Cook N Bake

Eggless Cake with Milk Powder - Dainty & Elegant!

Flour - 120gms

Baking powder - 1 tsp

Soda bicarb - ¼ tsp

Butter - 60 gms

Castor sugar - 90 gms

Milk powder - 60 gms

Vanilla essence - 1 tsp

Salt - a pinch

Fresh milk - 150 ml or enough to obtain a batter consistency

Sieve together flour, salt, baking powder & soda.

Cream butter.

Add about ¾ of the sugar & cream well.

Add the rest of the powdered sugar to milk powder & sift.

Add to the creamed mixture along with liquid milk.

Blend well.

For best results, the two should be mixed alternatively.

Sieve the flour mixture over the above creamed mixture & gently fold in.

Mix vanilla essence & bake at 350 degrees F ( 180 C) for 30 – 35 mins or till done.

 

Rich Plum Cake - I first learnt it in ’67!

For SBS photos, please go to
http://www.indusladies.com/forums/970200-post1.html

If the tutti frutti is moist, dust with flour.

Maida, Sugar, Butter - each 100gms

Eggs - 3

Chopped peel+nuts+tutti-frutti+ginger chips - 200-300gms (the combination is your choice)

Treacle syrup - 1 tbsp

Garam masala & ginger powder - ½ tsp, each

Baking powder - ½ tsp

Essence - Lemon, orange, almond & brandy or rum & raisin essence - each, ½ tsp

Clean & prepare fruits.

Sift flour, spice powders & baking powder.

Cream butter & sugar with hand beater - whisking blade.

Add eggs one by one along with 2 tsp of sifted flour to prevent curdling.

Beat well, adding essences after all 3 eggs are added.

Now, with the kneader blade, fold in first dry ingredients, the fruits & nuts, then the treacle syrup.

Empty into a greased tin.


Bake for 45 mts - 1 hour at 180 Deg C.


Cool & store.

 

Pineapple Upside Down Cake (Eggless) - the attractive looking favourite!

For SBS photos, please go to
http://www.indusladies.com/forums/970201-post2.html



You can cut pineapple into rings and prepare as given in
How to prepare Pineapple?
Or, buy canned pineapple rings.

Cherries - few to decorate

Almonds - blanched & halved

Cream together


Brown sugar & butter - each 60 gms.

Grease a round tin & arrange the pineapple rings.

Keep a cherry half in each ring, with the cut side touching the bottom of the tin.


Arrange split almonds around & in between, with the flat side touching the bottom of the tin.

Pour a little syrup in the tin all over it.

Now prepare cake batter as in

Eggless Milkpowder Cake

OR

Eggless Vinegar Cake


Pour into the decorated cake tin and bake at 180 deg C for 30 mts or till done.

Remove & loosen the sides and immediately turn into a plate.

Served with custard or sweetened cream, this makes an excellent pudding.

 

Brownie Muffins - Devilish dark chocolate brownies baked in muffin moulds.

Dark chocolate, chopped - 200 gms

Butter - 2/3 cup

Condensed milk - ½ cup

Maida - ¾ cup

Chopped walnuts - ½ cup

Vanilla essence - 1 tsp

Melt the chocolate and butter with 2 tablespoons of water over gentle heat and mix well so that no lumps remain.

Remove from the fire, add the condensed milk and mix well. Cool to room temperature.

Add the flour, walnuts and vanilla essence and mix well.

Spoon 1 tablespoons of the mixture into 25-30 greased and dusted muffin moulds.

Bake in a pre-heated oven at 180°C (360°F) for 10-12minutes or until a knife or skewer inserted into the brownie comes out clean.

Cool on a wire rack and unmould each muffin.


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Serve warm with vanilla ice cream.

 

Lemon Cake - unusual flavoured cake with lemon frosting!!

Please refer to
Lemon and Orange Zest (rind) for flavouring
For SBS photos, please go to
http://www.indusladies.com/forums/970202-post3.html


I used an angel cale tin; any round or square tin can be used.

Butter - 70 gms

Sugar - 90 gms

Maida - 175 gms

Curd - 1 ¼ cups

Baking powder - 2 tsp

Cooking soda - 1 tsp

Lemon juice (fresh) - 3 tbsp

Lemon zest (grated peel) - 2 tsp

Grease a tube cake tin ready – or any cake tin.

Sieve maida, baking powder & soda together & keep ready.

