~^ Recipes Stolen From Around The World ^~ » baking

Apple Pie

д§mд — Tue, 14 Oct 2008 11:28:43 +0000

Ingredients:

5 cups Wheat Flour
2 cup cold unsalted Butter
2 tsp Salt
2 tsp Sugar
1 cup Water (as per requirement)

For the filling:

12 – 14 tart Apples thinly sliced
2 cup Sugar
2 tblsp Flour
2 tsp Cinnamon
2 tblsp Butter

How to make apple pie recipe:

Sift the flour, salt, and sugar in a bowl.
Add the butter to the flour mixture with a fork.
Add the water to make dough.
Wrap the dough in plastic wrap and put in the refrigerator.
Remove dough from wrap and roll into a circle.
Put the dough in a pie pan and fill with the apple filling.
To make the filling, combine sugar, flour, cinnamon in a bowl.
Add the apple slices and toss well.
Fill the pie crust with the apple mixture.
Roll the remainder of dough and place it on top of the pie filling.
Crimp the edges together.
Layer with little butter.
Cut few small slits in the top crust.
Bake the pie at 450 degrees for 10 minutes and then reduce the heat to 350degrees for 35 minutes.
When the juices bubble out of the top and crust is golden brown, the apple pie is ready.

Courtesy: Mother’s Day World

Banana Bread

д§mд — Tue, 14 Oct 2008 11:26:23 +0000

Ingredients:

1 tsp Baking Soda
1 cup Sugar
2 cup Flour
1/3 cup Margarine
4 tblsp Milk
1 Egg
3/4 tsp Vinegar
2 Egg Whites
3 ripe Bananas

How to make banana bread:

Mash the bananas.
In a bowl mix sugar and margarine.
Add the eggs and mix well.
Sift the flour and baking soda
Add to the mixture.
Mix milk and vinegar together add to mixture.
Add the mashed bananas.
Grease a 9” x 5” loaf pan and pour in the mixture.
Bake the loaf for 1 hour at 350 degrees.
After it is done let it cool and cut into slices.

Courtesy: Mother’s Day World

WAFFLES

д§mд — Tue, 14 Oct 2008 11:22:26 +0000

Ingredients:

2 cup All purpose Flour
4 tsp Baking Powder
1 tsp Salt
1 tbsp Sugar
1 1/2 cup Milk
2 Eggs separated
2 tbsp Butter melted

How to make waffles recipe:

Beat the eggs whites until stiff and keep aside.
In a separate bowl, beat egg yolks till creamy.
Continue the beating, adding milk.
Mix all dry ingredients together, add slowly, beating until smooth.
Add the egg whites and melted butter.
Place 1/2 cup of batter onto a preheated, lightly greased waffle maker.
Close lid. Bake until golden about 2 minutes.
Repeat with remaining batter.

Courtesy: Mother’s Day World

Chocolate Cupcake

д§mд — Tue, 22 Jul 2008 03:46:49 +0000

Ingredients

• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened baking chocolate

Chocolate Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Frost when chocolate cupcakes are completely cool.

Via here

Puff Pastry

д§mд — Sun, 27 Apr 2008 11:48:14 +0000

What makes puff pastry so light and crispy? Well, the secret is in the folding. Puff pastry is made by placing chilled butter (or sometimes lard) between sheets of dough, then folding and rolling it many times to create hundreds of layers. As it cooks, steam lifts and separates the layers, resulting in a crisp, flaky pastry suitable for the tops of pies or the classic French dessert, mille-feuille (translates a “a thousand leaves”).

Preparation Time: 30 minutes

Makes: 3 sheets

Ingredients

225g (1 1/2 cups) plain flour
Pinch of salt
30g lard, chopped
125ml (1/2 cup) iced water
200g butter

Method

Place the flour and salt in a large bowl. Use your fingertips to rub the lard into the flour until it resembles fine breadcrumbs.
Add the water and use a round-bladed knife to stir until a dough forms. Turn dough onto a lightly floured surface and gently knead until just smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Use a lightly floured rolling pin to roll out the dough to a 10 x 30cm rectangle. Place butter between 2 sheets of plastic wrap and tap with a rolling pin to make a 8 x 9cm rectangle. Lay dough on a lightly floured surface with a short edge closest to you. Remove the plastic wrap from the butter and place in the centre of the dough. Fold the end closest to you over the butter, then fold the opposite end over the top (the butter should now be enclosed in the dough).
Turn dough 90° clockwise and gently press edges together. Use a lightly floured rolling pin to gently tap to flatten butter. Roll out dough to a 10 x 30cm rectangle and repeat folding process as before. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Remove dough from the fridge and repeat rolling and folding process 2 more times. Cover with plastic wrap and place in the fridge for 30 minutes to rest. Repeat rolling and folding process a further 2 times and place in the fridge for 30 minutes to rest. (Dough should have been folded and rolled 6 times altogether.)

