Thursday, 28 June 2012

Delicous French Butter Madeleines

Today i am adding a traditional French breakfast recipe, not only children's favorite but equally special to everyone. This proportion is a perfect one..


-2 eggs
-1/2 tsp vanilla extract / essence
-1/4 tsp salt
-1/2 cup sugar
-1/2 cup flour
-1 tbsp lemon zest
-1/2 cup butter
-1/3 cup granulated sugar for decor


Melth butter and cool to room temperature. In a small bowl beat eggs, vanilla extract and salt at high sped until light and fluffy. While beating constantly, gradually add sugar, continue beating at high speed until mixture is thick and pale, approx. 5-10 mins.
Sifr flour into egg mixture in two lots, gently folding after each addition. Add lemon zest and pour melted butter around the edge of batter. Quickly but gently fol butter into the mixture. Spoon batter into Madeleines molds, it will mound slightly above tops.
Bake 14-17 mins, or until cakes are golden and the tops spring back when pressed gently with your tips. Use the tip of knife to loosed edges from pan. Immediately sprinkle granulated sugar.

Serve with milk.

enjoy hope you like it... :)

Tuesday, 26 June 2012

Eggless Chocolate Cake

If you bake it, it would be hard to believe that it's eggless. It's texture, taste and richness won't make you feel any less than the chocolate cakes we normally enjoy. I prefer baking this eggless cake quite often becuase it's not only healthy but delicious as well. Give it a try!


- 1 cup condensed milk
- 1 cup whole wheat flour
- 1/4 cup oil
- 1/4 tsp baking powder
- 1/2 tsp soda bi carbonate
- 1/2 cup milk
- 2 tsps coco powder
- 1/2 cup walnuts chopped


Grease cake pan nicely. 
Take  a large bowl and put all ingredients and mix properly in one direction for 3-4 minutes. You don't have to beat the ingredients. Pour the cake mix into the prepapred pan and bake in moderate oven ( 180 degrees C) for approx. 20 minutes.

Friday, 22 June 2012

Chocolate Ripple Cake

This cake is not only beautiful to eyes but it taste marvellous too. It has a rich buttery and moist sweetness that just melts into your mouth and that's why i always bake it when there's any teat time party or as  a casual dinner dessert. It makes a mouth-watering choice.
Try today..


185 gm butter
1 1/4 cups castor sugar
3 eggs
1 1 /2 cup self-raising flour
2 tbsp milk
2 tbsp cocoa
1/4 cup milk, extra


Grease a 20cm baba pan.
Cream butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture to large bowl. Stir in half the sifted flours and half the milk, then stir in remaining flours and milk. Blend cocoa with extra milk, stir until smooth with 2 tablespoons of the cake mixture. Fold chocolate mixture, lightly through cake mixture to give rippled effect. Spoon into prepared pan, smooth top slightly. Bake in moderate oven for about 40 minutes. Turn on to wire rack to cool. Dust with icing sugar or drop melted chocolate all over.

You can store this cake for 2 days.

Thursday, 21 June 2012

Canadian Raisin Pie

Enjoy this soothingly delicious and steamingly crispy pie with your family and friends and make that moment a lasting one. It is just as good served cold as hot. The rich sweet pastry case is crisp and light when hot, yet slightly soft when cold. If preferred, individual pies can be made in the usual way. This will make about 30 pies.

Things you will need:

-175 g soft brown sugar
-2 tbsps plain flour
-pinch of salt
-350 g seedless raisins
- 450ml of water
-2 tbsps of golden syrup or honey
-finally grated lemon and juice of 1 lemon


-275 g flour
-pinch of salt
-2 tsps baking powder
-75g castor sugar
-1/4 tsp vanilla essence
-1 egg seperated
-1 tbsp milk
-150g butter/margarine

Steps to follow:

To make the filling: put all ingredients in a pan. Bring to boil, then lower the heat and simmer for about 10 minutes until raisins are plump and the mixture is thick, stirring frequently. Remove from the heat and leave to cool.

