Vegan Sugar Cookies

posted by pink

1½ C flour
½ C sugar
½ tsp baking soda
½ tsp salt
½ C oil
1 Tbsp apple cider vinegar
1 Tbsp vanilla
1 Tbsp lemon juice
water to constitute dough

Preheat oven to 375° F. Mix ingredients, adding water to make the dough a proper consistency for cookies. Spoon onto cookie sheet. Bake 5 - 8 minutes. Eat same day.

Notes: The oil can be split in half with applesauce. These cookies do not keep like regular egg cookies do, so they do need to be eaten within 36 - 48 hours. I looked this recipe up in desperation one day when we did not have eggs or milk in the house.

DingDong's Ice Cream Sundae

posted by DingDong: ok I am putting in my own recipe. errr its not much because I just made it up in my head right now.

DingDong's Ice Cream Sundae
1 scoop of chocolate ice cream
1 scoop of double chocolate ice cream
1 scoop of chocolate chip cookie ice cream
1 scoop of vanilla ice cream
lots of chocolate syrup
your choice of stuff to sprinkle on top
1 large bowl

so what you do is throw in all the ice cream scoops into the bowl. If you want you cna add in more scoops if you like. Then pour in a LOt of warm chocolate syrup over all the ice cream. And then you can sprinkle it all with stuff of your choice like chocolate chips, M&Ms etc etc. And then just eat it up.

This post has been edited by dingdong: Today, 03:30 AM

CHAWAL KI FIRNI(RICE PUDDING)

posted by shshah:

yesterday we made lots of ali,s favourite things as it was his b-day but i,ll add a recipe of his favourite sweet dish



rice powder 1/2 cup
milk 1 liter
sugar 1/2 cup(or according to taste
green cardamom pdr 1/2 tsp
almonds (blanched and cut in strips few
pistachio,s '''''''''''''''''''''''''''''''''''' few
kewra water few drops(optional

in a pan add milk and rice powder and cook it on low heat for 7-8 min add sugar and cardamom pdr and cook for 5-6 min or till this comes to slightly thick pudding(not too thick as it will become very after cooling down )add almonds ,half pistachio and kewra water after cooling and before serving garnish with rest of pistachio,s

KULFI

posted by shshah:

since summer is here and every one wants to enjoy something cold i,m gonna add one of southasia,s special ice cream




1,1/2 to 2 liter -full cream milk
sugar - according to taste
double cream-200ML-250 ml
11/2 tbs.-corn flour
1 tbs. semolina
cold milk (a little to mix )
almonds, blanched and chopped (few
green pistachios few (crushed
green cardamom powder -1/2 tsp
kewra water few drops

Boil milk in a wok or heavy pan until it is reduced to half. keep stirring it regularly.
Keep scrapping off the milk-skin from the sides and bottom of the pan every few minutes and putting it back in the simmering milk. It is this skin that gives the kulfi it's distinctive, rough texture.
Dissolve corn flour and semolina in little cold milk ,add sugar and cardamom powder to the milk.
Stir continuously and boil for a further 8-10 minutes, add chopped almond powder and pistachio.
Whisk double cream until thick and fluffy, add to the cooled boiled milk and fold in gently.finally add kewra water and
freeze in kulfi molds,ice cream molds or any plastic box with lid the ones used for freezing or refrigerating
kulfi can be made in different varieties mango ,pistachio,almond etc when making mango just add mango pulp before adding whisked cream and pistachio and almond etc can be made by adding little of almond ,pistachio essence and a bit of food color

RUBRI FALOODA

posted by shshah:

This is a dessert drink normally served in summer after dinner




2 1/2 cups cold milk
rooh afza or u can use rose syrup (according to taste
basil seeds,(tukmaria seeds ) soaked in water till fluffy-4-5 tbs
sugar -according to taste
almonds and pistachio,s crushed (few)
kulfi ice cream or vanilla ice cream

TO MAKE VERMICELLIS

(u don,t need to make them u can also buy them in asian shops known as flooda
vermicellis they are a bit yellowish color but they don,t taste the same as home made )

cornflour -2 tbs
2 cups water
ice water -1 1/4 cups

Mix together cornflour and water.Cook over low heat, stirring constantly until it looks like glue.
Place a pan containing ice water under a colander now put mixture into the colander.
Press the mixture through with the back of a wooden spoon.pieces of vermicelli,s will fall into the ice water and solidify.
leave this aside for few minute,than drain the water
Heat milk and sugar and cook for 5 min , turn heat of and add vermicelli,s mix and let it cool after it has cooled down add almonds ,pistachios and basil seeds and a little roohafza or rose syrup and crushed ice.serve chilled or serve the traditional way pour falooda in a glass and top it with couple scoops of kulfi or vanilla ice cream and a drip of rooh afza

