Sweets and Cakes - No comments - Page 17

CHOCOLATE BANANA CAKE

Ingredients
(1) 2 cups self-raising flour
(2) 1/4 cup cocoa powder
(3) 1 cup caster sugar
(4) 1/4 tsp bicarbonate of soda
(5) 2 eggs
(6) 3/4 cup boiling water
(7) 1 tsp vanilla essence
(8) 2 bananas, peeled and roughly mashed

Icing
(1) 100g cream cheese
(2) 1/2 cup icing sugar
(3) 1 Tbsp hot milk
(4) 1 Tbsp cocoa powder

Method
(a) Preheat oven to 180C. Brush two 26 x 8 x 4.5cm long bar tins with melted butter or oil and line base with greese proof paper.

(b) Place dry ingredients into food-processor bowl. Add eggs, water, essencef and bananas. Process 15 seconds or until the mixture is smooth.

(c) Spoon mixture into prepared tins;smooth surfaces. Bake for 30 minutes or until skewer comes out clean when inserted in the centre of the cake.

(d) Stand cakes in tins for 10 minutes before turning out onto the wire rack to cool completely.

(e) To make icing: Beat cream cheese and icing sugar with electric beaters in a small mixer bowl until smooth and creamy.Add milk and cocoa - beat well until well combined. Spread evely over the cakes using a palette knife. 😃

CHOCOLATE GINGER CAKE

Ingredients
(1) 60g butter
(2) 1/2 cup caster sugar
(3) 2 eggs, lightly beaten
(4) 1 Tbsp golden syrup
(5) 1 cup self raising flour, sifted
(6) 2 tsp ground ginger
(7) 1/2 tsp bicarbonate of soda, sifted
(8) 1/4 cup cocoa powder, sifted
(9) 3/4 cup cup milk

Icing
(1) 50g butter
(2) 1/3 cup icing sugar
(3) 1 Tbsp cocoa powder
(4) 1 Tbsp glace ginger, finely chopped

Method
(a) Preheat oven to 180C. Brush deep 23cn round cake tin with melted butter and line base & side with grease proof paper.

(b) Beat butter and sugar with electric beaters in small mixer bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add golden syrup - beat until combined well.

(c) Transfer mixture to a large mixing bowl. Using a metal spoon fold in sifted dry ingredients alternately with milk. Stir until just combined and mixture is almost smooth.

(d) Spoon mixture into preared tin - smooth the surface. Bake 35 minutes or until skewer comes out clean when inserted in the centre of the cake.

(e) Stand cake in the tin for 10mins before turning onto a wire rack to cool completely.

(f) To make Icing:Beat butter and sugar with an electric beatersin a small bowl until light and creamy. Add cocoa, beat until well combined. Stir in glace ginger. Spread icing evenly over cake using a palette knife....and enjoy..!! 😛

Recipe - Banana bread Banana cake/Muffins

Summary

Today is Mothers day, and my kids wanted to bake something with me for mothers day. We baked Banana bread/Cake/Muffins yesterday, and my husband took photos while we were baking. My kids and husband served this as breakfast with hot tea. It feels wonderful to be pampered. They know me very well that I prefer a healthy snack for my family.


The kids want something that is not very crispy, not very mushy, not too sweet. I want it to be healthy and nourishing. I involve the kids to make something that they will enjoy. One of out favorites is Banana muffins and bread for snack/breakfast. I use the following recipe for cakes, breads and muffins. This particular recipe is egg less so it suits vegetarians well.

Happy Mothers day to all the mothers out there!!!!

Ingredients:
For desired results use standard measuring cups and spoons.

    * All purpose flour (part whole wheat is fine) - 3 cups
    * Baking soda - 2 teaspoons
    * Salt - 1/2 teaspoon
    * Cinnamon - 2 teaspoons (optional)
    * Ground ginger - 1 teaspoon
    * Organic soy flour - 2 heaping tablespoons
    * Organic oil - 3/4 cup
    * Organic vanilla - 2 teaspoons
    * Organic sugar - 1 and 1/4 cups
    * Ripe bananas - 3 1/2 cups (about 3 -4 bananas mashed)
    * Walnuts/Almonds (chopped) - 1 cup (optional)


Preheat

Preheat oven to 350. Prepare three 8 inch round baking pans or one 9 by 13 inch baking pan or a muffin mold and bread baking mold/dish.
Process

Stir in all the below ingredients into a mixing bowl for a flour mixture.

    * All purpose flour (part whole wheat is fine) - 3 cups
    * Baking soda - 2 teaspoons
    * Salt - 1/2 teaspoon
    * Cinnamon - 2 teaspoons
    * Ground ginger - 1 teaspoon
    * Organic soy flour - 2 heaping tablespoons



On the side melt 1/2 cup organic butter in medium sized pan and add:

    * Organic oil - 3/4 cup
    * Organic vanilla - 2 teaspoons
    * Organic sugar - 1 and 1/4 cups



Mashed bananas and add chopped walnuts/almonds (optional)


Add flour mixture and stir until combined. Grease the pan with butter or oil. Pour into the pan(s).

