Torviewtoronto: desserts

Showing posts with label desserts. Show all posts

Cinnamon bun for breakfast

2 1/4 cups flour

1 tbsp yeast

pinch sugar

1/4 cup warm water or warm milk

2 eggs

1 tsp salt

1 tbsp sugar

2 oz unsalted butter melted

filling

1/4 cup sugar

1/2 tbsp cinnamon ground

glaze

1/2 cup icing sugar

1 tbsp butter melted

1 tbsp milk

1/4 tsp vanilla beans

Mix yeast with a pinch of sugar then pour 1/4 cup water let it froth add 1/4 cup flour whisk and let stand in a warm spot for 1/2 hour. Instead of using only water mix with milk to get a soft dough.

Add eggs, sugar, salt, 2 cups flour, butter into the mixture and knead a smooth dough cover and let it rise for 2 hours.

Roll the dough into 15 by 10 rectangle put half the melted butter then filling leaving about 2" of long side without filling then roll tightly cut into 1". Place in a buttered rectangle baking dish. Brush the remaining butter over and let rise overnight. Bake at 350F for about 20 minutes till golden brown then leave in the pan for 15 minutes. Spread the glaze over the warm rolls and serve.

I didn't leave it in the fridge as it is cool here. If you leave in the fridge overnight then in the morning remove from the fridge and let it rise for an hour before baking.

The method of making these cinnamon buns are modified from the book Family meals. Here is another favourite pumpkin cinnamon bun that started this blog.

Banana fritters

It is easy to make banana fritters with any type of banana. I am happy to share this Banana fritters recipe is featured as most delish on the basics magazine.

1/2 cup banana or ripe cooking banana

1/2 cup flour

1/2 tsp sugar optional

1/4 tsp baking powder optional

pinch turmeric if using cooking banana optional

pinch salt if using cooking banana optional

1 to 2 tbsp water if needed and using cooking banana

oil 1" high for frying

Mash the banana or cut into small chunks then add flour, if using baking powder, sugar, turmeric and salt. Heat oil and fry the fritters by dropping tablespoonful thick batter. If it is browning too fast lower the heat to medium high and fry till golden brown, inside will be fluffy. We love to accompany it with treacle.

Jelly pudding

October 20, 2010 This post was featured on FoodBuzz Top 9 today

1 pkt strawberry flavoured jelly

1 pkt banana flavoured jelly

agar agar pudding

1/2 cup agar agar or ceylon moss or china grass

1/2 cup water

4 tbsp condensed milk

custard pudding

2 cups milk

4 tbsp custard powder

4 tbsp sugar

I use 100% vegetarian jelly made with agar agar.

Boil 2 cups water dissolve strawberry jelly then pour into mould. Leave for 1/2 hour to set or refrigerate.

Make the agar agar pudding by dissolving the ceylon moss with water then add condensed milk and mix. Pour over the jelly layer when the jelly layer has set well. Leave for about 15 minutes for it to set.

Make the banana flavoured jelly the same way as the strawberry jelly and pour over the pudding that has set. Leave for 1/2 hour to set.

Make the custard pudding by boiling 1 1/2 cups milk add the sugar dissolve. Mix custard powder with 1/2 cup cold milk and pour into the hot milk keep stirring till it thickens. Then pour onto the well set jelly layer. Refrigerate and serve cool.

This goes to healing food agar agar event and dish name starts with j.

Responding to a questions from friends

Agar agar in an alternate to gelatine. I usually use powder that comes in packets or sheets that are known as china grass.

The sheets of china grass is cut into small pieces and is melted in hot water. Agar agar powder like gelatine is melted in hot water and stirred.

Palm leaf plates

I received these palm leaf plates to review on our Eid festival, which was exciting as I had so many dishes to keep on the plates and see if they hold up well. I love these and would certainly recommend it to anyone. They are friendly to the environment, sturdy and beautiful. These plates are made using Adaka palm leaves from forest floors are washed, hand stretched, flattened and heat pressed into shapes and dried in the sun.

Here are few dishes I served

Yellow stock rice with Roasted chicken and potatoes

Light fruit cake, date cake and cookies

Jaggery coconut flan

Can be washed and reused if you want :)

Kataifi

16 oz package kataifi or shredded phyllo

1 1/2 cups almonds ground coarsely or chopped

1 1/2 tsp cinnamon ground

1 1/2 cups butter melted

Separate the kataifi into two parts. Tear into small pieces and spread evenly in a 15 x 10" ungreased baking dish.

