Lemon Raspberry White Chocolate Mousse Cake

Ingredients
1 (18.25 ounce) package lemon cake mix
1 (10 ounce) package frozen raspberries
2 tablespoons cornstarch
8 (1 ounce) squares white chocolate, chopped
3 cups heavy cream
1 teaspoon vanilla extract

1/2 cup fresh raspberries, garnish
Directions
Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.

Nutritional Information
Amount Per Serving Calories: 520 Total Fat: 33.2g Cholesterol: 97mg

Berry tasty Muffin

Ingredients:
1 c. flour
1 c. oatmeal
3 tbsp. sugar
1 tsp. salt
4 tsp. baking powder
1 c. blueberries, washed
1 egg
1 c. milk
¼ c. vegetable oil
nonstick cooking spray
Utensils:
oven (you'll need help from your adult assistant)
mixing spoon
2 large bowls
fork
muffin/cupcake tin
paper muffin/cupcake liners
wire rack for cooling muffins
measuring cups and spoons
Directions:
Preheat oven to 400° F (200° C).
In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
Mix in blueberries.
In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix.
Add egg mixture to the dry ingredients in the large bowl.
Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth.
Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
Bake for about 20 minutes.
When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
Enjoy your berry tasty muffins!
Serves: 12Serving size: 1 muffinNutritional analysis (per serving):136 calories3 g protein6 g fat19 g carbohydrate1 g fiber18 mg cholesterol344 mg sodium86 mg calcium0.9 mg iron

Tomato & Chese Omellete

Ingredients:
nonstick cooking spray
2 eggs
2 tbsp. skim milk
1 tbsp. onion, chopped
2 tbsp. red tomato, diced
1 tbsp. cheddar cheese
Utensils:
stove (you'll need help from your adult assistant)
skillet
bowl
whisk or fork
spatula
Directions:
Spray a skillet with nonstick cooking spray.
Heat the skillet on low heat.
Whisk eggs and milk until they start to foam, approximately 3 minutes.
Pour the beaten eggs into the pan and cover the pan.
Cook over medium-low heat for about 4 minutes, until bottom is golden brown and top is set.
Sprinkle cheese, onions, and tomato over the top.
Fold omelet in half with a spatula.
Cook for about 1 more minute.
Remove from skillet and serve.
Serves: 1
Serving size: 1 omelet
Nutritional analysis (per serving):195 calories16 g protein12 g fat5 g sat. fat4 g carbohydrate0 g fiber433 mg cholesterol187 mg sodium140 mg calcium1.6 mg iron

Fun Fruit Kabobs

Ingredients:
1 apple
1 banana
1/3 c. red seedless grapes
1/3 c. green seedless grapes
2/3 cup pineapple chunks
1 cup nonfat yogurt
¼ c. dried coconut, shredded
Utensils:
knife (you'll need help from your adult assistant)
2 wooden skewer sticks
large plate
Directions:
Prepare the fruit by washing the grapes, washing the apples and cutting them into small squares, peeling the bananas and cutting them into chunks, and cutting the pineapple into chunks, if it's fresh. Put the fruit onto a large plate.
Spread coconut onto another large plate.
Slide pieces of fruit onto the skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end.
Hold your kabob at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut.
Repeat these steps with another skewer.
Serves: 4
Serving size: 1 kabob
Nutritional analysis (per serving):141 calories3 g fat28 g carbohydrate3 g fat1 mg cholesterol2 g saturated fat52 mg sodium103 mg calcium0.5 mg iron3 g fiber

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.

Black Bean, Corn, and Tomato Salad with Feta Cheese

Ingredients
1 (14 ounce) can black beans, drained and rinsed
2 fresh tomatoes, chopped
1 large green bell pepper, chopped
1 cup fresh sweet white corn, cut from the cob
1 bunch green onions, sliced
1 jicama, peeled and minced
1 fresh jalapeno pepper, minced
1 (8 ounce) package crumbled feta cheese

1 clove garlic
1 pinch sea salt
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/4 teaspoon fresh-ground black pepper
1 cup olive oil
Directions
Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight

