Kashmiri Chai (Pink Tea)

Ingredients:


6 tsp. green tea leaves
15-20 seeds of green cardamom and 1-2 tsp. ground cardamom
1-2 tsp. bicarbonate of soda
1-2 ltr. full cream milk e)Fresh cream ( malai)
6 tsp. ground pistachio/almonds
6 cups water
Salt to taste


Method:

Pour water in a heavy based giant pan. Add tea leaves,salt, seeds of green cardamom & bicarbonate of soda.
Bring to boil reduce heat & simmer briskly for 4-5 minutes or until it reduces to 13 its quantity.
While it is still boiling pour in it about 2-3 cups of icy water or water to make cups in all.
Bring to boil & simmer for 4-5 minutes.
Remove from heat, strain & keep aside.
Boil the milk with ground cardamom over low heat.
Pour prepared tea water (Qahwa) in the milk.
Bring to boil, add salt & simmer for 3-5 minutes over low heat.
Remove from heat & pour in to 6 cups.
Pour one tablespoon of cream or malai.
Sprinkle one teaspoon of pistachio/almonds over it

Iced Xpresso

Ingredients:

3 cups chilled milk
four ice cubes
four tablespoons sugar
1/2 teaspoon cinnamon powder
one teaspoon cocoa powder
one 1/2 teaspoons instant coffee powder
1/2 teaspoon vanilla essence
four scoops of vanilla or chocolate ice-cream

Method:

Blend everything together in the blender for five mins until it gets frothy.then serve chill

Tip:U can skip the icecreme it will taste nice without it too

Buzzy Bubble Bumble Bees

Ingredients:

35g (one cup) Kellogg's rice bubbles
25g butter
40g (1/2 cup) white marshmallows
Vegetable oil, to grease
50g dark choc melts
40 flaked almonds

Method:

1. Place the rice bubbles in a sizable bowl. Place the butter and marshmallows in a tiny saucepan over low heat. Cook, stirring constantly, for 2-3 minutes or until the butter melts and the mixture is smooth.

2. Add the butter mixture to the rice bubbles and stir until well combined. Set aside for five minutes to icy.

3. Line a baking tray with non-stick baking paper. Rub your hands with oil to lightly grease. Use your hands to roll heaped teaspoonfuls of the rice bubble mixture in to oval shapes. Place on the lined tray. Use a tiny sharp knife to score the rice bubble shapes lengthways.

4. Place the choc melts in a sealable plastic bag. Place the bag in a microwave-safe bowl. Heat in microwave on Medium/500watts/50%, stirring every 30 seconds until the chocolate melts. Cut a tiny hole in one corner of the bag and drizzle the chocolate over the rice bubble shapes. Arrange two flaked almonds in the indentation on each rice bubble shape to make wings. Set aside for 15 minutes or until set. Serve.

Blueberry And Vanilla Pancakes

Ingredients:

1 1/2 cups milk
one egg
two teaspoons vanilla extract
two cups White Wings self-raising flour
1/4 teaspoon bicarbonate of soda
1/3 cup caster sugar
25g butter, melted
one teaspoon vanilla extract, additional
one 1/2 cups fresh or frozen blueberries

Method:

1. Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda in to a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until combined. Stir in additional vanilla and blueberries.

2. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook two pancakes for three to four minutes or until bubbles appear on surface. Turn and cook for three minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches. Serve.

Green Tea Berry Delight

Ingredients:

1/2 cup frozen blueberries
 four frozen strawberries
 two cups iced green tea

Directions:

Place the blueberries & strawberries in the bottom of a tall glass. Pour the green tea over the berries.

Coffee Shake

Ingredients:

1 teaspoon instant coffee granules
 3/4 cup milk
 one teaspoon vanilla extract
 two teaspoons white sugar, or to taste
 6 ice cubes
 two teaspoons chocolate syrup (optional)

Directions:

Merge the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth.

Ice Pops (Lollies)

Ingredients:

1 (three ounce) package fruit flavored Jell-O® mix
 one unsweetened, flavored soft drink mix package
 one cup white sugar
 one cup boiling water

Method:

In giant pitcher, merge gelatin, soft drink mix, sugar and boiling water. Stir until powders are dissolved. Add cold water to make two quarts. Pour in to three oz. paper drinking cups and freeze until hardened.

