Ice Cream sandwich cake

(It’s light delicious and easy to make)

For: 20 ice cream sandwiches

Ingredients:

1.5 Cup- Hot fudge sauce

2 Cups-frozen whipped topping

Nuts or Sprinkles (optional)

Preparation:

-Cover the bottom of the pan with ice cream sandwiches

-Heat the hot fudge sauce for about 30 seconds. Spread half of the sauce over the ice cream sandwiches.

-Top with half of the whipped topping

-Repeat layers: ice cream sandwiches, hot fudge sauce and whipped topping

-Once done scatter sprinkles or nuts over the top

-Freeze, uncovered for two hours then cover with foil and freeze for another hour.

 pic courtesy:http://myhoneysplace.com/wp-content/uploads/2013/06/Oreo-Ice-Cream-Sandwich-Cake.jpg

Recipe: Vanilla Profiteroles

 

Preparation time: 30 min

Cooking time: 30 min

Serves: 4-5

Ingredients:

For the Batter (Choux paste):

1 liter water

400 gm butter

Pinch of Salt

600 gm refined flour

1 dozen Eggs (lightly beaten)

1 egg for egg wash

For Vanilla custard filling:

1 liter Milk

1 tsp Vanilla flavour

10 Egg Yolks

200 gm sugar

100 gm Corn flour

200 gm Unsalted Butter

Recipe:

For filling:

Bring the Milk to a boil in a pan.  Add in a teaspoon of Vanilla flavour.  In a bowl whisk the egg yolks with sugar and corn flour.  When Milk comes to a boil, mix in the egg yolk mixture gradually, whisking continuously till mixture thickens.  Mix in the butter while custard is still warm (but not hot) Keep aside to cool.

For the Choux Pastry:

Prepare trays a head by greasing and dusting them with flour.  Boil water with butter and salt in a large stock pot.  Sift in the flour and whisk thoroughly till it forms soft dough.  Remove dough into steel bowl and beat using electric whisk.  While the dough is still warm, add lightly beaten eggs gradually at regular intervals.  Continue beating till mixture is smooth.  Preheat oven at 220 C.  Fill prepared batter into piping bags with plain nozzles and pipe small profiteroles onto the greased and dusted backing trays.  Foe éclair pipe the batter into 3” long lines.  Keep plenty of distance between the profiteroles for they will rise well.  Brush profiteroles with egg wash and bake at 220C for 20 minutes.  Reduce temperature to 160C and allow profiteroles to dry out in the oven at this temperature for 7-8 minutes.  Remove the profiteroles and allow them to cool.  Pierce a hold from the back of the profiterole and fill them with the prepared custard.  The profiteroles may be topped with chocolate icing or jam sauce.

 pic courtesy:http://katsinthekitchen.files.wordpress.com/2013/02/gooey-butter-cake-profiterole-february-2013-020.jpg

Recipe: Tiramisu

(It is a mouth watering Italian dessert)

Ingredients:

-Nine teaspoons instant espresso powder dissolved in one and a half cups of cooled water.

-250 mil bailey

-400 gm Savoiardi biscuits

-2 Eggs

-75 gm of caster sugar

-500 gm mascarpone cheese

-2.5 tsp cocoa powder

Recipe: Mix the Coffee with the Baileys (three-fourth of a cup) in a shallow bowl.  Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of the glass dish with a layer of biscuits.

Separate the eggs, but keep only one of the whites.  Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining one-fourth of the cup of Baileys, and the mascarpone to make a mousy mixture.

Whisk the single egg white until thick and frothy; you can do this by hand.  Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.

Repeat with another layer of soaked Savoiardi and then top with the remaining mascarpone mixture.  Cover the dish with cling film and leave in the fridge overnight.  When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top.

pic courtesy:http://www.evernewrecipes.com/wp-content/uploads/2011/04/Light-Tiramisu-Recipe.jpeg

HAPPY DHANTERAS 

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJ4QKPf4s8hla-Hw3lZd_gsjDlU6-WIlzM-Qk31m7B2Jpr-BgwPZOenxQA9dpOiBQkm_0v1Z6kzoO82OdxP6DBl-MaHusvP2WcBd_4mhGlcxkU2Zd7DSUMOG6Oqp71e9AxdgUAA63-a0/s400/happy+dhanteras+mubarak+ho.jpg

Baked Karanji – Dipawali special –Recipe

Every Indian festival is marked with distribution of sweets among the friends and relatives.  When you are planning a menu for coming festive season, here is one recipe special for the occasion of Diwali.  It is easy to prepare, delicious as well as healthy.

