Finger Cookies

 Ingredients

1/2 Cup Butter (softened)  

1/2  Cup Jaggery powder or Sugar

1 1/4  Cups All-purpose flour  

1/2 tsp Baking powder

1/2  tsp Vanilla essence (optional)  

Mixed fruit jam  as needed

12 nos. Whole almonds  

1 tsp Cocoa powder (optional – for dusting)

 

Instructions

Beat butter and jaggery/sugar until light and fluffy. Add vanilla if using.

Combine flour, baking powder, and cocoa (optional).

Mix dry ingredients into the butter mixture. Add a little milk/water if too dry.

Roll small portions into finger shapes, mark knuckles, and press an almond at one end for the nail.

Bake at 180°C for 12–15 mins until golden. Cool slightly.

Lift the almond, add jam underneath and on the sides, then press it back.

Dust lightly with cocoa for a creepy vibe.

Serve on a tray with jam splatters for a spooky Halloween treat! 

 

 

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Eggless Suji / Semolina Cake

 

Ingredients: 

1 1/2  cup suji 

1 cup softened butter 

¾ cup condensed milk 

½ tsp vanilla essence 

1/3 cup milk 

1 tsp baking powder 

½ tsp baking soda 

2-3 tsp tutti fruity (optional) 

Method: 

Take a large mixing bowl, add the sooji to it, now add the softened butter and mix well. 

Next, add the condensed milk and vanilla essence and mix everything. Take care that no lumps remain. The consistency needs to be ribbon-like, if the sooji batter feels very thick, add some milk and loosen it slightly. 

Add the baking soda and baking powder to it. And mix it well. 

Grease a baking dish with butter and pour the cake batter in it. Gently tap the base to release any bubbles formed. Top it with tutti-fruity if you like. 

Place the pressure cooker on low flame, and add 1 cup of water to it. Place a metal rack inside it. Gently put the baking dish with the batter inside the cooker on the rack. 

Remove the rubber and whistle of the lid of the pressure cooker, and shut the pressure cooker. 

Cook the cake in the pressure cooker for about 25 minutes. After about 25 minutes, check if the cake is fully baked, by poking a toothpick in the centre of the cake. If it comes out dry, it means the cake is perfectly cooked. If it is wet, shut the lid and cook it for some more time.

Remove from the cooker and let it cool, run a knife around the edge to loosen the cake. Remove the cake once cooled. Cut into slices and enjoy. 

 

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Eggs Benedict (Serves 4)

   

 Ingredients 

• 4 egg yolks 

• 3 ½ tbsp lemon juice 

• 1 pinch ground white pepper 

• 1/8 tsp Worcestershire sauce 

• 1 tbsp water 

• 1 cup butter, melted 

• ¼ tsp salt 

• 8 eggs 

• 1 tsp distilled white vinegar 

• 8 strips bacon / Tofu, Mushroom, Tempeh, coconut, eggplant

• 4 English muffins, split 

• 2 tablespoons butter, softened

Directions 

 

To make the Hollandaise 

 

1. Fill the bottom of a double boiler part-way with water. Make sure that the water does touch the top pan. Bring the water to a simmer. In the top of the double boiler, whisk the egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon of water. 

 

2. Add the melted butter to the egg yolk mixture (1 or 2 tablespoons at a time) while whisking constantly. If the Hollandaise sauce starts to get too thick, add a teaspoon or two of hot water. Continue whisking until all the butter has been incorporated. Whisk in the salt, remove from the heat, and place a lid on the pan to keep the sauce warm.

To poach eggs 

1. Fill a large saucepan with 3 inches of water. Bring the water to a gentle simmer, then add vinegar. Carefully break the eggs into the simmering water, and allow it to cook for 2-3 minutes. The yolks should be soft in the center. Remove the eggs from the water and set on a warm plate. 

 

2. While the eggs are poaching, brown the bacon / substitute  in a medium skillet over a medium-high heat and toast the English muffins on a baking sheet. 

 

3. Spread softened butter on the toasted muffins, and top each one with a slice of bacon, followed by a poached egg. Place two muffins on each plate and drizzle with hollandaise sauce. Sprinkle with some chopped chives and serve immediately.

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Marmalade French Toast Casserole

   

Ingredients:  

3 tbsp butter, softened 

1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices 

 Cooking spray 

1 (12-ounce) jar orange marmalade 

 2 3/4 cups 1% low-fat milk 

1/3 cup sugar 

1 tsp vanilla extract 

1/4 tsp nutmeg pdr

 6 large eggs 

1/3 cup finely chopped walnuts

Directions: 

Spread softened butter on one side of each bread slice. 

Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. 

Spread marmalade evenly over bread, and top with remaining 12 bread slices, buttered side up. 

Combine milk and next 4 ingredients (through eggs), stirring with a whisk. 

Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight. 

Preheat oven to 350°. 

Sprinkle casserole with walnuts. 

Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

 

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Russian Tea cake bars

  

 Ingredients 

Bars 

2 1/4 cups all-purpose flour

3/4 cup very finely chopped pecans

1/2 tsp baking powder

1/4 tsp salt

1 cup butter, softened

1/2 cup granulated sugar

1/2 cup powdered sugar

1 egg or use substitute

1 1/2 tsp vanilla

Topping

1/4 cup powdered sugar  

 

Preparations

 Heat oven to 350°F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In small bowl, mix flour, pecans, baking powder and salt; set aside. 