Carrot Pudding

Ingredients:

1 cup grated carrots
 one cup peeled & shredded potatoes
 one cup white sugar
 one cup raisins
 one cup all-purpose flour
 one teaspoon baking soda
 one teaspoon ground cinnamon
 one teaspoon ground allspice
 one teaspoon ground cloves
 1/2 cup butter
 1/2 cup heavy whipping cream
 one cup white sugar
 one 1/2 teaspoons vanilla extract

Directions:

In a massive mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, & ground cloves. Transfer mixture to a tidy one pound coffee can. Secure wax paper over the top & place the filled can in a massive pot with two to three inches of water. Cover the pot & bring the water to a simmer.
Steam the cake for two hours. Serve warm.
Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, & vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Zingy Sweet Banana

Ingredients:

1 ripe banana
five tblspn of lemon yoghurt
one dessert spoon of set and one of runny honey

Process:

Pile all ingredients in to a blender and eat either straight away or freeze for a pleasant frozen yoghurt! :)

in the event you don't have a blender basically mash banana then mix in other ingredients. Also add ingredients to taste; have a sweet tooth? Add additional honey! Perhaps a zingy tongue tingler! Add more lemon!

Tiramisu Cheesecake

Ingredients:

12 shortbread biscuits,
30 grams of butter,
one cup of chilled coffee, (made with two teaspoons of coffee, 25mls of boiling water & five teaspoons of sugar. no milk)
one tablespoons of coffee granules,
two tablespoons of hot water,
two tablespoons of sugar,
one tub of cream cheese,
three teaspoons of double cream,
five sponge fingers,
50 grams of dark chocolate.

Technique:

Place the sponge fingers in to the cooled coffee & leave. Melt 25 grams of the butter over a low heat until melted. Crush the biscuits in to a powdery consistency. Grease a cake tin with the other five grams of butter, mix the biscuits & melted butter & press in to cake tin, refrigerate whilst you whisk the sugar, cheese & the double cream until thick. Mix the one tablespoon of the coffee granules & one tablespoon of hot water until liquidised, & add to the cream & cheese mixture. Take you sponge fingers. Drain the excess coffee & mash the fingers, when mashed layer on top of the biscuit base, add the cream & cheese mixture & smooth over the base. Grate the chocolate on to until the cream & cheese filling is covered. Refrigerate for 30 minutes & serve.

Strawberry Snapple Ice Tea

Cook Time: one hour, ten minutes

Prep Time: five minutes

Total Time: one hour, 15 minutes

Ingredients:

two quarts (8 cups) water
three Lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar or 16 ounce bottle light corn syrup
1/3 cup and one Tablespoon lemon juice
one Tablespoon strawberry extract

Preparation:

Boil the water in a immense saucepan. When the water comes to a speedy boil, turn off the heat, put the tea bags in to the water, and cover. After the tea has brewed about one hour, pour the sugar or sweetener in to a 2-quart pitcher, then add the tea. The tea ought to still be warm, so the sugar or sweetener will dissolve basically. Add the lemon juice and strawberry extract (and additional water if needed to bring the tea to the 2-quart line). Chill.

Yield: two quarts

Candied Cranberries With brandy

Prep Time: ten minutes

Cook Time: one hour

Total Time: one hour, ten minutes

Ingredients:

one pound fresh cranberries, picked over, washed, & patted dried
two cups white granulated sugar
1/4 cup (two ounces) brandy
Additional white granulated sugar

Preparation:

Preheat oven to 350 F. Line a huge baking pan with nonstick foil.

Let cold, then stir in the brandy. Sprinkle lightly with additional sugar & let dry.

Spread cranberries in a single layer over the bottom of the baking pan & sprinkle with the two cups of sugar. Cover tightly with heavy-duty foil & bake for one hour.

Yield: one pound candied cranberries

Falooda Mix

Ingredients:


1/2 cup oil
one choti lache
four cups milk
one cup sugar
one packet Sipa(cut vermicelli)
1/2 gallon ice cream
Rooh Hafza

Preparation:


Take a pot & put oil & choti lache in it.
Then, take the packet of Sipa, & put only half of the cut vermicelli in the pot.
When the vermicelli starts to become a light brownish color, put in the milk.
When the milk starts two boil, u may then add the sugar.
When the saviyaa, or vermicelli, become thick, put it in the freezer two cold.
When you are about to serve, put the ice cream on top, & add some rooh hafza on top as well.
ENJOY!!!

Carrot Halwa

Ingredients:

2 tablespoons ghee
four giant carrots(coarsely grated)
400g can sweetened condensed milk)
1/4 teaspoon ground cardamom.
1/3 cup(45g)slivered almonds,toasted


Preparation:

Heat ghee in a giant pan, cook carrots, stirring until soft.
Add milk & cardamom cook stirring occasionally until very all liquid has evaporated & it leaves oil.
Stir in nuts.
Serve halwa warm or chilled.

