Double Decker Brownies

Ingredients for Black Brownies base..

Coco powder 1/4 cup
Ghee or unsalted butter 6 tabl spoon
Sugar powdr 1 cup
Eggs 2
Vanilla essence 1/2 tea spoon
Flour 1 cup
Baking powder 1/2 tea spoon
Salt pinch
Walnuts chopped 1/3 cup

Ingredients for Chocolate chip top layer..

Unsalted butter 1/3 cup
Ghee 1/3 cup
Sugar powder 1/2 cup
Brown sugar 1/2 cup
Egg 1
Vanilla ess 1 tea spoon
Flour 1 - 1/2 cups
Baking soda 1/2 tea spoon
Salt pinch
Chocolate chips 1/2 cup

Method:

First preheat oven .oil n flour the tray or rectangular pan or square pan .. Heat ghee/ butter melt it ..add coco pwder ..mix ..add sugar .egg .essens ..baking pwde salt ..beat well .. add flour n walnuts .beat .put this thicky batter in ready pan or tray..
Now make ur chocolate chip layer . Beat ghee n butter well .add brown sugar n sugar .beat well .add egg .essense .soda .salt .beat .add flour n chips .mix well .thick mixture ready .. spread this mixture over brownie layer ..use spatula or pallate knife ..level it .tap it ..bake it .. bake untill top layer becums golden ..check with tooth pick .leave to cool ..give it full rest to set .over nite rest is best .to cut nice equal slices .. then cut them in bars ..serve with drizzle chocolate sauce .i use melted chocolate to drizzle..
This top layer recipe is chocolate chip cookies recipe .. use flat knife to lift up from tray .

Double Decker Brownies

Almond & Honey Tart

Ingredients for short crust

Basic sweet paste
Ingredients
Butter 16 ounces
Caster sugar 12 ounces
Flour 24 ounces
Egg 1
Vanilla essence 1 tsp

Method

In a bowl cream together the butter and sugar until light and fluffy.
Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be
gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.(bake for 5 mins before filling..for this recipe)

Ingredients for filling

Almonds crushed 4 ounces
Butter 1 ounce
Sugar 1 ounce
Honey 3 tbsp

Method

In a pan add Almonds crushed 4 ounces, Butter 1 ounce, Sugar 1 ounce, Honey 3 tbsp.
Cook on low heat stirring continuously till the mixture thickens.
Pour and spread the filling in the half baked tart shells.
Bake at 180 degree C for 20 to 25 minutes.
Do not overcook or cracks will appear, cool until set and serve.

Almond & Honey Tart

Tiramisu Cake

Ingredients for the Cake

2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

Method

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans(u can use square pan in same size), dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet. 

To make the Cake

1) Sift together the cake flour, baking powder, baking soda, and salt.
2) Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula. 
3) Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up. 

For the espresso extract:(Homemade coffee Extract)

Ingredients.
2 tablespoons instant espresso powder
2 tablespoons boiling water
Method: Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

For the Espresso Syrup

1/2 cup water
1/3 cup sugar
1 tablespoon Almond Essence 
Method:
Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.(u will need this syrup for soaking the cake.)

For the filling and frosting

1 8-ounce container mascarpone(If u dont get u can use cream cheese)
1/2 cup confectioners’ sugar, sifted(powdered sugar)
1 1/2 teaspoons pure vanilla essence
1 tablespoon almond essence/vanilla essence
1 cup cold heavy cream
2 1/2 ounces bittersweet or semisweet chocolate, grated(i used chocolate chip) 
Cocoa powder, for dusting
Method:
1) Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
2) Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch. 

To assemble the Cake

1) If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the grated chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup. 

2) For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too. 

3) With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake. 

4) Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.

5) Just before serving, dust the top of the cake with cocoa.

Tiramisu Cake

Strawberry Cake

Ingredients:

5 eggs
Granulated sugar 3/4 cup
cake flour 1 cup (u can use plain flour)
baking powder 1 tbsp
Sugar water: 250 ml water, 10 oz (284 grams) sugar, boil, allow to cool.this will use to softened the cake after slicing.
Whole and sliced strawberries

Serving size:

8 inch (20 cm) round cake
Equipment:
1/2 sheet tray, 8 inch (20 cm) round cake pan, doily, parchment paper, 8 inch (20 cm) and 10 inch (25 cm) round cardboard, spatulas, pastry brush, serrated knife, and jug of hot water.

