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

Pastry:

-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.

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.

Ingredients

• 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

Directions

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.

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

Method:


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.

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!


Ingredients:


-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


Method:


- 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.

Jam Muffins

 

Very simple, very light, very tasty!

Ingredients

·                                 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)

Directions

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.

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!

Ingredients

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

Directions

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.

Refreshingly Cool Mango Pudding!!

A SUMMER TREAT!!!

INGREDIENTS:

• 1 cup hot water
• 1 cup evaporated/condensed milk
• 3 packets unflavored gelatin
• 1 1/2 cups mango puree (about 2 medium size mango)
• 1/4 cup fresh mango pieces of about 1/4-inch cubes (optional- i've for garnishing)
• 1/3 cup sugar
• Additional evaporated milk or whipped cream for topping

METHOD:

• Use fresh ripe mangoes . Skin the fruit and cut the flesh of the mango into about two or three-inch square pieces. Put the pieces into a blender and puree. You will need about two medium size mangoes to make 1 1/2 cups of puree.
• Put the gelatin in a glass bowl and soften with the hot water. Let stand for about 3 minutes. Then add the evaporated milk and the sugar and mix until the sugar is completely dissolved. Next add the mango puree and mix well. Add the fresh mango cubes if you desire and mix. Put the mixture into a non-reactive mold made of glass or plastic. Chill in the refrigerator over night.
• To unmold the pudding submerge the mold in hot water for about 30 seconds. Turn the mold over and unmold onto a shallow dish. Serve topped with additional evaporated milk.

Serve chilled!! and enjoy :)