Blood Orange Gin Sparkler Drink

Ingredients:

2 cups / 480 ml water
one cup / 6.5 oz / 185 g sugar
four tablespoons (~2 sprigs-worth) fresh rosemary leaves
one bay leaf (optional)

blood oranges
gin
ice cubes
tonic water (or sparkling water)

Procedure:

Combine the water, sugar, rosemary, & bay in a small saucepan over medium heat. Bring to a simmer for 3-5 minutes, or long for the sugar to dissolve, stirring occasionally. Remove from the heat & let infuse for ten minutes. Strain in to a jar to chilled .


Meanwhile, juice & strain your oranges, you'll need three tablespoons / one.5 tablespoons of juice for each drink.


To make each drink combine you are going to combine equal parts gin, juice, & tonic water with a small bit of syrup & ice. So, its three tablespoons / one 1/2 oz gin, three tablespoons / one 1/2 oz freshly squeezed blood orange juice, & 1-2 teaspoons of the rosemary syrup in each tall glass (I used kolsch glasses here). Stir to combine, fill each glass 2/3 full with ice & refill with three tablespoons / one 1/2 oz tonic water. Stir again & you are set.

Prep time: five min - Cook time: ten min

Frozen Yogurt With Fresh Mint Chips

Ingredients:

1 cup fresh mint leaves
one cup / 240 ml heavy cream
1/2 cup and two tablespoons / 130 ml brown rice syrup
Scant 1/2 teaspoon peppermint extract
two cups / 480 ml whole-milk Greek yogurt
two ounces nice quality dark chocolate, finely chopped

Method:

Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to merge, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.

Pour the cream mixture in to a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to merge. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.

Churn the yogurt mixture in an ice cream maker, following the manufacturer's instructions. When the yogurt if completed churning, stir in the chocolate (hs note: alternately, I usually drizzle in just-melted chocolate in lieu of chopped). Serve immediately (recommended!), or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.

Serves 4-6.

Black Forest Cheesecake

Ingredients:

Crust:

1 cup chocolate wafer crumbs

3 Tablespoons margarine, melted

Filling:

16 ounces cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/4 cup heavy cream
6 ounces semisweet chocolate chips, melted
1/4 teaspoon almond extract

Topping:

1 (21 ounce) can cherry or strawberry pie filling
Frozen whipped topping, thawed

Procedure:

1. Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

3. Blend in heavy cream, chocolate and extract, mix until smooth. Pour mixture over crust. Bake at 350 degrees F for 45 minutes.

4. Loosen cake from rim of pan; cool before removing rim of pan. Chill for at least 6 hours..

5. Top cheesecake with pie filling and whipped topping just before serving. Spoon pie filling to within 1 1/2 inches of edge of cheesecake. About every three inches around the edge, place a dollop of whipped cream.

Butterscotch Fudge

Ingredients:

1 1/2 cups sugar
2/3 cup (5 fl.-oz. can) can evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (11-oz. pkg.) package butterscotch chips
1 teaspoon vanilla extract
1/2 cup chopped nuts

Directions:

1. Line an 8-inch-square baking pan with foil.

2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.

3. Boil, stirring constantly, for  4 to 5 minutes. Remove from heat.

4. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

5. Pour into prepared baking pan; refrigerate 2 hours or until firm.

6. Lift from pan; remove foil. Cut into 48 squares.

Coconut Cream Pie

Ingredients:

5 Tablespoons flour
1/2 cup sugar
1/8 teaspoon salt
1 1/2 cup scalded milk
1/4 cup cold milk
3 egg yolks
1 cup shredded coconut
1 teaspoon vanilla extract
9 inch baked pie shell

Procedure:

1. Blend flour, sugar, and salt with the cold milk. Gradually add the scalded milk, stirring constantly.

2. Cook on a low heat until thickened, then add beaten egg yolks and cook for an additional two minutes.

3. Remove from heat. Add vanilla extract and shredded coconut.

4. Cool filling, then pour into baked pie shell. Decorate the Top with meringue.

Nutritious Pavlova Parfaits

Ingredients:

one vanilla bean (7 to 8 in.)
one tablespoon powdered sugar
one cup whipping cream
two tablespoons granulated sugar
one cup Muscat wine
three cups mixed fresh berries (blackberries, blueberries, raspberries, and/or thinly sliced strawberries), and additional for garnish
three ounces crisp vanilla meringue cookies, chopped in to 1/2-inch chunks
1/3 cup finely chopped unsalted pistachios

