Archive for October 2010
Rubdi falooda
For the Rabadi
Milk 1 litre
Sugar 6-7 tbsp.
For the Falooda
Sugar 5 tbsp.
Falooda 50 gms.
Green cardamoms (powder) 8 nos.
Saffron colour 1/2 tsp.
Water 11/2 cup.
Procedure:
For the Rabadi :
1. Heat the milk.
2. After the first boil, let it simmer till the milk thickens to a little less than half its original quantity and turns light brown.
3. Add sugar and once it dissolves, wait for 5 minutes before switching off the stove.The rabri is ready. Let it cool and store in the fridge.
For the Falooda:
1. Break the falooda into small strands and soak in water for an hour. Cook in a pressure cooker for 10-12 minutes, till the water evaporates.
2. Add sugar, powdered cardamoms and saffron.
3. When these ingredients too are absorbed the Falooda is ready.
4. Serve in an ice cream cup, putting 2-3 tbsp. of Falooda topped by a helping of Rabri and crushed ice.
Banana almond pudding
Bananas 400 gms.
Lemon juice 1 tbsp.
Double cream 3/4 cup
Single cream 3/4 cup
Almond essence 1/4 tsp.
Flaked almonds (toasted) 60 gms.
Sugar 30 gms.
Procedure:
1. Peel and slice the bananas and toss them in lemon juice.
2. Beat the creams with the essence till they hold shape.
3. Fold in the almonds, keeping a few for decoration.
4. Cover the base of a glass dish with half the bananas and sprinkle half the sugar over them.
5. Spoon over half the cream.
6. Top with the remaining bananas and sugar. Pour cream on the top, only in the centre.
7. Decorate with toasted almonds.
8. Serve chilled.
parsi patrel
Small arvi leaves 30 nos.
Gram flour 1/2 cup
Wheat flour 1/2 cup
Whole rice flour 1/2 cup
For the masala
Red chilies 6 nos.
Green chilies 6 nos.
Ginger 1" piece
Garlic 1 pod.
Cummin seeds, roasted 1 tsp.
Coriander seeds, roasted 1 tsp.
Cloves 6 nos.
Cinnamon 1" piece
Turmeric powder 1/2 tsp.
Bananas, mashed 2 nos.
Coriander leaves, chopped 2 tbsp.
Tamarind water 1 cup
Jaggery 2 tbsp.
Oil 6 tbsp.
Salt As required
Procedure:
1. Remove the centre large stem from each of the leaves.
2. Place a large leaf upside down and mix all the ingredients together except the oil into a thick paste and add water if required.
3. Apply the mixture thinly on the leaf and place another leaf on top and again apply the mixture.
4. Continue this process for 4 or 5 leaves if they are large or else 8 or 10 leaves if they are small.
5. Tuck in the sides and roll as for a swiss roll and tie up securely with a string.
6. Make more Patrel rolls in a similar way. After they are all ready heat oil in a pan, fry the Patrels on all sides, then cover the pan with a lid.
7. Put water on the lid and cook on low flame turning occasionally for 45 minutes to 1 hour and cool.
8. Can be refrigerated for a week or so and eaten when desired.
9. When ready to eat, cut slices of the Patrel and shallow fry.
10. Serve with pieces of lemon.
Baked custard
Milk 1 litre.
Sugar 250 gms.
Eggs, beaten 4 nos.
Cardamoms, shelled and
powdered
6 nos.
Nutmeg, grated 1/4 tsp.
Rose water 1 tbsp.
Almonds, slice and blanched 12 nos.
Vanilla essence 1 tsp.
Procedure:
1. Boil milk with sugar and bring it down to half the quantity and cool.
2. Add the rest of the ingredients and mix well and pour it into a pyrex dish leaving space for it to rise.
3. Bake in an oven 300 C for 1/2 an hour until the top is brown.
4. Cool and refrigerate.
Pistachio kulfi
Milk 4 cups
Sugar 1 cup
Cornflour 1/2 tbsp.
Khoya 3 tbsp.
or Thick cream 1/2 cup
Blanched pistachios 2 tbsp.
Saffron A pinch
Procedure:
1. Boil the milk till it is reduced to 1 1/4 cup Add cornflour dissolved in a little cold milk and cook till the consistency is a thick sauce.
