Nutty banana Cake

Ingredients...

(1) 1 cup White Sugar
(2) 1/2 cup Butter, unsalted
(3) 2 Eggs
(4) 11/2 cup All Purpose Flour
(5) 1 tsp. Vanilla Extract
(6) 4 tbsp. Buttermilk
(7) 1 tsp. Baking Soda
(8) 3 Mashed bananas
(9) 1 cup chopped nuts (pecans or walnut)
(10) 1 pinch salt

Method...

1.Pre-heat oven at 350 degree Fahrenheit (175 degree Celsius). Grease and flour the cake pan.

2.In small bowl mix together flour, baking soda and salt.

3.Separate the egg and keep aside.

4.Cream butter and sugar. Add egg yolks and vanilla extract beating well. Mix in the mashed bananas.

5. Add flour mixture alternately with the buttermilk to the creamed mixture.

6.Mix only to combine, and not too much. Stir in the nuts.

7.Beat the egg whites until stiff. Fold the batter in the egg whites. Pour the batter into the pans.

8.Bake at 350-degree Fahrenheit for 30 minutes or until test done. Remove from oven and cool it.

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Easy Pound Cake

Ingredients....

(1) 60 GMS. butter
(2) 1 tbsp. sugar
(3) 125 GMS. all-purpose flour
(4) 3/4 tsp. baking powder
(5) 3/4 tsp. Soda-bicarb
(6) 1 tsp. Vanilla Essence
(7) 1/2 tin Condensed milk
(8) 100 ml Soda Water

Method...

1. Sift maida (all purpose flour, plain flour) with soda-bicarb and baking powder.
2. First mix the sugar & butter well, then add the condensed milk and beat well. Add the soda water, mix well & add the essence.
3. Then gradually add the maida beating well after each addition. Beat well for 3-4 minutes till the mixture is smooth & light.
4. Bake in a greased and dusted tin for about 30-40 minutes at 150 degrees.

< Thank You >

Easy Cupcake

Ingredients...

[1] 2 1/4 cups all purpose flour

[2] 1 1/3 cups sugar

[3] 3 teaspoons baking powder

[4] 1/2 teaspoon salt

[5] 1/2 cup shortening

[6] 1 cup milk

[7] 1 teaspoon vanilla

[8] 2 large eggs

Method...

Easy Cupcake Recipe DirectionsPreheat oven to 350 degrees. Line cupcake pans
with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add
shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of
bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again.
Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or
decorate as you desire.

< Thank You >

Black Bottom Cup Cakes

Ingredients....

For the Cake Cups:
(1) 1 1/2 cups all-purpose flour
(2) 1 cup sugar
(3) 1 teaspoon baking soda
(4) 1/4 cup cocoa
(5) 1/2 teaspoon salt
(6) 1 cup water
(7) 1/3 cup vegetable oil
(8) 1 tablespoon cider vinegar
(9) 1 teaspoon vanilla extract

For Decoration:
(1) 1 cream cheese
(2) 1 egg
(3) 1/3 cup sugar
(4) 1/8 teaspoon salt
(5) 1 cup mini chocolate chips

Method...

For Decoration:
1. In a small bowl, beat the cream cheese, egg, sugar and salt until light and fluffy. Stir in the chocolate chips and set aside.

For the Cake Cups:
1.Preheat oven to 350 degrees F (75 degrees C).

2.Spray muffin tins with cooking oil or butter.

3. In a medium bowl, mix the flour, sugar, baking soda, cocoa and salt together.

4.Add the water, oil, vinegar and vanilla. Stir together until well blended.

5.Fill muffin tins 1/3 full with the batter and top with the cream cheese mixture.

6.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

< Thank You >

Eggless Cake

Ingredients...

(1) 125 GMS. Maida (all purpose flour, plain flour)
(2) 1/2 tin. Condensed milk
(3) 100 ml. Soda water
(4) 60 GMS. Unsalted butter
(5) 1 tbsp. Sugar
(6) 3/4 tsp. Soda-bicarb
(7) 3/4 tsp. Baking powder
(8) 1 tsp. Vanilla essence

Method....

1.Sift maida (all purpose flour, plain flour) with soda-bicarb and baking powder. In it add sugar & butter and mix well.