Preparation:

one. With a sharp paring knife, split vanilla bean open lengthwise. Use the knife to scrape the small black seeds in to a small bowl; reserve pod. Add the powdered sugar & one tablespoon of the whipping cream to the bowl & mix well to separate vanilla seeds.
two. Cut vanilla pod in half lengthwise. In a 1- to one 1/2-quart pan, merge vanilla pod halves, granulated sugar, & wine. Bring to a boil over high heat, then reduce heat & simmer until reduced to about 1/3 cup, 15 to twenty minutes. Let mixture icy slightly; discard vanilla pod halves.
three. Stir berries in to wine mixture in pan. Chill berry mixture in refrigerator for at least 15 minutes & up to three hours.
four. Meanwhile, in the giant bowl of an electric mixer, merge vanilla-cream mixture & remaining whipping cream. Beat until soft peaks form.
five. Fold meringues in to whipped cream mixture. In a 12-ounce glass, layer 1/8 of the berry mixture, 1/8 of the whipped cream mixture, & 1/8 of the pistachios. Repeat layering & top with a few fresh berries. Layer ingredients in the same order in three more glasses.
Note: Nutritional analysis is per serving.

Cherry Garcia Ice Cream

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

1/4 cup shaved plain chocolate (Hershey's Special Dark Chocolate sweet bars preferred)
1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be definite to drain the syrup)
two large eggs
3/4 cup sugar
two cups heavy or whipping cream
one cup milk

Preparation:

Whisk the eggs in a mixing bowl until light and fluffy, one to two minutes. Whisk in the sugar, a little at a time, then continue whisking until blended, about one minute more. Pour in the cream and milk and whisk to blend.

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

After the ice cream stiffens (about two minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is prepared.

Yield: one quart

Lemon Butter Cookie

Cook Time: 45 minutes

Prep Time: ten minutes

Total Time: 55 minutes

Ingredients:

one box lemon cake mix
one egg, lightly beaten
8 Tablespoons butter, softened (one stick)
one (8-ounce) package cream cheese, at room temperature
one cup white chocolate chips
two eggs
two cups powdered sugar
1/2 cup graham cracker crumbs

Preparation:


Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.


Merge cake mix, one egg, and butter with a huge spatula or wooden spoon. This will give your arm a workout, but in the event you keep folding it over and pressing to mix, it will finally come together in to a dough that resembles childrens' play-dough.

Using your fingers, press dough evenly in to the bottom of the prepared pan. Sprinkle with the white chocolate chips and gently press a bit in to the dough so they do not roll around.

Spoon the cream cheese mixture evenly over the bottom layer. Sprinkle with graham cracker crumbs.

In a medium bowl, beat cream cheese and two eggs for 30 seconds. Stir in sugar until combined, then beat on medium speed for three minutes until smooth.

Bake 30 to 35 minutes, until middle is set. Remove from oven and let cold on rack to room temperature. Slice cookie bars in to squares to serve.

Yield: 24 to 36 cookie bars, depending on cut size

Perfect Vanilla Cupcakes

Ingredients:

1 stick butter
one cup sugar
two eggs
three teaspoons vanilla extract
1/2 cup milk
one 1/2 cup all purpose flour
two teaspoons baking powder

Procedure:

Preheat oven to 350°f (177°c).
Sift the flour and baking powder together. Set aside.
In another giant bowl, cream the butter with an electric mixer until smooth.
Add the sugar gradually and beat about 3-4 minutes.
Add the eggs after the other, beating thoroughly after each addition.
Beat in the vanilla.
Finally, add flour mixture alternately with milk.
Bake for 25-40 minutes until the cake springs back when touched.

Lime Juice With Fresh Mint Leaves

Ingredients:

1 cup water
one lime (juice)
one tbsp sugar
four leaves fresh mint
Ice cubes

Procedure:


 Mix all the ingredients & fill with ice cubes.

Yummy Kulfi

Ingredients:

1 can of sweetened condensed milk.
one can of evaporated milk.
two cups of whipped cream.
one bread slice.
3/4 cup pistachio.
ten almonds (optional).
Ice popsical.

Procedure:

Pour condensed milk, evaporated milk, & whipped cream in a blender, also add slices of bread, pistachio & almonds in it, & mix it until every thing is dissolved or pistachio & almonds are fully crushed.
Now pour it in ice popsicals & put it in a freezer for over night or until it freezes.
Then take it out & enjoy.

