Lemon Custard

Ingredients:-

1 cup milk
1 egg
2/1/2 tablespoons sugar
1/4 teaspoon lemon rind grated
1/2 teaspoon lemon extract
1 small pinch salt
1/4 cup water
4 pieces walnuts grated

Method:-

Boil milk and allow to cool
In a bowl, beat egg lightly to mix yolk and white. Add sugar, lemon rind, lemon extract and salt. Stir. Gradualy add milk, stirring constantly.

Grease two (6 ounce) glass custard cups. Pour half the mixture in each cup with grated walnuts. Cover cups tightly with aluminium foil securely tied.

Pour water into cooker. Put grid in cooker. Place cups on grid and cook for 5 minutes.

6 remove cooker from heat. Reduce pressure by placing cooker in approximately 4 ins (10) cms of cold water in a basin or in a sink for 1 - 2 minutes.

Open cooker. Take out and uncover cups.

Allow to cool at room temperature. Refrigerate. Serve custard chilled.

Delicious Cream Pudding

Ingredients:-

Milk 2 liters
1/2 cup condensed milk
Sugar 1/2 cup
Cornflakes (powder) 1/4 cup
Alum water 2 drops
Pistas, crushed 1/2 cup


Method:-

1.Boil the milk till it becomes half its quantity and keep removing the cream layers aside.

2.Do not stir the milk while boiling.

3.Put alum water into the milk and stir till all the milk has dried and only a tbsp. remains.

4.Mix sugar in this milk and scrape the cream from the sides.

5.Layer this cream on the sweetened milk alternately with powdered cornflakes.

6.Add 1/2 cup condensed milk

7.Lastly sprinkle crushed pistachios and serve chilled with cherries.

Christmas Pudding

Ingredients

l lb of each: raisins, currants, golden raisins, breadcrumbs, brown sugar
8oz Suet
4oz each: Mixed peel, glace cherries chopped, almonds chopped
1 each: Lemon - grate rind, orange - grate rind, carrot - grated, apple - grated
1 tbs Flour
1 tsp mixed spice
Pinch salt
6-8 Eggs
10oz stout (bottle) or dark beer (Guiness is good)
OR 5 ozs each brandy & milk.

Method:-

Mix dry ingredients first then mix with lightly beaten eggs & liquid. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place wax paper over the top and then foil over that, crimping it around the edges to keep firm. Either cook for 2 hours in pressure cooker with about 2 inches water or put in pan with water on stove for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for as long as possible for better flavor. Some people make them one year to eat the next. Donated by sister Margaret Hawksley Serve with hot custard, cream, or brandy sauce.

Why steam for so long? Christmas puddings are quite dense because of all the fruit, nuts, etc. they contain. Steaming is the best method of cooking because it allows a slow cooking which ensures a moist and palatable result (cakes being less dense can cook for less time and still remain moist, so baking is the best method). If you used a faster cooking method for a Christmas pudding you would get a crusty pudding. A pudding steamed for 2 hours, rather than 4, would probably still have some uncooked mixture in the center. So, while the cooking time obviously depends on the size of the pudding. (This is when it is cooked on the stove - not the pressure cooker)

Date Palm Molasses/Jaggery (Toffee)

Jaggery Toffee: - Date Palm molasses

Ingredients:-

Jaggery-250 GMS,
Milk extracted from one coconut,
100 GMS roasted peanuts,
½ a litre of water.

Method:-

Take a heavy bottomed vessel and add the jaggery, water and coconut milk and bring to a boil, add the peanuts and keep stirring continuously to avoid sticking. Empty the mixture onto buttered plates and cut up when cool.

Danish Apple Walnut Cake

Ingredients:-

4 cups coarsely chopped apples
2 cups sugar
1/2 cup vegetable oil
2 eggs
2 t. vanilla
2 cups flour
2 t. soda
2 t. cinnamon
1 t. salt 1 cup chopped walnuts

Method:-

Combine apples and sugar and set aside. Beat eggs, oil, and vanilla. Set aside. Put flour, soda, cinnamon and salt into bowl. Mix apples and sugar alternatively with eggs and oil. Mix into dry ingredients. Stir in walnuts. Bake at 350 in 13x9" pan for 1 hr. Top with 10x sugar or whipped cream.

Note:- Crunchy apples and walnuts make this cake stand out. Top it with
whipped cream for a perfect dessert.

Chocolate Caramel Bars

Ingredients

Chocolate Caramel Bars

2 cups of flour
1 cup of brown sugar
1/2 cup of butter
1 cup of finely chopped pecans
2/3 cup of butter
1/2 cup of brown sugar
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

Method

Mix flour, 1 cup brown sugar, butter in a food processor or with a pastry blender: Pat this crust into the bottom of a 9 X 15 pan. Sprinkle pecans on top of the crust. Melt butter and half cup of brown sugar and cook until bubbly (about 2-3 minutes): Pour the melted butter and sugar over the top of the crust. Bake in an oven at 350 degrees for 15-20 minutes, until the melted butter and sugar is bubbling on top and the crust is lightly browned. Remove from the oven and sprinkle a mixture of butterscotch chips and semi-sweet chocolate chips over the top. Let the chips melt and then swirl them together over the top of the crust. Cut while still warm into 48 squares.

Rice Pudding or (Indian Kheer)

INGREDIENTS: -

• 2 cups coconut milk
• 2 cups milk
• 3 tablespoons white sugar
• 1/2 cup Basmati rice
• 1/4 cup raisins
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon rose water (optional)
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped pistachio nuts

PREPARATION:-

1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.

2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.