Chocolate Dipped Cherry Cake

Ingredients for Chocolate Dipped Cherry Cake:

Soft, slightly salted butter – 140 gms plus extra for greasing
Milk Chocolate – 140 gms
Self-raising flour – 175 gms
Baking powder – 1 tsp
Golden Caster Sugar – 140 gms
Eggs – 3
Banana, mashed – 1 medium

For Filling and Topping 

:
 White Chocolate, broken in pieces – 200 gms
 Cherries – 450 gms
 Fresh Cream – 150 ml

Chocolate Dipped Cherry CakeMethod : 

 Heat oven to 180°C. Butter and line the base of two 20cm sandwich tins.

Coarsely grate two-thirds of the milk chocolate and chop the rest. Set aside.Put the flour, baking powder and sugar
into a large mixing bowl. Make a well in the centre; add the butter, eggs and milk.
Beat with an electric hand whisk for about 2 minutes until light and fluffy. Lightly fold in the grated and chopped chocolate and banana.

 Divide the mix between the tins then level the tops. Bake for 25-30 minutes until springy to touch and beginning to shrink away from the sides.

Remove from the oven, cool in the tins for 5 minutes. Turn out in a wire rack, take off the lining paper and cool for about 1 hour.

For the icing and filling, melt the white chocolate in a bowl over gently simmering water or in the microwave. Remove and set aside for 5-6 minutes.

Cover a baking sheet with foil or waxed paper. Dip half the cherries one by one, into the chocolate and half coat. Place them on the baking sheet to set.

 Stir in the fresh cream into the remaining melted chocolate until smooth and shiny. Cool and thicken (5 minutes or so). Transfer half of this mix to another bowl. Pit the rest of the cherries, cut in half.

 Put one sponge cake on a plate and spread the top with the cherry mix, then sandwich with the other cake. Spread the rest of the chocolate mix over the top and decorate with dipped cherries.

Date and Walnut Cake

Ingredients:
Dates - 1 cup, chopped
Boiling water - 1 cup
Flour - 1 3/4 cup
Salt - 1 tsp
Cinnamon powder - 1/4 tsp
Butter - 1/2 cup
Fine sugar - 3/4 cup
Vanilla essence - 1/2 tsp
Eggs - 1
Walnuts - 1/2 cup, diced
Walnuts - chopped, to garnish

Method:
1. Soak the dates in boiling water then allow them to cool at room temperature.
2. Sift the flour, salt and cinnamon together.
3. Cream the butter and sugar in a large bowl until the mixture is light and fluffy. Add the vanilla and the egg and beat well.
4. Fold the sifted flour into the creamed butter, alternating with the dates. Stir in the walnuts.
5. Spoon the cake batter into a greased and lined baking tin, garnish with walnuts and bake on the middle shelf of a preheated oven at 160C/325F for about 1 hour or until the top is brown and a skewer inserted into the cake comes out clean.
6. Allow the cake to cool in the tin before turning it out.

BANANA CHOCOLATE CAKE

Ingredients:


1 egg
1 1/2 tsp baking powder
1 cup meshed banana
1 1/2 cup all purpose flour
3/4 cup semi sweet chocolate chips
1/2 cup unsalted butter which is melted
1/4 tsp salt
2/3 cup white sugar
1/4 cup milk


How to make banana chocolate cake:

In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
Take another bowl and mix together melted butter milk egg and meshed bananas.
Now add the banana mixture into the flour mixture until thoroughly blended.
Be careful not to overmix.
Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.
Grease and flour a 9x13 inch pan.
Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into it comes out clean.
When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.
This cake will have some melted chocolate but no crumbs.

Christmas Bread Pudding

Christmas Bread Pudding Ingredients:

 
1 cup white sugar
1 1/2 cups water
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 teaspoon vanilla extract
6 slices white bread, toasted and cut into cubes
1 cup raisins
1 cup chopped walnuts
1 1/2 cups shredded Colby longhorn cheese

Christmas Bread Pudding Method :

1. Preheat oven to 350 degrees F (175 degrees C.) Grease a 2 quart casserole dish. Set aside.
2. In a medium saucepan, heat sugar until it liquefies. Insert a candy thermometer and cook sugar without stirring until it reaches 320 degrees F (160 degrees C). It will be a clear, amber colored syrup.
3. Add the water, cinnamon and cloves. Bring to a boil, reduce heat, and simmer. Stir in vanilla.
4. Layer in prepared casserole dish: half the toast, half the raisins, half the nuts, half the syrup, and half the cheese. Repeat layers. Bake uncovered for 30 minutes. Serve Christmas Bread Pudding warm. 

tag Christmas Bread Pudding........

