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pops( easy cake)

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1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pan
s
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
3 extra-large eggs at room temperature
1 1/2 cups whole milk at room temperature
Preheat the oven to 425 degrees.
Generously grease aluminum popover pans or custard cups with softened butter. Yo
u ll need enough pans to make 12 popovers. Place the pans in the oven for 2 minute
s to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted
butter until smooth. The batter will be thin. Fill the popover pans less than ha
lf full and bake for exactly 30 minutes. Do not peek.
Serve hot.
Makes 12.

PIZZAAAAAAAAAA
Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
Directions
1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 1
0 minutes.
2.In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and
the yeast mixture; stir well to combine. Beat well until a stiff dough has forme
d. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat
oven to 350 degrees F (175 degrees C).
3.Turn dough out onto a well floured surface. Form dough into a round and roll o
ut into a pizza crust shape. Cover with your favorite sauce and toppings and bak
e in preheated oven until golden brown, about 20 minutes.

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KIMCHI( PICKLED CABBAGE)
Ingredients:
10 cups of water
2 Napa cabbages, washed and cut into 2-inch squares
1 cup coarse salt (or kosher or sea salt)
1 Tbsp finely chopped garlic
1 Tbsp chopped ginger
½ cup red pepper flakes (kochukaru)
2 Tbsp sugar
5 scallions, cut into 1/2 inch pieces
Preparation:
In large nonreactive bowl or pot, mix salt into water.
Add cabbage to salt water and if necessary, weigh down with large plate so leave
s are all submerged.

Soak cabbage for 5-6 hours.

Remove cabbage and rinse in cold water, squeezing out excess liquid.

In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.

Add cabbage and coat with seasoning mixture.

Pack the seasoned cabbage into a large airtight jar with lid.

Let kimchi ferment in a cool place for 2-3 days before serving or putting in ref
rigerator.
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chantilly cream( bare foot contess)
4 egg whites, 2/3 cup sugar, half tsp cream of tartar, half tesp salt
dessert:: meringues

whole wheatbread (2 big loaves)


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8 cup whole wheat flour
2 cups milk
2 packets yeast
1/4 cup butter
1 tbs salt
1/4 cup light brown bread
1 cup warn water
add yeast to warm water and mix. leave for 10 min.. add sugar.. mix melted butte
r into milk and then add to the mixture...mix them well...let it sit for few min
.
bake for 35 to 40 min at 400F

whwhole wheat carrot cake


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2 c. whole wheat flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 c brown sugar
3 eggs
1/4 c oil
1 c milk
2 tsp vanilla
1 c crushed pineapple
2 c grated carrots
1 c flake coconut
1 c walnuts
Mix well and pour into baking dish. Bake at 350 F for 55 minutes

chocolate cake
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flour 2 cups
sugar 2 cups
mix them
egges 2
baking soda 1 tsp
vanilla essence 2 tsp
mix these three ingredients
coco powder 1 cup
butter 1 stick
water 1/4 cup
melt butter and add water..then add coco powder
pour coco paste into flour mix
then add egg mix
mix thoroughly
cook for abt 25 min at 325 degrees

corn honey muffins


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corn flour--1 cup,
all purpose flour-1 cup,
sugar 1 cup,
salt- 1 spoon,
bakind soda- i tb spoon
mix all these ingredients...
beat 2 eggs,
add 1/4 ht cup honey,
beat them
melt abt half cup butter
add egg batter into flour mix
then add butter
heat oven or abt 400c
bake for 15 min

apple and raisin muffins


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2 apples peeled and graded
1 cup butter

melt 1 cup of butter


add peeled apple
add raisins
add 2 tea spoons of cinammon
2 cloves
2 cups sugar,
water
cook for 15 min....let is cool completely later
3 and half cups all purpose flour
2 and half spoons baking soda
mix apple mixture with flour

pre heat oven for abt 350degrees


and cook for 15 minutes

green peas and basil soups


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4 and half cups of frozen green peas
1 basil pack
In a heating bowl, add 1 spoon butter, 2 spoons olive oil,
add onion, green peas, salt, pepper, basil, cook for some time...
ground all this to paste..
by adding 1 cup of chicken broth
take this paste into a heating bowl, add 1 more cup chicken broth
and cook for some time...dont lead to boiling stage...
serve by garnishing with cooked red peppers and some MOZZARELLA CHEESE

carrot cake recipe


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Ingredients
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter softened 8 ounces cream cheese, softened 4 cups confectioners'
sugar 1 teaspoon vanilla extract 1 cup chopped pecans

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. M
ix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fol
d in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted i
nto the center of the cake comes out clean. Let cool in pan for 10 minutes, then
turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners'
sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir
in chopped pecans. Frost the cooled cake.

