Sassy Mama's Yummy Recipes

Holy Delicious Pumpkin Loaf

2019-09-08T07:48:00.001-05:00

INGREDIENTS

1 1/2 cups pureed pumpkin
1/3 cup vegetable oil
1 1/3 cup white sugar
2 eggs
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp Ground cloves
1/2 tsp Ground nutmeg

INSTRUCTIONS

Preheat oven to 350. Grease and flour one 9x5 loaf pan. (I use oil spray

for baking for this step!)
In a large bowl or stand mixer combine pumpkin, eggs, sugar, and oil. Combine the remaining ingredients in a separate bowl, and slowly add to wet mixture. Pour batter into prepared loaf pan.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back slightly when done, and a knife or toothpick inserted in the center of loaf should come out clean.

Coconut Bread

2019-05-04T11:15:00.004-05:00

Ingredients

4 Cups bread flour
¾ Cup warm milk
2 Teaspoon rapid rise yeast
¼ Cup white sugar
4 Eggs
½ Tablespoon salt
¾ Cup melted butter
1 egg beaten with a splash of water (egg wash)
Filling
1 Cup brown sugar
1 Cup sweetened coconut flakes
1½ Tablespoon softened butter
1 Teaspoon vanilla

Instructions

Mix together warm milk, yeast, sugar and eggs.
Mix flour and salt, add melted butter.
Combine egg mixture to the flour mixture, mix well to form a dough.
Turn dough into a well-floured surface and knead until soft and elastic.
Place the kneaded dough in a well-oiled bowl.
Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
Divide dough into 4 equal pieces, and 3 to 4 roll in each pieces.
Form dough into a ball, flatten it by hand or rolling pin.
Place about 1 tablespoon of filling at the center.
Pinch all the side together and twist to seal the edges.
Place pinched side down on parchment paper.
Cover with cloth and let it rise until doubled in size, about 1 hours.
Bake at 350°F for about 5 minutes, brush the top with egg wash.
Bake for another 15 minutes or until top becomes golden brown.

Mango Smoothie

2013-04-15T08:58:00.002-05:00

Ingredients:

1 cup vanilla yogurt

1 cup unsweetened pineapple juice

1/2 banana, sliced

1 mango - peeled, seeded and chopped

1/2 cup nonfat milk

2 tablespoons cream of coconut (canned coconut cream)

Directions:

In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth.

Delicious Carrot Cake with Fluffy Cream Cheese Icing

2012-12-12T15:00:00.000-06:00

ACTIVE: 40 MIN

SERVINGS: 10

For the Cake

Ingredients:

1 cup pecans (4 ounces)

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon salt

1 cup vegetable oil

1/2 cup buttermilk

1 1/2 teaspoons pure vanilla extract

4 large eggs

2 cups sugar

1 pound carrots, peeled and coarsely shredded

For the Frosting

Ingredients:

2 sticks unsalted butter, softened

Two 8-ounce packages cream cheese, softened

1 tablespoon pure vanilla extract

2 cups confectioners' sugar

Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.

Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.

In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.

In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.

Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

Eggplant Curry (Mchuzi wa Biringanya)

2012-07-30T01:15:00.002-05:00

Ingredients:

3 tbsps. olive oil (canola or other vegetable oil can be used)
2 chopped onions
2 tsps. curry powder
2 minced cloves of garlic (or more if preferred)
1 tbsp. of grated fresh ginger
1-2 chopped hot chili peppers
2 large eggplants, chopped, lightly salted, and squeezed to remove some moisture
4 chopped potatoes (optional)
2 large peeled and chopped tomatoes
1 small can of tomato paste (optional)
salt, black pepper, cayenne pepper (to taste)
1 cup coconut milk or yogurt (optional)

Method:

Heat oil in a large pot. Sauté onions for a few minutes
Add curry powder, garlic, ginger, and chili pepper. Continue frying over high heat for a few more minutes, stirring continuously.
Add eggplant and potatoes if any. Stir and fry until eggplant begins to brown. Reduce heat and simmer for ten minutes.
Stir in tomatoes and the tomato paste. Add the rest of the seasoning (salt, black and cayenne peppers etc.).
Simmer until sauce is thickened and everything is tender.
Stir in coconut milk or yogurt (if desired) just before serving.
Garnish with fresh cilantro.
Serve with Chapati, Ugali or Rice.

