Orange-Cinnamon Rice Pudding

Ingredients

• 1 strip orange peel, plus 1/2 teaspoon grated zest
• 1 tablespoon unsalted butter
• Kosher salt
• 1 cup arborio rice
• 4 cups whole milk
• 3/4 cup granulated sugar
• 2 cinnamon sticks
• 2 teaspoons vanilla extract
• 1/2 cup mascarpone cheese
• 3 tablespoons confectioners' sugar
• Ground cinnamon, for sprinkling

Directions

Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.

Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone.

Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.

Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon.

Lemon cheesecake

Ingredients

For the biscuit base

• 10 digestive biscuits

• 75g/3oz butter, melted

• 1 tbsp clear honey

For the filling

• 700g/1½ lb mascarpone cheese

• 2 lemon, juice and zest

• 300g/10oz caster sugar

• 4 tbsp icing sugar

• mint, to garnish

For the sauce

• 450g frozen summer fruits, defrosted

• icing sugar, to taste

Preparation method

1. Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.

2. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.

3. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.

4. For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split.

5. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.

6. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.

7. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.

8. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries.

Honey and Nut Ice Cream

Ingredients

• 2 ounces hazelnuts
• 4 1/2 ounces bittersweet chocolate, chopped
• 4 eggs, separated
• 1/2 cup honey
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Spread nuts on a baking sheet and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.
3. Line a baking sheet with foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Pour chocolate evenly over nuts. Place in freezer until firm. Then break into bite-size chunks.
4. Line a 8x8 inch dish with foil.
5. In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared pan.
6. Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.

Rocky Road Ice Cream

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 2 cups heavy cream
• 1 cup light cream
• 1 tablespoon vanilla extract
• 1/2 cup chopped pecans
• 1 cup miniature marshmallows

Directions

1. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
2. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

Very Chocolate Ice Cream

Ingredients

• 3/4 cup sugar
• 1 cup milk
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Nutritional Information

Amount Per Serving Calories: 352 | Total Fat: 26.7g | Cholesterol: 161mg

Cake Batter Ice Cream

Ingredients

• 1 cup milk
• 1/2 cup white sugar
• 2 egg yolks, beaten
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 3/4 cup white cake mix, sifted

Directions

1. Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutritional Information

Amount Per Serving Calories: 378 | Total Fat: 31.6g | Cholesterol: 180mg

Lemon Meringue Pie

Ingredients

* 1 (9 inch) pie crust, baked
* 1 1/2 cups white sugar
* 1/2 teaspoon salt
* 1 1/2 cups water
* 1/2 cup cornstarch
* 1/3 cup water
* 4 eggs, separated
* 1/2 cup lemon juice
* 2 teaspoons lemon zest
* 3 tablespoons butter
* 1/4 teaspoon salt
* 1/2 cup white sugar

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
3. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
4. In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
5. Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

Nutritional Information open nutritional information

Amount Per Serving Calories: 383 Total Fat: 12g Cholesterol: 117mg
Nutritional Information
Lemon Meringue Pie III

Servings Per Recipe: 8

Amount Per Serving

Calories: 383

* Total Fat: 12g
* Cholesterol: 117mg
* Sodium: 388mg
* Total Carbs: 66.7g
* Dietary Fiber: 0.3g
* Protein: 4g

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Simply Delicious Dessert

Ingredients
1 pkg (9 oz each) devil's food cake mix (1-layer size)
PAM® Original No-Stick Cooking Spray
4 cups sliced fresh strawberries
1 tablespoon granulated sugar
1/3 cup chocolate syrup
1/4 cup caramel ice cream topping
Reddi-wip® Original Whipped Light Cream
Whole fresh strawberries, optional
Preparation
1. Prepare cake batter and bake in 8- x 8-inch baking pan sprayed with cooking spray according to package directions. Cool cake in pan 10 minutes. Remove cake from pan to wire rack; cool completely. 2. Combine sliced strawberries and sugar in large bowl; set aside. 3. Drizzle half of the chocolate syrup onto large serving plate. Cut cake layer horizontally in half; place bottom half of cake, cut-side up, on serving plate. Drizzle with 2 tablespoons caramel topping; top with half of the sliced strawberries and the remaining cake layer, cut-side down. Drizzle with remaining chocolate syrup and remaining 2 tablespoons caramel topping. Cover with remaining sliced strawberries. Top with Reddi-wip just before serving. Garnish with whole strawberries, if desired. Cut into 9 slices to serve

Easy Ice Cream Cake

Ingredients
16 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
1 (1.5 ounce) bar chocolate candy bar, grated
Directions
Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

Cake and Ice Cream Cake

Ingredients
1 (10 inch) angel food cake
1/2 gallon strawberry ice cream
Directions
Take ice cream out of freezer to soften. It should be easy to spread and not melted.
Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.

