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Brownies
Ingredients:
•60 mL Oil
•125 mL Sugar
•1 Egg
•2 mL Vanilla
•60 mL Flour
•50 mL Cocoa
•Pinch of Salt
•1 mL Baking Powder
Method:
1.Preheat oven to 350 F
2.Grease a 9×9 cake pan with a small amount of margarine using a piece of plastic wrap. Do not forget to grease the sides. Or use parchment paper.
3.In a large bowl, combine oil, sugar, and vanilla (liquid ingredients).
4.Then add an egg to the large bowl and stir with a wooden spoon.
5.In a medium bowl, sift together dry ingredients (flour, cocoa, salt, and baking powder).
6.Gradually add dry ingredients to liquid ingredients and stir with wooden spoon until smooth consistency.
7.Spread evenly into the cake pan.
8.Bake for 15-18 minutes.
9.Cool for 10 minutes and remove from pan.
FAQ
1. How could you use this recipe at home?
You can use this recipe for any occasion anytime, its quick easy and will be ready to serve right out of the oven!
2. Who would you serve it to?
Well as I said before it is good for any occasion. But mainly I would serve it to small groups and close family.
3. How could you make it cheaper?
That is a hard question, but to answer it you could use a frying pan and butter it instead of using parchment paper.
4. What would you rate this recipe?
I would give it a 6/10, you can easily personalize it to make it better, by adding chocolate chips, icing sugar on top, serving it with ice cream ect. and that would make me enjoy it way way more!
Kyekyire Paano (Toasted Cornmeal Cookies from Ivory coast)
Kyekyire Paano (Toasted Cornmeal Cookies from Ivory coast)
My Task : Toast cornmeal,
mix all ingrediends,
drop cookies onto baking sheet.
Clean Up – Special duties (put all ingredients away, wash and rinse demo unit dishes, put away dishes)
Kyekyire Paano (toasted Cornmeal Cookies from Ivory Coast)
Ingredients
250 mL corn meal (yellow or white)
375 mL all-purpose flour, sifted
2.5 mL salt
125 mL sugar
2.5 mL mutmeg
125 mL butter or margarine
2 eggs, beaten
5 mL lemin rind
Method
1. Preaheat overn to 350 F
2. Sprinkle cornmeal onto a baking sheet and place in the overn for about 20 minutes makuing sure to take it out every once ina while to mix it so that it roasts evenly
3. In a mixing bowl, add in ornmeal that has been roasted, flour, salf, sugar, nutmeg; blend in the margarine and mix well. Add in eggs and lemon rind and continue to mix
4. Increase oven heat to 375F and drop the dough by the spoonful onto a cookie sheet
5. Bake in the oven for 15 mins. or until golden brown
Sables Tunsian Sand Cookies
Sables
Tunisian sand cookies are melt-in-your-mouth delicious. They can be made into different shapes: coins (for wealth), crescents (for health), and rings (for love).
Ingredients:
4 Hard cooked egg yolks
80 mL Butter (for best results, use at room temperature)
80 mL Sugar
Grated rind of ½ lemon
1 mL Salt
250 mL Flour
50 mL Icing sugar for garnish
Method:
Preheat oven to 350 F
In a mixing bowl, mash egg yolks. Add butter, sugar, lemon rind, and salt. Mix into a smooth paste.
Add flour, a little but at a time until smooth dough forms.
Put in freezer for 5 minutes.
On a lightly floured surface, knead dough until soft, about 3 minutes.
Pinch off walnut sized pieces and make them into any shape. Slightly flatten each cookie with your hand and place them onto a parchment paper lined cookie tray. Make sure there is 5 cm between each cookie.
Bake them in the oven for 10 minutes or until the cookies are golden brown. While the cookies are still warm, sprinkle them with icing sugar.
Rhubarb Crisp
Ingredients:
1 lb Rhubarb, cut into ¾ inch pieces
250 mL Sugar
60 mL Flour
2.5 mL Cinnamon
250 mL Flour
250 mL Brown Sugar
125 mL Rolled Oats
125 mL cup Melted Butter
Method:
Combine rhubarb, sugar, flour, cinnamon, and put into 8 by 8 by 2 inch baking dish.
Combine flour, brown sugar, rolled oats, and melted butter and sprinkle streusel over rhubarb mixture.
Bake at 375 F for 35 minutes.
Creole Cheese Potato Puffs
Ingredients:
45 mL Milk
30 mL Butter
625 mL Cold Mashed Potatoes (about 4 potatoes)
125 mL Grated Cheddar Cheese
½ Onion, finely chopped
Salt & Pepper to taste
Dash of Nutmeg
2 Eggs, separated
Method:
Preheat oven to 425 F and generously grease 12 hole muffin tin.
