Syrup golden cap pudding is a delicious pudding which is made of the ingredients which are readily available to the laymen and the combination of all the ingredients in this recipe will make this pudding a delicious and healthy pudding.This pudding is a combination of corn syrup,lemon juice,bread crumbs , ginger etc.
What Is A Pudding
Pudding is a word that denotes both sweet and savory (salty and spicy) dishes.In modern terminology pudding is used for the desserts.
In U.K the word pudding is used for the desserts and in the U.S in in some parts of the Canada pudding refers to desserts made of sweet milk
Syrup Golden Cap Pudding
Syrup Golden Cap Pudding
Ingredients
Cooking Time 2 hours
Serves 4-6
Ingredients
Metric/Imperial Or American
self raising flour
soft fine breadcrumbs
ground ginger optional
shredded suit
caster sugar
golden light corn syrup
eggs
milk
for the topping: golden light corn syrup
for the sauce : grated lemon rind
lemon juice
golden light corn syrup
75 g/3 oz or 3/4 cup
75 g/3 oz or 1 ½ cups
1 teaspoon or 1 teaspoon
75 g/3 oz or 2/3 cup
75 g/3 oz or 6 tbsp
1 tbsp or 1 tbsp
2 or 2
to mix or to mix
3 tbsp or 4 tbsp
1 teaspoon or 1 teaspoon 2 tbsp or 3 tbsp
6 tbsp or generous ½ cup
Method
Mix the flour, breadcrumbs,ginger and suet together.Add the sugar , then 1 tablespoon syrup, then the eggs.Blend thoroughly , then gradually add enough milk to make a sticky consistency.Put the 3 tablespoons golden ( 4 tbsp light corn) syrup into a greased 1.2 litre/2 pint ( 5 cup) pudding basin (oven proof bowl) , cover with the pudding mixture then with the greased grease proof (waxed) paper or foil.Put into a steamer over rapidly boiling water and steam for 2 hours.Fill the sauce pan with boiling water when necessary as rapid cooking is important for this pudding. Turn out and serve with a sauce made by heating the lemon rind and juice with the syrup.Fresh cream can also be served with this pudding or a custard sauce.
Spotted Dick: Omit the ginger and syrup in the pudding.Add 1 teaspoon mixed spice to the flour and blend about 175 g/6 oz (1 cup) mixed dried fruit to the other ingredients. Bake as under.
Baked Suet Pudding
Omit the syrup ,ginger and breadcrumbs from the syrup golden cap pudding.Use 175 g/ 6 oz(1 ½ cups) self raising flour and 150 to 175 g /5 to 6 oz (1 cup) mixed dried fruit instead.Make the pudding put into a well greased 18 cm/7 inch cake tin or ovenproof mould. Bake in the center of a moderate oven, 180 °C/350 ° F .Gas mark 4 , for 1 ½ hours; reduce the heat very slightly after 1 hour if the pudding is becoming too brown .The sauce given under the syrup Golden cap pudding is an excellent accompaniment.This pudding also can be steamed like the syrup Golden Cap Pudding
Fruit conde is a delicious dessert made up of fruits and rice and it is basically a rice pudding which has the ingredients that are easily available and are cheap so you will have a perfect rice pudding which is so economical,healthy and I say healthy because all the ingredients are available at your home or you will purchase them from the market so to cut it short you yourself are making this pudding so you will choose healthy ingredients as compared to the market.Because in the market the puddings available from the bakeries or restaurants/ hotels are not as hygienic and even not as fresh as are made in the homes kitchen so this is a pudding that you can make on special occasions or sacred occasions .
It is a special pudding for the rice lovers and the combination of rice and fruits along with raisins make this pudding a delicious and a special dessert for those who love to have puddings and because it is so easy to make I hope you will find it interesting and enjoy it.
Fruit Conde
Ingredients To Prepare Conde
Take 200 grams of rice for the dessert
Milk 3/4 litre
Salt a pinch
Powdered Sugar 150 grams
1 vanilla pod scraped
1 tablespoon candied oranges, diced
1 tablespoon of citron diced.
Butter 20 grams
raisins 1 handful
1 box of fruit macedonia
2 egg yolks
1 crown mold.
Method
In a bowl wash the rice well and in boilig water cook the rice for 5 minutes
Heat the milk during this time.