Cinnamon Rolls

Ingredients:


1 loaf frozen white bread dough,
thawed in refrigerator
Flour, for dusting surface
Filling:
one cup packed brown sugar
one tablespoon ground cinnamon
2/3 stick butter, softened
Icing:
one stick unsalted butter, softened
one cup powdered sugar
1/3 cup cream cheese
one teaspoon vanilla extract


Procedure:

Preheat oven to 400 degrees F.
Roll out dough on a lightly floured surface to form a 15 by 7 inch rectangle.
In a tiny bowl, merge brown sugar and cinnamon.
Set aside.
Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamonsugar mixture.
Beginning at the long edge, roll up dough as for a jelly roll.
Cut roll in to 16 slices and then set aside in a warm place and permit dough to rise until doubled in size, about one hour.
Divide rolls among two lightly buttered round baking pans.
Bake for 15 minutes or until golden on top.
While the rolls are baking, merge the icing ingredients with an electric mixer until fluffy.
Frost the warm rolls with the icing.
Serve warm.

Gulab Jamun

Ingredients:

FOR GULAB JAMAN:
three cups Milk Dry
one cup Flour
two Tbsp Baking Powder
one tsp Cardamom powder
6 oz Butter
one cup Cream ( & )
6 oz Pistachio
two cups Coconut (shredded)
two quarts Vegetable oil

FOR SUGAR SYRUP: 
6 cups Sugar granulated
one cup Brown sugar
one Tbsp Rose water
two quarts Water

Procedure:

Collect ingredients.
Start making sugar syrup (need a heavy sauce pan or other nonstick utensil)put all ingredients except rose water together and put on low heat.
Add rose water before frying gulab jamans Melt butter, warm cream and merge both.
Sift powder milk, flour, cardamom powder and baking soda.
Using the butter and cream mixture, knead a soft smooth dough.
Break out small pieces about size of quarter & roll in to small balls.
Heat the oil in a saucepan. Keep the heat at medium.
Put rose water in sugar syrup.
Drop few dough balls at a time in the heated oil. (They ought to expand in size) Fry until evenly dark golden brown (not burnt).
Remove and immediately drop in warm syrup. Let all these cooked dough balls (gulab jamans) soak until all dough balls are completed.
Take out all gulab jamans from sugar syrup and roll in shredded coconut.
Plate with syrup and garnish with pistachio.

Arabian Sweet Samosa

Ingredients:

Raisans 500 gm
Sugar according to taste
Almonds 500 gms cut in to small cubes
Apples 1/2 peeled & cut in to cubes
Crushed & dried coconut 750 gms
Oil two teaspn
Other nuts like pistashow according to taste
Fine flour (meada )2 cups

Procedure:


Take flour add two tbs of oil in it than knead the flour with water until its done.
It shouldn't be hard or soft.
Leave it for about half an hour (if u have time).
In another bowl mix all the ingredients with sugar up to three table spoon or as desired this will serve as the filling.
Then take small balls of the dough & make narrow covering like peeta bread & cut that in to half.
Now place one tblspoon of filling in each half & give it the shape desired like a samosa or any other shape.
Seal the ends with water.
Chill it in the freezer for 30 min for lovely results than deep fry them.
Serve them hot & enjoy.

Coffee Ice Cream with Espresso Swirl

Cook Time: ten minutes

Prep Time: 30 minutes

Total Time: 40 minutes

Ingredients:

Coffee Ice Cream:
two cups heavy cream
two cups milk
1/2 cup coffee beans, roasted for ten minutes at 400 degrees F and crushed
8 egg yolks
3/4 cup sugar
.
Espresso Brittle:
one cup sugar
1/4 cup water
two Tablespoons espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine crumbs
one oz. (two Tablespoons) butter
Pinch salt

Preparation:

To Make Coffee Ice Cream:
In a medium saucepan, heat the cream, milk, and crushed coffee beans to under a boil. Remove from the heat and let stand at least one hour for the beans to infuse their flavor. (You can make the espresso brittle while the beans steep.)

Freeze in an ice cream machine following the manufacturer's instructions. When frozen but still soft, transfer the ice cream to a stainless-steel bowl and swirl in the chopped brittle with a spatula. Cover the ice cream tightly with plastic wrap and freeze. Garnish with the remaining shards of brittle, when serving, in case you like.

In a medium bowl, whisk together the egg yolks and sugar. Pour the cream mixture in to the egg yolks, whisking until well blended. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, to coat the back of a wooden spoon. Strain the custard through a fine mesh sieve and chill.

