New Recipes Enjoy
Anzac Biscuits - AustraliaMakes about 40 1 cup rolled oats1 cup plain flour1/2 cup sugar3/4 cup coconut2 tablespoons golden syrup*1/2 cup butter1/2 teaspoon baking soda1 tablespoon boiling water Mix oats, flour, sugar and coconut. Melt syrup and butter together. Mix soda withboiling water and add to melted butter and syrup, add to dry ingredients. Place teaspoonfuls of mixture well spaced on a greased baking sheet.Bake at 300 F for 20 minutes. Note: * if you are unable to locate golden syrup, try substituting it with 2 partslight corn syrup and 1 part molasses or equal parts of honey and light corn syrup.A traditional Australian biscuit made on ANZAC day - April 25. ANZAC day is a remembranceof our soldiers who fought in Gallipoli. Anzac biscuits are to Australians what chocolate chip cookies are to Americans
***************
Chinese Fortune Cookies
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 tablespoons cornstarch
6 tablespoons white sugar
7 tablespoons salad oil
1/3 cup egg whites
3 tablespoons water
Preheat oven to 300 degrees. Stir together sifted flour, salt, cornstarch and sugar.Add salad oil and egg whites and stir until blended. Line a cookie sheet with foil.Drop level tablespoon of batter for 6 cookies. Use back of spoon to spread batterevenly into 4-inch circles. Bake for about 20 minutes. Remove one cookie at a timefrom the oven with a wide spatula; working quickly follow these four steps:1. Flip cookie onto cotton gloved hand. 2. Hold fortune in center of pliable cookie while folding cookie in half. 3. Grasp ends of cookie and draw gently down over edge of muffin pan to crease atcenter of cookie. 4. Fit cookie in muffin pan (points down) to hold shape as it cools. If cookie hardenstoo quickly, put it back in the oven for about 1 minute. Store in airtight container.
********************
English Toffee Squares
1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts
Preheat oven to 275F. In large bowl with an electric mixer, beat butter and sugaruntil creamy. Separate egg, then beat yolk into butter mixture; cover and reservethe egg white. In another bowl, stir together flour and cinnamon; add to butter mixture. With your hands, spread dough evenly over bottom of a greased 10 by 15-inchrimmed baking pan. Beat egg white lightly, then brush over dough to cover evenly.Sprinkle pecans over top; press in lightly. Bake for 1 hour or until firm when lightlytouched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store airtight.
***********
Yellow Rice With Raisins - South African
3 C water
1 tsp sugar
1/4 tsp turmeric
1 T margarine
1 cinnamon stick
1/4 C yellow raisins
1 slice lemon
1 C white rice
Bring water to a boil. Add sugar, turmeric, margarine, cinnamon stick, raisins, and lemon slice, stirringwell. Add rice and cover. Simmer for approximately 20 minutes, stirring occasionally until all liquid is absorbedand rice is tender. Remove cinnamon stick and lemon slice. Serve immediately.
Yield: 7 servings
***********
Strufoli
2-1/2 cups flour
4 large eggs
1 egg yolk
1/4 cup vegetable oil
1/2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 teaspoon grated lemon zest
2 cups vegetable oil
1-1/2 cups honey
1 teaspoon grated orange peel
Put flour on a board and make a well in the center. Add eggs, egg yolk, oil, sugar,salt, and lemon peel. Mix and work dough well. Shape dough into very small ballsabout the size of marbles, and fry in 2 cups of hot oil until golden. Fry only afew at a time. While dough is frying, melt honey in saucepan and add orange peel.When balls are done drop them in the honey and orange peel mixture and remove witha strainer spoon. Pile on a serving dish into a conical mound. Cool. Top with candysprinkles or powdered sugar or leave plain.
