Food For Peace
Dough:
2 cups water
2/3 cup better
1 1/4 cup white flour
1/4 teasp. salt
1 teasp. sugar
3 Tablesp. thick yogurt
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
Custard:
1/2 cup cornstarch
1/4 cup water
1 cup sugar
2 cups milk
1 Tablesp. butter
1 teasp. vanilla essence
Method:
1. Boil water and butter
2. Remove from heat.
3. Beat in flour and salt until it pulls away from the sides of pot.
4. Beat in sugar and yogurt until creamy.
5. Leave aside to cool 10 minutes.
6. Roll dough into a 1-inch thick rope.
7. Slice into 4-inch logs.
8. Place well-spaced on a greased baking tray.
9. Bake 30 minutes in a moderate oven.
10. Remove from oven.
11. Slice one side of each log open while still warm.
12. Cool completely. Fill with whipped cream or Custard.
13. Drizzle with Carob Icing.
Custard:
1. Mix cornstarch and water.
2. Stir in sugar and milk.
3. Boil, stirring constantly until thick.
4. Remove from heat. Cool.
Carob Icing:
1. Melt butter.
2. Stir in carob powder, sugar, and vanilla essence.
3. Add water until a spreadable consistency is achieved.
* Yields 12 eclairs.
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APPLE CRUMPLE
4 cups apples, thinly sliced
1/4 cup water
1 teasp. cinnamon
1/2 teasp. salt
3/4 cup sugar
2 cups white flour
1 cup soft butter
Method:
1. Spread apples in an 8-inch cake pan.
2. Mix water, cinnamon and salt.
3. Drizzle over apple slices.
4. Rub sugar, flour and butter until evenly mixed.
5. Sprinkle over apples.
6. Bake uncovered 40 minutes until brown.
7. Serve with custard or ice cream.
* Yields 6 cups.
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CINNAMON BUNS
Dough:
2 Tablesp. dried yeast
1 1/4 cups warm milk
4 Tablesp. sugar
1 teasp. salt
4 1/2 cups white flour
soft butter
1/4 cup cinnamon powder
1/2 cup sugar
1 cup chopped walnuts
1 cup raisins
(For making simple cinnamon buns, omit walnuts and raisins.)
Sugar Icing:
1 lb. icing sugar
3 1/2 Tablesp. milk
Method:
1. Mix yeast, sugar and warm milk. Leave until foamy.
2. Knead flour and salt into yeast-foam until a pliable dough forms.
3. Cover. Leave 2 hours.
4. Mix cinnamon, sugar, chopped nuts and raisins.
5. On a floured surface, roll dough out to 1/4-inch thick.
6. Spread generously with butter.
7. Sprinkle cinnamon-sugar over buttered dough, leaving a 1/2-inch border empty.
8. Roll filled dough up like a snail, forming a cylinder.
9. Pinch across cylinder, to seal.
10. Slice cylinder into 1-inch snails.
11. Place snail-like buns on greased baking tray. Leave 2 hours.
12. Bake 1/2 hour in a moderate oven until golden brown.
13. Cool completely.
14. Drizzle with Sugar Icing.
Sugar Icing:
1. Add milk to icing sugar until thick and creamy.
* Yields 24 buns.
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JAM DOUGHNUTS
Filling:
2 Tablesp. melted butter
1/2 cup milk
1 cup apple, strawberry or black currant JAM (See Bread Spreads Recipes.)