Yield: one quart

Holiday Fruitcake

Cook Time: two hours

Prep Time: 15 minutes

Total Time: two hours, 15 minutes

Ingredients:

one cup butter
one cup sugar
two eggs
1/2 cup milk
1-3/4 cups currants
1-1/4 cups mixed candied citrus peel
1/2 grated nutmeg pod
one cup slivered almonds
one lemon, zest & juice
1-1/4 cups flour
Dry sherry for sprinkling

Preparation:

Generously grease & line with parchment paper an 8-inch round pan, or grease & flour a 5-cup ring mold; set aside.

Cream the butter & gradually add the sugar, beating until the mixture is light & fluffy. Add the eggs separately, beating well after each addition. Add the milk.

In a separate bowl, combine the currants, candied peel, nutmeg, almonds, & lemon zest with 3/4 cup of flour. Add the remaining cup of flour & lemon juice to the egg batter; mix well. Fold in the fruit & nut mixture.

Pour in to a prepared pan & bake in a 300-degree F oven for two hours or until a fine skewer inserted in to the fruitcake comes out tidy.

Loosen the edges of the cake from the pan or mold with a knife & permit to icy on a wire rack before unmolding. Sprinkle the cake with a small sherry, permit to icy . Wrapped well & refrigerated, it will keep for several weeks.

Yield: one fruitcake

Key Lime Pie

Cook Time: ten minutes

Prep Time: 25 minutes

Yield: 8 servings

Total Time: 35 minutes

Ingredients:

three egg yolks
one teaspoons grated lime zest
one (14-ounce) can sweetened condensed milk
2/3 cup fresh (preferable) or bottled Key lime juice (about 24 to 30 Key limes)
one bought or homemade 9-inch graham cracker crust
Sweetened whipped cream for garnish, any variety

Preparation:

Preheat oven to 350 F.

Place egg yolks & lime zest in a nonreactive bowl & beat on high speed about five minutes, until the mixture is shiny. Add sweetened condensed milk in a steady stream & beat until thickened, another three to four minutes. Reduce mixer speed to low & add Key lime juice, beating only until combined.

Pour the lime custard in to the prepared graham cracker crust. Bake about ten minutes until filling has barely set. Remove from oven & let slowly cold until it is room temperature. Refrigerate.

Place the Key lime pie in the freezer about 15 to twenty minutes before serving time. Slice & serve with a immense dollop of whipped cream.

Yield: 8 servings

Apple Tart (No Bake)

Yield: 8-inch tart

Ingredients:

For the filling: 
three Granny Smith apples, peeled and thinly sliced
one + 1/4 cup apple cider
1/2 tbsp fresh lemon juice
one tsp ground cinnamon
1/4 tsp grated nutmeg
pinch of ground cloves
one cup chopped dates, soaked and drained

For the crust:
two cups California walnuts
1/2 cup chopped dates, soaked and drained
1/4 tsp sea salt

Instructions:

For the crust:
1.In a food processor, method the walnuts to a coarse meal. Take care not to over method or they are going to turn in to butter.
2.Add the dates and salt and pulse to merge. The mixture ought to stick together when pressed between fingers. If it seems dry, add more water one tsp at a time.
 3.Press the mixture evenly in to an 8-inch tart pan with a removeable bottom. Place in the freezer while you make the filling.

For the filling: 
4.In a immense pan, carefully mix together the apples, one cup apple cider, lemon juice, cinnamon, nutmeg and cloves. Heat over medium heat until the liquid comes to a boil, and then reduce heat and let simmer for ten minutes, stirring occasionally, or until the apples are soft but not mushy and the liquid is reduced.
5.While the apples are cooking, blend the dates and remaining 1/4 cup of apple cider until smooth. It ought to resemble a soft cream.
 6.To assemble, remove the tart crust from the freezer and spread half of the date cream over the crust. Next, add a layer of the cooked apples, overlapping in a ring formation, and then top with the remaining date cream and another layer of apples. Garnish with walnut halves, if desired.
 7.Serve immediately or store, covered, in the fridge until prepared to serve.

Ginger Tea

Ingredients:

2 ilaichis(cardamom).
one narrow slice of ginger
2 tsp tea or 1 tea bag of your choice.

Procedure:


Put Ilaichis & ginger in one cup of water.
Let it boil.
Add two tsp of tea or one teabag.
Simmer on low heat for few minutes.
Cover & turn off the heat.
then serve..

Ras Malai....