Drain the rice and put it back in the saucepan with salt, hot milk and the vanilla pod.
Boil it gently for 30 minutes
Add the caster sugar 5 minutes before cooking, mix well and continue the cooking.
Now take it off from the heat and stir in raisins, candied fruit,egg yolks and butter.Mix well together.
Squeeze the rice lightly in the wreath and let it cool for few hours before putting in the fridge.
In a serving unmould it and garnish in the center of well drained fruit meadows.
Decorate it as you like and then serve it and enjoy.
This Spicy Mutton Curry is a fabulous Punjabi dish which is prepared with the finest blend of spices.It is a hot and spicy dish which has a mouth watering taste which will appeal to your taste buds.It has a best combo or combination with chappatis or naan/roti.
Spicy Mutton Curry
Ingredients
Mutton pieces – 250 g·
Black Pepper corns – 1 tbsp·
Red chilly pwd – 1 to 1 ½ tsp·
Tomato – 2·
Cloves – 4 to 5·
Oil – 2 tbsp·
Cinnamon – 2·
Ginger garlic paste – 1 ½ tbsp·
Onion – 2·
.Bay leaves – 1 or 2·
Turmeric pwd – ¼ tsp·
Ghee – 2 tbsp·
Coriander pwd – 1 ½ tsp·
Cardamom – 2·
Yoghurt – ½ cup·
Salt to taste· Fresh coriander leaves
Method
1 .Wash and clean mutton pieces.Drain the water and keep it aside.Heat oil in a frying pan and add black pepper corns, cloves,cinnamons ,cardamom and bay leaves and saute for a minute.
spicy mutton curry 1
2 .Add salt and finely chopped onions.
Spicy Mutton Curry 2
3 .Saute the onions till the onions colour changes to light brown.
mutton curry 3 saute onions
4 .Then add garlic ginger paste and cook it until the raw smell disappears.
Mutton curry raw smell disappears
5 .Then add coriander powder,turmeric powder and red chilly powder
Add in red chili mutton curry 5
6 .Combine it well and then add mashed potatoes.
Mutton Curry 6
7 .Cook until the oil separates out from the masala and the tomatoes turn pulpy then add the mutton pieces and mix well.
Mutton curry 7
8 .Cook on a medium flame for 4-5 minutes ,stirring once in a while.Then add yogurt and mix well.
M C 8
9 .Cook for further 4-5 minutes more then add 2 cups of water, stir well.Then taste and adjust seasoning and salt and add freshly chopped coriander leaves.
M C 9
10. Add garam masala pwd and mix well.20 Then transfer the masala into the pressure cooker and pressure cook for 4 whistles. Simmer for 10 to 12 mins. ( the mutton should be cooked to juicy and tender)
M C 10
11 .Combine gently once the pressure turns off.
M C 11 MC 11(2)
12 . Hot and Spicy Mutton curry is ready .Serve it with naan,chappati or roti.
Note
If you don’t like to much spices then reduce the amount of red spices and chili powder and peppercorns and if you don’t have a pressure cooker you can cook mutton in a non stick pan with a tight lid.
Mutton fry curry is from south Indian Cuisine.If you like spicy hot gravies with chappatis or parathas then this dish is for you.It makes a best combo with Pakistani rotis and also with boiled rice etc.Its not just a mouthwatering dish but also makes us feel that we have a hearty meal.
mutton fry curry
Ingredients
Mutton – ½ kg·
Garam masala pwd – ½ tsp·
Red chilly pwd – 1 tsp·
Pepper pwd – ½ tsp·
Cumin pwd – ¼ tsp·
Ginger garlic paste – 1 tbsp·
Chopped onion pieces – ½ cup·
Chopped mint and coriander leaves – 1 cup·
Turmeric pwd – ¼ tsp·
Green chilly – 1 or 2·
Grinded coconut paste – 3 tbsp·
Onion paste – 1 cup·
Oil – 2 tbsp·
Lemon juice – few drops·
Fennel pwd – ½ tsp·
Red chilly – 1 or 2·
Coriander pwd – 1 tsp·
Fenugreek pwd – ¼ tsp·
Fresh coriander leaves·
Salt to taste
Method
1 .Wash and clean mutton pieces and drain all the water.Keep it aside.