Dough:
2 Tablesp. dried yeast
1/4 cup sugar
1 cup warm milk
1/4 cup butter
1 teasp. salt
2 Tablesp. yogurt
1 teasp. grated lemon peel
3 3/4 cup white flour
Method:
Filling:
1. Mix milk and butter. keep in a small bowl near work area.
2. Leave jam separate but nearby.
Dough:
1. Mix yeast, sugar, and water. Leave until foamy.
2. Stir in warm milk, butter, salt, yogurt and lemon peel.
3. Knead flour into liquids until a pliable dough forms.
4. Cover. Leave 2 hours.
Assembling:
1. On a floured surface, roll dough into a 1/4-inch thick slab.
2. Using a sharp-edged bowl, cut circles out all over dough.
3. In center of half the rounds, dab with milk-butter solution and 1 Tablesp. jam
4. Rub a slight film of water around edges of remaining rounds.
5. Place free round directly over round with jam.
6. Using thumb and forefinger, prick around rim to seal. Do not squeeze filling as you go
around.
7. Twist sealed edges in succession to form a fluted skirting. Seal well or they will
break open during frying.
8. Place on a floured tray for 15 minutes.
9. Heat deep-fryer to moderate.
10. Slip in doughnuts.
11. Fry until deep brown.
12. Remove from ghee.
13. Roll in sugar while still hot.
14. Cool. Dollop whipped cream on top.
* Yields 12 doughnuts.
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LEMON LOG DOUGHNUTS
Lemon Filling:
1 /2 cups sugar
1/3 cups plus 1 Tablesp. cornstarch
1 1/2 cup water
3 Tablesp. butter
2 teasp. grated lemon peel
1/2 cup lemon juice
Dough:
Follow recipe for JAM DOUGHNUTS. (Listed in this section)
Method:
Dough:
1. On a greased surface, roll dough into a 1-inch diameter ropes.
2. Slice rope into 4-inch segments.
3. Place on a lightly floured tray.
4. Leave 1 hour to rise.
5. Fry doughnuts in ghee until golden brown.
6. Cool. Slice one side open.
7. Fill with Lemon Filling.
variation:
Use apple jam instead of lemon filling.
Lemon Filling:
1. Mix sugar, cornstarch and water.
2. Stirring constantly, boil gently until it thickens.
3. Remove from heat.
4. Stir in butter, lemon juice and peel.
5. Cool completely.
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SIMPLE GLAZED DOUGHNUTS
Sugar Glaze:
2 cups icing sugar
6 Tablesp. hot water
1 1/2 teasp. vanilla essence
Creamy Glaze:
1/3 cup melted butter
2 cups icing sugar
1 1/2 teasp. vanilla essence
4-6 Tablesp. hot water
Carob Glaze:
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. Follow same dough recipe for JAM DOUGHNUTS. (Listed in this section).
2. On a floured surface, roll dough into a 1/4-inch thick slab.
3. Using a sharp-edged bowl, cut out circles all over dough.
4. Cut hole in center of rounds by pressing and twisting with a bottle-cap.
5. Place rings on floured tray.
6. Leave 1 hour.
7. Heat deep-fryer to moderate.
8. Fry until golden brown. Drain.
9. In a large bowl, dip doughnuts in one of the following Glaze recipes.
Sugar Glaze:
1. Whip all ingredients until creamy.
Creamy Glaze:
1. Whip together butter, sugar and vanilla essence.
2. Drop by drop, stir in water, until creamy.
Carob Glaze:
1. Melt butter and stir in carob powder.
2. Stir in sugar and vanilla.
3. Drop by drop, stir in water until creamy.
* Yields 12 doughnuts.
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FRITTER DOUGHNUTS
3 cups white flour
1/2 cup sugar
1 teasp. baking powder
1 teasp. cinnamon powder
1/2 teasp. nutmeg powder
4 Tablesp. yogurt
2 cups cubed apples (or other fruit)
milk, enough to bind ingredients
ghee for deep-frying
Method:
1. Sift flour, sugar, baking powder, cinnamon, and nutmeg.
2. Stir in yogurt and apples.
3. Add milk until a sticky dough forms.
4. Heat deep-fryer to moderate.
5. Slip rounded Tablesp. of dough into ghee.
6. Fry until golden brown and hollow-sounding when tapped.
7. Drain. Roll fritters in granulated or powdered sugar.
* Yields 12 fritters.
