Pakistani Cooking Recipes

My suggestion: line a 9 x 9 inch cake pan or large deep dish pie
plate with wax paper. Melt the butter in a small glass cup in the
microwave, stir in brown sugar, cinnamon and nutmeg. Spread as evenly
as possible over the wax paper. Original recipe used 10 inch skillet
with ovenproof handle. Arrange apple slices (or chunks) in butter
sauce.

Combine flour, baking powder and salt on a piece of wax paper or in a
mixing bowl. In second bowl, beat together sugar, egg, egg white,
oil, milk and vanilla. Combine with dry ingredients until just
blended. Fold in currants (or raisins) and grated apple. Leave the
skin on the apple for extra fiber if you are using a food processor
for the grating.

Pour into pan over apple layer. Bake at 350 F for 25 to 30 minutes or
until cake tester inserted in center of cake comes out clean. Set
aside to let cool.

Carefully invert pan and remove cake to serving plate. Makes 12
servings.

Each serving 161 calories 24 g carbohydrate, 2 g protein, 6 g fat 1
starch choice, 1 fruit, 1 fat

Bake cake in oblong baking pan, 13x9x2 inches, as directed on package.

While cake is baking, heat wine, sugar, 1/4 cup honey, the cinnamon sticks
and cloves to boiling in 1 1/2-quart saucepan, stirring constantly; reduce
heat. Simmer uncovered, stirring occasionally, 15 minutes; cool.

Cool cake 5 minutes. Cut into serving-size pieces. Remove cinnamon sticks
and cloves from syrup. Pour syrup slowly over cake in pan; cool.

Recipe from Kimberly’s Cafe, Wilton Manors, FL

Heat oven to 350 degrees. Generously grease and flour 2 (9-inch)
round (1-1/2 inch deep) cake pans.

Drain peaches, reserving the syrup. Add enough water to the syrup to
measure 1-1/4 cups liquid.

Prepare the cake mix according to package directions, substituting the
peach syrup mixture for the water.

Divide the batter as evenly as possible between the two prepared
pans. Bake for 24 minutes or until a toothpick inserted in center
comes out clean. Place pans on wire racks and cool cakes in pans for
10 minutes. Invert the pans onto the wire racks and cool cake layers
completely.

Meanwhile, cut the peach slices crosswise into 3/8-inch pieces. Dry
well on paper towels. Mix the whipped topping thoroughly with the
yogurt and fold in the peaches.

Place one cake layer, top side down, on a serving plate. Cover with
about half the whipped topping mixture. Top with the other cake
layer, top side up, and spoon remaining topping mixture over the
cake. Refrigerate at least 2 hours or until completely chilled.
Makes 12

CREAM CHEESE FROSTING
3 oz Cream cheese 1/4 t Lemon flavoring
1/2 t Almond flavoring 8 oz Powdered sugar
4 T Margarine

Heat oven to 350. Grease and flour 13 x 9 pan. Beat all ingredients except
whipping cream and sugar in large bowl on low speed 30 seconds. Beat on
medium speed 2 minutes. Pour into pan. Bake 42 to 47 minutes. Cool
completely. Beat cream and sugar in chilled bowl until soft peaks form.
Serve with cake.

CAKE/FILLING

Cake: Cream butter, slowly adding sugar until light. Add eggs one at a
time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5
loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan
for 5 minutes before turning onto rack. Slice horizontally into three
sections.

Filling: Combine first four ingredients in blender until smooth. Fold in
grated chocolate or strawberries. Spread evenly between layers.

Peel two large potatoes and put in food processor with onion and some
water. Process and drain through paper towels in colander. In separate
dish beat the egg with seasonings and add to drained potato and onion mix.
Stir well, then stir in flour. Either make one large pancake, or drop by
1/4 cups into hot oil and flatten. Fry over medium heat until golden brown
on the outside Serve with tadziki, yoghurt, sour cream or applesauce. Makes
a meal.

Mix dry ingredients and liquid ingredients in separate bowls, then combine
and mix well. Press mixture into an oiled and floured 9″ x 13″ cake pan.
Bake at 350 F. for 12-15 minutes or until golden brown. Cool slightly
before cutting into small wedges.

-BATTER-
2 lb Ricotta cheese
1 1/2 c Sugar
1/4 c Flour; sifted
6 Eggs; separated
1 ts Vanilla extract
1/4 c Mixed candied fruit; chopped

Cut the butter into the flour until crumbly. Stir in egg and blend well.
Reserve about 1/2 cup of the mixture and pat the reamining crumbs lightly
into the bottom of a lightly greased 10″ springform pan.

