Sweet & Tangy Orange Muffins

"What, another orange goody?" "Yup," I say. And, why not, oranges smell good, taste good and are loaded with vit C.

The tangier, the better, I think, but if you like something sweet, this is the recipe for you. If you like, you can tone down the sourness with a few semi-sweet chocolate chips sprinkled on top of the muffin.

This recipe is made from a boxed cake mix. Not so long ago, our mothers baked cakes from scratch, but, now, with time so short and work so plenty, a ready cake mix is not all that bad an idea. Ready cake mixes definitely take away the work and keep back only the fun.

I think these muffins make good party favors, too. They look so pretty with their bright orange colour; they look even better if they are "dressed" in a pretty cupcake case (like, in the picture). They will make your guests think: "Hmmm, it was a great party, after all! "

Get the full recipe here...

Prep Time: 20 mins Total Time: 1 hour Makes: 12 - 15 muffins Ingredients: Method of Preparation: 1 Yellow Cake Mix ( vegetable oil & eggs according to box ) 1 pkt orange jello 1/4 cup hot water 1 cup cut orange wedges 2 tsps orange zest 1/2 cup chocolate chips Combine jello and hot water and stir till crystals have dissolved. Keep aside. Combine cake mix with vegetable oil, jello liquid and eggs according to box directions. Combine all the ingredients thoroughly. Spoon into greased or paper lined muffin tins and place a few chocolate chips on the top. Bake at 160 - 180 deg for about 20 - 30 minutes. Personal Notes: See: http://southernfood.about.com/od/orangerecipes/Orange_Recipes_Recipes_using_Oranges_and_Orange_Juice.htm More Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=orange+cake Google Images: http://images.google.com/images?hl=en&q=orange+cake Google Book Search: http://books.google.com/books?q=orange+cake Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

Pineapple Cake with Cream Cheese Icing

After my experiment with Orange and Carrot Cake, I knew the fresh fruit thing had caught my fancy. And, just as well, as fruit is very good for you.

Pineapple Cake makes a pretty serving for a tea party - that's what everyone thought, when I served wedges of it on fancy cheese plates.

The nice thing about pineapple cake is that it has the right amount of sweetness to measure up against the tartness, without being boring. The cream cheese icing might be an old time favourite but it is always a winner with pineapple cake or you could make a version of a Pina Colada Cake with Coconut Icing.

If you have tried the Pineapple Upside-Down Cake recipe or the Pineapple Chiffon Cake and enjoyed it, then this is another version of the same thing. It's sure to grab your fancy. Happy Baking!

Get the full recipe here...

Prep Time: 20 mins Total Time: 1 hour Makes: 1 big cake Ingredients: Method of Preparation: 2 cups plain flour 1/2 cup sugar 3/4 cup butter 2 eggs 1 1/2 cups pineapple cubes 1 pkt pineapple jello 1/4 cup hot water 2 tsp baking powder 1 tbsp grated lemon zest In a small bowl, combine flour and baking powder. In a bowl, combine jello, sugar and hot water. Stir till all the crystals have dissolved. Add pineapple, lemon zest, oil and eggs and mix well. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients thoroughly. Pour into a greased cake tin and bake at 160 - 180 deg for about 1 hour or till done. Cream cheese Icing: 1/2 cup butter, 12 oz cream cheese, 3 cups icing sugar, 3 - 4 tbsps milk & 1 1/2 tsps vanilla extract. Beat the ingredients together on low speed. Makes about 4 cups of icing. Personal Notes: See: http://southernfood.about.com/od/pineapplecakerecipes/Pineapple_Cake_Recipes.htm More Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=pineapple+cake Google Images: http://images.google.com/images?hl=en&q=pineapple+cake Google Book Search: http://books.google.com/books?q=pineapple+cake Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

Orange and Carrot Cake

Nothing beats Carrot Cake, but, really speaking, nothing beats Orange and Carrot Cake! Just thinking of it, makes me salivate, how about you?

