Dessert Recipes for Easter Dinner

Easter dessert recipe is for Amber’s Apple Dessert and you will need the following:

  • 1 crust (I use refrigerated canned crescent rolls)
  • 1 can apple pie filling
  • 1/2 cup oats
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/4 cup butter
  • 1 tablespoon cinnamon

Put the crust in the pan and spread the apple pie filling over the crust. Mix the flour, brown sugar, oats and cinnamon together. Cut the butter into the mixture with a fork or pastry blender or you can even use your hands. Mix the butter in until the mixture is crumbly. Sprinkle the mixture over the apples and bake at 350 degree F. for 25 minutes. Remove from oven and pour the glaze on top of it.

To make the glaze you will need:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Mix the milk, vanilla, and powdered sugar together until very smooth.

Tips for Making Amber’s Apple Dessert

  • For the crust you can use crescent dough or pre-made pie dough that you roll out or you can make your own pie dough.
  • You can also use other pie fillings in the place of the apples such as peaches, strawberries or blueberries.

Choosing a Cake for an Event

Never choose an online cake shop that looks dubious. Look for testimonials. Generally, all cake shops these days have user reviews against their products. Read these reviews. By going through the reviews, you will also be able to know what specific problems the baker has or what positive aspects people have highlighted about them. Besides, you will also find out the products that have been liked by the most number of people.

One thing that, however, needs to be kept in mind is that all such reviews cannot be positive. If you see, every review a cake shop has received for its services is too good to be genuine, this could very well be a trap to attract more customers. Exceptions are there, no doubt! So, the key is to be careful. Also, use your judgment when you read user reviews. If you are a routine online shopper, then you will easily be able to tell the difference between genuine and fake reviews. This way, you can come up not just with the right baker, but also the best cake.

The second thing to consider is the kind of expertise the baker holds. And that is because both taste and looks are important for a cake. After all, it’s a food item. And like all other culinary processes, the presentation is an important aspect of baking. A cake could be the most delicious ever, but without a good presentation, people won’t get attracted towards it or they won’t crave to gorge on it. That’s not what you want for your cake. Isn’t it? So, what to do? Have a close look at the cakes the baker has put on display. Almost all online shops dealing in cake delivery have their cakes put on display. Zoom into the pictures; look at the details of a finicky buyer. Any flaws in the designs you see could be a red flag about their baking skills. Hire a baker, only when you are satisfied with the kind of work they do.

Now, comes the third and the last aspect, and this includes a lot of things. So, what is of importance to you as a customer, other than the reputation of the baker and the expertise they possess? It’s the price. If you are on a tight budget, there is no point browsing through the official websites of bakers that charge exorbitantly for their services. Look for service providers quoting reasonable prices. However, if the budget doesn’t concern you, then what should concern you is the quality and look of the cake. Other things like punctuality and professionalism shown by bakers may also influence your choice.

Healthy Soup Recipes

Herbs and Spices Oat Soup

What you need:

  • 5 large tomatoes, sliced
  • 1 cup oats
  • 1/3 cup chopped onion
  • 1 clove garlic, chopped
  • 1/2 bunch fresh cilantro
  • 3 tbsps. olive oil
  • 3 tsps. chicken bouillon granules
  • 1/2 tsp. salt
  • 3 cups water, divided

Heat the olive oil in a large deep skillet over medium-high heat. Add the oats and cook until toasted, stirring occasionally. Remove from heat and set aside. Mix together tomatoes, onion, garlic, cilantro and 1 cup water in a blender. Puree until smooth. Pour the tomato mixture over the pan of toasted oats and add remaining water. Bring to a boil then stir in bouillon granules and salt. Cover and simmer for 15-20 minutes. Serve immediately.

