Archive for the ‘Bake’ Category

I have always drooled at blueberry scones- basically anything made with blueberries.It was only a matter of time for me to try it out ..and try, I did and the scones came out fabulous.What made it more special was that it is vegan- thanks to this vegan bicyclinguist


All purpose flour-2 1/2 cup

Sugar-1/3 cup

Baking powder- 3 tea spoon

Salt-1/4 tea spoon

Vegan margarine-1/2 cup

Blueberries-1 cup

Water-1/2 cup

Zest and juice of  1 lemon


1.Preheat oven to 425 degree F

2.Mix the dry ingredients along with lemon zest.

3.In a seperate bowl, miss water and lemon juice.

4.Cut the margarine into small pieces and roughly mix it into the dry mixture until pea sized pieces are left. He gently warns not to overwork the dough.

5.Chill the water and lemon juice mixture and the dry ingredient mix in the freezer for about 15 minutes and remove.

6.Now is the time to mix the blueberries into the mixture.

7.Adding the lemon juice and water to the mixture,keep mixing until the dough holds together-again just enough for the dough to hold together.

8.Transfer the dough onto a lightly floured surface and  roll it into a ball.

9.Flatten the ball to the desired thickness and cut into 8 wedges.

10.Place these cut scones in a greased cooking tray, sprinkle some sugar on top of each scone.

11.Bake @ 425 degree F for 15 minutes.You get the most tastiest, warmest blueberry scones.

Makes:8 n0s

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Italian Bread Sticks


Active dry yeast- 1 pkt

Warm water-2/3 cup

All purpose or unbleached flour- 2-2 1/4 cup

Sugar-1 1/2 tea spoon

Garlic salt- 1 tea spoon

Shortening- 1/4 cup

Water-1 table spoon

Egg white- of 1 egg

Sesame/ poppy seeds- for sprinkling


1.Grease a 15*10 inch pan.In a large bowl,dissolve yeast in 2/3 cup warm water.

2.Lightly spoon flour into measuring cup, level off.

3.Add 1 cup flour, sugar, garlic salt and shortening.Blend at low speed until moistened; beat 3 minutes at medium speed.

4.Stir in an additional 1 to 1 1/4 cups flour to form a soft dough.

5.Place dough in a greased bowl, cover loosely with plastic wrap and cloth towel.

6.Let rise in warm place until light and doubled in size, about 30-40 minutes.

7.On a lightly floured surface, knead dough about 10 times, or until no longer sticky.

8.Roll dough to 15*10 inch rectangle, place in the prepared pan.

9.Starting with 10 inch side, cut the dough into 12 strips.Cut strips in half forming 24 sticks.

10.Combine 1 table spoon water and egg white, blend well.

11.Brush on sticks, sprinkle with sesame seeds.

12.Cover; let rise in warm place, about 15-20 minutes.

13.Preheat oven to 375 degree F and bake 18-22 minutes or until golden brown.Serve with soup.

Makes: 24 nos

Ps: The bread sticks were  good, but my shape wasnt..did not have enough patience to set it right !

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Sifted cake flour-2 cups

Baking powder-2 1/2 tea spoon

Salt-1/2 tea spoon

Shortening-1/3 cup

Brown sugar- 1 1/2 cups

Vanilla extract-1 tea spoon

Peanut butter-1/2 cup

Eggs, well beaten-3

Milk-3/4 cup


Butter,softened-1/2 cup

Peanut butter-1 cup

Milk-3 table spoon

Confectioner’s sugar- 2 cups


1.Sift flour,baking powder and salt together.

2.Cream shortening with 1 cup brown sugar and vanilla until fluffy.

3.Add peanut butter and mix thoroughly.

4.Beat eggs until light and beat in remaining sugar.

5.Add to creamed mixture and blend well.

6.Add sifted dry ingredients and milk alternately in small amounts,beating thoroughly after each addition.