2 .Chop onion and grind it to paste by adding a little water.
3 .Add a bite sized mutton pieces in a fry pan.
4. Add turmeric pwd, red chilly pwd, ginger garlic paste and mix well. 5 .Add coriander powder,green chilies,coriander leaves and chopped mint.
6 .Add salt,cumin powder, garam masala powder.
7 .Mix thoroughly and then add grinded coconut paste.
9 .Mix all the ingredients by adding onion paste.
10 .Then add 1 cup of water and transfer the contents to pressure cooker.
11 .Cook for 4 whistles and simmer for 4-5 minutes.
12 .Heat oil in a fry pan and add fennel powder, fenugreek powder and red chillies. Mix well.
13 .Add finely chopped onion pieces and saute for a minute.Then add cooked mutton masala and boil for 2 minutes.
14 . Taste and adjust seasoning and salt.
15 .When the masala attains dry consistency then turn off the flame.
16 .For garnish add chopped coriander leaves and add a tsp of lemon juice and the spicy fried mutton curry is ready.
These cake rusk are crunchy, crispy,sweet and delicious teatime treats.They are very easy to make and are cheaper, healthier and delicious then the cake rusks which you purchase from the top brand bakeries and 5 star hotels plus you will be making them by yourself at home so you know what ingredients you are using to make these cakes.
On the other hand you don’t know what ingredients are in the cake rusks which you bought from the bakeries or even 5 star hotels.
Cake Rusk
Rusk
Rusks are very famous in India and Pakistan and people especially children like to have the rusks because they are sweet and delicious.
How To Make The Cake Rusk
After making the cake (recipe given below) from which you will make cake rusk by cutting in small pieces and believe me they will be perfect and delicious.
How To Eat Cake Rusk
Cake rusks are hard biscuits and they are best dunked in liquids like coffee,milk or the drink which is drunk by majority of peoples in especially India, Pakistan, Bangladesh etc.I personally like cake rusks very much and I used to buy them from the bakery but now I prefer to make them at home because cake rusks from the market are very expensive and their way of making in the bakeries is not healthy and the ingredients they use are also harmful for human health.
Step By Step Instructions On How To Make Cake Rusk
1 .Preheat the oven to 350 degrees F/ 180 degrees C.position a rack in the middle of the oven.Grease a 7×7- inch square pan or 9×5- inch loaf pan with little butter and dust with flour to coat the pan, or the parchment paper can be used.
Baking Tray Cake Rusk 1
2 .Sieve flour,baking powder and baking soda in a medium mixing bowl.Add salt and whisk the dry ingredients and step aside.
Mixing Bowl cake rusk 2
3 .Take your stand mixer and in the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on a medium high speed until light and creamy.This scraping down in between should take 2-3 minutes or you can use an electric hand mixer.
stand mixer fitted with paddle cake rusk 3
4 .Next add in the yogurt beating on medium high speed.
Yogurt beating cake rusk
5 .Then add the vanilla extract/ cardamom powder next.Beat for another 30 seconds on a medium speed.
Adding vanilla extract cake rusk
6 .Now reduce to a lowest possible speed.Alternately add the dry ingredients and milk starting with flour and ending with flour.(do not over mix)
mixing ingredients
7 .In a baking pan transfer the batter.To remove the air bubbles top it on the counter 2-3 times.Bake it on the middle rack of the oven for 40-45 minutes or until the toothpick inserted in the cake comes out clean.
Transferring batter into a baking pan
8 .Cool the cake in the tray for 15 minutes and then remove it from the tray and place it on the rack and let it cool completely atleast for 1 hour.If you try slicing it when it is hot it will be crumbly as it is a soft cake.
step 8
9 .Preheat the oven at 350 degrees F/ 180 degrees C.Once completely cool cut the cake from the centre and then start cutting 1/2 inch pieces from there on.
pre heat oven
10 .Place the slices on a baking tray with parchment paper.Bake for 20-25 minutes or until light golden brown.
Placing slices on a baking tray
11 . Remove the tray from the oven and flip the slices and then bake for another 20-25 minutes.
