soft pretzels!

No more waiting hours in the long queues in Pretzel joints in the Shopping Malls. We can make them at home with the same flavor, taste and more economically.Soft pretzels are very popular and little salty snack.I'm always pulling adrian back whenever I cross pretzel joints in Shopping Malls. This is one of my favorite snack, he has to drag me off from this floor. Here in this soft pretzel recipe too, it has a secret for getting the golden brown crust. We would see that in the procedures..

Ingredients:

2 Cups of Bread flour / All Purpose flour

 1 envelope of Instant yeast

 1 tsp of Salt 

2 tsp of Sugar 

1 tbsp of Butter

 1 Cup(warm water) of Water 

For Dipping Solution:

 Water - 2 Cups

Baking Soda - 4 tbsp

Instructions for making:

 1. Mix salt, sugar and blend it with blender. 

2. Then add 1 cup of flour and whisk it again to form a smooth paste. Then add remaining flour and water alternatively, little by little. Here I did add the remaining flour and water alternatively for about three times. 

3. Make a smooth dough knead it very well, which is the most important part. You can knead it in the machine, and if you are kneading it by hands, make sure you knead it for atleast 5 min. 

4. Divide it into small balls, I made 16 balls out of this flour. 

5. Make a portion of the dough into a long and thin about 10-12 inch. 

6. Twist the dough rope and make a knot.. 

7. Turn the knot upside and make sure the knot is inside the top circle. 

8. Convert the dough into this shape and leave it aside. 

9. Take a big bowl add 2 cups of water and bring it to boil and switch of the stove and immediately add 4 tbsp of baking soda. Need to carefull here, as this solution tends to overflow. And bring it to the room temperature. 

10. By the time, the knotted dough might have raised a little. Add these in the cooled baking soda solution and soak it for not more than 2 min. This is the secret for getting the golden brown color evenly like the ones which are available in your nearby shopping malls. 

11. Remove it and arrange it in the tray sprayed with oil or in the parchment papered tray. Leave it for another 10 min, the solution will get absorbed by the dough. Sprinkle little kosher salt, pretzel salt if needed. Here I didnot add anything. 

12. Bake it in the preheated oven in 475 degrees for 10 min. I did it exactly for 10 min, but it may change from oven to oven, so please keep an eye on the oven, as these pretzels may tend to go on either side if care was not given. 

13. Just open the oven, you will definitely say "Wow" by looking at the evenly golden pretzels. Brush the pretzels with little butter. Serve with 'Garlic butter'. 

Tips:

::Soaking in the baking powder solution is just to get the golden brown color, without this step also been done.

:Any yeast can do its job, but make sure you follow the manufacturer's procedure.

almond biscottis

2 cups all-purpose flour
3/4 cup slivered almonds
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
1/4 cup butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions:

1
Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
2
Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
3
Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
4
Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
5
Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
6
Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

dholl puri ( to go with rice pudding or curry ) Indian split peas breads :)

• FILLING:
• 1 cup yellow split peas, soaked overnight
• Salt to taste
• 4 cloves garlic, chopped
• Hot pepper to taste, chopped
• 2 tsp ground cumin
• 
  
• DOUGH:
• 1 pinch of yellow food coloring (optional)
• 4 cups all purpose flour
• 4 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 Tbsp oil
• 1 1/4 cups lukewarm water (a little more or less may be needed)
• 
  
• COOKING:
• Vegetable or Canola oil

Preparation:

FILLING:

1. Drain water from peas that has been soaking overnight. Rinse peas a few times until the water runs clear. Transfer peas to a pot along with water to cover the peas and bring to a boil on high heat. When the peas comes to a boil, add salt to taste and cook until the peas has a slight bite to it. Drain thoroughly and spread out on a large baking sheet to air dry.
2. Add garlic and pepper to the bowl of a food processor and pulse to mince. Scrap down the sides of the bowl. Add peas and pulse until the mixture is very fine, like cornmeal. The mixture should not be like it paste. Transfer to a bowl and fluff with a fork.
3. Add cumin, mix and fluff. Set aside.
   
   
   DOUGH:
   
   1. Meanwhile, add flour, baking powder, yellow coloring, sugar and salt to a large bowl and mix thoroughly. Drizzle in oil and incorporate into mixture.
   2. Add lukewarm water to make a dough. Once the dough comes together, knead for 3 minutes. Rub oil all over the dough and place in bowl and let rest for at least 1 hr.
      