Beat the ricotta cheese until creamy. Beat in 1 cup of sugar, the flour and
the egg yolks one at a time, beating well after each addition. Add the
vanilla and candied fruit and blend thoroughly. Beat the egg whites until
stiff, adding the remaining sugar gradually. Fold gently into the ricotta
mixture. Pour the batter into the prepared pan, sprinkle with reserved
crumbs, and bake in a 325 F oven for about 1 hour 30 minutes, or until
firm. Let cool in the pan.

Per serving: 475 Calories (kcal); 24g Total Fat; (45% calories from fat);
16g Protein; 48g Carbohydrate; 202mg Cholesterol; 210mg Sodium Food
Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2
Other Carbohydrates

Put margarine in oblong cake pan and melt in oven, then put 1 egg in along
with cake mix. Stir with a fork, and mix together. Press in bottom of the
cake pan. Press 1 1/2 cups chopped pecans into cake mixture. Mix
confectioner’s sugar and cream cheese together with 4 eggs, one at a time.
Pour over top of cake mixture and bake at 350 degrees for 40 minutes, no
longer. Take it out at that time, it will be done.

cake crumbs around sides of cake and then sprinkle on top. Use all of the
crumbs to make a thick crumb coating.

Notes: The chocolate filling MUST be well chilled. The chocolate frosting
combines lukewarm water with melted chocolate. It is important for the
chocolate mixture & the water to be a similar temperature. It is not
necessary to use a thermometer, but if you do, the water & chocolate should
be around 88 to 90.

See additional Notes.

From the author, Elinor Klivans: “When I was a girl, our family spent
every summer visiting my grandfather in Brooklyn. People used to laugh at
the idea of spending summer vacation in Brooklyn, but we had a great time.
. . . and we enjoyed the big city treats . . . and our daily trip to
Ebinger’s bakery. Parker House rolls, Macaroon Tarts, crumb cakes,
blueberry crumb pies, lemon meringue tarts – there was something different
for each day of the week – but for extra-special dinners we always bought
Blackout Cake. Blackout cake was all chocolate; crumbly and moist chocolate
cake; creamy chocolate filling; thick chocolate glaze; and the entire cake
covered with chocolate cake crumbs.

. . . several years later the unheard-of happened — Ebinger’s baking chain
had financial problems and closed. I assumed I had eaten my last Blackout
Cake. Then several years ago the New York Times ran a nostalgic article
abut Ebinger’s and at the end of the article they included a recipe for
Blackout Cake. It took me about 5 minutes to start baking the cake, and I
wasn’t disappointed. It was the same moist, crumbly chocolate cake, the
same soft chocolate pudding-type filling, and the same dark fudge frosting.
I revised several of the recipe instructions and made slight changes in the
ingredients and directions printed in the New York Times article.

DOUBLING: Prepare only two cake layers at a time. Double the filling &
frosting ingredients.

TO FREEZE & DEFROST THE CAKE LAYERS: Invert the cooled cake layers onto
plastic wrap. Wrap the layers tightly the plastic wrap and then heavy
aluminum foil. Freeze up to 2 months. After the cake layers are frozen,
they may be stacked in the freezer. Defrost the wrapped cake at room
temperature. Fill and frost the layers as soon as they are thawed enough to
cut. Cold layers are easier to handle.

TO FREEZE COMPLETED CAKE: Freeze the cake, uncovered for about 1 hour, or
until the frosting is firm. Wrap tightly with plastic wrap & aluminum foil.
Freeze up to 1 month.

TO SERVE: Refrigerate wrapped cake 8 hours or overnight. Unwrap the cake
and bring to room temperature before serving, about 45 mins. Leftover cake
can be covered and refrigerated up to 3 days.

FROSTING
12 oz Strained fat-free yogurt
(strain 24 hours to get a
Nice cream cheese
Consistancy)
x Enough honey to get the
Right texture
x A little vanilla

Mix the frosting with an electric mixer)

For the cake: Mix everything together and pour into a jelly-roll pan
or other large baking pan (10 by 12 inch I think) Bake at 350 for
about 35 minutes. Frost when completely cool.

Everyone loves this cake. I think I’ll go and make some right now!
It’s making me hungry just thinking about it!

: 3/4 c walnuts, finely chopped
1 1/2 ts ground cinnamon
: 2 c sugar, divided
: 3/4 c margarine or butter
: 3 c flour
1 1/2 c sour cream
: 3 eggs
1 1/2 ts baking powder
1 1/2 ts baking soda
1 1/2 ts vanilla extract

*NOTE: Original recipe used 1/4 lb unsalted butter (1 stick) **NOTE:
Original recipe used 2 ounces unsweetened chocolate, broken into pieces
***NOTE: Original recipe used 1 C sugar ****NOTE: Original recipe used 2
eggs

Preheat the oven to 350 deg F. Grease and flour an 8-inch layer pan.

