Golden Santa Bread (NOV)

Golden Santa Bread 

Ingredients
--- 4 to 4-1/2 cups bread flour
--- 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
--- 2 packages (1/4 ounce each) active dry yeast
--- 1-1/2 teaspoons salt
--- 1/2 cup milk
--- 1/4 cup water
--- 1/4 cup butter, cubed
--- 2 eggs
--- 2 raisins
--- 2 egg yolks
--- 2 to 3 drops red food coloring

●► Directions
--- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in the eggs until smooth. Stir in enough remaining flour to form a stiff dough.
--- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
--- Punch dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
--- Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat.
--- Divide the smaller portion in half. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 in. of top. Position on Santa's face; twist and curl strips if desired.
--- Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache; flatten and cut the ends into small strips with scissors. Place above beard. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom. Roll out a narrow piece of dough to create a hat brim; position under hat.
--- With a scissors, cut two slits for eyes; insert raisins into slits. In separate small bowls, beat egg each yolk. Add red food coloring to one yolk; carefully brush over hat, nose and cheeks. Brush plain yolk over remaining dough.
--- Cover loosely with foil. Bake at 350° for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack. Yield: 1 loaf.

Text Copyright by : tasteofhome

PEANUT COOKIES (Kugan )

PEANUT COOKIES (Kugan )

Here is another cookie for Christmas.
Do it along with NOV anneh's cookies.
Kugan.


PEANUT COOKIES

Ingredients:

340 grms creamy peanut butter
600 grms all purpose flour
200 grms caster sugar
¾ tsp salt
230 ml corn oil.

Method:
Preheat the oven to 180 degrees C
Grease a tray with little butter.

Cream the peanut butter and the sugar
Add in the all purpose flour and salt. Mix well.
Now add in the corn oil little by little.
Mix with your hands to form a soft dough

Shape the dough into small balls.
Make a dent on top with a chopstick.
Or put a peanut on top and press lightly.
Bake in the preheated oven for about 15 to 20 minutes.
Remove and cool, Store in an airtight container.

NOTE: You must have the cracks on the cookies.

CHRISTMAS COOKIES (NOV )

Since Christmas is round the corner, I would like to share my SPECIAL recipe for Christmas Cookies...

All guys are recommended to try making them at least once in their lifetime!

1 cup of water 
lemon juice
1 tsp baking soda 
4 large eggs
1 cup of sugar 
1 cup nuts 
1 tsp salt 
2 cups of dried fruit 
1 cup of brown sugar 
1 bottle Jack Daniel's Whiskey 

Sample the Jack Daniel's to check quality. Take a large bowl, check the Jack Daniel's again, to be sure it is of the highest quality, pour one level cup and drink. 

Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar...Beat again. At this point it's best to make sure the Jack Daniel's is still OK, try another cup ...just in case. 

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Jack Daniel's to check for tonsisticity. 

Next, sift two cups of salt, or something. Who giveshz a sheet. Check the Jack Daniel's. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. 

Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the Dack Janiels and make sure to put the stove in the dishwasher.

CHERRY MISTMAS

GHEE COOKIES (Kugan )

GHEE COOKIES


Ingredients:

600 grms all purpose flour
250 grms caster sugar
250 grms ghee
1 tsp rose essence
A pinch of salt

Method:

Sieve the all purpose flour well.
Add in the caster sugar and mix well.
Add in also the rose essence and salt, mix well.
Lastly add in the ghee and mix the flour with your fingers.

Mix until you get a nice dough.
Keep the dough in the fridge covered for ½ an hour.
Remove and roll into small balls.
Grease a baking tray and line them in the tray.

Preheat an oven to 180 degrees C.
Bake the cookies for about 20 minutes or until cooked.
Remove the tray and let it cool for 10 minutes, before transferring .
When cool, store in an air tight container.

