Microwave Chocolate Cake

Ingredients :

 

• 4 eggs
• 1 cup sugar
• 1 cup malai/oil/butter (what ever available)
• 1 cup maida/flour
• 1 teaspoon baking powder
• 1-2 teaspoons coco powder
• 1 microwave (800-1000 watt for 7 minutes )

Directions :

1. Beat 4 eggs very fine in a bowl.
2. Then add sugar and oil in beated eggs. and mix and beat it again.
3. Now mix flour, baking powder and coco powder for chocolate flavour) seperatly and then add in the mixture of eggs, oil and sugar.
4. Pour this mixture in a microwave friendly container (this could be made if plastic of glass). choose a relatively bigger container, because this cake will expend.
5. Put this cake in microwave for 7 minute. ( not less not more).
6. after 7 minute leave ur cake for about next 5-8m minute in microwave without any further process.....

here u go.....your cake is ready

Recipe by : Uzma Sehar 

Microwave Chocolate Cake

Serve 6 to 8

Ingredients

• 1 cup sugar
• 1 cup milk
• 1/2 cup butter
• 3 tablespoon golden syrup or honey
• 2 eggs
• 1 1/2 cups flour
• 3 table spoon cocoa ( you can use flavored coffee powder if cocoa is not available )
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup crushed nuts
• Chocolate Icing ( can be made by mixing melted dark chocolate , fresh cream and icing sugar )

Directions :

1. Mix milk, sugar, butter, golden syrup, eggs, flour ( maida ), cocoa, baking soda and baking powder together until it become smooth then pour the mixture in microwave ring cake tin ( if you dont want to give shape as seen in the picture you can use other things to shape your cake as of your desire )
2. Cook high for about 5 to 7 minutes or until cake spring back when touched. As all microwave cook differently so adjust the proper cooking time to accommodate your microwave
3. Once done let your cake be cooled then ice with chocolate icing and garnish with crushed nuts sprinkle over your cake

Eggless Chocolate Cake

Serve 6

Ingredients :

• 1 cup flour plus extra for dusting
• 2 teaspoon baking powder heaped
• 1 teaspoon heaped bicarbonate of soda powder
• 3 1/2 tablespoon coco powder
• 3 1/2 drinking chocolate powder
• 1 tin ( 400g ) condensed milk
• 250g melted butter
• 2 teaspoon vanilla essence
• 1/2 can sprite ( lemon lime flavor )

For icing :

• 60g dark chocolate
• 250g thick fresh cream
• icing sugar for dusting

Directions :

1. Mix all the dry ingredients in a blender bowl and then level it out in the bowl then pour the condensed milk, melted margarine and vanilla essence into the bowl and start blending at a slow speed. 
2. Gradually start pouring in the Sprite and increasing the speed of the blender. Once you have poured 1/4 of a can of sprite, stop the mixture, scrape the sides and check the consistency with a spatula. The mixture has to be smooth, even and loose enough to be poured like thick cream. Pour the remaining 1/4 or as much as is needed. ( If you are making cup cakes then you would need less amount of sprite to keep it more thick )
3. Decide on the shape you want and grease and flour the tin. Pour roughly half the mixture into the tin and bake in a preheated oven (gas mark 6 or 200′C) for 10 to 12 mints, then turn the cake and increase the heat to gas 9 or 240′C for a further 10 mints. If you are making cup cakes then pour the remaining mixture into cup cake cases of your choice and bake. If you wish to make a sandwich sponge cake then wait until the first cake is done and then bake the remaining mixture in the same Check the middle of the cake by piercing a knife into the cake and if it comes out clean your cake is done. If there is a little flour sticking to it then, place it back in the oven for 8 to 10 mints, and then check again.
4. Wet a non fluffy clean cotton tea towel and place on a wire rack. Run a knife gently around the edges of the cake and invert on to the damp tea towel, cover and let it cool ready to be decorated. This will keep the cake moist.
5. For the icing melt the chocolate by placing a bowl over some boiling water and putting the chocolate in the bowl. Once melted and it is smooth , slowly fold it into the cream. Mix well and then spread on to the cake, roughly smooth out the icing on the cake. Use a sieve and dust some icing sugar on top of the cake