2. Add sugar and stir till completely dissolved. Remove from heat and add crushed Khoya or chopped pistachios and saffron.
3. Fill the kulfi moulds with the mixture and screw the tops securely. If kulfi moulds are not available, use ice-trays.
4. Place the moulds, on their side, in the deep-freeze of a refrigerator and leave for 3-4 hours.
5. Before serving, dip each mould in warm water, unscrew top and turn out on to individual plates.
HOLIDAY CAKE
Requirements:
4 eggs
1 c. oil
1 c. sugar
1/2 c. coffee
1 shot glass of whiskey
2 c. honey
1 tsp. vanilla
3 1/2 c. all-purpose flour
1 tsp. baking soda
3 tsp. baking powder
1/4 tsp. salt (optional)
Procedure:
With a mixer, combine eggs, oil, sugar, whiskey, honey, and vanilla for three minutes at low speed and three minutes at high speed. Slowly add flour, baking soda, baking powder, and salt into the liquid mixture, mixing for three minutes at medium speed. Make sure the dry ingredients do not settle at the bottom of the bowl.
Note: This is a large cake which can be baked at 350 degrees for one hour and 10 minutes in a 15 x 11 inch square pan or 45 to 50 minutes in two bundt pans. Test for doneness with a toothpick which should come out clean. Serves 16 or more.
4 eggs
1 c. oil
1 c. sugar
1/2 c. coffee
1 shot glass of whiskey
2 c. honey
1 tsp. vanilla
3 1/2 c. all-purpose flour
1 tsp. baking soda
3 tsp. baking powder
1/4 tsp. salt (optional)
Procedure:
With a mixer, combine eggs, oil, sugar, whiskey, honey, and vanilla for three minutes at low speed and three minutes at high speed. Slowly add flour, baking soda, baking powder, and salt into the liquid mixture, mixing for three minutes at medium speed. Make sure the dry ingredients do not settle at the bottom of the bowl.
Note: This is a large cake which can be baked at 350 degrees for one hour and 10 minutes in a 15 x 11 inch square pan or 45 to 50 minutes in two bundt pans. Test for doneness with a toothpick which should come out clean. Serves 16 or more.
ITALIAN CREAM CHEESE CAKE
Requirements:
1 stick butter or margarine
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 can coconut
1 c. nuts
Procedure:
Mix the above ingredients. Fold in 5 egg whites, beaten stiff. Pour into 3 greased cake pans. Bake for 25 to 30 minutes at 350 degrees.
--ICING:--
1 (8 oz.) pkg. cream cheese
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped Milk (not quite 1/4 c.) (just enough to make it spreadable)
1 stick butter or margarine
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 can coconut
1 c. nuts
Procedure:
Mix the above ingredients. Fold in 5 egg whites, beaten stiff. Pour into 3 greased cake pans. Bake for 25 to 30 minutes at 350 degrees.
--ICING:--
1 (8 oz.) pkg. cream cheese
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped Milk (not quite 1/4 c.) (just enough to make it spreadable)
BOSTON CREAM CAKE
Requirements:
5 eggs
1/2 c. sugar
3 packets Sweet'N Low or other heat-stable sugar substitute
1 tsp. pure vanilla extract
3/4 c. flour
2 tbsp. cornstarch
1 tsp. baking powder
2 c. skim milk
1 (1.6 oz.) pkg. sugar-free vanilla instant pudding mix
1/2 tsp. ground cinnamon
1 tsp. cocoa powder
Procedure:
Preheat oven to 400 degrees. Using shortening, grease and line two 8 inch round cake pans with parchment paper or waxed paper. Beat eggs in large bowl with electric mixer until light and fluffy. Sprinkle sugar, Sweet'N Low, and vanilla over eggs; continue beating for 2 minutes. Sift flour, cornstarch, and baking powder together; sprinkle half the mixture over batter. Fold in with rubber spatula. Repeat with remaining flour mixture. Use rubber spatula to spread batter evenly in pans. Bake on center rack of oven for 15 to 20 minutes or until cake is golden and a wooden pick inserted comes out clean. Remove from oven. Invert cake onto wire rack and cool for 5 minutes; remove pan. Set aside to cool. In a large mixing bowl, blend milk with instant pudding. Continue mixing at low speed for 1 minute or until pudding mix is dissolved. Cover and refrigerate for 10 minutes or until set. To assemble: Arrange a single cake layer on serving dish. Spread half the firm pudding over the bottom cake layer. Place remaining cake layer evenly on top. Stir cinnamon and cocoa into remaining pudding. Spread over top and sides of cake as chocolate frosting. Refrigerate until ready to serve. Cut with serrated knife. Serves 8.
