Cakes and Cookies - Part 3

Without delaying further, let me present the last part of cakes and cookies event. These recipes come under advanced level category. You need some baking experience to try these recipes. You can check out the round up of Part 1 and Part 2 here.

I hardly bake. My website, that had only a handful of cake and cookie recipes now has an amazing collection of the same! It's all because of YOU. Thank you so much for taking part in this event.

My other event - Cooking basics is ending March 10th. So rush in your entries!

Vanilla Cake with Pineapple Cream Filling and Whipped Cream Frosting

Culinary Odyssey!

Ingredients:

A cup Sugar

Two tsp Pure Vanilla Extract

Three Large eggs

a Cup Heavy cream

1 1/2 cup Cake Flour

1 1/2tsp Baking Powder

1/2 tsp Salt

1/4 C Granulated Sugar for dusting at the top(I skipped this one as my cake was well frosted)

For the filling & frosting:

Ingredients:

Whipped cream – 1 1/2 pint

Crushed Pineapple – 4oz

Vanilla Extract – a drop

Powdered Sugar – 5tbsp

Method: Preheat Oven at 350F.Grease a 10 inch cake pan.Beat Vanilla Extract,Egg and Sugar until its pale and thick.Separately beat cream in a bowl until soft peaks form.Turn this onto the egg mixture.Sift Flour,Baking Powder and salt,fold these together in the batter.Scrape the batter to the prepared pan ,sprinkle sugar on top and bake for 40mins or until a toothpick inserted comes out clean.Once done,cool the cake on rack.

For the filling & frosting:

Method: Beat the cream along with the extract until soft peaks form.Just take 1 cup of this mixture and mix in the crushed pineapple,this would be used as filling .To the remaining cream add in the sugar and beat again till you end up with peaks(when u run it thru a spatula the peaks shud stand,thats the ideal consistency).

Assemble the cake: Cut the cake into two halves(using a cake leveler is the best way to do it,if not you can also use a serrated knife).Spread the filling generously on top of one of the halves.Place the second half on top of it and frost the cake using the cream.If you are good at decorating the cake,you may use your pastry bags and nozzles to do the same.Adding food colors to the cream is also an option.

Eggless Orange Flavored Cake

Adding Zest to your Cooking

Ingredients:

2 1/2 Cup Flour ( I used 1 1/4th of Maida(All Purpose) and 1 1/4th of Whole Wheat)

3/4 can Sweetend Condensed Milk (I used Fat Free)

1 cup Melted Butter (I used 1/2 cup butter and 1/2 cup oil.)

1 cup Orange Juice

7 tbsp powdered Sugar 

1 tsp Vanilla Essence 

2 tsp Orange Essence

2 tsp Baking Powder

1 tsp baking soda

1. Preheat the Oven @ 350 F.

2. Line and grease a baking tray/pan. I used the rectangular pan.

3. Sift the flour with baking powder and baking soda into a bowl and keep it aside.

4. In another bowl mix well with a hand whisker melted butter,oil,condensed milk,orange juice,powdered sugar,vanilla essence and orange essense until everything is mixed well.

5. Make a well in the sifted flour mixture and pour the whisked wet ingredients mixture in the center and gently mix the mixture until you get a smooth and uniform mixture without lumps.

6. Pour the mixture into the baking tray and tap it twice to remove the air bubbles formed if any.

7. Place this pan in the center of the oven and bake it for 30-35 mins until the crust is golden brown in color or if the tooth pick comes out clean when inserted into it.

8.After 10 mins remove it from the pan and let it cool on the wire rack.Cut into square wedges and serve.

Store it in the air tight container.

Eggless Gluten free Oat & Almond Ginger Bread Cookies with no refined sugar 

A2Z Vegetarian Cuisine

Gluten Free Oats Flour - 1 cup

Almond Flour - 1/2 cup

Clarified butter(ghee) - 1/8 cup

Honey - 1/8 cup

Molasses - 1/8 cup

Baking powder - 1/2 tsp

Grated ginger - 1 tsp

Cinnamon powder - 1 tsp

Salt - 1/4 tsp

Method

1) Combine the Oats flour, Almond flour, salt, cinnamon powder and baking powder.

2) To this add clarified butter, honey, molasses and grated ginger.

3) Roll the dough and take a small ball and flatten it.

4) Using a cookie cutter cut out the desired shapes.

5) Pre heat an oven to 350 degrees Fahrenhiet.

6) Line a cookie tray with parchment paper and bake the cookies for 10-15 minutes till they are fully baked.

7) Once the cookies are well cooled stored in an air tight container.

For the icing

Cream Cheese - 2 Tbsp(Organic without animal rennett)

Butter - 1 Tbsp

Xylitol(powdered) - 2 tsp

1) Beat the cheese and butter, to this add xylitol.

2) Fill a ziploc with the icing and decorate the cookies 

Chocolate Cake

Vidya's Kitchen

Dry Ingredients:

All purpose flour - 2 cups

Baking powder - 1 tsp

Hershey's chocolate syrup - 2.5 tablespoon (I used generously for a rich chocolate taste)

Wet Ingredients:

Eggs : 2 (You can use even3)

Sugar : 1.25 cups (I added a little more since the chocolate syrup might make the cake bitter)

Sweet cream butter unsalted - 3/4 th cup + a little to grease the pan

Sweetened Condensed milk - 3/4 cup (Remember it should be sweetened or else you got to add extra sugar)

Milk - 1/2 cup

Vanilla Extract - 1 tsp

Method:

1) Sift together the flour and baking powder.

2) Beat the egg in a mixing bowl. Then mix the sugar and beat together till frothy. Use an electric mixer for the best result.

3) Add the condensed milk, vanilla extract and beat well. Add the butter, milk,chocolate syrup and mix well.

4) Add the dry ingredients and beat everything together without any lumps.

The cake batter is ready. It should be of pouring consistency. If you find it thick, you can mix a little milk. Fill it in a square/circular pan and bake in a preheated oven at 325 F for an hour.

Check with a toothpick.

The cake pan should be filled up to half its depth since the cake will rise.

Icing:

Ingredients:

Butter - 1 cup

Confectioner's Sugar - 3 cups

Chocolate Syrup - 1 tablespoon

Mix everything using a whisker. If you find it hard, mix a little milk/cream.

Decoration:

Chocolate shavings (grated some hershey's chocolate) and sprinkles

Setting up the cake:

Wait for the cake to cool down.

Carefully cut across the middle of the cake using a cake knife.

Place the bottom layer in a cake tray/plate. Apply the icing using the cake knife just as you butter a bread. Make it a thick layer. Place the other piece of the cake such that the icing is sandwiched.

Now start applying the icing all over the cake. For an even finish, I dipped the knife in a cup of water, now and then. But not too much water.

Now decorate with the chocolate shaving and sprinkles.

Coffee-less Coffee Cake

Foodelicious

2 cups self raising flour

2 eggs

10 tbsp vegetable oil

1/4 tsp baking soda

1 tsp Vanilla essence

1/4 cup+3tbsp fresh regular yogurt

6 oz/ 3/4cup  granulated sugar

For streusel

1 cup chopped walnut

3/4 tsp cinnamon powder

1 tbsp APF

1/4 cup  brown sugar

1/3 cup chocolate chips

Mix all the ingredients of the streusel and keep aside.

Sift together self raising flour and baking soda and keep aside.

In a bowl take oil and sugar and beat it. Then add eggs one by one and beat it. Add the vanilla essence. Add alternatively self raising flour and yogurt in two to three times. Beat very lightly while adding them. 

Grease a  9 inch spring form tin and put half the batter and spread it evenly. Spread half of the streusel over it. Now put the remaining batter on the streusel layer and top it with a final layer of the streusel. 