RASMALAI

Posted by shshah

(cottage cheese balls in sweetened thick milk)

FOR RASMALAI

milk - 2 liter
lemon juice or vinegar -1 tsp
yoghurt - 1 tsp
flour -1 tsp
cardamom powder -1 tsp

FOR SUGAR SYRUP

2 glass water
3-4 tsp sugar

FOR MILK SYRUP

milk 1 1/2 liter
sugar -to taste
almonds,pistachio few crushed
cardamom pdr-1/2 tsp
saffron- 1 tsp
kewra water few drops (optional)

boil 2 liter milk and when it comes to boil add vinegar or lemon juice and yoghurt the milk curdle and whey will separate now take a muslin cloth and drain the water which will leave the cheese on top squeeze and hang for 5-6 hours(i start making it in the morning and till 2-3 pm the cheese is ready )
when cheese is ready add flour,and cardamom pdr and mix it in blender for few minutes take it out and make litte smalll ball (smaller than a tennis ball )and than slightly press with ur palm to flat it a bit
make sugar syrup and add these balls and cook on medium for 7-8 min
in another pan add milk and sugar and let it boil on slow flame for 20 min it will get quite thick take the ball out of sugar syrup and add them in milk syrup cook for 8-9 min add cardamom pdr,almonds pistachio,s saffron,and kewra water ,
serve chilled "]

HOW TO MAKE KHOYA (used in coconut halwa recipe)

posted by shsha


;there are 3 different sort of khoya;s used in different recipes,

BARFI &LADOO KHOYA

take 1 liter of milk and boil on high heat once it comes to boil low the heat and let it cook keep stiring now and than when the milk comes to thicken low the heat to slow and when it shapes solid khoya is ready.

GULAB JAMAN &GAJAR KA HALWA KHOYA

Cook as above but when it,s thicken and still moister u can ad to gajar ka halwa etc

DANEDAR KHOYA OR KHOYA KALKAND

this khoya is made by luke warm milk add citric acid and mix once the milk splits cook till all the milk comes th solid shape and seems like oil is coming out .

HERE IS A QUICK RECIPE FOR MAKING KHOYA WHICH IS TOLD BY SOME ONE I KNOW.

Take full cream condensed milk add 2 tsp of ghee and 2 tsp of yogurt and cook in microwave oven for 6 min .

COCONUT HALWA

by shsha

1 cup Semolina
2 tbsps Coconut (scraped)
½ cup Tender coconut flesh (chopped)
3 tbsps Ghee or 5 tbsp oil
2 cups Milk
1/4 cup Khoya(crumbled)
1/2 cup sugar or to taste

Heat two tablespoons ghee in a pan. Add semolina and roast till fragrant. Add scraped coconut and continue to roast. Add milk and mix. Add khoya and mix. Add Sugar and mix. Cook till the semolina is cooked and the mixture resembles halwa. Add the remaining ghee to give it a glaze. Pack the halwa into a small mould and unmould it onto a serving plate. Similarly treat the remaining halwa . Garnish with chopped tender coconut flesh and serve.
u can also just serve it in plate and garnish with coconut flesh

SHEER KHURMA (VERMICELLI COOKED IN MILK)

posted by shshah:

milk 1 liter
vermicelli-80gm(crushed with hand to small pieces )
almonds and pistachio,s (blanched skin removed and cut in thin strips )few each
raisins -few
green cardamom pdr-pinch
kewra water -3-4 drops
sugar to taste
boil milk in a heavy pan add half of almonds and pistachio,s cardamom pdr and raisins when milk starts boiling add vermicelli ,s stir and add sugar let it boil for 30 sec and take it off stove now add kewra water and before serving garnish with rest of almonds and pistachio,s
traditionally dried dates cut in strips are also added but i personally don,t like them in my vermicelli,s so i don,t add them

oatmeal lace cookies

Posted by Diaphoni:

EASY OATMEAL LACE COOKIES

1/2 lb. softened butter (two sticks)
3 c. oatmeal
1 c. sugar
1 tsp. vanilla
1/2 tsp. salt

Cream butter, sugar and vanilla until light and fluffy. Fold in oatmeal one cup at a time. Drop mixture by level teaspoonful onto ungreased cookie sheet (4 across and 5 down). Bake at 350 degrees for 8-10 minutes or until cookies are thin and golden brown.

