Monday, 11 June 2012

Best gingerbread Cake recipe, Gingerbread

Gingerbread is variety of sweet confectionery products, which has different range from a soft, moist loaf of cake to something close to a ginger biscuit. They all have one thing in common ,predominant flavors of ginger and a tendency to use honey or molasses rather than just sugar. 

Ingredients for Making GingerBread:
One cup oatmeal stout or Guinness Stout
One cup dark molasses (not blackstrap)
Half teaspoon baking soda
Two cups all-purpose flour
1 1/2 teaspoons baking powder
Two tablespoons ground ginger
One teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
Three large eggs
One cup packed dark brown sugar
One cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting

Accompaniment: Unsweetened whipped cream
Directions to Make gingerbread Cake :
Preheat oven to 350°F. Butter bundt pan and dust with flour, Removing out excess by knocking.

Get stout and molasses to a boil in a large container and remove from heat. Beat in baking soda, then cool to room temperature.

Whisk together flour, baking powder, and spices in a large bowl. Beat eggs and sugars together. Beat in oil, then molasses mixture. Add to flour mixture and beat until just combined.

Pour batter into bundt pan. Rap the pan sharply on counter to avoid any air bubbles. Bake in center of oven about 50 minutes. Cool the cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve the sprinkle with icing sugar, with whipped cream.

Red velvet cake recipe, How to make Red velvet cake.

Red velvet cake is a famous cake with a dark red or red-brown color. It is basically made as a layer cake topped with vanilla icing, or cream cheese icing. Ingredients include buttermilk, butter, flour, cocoa, cookie dough using that filling, and beetroot or red food coloring. 

Ingredients for making Red velvet Cake :

Two tablespoons unsweetened cocoa powder
Two ounces red food coloring
One cup buttermilk
One teaspoon salt
One teaspoon vanilla extract
Half cup shortening
1 1/2 cups white sugar
two eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
One teaspoon white vinegar

One cup milk
Five tablespoons all-purpose flour
One cup white sugar
One cup butter
One teaspoon vanilla extract

Directions to Make Red velvet Cake :
Grease round pans. Preheat oven to 350 degrees F (175 degrees C). make paste of cocoa and food coloring. Set aside.
Mix the buttermilk, salt and one teaspoon vanilla. Take a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Whisk the eggs one at a time, then mix in the cocoa mixture. Whisk in the buttermilk mixture alternately with the flour, mixing just until incorporated. Mix baking soda and vinegar together, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, mix the milk and five tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Sunday, 10 June 2012

Best Recipe for Carrot cake, How to make Carrot cake.

Carrot cake is made up of carrots,mixed with batter. The carrot are mashed in the cooking process, and the cake usually has a soft, texture. The carrots themselves get the flavor, texture, and appearance of the cake.

Ingredients for making Carrot Cake :
  • One can (8 ounces) unsweetened crushed pineapple
  • Two cups shredded carrots
  • Four eggs
  • One cup sugar
  • One cup packed brown sugar
  • One cup canola oil
  • Two cups all-purpose flour
  • Two teaspoons baking soda
  • Two teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts
  • Two packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • Two teaspoons vanilla extract
  • One and Half cups confectioners' sugar

Directions for making Carrot Cake :
  • Drain pineapple, reserving two tablespoons juice. Take a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well mixed. Take a small bowl, mix the flour, baking soda, cinnamon and salt; gradually whisk pineapple mixture until blended. Stir in walnuts.
  • Shift to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, in a large bowl, whisk cream cheese and butter until you get the consistency. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12 servings.

Easy recipe for Bread and butter pudding, How to make Bread pudding.

Bread pudding is very famous desert in many countries. There is no correct recipe for making Bread and butter pudding, it is made with left over bread with combination of milk,egg,sugar and dried fruits. It is usually served with custard. I am going to share my best recipe for Bread and Butter Pudding.

Ingredients for Making Bread Butter pudding :
  • Fifty gm butter , softened (optional)
  • 250gm panettone (about 5 medium slices)
  • Two Eggs
  • 142 ml carton double cream
  • 225ml milk
  • One tsp Vanilla Essence
  • Two tbsp caster sugar
  • icing sugar , for sprinkling
  • whipped cream , to serve
Direction for Making Bread Butter pudding :
  1. Preheat the oven to 160C/gas 3/fan 140C and grease a 850ml/ One and a half pint shallow baking pan with a little butter. slice the panettone into wedges, leaving the crusts on. Cut the butter slices in half and arrange them in the dish, buttered side up.
  2. In a bowl, mix together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone.
  3. Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top. sprinkle with icing sugar and serve with spoonfuls of custard or whipped cream.