12 .Transfer to a wire rack and and let it cool completely.Store them in an air tight container when they are completely cool.
step 12
Preparation time 15 minutes
Cooking time 1 hour 10 minutes
Total time 1 hour 25 minutes
Serving
6 peoples
Author
Zeeshan
Recipe
Ingredients
Measuring cup used : 1 cup=250 ml, 1 tsp = 5ml
1 & 1/2 cups/7.5 oz/214 grams all purpose flour spooned and leveled.
1 cup/210 gram granuled sugar
1 & 1/2 cups/7.5 oz/214 grams all purpose flour spooned and leveled.
1 cup/210 gram granuled sugar
1/2 cup/4 oz/113 gram butter unsalted butter
4 oz/12 non sour yogurt
1/2 cup milk
1 & 1/2 teaspoon baking powder.
1/4 teaspoon baking soda
1/4 teaspoon salt skip if using salted butter.
1 tsp vanilla extract or 1/4 tsp cardamom powder.
Method
1 .Preheat oven to 350 degrees F/180 degrees C.In the middle of the oven position a rack.Grease 7×7- inch square pan or 9×5-inch pan with little butter and dust with flour to coat the pan, or parchment paper can be used.
2 .In a medium mixing bowl sieve baking powder, flour and baking soda.Add salt and mix dry ingredients until well combined.Set aside.
3 .Take your stand mixer and in the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on a medium high speed until light and creamy.This scraping down in between should take 2-3 minutes or you can use an electric hand mixer.
4 .Next add in the yogurt beating on medium high speed.
5 .Then add the vanilla extract/ cardamom powder next.Beat for another 30 seconds on a medium speed.
6 .Now reduce to a lowest possible speed.Alternately add the dry ingredients and milk starting with flour and ending with flour.(do not over mix)
7 .In a baking pan transfer the batter.To remove the air bubbles top it on the counter 2-3 times.Bake it on the middle rack of the oven for 40-45 minutes or until the toothpick inserted in the cake comes out clean.
8 .Cool the cake in the tray for 15 minutes and then remove it from the tray and place it on the rack and let it cool completely atleast for 1 hour.If you try slicing it when it is hot it will be crumbly as it is a soft cake.
9 .Preheat the oven at 350 degrees F/ 180 degrees C.Once completely cool cut the cake from the centre and then start cutting 1/2 inch pieces from there on.
10 .Place the slices on a baking tray with parchment paper.Bake for 20-25 minutes or until light golden brown.
11 . Remove the tray from the oven and flip the slices and then bake for another 20-25 minutes.
12 .Transfer to a wire rack and and let it cool completely.Store them in an air tight container when they are completely cool.
Masala dosa is an Indian cuisine which originated from udupi cuisine although the exact origin of masala dosa is still unknown .A slight variation of masala dosa is Mysori masala dosa and I am pretty much sure that you will enjoy it. I am going to give you the step by step pics of the preparation of this dish.
Mysore masala dosa is a thin and crispy pancake prepared with fermented dosa batter topped with potato masala/spice and red garlic chutney.This is Mysore masala dosa which is same as the famous masala dosa the main difference between Mysore masala dosa and masala dosa is the red garlic chutney spread which is the topping of the Mysori masala dosa.
Mysore Masala Dosa
For making the urad daal and rice soft I have a mixer and grinder which have a preset option of masala dosa I have skipped the step of soaking but if you have a normal blender or grinder you have to soak the rice and urad daal for a minimum of 4-5 hours because soaking helps to soften the daal and rice which eventually helps while grounding it. Before proceeding further I am giving you some important tips for the preparation of crisp and perfect mysore masala dosa.So here we go firstly I added some poha/flat rice/flake rice(flattened into flat dry flakes. you can purchase it from the market) While grounding the dosa batter to make it crisp but it is optional but I recommend it.Secondly once the batter is grounded you can add 1-2 teaspoon of Bombay rava or semolina/suji to the dosa batter this turns the dosa more crisp.Last but not the least is that when the top of the dosa gets slightly cooked apply the red chutney else the batter might turn messy.