Ingredients:

For stuffing:

Split green gram skinless (Dhuli Moong dal), soaked overnight and then powdered in a mixture - 1.5 cups

Ghee 2 table spoons

Assorted nuts (almonds, cashew nuts, raisins) chopped – 4 tbsp.

Green Cardamom powder – 1tsp

Jawantri Jaifal -1/2 tsp

 For the cover:

Maida – 3 cups

Sooji – ½ cup

Ghee 6 table spoons

A generous pinch of Saffron

Khoya – ½ cup

Sugar -1 cup

Sooji -3 tbsp

 Recipe:

Preheat oven to 180 degrees C. Sieve Maida and Sooji in a bowl.  Add 5 tbsps ghee and knead into stiff dough using ½ cup milk.  To make stuffing, heat ghee in a pan, Add assorted nuts and raisins and sauté for 5 minutes, till it turns brown.

 Add powdered green gram, mix and sauté for 10 minutes.  Add Elichi powder, Jawantri Jaifal, Khoya Sugar and Sooji.  Mix well and cook for 10 minutes.  Remove from heat, transfer into a bowl and set aside to cool.  Divide dough into equal portions shaped into small rounds.  Roll out to make small puris. Put a small portion of the prepared stuffing in the center.  Apply little milk on the edges and put into a ‘gunijhiya’ maker.  Similarly make all the Karanjis.

 -Brush baking tray with little ghee and sprinkle some Maida and place Karanji s on it. Brush them with little ghee and bake in preheated oven for 30 minutes.  Turn the side after 15 minutes.

-Heat 3 tbsp milk in a small non-stick pan.  Add saffron and bring to boil.  Now remove from heat. Brush Karanjis with saffron milk just after you take out from oven.  Bake again for 15 minutes.

-A delicious sweet dish is ready.

 pic courtesy:http://cravecookclick.com/wp-content/uploads/2012/11/22.jpg

Recipe: Strawberry –Banana Mountain shake.

(An easy to make  and delicious drink)

Ingredients:

2 large bananas

2 cup fresh strawberries

1 brick of vanilla ice cream

1 cup Yogurt

1 cup milk

4 tsp honey

½ tsp cinnamon powder

1 cup ice- crushed.

 Recipe:

-Blend all the ingredients together until smooth, except the vanilla ice in cream and cinnamon.

-Serve topped with a scoop of vanilla ice cream and a pinch of cinnamon powder.

 pic courtesy:http://www.ivoryandcrescent.com/images/SmoothieStrawberryBanana.jpg

Spicy date rice

Ingredients:

Rice – 1 cup

Water – 2 cups

Salt – 1tsp

You will also like to have Penang laksa 

You may also like to taste Gobi Korma

Butter – 5tbsp

Dates cut into small pieces – 1/3 cup

Cinnamon powder -1/2 tsp

Ground Cloves- 1 pinch

Red chili powder as per taste

Salt to taste

For news about Dehradun, India and the whole World, please visit Doonspot

For latest jobs - Government and Private, do visit The Jobs Portal

For delicious recipes, please take a look at Khao Piyo Jiyo

For articles on blogging, online money making, funny, games, one-liners, social and political, movies, do visit The Writer

 Recipe: Place the rice in a bowl and cover with boiling water. Let stand 30 minutes to one hour then drain the water with the help of strainer.  Place the drained rice in a post with two of water and bring to the boil then cover and simmer on low for 10 minutes.

Don't miss to eat Palak-Mushroom soup 
 

 Melt three tablespoons butter in a small pan.  Stir in the dates, cinnamon powder and cloves.  Turn heat down to low and cook covered for 10 minutes or until the mixture is soft, stirring often.  (Do not overcook).  Now add dried red chilies or red chili powder and salt as per your taste.  After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 10 minutes.  Drain the rice in a strainer under warm water and then place half of the rice back in the post, flattening and spreading it around evenly.

 Dot the first layer of rice with one tablespoon of butter.  Now arrange the cooked date mixture over the rice, spreading it around and flattening with a spatula.  Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoon of butter.

 Invert a heatproof plate on the top of the rice; place it on top of the pot.  Cover the pot with the lid and cook on very low heat for 15 minutes.  After 10 minutes of cooking, remove the pot (but keep the lid on the pot) to another burner and set aside for another 10 minutes.  Invert the post of rice on the serving platter.

pic courtesy:http://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/recipe_images/recipe-image-legacy-id--1792_11.jpg