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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.

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.

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.

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.

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.

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.

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.

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.

Fruit crisp

4 cups fruits (2 apples, 2 pears, grapes or any other)

1 orange juiced or 1/4 cup apple juice
2/3 cup firmly packed light brown sugar
1/2 cup all purpose flour
1/2 cup oats
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup butter
1 tbsp milk
1 tsp vanilla extract
Heat oven to 375ºF. Toss fruits with juice and put into a greased 8" square baking dish.
Combine brown sugar, flour, oats, cinnamon and salt in large bowl. Cut butter into small pieces and mix with the ingredients until it forms a coarse crumbs texture. Combine milk and vanilla. Drizzle over crumbs while tossing with a fork. Sprinkle over fruits.
Bake at 375ºF for 35 to 40 minutes or until fruit is tender, centre is bubbly and crumbs are browned. Serve warm with cream, whipped cream or vanilla ice cream.
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Bright winter day & cinnamon

بسم الله الرحمان الرحيم

The weather is beautiful... in the morning my daughter reminds me of one of our favourite dessert these days... the smell of cinnamon fills the house and we can't stop eating it. My son wants to eat them before I bake it, as my husband encourages me to make them.

Cinnamon bun

There are variations to the cinnamon bun this recipe is from the internet I first saw it here. The pumpkin in it is gives a good texture. I have changed some parts of the recipe as I find it works for me.

For the buns

2 1/4 teaspoons dry yeast
1 tablespoon sugar

1/4 cup warm water

3 cups all purpose flour

1/2 cup pumpkin puree (Bake the pumpkin till soft and cool)

1/4 cup milk

1/4 cup butter, melted

1 1/4 teaspoons salt

For the filling

3 tablespoons granulated sugar

3 tablespoons brown sugar

2 tablespoons all purpose flour

1 1/2 teaspoons ground cinnamon

2 tablespoons margarine

1/4 teaspoon ground nutmeg

For the glaze
3/4 cup sifted powdered sugar

1 tablespoon hot water

1/4 teaspoon vanilla extract

Dissolve yeast in warm water with a pinch of sugar in a large bowl. Let stand for 5 minutes.

Lightly spoon flour into dry measuring cups, and level with a knife. Add flour, pumpkin, milk, melted butter, 1 tbsp sugar, salt and nutmeg bring all the ingredients together and knead well to form a smooth dough.

Place the dough in a large bowl coated with cooking spray or some neutral oil, turning to coat top. Cover with a plastic wrap and let rise in a warm place free from drafts, for 45 minutes or until doubled in size. Press two fingers into the dough. If an indentation remains, the dough has risen enough.

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl.

Punch dough down cover and let rest for 5 minutes. Roll the dough into a 12 x 10 inch rectangle on a floured surface. Spread the butter and sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 1 inch slices. Place slices in a baking pan coated with butter. Cover and let rise 45 minutes or until doubled in size.

Bake the rolls at 375° for 20 minutes or until golden brown. Take it out of the pan and cool. It is optional to put the glaze. To prepare the glaze, combine the powdered sugar, 1 tablespoon water and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns.

Berry muffins

Raspberry muffins with whipped cream

1 1/2 cups flour

1 tbsp baking powder

1/2 tsp salt

1/4 cup sugar