5 eggs
1/2 c. sugar
3 packets Sweet'N Low or other heat-stable sugar substitute
1 tsp. pure vanilla extract
3/4 c. flour
2 tbsp. cornstarch
1 tsp. baking powder
2 c. skim milk
1 (1.6 oz.) pkg. sugar-free vanilla instant pudding mix
1/2 tsp. ground cinnamon
1 tsp. cocoa powder
Procedure:
Preheat oven to 400 degrees. Using shortening, grease and line two 8 inch round cake pans with parchment paper or waxed paper. Beat eggs in large bowl with electric mixer until light and fluffy. Sprinkle sugar, Sweet'N Low, and vanilla over eggs; continue beating for 2 minutes. Sift flour, cornstarch, and baking powder together; sprinkle half the mixture over batter. Fold in with rubber spatula. Repeat with remaining flour mixture. Use rubber spatula to spread batter evenly in pans. Bake on center rack of oven for 15 to 20 minutes or until cake is golden and a wooden pick inserted comes out clean. Remove from oven. Invert cake onto wire rack and cool for 5 minutes; remove pan. Set aside to cool. In a large mixing bowl, blend milk with instant pudding. Continue mixing at low speed for 1 minute or until pudding mix is dissolved. Cover and refrigerate for 10 minutes or until set. To assemble: Arrange a single cake layer on serving dish. Spread half the firm pudding over the bottom cake layer. Place remaining cake layer evenly on top. Stir cinnamon and cocoa into remaining pudding. Spread over top and sides of cake as chocolate frosting. Refrigerate until ready to serve. Cut with serrated knife. Serves 8.
BLACK MIDNIGHT CAKE
Requirements:
1 c. Crisco or oleo
2 1/2 c. sugar
4 eggs
2 c. hot coffee
1 c. cocoa
3 c. sifted flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla
Procedure:
Cream Crisco, sugar, and eggs together. Sift dry ingredients together and add alternately with hot coffee to the creamed mixture. Add vanilla. Bake at 350 degrees 40 to 45 minutes or possibly longer. Makes a big cake. Use loaf pan and another pan smaller than loaf pan.
1 c. Crisco or oleo
2 1/2 c. sugar
4 eggs
2 c. hot coffee
1 c. cocoa
3 c. sifted flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla
Procedure:
Cream Crisco, sugar, and eggs together. Sift dry ingredients together and add alternately with hot coffee to the creamed mixture. Add vanilla. Bake at 350 degrees 40 to 45 minutes or possibly longer. Makes a big cake. Use loaf pan and another pan smaller than loaf pan.
NO SUGAR CAKE
Requirements:
1 sm. size pkg. butterscotch diet pudding
1 c. dark corn syrup
1 c. milk
1/4 c. shortening
2 c. flour
1 egg
3 tsp. baking powder
1 tsp. vanilla
Procedure:
Cream shortening. Add egg and beat. Add milk and corn syrup; mix the dry ingredients, pudding, flour, and baking powder together. Add to creamed mixture. Add vanilla and mix. Pour into tube pan or loaf pan or 2 layer pans. Bake at 350 degrees for 30 to 40 minutes or until done.
1 sm. size pkg. butterscotch diet pudding
1 c. dark corn syrup
1 c. milk
1/4 c. shortening
2 c. flour
1 egg
3 tsp. baking powder
1 tsp. vanilla
Procedure:
Cream shortening. Add egg and beat. Add milk and corn syrup; mix the dry ingredients, pudding, flour, and baking powder together. Add to creamed mixture. Add vanilla and mix. Pour into tube pan or loaf pan or 2 layer pans. Bake at 350 degrees for 30 to 40 minutes or until done.