Method

1. Using a sifter or strainer, sift all your dry ingredients and combine together in a separate bowl.

2. Place your eggs in the mixing bowl, then pour your sugar on top and begin mixing with your stand mixer on low speed. You can also use a hand-held mixer but your mixing times and speeds may vary.

3. Gradually increase your speed every 2 to 3 minutes starting at speed 2 to speed 10. You will be mixing approximately 10 to 15 minutes in total until your mixture has become fluffy and creamy and risen more than half way up your bowl. This is also a good time to preheat your oven to 400F (200C).

4. Add your sifted dry ingredients to the egg and sugar mixture one tablespoon at a time until it is well incorporated. This is done at low speed and once all the dry ingredients have been incorporated you will increase your speed slowly up to speed 9 for a minute.

5. Take your 8 inch round cake pan and place parchment paper on the bottom of the pan so your cake will not stick to the bottom of the pan. Also spray the sides of the 8 inch cake pan with oil or butter. I use coconut oil and it works great and the cake never sticks to the pan.

6. Pour your white cake batter along the outer edges of your cake pan and then fill the center. This will help with having an even and balanced cake. Use a spatula to get all the batter out from the mixing bowl. Allow the batter to sit for 1 to 2 minutes so it becomes completely even in your cake pan.

7. At this time the oven should be at 400F for about 15 minutes. Once you place the cake batter into the oven you will reduce your heat to 375F (190C) and allow to bake for about 25 minutes.

8. Make sure you do not over bake your cake, because it will turn out to be dry instead of moist and spongy. At about 25 minutes check the white cake with butter knife or stick a toothpick in it to see if it comes out clean. If clean your cake is ready, if there are some batter on it give it a couple more minutes.

9. Allow cake to cool in the pan. Once cooled you can flip the cake onto a rack and peel off the parchment paper than flip it back again. It is now ready to be cut and decorated. If you are not decorating the cake right away you can store it in the refrigerator and make sure you cover it with plastic so it does not dry out.

For the whip Cream

3 cups heavy cream(double cream or whipping cream)
4 tbsp sugar granulated or powder (both works)
Vanilla essence 1 tsp

Method:
TIP:
First put ur bowl and whisk in the freezer for 20 to 30 minutes before u start whipping the cream.. And cream should be chilled in the fridge not in the freezer.. it will help to whip the cream soon
Now start beating the cream when it starts thicken then add sugar and beat it until soft peaks and then add vanilla after that be careful dont whisk it for long time just beat it until it start becoming stiff peaks and stop the beater and mix it for 2 to 3 time with hand whisk it will prevent to curdle ur cream..and if unfortunately it happens than add little bit more cream and beat it for few seconds and decorate ur cake and enjoy super duper delicious soft and spongy cake .

Strawberry Cake

Chocolate n Jam Cookies

Ingredients

250g butter, softened
140g caster sugar
1 egg
2 tsp vanilla extract
300g plain flour
pinch of salt

Method

Mix 250g softened butter and 140g caster sugar in a large bowl,beat well, then add 1 egg and 2 tsp vanilla extract and briefly beat to combine. Sift over salt & 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.
make a ball and divide it into 2
using the first half half dough add the coco powder to the dough and mix well cut with flower cutter ,place it on the baking tray make holes on the middle for the coco glaze/ filling (fill choc cookies after baking.)
use the last part off the dough roll and cut the biscuit place them on a tray Press a thumb print into the centre of the each biscuit about ½ inch deep, fill each centre with a drop of jam
Preheat oven 160 c,325 f,gas mark 3
bake cookies for about 15 minutes.

Ingredients for chocolate Glaze

Icing sugar 4tbsp cup
Butter 1/2 tsp heaped
Coco powder 1 tsp levelled
Water 1 tbsp
Method
In a pan put Icing sugar
Butter 1
Coco powder
Water , cook for 1 minute, till slightly thick and glossy.