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BAKED APPLES
large apples
sugar
raisins
cinnamon powder
chopped walnuts
Method:
1. Wash apples. Remove cores.
2. Mix equal amounts of sugar, raisins, cinnamon and walnuts.
3. Stuff apple centers with this mixture.
4. Place on greased baking tray.
5. Bake in a moderate oven 1/2 hour until apples burst and filling oozes from core.
6. Remove from oven. Serve hot or cold.
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SWEET PARATHA
Filling:
1 cup toor dal or yellow split peas
1 cup sugar
1 teasp. cardamon powder
Dough:
1 1/2 cups white flour
2 teasp. ghee or butter
1/2 cup warm water
Method:
1. Soak dal 6 hours. Drain.
2. Cover dal with fresh water.
3. Boil until soft and thick.
4. Stir in sugar and cardamon.
5. Keep boiling and stirring until a thick paste forms.
6. Spread on tray. Cool completely.
Dough:
1. Rub ghee into flour evenly.
2. Knead water into flour until a pliable dough.
Assembling:
1. Slightly grease rolling surface.
2. Roll out a thin, 6-inch round.
3. Put 1 Tablesp. filling in center of round.
4. Gather dough up around filling, forming a small pouch bag.
5. Twist and pinch off excess dough at top of pouch.
6. Press gently into a patty.
7. Roll patty out again into a 6-inch round.
8. Bake on a lightly greased frying pan.
9. Brown on both sides.
* Yields 6 parathas.
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SWEET PURIS
1 cup white flour
1 teasp. butter
pinch of salt
1/2 cup warm water
1/2 cup icing sugar
ghee or oil for deep-frying
Method:
1. Sift flour and salt.
2. Rub butter evenly into flour.
3. Knead water into flour until a pliable dough forms.
4. Divide dough into 6 balls.
5. Lightly grease rolling pin and surface.
6. Slightly flatten balls.
7. Roll balls into thin rounds.
8. Heat deep-fryer to moderate.
9. Slip in puri. As it bubbles and rises to surface, gently, press it under the ghee with
a slotted-spoon until it starts to inflate like a balloon.
10. Fry briefly on the other side. Do not allow puri to turn dark brown. Drain.
11. Arrange puris on a tray. Do not overlap.
12. Sprinkle with icing sugar while still hot.
13. Dollop with whipped cream or fresh jam.
* Yields 6 puris.
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CUSTARD SAMOSAS
Filling:
1/2 cup cornstarch or custard powder
1/4 cup water
1 1/2 cups milk
3/4 cup sugar
1/2 teasp. vanilla essence
Dough:
2 cups white flour
2 teasp. sugar
4 Tablesp. butter
1/2 cup cold water
Carob Glaze:
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:
Filling:
1. Mix cornstarch and water.
2. Stir in milk, sugar, and vanilla.
3. Boil and stir until thick. Remove from heat.
4. Spread on tray to cool.
Dough:
1. Sift flour and sugar.
2. Rub in butter evenly.
3. Knead water into flour until a pliable dough forms.
5. Lightly grease rolling surface.
6. Roll each ball into a thin round.
7. On lower half of round, put 1 Tablesp. filling, leaving rim free.
8. Rub a slight film of water around border.
9. Fold top half of round over filling, matching up edges.
10. Press along edges to seal. Do not squeeze filling as you go around.
11. Starting at right corner of half-moon, pinch, and twist sealed edges in successive
folds to form a fluted skirting. Each samosa open during frying.
12. Heat deep-fryer to moderate.
13. Slip samosas into ghee. Fry until golden.
14. Remove with a slotted spoon. Drain.
15. Cool. Dip in Carob Glaze.
Carob Glaze:
1. Melt butter. Remove from heat.
2. Stir in carob, sugar and vanilla.
3. Stir in water, until creamy.
* Yields 12 samosas.
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