POUND CAKE
Requirement:
1 lb. Imperial Margarine
1 lb. powdered sugar
6 eggs (if small eggs, use 8)
2 tsp. vanilla
3 c. flour
Procedure:
With electric mixer, beat margarine and sugar until fluffy. Add eggs, one at a time. Add vanilla. Gradually add flour at slow speed, then beat. Put in greased and floured angel food pan. Bake at 325 degrees for 1 hour and 40 minutes. Cake should be cracked on top and golden brown. Allow to cool then remove from pan while warm.
1 lb. Imperial Margarine
1 lb. powdered sugar
6 eggs (if small eggs, use 8)
2 tsp. vanilla
3 c. flour
Procedure:
With electric mixer, beat margarine and sugar until fluffy. Add eggs, one at a time. Add vanilla. Gradually add flour at slow speed, then beat. Put in greased and floured angel food pan. Bake at 325 degrees for 1 hour and 40 minutes. Cake should be cracked on top and golden brown. Allow to cool then remove from pan while warm.
Buckeye Balls II
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
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DIRECTIONS:
Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Buckeye Balls I
4 (16 ounce) jars peanut butter
3 1/2 (16 ounce) packages confectioners' sugar
1 cup butter, melted
3 (12 ounce) packages semi-sweet chocolate chips
2 tablespoons shortening
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DIRECTIONS:
Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator. Roll into 1 inch round balls and return to refrigerator. In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.
Brigadeiro
3 tablespoons unsweetened cocoa
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk
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DIRECTIONS:
In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.
Bon Bons
1 1/2 cups butter
2 pounds confectioners' sugar
1 (14 ounce) package flaked coconut
1 cup chopped walnuts (optional)
1 (14 ounce) can sweetened condensed milk
3 cups semi-sweet chocolate chips
3 tablespoons shortening
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DIRECTIONS:
Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours. Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.
Best Toffee Ever
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
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DIRECTIONS:
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Bavarian Mints
3 cups milk chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract
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DIRECTIONS:
Butter an 8x8 inch dish.
In a medium saucepan over low heat, combine milk chocolate chips, unsweetened
chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from
heat and stir in condensed milk, peppermint extract and vanilla extract.
Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1
minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with
electric mixer two minutes more. Pour into prepared pan and chill until firm. Cut into
1/2 inch squares.
Basic Truffles
12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract
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DIRECTIONS:
In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
Angel Food Candy
1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating
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DIRECTIONS:
Butter a 9x13 inch baking dish. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
Stained Glass Candy II
1/2 cup butter
1 (12 ounce) package semisweet chocolate chips
1 (14 ounce) package flaked coconut
1 cup chopped walnuts
1 (10.5 ounce) package rainbow colored miniature marshmallows
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DIRECTIONS:
Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool. Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.
Skillet Cookies II
1/2 cup butter
1 cup white sugar
1 cup dates, pitted and chopped
1 egg, beaten
2 cups crisp rice cereal
1/2 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
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DIRECTIONS:
In a large skillet, melt the margarine. Add the sugar and dates; cooking and stirring until thick. Stir in the egg, and cook 5 more minutes over low heat. Remove from heat, mix in the cereal, nuts (or coconut), and vanilla. Let the mixture cool for a minute , then shape into walnut sized balls. Roll in confectioners' sugar, and serve.
Skillet Cookies I
8 tablespoons butter
8 ounces dates, pitted and chopped
2 egg yolks
3/4 cup white sugar
1 cup crisp rice cereal
1 cup chopped pecans
1 teaspoon vanilla extract
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DIRECTIONS:
In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the puffed rice cereal, chopped pecans and vanilla. Stir and let cool. When you can handle roll into small balls then roll in confectioners' sugar.
Old-Time Taffy Pull
1 cup white sugar
1/4 cup light corn syrup
2/3 cup water
2 tablespoons butter
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons almond extract
1/2 cup sliced almonds
10 drops green food coloring
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DIRECTIONS:
Butter one 8 inch square pan; set aside. In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C). Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.