In a large heavy saucepan over medium heat, begin melting the butter. When
it’s half melted, stir in the chocolate. Remove from the heat when the
chocolate is half-melted, and stir until the butter and chocolate are fully
melted.

Add the bananas and mash with the back of a fork until almost incorporated.
Stir in the sugar, salt, vanilla, and eggs. Add the baking soda in
pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir
in th flour, just until mixture is blended.

Pour and scrape the batter into the pan and bake for 45 minutes, or until a
tester inserted in the center comes out clean. Col in the pan on a rack
for 10 minutes. Remove from the pan and cool on the rack for about 15
minutes more.

This was very, very good. I didn’t have any unsweetened chocolate in the
house so I used the semisweet chocolate chips I had. Since I decreased the
sugar…it wasn’t very sweet which I enjoyed.

Do not expect these to be like American pancakes, but they have an
excellent flavor.

Mix all ingredients. Beat well. Bake on a greased griddle until brown on
both side. Makes 8-10.

Pare and grate potatoes into a mixing bowl. Squeeze out liquid. Peel and
grate onion into potatoes. Add eggs, flour, and salt and stir to make a
smooth batter that will drop heavily from the spoon. Heap the shortening in
a heavy frying pan using enough to cover the pancakes amply. Drop the
batter from a spoon into the hot shortening, making pancakes 3 inches in
diameter. Fry over moderate heat until brown on the underside, turn to
brown. Life out and drain off excess fat on paper towel. Pancakes fried in
deep fat should be puffed and crisp. These pancakes may also be baked in a
shallow baking pan for 45 minutes at 350F until nicely browned. Cut into
squares and serve hot. They may also be put into a well greased small
muffin pan and baked 45 minutes at 350F.

Preheat oven to 350 degrees. Prepare cake mix in Batter Bowl according to
package directions adding water, oil and egg whites using 10-inch Whisk.
Lightly spray 9″x13″ Baker with vegetable oil cooking spray. Pour batter
into prepared Baker. Bake 30-3 5 minutes or until Cake Tester comes out
clean. Cool completely on Non-Stick Cooling Rack. Combine 1/2 cup of
strawberry glaze with water and stir until well blended. Set aside. Spread
remaining glaze over top of cooled cake. Remove tops from strawberries with
TomatoCorer. Alternate diagonal rows of whipped topping piped through the
Decor ator Set and whole strawberries on top of glazed cake. Carefully
spoon glaze-water mixture over tops of strawberries. Chill cake until ready
to serve.

break bread into small pieces and moisten with milk. Mix ingredients, shape
into cakes. Fry quickly til brown.

Preheat the oven to 350 degrees. Line a 9-inch springform cake pan with
foil. In a bowl with an electric mixer cream the butter with all but 1/4
cup of the sugar and beat until light and fluffy. Add the egg yolks, one at
a time, and beat the mixture until combined well. Stir in the chocolate,
almonds, cognac, potato starch, cinnamon and salt. In a bowl with an
electric mixer beat the egg whites until they are foamy. Add the remaining
sugar, a little at a time, and beat the whites until they form soft peaks.
Stir 1/4 of the whites into the batter and fold in the remaining whites
gently but thoroughly. Pour the batter into the prepared pan and bake for
40 minutes, or until puffed and still slightly loose in the center.
Transfer to a rack to cool completely. To unmold, release the sides from
the pan and peel back foil. Invert cake onto a plate and carefully peel off
foil from bottom of cake. Invert cake onto a serving plate and dust top
with confectioner’s sugar. This recipe yields ?? servings.

-ICING-
1 c Granulated sugar
5 tb Margarine
1/2 c Milk
6 oz Chocolate chips

From: CALLIE@KUHUB.CC.UKANS.EDU (Carolyn Wiley)

Date: 30 Jan 1995 23:04:50 -0700
In response to an recent inquiry, this is the easiest cake ever — and also
very moist and delicious. Be sure to use a spoon to mix though.

Mix cake mix, eggs and pie filling together with spoon (a mixer will
demolish the cherries): Bake in 9×13 pan at 350 degrees. While warm, frost
with the following icing:

Icing: Combine the sugar, margarine and milk and bring to full rolling boil
for 1 minute. Then add chocolate chips. Stir to blend and spread over the
cake.

REC.FOOD.RECIPES ARCHIVES

/CAKES

-CHOCOLATE FILLING-
1 tb Unsweetened Dutch process
-cocoa pdr; plus 2 teaspoons
1 1/2 c Hot water
3/4 c Sugar
1 oz Semisweet chocolate
2 tb Cornstarch; plus 1 teaspoon
2 tb Cold water
1/2 ts Salt
2 tb Butter; in 2 pieces
1 ts Vanilla

FUDGE TOPPING
12 oz Semisweet chocolate
1 1/2 Sticks butter; 6 oz.,
-softened
—–cut in 12 pieces
1/2 c Lukewarm water; See Notes.
1 tb Light corn syrup
1 tb Vanilla

BAKE: 350 greased 9″ baking pans (2) 25-35 mins.