2.Then add the condensed milk and beat well. After that add the soda water & the essence and mix well.

3.Then gradually add the maida (all purpose flour, plain flour) beating well after each addition.

4.Beat well for 3-4 minutes till the mixture is smooth & light.

5.Bake in a greased and dusted tin for about 30-40 minutes at 150 degrees.

< Thank You >

Chocolate Sponge Cake

Ingredients...

[1] 100 GMS. Refined Flour
[2] nos. Egg125 gms. Castor Sugar
[3] 25 gms. Cocoa powder

Method....

1. Beat eggs and sugar together till the sugar is dissolved and the mixture.

2. Sift flour and cocoa powder together. Add this to eggs and sugar mixture.

3.Grease a baking mould and pour this mixture into it and bake in a preheated oven at 175 degrees Celsius for 30 minutes.

4. Remove from the mould and allow it to cool.

< Thank You >

Fruit Cake

Ingredients...

(1) 250 GMS. Maida ( all purpose flour)
(2) 250 GMS. Powdered sugar
(3) 250 GMS. Mixed fruit
(4) 2 tbsp. Mixed fruit jam
(5) 3 tbsp. Rum
(6) 5 nos. Eggs whites
(7) 250 GMS. Butter
(8) 1/2 tsp. Baking powder
(9) 2 tsp. Caramel color

Method...

1. Cream the butter and sugar. Beat egg whites and keep aside.

2. Add fruits and baking powder to the flour and mix well.

3. Add jam and rum to the cream mixture and add caramel color.

4. Now mix well and bake at 300 degree F (180 degree C) for 1 hour .

< Thank You >

Lazy Dazy Cake

Ingredients....

(1) 3 large eggs
(2) 2 cups of sugar
(3) 2 teaspoons vanilla
(4) 2 cups of cake or self-rising flour
(5) 2 teaspoons baking powder
(6) 1 cup of milk
(7) 2 teaspoons butter

For the icing:
(1) 5 tablespoons of brown sugar
(2) 2 tablespoons heavy cream
(3) 3 tablespoons melted butter

Method...

1.Beat the eggs until they are creamy while gradually adding the sugar and vanilla. Gradually add this mixture to the flour.

2.Add the baking powder to this mixture.

3.Heat the milk and butter to boiling point and add to the batter. Mix thoroughly. Bake in a 350 degree oven for 20 minutes.

4.Mix the icing ingredients thoroughly and spread over the cake while it is still hot.

5.Place the cake with the icing under the broiler, until the icing is bubbly. Decorate with chopped pecans or other nuts.

< Thank You >

Lemon Sponge Cake

Ingredients...

(1) 1 cup cake flour
(2) 1/2 teaspoon salt
(3) 1 teaspoon baking powder
(4) 3 eggs
(5) 1 cup white sugar
(6) 1 tablespoon lemon juice
(7) 1/2 teaspoon lemon extract
(8) 6 tablespoons hot milk

Method...

1. Sift together flour, salt, and baking powder.

2. In a large bowl, beat eggs until fluffy .

3.Gradually beat in sugar. Stir in lemon juice and flavoring.

4.Add sifted flour mixture gradually while beating; beat until blended properly. Keep on adding hot milk quickly spoon by spoon at the time of beating .

5.Pour into ungreased pan at once.

6. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Allow it to cool in a pan.

< Thank You >

Marble Cake

Ingredients...

(1) 120 GMS. Flour
(2) 140 GMS. Powdered sugar
(3) 120 GMS. Margarine/Butter
(4) 2 nos. Eggs
(5) 1 tsp. Baking powder
(6) 20 GMS. Cocoa powder mixed with milk/water
(7) 1 tsp. Vanilla essence
(8) For consistency Milk/Water

Method...

1.Sieve flour and baking powder.

2.Cream the margarine and then add the sugar and beat till light and fluffy.

3. Add the yolks and again cream the mixture.

4.Whisk the egg white and add to the creamed mixture creaming it continuously ;now add the essence and fold in the flour.

5.Divide the mixture into equal parts. In the first half add the cocoa powder mixed with milk/ water, it will become dark in color. In the other half add milk/ water, it will be light in color.

