Honey Cuts by Kirtida Sundari

 

• 15 dkg powdered sugar
• 2 dkg butter
• 2 table spoons honey
• 1 tea spoon soda bicarbonate
• 5 table spoons milk
• 45 dkg white flour
• Stuffing:
• 1/2 l milk
• 3 table spoons whole meal
• 20 dkg butter
• 20 dkg powdered sugar
• Frosting:
• 8 dkg butter
• 8 dkg powdered sugar
• 3 table spoons carob
• 2 table spoons milk
• 1 table spoon corn starch

Procedure recipe

Put the flour on the board. All other materials we cook - cook about 2 minutes, then add the flour and process dough. Still warm divided into 3 (or 4) path.Each rolled out and let bake in an oven heated to about 180 ° C. The dough is baked quickly, it's finished one-two.

Filling: Cook the milk with the flour to a thick paste and leave to cool. Butter with sugar in the foam and add the cooled paste. Fill the plates.

Frosting: Put all the ingredients to warm but not cook, pour on filled plates and let cool to solidify. After 3 hours is soft and can be neatly cut.

Apple Sauce Cake by JR

1/4 cup butter
1/4 tsp vanilla extract
1/3 cup granulared sugar
1 cup sifted flour
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
5/8 cup apple sauce

Cream butter until it is soft and creamy and add vanilla while creaming. Gradually add sugar and beat until mixture is light and fluffy. Mix flour, salt, baking powder and baking soda and sift 4-5 times. Add sifted ingredients alternately with apple sauce, making 3-4 additions, beginning and ending with dry ingredients. Stir gently and quickly until batter is well blended, but do not over-mix. Spread carefully into well greased 8 inch square cake pan and bake in moderate oven (350-375 F) for 35-45 minutes. Allow baked cake to 'set' for 15-20 minutes before removing from pan. Serve plain or with any desired icing.

From the New Purity Cookbook 1960

As I can be an impatient so and so and often need to take short cuts because I have even more impatient kids here's what I did: I mix the butter (it was already quite soft), vanilla and sugar together. In a seperate bowl I mixed the dry ingredients together and sifted them into the butter mixture alterately with the apple sauce. I used a round cake pan (because I'm naughty and only skimmed the directions) and I don't think I waited the full amount of time after taking it out of the oven. It was so moist and soft. Totally delicious! I'm trying to imagine how much fluffier it would have been had I done all that sifting but am having trouble as it was pretty darn perfect as it turned out!

Rajasthani Subji

This is from Tarla Dalal's Potatoes recipe book. Her books are awesome and the recipes always turn out wonderful. I highly recommend her books.

Prep Time: 10 mins   Cooking Time: 10 mins   Serves 4

1 cup yoghurt, whisked
1 tsp besan (Bengal gram flour)
1 tsp ghee
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp kalonji (nigella seeds)
1 bayleaf
2 cloves (I absolutely detest biting into a clove and so do my kids so I used ground cloves instead.)
2 sticks cinnimon
1/8 tsp hing
2 tsp chilli powder
1/4 tsp tumeric powder
1 tsp coriander-cumin powder
4 cups boiled, peeled and cubed potatoes
salt to taste
2 tbsp chopped coriander leaves for garnish

Combine yoghurt and besan together and whisk well. Keep aside.
Heat the ghee in a pot and add the mustard seeds.
When they crackle add the cumin seeds, fennel, kolanji, bayleaf, cloves, cinnimon and hing and stir for a few seconds.
Add the yoghurt besan mixture, chilli pwd, tumeric and coriander-cumin pwd and continue stirring 'til it comes to a boil.
Add potatoes and salt with 1/2 cup water, mix well and simmer 3-5 mins so the sauce thickens.
Serve hot garnished with coriander leaves.

Rice Crispy Squares

This is from 150 Delicious Squares from Company`s Coming. It says: A can`t-miss hit with kids, and they can help you make them too. I find that they are a can`t-miss hit with teenagers too. Blink and your squares are GONE!

six cups rice crispies
half cup brown sugar, packed
third cup corn syrup
quarter cup butter
one and half tbsp cocoa, sift if lumpy (I didn`t have cocoa so used carob)

Measure rice crispies in a large bowl.
Combine remaining 4 ingredients in a small pot. Bring to boil over medium heat. Heat and stir for one and half mins. Remove from heat. Pour over cereal and stir `til evenly coated. Press firmly into greased 8x8 inch (20x20 cm) pan.Let stand in pan `til cool. Cut into 25 squares.

Note: Have damp hands when pressing into pan otherwise the rice crispies will stick to you instead of each other. When cutting best to use a greased knife, that way the sweet won`t stick to the knife. I find it easiest and most convenient to wash the knife in warm water after each cut, give it a corsory dry and wipe it over the butter. The knife will still be warm from the warm water and so will only pick up a little of the butter, just enough to grease it.

Speedy Peach Cobbler

Here is the new and improved Peach Cobbler for those who are too busy or lazy to want to take too much time making this. I didn't have much time tonight but really wanted to make it, so I made some short cuts. And Oh boy! was it good!

