Blue Berry Muffins

Ingredients:
1 1/2 Cup - Self Rising Flour
3/4th Cup - Sugar
8 Tbsp - Unsalted Butter, at Room temperature
2 - Eggs
1/2 Cup - Sour Cream
1 Tsp - Vanilla Extract
1/2 Tsp - Orange Zest
1 Cup - Blue Berries

Ingredients

Procedure:
1. Pre-heat your oven to 350 degrees.
2. Using a large bowl and whisk (or using electric mixture), beat butter and sugar until light and fluffy.
3. Add eggs, vanilla extract, sour cream, orange zest and whisk until the mixture is in creamy texture.
4. Add flour to this mixture and gently mix everything together into thick batter. Do not over mix it.

5. Add blue berries to this batter at the end and fold them into the batter.

6. Take muffin trays and line them with paper liners or grease them with butter.
7. Using large ice-cream scoop, add equal amounts of batter into each muffin cup of the tray and bake them for 22-25 minutes.

8. Enjoy your blue berry muffins.

Chocolate Chip And ButterScotch Morsel Cookies

Ingredients:
2 1/4 th Cup - Bread Flour
1 1/4th Cup - Brown Sugar
1/4th Cup - White Sugar
1 1/4th Tsp - Vanilla Extract
1 Tsp - Baking Soda
1 Tsp - Salt
2 Tbsp - Milk
1 Cup - Semi Sweet Chocolate Chips
1 Cup - Butter-Scotch Morsels
2 - Eggs
2 Sticks - Unsalted Butter

Note:
You can use 2 Cups of Chocolate Chips instead of Butter-Scotch Morsels and make Chocolate chip cookies.

Ingredients

Procedure:
1. Melt the butter sticks in a pan or a microwave.
2. Take Flour, Salt and baking soda in a bowl and whisk them. Keep this flour mixture aside.
3. Using a stand mixer or a whisk, mix brown and white sugar and melted butter.
4. In a separate bowl beat the eggs - use 1 complete egg and 1 egg yolk.
5. Add the eggs, milk, vanilla extract and mix them.
6. Add the flour mixture, little by little and mix every thing into a dough.

7. Once all the ingredients are mixed well, add the chocolate chips and butter scotch morsels and gently fold them into the dough.

8. Keep the mixture in the fridge for 5-10 minutes.
9. Pre-Heat the oven to 375 degrees.
10. Take 2 baking tray's, make small evenly sized rounds of the mixture and place them on the baking tray 2 inches apart.
I have greased and used a pizza stone for baking these cookies.

11. Once the oven is heated, place the baking tray's in the oven (1 tray in above oven rack and 1 tray in below rack) and bake them for 15 minutes or until the edges start to turn golden brown.
12. For the cookies to bake evenly - half-way through i.e. after 7 minutes,
    - Turn the baking trays 180 to the right and
    - Also interchange the baking tray's . i.e. place the above rack backing tray in the below rack and vice versa.
13. After 7-8 minutes, take out the baking tray's and allow them to cool for 10 minutes.

14. Chocolate Chip and Butter-Scotch cookies are ready to serve.

Eggless Microwave Chocolate Cake

Ingredients:

• 400 g - Sweetened Condensed Milk
• 2/3 cup - Softened Butter
• 1 3/4 cups - All purpose Flour / Maida
• 1/2 cup - Cocoa Powder / Drinking Chocolate Cadbury
• 1/2 teaspoon - Baking Soda
• 1/2 teaspoon - Baking Powder
• 1/4 teaspoon - Vanilla Essence
• 1/2 cup - Sugar (if you would like a richer cake, half the sugar and use 50g of melted plain chocolate)
• 150 ml - Soda water (carbonated water) OR Mix 1 TeaSpoon Eno Fruit Salt in 150 ml of water
• Greaseproof paper, Optional

Serves: 8
Prep Time: 20 mins
Total Time: 40 mins

Procedure:

1. Grease a ROUND microwaveable cake tin / glass bowl and line with greaseproof paper.
2. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.
   
3. Cream together butter and sugar.
4. Add the condensed milk, melted chocolate (if using it) and vanilla essence and beat well to mix.
5. Add the dry ingredients (from step 2) and mix well together.
6. Slowly pour aerated soda into the mixture and mix in well.
7. Pour the cake mixture into the prepared tin.
8. Microwave on High for 4-5 mins (depending on the power of your microwave) and on Medium 4-5 mins (bake for on Medium for the same amount of time as you did in High).
9. Hold in dish for 5-10 minutes after baking (MAKE SURE YOU DO THIS AS HOLDING IS VERY IMPORTANT).
10. Then, remove from the cake tin and place it on a wire rack to allow it to cool.
11. Decorate if desired before cutting into slices to serve.

Carrot Cake

Ingredients

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans

For Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

German Walnut Raisin Spice Cake

Ingredients:

Servings:16

• 1 1/2 cups seedless raisins
• 1 1/2 cups walnuts
• 1 1/2 teaspoons baking soda
• 1 1/2 cups boiling water
• 2 1/4 cups sifted all-purpose flour (sift before measuring)
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon salt
• 3/4 cup butter
• 1 1/2 cups sugar
• 2 whole eggs
• 2 egg yolks
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons vanilla extract

Note:  Egg Substitute: 
Prepare the below 2 mixtures in 2 separate bowls and use them as a substitute for whole eggs and egg yolks in this recipe. 
- In a bowl, mix 3 tablespoons vegetable oil with 3 tablespoons water and 2 teaspoon baking powder. 
- Take another bowl and mix 1 tablespoon ground flax seed with 3 tablespoons warm water, let it stand for couple of minutes before using it.

Frosting:

• 1 (8 ounce) package cream cheese, softened
• 2/3 cup butter
• 3 teaspoons vanilla extract
• 1 1/2 lbs confectioners' sugar

Note: You can prepare the frosting from scratch following the below given procedure or buy frosting from a Store.

Directions:

Prep Time: 10 mins
Total Time: 40 mins


1. Preheat oven to 350°F Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans.
2. Chop raisins and 1 cup walnuts fine; place in a medium bowl.

3. Add baking soda; then stir in boiling water.
4. Let mixture cool 1/2 hour.
5. Sift flour with cinnamon and salt.
6. In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy.
7. Add sugar, a little at a time, beating until light and fluffy.
8. Stop beater once or twice; scrape down side of bowl with rubber spatula.
9. Add eggs and egg yolks, one at a time.
10. Beat after each addition; scrape side of bowl with rubber spatula.
11. Beat until light and fluffy.
12. Add lemon juice and 1 1/2 teaspoons vanilla.
13. With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture.

14. Pour batter into prepared pans.

15. Place in oven, leaving space between pans.
16. Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge.
17. Cool on wire rack 5 minutes.
18. With small spatula, loosen edge.
19. Turn out on wire rack; turn top up; let cool completely—about 1 hour.

Note:
I use the same batter to prepare cup cakes as well, but the bake time is between 15-20 minutes for the cup cakes.

20. MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy.
21. Add the confectioners; sugar; beat until light and fluffy.
22. Using 1 1/2 cups frosting, put layers together.
23. Use rest of frosting to cover top and side of cake.
24. With metal spatula, make decorative swirls in frosting. Coarsely chop remaining walnuts, sprinkle on the top or sprinkle grated chocolate on the top.
25. Refrigerate until serving.
26. Makes 16 servings.