Bake it in preheated oven  at 180 C for 45-50 mins. Insert a toothpick in the centre to check whether the cake’s done.

Let it cool for 10 mins after baking before running the knife along the sides of the tin to free the sides. 

Serve warm with freshly whipped cream.

Tribute to Katherine Hepburn Brownies

Edible Garden

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon (optional)

1/4 teaspoon salt

1/2 cup (8 tablespoons) unsalted butter

1/2 cup unsweetened cocoa powder

2 teaspoons finely ground instant coffee

2 large eggs, preferably at room temperature

1 cup sugar

1 teaspoon pure vanilla extract

1 cup broken or chopped walnuts or pecans

4 ounces / 1/2 cup bittersweet chocolate, coarsely chopped

1. Center a rack in the oven and preheat the oven to 325 degrees F.

2. Butter an 8-inch square baking pan and grease with butter. Add some flour, tap on all sides and tap out the excess.

3. Whisk the flour, cinnamon, if you’re using it, and salt together.

4. Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook, stirring, until the butter is melted and the cocoa and coffee are blended into it. Remove from the heat and cool for about 3 minutes.

5. Using a whisk or a rubber spatula, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla (don’t beat anything too vigorously — you don’t want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.

6. Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares, each roughly 2 inches on a side.

Microwave Chocolate-Honey Spiral Cookies

Cook Like a Bong

All purpose flour: 3 cups

Butter: 100gms, at room temperature

White sugar : ¾ cup

Honey: ½ cup

Egg: 1, beaten well

Almond : A handful, coarsely chopped

Chocolate chips: 90gm

Divide all the ingredients except honey, and chocolate into two equal parts

For the honey dough:

Mix butter, honey and half the sugar and heat it over low flame till the sugar gets dissolved, keep it aside to cool to room temperature

For the chocolate dough:

Mix butter, chocolate chips, and the rest of the sugar and heat it over low flame with constant stirring till the sugar and chocolate dissolves, keep aside until cooled

Pour half the egg into the honey mix and the rest into the chocolate mix, fold well

Pour the two mixes separately into two halves of the flour and make into two firm dough

Refrigerate the two dough after wrapping them with plastic film for an hour or so

Take the two dough and roll them into a half-inch thick circles, now put the chocolate one over the honey mix dough and roll them together

Cut the roll laterally into half-inch thick cookies and place them on a microwave safe plate

Microwave high (800watts for my MW) for 3-4 mins; let them cool inside the microwave oven. Keep in an air tight jar and feast on them whenever you feel like.

Rich Christmas Fruit Cake

Parita's World

Ingredients:

2 cups all purpose flour (300 gms)

1 cup dry fruits (raisins, dates, sultanas, currants, prunes)

1/2 cup mix  nuts (cashews, almonds, walnuts)

1/2 cup tuttu frutti

1 tsp baking powder

1/4 tsp cinnamon powder

1/4 tsp nutmeg powder

1/4 tsp clove powder

1/2 cup softened unsalted butter

1 cup light brown sugar

1 tsp vanilla essence

4 eggs

1 cup orange juice

3 tbsp rum (optional)

For Caramel:

1/2 cup sugar

3/4 cup boiling water

Procedure:

Soak the dry fruits, tutti frutti along with with cloves, cinnamon and nutmeg powder in orange juice and rum anywhere between 24 hours to 1 year. I soaked dry fruits for 2 days. Do stir the jar once a day.

On the day of making the cake, start by first making the caramel. In a heavy bottom pan, heat the sugar in a slow flame. The sugar will began to melt, stir this mixture slowly until all the sugar is melted and caramel is formed. When all the sugar crystals have been melted, add in boiling water and stir in to form smooth caramel syrup. Be very careful when adding boiling water as it will splutter a lot. Cool this mixture completely before using in the cake.

Sift the flour along with baking powder and keep it aside.

In a mixing bowl, beat together brown sugar and butter until light and fluffly. Slowly add in one egg at a time and beat well. Add in vanilla essence, dry fruits, flour and caramel mixture turn by turn. Mixing properly each time.

Grease & line 2 loaf tins and bake the cake at 180 degrees C for 40 to 45 mins. Do a tooth pick test to confirm.

Try storing the cake a week in the fridge wrapped in foil or cling film. This cake ages beautifully.

Chocolate~vanilla cheesecake

simplyfood (url not provided)

Ingredients:

For the base:

250g digestive biscuits

100g butter melted

1 teaspoon vanilla essence

250g cream cheese (mascarpone)

100g icing sugar

100 ml pot double cream

30g cocoa powder

For the decoration·

1 teaspoon cocoa powder

Method:

Make the base:

1. Butter and line 4 individual loose-bottomed tin with baking parchment.

2. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.

3. Transfer the crumbs to a bowl, then pour over the melted butter.

4. Mix thoroughly until the crumbs are completely coated. Transfer them into the prepared tin and press firmly down into the base to create an even layer.

5. Chill in the fridge for 1 hour to set firmly.

Make the filling:

6. In a bowl add the cream cheese, the cream, the vanilla essence and the icing sugar . 

7. Whisk thoroughly till its thick, smooth and creamy . Remove 1/3 of the mixture in a separate bowl. This is the vanilla part of the filling. Keep aside in fridge until ready to use.

8. Sieve the cocoa powder, to remove lumps and add to the 2/3 cream cheese mixture .Mix till cocoa is blended in, this is the chocolate part of the filling.

9. Now spoon the chocolate cream cheese mixture onto the chilled biscuit base, working from the edges inwards and making sure that there are no air bubbles.

10. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.

11. Leave to set in the fridge for 1 hour.

12. After 1 hour spread the vanilla cream cheese mixture on top of the chocolate cream cheese mixture.(This layer will be thinner than the chocolate layer)

13. Chill over night.

To serve:

14.Remove cheesecake from fridge and bring the cheesecake to room temperature, about 30 minutes before serving.

15. To un-mould, place the base on top of a can, and then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.

16. Dust the top of the cheese cake with cocoa powder. (You can form a pattern on the top of the cheesecake by covering with a paper doily before dusting with cocoa.

Serve with Vanilla ice cream or just cream.

Spiced Apple Cake

www.theveggiehut.blogspot.com

This recipe serves 8 people.

Ingredients: 

1 cup AP flour.

1 apple peeled and grated.

¼ cup butter.

¾ cup granulated sugar.

¼ cup apple sauce.

½ cup whole milk.

1tsp baking powder.

½ tsp baking soda.

½ tsp nutmeg powder.

½ tsp cinnamon powder.

½ tsp vanilla essence.

For decorating:

1 apple very thinly sliced

Apricot glaze.

Process:

Preheat the oven at 180 C and grease and dust a baking tin with flour ready to use for baking the cake. Mix the AP flour, baking powder, baking soda, nutmeg powder and cinnamon powder. Sieve it twice so that everything is evenly mixed. Set aside. 

Now take butter at room temperature and add sugar in it. Beat it for 5 minutes. Then add apple sauce. Stir for minutes and add milk and vanilla essence. Stir for 2-3 minutes till it is a uniform mixture. Now add this mixture slowly into the dry mixture and stir so that everything is folded into a uniform mixture. Pour this batter into the baking tin kept ready and bake at 180 C for 40-45 mins till golden brown. Using a skewer prick the cake at the centre, if it comes out clean, the cake is done. 

Remove the cake from the oven and let it cool for 5 minutes. Take the cake out on a plate by turning the container upside down. Decorate the cake with thinly cut apple slices.

For the apricot glaze, place a 2 tbsp of apricot jam in a small pan, along with a squeeze of lemon juice. Heat the jam, stirring until it melts and is runny. Pour the melted jam into a wire sieve set over a bowl. Stir the jam to help it get through. Return the strained jam from bowl to pan. Keep the glaze warm and brush it generously over the freshly sliced apple until fully coated.

