Chocolate chip cookies

Active time: 35 min start to finish: 2 hr Servings: Makes about 28 large (4 1/2-inch) cookies.

Ingredients
3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 2 sticks (1 cup) unsalted butter, melted and cooled slightly 1 1/2 cups packed light brown sugar 1 cup granulated sugar 3 large eggs 1 1/2 teaspoons vanilla 2 1/2 cups semisweet chocolate chips (16 oz)

Preparation
Put oven rack in middle position and preheat oven to 375F. Line 2 large baking sheets with parchment or wax paper. Whisk together flour, baking soda, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, and then stir in chips. Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets. Cooks' note: Cooled cookies keep in an airtight container at room temperature 3 days.

Luscious Lemon Squares

Everyone loves homemade lemon squares! These refreshing sweet and lightly tart lemon squares are Betty's Best. Prep Time: 10 min Start to Finish: 1 hr Makes: 25 squares 1 cup Gold Medal all-purpose flour

 cup butter or margarine, softened cup powdered sugar 1 cup granulated sugar 2 teaspoons grated lemon peel, if desired 2 tablespoons lemon juice teaspoon baking powder teaspoon salt 2 eggs Powdered sugar 1. Heat oven to 350F. 2. Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges. 3. Bake crust 20 minutes. 4. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. 5. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.

Rainbow Sherbet Roll

1 package Betty Crocker 1-step white angel food cake mix 1 cups cold water 1 Powdered sugar 1 cups raspberry sherbet, softened 1 cups orange sherbet, softened 1 cups lime sherbet, softened Preheat oven to 350F. Line 15 1/2x 10 1/2x1-inch jelly roll pan with waxed paper. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan. Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour. Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.

Tiramisu Cheesecake Bars Cookie Base

pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix tablespoons Gold Medal all-purpose flour 1/3 cup butter or margarine, softened 1 egg, slightly beaten

Filling

2 packages (8 oz each) cream cheese, softened 1 can (14 oz) sweetened condensed milk (not evaporated) 1 tablespoon instant coffee granules or crystals 2 teaspoons vanilla 2 eggs 1 cup miniature semisweet chocolate chips

Topping
6 oz cream cheese, softened cup whipping cream Chocolate curls, if desired 1. Heat oven to 350F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes. 2. Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base. 3. Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely. 4. In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping. 5. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator. High Altitude (3500-6500 ft): No change.

Mini Key Lime Cupcakes

Prep Time: 40 min Start to Finish:1 hr 50 min Makes: 48 cupcakes Topping 1 box (4-serving size) vanilla instant pudding and pie filling mix 1 cups whipping cream cup Key lime or regular lime juice 4 drops green food color 1 cups powdered sugar

Cupcakes
48 regular-size paper baking cups 1 box Betty Crocker Super Moist yellow cake mix Water, vegetable oil and eggs called for on cake mix box

Frosting
1container Betty Crocker Whipped fluffy white frosting 1tablespoon Key lime or regular lime juice 1/2teaspoon grated Key lime or regular lime peel 1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate. 2. Heat oven to 375F (350F for dark or nonstick pans). Place paper baking cup in each of 24 regularsize muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes. 3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake. 4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator. High Altitude (3500-6500 ft): Divide batter in half. Distribute 1/2 batter evenly among 24 muffin cups. Refrigerate remaining batter, and repeat process

Almond Streusel-Cherry Cheesecake Bars (Cookie Mix)

Prep Time: 45 min Start to Finish: 4 hr Makes:24 bars Cookie Base and Topping 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix cup cold butter or margarine 4 oz (half of 8-oz package) cream cheese cup sliced almonds Filling 2 packages (8 oz each) cream cheese (20 oz), softened cup sugar 2 tablespoons Gold Medal all-purpose flour 1 teaspoon almond extract 2 eggs 1 can (21 oz) cherry pie filling 1. Heat oven to 350F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes. 2. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth. 3. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds. 4. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): In step 1, bake cookie base 15 minutes. In step 4, bake 45 to 50 minutes.

Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped 1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed) 1 cup (240 ml) boiling water 2 1/4 cups (315 grams) all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup (226 grams) unsalted butter, room temperature 2 cups (400 grams) granulated white sugar 3 large eggs 2 teaspoons pure vanilla extract 1 cup (240 ml) milk

Frosting:

5 ounces (140 grams) unsweetened chocolate, chopped 1/3 cup (80 ml) milk 1/2 cup (113 grams) unsalted butter, softened and cut into pieces 4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps 1/8 teaspoon salt 2 teaspoons pure vanilla extract

Chocolate Cake:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Set aside. In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Butter or lightly spray a wire rack with Pam before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting. Frosting: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar. To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.Serves 8 - 10 peo ple.

Carrot Cake with Cream Cheese Frosting Recipe

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. Set aside. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers. Serves 10 - 12. Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest. Marzipan Carrots: To make the carrots you will need: Marzipan and orange and green icing colors (can use liquid or paste food coloring) Knead a small amount of orange food coloring into the marzipan until the color is distributed and is the desired "carrot" color. Shape into carrots, using a toothpick to make veins. Knead a small amount of green food coloring into the marzipan and make the carrot tops. Marzipan is a cooked mixture of finely ground almonds, sugar, and water. It is slightly sweeter and firmer than almond paste and has a smoother texture. It can be colored and rolled out to cover cakes and pastries, or formed into shapes. It comes in plastic-wrapped rolls.

Pumpkin Cheesecake Recipe

Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan. For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling. For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.

In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree. Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan. Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving. Serves 10-12 people.

Crust: 1 cup (100 grams) graham cracker crumbs 1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought 1 tablespoon (15 grams) granulated white sugar 4 - 5 tablespoons (56 - 60 grams) unsalted butter, melted

Cheesecake:

2/3 cup (145 grams) light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/4 teaspoon salt 1 pound (454 grams) cream cheese, room temperature 3 large eggs 1 teaspoon pure vanilla extract 1 cup pure pumpkin puree (canned or homemade)

Topping:

1 cup sour cream 1 teaspoon pure vanilla extract or vanilla bean paste 1/4 cup (50 grams) granulated white sugar

Gingerbread Cake Recipe

For Gingerbread Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 9 inch (23 cm) cake pan with 2 inch (5 cm) sides. Set aside. In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves. Set aside. In bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well after each addition. Add the lemon zest and molasses and beat to combine. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients. Beat just until incorporated. Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan. Let cool completely and then frost with the Lemon Icing. If desired, garnish the top of the frosted cake with toasted walnuts. For Lemon Icing: Mix together the sifted confectioners' sugar and lemon juice until smooth. (The icing should be thick but still spreadable.) Pour the icing onto the center of the cake and spread with an offset spatula. Some of the icing will drip down the sides of the cake. This cake will keep for several days at room temperature. Can serve with softly whipped cream, lemon curd, or sauteed apples. Makes one - 9 inch (23 cm) cake

Gingerbread Cake:
2 cups (280 grams) all purpose flour

1 teaspoon (5 grams) baking soda 1/4 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 cup 113 grams) unsalted butter, room temperature 1/2 cup (105 grams) light brown sugar

2 large eggs Zest of 1 lemon 1/2 cup (120 ml) unsulphured molasses 1 cup (240 ml) milk

Lemon Icing:

1 1/2 cups (150 grams) sifted confectioners' (powdered or icing) sugar 2 - 2 1/2 tablespoons fresh lemon juice

Garnish: Whole toasted walnuts (optional) Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam). Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith

Oatmeal
Ingredients:

1 c. water 1/2 c. rolled oats dash of salt 1/4 c. applesauce pinch of cinnamon 2 tsp. brown sugar

Directions:

1. 2. 3. 4. 5. 6.

Pour the water, oats, and salt into a medium-size pot on the stovetop. Heat the mixture until it boils, then turn the heat to low. Using a wooden spoon, stir in the applesauce and cinnamon. Cook on low heat and continue to stir the mixture for 5 minutes. Pour the oatmeal into a bowl and sprinkle the brown sugar on top. Allow the oatmeal to cool for a minute before digging in.

Serves: 1

How to Make Oatmeal

1. 2. o o 3. o

For thick oatmeal: Boil about half the water the instructions on your oatmeal packet tell you to put in. Put the oatmeal in. Cook until oats are soft and the oatmeal has congealed into a thick form. This can be eaten straight away as it does not need to "set". For moist oatmeal: Add twice as much water as oatmeal. Yes, it is the reverse! Stir well during to cooking to prevent lumps from forming. When the oats look like they're cooked, pour into a bowl.

Allow to stand for 3 - 5 minutes while it "sets". It will form a skin across the top and be delightfully moist and soft underneath. 4. If you like milk, add it during the cooking process; it will enhance the creamy color of the oatmeal. Do not do this for guests unless you know that they are okay with the addition of milk. Many people are used to nothing being added to oatmeal except water. Pouring milk over the finished oatmeal is a pleasant alternative that can then be a personal choice if you leave a milk jug on the table. 5.If you are impatient, buy 1 minute oats or 3 - 5 minute oats. These oats have been husked and cut finely to allow fast cooking. The full oats are better for you because they retain all the nutrients and roughage still. These can take 8 - 15 minutes to cook properly but if you can get into a good routine the night before, soak them in water in a covered dish and refrigerate. They will take only a few minutes to cook in the morning as they will completely soften. Cook with the water they have soaked in, as some of the goodness remains in it. 6. Quaker Brown Sugar Maple instant oatmeal is one suggestion for a delicious alternative taste. If you can't find this, add maple syrup or sugar to your oatmeal once it has been cooked. 7. Oatmeal is known as "porridge" in the UK; it originated in Scotland. 8. For added flavour, try the following: Add a small handfull of dark raisins or currants when you add the water. They are a healthy alternative to processed sugar. Cut up half a green (ie: Granny Smith) apple into bite-sizes cubes. Place in microwave and cook for 30s. Add to oatmeal when you add the water. Add 1/2 tsp of cinnamon for every 1/2 cup of uncooked oatmeal. Try real maple syrup on the porridge instead of brown sugar or corn syrup. 9. When cooking traditional oatmeal in a microwave use a microwave rice cooker, cooking time will be about 2 minutes and you will not have oatmeal bubbling all over the inside of your microwave.

Oatmeal Cookies Recipe

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) 3/4 cup (170 grams) unsalted butter, room temperature 1 cup (215 grams) light brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup (105 grams) all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt

1/2 teaspoon ground cinnamon 3 cups (260 grams) old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional) To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside. Line 2 baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips. For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes at 350 degrees F (177 degrees C), or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool. Makes about 20 - 24 large cookies

How to Make Oatmeal Cookies 1 Instructions

Things Youll Need:
1 1/4 c. softened butter or margarine 3/4 c. packed brown sugar 1/2 cup granulated sugar 1 egg 1 tsp. vanilla 1 1/2 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg

3 c. rolled oats

1 Heat oven to 375 degrees F and line some cookie sheets with baking parchment - or grease some cookie sheets, or use nonstick cookie sheets. Step2 Beat together butter or margarine and sugars in a large bowl until creamy. Step3 Add egg and vanilla and beat well. Step4 Combine flour, baking soda, salt and spices in a smaller bowl. Step5 Add flour mixture to the butter/sugar mixture and blend well. Step6 Stir in oats. Step7 Drop dough by rounded tablespoons onto cookie sheet. Step8 Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Step9 Cool 1 minute on cookie sheet, then remove to wire rack. Step10 Cool completely and store in tightly covered container.

2. Ingredients
1. 2. 3. 4. 5. 6. 7. 8. 9. 3 cups quick-cooking oats 2/3 cup all-purpose flour 2/3 cup sugar 1/3 cup packed brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup egg substitute 1/3 cup light corn syrup 1 teaspoon vanilla extract

Directions
1. 2. In a large mixing bowl, combine the oats, flour, sugars, baking powder and salt. Add the egg substitute, corn syrup and vanilla; mix well. Drop by rounded teaspoonfuls onto baking sheets coated with nonstick cooking spray. Bake at 350 degrees F for 10-12 minutes. Remove to wire racks. Yield: 24 servings

Oatmeal Crispies II
INGREDIENTS

1/2 cup unsalted butter 1 cup rolled oats 3 tablespoons self-rising flour 1/2 cup white sugar 1 egg, beaten 1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper. 2. Melt butter over low heat. Pour into bowl and stir in the rest of the ingredients. Mix well. 3. Drop on one inch apart by the teaspoonful onto parchment paper. Bake 10 to 12 minutes until light golden brown. Let cool on rack.

Beth's Spicy Oatmeal Raisin Cookies

INGREDIENTS

1/2 cup butter, softened 1/2 cup butter flavored shortening 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda

1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 3 cups rolled oats 1 cup raisins

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Soft Oatmeal Cookies

INGREDIENTS

1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 3 cups quick cooking oats

DIRECTIONS
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. 2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. 3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely..

Fat Free Oatmeal Cookies

Mix the following: 1/2 cup brown sugar 1/4 cup applesauce 2 eggs whites 1 tsp vanilla 3/4 cup water Then stir in: 1 cup wholewheat flour 1/2 tsp baking soda

Add: 3 cups oatmeal 3/4 cup raisins 3/4 cup chopped dates (or 1 1/2 cups chopped dried fruit)

Drop by tablespoons onto cookie sheet sprayed with Pam. Flatten somewhat. Bake at 350 for 12-15 minutes or til browned.

Honey Wheat Cookies

1/2 cup butter, softened 1/2 cup natural peanut butter 1/2 cup honey 1 egg 1 Tbs vanilla extract 1 cup sifted whole wheat flour 1/2 cup dry milk powder 1/2 cup wheat bran 1 tsp baking soda Preheat the oven to 350F. In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.

Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.

Carrot Raisin Cookies

1-1/4 cups whole wheat flour 1 cup quick cooking oats 1 tsp baking soda 1/2 tsp ground cinnamon 1/4 cup prune butter 1/4 cup plus 2 Tbs honey 3/4 cup finely grated carrots 1/3 cup golden raisins Combine the flour, oats, baking soda, and cinammon, and stir to mix well. Add the Prune Butter, honey, and carrots, and stir to mix well. Stir in the raisins. Coat a baking sheet with nonstick cooking spray. Roll the dough into 1 inch balls, and place 1-1/2 inches apart on the sheet. (If the dough is too sticky to handle, place it in the freezer for a few minutes.) Using the bottom of a glass dipped in sugar, flatten the cookies to 1/4 inch thickness.

Bake at 275F degrees for about 18 minutes or until golden brown. Cool the cookies on the pan for 1 minute. Then transfer the cookies to wire racks, and cool completely. Serve immediateSour Cream Ginger Cookies
1/4 cup coconut oil 1/2 tsp ginger 1/2 cup brown sugar 1/2 tsp cinnamon 1/3 cup molasses 1/2 tsp cloves

1 large egg 1/2 tsp salt 1/2 cup sour cream 1/2 tsp baking soda 2 cups favorite cookie flour Place oil, brown sugar, molasses, egg, and sour cream in a mixer bowl and mix at medium speed to blend well. Stir flour, ginger, cinnamon, cloves, salt, and baking soda together to blend well, and add to sour cream mixture. Mix at medium speed until creamy.

Drop dough by 1 1/2 tablespoonfuls onto cookie sheets that have been sprayed with pan spray. Bake at 375F for about 10 minutes in preheated oven, or until cookies are firm and lightly browned. Remove them to a wire track and cool to room temperature. Makes 24 cookies.