Chocolate n Jam Cookies

Banana Bread

Ingredients

All purpose flour/Maida 2 cups
Caster sugar 3/4 cup
Baking powder 1 tbsp
Baking soda 1/4 tsp
Chopped walnut 1 cup
Eggs 2
Mashed banana’s 3-4
Yogurt 1/2 cup
Oil 1/2 cup
Vanilla essence 1 tsp
Butter 1 tsp
Method
Dump all dry ingredients in a bowl mix well,
then beat all wet ingredients together,beat well,add dry ingredients and mix on low speed.
Grease up loaf pan with butter and pour the mixture in it.
Place it in a preheated oven on 180 and bake for 45-50 minutes.
Serve with cream or  ice cream.

Banana Bread

Layerd Mince Pie

Dough Ingredients

all purpose flour/maida 1/2 kg
Yeast 2 tbsp
Sugar 2 tbsp
Salt 1/2 tsp
Oil 2 tbsp

Filling Ingredients

Beef mince 750 gms
Onions finely chopped 1 cup
Oil 1/4 cup
Salt to taste
Red chilli powder 1 tbsp
Ginger Garlic paste 1 tbsp
Crushed Corriander Seeds 2 tsp
All spice/Mix garam masala powder 1 tsp
Green chillies finely chopped 1 tbsp
Corriander leaves chopped 4 tbsp

Egg batter Ingredients

Eggs beaten 4
Clarified butter/Ghee 4 tbsp

Method for dough

mix dough ingreints in a bowl knead into soft dough using luke warm water.
leave it to rise for 1 hour then divide into 3 equal balls ,roll out into thin discs.

Filling

heat oil add onions fry till golden,
add ginger/garlic paste,salt,red chilli,crushed corriander,all spice & mince cook till tender.
add corriander leaves & green chilli ,keep aside let it cool.

egg batter

mix all ingredients in a bowl.

Assembling

Spread 3 tbsp of egg batter in a 9 inch pie plate
layer with 1 disc,then half mince filling & 3 tbsp of egg batter,
second disc,remaining mince,3tbsp of egg batter,last disc ,
press edges of pie,spread remaining egg batter on top.
Bake in a preheated oven at 200 C for 40 mins.
Flip over on a plate when cooled,cut into pieces & Serve.

Layerd Mince Pie

Crazy Chocolate Cake (NO EGGS, MILK, BUTTER OR BOWLS)

Ingredients

1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup sugar (All purchase sugar - Granulated Pure Cane Sugar)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Method

(picture tutorial below)

Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

Crazy Chocolate Cake  (NO EGGS, MILK, BUTTER OR BOWLS)

Qeemay Waalay Naan (Stuffed Naan Bread With Minced Meat)

Added by : Adan Fatima

INGREDIENTS FOR MINCE

mince 2 pounds
onions 2 medium
tomato 2 medium
boiled potato 2 large (optional)
fresh garlic 1 tbs heaped
fresh ginger i tbs thinly sliced
red chili powder 1 tbs
crushed pepper 1 tsp
salt 1 tbs
turmeric powder 1/4 tsp
crushed coriander 1tbs
garam masala 1/2 tsp
dry fenugreek (sokhi meethi) 1 teaspoon
cilantro (hara dhaniya) half bunch
mint leaves 10 to 12
oil 2 to 3 tbsp (not more than that..we need dry mince)

Method  FOR MINCE

 First heat oil and add chopped garlic fry it until golden brown than add mince and fry it until its water dried and mince look like very very light golden.... then add thinly sliced tomato,thinly sliced onion, ginger and all spices except fenugreek ..add 1/4 cup of water and cook it on medium heat until the water dries out completely.... at the end put cilantro and fenugreek and mix it well.. turn off the stove and let the mince cool down completely before stuffing in naan..

Ingredients for Naan 

all purpose flour 4 cups
Dry active Yeast 2 tsp full
Baking Powder 2 tsp flat
Sugar 2 tsp
salt 2 tsp
Oil 2 tbsp
milk 2 tbsp (Luke warm)
hand hot water as needed for kneading

Method

mix all dry ingredients together..then add oil and mix it well after that add milk mix it and then knead it with hot water which u can bear :) ... it helps to rise the dough...
cover the dough with kitchen towel at warm place.Let the dough rise for about 1 and half hour ..Make balls bigger than regular roti becoz we have to put mince in it and cover it again and let it sit for about 10 to 15 minutes...