Slice and serve. 

Eggless Fruit Cake

Subhojyam

  All purpose flour (maida) – 1 cup

  Powdered sugar – ½ cup

  Butter – ¼ cup

  Baking soda – 1 tbsp

  Dates – 5 - 10 pieces (cut into small pieces)

  Mixed Tutty fruity – ½ cup

  Milk – ½ cup

  Salt – 1 pinch

For Greasing:

  Butter – 1 tbsp

  Maida flour – 1 tbsp

Preparation of Mixture:

1. Sieve maida, salt, baking soda and then keep it aside.

2. Take a bowl, add powdered sugar and butter and beat well for 5 mins with a blender or with a spatula by hand for 7-10 mins.

3. After it is mixed well, add the sieved flour mixture and mix it to form dough.

4. Once it is mixed, add milk little by little to the mixture and mix it till it becomes like a thick paste.

Beat the mixture well for 2 mins.

5. Now add the dates pieces and tutty fruity to it and beat for another 2 mins.

Preparation of cake in pressure cooker:

1. Take aluminum or a stainless steel vessel. Grease it with butter and just spread the flour over it.

2. Now pour water in a pressure cooker and heat it in high flame for 2 mins.

3. Pour the mixture in to the greased vessel. Do not place the greased vessel directly into the cooker. Take a small bowl with little water in it and place it in the cooker. Now keep the greased vessel above the small bowl and close the pressure cooker without the whistle. Do not close the greased vessel.

4. Now reduce the flame to low and leave it to cook for 35 – 40 mins.

5. After 40 mins remove from flame and allow it to cool for few mins, then just invert the vessel so that the cake come out in a proper shape. Decorate it as you wish.

Additional Info:   

  After 30 mins open the pressure cooker lid and check whether the cake is cooked. You can do that by inserting a thin stick to it. When you take out, there shouldn’t be any sticky paste.

  Make sure it is not overcooked. 35 mins is perfect. If you feel it needs some more time keep it for 40  mins. 

  If you have a hot plate, after you heat the cooker in full flame reduce the flame to 4 or 3 and leave the cake to cook for 30 – 35 mins.

Christmas plum cake

Spice-Club 

Image not available

Mixed Dry fruits: 1 cup ( date-dark raisin-golden raisin-apricot-dry cherry) or can use any dry fruits (tutty frutty) or even dried welch' dry fruits (US product)

Nuts: 1/2 cup of mix of cashew, almonds and pecans (add 1/2 tsp AP flour and coat well the nuts prevent not settling down in cake pan)

All purpose flour (maida): 1 cup

Sugar: 3/4 cup

Egg: 3 num

Butter: 1 stick (1/4 lb 0r approx 113 gm) (kept at room temperature)

To make the caramel:

Sugar: 1/4 cup

Water: 1 tbsp

Warm water: 1/4 cup

How to make caramel?

Add sugar and 1 tbsp water keep in stove at low medium heat. When the sugar starts to caramelize , stir slowly with wooden spoon. The sugar will start to change color from light brown to dark. In between , keep in microwave the water for 1 min and warm it. When the sugar starts to turn brown , pour slowly the warm water keep ur face away! (caution: it splitter so be cautious!). Let it cool completly the caramel and add the vanilla essence.

To bake the cake

Preheat the oven at 35o degree, grease a small loaf pan and place a wax paper at the bottom.

Beat the butter, sugar until creamy add one by one the egg and beat until creamy, add the cooled caramel beat again.

Sift AP flour, baking soda, baking powder, salt and spice powder together.

Sprinkle the flour slowly in butter, sugar, egg caramel mixture and fold it.

Add the dry fruits only (if you ve little juice left keep it away or add in the cake mixture), nuts and orange zest. fold again.

Pour in grease pan and cook in middle of the rack for 40 to 50 minutes. If not cooked increase 10 min each time.

My cake was ready under 45 min! Depend of your oven!

Note: The alcohol is evaporated while baking so we can safely feed the kid. Rum is the key flavor and the extract do give the flavor of the original plum cake we get from the bakery. You can always skip the rum and soak in fruit juice but the flavor is different!

Choco Vanilla Cake

Foodlyrics

Refined flour – 100 gms

Baking powder – 1 teaspoon

Butter (at room temperature) – 75 gms

Castor sugar – 100 gms

Vanilla Essence – 1 teaspoon

Eggs (at room temperature and separated) – 2

Unsweetened cocoa powder – 2 tablespoons

Milk- 3 tablespoons

Procedure –

Pre heat oven to 180 degrees centigrade. Base line a 7 inch x 6 inch x 2 inch tin with a parchment paper.

Mix the butter and sugar. Beat it until the mixture is creamy and the sugar is completely dissolved.

In another bowl beat the egg whites till light and creamy. Add vanilla essence to the egg yolk and whisk.

Add the whisked egg yolk mixture to the butter and sugar mixture while continuously beating. Now add the beaten egg white. Whisk well for a minute.

Sift the flour and baking powder and fold it into the egg mixture gently. Add the milk and mix well.

Now transfer half the mixture in the prepared cake tin.

Quickly add the cocoa powder to the remaining cake mixture and mix well lightly.

Place the cocoa mixture, too, in the cake tin.

Using a fork or a skewer lightly mix the 2 colored mixture in the tin. Do not over do or you would not get the desired swirly look. ( I guess I over did it  )

Place it in the oven in the centre rack position and bake on 180 degrees centigrade for 25-30 minutes or until a skewer inserted comes out clean.

Once done, let it cool on a wire rack completely before seving.

Tips-

Use exact measurements to make a cake.

Transfer the prepared batter immediately to the baking tin as once the baking powder is added, it starts its action. So always keep the baking tins ready according to the requirements.

Eggless Whole Wheat Fruit & Nut Cake

A2Z Vegetarian Cuisine

White whole wheat flour - 1 cup 

Mixed spices powder(Cardamom, Nutmeg, cinnamon) - 1 teaspoon

Clarified butter(ghee) - 1/2 cup 

Candied fruit - 1/3 cup

Chopped nuts - 1/4 cup 

Brown sugar - 1/4 cup

Water - 3/4 cup (**)

Baking soda - 1/2 tsp 

Baking powder - 1 tsp

Salt  - pinch

Flaked almonds handful 

Put the mixed spices, clarified butter, dried mixed fruit, sugar and water into a saucepan.

Place them over a medium heat and stir the mixture until the sugar has dissolved.

Bring to the boil and then simmer for 3 minutes.

Remove from heat and cool until lukewarm.

Preheat oven to 350 degrees Fahrenheit.

Add the baking soda, baking powder, pinch of salt.

Put the flour into a large mixing bowl and make a well in the centre of it.

Pour the lukewarm mixture into this.

Mix well and pour into a greased cake tin.

Smooth the top of the mixture and sprinkle with a few flaked almonds.

Bake on the middle shelf of the oven for 1 hour 15 minutes at till a knife inserted in 

the center comes out clean.

Turn onto a wire rack to cool. Cool them overnight and slice the next day.

Vanilla Chocolate Swirl Cake

Soup and Dessert

270 g (2 C) flour

2 tsp baking powder (1 envelope)

1 tsp baking soda

150 g (2/3 C) butter, at room temperature

300 g (1 1/4 C) white sugar

4 eggs

1 1/2 C (3 x 125 ml) plain yogurt

1 1/2 tsp vanilla extract

2 Tbsp unsweetened cocoa powder

60 g (1/3 C) chocolate chips

60 g (1/3 C) shelled hazelnuts chopped

- Preheat your oven to 180C (360F). Grease a 25cm (10-inch) cake pan, preferably non-stick.