Breakfast Cookies
1/2 cup Canola Oil 1/2 cup Unsweetened Applesauce 1/2 cup Brown Sugar 1/4 cup Egg 1 Tbs Vanilla Extract 1 Tbs Orange Juice 1 Tbs Lemon Juice 1/2 cup Oat Bran 1/2 cup 7-grain Cereal 1/2 cup All Purpose Flour 1/2 cup Whole Wheat Pastry Flour 1 tsp Baking Soda 1/2 tsp Salt 1 tsp Ground Cinnamon 1 tsp Ground Allspice 1/2 tsp Ground Cloves 3 cups Old Fashioned Oats 1 cup Golden Raisins 1/4 cup Unsweetened Coconut -- optional 1/4 cup Chopped Walnuts -- optional Preheat oven to 350F. In a large mixing bowl, beat together with electric mixer, oil, applesauce, and brown sugar. Add egg substitute, vanilla, and juices, then beat again. Sift together oat bran, 7 grain cereal, flours, baking soda, salt, and spices. Mix these ingredients with the wet mixture. Stir in oats. Fold in raisins (and any other optional ingredients). Place dough on ungreased cookie sheets by the tablespoonful. Bake 15 minutes or until golden. Remove cookies from the sheet immediately and let cool. Yield: 3 dozen large cookies.

Refrigerated Spice Cookies

1/4 cup honey 1/2 cup butter 1/2 cup light molasses 2 cup unbleached white flour 1/4 cup ground almonds 1/2 tsp grated orange peel 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cardamom

1/2 tsp baking soda Vegetable cooking spray In a small pot over medium heat, combine honey, butter, molasses and bring to a boil. Remove from heat and let cool for 3 minutes. While mixture is cooling, combine remaining ingredients in a large bowl. Stir in honey mixture until well combined. Divide dough into 4 equal pieces and roll each piece into a log. Wrap each log in plastic wrap and refrigerate 2 or 3 hours or overnight. Preheat oven to 375F. Lightly coat a non-stick baking sheet with cooking spray and set aside. Lightly flour work surface. Roll each log into a thin dough about 1/8" thick. Cut into shapes with cookie cutters. Transfer to baking sheet and bake for 5 minutes or until firm. Cool on wire cooling racks. Makes 4 dozen.

Sparky's Healthy Cookies

2 cups + 2 Tbs of unbleached flour 4 tsp Stevia powder 1/2 tsp salt 1/2 tsp baking soda 2 eggs 1/2 cup soy milk or water 1 1/2 cups fat-reduced peanut butter 6 Tbs sunflower oil 2 Tbs vanilla extract No-sugar added jam or preserve of your choice. Preheat the oven to 350F. Combine the dry ingredients and the moist ingredients separately. Blend the moist ingredients into a smooth paste and gradually add the dry ingredients until you have a pliable dough. Take a teaspoon of dough at a time and roll it into a ball. Flatten it out slightly on the cookie sheet and make a small "well" in the center of the cookie. Into this "well" drop just enough jam or preserve to make a small ball at the bottom (it will melt to fill the well up in the oven). Bake for 9 minutes. Makes about 50 cookies.

Simple Fridge Cookies

3 cups rolled oats 2 cups almond butter 3/4 cup honey Mix almond butter and honey together and then add oats. Form into balls and set aside. Pulverize more oats in a food processor until powdery. Roll balls in powder. Refrigerate for a while before eating. Optional: Add carob powder and cinnamon to the oat powder.

Date Nut Cookies

1 cup flour 1 cup whole wheat flour 1/2 cup wheat germ 1 tsp cinnamon 1/2 tsp salt 1/2 tsp soda

Mix the above ingredients in a bowl. In a different bowl cream 1/2 cup butter and 1 cup brown sugar. When thoroughly mixed, add 1 tsp vanilla and 2 eggs and mix well. Add flour mixture. Stir in 1 1/2 cup dates and 1/2 cup chopped nuts. Roll in balls and then slightly flatten tops. Bake on a sheet sprayed with cooking oil. Bake at 375F for 12-15 minutes.

Apple Oat Bars

2 cups rolled oats 1 cup raisins or chopped dates 1 or more cups unsweetened coconut (optional) 2 small apples, grated or 1 jar of applesauce 2 or more cups milk or nut milk 1/2 cup slivered almonds Optional seasonings such as cinnamon or apple pie spices Measurements may vary depending on size of casserole dish. In an 8" x 8" baking dish, sprinkle 1/3 of the oats on the bottom of dish. Next, layer 1/2 of the raisins, 1/2 of the coconut, another 1/3 of the oats, and all of the apples (or applesauce), and top with spices. Pour on 1/2 of the milk. Continue by adding the rest of the raisins, oats and coconut, and spices. Top with the almonds and sprinkle with cinnamon. Pour on the rest of the milk. Bake at 350F for 30 minutes.

Banana Oat Cookies

2 jars baby banana puree or 1 cup mashed banana 1 Tbs softened butter 1/3 cup orange juice 1 egg 1 tsp vanilla 3 Tbs honey 1 cup oats 1 1/4 cup flour 1/2 tsp baking soda 1/3 cup raisins 1/4 tsp nutmeg Preheat oven to 350F. Beat together the first ingredients. Stir in dry ingredients. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake for 20 minutes or until golden brown. Makes about 1 1/2 dozen cookies.

World's Greatest Low-Fat Whole Wheat Oatmeal Raisin Cookie

3/4 cup of whole wheat flour 1/2 tsp of baking soda 3/4 tsp of vanilla essence 1/2 tsp of ground cinnamon 1/4 cup of unsweetened applesauce 1/3 - 1/2 cup of sugar or healthy substitute 3/4 cup of dry oats 2 Tbs olive oil 1/4 cup raisins 1 egg

1/4 cup of nuts or seeds (optional) 1/4 tsp of salt (optional) Preheat oven to 350F. Prepare a cookie sheet either with non-stick spray or a parchment paper. Sift the salt, cinnamon, baking soda (and salt if you are using) into the flour in a bowl. In the mixing bowl, beat olive oil together with the sugar. Add in applesauce and egg and beat well. Now add in the flour mixture and beat on medium until a semi-stiff dough forms. This dough will be very slightly sticky. At this point, add the vanilla essence, raisins and nuts (if you are using) and mix well into the dough. This step will require a little more strength because the dough is pretty stiff due to the whole wheat flour. But just try to incorporate the raisins into the dough. Drop by tablespoonful about 3 to a row. Flatten to about 3/4". Just keep in mind that this dough will barely flatten out when it's baking so what you see is what you get. Just don't flatten it too thin that it will turn out to be crunchy like a biscuit instead of crispy on the outside and chewy on the inside. You will probably get about 15 to a standard 9"x13" cookie tray. Bake in the center of oven for about 10-12 mins. When it's done, remove from cookie tray and cool on a rack. It is very good just out of the oven and still slightly warm! Note: The finished cookie will look "uncooked" on the inside but that's because of the color of the whole wheat flour together with the applesauce so don't be afraid to take a bite.

Back to Nature Oatmeal Cookies

1/2 cup butter 1 cup honey 2 eggs 1 tsp vanilla 1 3/4 cups whole wheat flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp cinnamon 2 cups quick-cooking oats 1/2 cup chopped nuts 1/2 cup finely chopped apples 1 cup seedless raisins In large mixing bowl, cream butter and honey until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In medium bowl, stir together flour, soda, baking powder, salt and cinnamon. Add dry ingredients to honey mixture beating until smooth. Stir in oats, nuts, apple and raisins. Drop by teaspoonfuls onto greased cookie sheets about 2 inches apart. Bake at 350F for 10 to 12 minutes or until cookies are golden brown.

Peanut Butter Honey Cookies

3/4 cup peanut butter (smooth) 1 cup honey 1/4 cup oil 1 tsp vanilla extract 1/2 tsp salt 2 cups whole wheat bread flour 1 Tbs tapioca (flour/powder) 1/4 cup water (more or less as needed)

Mix dry ingredients together with a fork. Mix wet ingredients in a separate bowl. Then, combine all ingredients together and stir until well mixed. Add more if the dough is too dry. Roll into balls and place on a cookie sheet. Flatten balls with a fork to make pretty marks on the top. Bake at 350F for 8 minutes.

Oven Free Peanut Butter Chippers

1/3 cup semi-sweet chocolate bits 1/4 cup butter 1/2 cup milk 2 cups peanut butter 1 tsp vanilla extract 3 cups dry oatmeal 2 cups shredded coconut In a large sauce pan, melt chocolate bits and butter, then add milk and bring to boil. After mixture boils for two minutes, add vanilla and peanut butter and heat until peanut butter is melted completely. Meanwhile, stir oatmeal and coconut together in a bowl. After the peanut butter is mixed in completely with the milk mixture, add in oatmeal/coconut and stir it until dry ingredients are coated. Drop by heaping spoonfuls onto waxed paper and let cool.

Cinnamon Cookies
2 Tbs sugar 1/2 tsp ground cinnamon 2/3 cup packed brown sugar 1/2 cup butter, softened 1 egg 2 tsp ground cinnamon 1 tsp vanilla 2 1/2 cups Bisquick baking mix Heat oven to 375F. Mix sugar and 1/2 tsp cinnamon; reserve. Mix brown sugar, butter, egg, 2 tsp cinnamon, and the vanilla. Stir in baking mix. Drop dough by rounded teaspoonfuls about 2" apart onto ungreased cookie sheet. Flatten with glass dipped in reserved sugar-cinnamon mixture. Bake until edges are light brown, 8 to 10 minutes. Makes about 3 1/2 dozen cookies.

Cream Cheese Cookie Press Cookies

1 cup butter 3 ounces cream cheese 1 cup granulated sugar 1 egg yolk 2 1/2 cups all-purpose flour 1/4 tsp lemon extract 1 tsp vanilla extract 1/2 tsp salt Beat butter and cream cheese well. Add remaining ingredients, and mix well. Bake at 350F for 10 to 15 minutes until light brown. Note: You can also use almond extract instead of the lemon extract.

Classic Gingerbread Cookies

2 1/4 cup whole wheat flour 1/2 Tbs baking soda 1 tsp ginger 1/2 cup molasses 1/3 cup orange juice concentrate Mix flour, baking soda, and ginger. Add molasses and orange juice concentrate. Mix well. Form into 1-inch balls. Place on greased cookie sheet. Flatten to 1/2-inch thick. Bake at 300F for 10 minutes or until firm and just barely starting to brown on the bottoms.

Swedish Spice Cookies

2 cup butter, softened 1 1/2 cup sugar 1 Tbs Dark Karo syrup 2 tsp Baking soda 1 egg, beaten 3 tsp cinnamon 2 tsp ground ginger 1 tsp ground cloves 3 1/4 cup sifted flour 1/2 cup orange juice,fresh or frozen Cream butter and sugar together. Mix all ingredients together thoroughly. Roll out and cut in desired shapes with cookie cutters. Bake on a buttered baking sheet at 350F for about 10 minutes. Hints: Put a piece of wax paper over bread board and use a cloth on rolling pin. Use flour on paper and then you can roll them out thinner and they will not stick. After mixing dough, put in refrigerator until chilled, at least one hour.

Marvelous Macaroons
2 cups coconut (roast for 4 minutes) 2 cups grated carrot 1 cup brown rice (ground into flour) or 1 1/2 cups brown rice flour already ground 1/4 cup oil of your choice 1 cup brown rice syrup 1/4 cup orange juice 1 tsp vanilla Zest from 1/2 an orange Mix all ingredients together. Place a sheet of baking paper on a cookie sheet. Use an ice cream scoop to scoop them with. Try to make sure that any pieces of grated carrot are tucked under the macaroons. Bake at 400F for 20 minutes. To do some plain and some chocolate, make up regular recipe and scoop out 6 plain macaroons and then stir 1/2 carob chips into the remaining mix.

Frosted Pumpkin-Walnut Cookies

1/2 cup butter, softened 2 eggs 1/2 tsp lemon extract 2 1/2 cups flour - all purpose

1/2 tsp salt 1 cup walnuts, chopped 1 1/2 cup brown sugar, firmly 1 cup pumpkin -cooked, mashed 1/2 tsp vanilla extract 1 Tbs baking powder 2 tsp pumpkin pie spice Cream 1/2 cup butter; gradually add brown sugar, beating well at medium speed of your electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonsful 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting (see below). Maple Frosting 1/4 cup butter, softened 2 1/4 cup powdered sugar, sifted 3/4 tsp maple extract 2 Tbs milk Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed with your electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract and beat well.

Chocolate Oatmeal No Bake Cookies

Ingredients: 2 cups granulated sugar 1/2 cup evaporated milk 2 tablespoons cocoa 4 ounces butter 1 teaspoon vanilla extract 1/2 cup chopped pecans 2 1/2 cups quick-cooking oats Directions: Combine sugar, milk, cocoa, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; stir in vanilla and chopped nuts. Add oatmeal and stir to blend thoroughly. Drop by teaspoonfuls onto waxed paper. Makes about 4 dozen no bake chocolate oatmeal cookies.

no bake chocolate oatmeal cookies

2 cups sugar 1 stick margarine 1/2 cup milk

4 tablespoons cocoa 3 cups oatmeal 2/3 cup peanut butter 1 teaspoon vanilla Directions: Boil sugar, margarine, milk and cocoa for one minute. Stir in remaining ingredients. Drop by teaspoonful on waxed paper. Cool.

Spaghetti with Tomato Sauce

Serves: 4 Cooking time (approx.): 10 minutes Style: Italian Vegetarian cup(s) small florets of broccoli 8 baby corns cut into fingers 1 pack spaghetti pasta 2 tablespoon(s) olive oil 1 tablespoon(s) finely chopped garlic 1 stalk celery with leaves chopped 1 dry red chilli(es) 1 medium onion(s) chopped 1 carrot(s) diced 2 sprig(s) parsley chopped 4 basil leaves torn 2 cup(s) tomato puree salt to taste and oregano leaves to garnish 1. Blanch the broccoli and baby corn in boiling salted water for about 5 minutes. Simultaneously, cook the spaghetti in another pan of boiling salted water for about 5 minutes or till tender but firm. Drain, refresh in cold water and drain again. 2. Heat the olive oil in a wok. Add the garlic, celery and dry red chilli. Fry briefly till soft. Add the onions, carrots and parsley. Continue stir-frying on medium heat for about 3 minutes. 3. Add the torn basil leaves and tomato puree. Simmer on low heat for about 2 minute(s) or till the sauce thickens. If the gravy is too dry, do not add water, instead add some olive oil. Mix in the spaghetti and broccoli. Stir till they are well-coated and remove from heat. Add salt to taste and garnish with oregano. TIPS:

Olive oil gives the tomato sauce an authentic Italian taste. However, any cooking oil can be used in place of olive oil.

It is important to refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. This will help separate them out.

Quick Bread Pizza

Serves: 4 Cooking time (approx.): 2 minutes for each set of bread slices Style: Italian Vegetarian 2 green bell pepper(s) deseeded and finely chopped 1 onion(s) finely chopped 2 green chilli(es) finely chopped (optional) 8 slices of bread 8 tablespoons tomato sauce 8 tablespoons grated cheese salt to taste butter to grease the pan 1. In a bowl, mix the finely chopped bell peppers, onions, green chillies and salt. Divide into 8 equal portions. Place each portion on a bread slice. Top with tomato sauce and sprinkle grated cheese on top. 2. Heat a griddle or a nonstick pan and grease with some butter. Arrange a few bread slices on the pan. Cover and cook on medium heat for about 2 minute(s) or till the underside has become golden brown and the cheese has melted. Repeat the procedure with the rest of the bread slices. TIPS:

As a variation, any left over vegetable can be used.

Pasta Salad
Submitted By fatma Serves : 4 A simple and easy pasta salad Ingredients

2 cups boiled pasta 1 bowl lettuce leaves 2 small carrots(diced) 1 capsicum(sliced) 1 tsp lemon juice (optional) 1 tsp jeera 2 tsps olive oil 2 tsps black pepper powder 1 tomato(chopped into big pieces) 1 small onion (sliced) 2 tsp coriander leaves Salt 1 tbsp diced beetroot

Method Wash lettuce leaves,and tear into big pieces in a bowl.

1. 2. Add all vegetables,pasta,salt ,black pepper and lemon.Toss. Heat oil,add jeera when they crackle, remove from fire, cool and pour on salad, toss again and garnish with corriander leaves. Cover with cling film and keep in refrigerator.

