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!

Yummy Smores

Ingredients:

two huge mashmallows
Choco(melted)

Technique:

Put digestive at the bottom. Then putsome of the melted choco over the digestive then drop the mashmallows over the choco & add the remainder of the choco

French Pancakes

Ingredients:

For batter:
two eggs
1/2 pint milk
four oz plain flour
For cooking:
Frying pan
Fryable butter
Spatula

Method:

Seperate the egg yolks & whites.

In a seperate container, mix the flour, egg yolks & half the milk together.

Place egg white in a container & beat until stiff, white & fluffy.

Next, place frying pan on a medium heat & melt a heaped teaspoon of butter.

Pour in the remaining milk & egg whites, folding in gently.

Gently pour batter to cover the bottom of the pan.

Flip pancake when the base is golden brown & the top is no longer liquid.

When cooked to a golden brown on both sides, turn over onto a plate & serve with fruit, syrup, ham & cheese, etc.

Cold Coffee Ice Jellies

Ingredients:

Jelly
Coffee 3-in-1 (coffee,cream,sugar; in any brand)
Ice

Method:


one. Prepare the jelly first. You can buy instant jelly powder in tremendous market.


two. When the jelly is prepared, slice it in to square bits.

three. Dissolve the 3-in-1 coffee in a glass of water.

four. Add some ice.

Enjoy :)

Popcorn Oreo Cocktail

Ingredients:

100 gm corn
100 gm melted butter
Chocolate chips
Liquid caramel
Liquid dark or milk chocolate
one packet finely crushed oreo (optional)

Method:

Take a pressure cooker & pour melted butter in to it, also add the corns. Heat on low temperature.After the popcorn have stopped popping, add all the other items. Keep it aside for two minutes.
Enjoy.

Cherry Bomb Drinks

Ingredients:

Tastes like cherryade!
one shot of cherry sourz or similar
Energy drink - red bull or similar

Process:

Pour a shot and place the shot glass in your tumbler

fill with energy drink to the top of the shot glass

toast with friends and drink!!

Strawberry Bubble Cava

Preparation Time: 5 Minutes

Ingredients:

Cava / champers
Strawberries

Process:

Crush strawberries to extract juice.

Add juice to chammper or cava.

Save one strawberry and put it on fringe of glass for the classy look..

Bounty Ice Cream

Ingredients: 

½ tin evaporated milk, chilled
2-3 oz melted chocolate
½ tin condensed milk
two cups fresh cream, whipped
½ cup desiccated coconut
Few drops of vanilla essence

Method:

Beat the chilled evaporated milk till thick and fluffy.
Add essence and condensed milk.
Fold in coconut and whipped cream.
Mix lightly and freeze in an airtight container until it is partly set.
Remove from the freezer and slowly fold in the melted chocolate, but not evenly so as to give a marble effect.
Freeze again until firm.

Peach Jelly Chews

Cook Time: 45 minutes

Prep Time: 15 minutes

Total Time: one hour

Ingredients:

Salad oil
two packages (one pound each) frozen unsweetened sliced peaches
About 3-3/4 cups sugar
three envelopes (two Tablespoons total) unflavored gelatin
two teaspoons grated lemon peel
one Tablespoon lemon juice

Preparation:


Oil an 8- or 9-inch square metal pan.

In a 6- to 8-quart pan, preferably 11 inches wide (see Notes), merge peaches and 1/3 cup water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, until fruit mashes basically, ten to 12 minutes.

Whirl fruit mixture in a blender or food processor, a portion at a time, until smoothly pureed. Return to pan.

Bring to a boil over high heat, stirring often. Stir and boil five minutes. Reduce heat to medium and stir often until mixture is thick to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are beginning to turn a darker gold, 25 to 35 minutes. Without delay, remove from heat.

In a bowl, mix 3-1/2 cups sugar with the gelatin. Add to fruit mixture.

On a board, coat a 10-inch square area with about 1/4 cup sugar. Invert pan to release sweet onto sugar. If it sticks, use a metal spatula, dipped in sugar, to ease from pan. With a long, sharp knife, dipped in sugar to prevent sticking, cut sweet in to 49 equal pieces (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar.