CORN FLAKES COOKIES (Kugan )

CORN FLAKE COOKIES

Ingredients:

250 grms caster sugar
320 grms soft butter
1 tsp vanilla essence

500 grms all purpose flour
80 grms corn flour
100 grms corn flakes, ground into powder
1 tsp baking powder

Little corn flakes for decorating

Method:

Preheat the oven to 160 degrees C for 10 minutes.
Grease baking trays, keep aside.

Cream the caster sugar and the butter.
Add in the vanilla essence.
Now add in all the dry ingredients in the butter mixture.
Knead to a nice dough. Roll the dough and cut into desired shapes
Gecorate with a corn flake piece.

Place the pieces a little apart and bake for about 15 to 20 minutes.
Remove and cool well before storing.

CHOCO CHIP NUT COOKIES (kugan )

CHOCO CHIP NUT COOKIES (kugan )

CHOCO CHIP NUT COOKIES


Ingredients:

2 cups of all purpose flour
2/8 tsp of baking powder

1 cup butter at room temperature
½ cup caster sugar

2 tsp vanilla essence
½ cup chocolate chips
¼ cup cashew nuts chopped

Method:

Preheat the oven for 10 minutes at 150 degrees C
Grease a baking tray and set aside.

Sieve the flour and baking powder. Keep aside.

In a bowl, beat the sugar and butter till fluffy.
Now use a spatual, and add in the vaniila essence,
Add aldo the choco chips and the nuts. Mix well.

Now add in the flour slowly and mix well.
You can use your hands to bind the dough.
Keep the dough covered with a wrap, in the fridge for about 10 minutes.

Now take the dough and roll into small balls.
Flatten a little with your fingers.
Put the cookies in the greased tray, a little apart.

Bake for about 20 minutes or till the cookies are cooked.
Remove and let them cool. Store in an air tight bottle.

NOTE: this cookies will be a difficult to cut with cookie cutters.

BUTTER MILK COOKIES (Kugan )

BUTTER MILK COOKIES (Kugan )

One of the cookies that I made for my host. Kugan



BUTTER, MILK COOKIES

Ingredients:

Sieve together:
1 cup all purpose flour
1 ½ tsp baking powder
2 tbs milk powder

½ cup castor sugar
½ cup soft butter

2 tbs milk
2 tsp vanilla essence

3 tbs flour optional

Method:

Preheat the oven to 180 degrees for 10 minutes

Cream the butter and sugar well.
Add in the milk and vanilla essence mixture.
Now add in the flour mixture and and mix till it forms,
a plaiable dough. Add the 3 tbs flour little by little if the dough is sticky.

Now take a marble size of the dough, and flatten it little.
Grease a baking tray and line them, a little apart.
Bake for about 15 minutes or till the cookies are cooked.
Remove and cool them before storing.

OATS COOKIES

OATS COOKIES

Ingredients:

120 grms butter or margerine
150 grms caster sugar

2 tsp vanilla essence
2 tbs milk, little more if needed

120 grms all purpose flour
120 grms rolled oats
2 tsp baking powder

Method:

Cream the butter and sugar with a wooden spoon.
When the mixture is creamy, add in the essence and milk.

(NON- VEGETARIANS CAN ADD 1 EGG INSTEAD OF THE MILK)

Mix nicely, add in the flour mixed with baking powder and oats.
Use your hands and mix it into a nice dough.
Do not use lot of pressure like chapathi dough.

Make iinto small round balls. Place them in a greased tray.
Place them a little apart as the dough will spread while baking.

Preheat a oven to 160 degrees C.
Bake for about 15 to 20 minutes till cooked.
Remove and cool before storing. You get crisp oats cookies.

SUGARED COFFEE COOKIES (Kugan)

SUGARED COFFEE COOKIES

Ingredients:

3 tbs instant coffee powder
2 tbs hot water

4 cups of all purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt

2/3 cups of soft butter
¾ cup of light brown sugar
1 tbs flaxseed powder + 3 tbs water
2 tbs milk
2 tsp vanilla essence

Little granulated sugar

Method:
Grease a cookie sheet, preheat the oven tp 200 degrees C.
Mix the instand coffee with the hot water, keep aside.
Sieve the flour, baking powder, baking soda and salt. Keep aside.
Cream the butter and sugar till creamy.