Ingredients:

1 can of peach halves or slices (reserve the syrup)
2 cups of white flour
2 1/4 tsp baking soda
2 tsp baking powder
1/2 salt
1 cup of sugar
200 gms of butter
Milk (for texture adjustment)

Method:

Mix four, soda, baking pwd and salt together in a bowl. Stir in sugar. Melt butter and stir in. Add some peach syrup and enough milk to get good consistency. Not to thick, not to thin. It should be thick enough to hold the peaches. They shouldn't sink. Pour batter into round or square tin. Don't use too small a tin 'cause it raises! decorate with peaches and bake at 350 F degrees for 1 hour. Offer and hallelujah !

Perfect Sushi Rice by Anuradha

Tips for cooking Sushi Rice
Good Sushi Rice has several contradicting qualities, which make it difficult to cook:

• It has to be (very) sticky. (Otherwise you won't be able to produce Nigiri Sushi).
• It mustn't be too soft. (We don't want rice mush. The single rice corns should be identifiable.)
• It mustn't be too hard. (We dont't want to hear or feel a "Crunch" while eating.)

After several not very successful attempts to cook good Sushi Rice I finally found a way to get a decent result without spending too much time. (A sushi master probably won't find it adequate :-)).:

1. Use short grained sushi rice. (Long grained rice won't work, because it doesn't get sticky enough.)
2. Wash the rice until the washing water starts to get clean. (You can wash the rice in a sifter or in a big pot. If you use a big pot, you have to pour off the water several times; if the pot is big enough this can be done easily without spilling rice. Most people recommend that you drain the rice for one hour... but it seems that this it not very important for the final result.)
3. To cook the rice use about 15% more water than sushi rice measured in volume. (So if you use 1 cup of sushi rice, use a little bit more than 1 cup of water.)
4. Bring the water to boiling point without the rice. (You can add some salt if you want - this depends on your personal taste.)
5. Put the rice into the boiling water and continue to boil on the highest heat level of your oven. To prevent the rice from sticking to the bottom of your pot, stir the rice several times while it boils. (This is important! Otherwise a thick layer of rice will stick at the bottom of your pot.)
6. After 2-3 minutes turn the heat down to lowest level. (The water should barely continue to boil. If you have an electrical oven, you can put the pot away from the heat until the plate gets colder.)
7. Put a lid on the pot and let the rice simmer for about 10-15 Minutes. (There mustn't be to much heat! Otherwise the lowest layer of rice will stick to the bottom of the pot.)
8. As soon as the rice has absorbed the water, put it away from the oven and let it rest within the pot covered by the lid. Wait for about 15-20 minutes. (This also seems important! If you don't wait, your rice probably will be too crunchy.) After that you can add sushi vinegar (see below) and stir the rice.
   Usually you put the rice in a special wood bowl and mix it there with the vinegar, to avoid chemical reactions with your metal pot. Another solution is to put the rice into a ceramic baking pan.
9. Spread the rice in the baking pan (or somewhere else) so that the rice cools down quickly. Cover the tray with a towel to prevent the rice from drying out. (Sushi rice should be used when it is cold. If you are working under time pressure warm rice will also work.)
10. That's it :-)

In my experience the two most important points are the boiling time at full heat and that you let the rice rest after it simmered: If you boil the rice too short it won't get soft, if you boil it too long it will get too soft or it will burn. 2-3 minutes seems to be the right time, but it might vary with different rice brands. Let the rice rest for at least 15 minutes. The last time I didn't let it rest, the rice was very soft (mushy) on the outside and still crunchy at the core...
One middle sized cup of rice (approx. 0.2 litre) seems to be enough for 4 rolls of maki sushi, if the rice is spread thin on the nori mats. Four rolls of maki sushi usually is enough for a meal.
Sushi vinegar is made by mixing rice vinegar with sugar. The amount of sugar and vinegar depends very much on the personal taste. Some people use a 1:1 ratio between sugar and vinegar (which is too sweet in my opinion) others a 1:3 ratio (1 part sugar 3 parts vinegar). Some people add salt (which can also be added to the cooking water directly). Approximately 5 tablespoons of rice vinegar are used for 1 Kg rice, but of course this also depends on your taste.

Strawberry Rhubarb Crunch

This recipe is courtesy of the Prairie Fruit Growers' Association. It is super yummy and very quick and easy to make. I highly recommend it.

Base:
3/4 cup sugar
1 1/2 tbsp minute tapioca
1 1/2 cups whole strawberies
1/2 cup water
3 cups diced rhubarb

Topping:
1/4 cup butter, melted
1 cup quick-cooking rolled oats
1/2 cup flour
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup chopped nuts (I used sliced almonds and walnuts, broken up.)

Method:
Preheat oven to 375F. Combine base ingredients in 2 quart (2L) baking dish. Let stand 5 minutes. Combine topping ingredients and sprinkle over base. Bake about 25 minutes or 'til rhubarb is cooked.

Serves: 6-8