Lemon squares

8 oz plain flour
2 oz icing sugar
1/4 tsp salt
6 oz margarine
1 tsp cold water

lemon layer
4 eggs
1 1b caster sugar
1 oz plain flour
1/2 tsp baking powder
1 tsp grated lemon rind
2 oz lemon juice
icing sugar for sprinkling

Sift flour, icing sugar, salt and rub in the margarine using fingertips to resembles coarse breadcrumbs. Add water and toss with fork until the mixture forms a ball. Press the mixture evenly into an ungreased 13 X 9 inch baking dish. Bake at 350F for 15 to 20 minutes. Remove and cool slightly.
Beat eggs, caster sugar, flour, baking powder, lemon rind and juice with an electric mixer. Pour the lemon mixture over the baked base and return to oven for 25 minutes. Remove from oven and cool. Before serving sprinkle the top with icing sugar and cut into squares.

This recipe goes to the baking from a book by veggieplatter, breadmania, best out of waste, sugar high Fridays bar cookies and cookbook Sundays events.

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Rice crispy squares

2 cups rice crispy cereal

1 cup mango flavoured marshmallow

1 tbsp margarine

Melt margarine add the marshmallow, keep stirring till it melts remove from heat quickly add the cereal and stir. Put it into a buttered dish and press. Cut into bars and serve.

This recipe goes to Sugar High Fridays bar cookies event.

Cornflake muffin

This is a healthy breakfast and snack. Can substitute raisins and apricots with cranberries, blueberries, dates and chocolate chips.

4 oz oats

1 cup milk

little butter

1 egg

4 oz vegetable oil

6 oz brown sugar

2 oz cornflakes

5 oz raisins

5 oz apricots chopped

5 oz four

4 tsp baking powder

1 tsp salt

Mix the oats and milk in a bowl and leave for 15 minutes to soak. Grease the muffin cups with a little bit of butter. Beat the egg, oil, 3/4 of the brown sugar, half the cornflakes, raisins, apricots and the oat milk mixture. Beat the flour, baking powder and salt into the mixture. Divide the mixture into muffin cups and sprinkle the tops with the cornflakes and brown sugar. Bake at 400F for 20 to 25 minutes until puffed up and golden brown.

Can keep in an airtight container for about a week.

This recipes is from the Kids' cookbook by Igloo publishing.

Sweet filled string hoppers

1 cup rice flour or steamed flour

1 tsp salt

1/2 cup boiling water

With a wooden stick mix flour and salt quickly using boiling water to make a dough. Add water a little at a time about 1/2 cup. While the dough is warm put into the string hopper mould and make a string hoppers in a circular motion.

If you want plain steamed string hoppers to serve as a main dish with sweet or savoury curries steam for about 2 to 3 minutes till the colour changes.

For the sweet filled string hoppers fill a tsp of sweet coconut filling and cover lightly without pressing too much. In a steamer, steam for about 3 to 4 minutes. When it is cooked the flour will change colour and will come out easy, don't steam it for a long time.

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Banana chocolate bread

1 3/4 cup flour

1/4 cup cocoa powder

1 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cup mashed bananas

2 eggs

1/2 cup margarine melted and cooled

1 tsp vanilla

1/2 cup chocolate chip

1/2 cup nuts optional

Mix the wet ingredients separate and the dry ingredients separate. Then add the dry ingredients slowly with a wooden spoon and mix, lastly add nuts and chocolate chip mix to blend. Don't over mix.

Pour mixture into a buttered, floured square pan and bake at 350F in the middle rack of the oven for 55 to 65 minutes till the centre pricked with a toothpick comes out clean.

If making half the quantity bake for 30 minutes in a loaf pan.

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Sweets made with ricotta cheese

4 oz ricottta cheese
4 oz milk powder
1 oz butter
1/3 cup sugar

Cook all the ingredients in medium heat, if it splutters reduce the heat keep stirring till the mixture comes together like a dough about 10 minutes. When it is slightly cool make ball shapes press a finger on top, can decorate with ground nuts. When it is cool serve. This recipe is similar to pedas.