PREPARE CHOCOLATE FILLING ONE DAY IN ADVANCE

FILLING:

Put the cocoa, hot water, sugar, and chocolate in a medium saucepan and
cook over low heat, stirring often, until chocolate dissolves. Dissolve the
cornstarch in the cold water, stirring to make a smooth paste. Add the
cornstarch mixture and the salt to the saucepan. Bring to a boil over
medium-high heat and boil gently for 1 minute, stirring constantly. Stir
the mixture often where the sides and the bottom of the pan meet. Remove
from heat and add butter & vanilla, stirring until the butter melts. Pour
into a refrigerator container and chill overnight. The filling will thicken
to the consistency of pastry cream or soft pudding.

CAKE:

Sift flour, baking powder, baking soda, and salt together and set aside.
Put the cocoa powder, water, unsweetened chocolate, and milk in a medium
saucepan and cook over low heat, stirring constantly, until the chocolate
melts. Remove from heat and cool.

Put butter in mixer and mix on low speed until smooth, about 15 seconds.
Add sugar and beat on medium speed for 2 mins. Scrape down sides of bowl.
Add egg yolks, beating well after each addition. Scrape down sides of bowl.
Add the vanilla and beat for 2 more minutes at medium speed. Scrape bowl.
With the mixer on low speed, add the cooled chocolate mixture, mixing just
until the chocolate is combined thoroughly. Slowly add the flour mixture,
mixing just until the flour is incorporated and the mixture looks smooth.
Stop the mixer and scrape the bowl again. Beat egg whites until soft peaks.
Use a rubber spatula to fold about 1/4 of the beaten egg whites into
chocolate batter. Fold remaining egg whites into batter.

Pour the batter into prepared pans. Smooth the top of the batter. Bake.
Cool and remove from pans.

FROSTING:

Gently melt chocolate. Add butter pieces and stir till melted completely.
measure out the lukewarm water. Check for your fingertips that the water
temperature feels similar to the chocolate temperature. Add water to the
chocolate all at once and gently whisk the mixture until the frosting is
smooth. Stir in the corn syrup and vanilla. Cool the frosting at room
temperature (with an occasional chilling, if necessary) for about 30 mins
or till thickens slightly.

ASSEMBLE CAKE:

Split each cooled layer into 2 layers. Place one bottom layer on a serving
platter and cover with 1/2 of chilled filling, leaving a 1/4″ plain edge as
filling may run slightly. Place another bottom layer on top and cover with
remaining filling. Place one top layer on top. Using fingers, crumble
remaining cake layer into small crumbs. If any filling has run over onto
the sides of cake, spread it out onto the sides of the cake with a thin
metal spatula. Cover the top and sides of the cake with a thin layer of the
fudge frosting and refrigerate the cake for 15 mins to firm cake and
filling. Spread remaining frosting over the top and sides of cake. Press

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)

The Story:

The cultivation of vegetables in Aargau is one of the main reasons
for the existence of a thriving canning/bottling industry. In this
area, the carrot is the Queen of all vegetables and it has attributes
which allow it to be used everywhere, even in desserts.

This carrot cake is now a Swiss classic, its reputation having been
extended long ago far beyond the borders of the canton. Some maintain
that the cake is better two days after baking as the carrots keep it
moist.

The Recipe:

Beat together the egg yolks, sugar, lemon juice and lemon zest, until
light.

Add the finely grated carrots and the almonds.

Mix in the cornflour, cinnamon, ground cloves and baking powder. Then
add the kirsch.

Mix or beat until smooth.

Beat the egg whites until stiff and carefully fold in.

Butter a tin (24 cm diameter, 5 cm high), dust with flour. Turn the
mixture into the tin.

Bake in the oven for 50 … 60 minutes at 180 oC.

When cooked, brush the cake with a hot apricot glaze and thin fondant
icing. Decorate with small marzipan carrots.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Boil together cocoa, Pepsi Cola and margarine. Put in a large mixing
bowl the sugar, flour and salt. Pour boiling Pepsi mix over and beat
until smooth. Beat in whole eggs and vanilla. Remove bowl from
mixer and by hand stir in buttermilk and soda. Put in a greased 13 x
9 inch pan and bake 35 to 45 minutes at 350 degrees. When done, pour
on hot Pepsi icing:

Icing: 1 stick margarine 3 tb. cocoa 6 tb. Pepsi (1/3 cup) 1 lb.
confectioners sugar 1 ts. vanilla

Boil margarine, cocoa and Pepsi. Beat into confectioners sugar until
smooth. Add vanilla. Randy Rigg