Add in the flaxseed mixture and mix well.
Add in the milk, vanilla essence and the coffee mixture.
Add in the flour and mix it to a nice dough.
Add little milk if your dough is very stiff.
Make small balls with the dough. Dip it in the sugar.

Place it on the greased tray, press down with a fork.
Do same to the rest of the dough.
Bake for about 15 to 20 minutes.
Transfer to a cooling rack, after cooled, store in an airtight container.

OREO TRUFFLES (Meerra )

OREO TRUFFLES

Ingredients:

225 grms ( 8 oz ) of cream cheese, softened
1 pkg ( 16.6 oz ) Oreo cookies ( any flavor )
450 grms (16 oz ) semi sweet chocolate

Method:

Crush the Oreo cookies in a food processor.
Add the crushed cookies in a bowl, add in the cream cheese.
Use your fingers and mix the mixture well.

Place the bowl in the fridge for about ½ an hour to firm up.
Remove and shape the mixture into round balls. About 1 inch size.
( If the mixture becomes soft while rolling, simply put the bowl in the freezer, little while until the mixture becomes hard again )

Place the rolled balls in the freezer for about 40 minutes.
Shortly before removing the balls from the freezer, melt the chocolate.
Place the chocolate pieces in a microwaveable bowl.
Microwave on High for about 2 minutes, or till the chocolate is melted.

(You can use a double boiler if you do not have a microwave.)
Keep the melted chocolate aside for a minute.
Get ready a baking tray, line it with wax or parchment paper.
Add truffles in small batches to the bowl of melted chocolate.

Use a fork to roll the truffles in chocolate until evenly coated.
Remove truffles with fork, letting excess chocolate to drip back into the bowl.
Place the truffles on the lined baking tray.
While the chocolate is still wet, you can sprinkle little chocolate rice,
Or anything that you fancy.

Leave the baking tray in the fridge till the chocolate hardens.
Remove and enjoy.

NOTE: You can even pipe lines across the truffles after it has harden.

SPICY KAARA BISCUIT

Ingredients:

500 grms all purpose flour
50 grms rava
50 grms atta flour

10 grms chillie powder little more if you like.
10 grms salt
10 grms aniseeds
25 grms sugar
50 grms sesame seeds

250 grms margarine
¼ litre water, little less or more

Method:

Preheat your oven to 180 degrees C for 10 minutes.
Grease baking trays with butter.

Mix the three flours nicely.
Now add in all the other ingredients in the second part.
Mix nicely so that all the ingredients are mixed well.

Now add in the soft margarine, and mix well with your finger tips.
They will be like bread crumbs.
Now add the water slowly and mix to a soft dough.
The dough should not be sticky.

Now take a handful of the dough.
Put it in between a plastic paper.
Use a chapathi roller and roll into thin chapathi.
Use a biscuit cutter and cut into shapes.

Put the cut biscuits in a greased tray.
Bake for about 20 minutes at 180 degrees C.
Remove and let it cool before transferring to a plate.
When fully cooled put in an air tight container.
A very good snack for tea or coffee.

BUTTER COOKIES

Ingredients:

3 cups all purpose flour.
2 cups of butter
1 cup castor sugar
1 tsp baking powder
½ tsp baking soda

Method:

Preheat the oven to 180 degrees C.
Grease baking trays with melted butter.
Sieve the flour, baking powder and baking soda once.
Cream the butter and sugar until it becomes fluffy.
Now add the sieved flour slowly into the butter mixture.
Mix well till it becomes a smooth dough.
It should not be sticky or too dry.

Now take little dough, the size of a big marble.
Roll it into round balls. Then flatten a little with your palms.
Arrange the cookies in the tray, leaving a gap in between.
Bake for about 20 minutes on 180 degrees C.