Cheese Pasta Ingredients for Cheese Pasta:

Pasta - 1 packet straight Cheese - 1 cup grated Mushrooms - 1 cup chopped Milk - 1 cup Cream - 3/4 cup Onion - 1 no's sliced Black pepper - 1/2 teaspoon Cornflour - 2 teaspoon Chilly sauce - 2 teaspoon Oil - 2 tablespoon Salt to taste

Method for Cheese Pasta:

Boil water and add pasta and 1/2 teaspoon of oil, cook for 5 minutes. Strain through cold water 2 -3 times and drain water and keep aside. Heat oil in a pan and add sliced onions and stir fry for few seconds, add mushrooms and stir fry for 2 minutes. Add the milk and when it too gets heated, add the cream, do not let the cream boil. Add the cornflour dissolved in a little milk, gently stir the sauce so that consistency is smooth. Remove from flame and add salt and black pepper along with 1/4 of the grated cheese and chilly sauce and mix well. In a baking dish, spread a layer of the sauce at the bottom, then add a layer of the cheese and then a layer of pasta. Repeat this sequence once more, then add another layer of sauce at the top and make the final covering with cheese. Bake in oven at 250 degrees C for 25 minutes till the cheese gets melted and the top is golden. Enjoy hot Cheese Pasta with vegetable soup

Chinese Noodles

Ingredients for Chinese Noodles: Noodles - 1 packets Oil - 1 teaspoon Garlic - 2 cloves Red chillies - 2 no's Carrot - 1/2 cup cut lengthwise Capsicum - 1/4 cup sliced Beans - 1/4 cup chopped Spring onion - 1/2 cup sliced Soy sauce - 2 teaspoon

Method for Chinese Noodles: Boil water and add noodles, cook for 5 minutes, drain . Heat oil in a pan, add garlic, red chillies and vegetables. Saute and lower the flame when vegetables are half cooked. Add soya sauce and cooked noodles, mix well for two minutes.

Italian Pasta

Ingredients for Italian Pasta: Pasta - 1 packet Onions - 2 nos Tomatoes - 3 no's Green chillies - 2 no's Ginger paste - 1 teaspoon Garlic paste - 1 teaspoon Tomato sauce - 2 tablespoon Coriander leaves - A few Lemon juice - 2 teaspoon Oil - 3 tablespoon Cumin seeds - 1/2 teaspoon Cheese - 1/2 cup grated Chilly powder - 1/4 teaspoon Salt to taste Method for Italian Pasta: Heat oil in a pan and add cumin seeds, green chillies and onions, fry them well. Add the tomatoes to it and continue frying till oil starts separating. Add the chilly powder, salt and the tomato sauce. Remove from the flame and add the lemon juice, coriander leaves and the grated cheese. Boil pasta in water till tender . Take out Italian Pasta from water and add it to the sauce.

Curry Flavored Noodles

Ingredients for Curry Flavored Noodles: Noodles - 1 packet Oil - 2 tablespoon Garlic - 2 cloves sliced Onion - 1 no's sliced Red capsicum - 1 no's cut into strips Cucumber - 1 no's cut into strips Curry powder - 2 teaspoon Vegetable stock - 1/2 cup Soya sauce - 1 tablespoon Sugar - 1/2 tablespoon Spring onions - 3 no's chopped Salt to taste

Method for Curry Flavored Noodles: Boil water and add noodles and 1/2 teaspoon of oil, cook tell tender. Heat oil in a pan and add garlic, onions and red capsicum, fry for 2 minutes . Add cucumber and curry powder and stir over medium heat for another 2 minutes. Add vegetable stock, soya sauce, salt and sugar and stir until mixture boils. Add noodles and spring onions and stir over low heat until ingredients are well combined and heated through.

Chinese Chop suey

Ingredients for Chinese Chop suey: Oil - 1tablespoon Garlic - 2 cloves chopped Green pepper - 1 no's sliced Red pepper - 1 no's sliced Shallots - 1/4 Kg chopped Courgettes - 2 no's cut into thin strips Carrots - 2 no's cut into thin strips Bean sprouts - 1/2 cup Sugar - 2 teaspoon Soy sauce - 2 tablespoon Chinese vegetable stock - 1/4 cup Egg noodles - 1/4 Kg Black pepper powder Salt to taste

Method for Chinese Chop suey: Heat oil in a pan and stir fry garlic, peppers, shallots, courgettes and carrots until just softened. Add the bean sprouts, sugar, soy sauce, chinese vegetable stock and salt and black pepper powder . Bring to the boil, then reduce heat and simmer for 10 minutes. In another large saucepan boil water, add egg noodles and cook until just tender.

Drain well and transfer to serving plates and top with vegetable mixture and serve Chinese Chop suey.

Paneer Paratha

Ingredients for cheese (paneer) paratha: Wheat flour (Atta) - 1/2 Kg Cheese (Paneer) - 1 cup Coriander leaves (Dhaniya patti) - 1/4 cup chopped Green chillies (Hari mirch) - 2 no's chopped Red chilli powder (Lal mirch powder) - 1/2 teaspoon Mango powder (Amchoor powder) - 1/2 teaspoon Coriander powder (Dhaniya powder) - 1/2 teaspoon Salt to taste Butter - 1 tablespoon Butter/oil for greasing the parathas Method for cheese (paneer) paratha::

Mix together the crumbled paneer, green chillies, red chilli powder, amchoor powder, coriander powder, corianderleaves and salt. Knead a smooth dough with the wheat flour, butter, some hot water and salt . Make small rounds of the dough and flatten each round, place some stuffing in the center and wrap the dough around the stuffing to seal it completely. With a rolling pin, roll the stuffed round into a flat circle of about 6 inches in diameter. Repeat same for the rest of the dough. Heat a tava and fry the parathas on both sides by smearing a little ghee/oil/butter on them. Enjoy hot Paneer (cheese) parantha with any vegetable curry or raita.

Potato Parantha Ingredients for Aloo(Potato) Parantha: Wheat Flour (Atta) - 1/2 Kg Potatoes (Aloo) - 1/4 Kg Green Chillies (Hari mirch) - 2 no's Chopped Red Chilli Powder (Lal mirch) - 1 teaspoon Cumin powder (Jeera) - 1 teaspoon Lime Juice (Nimbu ka ras)- 1 teaspoon Butter/Oil - 4 tablespoon Salt to taste Method for Aloo(Potato) Parantha: Boil the potatoes, peel and mash them . For stuffing mix potatoes, red chilli powder, cumin powder,Lime Juice, Green chilli and salt. Divide the stuffing into 8 equal portions. Sieve flour and salt together and knead with water to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Divide dough into 8 equal portions and make balls. Role each ball to make a thick round shape about 4" in diameter. Place one portion of stuffing at center ,brings the edges to the center . Overlap edges so they do not leave an opening and press gently. Dust with dry flour, and roll them with a rolling pin to approximately six-inch diameter. Heat tawa, place parantha on it and cook on moderate heat for few minutes. Turn it and pour oil /butter, spread it on parantha and shallow fry over low heat. Turn it and again pour of oil /butter on other side and cook on low heat till golden brown. Enjoy hot Aloo (Potato) Paratha with tea, curd, raita and vegetable curries. Methi Paratha Ingredients for Methi Paratha: Fenugreek Leaves (Methi) - 1/4 Kg Wheat Flour (Atta) - 1/2 Kg Red chilli powder (Lal mirch) - 1/2 teaspoon Oil - 3 tablespoon Salt to taste Method for Methi paratha:

Wash and cut fenugreek leaves (methi) and drain. Take wheat flour (atta) in a large bowl add salt, red chilli powder and methi. Make a soft dough of the above with water and keep it aside for 15 minute . Make a ball of dough thicker than chapati and rolls of about 6 inch diameter. Pre-heat the griddle (tawa) and turn it and spread little oil and shallow fry paratha. Turn it again and spread oil on the other side and cook both sides till golden brown. Enjoy Methi parantha with any vegetable curry. Mooli parantha Ingredients for Mooli ka parantha: For stuffing: Radish (Mooli) - 4 no's Red chilli powder (Lal mirch) - 1/2 teaspoon Corainder powder (Dhaniya) - 1/2 teaspoon Green chillies (Hari mirch) - 2 no's chopped Corainder leaves (Dhaniya patte) - A few Salt To Taste For dough: Wheat flour - 2 cup Salt To taste Water according to requirement Oil for shallow frying Method for Mooli ka parantha: Sieve the wheat flour and salt, add water and knead to stiff dough and keep aside. Peel and grate the radish, squeeze it well between the palms and drain all the water. Heat the pan and fry the radish to light brown, add salt, red chilli powder, green chillies, corainder leaves and mix well and allow this stuffing to cool. Take some dough and roll into small puri, put some stuffing and cover all the sides, roll again into a thick, round parantha. Heat a tava and fry the mooli ka paratha from both the sides to crispy and brown, put some oil over the paratha. Enjoy the Mooli or Radish paratha hot with raita or curry or tea. Palak (Spinach) Paratha Ingredients for Palak (Spinach) Paratha: Wheat Flour (Atta) - 1/2 Kg Spinach Leaves (Palak patte) - 1/4 Kg Oil - 4 tablespoon Onions (Piyaz) - 1 no's Green Chillies (Hari mirch) - 2 no's Red Chilli Powder (Lal mirch) - 1/2 teaspoon Cumin powder (Jeera) - 1/4 teaspoon Corriander powder (Dhaniya) - 1/2 teaspoon Turmeric powder (Haldi) - 1/8 teaspoon Asafoetida (Hing) - A pinch Salt to taste Method for Palak (Spinach) Paratha: Wash spinach leaves and boil with a little salt till soft, drain, cool and grind in a blender along

with chopped onions and green chillies to amke a paste. Sieve the flour along with the salt and add asafoetida, spices, water and add spinach paste and knead to make a stiff dough and keep aside for 10 minutes. Divide the dough into even sized balls and roll each ball with roller pin into rounds of about 6 inch parathas. Cook the parathas on the tava, when both sides are cooked, put oil and spread it to both the surfaces, cook till parathas turns crispy and golden. Enjoy hot Palak (Spinach) Parantha with any vegetable curry or Curd or any pickle. Onion Kulcha Ingredients for Onion Kulcha: Wheat flour - 1/2 Kg Onions (Piyaz) - 2 no's chopped Green chillies (Hari mirch) - 3 no's chopped Coriander leaves (Dhaniya patte) - A few Mint leaves (Pudina patte) - A few Ginger (Adrak) - 2 teaspoon chopped Ajwain - 1 teaspoon Red chillie powder (Lal mirch)- 1 teaspoon Pomegranate seeds powder (Anardana) - 1 teaspoon Salt to taste Method for Onion Kulcha: Knead wheat flour with water to make a stiff dough and keep aside for 1 hour. Mix all the remaining ingredients to make the stuffing. Divide the dough into 8 equal portions and make small balls . Roll each ball into a small round and place some stuffing in the middle of the rolled ball. Fold the filled rounds and press the edges together to seal the dough. Roll out the kulcha with a rolling pin using dry flour as required to prevent it from sticking. Place the kulcha on a plate and put it in microwave to grill 10 minutes on both sides. Enjoy hot Onion Kulcha with chana or chole. Paneer Kofta Ingredients for Paneer Kofta: Boiled potatoes -1/4 Kg Paneer - 1/4 Kg Chickpea flour (Besan) - 4 tablespoon Baking soda - A pinch Oil - For deep frying Tomatoes - 2 no's Onion - 1 no's Ginger-Garlic paste - 1 teaspoon each Red chilli powder - 1 teaspoon Corriander powder - 1 teaspoon Garam masala - 1 teaspoon Turmeric powder - 1/2 tsp. Amchoor powder - 1/2 tsp Salt to taste

Method for Paneer Kofta: Mash the boiled potatoes, add the mashed paneer and the rest of the ingredients .Mix well, make a soft dough and make small balls from this. Heat some oil in a Kadhai and deep fry these balls and keep aside. Grind tomatoes, onions, ginger and garlic to paste. Take oil in a pan and stir fry this paste till the oil starts to separate. Add salt, turmeric powder, chilli powder, garam masala and the liquid that was saved after making paneer, cook it on medium heat till the gravy is thick accordingly. Make it sure that the koftas shd be added just 5 minutes before serving as they are very soft. Enjoy Paneer Kofta with naan's and chapaties. Paneer Bhurji Ingredients for Paneer Bhurji: Paneer - 1/4 Kg (mashed or crumbled) Onions - 2 no's chopped Ginger-Garlic paste - 1 teaspoon each Green chillies - 2 no's chopped Tomatoes - 2 no's chopped Cashewnuts - 4 no's chopped Capsicum - 1 cut lengthwise Garam masala powder - 1/2 teaspooon Pepper powder - 1/2 teaspooon Turmeric powder - 1/2 teaspooon Red chilli powder - 1/2 teaspooon Sugar - 1/2 teaspooon Lime juice - 1 teaspooon Butter - 2 tablespoon Salt to taste Method for Paneer Bhurji: Heat butter in a heavy bottomed pan , add the ginger-garlic paste and fry for a minute. Add the cashewnuts, onions , green chillies and capsicum and stir fry till the onions turn color. Add the tomatoes and keep frying till the tomatoes are done mushy. Add all the spices and fry for a minute. Add meshed or crumbled paneer , salt ,sugar and the lemon juice. Mix well and cook it for 5 minutes. Enjoy Paneer Bhurji with naan or chapathi. Kadhai Paneer Ingredients for Kadhai Paneer: Cottage Cheese (Paneer) - 1/4 Kg Capsicum (Shimla Mirch) - 2 no's Onion - 3 no's Tomato - 3 no's Ginger - 1 inch. Red Chili Powder - 1/2 teaspoon

Bay Leaf - 2 no's Cloves - 4 no's Cinnamon - 1 stick Orange Color - A pinch Butter - 4 tablespoon Method for Kadhai Paneer: Cut Cottage Cheese (Paneer) and Capsicum in pieces lengthwise. Make paste by grinding onions, tomatoes, ginger, salt, red chili powder and orange color. Mince cloves and cinnamom. Heat butter in a pan , add bay leaf, cloves and cinnamon. Now add the ground paste of onion, tomato and ginger etc. Cooking it on low flame till buttter begins to separate. Add paneer and capsicum pieces and keep cooking on low flame. When the capsicum are soft put off the flame, kadhai paneer is ready to be served. Enjoy Kadhai Paneer with naan's or paranthas. Cocktail Sauce Ingredients for Cocktail Sauce: Catsup - 1 cup Horseradish - 2 tablespoon Lime juice - 1 teaspoon Worcestershire sauce - 1/2 teaspoon Pepper - A pinch Salt to taste Method for Cocktail Sauce: Mix all ingredients and chill. When ready to serve Cocktail Sauce dip shrimp and enjoy. Mint Sauce Ingredients for Mint Sauce: Mint leaves - 1 cup Malt vinegar - 1/2 cup Sugar - 1 tablespoon Salt - a pinch Method for Mint Sauce: Wash mint leaves and chop into fine pieces. Bring vinegar to a simmer in a small saucepan, add salt, sugar and chopped leaves. Simmer for about 10 minutes to infuse, add little water if needed. Cool it and blent to make a thick and smooth sauce. Enjoy Mint Sauce with snacks like samosa, pakoras etc.

Red Chilli Sauce

Ingredients for Red Chilli Sauce: Red chili pods - 10 no's

Hot Water - 1/2 cup Garlic - 2 cloves Salt to taste Method for Red Chilli Sauce: Remove stems, seeds and veins from the pods. Rinse with cold water and soak in hot water for one hour Blend the soaked red chillies until smooth and skins disappear. Add 2 cloves garlic and salt . Blend again . Enjoy Red Chilli Sauce with hot snakes.