Honey Nutters
16 graham crackers
1 cup crunchy peanut butter
2/3 cup honey
1/2 cup nonfat dry milk powder
1 cup coconut
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DIRECTIONS:
Crush the graham crackers between two pieces of wax paper with a rolling pin or in a food processor. Combine the peanut butter, honey and powdered milk in a large mixing bowl. Mix well. Make small balls with mixture and place on wax paper. Roll balls in shredded coconut.
Marshmallows II
3 cups white sugar
1/4 cup corn syrup
1/4 teaspoon salt
3/4 cup water
2 teaspoons vanilla extract
1 cup confectioners' sugar for dusting
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DIRECTIONS:
Generously coat a 9x13 dish with cooking spray. In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan. Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface. Dust with confectioners' sugar again and cut with a knife.
Marshmallows I
2 envelopes unflavored gelatin
1 1/4 cups water, divided
2 cups white sugar
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DIRECTIONS:
In small bowl, stir together gelatin and 1/2 cup plus 2 tablespoons water. Set aside to set up. In medium saucepan, combine sugar and remaining 1/2 cup plus 2 tablespoons water, over low heat. Stir until sugar is dissolved and let cool. Combine gelatin and sugar water, and beat with electric mixer until foamy. Pour into a lightly greased 9x13 inch baking dish and let set. Cut into squares and serve.
Gumdrop Tasty Chews
3/4 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup rolled oats
1/2 cup flaked coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup gumdrops, halved
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DIRECTIONS:
Preheat oven to 350 degrees F (180 degrees C). Cream together the first 5 ingredients. Add the remaining ingredients and mix well. Fold in gumdrops. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes or just until golden brown.
peanut chocolate candies
1 (12 ounce) package semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package miniature marshmallows
2 cups dry roasted peanuts
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DIRECTIONS:
Lightly grease a 9x13 inch baking dish. In a medium saucepan over low heat combine chocolate chips and milk and stir until chips are melted and mixture is smooth. Meanwhile, combine the marshmallows and peanuts in a large bowl. When chocolate mixture is heated, pour melted mixture over marshmallows and nuts and mix all together. Pour mixture into the baking dish, cover and refrigerate to chill for 2 hours.
Candy Strawberries
2 (3 ounce) packages strawberry flavored gelatin
1 cup ground pecans
1 cup flaked coconut
3/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1 (2.25 ounce) jar red decorator sugar
5 drops green food coloring
1/4 cup sliced almonds
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DIRECTIONS:
Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour. Shape into strawberries. Roll in red sugar; tint sliced almonds with green food coloring and insert in top of "berries" to form leaves.
The Ultimate Chocolate Bar
1/2 cup butter
1 (1 ounce) square unsweetened chocolate
1 cup white sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
6 ounces cream cheese, softened
1/2 cup white sugar
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon vanilla extract
2 cups miniature marshmallows
1/3 cup butter
2 (1 ounce) squares unsweetened chocolate
1/3 cup milk
2 ounces cream cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan. In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan. In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes. Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it. Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature.
When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.
Performance Increase Through My Computer
Easy enough tweak to usually find out about it on your own, but still, some of us still don't find it right away. So here it is:
· Start > right-click on My Computer and select Properties.
· Click on the "Advanced" tab.
· See the "Performance" section? Click "Settings".
· Disable the following:
Fade or slide menus into view
Fade or slide ToolTips into view
Fade out menu items after clicking
Show Shadows under menus
Slide open combo boxes
Slide taskbar buttons
Use a background image for each folder type
Use common tasks in folders
There, now Windows will still look nice and perform faster.
Remove Hibernation File
To remove that file:
· Go to Control Panel, select Performance and Maintenance, Power Options, Hibernate tab, and uncheck the Enable hibernation box.
Clean Your Prefetch to Improve Performance
· Open C(system drive):/windows/prefetch,
delete those junk and obsolete files,
reboot. It is recommended that you do this every month.
Turn Off Indexing to Speed Up XP
· Open My Computer.
· Right-click your hard drive icon and select Properties.
· At the bottom of the window you'll see
"Allow indexing service to index this disk for faster searches," uncheck this and click ok.
· A new window will pop up and select Apply to all folders and subfolders. It will take a minute or two for the changes to take affect but then you should enjoy slightly faster performance.