6.Grease, a 1/2 kg. bread tin and pour the dark and white batter alternately and bake at 180 C. for 45 minutes.

< Thank You >

Vanilla sponge cake

Ingredients...

(1) 4 eggs

(2) 175 gm (6 oz) caster sugar flavoured with a vanilla pod

(3) 175 gm (6 oz) plain flour

(4) 50 gm (2 oz) unsalted butter, melted

Method...

Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit or Gas-6. Grease a 20 cm (8 in) round cake tin and dust with flour. Whisk the eggs and sugar together in a bowl over a pan of hot water. Continue to whisk until the mixture has doubled in volume and is light and creamy. Remove from the heat and continue to whisk until cold and thick. This is called the ribbon stage as the mixture will trail off the whisk in ribbons when you lift it out of the mixture. Lightly fold in the flour and melted butter. Gently pour the mix into the prepared tin and bake in the pre-heated oven for about 30 minutes. The easiest way to test is with a skewer, which will come out clean when the sponge is ready. Allow to cool for 10 minutes in the tin, then turn out on to a wire rack.

< Thank You >

Coffee Float (cold)

Ingredients....

(1) 2 1/2 cups strong coffee

(2) 2 teaspoons sugar

(3) 2/3 cup cream

(4) 4 scoops of coffee flavored ice cream

(5) 1 large bottle of Coke

Method...

Sweeten coffee with sugar, and chill

Mix coffee and cream

Fill 4 glasses half full

Add one scoop of ice cream to each glass

Top with coke

< Thank You >

European (hot)

Ingredients...

(1) 1 cup strong coffee

(2) 1 egg white

(3) 1/4 teaspoon vanilla extract

(4) 2 tablespoons half and half

Method...

Beat egg white until forms soft peaks Gently add vanilla, and continue to beat to stiff peaks are formed Place into 2 coffee mugs Pour coffee over egg white top with half and half

< Thank You >

Grog (hot)

Ingredients...

(1) 3 cups coffee
(2) 1/2 cup heavy cream
(3) 1 cup brown sugar
(4) 2 tablespoons softened butter
(5) 1/4 teaspoon ground cloves
(6) 1/4 teaspoon ground nutmeg
(7) 1/4 teaspoon cinnamon
(8) Peel of one large orange, broken into 6 pieces
(9) Peel of one large lemon, broken into 6 pieces


Method..
Place one piece of each peel into cups Mix butter, sugar, cloves, nutmeg and cinnamon Mix coffee and cream Pour both mixtures into cups and stir.

< Thank You >

Caribbean (hot)

Ingredients....

(1) 1 coconut

(2) 2 cups milk

(3) 4 cups strong coffee

(4) 1 tablespoon sugar

Method...

Punch two holes in to coconut, pour liquid into saucepan

Bake coconut for 30 minutes at 300 F degrees

Break open coconut, remove meat, and grate.

Mix coconut meat, coconut liquid, and milk in a sauce pan

Heat over low heat until creamy. Strain

Toast grated coconut under broiler

Mix milk mixture, coffee, and sugar

Pour into mugs, garnish with toasted coconut.

< Thank You >

Cafe Borgia (hot)

Ingredients...

(1) 2 cups strong Italian coffee

(2) 2 cups hot chocolate

(3) whipped cream

(4) grated orange peel (garnish)

Method...

1. Mix coffee and hot chocolate

2. Pour into mugs

3. Top with whipped cream and orange peel

< Thank You >

Black Forest Coffee

Ingredients...
(1) 6 oz hot coffee
(2) 2 tbs chocolate syrup
(3) 1 tbs cherry juice
(4) Whipped cream
(5) Chocolate shavings
(6) cherries



Method...
In a mug, mix coffee, syrup and cherry juice. Stir well then top with whipped cream, chocolate shavings and cherries.

< Thank You >

Arabian Coffee

Ingredients...
(1) 1 pint water
(2) 3 tbs ground coffee
(3) 3 tbs sugar
(4) 1/4 tsp cinnamon
(5) 1/4 tsp cardamom
(6) 1 tsp vanilla

Method...
Heat all ingredients in a saucepan until foam starts to form on top. Serve immediately. To keep it traditional, don't pour coffee through a filter.