I first envisioned this kind of cake when I was eating a bowl of fruit salad topped with orange jelly. I thought it was the ultimate dessert... Then, I thought, why not bake a fruity cake bursting with the flavour of sunny ripe oranges and a little carrot for extra colour and goodness...

The result was a soft, moist flavourful cake, quite unimagineable, unless you bite into it! The coconut icing was literally the cream on the top. It's makes a cool summer dessert if served chilled. This cake disappears quickly from the refrigerator (if it does make it there .... from the table), so beware!

Get the full recipe here...

Prep Time: 20 mins Total Time: 1 hour Makes: 1 big cake Ingredients: Method of Preparation: 2 cups plain flour 1/2 cup soft brown sugar 3/4 cup vegetable oil 3 eggs 1 pkt orange jello 1/4 cup hot water 150g grated carrots 2 tsp baking powder 1 tsp ground ginger 1 tbsp grated orange zest Coconut Icing: 100g dessicated coconut 100g icing sugar Orange juice In a small bowl, combine flour and baking powder. In a bowl, combine jello, sugar and hot water. Stir till all the crystals have dissolved. Add carrots, ground ginger, orange zest, oil and eggs and mix well. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients thoroughly. Pour into a greased cake tin and bake at 160 - 180 deg for about 1 hour or till done. To ice, add orange juice by the tablespoon to the coconut and icing sugar until it sticks together, and spread over the cake. Sprinkle pecans on the top. Personal Notes: Similar Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=orange+carrot+cake Google Images: http://images.google.com/images?hl=en&q=orange+carrot+cake Google Book Search: http://books.google.com/books?q=orange+carrot+cake Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

Rich Plum Cake

This is a very festive cake and deserves a special occasion to be served. A christening or a wedding might be the right celebration. It's a bit too heavy and sophisticated for a birthday, though.

Sometimes not only the cake is drenched with brandy or rum, but the ingredients are as well. The dried fruit and peels are placed in an enclosed container and are soaked with the darkest variety of rum / brandy, anywhere from 2 weeks to 3 months ahead. The cake ingredients are mixed, and once the cake has finished baking, brandy / rum is poured onto it while it is still hot.

In addition to the black currants, you can use a few varieties of nuts, however, I prefer not to use them in the cake. Rather, I sprinkle finely sliced almonds on the top (if I am not decorating it). The almonds get a little toasted and look very pretty against the brown crust of the cake.

Get the full recipe here...

Prep Time: 30 mins Total Time: 2 hours Makes: 1 cake Ingredients: Method of Preparation: 1 1/2 cups self raising flour 3/4 cup sugar 3 eggs 3 tbsps butter 1/2 cup vegetable oil 1/2 cup molasses 1 cup black currants 1/2 cup mixed dried peel 1 tsp grated lemon peel 2 tsps nutmeg powder 2 tsps cinnamon powder 2 tsps vanilla extract In a small bowl combine the flour, currants and dried peel. In a bowl, beat together butter, oil, sugar, lemon peel, nutmeg powder, cinnamon powder and vanilla extract. Add the molasses. Beat the eggs separately till thick and add to the liqiud mixture. Fold in the flour and the dried fruits, mix evenly. Bake in a preheated oven at 160 - 180 deg for 1 1/2 hours or till done. Cool the cake and cover tightly before storing. Personal Notes: Instead of molasses, you can use caramel syrup. If you wish, you can soak the dried fruit for about 3 - 4 days in some grape juice mixed with a little brandy. Drain thoroughly before using. Wrap this cake tightly in butter paper and foil before storing it, to develop the flavours. Plum cake is best made about a week before it needs to be served. This cake can be enhanced with a thin covering of marzipan and an outside coating of royal icing. Similar Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=rich+plum+cake Google Images: http://images.google.com/images?hl=en&q=rich+plum+cake Google Book Search: http://books.google.com/books?q=rich+plum+cake Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

The Ultimate & Irresistible Chocolate Muffin

These muffins are a chocolate lover's delight. Sometimes recipes for chocolate cakes or muffins are complicated. However, these ask for the minimum fuss and are yet so irresistible. A cake made with cocoa instead of chocolate can be as delicious as a cake made with chocolate. In some cases cocoa makes the cake more moist and more flavorful.

