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Peach Cake (Peech Cak) Recipe


Ingredients
  • 1/2 Tin Condensed Milk
  • 2 cup Fine Wheat Flour (Maida)
  • 1 cup Butter
  • 1 tsp Baking Powder
  • 1/2 tsp Sodium Bicarbonate (Khaane Wala Soda)
  • 1 tsp Vanilla Essence
  • 1 Tin Peach
  • 200 gms Cream
  • 2 tblsp Jam
  • 4 tblsp Icing Sugar
  • 1 cup Cashewnut (Kaju)
How to make peach cake:

* Open the peach tin and separate the liquid and the peaches.
* Except for 4 - 5 peaches cut the rest into small pieces.
* Cut cashewnut (kaju) in samll pieces.
* Mix fine wheat flour (maida) with baking powder.
* In a bowl mix butter and condensed milk..
* Now little by little add the fine wheat flour (maida) and baking powder mixture.
* After it is properly mixed add vanilla essence.
* Mix 1/2 cup of hot water in the mixture and whisk nicely.
* Now apply a layer of butter to a tin.
* Pour the mixture in the tin.
* Preheat the oven for 10 minutes.
* Now keep the tin with the mixture in the oven for 30 minutes at 400 F.
* Prick the cake to see if the cake is ready.
* If it is done take it out and let it cool.
* Now whisk the fresh cream.
* When the cream thickens add icing sugar.
* When the cake cools doen pour some of the liquid from the peach tin.
* When the cake absorbs all the liquid pour some more to make it a bit soft.
* Now cut the cake from the center into 2 halves.
* On the lower half apply half the beaten cream.
* Sprinkle some cut peach pieces and the cashew nuts.
* Now place the other half on the lower section.
* Apply jam on the outer section of the whole cake.
* Apply rest of the cream on the top of the cake.
* And sprinkle rest of the cashewnut (kaju) and peach pieces.
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Strawberry Cake (Strawbery Cak) Recipe



Ingredients
  • 1 cup white sugar
  • 2 eggs
  • 1 3/4 tsp baking powder
  • 1 cup icing sugar
  • 1/2 cup milk
  • 1/2 cup frozen strawberries
  • 1 vanilla pudding cup
  • 1 1/2 cup all purpose flour
  • 1/2 cup butter
  • 2 tsp vanilla extract
How to make strawberry cake:
  1. Start by thawing the frozen strawberries in one cup of powder sugar.
  2. In a separate bowl beat together sugar and butter until creamy.
  3. Add in the eggs one at a time and then finely pour in the vanilla pudding.
    4. Add the thawed strawberries.
  4. Stir in the flour and baking powder to the mixture and mix well.
  5. If the batter is thick add in the milk so that the batter gets a little smooth.
  6. Preheat the oven to 350 degrees F or 175 degrees C.
  7. Grease and flaw a 9X9 inch pan.
  8. Pour the prepared batter into the 9X9 inch pan and bake for 30-40 minutes till a knife inserted into the centre of the cake comes out clean.
  9. To check if the cake is done or not see that the cake sprints back to the touch.
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Lemon Ricotta Pancakes with Raspberry Sauce

I thought I was going to be able to cook all these new recipes during Spring Break, but I sort of forgot how crazy life suddenly gets with all 5 kids home from school.  Add to that, that the weather is stunningly gorgeous and we all want to spend every waking second outdoors and I'm decidedly not getting much cooking (or blogging) done this week.  I found the recipe for these pancakes in a new church cookbook I just got this past week.  I was intrigued by the ricotta cheese and the lemon and couldn't wait to cook them for my family.   These were light, subtly flavored, and very fine crumbed.  I felt like I was eating a gourmet version of pancakes.    Next time I make them I'll try them with fresh fruit and whipping cream. (Thanks to my friend Kylee for a yummy new recipe.)

Click here for printable recipe.

The ingredients:

PANCAKES: 
1 cup ricotta cheese
1 cup milk
3 eggs, separated
1/4 cup sugar
zest and juice of 1 lemon
1-1/2 cups flour
1 Tbs. baking powder
1/4 tsp. salt

SAUCE:
2-1/2 cups frozen raspberries, thawed
1/2 cup sugar

In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.

Sift together flour, sugar, baking powder, and salt over the ricotta mixture and stir with  a wooden spoon until just combined.  In a separate bowl, beat egg whites until soft peaks form.  Using rubber spatula, fold egg whites into ricotta mixture.


Cook pancakes on a lightly oiled griddle or skillet over medium heat until golden, 1-2 minutes per side.

For the sauce, combine raspberries and sugar in a food processor or blender and puree until smooth.