Warm the milk and butter just below boiling point. Add milk and butter mixture to the potatoes, cheese, onion, and seasonings in a bowl. Mix in egg yolks and mix thoroughly.
Beat the egg whites until soft peaks form. Fold in egg whites to the potato mixture.
Spoon the mixture into the muffin tin, about ¾ full.
Bake for 15 minutes, or until golden brown.
Chilaquiles
Ingredients:
150g Monterey Jack or Cheddar Cheese
4 Tortillas
30 mL Salad Oil
60 mL Finely minced onion
½ chili pepper or green pepper, finely chopped
200 mL Tomato
2 mL Salt
0.5 mL ground cumin
Cut cheese cut into small cubes
Cut tortillas into wedge shaped pieces
Heat oil over medium heat in a frying pan. Fry tortillas until crisp. Remove and drain onto paper towel
Add onion and pepper to frying pan and cook until the onion is soft. Stir in puree, salt, and cumin. Simmer, uncovered, 10 minutes.
In a casserole dish, arrange layers of tortillas and cheese cubes, ending with tortillas
Pour tomato mixture over the tortillas and top with some cheese subes
Bake in the oven for 25 minutes at 325 F
Serve hot.
Apple Pie
Apple Pie Pastry Ingredients:
250 mL Flour
1 mL Salt
1 mL Baking Powder
10 mL Sugar
75 mL Shortening
4 mL Vinegar
10 mL Egg
Cold Water
Method:
Preheat oven to 425F. Place racks in the middle of the oven.
Sift dry ingredients together
Cut in half of the shortening to very small pieces. Cut in second half of shortening into small pieces.
Place egg and vinegar into liquid measure. Add in cold water until it reaches 60 mL.
Sprinkle liquid over dry ingredients 5-10 mL at a time, toss lightly with a fork.
Shape dough into a ball. Cut in half.
Roll ½ the dough onto a lightly floured surface into am even circle, making sure it is at least one centimeter larger than the pie plate all the way around.
Gently fold the dough in half and carefully place it into the pie plate.
Add the filling -see recipe- into the pie plate.
Roll on the second half of the dough making sure it is slightly bigger than the pie plate. Place on top of the pie.
Moisten edges with cold water and seal. Poke holes in the top crust with a fork.
Bake at 425 F for 10 minutes and then at 350 F for 15-20 minutes.
Apple Pie Filling Ingredients:
2 Apples, peeled, cored, and thinly sliced
25 mL Margarine
50 mL Sugar
15 mL Flour
2 mL Cinnamon
1 mL Nutmeg
2 mL Lemon Juice
Method:
Prepare apples.
Melt margarine in a sauce pan.
Mix sugar, flour, and spices together
Add apples, spice/flour mixture and lemon juice to melted margarine in a sauce pan
Cover and simmer for 15 minutes stirring every once in a while. (Optional)
Dahl(iscious)
Dahl(iscious)
Ingredients:
30 mL vegetable oil
½ diced onion
15 mL minced garlic
5 mL cumin
250 mL red lentils
15 mL finely minced ginger
15 mL garam marsala
Salt & Pepper to taste
10 mL sugar
1 bay leaf
125 mL diced tomatoes
5 mL rice vinegar
1 L chicken stock
Directions:
In a large pot, heat oil and stir-fry the onions just until wilted, not brown
Add garlic, cumin, lentils, ginger, garam marsala, salt, pepper, sugar, and bay leaf. Sauté for 1-2 minutes until the herbs and spices bloom (aromatic)
Add the tomatoes and deglaze with the vinegar
Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper, and sugar.
Aloo Parathas (potato flatbread)
Aloo Parathas (potato flatbread)
Ingredients
For the dough:
250 mL flour
2.5 mL salt
25 mL vegetable oil
60-90 mL water
For the stuffing:
2 boiled potatoes
1/2 chopped onion
3 mL cayenne powder
5 mL cumin seeds
Salt to taste
15 mL oil
Method
For the dough:
Mix the dough and salt
Add the oil and mix well
Add enough water and make a semi-soft dough. Keep aside.
For the stuffing:
Mash the potatoes coarsely or cut into very small pieces. Keep aside.
Heat the oil, add the cumin seeds and onion; and fry for a t least 3 minutes
Add the potatoes. salt, and cayenne. Mix well and cook for 1 minute
For the aloo paratha:
Knead the dough and divide into 5 portions
Roll out one portion of the dough into a circle 125 mm. (5″) diameter.
Place one portion of the prepared filling in the center of the dough circle.
Bring together all the sides in the center and seal tightly.
Roll out again into a circle of 125 mm. (5″) diameter with the help of a little flour.
Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
Repeat with the remaining dough and filling to make more parathas.
desiraedel 