< Thank You >

Coffee Sauce

Ingredients....
(1) 1/2 cup butter
(2) 1/2 cup brown sugar
(3) 3 tablespoons flour
(4) 1/4 cup milk
(5) 1 cup strong hot coffee
(6) 3/4 dark corn syrup
(7) 2 teaspoons vanilla
(8) 1 cup whip cream


Method...

Melt butter blend in sugar and flour. Add milk, coffee and syrup. Cook, stirring constantly, until thick and smooth. Cool. Add vanilla and fold in whip cream. Place in covered container and store in refrigerator for up to three days. Serve over coffee ice cream, cakes or puddings.

< Thank You >

Cowboy Coffee

Ingredients...

(1) 4 quarts water
(2) 1 1/2 cups freshly ground coffee
(3) 1 egg shell
(4) 1/2 cup cold water

Method...

Bring water to a boil in a large saucepan or coffee pot. Add coffee grounds and egg shell to boiling water. Return to a boil, then remove from heat and let stand for 2 minutes. Slowly add cold water to settle grounds to the bottom. Strain if desired.

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Coconut Coffee

Ingredients...
(1) 2 cups half-and-half
(2) 15 ounces coconut cream
(3) 4 cups hot brewed coffee
(4) Sweetened whipped cream


Method...

Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.



< Thank You >

Chocolate Souffle

Ingredients...

(1) 125 gms. amul butter

(2) 125 gms. chocolate, chopped

(3) 100 gms. almonds

(4) 4 eggs, separated

(5) 125 gms. caster sugar,

(6) icing sugar

Method...

Melt the butter and chocolate in the microwave oven or in the top of a double boiler oversimmering water, stirring occasionally.Stir in the almonds.Beat the egg yolks and sugar and stir in the chocolate mixture.Whisk egg whites until stiff and fold into mixture.Spoon the mixture into 12 muffin pan hollows, up to the top.Bake for 15 mins. at 180 C.Set it aside to cool.Dust it with icing sugar.

< Thank You >

Eggless Chocolate Cake

Ingredients...

For cake:

(1) 1 pkt marie biscuits crumbled

(2) 100 gm fried and crushed peanuts

(3) 50 gm sugar

(4) 50 gm butter

(5) 1 cup milk

(6) 2 tbsp.cocoa powder

(7) 4-5 drops chocolate essence

For Sauce:

(1) 40 gm cooking chocolate

(2) 2 tbsp. sugar

(3) 10 chopped almondsfew raisins

Method...

Mix all the ingredients of the cake and refrigerate for 3-4 hours.For sauce:Heat chocolate with other ingredients for 2-3 minutes.When cooled, pour over the cakeand set it in the freezer for 2 hours.Cut into thick slices and serve.

< Thank You >

Cappuccino

Ingredients...

(1) 3 teaspoons instant espresso coffee

(2) 2 cups boiling water

(3) 3 cups very hot milk

(4) 6 teaspoons granulated sugar

(5) BrandyGrated sweet chocolate

Method...

Combine coffee and water. Stir in milk and sugar. Pour into small demitasse cups. Guests may add either 1 tablespoon of brandy or 1 teaspoon ground chocolate, although neither is traditional.
Yields 8 demitasse cups.

< Thank You >

White Chocolate Chip Cookies

Ingredients...

(1) 3oz (75g) margarine,

(2) 3oz (75g) brown sugar,

(3) 1 egg,

(4) 5oz (150g) self-raising flour,

(5) pinch of salt,

(6) small bar (about 50g size) white chocolate which should be finely grated,

(7) small bar (about 50g size) ordinary milk chocolate cut into small chunks,

(8) 1/2 teaspoon cocoa powder.

Method...

Cream the margarine and sugar together. Add the egg and beat until mixture is smooth. Stir in the flour and salt until fully mixed and blended in. Stir in the grated chocolate followed by the chunks, then the cocoa powder. Spoon the mixture in circle shapes onto a greased baking tray and then bake in the over for 10-12 mins at 180 deg C, Gas Mark 4 (170 deg C for fan assisted oven). Allow to cool naturally, though we have to say that these chocolate chip cookies are delicious whilst still just warm!

