Food For Peace
* For those who are averse to using rich icing and cake spreads, try this alternative.
2 cups pitted dried dates, apricots, raisins, figs, etc.
1 cup water or fruit juice
1 cup soft fruit, i.e., bananas, peaches, strawberries, mangoes, papayas, etc.
2 teasp. cinnamon or 1 teasp. cardamon
1 teasp. vanilla essence
Method:
1. Soak dried fruit in water or fruit juice 6 hours.
2. Blend in soak-water along with soft fruit and spices.
3. Spread on a completely cooled cake.
Back to recipes list
3 Tablesp. lemon juice
1 cup sugar
1 cup yogurt
1 teasp. vanilla essence
1 1/2 cups white flour
1 teasp. bicarbonate soda
Brown Sugar Icing:
6 Tablesp. dark brown sugar or gur
2 Tablesp. cream or milk
3 Tablesp. melt butter
Method:
1. Cream lemon juice, sugar, yogurt and vanilla essence.
2. Sift flour and soda.
3. Stir flour into liquids.
4. Pour into a greased, flour-dusted, 9-inch cake pan.
5. Preheat oven to high.
6. Bake 10 minutes.
7. Reduce heat.
8. bake 20 more minutes until firm and cracks appear on surface.
9. Remove from oven.
10. Spread with Brown Sugar Icing,
Brown Sugar Icing:
1. Boil and stir all ingredients until sugar dissolves.
2. Pour hot icing over cake.
3. Spread evenly.
4. Cool before serving.
* Yields one, 9-inch cake.
Back to recipes list
1 1/4 cups white or fine whole wheat flour
1 teasp. bicarbonate soda
2 Tablesp. sugar
pinch of salt
1 1/4 cups milk (use more milk for thinner pancakes; less milk for thicker ones.)
ghee or oil for shallow-frying
Syrup:
1 cup sugar or gur
1/4 cup water
1/4 teasp. vanilla or maple essence (optional)
Method:
1. Beat all ingredients until creamy.
2. Heat frying-pan.
3. Add slight ghee to cover pan.
4. Dollop 2 Tablesp. of batter for each pancake.
5. When bubbles appear, turn over.
6. Brown on other side.
7. Remove from pan.
8. Sprinkle with icing sugar, jam, honey, or syrup.
Syrup:
1. Boil sugar and water until sticky but liquid.
2. Remove from heat.
3. Stir in chosen essence.
* Yields 8 pancakes.
Back to recipes list
2 cups white flour
1 teasp. bicarbonate soda
1 teasp. salt
2 teasp. cinnamon
2 cups sugar
1 1/2 cups oil
8 Tablesp. yogurt
2 cups grated carrots
Cream Cheese Icing:
1 1/4 lb. butter
1 cup CREAM CHEESE (See Milk Products Recipes.)
3 Tablesp. milk
1 teasp. vanilla essence
pinch of salt
1 lb. icing sugar
1 cup chopped walnuts or almonds
Method:
1. Sift flour, baking powder, salt, and cinnamon.
2. Mix sugar, oil, yogurt, and carrots.
3. Beat flour into liquids.
4. Pour batter into two, 9-inch, greased, flour-dusted cake pans.
5. Preheat oven to high.
6. Bake 10 minutes. Reduce heat.
7. Bake 35 more minutes until firm and cracks appear on surface.
8. Remove from oven. Cool.
9. Spread with Cream Cheese Icing.
Cream Cheese Icing:
1. Beat butte, cream cheese, milk, vanilla and salt.
2. Stir in icing sugar and nuts.
* Yields one, 9-inch, two-layer cake.