This goes to celebrate sweets peda.

A cake for a princess

Marble cake with buttercream icing decorated with jellybeans, marshmallows and flags.

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Coconut cake

1 coconut grated

100 g raisins

100 g dates

100 g pumpkin preserve

100 g cashews

600 ml kithul treacle

125 g flour

1 tsp baking powder

1 tsp baking soda

125g bread roll dough

1 tsp sweet roasted cumin powder

4 to 5 cardamom powder

1 lemon rind

bread roll dough

100 g flour

1 tsp yeast

1 tsp sugar

1 tsp salt

butter optional

50 ml water

Knead 5 minutes until the dough is tight and leave it for ½ hour.

Heat treacle, put coconut for 5 minutes keep stirring until it becomes a dark colour. Add cardamom and cumin powder. Remove from fire and add lemon rind. Let it cool.

Tear the bread roll dough it into pieces and add to the mixture little at a time, use a wooden spoon and mix slowly. Add flour baking powder, baking soda and mix. Add cashews, raisins, dates and pumpkin preserve. Put a wax paper in a loaf and the mixture. Bake for 90 minutes at 300F. In a hour check to make sure the cake is not browning on the top, if it is cover with foil. The cake has to be a little soft.

cake sauce is optional

100 g honey

50 g kithul treacle

50 g butter

In medium heat mix all the ingredients.

Put the sauce over the cake and decorate with raisins, glazed cherries and coconut pieces.

Strawberry streusel cake

1 cup flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla
1 egg
2 tbsp melted margarine
1 1/2 cups sliced strawberries

For the streusel topping
1/4 cup flour
1/4 cup sugar
2 tbsp butter
1/2 cup cashews

In a medium bowl mix all the dry Ingredients, flour, sugar, baking powder and salt. Stir these ingredients together with a whisk. Add all the wet ingredients, vanilla, margarine, milk and egg. Beat this together so it's well mixed. Pour the batter into buttered and floured pan. Arrange the sliced strawberries on the top laying them evenly around the pan.

Preheat the oven to 350F.In a bowl, combine the flour, sugar and nuts with the butter for the topping with hands to a crumbly texture. Sprinkle the topping over the strawberries. And bake at 350F for 30 to 40 minutes till the cake is done. Let the cake cool before serving.

It is a foggy rainy day and thought of making this strawberry streusel cake and remembering the warm sunny days of summer. 

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Brownie

Brownies are one of our favourite snacks, these brownies were quick to make and tasty.

1/2 cup margarine
1/4 cup cocoa powder
1 cup sugar
1/2 cup flour
1/2 tsp baking powder
pinch of salt
2 eggs
1 tsp vanilla
1/2 cup nuts

Melt butter and add sugar. Add flour, salt, baking powder and cocoa powder. Add the eggs and vanilla keep mixing until smooth. Stir in the chopped nuts. Put into a microwave safe 8" square dish and microwave for 3 1/2 minutes. If needed put for another minute depends on the microwave. Cool for about 15-20 minutes then cut.

This recipe is from here goes to no bake cake event.

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Strawberry cake

For the cake
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup margarine

1 cup sugar
2 large eggs whisked to blend
1/2 cup milk at room temperature
1 tsp vanilla

Beat the butter at medium speed until smooth. Add sugar in a steady stream until the mixture is very light and fluffy, about 4 to 5 minutes.
Add eggs in small addition, about a tablespoon at a time. If the mixture becomes watery or shiny, stop adding the eggs and beat at an increased speed until it smoothens. When the batter comes together, decrease the speed to medium and continue adding the eggs, it will take 3 to 4 minutes to add the eggs.

The mixture is properly combined when it appears white, fluffy, and increased in volume.

Sift the flour, baking powder, salt and vanilla together. Reduce the mixer speed to low and add the flour mixture and the milk alternately.

Butter and flour a 7 inch round pan.