Friday, 8 June 2012

How to make Strawberry short cake, easy recipe for strawberry short cake

Ingredients for Making Shortcake base :

* One and a Half cups (175g) All purpose flour
* Two 1/4 tsp Baking powder
* Half tsp Salt
* 1/3 cup (75g) Sugar superfine or caster if possible
* 1/3 cup(100g) Unsalted Butter chilled and cubed
* One Egg yolk
* One tbsp Rose water or a few drops of vanilla flavoring

Ingredients for Making The Filling :

* One pound (450g) Fresh strawberries
* Two tbsp Orange juice
* Two cups (500ml) Heavy (double /whipping cream)
* One tbsp Sugar
* Two tbsp confectioners (icing) sugar

Directions for making Strawberry short cake :

1. grease two baking sheets and pre heat oven to 375f / 190c.
2. Mix the flour, baking powder and salt together in a bowl.
3. Rub the butter into the flour until the mixture resembles breadcrumbs.
4. Mix sugar rose water/vanilla flavoring and egg yolk in to the mixture and Mix well together to get a soft dough. Divided the dough into two, and roll each piece of dough to a 8inch ( 20cm) round.
5. Place the dough on the greased baking sheet and crimp the edges of the dough.
6. Bake for 15 minutes until lightly browned. Shift to a wire cooling rack and leave to cool.


1. Pluck green hulls from the strawberries. Slice fruit and place in a bowl. Sprinkle orange juice and sugar. Cover and leave to chill.
2. Whisk the cream until you get consistency then fold in one tablespoon of confectioners (icing) sugar.
3. Cover one of the short cake rounds with half the strawberries. Spoon over the cream then add the remaining strawberries saving a few for decoration.
4. Gently press the remaining shortcake round on top. Decorate with the saved strawberries and dust with confectioners (icing) sugar.

Best pumpkin pie recipe, Homemade pumpkin pie

Pumpkin pie is an authentic sweet dessert, often eaten for Thanksgiving and Christmas in North America and Canada. The pumpkin symbolizes harvest time and Halloween.The pie is made from pumpkin-based custard, different color from orange to brown, baked in a single crust pie shell, rarely with a top crust. The pie is generally flavored with nutmeg, cinnamon, cloves, and ginger. Pumpkin pie is often garnished with whipped cream.

Ingredients for making pumpkin Pie :

1 3/4 cups canned or fresh cooked pumpkin puree
3/4 cup sugar
Half  teaspoon salt
One teaspoon cinnamon
Half teaspoon ginger
Two eggs
One cup cream
Half cup milk

Directions for Making Pumpkin Pie :

Turn pumpkin into saucepan and stir over direct heat for ten minutes until somewhat dry and slightly caramelized, stirring frequently. Remove from heat but keep hot.

Mix the sugar, salt, and spices, and stir into hot pumpkin.

whisk eggs, add cream and milk, and beat into pumpkin mixture until u get consistency.

Pour into unpricked pastry-lined pie pan and bake in a moderately hot oven (400° F) for 25 to 30 min or until pastry is golden brown and only an inch circle in the center of the filling remains liquid. Cool thoroughly on cake rack before cutting.

Note: Perfectly baked pumpkin pie has no cracks on its surface. Baking hot filling in a chilled crust at 400° F for 25 to 30 minutes produces a smooth, shiny good textured custard and a well-baked crust free from soaking. But if your crust is rolled especially thick, or your pie dish is thicker glass instead of tin, or you loathe underdone bottom crust, you might still want to blind bake it a little. Here's what we'd recommend: Blind bake at 350 for 7 minutes with baking beans/weights, then 5 minutes without, then cool thoroughly. Then just watch the pie closely as it bakes -- it might be done early, since the cold raw crust isn't there to protect it. And if the edges are starting to look wrinkled while the middle is very jiggly, turn the heat down to 350.

How to deep fry Twinkies, Deep Fried Twinkies

I am going to share America's one of the best know loved snack cake, Twinkies. Twinkies have been satisfying taste buds and filling lunch packs since 1930.Twinkies are also marketed as Golden Sponge Cake. Here i am going to share the best way for deep frying Twinkies.

Ingredients for Batter :

6 Twinkiesa
Popsicle sticks
Four cups of vegetable oil
Flour for dusting
One cup milk
Two tablespoons vinegar
One Tablespoon oil
One cup flower
One teaspoon baking powder
Half teaspoon salt

Directions :
  • You will want to chill the Twinkies for several hours or overnight.
  • Take your 4 cups of vegetable oil and heat it up in the deep fryer to about 375 degrees
  • In one bowl mix together milk, vinegar and oil.
  • In another bowl mix together flour, baking powder and salt.
  • Whisk the wet ingredients with the dry and place it in the refrigerator while the oil heats up (my deep-fryer takes about 25 minutes to get to Twinkie frying status :) )
  • Take the Twinkies and push the popsicle sticks into them lengthwise and leave enough room at the end of the stick to use as a grip. Dust the Twinkies in the flour and dip them in the batter you had made.
  • Be careful with this next part! Place your Twinkies carefully in the hot oil. Don't get frustrated but the Twinkies do float and will need to be held down with tongs or any other long utensil. The Twinkies should turn a golden color in about 2-4 minutes.
  • Once the Twinkies have changed to the golden brown color take them out and let them soak on a paper towel. Take the stick out and let them cool for about 5 minutes. I top my Twinkies with powdered sugar and chocolate drizzle. However, they are delicious all alone.