- Prepare the chocolate batter. In a food processor, mix together half of the sugar and half of the butter and beat until fluffy. Add in two of the eggs, one at a time mixing between each. Add in half of the yogurts and all the vanilla extract, mix again.

- In a medium bowl, combine half of the flour with half of the baking powder, half of the baking soda and all the cocoa powder.

- Add the flour mixture into the food processor and mix again until just combined. Add half the chocolate chips and mix well.

- Pour the batter into the cake pan, and reserve in the refrigerator.

- Rinse the bowl of the food processor and prepare the vanilla batter by mixing together the rest of the sugar and butter. Add in the last two eggs, one at a time mixing in between. Add the rest of the yogurt and mix again.

- In a medium bowl, combine remainder of the flour with the remainder of the baking powder and the baking soda. Add this to the sugar mixture and mix until just combined.

- Take the cake pan out of the fridge and sprinkle the rest of the chocolate chips and the chopped hazelnuts on top of the chocolate batter.

- Gently pour the vanilla batter on top and smooth out the surface with a spatula.

- Put into the over to bake for about an hour or until a cake tester comes out clean. Let rest for five minutes on the counter in pan. Then turn it out onto a rack to cool completely.

Peach Upside-down with a French-Yoghurt cake base

Look who's cooking too

Topping

Packed Brown sugar- 1/2 cup (dark or light..i used dark)

Butter- 1/4 cup/ 4 tbsp

Peach slices- 1 can (about 400gms)

Base: French-Yoghurt cake

All purpose flour- 1 cup

Sugar- 1 cup

Eggs- 3

Baking powder- 2 tsp

Flavourless Oil- 1/2 cup

Vanilla extract- 1/4 tsp

Plain yoghurt- 1/2 cup

Salt- a pinch

Topping:

Place a saucepan over medium heat and melt the butter and sugar. Mix well and keep stirring till the mixture starts bubbling and caramelising a bit. Remove from heat and keep aside to cool a bit.

Butter a 9 inch round cake pan and once the mixture has cooled down a bit, pour into the pan and evenly arrange the peach slices.

Batter:

Centre a rack in the oven and preheat to 175C.

Whisk together the flour, baking powder and salt.

In a large mixing bowl, using an electric beater, whisk together the sugar, eggs, yoghurt and vanilla extract till they have blended well.

Still whisking, add the dry ingredients bit by bit, till they are all mixed well.

Pour the oil into the mixture and using a large rubber spatula fold in the oil. Do not mix vigorously.

Pour this batter on top of the peach slices and even it out.

Bake for about 50 to 55 minutes or until a skewer comes out clean.

Take it out of the oven and cool on a rack for about 10 minutes.

Run a knife around the edge of the pan and invert onto a serving place carefully.

Serve with cream.

Christmas Fruit Cake
Dil Se..

Flour - 2 cups

Baking soda - 1 teaspoon
Baking powder - 1 teaspoon
Brown sugar - 1 3/4 cups
Nuts - 3/4 cup chopped (I used almonds, pecans and walnuts)
Dried fruits chopped and soaked in orange juice - 1 cup (I used dried apricots, dates and raisins)
Orange juice - 1 1/2 cups
Cloves - 3
Oil - 3/4 cup
Eggs - 3 large
Boiling water - 1 cup


Soak the chopped dried fruits in the orange juice. I soaked them for a day it could be stored in the refrigerator if storing for about a week.Now starting with the cake preparation,In a heavy bottomed vessel take the brown sugar and put it on medium heat.After about six to seven minutes, it starts to melt and caramelize. Take care it does not burn. This should be done in low or medium heat. All the sugar melts and look like this.
Pour the boiling water slowly into this caramelized mixture. Take care because it splutters. Simmer for about 3 minutes until all the caramel dissolves and forms a thick liquid. Allow it to cool completely.
Sift the flour, baking powder and baking soda together. Add the oil, cooled caramel and eggs and beat together with an electric mixer or using a whisk. Slowly add the flour one cup at a time and beat until combined. Stir in the soaked fruits and nuts and stir until well combined to form the cake batter.

Preheat oven to 190C/375 F.

Pour the batter into a greased baking pan. I used a round cake pan and a loaf pan.
Bake for about 50 minutes until the cake springs back from the pan.
Cool completely on a wire rack. Slice only after it cools completely.

Plum Cake
Kitchenswathi

What you need
Soaking
 Assorted dry fruits (strawberry, papaya, kiwi and pineapple) (finely chopped): 1 cup
Raisins           : 1/3 cup
Cranberries: 1/3 cup
Dates       : 1/3 cup (chopped finely)
Dry apricot: 1/5 cup (4 no chopped finely)
Brandy /Rum : 1 ½ cup ( I used Brandy, Christian brothers )

Nuts smeared with almond essence
Almond (Chopped finely): ¼ cup
Cashew (Chopped finely): ¼ cup
Almond essence: 1/8 tsp

Batter
All purpose flour      : 1 ½ cup
Butter                        : 10 Tablespoon (1 ¼ sticks)
Granulated sugar: 1 ¼ cup
Salt       : ¼ teaspoon
Egg yolk: 3 at room temperature
Egg whites: 3 at room temperature
Baking powder: 1 teaspoon
Orange juice: 1/3 cup
Vanilla extract: 1teaspoon
Caramel syrup
Granulated sugar: ¼ cup
Water: 1 tablespoon +1/2 cup
Lemon juice: ¼ teaspoon
Spice powder
Caraway Seeds: 1 teaspoon (powdered)
Powdered nutmeg: ¼ teaspoon
Powdered Cinnamon: ½ teaspoon
Powdered cloves: ¼ teaspoon
Powdered cardamom: ½ teaspoon
Powdered ginger: ¼ teaspoon

How I made:

Chop all the dry fruits including nuts into small pieces and soak them in brandy for at least one day advance. I soaked for them form 5 days. Smear the nuts with almond essence and keep it aside

To make caramel syrup take ¼ cup sugar and 1 tablespoon water in heavy bottom pan and heat it   until sugar melts and change cherry brown color. Add few drops of lemon juice to prevent crystallization of sugar. It took about 7 minutes for me.  Transfer the pan with sugar to kitchen sink and immediately add ½ cup of cold water (Be careful with this step, otherwise serious burn can results) for easy cleaning. Keep aside and add only cold caramel syrup to batter. 

Preheat the oven to 350 degrees F. Butter the bottom of a 9 inch cake pan and 5-inch  loaf dish. Line the bottom with parchment paper, then butter and flour the pan.

Sift together flour, salt, baking powder and spice powder in a bowl and keep aside.

Separate egg whites and yolk. In a bowl beat egg whites using a hand mixer until you get white peaks and keep aside.

 In an electric mixer, beat the butter and sugar together on medium speed, until everything mix well and incorporated. Add egg yolk one at a time to sugar butter mixture and mix well. Then add vanilla extract and caramel syrup (1/2 cup) mix everything and combined well.  Add slowly flour-salt-baking-spice powder mix in small quantities and incorporate everything. Scrape down the sides of bowl once at twice. Stop the mixer and fold egg whites gently until no white streaks visible.

Finally drain the soaked fruits and add nuts and 1 tablespoon of all purpose flour and mix well.  And fold in fruits and nuts into the batter.

Pour the batter into the prepared pans and smoothen the tops with a spatula. Bake for 1 hour or until skewer comes out clean. 

Cool the cake in pan for 15 minutes and later invert them and cool completely for 45 minutes. Keep cake one or two days before serving.