7.Pour into a greased cupcake pan and bake @ 350 degrees F for 25-30 minutes.

8.Place the butter and peanut butter (from the frosting ingredients) in a medium bowl and beat with a mixer.

9.Gradually mix in sugar and when it starts to get thick,incorporate milk one table spoon at a time, until all of the sugar is mixed and the frosting is thick and spreadable

10.Beat for a couple of minutes until it all gets fluffy. Spread on top of of each cupcakes and serve.

Makes: 18 nos

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Ok, I was gone for a long time, but am glad I am not gone forever.My hand is a lot better and thanks to all who asked me about it.Its not just the hand, there are a few other things thats keeping me busy too.But that could not stop me from celebrating my F.I.R.S.T. blog anniversary/birthday today – April 29th.I just could not miss this one and hence I baked a short cake to mark the occasion.

Now,off to the recipe:


All purpose flour- 1 1/2 cup

Butter-1/2 cup

Light brown sugar-3 table spoon

For the topping:

Butter-4 table spoon

Light brown sugar-3 table spoon

Condensed milk-14 oz

Milk chocolate-5 1/2 ounce



1.Grease a cake pan.

2.Sift flour into a bowl and rub butter.Add sugar and mix it to forma  dough.

3.Press the mix into the cake pan and prick with a fork.

4.Bake @ 375 degree F for 20 minutes.Cool it.

5.For the topping,place butter, sugar and condensed milk in a pan and cook on low heat until it comes to a boil.

6.Reduce heat and cook for 4-5 minutes until caramel is place golden.Pour over the shortbread base and cool.

7.When the caramel topping is firm,melt milk chocolate and spread over the topping.Set aside to cool .Cut and serve.



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Unsalted butter-1/2 cup

Peanut butter-1/2 cup

Sugar-1 cup


All purpose flour-1 1/4 cup

Baking powder-1/2 tea spoon

Pinch of salt

Unsalted natural peanuts-3/4 cup


1.Grease 2 ookie sheets and keep it aside.

2.Beat together butter and peanut butter in a bowl.Then add sugar and then the egg.Beat well.

3.Sift the flour, baking powder and salt into the peanut butter mix.Add natural peanuts and bring all the ingredients together to form a dough.

4.Wrap and chill in the refrigerator for 30 minutes.

5.Roll the dough and cut them into desired size or shape with cookie cutters.

6.Bake @ 375 degree F for 15 minutes.Cool and serve. Store the rest in air tight container.


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Baked Custard

I am on a dessert making spree I guess…Just feel like.I baked a custard today and it came out darn well.I just got it out of the oven and waiting for the custard to cool as I type this post.I cannot wait to dig into the custard.


Eggs-2 nos

Whole milk-2 cups

Sugar-1/3 cup

Salt- 1/4 tea spoon

Dash of ground nutmeg

Dash of ground cinnamon


1.Whisk eggs, milk,sugar and salt in a bowl.Pour into 4 ungresed custard cups and sprinkle with cinnamon and nutmeg.

2.Place cups in a baking pan.Fill the baking pan with 3/4th dept water.

3.Bake uncovered @ 350 degrees F for 50-55 minutes.Serve warm.


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Bread Pudding

One of the easiest desserts around and yummilicious. I baked this for the New year and from the way the baking dish got licked clean, I can declare it a hit.



Evaporated milk- 12 oz can, 3 nos

Sugar-1-1/4 cup

Butter, melted-1/4 cup

Raisins-1/2 to 1 cup

Vanilla Extract-2 tea spoon

Ground cinnamon-1 tea spoon

Salt-1/2 tea spoon

Bread-1 loaf, cut into cubs


1.Beat the eggs in a bowl.Add milk,sugar, butter raisins, vanilla extract, ground cinnamon and salt and beat well.

2.Add the bread cubes and stir gently.

3.Pour into a greased baking dish and bake uncovered @ 325 degrees F for 50-60 minutes.Serve warm

Makes:12-16 servings

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