Step By Step photos for Cakes, Muffins,Cookies, Biscuits.......

Food Processor Muffins with Royal Icing (1)

To make chocolate muffins, replace 1 tbsp maida with 1 tbsp cocoa powder.

Blend in a Food processor

Maida, butter ,sugar (powdered in mixi) - each 125 gms

Eggs - 2

Baking powder - 2 tsp

Cooking soda - 1 tsp

Vanilla essence - tsp

Adding finally

Milk - 2 tbsp
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Pour into 12 muffin moulds & bake at 200 deg C for 10-12 mts.

Remove & cool.
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using the food processor (this is without cocoa powder);
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Food Processor Muffins with Royal Icing (2)

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Royal Icing


Beat together till very stiff:

Sieved icing sugar - 300gms

Egg whites - 2

Add any colour of choce – just a drop

Pour over muffins and decorate the top.

The left over icing may be kept in a airtight container for future use.

 

Food Processor Muffins with Royal Icing (3)

The icing is left to one's imagination. These muffins are ideal to be iced & served because thet are not very sweet.

 

Swiss Roll – Jam roll – Chocolate Swiss Roll

Maida - 85 gms (3 oz)

Sugar - 85 gms (3 oz)

Jam - 55 gms (2 oz)

Hot water - 2-4 tsp

Vanilla essence - ½ tsp

Baking powder - ¼ tsp

Eggs - 3 ( must be very fresh & at room temperature)

Beat the eggs into a bowl with sugar & place bowl over boiling water, being careful not to let the water touch the bowl.

Whisk until stiff & creamy.

Sift flour & baking powder into the mixture & fold in the flour carefully, adding hot water in teaspoons – for this step, folding in is best done by a metal spoon. Do not use the electric beater. The stiffness of the mixture, which is the key to success, should not be disturbed.

Pour the mixture into a greased Swiss roll tin (rectangular), greased and lined with butter paper.

Bake at 220 deg C for about 10 mts, till golden andspringy to touch.

Remove & keep covered with a wet cloth for 10 mtes.

Turn on to a paper dusted with sugar.

Remove paper on top.

Trim off the stiff edges & quickly spread jam all over.

Roll with the help of the paper.

Roll tight & keep in the fridge for it to retain shape.

Slice & serve.

For chocolate Swiss roll, after measuring flour, remove 1 tbsp & replace with cocoa powder.
For the filling, use either whipped sweetened cream or butter cream made with85 gmsbutter & 170 gms sifted icing sugar.
Alternately, glaced chocolate icing can be dribbled on it. For this warm 200 gms of sifted icing sugar & 2 tsp cocoa with 1 tsp of water, till it getsa glaze.
If fully covered with this glace icing, it is called Yule Log.

 

Cashew Biscuits - less sugar BUT more taste!

This can be made without FP also, by mixing all ingredients together. FP makes the job easy!

Cashews - 1 cup

Maida - 2 cups

Butter - 1 cup

Sugar - 1/2 cup + 2 tbsp

Baking powder - 1/2 tsp

Just to crispen the nuts, bake them in a tray at 140 deg C for 10 mts.

Cool & powder with 2 tbsp sugar.

Now mix all ingredients to a dough in the FP.

Make 35-40 portions & make small discs.

Place on a well greased baking tray. I made some designs on them with cookie cutter - optional.

Bake in a preheated oven at 160 deg C for 20 mts.

Cool & store airtight.

 

Butter Biscuit - we love this simple biscuit always!!

This does not need an electric cake beater, but can be mixed with a wooden spoon easily. Makes 50-60 biscuits.

Maida - 150 gms

Butter - 120 gms

Powdered sugar - 60 gms

Mix with a wooden spoon to a dough.

Pinch orange size balls, roll to 1/2 cm thickness with a roller, dusting flour.

Cut into shapes.Spread on a baking sheet.

Bake at 160 deg C for 30-40 mts till aroma comes.

Cool, store airtight.



















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Chocolate Chip Cookies - Ideal for High Tea in the Festive Season.

Maida - 1 cup

Fine rice flour - 2 tbsp

Butter - ¾ cup

Powdered sugar - 3 tbsp

Vanilla essence - 1 tsp

Chocolate chips ( available as such ) - ½ cup – (50 gms)

Sieve both flours together.

Cream butter, sugar & essence till light & fluffy.

Add flours & mix well to form a soft dough.

Add the chocolate chips.

Make 24 portions & flatten each ball using your palms.

Place on a baking tray & bake at 160 degrees C ( 320 degrees F) for 20 – 25 mts or till golden brown.

Cool & store airtight.

If chocolate chips are not available ½ cup ( 60 gms) dark chocolate can be chopped & used.

The photo is attached below.

 

....Brownie Muffins - Devilish dark chocolate brownies baked in muffin moulds. .

Dark chocolate, chopped - 200 gms

Butter - 2/3 cup

Condensed milk - ½ cup

Maida - ¾ cup

Chopped walnuts - ½ cup

Vanilla essence - 1 tsp

Melt the chocolate and butter with 2 tablespoons of water over gentle heat and mix well so that no lumps remain.

Remove from the fire, add the condensed milk and mix well. Cool to room temperature.

Add the flour, walnuts and vanilla essence and mix well.

Spoon 1 tablespoons of the mixture into 25-30 greased and dusted muffin moulds.

Bake in a pre-heated oven at 180°C (360°F) for 10-12minutes or until a knife or skewer inserted into the brownie comes out clean.

Cool on a wire rack and unmould each muffin.









Serve warm with vanilla ice cream.






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....Eggless Fruit Cake - Happy New Year 2010 to Dear IndusLadies!

Maida - 1 ½ cups

Baking powder - 2 tsp

Mixed spice - 2 tsp

Salt - ¼ tsp

Butter - 100 gms

Soft brown sugar - 1 cup

Tutti frutti - 2 cups

Cold tea - 1 ½ cups (or less to get a dropping consistency)

Any marmalade or jam - 2 tbsp

Sift maida, baking powder, salt & mixed spice.

Add butter, sugar & tutti frutti.

Mix well.

Make a depression in the centre & add jam & tea.

Stir the mixture well for 10 mts.

Empty into a greased baking tin.

Bake at 350 deg F for 1 hr or more till done.

 

Madeira Cake - Wishing ILites a Merry X'mas 2009!

Madeira Cake - a traditional favourite!!

240 grams flour

150 grams butter

150 grams sugar

A pinch of salt

2 teaspoons of baking powder

Lemon Rind – of two lemons

Eggs – 3

Lemon essence – A few drops

350 deg F - 45-60 mtes.
The photos are self-explanatory!