Tomato Sauce
Ingredients for Tomato Sauce: Tomatoes - 1/2 Kg Tomato paste - 1 tablespoon Garlic - 4 Cloves Olive oil - 1/4 cup Onion - 1 no. Carrot - 2 no's Garlic - 4 Cloves Black pepper powder - 1 teaspoon Coarse sea salt to taste Method for Tomato Sauce: Heat the olive oil in a large heavy skillet over medium-high heat. Saute the onion and carrot for 3 minutes, reduce the heat to medium, cover and cook another 20 minutes . Add the garlic, tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer for about 10 minutes to blend the flavors. Cool the cooked sauce and blend in a blender and strain into a bowl. Add salt and pepper to taste. Enjoy this homemade Tomato Sauce with samosas, pakoras and other indian snakes.

Vegetable Sauce
Ingredients for Vegetable Sauce:

Chili oil - 1 tablespoon Garlic - 2 Cloves chopped Ginger - 1 inch. grated Cornstarch - 1 teaspoon Soy sauce - 1 tablespoon Orange juice -2 tablespoon White vinegar - 1 tablespoon Sherry-sake - 1 tablespoon Snow peas - 1/4 cup Mushrooms - 1/4 cup sliced Carrots - 1/4 cup sliced Salt to taste Any kind of noodles noodles, fettuccine - 1/2 cup cooked

Method for Vegetable Sauce: Mix oil, garlic and ginger in a microwave safe casserole. Microwave cook them uncovered, on high for 45 seconds. Add cornstarch with soy sauce in small bowl and stir until smooth. Add soy sauce mixture to garlic ginger, along with orange juice, vinegar and sherry and mix well. Microwave cook them uncovered again, on high until boiling and slightly thickened. Stir after cooking until sauce is smooth and add snow peas, mushrooms and carrots. Cover tightly with lid, turned back slightly on one side. Microwave on high until vegetables are tender crisp, stirring once. Layer over hot cooked noodles. Enjoy hot Vegetable Sauce with any kind of noodles.

Butter Cookies
Ingredients for Butter Cookies: Butter - 1 cup Sugar - 1 cup Vanilla extract - 1 teaspoon All-purpose flour - 2 cup Baking powder - 1 teaspoon Almond - 8 blanched Salt - A pinch Method for Butter Cookies: Whisk butter and sugar until light ,creamy and fluffy. Add vanilla extract ,sift together flour, salt, and baking powder. Add sifted flour into butter mixture and mix until well blended to make a soft dough. Divide this dough into 2o parts and shape into small balls. Place on ungreased cookie sheets ,press an almond half into the top of each ball. Bake Butter Cookies at 300F for 20 minutes, or until just lightly browned. Cardamom Cookies Ingredients for Cardamom Cookies: All-purpose flour - 1 cup Sugar - 1/2 cup Cardamom - 1/4 teaspoon ground Lemon peel - 1/4 teaspoon grated Almonds - 1/4 cup ground Butter - 1/2 cup Egg - 1 no's Milk - 2 teaspoon Granulated sugar - 1/3 cup Method for Cardamom Cookies: Sift together flour,sugar,and ground cardamom , add almonds. Cut in margarine till mixture resembles coarse crumbs. Stir in egg and milk till mixture forms a ball and chill. Preheat oven to 400 degrees F or 200 degree C. Roll out to about 1/8-inch thickness.

Cut into circles 1-3/4 inches in diameter. Place on ungreased cookie sheet and sprinkle with sugar. Bake for 6 to 8 minutes until edges of Cardamom Cookies are brown. Chocolate Chip Cookies Ingredients for Chocolate Chip Cookies: All-purpose flour - 2 cup Baking soda - 1 teaspoon Salt - 1/2 teaspoon Shortening - 1/2 cup White sugar - 3/4 cup Brown sugar - 3/4 cup packed Eggs - 2 no's Coconut extract - 1 teaspoon Milk - 2 tablespoon Chocolate chips - 3 cup semisweet Method for Chocolate Chip Cookies: Preheat oven to 190 degrees C. Sift together the flour, baking soda and salt. Cream the shortening with the brown sugar and white sugar. Add eggs,coconut extract and milk,then mix in the sifted flour mix. Add the chocolate chips ,mix well and make a smooth chocolate dough. Drop cookie dough from a spoon in golf ball sized portions onto cookie sheet. Bake for 9 to 11 minutes in the preheated oven or untill slightly brown at the edges. Let the Chocolate Chip Cookies to cool on the baking sheets only before removing to avoid breaking. Sesame Seed Cookies Ingredients for Sesame Seed Cookies: All-purpose flour - 4 cup White sugar - 1 cup Shortening - 1 1/2 cup Milk - 3/4 cup Anise oil - 1/8 teaspoon Sesame seeds - 50gms Method for Sesame Seed Cookies: Mix together flour and sugar in a bowl. Cut in shortening until mixture resembles coarse meal. Add anise oil , to 1/2 cup of the milk and add to flour mixture. Gradually add more of the milk mixing until soft dough is ready. Make small portions of dough , roll between palms of the hands into a roll . Roll in sesame seeds and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too . Cut into 2 inch strips, place on ungreased baking sheet. Bake at 350 degrees F for 20 minutes, or until golden brown. Remove, cool completely, then store Sesame Seed Cookies in an airtight container.

Sugar Cookies
Ingredients for Sugar Cookies:
All-purpose flour - 3 cup Baking powder - 3/4 teaspoon Salt - 1/4 teaspoon Unsalted butter - 1 cup Sugar - 1 cup powdered Egg - 1 no's Milk - 1 tablespoon Method for Sugar Cookies: Sift together flour, baking powder, and salt. Beat butter and sugar in electric stand mixer until light in color. Add egg and milk and beat to combine. Gradually add flour, and beat until mixture well. Divide dough in half,wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F or 190 degrees C. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped dough from refrigerator at a time, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. Cut into desired shape, place at least 1-inch apart on greased baking sheet. Bake for 10 minutes or until cookies are just to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling rack and store Sugar Cookies in airtight container.

Eggless Sponge Cake

Ingredients for Eggless Sponge Cake:
Condensed milk - 1 can (200gms) All -purpose flour - 300gms 1 tsp baking powder - 1/2 teaspoon Icing sugar - 2 tsp Butter melted - 60gms Vanilla essence - 1/2 teaspoon Milk - 100 ml m Soda water - 100 ml Method for Eggless Sponge Cake: Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times and keep aside. Pour condensed milk in a bowl,add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. Stir the mixture in one direction only all the while,this will incorporate more air and make the cake lighter. Once all the flour is used up, beat the batter as above till light 5minutes and add the soda and mix gently till smooth. Pour into a greased cake container,pre-heat over to 300 degrees centigrate and place the container inside. Bake at 200 degrees Centigrade for 10 minutes and 150degrees centigrate thereafter till it is done(Approx. 40 minutes). Poke with a skewer and check,if done cool a little and invert on cooling or wire rack. Cool completely before doing icing. Enjoy the Eggless Sponge Cake.

Marble Cake

Ingredients for Marble cake:

Black raspberry Jello - 1 box Hot water - 3/4 cup Cold water - 1/2 cup Marble cake mix - 1 box Dream Whip - 1 envelope Vanilla instant pudding - 1 box Milk - 1/2 cup Vanilla - 1 teaspoon Method for Marble cake: Mix a black raspberry Jello with hot water. Add cold water,bake marble cake mix. Poke holes in cake and pour Jello over it. Heat dream whip, vanilla pudding, milk and vanilla essence together until thick. Put over cake, refrigerate. Enjoy Marble cake.

Cocoa-Banana Muffins 1 1/4 cups all-purpose flour 1 cup rolled oats 1/2 cup firmly packed brown sugar 1/3 cup unsweetened cocoa 1 Tbsp. baking powder 1/4 tsp. baking soda 1 cup mashed bananas 1/2 cup soya milk 5 1/3 Tbsp. vegan margarine, melted 1 tsp. vanilla Preheat the oven to 400F. Line 12 medium muffin cups with paper baking liners. Combine the flour, oats, brown sugar, cocoa, baking powder and baking soda in a large bowl. In a medium bowl, combine the mashed bananas, soya milk, margarine and vanilla. Add the banana mixture to the dry ingredients and stir until just moistened. Be careful not to mix too much. Spoon the batter into the prepared muffin cups and bake for 20-25 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Cool on a wire rack. Makes 12 muffins Awfully Good Waffles

No one will waffle about how wonderful these healthy morning treats taste. 1/2 cup white flour 1/2 cup whole wheat flour 2 Tbsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. salt (optional) 1 cup soya milk 1/2 cup applesauce Combine the dry ingredients and mix. Add the soya milk and applesauce, pour into an oiled waffle iron, and cook until golden brown. You can turn these into pancakes by adding more liquid. Makes 2 servings Frozen Peach Cream
Fresh peaches Dried dates, pitted Blueberries (optional) Wash and clean the peaches and remove any bad spots or sections. Cut the peaches into slices, removing the pits. Place the peach slices on a non-stick cookie sheet and freeze. At the same time, wash and freeze the blueberries, if desired. When the fruit is thoroughly frozen, continue with the recipe, or store it in the freezer for future use. Place 2 cups of frozen peach slices and 6 pitted dates in a blender. Blend at high speed, tamping down as necessary, until smooth and creamy. Spoon the peach cream into serving dishes and garnish with frozen blueberries, if desired. Serve immediately.

Hearty Hash Browns

1 medium onion, finely chopped 1 clove garlic, crushed 2 Tbsp. oil 2 large potatoes, grated Salt and pepper, to taste Saut the onion and garlic in the oil until the onions are soft. Add the potatoes to the onion and garlic, and cook until tender. Add the salt and pepper, to taste. Makes 2 to 3 servings Favourite Classic Pancakes

Youll become an expert pancake maker when you try this recipe. For an added treat, toss bits of fresh or dried fruit, nuts, or chocolate chips into the batter. 1 cup unbleached all-purpose flour 1 Tbsp. sugar 2 Tbsp. baking powder 1/8 tsp. salt 1 cup soya milk 2 Tbsp. vegetable oil Combine the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Mix in the soya milk and oil, and with a fork or wire whisk, combine just until the batter is smooth. Pour cup batter onto a hot, oiled griddle. When bubbles form in the centre of the pancake, flip. Cook for another 2 minutes. Remove from pan and keep warm while you make remaining pancakes. Serve warm with maple syrup or fruit syrup. Makes 6 to 8 pancakes

Pizza Sauce
Spread this recipe on any round bread, add your favourite toppings, then bake it. You can also use this to drizzle on top of vegetables in sandwiches or to dip bread into. 1 28-oz. can crushed tomatoes or tomato pure 2 Tbsp. olive oil 1 Tbsp. crushed garlic 1/2 tsp. dried basil 1/2 tsp. dried oregano

Salt, to taste Combine all and simmer 10 minutes. Cool before spreading on pizza dough. Makes 1 cup

Tofu Yogurt

This healthy version of yogurt takes only a minute to make, but be preparedit will disappear just as quickly. 10 1/2 oz. soft tofu 1/4 cup vegetable oil 1 Tbsp. lemon juice 1 Tbsp. prepared mustard 1/2 tsp. salt Blend all ingredients until smooth and creamy Makes 1 cup

Tofu Cream Cheese

Spread this on your bagel or roti for a quick snack. Tofu cream cheese is friendlier to cows than traditional cheese. With half the fat, its also friendlier to your waistline! 12.3 oz. (1_ cups) extra firm silken tofu 3 1/2 Tbsp. cashew butter or 5 Tbsp. raw cashews, finely ground 4 1/2 tsp. lemon juice 1/2 tsp. salt 1 tsp. liquid sweetener (optional)

Place the tofu in a clean tea towel, gather the end up and twist and squeeze for a couple of minutes to extract most of the water. Crumble into a food processor with the remaining ingredients and process for several minutes until the mixture is very smooth. You may have to stop the machine and loosen the mixture with a spatula once or twice. Use right away or scrape into a covered container and refrigerate. It firms up with refrigeration. Makes 2 cups.

Tofu Sour Cream

A rich dollop of this is the perfect topping for bean dishes or soups. 1/2 lb. tofu, patted dry 3 Tbsp. vegetable oil 1 tsp. maple syrup Juice of 1 lemon 1/2 tsp. salt, or to taste Mix all the ingredients in a blender or food processor until smooth. Makes 1 cup

Tasty Crpes

Get creative with these crpes and fill them with your favourite jellies, sauces, chopped fruits, syrup, or sugar. These can be served as breakfast or desert. 1/2 cup unbleached white flour 1/2 cup whole wheat pastry flour 1/4 cup soya flour 1/4 cup nutritional yeast (optional) 1/2 tsp. baking powder 1/2 tsp. salt 3 cups soya milk Mix the dry ingredients and make a well in the middle. Pour in the soya milk and combine. The batter should be very thin. Heat a 10-inch non-stick crpe pan over moderate heat, and spray with non-stick spray. Pour in about _ cup of the batter, tilting the pan so that the batter covers the bottom with a thin coating. Cook until it is browned from underneath and starts to pull away from the edge of the pan. Carefully flip it over and brown on the other side. Serve hot. Makes 3 servings

Fruit Smoothie

Combine any of your favourite fruits with soya milk to make a nutritious and delicious blended drink. Freezing the fruits first makes smoothies extra thick and creamy. 1 cup soya milk 1 medium banana, cut into chunks and frozen 1/2 cup of your favourite fruit, frozen (strawberries, peaches, pitted cherries) 1 Tbsp. maple syrup Dash of cinnamon

Place all ingredients in a blender and pure until smooth. Makes 2 cups

Salsa Fiesta in Your Mouth

This zesty salsa follows the tasty culinary tradition cultivated in Spain and South America. 1/4 cup olive oil 2 tsp. garlic salt 1 28-oz. can peeled tomatoes, drained and chopped 1 8-oz. can chopped green chillies, drained and chopped 1 6-oz. can pitted black olives, drained and chopped 8 green onions, chopped 1/4 cup distilled white vinegar garlic salt 2 tsp. minced fresh cilantro Mix all the ingredients in a bowl and chill. Stir before serving with corn tortilla chips. Makes 6 servings

Pleasing Pt

For a paste with taste, try this veggie version on plain crackers, toast, even rice cakes. Trying to make an impression on a special guest? Then bake the pt in a puff pastry shell. 1 Tbsp. margarine or water 1 medium onion, chopped 2 lb. fresh mushrooms, finely chopped 4 cloves garlic, minced 2 Tbsp. chopped fresh parsley or 2 tsp. dried 2 Tbsp. chopped fresh rosemary or 2 tsp. dried 1 1/3 cups bread crumbs 2 Tbsp. lemon juice Salt and pepper, to taste In a large saucepan, heat the margarine or water and cook the onion for 10 minutes. Add the mushrooms and cook for another 20 to 30 minutes, or until all the liquid has evaporated. Remove the mixture from the heat and add the remaining ingredients. Spoon into a serving dish and serve immediately.

Variation: To bake the pt in a puff pastry shell, preheat the oven to 425F. Roll 1 lb. of commercial puff pastry dough into two 6 x 12-inch rectangles. Line a baking sheet with one piece of dough and spread the mixture on top. Top with the other piece of dough and press the edges together to form a tight seal. Brush the dough with soya milk and bake for 30 minutes. Serve warm. Makes 6 servings

Crispy Peppered Tofu Cubes

These yummy, crunchy cubes are an intriguing way to temp your guests appetite. It can also add a new dynamic as a side dish to a main course. 1 lb. firm tofu 3 Tbsp. nutritional yeast 2 tsp. flour 1 Tsp. garlic salt 1 tsp. pepper 1 tsp. paprika 1-2 Tbsp. oil Cut the tofu into _-inch cubes. Do not pat dry. Combine the nutritional yeast, flour, garlic salt, pepper and paprika in a container with a lid. Add the tofu. Put the lid on the container and shake well to coat the tofu. Heat the oil in a non-stick skillet. Add the tofu and cook over medium heat, turning the tofu every few minutes until golden brown and crispy. Makes 4 servings

Traditional French Bread

Theres nothing like crusty warm French bread right out of the oven. Heres our version of this centuries-old favourite. 11/2 packages active dry yeast 1 Tbsp. sugar 2 cups lukewarm water* 1 Tbsp. salt About 6 cups unbleached all-purpose flour 3 Tbsp. cornmeal 1 Tbsp. soya milk mixed with 1 Tbsp. water In a large mixing bowl, dissolve the yeast and the sugar in the lukewarm water. Allow the yeast to grow for 5 minutes.