Fruit Cake

Cilantro

   1. 4 cups Dry Fruits like Raisins, Dates, Cherries, Fig, Apricots

   2. 4 cups All purpose flour (Maida)

   3. 2 cups nuts like cashews, walnuts and almonds

   4. 4 cups sugar

   5. 12 eggs

   6. 1/2 teaspoon orange peel

   7. 1/2 teaspoon lemon peel

   8. 1 cup rum

   9. Baking powder - 3 tsp

  10. Butter - 1 lb or 4 sticks(approx 450gms)

  11. 1 cup sugar (to make caramelized syrup)

  12. 1/4 teaspoon cinnamon powder

  13. 1/4 teaspoon nutmeg powder

  14. 1/4 teaspoon cloves powder

  15. 1 teaspoon dry ginger(Sukku) powder

  16. 1/2 teaspoon salt

  17. 2 teaspoon vanilla extract 

# Chop the fruits and add lemon and orange peels. Mix rum and combine everything well. Keep at room temperature covered for at least a night. This can be done well in advance from a year to 3 months, the more the time the dry fruits are soaked in rum the more tastier it is. Mix in about 4 tablespoon of flour on the day of making the cake (this prevents the fruits to sink to the bottom while baking).

# Chop the nuts into small pieces and set aside.

# Sift flour, baking powder,salt and spice powders.

# To make the caramel syrup, in a saucepan and add 4 tablespoons of water and 1cup sugar. Bring this to a boil on high heat.

# In few minutes, a nice dark brown color forms, immediately, remove the pan from the stove and very carefully and immediately add 1 cup of water to the caramel ( when water is added, it tends to splash so wear gloves or keep in a sink ). Keep this aside.

# Preheat the oven to 350 ° F.

# In a mixing bowl, on slow speed beat butter first and then add 4 cups of sugar and beat until it is creamy. 

# Add eggs and beat well.

# Pour in the caramel syrup and vanilla extract and mix everything together.

# Add the flour-baking powder mix and fold this in with a wooden or plastic spatula.

# When they are well mixed, add the fruits, nuts and mix again.

# Pour this into a loaf pans.  

# Bake for 1 hour at 350 ° F. Insert a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 15 minutes and check again.Remove the cake from the oven and allow it to cool.

# Pierce the cake with toothpick, and pour Brandy (about 1/4 cup for each loaf).

# Remove the cake from the pan when completely cooled. 

Pineapple Cake

Foodlyrics

Refined Flour / Maida – 100 gms

Baking Powder – 1 teaspoon

Sugar – 100 gms

Butter (melted) – 50 gms

Eggs (separated) – 2 at room temperature

Pineapple essence – 1 teaspoon

For the icing –

Whipped cream (sweetened) – 1 ½ cups (I used bluebirds powdered whipped cream)

Tined Pineapple – 2-3 rings

Water – ¾ cup

Grounded sugar – 3 tablespoons

Butter (salted) – 3 tablespoons (melted)

Base line an 8 inch diameter cake tin and on sides with butter paper.

Pre heat the oven to 180 degrees Celsius.

Beat the egg white and yolk separately.

Now add the sugar to the yolk and beat. Gradually add the beaten egg white. Beat till the sugar is completely melted and the mixture is nice and creamy.

Add the melted butter and sift in the refined flour and baking powder together in to the mixture.

Add the pineapple essence and fold the mixture gently.

Pour in to the prepared tin and place it in the centre rack position of the oven and bake for 180 degree Celsius for 25 – 30 minutes or till the cake becomes golden brown and a skewer or a tooth pick when inserted comes out clean.

Remove the cake and let it cool completely on the wire rack. Remove the side and base lined paper.

In a bowl mix the water and powdered sugar.

Once the cake is cooled, cut the cake horizontally. You will get 2 round cakes.

Now using a spoon start pouring the sweet water evenly on both the cakes. Add the melted butter evenly on both the cakes.

Cut the pineapple rings in to small pieces.

Take an inverted bowl and place a plate on it. Place one of the cakes on it and spread the whipped cream evenly over it. Place some pineapple pieces over it.

Place the second cake over it and again repeat the above icing procedure.

Again spread the pineapple pieces over and spread the icing on the sides too.

Cover the cake and place in the refrigerator to cool for 2-3 hours before serving.

Tips –

Adding water over the cake keeps it nicely moist. The cake doesn’t become dry.

Whipped cream quantity could be changed according to the preferences.

Always use tinned pineapple. Fresh pineapples add a bitter taste to the cake.

How to base line tin – Cut a butter paper in the shape of the base of the cake tin. Place it at the bottom of the greased cake tin. Same goes with the sides. Grease the sides and place the paper along the side length.

And last but not the least always use exact measurements while baking for your cake to become a success.

Cakes & Cookies-Part 2

Here comes cakes and cookies-level 2 recipes. Let me know if I missed out any entry. The last part will be posted next week. Keep you entries coming for Cooking Basics Event! 

Madeleines-- Cookie or Petite Cakes?
Adding Zest to your Cooking

1/2 cup unsalted butter, melted
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup granulated white sugar
1 teaspoon pure vanilla extract


1. First, melt the butter and allow it to cool while you make the batter.
2. In a small bowl place the flour, baking powder and salt and whisk until well blended.
3. In the bowl beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
4. Sift a small amount of flour over the egg mixture and, using a spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
5. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes until slightly firm.
6. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Grease the madeleines pans. (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)
7. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
8. Bake the madeleines for 10-12 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.

Eggless Chocolate Indulgence Layer Cake
Sandhya's Kitchen

For the Cake:
Self Raising Flour:2 Cups
Baking Powder: 1 Tsp
Baking Soda: 2 Tsp
Unsweetened cocopowder    : 3/4th Cup
Granulated White Sugar    : 1.5 Cups
Low fat Vegetable Oil for lighter baking    : 1 Cups
Hot Coffee Decoration    : 1 Cup
Milk: 1 Cup
Vanila Extract    : 1 Tsp
Low fat stirred yogurt: 1 Cup

Ganache Frosting :
Butter    :2 Tsp
Chopped Dark Chocolate    : 80gm
Chopped Milk Chocolate    : 100gm
Creme fraiche or ( Heavy Cream)    : 300ml
Vanilla essence    : 2 Tsp
Royal Icing Sugar ( Silver Spoon Brand)    : 200gm

Preparations:
    * Hot Coffee Decoration: Mix 1 tsp of Dogwe Egbert Instant coffee with 1cup of Boiling Water .
    * Yogurt Mix : Mix every 3 table spoon of stirred yogurt with 1 table spoon of water.

Method:
Cake Preparation:
Method for any cake preparation is the same..Preheat the oven . Mix all the dry ingredients & wet ingredients separately. Prepare a well and incorporate the wet ingredients slowly  into the dry and blend well.We follow just the same process here too.

    * Preheat the oven to 220 C . In a large mixing bowl , mix Self Raising Flour , Baking Powder , Baking Soda  & Granulated Sugar . Swift them well with a spatula and make a well kind in the center.
    * Add the butter at room temperature , Hot coffee mix , Milk , Vanilla essence  & stirred yogurt one by one with regular mixing after each incorporation.
    * Using an hand blender , wisk the mix for about 1-2 minutes until all the lumps are gradually gone.
    * Grease the Cake tin with a lil butter and dust a bit of coco powder all around. Pour the cake mix in the tin  upto 3/4th and place it in the oven.  Remaining mix could be poured into a muffins mould.
    * Bake for nearly 1h -1.10h until a wooden skewer inserted comes out neat. (My cake wasnt done in 30 minutes like most recipes said.)  Let it rest in the wire rack for a while( about 30 minutes) until the cake cools.This is a highly impatient period when we cant wait to see out results of our efforts.

For Frosting :

    * Heat the sauce pan filled upto 3/4 full of water in a medium flame and place another vessel over it.
    * Add 2 tsp of butter and once it begins to melt , add  the broken chocolate pieces in batches and keep stiring until they all melt. Incorporate Creme fraiche and a couple of drops of vanilla essence and keep stiring for 30 seconds. Include the icing sugar and stir for another 2-3 minutes.
    * Keep this indulgent frosting aside for 30 minutes (room temperature) until it cools a bit and starts holding itself.