Basil and Tomato Soup

What you need:

  • 3 1/2 cups crushed tomatoes
  • 20 fresh basil leaves, cut into thin strips
  • 1 3/4 cups chicken broth
  • 1 1/2 cups tomato-vegetable juice cocktail
  • 1 cup heavy cream
  • 1/4 cup butter

Mix together crushed tomatoes, chicken broth and vegetable juice in a large saucepan. Cook and bring to a boil, about 30 minutes. Pour the mixture into a blender and add basil leaves. Puree until smooth. Return the mixture to the pan then add heavy cream and butter. Cook over medium-low heat until butter is melted. Serve immediately.

Chilled Mint Peach Soup

What you need:

  • 10 peaches, sliced
  • 2 cups half-and-half cream
  • 1 cup peach schnapps
  • 1 cup dry white wine
  • 1/2 cup sugar
  • 1 tsp. chopped fresh mint leaves
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg

In a medium bowl, combine cream, peach schnapps, sugar, white wine, mint leaves, cinnamon and nutmeg. Mix until well-blended and sugar has dissolved. Add peach slices to the bowl and transfer the mixture to a medium saucepan. Cover and cook for 15-20 minutes, stirring occasionally, until peaches are tender. Remove from heat and pour mixture into a blender. Puree until smooth. Allow to cool for a few minutes then refrigerate. Serve chilled.

Cold Soup Recipes

Beet the Heat

What you need:

  • 2 cups sliced beets
  • 1 large cucumber, peeled and diced
  • 3 onions, chopped
  • 4 cups fat-free buttermilk
  • 2 tablespoons white vinegar
  • 2 tablespoons chopped dill
  • 1/2 teaspoon salt, or more to taste

Combine beets, cucumber, onions, buttermilk, vinegar, dill and salt in a large bowl. Stir to mix ingredients well. Cover and refrigerate overnight. Serve chilled.

Coco Citrus Cold Carrot Soup

What you need:

  • 6 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 7 cups coconut milk
  • 3 cups vegetable broth
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped cilantro
  • 2 teaspoons chili paste
  • 1 teaspoon grated ginger
  • 1 teaspoon ground cumin

In a large pot over medium heat, heat oil then cook 1 tablespoon cilantro, chili paste and cumin for 1 minute. Stir in onion, garlic and ginger and cook until onion is tender, about 4 to 5 minutes. Add carrots and potatoes to the pot and cook for 5 minutes more. Add coconut milk and vegetable broth to the pot. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Lower heat to medium-low and allow to simmer for 45 minutes or until carrots and potatoes are tender. Remove soup from heat then stir in lime juice. Puree the mixture in batches in a blender or food processor until smooth. Transfer soup to a bowl and allow to cool for a few minutes. Cover and refrigerate for at least 2 hours. Garnish with remaining cilantro before serving.

All about Triple Orange Cake

The recipe produced a moist, not too sweet cake with an almost custard consistency. Heavenly scented with orange and floral notes it made the house smell incredible. But the best part was that it lived up to its siren song aroma. Intensely oranges with a slight, pleasant bitterness, it seems to bloom in the mouth, leaving behind a glorious lingering flavor of almonds. Rich and dense it is best in small pieces, powdered with a dusting of sugar and garnished with something just a little sour like raspberry coulis or a lively lemon curd.

Was it worth all that trouble? Absolutely. Though next time I might use a larger pan to change the ratio of custard center to chewy crust. Or perhaps, bake it in two round cake pans.

Triple Orange Cake

Ingredients:

2 oranges
1 lemon
1 cup all-purpose flour (unbleached)
1 tablespoon baking powder
1 tablespoon orange flower water (optional) [1]
2 teaspoons vanilla
1/2 Carton Firm Silken Tofu [2]
1/2 teaspoon salt
1 2/3 cups sugar [3]
1.5 cups toasted and finely ground almonds or almond meal
2/3 cup olive oil (I used half-blood orange infused and half regular) [4]
Powdered sugar for dusting on top when cooled
Preheat oven to 350 F.
Grease a 13×9 inch pan or two 8 inch cake pans.

