Easy Cinnabon Rolls

Ingredients for dough:

 

Active dry yeast - 2 1/2 tsp. 

 

Milk - 1 cup (warm) 

 

White sugar - 1/2 cup 

 

Butter - 1/3 cup (softened) 

 

Salt - 1 tsp. 

 

Eggs - 2 (room temperature) 

 

All-Purpose flour - 4 cups 

 

Ingredients for filling:  

 

Brown sugar - 1 cup 

 

Ground cinnamon - 3 tbsp. 

 

Butter - 1/3 cup (softened) 

 

Ingredients for icing: 

 

Butter - 6 tbsp.

 

Powdered sugar - 1 1/2 cup 

 

Cream cheese - 1/4 cup 

 

Vanilla Extract - 1/2 tsp. 

 

Salt - a pinch 

 

 

Method of preparing the dough: 

 

Mix the yeast and warm milk with 1 tsp. sugar. Let sit for 5 minutes. 

 

Combine the rest of the sugar, butter, salt, and eggs. 

 

Pour into an electric mixer bowl with the yeast mix. Using the kneading hook, mix until you have a dough. 

 

Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. 

 

Method of preparing the filling: 

 

Combine the brown sugar and cinnamon in a bowl. 

 

Grease a 9×13 inch baking dish with cooking spray or butter. 

 

Roll the dough out on a lightly floured surface, until it is approximately 16x12 inches. It should be approximately 1/4 inch in thickness. 

 

Rub the dough with the butter and sprinkle with the sugar-cinnamon mix. 

 

Roll the dough, cut into slices and put onto the baking dish. 

 

 Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size. 

 

Preheat oven to 350°F. 

 

Bake for 20 minutes or until golden brown 

 

Method of preparing the icing: 

 

Mix all the ingredients and beat until fluffy. Drizzle and serve.

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

Rose and Pistachio Milk Cake

 Ingredients:

Eggs: 4, separated
Granulated sugar: 160g
Rose syrup: 2 tbsp + additional 1-2 tbsp for topping
Milk: 40ml
Self-raising flour: 160g
Baking powder: 1/2 tsp
Ground cardamom: 1/2 tsp + a pinch for topping
Evaporated milk: 410g tin
Full-fat milk: 200ml
Double cream: 200ml + 300ml for topping
Condensed milk: 150g
Chopped pistachios and dried rose petals for decoration

PREPARATIONS
Prepare a baking dish and preheat the oven to 180°C.
In a bowl, whisk together the egg yolks and sugar until creamy. Add 2 tablespoons of rose syrup and milk, then mix in the dry ingredients: self-raising flour, baking powder, and ground cardamom.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture.
Pour the batter into the prepared baking dish and bake until golden brown. Let the cake cool slightly.
In another bowl, combine the evaporated milk, full-fat milk, and condensed milk with 1-2 tablespoons of rose syrup for the soak. Pour this mixture over the baked cake, allowing it to absorb the flavors.
Whip 300ml of double cream until soft peaks form. Spread it over the soaked cake.
Drizzle additional rose syrup over the whipped cream and sprinkle with chopped pistachios and dried rose petals for a luxurious finish.

note- egg white- substitute is boiled chickpeas water

 

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

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

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

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

 

No-cook Banana Pudding

 

Ingredients for Banana Pudding: 

 

Vanilla wafers - 20 

 

Vanilla pudding - 2 cups (or store-bought) 

 

Banana - 1 (sliced) 

 

Whipped cream - 1/3 cup (heavy) 

 

Powdered sugar - 1 tbsp 

 

 

Method of preparing the Banana Pudding: 

 In mason jars, layer five vanilla wafers at the bottom and up the sides of each jar. Add a spoonful of the vanilla pudding, then top with the banana slices. Repeat until the jars are full and top with a bit of vanilla pudding. 

 

Chill in the refrigerator for at least 4 hours. Then, prior to serving, use an electric mixer on high speed in a medium-sized bowl. Whip the cream until soft peaks form and add the powdered sugar. Beat until combined well and serve on top of the banana pudding.

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

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

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

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

Creamy Custard & Crispy Crust Lemon Pie

It's hard to believe how this delicious dessert's creamy filling and perfect crunchy crust is made. To prepare this scrumptious pie, you only need to make one batter, which as it cooks, separates into two distinct layers: a delectable lemon custard, and a coconut top crust that's delightfully crispy. So, aside from being incredibly easy to make, this dessert is a breeze to clean up too. Check out how easy it is to make in the following video, and be sure to save the recipe immediately below it.

 

Ingredients (Serves 8)  

 

2 cups whole milk 

 

1 cup unsweetened coconut flakes, optional 

 

3/4 cup sugar 

 

1/2 cup (1 stick) unsalted butter, melted 

 

1/2 cup all-purpose flour 

 

4 large eggs 

 

1/2 lemon, zested and juiced 

 

1 teaspoon vanilla extract

 

Directions:  

 

1. Preheat the oven to 350ºF. Meanwhile, lightly grease and flour an 8 or 9-inch pie dish. 

 

2. Beat the sugar and eggs together in a large bowl until they appear thick. Then add the melted butter and the milk. 

 

3. Beat the eggs, one by one, waiting until each is fully incorporated before adding the next. 

 

4. Then add the vanilla extract, lemon juice, and zest, mix well. 

 

5. Gradually mix in the flour until combined. 

 

6. Fold in the coconut flakes, if using (if not, only add 4 tablespoons of butter) and pour the batter into a greased pie pan. Bake for 45 to 50 minutes, or until the center has set but still appears to be wobbly. 