Sesame Shrimp

Ingredients
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 teaspoons lemon juice
1/4 teaspoon garlic powder
1 dash lemon-pepper seasoning
1/2 pound medium shrimp, peeled and deveined
Hot cooked rice
1 tablespoon sesame seeds, toasted
Directions
In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

Oatmeal Raisin Cookie Mix

Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups quick-cooking oats
Additional Ingredients:
3/4 cup butter or margarine, softened
1 egg
1 teaspoon vanilla extract
Directions
In a bowl, combine the first five ingredients; set aside. In a 1-qt. glass container, layer brown sugar, sugar, raisins and oats, packing well between each layer. Top with reserved flour mixture. Cover and store in a cool dry place for up to 6 months.
To prepare cookies: In a mixing bowl, cream the butter. Beat in egg and vanilla. Add cookie mix and mix well. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Cookie Jar Nut Cookies

Ingredients
1 cup butter or margarine, softened
2 cups packed brown sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup chopped walnuts
Directions
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine flour, baking soda, salt and nutmeg; gradually add to the creamed mixture. Stir in walnuts. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Sweet Onion Burgers

Ingredients
1 large sweet onion, chopped
1 pound lean ground beef
salt and pepper to taste
Directions
Preheat grill for high heat.
In a large bowl mix together the onion, beef, and salt and pepper to taste. Form into patties.
Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and serve with your favorite condiments.

Ranch Burgers

Ingredients
2 pounds lean ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
3/4 cup crushed saltine crackers
1 onion, chopped
Directions
Preheat the grill for high heat.
In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.
Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

Annie's Fruit Salsa and Cinnamon Chips

Ingredients
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Guacamole

Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Fruit Cobbler

Ingredients
1/4 cup butter
1 1/4 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
4 cups fresh peaches, pitted and sliced
Directions
Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
Bake at 350 degrees F (175 degrees C) for 55 minutes.

Mushroom And Peas Masalah

Mushroom and peas masala is a simple gravy I make to go as a side dish for chapathis or idlis and dosas. The flavor builds up slowly as the ingredients are added by one slowly and gets cooked. To add some thickness to the gravy I usually add some ground small onions along with a few spices. A very spicy and tasty gravy ideal for weekend meals.

INGREDIENTS:
1. Onion, medium size, 1.
2. Roma tomatoes, 2.
3. Button mushrooms, 1 small packet.
4. Fresh or frozen peas, ½ cup.
5. Curry leaves, a few.
6. Cilantro, for garnishing.
7. Salt, as per taste.
8. Garam masala, ½ teaspoon.
9. Turmeric powder, ¼ teaspoon.
10. Chili powder, 1-1/2 teaspoons.
11. Coriander powder, 2 teaspoons.
12. Fennel seeds, ¼ teaspoon.

To grind:
1. Small onions, 2.
2. Ginger, a small piece.
3. Garlic 3 cloves.

PREPARATION:
Grind the required ingredients into a smooth paste and keep aside. Dice the onion and tomatoes into small pieces. The mushrooms can be thinly sliced or quartered. Heat a pan with a tablespoon of oil. Add the fennel seeds and fry for a few seconds. Then add the diced onions and curry leaves and sauté for a few minutes until the onions are translucent. Add the turmeric powder and diced tomatoes and keep sautéing until everything is blended. Add the ground paste now and keep frying until oil oozes out from the mixture. (Note that the ground paste must completely lose its raw flavor at this point). At this stage, add the chili powder, coriander powder, and garam masala along with the salt and keep frying everything under medium flame for 2 minutes until the spices lose their raw smell. Another teaspoon of oil can be added to fry the spices more quickly. Add the sliced mushrooms and peas and add enough water to cover everything, and let it simmer for 10 minutes until the mushrooms and peas are cooked. Garnish with chopped cilantro and serve with rice, chapathis, idlis, or dosas.

Lemon curd ice cream

Ingredients

• 290ml/½ pint double cream

• 1 jar (340g/12oz) lemon curd

• ½ lemon, juice and zest

Preparation method

1. Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest.