Once cooked, remove the trays, and let it rest for about 5 minutes,
before transferring to a container.
Let it cool well before storing in an airtight container.

OATS COOKIES

I found a oats cookie recipe in my old file.
No eggs, try and see. Thanks. Kugan98


OATS COOKIES

Ingredients
125g plain flour, sifted
150g castor sugar
1 cup rolled oats ( run it in a mixie a little)
90g desiccated coconut ( run it in a mixie little )
125g butter
1/4 cup golden syrup
1/2 tsp bicarbonate of soda
1 tbsp water
Method
Preheat oven to 180°C. Lightly grease baking trays with butter.

Put flour and sugar into a mixing bowl. Add in oats and desiccated coconut. Stir the mixture so that it’s well-mixed.

Combine butter and golden syrup in a saucepan and stir over a gentle heat until butter has melted and the mixture turns smooth. Remove from the heat. Dissolve bicarbonate of soda into water, then add to the butter mixture. (mixture will foam up instantly.)

Add this mixture to the flour mixture and stir well to combine all the ingredients. Take out about a tablespoon of the resulting mixture. Roll lightly into a ball and place on the prepared trays.

Flatten with a fork to create a pattern. Bake in preheated oven for 18–20 minutes or until golden brown.

Leave cookies in the tray for two to three minutes before transferring them on to a wire rack to cool.

Kueh Makmur (Leaf biscuits with Peanuts)

Kueh Makmur (Leaf biscuits with Peanuts)

Ingredients:
250 gm. Butter
50 gm. sugar
2 eggs
450 gm. plain flour
1/4 tsp. baking powder
1/2 tsp. salt
a few drops of green colouring

Filling: Mix together

300 gm. roasted groundnuts - roasted and blended coarsely
120 gm. castor sugar
3 Tbsp. Creamy Peanut butter / shortening or cornoil

Method:

(1) Cream butter and sugar till creamy. Add in egg and a few drops of green colouring.
(2) Add in flour, baking powder and salt and mix till a dough is formed. Rest in the fridge for 30 mins.
(3) Roll peanut fillings into small balls.
(4) Pinch some dough, roll thinly and wrap up with peanut filling. Make into an oval shape and then use pincher to press into leaf-like design. Place onto baking tray.
(5) Bake in preheated oven at 150C for 20 mins.
(6) Remove and cool a little before dusting with icing sugar.
(7) Cool and store in airtight containers.

TRI COLOURED SUJI BISCUIT

Try this simple tasty cookie.

TRI COLOURED SUJI BISCUIT

Ingredients:
450 grms plain flour
40 grms powdered milk
150 grms suji flour

210 icing sugar
250 grms ghee
7 grms fine salt

1 tsp vanilla essence
Red, yellow and green colour
Caster sugar for dusting.
Small paper cups

Method:
Mix all the flours and keep aside.
Mix well the ghee, sugar and salt well.

Now add in the mixed flours, and vanilla essence.
Make it into a soft dough. Keep aside for 10 minutes.

Now take the dough and knead again.
Add a little more ghee if you find the dough stiff.

Divide the dough into 3 equal parts.
Add one colour to one dough. Mix well and keep.

Take a little of each coloured dough and roll into marble sized balls.
Put them into the paper cups. Sprinkle little caster sugar.
Put them in a preheated oven, 180 degrees C.
Bake for about 15 minutes. Remove and cool.
Store in an airtight container.

EGGLESS PEANUT COOKIES

EGGLESS PEANUT COOKIES

Ingredients:

2 cups plain flour
1 tbs corn flour
1 ½ cups finely ground roasted peanuts
1 cup caster sugar
¾ cup corn oil or a bit more

Method:
Mix all the ingredients well.
Add in the corn oil, little by little.
Mix into a soft dough. It should not stick to your hands.
Roll them into small balls.