 

7. Remove the pie from the oven and let it cool completely then refrigerate for at least 2 hours, or overnight. Once chilled, slice, serve and enjoy!

ps- note my recipe, saw something simple & yummy wanted to share all those who have sweet tooth like me. Enjoy

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

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

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

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

 

How To Pick The Best Apples For Baking

 

If you love to bake, and apples are a key ingredient,  this apple baking guide chart is going to be your new best friend. Certain varieties are better suited to different recipes and cooking techniques.

Now, you will no longer be in the dark! This handy chart shows you the best choices for your pies, sauces, desserts, ciders, and even snacking!

 

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

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 

eggless semolina cake

Ingredients

fine semolina  1 cup
curd  1 cup
ghee  1/4 cup
milk  1 cup
sugar 3/4- 1 cup as per taste
vanilla essence  1 tsp
nuts and raisins
baking pdr.  1 tsp
saffron pdr.  1/4 tsp
strawberries chopped few ( optional)

Method
mix rava, curd, milk, sugar, ghee well, let it rest for 3o minutes
add nuts and raisins, baking pdr, saffron, strawberries, mix well
pour into a greased baking dish, bake in a preheated oven at 180 deg. c for roughly 20-25 minutes, till the top is light brown, or when a toothpick inserted in the middle of the cake comes out clean
serve hot/ cold

if using strawberries, you can chop few mix well with the batter, use rest to decorate by putting all around the batter and bake



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

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

Veggie-Stuffed Mushrooms

INGREDIENTS

12 large mushrooms
1 tbsp olive oil
1 small zucchini, shredded
1/2 small onion, finely chopped
1/2 capsicum finely chopped
1/4 cup plain bread crumbs ( one can use gluten free product, like buckwheat bread)
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper pdr.

METHOD

1. Preheat the oven to 350°F. or 180 deg. C,
   
2. Remove the mushroom stems from the caps; finely chop the stems.
   
3. In a large skillet, heat the oil over medium heat. Add the mushroom stems, zucchini, onion, and bell pepper. Sauté the vegetables until tender, about 5 minutes. Add the bread crumbs, garlic powder, salt, and black pepper.
   
4. Stuff each mushroom cap with the vegetable mixture and place on a large ungreased  baking sheet. Bake for 20 to 25 minutes, or until the mushrooms are tender and well cooked. Serve immediately.

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

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

Brownies

Ingredients
all-purpose flour  1 1/2 cups
unsweetened cocoa   1 cup 
baking powder   1/2 tsp
baking soda  1/4 tsp
salt  1/4 tsp
butter    1 1/2 cups melted 
granulated sugar   1 1/2 cups
firmly packed light brown sugar    1 1/2 cups
large eggs   4
brewed espresso or French roast coffee    1/4 cup
 vanilla extract  2 tsp
cream-filled chocolate sandwich cookies (10 cookies)   1 cup chopped
milk chocolate candy bars with almonds, chopped   4 (1.45-oz.) 
dark chocolate morsels   1/2 cup 
white chocolate morsels   1/2 cup 
pecan/walnuts    1 cup toasted

METHOD
Coat a pan with cooking spray. Line pan with aluminium foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. 
Coat foil with cooking spray; set pan aside.
Combine first 5 ingredients in a small bowl.
Beat butter and sugars at medium speed with an electric mixer until smooth; add eggs, coffee, and vanilla, beating just until blended.
Add flour mixture; beat at medium speed until blended. Stir in cookie crumbs and remaining 4 ingredients.
Spoon batter into prepared pan, spreading evenly.
Bake at 325° F for 55 - 58 minutes.
Cool completely in pan on a wire rack. Cover and chill at least 2 hours.
Carefully invert brownies from pan using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board.
Cut brownies into squares.





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

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

Muffins- Basic & varieties- cinnamon, cheese, jam

Basic muffins        makes 12

Sifted flr 2 cups             sugar ½ cup           baking soda 3 tsp               salt ½ tsp    

 milk 1 cup                 Oil ½ cup                 egg 1

Method

1) preheat oven to 200 deg C or 400 deg F.

2) Grease bottoms only of 12 muffin pan cups.

3 ) sift flr with soda & salt, stir in sugar.

 4) In a separate bowl beat together egg, milk & oil.

 5) Spread flr mixture in wide round bowl & make a well in the centre.

6) Pour in egg oil mixture all at once, stir with a fork until just combined.

7) Spoon mixture into prepared cups, bake until golden for about 25 minutes.

8) Immediately remove from cups by inserting knife tip under each to loosen.

9) Serve hot with butter.

Ps- when mixing batter, stir just until flr is moistened. Do not beat. Batter will be lumpy but makes tender muffins. Muffins can be frozen or kept for a few days. Wrap in a foil & reheat in oven before serving.

Butter can be used instead of oil & will taste better.

Variations of muffins

Cinnamon-sugar muffins

Make basic muffins. Combine 2 tsp of cinnamon & ¼ cup sugar, mixing well. Sprinkle about 1 tsp mixture on each muffin just before baking.

Cheese muffins

Make basic muffins, add ½ cup grated sharp cheddar cheese & ¼ tsp of red chili pdr to dry ingredients. Reduce vegetable oil to ¼ cup.

Jam muffins

Make basic muffins. Spoon a ½ measure of batter into each muffin pan cup. Add 1 tsp jam & top with remaining batter. Rest is same, bake a usual.