Best Banana Bread Recipe

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Reference:
http://allrecipes.com/Recipe/Banana-Banana-Bread/Detail.aspx

Burnt Rice Pudding /Sütlâç Recipe

Ingredients:

1 ¾ c. water
½ c. uncooked short-grain rice
4 c. milk
1 c. sugar
1/8 c. rice flour
2 tsp. vanilla extract
1 tsp. cinnamon

Method:

In a small saucepan, bring water to a boil. Stir in rice, cover pan, and lower heat to a simmer. Cook for 20 to 30 minutes, or until almost all water is absorbed.

Meanwhile, combine milk and sugar in a medium saucepan. Cook over low heat and stir until sugar dissolves.

In a small bowl, combine rice flour with 2 or 3 tablespoons of the warm milk, stirring to make a thick paste.

Add cooked rice to warmed milk and bring to a boil over medium heat.

Add rice flour paste to rice and milk mixture, stirring constantly.

Lower heat to a simmer and cook for 20 minutes, stirring often.

Turn off heat and stir in vanilla. Divide pudding into four ovenproof serving bowls and sprinkle with cinnamon.

Preheat broiler for 5 minutes. Broil bowls of pudding for 5 to 10 minutes, or until browned on top.

Serve warm.

Preparation time: 10 minutes
Cooking time: 1 to 1 ¼ hour
Serves 4

Christmas Orange Bread Pudding Recipe

Preparation 15 mins
Cooking 35 mins
Serves 8

Ingredients:

7 slices white bread
4 eggs
300ml milk
120ml orange juice
65g sugar
½ tbsp grated orange rind
25g butter, melted
½ cup mixture of raisins, green cherries and cranberries or red cherries
Snow powder and apricot jam for dusting and glazing

Cooking Methods:

Preheat the microwave oven to 180°C.
Remove the crusts from the bread and cut bread into cubes.
Whisk together eggs, milk, orange juice, sugar and orange rind.
In a greased baking dish, layer half of the bread cubes, pour over half of the egg mixture, then drizzle with half the melted butter.
Sprinkle some of the mixed fruits over. Repeat layers.
Place the baking dish onto a metal tray and bake at 180°C for 35 mins or until a knife stick inserted near the center comes out clean.
Before serving, sift some snow powder over pudding or brush top with some warmed apricot jam for an attractive glaze. Serve warm.

Thai Fried Bananas Recipe

Ingredients:

3 tbsp unsalted (sweet) butter
4 large slightly under-ripe bananas
1 tbsp desiccated (dry unsweetened shredded) coconut
¼ cup soft light brown sugar
4 tbsp lime juice
2 lime slices, to decorate
Thick and creamy plain yogurt, to serve


Cooking instructions:

Heat the butter in a large frying pan or wok and fry the bananas for 2 minutes on each side until golden. Meanwhile, dry-fry the coconut in a small frying pan until golden; set aside.

Sprinkle the sugar into the pan with the bananas. Add the lime juice and cook, stirring, until dissolved. Sprinkle the coconut over the bananas, decorate with lime and serve with yogurt.

Warm Lemon & Syrup Cake Recipe

Ingredients:

3 eggs
¾ cup butter, softened
1 cup castor (superfine) sugar
½ cups self-raising (self-rising) flour
½ cup ground almonds
¼ tsp freshly grated nutmeg
50 gram candied lemon peel, finely chopped
Grated rind of 1 lemon
2 tbsp freshly squeezed lemon juice
I 75g/6oz/ /
SOg/2oz/

For the syrup:
1 cup caster (superfine) sugar
Juice of 3 lemons


Cooking instructions:

Preheat the oven to 180°C. Lightly grease and base-line a deep round 8inch cake tin (pan).

Place all the cake ingredients in a large bowl and beat well for about 3 minutes.

Transfer the mixture into the prepared tin, spread level and bake until golden and firm to the touch, about 1 hour.

To make the syrup, put the castor sugar, lemon juice and 5 tbsp water in a pan. Place over low heat and stir until the sugar has completely dissolved, then boil, without stirring, for about 2 minutes.

Turn out the cake on to a plate with a rim. Prick the surface of the cake all over with a fork, and then pour over the hot syrup. Leave to soak for about 30 minutes. Serve the cake warm with thin wedges of poached pears.

