chocolate candy

Chocolate candy

Ingredients:-

1 cupful of molasses,

2 cupful of sugar,

1 cupful of milk,

1/2 pound of chocolate,

Butter half the

size of an egg.

Method:-

Boil the milk and molasses together, scrape the chocolate fine, and mix with just enough of the boiling milk and molasses to moisten.

Rub it perfectly smooth, then, with the sugar, stir into the boiling liquid; Add the butter, and boil twenty minutes.

Try as molasses candy, and if it hardens, pour into a buttered dish. Cut the same as nut candy.

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Carrot Cake

Warming cinnamon gives this cake its spicy and welcoming flavor.

INGREDIENTS
2/3 cup whole wheat flour
2/3 cup unbleached white flour
3/4 cup sugar
2 tablespoons brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons unsalted butter, softened
3 eggs, room temperature
1 1/2 cups grated carrots
1/4 cup crystallized ginger, minced, optional

PREPARATION
1. Make sure all of your ingredients are at room temperature. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch pan or baking dish, or line it with parchment paper.

2. Sift the flours, sugars, baking soda, baking powder, spices, and salt.

3. Lightly beat together the oil and butter, then beat in the eggs. Whisk this mixture into the flour mixture to blend. Stir in the carrots and ginger.

4. Spread the batter in the prepared pan. Bake for 25 minutes, or until a tester comes out clean. Let cool in the pan for 15 minutes, invert onto a rack and cool. Frost.

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Fresh Strawberry Cake

Celebrate summer's arrival with fresh strawberries and billows of cream on this moist cake. For a quick batch of fresh strawberry preserves: Cook 2 pounds strawberries and 4 cups sugar for about an hour over medium-low heat to a thick syrup consistency.

INGREDIENTS
2 1/2 cups cake flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
1 1/2 cups plus 2 tablespoons sugar
1 cup strawberry preserves
4 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon red food coloring
1/2 cup buttermilk
1 3/4 cups heavy cream
1 1/2 pints strawberries, hulled 

PREPARATION
1. Bake the cake: Preheat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper. Lightly coat the pan with butter, dust with flour, and tap out excess. Set aside. Sift the flour, baking powder, salt, and baking soda together and set aside.

Cream the butter and 1 1/2 cups sugar until light and fluffy in a large bowl using a mixer set at medium-high speed. Add 3/4 cup preserves and the eggs, one at a time, blending each addition thoroughly. Scrape down sides of bowl and beat in vanilla extract and the food coloring.

Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and ending with a final addition of the dry ingredients. Divide the batter equally between the pans and spread evenly. Bake on the middle rack of oven until a tester inserted in the center of each cake layer comes out clean - about 20 to 30 minutes. Cool completely on a wire rack.

2. Assemble the cake: Beat the cream and remaining sugar to soft peaks and spread over the top of one layer. (Wrap and freeze the remaining layer for up to 2 months.) Top with strawberries and drizzle with remaining preserves. Serve immediately.

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Pineapple Coffee Cake

This quick coffee cake can be made with a variety of fruits.

SERVINGS
9

COOK TIME
20 

INGREDIENTS
2 cups unbleached all-purpose flour
1/2 cup granulated organic sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup plain nonfat yogurt
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups chopped fresh pineapple
1/4 cup pecans, chopped
2 cups granulated sugar
pineapple chunks or peach slices for garnish, optional 

PREPARATION
1. Preheat oven to 375 degrees F. Lightly oil an 8-inch square or round baking pan or coat it with nonstick spray.

2. In a bowl, whisk flour, first measurement of sugar, baking powder, baking soda and salt.

3. In a large bowl, whisk egg, yogurt, oil and vanilla until smooth. Add dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape batter into prepared pan.

4. To make the topping: In a small bowl, combine pecans and remaining sugar. Sprinkle over batter. Garnish with additional chunks of pineapples or sliced peaches if desired.

5. Bake for 25 to 35 minutes, or until top is golden and a skewer inserted in the center comes out clean. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm. 

NUTRITIONAL INFORMATION
(Based on individual servings)
Calories: 253
Total Fat: 9 g
Cholesterol: 24 mg
Sodium: 455 mg
Carbohydrates: 39 g
Protein: 5 g

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Crumb Apple Pie

Ingredients

• 6 apples - peeled, cored and sliced
• 3/4 cup white sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 3 teaspoons ground cinnamon
• 1/4 cup butter
• 1 recipe pastry for a 9 inch single crust pie

Directions

1. Mix the white sugar 1 tablespoon of the cinnamon and the nutmeg together in a small bowl. Layer apples then sugar mixture. Then repeat the layering until out of apples.
2. Mix together the flour and brown sugar and cinnamon and butter. Use a fork until it becomes crumbly. Sprinkle mixture on top of apples.
3. Bake in a preheated 425 degree F (220 degree C) oven for 40-50 minutes. Cover the top for the remaining 15 minutes to avoid over browning.

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bellam annam/rice pudding/payasam

Bellam annam/rice pudding/sweet pongal / paramannam is generally prepared as a prasad, i.e., naivedyam -offering to God.. It tastes sweet and contains ingredients like rice, sugar/jaggery, coconut pieces or moong daal. The sweetening agent in is traditionally jaggery, but sometimes sugar can be added. This gives white colour to pongal, but adding jaggery makes a darker brown coloured pongal.


This is my grandpa’s favorite dish. I still remember, when ever my mother wants something, she used to prepare this for my grandfather and that day she will be granted with all the things she asked for.. Wish he is there with us now.. this recipe is dedicated to my loving grandpa.


Ingredients :-

-          Basumati rice -1 cup
Milk - 4cups
Water-2 cups
grated jaggery-1cup
cashew nuts,raisins-1/4 cup
clarified butter/ghee-3 tsp
cardamom powder-1/4 tsp

Procedure:-

-          first wash and drain the rice.

-          heat the ghee in a vessel  add raisins and cashews saute till they turned into golden color.

-          now add the drained rice, saute for few seconds.

-          add 2 cups of water  to the rice and cook until rice is soft.

-          Now add jaggery and cardamom powder ,stir well till the jaggery melts .

-          add  milk  stir well. cook about 2 to 5 mins and the texture become thick.

-          yummy paramannam is ready to serve.

Note:

     -milk should be added only after the rice  is done(soft) as it delays the cooking process.

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