Combine almonds and cinnamon then sprinkle evenly over the kataifi. Tear the remaining into small pieces and place evenly over the mixture. Spoon melted butter and bake at 370F for 30 to 40 minutes till golden brown. I didn't want it too dark so removed it when the edges and top was golden.

Syrup

1 1/2 cups sugar

1 cup water

1 tsp lemon juice

1 tsp rose water

Combine all the ingredients, bring to a boil then lower to medium heat and boil gently for 5 to 10 minutes. The syrup doesn't have to get thick it will be pourable consistency. Cool then pour over hot baked kataifi. Serve cold.

Made this for eid-ul-fitr, can add more nuts if you prefer. I reduced the amount of butter and sugar add more if you need. Eid mubarak.

In response to a few friends I buy the kataifi dough in the frozen section at the grocery store or supermarket. I have also seen them in middle eastern stores.

Almond cottage cheese sweets

4 tbsp cottage cheese store bought

2 tbsp milk powder

2 tbsp ground almonds

2 1/2 tbsp sugar

1/4 tsp saffron

1 tbsp warm milk

1 tbsp pistachios ground to garnish

1/2 tbsp butter for the dish optional

Mix cottage cheese, milk powder, almonds, sugar, saffron with milk. In medium high heat cook till the mixture comes off the sides of the pan. Keep stirring constantly about 15 minutes so it doesn't get burned, can take intervals stirring but keep watching. When the mixture is in the consistency of a smooth dough turn it onto a buttered dish and let it become warm enough to touch.

Make small bit sized balls then lightly flatten and make a small dent in the middle, garnish with pistachios. Eat when it is cool.

I soaked about 4 to 5 pistachios in hot water dried and ground coarsely. These pedas or barfis are sweet with a tangy taste, stays well in the fridge in an air tight container. This goes to celebrate sweets peda and sugar high friday bite size dessert.

Chocolate cake with raspberry jam

3 oz flour

1 oz cocoa

1/4 tsp baking soda

4 oz sugar

4 oz margarine

2 eggs

1 tsp baking powder

1 tsp vanilla

2 tbsp milk

Mix butter and sugar till fluffy. Add eggs one at a time and mix vanilla.

Mix flour, cocoa, baking soda and baking powder then add it to the wet ingredients. Alternate dry ingredients with milk.

Bake in a lined tray at 375F for 30 minutes until a skewer inserted in the centre comes out clean.

Baking time maybe less depending on the type of pan used. If cake browns quickly, cover with foil.

Cool the cake before putting jam and cutting.

Sandwich the cake with homemade raspberry jam. It gives a lovely texture and dresses up this simple moist chocolate cake.

This goes to we should cocoa, bakes and cakes, SHF layer cakes and bake off.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Light fruit cake

6 oz butter or margarine

6 oz sugar

3 eggs

6 oz glazed cherries

2 oz cashew nuts chopped

8 oz flour

2 tsp baking powder

2 tbsp milk

Cream butter and sugar, then add eggs one at a time and beat till fluffy.

Mix the fruits and nuts with a little flour, then add so the fruit doesn't sink to the bottom.Mix flour with baking powder and add to the mixture alternating with milk. The batter should be thick.

Pour into a greased baking dish and bake at 375F for 30 minutes. To check if the cake is done, insert a skewer in the centre of the cake and if it comes out clean then the cake is done. Remove the baking dish from the oven and let it cool before cutting the cake.

Cold dessert roundup 3

The roundup and participation award is available here.

Cold desserts round up 2

Thank you for sending these delicious desserts, the roundup is available here and the participation award.

Cold desserts round up 1

Thank you dear friends for the support in making this delicious cold desserts event successful.

Each of these mouthwatering desserts have a different flavour, check it out and try it.

The roundup is available here and the participation award.

Nanaimo bars made the Foodbuzz Top 9

Nanaimo bars made the Foodbuzz Top 9 today!

I am very excited to see it on the top 9 Thank you all for commenting, buzzing and visiting.

Check it out here

http://torviewtoronto.blogspot.com/2010/08/nanaimo-bars.html

Nanaimo bars

August 14, 2010 This post was featured on FoodBuzz Top 9 today

base layer

1/2 cup margarine

1/4 cup sugar

5 tbsp cocoa powder

1 egg

1/2 cup cashew nuts

1 cup coconut grated and lightly toasted

2 cups marie biscuits or other tea biscuits crush to crumbs

Melt margarine, sugar, cocoa powder in a double broiler. Remove from heat and beat the egg into the mixture. Add chopped cashew nuts, grated toasted coconut and crushed biscuits. Mix all the ingredients and press firm unto the ungreased baking dish.

