Egg-less Mango Cake

 I made this egg-less Mango cake in microwave in 3 minutes 30 seconds. I had about 1/4 cup mashed banana, I chopped 1 mango in small pieces, added both to milk about 200 ml, along with 2-3 tbsp of sugar, 1 tsp of baking pdr, 1/2 tsp of baking soda, a pinch of salt, maida as needed, soaked raisins in warm water with 1/4 tsp of baking soda to remove toxins, washed it well twice, drained and added it to the batter, along with 1 tbsp of sunflower seeds. I add 2 tbsp of coconut oil. The batter was of pouring consistency, greased 2 microwave safe plates, spread them, baked each for 3 1/2 minutes. It was super soft and yummy. I added almond essence little. 

 

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Cherry Dessert

Ingredients for 6-8 servings 

20 oz (600 g) fresh sweet cherries, stemmed and pitted 

2 tbsp (30 g) butter, melted 

4 eggs 

1 cup (240 ml) milk 

3/4 cup (100 g) flour 

1/4 tsp salt 

1/2 cup (100 g) sugar 

1/2 tsp almond extract (or 3 drops of almond essence) 

1/2 tsp vanilla extract 

For dusting: powdered sugar

Preparations

Preheat the oven to 350ºF (180ºC). Grease a round 10 inch (26cm) baking dish with butter. Dust with about 2 tablespoons of sugar.     

Arrange the cherries in a single layer. Set it aside until you prepare the batter. 

Mix the eggs with the remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add the melted butter and stir to combine. The result is similar to a crepe's mixture. 

Pour the mixture over the cherries. 

Bake for about 40-45 minutes until puffed and golden brown. 

Sprinkle with powdered sugar before serving. Serve warm or chilled.

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Papaya Nut Cake

 Ingredients:

4 oz (113 g) butter

8 oz (227 g) granulated sugar

4 oz (113 g) dark brown sugar

3 eggs

1 tsp vanilla essence

½ tsp almond essence

6 oz (168 g) walnuts, chopped, plus extra for decorating

1 lb (454 g) hard yellow papaya (papaw), grated

1 small soft ripe papaya (papaw), mashed

14 oz (396 g) plain flour

4 ½ tsp baking powder

1/8 tsp mixed spice

2 tbsp dark molasses

1 tsp baking soda

2 tbsp vegetable oil

1 tsp cinnamon

Preparation

Cream butter and sugars until light.Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond essence, nuts and shredded and mashed papaya.

Sieve the flour, baking powder and mixed spice together and gradually add to the egg mixture to make a stiff batter. Combine the molasses, baking soda, oil and cinnamon with 1 tablespoon water. 

Gently fold into the cake batter. Pour into a 9 x 9 x 1 ¾ -inch (22.5 x 22.5 x 4-cm) cake pan. Sprinkle some chopped walnuts over the top. Bake at 350°F for 50 minutes. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Papaya Nut Cake

Ingredients:

• 4 oz (113 g)butter
• 8 oz (227 g) granulated sugar
• 4 oz (113 g) dark brown sugar
• 3 eggs
• 1 tsp vanilla essence
• ½ tsp almond essence
• 6 oz (168 g) walnuts, chopped, plus extra for decorating
• 1 lb (454 g) hard yellow papaya  grated
• 1 small soft ripe papaya  mashed
• 14 oz (396 g) plain flour
• 4 ½ tsp baking powder
• 1/8 tsp mixed spice
• 2 tbsp dark molasses
• 1 tsp baking soda
• 2 tbsp vegetable oil
• 1 tsp cinnamon

How to Make Papaya Nut Cake:

1. Cream the shortening and sugars until light.Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond essence, nuts and shredded and mashed papaya.
2. Sieve the flour, baking powder and mixed spice together and gradually add to the egg mixture to make a stiff batter. Combine the molasses, baking soda, oil and cinnamon with 1 tablespoon water.
3. Gently fold into the cake batter. Pour into a 9 x 9 x 1 ¾ -inch (22.5 x 22.5 x 4-cm) cake pan. Sprinkle some chopped walnuts over the top. Bake at 350°F for 50 minutes.