MOISTURIZERS: OCCLUSIVES AND HUMECTANTS
There are two principal preparations intended for preserving the moisture of the skin:
occlusives
humectants
Occlusives
Occlusives produce an oily layer on the skin, enriching the skin’s natural lipid film, which prevents water evaporation. The keratinous layer dampens, becoming more fully saturated with water.
These products are more effective if applied directly after washing, trapping a layer of water beneath them. Substances such as the following can be used:
Mineral-derived fatty compounds such as paraffin or petroleum jelly (the most common mineral source is crude oil, from which various oils can be derived after refining). Cetomacrogol is another occlusive, mineral-derived compound that can be found in various moisturizers. Moisturizers based mainly on minerals are highly effective, but they are sticky and greasy. They are intended for people with very dry skin or for those having certain skin medical problems.
Substances derived from animal fat, such as lanolin and its derivatives (derived from sheep’s
wool).
Vegetable oils such as olive oil, oat oil, peanut oil, sesame seed oil, and many others. Vegetable oils are less occlusive than animal-derived oils or mineral oil, yet allow sufficient occlusion.
Note:
Oily products all function in the same way, preventing water evaporation fromthe superficial layers of the skin. There is no significant difference among the various fatty products derived from animals. None have any proven age-reversing abilities. Oils derived from rare animals are not superior, and their use is only an uncalled-for commercial gimmick. Some moisturizing products contain a substance called spermaceti, which is produced from whales. The use of these products is prohibited in the United States. Those consumers who have reservations about the killing of whales should avoid using products containing this substance. One can read the label of contents on the product to ensure that it does not contain spermaceti
Remember that occlusive products tend to be sticky and oily, so consumers will generally refrain from using products that appear in an oilier form (such as an ointment). Therefore, these products are generally combined as creams or lotions (which have a greater water content). These are easier to apply and are preferred by most consumers. After water evaporation, the occlusive components that remain will protect the skin and fulfill their function..
Humectants
Humectants absorb water. This group includes numerous substances, some of which are able to penetrate the keratinous layer and increase its water content. Other products from this group have large molecules that do not penetrate the keratinous
layer, but form a hygroscopic (water-absorbing) layer on the skin. The effectiveness of several
of these products is debatable. In a relatively arid environment, they may actually absorb water
from the skin (rather than the environment), causing increased dryness. On the other hand, in
a humid environment, they are clearly efficient. In conclusion, their efficacy is not as great as
occlusive products in a cold, dry environment. Therefore, an efficient moisturizer suited to cold,
dry weather, should contain a combination of occlusives and humectants.
In daily usage, moisturizing cosmetics made only from water-absorbing substances are
called nonoily moisturizers.
From a practical point of view, the various approaches to skin moisturizing are not distinctly
segregated. Most moisturizers have a number of components from each group. They
usually contain occlusive, oily products along with humectants. In addition, a number of the
components have a combined effect: lanolin and its derivatives, for example, are occlusives but
they have a certain degree of absorptive capacity as well.
occlusives
humectants
Occlusives
Occlusives produce an oily layer on the skin, enriching the skin’s natural lipid film, which prevents water evaporation. The keratinous layer dampens, becoming more fully saturated with water.
These products are more effective if applied directly after washing, trapping a layer of water beneath them. Substances such as the following can be used:
Mineral-derived fatty compounds such as paraffin or petroleum jelly (the most common mineral source is crude oil, from which various oils can be derived after refining). Cetomacrogol is another occlusive, mineral-derived compound that can be found in various moisturizers. Moisturizers based mainly on minerals are highly effective, but they are sticky and greasy. They are intended for people with very dry skin or for those having certain skin medical problems.
Substances derived from animal fat, such as lanolin and its derivatives (derived from sheep’s
wool).
Vegetable oils such as olive oil, oat oil, peanut oil, sesame seed oil, and many others. Vegetable oils are less occlusive than animal-derived oils or mineral oil, yet allow sufficient occlusion.