almond biscotti
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Ingredients
Butter or margarine, softened - 1/2 cup
Sugar - 1 1/4 cups
Eggs - 3
Anise or vanilla extract - 1 tsp
All-purpose flour - 2 cups
Baking powder - 2 tsps
Dash salt Chopped almonds - 1/2 cup
Milk - 2 tsps Method1.Mix together the cream butter with a cup ofsugar. 2.Add
eggs, one at a time, beating well after each addition. 3.Stir in anise or vanil
la. 4.Combine dry ingredients; add to creamed mixture. 5.Stir in almonds. 6.Line
a baking sheet with foil and grease foil. Divide dough in half; spread into two
12-in. x 3-in. rectangles on foil. 7.Brush with milk and sprinkle with remainin
g sugar. 8.Bake at 375 degrees F for 15-20 minutes or until golden brown and fir
m to the touch. 9.Remove from oven and reduce heat to 300 degrees F. Lift rectan
gles with foil onto wire rack; cool for 15 minutes. 10.Place on a cutting board;
slice diagonally 1/2 in. thick. 11.Place slices with cut side down on ungreased
baking sheet. Bake for 10 minutes. 12.Turn cookies over; bake 10 minutes more.1
3. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airti
ght container.
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Enjoyed this

apple almond cookies


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Ingredients:
2 cups all purpose flour
1 cup peeled and finely chopped apple
1 tsp baking soda
1 cup butter
1 tsp vanilla extract
1/2 tsp salt
1 cup sugar
1 egg OR 1/4 cup Silken Tofu
1/4 cup Almonds

Method:
Eggless
In a bowl add the silken tofu, butter and sugar and mix them well.
1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth a
nd creamy, leaving no graininess or chunks. Now add baking soda,salt,flour, vani
lla essence and mix them well.
You can grate the apple after peeling or you can also blend it without adding wa
ter. Add apple and chopped almonds. You can use a blender to chop almonds too. B
ut be careful not to make it powdery.
Preheat the oven to 375 degree F for 10 min. In a cookie sheet, place the dough
in whatever shape you want and bake them at 375 degree F for 12 to 15 min. Mostl
y 12 min is enough.
Allow them to cool for 5 min and then store it in an air tight container and enj
oy! This is my first time making cookies with silken tofu.I have made eggless co
okies but I do not use any egg substitutes. Silken Tofu is a good substitute for
egg.You must try it.
Egg lovers you still can make these Apple Almond cookies with eggs. For making t
hese cookies with egg, you just have to beat the eggs with sugar and butter unti
l they blend well and all the other steps are the same.

Chocolate Cookies
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Ingredients
½ cup butter
1 cup sugar
1 egg
¼ teaspoon salt
2 ozs. unsweetened chocolate
2½ cups flour (scant)
2 teaspoons baking powder
¼ cup milk
Instructions
Cream the butter, add sugar gradually, egg well beaten, salt, and chocolate melt
ed.
Beat well, and add flour mixed and sifted with baking powder alternately with mi
lk.
Chill, roll very thin, then shape with a small cutter, first dipped in flour, an
d bake in a moderate oven
hey chill you could also used a normal method if not for an oven

almond apple cAKE


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IngredientsFor the Streusel Light brown sugar - 1 cup Chopped apples - 1 cup S
liced almonds, pecans or walnuts (optional) - 1 cup All-purpose flour - 1/4 cu
p Ground cinnamon - 1 tsp Butter, melted - 3 tblsps For the Cake All-purpose f
lour - 2 cups Baking powder - 1 tsp Baking soda - 1 tsp Granulated sugar - 1
/2 cup Eggs - 3 large Vanilla extract - 1/2 tsp Orange juice - 1/3 cup For the
Glaze Confectioners' sugar - 1/2 cup Orange juice - 1 1/2 tsps MethodFor the
Streusel: 1.Preheat oven to 350 degrees. 2.Grease a 9 or 10 inch tube pan. 3.Mi
x together brown sugar, apples, almonds, flour and cinnamon. 4.Stir in melted b
utter. For the Cake: 1.Mix together flour, baking powder and baking soda2.Beat b
utter and sugar until light and fluffy. 3.Add eggs, one at a time; beat well aft
er each addition. 4.Add vanilla. Set mixer to low; alternately beat flour mixtur
e and orange juice into egg mixture.5. Spoon half of batter into tube pan. Sprin
kle with half of streusel. 6.Spoon the remaining batter over the streusel, sprea
ding to make an even layer. 7.Swirl batter with a knife to create a marble patte
rn. 8.Bake for 15 minutes. Remove cake from oven; sprinkle with remaining streus
el. 9.Return cake to the oven; bake until a toothpick inserted in center comes o
ut clean, about 30-35 minutes. 10.Transfer to a wire rack; cool completely.