So I do not have an actual recipe, but I'll try...
2 Cups flour
1/2 cup Sugar
1/3 cup Cinnamon
Water
Butter
Mix dry ingredients together. This may look like a lot of cinnamon, but if you want to taste it, you need a lot! Start adding the water little by little (very little! If you put in too much water you have to put in more of everything else). This is a take on Roti, so if you know how to make Roti do the same here. You want a texture that is doughy but not sticky.Roll the dough into little balls and then smash into little disks. The should be about 2 cm in diameter, but you can really do whatever you want! You want to make sure they have plenty of flour, and may have to add some. Butter the skillet and start putting them in. If the heat is too high they will burn on the outside without cooking all the way through, so try to keep it between mid and high. Judge by the butter if it is ok. If the butter disappears as soon as it goes in its too hot!! Then flip, finish, and enjoy your sugary goodness :)
Tuesday, October 20, 2009
Saturday, October 10, 2009
Carrot Souffle
Carrot Souffle
2 cups cooked carrots
1 cup sugar
1 stick butter
1 cup milk
3 eggs
1 tsp vanilla
3 Tb flour
1/4 tsp cinnamon
Topping:
1 cup light brown sugar, packed
1/3 cup flour
1 cup chopped pecans
1/3 stick melted butter
Directions:
Put carrots, sugar, butter, milk, eggs, flour, vanilla and cinnamon in blender. Blend well. Pour into casserole and top. Topping: Melt butter. Add brown sugar, flour and nuts. Crumble on top of casserole. Bake approximately 45 minutes to 1 hour at 350F (177C).
2 cups cooked carrots
1 cup sugar
1 stick butter
1 cup milk
3 eggs
1 tsp vanilla
3 Tb flour
1/4 tsp cinnamon
Topping:
1 cup light brown sugar, packed
1/3 cup flour
1 cup chopped pecans
1/3 stick melted butter
Directions:
Put carrots, sugar, butter, milk, eggs, flour, vanilla and cinnamon in blender. Blend well. Pour into casserole and top. Topping: Melt butter. Add brown sugar, flour and nuts. Crumble on top of casserole. Bake approximately 45 minutes to 1 hour at 350F (177C).
Julianne's Pumpkin Bars
Pumpkin Bars with Cream Cheese Frosting
4 eggs
1 cup vegetable oil
2 cups white sugar
1/2 kg. pumpkin (bake in oven until the pumpkin falls off the skin or boil in parts and scrape out)
Mix in a large bowl.
Add the following:
2 cups flour
2 tsp. baking powder
1 tsp. baking soda (I make it without sometimes and it's just fine)
1/2 tsp salt
2 tsp. cinnamon
1/2 tsp. ginger (optional)
1/2 tsp ground cloves (optional)
1/2 tsp nutmeg (optional)
1 can (glass) of cream cheese
1 amul small package of butter
1 Tbsp cream
1 tsp vanilla
Beat together until fluffy. Then add 4 cups (or less is fine) powdered sugar until of good spreading consistency. Frost cooled bars. Cut into desired size and refrigerate. Can serve a very large group of people.
4 eggs
1 cup vegetable oil
2 cups white sugar
1/2 kg. pumpkin (bake in oven until the pumpkin falls off the skin or boil in parts and scrape out)
Mix in a large bowl.
Add the following:
2 cups flour
2 tsp. baking powder
1 tsp. baking soda (I make it without sometimes and it's just fine)
1/2 tsp salt
2 tsp. cinnamon
1/2 tsp. ginger (optional)
1/2 tsp ground cloves (optional)
1/2 tsp nutmeg (optional)
- Mix together and pour into a large, greased 9x13 size cake pan or glass dish. Bake at 350F (177C) for 25-30 minutes. Cool before adding frosting.
1 can (glass) of cream cheese
1 amul small package of butter
1 Tbsp cream
1 tsp vanilla
Beat together until fluffy. Then add 4 cups (or less is fine) powdered sugar until of good spreading consistency. Frost cooled bars. Cut into desired size and refrigerate. Can serve a very large group of people.
