kulfi mixture and mix well. Add gulkand and mix. Add green cardamom powder and mix again.Wash the paan leaves and break them. Put them in a soup strainer and pour the hot kulfi mixture over. Pass both of them through the strainer. Break the Meetha paan and pass through the strainer into the kulfi mixture. Mix well. Fill the mixture into kulfi cones and cover them with lid. If desired you can seal the lid with dough. Keep the cones in the deep freezer for four to six hours or till well set. Unmould and serve immediately.

NOUGAT/GULAB JAMUN ICECREAM

Gulab jamun (indian sweet dish)mixed icecream Preparation Time : 15 - 20 minutes Cooking Time : 15 - 16 hours

Ingredients

FOR ICE CREAM Milk 500 millilitres Cornflour/ corn starch 2 tablespoons Cream 1/2 cup Sugar 3/4 cup Ice cream essence 3 drops CMC 1 teaspoon GMS (stabilizer) 1 teaspoon FOR NOUGAT Almonds 1/2 cup Sugar 1 cup FOR GULAB JAMUN ICE CREAM Mini gulabjamuns 12 - 15

Method

Dissolve cornflour in a little cold milk. Heat the remaining milk in a pan. Meanwhile in another pan heat sugar with a few drops of water and caramelize. Add fresh cream to the boiling milk and mix. Add sugar and continue to boil. Add the dissolved cornflour and stir continuously to avoid lumps. Boil for ten more minutes. Strain through a muslin cloth. Add chopped almonds to the caramelized sugar and mix. Transfer the mixture onto a greased tray and spread evenly. When cooled remove the nougat and crush.Add icecream essence to the icecream mix and mix well. Dissolve GMS and CMC in a little water and add to the mixture and mix well. Strain again if there are any lumps remaining. Pour the mixture into an ice-cream tin. Add some crushed nougat, mix, cover with the lid and put in the deep freezer to set. Take out after an hour or two. Open the lid. sprinkle some more nougat on top. Again keep it in the deep freezer to set. To make gulab jamun ice cream pour the ice cream mixture into an ice-cream tin. Add some gulab jamuns, mix, cover with the lid and put in the deep freezer to set. Take out after an hour or two. Open the lid, add some more gulab jamuns on top. Again keep it in the deep freezer to set. Allow to set for ten to twelve hours. Demould, slice and serve when firmly set.

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MATKA KULFI (ICE CREAM)

Rich dense kulfi( ice cream ) served traditionally in an earthenware pot Preparation Time : 5-6 hrs

Ingredients

Milk 1 1/2 litres Sugar 1/4 cup Saffron (kesar) a few strands Almonds, toasted 10-12 Green cardamom powder a pinch

Method

Heat milk in a saucepan and bring it to boil. Simmer and reduce to one third the original quantity, stirring constantly. Add sugar and stir till it dissolves. Soak saffron in a tablespoon of warm milk and add it to the reduced milk. Chop the toasted almonds and add it to the milk. Add green cardamom powder and mix. Pour the above mixture into four small matkas and freeze it for four to five hours. Serve chilled.

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KULFI (ICE CREAM )FALOODA DELHI STYLE

Traditional Indian frozen dessert with rose syrup and vermicilli. Preparation Time : 30-40 minutes Cooking Time : 5-6 hours

Ingredients

Milk 1 1/2 litres Sugar 1 cup Milk solids (khoya), grated 200 grams Falooda 1 cup Rose syrup 2 tablespoon Mixed nuts, chopped 2 tablespoons

Method

Boil milk in a heavy bottomed pan, reduce heat and simmer till it reduces to one third of the original quantity. Add sugar and grated khoya and simmer till sugar completely dissolves. Keep earthenware moulds ready. When the rabdi cools, pour into the moulds and keep in the deep freezer to set. Remove when set and unmould. Put some water on the outside of the moulds, it will help to unmould easily. Slice the kulfi and place on a plate. Top it with a portion of falooda. Put some rose syrup over the falooda in a design. Sprinkle some chopped nuts and serve immediately. Repeat for the remaining kulfis.

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FRUIT SALSA PARFAIT

Fruit melody alternately layered with dollops of ice-creams and chocolate sauce and served in a parfait glass Preparation Time : 20-25 minutes

Ingredients

Vanilla ice cream 4 scoops Strawberry ice cream 4 scoops Chocolate sauce 4 tablespoons Butterscotch ice-cream 4 scoops Fresh mint leaves for garnish FOR SALSA Watermelon, chopped 1 thick wedge Ripe mangoes, finely chopped 2 medium Apple, finely chopped 1 medium Kiwi fruit , finely chopped 1 medium Orange , segmented 1 Green grapes, chopped 8-10 Black grapes, chopped 8-10 Walnuts 1/4 cups Pineapple, canned 2 slices Lemon juice 1 teaspoon Honey 3-4 tablespoons Crushed red chillies 1 teaspoon

Method

In a bowl mix watermelon, mango, apple, kiwi, orange, grapes, walnuts, pineapple, lemon juice, honey, crushed red chillies well together to make fruit salsa. Take a parfait glass. Put a layer of the fruit salsa at the base. Place a scoop of vanilla ice cream. Put another layer of fruit salsa followed by a scoop of strawberry ice cream. Pour half a tablespoon of chocolate sauce and place another layer of fruit salsa. Over this place a scoop of butterscotch ice cream. Pour another half a tablespoon of chocolate sauce. Garnish with mint leaves and serve immediately. Prepare the other parfait glasses in the same way.

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