Compitition 4 March 2009..........

[Sky Angel]

Asalam walaikum all

is bar aap sab ny "baking" recipes share krni hain

RuLes :

1...Aik Member sirf aik he recipe Share Karsakta Hai.

2...Apni Recipes 21st March Tak Iss He Post Main Share Kijeye.

2...Aik Recipe jo Pehle Share Ki Jachuki Hogi...wo Dobara Nahi Share Ki Jaye Gi.

[Sadaf Gondal]

Chocolate CupCake

Ingredients

• 2 cups all purpose flour
• 2 cups sugar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup water
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla
• 4 ounces melted unsweetened baking chocolate

Chocolate Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Frost when chocolate cupcakes are completely cool.

[Hijaab]

Chocolate Chip Cookies
Ingredients

2 eggs , 1 teaspoon vanilla extract , 4 3/4 cups Cookie Mix (see recipe) , 12 ounces (2 cups) chocolate chips , 1 cup coarsely chopped nuts (optional)

Cooking Instructions

1. Preheat oven to 375 degrees F. In a large bowl beat together eggs and vanilla. Add Cookie Mix; beat with electric mixer until smooth. Stir in chips and nuts (if used) by hand. , 2. Drop batter by tablespoonfuls onto ungreased baking sheets. Bake until golden brown (8 to 10 minutes). Remove to a wire rack to cool. , Makes 3 to 4 dozen cookies.

[naz]

Red Velvet Cake



Ingredients :

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 1/2 (360 ml) cups heavy whipping cream

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

3/4 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Instructions :

Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut

Makes one - 9 inch (23 cm) four layer cake.

[Sadaf Gondal]

koi or bhee aay naa.

[~*Heer*~]

Shortbread Cookie



Ingredients:

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

Instructions :


Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

Shortbread with keep in an airtight container for about a week or frozen for several months.

Makes about 20 shortbread cookies.

[Rabi]

Cherry Chocolate Cheesecake

Ingredients

1 1/2 cups chocolate cookie crumbs
3 tablespoons melted butter
2 (8 ounce) packages softened cream cheese
2/3 cup sugar
3 eggs
2 cups melted chocolate chips
1 cup cream (heavy whipping cream works best)
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Method
Preheat the oven to 350 degrees. Mix together the cookie crumbs and butter. Press the mixture into a 9-inch springform pan. After each addition in all of the following steps, mix the batter well. In a large bowl, mix together the cream cheese and sugar. Put the eggs in. Next comes the melted chocolate chips. Then comes the cream and vanilla. Put the mixture into the prepared crust. Bake the cheesecake for 55 minutes or until the center is set. Allow it to cool and then put it in the refrigerator. Put the cherry pie filling on it just before serving it. (The pie filling also works great for covering any cracks in the top!)

[sheem]

[*Lucky*]

Red Velvet Cake

Ingredients

• 1/2 cup butter, softened
  
  
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 ounces red food coloring (4 tablespoons)
• 2 1/2 cups sifted cake flour
• 1/3 cup cocoa powder (not Dutch process)
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 tablespoon white vinegar

Directions

1. 
   
   
   
   
   Preheat oven to 350�F Grease and flour two 9 inch baking pans or three 8 inch baking pans.
2. 
   
   
   
   
   Cream butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Mix flour, cocoa and salt. Add dry ingredients alternately to butter mixture with buttermilk mixture, mixing well between additions. In a separate small bowl mix baking soda and vinegar. Add to batter. Pour into prepared pan.
3. 
   
   
   
   
   Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost preferably with cream cheese frosting or any frosting you like.
4. 
   
   
   
   
   Note: Using a Dutch process cocoa will yield a less red cake.

[*Lucky*]

recipe ka name likhna bhool ga e thi is liye edit krna para....