Other additions and variations may include melted chocolate, sour cream, buttermilk, fruit juices, or syrups. Bakers use vanilla extracts, liqueurs, or flavored liquids like coffee to bring out different properties in the chocolate flavor. A variety of toppings, icings and glazes can also be used, as well as spices.

This muffin makes a great favor for birthday parties. You can use fudge or caramel frosting with chocolate sprinkles to make up the perfect give-away.

Get the full recipe here...

Prep Time: 20 mins Total Time: 45 mins Makes: 12 - 15 muffins Ingredients: Method of Preparation: 2 1/4 cups plain flour 3/4 cup cocoa powder 1 cup butter 1 cup sugar 3 eggs 3/4 cup warm milk 1 tsp salt 1 tsp vanilla extract 1/2 cup macadamia nuts In a small bowl, combine the flour, cocoa powder, macadamia nuts and salt. In another bowl, whisk together the oil, sugar, eggs, milk and vanilla extract. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients thoroughly - but do not overmix the muffin batter. Spoon into greased or paper lined muffin tins and bake at 160 - 180 deg for about 20 - 30 minutes. Personal Notes: It's important NOT TO OVERMIX muffin batter. Over-mixing develops the gluten in the flour which will produce a tough and dense muffin with tunnels. Just a few strokes should do to combine the ingredients. The batter should still be lumpy. The higher sugar and fat content in a muffin, you will have a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten. If using a dark colored pan, reduce the oven temperature a bit because dark colored pans absorb more heat, so they become hotter than light colored pans. Paper or foil muffin cup liners are sometimes used to line the muffin pans. They help to make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray. Make sure you do not overbake muffins or they will be dry. Similar Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=chocolate+muffins Google Images: http://images.google.com/images?hl=en&q=chocolate+muffins Google Book Search: http://books.google.com/books?q=chocolate+muffins Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

Coconut Macaroons

Macaroons are sweet foods made either with coconut and egg white or with a coarse almond paste formed into a dense cookie or confection. They are often confused (due to the very similar spelling) with the French Macarons which are entirely different in appearance.

Macaroon cookie biscuits often use egg whites (usually whipped to stiff peaks), with ground or powdered nuts, most commonly coconut but sometimes almond. A Coconut macaroon is a conventional macaroon with a distinct coconut flavor and containing shredded dried coconut. They are often piped out with a star shaped tip, whereas macaroons made with nuts are more likely shaped individually due to the stiffness of the dough.

After baking, the star tip end of the macaroons are dipped in chocolate or a blob of raspberry jam is often concealed in the centre of the macaroon prior to cooking.

Get the full recipe here...

Prep Time: 20 mins Total Time: 1 hour Makes: 1 big cake Ingredients: Method of Preparation: 3 cups flaked coconut 1 cup condensed milk 1/8 teaspoon salt 1 1/2 tsps vanilla extract 1/2 tsp almond extract Combine all ingredients; stir until well blended. Drop by teaspoonfuls, 1 inch apart, on a greased baking sheet. Press down with the back of a spoon for even thickness. Bake at 170° for 15 - 20 minutes, or until macaroons are light. Cool 5 minutes before removing from baking sheet. Personal Notes: I came across another recipe calling for egg whites and a wee bit of flour. I am not sure how these would tyrn out. I will try it some day as it seems healthier than the one with condensed milk. The Ingredients are: 1 1/3 cups flaked coconut, 1/3 cup sugar, 2 tablespoons all-purpose flour, 1/8 teaspoon salt, 2 egg whites, 1/2 teaspoon vanilla extract Preparation: Combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until golden brown. Similar Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=coconut+macaroons Google Images: http://images.google.com/images?hl=en&q=coconut+macaroons Google Book Search: http://books.google.com/books?q=coconut+macaroons Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

Flax and Oat Bran Muffins

These spicy muffins are loaded with fiber and flavor. Oat bran and flax seeds along with chopped fruit, raisins and nuts make a healthy difference. They are perfect for breakfast. If you have a problem getting your kids to eat cereal and fruit, this is what you might like to feed them instead.