Mix curds with lemon juice.

Beat butter & sugar, adding lemon zest.

Now add alternately curd-lemon juice mixture & maida mixture alternately, taking care to avoid overbeating.

Put immediately in the tins & bake at 200 deg for 10 mts & 180 deg for 15 mts or till done.

The cake is very soft; so after removing from the oven, cool it for 10 mts in the tin & then remove to a plate. Cool.


Frosting:

Heat 3 tbsp each of lemon juice & sugar over low heat to melt; pierce the top of the cake with a fork & pour over the cake.

Cool uncovered for ateast 2 hrs before cutting.
You can directly use it also; but I decorated it with lemon glace icing because, I was baking it as a gift.

Cover with lemon glace icing:

Sieved icing sugar - 250 gms

Water - 3 tbsp (about)

Lemon yellow colour & flavour (if preferred)

Put the sieved icing sugar, flavouringand water in a small pan & heat on a simmer-rest. Do not make the icing too hot.It should look glossy & coat the back of a spoon evenly. Use at once. When poured over the cake, it runs down slowly, coating the sides.

 

My Bakeware Collections

I have collected from my daughter also to post a wider range.
Please check your oven or MW (if convection) size before buying the cake tins. Aluminium is good enough. Teflon ware is cosyly & good as well.

Round tins. Right side big round tin is non-stick & ideal for biscuits.

Teflon coated tins:
Two centre ones can be used for biscuits also:

Muffin pans. 2 plain tins are used for biscuits also.

My weighing machine & weights.

 

Eggless Raisin Muffins - delicate looking, to serve with tea!

Self Raising Flour - 250 gms

Castor sugar - 150 gms

Butter - 150 gms

Salt - a pinch

Milk - 1 cup

Vinegar or lime juice - 1 tbsp

Raisins - 150 gms

Sieve flour & salt.

Clean the raisins & roll in flour.

Cream butter & sugar very well.

Add the dry mixture & milk one by one.

Lastly add vinegar or lime juice.

Lightly fold in the raisins.

Transfer the cake to muffin tins & bake at 190 deg C till done.

 

Super Shortbread (1) - make varieties with the basic dough.

For SBS photos, please go to
Super Shortbread(1)
Super Shortbread(2)

An ILite gave me this recipe.
This recipe makes two logs of dough. The logs can be refrigerated for up to four days or frozen for up to three months (thaw before slicing and baking). To make two flavors with one recipe, divide the dough in half in step 1 before adding mix-ins (and use half the amounts given).

Basic:

Maida - 2 cups

Powdered sugar - 1 cup

Butter - 1 cup

Vanilla essence - 1 tsp

Cream butter, sugar & vanilla.

Add maida, roll into a log & refrigerate.

After 3- hrs, take out,slice & bake in a greased baking sheet at 180 deg for 100-12 mts till done.
Please go by the cooked flavour && colour. Remove, cool & keep airtight.
The photos are self-explanatory.
This is one of the easiest & best shortbreads.

 

Super Shortbread (2))

FLAVOR VARIATIONS (OPTIONAL MIX-INS AND COATINGS)

Mix in grated zest of 2 oranges and 1/2 cup dried cranberries

Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds

Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal

Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely chopped pistachios apricot-khuskhus SB photo

Mix in 1/2 cup mini chocolate or peanut-butter chips

Mix in 1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds

I tried the following combos:
Finely chopped ginger preserve & apricot + khuskhus


Ginger preserve + orange zest


ginger preserve + sesame seeds

 

Atta-oats cookies - delicious for a snack!

Mix together in a big bowl:

Wheat flour - 1 cup

Rolled oats - 1 cup

Desiccated coconut OR powdered cashew - 1 cup

Sugar & Brown sugar - each ½ cup

In a saucepan combine until melted, on a low fire;

Butter - ½ cup

Honey or Golden syrup - 2 tbsp

Rind of lemon or orange - 1 tbsp

At once mix into it:

Boiling water - 1 tbsp

Cooking soda - ½ tsp

Mix the above to the dry mixture.

Now add 1 tbsp lemon or orange squash (or juice) & knead, mixing well with hand.

The dough should be moist.

Divide into 20-25 portions and spread on greased biscuit tins. Keep in mounds if you prefer crisp or flatten if you prefer crispy.
They spread well.

Bake at 160 deg for 12-15 mts.

Cool & store.