 

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Almond Butter Banana Bread

Ingredients:

1 1/2 cups flour
1/2 cup whole -wheat flour (if you don't have this available use 2 cups of all-purpose flour above)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice (or nutmeg)
1/3 cup almond butter
1/2 cup honey (if your almond butter has honey in it, use less)
1 1/2 cups of mashed ripe banana
1/2 cup low-fat buttermilk or cow's milk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (if you really like the taste of almonds)

Topping:

2 tablespoons of chopped almonds
1 1/2 teaspoon of granulated sugar (with the big grains)

Begin by preheating the oven to 350 degrees (177 degrees Celsius). Place a baking sheet in the oven that has been sprayed or covered with a non-stick agent (or butter). Spray or cover a standard loaf pan with non-stick spray or butter as well.

Whisk together the flours, baking soda, baking powder, salt, cinnamon, and allspice in a large bowl. Then, create a hole in the center of the mixture to add in the wet ingredients.

Combine the almond butter and honey in a small bowl and heat in the microwave until slightly heated and combined, about 30 seconds. Let the mixture cool for a few minutes before adding it to a combination of the wet ingredients, the banana, buttermilk (or milk), egg and extracts. Add this to the flour mixture and combine well.

Pour the batter into the loaf pan and top with the chopped almonds and granulated sugar. Place the loaf on the baking sheet in the oven and bake for about 28-30 minutes, or until a toothpick comes out clean.

Remove the loaf from the oven and cool on a wire rack from about 10 minutes before removing the bread from the pan. Place the loaf on a plate to let it cool completely. When wrapped, the bread will keep for about 2 days at room temperature, and in the refrigerator for about 4 days. The bread can also be frozen and keeps for about a month.

Those interested in health and cancer related topics are free to view my cancer blog-
http://cancersupportindia.blogspot.com/

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

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Sago pudding with custard

Ingredients for sago pudding

sago/sabudana 1/2 cup washed & soaked overnight

roasted semolina/suji ( rava) 2 heaped tbsp

roasted fine semia 2 heaped 2 tbsp

molasses  3 tbsp

water to cook

almond essence 1 tsp

Method

to the soaked sago, add the roasted semolina & semia, add more water if needed, mix well.

microwave on high power for 1 1/2 minutes.

stir well, again micro high for another 1 1/2- 2 minutes, when you'll see that the sago has turned fully transparent, then add molasses, mix well

micro high again for 2 minutes, by now it will be only solid mass, if you've added just enough water.

add almond essence, cool & refrigerate to set

Ingredients for custard

milk 1/2 l.

corn flour  1 1/2 tbsp

sugar 2-3 tbsp

strawberry essence 1 tsp

Method

mix the cornflour with little milk well

boil rest of the milk, then add the corn flour mixture, mix well, keep stirring till it thickens, add sugar & cook till it has dissolved.

remove, add essence, cool.

Pour carefully the custard over the set pudding, set it in the fridge till set. 

Serve cold, either plain or with some fruits if preferred.

NO BAKE CHOCOLATE CHEESE CAKE

Ingredients
1 cup semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1/2 cup sugar
1/3 cup sour cream
1/4 teaspoon almond essence
1 cup heavy cream
1 prepared 9-inch chocolate-flavoured pie crust

Method
Melt chocolate chips in a double boiler over simmering water or place in a microwavable bowl and microwave on high (full power) 1 to 1-1/2 minutes or until melted; set aside to cool.

In a large bowl, beat cream cheese, butter, and sugar until smooth and fluffy. Add sour cream, almond extract, and cooled melted chocolate; beat until well mixed.

In a small chilled bowl, whip heavy cream until stiff. Fold by hand (not with an electric mixer) into chocolate mixture. Spoon into chocolate-Favorited pie crust and smooth top with a spatula.

Chill until firm. Keep refrigerated.