Mix the salt with the flour, then stir it into the yeast mixture, 1 cup at a time, until you have stiff dough. (You may need less than 6 cups. If so, save the rest for kneading the dough.) Remove the dough to a lightly floured bread board or countertop and knead the dough until it is no longer sticky, adding more flour as necessary. Place the dough in a greased bowl and turn it so that the entire surface is coated. Cover the dough well and let it rise in a warm place until doubled in bulk, about 1_ to 2 hours. Punch down the dough. Turn it out onto the floured bread board or countertop and divide in two. Pat each half into a flat oblong. Roll the dough away from you to create two long cylindrical loaves. Place the loaves on a baking sheet that has been sprinkled with cornmeal. With a knife, slash the tops of the loaves diagonally in three places. Allow the dough to rise again until doubled in bulk. Brush with the soya milk and water mixture. Place the dough in the cold oven, then set the temperature to 400F. Bake for 35 minutes, or until well browned and hollow sounding when tapped with your knuckles. Makes 2 loaves *Note: The temperature of lukewarm water is 85 to 105F. To test for the correct temperature, drop a few drops onto the inside of your wrist. The water should feel neither hot nor cold.

Healthy Herb Onion Bread

Great plain or with a dollop of softened margarine or vegan cream cheese, this savory bread will disappear fast. 1/2 cup soya milk 1 1/2 Tbsp. sugar 1 tsp. salt 1 Tbsp. margarine 1 package active dry yeast 1/2 cup lukewarm water 2 1/4 cups unbleached all-purpose or whole wheat flour 1/2 small onion, minced 1/2 tsp. dried dill 1 tsp. crushed dried rosemary Heat the soya milk until tiny bubbles form around the edge of the pan, and stir in the sugar, salt, and margarine; cool to lukewarm (see note about lukewarm temperature in the previous recipe). In a large bowl, dissolve the yeast in lukewarm water. Add the cooled soya milk mixture, flour, minced onion, and herbs and stir well with a wooden spoon. When the dough is smooth, cover the bowl with a towel and let the dough rise in a warm place until triple in bulk,

about 45 minutes. Preheat the oven to 350F. Stir the dough down and beat for a few minutes, then turn into a greased 8_ x 4_-inch bread pan. Let stand in a warm place about 10 minutes before baking for 1 hour. Makes 1 loaf

Super Soya Bread

This bread has the richness and moisture of soya and the heartiness of whole wheat. 3 cups soya milk 2 Tbsp. sweetener of your choice 1 Tbsp. active dry yeast 2 Tbsp. salt 4 cups unbleached white flour 2 cups soya flour 3-4 cups whole wheat flour Soya oil for brushing Scald the soya milk, dissolve the sweetener in it, and cool to lukewarm. (See note in first bread recipe.) Sprinkle the yeast over the top, and let stand until the mixture starts foaming. Stir in the salt and white flour, and mix until smooth. Stir in the soya flour until smooth. Add the whole-wheat flour and knead on a well-floured surface until smooth. Cover and let rise until almost doubled in bulk. Preheat the oven to 350F. Punch down the dough and form 2 loaves or 16 buns. Cover and let rise again until almost doubled in bulk. Brush the tops with soya oil. Bake the loaves for about 45 minutes or the buns for about 20 minutes. Makes 2 loaves or 16 buns

Thalipeeth

1 small piece of ginger 1 green chilli, cut finely Coriander, to taste 1 onion, cut into small pieces 1 cup rice flour or jowar Salt, to taste Oil for frying Grind the ginger, chilli and coriander and add the chopped onion. Mix this with the rice flour and salt. Add water and knead until it has the consistency of dough. Pour a little oil in a frying

pan and pat a small piece of dough until it is flat and thin like a chapatti. With your finger, make four holes in the dough and pour some more oil through the holes. Shallow fry only on one side. Serve with pickle or chutney.

Versatile Vegetable Broth

As is, this can be served as a light starter soup. It also makes an aromatic base for heartier soups, stews and sauces. 1/2 tsp. dried parsley 1/4 tsp. dried thyme 1/2 tsp. black pepper 1 dried bay leaf 2 large carrots, sliced 2 stalks celery, sliced 2 medium white onions, thinly sliced 2 large white or red potatoes, quartered 1/2 tsp. salt Combine all in a large pot and add water to cover. Bring to a boil, uncovered. Lower the heat, cover and simmer for 11/2 hours. Strain through a colander for a thin broth or stock. For a richer broth, pure the mixture in a blender. Makes about 2 quarts

Creamy" Mushroom Soup

Youll enjoy this creamy soup even more knowing that it has no cholesterol, so go ahead and help yourself to seconds. Oil for sauting or 3 Tbsp. water for a low-fat alternative 2 cups chopped onions (2 medium ones) 3 to 4 cloves garlic, minced 1/4 cup uncooked pearl barley 1/4 tsp. ground nutmeg 11/2 lb. white mushrooms, wiped clean with a damp towel, stems trimmed 8 cups vegetable broth sherry (according to taste) 1/2 cup chopped parsley Salt and pepper, to taste Saut onions and garlic in a large heavy pot in oil or water. Add barley and nutmeg and cook for 1 minute, stirring. Add chopped mushrooms, broth and sherry. Bring to a boil, reduce heat

and simmer for 40 minutes. Add parsley and cool soup slightly. Pure soup in batches in a food processor or blender until very smooth. Return to the pot and season with salt and pepper. Reheat and serve garnished with more sliced mushrooms. Makes 6 to 8 servings

Fragrant French Onion Soup

A classic thats so simple, youll wonder what you did before you started serving this staple soup. 2 Tbsp. vegetable oil or water 2-3 large onions, sliced 1/4 cup unbleached all-purpose flour 4 cups water 1/4 cup soya sauce or tamari 4 slices French bread, toasted, or croutons Heat the oil or water in a large saucepan over medium heat. Add the onions and cook for 2 minutes. Add the flour and stir until the onions are well coated. Add the water and soya sauce or tamari and stir well. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick. Serve in individual bowls topped with the French bread or croutons. Makes 4 servings

Hot and Sour Tofu Soup

This spicy, guilt-free dish will warm your stomach. Knowing its meat-free will warm your heart. 1 1/2 quarts vegetable stock 15 medium-sized mushrooms, sliced thinly 10 oz. tofu, cut into small cubes 1 small can bamboo shoots 1 small can water chestnuts, halved 2 Tbsp. soya sauce 1/2 tsp. ground pepper 1-2 tsp. hot sauce or to taste 2 Tbsp. white vinegar or to taste 2 garlic cloves, chopped 5 scallions (green onions, chopped) 1/4 cup peanuts (optional)

Heat stock to boiling. Add all other ingredients except scallions. Add peanuts if desired. Reheat to boiling and then immediately lower the heat to a simmer. Simmer for about 15 to 20 minutes. Add the scallions when the soup has about 5 minutes left to cook. Taste the soup and add more hot sauce, vinegar or soya sauce if desired. Makes 4 to 6 servings

Gazpacho for Macho Taste Buds

This rich soup is as pleasing to the nose and eyes as it is to the taste buds. Its also a synch to prepare. Hint: To save time, instead of mincing and chopping the following vegetables, cube them, then blend in a blender or food processor. 3 cups vegetable or tomato juice 1 medium onion, minced 2 medium tomatoes, diced 1 green bell pepper, minced 1 clove garlic, crushed 1 medium cucumber, diced 2 Tbsp. lemon juice 2 Tbsp. red wine vinegar 1 tsp. dried tarragon 1 tsp. minced fresh basil Pinch of ground cumin Dash of hot sauce 2 Tbsp. olive oil Salt and pepper, to taste Blend all the ingredients and chill for 2 hours. Makes 6 servings

Sri Lankan Style Curried Mixed-Bean Soup

3 cups dried, mixed beans 8 cups water (approximately) 1 medium onion, peeled 8 garlic cloves 2 carrots 1/2 tsp. fennel seed 2/3 cup shredded, unsweetened coconut 1 6-oz. can tomato paste

1 tsp. cumin 2 tsp. ground coriander seed 1/2 tsp. fenugreek 1/2 tsp. ground mustard seed 1/2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. cardamom 1/2 tsp. cloves 1/2 tsp. cayenne pepper Chopped parsley (optional), for garnish This flavourful soup tastes best when prepared in a slow cooker (crock pot). Thoroughly wash and clean the mixed beans and place them in a crock pot, set on medium heat, with 6 cups of boiling water. Cook overnight or for about 8 hours. Place the onion, garlic, carrots, fennel seed, coconut and _ cup of cold water in a blender and blend at high speed until smooth. Add the onion mixture to the crock pot and set the heat to high. Rinse out the blender with another _ cup of water and add this to the crock pot. Add the remaining ingredients and mix thoroughly. Cook for another 4 or more hours, stirring occasionally. Add extra water, if needed, to reach the desired consistency. Garnish the soup with chopped parsley, if desired.

Sandwitches
Marinated Tofu Sandwich

Tofu has the ability to absorb flavour, so marinating it has impressive results. Baking accents this flavour and creates a hearty texture. 1 lb. extra-firm tofu 1 cup barbecue sauce (or sweet and sour sauce/ spicy salsa/ or olive oil with your favourite seasoning) 4 whole wheat sandwich rolls Sauted onions, diced bell peppers, etc. Drain the tofu and cut it in half horizontally to make two pieces. Wrap the tofu in a clean towel, carefully press it between two baking sheets with a small weight on top to remove excess water (dont crush the tofu), and refrigerate for an hour or more. Unwrap the tofu and place in a shallow baking dish. Spoon _ cup of barbecue sauce over the tofu, cover the baking dish and let the tofu marinate in the fridge for at least several hours. The longer the tofu marinates (up to 5 days) the more flavourful it will be. Place the marinated tofu on a lightly oiled baking sheet and bake at 400F for 1 hour. Slice the sandwich rolls open, cut the tofu into thin slices, and divide it among the rolls. Mix the sauted onions, bell peppers, etc., with the remaining barbecue sauce and spoon over the sandwiches.

Makes 4 servings

ave the Day Sloppy Joe

This Sloppy Joe filling is great when youre in a rush to satisfy your hunger. Its easy, quick, hearty and healthy. 2 Tbsp. margarine (1/4 stick) or water 1/2 cup minced onion 1/2 cup minced green bell pepper 1 lb. firm tofu, patted dry and mashed 6 Tbsp. ketchup 6 Tbsp. chilli sauce 1/2 tsp. salt Pepper, to taste 4 burger buns, lightly toasted Heat the margarine or water in a large skillet over medium heat. Add the onion and green pepper and saut or boil until the vegetables are well cooked, about 5 minutes. Add the mashed tofu and saut for another 15 minutes, until the tofu is completely cooked. Add the ketchup, chilli sauce, salt and pepper and continue to cook over low heat until the mixture is heated through. Add a little water if mixture is too dry. Spoon onto lightly toasted burger buns. Makes 4 servings

Protein-Packed Onion Veggie Burgers

Wheat germ adds an extra nutritious boost of protein to keep you going for the rest of the day. 1/2 lb. firm tofu, mashed well 1 medium onion, chopped very fine 2 Tbsp. wheat germ 2 Tbsp. unbleached all purpose flour 2 Tbsp. garlic powder 2 Tbsp. soya sauce Pepper, to taste Oil for frying Mix all the ingredients except oil in a bowl and form into patties. Heat some oil in a skillet and fry the patties until very brown and crisp, about 10 minutes. Serve these burgers on buns or as patties with a sauce. Makes 4 patties

Curried Chickpea Pita Pockets

This is a convenient, nutritious meal for people on the run. Since its low in fat and cholesterol-free, it will also help keep your heart running. 2 Tbsp. olive oil or water 2 medium onions 2 cloves garlic, crushed 1 tsp. cumin powder 1 tsp. turmeric 1 green bell pepper, sliced 2 stalks celery, chopped 1/4 cup sliced fresh mushrooms 4 firm tomatoes, chopped 2 tsp. chopped fresh coriander (cilantro) 1 15-oz. can chickpeas, drained 4 pita pockets, halved In a frying pan, heat the olive oil or water and saut the onion and garlic for about 2 minutes. Stir in the cumin and turmeric. Add the green pepper and saut a few minutes longer, stirring constantly. Add the celery, mushrooms and tomatoes and stir well. Cook for another minute. Sprinkle the coriander on top. Stir the chickpeas into the mixture, reduce the heat and cook for 5 minutes. Spoon the chickpea mixture into each pita pocket and serve. Makes 4 servings

"Meaty" Mushroom Sandwiches

Slip this meaty but meat-free dish to your carnivorous loved ones. Youll be doing them and the animals a favour. 2 1/2-3 tsp. balsamic or red wine vinegar 1 large garlic clove, minced Salt and pepper, to taste 4 Tbsp. olive oil, plus more for brushing the vegetables 2 large portobello mushrooms 1 red onion, cut into chunks 1 tomato, cut into quarters 4 slices crusty Italian bread 12 basil leaves Put the vinegar, garlic, salt, pepper and 4 Tbsp. of olive oil in a small jar and shake well. Set aside. Clean the mushrooms and remove their stems. Brush the vegetables with olive oil. Grill the mushrooms for 3 to 4 minutes on each side. Place the onion and tomato chunks on skewers

and grill, turning over often, until lightly charred. Cut each mushroom in half, and cut the onion and tomato chunks into thin slices. Spread a little of the vinegar mixture on each slice of bread, then top with the mushrooms, tomatoes, onions and basil leaves. Tip: To make the mushrooms even "meatier," buy them 4 to 5 days before you plan to grill them. Clean the mushrooms and allow them to dry out in a paper bag in your fridge. Makes 4 servings

Desserts
Chocolate Brandy Truffles

80g (3 oz) melted chocolate 40g (1 1/2 oz) blanched almonds 5 tbsp brandy About 100g (4 oz) icing sugar

1. Blend almonds and brandy with a hand blender until fairly smooth. 2. Pour in melted chocolate and combine. 3. Add tablespoons of icing sugar until you get a stiff paste. 4. Roll the truffles into balls and leave to set. Roll in cocoa or dip in chocolate

Vegan Brownies

2 cups flour 2 cups sugar 1/2 cup cocoa 1 teaspoon baking powder 1/2 teaspoon salt 1 cup water 1 cup oil 1 teaspoon vanilla 1/2 cup chopped nuts Combine the dry ingredients, then stir in the water oil and vanilla. Stir in the nuts. Put in a greased with a non dairy margarine 9x13 pan. Bake in n a 350 degrees oven for 25-30 minutes.