*****************
COLA ICING
½ cup softened butter
4 cups powered sugar
½ cup cola
1 cup choppedpecans
3 tab. Cocoa -
Blend until smooth. Stir in 1 cup chopped pecans -
****************
Cinnamon Streusel Orange Muffins
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla extract
2 eggs
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons softened butter
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, orline with paper liners. In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powderand salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk,vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended.Some lumps are okay. Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto eachhalf-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture.Sprinkle this generously over the tops of the muffin batter. Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted intothe crown of a muffin, comes out clean. Cool in the pan, over a wire rack. yield: 12 muffins
**************
***************
Chinese Fortune Cookies
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 tablespoons cornstarch
6 tablespoons white sugar
7 tablespoons salad oil
1/3 cup egg whites
3 tablespoons water
Preheat oven to 300 degrees. Stir together sifted flour, salt, cornstarch and sugar.Add salad oil and egg whites and stir until blended. Line a cookie sheet with foil.Drop level tablespoon of batter for 6 cookies. Use back of spoon to spread batterevenly into 4-inch circles. Bake for about 20 minutes. Remove one cookie at a timefrom the oven with a wide spatula; working quickly follow these four steps:1. Flip cookie onto cotton gloved hand. 2. Hold fortune in center of pliable cookie while folding cookie in half. 3. Grasp ends of cookie and draw gently down over edge of muffin pan to crease atcenter of cookie. 4. Fit cookie in muffin pan (points down) to hold shape as it cools. If cookie hardenstoo quickly, put it back in the oven for about 1 minute. Store in airtight container.
********************
English Toffee Squares
1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts
Preheat oven to 275F. In large bowl with an electric mixer, beat butter and sugaruntil creamy. Separate egg, then beat yolk into butter mixture; cover and reservethe egg white. In another bowl, stir together flour and cinnamon; add to butter mixture. With your hands, spread dough evenly over bottom of a greased 10 by 15-inchrimmed baking pan. Beat egg white lightly, then brush over dough to cover evenly.Sprinkle pecans over top; press in lightly. Bake for 1 hour or until firm when lightlytouched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store airtight.
***********
Yellow Rice With Raisins - South African
3 C water
1 tsp sugar
1/4 tsp turmeric
1 T margarine
1 cinnamon stick
1/4 C yellow raisins
1 slice lemon
1 C white rice
Bring water to a boil. Add sugar, turmeric, margarine, cinnamon stick, raisins, and lemon slice, stirringwell. Add rice and cover. Simmer for approximately 20 minutes, stirring occasionally until all liquid is absorbedand rice is tender. Remove cinnamon stick and lemon slice. Serve immediately.
Yield: 7 servings
***********
Strufoli
2-1/2 cups flour
4 large eggs
1 egg yolk
1/4 cup vegetable oil
1/2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 teaspoon grated lemon zest
2 cups vegetable oil
1-1/2 cups honey
1 teaspoon grated orange peel
Put flour on a board and make a well in the center. Add eggs, egg yolk, oil, sugar,salt, and lemon peel. Mix and work dough well. Shape dough into very small ballsabout the size of marbles, and fry in 2 cups of hot oil until golden. Fry only afew at a time. While dough is frying, melt honey in saucepan and add orange peel.When balls are done drop them in the honey and orange peel mixture and remove witha strainer spoon. Pile on a serving dish into a conical mound. Cool. Top with candysprinkles or powdered sugar or leave plain.
*****************
COLA ICING
½ cup softened butter
4 cups powered sugar
½ cup cola
1 cup choppedpecans
3 tab. Cocoa -
Blend until smooth. Stir in 1 cup chopped pecans -
****************
Cinnamon Streusel Orange Muffins
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla extract
2 eggs
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons softened butter
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, orline with paper liners. In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powderand salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk,vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended.Some lumps are okay. Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto eachhalf-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture.Sprinkle this generously over the tops of the muffin batter. Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted intothe crown of a muffin, comes out clean. Cool in the pan, over a wire rack. yield: 12 muffins
**************
posted by smisbahuddin at 12:57 AM
0 Comments:
Post a Comment
<< Home