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Рецепт Cakes & Cookies-Part 1

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1 голос | 3224 визита
 

Ингредиенты

  • 1/2cup Butter
  • 1+1/2cup All purpose flour
  • 1+1/2cup Yellow cornmeal
  • 1cup Powdered sugar
  • 1tbsp Vanilla extract
  • 1/2tsp Baking powder
  • Eggless Chocolate Rolls
  • In my passionate world.....:)
  • Marie Biscuit - 5 [I used Arrowroot which is quite similar to marie]
  • Cocoa powder - 2 tbsp
  • Butter - 1 tbsp
  • Milk - to knead the dough
  • Grated Coconut - 2 tbsp
  • Sugar - as per taste level
  • 1.Powder the Marie biscuits, Add cocoa powder, milk and knead it to a smooth dough like chapathi dough. Keep aside.
  • 2.Mix coconut , butter and sugar in a seperate bowl, the mixture should be sticky. Roll the coco dough to form small chapathis.
  • 3.Now spread the coconut mixture over the chapathis and gently roll them to form cylinders and keep aside.
  • 4.Refrigerate the rolls for about 30mins; Remove and cut them width wise . Serve it immediately as the rolls butter part tend to melt down.
  • Acchappam
  • kitchenswathi
  • Rice flour: 1 cup
  • All purpose flour: 1 tablespoon
  • Coconut milk: 1 ¼ cup
  • Water: ¼ cup
  • Salt: ¼ teaspoon
  • Egg: Half of one egg
  • Baking powder: ¼ tsp
  • Sugar: ¼ cup
  • Black Sesame seeds: 1 tablespoon
  • Oil for frying
  • Beat egg slightly in a small bowl
  • MW Honey Lemon Pistachio Cookies
  • Appyayan
  • Honey : 1/3 cup
  • Fine Sugar : 1/2 cup
  • Butter/margarine : 1/4 cup (room temperature)
  • Water : 2 tblsp.
  • APF/all purpose flour : 2and 1/2 cup
  • Egg : 1 (beaten)Baking powder : 1 tsp.
  • Pistachio/almonds : 1/2 cup (chopped)
  • Lemon peel : 1/4 cup
  • Lemon extract: 1 tsp
  • In a large bowl, blend flour, baking powder, pistachios and lemon peel.
  • Take a microwave safe container/plate, grease it a little or place them on a waxed paper on MW glass tray.
  • Microwave on medium high for 4 minutes. (My MW power is 1250 watt-time depends on the power level of your MW)
  • The cookies should be just firm when done. It will be crunchy when cooled down.
  • Coconut Oatmeal Cookies
  • Savithri's Spot
  • 1 cup flour
  • 1/2 cup sweetened coconut
  • 1/2 oats (quick cook)
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup butter
  • 1/4 brown sugar
  • 2 tbsp honey
  • Set oven to 350 degrees.
  • Combine the flour, coconut, oats and salt and baking soda together in a bowl.
  • I found the mixture a little dry when I made it so I added some water to it to help it combine better. Two to three tablespoons did the trick.
  • Roll out round balls (walnut size) and flatten on baking sheet and put in the oven for 11-13 minutes or until brown.
  • Eggless Almond-vanilla cookies
  • simply.food
  • 8 oz refined flour (maida)
  • 4 oz softened butter
  • 2 oz ground almonds
  • 1 level teaspoon bicarbonate of soda
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla essence
  • 3 tablespoons milk slightly warmed
  • 3 oz golden brown sugar
  • 1 tablespoon flour (for rolling and dusting.)
  • 1. Cream together the softened butter and sugar till light and fluffy.
  • 2. Add the vanilla essence and warmed milk. Mix thoroughly.
  • 3. To the flour add the bicarbonate of soda and baking powder and sieve together.
  • 4. Add the ground almonds to the sieved flour and mix together.
  • 5. Gently fold in the flour and almond mixture to the creamed butter and sugar mixture.
  • 6. Mix together to make a soft dough.
  • 7. Wrap the dough in cling film and put in the fridge for 30 mins.
  • 8. Heat the oven to 180 degrees centigrade.
  • 9. After 30 minutes remove dough from fridge and divide into 4 parts.
  • 10. Roll out each part onto a floured surface and cut out desired shaped cookies.
  • 11. Transfer the cookies to a greased baking tray and cook in the oven for 7-8 minutes till lightly brown.
  • 12. Remove from oven and cool on a cooling rack.
  • 13. Repeat for remainder of dough.
  • Store cookies in an air tight jar or container.
  • Shortbread Cookies
  • My Culinary world
  • 2butter sticks(1cup) at room temperature
  • 1 cup all-purpose flour
  • 1/2 cup icing sugar
  • 1/2 cup cornstarch
  • 1/2tsp.vanilla extract
  • Chips Ahoy Style Cookies
  • sankeerthanam
  • 4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup light brown sugar
  • 1cup granulated sugar
  • 1 1/2 cup veg shortening
  • 1 1/2 tsp vanilla extract
  • 1 large egg white
  • 2 tbs warm water
  • 12 ounces semi sweet chocolate chips
  • Preheat oven to 325 degree F. Mix the flour and baking soda in
  • bowl and keep aside. With an electric mixer beat the two sugars and
  • shortening until creamy. To this add vanilla, salt and egg white. Add