Allow to cool slightly before carefully removing from sheet. Place cookie sheets side by side, do not stack in oven.

Makes about 100.

Candied Orange Peel and Chocolate Orange Marmalade

Posted by Diaphoni:

Candied Orange (Citrus) Peel

4 oranges, peel of (or any thick skinned orange)
3 cups sugar
1 cup water

1 cup sugar for rolling
or
8 oz chocolate for dipping

You can harvest the peel in many ways. Here are two I recommend: 1) Cut the oranges in half and juice them. Cut each half in half again and take a spoon to scrape the pulp out, leaving a clean pith. 2) Lop off the top and bottom of each orange (think of removing the polar caps where the stem and opposite end are) just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon. (I generally don’t like to remove too much pith.)

Cut peel into 1/4 inch strips. Place peels in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice more. Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 230F. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for several hours. Once the peel is dry, you can dip in tempered dark chocolate - shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar.

Here's a recipe for
Chocolate-Orange Marmalade (which is something to do with the very orange scented and flavored sugary syrup that's left over when you done making the recipe above)

makes about 4 cups

prep: 10 mins

leftover orange syrup from candied orange peel strips, ca. 600 ml
chocolate, 80% or more cacao, 250g

While the orange syrup is still warm, add the chocolate, broken into small pieces. Stir thoroughly, until the chocolate is completely melted and incorporated with the syrup. Fill into little jars and keep in the refrigerator. Use as a bread spread or filling for tartlets, crepes, etc.

Note: Use very high percent bitter chocolate even though you may not like it on its own. Since the syrup is very sugary, the bitterness from the chocolate/cacao is most welcome in this combination.

Baked Apples

posted by masooma

CHRISTMAS BAKED APPLES

6 lg. baking apples, peeled and cored
6 tbsp. sugar
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
2 tbsp. butter
1/2 - 3/4 c. apple juice
Red food coloring

Place apples in shallow 2 quart casserole. Pour 1 tbsp. sugar into cavity of each apple. Sprinkle each with 1/4 tsp. cinnamon and 1/4 tsp. nutmeg. Top each with 1 tsp. butter.

Heat apple juice to boiling. Add red food coloring. Pour juice into casserole. Bake uncovered at 400 degrees for 50-60 minutes or until tender, basting occasionally with juice.

Baklava

posted by Shshah:

Ingredients

1 package phyllo pastry sheets

pistachios- 4 cups chopped

cinnamon- 1 tbs

ground cloves -1/2 teaspoon

allspice- 1 tsp

nutmeg -1 teaspoon

unsalted butter -450 gms

sugar -1/2 cup

FOR SYRUP

sugar -4 cups

water -2 cups

lemon juice -2 tbs

honey- 1/2 cup

Method
In a saucepan combine all ingredients for honey syrup and bring to a boil over medium heat. Continue to boil for 4-6 minutes. Take from heat and let cool. Preheat oven to 225F. Butter a glass oven dish mix all nuts, sugar and spices in a bowl, set aside. Melt butter. Layer half of the phyllo dough sheets one at time into glass pan, brushing each sheet with melted butter. Pour nuts mixture over dough and continue layering remaining phyllo sheets as before. Cut into to diamonds. Bake for 25- 30 minutes. Pour cooled syrup over warm pastry. Let stand at least one hour before serving
ENJOY

Triple-Chocolate-Threat-Has-Everything in-them-including-crunch Cookies

Triple-Chocolate-Threat-Has-Everything in-them-including-crunch Cookies

posted by masooma:

1 cup of flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 1/4 stick of butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup oatmeal
1/3 cup of milk choc chips
1/3 cup of whit choc chips
1/3 cup of semi-sweet chips
1/2 cup of cranberries
1/2 cup of almonds (if you want)

(I left out the almonds because LD doesn't like crunchy stuff in his food. I used one type of chocolate chips - semi sweet and i used cranraisins instead of cranberries. They were all good. And practically all gone. :-)

Preheat oven to 350.

Mix dry ingredients (not the oat meal though or choc chips). Set aside.

Soften butter (micro for 12 seconds or so). Mix wet ingredients and cream sugar and egg.

Mix dry and wet, add in the oatmeal and then chocolate and cranraisins or cranberries.