Assembling

Flatten the ball using your hands (or rolling pin), roll it out slightly about 5 inches and then place about 2 heaped tbsp of the mince stuffing in the center and pull the edges up, seal and shape into a ball again.Dust with a little flour and roll out like a roti..
Brush the top with melted butter and some cilantro or mince leaves.put impression with the help of fork.pre-heat ur oven for 20 minutes maximum temperature.Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it (i used pizza stone u can use tawa as well)
Put naan into the oven on the top rack for 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).take out the naan from oven brush more butter..
Wrap the naans in a clean tea towel and serve hot.with podina chutni or lassi.

Qeemay Waalay Naan (Stuffed Naan Bread With Minced Meat)

basic Cookies dough

Ingredients

• 250g butter, softened
• 140g caster sugar
• 1 egg
• 2 tsp vanilla extract
• 300g plain flour

Method

Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg and 2 tsp vanilla extract and briefly beat to combine. Sift over 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.

now use your own imagination for shape and flavour.

basic Cookies dough

Custard/Fresh Fruit Tart

Ingredients for Short Crust Base

Egg 1 yolk
Butter 4 ounces
Flour 6 ounces
Caster sugar 2 ounces
Vanilla essence few drops

Method for Base

Beat 4 ounce butter with 2 ounce sugar and few drops of vanilla essence till fluffy, add 1 egg yolk, fold in the 6 ounce sieved flour, put mixture on the table and knead with a soft hand to form into dough, sprinkle flour on table and roll the dough, cut with round cutter and spread into tart trays and bake on a preheated oven (180c) for atleast 15 mins.

Method for Filling
Vanilla Cream* 
2 large egg yolks1/4 cup sugar2 tablespoons plus 1/2 teaspoon cornstarchPinch of salt1 cup whole milk1/2 teaspoon pure vanilla extract

STEP 1
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
STEP 2
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
STEP 3
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

strawberries or any other fruit of ur choice 

Apricot Glaze: 

 Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

Assembling

Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread vanilla cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.

Stuffed Chicken Buns

Ingredients for dough

Water 1 cups
Milk 1 1/2 cups
Flour 3 cups
Flour 2 cups
Olive oil 1/4 cup 
Yeast 3 tsp
Salt 1 tsp
Sugar 1 tsp

Method for dough

In 1 cup of luke warm water, stir in sugar and yeast. Let it sit for 15 mins until frothy. Add olive oil and milk to the mixture after it is frothy.
Mix 1 cup of flour and salt in a large bowl.
Add in the yeast mix and stir with a wooden spoon or your hands. let rest for another 10 mins.
Pour the flour out on a well floured surface. (use flour from remaining two cups)
Start kneading and adding flour until the dough is smooth and elastic around 12 mins.
In a large bowl put one table spoon of oil and put the dough ball in, rub oil all over the dough, cover with a wet cloth or shrink wrap and let it sit until it doubles in size, around 2-3 hours.
Punch the air out of the dough and make 15 balls. Cover the balls and let rest until they double in size, it may take from 45-75 mins depending on your room temp.

Ingredients for filling

Chicken 3 cups 
Carrot 1 cup grated
Spring Onion 1 cup thinly sliced
Cheese 1 cup
Ketchup 1 tbsp
Mushrooms 1/2 cup chopped
Oil 2 tbsp
Salt 1 tsp
Black pepper 1/2 tsp
Method

Cut chicken into tiny pieces.
Heat oil in a pan and add chicken and fry. Add salt and pepper and take it off the heat when it has changed color and cooked through.
Let its cool completely and then add all other ingredients and mix well. Check for the seasoning at this stage.

Assembling Buns 

Egg 1
Beat the egg and keep aside.
Roll the ball of dough using a rolling pin or your palms to 3-4 inches diameter.
Fill 1.5 tbsps of filling and join the seams to close it tightly.
Put the buns on a lined baking sheet seam side down.
When done with all the buns, cover and let rest for 10 mins.
Preheat the oven at 400 for 10 mins.
Brush the buns with egg and put them in the oven. Bake till nice golden brown on top.

Stuffed Chicken Buns 

Cinnamon Rolls

Ingredients

3/4 cup milk
1/4 cup butter
3 1/2 cups all purpose flour
1 (.25 ounce) packet Rapid Rise Yeast
1/4 cup white sugar
1/2 tsp salt
1/4 cup very warm water
1 egg
1/4 cup butter, softened
1 to 1 1/2 cups dark brown sugar
2 tbsp ground cinnamon

Method

Heat milk and butter in a sauce pan until butter melts and mixture starts to bubble. Remove from heat and let cool to lukewarm.