Spoon the batter into the prepared pan and smooth the top with a spatula.

Position a rack in the lower third of the oven and bake at 350F for 55 minutes in a preheated oven. When a wooden skewer inserted in the center of the cake comes out clean it is done. Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes.

Invert the cake onto a rack, remove the pan, and cool to room temperature.

For the Strawberry filling
2 cups ripe fresh strawberries hulled and sliced
1/4 cup sugar depending on the sweetness of the fruit

Toss the sliced berries with the sugar in a large bowl and leave them uncovered, at room temperature for at least 2 hours.
Coarsely mash the berries and toss again; let them stand for 1 hour longer. You can do this the day before, but the berries should be refrigerated after they are mashed.

For the icing

1 cup whipping cream

3 to 4 tbsp icing sugar

Beat till thick add more icing sugar if needed.

Using a serrated knife cut the cake horizontally into 3 layers in a gentle sawing motion. Place the bottom layer cut side up on a serving platter.

Take the berries with a slotted spoon so that most of the liquid drains off. And spoon half of the mashed strawberries over the cake layer. Then spread a thin layer of the whipped cream over the berries.

Top with the middle layer, spoon on the rest of the strawberries, and spread another thin layer of the cream over the berries. Center the top layer over the filling.

Working with a flexible metal icing spatula, frost the top and sides of the cake with whipped cream and decorate as you wish with strawberries.

Refrigerate the cake for at least an hour before serving.

The recipe for the cake and filling is from here.

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Apple walnut cake

1/2 cup butter

1 cup sugar

1 egg

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1 medium tart apple peeled and chopped

3/4 cup chopped walnuts

Cream butter and sugar, add the egg. Combine flour, baking powder, baking soda and cinnamon add the mixture beating until combined. Stir in apple and walnuts. Pour into a greased 8" square baking dish bake at 350 F for 35 to 40 minutes until toothpick inserted near the center comes out clean. Cool on a wire rack.

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Carrot cake

Carrot cake with cream cheese frosting.

2 cups sugar

1 cup vegetable oil

4 eggs

1 cup carrots grated

1 cup flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp ground allspice

1 tsp ground cinnamon

for the icing

1 cup icing sugar

1 cup cream cheese

2 oz margarine

2 tsp vanilla

6 oz nuts optional

Mix sugar, vegetable oil, eggs, carrots beat for 2 minutes, add the dry ingredients in batches and mix well. Divide the batter into two buttered and floured 9" round dishes. Bake for 35 to 45 minutes at 375F. Cool in the dishes then unmould.

Combine all the icing ingredients except nuts.

Spread 1/3rd of the smooth icing on one layer of the cake after setting it on the serving plate, layer the second cake then put the icing on the top and sides of the cake. Sprinkle the nuts around the top edge of the cake.

This recipe goes to vegetable marathon carrot event.

Rolls and pancakes

The batter for the rolls are made the same way as pancakes. When I make rolls I always try to make some sweet pancakes.

2 cups flour
1/2 tsp salt
1 egg
water

For rolls
filling
some batter with more water added
bread crumbs
oil for frying

Mix flour, salt and egg. Use water to make a thick pouring consistency batter. In a hot griddle pour the batter into an oval shape. Take the pancakes out before it is well cooked so it is easier to roll.

I like putting mince meat or cooked meat with potato filling or any other such as fish filling.

It is rolled the same way as a spring roll, then dip the roll into a lighter consistency of the batter then coat with bread crumbs.

Fry the roll until golden brown in high heat, if it is becoming brown fast reduce the heat.

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Cheesecake

1 1/2 cups chocolate chip cookies

1 tbsp butter

Crush the cookies mix with melted butter. Press this mixture into a pie dish and leave it in the fridge until the mixture is made.

1 1/2 cream cheese packages

1 to 2 eggs

1/2 to 1 cup vanilla flavoured sugar

Mix all the ingredients with an electric beater and pour it into the set base. Bake it at 325F on a water bath for 1/2 hour till the centre of the cake is cooked.