      ASSEMBLING:
      
      
      1. Knead rested dough for 1 - 2 minutes and then cut into 10 - 12 equal pieces.
      2. Working with one piece of dough at a time, pat each piece into a round disk, about 3 inches wide. Place the dough in one hand and form a cup. Using a tablespoon, add the filling to the dough (do not over stuff). Pinch the ends of the dough together to seal in the filling.
      3. Place the stuffed dough, seam-side down on an oiled baking sheet. Pat each stuffed dough-ball with a little oil to prevent a skin from forming.
      4. Repeat steps 2 and 3 until all the dough is stuffed. Cover the stuffed dough with plastic wrap and let rest for 30 minutes.

COOKING:

1. Heat a flat iron griddle or a 10 - 12 inch cast iron skillet over medium heat.
2. Meanwhile, flour work surface and rolling pin. Take one of the stuffed dough-balls and flatten with your hand; working from the center, start rolling the dough back and forth, turn the dough to a 90-degree angle and keep rolling and turning until you have a round, thin, flat dough (it may be necessary to dust the rolling pin or work surface with a little extra flour as you work).
3. Dust off any excess flour and transfer the rolled dough to the griddle or cast iron skillet. Let cook until parts of the dough start to puff up with little bubbles; immediately flip the bread, brush with oil, let cook for 30 seconds then flip and brush the other side, cook for another 30 - 45 seconds and then remove from heat with a flat spatula. Reduce heat if the bread is browning quickly and not cooking through.
4. Place in a basket lined with a tea towel and kitchen paper.
5. Repeat steps 2 and 3 until all the dhal puri is cooked. To prevent the puri(s) sticking together, place a 4-inch piece of wax paper between each dhal puri as it is added to the basket.
   
   
   serve with hot curry or rice pudding !!!!

rice pudding (kheer)

• 1 cups evaporated milk
• 1cup of condensed milk
  2 cups milk
• sugar (to taste)
• 1/2 cup  rice
  1/4 cup small white tapioca pearls
  1 stick of cinnamon
• 1/4 cup raisins  (optional)

• 1/2 teaspoon ground cardamom
  
  
• 1/2 teaspoon rose water(optional)
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped pistachio nuts
  1/2 cup of coconut flakes or grated.

Directions

1. add cinnamon stick to rice water and cook the rice halfway through.
2. Bring  milk, sugar ( if used) and tapioca pearls to a boil in a large saucepan. Add half-cooked rice with the cinnamon stick, and simmer over low heat until the mixture thickens and the rice and pearls are tender, about 20 minutes.
3. Stir in both evaporated and condensed milk. let simmer for a few mins until it thickens back again.
4. Stir in the raisins, cardamom rose water and coconut flakes and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

bagels :) with step by step picture :)

Homemade Bagels

Yield: Makes 8 bagels

Note: I never have bread flour on hand, so I always use all-purpose flour, subbing 1 tablespoon of vital wheat gluten in for every cup of flour (or 1 tablespoon gluten for about every 5 ounces of flour if you prefer to weigh your ingredients). For this doubledrecipe, I used 16 ounces of whole wheat flour, about 3 ounces of gluten and made up the rest of the 34 ounces with all-purpose flour.

Ingredients

Dough:
• 1 tablespoon instant yeast
• 4 cups (17 ounces) bread flour (see note above for variations)
• 2 teaspoons salt
• 1 tablespoon brown sugar
• 1 1/2 cups (12 ounces) warm water
Water Bath:
• 2 quarts water
• 2 tablespoons brown sugar
• 1 tablespoon granulated sugar