Then place on lightly greased baking trays.
Use a fork and make the pattern.
Or you can press, half peanut on the top of the cookie

Bake in preheated oven at 180 degrees C for 15 minutes.
Or until cooked. Remove from oven to cool.
When cool, keep in air tight container.

EGGLESS CORN FLAKE COOKIES

EGGLESS CORN FLAKE COOKIES

Ingredients:

(A)
1 ½ cups self raising flour
½ cup rice flour
½ tsp baking powder

1 cup corn flakes ground finely
½ cup caster sugar
250 grms soft butter

Melted chocolate
Sliced red cherries

Method:
Sieve together ingredients in A.
In a bowl add in the sifted ingredients.
Add in the ground corn flakes and sugar.
Then rub in butter into flour mixture.
Mix well until it becomes a soft dough.

Roll dough into 1 cm thickness and cut with desired cookie cutter.
Then place on lightly greased baking trays. Allow room for spreading.
Place a small cherry piece in the middle.

Bake in preheated oven at 180 degrees C for 15 minutes.
Or until golden brown. Remove from oven let it cool.
When cool, drizzle with melted chocolate.
Let it set and keep in airtight container.

ALMOND CHOCO COOKIES

Ingredients:

400 grms soft butter
350 grms castor sugar
50 grms almonds chopped a little coarse
Little vanilla essence

500 grms plain flour
100 grms full cream milk powder
100 grms cocoa powder
1 tsp coffee powder
1 tsp baking powder
1 tsp baking soda

Method:
Sieve all the dry ingredient twice.
Beat the sugar and the butter till fluffy.
Add in the flours gradually, also add in the essence.
Knead the mixture till it forms a soft dough.
Add in the chopped almonds mix well.

Roll out the dough and cut into desired shapes.
Arrange on greased baking trays.
Bake in a preheated oven at 150 deg C for 25 minutes.
Remove cool and store.

Note: If you find the dough a bit stiff, just add in little more butter.

OATS AND COCONUT COOKIES

OATS AND COCONUT COOKIES

Ingredients

125g plain flour, sifted

150g castor sugar

1 cup rolled oats

90g desiccated coconut

125g butter

1/4 cup golden syrup

1/2 tsp bicarbonate of soda

1 tbsp water


Method
Preheat oven to 180°C. Lightly grease baking trays with butter.

Put flour and sugar into a mixing bowl. Add in oats and desiccated coconut. Stir the mixture so that it’s well-mixed.

Combine butter and golden syrup in a saucepan and stir over a gentle heat until butter has melted and the mixture turns smooth. Remove from the heat. Dissolve bicarbonate of soda into water, then add to the butter mixture. (mixture will foam up instantly.)

Add this mixture to the flour mixture and stir well to combine all the ingredients. Take out about a tablespoon of the resulting mixture. Roll lightly into a ball and place on the prepared trays.

Flatten with a fork to create a pattern. Bake in preheated oven for 18–20 minutes or until golden brown.

Leave cookies in the tray for two to three minutes before transferring them on to a wire rack to cool.

Pineapple Tarts.

Pineapple Tarts.

Ingredients
Pastry:

150g flour

l/4tsp salt

2 tbsp corn flour

100g butter or margarine

1 1/2 tbsp icing sugar

1 egg yolk

Jam:

250g grated pineapple

150g sugar

1 tbsp lemon juice

Method
Sieve flour, corn flour, salt and icing sugar into a mixing bowl. Rub in margarine or butter and add egg yolk to form a dough.

Roll pastry into 0.5cm thickness and stamp out with a cutter. Press about 0.25cm deep in the centre. Add one teaspoon of filling. If you like, you can decorate the tart with two strips of pastry placed to make a cross on the top or any decoration you like.

Bake in a preheated oven at 180ºC for 10 to 15 minutes or till lightly brown.

Making the jam: Bring to a boil grated pineapple, sugar and lemon juice. Let it simmer for 30 minutes or until it thickens. Sieve in half a teaspoon of cornflour.