Banana Crumb Muffins

Serve 12 cups

Ingredients 

Muffins Ingredients

• 4 ripe mashed bananas
• 2 cups flour
• 1 lightly beaten egg
• 1 teaspoon baking Powder
• 1/2 teaspoon baking soda
• 1/2 cup Sugar or according to taste
• 4 tablespoon Butter ( melted )
• 1/2 teaspoon salt or to taste

Topping Ingredients

• 1 tablespoon plain flour
• 2 tbsp butter
• 1/4 teaspoon cinnamon powder
• 4 tbsp brown sugar

Directions :

For Muffins

1. Preheat oven to 180 degree C ( 375 degree C).
2. Take a large bowl, add baking powder,all purpose flour,salt and baking soda in it.
3. Mix well and set aside.
4. In an another bowl,add mashed bananas, sugar, egg and melted butter.
5. Beat them with electric beater for 1-2 minutes or until well combined then stir lightly this banana batter into dry ingredients until moistened.
6. Fill prepared muffins cups 3/4 full.

For Topping

1. First combine plain flour, cinnamon powder and brown sugar together in a small bowl then cut in butter until crumbly. Sprinkle over Banana muffins.
2. Place muffins cups in preheated oven and bake them for 18-20 minutes or until toothpick inserted in it comes out clear.
3. serve them once they get cool

Peanut Cookies

Serving : 30

Ingredients

• 125g unsalted butter
• 1 egg
• 1 cup caster sugar
• 1 teaspoon baking powder
• 1 1/2 cups plain flour
• 150g raw peanuts

 Directions

1. Preheat the oven to 180°C. 
2. Line two baking trays with non-stick baking paper.
3. Cream the sugar and butter using an electric mixer until light and creamy. 
4. Add the egg and beat until combined. Stir in the plain flour, baking powder and peanuts.
5. Roll tablespoonfuls of mixture into balls and place on trays. 
6. Bake for 10-15 minutes until golden. Cool on wire racks. Sneaked warm biscuits are very yummy, but even better when cold and crunchy.

 
 
 

Chocolate Cookies

Ingredients :

1 cup sugar
1 teaspoon vanilla
2 ounces unsweetened baking chocolate, melted 

1/2 teaspoon salt

1/3 cup buttermilk

1/2 teaspoon baking soda
1 cup chopped nuts

1 egg
1 3/4 cups all-purpose flour

1/2 cup butter, softened 

Chocolate Frosting Ingredients :

3 Tablespoons hot water

2 ounces unsweetened baking chocolate
2 cups powdered sugar 

2 Tablespoons butter or margarine

Directions :

1.  Heat oven to 375 degrees F.
2. Grease cookie sheet. Beat sugar, butter, vanilla, buttermilk, egg and chocolate in large bowl with electric mixer on medium speed.
3. Stir in salt, nuts, and baking soda.
4. Drop dough by rounded tablespoonfuls onto cookie sheet, 2 inches apart.
5. Bake 8 to 10 minutes. Cool completely on wire rack. Frost with Chocolate Frosting.

Chocolate Frosting Directions :

1. Melt butter and chocolate in 2-quart saucepan over low heat, stirring occasionally; remove from heat.
2. Stir in hot water and powdered sugar until smooth. If frosting is too thick, add more water, if it is too thin, add more powdered sugar.

Blueberries Muffins

Serve 12 cups

Ingredients

• 1 1/2 cups fresh blueberries or frozen blueberries
• 1 cup milk
• 1/2 cup butter
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons orange zest
• 2 1/2 teaspoons baking powder
• 2 large eggs
•  2 cups flour
• 2 cups sugar
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 400 F.
2. In a saucepan combine the milk, vanilla extract, butter and orange zest. Then stir it over medium heat until the butter melts.
3. Cool it until the mixture is warm to touch, beat in the eggs. Then shift the flour, baking powder, salt and sugar into large bowl.
4. Add the milk mixture in it and stir until blended, fold in the blueberries
5. Divide equally among muffin cups
6. Bake the muffin for about 15 to 20 minutes or until they get lightly browned
   
   
   
   

