Monday, August 29, 2011

OATMEAL ALMOND COOKIES


Oatmeal cookies is always a favorite with both kids and adults. This cookies is so easy to make and  a delicious treat for everyone.  In fact you can add chopped nuts, chocolate chip, sesame seed or cranberries to the basic recipe and it always turned out great.

For this recipe, chopped almond and raisin are added along with rolled oat. These have a  wonderfully chewy and flavorful cookies you enjoy biting into them.

OATMEAL ALMOND COOKIES
Yield    :    40 cookies

1/3  C  fine sugar
1/3  C  brown sugar
1/2  C  softened butter
1 tsp vanilla extract
3/4  C  all purpose flour
1  C  rolled oat
1/4 tsp salt
2/3 C  raisin
1/4  C  toasted chopped almond/nuts
1-2 TB  milk if needed

METHOD

Beat butter,  fine sugar, brown sugar and vanilla until well blended using mixer or by hand..

Mix in flour and oat, beat well.

Hand stir in raisin and walnut,  Preheat oven @ 160 C.

Shape into 1 in ball, flatten slightly and place onto baking sheet. If still crumbly add 1-2 tablespoons of milk.

Bake for 20 minutes, let sit in the pan for 5 minutes.

Cool on rack, when completely cool, store in an airtight container.

Friday, August 26, 2011

SEMOLINA COOKIES / BISKUT SUJI


Since Eid is just around the corner, most of my neighbors have started baking for this special occasion. It is so intoxicating with pleasant aroma  of baked goodies came from their oven.

One of my favorite cookies or biscuit is Semolina Cookies. These cookies can be done with or without semolina, both are additive and delightful.  In fact I had shared this suji cookies  earlier which is done without semolina. Both have the same shape, soft  and buttery but this one is a bit sandy since semolina is added to the dough.

The dough is so easy to work with and mixing is done manually. These are  not so sweet yet delicious. Prefer to make my cookies in small batches but you can double or triple the recipe according to your need. Semolina Cookies is really easy to prepare so there is no excuse for not making them.



SEMOLINA COOKIES / BISKUT SUJI
Yield     :   50 cookies

200 g  butter melted
200 g  self raising flour
200 g  semolina
100 g  fine sugar
Glace cherries for decoration

METHOD

Combine butter and sugar, beat well.

Now add the flour and semolina to the butter mixture.

Forms into soft dough, shape into small balls and place an inch apart on baking sheet. Preheat oven @ 160 C.

Bake for 15-20 minutes and transfer onto rack to cool.

When completely cool, store in an airtight container.

Tuesday, August 23, 2011

YEAST BANANA BREAD

Yeast Banana Bread

This banana bread is totally different from your regular quick bread since it contains yeast and takes a little bit longer time to prepare. It is worth to wait, this yeasted bread produces a more flavorful and beautiful bake.

It is so moist  but importantly contains no egg, milk or nuts so is great for kids with allergies. Instead of adding chopped nuts to the dough, I have scattered silvered almonds on the base of the cake pan.

Sunday, August 21, 2011

REAL COCOA DRINK



A refreshing but nourishing drink. Cocoa has nearly twice the anti-oxidants of red wine and up to 3 times those found in green tea. Cocoa has about 1/3 of a gram of fat per one cup serving compared with 8g of fat in 40g chocolate bar.

So it is time to enjoy this healthy drink from your own pantry and skip those pre-packed mixes  from your supermarket . They're laden with too much sugar and other additives your body does not need. You can also use low fat milk for this recipe.

REAL COCOA DRINK
Serves      :       4-6
Adapted from  Chocolate Chocolate
by Mary Norwak

4  TB  cocoa powder
3  TB   sugar
150 ml  boiling water
900  ml  milk
pinch of salt

METHOD

Mix cocoa, sugar and salt in a saucepan. Add water and mix to a paste. Simmer for 3 minutes.

Add milk and heat slowly to just below boiling point. Whisk well and pour into hot mugs/glasses.

Serve hot or cold.

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Thursday, August 18, 2011

SYRIAN BREAD


This Syrian bread is almost similar to pita bread, the only difference is that this is without pocket.  Practically the preparation is the same as other yeast bread.

The dough is so easy to work with and these turned out amazingly fluffy and very tasty. In fact, I have pan fried half of the dough and it has puffed up beautifully but have been eaten before the photo shoot.  They gone in no time !

SYRIAN BREAD
Servings    :    8

3 C  all purpose flour
1 and 1/8 C warm water
2 TB  vegetable oil
1/2 tsp sugar
1 tsp salt
1 and 1/2 tsp rapid rise yeast
melted butter

METHOD

Place flour, sugar, salt and yeast in a mixing bowl. Stir with wooden spoon.

Add in oil  and gradually add the water until it forms into a dough.

Knead dough by hand for 10 minutes and transfer onto greased and covered bowl. Let sit for 1 hour.

Pinch dough down, divide into 8 balls. Roll out each ball into circle about  6 in diameter. Preheat oven @ 200 C.

Brush tops with melted butter and bake 2 at a time for 8 minutes then flip,  apply melted butter and cook for another 5 minutes.

Transfer onto rack to cool. Serve warm.

Source     :       Allrecipes

Linking to  Yeastspotting 8-19-11