Assembling:

    * Carefully turn the cake upside down from the baking tin and place it in a large plate. Since I didnt use 2 separate cake tins , I had to carefully slice it horizontally with a large knife and keep it aside in another large plate. This gives us 2 layers. We will need aditional flat spatula's to move and lift the cake coz there is a tendancy to break.This procedure requires FRAGILE handling.
    * Now over one of the cake layers , spread the frosting with a knife and allow it to flow in the sides.
    * Gently and carefully place the second layer over the first . Pour the frosting all over the cake and gently spread over the top and sides.
    * I didnt have any decoration... Wasnt prepared with it.. SO used  Dark Chocolate chips to do the decoration bit.. and  my Indulgence chocolate cake was ready to be served.
    * Allow the cake to cool and settle and serve after an hour or the next day.

POM Shortcake
Nishaskitchen

ShortCake(Original Recipe GHK Mar 09):
Orange - 1
Unsalted Butter - 1 cup
Sugar - 2 cup
AP Flour - 2 cup
Egg - 5 large

Filling(Modified Recipe):

Pomegranate Seed 1/4 cup
Sugar - 1 tbsp
Vanilla extract - 1/2 tsp
Whipping Cream - 1 cup
POM Juice - 1 Cup

1. Position rack in the center of oven and preheat oven at 350 F.
2. Grease two 9 inch round cake pans dust with flour, tapping out the excess set aside.
3. Prepare Shortcake :
3.1. From Orange grate 2 tbsp peel and 3 tbsp juice.
3.2. With electric mixer on medim high speed beat butter until pale yellow.
3.3. Add sugar and beat until light and fluffy.
3.4. Reduce speed to low,add flour and mix until just blended.
3.5. Add orange peel,juice and one egg at a time,beat well after each addition.
3.6. Divide the batter into equal portion into the prepared pans.
3.7. Bake 25 min or until toothpick inserted in the center comes out clean.
3.8. Cool cakes in pans on wire rack for 20 min.
3.9 Invert layer onto racks ,carefully peel off the wax paper and cool completely.

Cherry almond Cake
Malaysian Delicacies

200gm ghee,diced
160g castor sugar
3 large eggs
1 tsp vanilla essence
50g ground almonds
320g self raising flour
150ml milk
150-200gm glazed cherries,halve
30g almond flakes
Grease a loaf tin and line with non stick paper.Preheat oven to 180C.

Combine all the ingredients except cherries and almond flakes in a mixing bowl.Usin g a beater,beat at medium speed until ingredients well combined.Stir in halve cherries and pour on the baking pan.Sprinkle with almond flakes.Bake for 40 to 50mins or until cake is done.Dust with icing sugar if desired.

Walnut 'n Chocolate Chip Cake
Gourmet Affair

Eggs - 4
Powdered sugar - 1 cup
All purpose flour - 1 cup
Baking Powder - 1 tsp.
Unsalted Butter - 1 cup, softened
Vanilla Essence - 1 tbsp.
Ground Cinnamon - 1/2 tsp.
Milk - 1/2 cup
Chopped Walnuts - 1 cup
Chocolate Chips - 1 cup

Sift flour with baking powder and keep aside.
Beat eggs and sugar nicely till the eggs look fluffy. Add vanilla essence and ground cinnamon.
Add butter to the egg-sugar mixture and mix well.
Gradually fold in flour till all the flour is used. Add milk to get a soft dropping consistency.
Fold in nuts & chocolate chips.
Grease the baking dish and pour the batter in it.
Preheat oven to 190°C and bake for 35-40 minutes.
Let it cool before removing from the baking dish.

Dates Prunes and walnut bread
Sumi's Kitchen

1/2 cup walnuts
1 cup chopped and pitted dates
1 cup chopped and pitted prunes
1 cup boiling water
1 tsp baking soda
2 cups All purpose flour
1/2 cup light brown sugar
11/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnomon powder ( I used 1 tsp)
1 tsp  vanilla extract
1/2 cup cold butter
1 egg

Add the dates and prunes to 1 cup of boiling water, along with baking soda and allow it to cool(at least 1 hr)
Preheat Oven to 180C. Grease and prepare a bread loaf tin for baking.

Beat the egg and vanilla essence in a seperate bowl

In a separate bowl add the flour, sugar, cinnamon and baking powder. Mix well to combine.

Add the cold , soft butter to the flour mixture and using a electric beater or food processor, mix, till the mixture resembles coarse bread crumbs.

Add the fruits along with the liquid.Add the chopped walnuts .Mix well to combine

Pour the mixture to the greased bread tin and bake in the preheated oven for 50 - 60 minutes.

French King Cake 
Priya's Easy N Tasty Recipes

 2nos Puff pastry sheet
1cup Almond powder
2nos Eggs
1/4cup Sugar
1/4tsp Almond essence
1/4cup Butter (room temperature)
1no Yellow egg yolk
1tbsp Milk

Beat the butter, sugar together in a bowl until they turns soft, add the eggs one by one and finally add the almond powder & almond essence, mix everything well and keep the bowl in fridge for half an hour..Preheat the oven to 400F, line a baking tray with a baking sheet, add the milk to the yellow egg yolk and beat well...place a puff pastry sheet ,brush the edges of the pastry sheet with the egg-milk mixture..pour the already prepared almond mixture over the pastry sheet and spread them evenly, don't spread over the brushed egg mixture...place the another pastry sheet over and give a press over the edges,so that they get well stick...
Make a small hole in the middle of the pastry sheet and with a knife make some lines over the pastry sheet as ur desire, brush now the pastry sheet with the remaining egg-milk mixture and bake in middle rack of the oven for 20-25minutes or until they turned brown..
Serve warm!! 

Marble Cake
Aathidhyam
All purpose Flour : 2 cups
White Sugar : 1 cup
Butter, softened : 1/2 cup
Baking powder : 2 Tsp
Salt : 1/2 Tsp
Vanilla Extract : 1 Tsp
Milk : 1 Cup
Roasted Cashew & almond bits-handful
Unsweetened Cocoa Powder : 2 Tbsp

Pre-heat oven to 350 degrees.Grease and flour the cake tin.Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth.Add roasted nuts and mix.Reserve 3/4 cup batter; pour the remaining into pan.Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect .Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

Chunky Apple Cake With Cream Cheese Frosting
My Culinary World

Ingredients for cream cheese frosting:
1(8-ounce)package cream cheese(softened)
3Tbsp. Butter or margarine(softened)
1&1/2cups powdered sugar
1/8tsp.salt1tsp.vanilla extract

Ingredients for Cake:
1/2cup butter(melted)
2cups sugar
2 eggs
1tsp.vanilla extract
12cups all-purpose flour
1tsp.ground cinnamon
4 granny Smith apples(peeled and sliced)
1 cup chopped walnuts(toasted)

Preparation of Frosting:
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.

Cake Preparation :
Stir together first 4 ingredients in a large bowl until blend. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple and 1cup walnuts. Spread into a greased 13-x9’’ pan.Bake at 350F for 45min., or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with cream cheese frosting; sprinkle with walnuts, if desired.