Chocolate Cake

Ingredients

2 tbsp cocoa powder
1 cup plain flour (maida)
1 tsp baking powder
1/2 tsp soda bi-carb
1/2 cup condensed milk
1/2 cup melted butter
1 tsp vanilla essence

Method

1. Sieve the cocoa powder, plain flour, baking powder and soda bi-carb on a plate.
2. Combine all the ingredients together with 1/2 cup (100 ml.) of water in a bowl and mix well using a whisk.
3. Pour the mixture into a greased 150 mm. (6") diameter baking tin.
4. Bake in a pre-heated oven at 180°c (360°f) for 20 minutes or until a knife inserted in the cake comes out clean.
5. Remove from the oven, cut into 1" square pieces.
6. Serve or use as per required.

Tiramisu

Ingredients

 For Cake (Home made Betty Crocker - Pound Cake)

1 pkg Pound Cake

1/2 cup egg whites (store bought)

3/4 cup milk/water

9" x 5" loaf pan

For Cream Cheese Mixture:

1 package (8 ounces) FAT FREE cream cheese, softened at room tempreture

1/2 cup powdered sugar

1/2 tablespoon rum extract

8 oz FAT FREE frozen whipped topping (thawed)

Other things:

1 cup cold prepared strong coffee / espresso

2 teaspoons baking cocoa

chocolate shavings

Square glass pan - 8x8x2 inches

Directions

Cake:

(1) Pre-heat oven at 350 F
(2) Beat Cake mix, 1/2 cup egg whites (store bought) and 3/4 cup milk for 3-4 min
(3) Bake the cake in a 9" x 5" loaf pan for 60 min or until fully baked
(4) Cut the cake in 10 slices
(5) Place the slices in freezer for 5 min to cool them down
(6) Get rid of crisp sides, top and bottom

Cream Cheese Filling:
(1) Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth.
(2) Add 1/2 tbsp Rum Extract and mix again.
(3) Add whipped topping to the cream cheese mixture. Continue to miX.

Finally:

(1) Arrange half of the pound cake slices on bottom of ungreased square pan - 8x8x2 inches.
(2) Drizzle 1/2 cup of the espresso over pound cake slices with a spoon.
(3) Spread half of the cream cheese filling over it.
(4) Arrange remaining pound cake slices on cream cheese filling.
(5) Drizzle remaining 1/2 cup espresso.
(6) Spread remaining cream cheese filling.
(7) Sift or sprinkle cocoa over top using a sieve. Spread chocolate shavings.
(8) Cover and refrigerate for about 4 hours or until filling is firm. FAT FREE filling takes a little longer to firm.
(9) Store covered in refrigerator.

BANANA CHOCOLATE PANCAKE

INGREDIENTS Refined flour (maida) 1 cup Baking powder 1/2 teaspoon Eggs 2 Milk 1 1/2 cups Oil to fry Bananas 2 Butter 3 tablespoons Sugar 1 tablespoon Cinnamon powder 1/2 teaspoon Raisins 2 tablespoons Desiccated coconut 2 tablespoons Chocolate sauce 4 tablespoons Vanilla ice cream 4 scoops

METHOD Take maida and baking powder in a bowl. Break eggs, one by one, into it and mix. Add milk and mix well taking care that no lumps are formed. The mixture should have batter like consistency.Peel bananas and slice. Heat one tablespoon of butter in a pan, add banana slices and sauté for three to four minutes or till the slices start turning a light brown. Add sugar, cinnamon powder and raisins. Mix. Heat half a tablespoon of butter in another pan. Rotate the pan so that the butter spreads all over. Drain excess. Pour a ladleful of batter and again rotate the pan to spread the batter evenly. Cook on one side, flip and cook on the other side. Repeat for making the remaining pancakes. Place a pancake on a serving plate. Keep some stuffing on one side. Sprinkle desiccated coconut and fold the pancake. Spread some chocolate sauce on top. Serve with a scoop of vanilla ice cream.