Ingredients:

1 cup full cream milk powder
one egg
Milk one liter (liquid)
sugar according to your taste
1/2 tsp cardamom powder
one tsp ghee
one tsp baking powder
8 to ten pistachios

Procedure:

In a vessel mix milk and sugar and boil it for ten min.
Add elaichi powder, let it boil on a slow flame.
Mix milk powder& baking powder well.
Add lightly beaten egg and ghee, knead it in to a dough.
Make 20-22 little balls of it.
Put these balls in to the boiling milk.
Cook for 10-12 mins.
Remove from heat.
Garnish it with finely chopped pistachios. Serve it chilled.

Toffee Popcorn Crunch

Ingredients:

Ice cream (flavour of your choice)
Toffee popcorn
Nutella (chocolate spread)

Process:

1.Put five scoops in to a large bowl
2.Add table spoons of nutella
3.Mix both ingredients together
4.Add 300g of toffee popcorn
5.Serve in balls
6.Enjoy!!

Fruity Lemonade

Ingredients:

1/4 cup of apple juice
1/4 cup of orange juice
1/4 of cherry juice
(or any preferred fresh juices)
1/4 of quality lemonade

Method:

Fill a 1/4 of a huge glass with a lovely zingy lemonade
fill the remaining 3/4 of the glass with three fresh fruit juices (chilled) of equal proportion.
Stir the mix together and serve with ice (optional)
enjoy!

Cake In A Cup Of Tea

Ingredients:

One giant tea cup of your choice.
four tablespoons of flour.
four tablespoons of sugar.
two tablespoons of baking cocoa. (optional)
1/4 teaspoon of baking powder.
one egg.
three tablespoons of milk.
three tablespoons of oil.
Small splash of vanilla extract.

Technique:

1- add dry ingredients in to cup and mix well.
2- add egg, and mix thoroughly.
3- pour in oil, vanilla, & milk and mix well.
4- set your cup in the microwave for two 1/2 - three minuets. Watch carefully!
5- remove cup from microwave.

Serve with chocolate syrup or whipped cream and enjoy!

Fruity Coconut Cream Delight

Ingredients:

1 x 50g sachet coconut cream
500g pot 0% greek yoghurt or quark
85g / 3oz icing sugar ,sieved
A few drops of vanilla extracts
two kiwi fruits
400g canned pineapple chunks

Process:

one. Dissolve the coconut cream in 50ml of boiling water , then leave to chilled.
Spoon the yoghurt or quark in to a mixing bowl, then stir in the icing sugar and vanilla extract.Combine with the coconut mix then spoon in to individual glasses. Chill until prepared to serve.

two. Peel and chop the kiwi fruit in to tiny pieces. Drain the pineapple, then chop the chinks in to tiny pieces. Mix together the fruit , then spoon over the top of the coconut cream to serve.

Bubblegum Millions Milkshake

Ingredients:

• -a packet of bubblegum flavoured millions
• - 4 to 5 tablespoons of vanilla ice-cream
• - 1/3 filled cup of milk
• - a blender of some kind

Procedure:

Add all the ingredients into the blender and blend.

Once it blended, pour the mixer in the glasses

then serve and enjoy....!!!

Bread Crumbs Sweety Bits

Ingredients:


1. dry bread crumbs=1 cup
2. water=1 cup
3. grated coconut=half cup
4. broken nuts=2 tablespoon
5. ghee=2 tablespoon
6. sugar=1 cup

Process:


1. heat the ghee, fry the nuts to a light brown color and bread crumbs. Stir well and keep aside.
2. boil the water and sugar and when it is a thread consistency,add coconut.
3. Stir it well till a drop can be made in to a smooth ball on fingers.
4. remove from fire and blend in the bread crumb and nut mixture.
5. turn it in to a greased dish and cut it in to pieces when warm.

Lemon Posset

Ingredients:

600ml double cream
140g caster sugar
two huge lemons for the juice and the zest

Technique:

1. Put the double cream in a huge pan with the sugar.

2. Let boil and simmer for three minutes.

3. Take it off the heat, add the lemon juice and zest and whisk well.

4. Pour in to 6 ramekins and refrigerate for 2-3 hours.

Skittles Milkshake

Ingredients:

1 packet skittles
three scoops vanilla ice-cream
A large splash of milk

Technique:

Put all the ingredients into the blender
then blend until smooth
and then serve!!!!!
enjoys the yummy tastes... :) :)

Chocolate Mint Milk Shake

Ingredients:

• 4 scoops vanilla ice cream
• 1/4 cup chocolate syrup
• 1/4 cup milk
• 1 drop peppermint extract                                                                                                                                                    Directions
• In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. Blend until smooth. Pour into glasses and serve.