< Thank You >

Caramel Mocha Frappuccino

Ingredients....
(1) 1/2 cups cold Starbucks coffee, brewed double strength
(2) 1/2 cup whole milk
(3) 1/2 cup granulated sugar
(4) 2 tablespoons caramel syrup
(5) 1/8 teaspoon vanilla extract
(6) 2 teaspoons unsweetened cocoa
(7) 1 teaspoon dry pectin
(8) 3 cups ice cubes

Method...

Combine the coffee, milk, sugar, caramel syrup, pectin, and cocoa in a blender and mix on medium speed for 15 seconds to dissolve sugar.
Add the vanilla extract and ice, then blend on high until smooth and creamy. Stir with spoon if necessary to help blend.
Pour into glasses and top each with whipped cream and drizzled caramel syrup.

< Thank You >

Brazilian Coffee

Ingredients...

(1) 4 cups hot chocolate

(2) 1 1/2 cups strong coffee

(3) 1 cup brandy or rum

(4) 1/2 cup heavy cream, whipped with

(5) 1 teaspoon sugar

Method..

Heat the chocolate, coffee and brandy or rum together. Fold in whipped cream (or place a spoonful on top of each serving).

< Thank You >

Amaretto Coffee

Ingredients...

(1) 1 large brandy snifter, preheated

(2) 10 ounces medium roast brewed coffee

(3) 1 1/2 jiggers Amaretto liqueur

(4) 1/4 cup lightly whipped coffee

(5) 1/2 teaspoon toasted, sliced almonds (optional)

Method...
Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream and almonds, if desired.
Serves one
< Thank You >

Chocolate Pudding

Ingredients...

(1) 100 gms Cooking chocolate

(2) 2 Packets of biscuits

(3) 1 tsp Coffee powder

(4) 200 gms Fresh cream

(5) 1/2 Cup of hot water

Method...

1. Break the chocolate into small pieces.

2. Heat the cream. Add chocolate pieces and stir continuously till the chocolate gets
melted.

3.Dip the biscuits in coffee water and then arrange them in a serving tray.

4.Pour the chocolate sauce on biscuits and spread in the form of a layer.

5. Now again arrange biscuits over this layer. Repeat the process for 3 layers.

6.Keep in refrigerator for about an hour.

7. Cut into small pieces.

8.Chocolate Pudding is ready to serve.

< Thank You >

Chocolate Mousse Pie

Ingredients...

(1) 2 Packages chocolate pudding mix

(2) 3 Cups nonfat milk

(3) 3 tbsp Sugar

(4) 1/4 Cup prune puree

(5) 1 1/2 Cups cool whip

(6) 1 1/4 Cups graham cracker crumbs

Method...

1. Coat a pie plate with cooking spray.

2. Heat oven to 375 degrees F.

3. Mix sugar and cracker crumbs in a large bowl.

4. Blend prune puree with pastry blender until it looks similar to coarse crumbs.

5. Press the mixture into coated pie plate.

6.Bake it for about 15 minutes and then cool on rack.

7.Take milk in a large bowl and add chocolate pudding mix.

8.Whisk the mixture for 2 minutes.

9. Fold gently 1 cup of whipped topping.

10.Transfer it to the prepared shell.

11. Chill for about 2 hours.

12. Chocolate Mousse Pie is ready.

< Thank You >

Pumpkin-Coconut Ice Cream

Ingredients....

(1) 4 egg yolks

(2) 1/4 cup dark brown sugar

(3) 1 teaspoon salt

(4) 1 teaspoon ginger

(5) 1/2 teaspoon cinnamon

(6) 1/2 teaspoon nutmeg

(7) 1/4 teaspoon ground cloves

(8) 1 cup pumpkin puree1 can coconut cream (not coconut milk - Coco Lopez, found with the drink mixers)

(9) 1 cup cream

(10) 1 cup half and half (or whole milk)

Method...