***Cooked Ground beef (browned separately with lime juice and the same spices can be added along with the eggplant).

Lime & Coconut Berry Cake

2012-07-11T00:30:00.000-05:00

Servings: Serves 12

Prep Time: 15 minutes

Cook Time: 35-40 minutes

Ingredients:

3/4 cup unsalted butter, at room temperature
1 3/4 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup packed sweetened shredded coconut
1 cup plus 1 tablespoon sugar
3 large eggs
3/4 cup buttermilk
2 teaspoons finely grated lime zest
2 tablespoons plus 3 tablespoons lime juice
3 cups mixed berries (I used raspberries and blueberries)

Directions:

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish and set aside.

2. In a large bowl, whisk together 1 3/4 cups flour, baking powder, salt, and coconut. In another large bowl, using an electric mixer, beat butter and 1 cup sugar on highuntil light and fluffy. Add eggs, one at a time, and beat until combined.

3. With mixer on low, add flour mixture in three additions, alternating with two additions of buttermilk, and beat until combined. Stir in lime zest and 2 tablespoons of lime juice. Pour batter into dish. Smooth top with a rubber spatula.

4. In a medium bowl, toss together 1 tablespoon flour, 1 tablespoon sugar, berries, and 3 tablespoons of lime juice. Scatter berry mixture over batter. Bake cake for 35-40 minutes, or until cake is golden at edges and a toothpick inserted in center comes out clean.

5. Let cake cool in pan on a wire rack. Cut into squares and serve.

Lime and Coconut Crumble Bars

2012-07-10T00:00:00.000-05:00

Servings: 16 bars

Cook Time: 30-35 minutes

Ingredients:

1/2 cup butter, at room temperature
1 cup light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup old fashioned oats (not the instant oatmeal)
1/2 cup shredded sweetened coconut
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup fresh lime juice
2 teaspoons lime zest

Directions:

1. Preheat oven to 350 degrees F. Grease a 8×8-inch baking pan and set aside.

2. In a large bowl, cream together butter and brown sugar. Add in flour, baking powder, and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and sandy.

3. In a medium bowl, whisk together sweetened condensed milk, vanilla, lime juice, and lime zest.

4. Put 2 cups of the oat mixture into the bottom of prepared baking dish and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.

5. Bake bars for 30-35 minutes, or until golden brown. Cool completely on a wire rack. Cut into squares and serve. Store remaining bars in the refrigerator.

Adapted from Maria Liccthy.

Sour Cream Chocolate Cake

2012-07-09T15:11:00.000-05:00

Servings: 16

Ingredients

8 ounces (2 sticks) butter, softened

8 ounces sour cream
3 cups sugar
6 eggs
1 teaspoon pure vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup cocoa

Directions

Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.

In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes.

Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary for a drier cake, but do not open the oven to check the cake for at least 1 hour.

Zesty Key Lime Cupcakes

2012-07-07T02:51:00.004-05:00

INGREDIENTS

1 ¾ cups All-purpose flour

1 Tsp Baking Powder

½ tsp salt

1 stick (4 oz) Butter

1 ¼ cups sugar

2 Large eggs

2 1/2 Tbsps Fresh lime juice (preferably Key lime)

¾ cups Buttermilk

¼ tsp Light green color

For Frosting:

8 oz Cream cheese

1 stick Butter

½ tbsp juice of lemon

3 ½ cups of Confectioner’s sugar

1 tsp Vanilla extract

DIRECTIONS:

To make the cupcakes:

Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners.
Sift baking powder and flour in a medium bowl.
Beat butter in a large bowl until smooth. Add sugar; beat to blend.
Beat 1 egg at a time, then next 3 ingredients (batter may look curdled).
Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool till ready to frost.

To make the frosting:

Beat together cream cheese and butter.
Add vanilla and lime juice.
Use zest of lime for garnish.

