Best Food Recipes

2 cups Refined Sugar (You can lessen a bit if you don't like it too sweet) 

1 3/4 cup All Purpose Flour 

3/4 cup Hershey Chocolate Powder 

1 1/2 tsp. Baking Powder 

1 1/2 tsp. Baking Soda 

1 tsp. Iodized Salt 

2 large eggs 

1 cup Milk (mixed with 1 cup water) 

1 whole Butter 

2 tsp. Vanilla Extract

    Directions:

a. Heat Oven to 350 degrees Fahrenheit 

b. Combine flour, chocolate powder, baking powder, baking soda and salt. Sift it 3 times. 

c. Cream butter until soft. Add sugar, eggs and Vanilla Extract in medium speed. 

d. Alternate putting in the flour mixture with the milk/water mixture. Mix at low speed. 

e. Put in muffin cups. 

f. Bake for 20-25 minutes. Let cool before serving.

You will find it's easier and less messy to make gluhwein if you have a tea ball or cheese cloth for the cloves and cinnamon.

1 ¾ cups flour

2 Tablespoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 separated eggs

5 Tablespoons sugar

1 cup sour cream, buttermilk, or plain yogurt

1 cup milk

6 Tablespoons melted butter or margarine

How to Make It

Using a large mixing bowl, add the flour, baking powder, baking soda, and salt and then mix thoroughly. Set aside until needed.

Whip the egg whites and then set them aside until needed.

Beat the egg yolks and sugar and then stir in the cup of sour cream, buttermilk, or yogurt and the cup of regular milk.

Add this wet mixture gradually to the dry mixture and beat until well blended.

Add melted butter or margarine and combine thoroughly. Fold in beaten egg whites until thoroughly mixed.

Pour mixture into a hot prepared griddle or skillet to cook. Brown on one side and then flip over once to brown the other side to make pancakes or waffles to serve with homemade chocolate sauce recipe.

Chocolate Sauce

4 Tablespoons flour

4 Tablespoons sugar

4 Tablespoons cocoa

2 cups milk

How to Make It

Using a medium size bowl add the flour sugar and cocoa and then mix thoroughly.

In a medium size saucepan over a medium high heat add the milk and stir with whisk. Bring to a soft boil, but do not allow milk to boil.

Gradually add the dry mixture to the milk while stirring constantly until the sauce begins to thicken. Remove from heat and serve with pancakes or waffles for a delicious breakfast or as a sweet treat for your family.

2 large eggs, room temperature

1 cup fat-free milk

2 tablespoons canola oil

1/2 teaspoon salt

1 cup pre-sifted flour

3/4 cup freshly grated, reduced fat Cheddar cheese
Directions

Whisk eggs, milk, canola oil, and salt together in a batter bowl. Add flour and cheese, whisking only until combined. Transfer batter to prepared pan and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 15-25 minutes, until the pudding is puffed and starting to brown on the edges. Serve immediately with you choice of gravy. This recipe makes 6 servings.

 

1 pizza crust, unbaked

6-8 pieces of string cheese

Tomato sauce

Fresh tomatoes, sliced

Basil leaves, chopped

Arugula, chopped

Mozzarella cheese, shredded

How to Make It

Roll out the pizza dough on a floured surface. Make the dough larger than you want the pizza to be. Roll the dough over the rolling pin to move it to the pan. Make sure the dough is larger than the pan by stretching it gently.

Space the pieces of string cheese around the edge of the pan. Wrap the stretched pizza dough around the cheese, pressing it together with the dough in the bottom of the pan. Go ahead and wrap it around the cheese a bit; you want it to be a tight fit.

Spread tomato sauce on the face of the pizza. Sprinkle the sauce with basil. Scatter the tomato slices evenly over the surface. Sprinkle shredded mozzarella cheese on top.

Bake in an oven preheated to 400 degrees Fahrenheit for 15 to 20 minutes. Keep an eye on the pizza as it bakes. Remove pizza from the oven and sprinkle with chopped arugula. Let the pizza rest a few minutes before slicing.

1 lb white flour 

1/2 cup water 

1 oz yeast 

1 tsp salt 

1 tsp sugar 

1 tsp kanolfi seed or charnushka (known as Nigella or Onion seed in the West)

Method:

Warm the water (don't boil) and dissolve the sugar in it. Add the yeast and leave it to ferment for about 10 to 15 minutes.

Put the flour in a bowl and add the salt and onion seeds. Make a well in the middle and pour in the yeast mixture.

Knead the dough until it forms a ball. Leave it in a bowl and cover it with a damp tea towel until the dough has doubled in size. This will take 2-3 hours.

Split the ball of dough into small (2 to 3 inch) balls then roll them in ghee or vegetable oil.

Flatten out the balls, shape them into a teardrop shape and bake for 10 minutes in a preheated oven 450F/230C/Gas 9, checking at 3 minute intervals that the edges of the naan aren't getting burnt.

Keep the naan bread warm by covering it with a cloth for a few minutes after baking, but don't try to keep it there too long or the naan will so soft and soggy.