Notes & tips

Makes: the equivalent of 3 sheets (25 x 25cm) ready-rolled puff pastry
Prep: 30 mins (+ 2 hours resting time)
Lard is rendered animal fat and is available in the dairy section of your supermarket, near the butter.

Top tips:

When making puff pastry, both the ingredients and the equipment should be as cool as possible.
Chill dough between folding so the butter doesn’t melt into the dough and the layers remain separate.
Use a short, quick rolling action so the butter is gradually and evenly distributed between the layers.
Roll lightly so the butter doesn’t tear the layers and break through.
The pastry should be chilled and rested before cooking and the oven must be hot so the pastry puffs before the butter melts and runs out.
When cutting and trimming pastry, use a sharp knife that cuts quickly and easily without dragging.

Source

Australian Good Taste – April 2003 , Page 80

Recipe by Sarah Hobbs

Double-Banana Bread

д§mд — Mon, 01 Oct 2007 06:48:45 +0000

Prep Time 15 min.
Cook Time 1 hr. 15 min.
Serves 18

Ingredients

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1 1/2 cups flour
1/2 cup sugar
2 teaspoons CALUMET Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/2 cups mashed ripe bananas
1/4 cup oil
1/4 cup water
1 1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal
1 cup chopped PLANTERS Walnuts

Cooking Directions

Preheat oven to 350 degrees F. Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in small bowl. Add bananas, oil and water; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts.
Pour into greased 9×5-inch loaf pan.
Bake 55 min. to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.

Yield: 18 servings

With thanks to Yahoo

Baked: Green Chicken Tikka

д§mд — Sun, 26 Aug 2007 19:58:11 +0000

Last night, while watching Reza Mahammad’s program on Indian curries (BBC Food), I penned this recipe down … it’s so easy and must be so yummy too.

A bit different from the usual chicken tikkas we eat … will try it next week, Inshah Allah.

So the recipe goes like this:

You can choose chicken cuts of your own choice (can be legs or breasts or even if you like wings )

Ingredients

Chicken pieces: 1/2 kg
Green Coriander: about 1-1.5 cup picked up
Green chillies: 4-5
Salt: your wish comes first
Red Chillies: 1 tea-spoon
Yogurt: 300 – 400 grams
Fresh cream: 1-2 table spoons
Lemon Juice: 1 Table spoon
Butter liquefied: 3 tale spoons

Cooking Process
First grind the coriander, cream, yogurt, chillies, lemon juice, salt, and red chillies roughly in blender to make up a thick gravy. Marinate the chicken pieces in this marination for overnight. Keep in fridge.

Next day neatly place the pieces in a baking dish … glaze them with butter and bake for 15 minutes at 200 degree centigrades.

Enjoy the green chicken tikka .. easy to make yummy to eat

Baking Tips: Yogurt

д§mд — Tue, 07 Aug 2007 08:46:43 +0000

Plain yogurt can be substituted for an equal amount of sour cream in most of your baked goods. You can also substitute plain yogurt for the oil and eggs in packaged brownie mixes, to save 119 grams of fat and 424 milligrams of cholesterol per batch. Add 1/2 c plain yogurt and the amount of water as shown on mix. Bake approximately 30 minutes at 350 degrees.

Via Diabetic Pastry Chef

Chick Pea And Mushrooms – Baked

д§mд — Fri, 03 Aug 2007 05:50:16 +0000

Serves: 2

Ingredients:

112 1/2 g Chick peas (dried) or
300 g     Chick peas (canned)
7 1/2 ml Lemon juice
Ground Black Pepper
2 1/2 ml Oil
125 g     Mushrooms
12 1/2 g margerine
12 1/2 g Wholemeal flour
150 ml     Water
12 1/2 g cheese
12 1/2 g Breadcrumbs

Instructions:

Notes: Either Butter Beans or Chick Peas can be used in this recipe.

Preparation: Slice the mushrooms and grate the cheese.
Soak the dried chickp peas/butter beans as instructed on the packet.Drain, and cook in a pan of unsalted boiling water fgor 40-50 minutes or until tender. If using canned beans, just drain.

1. Put the beans in a large greased ovenproof dish.
2. Add the lemon juice and black pepper.
3. Heat the oil in a pan and fry the mushrooms, then add to the dish.
4. Heat the margarine in a non-stick saucepan and add the flour.
5. Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce.

6. Pour over the chick peas/butter beans and mushrooms.
7. Sprinkle with cheese and breadcrumbs.
8. Cook in the oven at 180C/350F/GM4 for 25 minutes.

Homemade Pizza Dough

д§mд — Wed, 25 Jul 2007 08:29:11 +0000

Making the Pizza Dough

Makes enough dough for two 10-12 inch pizzas
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don’t have a mixer, you can mix and knead by hand.

3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don’t have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Via Elise