Baked Apples & Icecream

Ingredients:

• 1 apple, cored
• 2 tbsp. raisins
• ½ c. light vanilla ice cream
• pinch of cinnamon

Utensils:

• apple corer (you'll need help from your adult assistant)
• measuring spoons
• measuring cup
• oven (you'll need help from your adult assistant)

Directions:

1. Take a cored apple and cut it in half.
2. Sprinkle raisins over the apple.
3. Place on a baking sheet and bake it in the oven for 15 minutes at 350° Fahrenheit (176° Celsius).
4. Remove the sheet from the oven and put a pinch of cinnamon over each apple half.
5. Place the ice cream over the apple halves.

Serves: 1

Serving size: 1 apple with ½ cup ice cream

Nutritional analysis (per serving):
236 calories
4 g protein
4 g fat
2 g sat. fat
50 g carbohydrate
4 g fiber
20 mg cholesterol
52 mg sodium
99 mg calcium
1 mg iron

Chocolate brownies with marshmallow sauce

Ingredients

For the brownies

• 4 free-range eggs

• 225g/8oz caster sugar

• 225g/8oz unsalted butter, melted

• 75g/3oz plain flour

• 75g/30z cocoa powder

• 225g/8oz dark chocolate (minimum 70 per cent cocoa-solids), melted

• 100g/3½oz skinned hazelnuts, chopped

• butter, for greasing

For the marshmallow sauce

• 300ml/½ pint double cream

• 50g/2oz caster sugar

• 1 vanilla pod, seeds scraped out

• 100g/3 ½oz pink marshmallows

Preparation method

1. Preheat the oven to 180C/355F/Gas 4.

2. Place the eggs and sugar into a bowl and beat until pale and creamy.

3. Add the melted butter and stir well.

4. Sift the flour and cocoa into the egg mixture, then add the melted chocolate and the hazelnuts and stir well.

5. Pour the mixture into a greased 20cm/8in ovenproof dish and transfer to the oven to bake for 30-35 minutes, or until the surface is set but a skewer comes out with a little of the mixture clinging to it. Remove from the oven and allow to cool.

6. For the marshmallow sauce, place the cream, sugar and vanilla seeds into a saucepan over a low heat and slowly bring to the boil. Simmer for about five minutes to thicken the liquid, then remove from the heat.

7. Add the marshmallows to the cream mixture and stir well to melt.

8. To serve, cut out portions of brownie and place onto plates. Pour the sauce over.

White chocolate brownies with peanut butter frosting

Ingredients

For the brownies

• 225g/8oz caster sugar

• 4 free-range eggs

• 225g/8oz butter, melted, plus extra for greasing

• 150g/5½oz plain flour, sifted

• 225g/8oz white chocolate, chopped

• 100g/3½oz macadamia nuts, chopped

For the frosting

• 75g/2¾oz butter

• 175g/6oz icing sugar

• 1 vanilla pod, split, seeds scraped out with a knife (the pod can be reserved for another recipe)

• 125g/4½oz crunchy peanut butter

• 50-75ml/2-4fl oz milk (optional)

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin with butter.

2. For the brownies, in a bowl, beat together the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time, making sure each addition of butter is fully incorporated before adding the next.

3. Add the flour and carefully fold it into the mixture using a metal spoon.

4. Add the chopped white chocolate and macadamia nuts and carefully fold them into the mixture.

5. Spoon the brownie batter into the prepared cake tin and shake gently until level. Transfer the tin to the oven and bake for 30-35 minutes, or until a skewer inserted into the centre of the brownies comes out clean. Set aside to cool.

6. Meanwhile, for the frosting, in a mixing bowl, whisk together the butter, icing sugar and vanilla seeds using an electric whisk until smooth and well combined.

7. Add the peanut butter and whisk until the mixture is smooth and well combined. (Add a little milk, if using, to loosen the mixture, as necessary).