Add up to 1/4 cup water to achieve desired consistency.  Serve pancakes warm with raspberry sauce or fresh fruit and whipped cream.  Makes 12 standard sized pancakes.  Enjoy!
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Cajun Shrimp Tacos With Tomatillo Salsa Recipe

Cajun Shrimp Tacos With Tomatillo Salsa Recipe

INGREDIENTS:
CHILI SOUR CREAM-
2 cup of Sour cream
2 teaspoon of Chili powder
1/2 teaspoon of Cayenne pepper -SALSA
3/4 lb Tomatillos,* husks removed,
-rinsed, quartered (about 3
-cups)
1/2 cup of Coarsely chopped unpeeled
-green apple (such as Granny
-Smith)
2 tb Coarsely chopped fresh basil
2 tb Coarsely chopped fresh mint -SHRIMP
1 1/2 teaspoon of Chili powder
1 1/2 teaspoon of Paprika
2 lb Uncooked medium shrimp,
-peeled, deveined
2 tb Olive oil
1 tb Minced garlic
16 Purchased taco shells
1 lg Bunch watercress, trimmed
2 Avocados, peeled, pitted,
-cubed
DIRECTIONS:
*A green tomato-like vegetable with a paper-thin husk. Available at
Latin American markets and some supermarkets
For Sour Cream: Whisk all ingredients in medium bowl to blend. Season
with salt. (Can be made 1 day ahead. Chill.)
DIRECTIONS:
For Salsa: Finely chop tomatillos, apple, basil and mint in food
processor. Transfer to small bowl. Season to taste with salt. (Can be
prepared 6 hours ahead. Let stand at room temperature.)
DIRECTIONS:
For Shrimp: Combine chili powder and paprika in large bowl. Add
shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large
skillet over high heat. Add garlic and saut� until fragrant, about 1
minute. Add shrimp; saut� until opaque in center, about 5 minutes.
Season with salt and pepper. Transfer to a small bowl
Preheat oven to 350�F. Arrange taco shells on heavy large baking
sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined
basket. Arrange half of watercress on platter. Top with shrimp. Chop
remaining watercress. Place in small bowl. Place sour cream, salsa,
avocados and chopped watercress in separate bowls
Bon App�tit June 1996

http://jamieoliverrecipeblog.blogspot.com/

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Lozenges Or Curd Cheese Pastries Recipe

Lozenges Or Curd Cheese Pastries Recipe

INGREDIENTS:
8 oz Wholewheat shortcrust
-pastry
8 oz Cottage cheese
1 oz Raisins, finely chopped
1/2 oz Pine nuts, toasted &
-chopped
-sugar to taste
-lemon juice to taste
DIRECTIONS:
Roll the pastry out very thin and cut it into small rectangles
approximately 6x3 inches. You should have at least 24. Bake them in a
moderately hot oven (375F for ten minutes or till they are crisp and
brown. Remove them and cool on a rack. Meanwhile mix the curd cheese
with the ginger or raisins, the pine nuts and the sugar and lemon to
taste. Set aside. When you are ready to serve, sandwich together two
pieces of pastry with the cheese mixture. They can be used as a
dessert or as a snack.

http://recipesdream.blogspot.com/

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Raisin Bran Muffins Ww Recipe

Raisin Bran Muffins Ww Recipe

INGREDIENTS:
3 oz Cereal, Bran flakes w/raisin
1 1/2 cup of Flour, whole wheat
1/4 cup of Sugar, granulated
1 tb Baking powder
1 cup of Milk, skim
6 tb Margarine, unsalted
- melted
1 Eggs
- beaten
DIRECTIONS:
Preheat oven to 400F. Combine cereal, flour, sugar and baking powder,
using a fork. Combine milk, margarine and egg; add to dry mixture, and use
a fork to combine do not overmix or beat. Spray muffins tins with cooking
spray, divide batter amoung cups and bake for 15 - 20 minutes, until
browned or toothpick comes out clean. Remove to rack and cool
Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 35 Optional Calories
DIRECTIONS:
Nutritional Analysis per serving: 153 calories, 4 g.
protein, 7 g. fat, 21 g. carbohydrates, 89 mg.
calcium, 171 mg. sodium, 23 mg. cholesterol
Calories from fat: 39%
DIRECTIONS:
Original recipe from Weight Watchers "Quick Start Plus Program" cookbook.
Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]
DIRECTIONS:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Campbell's Honey Mustard Wings Recipe

Campbell

INGREDIENTS:
1 lb Campbell's dry onion with ch
Soup and recipe mix; dry
1/2 cup of Honey
1/4 cup of Spicy brown mustard
16 Chicken wings; whole or cut
Season-all; to taste
DIRECTIONS:
Recipe by: Campbell's Soup Ad, 11-94 modified by Vicki Schlining
Preparation Time: 1:00 1. In a large bowl, combine soup mix, honey,
and mustard. Set aside
2. Cut wings at joints and discard the tips, or leave the wings
whole. Add chicken to soup mixture. Toss to coat
3. Place chicken in a baking pan greased with Pam spray. Sprinkle with
Season-All. Bake at 375 degress F for about 1 hour or until chicken
is don turning once if desired. If wings are getting too brown too
soon, cover wi tin foil during the latter part of baking time.

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April 1: Baked Potato Salad

6 large baking potatoes
8 ounces of bacon
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup chopped green onions
1 tsp. salt
1/2 tsp. black pepper
1/4 cup mayonnaise
3 Tbs. Dijon mustard

Wash and prick potatoes and bake at 400 degrees for an hour. (Do not peel.) Let cool. Cut into 1 inch cubes leaving skins on. Cook bacon in its own fat until fat is rendered and bacon is crispy but not burnt. Toss bacon, bacon fat, potatoes, oil and vinegar and let marinate one hour. Add onions, salt and pepper, mayonnaise, and mustard. Stir through and refrigerate until ready to serve. Serves about ten at a potluck.

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