bakery top recipes?

Question

bread
cakes
mousses
ginger bread house
stolen

Answer 1

Seedless Dates,1cup
Marie Buiscuits ( broken into pieces}1pack
cashewnut, almonds, pista ( cut into pieces)
sugar powder 2 table spoon








Keep seedless dates in a microwave for 1 minute. if u are not having microwave , cut the dates
sprinkle some water over it & keep it on slow flame .
Mix dates, almonds, cashew, marie buiscuits. Make a roll and cover in a foil and
roll in a sugar pwder ,keep in a refridgerator for 15 minutes. After cooling cut the roll into pieces and serve.









Chocolate Almond Shortcake


1 1/4 cups flour
1 1/4 tsp baking powder
1 egg
4 oz sugar
1 dsp cocoa
4 oz butter

Cream butter and sugar, add egg, beat well. Add sifted dry
ingredients. Press into swiss roll tin. Bake 20 minutes about
400F.


Almond Topping

4 oz melted butter
8 oz icing sugar
4 oz flour
1 egg
1 small dsp almond essence

Beat egg and butter, add essence, then dry ingredients. Mix well.
Spread on base. Allow to set. Ice with chocolate icing







Kuwaiti Sponge Cake with Iraqui Pomegranate Sauce


4 eggs, separated
1 tsp vanilla extract
1 1/2 cups powdered sugar
1 1/2 cups flour, sifted with 1 tbsp. baking powder
1/4 cup butter, softened, or corn oil

2 tbsp. sugar
1 tsp. cornstarch
1/2 cup sweet pomegranate juice (NOT pomegranate molasses)
1/4 tsp. rosewater
pomegranate seeds

Preheat the oven to 350 degrees. Grease and flour a large loaf
pan.

Cream the egg yolks until thick and lemon colored. Gradually add
the vanilla and the powdered sugar

Add the dry ingredients and the butter, beating with an electric
mixer 3 minutes on high speed, scraping the bowl occasionally.

Whip the egg whites until stiff and fold them lightly into the cake
batter. Spread the mixture into the prepared pan. Bake for 20
minutes.

To prepare the sauce, combine the sugar and cornstarch in a saucepan.
Whisk in the sweet pomegranate juice. Bring to a boil, whisking
continuously. Boil for about 2 minutes, until somooth and thick.
Remove from the heat and stir in the rosewater. Chill.

To serve, brush a plate with pomegranate sauce and arrange 2 or 3
overlapping thin slices of cake over the sauce. Drizzle additional
sauce over the cake and garnish with pomegranate seeds.


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Whole Wheat Crackers

1 3/4 cups whole wheat flour
1/4 cup unbleached white flour
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
3/4 cup butter
3/8 to 1/2 cup ice water

Combine the flours, cayenne and mustard in mixing bowl. Cut in
the butter until the mixture resembles coarse crumbs. With a fork
stir in ice water until the mixture barely holds together. Do not
add too much water or the crackers will be tough.

Place the dough in a plastic bag, and knead a few times until the
dough holds together. Chill for half and hour or overnight (set
out about an hour before rolling if chilled overnight).

Preheat the over to 350 degrees. Divide the dough into quarters,
and roll it out, a section at a time, on a lightly floured surface.
Try to roll the dough as thin as possible. Cut into 1 1/2 inch
squares (a small straight edge pizza cutter works well). Set aside
any scraps to reroll later. Place the squares on a baking sheet
(prick with fork to avoid bubbling).

Bake for about 10 minutes, or until they are lightly browned.
Watch them clocely because the crackers burn quickly. Cool on
racks. Store in covered tins, where the crackers will stay fresh
for a week.

Makes about 100+ (more with practice) crackers

Variation: Sesame Seed Crackers. Add 3/4 cup roasted sesame seeds
to the dough. Lightly brush crackers with sesame oil before baking.








Olga's Low Calorie Chocolate Chip Cookies


We save calories by using grated pieces of chocolate - mere flecks- as opposed to full-size chocolate chips! You get the taste, and not the calories!

Ingredients

1 cup flour
1/3 cup whole wheat flour
1/2 tsp baking soda
1/4 cup unsalted margarine or butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1 egg
Egg white from 1 large egg
3+tsp vanilla extract

1 square (one ounce) semisweet bakers chocolate or other chocolate, grated

Directions

Preheat oven to 375 degrees F.
In med bowl, combine both flours, and baking soda.
In large bowl of electric mixer, or in large bowl in which you are using hand beater, place margarine (or butter), sugar, and brown sugar. Beat for abouttwo minutes at moderate speed 'til smooth.

Then, beat in egg, egg white, and vanilla extract.
Use wooden spoon, or strong plastic or rubber utensil mix in the dry ingredientsand chocolate flakes.

Voila! Ready for the oven!

Drop dough from teaspoon onto ungreased baking sheets. (Space cookiesabout 1 1/2- 2 inches apart. Bake app. 9-10 minutes, or until edgesare lightly browned - not burned!

Remove to cool.
Makes about 3 dozen cookies.






Apple Pie Cookies

1/2 cup and 2 tbsp sugar
2 1/2 cups flour
1 1/4 cup butter
1 1/4 cup cream cheese
1/2 tsp vanilla (optional)
1/4 tsp pie spice

2/3 cup white or turbinado sugar or 1 cup less 2 tbsp if not using apple syrup
2 tbsp lemon juice
1/2 tsp lemon zest
3 or 4 smaller green apples
3/8 tsp cinnamon
1/2 cup butter
1 tsp flour
2-3 tsp apple syrup

Grate apples and mix them thoroughly with the lemon juice, cinnamon,
flour, and lemon zest. Set aside in refrigerator. Stir butter and
sugar together over low heat till the mixture melts together and
bubbles thoroughly; you want a light caramel. Remove from heat and
stir in apple syrup and the refrigerated apple mixture. Cool the
filling a bit before using.

Reduce 1 cup apple juice or cider (cider is preferable) to 2 to 3
tbsp of liquid over low heat. Watch it carefully, lest it burn.
Apple brandy can be substituted, but the amount of sugar has to be
increased to 1 cup less 2 tablespoons, maybe a bit more if the
apples are very tart.

When I make these I roll the dough thickish (1/6 to 1/4 inch) and
go scantily on the filling; this filling may well make a double
recipe of cookies relative to this crust.

Once assembled, bake these at 350 degrees until golden brown and
pastry-set. That took 10 minutes for 2-inch-long ones.

I used a 2" dough press to make them. A regular piecrust dough
could be used, but I've found that rugelach dough keeps its shape
even if the pastries leak, while piecrust dough pastries rupture.






Fruit loaf

1 lb sultanas
1 1/2 oz currants
1/2 lb brown sugar
3/4 pint cold tea

1 egg
1 lb flour
4 tsps baking powder

Mix sultanas, currents, sugar and tea and leave overnight. Next
day mix in egg, flour, and baking powder.

Place in two greased loaf tins and bake in moderate oven for 1
hour.

Answer 2

1

Answer 3

Try-
http://www.cooks.com

Answer 4

Go to google and type the name of the product u want to make .

Answer 5

Log on :
http://www.khoj.com/Life_and_Family/Recipe/index20.html

Answer 6

http://answers.yahoo.com/question/index;_ylt=Apj3BCGRuPEMq7y8TPcsjC_sy6IX?qid=20061217072151AAmmtti

yummy those sound good and then they were stolen? Hmmmm..
Oh yeah and visit the website up there.

Answer 7

mud

Answer 8

www.sanjeevkapoor.com