MAWA CAKE

INGREDIENTS
Mawa (khoya) 100 grams
Butter 200 grams
Sugar 250 grams
Eggs, beaten 6
Refined flour (maida) 300 grams
Baking powder 5 grams
Milk as required
METHOD
Preheat the oven to 200°C. Line the cake moulds with paper cups. Take butter in a bowl, add sugar and whisk together till light and creamy. Break the eggs into another bowl and whisk with an electric blender till frothy. Add mawa to the butter mixture and continue to whisk. Put refined flower and baking powder into a strainer and sieve the mixture into the butter mixture. Add the eggs and mix. Add a little milk to get the correct consistency.Put the batter into the cake moulds and place them in the preheated oven and bake at 200°C for twenty five minutes. Let the cakes cool before serving them.

CHOCOLATE CUPCAKES

INGREDIENTS Dark chocolate, chopped 60 grams Eggs, separated 4 Powdered sugar, sifted 1 1/2 cups Butter 100 grams Refined flour (maida) 1 3/4 cups Baking powder 3 teaspoons Salt 1/4 teaspoon Vanilla essence 2 teaspoons Milk 1/2 cup

METHOD Preheat oven to 180?C/350?F. Grease moulds or paper cups. Melt chocolate in the microwave on HIGH for one minute. Break the eggs into a bowl and whisk with an egg beater for two to three minutes. Add sugar and continue beating till the mixture is frothy. Whisk the chocolate well. Melt the butter and add to the chocolate and mix well. Sift the flour with baking powder and salt into a bowl. Add the chocolate-butter mixture to the flour along with vanilla essence and mix well. Add the egg-sugar mixture, a little at a time, and mix in the fold-and-cut manner. Add milk to adjust the consistency. Pour the batter into the greased moulds. Fill up only till half mark. Arrange the moulds in a tray and bake in the preheated oven for thirty minutes. You can also cook them in a microwave for about six to seven minutes.

MIXED FRUIT CAKE

INGREDIENTS Sponge cake 8 inch round Kiwi fruit 2 medium Apple 1 medium Pear 1 medium Strawberries 10 - 12 Red grapes 10 - 12 Black grapes 10 - 12 Orange juice 1/2 cup Fresh cream, whipped 4 cups

METHOD Peel kiwi, apple and pear. Keep a few strawberries, black grapes and one kiwi fruit for garnishing. Chop the remaining fruits. Halve the sponge cake horizontally. Place the pieces on a flat surface with the cut surface facing upward. Pour a little orange juice over each of them. You can use any other fruit juice if you wish like pineapple juice or apple juice. Take the chopped fruits in a bowl, add a little whipped cream and mix. Spread this on one half the cake. Cover this with the second half.Place this cake sandwich on a plate and place the plate on a turntable. Spread whipped cream over the top and the sides, smoothening the surface all round with a knife dipped in hot water. Put the remaining cream in a piping bag with a star nozzle. Pipe swirls over the top along the edge keeping a little gap between each swirl. Halve the strawberries vertically and place them in front of each swirl. Halve the kiwi fruit vertically and further slice it horizontally. Place one slice between each swirl. Quarter the grapes vertically. Place these pieces in front of the strawberry pieces. Keep gooseberries all around the base of the cake. Chill and serve.

Pumpkin Pancakes

Ingredients:

• 1 Cup pumpkin puree • 2 Cups flour • 4 Eggs, separated • 2 tbsp Granulated sugar • 1/4 Cup melted butter • 1-1/2 Cups milk • 1 tsp Cinnamon • 4 tsp Baking powder • 1 tsp Salt

How to make Pumpkin Pancakes:

• Sift together flour, cinnamon, baking powder and sugar. • Mix egg yolks, butter, milk and pumpkin puree and stir into the flour mixture until blended. • Beat egg whites until it solidifies and fold it into batter. • Pour about 1/4 cup batter onto hot and greased griddle; cook until the top starts bubbling turn and cook the other side in the same manner.

Carrot Cake

Ingredients:

2 cups freshly grated carrots
1 tsp vanilla essence
2 cups sugar
3 eggs
1 tsp baking soda
1 cup chopped pecans
1 1/4 cup butter
1 cup well drained crushed pineapple
2 cups flour
2 tsp cinnamon
For Icing:
8 oz cream cheese, softened
1 tsp margarine
1 cup sugar, powdered
Mix all ingredients until smooth.
Method:

1. Mix the eggs, melted butter and blend in a mixer until it gets smooth.
2. To this, gradually add the dry ingredients, carrots, pineapple and vanilla essence.
3. Add flour and pecans to the above mix and blend for 5 minutes.
4. Transfer the mixture into a baking dish and bake at 350 degrees for about 1 hour.
5. Decorate the cake with icing.