Castle Puddings with Custard Sauce Recipe

Ingredients:

3 tbsp blackcurrant, strawberry or raspberry jam
½ cup butter, softened - plus extra for greasing
½ cup caster (superfine) sugar
2 eggs, beaten
Few drops of vanilla extract
1 cup self-raising (self-rising) flour
Mint sprigs, to decorate

For the custard sauce
4 eggs
2 tbsp sugar
2 cups milk
Few drops of vanilla extract

Cooking instructions:

Preheat the oven to 350° F. Butter eight dariole moulds. Put about 2 tsp of your chosen jam in the base of each mould.

Beat the butter and sugar together until light and fluffy, then gradually beat in the eggs, beating well after each addition, and add the vanilla extract towards the end. Lightly fold in the flour then divide the mixture among the moulds. Bake the puddings for about 20 minutes until well risen and a light golden color

To make the custard, whisk the eggs and sugar together. Bring the milk to the boil in a heavy, preferably non-stick, pan, then slowly pour on to the egg mixture, stirring constantly.

Return the milk mixture to the pan and heat very gently, stirring, until it thickens enough to coat the back of a spoon; do not allow boiling. Cover the pan and remove from the heat.

Remove the moulds from the oven. Leave to stand for a few minutes, and then turn the puddings out on to warmed individual plates. Decorate with mint and serve with the custard.

Strawberry & Apple Crumbles Recipe

Ingredients:

450 gram cooking
4 cups strawberries, hulled
2 tbsp castor (superfine) sugar
½ tsp ground cinnamon
2 tbsp orange juice
Natural (plain) yogurt, to serve (optional)

For the crumble:

3 tbsp plain wholemeal flour
50 gram rolled oats
2 tbsp low-fat spread

Cooking instructions:

Preheat the oven to 350°F. Peel, core and cut the apples into approximately ¼ inch size slices. Halve the strawberries.

Toss together the apples, strawberries, sugar, cinnamon and orange juice. Transfer the mixture to a 1.2 liter ovenproof dish.

To make the crumble, combine the flour and oats in a bowl and mix in the low-fat spread with a fork. Sprinkle the crumble evenly over the fruit. Bake until golden brown and bubbling for about 40-45 minutes. Serve warm, with yogurt, if you like.

Eve’s Pudding Recipe

Ingredients:

½ cup butter
1 cup self-raising (self-rising) flour
¼ cup ground almonds
½ cup soft brown sugar
500 gram cooking apples, cored and thinly sliced
¼ cup flaked (sliced) almonds
½ cup superfine sugar
2 eggs, beaten
1 lemon - grated rind and juice
Ready-made fresh custard or single (light) cream, to serve


Cooking instructions:

Beat together the butter and caster sugar in a large mixing bowl until the mixture is very light and fluffy

Gradually beat the eggs into the butter mixture, beating well after each addition, then fold in the lemon rind, flour and ground almonds.

Mix the brown sugar with the apples and lemon juice in a bowl, then turn into an ovenproof dish. Spoon the topping mixture on top of the apples, leveling the surface, then sprinkle with the flaked almonds.

Bake for 40-45 minutes, until golden. Serve immediately with fresh custard or cream.

Chocolate Blacmange Pudding Recipe

4 tbsp corn flour (cornstarch)
2 ½ cups milk
3 tbsp caster sugar
50-115 gram semisweet chocolate, chopped
½ tsp vanilla extract
White chocolate to decorate

Instructions:

Blend the corn flour to a smooth paste with a little of the milk.

Bring the remaining milk to the boil in a non-stick pan. Pour on to the blended mixture, stirring constantly.

Pour all the mixture into the pan and bring slowly to the boil over low heat, stirring constantly until the mixture boils and thickens. Remove the pan from the heat. Then add the sugar, chopped chocolate and vanilla extract. Stir until the chocolate has melted.

Pour the mixture into pudding mould and leave in a cool place for several hours to set.

To take out the blancmange from the mould, place a large serving plate on top, then, holding the plate and mould firmly together, invert them. Give both plate and mould a gentle but firm shake to loosen the blancmange, and then lift off the mould. Scatter white and plain chocolate curls over the top of the blancmange to decorate, and serve at once.

Baked apples with dried fruits recipe

Baked apples with dried fruits recipe

Ingredients:

6 medium apples
1 cup walnut pieces
1/2 cup raisins or dried cranberries
1/4 cup unsweetened shredded coconut (optional)
2 tablespoons maple syrup
1 teaspoon freshly grated lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apricot preserves
1 1/2 cups apple cider
1 tablespoon butter
1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F. Lightly coat a shallow 8-by-12-inch (or similar) baking dish with cooking spray.