If making half the recipe put into a loaf pan, if making this full amount put into a square baking dish.

2nd layer

4 tbsp custard powder

4 tbsp sugar or more if needed

2 cups milk

Heat 1 1/2 cup milk add sugar bring into a boil in medium heat. In 1/2 cup water melt the custard powder add it to the hot milk and keep stirring till thick and pour over the cold first layer. Let it set before putting the 3rd layer.

3rd layer

2 tbsp margarine

1/2 cup semi sweet chocolate chips

Melt the margarine and chocolate chips in a double broiler and pour over the 2nd layer after it has set.

When the layers are set and firm, cut bars with a hot knife and serve cold.

This recipe goes to MKMW Canada and cold desserts.

Roasted rice and jaggery snack

1 cup samba rice

1/2 cup jaggery

2 tbsp water to melt the jaggery

1/2 cup coconut grated

1/4 tsp cardamom powder optional

Bread pudding

This easy to make delicious bread pudding can be enjoyed for breakfast, dessert or snack.

3 oz raisins

10 to 12 pieces bread it is optional to cut out the crust

2 oz margarine or butter

2 eggs

2 oz sugar

1 tsp vanilla

1 1/2 cups milk

1/2 tsp powdered cinnamon

1 tbsp brown sugar

Scatter half the raisins over the bottom of a baking dish. Butter one side of the bread slices, cut in half and layer overlapping it buttered side down over the raisins. Beat eggs, sugar, vanilla and milk and pour over the bread. Scatter the remaining half of raisins.

Sprinkle cinnamon, brown sugar and bake at 350F for 30 minutes until the top is golden brown. Let it cool and then leave in the fridge for few hours before serving.

For a variation add other dry fruits, chocolate chip or nuts.

Caramel pudding

300 ml (1 tin) condensed milk

500 ml (1 1/4 tin) milk

4 eggs

vanilla

2 tbsp sugar caramelized to coat the dish

Caramelize the sugar by heating the sugar in a pan (don't leave it too long as it will burn and harden). Quickly pour onto the baking dish to coat the bottom and sides, it will harden soon if it doesn't coat the sides that is okay.

Combine all the ingredients beating lightly with a whisk, don't beat for a long time as the eggs will form bubbles. Strain the mixture which is optional and pour into the prepared dishes with the caramelized sugar and place it in the oven.

This flan can be steamed in the pan on top of the stove with water covering up to half the dish covered lightly so the steam evaporates, keep checking to make sure there is water in the pan.

It would be easier in the oven. Place the ramekins or the dish in a shallow pan filled half way with water and bake at 350F for about 30 to 40 minutes until a toothpick inserted in the middle comes out clean.

When it is cool refrigerate for at least 6 hours before unmoulding and serve cold.

Hot chocolate and doughnut from Spain

This hot chocolate or chocolate caliente compliments the churros.

1 cup milk

1 oz baking chocolate

1 tbsp sugar

1/2 tsp cornstarch

Mix the cornstarch with milk. In a pan bring the milk to a boil in medium heat. Remove from heat and add the chocolate, then the sugar. Serve hot.

This has a consistency of chocolate pudding. If using milk chocolate omit the sugar.

Churros

1 cup flour

1/4 tsp baking powder

1 cup water

1 tbsp vegetable oil

1/8 tsp salt

1 tsp sugar

oil to fry 2 inches high

Boil the water with vegetable oil, salt and sugar in a pan. Remove from heat and add flour. With a fork stir quickly and make a smooth dough, it will be a little sticky.

Squeeze through a thick mould or pastry bag onto hot oil and fry till golden brown. It will float while frying.

Amount of flour and water has to be even. Serve warm sprinkled with sugar or drizzle honey.

This recipe is adapted from about.com and goes to A.W.E.D Spain and Mexico and regional recipes Brazil.

Pages

Cinnamon bun for breakfast

Banana fritters

Jelly pudding

Palm leaf plates

Kataifi

Almond cottage cheese sweets

Chocolate cake with raspberry jam

Light fruit cake

Cold dessert roundup 3

Cold desserts round up 2

Cold desserts round up 1

Nanaimo bars made the Foodbuzz Top 9

Nanaimo bars

Roasted rice and jaggery snack

Bread pudding

Caramel pudding

Hot chocolate and doughnut from Spain

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