Drop onto ungreased cookie sheet and lick the bowl clean - and don't let your toddler seeing you do that or they will fight you over the bowl and not listen to your warnings about salamonilla.

pate brise

Posted by Diaphoni:

Recipe for Pate Brisee

Ingredients

Makes enough for 1 double-crust or 2 single-crust 9-inch pies

* 2 3/4 cups all-purpose flour
* 1 1/2 teaspoons coarse salt
* 1 tablespoon granulated sugar
* 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
* 7 to 10 tablespoons ice water

Directions

1. Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
2. With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
3. Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.

Apple Pie

Posted by Diaphoni:

* 5 pounds Granny Smith Apples
* 1 tablespoon finely grated lemon zest
* 2 teaspoons fresh lemon juice
* 3/4 cup packed light-brown sugar
* 1/4 cup granulated sugar
* 1/4 cup all-purpose flour, plus more for dusting
* 1 teaspoon coarse salt
* 1 teaspoon ground cinnamon
* 1 teaspoon freshly grated nutmeg
* 3 tablespoons cold unsalted butter, cut into small pieces
* 1 large egg yolk
* 1 tablespoon heavy cream
* Fine sanding sugar, for sprinkling

Directions

1. On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate 1 hour.
2. Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, rerolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.
3. Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.
4. Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in piecrust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another. Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.
5. Preheat oven to 400 degrees, with racks in the middle and lower positions. Place a foil lined baking sheet on lower rack to catch any juices. Place pie on middle rack and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375, and bake until crust is golden brown and juices are bubbling, about 1 hour and 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.

Magic Cookie Bars

posted by masooma:

Magic Cookie Bars

Recipe information: from Eagle Brand recipe booklet

Ingredients
1 ½ cups graham cracker crumbs
1 stick butter, melted
1 can Eagle Brand sweetened condensed milk
2 cups semi-sweet chocolate chips
1 ½ cups flaked coconut
1 cup chopped nuts

Directions

1. Preheat oven to 350 degrees (325 for glass baking pan).
2. Combine crumbs and butter and press into bottom of 13x9 pan.
3. Pour Eagle Brand over crumb mixture. Layer evenly with remaining ingredients, pressing down each layer firmly with fork.
4. Bake 25 minutes or until lightly browned.
5. Cool and cut into bars. Store at room temperature.

4-Layer Pudding

Posted by masooma:

Tri-Fold Pudding (Four-Layer Pudding) - This is my favorite dessert ever!!!!

Recipe information: from mom’s recipes

Ingredients
1 stick butter
1 cup flour
1/2 cup nuts (usually walnuts)
1 8 ounce package of softened cream cheese
1 cup powdered sugar
1 tub Cool Whip
1 large package chocolate or lemon pudding (cooked)

Directions
1. 1st layer – melt butter, mix with nuts and flower and pat into 13 x 9 pan. Bake at 375 degrees 15 minutes or until golden.
2. 2nd layer – beat cream cheese with powdered sugar, then add two cups of cool whip. Layer on top of cooled first layer.
3. 3rd layer – add layer of cooled pudding on top of 2nd layer.
4. 4th layer – Add 2 cups of cool whip to make the fourth and final layer.

TIP: Sprinkle top layer with shaved chocolate.

Carrot Halwa

Posted by Dr_Asad_77:

Here is the recipe for making Carrot halwa:
Carrots = 2 lbs
Milk = 1 liter
Cardamom seeds = about 7-10 cardamoms
Water = about 3/4 cup
Butter = 3 tablespoons
Raisins = 2 tablespoons
Shredded Almonds = 2 tablespoons
Shredded Pistachios = 2 tablespoons
Sugar = about 1 lb

1) Wash and clean the carrots. Soak the raisins in water for 30 minutes. Use only orange part of the carrot for the best taste.
2) Put the water to boil, when it starts boiling add the carrots. Cook for 5-7 minutes.
3) Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
4) Add butter and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
5) Remove the carrot halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
6) Serve with whip cream for extar kick.
7) Enjoy smile.gif

Ice Cream Dessert Cake

Posted by Ali Mahdi:

Ice Cream Dessert

½ lb butter
2 cups flour
½ cup oatmeal
½ cup brown sugar
1 cup chopped pecans
1 jar caramel ice cream topping/sauce
2 qt. vanilla ice cream

Pre-heat oven to 400F
Melt the butter and add the flour, oatmeal, brown sugar and pecans
Pat thin on a cookie sheet and bake for 15 minutes
Crumble while hot and put half in the bottom of 9x13” pan
Drizzle with ½ jar caramel sauce
Spread with vanilla ice cream
Top with remaining crumbs and caramel sauce
Freeze