Whisk the egg yolks in a medium saucepan with sugar, salt and spices. Whip them until yellow and lightened in texture and volume. Whisk in the pumpkin.
Stir in the can of Coco Lopez. Add to the yolks. Whisk thoroughly then whisk in cream and half/half.
Put over medium low heat and cook, stirring constantly, for 10-15 minutes. Do not let it boil. Stir until temperature is 175-180ºF. Remove from heat and strain into a bowl.
Refrigerate for four hours or overnight, then freeze in your ice cream maker. Store for up to two weeks, tightly covered with a double layer of plastic wrap or foil underneath the lid of the container.
< Thank You >

Cinnamon ice cream

Ingredients....

(1) 3 cups heavy cream
(2) 1 1/2 cups whole milk
(3) 2 vanilla beans, split lengthwise
(4) 1 cup plus 2 tablespoons sugar

(5) 6 egg yolks
(6) 2 1/2 teaspoon cinnamon

Method...

Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).
< Thank You >

Brown Bread Ice Cream

Ingredients...

(1) 6oz (175g) brown breadcrumbs,

(2) 1 pint (600ml) single/light cream,

(3) 2 large eggs (separated),

(4) 4oz (100g) caster sugar,

(5) 1/2 teaspoon vanilla extract.

Method...

In a medium hot oven, bake/brown the breadcrumbs in a roasting tin for approx 10 to 15 mins, turning often. Make a custard base using 1/2 pint (300ml) of the cream along with the sugar and egg yolks (if you're unfamiliar with making a custard base see the guideline method in vanilla ice cream recipe) and leave to cool. When the mixture is cold, stir in the breadcrumbs, vanilla extract and rest of the cream and then transfer the complete mixture into an ice cream maker. Freeze following the manufacturer's instructions BUT just as it's starting to freeze whisk the egg whites until fluffy and add to the mixture, thereafter continuing the freezing process.

<Thank You >

Toffee Ice Cream Recipe

Ingredients....
(1) 1 unopened tin of condensed milk
NOTE: This is to make the toffee. You will need to gently simmer the unopened tin in a pan of water for approx 3 hours and then leave to cool before starting to make your toffee ice cream. Do NOT open the tin until cooled.
(2) 1/2 pint (250ml) double (heavy) cream,
(3) 1/2 pint (250ml) milk,
(4) 4 egg yolks,
(5) 4oz (100g) caster sugar

Method...

Put the milk into a saucepan and scald it (bring slowly to boiling point). In a separate bowl, beat and mix the egg yolks and caster sugar together until thick and then stir in the cooled 'toffee'. Pour into this bowl the hot milk and stir well until smooth, then pour the mixture back into the saucepan and gently heat it, keeping stirring until the custard thickens.

IMPORTANT: DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.

When you test the mixture over the back of your spoon and it forms a film then it's time to remove the saucepan from the heat and let the mixture cool thoroughly.

Transfer the cooled mixture into an ice cream maker. and follow the manufacturer's instructions.

< Thank You >

Stem Ginger Ice Cream

Ingredients...

(1) 1/2 pint (250 ml) double (heavy) cream,

(2) 1/4 pint (125 ml) water,

(3) 3 oz (75mg) caster sugar,

(4) 3 egg yolks,

(5) 3 oz (75mg) finely chopped stem ginger,

(6) 1 tablespoon of syrup from the ginger jar.

Method...

Place the sugar and water into a saucepan and slowly heat until the sugar has dissolved (using a low heat is essential in this process). When dissolved, increase the heat and bring to boiling point, then actually boil the mixture for 2-3 minutes. Remove the pan from the heat, allow the mixture to cool a little and then pour onto the egg yolks whilst whisking as pouring. Whisk until the mixture is like a mousse in texture.
Separately whip the double (heavy) cream until thick (not stiff) and then fold the chopped stem ginger into it. Take this ginger/cream and slowly fold it into the ginger syrup mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

< Thank You >

Nougat Ice Cream Recipe

Ingredients...
(1) 1/2 pint (250ml) double (heavy) cream,
(2) 1/2 pint (250ml) milk,
(3) 4 egg yolks,
(4) 4oz (100g) sugar or caster sugar,
(5) 2 teaspoons vanilla extract,
(6) 1/2 teaspoon almond extract

Mixture of chopped nuts made up from:
(1) 1/4 cup pistachio nuts,
(2) 1/4 cup almonds,
(3) 1/4 cup walnuts

Method...