Vanilla MilkShake

Ingredients:

2 cups vanilla ice cream

1 teaspoon vanilla extract

1 cup whole milk

Directions:

In a blender, combine ice cream, milk and vanilla extract. Blend until smooth. Pour into glasses and serve.

Ice Coffee

Ingredients:


1/2 cup warm water

2 teaspoons instant coffee granules

1 tray ice cubes

1/2 (5 ounce) can sweetened condensed milk

1/2 cup milk

1 tablespoon chocolate syrup


Directions:

In a small bowl, stir together the water and instant coffee. In a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup. Blend until smooth. Pour into glasses and serve.

Mocha Fusion Shake

Ingredients :

3/4 cup milk

1 teaspoon vanilla extract

3 tablespoons granulated sugar

3 tablespoons mocha flavored instant coffee mix

1 cup crushed ice


Directions:

In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.

Thick Chocolate Shake

Ingredients:

2 cups vanilla ice cream

1/2 cup whole milk

1/4 cup powdered chocolate drink mix

1 tea spoon powdered egg whites

Directions:


1.In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.

Best lamonade

required:

1 3/4 cups white sugar

8 cups water


1 1/2 cups lemon juice

Directions:

1.In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2.Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Pasta Dessert

Ingredients:

For this dessert you will need:

1 cup + 1/4 cup of sugar
 2 cups of cream
 1 watermelon
 1 good quality vanilla bean
 1/4 teaspoon almond extract
 1 box of pasta
 2 tablespoons of salt
 1/2 cup of sliced grapes
 1 teaspoon of arrow root (you can substitute corn starch, but I'm an arrow root guy)

Step 1: Grapes


Cut up enough grapes longitudinally to fill a 1/2 cup measuring cup, make sure to slice them thin
 Then put said grapes and cup in a freezer


Step 2:  Sauce


Add a 1/4'' of water to the bottom of a pan on medium heat. Then add the cream, mix thoroughly. Next add 1 cup of sugar and
 split a vanilla bean in half length-wise. Scrape out the pulp like innards and put it all into the cream-water-sugar mixture along with the almond extract.


Step 3: Pasta

Fill a medium sized pot full of water, add the remaining sugar and the salt, put on medium heat and stir to combine, once combined, add the pasta.

Step 4: watermelon


Take the watermelon and cut off about a 3rd of the watermelon (I had a relatively large watermelon, if yours is basketball sized or smaller just use the whole thing). Roughly chop up the edible pink part of the watermelon and put it into a blender, blend until liquidized. then pour the mixture through a fine mesh strainer into a measuring cup.  Add 1 cup of the strained watermelon juice to the sauce and mix it in, it should turn a chestnut brown

Step 5: Arrow Root


Mix the arrow root in a small amount of cold water and add it to the sauce, mix thoroughly. Cook the sauce down a little more.

Step 6: Last step


Finally, when the pasta has finished cooking, drain it and add it to a bowl along with the sauce, then cool it, add the (now frozen) grape slices, plate it, and take the remaining melon and use a melon baller to make the "meatballs" seen in the final dish.

Almond Honey Cookies

Ingredients:

• 1 cup flour
• 1 cup almond meal
• 1/2 teaspoon baking soda
• Large pinch of salt
• 1/3 cup sugar
• 1/3 cup honey
• 1/4 cup butter, softened
• 2 tablespoons vegetable oil
• Splash vanilla extract
• Splash of almond extract
• 1 large egg white
• 1/4 cup sliced almonds

kitchen Tools:

• Large mixing bowl
• Hand mixer or a spoon and strong arms
• Measuring cups and spoons
• Cookie sheets
• Cookie scoop or spoons
• Foil and parchment

METHOD:

1. Combine the butter, oil, sugar, and honey
2. Add the egg white, vanilla, and almond extract, and mix to combine well
3. Add almond meal, flour, salt, and baking soda, and mix until just combined
4. Using a cookie scoop or two spoons, drop heaping teaspoons onto a foil-lined cookie sheet
5. Press a few slivered almonds into the top of each cookie and pop in the freezer for at least 4 hours (if you’d like to store them longer before baking, place them in zip-top bags and keep frozen)
6. When ready to bake, preheat your oven to 375 degrees Fahrenheit
7. Place chilled balls of cookie dough about an inch apart on parchment lined cookie sheets
8. Bake for 9 minutes, allow to cool slightly, and enjoy!