2. Core apples all the way through with an apple corer, making a 1-inch-wide hole. Peel the upper third of each apple. Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, more or less where the peeled and unpeeled areas meet. With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there. Set aside while you make the filling.

3. Place walnuts, raisins (or dried cranberries) and coconut (if using) in a food processor. Chop the mixture fairly well, but not too fine; you want it to remain somewhat textured. Add syrup, lemon zest, cinnamon and nutmeg; pulse several times to combine.

4. Place the apples in the prepared baking dish and gently press 1/4 cup filling into each cavity. Spoon a generous tablespoon of preserves onto the crater of each apple.
5. Combine cider and butter in a small saucepan; heat over low heat until the butter has melted. Remove from the heat and stir in vanilla. Pour the liquid over and around the apples.

6. Cover the apples loosely with tented foil and bake on the center rack for 30 minutes. Remove foil and baste the apples well. Continue to bake, uncovered, for 20 to 35 minutes more (depending on the size of the apples), basting every 10 minutes, until the apples are tender throughout. The best way to test them is with a thin bamboo skewer; the slightest bit of resistance near the center is OK because they'll finish cooking as they cool. Let the apples cool right in the pan, basting periodically.

Serve warm, at room temperature or cold, with some of the pan juices spooned over each and whipped cream.

Bread Pudding Recipes

Ingredients:

2 cups whole milk
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)


Directions:

In medium saucepan, heat milk over medium heat just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

Place bread in a lightly greased 1 1/2 quart casserole.

Sprinkle with raisins if desired. Pour batter on top of bread.

Bake at 350F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).



Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Directions:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Click here for another Bread Pudding Recipe

Jala Mas(Golden Net) Recipe

Ingredients:
15 duck eggs
600 gms sugar
2 tumblers water
1 screwpine leaf

Method:
1. Boil the sugar and water until the sugar dissolves. Add the screwpine leaves.
2. Stir in the egg yolks and pour into a mould.
Slowly shake the mould so that the yolks sink in the sugar syrup.
3. The yolks will now appear like strands. Using a thin stick or skewer, join these strands so that they will form a net.
4. Sieve and cool.

Fried Apple Pies Recipe

Ingredients:

2 cups all-purpose flour
½ cup shortening
1 teaspoon salt
½ cup cold water
2 apples
1/3 cup white sugar
½ teaspoon ground cinnamon
Cooking oil for deep frying

Directions:

Peel and diced the apples. Add sugar and cinnamon. Cook in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce.

Sift flour and salt together. Cut in the shortening. Add water and mix with fork.
Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter).

In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold and press edge with a fork.

Preheat cooking oil in a large pan over medium-high heat. Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown. Drain on paper towels. Sprinkle with confectionery sugar.

Other alternative:

How to make fried apple pies
How to make fried apple pies with canned biscuits

Broiled Peaches with Blackberry Sauce Recipe

Ingredients

4 cups frozen blackberries
1 teaspoon lime juice
2 tablespoons honey
16 canned peach halves or
8 medium fresh peaches, cut in half, pitted
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons peach liqueur or lime juice
Additional blackberries, if desired

Preparation

In blender, combine blackberries, 1 teaspoon lime juice and honey; blend at medium speed about 45 seconds, stopping blender occasionally to scrape sides, until smooth. Strain sauce. Cover; refrigerate until serving.
Place peach halves, cut sides up, on large piece of heavy-duty aluminum foil. Sprinkle with brown sugar, cinnamon and liqueur. Fold foil over peaches and seal.
Broil foil packet 4 inches from heat about 15 minutes or until peaches are heated through. Serve hot with blackberry sauce. Garnish with additional blackberries.

Read the health benefits of blackberries here.

Butterscotch Pudding Recipe

3 cups whole milk
¾ cup dark brown sugar
¼ cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 ½ teaspoons pure vanilla extract
2 tablespoon unsalted butter, cut into small pieces
Garnish: Lightly sweetened whipped cream


In a large stainless steel bowl whisk together the sugar, cornstarch, salt, and egg yolks.

Whisk in ½ cup of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching.

Then pour the remaining 2 ½ cups of milk into the saucepan and bring just to a boil.

Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.

Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.

Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise about 2 minutes.

Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.

Pour into 4 bowls or dessert cups. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.

If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving.

Garnish each pudding with a large dollop of softly whipped cream.

Almond Jelly Recipe

Ingredients:

300 gms gelatine powder
4 tbsps sugar
½ cup evaporated milk
1 tsp almond essence
2 ½ cups water
1 standard-sized can lychees

Method:

Pour the milk and water into a saucepan.
Add the gelatine and sugar and dissolve over low heat.
Put in the almond essence and mix well.
Pour the contents into a glass bowl and set aside to cool before placing it in the refrigerator to chill.
When the jelly has set, cut into cubes and serve together with lychees and syrup.
Serve in small porcelain bowls as a dessert.

Red Beans Porridge Recipe

Ingredients:

300 gms red beans
2 cm piece ginger — sliced
1 screwpine (pandan)leaf
1 block plam sugar
2 cups sugar
4 cups thin coconut milk
1 cup thick coconut milk
1/2 tsp salt
1 tbsp sago

Method:

Boil the red beans in 4 cups water until the beans expand. Add in the ginger, screwpine leaf and salt.

Add in palm sugar and sugar. Stir until the sugar dissolves.

Put in the thin coconut milk and bring to boil.

Add the sago and thick coconut milk. Stir constantly.

When the sago becomes transparent and shiny, remove the screwpine leaf.

Serve either hot or cold in small serving bowls.

Cendol Recipe

Ingredients:
10 screwpine (pandan) leaves
A few drops green food colouring
½ cup green pea flour
1 block palm sugar
1 tbsp sugar
1 coconut — grated
Pinch of salt

Method:

Pound the screwpine (pandan) leaves and strain to extract juice.
Add enough water to make 2 cups pandan juice and also drop in the green colouring.
Mix the green pea flour with this mixture and cook over a medium flame, stirring continously until it bubbles.
Place a cendol frame or strainer over a basin of cold water containing ice cubes. Spoon the mixture into the strainer and press through with a spatula.
Drain off the water and chill the cendol.
Boil the palm sugar and white sugar with ½ cup water to get a syrup. Strain and cool.
Extract coconut milk using 2 cups water. Add in salt.
To serve, place 1 tbsp cendol in a small serving bowl or sundae glass, then add 1 tbsp syrup and cup coconut milk. Serve cold.

Creme caramel Recipe

Ingredients:

1 1/3 cup sugar, divided
3 cups milk
1 teaspoon vanilla
4 large eggs


Method:

To make the caramel, place 2/3 cup of sugar in a small saucepan and wet with just enough water to dissolve it (about 1 tablespoon). Heat on medium heat, shaking the pan occasionally. The sugar will boil for a while until it starts to turn brown. As soon as it starts to turn brown remove it from the heat and pour the caramel into 6 ramekins.

In another saucepan, heat the milk with the other 2/3 cup sugar until it reaches a boil. Stir in vanilla. In a sturdy bowl, beat the eggs until light. Whisk in the hot milk, slowly at first to avoid coagulating the eggs. Whisk to completely mix.

Pour (or ladle if that works better for you) the milk mixture into the ramekins on top of the caramel. Place all 6 ramekins in a large oven proof dish. Fill the dish with water to about 2/3 the height of the ramekins.

Carefully place in 300° oven. Bake for 40 minutes to an hour (baking time can depend on the dishes used). The water should not boil during baking. The creme is done when it has set, which you can verify by inserting a knife.

Allow the cremes to cool completely, then cover with plastic wrap and refrigerate in their ramekins until serving time. To serve, run a knife along the outside of each creme, than turn over onto a dessert plate.

Makes 6 servings.

Chickoo Walnut Kheer Recipe

Ingredients

3 ripe Chickoos, peeled and pureed
½ cup + a few for garnishing Roasted walnut kernels, coarsely crushed
½ cup Brown rice, soaked
4 cups Milk
1/3 cup Sugar

Method

1.Take rice and milk in a deep pan and cook on medium heat, stirring continuously, ensuring that the rice does not stick to the bottom. Cook till the rice is soft and the milk reduces.

2. Add sugar and stir till it dissolves.

3. Add crushed walnuts and stir. Transfer into a bowl and when it is cool add chickoo pulp and mix.

4. Pour into individual bowls. Place a walnut kernel in the centre and serve