Apple Cheesecake Recipe

CRUST:

1/2 cup butter
1/3 cup sugar
1 cup flour

Preheat oven at 350 F.
Beat together butter and sugar. Mix in flour.
Press dough on bottom and up sides of a 9" springform pan. Bake for 15 minutes.

FILLING:

3 large apples, sliced 3/8" thick
2 tbsp butter
1/4 cup sugar
2 tbsp cream 35%
8 oz cream cheese
1/2 brown sugar, packed
2 eggs
1 cup sour cream
Grated rind of a lemon
1 lemon juice

In a frying pan melt butter over medium fire. Add sugar. Cook apple in it for 5 minutes.
Add 2 tbsp cream and cook for 5 more minutes, stirring occasionally. Do not overcook. Put aside.
With Mixmaster at speed 8 beat cream cheese and brown sugar. When well mixed, add eggs, one at a time. Do not overbeat.
Reduce speed to 3 and add sour cream, zest and juice.
With slotted spoon place the apples on the crust, then pour filling.
Preheat oven at 350 F.

TOPPING:

1/2 cup flour
1/4 cup brown sugar, packed
1/4 tsp cinnamon
1/4 cup butter

Whip with Mixmaster st speed 8 until mixture is in small lumps.
Sprinkle over cream.
Place pan over a cookie sheet and bake at 350 F for 1 hour.
When cooled, refrigerate for at least 4 hours or overnight.

Pastry Cream Recipe

This pastry cream is usually used as pastry filling or éclairs filling but can also be used for other purposes like cake stuffing, pie stuffing or any dessert which require cream or custard. Here is given vanilla pastry cream recipe which can be altered as chocolate cream by adding un sweetened melted chocolate to the batter in the end.

Ingredients:

2 ¼ cup milk
4 egg yolks
2/3 cup sugar
¼ cup cornstarch
¼ cup flour
2 tbsp vanilla extract

Preparation:

1. In a sauce pan boil 2 cup of milk leaving ¼ cup as it is.
2. In a mixing bowl beat egg yolks, ¼ cup milk and sugar until sugar completely dissolves in the mixture and become smooth.
3. Sift together flour and corn starch.
4. Gradually add dry mixture and vanilla to the yolk mixture and mix using spatula until become smooth batter.
5. Now slowly add hot milk to the batter so that lumps would not form and then boil this batter until gets thick consistency. Stir in between so that batter should not stick to the base of pan.
6. Cook it for just 3-4 min at low heat after boil and then pour in the suitable bowl. Don’t forget to cover the bowl to avoid forming skim layer on top and then chill it in fridge.

Hostess Cupcakes Recipe

Ingredients:

CAKES:
1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract
FILLING:
1 c Heavy whipping cream
6 oz Finely chopped white chocolate
GLAZE:
3 oz Finely chopped bittersweet chocolate
3 tb Boiling water
ICING:
1 tb Egg white, at room temperature
1 pn cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar

Preparation:

Make the cupcakes:
1. Position a rack in the center and preheat oven to 325F. Lightly
butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
2. Into a medium bowl, sift together the flour, cocoa, baking soda,
and salt. Mix in the sugar. Make a well in the center. Whisk in the
water, oil, vinegar, and vanilla. Blend until smooth. (The batter
will be very thin.)
3. Spoon the batter into the prepared cups. Bake until a cake tester
inserted into the center of one of the cupcakes comes out clean,
about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
for 5 minutes. Remove the cupcakes from the pans and finish cooling
on the rack.
Make the filling:
4. In a heavy medium saucepan over medium-high heat, bring the cream
to a boil. Add the white chocolate and remove from heat. let the
mixture stand briefly; stir until smooth. Transfer to a metal bowl
and refrigerate until chilled thoroughly, stirring occasionally. (To
speed the process, set the metal bowl over a larger bowl of ice
water; stir the chocolate mixture until cool.) With an electric
mixer, beat the white chocolate mixture just until fluffy, about 1
minute.
5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain
tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake
and squeeze a little filling into each one.
Make the glaze:
6. Place the chocolate in a small bowl. Whisk in the boiling water and
blend until smooth. One at a time, dip the top of each cupcake into
the warm glaze. Turn the glazed cupcakes right side up and set them
on a wire rack on top of a baking sheet. Refrigerate the cupcakes for
5 minutes to set the glaze.
Make the icing:
7. In a medium bowl, whisk the egg white until frothy. Stir in the
cream of tartar. Gradually mix in enough of the confectioner's sugar
to make a fairly stiff and smooth icing. Fill a small paper cone with
the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes
from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on
the top of each cupcake. Let the design harden and then cover and
refrigerate the cupcakes. Serve at room temperature.
The cupcakes can be made and refrigerated up to 2 days in advance, or
frozen up to 2 weeks.
Makes 22 to 24 miniature cupcakes.