Lab - e - Shireen

Serve 3 - 4

Ingredients 

• 
  1 Liter fresh milk
• 4 Tablespoon sugar or to taste
• 1 Packet jelly ( strawberry or pineapple or both )
•  Fresh cream
• 1 Tablespoon rosewater
• Pineapple , Mix fruits or your favorite fruits
• Vanilla custard 4 tablespoons
• Boiled noodles 1/2 packet or as per need 

Directions

1. Pour milk in a pan and add vanilla custard powder and sugar
2. Then cook it till it get custard thickness
3. Cook jelly as instructed on the pack
4. In a serving bowl add a layer of custard then add pineapple cubes or your desired fruit's cubes
5. Then add a layer of cubed jelly followed by boiled noodles
6. Repeat the layering, top with cream and serve chilled

Coconut Cookies

Ingredients

• 2 Cups flour
• 1 Teaspoon baking soda
• 1/2 Cup butter
• 2 Large eggs
• 1 1/4 Sugar
• 1/2 Teaspoon salt
• 1 Cup coconut

Directions

1. Add butter , sugar and eggs together and mix them well
2. Stir in dry ingredients ( flour , baking soda , salt ) then add coconut
3. Drop the cookies paste from spoon on greased baking sheet
4. Bake at 350° for 8 to 10 minutes or wait till cookies get light browned around its edges
   
   

Apple Pie

Ingredients:

• Pastry for 2 crusts (recipe below)
• 8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan)
• 2 Tablespoons lemon juice
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 Tablespoons butter 
• 1 egg yolk
• 1 Tablespoon milk

Directions:

1. In a large bowl, toss the sliced apples with lemon juice.

2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.

6. Bake at 425 degrees F for 15 minutes.

7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

Flaky Pastry Pie Crust Recipe

Makes two 9-inch pie crusts

Ingredients:

• 2 1/2 cups all-purpose flour 
• 1/2 teaspoon salt 
• 1 cup butter, chilled and diced 
• 1/2 cup ice water

Directions:

 

1. Combine the flour and salt in a large bowl.

2. Cut in the butter until the mixture resembles coarse crumbs.

3. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.

4. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.

5. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate.

6. Place crust in pie plate, pressing evenly into the bottom and sides.

Chocolate Pie

Ingredients:

• 3/4 cup sugar
• 3 Tablespoons cornstarch
• 3 Tablespoons flour
• 1/2 teaspoon salt
• 2 1/2 cups hot milk
• 2 oz. (squares) unsweetened baker's chocolate, broken into small pieces
• 2 egg yolks, well beaten
• 1 teaspoon vanilla
• 1 baked 9" pie shell
• 1 recipe Meringue (recipe below) 

Directions:

1. Blend sugar, cornstarch, flour and salt.

2. Stir gradually into hot milk, and cook over boiling water (using a double boiler) until thickened.

3. Add chocolate, stir until well blended and smooth.

4. Add a small amount of cooked mixture to beaten egg yolks, blending in thoroughly. Return this mixture to remaining mixture in saucepan and cook 2 minutes longer.

5. Remove from heat then add the vanilla, mix well.

6. Place cooled filling into pie shell, then make the meringue (below). 

7. Pile the meringue on top of the filling, going to the edge of the pie with the meringue to prevent shrinking and gaps.

8. Bake at 375 degrees F for 12-15 minutes or until the meringue is lightly browned.

Meringue Recipe

Ingredients:

2 egg whites (room temperature is a must)
4 Tablespoons sugar
1/2 teaspoon vanilla

Directions:

1. Beat egg whites until stiff and foamy.

2. Add sugar very slowly (this is important) to preserve the air in the meringue, continuing to beat until soft peaks are formed. Add the vanilla while beating to mix well.

3. Spread the meringue over filling. Seal to edge of crust to prevent shrinking.

Blueberry Pie

Ingredients:

Crust Ingredients:

2 cups all-purpose flour
2/3 cup cold butter or margarine
1/4 teaspoon salt
4 to 5 Tablespoons cold water

Filling Ingredients:

2 Tablespoons all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups fresh blueberries

Directions:

1. Preheat oven to 400 degrees F.

2. Combine the salt and flour in large bowl; cut in butter until mixture resembles coarse crumbs. Add enough water (stirring with a fork after each tablespoon) just until flour is moistened.

3. Divide dough in half; shape each half into ball then flatten slightly. Wrap 1 ball of dough in plastic wrap and refrigerate.