In a separate large bowl, combine 2 1/2 cups flour, yeast, salt and sugar. Mix well.

Add warm milk and warm water to flour mixture, stir to begin to combine, add in egg, and mix well. Add in remaining flour a little at a time until well combined. Once dough has combined, knead well for 3-5 minutes. If dough is still sticky, add more flour, a spoonful at time. Dough should be easy to work with and not overly sticky.

Place dough in a bowl that has been lightly oiled or buttered, cover top of bowl with a damp cloth, and sit in a warm draft free spot to rest for approximately 15 minutes.

Roll dough out onto a floured surface into a rectangle approximately 12"x9" in size. Spread softened butter over surface of dough. Sprinkle with brown sugar and cinnamon. Roll dough up and pinch seam to seal. Cut into 12 equal size pieces. Place into a 13x9" pan that has been lightly brushed with butter. Cover and let rise at least 30 minutes (60 minutes is great if you have the time).

Preheat oven to 375 degrees F.

Bake rolls for approximately 17-20 minutes until lightly browned. Remove from oven. Spread with Cream Cheese Frosting immediately.

Cinnamon Rolls

Toasted Garlic Cheesy Bread

Ingredients

• 1 (1 pound) loaf Italian bread
• 5 tablespoons butter, softened
• 2 teaspoons extra virgin olive oil
• 3 cloves garlic, crushed
• 1 teaspoon dried oregano or parsely
• salt and pepper to taste
• 1 cup shredded mozzarella cheese

Method

1. Preheat the grill.
2. Cut the bread into slices 1 to 2 inches thick.
3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
4. On a medium baking sheet, arrange the slices evenly and grill 5 minutes, or until slightly brown. Check frequently so they do not burn.
5. Remove from grill. Top with cheese and return to grill 2 to 3 minutes, until cheese is slightly brown and melted. Serve hot.

Toasted Garlic Cheesy Bread

Peaches and Cream Stuffed French Toast

Ingredients

16 thin slices of french bread

 6-7 eggs

 2-3 tablespoons cream or milk

 2 teaspoons vanilla extract

 1 teaspoon cinnamon

 3 peaches

 8 ounces cream cheese

 butter for the  pan.

Method

In a bowl whisk together the eggs, cream (or milk), extract and cinnamon. Thinly slice the peaches (you can remove the skin or leave it).

Heat your pan over medium heat and melt a tablespoon of butter in it, coating the whole pan. Spread 1 ounce of cream cheese over 8 of the slices of bread. Dip on cream cheese covered slice in to the egg mixture. You don't have to full submerge it, but you do want the entire non-cream cheese side to be covered in egg mixture. Lay the egg dipped side face down in the hot pan. Layer sliced peaches over the cream cheese. Dip another slice of bread, one that was not covered in cream cheese, and lay this over the top of the peaches. When ready flip the french toast sandwich over and cook the other side. Continue with remaining bread slices.

Serve warm with chopped peaches, powdered sugar and syrup.

Peaches and Cream Stuffed French Toast

Blueberry Muffins

Dry Ingredients

2 +3/4 cups cake flour
(take 2 + 3/4 cup all purpose flour remove 5 and1/2 tbsp flour and replace with 5 and 1/2 tbsp cornstarch)
1 & 3/4 cup sugar
1 tsp salt
1 & 1/2 tsp baking powder
1/2 tsp baking soda

Wet Ingredients 

Tip: all the below ingredients should be at room temperature so remove from fridge before baking so that they cFome to room temp.

1 cup buttermilk (if you don't have it take 1 tbsp vinegar in a cup and add a little less than a cup of milk to it...mix with a spoon and let stand for 5mins)
1 large egg
1/2 tsp vanilla essence
5tbsp melted butter

Method

1. Pre heat oven to 200 C or 400 F oven should be on at least 15mins before putting muffin tray in oven. This will ensure that the oven has reached the right temp. Also line your muffin pan with paper cups.

2. Now take the dry ingredients in a bowl and using a spatula mix the dry ingredients with a spatula for 30 secs slowly making sure that the all dry ingredients are evenly dispersed.