Meanwhile, make the pastry: sift the flour, salt and baking powder into a bowl. Make a well in the center, put in the sugar, vanilla essence, half the egg yolk, and all the egg white and milk. Stir the ingredients together until evenly mixed, then add the butter or margarine in pieces and beat quickly into the flour mixture. Knead lightly to form a smooth dough, wrap in foil and chill in the refrigerator for 30minutes.
Roll out the dough on a lightly floured surface, and use half to line a 23cm/9 inch flan dish. Spoon the filling into the dish, then cover with remaining dough. Prick the top dough with a fork, then brush with the remaining egg yolk mixed with a little milk. Bake in a preheated oven for 30 minutes or until the pastry is golden brown. Remove from the oven and leave to cool for 15 minutes. Serve warm or cold.

Wednesday, 20 June 2012

Creamy Donuts

Started as a fundraiser in Chicago in 1938, the day honors Salvation Army women who served donuts to soldiers during the first World War. The light, airy, crispy donuts are simply irresistable. Here comes the yummiest donuts recipe! Enjoy complements from your loved ones by serving them these delicacies.


  • 14 g active dry yeast
  • 60 ml warm water (105 to 115 degrees)
  • 355 ml lukewarm milk
  • 100 g white sugar
  • 6 g salt
  • 2 eggs
  • 70 g shortening
  • 625 g all-purpose flour
  • 945 ml vegetable oil for frying
For Glaze: 
  • 75 g butter
  • 250 g confectioners' sugar
  • 8 ml vanilla
  • 60 ml hot water or as needed


  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Tuesday, 19 June 2012

Mango and Lemon Mousse

A true celebration of summer! Its refreshingly awesome and a must try to bea the heat! A citrus punch with a blast of mango sweetness that revitalized your senses. Mouthwatering? it is..

Things you will need:

-2 ripe fresh mangoes peeled and stoned
-50gms castor sugar
-juice of 1 lemon
-150 ml double whipping cream
-2 egg whites


Sprinkle the gelatin over the lemon juice in a small heatproof bowl, then leave until spongy. Stand the bowl in a pan of hot water and heat gently until the gelatin has dissoloved, stirring ocassionally. Leave to cool completely.

Meanwhile, put the mango flesh and castor sugar in a liquidizer and blend to a smooth pur'ee. Stir the cooled gelatin liquid into the mango pur'ee, then leave the mixture until just beginning to set.

Whip the cream until it just holds its shape, then fold into the pur'ee. Beat the egg whites until stiff, then fold in until evenly blended. Chill in the refrigerator overnight until set.

To serve: Loosen the edge of the mousse with a sharp knife, then turn the mousse out to a serving plate.
Serve Chilled!

Fresh peaches may be used instead of mangoes, although the flavor will not be quite so distinctive. You will need 4-6 peaches to make up the required weight.

Monday, 18 June 2012

Plain White Bread

How to make plain white bread at home? Follow this simple easy recipe and enjoy the pleasure of freshly home baked bread daily!


-White flour 2 cups
-Yiest (instant) 20 gms
-Sugar 1 tbsp
-Salt 1 tsp
-Milk powder 2 tbsp
-Butter 4tbsps
-Baking Powder or Bread Improver 1 tsp
-Warm water to knead


- Sift the flour and mix salt, baking powder/improver, milk powder together.
-Make a well in the center and add yiest with sugar, as sugar will help it rise quickly.
-Rub in butter and make a dough with warm water.
-The dough should be soft. Tap it on the cuonter a few times and knead it for 5 mins.

Sunday, 17 June 2012

Jam Muffins


Very simple, very light, very tasty!


·                                 2 cups all-purpose flour
·                                 1/2 cup white sugar
·                                 3 teaspoons baking powder
·                                 1/2 teaspoon salt
·                                 3/4 cup milk
·                                 1/3 cup vegetable oil
·                                 1 egg
·                                 2 tablespoons any flavor fruit jam
·                                 1/4 cup chopped walnuts (optional)


1.                       Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2.                       In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3.                       Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.

4.                       Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Tuesday, 5 June 2012

Danish Butter Cookies


A special recipe i just tried. You will enjoy these extra buttery delicious taste that will compel you to make again and again!


  • 250 gms butter
  • 1 cup white sugar
  • 1 egg
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract


  1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
  2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
This dough can be piped out or you can just roll and cut.