4. Roll out with a floured rolling pin on lightly floured surface, the remaining ball of dough into a 12-inch circle.

5. Place into a 9 inch pie pan, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan and pinch to flute edges.

6. Combine 2 tablespoons flour, sugar, cinnamon and nutmeg together. Stir in the blueberries.

7. Spoon blueberry mixture into prepared pie crust.

8. Roll out with a floured rolling pin on lightly floured surface, the chilled ball of dough into a 12-inch circle.

9. Cut out leaf shapes in dough using small knife or cookie cutter. Place dough over filling. Cover edge of crust with 2-inch strip of aluminum foil.

10. Bake for 35 minutes; remove the aluminum foil from around the edges. Continue baking for an additional 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.

Cheese cake

Ingredients

 

• For the filling:
• 500g cream cheese
• 200g caster sugar
• 4 eggs
• 300g double cream
• 1 vanilla pod
• For the biscuit base:
• 200g digestive biscuits
• 100g butter
• 50g caster sugar
• For the cherry compote:
• 300g cherries
• 40ml kirsch
• 150g caster sugar

Preparation Time: 10 minutes
Cooking Time: 30 minutes and 10 minutes
Serves: 8 - 12

Directions:

 

1. Heat the oven to 150°c.
2. In the bowl of your food processor, place the broken up digestive biscuits.
3. Blend until the majority of biscuit lumps are no longer visible. Add the sugar and whizz it up to incorporate them.
4. Melt the butter, then as the machine is running, pour the butter onto the biscuit crumbs. Blend it for 30 seconds or until it resembles wet sand.
5. Line a 20cm or 25cm cake tin with baking parchment. Tip the biscuit crumb into the base of the tin and level it out evenly, taking care not to press it down too firmly. Put the tin to one side as you make the cream cheese filling.
6. In a large bowl, beat the cream cheese with the caster sugar using a whisk until it is smooth and lump free.
7. Add the double cream, eggs and vanilla and stir it all together.
8. Pour the filling into the cake tin on top of the biscuit crumb base.
9. Bake the cheese cake in the oven for 30 minutes, there should still be a slight wobble in the centre. Remove the cheese cake from the oven and let it cool to room temperature, then place it into the fridge to firm up.
10. To make the cherry compote, place ¾ of the cherry halves, the caster sugar and Kirsch into a medium saucepan and heat it gently until it is bubbling.
11. Cook it on a low temperature for 10 minutes, then remove the pan from the heat and let it cool.
12. While the compote is cooling add the remaining cherry halves to it. They will cook ever so slightly but will keep their shape which adds to the presentation of the finished dish.
13. Cut a slice of the cheese cake and serve with the cherry compote. 

Frosted Pumpkin Cookies

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 cups sugar
• 2 cups vegetable shortening
• 2 eggs
• 1 (15 ounce) can pumpkin
• 2 teaspoons vanilla extract
• 1 cup raisins
• 1/2 cup chopped nuts (to place on top of frosting)

Cream Cheese Frosting Ingredients:

• 1 (3 ounce) package cream cheese, softened
• 1/3 cup butter or margarine, softened
• 1 teaspoon vanilla
• 2 cups powdered sugar

Cooking Directions:

1. Preheat oven to 350 degrees F.

2. Combine flour, baking powder, baking soda, salt, cinnamon, ginger and cloves in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds.

3. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined.

4. Stir in raisins. Drop by rounded teaspoons onto ungreased baking sheets.

5. Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.

6. Mix all frosting ingredients together with an electric mixer until smooth.

7. Frost cookies with Cream Cheese Frosting. Sprinkle nuts on top.

Black Forest Cake

Ingredients:

• 1 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 1/2 cup kirsch
• 1/2 cup butter
• 3 1/2 cups confectioners' sugar
• 1 pinch salt
• 1 teaspoon strong brewed coffee
• 2 (14 ounce) cans pitted Bing cherries, drained
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 Tablespoon kirsch
• 1 (1 ounce) square semisweet chocolate

Cooking Directions:

1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans with parchment paper circles.
2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined.
4. Pour into 2 round 8 inch pans.
5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes.
6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirsh.
7. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.
8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirsh.
10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.