  • the flour half cup at a time, adding a tbs of water, as necessary to mix
  • the flour. Mix in chocolate chips, roll into 2 inch balls and press down
  • with the palm of the hand to make flat. Bake 12 to 15 minutes or until
  • golden brown.
  • Vegan Chocolate Banana Cake
  • Madhuram's Eggless Cooking
  • Dry Ingredients:
  • Whole Wheat Pastry Flour 2 cups
  • Granulated Sugar (See Notes) 1 and 1/3 cup
  • Cocoa Powder 2/3 cup
  • Baking Soda, 1 and 1/2 teaspoon
  • Wet Ingredients:
  • Canola Oil 1/4 cup
  • Hot Water 1 and 1/2 cups
  • Vanilla Extract 1 teaspoon
  • Bananas, mashed or pureed 1 cup
  • 1. Preheat the oven at 350F/180C. Spray a bundt pan with non stick cooking spray.
  • 2. In a large bowl mix together the dry ingredients and keep it aside.
  • 3. I pureed 2 small size bananas with little water to measure 1 cup of puree.
  • 4. To the flour mixture add the canola oil, hot water and vanilla extract; mix well.
  • 5. Now add the pureed bananas and blend thoroughly.
  • My Notes:
  • 4. The next time I try this recipe I’m going to use cooked beet puree instead of mashed bananas. I’m pretty sure that its going to be so good.
  • Spiced Eggless Sponge Cake with Carrots
  • Lifealicious
  • 1 cup Fine Wheat Flour (maida)
  • 100 grams salted butter, melted
  • 1 tin condensed milk (I held just a bit back)
  • 1/2 cup grated carrot
  • 3/4 tspn baking powder
  • 3/4 tspn cinnamon powder
  • 3-4 cloves crushed
  • 1/2 cup milk
  • chopped almonds to spread on batter
  • Pre-heat oven at 180c for about 10 minutes
  • Grate carrot and keep aside
  • Melt butter and mix well with 1 tin condensed milk
  • Add 3/4 teaspoon baking powder and mix again
  • Add 1 cup flour – little at a time to avoid lumps and milk simultaneously
  • Mix batter well and add the cinnamon powder and crushed cloves
  • Mix grated carrots and pour into a greased baking tin, spread chopped almonds on top
  • Bake for about 30 minutes at 180C depending on your oven.
  • Viennese Sachertorte
  • Devi' Blog
  • 350 gms of dark chocolate(I used Hershey's special dark chocolate)
  • 150 gms butter
  • 150 gms icing sugar
  • few drops of vanilla essence
  • 6 eggs, separated
  • 125 gms all-purpose flour
  • 1/4 teaspoon baking powder
  • 1. Break the chocolate (150 gms) and melt it in a bowl placed over simmering water.
  • 2. Beat the chocolate, butter, icing sugar, vanilla essence, and egg yolks until it combines well.
  • 3. Sift the flour and baking powder and add it to the batter and mix well
  • 4. Beat the egg whites and fold into the batter
  • 5. Preheat the oven to 300 F, place the batter in the baking pan and bake for about 50-60 minutes, then take it out and allow to cool.
  • 6. Melt the remaining chocolate placed in a bowl over simmering water and spread over cake and leave it to set for some time. The cake is ready.
  • Almond Pistachio Cookies with Saffron Icing
  • Veggi Fare
  • 140 gram - whole wheat flour (atta)
  • 5 tbsp - sunflower oil
  • 7 tbsp - low fat milk
  • 6 tbsp - muscovado sugar / castor sugar
  • 1/4 tsp - vanilla essence
  • 1/4 cup - almonds, blanched and sliced thinly
  • 1/4 cup - pistachio, coarsely powdered
  • 1/4 tsp - bicarbonate of soda
  • a pinch of salt
  • Icing - 2 1/2 tbsp castor sugar, a few drops of warm milk and a few strands of saffron. (mix everything together)
  • 1.Preheat the oven to 190 degree C and line a baking tray.
  • 2.Mix together the oil, milk, sugar and vanilla essence in a bowl.
  • 3.In another bowl, mix together the flour, almond slices pistachio, salt and bicaarbonate of soda.
  • 4.Make a well in the centre of the flour mixture and add the liquid mixture and mix lightly with a wooden spoon. Do not overmix.
  • 5.Scoop 1 tsp of the mixture and roll into balls. Place them on the lined baking tray, spaced well apart and flatten slightly.
  • 6.Place the tray in the centre of the oven and bake for about 8-10 minutes or until a skewer inserted in the centre of a cookie, comes out clean.
  • 7.Let the cookies cool in the tray for 5 minutes and then transfer them on a wire rack to cool completely.
  • 8.Drizzle the icing on the cookies. Leave to set.
  • Mexican Wedding Cookies
  • Desi Soccer Mom
  • 1 cup butter, room temperature
  • 1/2 cup fine sugar
  • 1 tsp vanilla extract
  • 1 + 3/4 cups APF
  • 1 cup almonds, (1/2cup ground fine and the other half coarse)
  • 1/2 cup chocolate chips, chopped coarse
  • 1/2 cup sweetened flake coconut (optional)
  • pinch of salt
  • 1/2 tsp nutmeg
  • 1/4 tsp dry ginger powder (optional)
  • 1/2 tsp instant coffee powder (optional)
  • 1/2 cup confectioner's sugar, for dusting
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