Note:
Oily products all function in the same way, preventing water evaporation fromthe superficial layers of the skin. There is no significant difference among the various fatty products derived from animals. None have any proven age-reversing abilities. Oils derived from rare animals are not superior, and their use is only an uncalled-for commercial gimmick. Some moisturizing products contain a substance called spermaceti, which is produced from whales. The use of these products is prohibited in the United States. Those consumers who have reservations about the killing of whales should avoid using products containing this substance. One can read the label of contents on the product to ensure that it does not contain spermaceti
Remember that occlusive products tend to be sticky and oily, so consumers will generally refrain from using products that appear in an oilier form (such as an ointment). Therefore, these products are generally combined as creams or lotions (which have a greater water content). These are easier to apply and are preferred by most consumers. After water evaporation, the occlusive components that remain will protect the skin and fulfill their function..
Humectants
Humectants absorb water. This group includes numerous substances, some of which are able to penetrate the keratinous layer and increase its water content. Other products from this group have large molecules that do not penetrate the keratinous
layer, but form a hygroscopic (water-absorbing) layer on the skin. The effectiveness of several
of these products is debatable. In a relatively arid environment, they may actually absorb water
from the skin (rather than the environment), causing increased dryness. On the other hand, in
a humid environment, they are clearly efficient. In conclusion, their efficacy is not as great as
occlusive products in a cold, dry environment. Therefore, an efficient moisturizer suited to cold,
dry weather, should contain a combination of occlusives and humectants.
In daily usage, moisturizing cosmetics made only from water-absorbing substances are
called nonoily moisturizers.
From a practical point of view, the various approaches to skin moisturizing are not distinctly
segregated. Most moisturizers have a number of components from each group. They
usually contain occlusive, oily products along with humectants. In addition, a number of the
components have a combined effect: lanolin and its derivatives, for example, are occlusives but
they have a certain degree of absorptive capacity as well.
Strawberry Kiwi Ice
(Serves 1)
Requirements:
6 strawberries, frozen
1 kiwi, peeled
1 cup ice
1/2 cup water
1 tsp. fructose or maple syrup
Procedure:
Blend all the ingredients in a blender until the ice has turned to slush.
Pina Colada Slush
(Serves 2)
Requirements:
2 cups Pina Colada bottled juice
(available at many health stores in the bottled juice section)
1 tbsp. frozen pineapple concentrate
1 tbsp. orange juice concentrate 2 cups ice
Procedure:
Blend all the ingredients in a blender until the ice has turned to slush.
Lemon Lime Slush
(Serves 2)
Requirements:
Juice from one lemon
Juice from two limes
1 cup water
1 cup ice
1 cup sparkling water
4 tsp. fructose or maple syrup
Procedure:
Blend the ice with the lemon and lime juice in a blender until the ice has turned to slush.
Pour into two tall glass and add the sparkling water.
Fruit Fizz
1 cup fruit juice, fresh or from concentrate, any type
(preferably without added sugar)
1/2 cup ice
1/2 cup sparkling water
Procedure:
Blend the ice with the fruit juice in a blender until the ice has turned to slush.
Pour into a tall glass and add the sparkling water.
Banana Berry Shake
Requirements:
1 banana
1 pear
1/2 cup frozen blueberries or frozen mixed berries
1 cup water
2 T. skim milk powder
45
1/8 tsp. cinnamon
1 tbsp. high quality whey protein powder (optional)
1 tsp. flax oil (optional)
Procedure:
In a blender, process all the ingredients until thoroughly mixed and serve.
Tropical Shake
Requirements:
1/2 mango
2 tbsp. frozen pina coloda mix (or 1/8 tsp. natural coconut extract)
1/2 banana
4 strawberries
6 ice cubes
1 cup water
1 tbsp. high quality whey protein powder (optional)
1 tsp. flax oil (optional)
Procedure:
In a blender, process all the ingredients until thoroughly mixed and serve.
Banana Strawberry Shake
Requirements:
1 banana, cut in chunks (it can be pre-frozen)
6 strawberries (they can be pre-frozen)
1 cup water
1 tbsp. skim milk powder
1 tbsp. high quality whey protein powder (optional)
1 tsp. flax oil (optional)
Procedure:
In a blender, process all the ingredients until thoroughly mixed and serve.
