Egg Cookies

Egg Cookies

                                       Egg Cookies

Ingredients:

·         Flour  : 4 cups

·         Baking powder :1 tsp.

·         Salt  : 1 tsp.

·         Sugar : 2 cup

·         Butter : 1 cup

·         Eggs : 2 nos.

·         Vanilla essence : 2 tsps.

·         Sugar : ½ cup

·         Cinnamon, powder :  2 tsps.

Method:

1. Sieve/sift the flour, baking powder, salt and set aside.

2. Cream together butter, sugar and vanilla essence in a bowl until light and fluffy.

3. Add eggs, one at a time, beating well after adding each egg.

4. Next add the flour mixture slowly and beat well after adding little at a time.

5. Cover and chill overnight.

6. Put a spoonful of cookie mixture on a greased cookie sheet and mix sugar and

   Cinnamon , sprinkle on each cookie and bake in a preheated oven for 8-10 minutes.

7. Once done cool and store in air-tight containers.

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Cashew nut Cookies

Cashew nut Cookies

How to make cashew nut cookies

Cashew nut Cookies

Ingredients:

v  Flour  : 70 gms.

v  Powdered sugar  : 35 gms.

v  Butter  : 50 gms.

v  Chopped Cashews  : 50 gms.

v  Vanilla essence  : 1 tsp.

v  Milk  : 1 tbsp.

Method:

1.  Cream butter and sugar in a 1½  liter till light and fluffy. Add the essence.

2. Sieve/sift the flour and fold into the butter. Add milk for consistency.

3. Dust the table top and roll the dough into a cylindrical shape and cut into equal

   round pieces.

4. Then wet the top of each cookie with milk and put chopped cashew on each.

5.  Bake at 175 º C for 15 minutes.

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How to make Carrot Cake

Carrot Cake

Carrot Cake

Preparation Time: 30 min

Serves: 5 to 6

 Ingredients:

Ø  Flour  : 2 cups

Ø  Baking powder :  2 tsps.

Ø  Baking soda :  1½ tsps.

Ø  Cinnamon, powder : 2 ½ tsps.

Ø  Eggs : 4 nos.

Ø  Sugar : 2 cups

Ø  Carrots, grated : 2 ¾ cups

Ø  Pineapple, crushed : 1 can

Ø  Walnuts, chopped : ¾ cup

Ø  Coconut, grated : 1 cup

Ø  Oil  : 1 ½ cups

Ø  Salt  : 1 tsp.

Method:

1. Sieve/sift the flour, baking powder, soda, salt & cinnamon powder.

2. Mix the oil, sugar & eggs in a large bowl.

3. Then add the flour mixture a little at a time to the egg mixture, mixing well after each

    addition.

4.  Add carrots, pineapple, nuts, coconut and mix well.

5. Pour this mixture into a greased cake tin & bake at 350 º C for 35-40 minutes.

6. Before removing the cake from the tin let it cool for at least 10 minutes.

7. Will stay for at least a week in the fridge.

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Carrot Biscuits

Carrot Biscuits

Ingredients:

      Butter : 1 cup

      Sugar:  ¾ cup

      Egg, beaten :1 nos.

      Carrots, cooked & mashed: 1 cup

      Vanilla essence :1 tsp.

      Lemon essence : ½ tsp.

      Salt  : ½ tsp.

      Flour  : 2 cup

      Baking powder : 2 tsps.

      For the Icing

      Orange rind, grated : 1 tsp.

      Powdered sugar : 2 cups

      Orange juice ( to mix up icing)

Method:

1. Sieve/sift the flour, salt and baking powder & keep aside.

2. Cream the butter, sugar & add the beaten eggs, mashed carrots, lemon & vanilla

    essence and mix well.

3. Add the flour mixture to the cream mixture and put a spoonful of batter on a greased

    tray.

4. Bake for 12-15 minutes in a moderate oven.

5. Mix the powdered sugar, orange juice & rind to form a smooth paste.

6. Then frost cookies with orange icing while still warm.

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Butter Cookies

Butter Cookies

Ingredients:

·         Flour   : 1 1/3 cups

·         Shortening / fat  : ¼ cup

·         Butter/margarine  : ¼ cup

·         Brown sugar : 1/3 cup

·         Sugar  : 1/3 cup

·         Walnuts : 1/3 cup

·         Egg : 1 nos

·         Vanilla essence ¾ tsp.

·         Baking Powder : ¾ tsp.

Method:

1. Melt the butter & shortening, add both the sugars and mix well.

2. Add the egg and blend well.

3. Sift the flour & baking powder ,oatmeal raisin cookies, add this to the egg mixture.

4. Now add the chopped nuts & vanilla essence, chill and roll into balls.

5. Bake on an ungreased tray in a moderate oven at 180 º C for 7-10 minutes.

6. Remove immediately, cool & store in air-tight containers. Flour 1 1/3 cups

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