3. In a bowl beat the egg add buttermilk, vanilla essence and melted butter and mix all into a homogenous mixture. 

4. Add the wet ingredients to dry ingredients and using spatula very gently fold the dry and wet ingredients ....do not use too much force very gently fold this mix. This batter will be thick and a little lumpy. 

5. Now how to add the blueberries. For this recipe you need two cups blueberries. In a bowl take washed berries and add a tbsp of flour and coat the blueberries...this will prevent the blueberries from sinking to the bottom of the muffin. once you have done this add to batter and fold in the berries.

6. Options: you can add strawberries instead of blueberries but chop them in small squares 

You can add two mashed ripe bananas and walnuts instead of blueberries.

You can add 2 cups chocolate chips instead of blueberries.

7. Now with a spoon fill the paper cups 3/4 cups with the batter. You don't need to shake the pan just scoop in batter and keep the muffin pan in centre of oven and bake for 25 mins. Use a timer for this please. 

Tip do not open oven before the baking time to check the muffins they will be fine if you followed the above steps. 

Tip please use good quality baking soda and baking powder.

Blueberry Muffins 

Cheesy Chives Muffins

Ingredients

110 gms, all-purpose flour
50 gms, butter, softened
½ cup, curd
80 ml, milk
½ tsp, baking soda
1 tbsp, chives, dried or fresh
1 tbsp, parsley, dried or fresh
2 tbsp, cheddar cheese, grated
1 tbsp, almonds and pistachio, chopped
1 nos, green chili, chopped
½ tsp, red chili flakes
¼ tsp, black pepper powder
3 nos, garlic cloves, finely chopped
Juice of ½ lemon
½ tsp, salt
Parmesan cheese, grated, as required

Method

Pre-heat the oven at 170 degrees, grease the muffin pan

In bowl, sift together all-purpose flour, baking soda, salt

In another bowl, mix together butter, chives, cheddar cheese, parsley, green chili, chili flakes, garlic,
almonds-pistachios, black pepper powder, curd, lemon juice. Mix them very well

Add half of the flour mixture and half of the milk, mix until combined well

Add remaining half of the flour mixture and remaining milk, mix until combined well (do not over mix)

Fill the muffin pan with the batter upto 2/3.

Bake them in pre-heated oven for 15 minutes.

Take them out and sprinkle the grated parmesan cheese ,place the again in the oven and bake them for another4-5 minutes,

Take them out and cool them,& Serve!

Cheesy Chives Muffins

Chicken Bread

Ingredients for dough
16 ounces or 4 cups Flour
1 tbsp Yeast
2 tbsp Powder milk
1tsp Salt
4 tbsp Oil
1+1 Eggs
1tsp Castor sugar
Ingredients for chicken filling
1 1/2cup Chicken boil and shredded
1 Onion chopped
1tsp Salt.
1tsp Black pepper
2 tbsp Coriander leaves
4 Green chilies chopped
1tsp All spice
2 tbsp Flour.
2 tbsp Butter
1cup Milk

Cream Cheese 4tbsp
as required Sesame seeds

Method for dough
In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with water, leave to rise for 1 hour.
Method for filling
Heat 2 tbsp  butter fry 1 chopped onion till soft add2 tbsp  flour with 1 tsp salt, 1 tsp black pepper, 1 tsp all spice, 1 cup milk, cook till thick, mix in 1 1/2 cup shredded chicken ,cream cheese ,add 4 chopped green chilies and 2 tbsp coriander leaves, remove and cool filling now roll the dough to a rectangular shape, snipped the edges sides with scissor on knife, put filling in the centre and fold each side so they overlap each other the filling will show slightly, brush top with 1 beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes.

Chicken Bread

Tutee Fruity Short Bread

Ingredients

• Butter 200 gm
• Caster sugar ½ cup
• Flour 2 ¼ cup
• Rice flour ½ cup
• Glazed cherries, red, green and yellow finely chopped 4 tbsp

Method

1. Beat butter and sugar till light and fluffy, gradually add flour, mix with finger tip add glazed cherries, form into a smooth ball, press out on event tray, pinch a frill around the edge and mark lightly into 8 wedges, prick all over with a fork, bake on 150 degree for 20 minutes.

Tutee Fruity Short Bread