August 5th, 2006 by alice
Tags: Bread, Sugar
INGREDIENTS
- 3cansrefrigerated biscuits
- 1/2-1cupmargarine or butter(We use about 1 1/4-1 1/2 sticks)
- 1/2cupsugar
- 1/2cupbrown sugar
- 1teaspooncinnamon
- 1/2cup choppedpecans (optional)
DIRECTIONS
- Spray a bundt pan with cooking spray.
- Open the biscuits, and cut each individual biscuit into halves or fourths.
- Melt the butter in microwave or on stovetop.
- Set aside.
- Combine the sugars and cinnamon (and pecans if using) in a small bowl.
- Roll each biscuit piece in the sugar mixture, and place in the bundt pan.
- Once all pieces are coated and in pan, sprinkle any remaining cinnamon-sugar on top.
- Pour melted butter evenly over the top.
- Bake at 350 for 25 minutes.
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August 5th, 2006 by alice
Tags: Dal, Green, Ill, Makinglot, Moong, Subru, Uncles, Whole
INGREDIENTS
- 1tablespooncumin seeds
- 1teaspoonmustard seeds
- 3tablespoonsoil
- 1mediumgreen chilies, washed,ends trimmed and finely chopped
- 2mediumonions, peeled,washed and finely chopped
- 1inchfresh ginger, peeled,washed and finely chopped
- 5clovesgarlic, peeled,washed and finely chopped
- 2mediumtomatoes, peeled,washed and finely chopped
- 1teaspooncoriander powder
- 1 1/4teaspoonsturmeric powder
- 1/2teaspoonred chili powder(Use a little less than 1/2 tsp.)
- 4sprigs of freshcurry leaves, washed and torn
- 1/4cupwater(this is added for cooking the tomatoes)
- 2cupswater(to boil whole green moong dal)
- 1 1/2teaspoonssalt
- 3/4teaspoonsalt
- 1 1/4cupswater(to make gravy for the lentils this is added at the end)
- 1 1/2cups wholegreen lentils, cleaned,washed,soaked in water for 30 minutes and drained(whole green moong dal)
DIRECTIONS
- Put the drained green lentils alongwith 2 cups of water in a large pot and bring to a boil.
- Lower flame to medium, cover and allow the lentils to continue to cook until tender.
- This will take about 30 minutes.
- Do not throw out this water in which you have cooked the lentils.
- Now, with the back of a large mixing spoon, mash the lentils.
- Keep aside.
- Heat oil in a large pan on medium flame.
- Once it’s hot, add mustard seeds and allow to splutter.
- Once they start spluttering, add cumin seeds and allow to crackle.
- Once they start crackling, add curry leaves and stir-fry for 2 minutes on medium flame.
- Then, toss in the chopped ginger,garlic,onions and green chilli.
- Mix well and continue to stir-fry until the masala becomes very dry.
- Add turmeric powder, corriander powder and red chilli powder.
- Mix well and continue to stir-fry for another 3 minutes.
- Fold in the chopped tomatoes alongwith 1/4 cup of water.
- This water is to be added to cook the tomatoes.
- Mix well and cook on medium flame until the tomatoes become really soft and mushy.
- Add salt and mix well.
- Add the lentil-water mixture to this pot containing the prepared masala mixture.
- Mix well.
- Stir in 1 1/4 cups of water (so that you obtain the correct consistency of this lentil curry).
- Remove from heat.
- Serve hot with rotis (Indian flatbreads) or bread or cooked long-grain Basmati white rice.