Adobo Chicken

2012-06-18T14:14:00.002-05:00

Ingredients

1 small sweet onion sliced
8 cloves garlic crushed
1 tsp fresh or grounded in a jar ginger
3 bay leaf
6-8 peppercorns
3/4 cup soy sauce
1/2 cup white or red wine vinegar (you can reduce to 1/4 cup for less tanginess)
1 (3 pound) whole chicken, cut into pieces (I like using the quarter chicken Packs)

Directions

Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours or on high for 4 hours.
Serve with rice or noodles.

***This can be cooked on stove top over a low heat, brown the chicken first then add the onion till it is browned. And finally add the rest of the items cover and cook for an 45 minutes to an hour. Keep some broth on the side incase it is needed.

Southern Fried Chicken

2012-05-29T16:46:00.001-05:00

Ingredients

· 3 eggs

· 1/3 cup water

· About 1 cup hot red pepper sauce (recommended: Texas Pete)

· 2 cups self-rising flour

· 1 tsp pepper

· House seasoning (see recipe below)

· 1 chicken, cut into pieces

· Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water.
Add enough hot sauce so the egg mixture is bright orange.
In another bowl, combine the flour and pepper.
Season the chicken with the house seasoning.
Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp (Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes).

House Seasoning

· 1 cup salt

· 1/4 cup black pepper

· 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Crispy crispy fries.....just like McD's

2012-04-25T16:14:00.000-05:00

Ingredients:

6 large russet potatoes
Peanut oil
Sea salt (e.g. any fine light grey French salt)

Method:

Peel and square off potato ends.
Cut into 3/8" batons.
Soak for two hours changing water after an hour.
Dry thoroughly with paper towels.
Heat about an inch of oil (or enough to cover potatoes) in a large, heavy bottomed pot to 290 degrees.
Blanch potatoes in oil gently for about two minutes until cooked through but still completely pale.
Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking process.
Re-heat oil to 370 degrees.
Cook fries until golden and crispy, about 3 to 4 minutes.
If necessary, agitate gently with a spatula to prevent sticking.
Remove from pan and toss with salt to taste (You can blot oil off if you want less fat).
Serve immediately.

Recipe serves 4 to 6.

(They taste just like McDonald fries).

Oven-Roasted Potatoes

2012-02-22T23:38:00.000-06:00

Ingredients:

2 medium baking potatoes
4 tbs olive oil
1 medium green pepper
1 medium red pepper
1/2 tsp salt
2 tsps fresh rosemary, chopped
1 tsps fresh garlic, minced
4 tsps fresh parsley, chopped
1/2 cup Romano cheese, grated

Method:

Preheat oven to 350 degrees F.
Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into1/2-inch pieces. Set aside.
Mix olive oil, rosemary, salt and pepper in a bowl.
In a small baking pan, toss potatoes and peppers with the oil and herb mixture.
Bake for 10 minutes or until potatoes are fork tender.
Sprinkle potatoes with parsley and Romano cheese.

Pilau

2012-02-21T22:47:00.000-06:00

Ingredients:

4 cups of normal basmati rice or jasmine rice (I prefer basmati or pishori rice)
2 tablespoon vegetable oil
2 large size onions
5 medium size potatoes (optional)
1 -2 lbs meat (beef, goat or lamb – make sure to mix in bones with the meat e.g. ribs or oxtail)
5 fresh cloves garlic
1 medium size fresh ginger
Salt to taste
1 lime

Spices
10 cardamon pods
2 sticks of cinnamon
2 teaspoon of cloves
2 teaspoons of peppercorn
4 teaspoon cumin seeds

OR Pilau masala 3 tablespoons

Preparing the Broth:
Grind garlic and ginger together to make paste and put aside.
Clean your meat and bones, cut to desired pieces, then add the Garlic/Ginger paste to it, add salt and a bit of lime, then mix well. Put it on the cooker for a short while turning the meat occasionally, and then just before it dries up add some water (this will be roughly like 5 cups of water) and put to cook. Let it cook until the meat is tender. Once done put aside (You should have some reasonable amount of liquid (broth) now, if you feel its not enough do not despair, just add boiled store bought broth when adding your broth to your rice later on. Try not to add water.

Preparing the ingredients:

(If using whole spices)
1. Combine whole spices and rinse a bit with warm water and put aside.
2. Cut onions thinly and put aside
3. Cut potatoes and put aside
4. Rinse rice in cold water, drain and set aside

(If using Pilau masala)

Just add to without adding to water.