Eggless Fruit Cake
Subhojyam

  All purpose flour (maida) – 1 cup
  Powdered sugar – ½ cup
  Butter – ¼ cup
  Baking soda – 1 tbsp
  Dates – 5 - 10 pieces (cut into small pieces)
  Mixed Tutty fruity – ½ cup
  Milk – ½ cup
  Salt – 1 pinch
For Greasing:
  Butter – 1 tbsp
  Maida flour – 1 tbsp


Preparation of Mixture:
1.    Sieve maida, salt, baking soda and then keep it aside.
2.    Take a bowl, add powdered sugar and butter and beat well for 5 mins with a blender or with a spatula by hand for 7-10 mins.
3.    After it is mixed well, add the sieved flour mixture and mix it to form dough.
4.    Once it is mixed, add milk little by little to the mixture and mix it till it becomes like a thick paste.
Beat the mixture well for 2 mins.
5.    Now add the dates pieces and tutty fruity to it and beat for another 2 mins.

Preparation of cake in pressure cooker:
1.    Take aluminum or a stainless steel vessel. Grease it with butter and just spread the flour over it.
2.    Now pour water in a pressure cooker and heat it in high flame for 2 mins.
3.    Pour the mixture in to the greased vessel. Do not place the greased vessel directly into the cooker. Take a small bowl with little water in it and place it in the cooker. Now keep the greased vessel above the small bowl and close the pressure cooker without the whistle. Do not close the greased vessel.
4.    Now reduce the flame to low and leave it to cook for 35 – 40 mins.
5.    After 40 mins remove from flame and allow it to cool for few mins, then just invert the vessel so that the cake come out in a proper shape. Decorate it as you wish.

Additional Info:  
  After 30 mins open the pressure cooker lid and check whether the cake is cooked. You can do that by inserting a thin stick to it. When you take out, there shouldn’t be any sticky paste.
  Make sure it is not overcooked. 35 mins is perfect. If you feel it needs some more time keep it for 40  mins.
  If you have a hot plate, after you heat the cooker in full flame reduce the flame to 4 or 3 and leave the cake to cook for 30 – 35 mins.

Mexican Wedding Cookies
TastyTouch

 2 sticks unsalted butter, at room temperature
2 cups confectioners' sugar
2 cups all purpose flour
1 tsp vanilla extract
1 tsp almond extract
1/4 tsp salt
1 cup Pecans ( about 3 3/4 oz)

    * Preheat the oven to 350F
    * Line two baking sheets with parchment paper
    * Pulse the pecan halves and a 1/4 cup sugar in a food processor or a blender.
    * Combine the nut mixture, flour and salt
    * Ina separate bow, beat butter, and 3/4 cup sugar on medium speed until light and fluffy
    * Stir in vanilla and almond extracts
    * Add the flour mixture and beat on low speed until well combined
    * Roll the dough into 3/4 inch balls
    * Place them in the baking sheets about a couple of inches apart
    * Bake them until the cookies are pale about 12 min
    * Let the cookies cool completely before vanishing them away!

Marble Cake
AdukalaVishesham
All purpose flour: 1 cup
Eggs: 2
Unsalted butter : 1/2 cup or 1 stick
Sugar: 1 cup
Vanilla essence: 1 teaspoon
Cocoa powder: 1 tablespoon
Baking powder: 1 teaspoon
Milk: 1/4 cup

Beat the butter and sugar until smooth. Add eggs one by one and beat well until ivory. Add milk, vanilla essence and beat well. Meanwhile sieve the all purpose flour and baking powder well. Slowly add the flour in small portions and mix well into a very smooth batter. Butter a baking dish and pour 3/4 of the batter into this dish. Add cocoa powder to the remaining batter and mix well.
Now gently pour the cocoa batter and make swirls to give the marble effect.

Fig Kuchen or Crumble
Tongue Ticklers

Ingredients:
7-8 fresh figs washed, de-stemmed and quartered
2 cups All purpose flour
2tsps. baking powder
1/4 tsp. salt
1 cup sugar ground with 1/2 a vanilla stick (is it bad to grind up the stick? I do not know!)
1/2 cup canned coconut milk + 1/4 cup if needed
1/2 cup sunflower oil or any other oil

for the crumble topping :
1/2 cup APF + 2 tbsp sugar + 1 tbsp oil

Put the flour, baking powder, salt and ground sugar in an airtight container twice in volume and shake up well to aerate the flour and mix up everything. Empty the flour mix in a mixing bowl.
Blend the oil and half of the coconut milk together in a mixer till it forms a thick yolky cream.
Pour this in the dry mixture and mix well with a wooden ladle in a cut and fold pattern.
If needed add the rest of the coconut milk (a tbsp. at a time) till the dough moves from a crumbly texture to a soft batter (not pourable but one that will fall in a single plop).
Pour this into the prepared tin and with wet fingers spread it evenly.
Arrange the figs pressing them a little.
Optional: Mix the crumble ingredients together with your fingertips till they just gather when held and break when left, into breadcrumbs.
Sprinkle this evenly on top of the cake.
Bake in pre-heated oven for 40-50minutes till golden on the sides and lightly brown on the top. The scent of figs are sure to pervade your rooms to let you know they are done!
Cool completely before cutting to wedges.

White chocolate,Orange and multi nuts cookies
Joy Of Cooking

•1/2 cup wholemeal flour
•1 1/2 cup AP flour
•White chocolate flakes(grated from the bar)
•Small piece white chocolate
•1tbsp Orange zest
•2 tbsp caster sugar
•5 tbsp Oil or Butter-she used oil
•1/2 tsp Baking powder
•1/2 cup single cream
•2-3 tbsp grounded nuts(almonds, walnuts and pecan nuts)

Rub the flour, sugar, baking powder, chocolate flakes and  zest till they turn into fine crumbs.
Mix it oil and cream. Fold in quickly till everything comes together like a soft dough.
Cover with the clingfilm and leave to rest.
Preheat the oven to Gas mark 4.  Make a small ball of the dough and place them on a baking tray.  Flatten the balls with placing a chocolate chip on them.
Bake the cookies about 25 minutes or till golden.
Transfer the cookies on rack to cool.

Chocolate chip shortbread cookies
thayirsaadham

1. Instant espresso powder - 1 tablespoon ( I skipped this)
2. Boiling water - 1 tablespoon (I skipped this)
3. Unsalted butter - 2 sticks (8 ounces) (at room temperature)
4. Confectioners’ sugar - 2/3 cup
5. Pure vanilla extract - 1/2 teaspoon
6. All-purpose flour - 2 cups
7. 4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
8. Confectioners’ sugar, for dusting (optional - I did not use this)

Method
1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.
7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Orange sable cookies and Pistachio-ginger melbas
Soulful Creations

Orange sable cookies
1 1/4 cups slivered almonds
1 cup confectioners' sugar
6 tbsp crisco and 6 tbsp unsalted butter
3 tbsp finely grated orange zest (2 to 3 oranges)
1 tsp clove powder
1/2 tsp freshly grated nutmeg
1 large egg
1 tbsp freshly squeezed orange juice
1 1/2 cups all-purpose flour
1 cup sanding or granulated sugar, for rolling

Pistachio-ginger melbas
1 1/2 cups all- purpose flour
1/4 tsp fine salt
1 cup sugar
1 tbsp packed grated lemon zest
2 tsp grated orange zest
4 large eggs
1 cup whole raw pistachios
1/2 cup chopped crystalline ginger

Orange sable
Method
Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.
Beat the butter and zest on medium speed until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.
Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool.

Pistachio-ginger melba
Preheat to 350°F. Grease a 9 by 5 inch loaf pan with Pam for baking with flour.
Whisk the flour and salt together in a bowl.
In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios and  ginger. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.
Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.
Wrap the loaf in plastic and freeze until firm, about 30 minutes.
Preheat the oven to 300°F.
Slice the chilled loaf as thin as you can — 6 to 8 slices to the inch. Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care — the cookies can go from pale to dark brown quickly.)
Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container.