Back to recipes list
1/3 cup soft butter
2/3 cups sugar
3 Tablesp. milk
1 teasp. lemon juice
1/2 teasp. almond essence
2 cups white flour
1 teasp. bicarbonate soda
1/2 teasp. salt
1 cup mashed bananas
1 cup chopped walnuts
1 cup toasted coconut
Vanilla Butter Icing:
3 Tablesp. butter
2 cups icing sugar
1/4 teasp. salt
2 teasp. vanilla essence
Method:
1. Cream butter and sugar. Stir in milk, lemon juice and almond essence.
2. Sift flour, soda and salt.
3. Beat flour into liquids.
4. Stir in mashed bananas, toasted coconut, and walnuts.
5. Pour batter into two, greased, flour-dusted, 9-inch cake pans.
6. Preheat oven to high.
7. Bake 10 minutes. Reduce heat.
8. Bake 50 minutes longer until firm and cracks appear on surface.
9. Remove from oven. Cool completely.
10. Spread with Vanilla Butter Icing.
Vanilla Butter Icing:
1. Cream together butter, sugar, salt and vanilla.
2. If icing is too dry to spread, add a little cream or milk.
3. If too liquid, add a little icing sugar.
* Yields one, 9-inch, two-layered cakes.
Back to recipes list
2 3/3 cups white flour
2 teasp. bicarbonate soda
1 1/3 cup sugar
2 Tablesp. lemon juice
2 cups cold water
1 teasp. vanilla essence
6 Tablesp. carob powder
2/3 cups oil
Cream-Carob Icing:
1 Tablesp. butter
4 Tablesp. cream
1 1/2 cups icing sugar
1 teasp. vanilla essence
Honey-Carob Icing:
1 lb. jar liquid honey
carob powder, enough to make honey spread easily
Method:
1. Sift lour and soda.
2. Mix sugar, lemon juice, water, vanilla, carob and oil.
3. Beat flour into liquids.
4. Pour batter into two greased, floured-dusted, 9-inch cake pan.
5. Preheat oven to high.
6. Bake 10 minutes. Reduce heat.
7. Bake 50 more minutes until firm and cracks appear on surface.
8. Remove from oven. cool completely.
9. Sandwich cakes together with either Carob-Cream or Honey-Carob Icing.
Cream-Carob Icing:
1. Melt butter.
2. Beat in all other ingredients.
3. Cool. Spread on cakes.
Honey-Carob Icing:
1. Beat carob and honey until creamy.
2. If icing is too dry, add more honey.
3. If too wet, add more carob powder.
4. Spread on cakes.
* Yields one, 9-inch, two-layered cake.
Back to recipes list
2 cups white flour
1 teasp. bicarbonate soda
1/2 teasp. salt
1/2 teasp. cinnamon powder
1/2 teasp. all-spice powder
1/2 teasp. nutmeg powder
1/4 teasp. clove powder
1/2 cup soft butter
1/2 teasp. vanilla essence
1 cup sugar
4 Tablesp. yogurt
3/4 cup milk
Butter Icing:
1/3 cup melted butter
2 cups icing sugar
1 1/2 teasp. vanilla essence
4 Tablesp. hot milk
Method:
1. Sift flour, soda, salt, cinnamon, all-spice, nutmeg, and clove powder.
2. Mix butter, sugar, vanilla, yogurt, and milk.
3. Beat flour into liquids until creamy.
4. Pour batter into two, greased, flour-dusted, 9-inch cake pans.
5. Preheat oven to high.
6. Bake 10 minutes. Reduce heat.
7. Bake 50 minutes more until firm and cracks appear on surface.
8. Remove from oven. Cool completely.
9. Spread with Butter Icing.
Butter Icing:
1. Cream butter, sugar and vanilla.
2. Add hot milk until a spreadable constistency is achieved.
* Yields one, 9-inch, two-layered cake.
Back to recipes list
1/2 cup soft butter
1 cup sugar
4 Tablesp. yogurt
2 teasp. vanilla essence
1 cup white flour
1/4 teasp. salt
1/2 cup ground rice
1 teasp. bicarbonate soda
1 teasp. lemon peel, grated
Method:
1. Cream butter, sugar, yogurt and vanilla.
2. Sift flour, salt, ground rice, soda and lemon peel.
3. Beat flour into liquids.
4. Pour batter into two, greased, flour-dusted, 9-inch cake pan.
5. Preheat oven to high.
6. Bake 10 minutes. Reduce heat.
7. Bake 50 minutes more until firm and cracks appear on surface.
8. Dust with icing sugar.
* Yields one, 9-inch cake.