Preparation And Cooking Time Of Masala Dosa
Preparation time 8 hours cooking time : 40 minutes Serving : 20 dosa
Its cuisine is: Karnatka
Preparation time
8 hours
Cooking time
40 minutes
Serving
20 dosa
Cuisine
Karnatka
Ingredients For Masala Dosa
For Preparing Masala Dosa Batter
Urad Daal 1/2 cup Sela rice/parboiled rice 1/2 cup Chana daal 1 tbsp Toor daal 1 tbsp Fenugreek seeds/ meethi 1/4 tsp Water for soaking Flattened rice/ poha/avalakki / aval washed 1/2 cup
For Preparing Aloo Bhaji
Mustard/ rai 1 teaspoon
Oil 2 teaspoon
Cumin/ zeera 1/2 teaspoon
Channa daal 1 teaspoon
Urad daal 1/2 teaspoon
Hing /asafoetida 1 pinch
Red chili dried 1
Curry leaves few
Onion finely chopped 1/2
Green chili finely chopped 1
Turmeric/ haldi 1/2 teaspoon
Ginger 1 inch finely chopped
Potatoes boiled and mashed 3
1/2 teaspoon salt
Coriander finely chopped 2 tbsp
lemon juice 1 tablespoon.
For Preparing Red Chutney
Daal chana 2 tbsp
Oil 2 tsp
Ginger chopped 1 inch
3 cloves of garlic chopped
Finely chopped onion 1/2
Dried Kashmiri red chili 3
Turmeric/ haldi 1/4 teaspoon
Salt 1/2 teaspoon
Water 1/4 cup for blending
Other Ingredients For Masala Dosa
¼ tsp sugar
½ tsp salt
Butter for roasting
Method
First prepare aalo bhaji,dosa batter and red chutney.
Mix the dosa batter gently once it is fermented well.
Then add 1/4 tsp sugar and 1/2 tsp salt to the batter and mix well.
Heat the griddle and pour dosa
Add 1 teaspoon butter and 1 tbsp of red chutney and spread. also, add in potato bhaji filling . roast for 15-30 seconds and fold the dosa. finally, serve Mysore masala dosa hot with coconut chutney and sambar.
Step By Step Making Of Masala Dosa With Pictures
Making Of Masala Dosa Batter
1 .Firstly, soak 1½ cup rice, 1 tbsp toor dal, 1 tbsp chana dal, ½ cup urad dal, and ¼ tsp methi for 5 hours. skip the soaking process if you are grinding in a grinder & blender which has a option of masala dosa
Water Rinse
2 .Drain off the water and transfer to mixi / grinder.
Dosa Batter Preparation
3 .Also add ½ cup thin poha. Make sure to wash before adding.
Washed Poha
4 .Blend to fine paste adding water as required.
Water
5 In a large mixing bowl transfer the dosa batter
Dosa Batter
6 .Cover and let the batter ferment for 8-9 hours. if you are staying in cold places then keep in pre-heated oven.
Ferment
How To Prepare Aalo Bhaji
1 .firstly, in a kadai heat 2 tsp oil and add 1 tsp mustard, ½ tsp cumin, ½ tsp urad daal , 1 tsp chana daal, 1 dried red chili, pinch of hing,and few curry leaves.
Aloo Bhaji preparation 1
2 .Saute and allow to splutter (phat jai)
Aloo Bhaji preparation 2
3 .Further add ½ onion, 1 green chili and 1 inch ginger. saute well.
aloo bhaji preparation 3
4 .Additionally add ½ tsp salt and ½ tsp turmeric mix well.
Alo bhaji preparation 4
5 .Now add 3 boiled and mashed potato. combine well.
Alo bhaji preparation 5
6 .Turn off the flame and add 1 tbsp lemon juice and 2 tbsp coriander and
Alo bhaji preparation 6
7 .finally, mix well and aloo bhaji is ready to prepare Mysore masala dose.
Alo bhaji preparation 7
How To Make Red Chutney To Use With Masala Dosa
1 .firstly, heat 2 tsp oil and roast 2 tbsp chana dal till it turns golden brown.
Red chutney preparation 1
2 .Add in 1 inch ginger, 3 clove garlic, ½ onion and saute well.
Red chutney preparation 2
3 .also add ¼ tsp turmeric, 3 dried red chili and saute.
Red chutney preparation 3
4 .Transfer the mixture to small mixi and add ½ tsp salt.
Chutney Preparation 4
5 .Blend to smooth paste adding ¼ cup water.
Chutney Preparation 5
6 .finally, red chutney is ready to prepare mysore masala dose.