Stir lemon peel and lemon juice in to peach mixture, then scrape mixture in to the oiled 8- or 9-inch square pan. Let sweet dry, uncovered, for 16 to 24 hours. It ought to feel firm and not sticky when touched.

Serve candies, or arrange in a container with plastic wrap between layers and seal airtight. Store up to one month at room temperature.

Yield: 49 pieces

Buttermilk Doughnuts

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: one hour

Ingredients:

Doughnuts:
two cups buttermilk
two large eggs, beaten
one cup granulated sugar
five cups sifted flour
two teaspoons baking soda
one teaspoon baking powder
one teaspoon salt
one teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup butter or shortening, melted
Oil for frying
.
Glaze:
three cups powdered sugar
one Tablespoon margarine, softened (optional)
1/2 teaspoon vanilla
Milk or water

Preparation:

For the Doughnuts:
Merge the buttermilk, eggs, and sugar. Set aside.

Mix together flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Add the buttermilk mixture to the dry ingredients and stir. Stir in the melted butter or shortening and knead until a soft dough forms.

Roll out dough on a lightly floured surface to about 1/4-inch thickness (roll narrow for best results). Cut with a 2-1/2-inch or larger doughnut cutter. In a deep-fat fryer or electric skillet, heat oil to 375 degrees F. Fry the doughnuts on each side for about one min. or until golden brown. Drain on paper towels. Dip in a powdered sugar glaze while hot and decorate with nuts or sweet sprinkles if desired.

For the Glaze:
Merge the powdered sugar, margarine, and vanilla in a mixing bowl. Mix well and add  mild or water until glaze is the consistency you desire. (A thinner consistency will produce a narrow glaze on the doughnuts or a thicker consistency will be more like a frosting.)

Yield: about three dozen

Baked Orange Marmalade Pancakes

Prep Time: five minutes

Cook Time: ten minutes

Total Time: 15 minutes


Ingredients:


1/2 cup all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
two large eggs
1/4 teaspoon vanilla extract
1/2 cup (one stick) butter
1/3 cup orange marmalade
two Tablespoons confectioners' sugar

Preparation:

Preheat oven to 400 F.

Heat a immense heavy skillet over medium-high heat. Add butter & swirl until the bottom of the pan is coated & butter has melted. Pour the pancake batter in to the hot pan, swirling to evenly coat the bottom of the pan.

Whisk together flour, baking powder, & salt. Add milk, eggs, & vanilla. Whisk until blended, but do not over-beat.

Place in to the preheated oven & bake until puffed & golden. Remove to a serving plate & spread with the orange marmalade. Sprinkle with confectioners' sugar, cut in to quarters, & serve.

Yield: four servings

Creamy Pomegranate Parfait

Total Time: 15 minutes

Prep Time: 15 minutes

Ingredients:

1-1/2 cups (two whole pomegranates) pomegranate seed pips
1/2 cup currants
3/4 cup slivered almonds
one medium ripe papaya, peeled, seeded, & cut in to chunks
Juice of two oranges (about 1/2 cup orange juice)
four ounces low-fat cream cheese, at room temperature
1/4 teaspoon ground cinnamon
6 dried plums
6 lime slices
12 mint leaves

Preparation:

Place papaya, orange juice, cream cheese, & cinnamon in to a food processor fitted with the metal blade. Method until pureed & smooth.

Gently stir together pomegranate, currants, & almonds until combined. Divide between 6 goblet glasses.

Garnish each dessert with one dried plum, one lime slice, & two mint leaves.

Divide papaya sauce evenly between the goblets, covering the pomegranate mixture.

Chill for one hour before serving.

Yield: 6 servings

Apple Balsamic Syrup

Prep Time: five minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

Apple juice concentrate
Balsamic vinegar

Preparation:


Merge equal amounts of defrosted apple juice concentrate & balsamic vinegar in a shallow saucepan. Bring to a boil, turn the heat down, & simmer, uncovered, for twenty to 30 minutes (possibly longer), until it is reduced by slightly over half. Remove from heat, & let it chilled to room temperature.

Store in a tightly capped bottle or jar in the refrigerator, & serve at any temperature. It will keep indefinitely.

Serve in small glass pitchers for a attractive sunlight meal. Open the windows in the coursework of the cooking -- there will be fumes!