Method:

Choose a good size cooking pot. Add vegetable oil and fry your potatoes until light brown, then put aside. Take your thinly cut onions and fry until light brown as well. And add your meat as well. Then add all your spices, mix your spices with your meat well, once nicely mixed. Let it heat up then add your rice. Keep adding the broth gradually. Stir carefully and cover to cook (heat of medium to high but not the highest) for about 5-10 minutes. Then uncover and turn the rice from bottom to top carefully then cover it back and let it simmer for about 10 minutes turning it once or twice again until dry and cooked.

Kachumbari

2012-02-21T22:19:00.000-06:00

Ingredients:

one (more or less) habanero, jalapeno or serrano peppers cleaned, seeds removed, chopped
one medium red onion, finely chopped
two to four ripe tomatoes, thinly sliced
juice or one or two lemons or limes, or a few tablespooons of vinegar (if you have no lemons better the fresh stuff)
up to one teaspoon salt
fresh cilantro (dhania), finely chopped
one cucumber, peeled and sliced (optional)
one small cabbage, finely shredded (optional)
green pepper finely chopped (optional)
1 tsp olive oil (optional)

What you do

Combine all ingredients in a bowl. Toss to coat all ingredients with the liquid. Set aside in a fridge for twenty to thirty minutes before serving.

***If raw onion is not to your liking, try one of the following: (1) soak the chopped raw onion in salted water for a few minutes then squeeze the water and onion juice from the onion by pressing it in a sieve or a clean cloth, repeat if desired, or (2) place the chopped onion in a sieve or colander and pour a few cups of boiling water through it, then let drip dry, I prefer the first method because the onions are still crunchy.

Orange French Toast

2011-12-11T12:56:00.001-06:00

Ingredients:

6	EGGS
1/2	cup orange juice
1/3	cup sugar
1/4	cup milk
1	Tbsp. freshly grated orange peel
1/2	tsp. vanilla
1/4	tsp. ground nutmeg
8	slices day-old cinnamon-raisin bread

Method:

1. HEAT oven to 375°F. BEAT eggs, orange juice, sugar, milk, orange peel, vanilla and nutmeg in medium bowl until blended.

2. PLACE bread in 13 x 9 x 2-inch baking pan, overlapping as needed. POUR egg mixture over bread. LET STAND, turning once, until liquid is absorbed, about 5 minutes.

3. PLACE bread in single layer on 2 well-greased baking sheets. BAKE in 375°F oven, turning once, until browned on both sides, 20 to 25 minutes.

Variations:

Sprinkle with powdered sugar. Serve with maple syrup or honey.
Be creative. Try different breads such as French or Italian.
Add a splash of Grand Marnier to the egg mixture.
Substitute apple juice or cider for the orange juice; cinnamon for the nutmeg.
Skillet method: Place as many soaked bread slices in lightly greased hot skillet as will fit in single
layer. Cook over medium heat until golden brown and no visible liquid egg remains, turning once.
***To freeze French toast, cool slices on wire rack. Place in single layer on baking sheet and freeze 1 to
2 hours. Wrap airtight in serving-size portions; freeze up to 1 month. To reheat, unwrap slices and
heat in toaster, toaster oven or on an ungreased baking sheet in preheated 375°F oven for 8 to 10
minutes.

How to Roast Peppers

2011-10-24T22:14:00.000-05:00

1. Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating, line a half-sheet pan with aluminum foil. Wash 4 bell peppers. Leave their stems on, you'll use them as little handles later in the roasting process. Place the four peppers on the sheet, leaving a bit of space between them. Place the sheet in the oven.

2. Every 20 minutes, open the oven and, working quickly, turn the peppers using their stems, so that they aren't lying on the same side throughout the entire roasting period. You'll notice each time you move the peppers that their skin has started to wrinkle and blister, even turning brown and puffing up in spots. Try to make sure that the peppers rotate evenly throughout the process.

3. Open the oven and check the peppers. They should be evenly browned and blistered, collapsing in on themselves a bit. Place the sheet on a cooling rack and let the peppers cool. Don't try to fiddle with them just yet - the liquid inside the peppers is amazingly hot. Be patient.

