Sunday, June 4, 2017
This is an easy bread to make and tastes so wonderful especially with butter spread. Best thing is that it does not use yeast and its not too sweet.
500gm diced dried fruit ( I used apricots, blueberries, cranberries, raisins)
4 tea bags ( or any strong tea)
125gm brown sugar
250gm all purpose flour
1 tbsp baking powder
1 tsp mixed spice or pumpkin spice
1 medium egg, beaten
1/2 tsp salt
Put tea bags in a large bowl and pour 300ml boiling water and let it infuse for good 10 minutes. Squeeze them out and throw, Add the mixed fruit and let it soak about 1 hour.
Set the oven at 350 degrees. Line the loaf tin with parchment paper. Stir in the flour, spice mix, sugar, baking powder and egg. Mix well.
Spoon onto tin and level the top. Bake for 1 hour or until skewer comes out clean when inserted. Cool in the tin for 10 min, then turn out to cool on a wire rack.
Wrap in greaseproof paper and keep for 2 days before slicing as this improves the flavor. To serve , cut into slices and spread with butter.
For the Yeast mixture
1/2 tsp sugar
1/4 tsp flour
2 tbsp warm water
1 1/2 tsp yeast
1/2 cup milk
3 tbsp sugar
3/4 tsp salt
1 tbsp butter
2 cup flour ( plus more if needed)
1 3/4 cup walnut ( grounded)
1/4 cup milk
1/4 cup butter, melted
1 egg yolk
1/4 tsp vanilla
1/2 cup sugar
1/2 tsp cocoa powder
1/4 tsp cinnamon powder
Topping for the bread
2 tbsp coffee
1 1/2 tsp sugar
First combine the yeast ingredients and proof it in a warm place.
Warm up the milk and butter slightly. Add egg, milk, sugar, salt and yeast mixture to flour and make into a soft dough. Put in an oiled bowl and let it rise and double.
Meanwhile mix the ground walnuts and the rest of the ingredients and keep aside.
Once the dough has risen, roll out into a large rectangle. Make sure it is very thin. Spread out the filling on the dough evenly. Roll the dough into a long cylinder.
Spray the loaf pan. Take the rolled dough and turn it around twice. Bake at 350 degrees for 15 minutes and the reduce the oven to 300 degrees and bake for another 45 minutes.
For the first time today I tried making angel food cake. Its pretty simple compared to all the complicated ones that I have done and whats the best thing is that it does not use any oil :)
3/4 cup egg whites ( I used 5 eggs)
1/2 cup + 2 tbsp flour
3/4 cup sugar
1/4 tsp salt
1/2 tsp cream of tartar
1/2 tsp vanilla esence
1/4 tsp almond essence
1 tsp Lemon juice
Separate the egg whites in a clean bowl. In a another bowl sift the flour with half of the sugar. Set aside.
Beat the egg whites till frothy. Add the cream of tartar, salt and beat. Gradually add the lemon juice and sugar gradually and beat till peaks form and it looks glossy. Do not overbeat. Finally add the flavorings.
Slowly stir in the flour. Do not overmix.
I made mine in 2 4in angel food pan and 6 cupcakes
Bake at 350 degrees for about 40 min and test with wooden skewer for doneness. Turn it upside down and let it cool.
Okay I am out now....I have been working my butt out not to indulge in sweets but my oh my this is indeed heaven on a dessert plate. I was very skeptical of this because I am not a fan of pudding. I wanted to halve this recipe but thought might as well make it since it was for a potluck.
I have no words to say about this baby. So yummy !
1 packet (15 oz) Oreo cookies
1/2 cup butter, melted
*2 packet instant chocolate pudding mix ( I used sugar free pudding mix)
*3 1/4 cup milk ( I used 1% fat free milk)
*2 container cool whip ( I used fat free)
*8 oz cream cheese ( fat free)
1 cup powdered sugar
* optional if you want to use fat free or else go for the actual one
Put the cookies in a food processor or a ziplock and crush them. Take out 1/2 cup and leave aside.
Pour the melted butter in and mix to combine then pour it onto a 9 by 13 inch glass dish and press.
Whisk the pudding mix with milk and set it inside the fridge.
Beat cream cheese and powder sugar. Mix in 1 container of the whip cream.
Spread the cream cheese mixture on top of the crust. Now add the chocolate pudding mix. Then layer with the other container of cool whip. Sprinkle the extra oreo evenly. Cover with plastic wrap and keep in the fridge until time to serve.