Old World Spaghetti With Chunky Tomato Sauce

One of the best parts about making this sauce is filling the house with its wonderful arom. 1/4 cup water or olive oil 1 1/2 cups diced onion 3/4 cup chopped celery 1/2 cup chopped green bell pepper 2 cups sliced fresh mushrooms 2 cloves garlic, minced 4 cups chopped fresh tomatoes 3 cups tomato sauce 2 cups tomato pure 1 tsp. dried oregano 1 1/2 tsp. dried basil 1 bay leaf Salt and pepper, to taste 1 lb. uncooked spaghetti Heat the water or olive oil in a large saucepan over medium heat. Cook the onions for 5 to 6 minutes, then add the celery, green pepper, mushrooms and garlic and cook for an additional 5 minutes. Add the tomatoes, tomato sauce and tomato pure and stir until the sauce is well blended. Add the herbs, salt, and pepper and simmer, uncovered, for 30 minutes. Cook the pasta according to package directions. Remove the bay leaf from the sauce and serve with the pasta. Makes 6 servings

Eggplant Zucchini Pizza

No sea, ocean or mountain range could contain this Italian favourite from spreading to kitchens around the world. 1 small eggplant, sliced 1 medium zucchini, sliced 1 red onion, cut into small wedges 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 Tbsp. olive oil 1 Tbsp. balsamic vinegar 1/2 tsp. dried thyme 1/4 tsp. black pepper 4 individual pizza shells 1/2 cup tomato sauce

Preheat the oven to 425F. Combine the eggplant, zucchini, onion, bell peppers, oil, vinegar, thyme, and pepper in a large baking dish and toss to mix well. Bake, stirring occasionally, for 20 minutes, or until the vegetables are tender. Place the pizza shells on baking sheets. Spread about 2 Tbsp. of the tomato sauce on each pizza shell, then top with the roasted vegetables. Bake for 10 to 12 minutes or until the pizza shells and vegetables are heated through. Makes 4 servings

Greek Style Vegetable-Rice Stuffing

4-5 cups diced onions 4-5 cups diced white or Yukon gold potatoes 4-5 cups diced yams or sweet potatoes 4 cups diced carrots 4 cups diced celery 2 cups diced green bell peppers 2 cups chopped parsley (including stems) 2 cups walnut pieces 2 cups raisins 1 Tbsp. cloves 1 lb. or 2 & 1/2 cups brown rice, cooked in 5 cups of water Preheat the oven to 350 degrees F. Place all the ingredients in a large baking pan and mix together thoroughly. Cook, covered, until tender, about 1 to 1 & 1/2 hours, stirring every 30 minutes. Add a little water, if needed, to keep the stuffing from drying out or burning. Serve as a side dish or use to stuff acorn or hubbard squash.

Black Bean and Mushroom Stir-Fry

1/2 medium onion, chopped 2 cloves garlic, crushed and minced 1/4 cup white cooking sherry 1/4 cup vegetable broth 3 Tbsp. soy sauce 1 cup sliced mushrooms 1/4 tsp. black pepper 1/2 tsp. cumin 1 15-oz. can black beans 1 1/2 cups cooked rice
o o o
Saut the onion and the garlic in the sherry, vegetable broth and soy sauce until the onions are translucent. Add the mushrooms, black pepper and cumin and saut for approximately 5 minutes and then add the black beans and the cooked rice. Cook for approximately 20 to 30 minutes, or until done.

Makes 7 to 8 servings

PEANUT CURD (Yogurt). Soak 150 grams of raw (unroasted) peanuts for 4 hours or overnight. Peel off the skins. Grind finely to a very smooth paste. Extract the "milk" using an half a litre of water. Strain the "milk". Stir the "milk" and boil slowly on a low heat. Cool to room temperature. Set the curds using a spoonful of starter ( i.e. lime juice on the first occasion and thereafter the best starter is a spoonful of the curd that was made the day before.)

Almond Milk.
Soak 25 almonds in steel container overnight. In the morning peel off the skins. Put in the mixer, blend until smooth with 1 cup of water. Boil the mixture for 1 minute. A little salt, sugar and pure extract of vanilla may be added for flavour. Cool it and then put it in the refrigerator. Almond milk will keep for up to 24 hours in the refrigerator. SHORT CRUST PASTRY
SHORT CRUST PASTRY All ingredients and utensils should be as cool as possible. This keeps the margarine hard. If it becomes at all warm it will start to make the fingers oily and then it becomes difficult to wrap it into the flour. When that happens the mixture becomes very heavy instead of light and airy. Add the minimum amount of water possible. You need just enough water to make the pastry of a consistency that enables you to roll it easily. If you use too much water the pastry becomes tough. The oven must be hot for the first few minutes of baking. If the oven is too cool, the fat will loosen out of the pastry. This pastry is suitable for savoury or sweet pies. DAIRY FREE PIE PASTRY 115 g refined wheat flour 60 g dairy-free margarine

1/4 teaspoon baking powder 8 tablespoons ice cold water to mix wheat flour for dusting on the pastry board Sift the flour and baking powder together. Rub the cold margarine into the flour slightly with the fingertips until the mixture resembles bread crumbs. Add just enough ice cold water to make the dough of a consistency that enables you to roll it easily.

Roll the dough onto a board which has been dusted with potato flour and cut as required. Line the oiled pie plate with the rolled out dough and prick the dough with a fork. Place the pie filling on top. Bake in a hot oven at 205 degrees C for 15 minutes. DAIRY FREE PUMPKIN PIE FILLING 2 cups mashed and cooked pumpkin 1 cup water 3/4 cup brown sugar ( jaggery ) 1 tablespoon molasses ( liquid jaggery ) 1/2 teaspoon salt 3 tablespoons oil 1 tablespoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon cloves 1/4 cup plain flour

Mix the cooked mashed pumpkin with the water and the sugar. Add oil and molasses. Mix the flour with the salt and spices and stir in. Pour into a prepared pie crust ( see above) and bake.

Variation : An apple pie may be made using this short crust pastry recipe but with double the amount. You need to make double the amount so that you can cover the pie with a layer of pie crust. With approximately half of the dough, line the pie dish. You will need 6 apples peeled and cut into bite size wedges. Mix the apple pieces with the juice of one lime and 5 tablespoons of sugar. Add one teaspoon of cinnamon and 4 tablespoons of sultanas. Mix thoroughly. Line the oiled pie plate with the rolled out dough and prick the dough with a fork. Place the apple pie filling on top. Roll out the remaining pastry and cover the pie, sealing the edges smoothly. Prick the pastry with a fork and bake it as per the directions above.

Sweets, Cakes & Puddings.

Hot Pudding
Ingredients for the pudding batter 1 cup flour 2 teaspoons baking powder 1/4 teaspoon. salt 1/2 cup sugar 3 tablespoons. cocoa 1/2 cup water/coconut milk 2 tablespoons . oil 1 cup chopped nuts (optional) Ingredients for the pudding's sauce 1/2 cup sugar

1/4 cup cocoa 1 & 3/4 cups boiling water Pre-heat the oven to 350F You will require a square oiled pan (about 9? x 9?). Any edible vegetable oil may be used for this. Sift flour, baking powder and salt; add sugar, oil, cocoa powder and water or coconut milk. Stir. Blend in 1 cup nuts. Spread in oiled pan. Sprinkle with the mixture of sugar and cocoa. Pour hot water over the entire mixture. Bake 45 min. (During baking, cake rises to top and chocolate sauce settles to the bottom.) Cut in squares and spoon sauce over each piece. Serve warm.

Oatmeal Cookies
2 cups oatmeal 2 cups rice flour 1 cup sugar 1 cup sunflower oil 1 cup raisins 1 teaspoon baking soda 4 tablespoons water 1 teaspoon cinnamon 1 pinch salt Pre-heat the oven to 350F You will require an oiled baking tray. Any edible vegetable oil may be used for this. Add the ingredients in the order mentioned above, mixing each item thoroughly before adding the next. Form into balls the size of walnuts. Place the balls on the oiled baking tray one inch apart. Bake in the oven for 10-15 minutes.

Chocolate Cake
3 cups flour 1/2 to 1 cup cocoa (to taste) 2 cups sugar 3/4 to 1 cup vegetable oil 2 tsp. Baking soda 1/2 tsp. Salt 1 tsp. Vanilla 2 tbsp. lime juice 2 cups water or coffee or combination 1 tsp. Cinnamon (optional) Combine and beat all ingredients except the lime juice. Make the oven hot. Prepare the cooking pan with oil. When the oven is hot (350*F.), then add the lime juice.. Pour into a 9 x 13 greased pan. Bake at 350F for 45 min. to 1 hour or until toothpick comes out clean. When the cake is cool, decorate it as you want.

LIME CAKE.
1/2 cup oil 3/4 cup sugar 1 & 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup water 2 limes grated

[ 1/4 cup sugar, juice of 2 limes] - for after baking Mix oil with sugar. Sift flour with baking powder and salt. Alternately add the flour mixture and the water to the oil and sugar mixture. Mix in the lime peel. Bake in greased pan 350*F for 1 hour. Combine the 1/4 cup sugar and the lime juice and pour over the baked cake.

BISCUITS
2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup oil 3/4 cup water Stir thoroughly the flour, baking powder, and salt. Mix the oil till mixture resembles coarse crumbs. Make a well in dry mixture; add water all at once. Stir till dough clings together. Knead gently on lightly floured surface ( 10 to 12 strokes). Roll or pat dough to 1/2 - inch thickness. Cut with 2&1/2 - inch biscuit cutter; dip cutter in flour between cuts. Place on ungreased baking sheet. Bake at 450*F till golden, 10 to 12 minutes. Makes 10 biscuits.

CHOCOLATE BISCUITS : Add 4 teaspoons cocoa and 6 teaspoons sugar to the

above recipe

ONION - CELERY BISCUITS

3 Finely chopped onions 1 Tablespoon margarine 1 1/2 cups all- purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoon salt 1/4 cup margarine 1 beaten egg 1/3 cup water

2 teaspoons mixed herbs Cook onion in oil till tender. Thoroughly stir the flour, baking powder & salt . Cut in shortening till mixture resembles coarse crumbs. Add cooked onion, egg, and water all at once; stir just till dough clings together. Knead gently on lightly floured surface ( 10 to 12 strokes). Roll or pat dough to 1/2 -inch thickness. Cut with floured 2 & 1/2 -inch biscuit cutter. Bake on ungreased baking sheet at 425*F for 12 to 13 minutes. Makes 12 biscuits.

PIZZA DOUGH
450 gm (1lb) self-raising flour or (plain flour + 2 heaped teaspoons baking powder) 5 gms (1tsp) salt 100 gm (4oz )sunflower oil 300 ml (1/2-pint) water Sift the flour and salt into a bowl, then rub in the oil until the mixture resembles fine breadcrumbs. Add the water and mix to a soft dough. Turn out onto a lightly floured work surface and knead until smooth. Roll out the dough and cut into shapes as required.

SALSA DI POMODORO CRUDO (uncooked tomato sauce)

Makes enough to dress 4 servings of pasta/pizza 350 gm (12 oz) tomatoes, skinned and de seeded 1 garlic clove, skinned and finely chopped 75ml (5tbsp) sunflower oil 1 basil or parsley sprig, chopped, italian mixed herbs salt and freshly ground pepper Chop the tomatoes roughly and place in a bowl. Add the remaining ingredients and stir well to mix. Place all the ingredients into a mixer and blend them and then adjust seasoning before serving cold with freshly cooked pasta or pizza.

RAGU (Bolognese sauce)

Prepare soya mince meat first! Take 1 cup soya granules 1 litre boiling water (soak the soya in this water for 2 hours or more) Drain off the water. 30ml (2 tbsp) sunflower oil 7 onions, skinned and finely chopped 1 garlic clove, skinned and finely chopped 1 small celery stick, finely chopped 1 small carrot, peeled and finely chopped 1 bay leaf 30ml (2tbsp) tomato puree 150 ml (1/4-pint) water 150ml (1/4-pint) bouillon/vegetable salt and freshly ground pepper Heat the oil in a saucepan and fry the drained soya and chopped onions until brown (may be 15 min.) Add the garlic, celery, carrot and bay leaf and cook, stirring for a further 2 minutes. Stir in the tomato puree, water, stock and seasoning. Bring to boil, then lower the heat, cover and simmer for 20 - 30 min., stirring occasionally. Discard the bay leaf. Taste and adjust seasoning before serving hot, with freshly cooked pasta.

PESTO (Basil and Nut sauce) ( Makes enough to serve with 4 servings of pasta)

50 gm (2 oz) fresh basil leaves 2 garlic cloves skinned 30 grams (2 tbsp) pine nuts, cashews, walnuts or hazelnuts. salt and freshly ground pepper 100ml (4 fl oz) sunflower oil 1. Place the basil, garlic, nuts, seasoning and oil in an electric blender or food processor and blend until very creamy. 2. Transfer the mixture to a bowl,. Taste and adjust seasoning before serving.

Penne Pomodoro. (Tubular Pasta with tomato & garlic.)

Serves: One as a main dish and two to three as a side dish. Preparation Time: 20 minutes. Calorie Value: 500 calories. Nutritional value: Contains Carbohydrates, Fats. Description.: Penne Pomodoro is a tasty Italian dish, which can be turned out quickly as a hot meal. Ingredients: 100 grams penne pasta 2 tablespoons garlic paste in oil 1/4 - 1 teaspoon salt to taste. Tomato Puree. (See below) 1 heaped teaspoon sugar. 2 tomatoes chopped fine Garlic paste in oil.. Pour 200 ml sunflower, peanut or olive oil into a glass bottle. Liquidize 4 pods (40-50 cloves) of peeled garlic in a blender and add to the oil. Store in the refrigerator and use whenever required. It will keep for 2-3 months. It takes about a week to become thick & get a good flavour. Tomato Puree. Cut 8 tomatoes into half, remove the seeds, and blend into a puree in an electric mixer with a large chopped onion. Method of preparation. Using a large saucepan, boil 1 liter of water with 1/2 teaspoon salt. Add 1 dessertspoon cooking oil once the water has reached a rolling boil. Add the penne and cook it until it is chewy but not soft. Strain the pasta, rinse with water & keep till you add it to the sauce.

Simultaneously heat a clean dry saucepan or wok on high heat. Add the garlic paste in oil and cook with 1/4 teaspoon salt for a minute. Add the chopped tomatoes and cook it for 2-3 minutes stirring constantly. Add the puree and the sugar and cook it for 5 minutes stirring constantly. Add the strained pasta to the saucepan and mix carefully with a wooden spoon, (so you dont break the pasta). Cook for another 3-4 minutes. Garnish with a few drops of Tabasco, Worcestershire or HP Sauce. Serve it immediately. Variations 1. Spinach Puree may be substituted for the tomato puree to make spinach pasta instead. 2. Add chopped up green chili or pepper after removing the seeds to the garlic paste in oil to get a subtle change in flavour. 3. Other pastas like Spaghetti, Macaroni taglitelle may be substituted instead of Penne. 4. Vegetables like thinly sliced carrot, beans, celery or shallots may be added to the garlic paste in oil at the time of frying. 5. You can add a little non-dairy Parmesan cheese or ground cashewnut to the pasta to give it a "cheesy" flavour just before serving.

" Bechamel Sauce "

300ml (1/2 pint) water / almond milk 1 bay leaf 25 gm (1 oz) sunflower oil 25 gm (1 oz) plain flour pinch of grated nutmeg salt and freshly ground pepper Put the water / almond milk and bay leaf in a saucepan and slowly bring to the boil. Remove from the heat. Put the oil in a separate saucepan. Sprinkle in the flour and cook over low heat for 1-2 minutes, stirring with a wooden spoon. Do not allow the mixture (roux) to brown. Remove the pan from the heat. Discard the bay leaf from the water / almond milk. Gradually blend the water / almond milk into the roux, stirring after each addition to prevent lumps forming.

Bring to the boil slowly and continue to cook, stirring all the time, until the sauce thickens. Simmer very gently for a further 2-3 minutes. Add the nutmeg with seasoning according to your own taste before serving.

Cheese sauce
Make " Bechamel Sauce " as above and add 1/4 teaspoon tumeric, 1 teaspoon nutritional yeast, 1/2 teaspoon jeera (cumin) powder , 1/4 teaspoon coriander powder and add enough salt to give this a salty taste. We use the "Bechamel sauce" and the "Cheese sauce" for making lasagne and baked vegetable dishes and cooked pies.

HERB & LENTIL SOUP

1 onion, chopped 1 tablespoon chopped celery 2 tablespoons herbs,coriander,etc 3 teaspoons cornflour 1 tablespoon oil salt and pepper to taste Add 5 teacups of water to 4 tablespoons of moong dal and 1 chopped onion and cook in a pressure cooker. When cooked, blend in a blender and pass through a sieve. Now the stock is ready. Heat the oil and saute the onion and celery for 1 minute. Add the stock and bring to the boil. Simmer for 3 minutes and stir in the dill, salt and pepper. Mix the cornflour with 1 teacup of water and add to the soup. Simmer for another 3 minutes.