Apricot, Pineapple, and Strawberry Shake
Requirements:
1/4 cup crushed pineapple (8 ounce can, drained)
1 fresh apricot, diced
6 strawberries
1/2 banana
1 1/2 cup water
2 tbsp. skim milk powder
1 tbsp. high quality whey protein powder (optional)
1 tsp. flax seed oil (optional)
Procedure:
In a blender, process fruit with the rest of the ingredients. Blend until
thoroughly mixed and serve.
Orange, Grapefruit and Strawberrie Juice
Requirements:
3 oranges, remove peel
1 grapefruit
1 cup frozen strawberries, thawed
1 tsp. fructose or maple syrup
Procedure:
Put through a juice machine.
Orange and Grapefruit Fruit Juice
Requirements:
3 oranges, remove peel
2 red grapefruits, remove peel
1 tsp. fructose or maple syrup
Procedure:
Put through a juice machine.
Apple and Strawberry Fruit Juice
Requirements:
4 apples
4 cups strawberries
2 tsp. lemon juice
2 tsp. fructose or maple syrup
Procedure:
Put through a juice machine.
Tropical Fruit Salad
Requirements:
1 mango, cut into chunks
1 papaya, cut into chunks
1 orange, peeled and cut into chunks
1 large banana, sliced
2 kiwis, peeled and sliced
1/4 cup coconut cream, thin with a little orange juice if it is too thick
----------------
Dressing
1 orange, sectioned
1 banana
3 tsp. natural jam (your choice) Blend until smooth.
Procedure:
Gently combine all of the fruit with the dressing and place into attractive serving dishes. Drizzle 1 tbsp. of the coconut cream over each salad.
Fruit Salad Recipe
Requirements:
2 bananas, sliced
1 orange, peeled and cut into chunks
1 pear, cut into chunks
1 mango, cut into chunks
1 cup cantaloupe, made into balls
1 cup watermelon, made into balls
1 apple, cut into chunks
unsweetened coconut flakes
----------------
Dressing
1 orange, sectioned
1 banana
1/4 tsp. natural coconut extract
3 tsp. natural jam (your choice)
Blend until smooth. Add a little orange juice if you want a thinner sauce.
--------------------------------
Procedure:
Gently combine all of the fruit with the dressing and place into attractive serving dishes. Lightly sprinkle with unsweetened coconut flakes.
Natural Cleaning products you can make at home
�� To clean your oven, use a mixture of ammonia and water. The solution may be stored in a spray bottle. For tough stains, apply a mixture of baking soda and water directly to the stains, and let the mixture stand for several minutes before wiping.
�� To remove furniture polish build-up on your furniture, mix 1/2 cup water and 1/2 cup vinegar. Moisten a soft cloth with the mixture and wipe furniture clean.
�� Baking soda can be used to remove crayon marks from walls and painted furniture. Sprinkle on a damp sponge and scrub gently so you don’t damage the paint or wallpaper.
�� To clean all types of woodwork, make a mixture of 2 tablespoons vegetable oil, 4 tablespoons white vinegar, and 1 quart warm water. Apply with a soft cloth and dry with a separate, clean cloth.
�� Window and glass cleaner: Mix 1 tablespoon vinegar or lemon juice with 1 quart water, 2 tablespoons cornstarch, 1/2 cup white vinegar, and 1 gallon water.
�� Window cleaner: 1 tsp. dish soap, 1/2 c. ammonia, 1 c. rubbing alcohol. Place mixture in gallon jug and fill with water.
􀂙 No-wax floors can be cleaned with a solution of 1 cup vinegar per gallon of water for a shinier surface.
􀂙 To clean wood paneling, use a mixture of 1/2 cup olive oil, 1/2 cup vinegar, and 2 cups warm water. Apply to paneling with a soft cloth. Dry with a clean cloth.
􀂙 Remove stains from the toilet bowl by spraying with vinegar and spraying.
􀂙 To remove stubborn stains from most surfaces, use a baking soda paste (3 parts baking soda, one part water). Apply, let stand, then scrub or wipe clean.
􀂙 Children's toys can be cleaned using 1 / 4 cup baking soda in 1 quart warm water. Submerge in this mixture (or wipe with a cloth dampened in it), then rinse with clear water.