Lovely with Red Flannel Hash.

Yield: varies on amounts used

Fruity Cup Cakes With Cream Cheese Frosting

Cook Time: 35 minutes

Prep Time: twenty minutes

Total Time: 55 minutes

Ingredients:

1-3/4 cups all-purpose flour
two teaspoons baking powder
1/4 teaspoon salt
one package (8 ounces) cream cheese, at room temperature
one cup sugar
1/2 cup (one stick) unsalted butter, at room temperature
two teaspoons vanilla
three eggs
one cup dried pineapple, finely chopped
one cup dried apricots, finely choppe
one cup dried cranberries, coarsely chopped
one cup chopped pecans
Cream Cheese Frosting (recipe follows)

Preparation:

Heat oven to 350 degrees F. Grease and flour 6 mini bundt or loaf pans or six 6-ounce glass custard cups.

Beat together cream cheese, sugar, butter and vanilla in a medium-size bowl until blended and smooth. Beat in eggs, separately, until well mixed. Gradually add flour mixture to egg mixture until blended.

Combine flour, baking powder, and salt in a small bowl.

Drizzle frosting evenly over cakes. Sprinkle with reserved dried fruit and nuts.

Reserve one tablespoon each of dried pineapple, apricots, cranberries, and pecans for garnish. Stir remaining dried fruit and nuts in to batter until blended. Divide batter evenly among prepared pans. Run a knife through batter to remove any air pockets. Bake in heated 350-degree oven 35 to 40 minutes or until a wooden pick inserted in centers comes out tidy. Cold cakes in pans on wire racks ten minutes. Turn cakes out on racks to cold .

Cream Cheese Frosting
Beat together two tablespoons softened cream cheese and one tablespoon fresh lemon juice in a medium-size bowl until smooth. Sift in 2/3 cup confectioners' sugar; beat to combine. Beat in 1/4 cup heavy cream and one teaspoon vanilla until blended and smooth. If thick, add one tablespoon milk to narrow. Makes about one cup.

Yield: 6 cakes (two servings each)

Fresh Peach Dumplings

Prep Time: twenty minutes

Cook Time: 40 minutes

Total Time: one hour

Ingredients:

one package frozen puff pastry dough, thawed but chilled
1/3 cup granulated white sugar
1/3 cup firmly packed light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup (four Tablespoons or 1/2 stick) chilled butter, cut in to cubes
two Tablespoons lemon juice
6 medium, ripe freestone peaches
one egg beaten with one teaspoon water
two Tablespoons sugar crystals
Caramel sauce (see recipe link below)

Preparation:

Line a baking sheet with Silpat baking liners or parchment paper.

Place white sugar, brown sugar, flour, cinnamon, & nutmeg in the bowl of a food processor fitted with the metal blade. Pulse one time or two times to combine. Add chilled butter cubes & pulse until mixture resembles coarse meal. Pour in to a shallow bowl.

Roll puff pastry to 1/8-inch thickness on a lightly floured surface. Cut in to six 7-inch squares. Place squares on the prepared baking sheet & refrigerate while you prepare the peaches.

Preheat oven to 375 F.

Bring a giant pot of water to a rolling boil. Carefully place whole peaches in boiling water & blanch for ten seconds. Drain & peel. Cut the peaches in half & remove the pits. Dip each half in to the lemon juice, then in to the sugar/flour mixture until coated. Distribute the remaining sugar/flour mixture evenly in to the centers of the peach halves & press them back together in to whole peaches.

Place each whole peach in the midst of a puff pastry square. Dampen the edges of the squares with water, using your finger. Bring each of the four corners of the square up over the top of the peach & press seams to seal. The peaches ought to be entirely enclosed in the puff pastry.

Brush each peach dumpling with the egg water mixture & sprinkle with the sugar crystals. Prick a few holes in the top to let steam escape. Bake in preheated oven for 40 minutes, until golden brown & peaches are soft. Let rest for twenty minutes to icy.

Place one tablespoon of caramel sauce on each of 6 serving plates. Middle the dumplings in the sauce, & drizzle with additional sauce on top.

Yield: 6 servings

Strawberry Snapple Ice Tea

Prep Time: five minutes

Cook Time: one hour, ten 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