First of all you need to make a custard base using themilk, egg yolks and sugar. Here's how.
Whilst the custard base is cooling, whip the cream until stiff and separately beat the egg whites until stiff. Stir the stiffened cream and egg whites into your cooled custard. Then stir in the vanilla and almond extracts and the chopped nuts.
Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

< Thank You >

Pistachio Ice Cream

Ingredients...

(1) 2/3 Cup unsalted, shelled pistachios
(2) 1 Egg
(3) 1 Cup milk
(4) 3/4 Cup sugar
(5) 2 Cups whipping cream
(6) 1 Tsp vanilla extract
(7) 1/4 Tsp almond extract

Method...

In blender or processor, combine nuts, egg and milk. Blend until nuts are finely chopped.
Mix in remaining ingredients.
Freeze according to manufacturer's instructions.

< Thank You >

Chocolate Frozen Yogurt

Ingredients...

(1) 2 Ounces chocolate chips

(2) 1 Cup plain yogurt

(3) 2 tsp Cornstarch

(3) 3/4 Cup sugar

(4) 1 tsp Vanilla extract

(5) 12 Ounces low fat milk

Method...

• Mix sugar and cornstarch in a medium saucepan.

• Pour the evaporated milk.

• Simmer over medium heat and stir until it turns thick and bubbly.

• Remove and cool till lukewarm.

• Add yogurt and vanilla.

• Keep in refrigerator until cold.

• Melt the chocolate.

• Pour it gradually into yogurt mixture. Stir it gently.

• Freeze the mixture in ice-cream maker.

• Chocolate Frozen Yogurt is ready.

< Thank You >

Chocolate Cupcakes

Ingredients...

(1) 1/2 Cup cocoa powder

(2) 1 Egg

(3) 1 tbsp Oil

(4) 1 tsp Vanilla extract

(5) 1 1/3 Cups flour

(6) 1 1/2 tsp Baking powder

(7) 1 1/2 tsp Baking soda

(8) 1/2 tsp Salt

(9) 3/4 Cup dark brown sugar

(10) 2/3 Cup skim milk

(11) 1/4 Cup apple sauce

(12) Sugar

Method...

• Heat oven to 350 degree F.

• Take paper liners and line 12 muffin cups.

• Mix cocoa, flour, soda, baking powder and salt.

• Beat the ingredients for few minutes until combined.

• Add milk to the flour mixture alternately until just combined.

• Pour this preparation into muffin cups.

• Bake it for about 20 minutes.

• Remove and cool on wire rack for half an hour.

• Chocolate Cupcakes are ready.

< Thank You >

Chocolate Chiffon Cake

Ingredients...

(1) 1/2 Cup baking cocoa

(2) 2 Squares chocolate, unsweetened and melted

(3) 1-3/4 Cups cake flour

(4) 1-3/4 Cups sugar

(5) 1/3 Cup butter or margarine

(6) 1 tbsp Chopped nuts

(7) 7 Eggs, separated

(8) 1/2 Cup vegetable oil

(9) 3/4 Cup boiling water

(10) 2 tsp Vanilla extract

(11) 1-1/2 tsp Baking soda

(12) 1/4 tsp Cream of tartar

(13) 2 Cps confectioners' sugar

(14) 1-1/2 tsp Vanilla extract

(15) 1 tsp Salt

(16) 3 tbsp Hot water

Method...

• In a medium bowl, add cocoa and water until smooth; and allow it to cool for twenty minutes.

• In a mixing bowl, combine sugar, baking soda, flour and salt. Add vanilla, egg yolks, oil and cocoa mixture; beat until smooth and blends well.

• In a different mixing bowl, beat egg whites and 1/4 cream of tartar; now fold into egg yolk mixture.

• Pour into a tube pan and bake at 325 degrees F for an hour. Remove cake from the pan.

• For the purpose of icing, in a medium saucepan melt butter. After removing from the heat; stir in chocolate, sugar and vanilla.

• Make it sure to stir in enough water until desired consistency comes; drizzle over cake. Sprinkle with nuts.

• Serve.

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Chocolate Cake

Ingredients...