Cherry Cookies
Homecooked

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter(room temp)
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla essence
1 tbsp maraschino cherry juice
1/2 cup chopped pecans or walnuts
1 cup corn flakes, crushed
15 to 30 maraschino cherries, halved, blotted dry

Line a baking tray with wax paper. Grease the paper lightly and keep aside.
Mix together the flour, baking powder, baking soda and salt. Set aside.
In large bowl cream together the butter and sugar until fluffy; add eggs,vanilla essence,cherry juice and blend well.
Stir in flour mixture until just mixed. Fold in the chopped nuts. If needed refridgerate for about half an hour.
Preheat oven to 350 degree F or 175 degree C.
Crush the cornflakes and place them in a bowl.
Roll the dough into small balls with your hands and roll them in the crushed cornflakes. Place them on the baking tray 2 inches apart.
Cut the maraschino cherries into quarters and place a couple on the top of each cookie and press it down  lightly.
Bake for 10 to 12 minutes or until nicely browned. Cool completely and store in an airtight container.

Apricot Orange Cookies
Monika's World

    * 3/4 cup whole wheat flour
    * 1/2 cup butter
    * 1/4 cup powdered sugar
    * 1/4 tsp baking powder
    * 1/4 tsp soda-bi-carb (I skipped this and put more baking powder)
    * 2 tbsp dried chopped apricots (
    * 1 1/2 tbsp chopped nuts
    * 2 tbsp orange flavored drink mix (I used Kissan sqaush)
    * 1/3 cup milk
    * 1/2 tsp butter for greasing

    * Combine all the ingredients together in a bowl and whisk to get a soft dough
    * Mould into medium sized balls, flatten and make a cross sign on the top with a knifefri
    * Bake in a pre-heated oven at 160 C for 20 minutes or till the cookies are golden brown in colour
    * Enjoy warm or eat after cooling
    * Can be stored for a long time only if they last

Cumin Cookies
In my passionate world.....:)

Maida/All purpose flour - 1/2 cup
Wheat flour(atta) - 1/2 cup
Pepper powder - 1/2 tbsp
Cumin seeds - 1 tbsp
Baking soda - a pinch
Salt - to taste
Oil - 3 tbsp
Milk - as reqd to knead to a stiff dough (I used 1/4 cup)

1.In a bowl, mix the flour, baking soda, sugar, salt and oil. Add the milk and knead to a stiff dough till its not sticky.
2.Roll the dough to about 2mms thick, but this didnt work out for me as I cudnt roll it evenly so what I did was to press it in the roti maker, this way it was easy and quick!
3.Using a cookie cutter cut into round shapes, I used a lid to cut it. Now bring together the remaining scrapings, roll out again and repeat the process till the entire dough gets over.
4. Pre heat the oven at 180 deg C for 10mins. Grease the baking tray, arrange the cookies and place the tray in the center of the preheated oven and bake for 20mins.
NOTE:The actual recipe says 20-25 mins but mine got baked in 20mins so keep an eye after 20mins.
5.Remove the cookies from the oven, allow it to cool and then store them in air tight containers.
They were crispy and little crunchy......The pepper & cumin flavour compliments each other well, making it perfect to munch during tea time!

Chocolate Chip Cookies
Queen of my Kitchen

1.5 cups walnuts
1.5 tbsp canola oil
1/2 c. brown sugar
1 tsp vanilla extract
3/4 c. oat flour
1/2 tsp baking soda
1/2 tsp salt
1/8 th tsp cardamon pwd

1 cup rolled oats
3/4 c. chocolate chips

- Preheat oven to 375F. Coat a large baking sheet with cooking spray.
- Mix the brown sugar with 1/4 c. water and bring to a boil. Take off heat.
- Add the walnuts, oil and vanilla extract to this. Blend till smooth.
- In a separate bowl, mix the oat flour, baking soda, salt and cardamon pwd. Stir this flour mix into the walnut mix.
- Then add the rolled oats and chocolate chips to the mix.
- Shape the dough into about 15 2 inch balls. Lay them on the baking sheet. Flatten the cookies with the bottom of a drinking glass dipped in water.
- Bake 10 -12 minutes till they begin to brown. Cool 3 minutes on the baking sheet, then transfer to a wire rack to cool completely.



Double Chocolate Chip Cookies
Cook-curry Nook

Whole Wheat flour - 2 1/4 cup (I used whole wheat flour to make it healthy. Feel free to replace with all purpose flour if you aren't feeling too health conscious!)
Cocoa powder - 2/3 cup
Baking Soda - 1 tsp
Salt - 1/4 tsp
Butter - 1 cup (softened)
Sugar - 3/4 cup
Brown Sugar - 2/3 cup(packed)
Pure Vanilla extract - 1 tsp
Eggs - 2  nos, large size (for the vegans, replace with 1 teaspoon of baking soda along with 1 tablespoon of white/apple-cider vinegar, for each egg to be replaced)
Dark Chocolate chips - 2 cups

Pre-heat oven to 180 C (350F).
Sieve the flour, cocoa, baking soda and salt together about 2-3 times to ensure even mixing. Set aside.
Beat butter, sugar, brown sugar and vanilla extract till it forms a peak consistency (The mixture should form peaks on the top surface).
Add the eggs, one at a time, beating well after each addition.
Gradually beat in the sieved flour mixture.
Stir in the chocolate chips with a spatula.
Using your hands, make small portions of the dough and form small balls.
Slightly flatten them with your palms and place them on the cookie sheet/tray, leaving at least 2 inches gap between the cookies.
Bake for 11 minutess or until the centers are set. Cool on the baking sheet for 2 mins, then remove to cool completely on wire racks.
Enjoy the heavenly treat with a nice, hot cuppa in the evening, or just with a glass of chilled milk to go along with your breakfast...you know, like I call it that 'Chocoholic Bliss'!! ;)

Traditional Fruit Cake
The Footloose Chef

Set I

Chopped dry fruits and nuts - 3 cups (I used dates, apricots, golden raisins, jumbo raisins, walnuts, cashewnuts, prunes)
Orange peel - 1 medium sized orange's rind with the white pith scraped out (cut into small pieces)
Rum (use any spirit you have at hand) - 2 cups

Set II

Self raising flour - 2 cups
Whole wheat flour -1 cup
Almond meal - 1 cup (1/2 cup of almonds powdered in a coffee grinder or mixie jar)
Baking powder - 1 teaspoon
Packed soft, dark brown sugar - 1 cup
Unsalted butter - 1/2 cup (about 100gms)
Canola oil - 3/4 cup
Egg whites - 5
Powdered mix spices (cardamoms,nutmeg, cloves, cinnamon) - 1 teaspoon
Vanilla essence - 1/2 teaspoon
Warm water - 1 cup
Whisky - 1/2 cup (for the final drizzle)

Put all Set I ingredients together in a skillet and toss till warm, and an aroma emanates. Close lid and let stand overnight. In the morning, I placed this in the fridge and let stand for another 10 hrs or so. Bring to room temperature before using in the cake.
Sift the flours and baking powder together for even mixing. Toss in the almond meal into the fruit mixture and mix well. Add the flour bit by bit and mix well.
Beat the sugar, butter, and oil together till frothy ( i used an electric hand blender). Add the egg whites and whisk again till soft (the more the merrier). Add the spice powder and vanilla essence. Pour in a cup of warm water. Add the flour and fruit mixture and blend in taking care that no lumps are formed (add in a little by little).
Pour into a cake tin double lined (2 layers) with baking parchment. Preheat the oven at 250° for 15 minutes. Place the cake tin inside and bake at 150° for 1 hour and 5 minutes. Remove from oven and gently ease in a skewer to check if done. Make tiny skewer holes throughout the body of the cake and drizzle in whisky (or any other spirit). Wrap with aluminium foil and allow to mature for about 10 hours.
PS: Don't worry if the cake that comes out of the oven seems very dry (it will be). That liberal splashing in of whisky and allowing the cake to mellow will make it soft.