2. Spread in a serving dish and freeze for at least four hours.

The ultimate fish pie

Ingredients

For the potato topping

• 1.5kg/3lb 5oz potatoes

• salt and white pepper

• butter, to taste

• 100g/3½oz grated gruyère cheese

For the poaching broth

• 1 litre/1 pint 15fl oz fish stock

• 4 tbsp dry vermouth

• 1 onion, roughly chopped

• 1 small bulb of fennel, cored and chopped

• 1 small carrot, chopped

• 1 small stick of celery, chopped

• 1 bay leaf

• pinch saffron

For the fish

• 750g/1lb 10oz white fish (such as haddock, hake, sea bass or halibut)

• 250g/9oz smoked haddock

• 200g/7oz salmon

• 120g/4oz raw prawns

For the parsley sauce

• 75g/2½oz unsalted butter

• 75g/2½oz plain flour

• 150ml/5fl oz full-fat milk

• large handful parsley, finely chopped

• 150ml/5fl oz double cream

• salt and white pepper

To assemble the pie

• butter, to grease the dish

• 125g/4½oz leaf spinach

• 4 hard-boiled eggs

• 25g/1oz ciabatta crumbs

• 25g/1oz grated parmesan cheese

Preparation method

1. For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender.

2. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste.

3. Stir in the gruyère and set aside the potatoes, keeping them warm.

4. For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil.

5. Reduce the heat and simmer for five minutes.

6. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside.

7. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half.

8. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste.

9. Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes.

10. Preheat the oven to 180C/350F/Gas 4.

11. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper.

12. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie).

13. Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well.

14. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach.

15. Cover with the mashed potatoes.

16. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie.

17. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over.

Luxury fish pie

Ingredients

• 900g/2lb baking potatoes, peeled and cut into chunks

• 150ml/¼ pint single cream

• 55g/2oz butter, plus extra for greasing

• salt and white pepper

• pinch freshly grated nutmeg

• 225g/8oz skinless, boneless haddock fillet

• 450g/1lb salmon, cut from the tail piece, skinless and boneless

• squeeze lemon juice

• 4 hard-boiled eggs, shells removed, quartered

For the parsley sauce

• 85g/3oz butter

• large bunch of parsley, leaves only, finely chopped

• 30g/1oz plain flour

• 570ml/1 pint milk

• splash of single cream, to taste

Preparation method

1. Cook the potatoes in boiling salted water until soft.

2. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side.

3. For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes.

4. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown.

5. In another pan, bring the milk to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.

6. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.

7. Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice.

8. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes.

9. Bake for 35-40 minutes, until the top is crisp and brown. Serve at once.

Hyderabad Biriyani

Hyderabad Chicken Biriyani:

1. Chicken – ½ kg
2. Basmati rice – ½ kg (cooked)
3. Curd – 1 cup
4. Onion – 1 finely sliced
5. Lime juice – ½ of the lemon
6. Ghee – ¼ cup
7. Ginger – 1 inch piece
8. Garlic - 3 flakes
9. Red chilli powder – 1 tsp or to taste
10. Coriander powder – 1 tsp
11. Garam masala – 1 tsp
12. Turmeric powder – ¼ tsp
13. Saffron – ¼ tsp
14. Bay leaf – 2
15. Cardamoms – 3
16. Cinnamon – 1 inch stick
17. Cloves – 4
18. Cashwenuts – 10
19. Coriander leaves – ¼ cup (roughly chopped)
20. Mint leaves – ¼ cup (roughly chopped)
21. Salt – to taste

Hyderabadi Chicken Biryani Preparation:

Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.

Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.

Make a paste with ginger, garlic and keep it aside.

Soak the saffron strands in 1 tbsp warm milk and keep it aside.

Take a pan and heat with ghee.

Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.

Sauté for few mins.

Then add onins and ginger garlic paste.

Saute till the raw smell disappears.

Then add marinated chicken pieces and garam masala.

Mix well and fry well till the curd is absorbed.

Add enough water and cook till the chicken pieces are tender.

Now divide the cooked rice into two portions.

Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

Place half of the semi cooked rice in the heavy bottomed vessel.

Then spread half of the chicken gravy.

Sprinkle some coriander and mint leaves.

Again spread by a layer of remaining rice.

One more layer of remaining chicken gravy.

Again sprinkle remaining coriander and mint leaves.

Close the vessel tightly and cook on low flame for 30 to 45 mins.

Remove from the heat.

Hyderabad biryani is ready.

Serve with raita.