Place oranges and lemon in a saucepan with enough water to cover most of the way. Bring to a boil and cook for half an hour or until the fruit is very tender. Drain and cool.

Seed the citrus fruit and cut into quarters. Place citrus into a blender or food processor and blend until smooth. Add tofu and process until well blended. Empty into a large bowl and add sugar, vanilla, salt, and orange flower water (if using). Stir to combine.

Sift the flour and baking powder together in a small bowl and combine with the ground almonds. Mix well.

Starting and ending with the flour alternatively add the wet and dry ingredients, stirring just until mixed (add 1/3 of the flour and mix, add 1/3 cup of olive oil and mix, third flour, rest of olive oil, and rest of flour mixture). Do not over mix.

Pour into your baking pan(s) and bake until an inserted toothpick produces only moist crumbs not liquid. For the 13×9 inch pan this will take about 1 hour and 20 minutes [5]. For the 8 inch pans, probably 45 minutes to 1 hour.

When cool, cut into small pieces and dust with powdered sugar. Serve with raspberry coulis or lemon curd.

[1] Available in Middle Eastern grocery stores this is what gives the cake its perfumed scent. This is optional but highly recommended. It adds a subtle, flowery scent and an indescribable flavor. Quite good.

[2] I ended up using soft by mistake but I don’t think it made much of a difference.

[3] I used vanilla sugar, but then again I make my own and it’s easy for me to do so.

[4] I used the blood orange infused olive oil to give it extra zing but half way through pouring realized that using 2/3 cup of the infused oil would be WAY too much so I cut it with a light olive oil that I use for cooking. A regular olive oil could be used instead but it should be extra virgin.

[5] The top got quite dark in my convection oven; I will probably lower the temperature to 325 F next time though this should not be necessary for a regular oven. But even though the top was dark the tester never came out completely clean, however it ceased to be liquid and the crumb became very moist. This is what turns into the custard like texture of the finished cake.

Healthy Recipes for Kids

Ingredients

Almonds (roasted) – 200gms

Milk -500ml

Sugar -100gms

Egg yolk – 6no

Vanilla essence – 3ml

Corn flour – 25gms

Method

Blanch almonds and make a smooth paste, keep aside. Mix egg yolk and corn flour in a bowl, keep aside.

Boil sugar and milk. Then, add some warm milk to the egg yolks and whisk, keep aside. Keep milk at simmer, add the tempered yolk mixture and cook for 5 mins.

Keep stirring and pour the almond paste and set in a fridge. Serve cold.

Nutrient Analysis

Calories

2530

Protein

76.8 gms

Total fat

174.7 gms

Saturated

28.6 gms

Monounsaturated

81.2 gms

Polyunsaturated

29.3 gms

Carbohydrates

163 gms

Fibre

21.4 gms

Cholesterol

1674 mg

Sodium

138.2 mg

Calcium

1216 mg

Magnesium

805.4 mg

Potassium

2255 mg

Vitamin E

53.1 mg

Almond Cookies

This quick and easy recipe not only gives you delicious cookies but will also leave your kids asking for more.

Ingredients

Flour – 1kg

Baking powder – 1/2 tsp

Lemon zest -2 tblspn

Salt – a pinch

Butter (unsalted)-700 gms

Powdered sugar – 300 gms

Almonds (finely crushed) – 200gms

Method

Mix cream, butter and icing sugar thoroughly. Fold in all the dry ingredients.

Shape it in small balls and roll it in crushed almonds.

On a greased baking tray, bake the cookies at 170 degree Celsius for 20mins. Serve.