Baking
Bake for 30-50 minutes (depending on pan size). For muffins, it takes approximately 30 -40minutes To see if the bread/cake is done, gently pierce with a tooth pick into the cake after 40 - 50 minutes. The tooth pick should come clean without any wet cake batter.

Preparation time: 50 minutes - 1 hour

# Servings: 15 muffins and 1 whole bread

Mango-Pudina Juice

Good for summer. 😉

1 ripe mango, scoop the pulp
175 ml water
175 ml fresh milk
2 tb sugar
5 mint leaves
a little salt
ice cubes.

Blend all the above items (except ice cubes) together until smooth. Pour into glass with ice cubes. Enjoy

Ingredients:
12 oz bread, cut in squares
4 oz butter
8 oz sugar
8 oz golden syrup
little milk

How to make toffee pudding:

•     Put the sugar, butter and syrup into a frying pan, and boil until golden brown.
•     Dip the squares of bread in milk, then put into pan and let them get really hot.
•     Pile them up on a hot dish and serve, with whipped cream.
Edited by jasunap - 15 years ago

here is a popular payasam made in rajasthan known as MAWA MISRI which my sister calls kalkandu payasam!😆



Ingredients

    * 1 litre: Whole milk
    * 250 gm: Condensed milk
    * 50 gm: Crystal sugar (kalkandu)
    * 50 gm: Sugar
    * 10 gm: Ghee
    * 50 gm: Sliced almonds
    * 05 gm: Cardamom powder
    * Garnish
    * 2 sheets: Silver leaf (optional)

Method

   1. Grease a pan with ghee, pour in the milk and bring to a boil. Stir the milk occasionally until reduced to half its original quantity.
   2. Add the condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan.
   3. Cook until reduced to quarter of its original quantity, add almonds, cardamom and sugar.
   4. Cook for 5 minutes. Remove from heat and allow it to cool.
   5. Add the crystal sugar and mix thoroughly.
   6. Refrigerate and serve garnished with silver leaf.
Edited by jasunap - 15 years ago

VEGETABLE PICKLE

Ingredients
1. 300g carrots, cut in strips
2. 600g cucumber, seeded and cut into strips
3. 100g red and green chillies
4. 150g shallots
5. 100g garlic
6. 1 cup vinegar
7. 20g mustard seeds
8. 50g tumeric powder
8. salt and sugar to taste
9. 200ml oil
10.100g chilli paste

Method
1. Wash and dry the vegetables in the sun.
2. Heat oil in a pan and fry the mustard sees, tumeric and chilli paste lightly until fragnant.
3. Add the vegetables and mix well. Add the vinegar, sugar and salt accordingly. Turn off the fire.
4. Cool the vegetables before use. Keep it refrigerated.

PEANUT SAUCE

Ingredients
a. 150g shallots.........)
b. 50g garlic.............)
c. 50g ginger............)   ground together
d. 30g galanggal........)
e. 30g lemon grass....)
f. 150g chilli paste
g. 150g sugar
h. salt to taste
i. 1 litre water
j. 300ml oil
k. 600g peasnuts, roasted and ground

Method
1. Fry the ground ingredients in oil. Add tumeric and chilli paste.
2. When oil surfaces, add water, sugar and salt.
3. Bring to the boil and add the ground roasted peanuts.
4. Cook on low heat for about 2 hours.

NOTE: Serves as a dip with fresh veggies, chicken,meat satays, seafood, fresh spring rolls, or when mixed with noodles it creates a simple Thai-style noodle dish or cold noodle salad. Enjoy..!! Edited by Sue Nair - 15 years ago

GINGER SHORTBREAD BISCUITS

Ingredients
(a) 250g butter softened
(b) 125g caster sugar
(c) 250g plain flour
(d) 2 tsp ground ginger
(e) Extra caster sugar for sprinkling

Method
1. Cream together the butter and sugar on a clean surface.
2. Gradually work in the sifted flour and ginger to form a dough.
3. Knead until smooth.
4. Roll out to 5mm (1/4inch) thick and cut into rounds with a medium scone cutter or any shaped cutter.
5. Place on a baking sheet.
6. Bake in a pre-heated moderate oven (350F) until golden brown - sprinkle with caster sugar while still warm.

SPECIAL PEACH PIE

Ingredients
(a) 90g butter
(b) 175g flour
(c) 3 tbsp. cold water
(d) 6 peaches (fresh or canned)
(e) 1/2 cup sugar
(f) 2 tbsp lemon juice
(g) 1 egg

Method
1. Rub butter into flour. Mix in cold water and roll to fit a 20cm pie plate.
2. Fit in the dough and neaten the edges.
3. Slice peaches and arrange in the dish.
4. Heat together sugar, lemon juice and a tbsp of butter, beat in the egg and pour over the peaches.
5. Bake in a hot oven until pastry is golden. Serve hot or cold.