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August 5th, 2006 by alice
Tags: Christmas, Spirals
INGREDIENTS
- 1 (1/4 ounce)envelopeactive dry yeast
- 2tablespoons warmmilk
- 1cup scaldedmilk
- 1/2cupbutter, cut into bits
- 2/3cupsugar
- 1teaspoonsalt
- 2largeeggs, plus
- 2largeegg yolks
- 3cups siftedflour
- 1largeegg, lightly beaten
-
Poppy Seed Filling
- 2cupspoppy seeds
- 1cuphoney
- 1cupsugar
- 2/3cupraisins
- 6tablespoonsbutter
- 1largeegg white
- 1pinchcream of tartar
-
Walnut Filling
- 5cupsground walnuts
- 1cupmilk
- 1cupsugar
- 1tablespoon gratedlemon zest
DIRECTIONS
- In a small bowl proof yeast in 2 Tbsps warm milk with a pinch of sugar for 10 minutes.
- In a large bowl, pour scalded milk over butter, sugar and salt and stir mixture until butter is melted, and let it cool.
- Beat in whole eggs and yolks.
- Add the yeast mixture and the flour and beat until very smooth.
- Transfer to a buttered bowl and turn to coat.
- Let rise, covered, in a warm place for 2 hours, or until double in bulk.
- Punch dough down and halve.
- Preheat oven to 350°F.
- Roll half of dough into a 12 x 9-inch rectangle on a floured surface and spread with ½ recipe of poppy seed or walnut filling.
- Starting with long side, roll dough tightly, jelly-roll fashion, and pinch edges and ends closed.
- Repeat with remaining dough.
- Transfer the rolls, seam side down, to a buttered baking sheet, leaving 4-inches between them.
- Brush with the beaten egg.
- Bake for 45-50 minutes, or until done.
- For Poppy Seed Filling (about 3 cups): Soak poppy seeds in boiling water to cover by 1-inch for 3 hours.
- Drain using a fine sieve.
- Spread on a doubled tea towel and let dry for 1 hour.
- In a food processor, pulverize poppy seeds with honey, sugar, raisins and butter.
- In another bowl, beat egg white with cream of tartar until stiff and fold into poppy seed mixture.
- For Walnut Filling (about 5 cups): In a saucepan, combine all ingredients and simmer for 10 minutes.
- Remove from heat and let cool.
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August 5th, 2006 by alice
Tags: Cake, Creabakedpple, Custard
INGREDIENTS
- 1/2cupmaple syrup
- 2tablespoonsrice syrup
- 2lbsgranny smith apples, peeled,cored,and quarterd
- 2tablespoonslemon juice
- 2teaspoonscinnamon, divided
- 1/2cupflour
- 1/2cupmaple sugar
- 1/2cuprolled oats
- 3/4teaspoonbaking powder
- 1pinchsalt
- 1/2cup choppedwalnuts
- 2wholeeggs
- 2egg whites
- 3tablespoons meltedbutter
- 1cupskim milk
- 1teaspoonvanilla extract
DIRECTIONS
- Preheat oven to 350 degrees Farenheit.
- Butter an eight-inch round cake pan and line with parchment.
- Combine the maple and rice syrup and pour the mixture into the prepared pan.
- Cut about a third of the apples into quarter-inch-thick slices, and arrange in a spiral pattern on top of the syrup mixture so that they cover the bottom of the pan.
- Grate the remaining apples and toss them with the lemon juice and one teaspoon of the cinnamon.
- Combine the remaining cinnamon with the flour, maple sugar, oats, baking powder, salt, and walnuts; set aside.
- In a separate bowl, beat the eggs with the egg whites until light and fluffy.
- Add the melted butter, milk, and vanilla.
- Stir the egg mixture into the dry ingredients and pour into the prepared pan.
- Bake in the center of the oven until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
- Cool for 10 minutes on a cake rack, then invert onto a plate.
- Serve warm.
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August 5th, 2006 by alice
Tags: Fruit, Juice, Passion
INGREDIENTS
- 2teaspoonssugar
- 3mediumpassion fruit
- 4 1/2cupswater
- 1lemon, juice of
DIRECTIONS
- Cut the fruits into half and scoop out the inside on a plate.
- Put in a blender along with the remaining ingredients, except the lemon juice, and process until smooth.
- Strain and add lemon juice.
- Serve chilled over ice cubes in tall glasses on a hot sunny afternoon!
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