Rice Pudding Recipe

Looking for a rice food and here it is your home made rice pudding . Rice pudding is generally known as Kheer in South Asian cuisine and is very traditional dessert item for any dinner party. It is simply made from rice, milk, solid milk and sugar. Its not only very delicious but also very nutritious for children.

Ingredients:
1 kg milk
½ cup crushed rice
2 cup condensed milk
Sugar to taste (if required)
¼ cup khoya/mawa (optional)
Crushed pistachio and almond as required

Preparation:

1. Boil milk in a pan.
2. Add rice in the milk and stir continuously to cook it on medium heat so that lumps are not formed.
3. After 15 minutes when rice becomes completely soft add condense milk and stir well.
4. If you require add sugar in it and stir continuously.
5. After 5-8 minutes add khoya in it and cook (if you are not using khoya, then cook the mixture until it becomes thick).
6. After 5-10 minutes the mixture starts to thick and when its texture just like custard paste or cream (when you drop mixture from spoon it drops a little and most of the mixture stick on the spoon).
7. At this stage remove it from the stove, pour the kheer into the bowl and let it be cooled in fridge.
Servings:
Garnish it with crushed pistachio and almond and enjoy it.

Coconut Fugde

This fudge recipe is quite similar to coconut delight which is more popular in Indian and Pakistani cuisine. The recipe is simple but it takes little more effort in the end when you need to cook it gently at that time the mixture starts to get harder and feel difficult to stir. Though it requires bit more effort but this coconut fudge has great taste.

Ingredients:

½ cup coconut milk
1 cup milk
2 cup sugar
¾ cup coconut flakes
1 cup butter
Peeled almonds for garnishing

Preparation:

1. Heat butter in a pan and cook coconut flakes for just 2-3 min on medium heat until pleasant smell starts to come. Don’t cook it enough to change its color, it should remain white or pale white in color.
2. Now boil coconut milk and milk in a sauce pan.
3. Add sugar and cook for 5-10 min more so that sugar would completely dissolve in the milk.
4. Add roasted coconut flakes in the milk mixture and continuously stir the mixture while adding so that lumps would not form. Cook the mixture on low heat until it starts bubbling and gets thick.
5. Stir the mixture in between to avoid sticking, when all the liquid absorbs in the coconut flakes increase the flame to medium high and gently cook until the mixture starts to loose the edges of pan.
6. When mixture cook enough to get the shape of ball and may not stick to the spoon then turn off the flame. Spread the coconut fudge on a rectangular pan, sprinkle almonds on top and immediately cut it into square pieces.
7. Serve the coconut fudge after cooling it to room temperature.

No Bake Cheesecake Recipe

No bake cheesecakes are very easy to make in very short time and different flavors of fruits can be added to it like strawberry, mango etc. Cheesecakes are usually served as dessert on occasions like any anniversaries and is also considered top gift item. Cheesecakes are dairy desserts as they contain milk, cream and cheese.

Ingredients:

200g ground digestive biscuits or as required (depends upon the size of your pan)

For Batter:
100g Melted butter (as required according to quantity of biscuits)
100g condense milk
100g whipped cream
100g cream cheese
2 tbspn gelatin powder
½ cup strawberry paste

Preparation:

1. Take a deep pan of cake and mix ground biscuits and butter together so that crumbs of biscuits have been formed and after that by pressing make its layer on the base of the pan around ½ to 1 inch thick.
2. Put the pan in the microwave for 8-10 mins and then leave it in fridge for 15 minutes so that the ground biscuits have been set and make crust layer.
3. Now in other bowl mix using beater cream cheese, whipped cream, condense milk and strawberry paste (you can also used crushed strawberries).
4. Make a paste of gelatin powder and ¼ cup water. Boil water in a deep pan and put the bowl of gelatin paste on it and stir continuously to dissolve it.
5. Mix the melted gelatin in the cream mixture. You can use this batter in strawberry cake also.
6. Take out the pan of crust from the fridge and pour this batter over it and leave in the fridge for 3 hrs.
Servings:
When cake has been set after 3 hrs garnish it with strawberries and serve your No bake cheesecake with any other snack like Donuts.