Directions

1. Manual/Mixer Method: To make this dough by hand or in a mixer, combine all of the dough ingredients and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes. Since a high-protein bread flour is used here (or a combination of all-purpose flour and gluten), it takes a bit more effort and time to develop the gluten. The dough will be stiffer than other soft yeast doughs but will still be pliable and smooth once it has finished kneading. It should be stiff and floured enough not to leave much residue on your fingers after pinching a piece but not so stiff that you can’t easily pinch off pieces of dough and work with it. Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap. Set it aside to rise for 1 to 1 1/2 hours until it is noticeably puffy.
2. Bread Machine Method: Place all of the dough ingredients in the pan of the machine, program the machine for Dough or Manual, and press Start. Check the dough after 10 minutes; it should be quite stiff, and won’t have formed a smooth ball. The dough will feel quite firm when you poke your finger into it. Allow the machine to complete its cycle, then complete bagels as instructed below.
3. Transfer the puffed/risen dough to a work surface and divide the dough into eight equal pieces. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on a lined or lightly greased baking tray and cover lightly. Let them rest for 30 minutes. They’ll puff up very slightly.
4. Once they have rested, one-by-one, use your thumb to poke a hole through the center of each ball then twirl the dough and use your other fingers to stretch the hole until it is about 1 to 2 inches in diameter. The entire bagel will be around 4 inches across. Place the shaped bagels on a lined baking tray (the same one that you’ll bake them on).
5. Prepare the water bath by heating the water and sugars to a very gentle boil in a large, wide-diameter pan. You can use a large pot or a deep straight-edged skillet. Preheat your oven to 425°F.
6. Transfer the bagels, three or four at a time, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over using a wide spatula, and cook 1 minute more. Using a wide spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
7. Top the bagels with your desired ingredients. If you are going to use a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg white with 1 tablespoon water and brush each bagel with the mixture before topping heavily with sesame seeds, poppy seeds, etc. If using Asiago or another cheese, there is no need to brush the bagels with an egg white glaze, simply place the shredded cheese on the bagels.
8. Bake the bagels for 20 to 25 minutes, or until they’re as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
9. I only bake one sheet of bagels at a time, even though I usually double the batch and have four sheets of bagels ready to be baked. The bagels that have been boiled, placed on the baking pans, topped with cheese and then sat and rested for 20-30 minutes while the other bagels baked – well…they actually turned out more rounded and golden brown than the ones that were baked right away. So there is no harm in boiling all the bagels at once and letting them hang out on the baking sheets while the other bagels bake.

Ebelskivers

Ebelskivers ("ay-bell-sk-vers") are Danish, filled pancakes. I've been wanting to make them ever since my baby got me a pan!

Directions: Pour a small spoonful of your favorite pancake batter into the bottom of each greased hole in the ebelskiver pan.

I used this pancake batter: 1 cup flour

2 tsp baking powder

1 Tbs sugar

dash of salt

1 egg

2 Tbs oil

1 cup milk  

Then add a dallop of filling your favorite filling. I used raspberry jam, chocolate and peanut butter.

Top them off with another spoonful of pancake batter. Cook until bubbles form at the top of the batter. Gently turn over using a spoon.

Sprinkle with powdered sugar and serve with syrup if desired.

Lemon Blueberry Pancakes

These could easily be the best homemade pancakes ever!  And that's saying something because I looooove homemade pancakes!

adapted from the lovely Pioneer Woman

1-1/2 cup Flour

1 Tablespoon (additional) Flour

1/4 teaspoon Salt

1 Tbs Baking Powder

3 Tbs Sugar

1 3/4 cup Evaporated Milk

Juice and zest of 1 Lemon (more If Needed)

1 Large Egg

1-1/2 tsp Vanilla

2 Tbs Butter, Melted

1 cup  Blueberries

Heat heavy skillet or grill over medium low heat.

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.

Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Serve with softened butter and warm syrup.

*Fun Facts Blueberries are high in vitamin C, potassium, and fiber!  The antioxidants found in blueberries help fight cancer, lower blood pressure, and raise HDL cholesterol (good cholesterol).

Cassava Coconut Vietnamese Cake (Banh Khoai Mi)

Bánh khoai mì nướng, literally baked cassava (or manioc) cake in Vietnamese, is a sticky, sweet cake. The cassava provides the starch, the coconut milk provides the fat, and condensed milk is used as a sweetener.  It's unlike any Western dessert you've ever tried.
Cassava is a starchy tuberous root that is widely used in South America, Africa and Asia.  The flour made from the roots is called tapioca.


Ingredients
Yields: 6

• 6 cups Cassava (Manioc), shredded, tightly packed (650g)
• 3/4 cup split mung beans, dried
• 1 1/3 cup coconut milk
• 1 Tbs canola oil
• 1 14-oz can condensed milk
• 2 egg yolks (optional)
• 2 Tbs sugar
• 1 tsp vanilla extract
• 1 Tbs butter, at room temperature

Directions
In a bowl wash the mung beans thoroughly. Pick out and discard any bad-shaped beans and little stones, then soak them for at least 3 hours before cooking. It's best to let the beans soak overnight.

Preheat the oven to 350°F.
Place the mung beans in a sauce pan, barely cover with water and bring to a boil, then lower to medium-low heat and cook for 30 minutes. The beans should be soft and tender. Make a paste using either a mortar and pestle or a mixer. Set aside.
In a large bowl, whisk the egg yolks with the sugar until you get a pale yellow foam. If you're not using the egg yolks, just mix the sugar, vanilla extract, shredded cassava, the condensed and coconut milks, the pureed mung beans and oil. The mixture should be homogenous like a thick cake batter.
Coat the sides of 2 non-stick round cake pans with a thin layer of butter. Place a disk of wax paper in the bottom of the pan. Pour the cake mixture into the greased pans. Even the batter with a spatula and by gently lifting and dropping the baking pan several times.
Bake for about 10 minutes at 350°F, then lower the heat to 300°F and cook for another 15-20 minutes.
The edges of the cake should be slightly golden and dry. To test the doneness of the cake, poke with a toothpick. The toothpick should come out grainy, but not "liquid-y" at all.
Remove the cake from the pan, place it on the serving dish and let it cool for at least 10 minutes.
Voilà !