8. Once the white chocolate brownies have cooled, spread over the peanut butter frosting in an even layer. Cut the brownies into squares, carefully remove them from the tin and serve on a large serving plate.

APPLE RAISIN CAKE RECIPE

Ingredients:

3 cup Flour (no sifted)
2 cup Sugar
1 cup Mayonnaise
1/3 cup Milk
2 Egg
2 tsp Baking Soda
1 1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp Salt
1/4 tsp ground Cloves
3 cup Apples (chopped and peeled)
1 cup Raisins (seedless)
1/2 cup Walnuts (chopped coarsely)
2 cup sweetened whipped Cream with Cinnamon (for frosting and filling)

How to make apple raisin cake:

• Flour and grease 2 baking pans.
• Mix flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt and cloves with a mixer for about 2 minutes.
• Scrap bowl frequently.
• Combine in apples, raisins and walnuts.
• Stir well.
• Spoon batter into pans.
• Bake it at 350 degrees for 45 minutes.
• Let it cool in pans for about 10 minutes.
• Remove from pan.
• Let cool completely.
• Frost and fill with the whipped cream.

APPLE MAPLE SYRUP PIE RECIPE

Ingredients:

1 Pie Crust
4 peeled and sliced Apples
1 cup pure Maple Syrup
1 tblsp Cornstarch
1 tblsp Margarine

How to make apple maple syrup pie:

• Blend maple syrup with the cornstarch in a blender.
• Shift blended mixture to a pan.
• Add margarine.
• Cook it over medium heat.
• Stir well till the mixture becomes thick.
• Place apples in the pie crust.
• Pour the maple syrup mixture over the apples.
• Bake it in a preheated oven at 350 degrees F for 40-45 minutes.

CRULLERS

Ingredients:

4 slices Bread
1 cup Condensed milk
1 cup Sugar
1 tblsp Powdered sugar
2 cups sieved Refined flour
2 Eggs
1/2 tbsp Cinnamon powder
2 tbspn Milk
A pinch Nutmeg (Jaiphal) grated
A pinch Baking powder
3 tblsp Butter
2 cups Oil for deep frying

How to make crullers:

• Cream the butter and sugar in a basin with a wooden spoon.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.)
• Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.
• Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk.
• Add the cinnamon and the nutmeg.
• Make a dough using a little water.
• Knead until smooth and soft and the dough is free from stickiness.
• Allow the dough to stand for 20 minutes.
• Divide the dough into even sized balls.""""""i know that many of u might be amateurs at cooking, but dont worry if you cant make balls make whatever shape u can manage-- the final product is going to be the same.
• Roll the balls into 3" diameter rounds having a thickness of 0.5 cms.
• Make a hole in the centre of each rounds so that it resembles like doughnuts.
• Deep fry in a kadai till golden brown in colour.drain.
• Sprinkle the powdered sugar on top.

FRUIT KHEER RECIPE (Fruit Pudding)

Ingredients:

2 large Bananas (peeled and thinly sliced)
2 large santras (peeled into segments with pipe removed)
1/2 tsp saffron strands
2 tsp sugar
1/2 tsp freshly ground black pepper
1/2 tsp red chili powder
1 tsp salt
2(140 ml) cartons curd (plain yogurt)

How to make fruit pudding:

• Mix the sugar, pepper, chili powder, salt and curd together.
• Add the bananas and santras and mix together for 2 minutes.
• Dissolve the saffron in a tsp of water and sprinkle it over the dish before serving.

KESAR KAJU BURFI RECIPE

Ingredients:

500 gms Kaju(cashewnuts)
300 gms sugar
1/2 tsp kesar(saffron)
1/4 tsp orange color
2 chandi (silver)warak

How to make kesar burfi:

• Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely.
• In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly.
• Mix saffron and orange color in it.roast till done.
• on the rolling board place a butter paper and pour the mixture on it.
• Now place another butter paper ,sandwhiching the mixture between the two paper.
• Roll it with rolling pin.
• Remove the butter paper from top and place silver warak,and cut the kesar burfi pieces.

BOONDI LADOO RECIPE

Ingredients:

1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water

How to make boondi laddu:

• Mix the flour, rice flour, baking powder and colour.
• Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
• Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
• Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
• If the mixture cools balls cannot be made as the sugar crystallizes.