Donuts Like Dunkin Donuts

There are variety of donuts prepared at bakeries , donut shops or restaurants but the ones that are very much popular specially among kids are the ones that taste and look like Dunkin Donuts. They only differ in topping styles, the base remains same . Use of different flavor for donuts topping make every donuts different from each other.

Ingredients:

3 cups plain flour
1 packet yeast (or 1 tbspn)
1 tspn baking powder
1 egg
2 tbspn sugar
Pinch of salt
Milk as required
Oil for deep frying For Donuts Topping:

1. Melted chocolate as required
2. Icing sugar as required
Water as required
3. Colorful chocolate chips

 

Preparation:

. In a half cup tap water dissolve yeast and sugar and leave for 10-15mins.
2. Mix plain flour, salt and baking powder in a bowl.
3. Add beated egg and yeast paste one by one in the flour mixture and mix it.
4. Now knead the dough using milk (make sure both of them are at room temperature).
5. Cover the bowl of dough with gelatin sheet and leave for 3 hrs.
6. After 3hrs when dough rises to double knead it again by using some plain flour over it.
7. Now divide dough in two pieces and roll one of the pieces using wooden roller.
8. Using donut cutter cut the rolled dough into donut shape.
9. Heat oil in the deep pan and fry the donuts on low heat. Take out on turning light brown in color.

Making Topping for Donuts:

1. Dip one side of the donut in melted chocolate and place in a tray.

2. Make a thick paste of icing sugar with very little water and dip other donuts in it and put in the tray.

3. Take a donut dip one side in the chocolate again and then coat the dipped side with colorful chocolate chips.

4. Similarly, take a donut, dip one of the sides in the sugar frosting paste and then dip this side in colorful chocolate chips.

5. Now place the tray of donuts in the fridge for few minutes to set the topping.
6. You can also make different toppings like add some strawberry sauce to the sugar frosting etc.
Servings:

Delicious donuts with different toppings just like Dunkin donuts are ready to eat with tea .

 

Blueberry Caramel Sauce

Savor this sweet blueberry sauce on Greek yogurt, French toast, waffles, pancakes, and vanilla ice cream.

Ingredients:

2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
1 1/2 cups sugar
2 teaspoons plus 1 tablespoon fresh lemon juice

Preparation:

Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.

Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. Stir in blueberry sauce; let stand 5 minutes.

Cool sauce to room temperature. Stir in remaining 1 tablespoon lemon juice.

Chocolate Pudding

Pudding is an easy dessert and when it is served in chocolate flavor then it does not take long to finish. Here I have shared an easy chocolate pudding recipe which does not require any special cooking skills. When served hot, it is usually used as toppings for brownies otherwise it can be cooled in a fridge and served as a separate dessert

Ingredients:
4 egg yolks
1 cup sugar (or to taste)
2 oz chocolate
1.5 ltr milk

Preparation:

1. In a bowl, beat egg yolks and sugar to make smooth paste. It hardly takes 5 minutes by using electric beater.
2. In a sauce pan, boil milk on medium heat.
3. When milk starts to boil, add the egg yolk mixture in it and mix. Cook it for 5-10 minutes until the mixture boils and keep stirring the mixture while cooking.
4. After that, put the chocolate bar in the mixture and cook until all the chocolate melts.
5. Chocolate pudding is ready and you can serve it in both styles either hot or chill.

Easy Dessert Recipe

Those of you who do not want to make dessert on stove because of the lack of time , they can easily prepare this dessert. Just mix the ingredients shown in the recipe and allow to cool down for an hour and your healthy and delicious dessert is ready to serve. Its very healthy because it has lots of yogurt but still it is very cheap dessert and it looks great when presented in fancy looking dessert plates.

Ingredients:
½ Kg Yogurt
1 cup condense milk
1 cup fresh cream
1 cup pineapple (small pieces)
1 packet fruit jelly powder (any flavor)

Preparation:

1. In a bowl beat yogurt well to make a smooth paste.
2. Add fresh cream and condense milk and mix well again until the batter will become smooth.
3. Add jelly powder and pineapple and mix it.
4. Leave the mixture in refrigerator to chill it for 1 hours.
5. Garnish it with pineapple pieces.