TABBOULI. (Lebanese salad with mint and parsley)

Preparation time : 15 minutes Soaking time : 2 hours Serves : 6

1&Mac218;2 teacup burghul ( broken wheat i.e. dalia) 1&Mac218;2 teacup finely chopped spring onions 1&Mac218;2 teacup chopped mint leaves 1&Mac218;2 teacup chopped parsley 1 teacup deseeded and diced tomatoes

To be blended into a dressing

6 tablespoons lime juice 4 tablespoons oil salt and pepper to taste

Soak the burghul in cold water for 2 hours. Drain well and pat dry. Mix the onions, mint, parsley and tomatoes with the burghul. Add the dressing and toss. Put in the refrigerator. Serve cold with plain or brown bread.

SODA BREAD
225gm/ 8 oz white plain flour 1&Mac218;2 teaspoon baking soda 1&Mac218;4 teaspoon salt 15gm/ 1&Mac218;2 oz oil 15gm/ 1&Mac218;2 oz white sugar 150ml/ 5 fl oz water,

Sift the flour, soda, and salt together into a bowl. Rub in the oil and sugar. Mix the water, with the flour. Mix lightly, then turn on to a lightly floured surface. It will be quite moist. With clean and floured hands, bring this softly into an approximate round. It will never be smooth and neat as it is best if you do not work the flour too much. If you make a firm dough, which you knead, all you do is excite the gluten in the flour, making the dough tough and heavy. Heat the oven to 180*C / 350*F/ gas 4. Mark a cross with a knife from one side to the other and place the loaf on a greased baking sheet. Cover this with a bonnet - a tin or saucepan that is larger than the loaf -which will equalize the heat in the oven and give maximum lightness while not browning the crust too much. Bake for thirty minutes, then remove the tin or saucepan and bake the loaf for another 15 minutes, until lightly browned. Soda bread is best eaten warm and fresh. When cooling it on a rack after baking, wrap it in a clean tea towel to keep the crust soft.

MACARONI SALAD. Chop three onions, 3 sticks celery and some spring onions. Mix together with 2 teacups boiled macaroni.

For the dressing you need: salt, lime, pepper, cummin seed powder, garlic, paste and herbs. Add some nuts on top if you wish. You may vary this by adding sprouts, steamed beans, corriander leaves. FALAFEL.

1 cup dried garbanzo beans or chick peas. Salt to taste. 1/2 cup minced onion. 1 teaspoon roasted and ground cumin seed. 1 teaspoon ground corriander. 2 cloves garlic. 1 tablespoon lime juice. 1/4 teaspoon chilli powder.

Soak beans for several hours. Drain water. Grind until they are a coarse meal, not a paste. Add onion, pepper, salt, cumin, corriander, garlic and chilli powder. Mix. Form into patties or balls (will be crumbly) and fry.

THAI CUISINE.
Lime sauce condiment - use to dip vegetables and noodles: 4 cloves garlic crushed 2 fresh red chillies

2 teaspoon sugar 3 tablespoon lime juice 2 tablespoon soya sauce 4 tablespoon water ( Blend together - make 2 or 3 times this amount for a family of 4).

Peanut sauce condiment: 6 tablespoon peanut butter 1 cup water 3&Mac218;4 teaspoon garlic and salt (crushed) 2 teaspoon sugar or jaggery 2 tablespoon dark soya sauce lime juice - to flavour (Blend together).

Prepare : rice vermicelli, soaked 10 minutes in hot water Or : long spagetti noodles cooked plain or pan fried (as noodle patties) in hot oil until crispy brown. Set aside. Sliced : Long onions, carrots (par boiled), white and red cabbage (own choice), zucchini Lightly stir fried with grated ginger and ground corriander, if you wish, in sun flower oil. Slice long enough to dip.

Mix in vermicelli at the last moment, or serve on top of pan fried noodles. Use condiments as a dip, or serve with white rice, and / or add Tofu.

BANANA BREAD.

(Pre-heat oven to 375*F)

1 cup mashed bananas (very ripe) 1 lime - juiced 1/3 cup oil 1&Mac218;2 cup jaggery or sugar Mash bananas and mix with lime juice until smooth. Mix Oil and sugar together and add to the banana mixture.

1 1&Mac218;2 cup chappati flour 1&Mac218;2 teaspoon salt 1&Mac218;2 teaspoon baking powder 1&Mac218;2 teaspoon baking soda 1&Mac218;2 cup wheat germ (or you can use oatmeal, or soak the large uppama wheat for 1&Mac218;2 hour and drain and add. This is chewy but nutritious). 1 cup cashews and/or dates (optional).

Sift flour,salt, soda and baking powder. Mix in wheat germ. Add to the banana mixture; stir in dates and nuts if desired. The dough will be very stiff. Put into greased 4 x 8 loaf pan or muffin tin. Bake about 45 minutes or until an inserted knife comes out clean.

COLD LIME TART.

Crust: (makes a big tart!) 2 1/2 cups & 2 tablespoon white flour 150gm (1 1/2 packets) margarine a little water Mix oil into the flour (all the oil lumps should be mashed down). Slowly add a little water. The dough should be firm yet workable (not sticky). Roll out into a 1&Mac218;4 thickness, place a pan and make 3&Mac218;4 high edges. Cook in medium hot oven for 30 to 45 minutes. ( The crust should be hard and golden).

Filling:
1 1/2 cup sugar 1/2 cup / 1 tablespoon corn flour 1 teaspoon white flour 1/4 teaspoon salt 2 cups water 3/4 cup lime juice - strained 2 tablespoon oil

First mix water, corn flour, white flour, salt and sugar together ( don't worry about cornflour lumps, they dissolve by themselves once heated). Bring to a boil (stir throughout) and cook for 3 to 5 minutes (stirring). Remove from heat and stir in the oil and slowly add the lime juice. Cool down to room temperature. Pour into crust. Place in refrigerator until cold.

[* depending on the season, limes are more or less sour. You can put more or less juice according to your taste].

PIE CRUST. ( Makes enough for 2 single crust pies or 1 double crust pie). 1/2 cup margarine 1 1/2 cups flour 1/2 teaspoon salt 1/4 cup cold water Cut margarine into flour and salt. Work water in lightly until all the little balls of dough come together into one large ball. Use slightly more than half for bottom crust and the rest for the top crust.

PUMPKIN PIE. 2 cups mashed and cooked pumpkin 1 cup water 3/4 cupbrown sugar (jaggery ) 1 tablespoon molasses (liquid jaggery) 1/2 teaspoon salt 3 tablespoon oil 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon cloves 1/4 cup cornstarch Mix the cooked mashed pumpkin with the water and the sugar. Add oil and molasses. Mix the cornstarch with the salt and spices and stir in. Pour into an unbaked pie shell.

Bake at 425*F for 10 minutes, then reduce heat to 350*f and bake for 40 - 50 minutes until the filling is set in the middle.

LIME MUFFINS
1/2 cup sunflower oil 3/4 cup sugar 1 1/4 cups flour 1 teaspoon baking powder 1 teaspoon salt 1 cup water 2 limes grated Mix the oil with sugar in a bowl. Sift the flour with the baking powder and salt. Alternately add the flour mixture and the water to the oil and sugar mixture. Mix in the lime peel. Bake in an oiled muffin tray at 350 degrees F for about 10-15 minutes. If a toothpick comes out clean, then the muffins are ready. Remove them from the oven and allow them to cool in the muffin tray; remove the muffins carefully and serve them whilst they are fresh.

SAI BHAJI ( SPINACH AND VEGETABLE STEW) Besides being tasty, this vegetable dish is also very rich in iron. It is completely green in colour, hence the name - Sai , meaning green in sindhi. spinach , 12 leaves 1 big onion , chopped gourd , carrot - in small quarters (if available) Green chillies( finely chopped) 2-3

Red chilli powder - 1&Mac218;2 teaspoon Channa dal - 4 tablespoon Oil - 7 tablespoon Water - 1 1/2 glasses Turmeric powder - a pinch Salt-to taste Wash spinach well and chop finely. Also chop the onions into small pieces and set aside. Soak the channa dal for about 30 minutes. Heat the oil in a pressure cooker, put in the green chillies and fry for for about a minute. Now add the chopped onions,gourd,carrots. Fry the vegetables well till the oil separates (a ring of oil will form around the vegetables). Now put in the chopped spinach, dal, dry masalas ,salt and 1 1/2 glasses of water. Pressure cook on a high gas till the first whistle. Then turn the flame to simmer for another 2 or 3 whistles. Open the cooker after about 10 minutes. Take a churner and mix well. .

MAAKHNI DAL ( YELLOW MOONG DAL) Yellow moong dal - 250gms Oil - 4 tablespoon Big onion - 1 no Green chiilies - 1-2, remove the seeds Ginger - 1 piece Curry leaves - 5 Corriander leaves (finely chopped) - a few Turmeric powder - a pinch. Salt - to taste Water - 4 cups After washing the dal, soak it in 4 cups of water for about 1&Mac218;2 hour. Finely chop

the onion, the green chillies and the piece of ginger and saute them on a medium flame. Once the onions turn golden brown, add the soaked dal ( without draining the water), curry leaves, salt and a pinch of turmeric powder. Cook the dal on a low flame. After about 15 minutes, you will notice it is 1&Mac218;2 done. Blend well. In another 10 minutes the dal should be fully cooked. Now churn it but make sure the dal dal remains thick. Garnish with finely chopped corriander leaves. KOKI (SPICED UNLEAVENED BREAD) wheat flour- 4 cups Medium sized onions - 2 (finely chopped) Green chillies - 6 (finely chopped) Corriander leaves - 2 tablespoon (finely chopped) oil ( to be added to flour) - 2 tablespoon oil ( for roasting each koki) - 2 1/2 tablespoon Salt - to taste Water - sufficient to make the dough Add the finely chopped onions, green chillies and corriander leaves to the flour. Knead a slightly stiff dough with oil and salt. Make equal portions. Roll out each portion like a thick round chappati. With a knife make a design of diagonal lines - crisscrossing each other from one end of the chappati to the other. This is to ensure that the koki gets cooked well. Rub the tawa with a touch of oil and cook the koki on a low flame, (adding oil when turning from one side to the other) till golden. Serve hot CARROT CUTLETS 3 grated carrots Green chillies - 6 (finely chopped) 4 tablespoons semolina Corn flour - 3 tablespoon Oil - 3 teaspoon for preparing cutlets

Oil - for deep frying Salt - to taste Coriander powder and cummin seed powder to taste Mix carrots with semolina and with chopped green chillies, corn flour and salt and other spices. Divide mixture into small portions. With a little oil on the palm of the hand, flatten a portion making round shaped cutlets. Heat oil and deep fry on high flame till golden brown.

SAMOSAS ( FRITTERS)
serves - 5 (10 samosas) , preparation time - 1 hour ( for the dough) Plain flour (maida) - 125gms Semolina (rawa) - 25gms Cumin seeds - 1&Mac218;4 teaspoon Oil - for deep frying Oil - 4 tablespoon ( for kneading) Salt - to taste Lukewarm water - sufficient to knead the dough ( stuffing for samosas ) Chopped mixed vegetables Boiled peas - 1/2 cup Green chillies - 2nos (finely chopped) Corriander leaves - 2 tablespoon (finely chopped) Red chilli powder - 2 teaspoon Cumin seeds - 1/2 teaspoon

Oil - 1 1/2 teaspoon Salt - to taste After seiving the plain flour and the semolina, add salt, oil, cumin seeds and knead well with sufficient lukewarm water to make a slightly stiff dough. Roll out round thin chappatis and cut into half. Take each half and shape into a cone. Fill in a portion of the stuffing and seal the edges with water. Heat the oil and deep fry on a slow flame till golden. Stuffing: boil the peas separately. Cut the vegetables including the peas into tiny pieces adding salt. Now in a small vessel heat some oil and put in the cumin seeds, red chilli powder, green chillies,corriander leaves. Immediately put this on the vegetable mixture and mix well. Allow to cool.

ONION FRITTERS
serves - 5 , cooking time - 20 to 25 minutes Medium sized onions - 3nos (finely chopped) Gram flour - 2 cups Green chillies - 5nos (finely chopped) Oil - 2 tablespoon Red chilli powder - 1 1/2 teaspoon Oil - for deep frying Salt - to taste Water - sufficient to make the batter. Finely chop the onions and the green chillies and to this add the gram flour, salt, oil, red chilli powder and sufficient water to make a thick batter. Now heat the oil for deep frying and put in medium-size portions of the batter. Fry on a high flame for about 5 to 7 minutes. Remove from the gas, let it cool and then break into smaller portions. Before you serve, deep fry again in heated oil, this time on a medium flame. This gives you the desired crisp double fried taste. Serve with green chutney.

Semolina Halwa serves - 6 , cooking time - 30 minutes

Semolina ( rawa) - 250gms

Wheat flour - 3 tablespoon Sugar - 300gms Green cardamoms - 8 to 10nos (powdered) Saffron - 10 to 12 strands oil - 1 cup Sliced almonds - 10 nos (for garnishing) Water - 4 cups Sieve the semolina. Heat the oil and fry the semolina and the wheat flour on a very low flame till the semolina is aromatic and a shade darker than golden brown. Dissolve the sugar, powdered cardamom and saffron in water and add this syrup to the semolina and cook on a low flame, stirring continuously till the semolina dries up. Keep on a pre-heated tawa for 5 to 7 minutes and let it simmer. Serve hot, garnished with chopped almonds.

JASMINE FLOWER SHERBET

serves - 10 glasses , cooking time - 30 minutes Sugar - 1 kg Water - 3/4 litres green cardamoms - 10gms jasmine flowers - 10 to 12 nos Juice of one lime 2 tablespoons of almond milk Boil the water with sugar and cardamoms for 30 minutes. Stir at short intervals. Ater one boil, when you add almond milk, the dirt from the sugar will collect on the top. Spoon off this dirt. Add llime juice. After 30 minutes turn off the stove. Add washed jasmine flowers and cover it with a lid. When it has cooled completely, fill in bottles.

Chocolate Cake
3 cups flour 1/2 to 1 cup cocoa (to taste) 2 cups sugar 3/4 to 1 cup vegetable oil 2 tsp. Baking soda 1/2 tsp. Salt 1 tsp. Vanilla 2 tbsp. lime juice 2 cups water or coffee or combination 1 tsp. Cinnamon (optional) Combine and beat all ingredients except the lime juice. Make the oven hot. Prepare the cooking pan with oil. When the oven is hot (350*F.), then add the lime juice.. Pour into a 9 x 13 greased pan. Bake at 350F for 45 min. to 1 hour or until toothpick comes out clean. When the cake is cool, decorate it as you want.

CHOLA BATURA
Kabuli channa - 250gms Medium sized onions - 2nos Medium sized tomatoes - 2nos Green chillies - 4 (finely chopped) Red chilli powder - 2 teaspoons Corriander powder - 2 teaspoons Turmeric powder - 1/4 teaspoon Cooking soda - a pinch

Black cardamoms - 2nos Cloves - 2nos Cumin seeds - 1 teaspoon Bay leaves - 3 nos Corriander leaves - 2 tablespoon (finely chopped) Ginger-garlic paste - 1 teaspoon Water - sufficient to cook the chana and for the gravy Oil - 6 tablespoon Salt Soak the kabuli channa for about 6 hours. Pressure cook the soaked channas with 2 glasses of water, a little salt and a pinch of soda-bi-carb for about 15 minutes or till they are tender on a low flame. Finely chop the onions, green chillies and tomatoes. Fry the onions, ginger-garlic paste and green chillies in 6 tablespoons oil also adding the cumin seeds, cardamoms, cloves and bay leaves while frying. Fry till the onions turn turn golden brown. Now add the chopped tomatoes, powdered masalas and salt. Fry till the oil separates and the tomatoes are tender. Churn the gravy before adding the boiled channas. Mash a handful of boiled channa and mix with the gravy. Add sufficient water to obtain a thick gravy. Garnish with corriander leaves. Serve with hot puris (BALLOON BREAD).