4. When the peppers have cooled for about 20 to 30 minute, start to peel them. The peel should generally slip right off, but the peppers themselves will be quite slippery, so you'll need to do this with some care. I like to gently split the peppers and work with large sections at a time, simultaneously dumping out any of the interior liquid and, of course, ridding the peppers of all their seeds. This can get messy.

How to Roast Garlic

2011-10-24T22:08:00.000-05:00

Roasted Garlic Recipe

Prep time: 5 minutes

Cook time: 30 minutes

Method

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes.

CHICKEN BREASTS ESCABECHE

2011-10-24T21:48:00.000-05:00

INGREDIENTS:
4 large boneless, skinless chicken breasts
5 tablespoons olive oil 1 head roasted garlic **
2 teaspoons fresh coarse ground pepper
1 large white onions, chopped 2 carrots, sliced in 1/4 inch rounds
2 1/2 cups red wine vinegar
1/2 cup Balsamic vinegar
3 bay leaves
1 cup dry white wine.
3 roasted peppers, red, green and yellow, cut into 1/4 inch strips.**

**See under vegetables for how to roast garlic and peppers.

PREPARATION:
•Brown the chicken breasts in the olive oil over moderate heat, about 6-8 minutes. Transfer chicken to a platter and pour off all but 1 tablespoon of olive oil.

•To the pan add the black pepper, and onions. Cook 4 minutes, then add the carrots, peeled roasted garlic cloves, both vinegars, bay leaves, and dry white wine. Bring to a boil and simmer 30 minutes, until vegetables are tender. Add chicken pieces and simmer 3 - 5 minutes.

•Remove pan from heat and add the roasted pepper strips. Let the chicken and vegetables cool to room temperature and then chill them overnight in the refrigerator. Bring the mixture to room temperature before serving.

SERVES 4

Margherita Pizza

2011-09-05T18:24:00.000-05:00

Ingredients:

1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts (see below for recipe)
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese

Method:

Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

For pizza crust:

Ingredients:

1 c warm water
1 t salt
3 c flour
1 T dry yeast

Method:

1. Put crust ingredients into bread machine in order listed. Set to dough setting and begin.
2. After about 30 minutes, you should have a nice dough. Turn off breadmachine and remove your dough.
3. Grease your cookie sheets divide dough, and using a little flour, roll out into crust. Put dough onto sheets and cover with a towel. Set in a warm place (I like to turn on the oven for a minute or two, then turn off, and set inside). Let rise about 25-35 minutes, depending on how fluffy you want your crust to be.
4. Pre-heat oven to 375 degrees. Bake crusts for 7-10 minutes, depending on how thick you made them and how crispy or soft you like your pizza crust. This is just a pre-bake, to ensure a nice, fully-cooked pizza crust.
5. When crust has baked to light brown remove from oven and add topping as recipe calls for above.

Too Kool Puff-Puff Balls

2011-08-30T11:51:00.002-05:00

Ingredients:

4 cups warm water
2 1/4 ounces active dry yeast
6 cups bread flour
2 tablespoons sugar
1 1/4 cups sugar
1 tablespoon salt
1 tablespoon vanilla extract
1/2 gallon canola oil

Method:

· Add 2 tablespoon of sugar and the yeast to the water. Use a whisk to dissolve the mixture for about 2 minutes. Let the mixture sit for 7 minutes until it starts to bubble.

· Turn the mixture to a big bowl and add the remaining sugar, salt, and vanilla extract and mix well until dissolved.

· Sift the 6 cups of flour into the mixture and mix well with a whisk or a wooden spoon. Then you can begin to mix the mixture with your hand until all the bumps are smooth. Mix for about 4 minutes. When the mixture is smooth, cover with saran wrap and leave it at a warm area to rise for about an hour an hour and a half.

· Heat up the oil in a pot at medium heat for 15 minutes. Make sure that the oil is about 2 inches deep so that the puff-puff don’t end up being flat. When you are ready to fry the puff-puff lower the heat for a minute.