In large bowl, beat softened butter, granulated sugar and 1/2 cup powdered sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg and vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Spread in pan.  

Bake 32 to 37 minutes or until light brown on top and edges. Immediately sprinkle 2 tablespoons of the powdered sugar over top. Cool completely, about 1 1/2 hours.  

Remove bars from pan by lifting foil; peel foil away. Cut into desired shapes. Sprinkle remaining 2 tablespoons powdered sugar over top of bars before serving. Store in airtight container at room temperature. 

 

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No-Bake Chocolate Peanut Butter Dessert

 

Ingredients -Note: This recipe serves 8 

 

20 Oreo cookies (or a box of chocolate cookie crumbs)  

 

2 tbsp butter, softened  

 

1 package (8 oz.) cream cheese, softened  

 

½ cup peanut butter  

 

1 cup confectioner's sugar  

 

Another ½ cup confectioner's sugar

 

1 carton (16 oz.) frozen whipped topping, thawed  

 

20 miniature peanut butter cups, chopped  

 

1 cup milk 

 

1 package (3.9 oz.) instant chocolate pudding mix

Instructions  

 

Crush 16 Oreo cookies, or other chocolate cookies, and mix with the softened butter. In a 9-inch square dish, press the batter, creating the crust and then set it aside. 

 

Beat cream cheese, peanut butter and confectioner's sugar in a large bowl, until the mixture is smooth. 

 

Fold half of the whipped topping into the mixture and spread it over the crust. 

 

Sprinkle a layer of chopped peanut butter cups over the whipped topping. 

 

In a separate large bowl beat the milk, pudding mix, and the ½ cup confectioner's sugar for 2 minutes with a hand mixer on a low speed. Let this mixture stand for 2 minutes until it is soft-set.  

 

Fold in the remaining whipped topping and spread this over the peanut butter cup layer. 

 

Crush the other 4 cookies and sprinkle them over the top of the pudding.  

 

Cover the finished dessert and let it chill for 3 hours.

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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No-Bake Chocolate Peanut Butter

Ingredients Note: This recipe serves 8  

• 20 Oreo cookies (or a box of chocolate cookie crumbs) 

• 2 tablespoons butter, softened 

• 1 package (8 oz.) cream cheese, softened 

• ½ cup peanut butter 

• 1 cup confectioner's sugar 

• Another ½ cup confectioner's sugar 

• 1 carton (16 oz.) frozen whipped topping, thawed 

• 20 miniature peanut butter cups, chopped 

• 1 cup milk

1 package (3.9 oz.) instant chocolate pudding mix

 

Instructions  

1. Crush 16 Oreo cookies, or other chocolate cookies, and mix with the softened butter. In a 9-inch square dish, press the batter, creating the crust and then set it aside.

 

2. Beat cream cheese, peanut butter and confectioner's sugar in a large bowl, until the mixture is smooth. 

 

3. Fold half of the whipped topping into the mixture and spread it over the crust. 

 

4. Sprinkle a layer of chopped peanut butter cups over the whipped topping. 

 

5. In a separate large bowl beat the milk, pudding mix, and the ½ cup confectioner's sugar for 2 minutes with a hand mixer on a low speed. Let this mixture stand for 2 minutes until it is soft-set. 

 

6. Fold in the remaining whipped topping and spread this over the peanut butter cup layer. 

 

7. Crush the other 4 cookies and sprinkle them over the top of the pudding. 

 

8. Cover the finished dessert and let it chill for 3 hours.  

 

 

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Microwave Banana pudding

   

INGREDIENTS

100 gm butter softened, plus extra for greasing

2 ripe bananas

100gm light muscovado sugar / brown sugar

100 gm self-raising flour

2 tsp cinnamon pdr

2 eggs

2 tbsp milk

Icing sugar toffee sauce and ice cream, to serve, if you like

METHOD

Put the butter in a 1-litre baking dish and microwave on High for 30 secs-1 min until melted. Add 1½ bananas, mash into the melted butter, then add the sugar, flour, cinnamon, eggs and milk. Mix together well.

Slice the remaining banana over the top, then return to the microwave and cook on High for 8 mins until cooked through and risen. Serve warm, dusted with icing sugar, if you like, with a drizzle of toffee sauce and a scoop of ice cream.

 

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Chocolate Chip Cookie Dough Mug Cake

 

Ingredients:  

 

1 large egg 

 

3 tbsp  brown sugar  

 

1/3 cup of flour  

 

1 tbsp softened butter  

 

3-4 tbsp of mini chocolate chips  

 

1 dollop of ice cream to serve 

 

 

Instructions: 

 

Crack the egg open into a medium sized mug. 

 

Add the brown sugar, flour and butter.  

 

Top with 3-4 tablespoons of chocolate chips.  

 

Mix the ingredients thoroughly using a spoon. 

 

Microwave for 1 and a half to 2 minutes on medium power, or until the centre of the cake has set.  

 

Serve with a dollop of your favorite ice cream and enjoy!

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