(1) 1/4 Cup unsweetened cocoa powder

(2) 1-1/2 Cup all-purpose flour

(3) 1 tbsp Vinegar

(4) 1 tsp Vanilla

(5) 1 Cup sugar

(6) 1 tsp Soda

(7) 1/2 tsp Salt

(8) 1/3 Cup oil

(9) 1 Cup water

Method...

• Mix together all dry ingredients in a bowl.

• Mix liquid ingredients in a separate bowl and combine it with dry ingredients.

• Stir the mixture with a wire whisk until well mixed.

• Grease an eight-inch baking pan. •

Pour the prepared mixture into the pan.

• Bake for about 45 minutes at 350 degree F.

• Top with ice cream and serve.

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Orange Chocolate Chip Muffins

Ingredients...

(1) 1-1/2 cup flour

(2) 1/2 cup sugar

(3) 2 tsp baking soda

(4) 3/4 cup semi-sweet chocolate chips

(5) 1/2 tsp salt

(6) 1/2 cup milk

(7) 1/4 cup oil

(8) 1 egg

(9) 2 oranges

Method...

1.Grate the orange's to make about 2 tsp's of grated orange rinds.

2.Set oven to 400 F. This recipe will make 1 dozen medium size cupcakes. Large cupcake forms may only yield 8. If you're using a cupcake pan grease it, or use paper cupcake cups for less fuss.

3.Sift and mix the flour, sugar, baking powder and salt. Beat the egg and add to the dry ingredients. Add the milk and oil and mix lightly. Add the grated orange rinds and chocolate chips. Fill each muffin mold 1/2 to 2/3 full. Place in oven and back for approximately 20 to 25 minutes.

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CHOCOLATE ZUCCHINI

Ingredients...

(1) 3 eggs

(2) 2 cups sugar

(3) 1 cup salad oil

(4) 3 tsp. vanilla

(5) 2 bars unsweetened chocolate

(6) 2 cups grated zucchini

(7) 3 cups flour

(8) 1 tsp. salt

(9) 1 tsp. cinnamon

(10) 1/4 tsp. baking powder

(11) 1 tsp. soda

(12) 1 cup coarsely chopped almonds

Method...

Beat eggs well. Beat in sugar and oil. Melt chocolate and stir in with vanilla and zucchini. Sift dry ingredients and add to mixture together with almonds. Spoon into 2 loaf pans well oiled or greased and floured. Bake at 350 degrees for 1 hour or until done.

Cool in pans 15 to 20 minutes. Turn onto racks.

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Chocolate Brownies

Ingredients...

(1) 1/2 Cup cocoa

(2) 1/2 Cup flour

(3) 2 tbsp Canola oil

(4) 4 tbsp Prune puree

(5) 4 Egg whites

(6) 1/2 Cup sugar

(7) 1/2 Cup light brown sugar

(8) 2 tsp Vanilla

(9) 1/2 tsp Baking powder

Method...

• Coat a baking pan with cooking spray.

• Heat oven to 350 degree.

• Combine cocoa, baking powder and flour in a small bowl.

• Stir prune puree, brown sugar, sugar and oil in a medium bowl.

• Add vanilla and egg whites.

• Slowly blend cocoa mixture.

• Transfer into baking pan and bake for about 20 minutes.

• Sprinkle with sugar.

• Chocolate Brownies are ready.

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Green Tea Ice Cream

Ingredients...

(1) 2 egg yolks,

(2) 2 tablespoons dry green tea,

(3) 1 tablespoon sugar,

(4) 1/2 vanilla pod,

(5) 1 1/4 cups double (heavy) cream,

(6) 1/4 cup caster sugar,

(7) 1 1/4 cups milk,

(8) 2 tablespoons boiling water

Method...

Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes. Into a saucepan put the vanilla pod and milk and gently bring to the boil then pour this over the tea. Leave to stand for 5 or 6 minutes. Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it. Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

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Banana Ice Cream

Ingredients...

(1) 3/4 pint (375ml) milk or cream or a mixture of both (according to taste),

(2) 4oz (100g) sugar,

(3) 3 ripe bananas (to purée)

Method...

Purée the bananas place in a mixing bowl. Pour in the milk/cream and sugar, mixing in well as you do so. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

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