· The puff-puff mixture should be nice and risen. grab small amount for the mixture with your hand and squeeze small balls through your thumb and index finger. The balls should rise to the top of the oil quickly. Raise the oil temperature so that the balls can brown. You want to cook these balls for about 3 minutes each or maybe 4 minutes so that the inside gets cooked properly. If you don’t want to use your hand to make the balls , you can use a small ice cream scoop.

· Remember to lower the oil temperature between each fry. Also turn them around frequently so they brown all over. Drain them on a paper towel. and leave to cool for 30 minutes before serving.

Thanks Kine for the recipe, just renamed accordingly!!

Chapatti

2011-08-24T14:18:00.000-05:00

Ingredients:

1lb White Flour

Quarter Teaspoon Salt

6 oz Water (Approximately)

5 oz Vegetable Oil

Cooking Instructions:

1. Sift flour into a bowl, pour water and mix to make a firm dough.

2. Knead dough on a hard surface until smooth.

3. Divide the dough into 4 - 5 pieces ( like a small size orange).

4. With a rolling-pin roll each piece flat on a floured surface into a 6.5 inches or more (should be very thin)

5. Apply the oil evenly on chapatti.

6. Cut the thin flat dough in the middle to have 2 halves (that will make 2 pieces of chapatti).

7. Then fold each cut piece separately to make a tennis-ball size dough or smaller.

8. Roll the tennis size ball dough again into a small round piece (flat but this time not very thin). It’s now ready for frying.

9. Now heat the frying pan until hot at first, then once you start frying you can reduce heat so the chapattis won’t burn.

10. Put the piece onto the frying pan. (At the same time roll the next piece so that when one is done you are ready to add another piece).

11. Turn the piece of chapatti around when it’s a bit brown.

12. Once both sides are a bit brown, add a table spoon vegetable and keep turning until both sides are golden brown

Better Than Sex Cake

2011-08-17T11:13:00.003-05:00

Ingredients

1 (18.25 oz) package devil's food cake mix
1/2 (14 oz) can sweetened condensed milk
6 oz caramel ice cream topping
3 (1.4 oz) bars chocolate covered toffee, chopped
1 (8 oz) container thawed whipped topping

Directions

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make holes with straw across the top of the cake, making sure not to go through to the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. Crush candy bars into small chunks as opposed to crumbs .

3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Eggplant Curry

2011-08-16T16:37:00.001-05:00

What you need

2 tbsps. cooking oil
2 onions, thinly chopped
1 - 2 tsps. curry powder
2 cloves of fresh garlic, minced
1 tbsp of grated fresh ginger
1 - 2 hot chili peppers, cleaned and chopped
2 large eggplants, or several small ones; chopped, lightly salted, and squeezed to partially remove moisture
3 - 4 potatoes, chopped
2 - 3 tomatoes, peeled and chopped
1 small can or tomato paste
salt, black pepper, cayenne pepper or red pepper (to taste)
¼ tsp of sugar (optional)
1 cup milk, coconut milk or yogurt (optional)

What you do

Heat oil in a large pot. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chili pepper. Continue frying over high heat for a few more minutes, stirring continuously.
Add eggplant and potatoes (if desired). Stir and fry until eggplant begins to brown. Reduce heat. Simmer for ten minutes.
Stir in tomatoes and tomato paste. Adjust seasoning. Simmer until sauce is thickened and everything is tender.
Stir in milk, coconut milk, or yogurt (if desired) just before serving. Serve with Chapatti or Rice.

Ground or minced meat, cooked separately with lime juice (or vinegar) and the same spices, is often added along with the eggplant.

Marble Pound Cake

2011-08-15T12:31:00.000-05:00

Ingredients

2 cups white sugar
1 cup salted butter, softened
3 cups sifted flour
1 cup milk or (½ cup milk and ½ cup sour cream)
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract or (1 tsp vanilla and 1 tsp almond extract)
4 eggs
1/4 cup unsweetened cocoa powder or( ½ cup baking chocolate bar)

Directions

1. Preheat oven 350 degrees F. All ingredients should be at room temperature.

2. In a large bowl, with electric mixer at low speed, beat sugar and butter until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.

3. Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.

4. Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.

5. Bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

Glaze:

1 cup semisweet chocolate chips,

1 (14 ounce) sweetened condensed milk.

Heat on medium heat stirring constantly until chocolate is melted, then pour over cooled cake.