tips:
Tips
You can find shredded cassava in the frozen section of any Asian store, well at least in California. Buy cassava that is originated from Thailand and not Vietnam. It's sweeter and starchier. Do not forget to thaw the root before using it in the batter. I usually drain the extra liquid using a cheesecloth.
If you cannot find the frozen product then peel 2 lbs of fresh cassava and soak the root in salted water for at least 30 minutes. Rinse thouroughly under tap water, then shred using a mandoline. Fill a bucket of water and place the shredded product in it. Fish out the shredded root. Do not discard the water. Let the water sit for 15-30 minutes so that the starch can settle at the bottom. Then discard the liquid. Gather the starch with the shredded cassava. Continue the instructions as stated.


The addition of the egg yolks gives a firmer texture to the cake. If you have egg-allergy  the result will be a little mushier.
You can find split mung beans in any Asian store. You can also find this product in Indian stores, it's called mung dahl.
The end product should have a slightly firmer consistency if you use egg yolks. If you have egg allergy, it's not all that necessary.


UPDATE: To get a more coconut-y flavor, you can add one cup of unsweetened grated coconut and 3/4 cup of evaporated milk to balance the batter.

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Cassava pudding ( pudding manioc)

In Mauritius cassava is produced and eaten in the form of biscuits, often flavored with cinnamon, custard in coconut or sesame. 

Ingredients

• 500g of cassava
• 200g sugar
• Semi skimmed milk 200ml
• 1 tsp vanilla essence
• Grated coconut or dried 

Preparation

Wash, peel and grate finely cassava.

Mix all ingredients thoroughly in a bowl.

Pour the mixture into a buttered pan and bake in a water bath for 30 min.

Cool, cut and coat with coconut.

Here it is as simple as that. Very appreciated tea time in Mauritius.

sweet potato cake

Ingredients for 8 people:

Sweet potatoes 1.5 kg flour 100 grams sugar 300 grams butter 250 grams 5 eggs 1 clove vanilla (split the bean in half and scrape out the seeds with a knife) 4 tbsp. tablespoon anise liqueur 

Preparation: Wash and cook the sweet potato in English or steam. Peel and mash. Add the butter in the mashed potatoes while still warm, then the eggs, sugar and flour. Add flavoring and mix well. Butter or mold, and fill with the mixture, remove the fork top of the dough. Bake at 170 ° and cool.

Brioche french bread

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6 to 8 slices brioche

Ingredients:

• 2 3/4 cups all-purpose flour
• 1/4 cup nonfat dry milk
• 3 tablespoons granulated sugar
• 1 teaspoons salt
• 1 tablespoon instant yeast
• 3 eggs, plus 1 egg yolk, beaten together (egg white reserved)
• 1/4 cup lukewarm water
• 10 tablespoons butter

Preparation:

How to make brioche:

Using a stand mixer fitted with a dough hook, mix all the ingredients together on low speed for 10 minutes, until the dough is smooth and elastic. This process can take up to 15 minutes. Alternately, you can use a bread machine for the kneading portion of this recipe. Allow the machine to fully complete the dough cycle before moving on to the next step.

Gather the dough into a ball place it in a large, greased bowl or dough container, turning once to coat the dough. Cover the bowl, and then allow the dough to rise for 45 minutes at room temperature. This will kick start the fermenting process to give the brioche its signature flavor. Refrigerate the dough for at least 8 hours, or overnight. Do not allow the dough to rise for more than 12 hours.

Place the risen dough in a greased brioche pan, loosely cover it with lightly greased plastic wrap, and then allow it to rise for 90 minutes to 2 hours, until it has doubled in size. Brush the dough with the reserved egg white.

Preheat the oven to 400F. Bake the brioche for 10 minutes. Without opening the oven, reduce the heat to 350F, and continue baking the bread for an additional 30 minutes. The bread is done when a digital thermometer reads 190F. If the bread begins to brown too fast, before it tests done, cover it with foil to avoid burning the brioche. Alternately, bake the bread in 12 muffin tins for 20 to 25 minutes, until they test done.

Allow the large brioche to cool in the pan for 10 minutes, or the individual rolls for 5 minutes, and then transfer the bread to a wire rack to cool. For the best flavor and texture, serve it slightly warm or at room temperature on the first day. 

