Cinnamon Doughnuts..

Ingredients:


500g (1lb) self-raising flour
one level tsp baking powder
90g (3oz) caster sugar
two medium eggs
2tbsp sunflower oil
200ml (7fl oz) milk
For the coating:
one level tsp ground cinnamon
125g (4oz) caster sugar
Deep-fat fryer with sunflower oil
7cm (2¾in) & 3cm (1¼in) round cutters

Process:


*Heat the oil in a deep-fat fryer to 170ºC (335F). Meanwhile, sift the flour & baking powder in to a bowl & stir in the sugar.
*Beat the eggs & oil in to the milk & add to the dry ingredients, mixing with a spoon to bind them together. *Work the ingredients together in to a smooth ball & then turn out on to a floured work surface.
*Roll the dough out to a thickness of over 1cm (1/2in). Flour the cutters & use the larger to cut out rounds of dough, then cut out the centres using the smaller cutter. Re-roll the trimmings to make more doughnuts.
*Put the doughnuts to side & make the coating. Mix the cinnamon in to the sugar in a little bowl.
*Now cook the doughnut rings 2-3 at a time. Place the rings carefully in to the hot oil & cook for 3-4 mins, until golden on the bottom, then turn them over & cook for an additional 2-3 mins, until they are an even golden colour & cooked through.
*Lift on to kitchen paper to drain briefly &, while they are still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess & pPlace on a wire rack to cold. (Not suitable for freezing).

Sticky Toffee Pudding

Prep Time: 20 min

Cooking Time: 30 min

Total Time: 50 min

Ingredients:

75g (3oz) pitted dates, roughly chopped

75g (3oz) mixed dried fruit

3/4tsp bicarbonate of soda

75g (3oz) unrefined dark muscovado sugar

75g (3oz) unrefined light muscovado sugar

75g (3oz) butter

two medium eggs, lightly beaten

175g (6oz) wholemeal self raising flour

For the toffee sauce

125g (4oz) butter

175g (6oz) unrefined light muscovado sugar

4tbsp double cream

25g (1oz) pecan nuts, roughly chopped

Directions:

*Preheat the oven to 200°C/400°F/gas 6

*Grease and base line 6 x 250ml (9floz) cups or pudding molds.

*Put the dates, dried fruit and bicarbonate of soda in to a jug.

*Pour on 175ml (6floz) boiling water.

*Put the dark and light Muscovite sugars in to a bowl with the butter.

*Use an electric mixer to cream together until light and fluffy.

*Gradually beat in the eggs, then sift in the flour and fold in the fruit mixture to merge.

*Spoon in to the prepared cups or pudding molds.

*Put in to a roasting tin, half fill with boiling water, then cover the whole tin with foil.

*Bake for 30 mins until the puddings are risen, firm, yet springy.

*A cocktail stick pushed in to the centre ought to come out tidy.

*For the sauce; put the butter, light muscovado sugar and cream in to a pan and heat gently, stirring until the sugar is dissolved.

To serve, upturn the puddings onto serving plates, drizzle over some toffee sauce and sprinkle with pecan nuts.

Apple Crumble

Ingredients:

1 cup all purpose flour
one cup quick cooking rolled oats
2/3 cups paked brown sugar
1/2 cup margarine or butter
1/4 tsp baking soda
two medium apples peeled cored & diced
two tbs sugar + two tbs water
one tsp lemon juice & pinch of ground cinnamon



Directions:

In a mixing bowl combine flour, oats, brown sugar & baking soda.
Cut in margarine or butter with spatula or flat spoon till mixture resembeles coarse crumbs .
Reserve 1/2 cup cup of the flour mixture in to the bottom of an ungreased rectangular formed pan spread with apple filling sprinkle with remainder of flour mixture bake in preheated 350 f (180c) oven for 35 minutes or till the top is golden coo.l for half an hour, cut in to squares.
Apple filling: in a medium saucepan combine apples, 2tbs sugar+ two tbs water,lemon juice & cinnamon. bring this mixtue to boil, reduce heat. Simmer for 8 to ten min or till apples are tender.

Rabri Kheer

Ingredients:


Rice one cup (ground)
Milk one kg
Sugar one cup
Cardamom powder ½ tsp
Kewra essence two to three drops
Fresh rabri 250 gm
Dry fruits as necessary
For Garnishing:
Murraba ½ cup (green and red square pieces)
Almond and pistachio as necessary


Cooking Directions:


Boil milk and mix sugar in it.
Then add rice and cook for two hours on low flame.
When the rice is tender then add cardamom powder and dry fruits and cook for ten minutes.
When it is a bit thick then take it out from stove.
Add rabri and kewra essence. Mix well.
Garnish with murraba, almonds and pistachios.
Scrumptious rabri kheer is prepared to serve.

Fruit Trifile

Ingredients:


Fresh milk one liter
Pineapple cubes one tin
Peach one tin
Fruit cocktail one tin
Sponge cake one medium
Apple two
Bananas four
Sugar one cup
Walnut 1/2 cup (chopped) (optional)
Strawberry jelly one packet
Fresh cream two packets
Vanilla custard four tbsp (dissolved in a tiny milk)


Cooking Directions:


Pour milk in a pan, add sugar & cook for two minutes.
Then gradually add vanilla custard while stirring.
When custard thicken, turn off the lame & chilled at room temperature.
Now add sliced peach, pineapple, fruit cocktail, apple, bananas & sponge cake.
Add in half the walnuts in it.
Now dish out, add a layer of cubed jelly, cream & walnuts.