Back to recipes list
2 cups white flour
1 teasp. bicarbonate soda
1/2 teasp. salt
1 cup sugar
1/2 cup melted butter
1 cup yogurt
1 teasp. vanilla essence
3/4 cup milk
Topping:
1/3 cup melted butter
1 cup fresh pineapple pieces
1 cup fresh apple pieces
1 teasp. cinnamon powder
Method:
1. Mix all Topping ingredients.
2. Pour into a 9-inch cake pan.
3. Preheat oven to high.
4. Sift flour, soda and salt.
5. Beat sugar, butter, yogurt, vanilla and milk.
6. Stir in flour.
7. Pour batter over Topping which is already in cake pan.
8. Preheat oven to high.
9. Bake 10 minutes. Reduce heat.
10. Bake 50 minutes more until firm and cracks appear on surface.
11. Remove cake from oven. Cool completely.
12. Cut around cake edges to release from pan.
13. Place a plate or cooling rack on top of cake. Turn cake UPSIDE DOWN, carefully,
sliding cake out of pan.
* Yields one, 9-inch cake.
Variation:
Add nuts and more fruit to Topping mixture.
Back to recipes list
3 cups white flour
2 cups sugar
2 teasp. bicarbonate soda
1/2 cup carob powder
pinch of salt
1/2 lb. butter
1/2 cup yogurt
2 teasp. vanilla essence
2 cups cold water
Vanilla Butter Icing:
2 cups icing sugar
3 Tablesp. butter
1/4 teasp. salt
2 teasp. vanilla essence
Method:
1. Sift flour, sugar, soda, carob powder and salt.
2. Rub butter into flour evenly.
3. Mix yogurt, vanilla essence and water.
4. Beat flour into liquids until creamy.
5. Pour batter into two, greased, flour-dusted, 9-inch cake pans.
6. Preheat oven to high.
7. Bake 10 minutes. Reduce heat.
8. Bake 35 minutes more until firm and cracks appear on surface.
9. Cool completely.
10. Spread with Vanilla Butter Icing.
Vanilla Butter Icing:
1. Cream all ingredients together.
2. Add more icing sugar or water if needed to achieve a spreadable consistency.
* Yields one, 9-inch, two layer cake.
Back to recipes list
1/2 cup oil
1/4 cup yogurt
1 teasp. vanilla essence
3/4 cup milk
2 cups white flour
1/2 cup carob powder
1 cup sugar
1 1/2 teasp. bicarbonate soda
1/4 teasp. salt
Carob Icing:
1/3 cup melted butter
4 Tablesp. carob powder
2 cups icing sugar
1 1/2 teasp. vanilla essence
4-6 Tablesp. hot water
Method:
1. Mix oil, yogurt, vanilla and milk.
2. Sift flour, carob powder, sugar, soda and salt.
3. Beat flour into liquids.
4. Pour batter into two, greased, flour-dusted, 9-inch cake pans.
5. Preheat oven to high.
6. Bake 10 minutes. Reduce heat.
7. Bake 50 minutes more until firm and cracks appear on surface.
8. Remove from oven. Cool completely.
9. Spread with Carob Icing.
Carob Icing:
1. Melt butter.
2. Stir in carob powder, sugar, and vanilla essence.
3. Gradually add water until a spreadable consistency is achieved.
* Yields one, 9-inch two layer cake.
Back to recipes list
1/4 lb. butter, melted
1 (400 gram) tin of sweetened condense milk
1 cup warm water
1 cup white flour
1/2 teasp. bicarbonate soda
1 Tablesp. lemon peel, grated
Method:
1. Mix butter, condense milk and water.
2. Sift remaining ingredients and stir into liquids.
3. Pour batter into a greased, flour-dusted, 8-inch cake pan.
4. Preheat oven to high.
5. Bake 10 minutes. Reduce heat.
6. Bake 20 minutes more until cake is firm and cracks appear on surface.
* Yields one, 8-inch cake.