Chutney Preparation 6
How To Make Mysore Masala Dosa
1 .Once the dosa batter has fermented well mix it gently and take required batter in a small bowl. The rest you can store in a airtight container and refrigerate.
Masala Dosa preparation 1
2 .Now add ¼ tsp sugar and ½ tsp salt to the batter and mix well.
Masala dosa Preparation 2
3 .Also heat the griddle and pour a ladleful of batter. spread out in a circular motion.
Masala Dosa preparation 3
4 .Add in 1 tsp of butter, 1 tbsp red chutney and spread on top of the dosa.
Preparing the masala dosa 4
5 .On one side of dosa add in potato bhaji filling.
Aloo Bhaji
6 .Roast for 15-30 seconds and fold the dosa into half or roll into circular.
roast
7 .finally, serve mysore masala dosa hot with coconut chutney and sambar
Notes:
1 .firstly, dosa batter turns sour after 3 days so use it with in three days.
2 .Always use par boiled rice/sela rice and never use long grain basmati rice.
3 .Finally, adding a pinch of sugar to batter, helps to get the rich colour to mysore masala dosa.
4 .furthermore, adding butter enhances the taste and browning of dosa.
This Coffee Cake is topped with cinnamon streusel that bakes up beautifully.Add nuts and other dry fruits to the batter add streusel. Chocolate chip cake can be made in many styles and kinds and with additions of ( berries, coconut, vegan and marshmallows) one tip for making the cake is to make the cake slightly thicker for loafs,thinner for pan cakes and if you make muffins then add fruits and nuts for muffins.I am using the same batter to make this super easy coffee cake.
Coffee-Cake big
This Cake is Everyone Approved! We’ve served it to a mixed crowd and everyone has asked for the recipe. If you make, do let me know how it worked out in the comments.
Note: Coffee cake is a term used for a regular cake with a streusel topping usually served in a coffee shop and it does not contain original coffee.A cake which contains coffee is also called a coffee cake, but here is a streusel cake served with a coffee or tea.
Serving And Preparation Time Of Coffee Cake
Use a 8 by 8 inch pan or use 9 by 9 inch brownie pan.
Preparation time
10 minutes
Cooking time
40 minutes
Total time
50 minutes
Cuisine
American
Ingredients And Their Quantities To Make Coffee Cake
Wet Ingredients
Wet ingredients include 1 cup or 244ml almond or soy milk not the dairy milk.
1 tbsp apple sauce.
1 teaspoon of vinegar
1/3 cup or 66.67 gram of sugar and if you want to make it more sweeter than add 1 tbsp more.
1/4 cup or 56 ml neutral oil or use 3 tbsp apple sauce to make it oil free.
Vanilla extract 1 teaspoon
A few drops of almond extract it is optional but makes a great taste.
Dry Ingredients
.5 to 1.75 cups (187.5 g) of flour (I use 1 1/4 cup unbleached all purpose and 1/2 cup wheat flour, or all unbleached all purpose)
Baking powder 2 tsp
Baking soda 1/4 tsp
Salt 1/2 tsp
Streusel
Flour 1/2 cups
Brown sugar 1/3 cups
Salt 1/3 tbsp
Cinnamon 2 tsp
1 tbsp oil or use vegan butter
2 tbsp coconut oil.
Method To Make Coffee Cake
Take a pan , line it with parchment hanging on the edges.Mix the wet ingredients in a bowl until the sugar is fully combined.Preheat the oven at 176 degrees C or 350 degrees F.
Whisk baking powder, baking soda, slat and 1 1/2 cup of flour in a bowl and add spices of your own choice plus add berries,candied ginger and pineapple if you like.Add to the dry 2 tbsp almond flour for additional texture.
Fold into the wet until just combined.Add flour 1 tbsp at a time if needed to make just slightly thick batter.Pour it to the parchment lined pan.
Add the dry streusel ingredient in a bowl and mix it well.Add the oil and vegan butter and mix it with your fingers until well distributed and crumbly.Spread it over the cake batter.
Bake it for 35-45 minutes at 350 degrees F and it depends on the cake height and pan etc.Let it cool for 10 minutes and then remove it from the pan.Ensure that it cool down completely before slicing.
It can be stored in the counter for upto 2 days, can be kept in the fridge upto 7 days and in freezer it can be kept upto 1 month.