Nutrient Analysis

Calories

11093

Protein

151.6 gms

Total fat

693.8 gms

Saturated

252.2 gms

Monounsaturated

179.7 gms

Polyunsaturated

44.7 gms

Carbohydrates

1060 gms

Fibre

24 gms

Cholesterol

756 mg

Sodium

822 mg

Calcium

690 mg

Magnesium

1286 mg

Potassium

2700 mg

Vitamin E

49.8 mg

Badam Elaichi Shake

This is one of the easy recipes to make which gives you a whole of lot of goodness from ingredients like elaichi, badam, honey and cardamom.

Information of Organic Bone Broth

People still love it owing to its delicious taste. And the bones themselves have a wide array of benefits to offer. For instance, sipping down delicious organic bone broth on a wintry evening remains a source of relief for those suffering from a cough and cold. Even if you’re not suffering from a cold, bone broth can act as a soothing and beneficial food. At times, even your physician might recommend stock for you. Bone broth contains cysteine, which is an amino acid. It is very effective in offering you relief from a cold since it leads to the thinning of mucus in your lungs and facilitates easy breathing.

Broth also remains a staple for people suffering from arthritis or joint pain. The tendons and cartilage contain several minerals that turn out to be useful when it comes to promoting relief from joint pain. The proteins help in the rebuilding of your connective tissue and tendons, thereby facilitating a fast cure from joint pain.

The knuckles and feet contain gelatin in copious amounts. This gelatin is comprised of hydrophobic colloids that are very helpful in filling up holes in the intestine because they can retain liquids for a long period of time.

There was a time when our ancestors use to have chicken bone broth prepared in pots. They used to have them in copious amounts. Though bone broth remains an easy dish to prepare, modern homemakers, students and working adults often don’t get the time to prepare it at home. However, that doesn’t mean that they have to deprive themselves of the delicious broth with such a huge number of benefits. There are reliable stores offering ready made organic chicken soup. You can place your orders right from your homes. Not only do they deliver food within a desirable time frame, but they also keep on experimenting with different bone broth recipes so that you don’t get bored easily. Their services are backed by trained chefs who are committed to offering you mineral-rich broth preparations rendered in selected aromatics and varied garnishing. Plus, they also use high quality stainless steel utensils to process their products.

All about Butter Mushroom Masala

INGREDIENTS:

1. Fresh mushrooms – 200 grams – qudra – sliced (sliced into 4 equal parts)

2. Onion – 2 medium, Finely chopped

3. Ginger + Garlic paste – 1 teaspoon (use fresh, not processed)

4. Kaju – 8 – 10

5. Tomatoes – 2 big

6. Green cardamom – 2 – 3

7. Cinnamon stick – 1 inch

8. Cloves – 3 – 4

9. Bay leaf (Tej patta) – 1

9. Cumin – 1 teaspoon

10. Turmeric powder – 1 teaspoon

11. Coriander powder – 1 teaspoon

12. Red chilli powder – 1 teaspoon

13. Garam Masala powder – 1 teaspoon

14. Refined oil – 1 tablespoon

15. Butter – a generous chunk of it or if it is melted use 2 – 3 tablespoon.

16. Salt – as per taste.

17. Rock salt, Green chilli and Cilantro (Green coriander leaves) for garnishing

PREPARATION:

1. First, take sufficient water in a saucepan and boil kaju and tomato for 20 minutes.

2. Once both are boiled, strain out tomato, peel it and cut in small chunks and along with Kaju and some water, make paste in a mixer and keep aside.

3. In the meanwhile, heat a thick bottom kadhai or deep pan and add the oil. Once the oil is hot, add butter to it.

4. At full heat, add bay leaf, cumin, green cardamom, cinnamon stick and cloves to the butter oil mix and then turn the flame to medium.

5. After 30 second, add finely chopped onion and saute well till it tuns golden color. Add ginger – garlic paste to it during saute.

6. Add some salt and then add sliced mushroom and mix well. Cook it at medium – high flame for 4 minutes, keep stirring regularly else it may burn.

7. Add turmeric, coriander, red chilli powder and garam masala powder and cook well while continuously stirring the mix for 3 minutes cautiously so that powdered masala does not burn.