No Bake Cookies
No Bake Cookies
2 cups white sugar
1/4 cup cocoa powder (Cadbury's or Whitfields is available here)
1 stick butter (1 small box of amul or 1/4 a large box amul)
1/2 cup milk
Stir to dissolve and boil 1 minute
Remove from heat and QUICKLY add:
3 1/2 cups of quick oats
1 tsp vanilla
1/2 cup peanut butter (optional, still good without. Just adds a nice crunch and the flavor)
After mixing in the oats and such, QUICKLY spoon onto wax paper (or a clean marble counter top works fine, too) spoonsize lumps. Hurry, before the cookies start to dry in the pot. Let dry for a while (depends how hot and humid it is that day). When dry, use a spatula to scrape from counter top.
2 cups white sugar
1/4 cup cocoa powder (Cadbury's or Whitfields is available here)
1 stick butter (1 small box of amul or 1/4 a large box amul)
1/2 cup milk
Stir to dissolve and boil 1 minute
Remove from heat and QUICKLY add:
3 1/2 cups of quick oats
1 tsp vanilla
1/2 cup peanut butter (optional, still good without. Just adds a nice crunch and the flavor)
After mixing in the oats and such, QUICKLY spoon onto wax paper (or a clean marble counter top works fine, too) spoonsize lumps. Hurry, before the cookies start to dry in the pot. Let dry for a while (depends how hot and humid it is that day). When dry, use a spatula to scrape from counter top.
Jan's Pancakes
Pancakes
1 cup flour
1 Tb baking powder
1 Tb sugar
1/2 tsp salt
1 Tb oil
1 egg & 3/4 cup milk
(if no eggs, 1 cup milk)
Mix dry ingredients together, then add liquids. Don't mix any longer than necessary...Betsy believes if you mix it less, they'll be fluffier. Melt butter on your tawa or frying pan and then spoon pancake batter on til desired size. When air bubbles pop through the top, it's okay to flip the pancakes.
Tip: to avoid burning your pancakes or undercooking them, sprinkle some water on the tawa or skillet before adding the butter. If the water hisses and immediately evaporates, it's too hot. If the water bubbles and sits around, it's not hot enough. The water should bubble and gradually sizzle away.
Julianne's Banana Pancakes: slice your bananas long ways and fry them in butter on the tawa. Then flip them and eventually mush them up before adding them to the batter.
1 cup flour
1 Tb baking powder
1 Tb sugar
1/2 tsp salt
1 Tb oil
1 egg & 3/4 cup milk
(if no eggs, 1 cup milk)
Mix dry ingredients together, then add liquids. Don't mix any longer than necessary...Betsy believes if you mix it less, they'll be fluffier. Melt butter on your tawa or frying pan and then spoon pancake batter on til desired size. When air bubbles pop through the top, it's okay to flip the pancakes.
Tip: to avoid burning your pancakes or undercooking them, sprinkle some water on the tawa or skillet before adding the butter. If the water hisses and immediately evaporates, it's too hot. If the water bubbles and sits around, it's not hot enough. The water should bubble and gradually sizzle away.
Julianne's Banana Pancakes: slice your bananas long ways and fry them in butter on the tawa. Then flip them and eventually mush them up before adding them to the batter.
Maple Syrup
Maple Syrup
1 cup water
2 cups sugar
1/2 tsp. maple flavoring (or vanilla if no maple)
Stir ingredients together. Bring to a boil. Simmer for 2-3 minutes and cool. Pour into serving container. Makes 1 pint (several meals of pancakes for a family).
1 cup water
2 cups sugar
1/2 tsp. maple flavoring (or vanilla if no maple)
Stir ingredients together. Bring to a boil. Simmer for 2-3 minutes and cool. Pour into serving container. Makes 1 pint (several meals of pancakes for a family).
Drop Biscuits
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup shortening or butter
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup shortening or butter
Mix ingredients together. Batter will be lumpy. Drop by spoonfuls onto an ungreased bakint sheet. Bake at 450 F (232 C)for 10-12 minutes. Makes 6 larger biscuits (dinner roll size).
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