If you want to make cup cakes or muffins bake it for 22 to 24 minutes for regular size muffins.
Note:
Gluten-free: Mix 3/4 cup white rice flour, almond flour 1 1/4 cup , potato starch 1/3 cup , chia seeds 1 tbsp /flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed. Use a mix of rice flour and almond flour for the streusel.
Oil-free: For making batter use apple sauce.For the streusel use 1/4 cup nut butter.Also use 1/4 cup brown sugar and add few tsp maple syrup as needed to make a crumbly mixture.
Variations: With the dry ingredients of this batter add some berries, some nuts and dried fruit for enhancing the flavor and overall look of the cake and twist in some softened peanut butter into the batter.
.Icing: Mix 1/3 cup powdered sugar with a tsp or so non dairy milk and use. I suggest syrup dressing which I use as it keeps the cake moist for a long time. (3 tbsp sugar+ 1 tbsp water) Nutrition for This cake is 1 serve (1 slice).
Nutritional Information
Amount Per Serving Calories 259
Calories from Fat 90% Daily
Value*Fat 10g 15%
Sodium 321mg 14%
Fiber 1g 4%
Carbohydrates 37g 12%
Vitamin A 60 IU 1%
Sugar 15g 17%
Protein 3g 6%
Iron 1.5mg 8%*
Calcium 97mg 10%
Potassium 152mg 4%
Percent Daily Values are based on a 2000 calorie diet.
This is an easy pound cake that everybody love to have it because it is delicious and easy to make and its preparation is very low as compared to the cakes available in the market and it is also very healthy when compared to the pound or plane cakes available in the market.
Pound Cake
Always try to use the best possible ingredients to make this cake for instance best butter, best eggs etc in order to have the best results.
About The Taste Of This Pound Cake
All butter pound cakes are dense cakes with a sturdy crumb structure.It is moist and buttery and has a velvety feel.You can easily pick up a slice place it on a napkin, break off pieces with your fingers to pop straight in your mouth.
Effects Of The Ingredients Used In This Cake
The main ingredients used in this pound cake are:
Butter
Flour
Eggs
Sugar
These ingredients gives the cake richer and moist flavor and makes it consistently moist.
The evaporated milk
Vanilla
Baking powder
Salt
These ingredients above gives each bite of this pound cake intense flavor
Preparation Time And Serving
Preparation
15 minutes
Cooking time
55 minutes
Total time
1 hr 10 minutes
Serves
12 slices
Ingredients And Their Quantities
Take 1 cup unsalted butter which should be cooler than room temperature
1 cup granuled sugar
4 large eggs slightly cooler than the room temperature
All purpose flour 2 cups
1 ½ teaspoons baking powder
1 teaspoon kosher salt
1 cup evaporated milk
2 teaspoon quality vanilla extract
Method
Line a 10-inx5-in loaf pan with parchment paper.
Whisk together flour, baking powder and salt in a medium sized bowl and set it aside.
Mix together evaporated milk and vanilla in a small cup and set it aside.
In a large mixing bowl place together butter, sugar and cream together on medium speed until very pale and fluffy.Stop a scrap down the bowl as necessary.It should take about 5 minutes.
Slowly beat one egg at a time in the butter mixture and beat each egg before adding the next one.
Alternate and mix in the dry and wet ingredients, starting and finishing with the dry ingredients.
In other words: – Add in 1/3 of the flour mixture and beat until just combined. – Pour in 1/2 of the evaporated milk mixture and beat until just combined. – Add in 1/2 of the remaining flour mixture and beat until just combined. – Pour in the remaining evaporated milk mixture and beat until just combined. – Add in the remaining flour mixture and beat until just combined.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula so the batter is even. Bake for 55-60 minutes, or until a toothpick inserted in the middle of the cake comes out with just a few crumbs.
Remove from oven and allow the homemade pound cake to cool in the pan on a cooling rack for at least 20 minutes. You can allow the pound cake to finish cooling in the loaf pan completely. Or to speed it up, transfer the pound cake to the cooling rack to completely cool.
You can enjoy this easy homemade pound cake the day it is baked, but for the best flavor, allow it to sit overnight.
This is a simple carrot cake which is made from scratch which means that all the ingredients used to prepare this cake are cheap and easily available. Infact they are readily available in every homes kitchen.