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Baklava and flowers

The flowers in the pictures were done at a craft workshop by my daughter during the holidays. It is made with clay, play dough homemade. Make the dough into a ball while it is pliable then press silk flowers and decorate with colourful ribbons and thread.

Baklava

1 pound nuts finely chopped

1/3 cup sugar

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1 pound phyllo

1 pound butter melted and warm

syrup

3 cup sugar

2 cup water

1 stick cinnamon

1/2 tsp lemon juice

2 to 3 tbsp honey

Combine all ingredients except honey and boil for 20 minutes till it is a pourable syrup consistency, remove from heat and add honey.

Combine nuts, sugar and spices. Place 6 phyllo sheets in a buttered 13 x 9 inch baking pan, brush each sheet with butter. Sprinkle a thin layer of nut mixture over the phyllo. Cover with 4 buttered phyllo sheets. Continue altering phyllo, butter and nut mixture until all nuts are used. Top with 8 buttered phyllo sheets. Cut into diamonds or squares.

Bake at 325F for 30 minutes, lower oven to 300F and bake 30 minutes until golden brown. Pour warm syrup over hot baklava. Let stand for several hours or overnight. Store in air-tight container in a cool place, it will keep for several weeks.

I like using cashews because it is our favourite nut, can use any type of nuts in this recipe. The syrup can be adjusted I usually use only half the syrup recipe, cook till the sugar dissolves.

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Vanilla flower, bean and birthday cake

This was a picture of a flower in the hanging basket during the Summer, it smelled like vanilla and looks a little like the flower. I bought some vanilla beans as I don't like using vanilla extract.

I used this vanilla first for the cake I baked for my husband's birthday.

Butter cake with chocolate butter cream icing.

Buttercream icing

1 cup icing sugar

1/2 cup margarine

cocoa powder

vanilla

milk

Butter cake

4 oz flour

4 oz sugar

4 oz margarine

2 eggs

1 tsp baking powder

1 tsp vanilla

Mix butter and sugar till fluffy, add eggs, vanilla and the mixture of flour and baking powder. Bake in a lined tray at 375F for 35 to 40 minutes till the cake is cooked when a toothpick in the centre comes out clean.

If cake browns quickly, cover with foil. Cool the cake on the tray.

For fruit cake toss dry fruits with flour and add.

For marble cake divide mixture, add colours then place alternatively using a spoon of plain and colour batter. Swirl with a skewer to make effects.

For chocolate cake use 3 oz flour 1 oz cocoa and 1/4 tsp baking soda.

Can add chocolate buttercream icing.

Semolina raisins nuts ladoo

1 cup semolina or rava

2 1/2 to 3 tbsp sugar

1 tbsp margarine

1 to 2 tbsp water

1 tbsp milk optional

raisins soaked in warm water optional

cashews optional

bowl of water

Heat the margarine, add the semolina and roast till it is golden keep stirring to make sure it doesn't burn. Add the sugar, then water and the milk if using. Add the raisins and cashews.

Put the mixture on to a plate.

To make balls, keep a bowl of water dip your hands and while the rava is hot make balls each time dipping the hand in the water because the mixture will be hot.

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Peda Indian sweet

1/3 cup paneer

1/3 cup milk powder

1/3 cup milk

½ cup sugar

3 tablespoon unsalted butter

¼ teaspoon cardamom powder

1 tablespoon sliced pistachios

Heat the frying pan on medium. Add butter and let it melt.

Crumble store bought paneer. Add milk, milk powder, and paneer cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 12 minutes. Now this is known as khoya.

Transfer the khoya into a bowl stir sugar and cardamom powder into the khoya and knead it for about a minute until every thing blends together and become soft dough.

Put the sugar while khoya is hot that will make pedas soft.

Divide the mix into about 20 equal parts and roll them into round balls. Lightly press it down so it looks like small patty. Put few pieces of sliced pistachios on every peda.

Pedas should be served at room temperature. Pedas can be kept for few days at room temperature and about a month refrigerated.