Back to recipes list
1 lb. dried, soaked figs
3/4 cup of fresh water
1 1/2 cups white flour
1 teasp. salt
1/2 teasp. cinnamon
1/4 teasp. cloves
1 teasp. bicarbonate soda
1 cup chopped walnuts
1/2 cup dried figs, chopped (Do not soak.)
1/2 cup yogurt
1 cup sugar
1/2 cup butter
2 Tablesp. lemon juice
2 Tablesp. vegetable oil
1 teasp. vanilla essence
Fig Icing:
1 2/3 cups icing sugar
3/4 cup stewed figs
1/2 cup soft butter
1/3 teasp. salt
1 teasp. vanilla essence
Method:
1. Cover figs with water. Soak 6 hours.
2. Drain, saving soak-water and figs separately.
3. Boil figs in fresh water 5 minutes.
4. Drain away water. Keep stewed figs for icing recipe.
5. Mix flour, salt, cinnamon, cloves, soda, walnuts and chopped dried figs.
6. Beat fig juice and remaining ingredients.
7. Stir in the flour mixture until creamy.
8. Pour into a greased, flour-dusted, 9-inch cake pan.
9. Preheat oven to high.
10. Bake 10 minutes. Reduce heat.
11. Bake 50 minutes more until firm and cracks appear on surface.
12. Cool completely.
13. Spread cake with Fig Icing.
Fig Icing:
1. Beat all ingredients until creamy.
2. Add more icing sugar or water if needed to achieve a spreadable consistency.
* Yields one, 9-inch cake.
Back to recipes list
2 cups white flour
1 cup sugar
1 teasp. bicarbonate soda
1 teasp. cinnamon
1/2 teasp. cloves
1 teasp. nutmeg
1/2 cup soft butter or oil
2 Tablesp. tomato puree mixed with 1 cup of water
1 cup chopped walnuts
1 cup raisins
Cream Cheese Icing:
1/4 lb. soft butter
1 lb. icing sugar
1 teasp. vanilla essence
1 (8 oz.) pkg. soft cream cheese
1 cup finely chopped nuts
Method:
1. Sift flour, sugar, soda, and spices.
2. Rub butter into flour evenly.
3. Mix tomato puree and water.
4. Beat tomato-water into flour until creamy.
5. Stir in nuts and raisins.
6. Pour into two, greased, flour-dusted, 8-inch cake pans.
7. Preheat oven to high.
8. Bake 10 minutes. Reduce heat.
9. Bake 50 minutes more until firm and cracks appear on surface.
10. Cool completely.
11. Spread with Cream Cheese Icing.
Cream Cheese Icing:
1. Beat all ingredients together.
2. Spread on cake. Set aside.
* Yields one, 8-inch, two-layered cake.
Back to recipes list
Sponge Cake:
3 cups white flour
1 1/2 teasp. bicarbonate soda
1 1/3 cup sugar
2 Tablesp. lemon juice
2 cups cold water or fruit juice
1 teasp. vanilla essence
2/3 cups oil
4 cups mixed juicy fresh or tinned fruit
2 1/2 cups sweet whipped cream
2 cups sweet fruit juice
Custard:
Follow recipe as for CUSTARD SAMOSAS. (See Pastries
Recipes.)
Method:
Sponge Cake:
1. Sift flour, and soda.
2. Mix sugar, lemon juice, water, vanilla, and oil.
3. Beat flour into liquids.
4. Pour batter into two, greased, flour-dusted, 9-inch cake pans.
5. Preheat oven to high.
6. Bake 10 minutes. Reduce heat.
7. Bake 50 minutes more until firm and cracks appear on surface.
8. Remove from oven. Cool completely.
Assembling:
1. Break half of the sponge cake into chunks.
2. Place cake chunks evenly in bottom of a large bowl.
3. Pour half the fruit juice over cake.
4. Evenly distribute half the fruit pieces over cake.
5. Spoon half the custard over fruit.
6. Dollop half the whipped cream over custard.
7. Break remaining cake into chunks and place evenly overwhipped cream.
8. Pour remaining juice and fruit over cream.
9. Add remaining custard and whipped cream.
10. Chill. Serve immediately.
Back to recipes list
[ Recipes For Peace ]
|