This cake is a very delicious and moist homemade cake which is easy to prepare and its preparation time is very little.
Carrot Cake
This cake can be used on special or sacred occasions lik birthdays,anniversaries weddings or other celebrations.
This cake got approval from the excellent bakers.
Techniques , Tips And Suggestions To Make Carrot Cake
Do not omit baking soda with baking powder they both are used in the preparation of this cake.
Dont use brown sugar in place of granulated sugar
Make sure that your oven is working properly so that it bakes the cake evenly at proper temperature.
If you want to make a double cake the recipe can be easily doubled.
Dont use small eggs to have best result use large eggs.
If you add 1 teaspoon of orange extract it will add an incredible fruity flavor to this cake.
Preparation Time
Preparation time
10 minutes
Cooking time
40 minutes
Total time
50 minutes
Ingredients And Their Quantities To Make Carrot Cake
Olive oil 3/4 cup
Eggs 2 large
Vanilla extract 1 teaspoon.
Granulated sugar 1 cup
All purpose flour 1.5 cups
1 tsp baking powder
Baking soda 1 tsp
Cinnamon powder 1 teaspoon
Nutmeg powder 1/4 teaspoon
Ginger powder 1/4 teaspoon
Carrots shredded 1.5 cups
Walnuts finely chopped 1/4 cups, coated in flour to prevent sinking
Cream cheese frosting 2 cups
Method
Add eggs, vanilla extract ,sugar, oil in a large mixing bowl and mix until smooth.
Whisk together flour, baking powder, baking soda, cinnamon,ginger and nutmeg in a separate bowl.
Dump this dry mixture into wet mixture along with the carrots and mix until they are combined.
Fold it in walnuts.
In a greased/ floured round cake pan pour batter.Cake pan dimensions are (9×2)
Bake it at 350° for 40-45 minutes until an inserted toothpick in the center of the cake comes out clean.
Allow the cake to completely cool down.Then ice it in cream cheese frosting.
Decorate it using round tip and star tip.
Sprinkle walnuts around the bottom of the cake.
Note
Leftovers can be stored in a container in the fridge for up to 3 days.
Russian salad also known as Olivier salad was invented in 18th century by Lucien Olivier.Over the course of centuries it was widely recreated throughout Europe and different regions of Eastern Europe have developed their own variations of this salad.Only some core ingredients are now common in all kinds of Russian salads.These ingredients are carrots, potatoes, eggs, pickles, onions , peas and mayonnaise.
Russian Potato Salad
Ingredients And Their Quantities
Boil 3 medium size yellow potatoes and chop them.
Boil 3 medium sized carrots and chop them.
Boil and chop 6 eggs.
3 medium size pickles in brine, peeled and chopped.
1/2 sweet onion large or 1 if small chopped
15 oz can peas,rinsed
1 cup of mayonnaise
1 tbsp Dijon mustard or any other mustard you preferred.
Salt and pepper to taste
Method
The Preparation of Russian salad needs some time and there are some cooking steps involved in the preparation of this salad because the eggs and vegetables should be cooked and cooled off before they are chopped.
The steps involved in the preparation of this salad are as under.
Step 1
Place the eggs in a pot containing cold water.Boil the eggs for 10 minutes and let them cool before peeling.
Step 2
Place the unpeeled potatoes and carrots in a pot of water and add a tablespoon of slat in the pot and boil the vegetables..Cook until the vegetables are fork tender for about 20-25 minutes.Remove from water and let it cool off fully before peeling.
Step 3
Chop and peel the pickles.Peeling is optional and my suggestion is peeling is better because they taste better in the salad without tough skin.
Step 4:
Chop the onions.
Step 5:
Rinse and strain canned peas.
Step 6:
Peel and chop carrots, potatoes and eggs in cubes
Step 7
Place the ingredients in a large bowl and mix them together.
Step 8
Combine mustard , mayonnaise and pepper in a small bowl.Add it into the salad ingredients and mix all together.
Important Tips For Making Russian Salad
Do not add salt to your mayonnaise mixture because mayonnaise and Dijon mustard have a lots of salt in them.Dress your salad first then taste it and then add the salt if needed.Always remember that salt can be added at anytime but you cannot take it away.