8. Now add tomato – kaju mix and mix well at medium heat for 2 – 3 minutes.

9. Add required quantity of water for desired consistency. Mix well, top up with salt as per taste, cover it and let it boil for 5 – 7 minutes. Add more water if required.

10. Once it is done, take out in a deep serving bowl while hot.

11. Garnish with quarter inch thick sliced green chilli and cilantro leaves. Sprinkle some rock salt. Serve as side dish.

Turkey Noodle Soup

*Fresh or dried coriander, parsley flakes

*Fresh ginger

*Fresh, sliced onions or scallions

*Fresh, grated garlic

* 1/4 pound of shrimp** Optional

Salt, lemon pepper or white pepper to taste

Cummin or crushed red pepper, to taste, if you like your soup spicy.

A splash of extra virgin Olive Oil

I will also add vegetables. If you are in a hurry, you can add half a bag of fresh-frozen bag of mixed vegetables. For a fresh pop of flavor, you may add a handful of cleaned and dried spinach, kale or celery leaves.

Remember, the chicken/turkey is already cooked so you may first wish to add a pasta or a rice to enhance or entice your soup more to your liking/taste.

My spouse enjoys spaghetti cut in fourths and added to his soups. You can vary this recipe with different ingredient choices.~ Try adding rice, potatoes or beans to your soup, or any other type of noodle or pasta will do just fine! Making sure to add the uncooked portions first as your base along with the stock water. You may then add your seasonings,’ vegetables and lastly the shrimp first, cook for 5 minutes on low, and then the pre-cooked chicken/turkey. Let simmer on med-low heat for about 15-20 minutes, set aside for 5 minutes, check for desired taste/seasonings’ and serve your soup with sliced baguette bread, oyster crackers or warm flat bread! This makes about two to four servings, depending on the size of your soup bowels..

Fried Japanese Tofu

1. Agedashi Tofu by Nami of Just One Cook Book

She uses soft tofu in her recipe along with vegetable oil, potato starch, dashi (kombu dashi for vegetarian – she has a homemade recipe on her blog), mirin, soy sauce, scallion, daikon radish and Japanese seven spice.

Included is a step-by-by step photo tutorial as well as video tutorial.

She suggest squeezing the liquid out of the tofu for 15-minutes. I think I may have done 5-minutes so I’ll have to try getting more of the water out next time.

After chopping the onions and grating the radish (and making the sauce) she deep fries the tofu. Agedashi is crispy on the outside and creamy on the inside. Read the rest of her tutorial as well as some interesting tidbits about this appetizer on her blog Just One Cook Book.

justonecookbook.com/recipes/agedashi-tofu-2

2. Deep Fried Tofu by Bebe Love Okazu

This recipe looks very simple.

– drain the tofu

– coat it with potato starch

– fry it

– make sauce and cut up vegetables

– serve

Visit Judy Ung’s blog Bebe Love Okazu for the complete recipe.

bebeloveokazu.com/2011/08/16/agedashi-tofu

Tip: Tofu frying tips from Andrea Nguyen of Viet World Kitchen vietworldkitchen.com/blog/2012/06/tofu-frying-tips

3. Fried Tofu in Dashi Sauce by Natsuko Kure

For this version you’ll need soft tofu, potato starch, Enoki mushroom, chives, salad oil, Dashi stock and Dashi flakes (make sure it is vegetarian), soy sauce, mirin, and Nori seaweed.

Tip: Drain Your Tofu The Right Way – Natsuko drains her tofu using the microwave. Visit her to see how she does it.

cookmap.com/en/recipes/agedashi-tofu-fried-tofu-in-dashi-sauce

Don’t these recipes sound yummy?

Next time I cook for my son I’m going to try draining the tofu as Natsuko suggests as well as taking a few pointers from Andrea on frying so I don’t get splattered with grease.