Eggnog Pie

Here's the recipe:

2 packages of 4 servings size cooked vanilla pudding2 cups eggnog1 1/4 cups milk1/8 teaspoon nutmeg

1 baked 9" pie shell, cooled

Combine all ingredients. Cook over medium heat stirring occasionally until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into pie shell. Cover surface of filling with plastic wrap. Chill at least 3 hours.

Quick Cobbler

Ingredients

• 1/2 cup butter, melted
• 2 cans (15-1/4 ounces each) sliced peaches, undrained
• 1 cup self-rising flour
• 1 cup sugar
• 1 cup milk
• 1/4 teaspoon ground nutmeg
• Ice cream, optional

Directions

• Pour butter into a 13-in. x 9-in. baking dish. Pour peaches with juice over butter. In a bowl, combine flour and sugar. Add milk and beat until smooth. Pour batter evenly over peaches. Sprinkle with nutmeg. Bake at 375° for 40 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 10-12 servings.

semolina treats! (ounder or rava laddu)

340 gm (2 cups) fine grained semolina 100 gm (1/2 cup) butter330 gm (1 1/2 cup) sugar3/4 cup milk1/4 tsp saffron strands7  cardamom pods, ground1/2 cup mix nuts1/2 cup raisins

coconut powder - optional

Method:

In a pan heat the butter on a medium flame. After it melts, put in the semolina, reduce the flame and roast until the semolina turns golden and plump, about 15 to 20 minutes. Make sure not to brown the semolina by continuously stirring it on low heat. 

Put in the sugar  and stir on medium heat . Lower the heat add the saffron strands, the cardamom, nuts and raisins mix well. Add in the milk and turn of heat. Mix until there's no lump and put off heat to cool down for 10 mins.

When the mixture is warm, make balls by pressing small amounts of the mixture with your palms. roll in coconut powder(optional) Store in an air tight container.

delicious banana bread :)

ingredients:

3 ripe bananas

1 and 1/2 cup of flour 

1/2 cup of sour cream (fromage blanc)

1tsp baking soda

1/2 tsp of salt

1 cup of sugar

1tsp of vanilla essence

2 eggs

1/2cup of chopped nuts/raisin (optional)

1/2 cup(8tbs) butter

directions:

preheat oven 350 degrees.

grease a loaf pan.

in a bowl whip the melted butter and sugar throughoutly

add in the eggs and vanilla and beat until creamy.

in another bowl mix the flour, baking soda and salt.

pour the flour mixture in the butter mixture and mix slowly.

put in the chopped nut. and mix.

put the sour cream and mix lightly.

pour in greased pan and put in oven for 60 mins.

Brownies!! nady's famous ones

Ingredients

• 1/2 cup butter (8tbs)
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder (6 tbs)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For frosting

• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 2 tbs of milk
• finely chopped nuts and raisin optional

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, 1 cup confectioners' sugar, milk and cut up nus and raisin. Frost brownies while they are still warm. refrigerate for 2 hours 

Moist Carrot cake :)

Ingredients

• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

Directions

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Chocolate Chip Muffins Nady Style

Ingredients:

Chocolate chip muffin Nady style

Ingredients

2 x ¼ cup plain yogurt

1 x  2/3 cup of milk

2 cups of all-purpose flour

2 eggs

1 cup of sugar (powdered)

1/2 cup (8 tablespoons) butter

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon

2 eggs

1 cup chocolate chips

coarse sparkling sugar, for topping

directions:

1. Preheat oven to 375°F. Lightly grease a 12 cup muffin pan or line with paper liners.

2. In a large mixing bowl beat the egg and yogurt

Add sugar . beat   

Add salt, baking powder and cinnamon. Beat.

Add , milk.  Beat.

Add butter and beat everything until fluffy.

Mix in the flour, then the chocolate chips. Mix lightly not beat.

3. Divide the batter evenly among the muffin cups. Sprinkle with a little coarse sugar. Bake the muffins for 28 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is OK!). sprinkle with sugar. Makes 12 muffins!

.

my boyfriend says those r the best muffin he ever ate !!! hope u guys will like it too :)

Buttermilk plum pancake

this morning my baby made me these delicious pancakes and i thought i'd share it with u :)

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted
• 1 cup of diced dried plum 
• maple syrup

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter and dried plum. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides.
4. put on plate and add syrup on top and eat hot.

thats one of the best saturday breakfast he makes me!

so enjoy!!! p.s you can substitue buttermilk with heavy liquid cream or whipping cream :) mauritus- nestle cream