CARROT CUTLETS
3 grated carrots Green chillies - 6 (finely chopped) 4 tablespoons semolina Corn flour - 3 tablespoon Oil - 3 teaspoon for preparing cutlets Oil - for deep frying Salt - to taste

Coriander powder and cummin seed powder to taste

Mix carrots with semolina and with chopped green chillies, corn flour and salt and other spices. Divide mixture into small portions. With a little oil on the palm of the hand, flatten a portion making round shaped cutlets. Heat oil and deep fry on high flame till golden brown.

SPICY VEGETABLE SAMOSAS serves - 5 (10 samosas) , preparation time 1 hour

Dough
Plain flour (maida) - 125gms Semolina (rawa) - 25gms Cumin seeds - 1/4 teaspoon Oil - 4 tablespoonS ( for kneading) Salt - to taste Lukewarm water - sufficient to knead the dough

Stuffing for samosas

Chopped mixed vegetables like potatoes carrots beans, pumpkins etc. Boiled peas - 1/2 cup Green chillies - 2 nos (finely chopped) Corriander leaves - 2 tablespoons (finely chopped) Red chilli powder - 2 teaspoons Cumin seeds - 1/2 teaspoon Oil - 1 1/2 teaspoon Salt - to taste

Stuffing : Boil the peas separately. Cut the vegetables including the peas into tiny pieces
adding salt. Now in a small vessel heat some oil and put in the cumin seeds, red chilli powder, green chillies,corriander leaves. Immediately put this on the vegetable mixture and mix well. Allow to cool. Oil - for deep frying After seiving the plain flour and the semolina, add salt, oil, cumin seeds and knead well with sufficient lukewarm water to make a slightly stiff dough. Roll out round thin chappatis and cut into half. Take each half and shape into a cone. Fill in a portion of the stuffing and seal the edges with water. Heat the oil and deep fry on a slow flame till golden brown in colour.

SPICY ONION FRITTERS serves - 5 , cooking time - 20 to 25

minutes Medium sized onions - 3nos (finely chopped) Gram flour - 2 cups Green chillies - 5 nos (finely chopped) Oil - 2 tablespoons Red chilli powder - 1.5 teaspoons Oil - for deep frying Salt - to taste Water - sufficient to make the batter. Finely chop the onions and the green chillies and to this add the gram flour, salt, oil, red chilli powder and sufficient water to make a thick batter. Now heat the oil for deep frying and put in 2 tablespoons of the batter. Fry on a high flame for about 5 to 7 minutes. Remove from the oil, let it cool and then break into smaller portions. Before you serve, deep fry again in heated oil, this time on a medium flame. This gives you the desired crisp double fried taste. Serve with green chutney.

Semolina Halwa serves - 6 , cooking time - 30 minutes

Semolina ( rawa) - 250gms Wheat flour - 3 tablespoons Sugar - 300gms Green cardamoms - 8 to 10 nos (powdered) Saffron - 10 to 12 strands oil - 1 cup Sliced almonds - 10 nos (for garnishing) Water - 4 cups Sieve the semolina. Heat the oil and fry the semolina and the wheat flour on a very low flame till the semolina is aromatic and a shade darker than golden brown. Dissolve the sugar, powdered cardamom and saffron in water and add this syrup to the semolina and cook on a low flame, stirring continuously till the semolina dries up. Keep on a pre-heated tawa (PAN) for 5 to 7 minutes and let it simmer. Serve hot, garnished with chopped almonds.

PUMPKIN PIE
2 cups cooked pumpkin 1 cup water 1/2 cup jaggery (brown unrefined Sugar) 1 teaspoon salt 3 tablespoons sunflower oil 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon ginger paste

1/4 teaspoon ground cloves 1/4 cup cornflour Mix the cooked pumpkin with the water, jaggery and oil in the blender. Mix the cornflour with the salt and spices and stir in. Pour into an unbaked pie shell. Bake at 425*F for 10 minutes, then reduce heat to 350*F and bake for 40 - 50 minutes until the filling is set in the middle.

LIME MUFFINS
1/2 cup sunflower oil 3/4 cup sugar 1 1/4 cups flour 1 teaspoon baking powder 1 teaspoon salt 1 cup water grated peel of 2 limes Mix the oil with sugar in a bowl. Sift the flour with the baking powder and salt. Alternately add the flour mixture and the water to the oil and sugar mixture. Mix in the lime peel. Bake in an oiled muffin tray at 350 degrees F for about 10-15 minutes. If a toothpick comes out clean, then the muffins are ready. Remove them from the oven and allow them to cool in the muffin tray; remove the muffins carefully and serve them whilst they are fresh.

DOSA
150 grams urad dal (black gram lentil) 300 grams idli rice 800 ml water) 1 teaspoon salt Oil for cooking Place the rice and the urad dal in separate bowls. Add 300 ml of the water to the urad dal. Add the rest of the water to the rice. Leave the dal and the rice to soak for at least 12 hours.

Grind the rice first. Place the soaked rice in the food processor or blender with the water it has been soaked in, grinding until smooth, adding a little more water if necessary. When the rice paste has a very slightly grainy texture, it is ready. Remove from the blender and set aside until the urad dal paste is ready. Place the soaked urad dal in the food processor or blender next. Grind it until it turns into a smooth paste; you will need to add a little water from time to time. Combine the urad dal paste and the rice paste with the salt to make a runny batter. Leave to stand in a warm place for 8 hours or over night; as it ferments it becomes thicker and develops bubbles. Leave the mixture now and do not stir it . When you are ready to cook the dosa, heat a heavy frying pan or griddle to medium heat and grease lightly with an oiled onion cut in half. The batter should be of a thick, pouring consistency. With a long metal spoon mix the batter just enough so that it attains that consistency. Drop one ladle of batter (about 3 tablespoons) onto the pan. Using the back of the ladle, very gently swirl the batter from the centre towards the outside to make a thin, crepe-like dosa.
Cook over a medium heat until the edges of the dosa start to lift (1-3 minutes). Brush very lightly with oil and turn it over: if you try and turn it over too soon before it has started to set, the dosa will break. Cook until golden brown. Serve at once.
Recipes - Rasam Varieties Easy Rasam - Mrs. lalita kurapati lalita Ingredients: Tomatoes Garlic Tamarind Dhania Powder Preparation: Grind all the above ingrediants. Heat 2 spoons of oil in a kadai. Put seasoning with methi seeds,jeera and curry leaves. Pour the tomato mix in it.mix well. Pour 2 glasses of water and let it boil for 10 min. Check for salt and thickness. Garnish with coriander leaves. You can add some sugar to it for variation. Garlic Rasam - Recipe Administrator Ingredients: Green Gram Tamarind : : cup (split, dehusked) Small lemon sized : : : : 3 5 flakes small lemon sized 1 tsp

Tomato Salt Asafoetida Pepper Cumin Seeds Garlic Mustard Seeds Ghee Curry Leaves Coriander Leaves Preparation:

: : : : : : : : : :

1 (chopped) to taste to flavour 1 tsp tsp 6 flakes 1 tsp tsp 4-5 1 tbsp (chopped)

Take extract from tamarind. Add salt, asafetida, chopped tomatoes and crushed garlic. And let the mixture boil for 5 minutes.Mash boiled green gram well and add enough water to it. Add the dhal water to the tamarind mixture; add enough water to get desired quantity of rasam. When the rasam begins to froth, remove from fire.Heat ghee in a seasoning pan and add mustard and curry leaves to it. When mustard splutters add this to rasam.Add chopped coriander after removing from fire and close rasam with a lid to retain aroma.

Mysore rasam
Ingredients: Red gram Tomatoes Tamarind Turmeric pd Asafoetida Salt Coriander leaves Tomato Ghee Mustard seeds Grind together: Coriander seeds Red gram Coconut Cumin seeds Pepper corns Red chililes Roast the above items in ghee and grind finely Preparation: Soak tomatoes in hot water and crush them. Extract tamarind pulp adding warm water. Add the crushed tomatoes. Add turmeric powder, salt, asafetida and finely grounded masala paste. Allow the mixture to boil well. Add dhal diluted with water and bring to boil. Add coriander leaves and a few pieces of finely chopped tomatoes before removing from fire. Heat ghee and tamper mustard in it. Add this tampering to the rasam. Serve hot with rice. : : : : : : : : : : : : : : : : : 2 tsp 1 tsp 3 tsp (grated) tsp tsp 5-6 cup well (cooked) 2 (medium sized) small lemon size tsp tsp to taste 3 tsp (finely chopped) (finely chopped) 1 tsp tsp

Vankaya Pulusu (Brinjal Pulusu)

- Ms. radha varanasi Ingredients: Brinjal Tamarind Salt Gren Chilli Powder Rice Powder Red Chillis Mustard Bengal Gram Black Gram Cumin Powder Garlic Turmeric Powder Asafoetida Methi Powder Salt Oil Preparation: Soak tamarind for 1 hr. take the Big Brinjal wash it and dry it add grease it with oil and put it on low fame burner directly and roast it. you have to roll the brinjal till it becomes dry on the surface. Allow it to cool and peel the upper layer. Take a thick sauce pan heat the oil add red chillis, chana, mustard, urad dal, crushed garlic, methi power -1/4 spoon, hing 1/4 spoon, haldi to colur fry the seeds till brown add tamarind paste to it, mix it for 5 min and add 2 glasses of water it that add redchilli powder, salt to it. boil for 20 min. Take 2 tsp of rice powder dilute with water make semi dilute paste and add it to the boiling mix. This is for theckning the pulusu. then add the brinjal by crushing with hands to the tarind mix and allow it to cook for 10 min and serve hot. Note: This receipe makes good combination with Raagi Sankati (raagi rice) also. : : : : : : : : : : : : : : : : Big one (about 300 gms) 25 gms 3 tsp 3 tsp 2 tsp 2 tsp tsp tsp tsp 6-7 tsp a pinch a pinch a pinch to taste as required

Majjiga Chaaru Ingredients: Thick Sour Curds Cumin Seeds Mustard Seeds Bengal Gram Black Gram Turmeric Powder Red Chilli Powder Onion Green Chilli Paste Salt Curry Leaves Coriander Leaves Carrot Water Preparation: Add water to the beaten curds and mix well. Heat oil in a frying pan. Add bengal gram, black gram, cumin seeds, mustard and fry till mustard : : : : : : : : : : : : : : 2 cups(beaten) 1 tsp 1 tsp 1 tsp 1 tsp (split) tsp tsp 1 (chopped) 1 tsp to taste 1 spring 1 tsp (chopped) 1 4 cups

splutters.Add Onions, green chilli paste, turmeric powder, red chilli powder, salt and stir fry for about three minutes. Pour buttermilk in the mixture and bring it to just one boil. Garnish with coriander leaves and serve with steaming rice.

Onion Sambar - Recipe Administrator Ingredients: Red Gram Turmeric Tamarind Jaggery Baby Onions (or Onions 5) Green Chillies Dry Red Chillies Asafoetida Bengal Gram Salt Grated Fresh Coconut Fenugreek Coriander Seeds Oil Curry Leaves Coriander Leaves Preparation: Heat 1 tsp oil in a pan and fry red chillies, coriander seeds, fenugreek, Bengal gram and asafetida. Fry till gram turns golden brown in colour. Let it cool for some time. Add grated coconut to the fried ingredients and grind it to paste adding little water.Cut onions to thin and ling pieces. Slit green chillies lengthwise. Take a thick-bottomed saucepan; pour 1 tsp of oil and heat. Add onions, green chillies and fry till onions become tender. Take extract from tamarind and pour over onions. Add little turmeric and a small piece of jaggery and add cup of water. Cook till tamarind loses raw smell. Add ground paste, mix well and add enough water to get sambhar consistency.Meanwhile fry baby onions in a little oil till they become soft. Add fried onions to the sambhar, and bring it to a boil. Add chopped curry leaves and coriander leaves. Seasoning: Take 1 tsp of oil in a seasoning pan, add mustard and when mustard splutters, pour it over the sambhar and cover. Serve hot with cooked rice. : : : : : : : : : : : : : : : : cup tsp big lemon sized small piece 20-25 (peeled) 2-3 5-6 tsp (powdered) 1 tsp To taste cup tsp 2-3 tsp 3 tsp 5-6 1 bunch (finely chopped)p

Chat Masala Powder Ingredients: Black Salt Citric Acid Powder Red chilli Powder Salt Black pepper Powder Roasted Cumin Seeds Cinnamon clove Dry Mango Powder : : : : : : : : : tsp tsp tsp tsp 1 tsp ' piece 1 tsp

Preparation: Grind together all the ingrediets to a fine powder. And store in air tight container. Your chat masala powder is ready!

Recipes - Cakes n Bakes Honey Cake

Ingredients: Plain Flour (Maida) Baking Powder Baking Soda Cinnamon Salt Cloves Eggs Honey Sugar Vegetable Oil Brewed Coffee Water Butter Preparation: Preheat oven to 350 F. Sift together flour, baking powder, cinnamon, baking soda, salt, and cloves and reserve the flour mixture in a large mixing bowl. Take a small bowl break eggs into it and slightly beat the eggs. Now make a well in center of flour mixture and pour beaten eggs along with remaining ingredients. Whisk all the ingredients until blended well. Grease a cake mould using plenty of butter and pour cake batter into it. Bake for about 50 minutes, until a tester comes out clean. Cool cake for 20 minutes and turn out onto rack and let it cool completely. Serve with a dab of fresh honey. : : : : : : : : : : : : : 2 cups 2 tsp tsp 2 tsp (ground) tsp tsp (ground) 3 large 1 cup 1 cup 1 cup cup cup for lining/td>

Strawberry Biscuits - Recipe Administrator

Ingredients: Plain Flour (Maida) Butter : : 2 cups 3/4 cup

Salt Baking Powder Baking Soda Oil Milk Strawberry Sauce Preparation:

: : : : : :

3-4 pinches tsp 2 pinches as required 3-4 tbsp 3-4 tbsp

Pre heat oven to 180c. Sift together flour, baking powder, baking soda, and salt twice. Add butter and strawberry sauce. Mix well. Slowly add milk and knead into a soft and smooth dugh. Divide the dough into 4 equal portions. Gently roll out each portion into a ' chapathi. Using a round cookie cutter cut the chapathi into shapes. Grease an oven tray with oil. Place the cookie tray and bake between 90-100C. till the cookies turn golden brown. Put off the oven and leave in the oven to cool. Store the cookies in airtight containers.

Mufins - Recipe Administrator

Ingredients: Plain Flour Sugar Baking Powder Salt Butter Eggs Milk vanilla Essence Muffin Cups Preparation: Grind sugar into fine powder. Sif flour twice along with baking powder and salt. Seperate yolks from the eggs. Beat the egg whites till they are fluffy. Mix in yolks and beat until the mixture is lilght. Gradually mix in the flour spoon by spoon into beaten eggs to avoid forming lumps.Carefylly spoon batter into the muffin cups and bake them in a preheated oven for 15-20 minutes at 150C. To test if muffins, insert a skewer or toothpick inthe centre of the muffin cups, if it comes out clean put off oven. Carefully take out the muffin tray and let them cool. Once they are cool, remove them from cups and serve. Note: Top the muffins by your choice. the the the the : : : : : : : : : 2 cups 1 cups 1 tsp tsp 3/4 tsp 3 1 cup 4-5 drops 1 dozen

No Yeast Bread - Recipe Administrator

Ingredients: Whole Wheat Flour Plain Flour (Maida) Salt Soda Bi Carbonate Powdered Sugar Butter or Margarine Butter Milk or Curd Preparation: Sift together wheat flour and plain flour along with salt, soda bi carbonate and powdered sugar. Mix in butter or margarine till the mixture forms small lumps like peas. Make into dough with the addition of buttermilk or curds. Shape into one large, or two small, loaves and place in greased loaf tin and bake in a pre heated oven at 375 degrees F for about 35-40 minutes till done. Note: since this bread goes stale rapidly, better eat it fresh. It also has a tendency to crack on the top while baking. : : : : : : : 200 gm 200 gm 1 tsp 1 tsp 2 tsp 4 level tbsp 1 cup