It's a good idea to mix the dry ingredients the previous day, so all you do is add the wet ingredients, stir and bake, the next day. There you go: a delicious breakfast, whilst you get the kids ready for school.

This recipe is also good for those on a healthy diet. Use skimmed milk and whole wheat flour instead of white. Use 1/4 cup less sugar and less oil and use 1/2 cup applesauce instead. These muffins are best eaten warm on the same day or lightly toasted (the next day) and eaten with honey or a blob of butter. Enjoy!

Get the full recipe here...

Prep Time: 20 mins Total Time: 45 mins Makes: 12 - 15 muffins Ingredients: Method of Preparation: 1 1/2 cups plain flour 3/4 cup ground flax seed 3/4 cup oat bran 3 eggs 1 cup brown sugar 1/2 cup vegetable oil 3/4 cup milk 1 cup chopped fruit 1/2 cup raisins, nuts 2 tsps ground cinnamon 1 tsp vanilla extract 3 tsps baking powder 1/2 tsp salt In a small bowl, combine the flour, flax seed, oat bran, raisins, nuts, cinnamon powder, baking powder and salt. (You can do this the day before baking) In another bowl, whisk together the oil, sugar, eggs, milk, chopped fruit and vanilla extract. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients - but do not overmix the muffin batter. Spoon into greased or paper lined muffin tins and bake at 160 -180 deg for about 20 - 30 minutes. Personal Notes: It's important NOT TO OVERMIX muffin batter. Over-mixing develops the gluten in the flour which will produce a tough and dense muffin with tunnels. Just a few strokes should do to combine the ingredients. The batter should still be lumpy. The higher sugar and fat content in a muffin, you will have a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten. If using a dark colored pan, reduce the oven temperature a bit because dark colored pans absorb more heat, so they become hotter than light colored pans. Paper or foil muffin cup liners are sometimes used to line the muffin pans. They help to make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray. Make sure you do not overbake muffins or they will be dry. Similar Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=bran+muffins Google Images: http://images.google.com/images?hl=en&q=bran+muffins Google Book Search: http://books.google.com/books?q=bran+muffins Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

Four Muffins - One Batter Mix

The easiest thing to bake is a muffin. It is a good way to learn to bake and if you are a seasoned baker, it is a good test of one's baking skills.

Muffins can also be fun to bake, especially if you are making them for a fete or to give away as party favors. The nice thing is that you can get creative with the flavours and toppings, that I would call it something of a baker's challenge. The idea is not to set your limitations but to allow your tastebuds to rule ... I think I would fancy some cayenne pepper in my chocolate muffin :-)

Here are four varieties of muffins made from one batter mix. Divide the batter into 4 equal portions in separate bowls and then let your imagination take over. I have provided you with a sample combination. You can try something of your own ...

Get the full recipe here...

Prep Time: 30 mins Total Time: 1 hour Makes: 25 - 30 muffins Ingredients: Method of Preparation: 6 cups all-purpose flour 5 eggs 2 cups sugar 1 cup vegetable oil 1 cup butter 1 1/4 cups milk 6 tsps baking powder In a small bowl, combine the flour and baking powder. In another bowl, whisk together the oil, butter, sugar, eggs and milk. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients - but do not overmix the muffin batter. Divide the batter into 4 equal portions for 4 varieties (Nos 4 - 7). 1/2 cup cocoa powder, 1/2 cup chocolate chips, 2 tsps brandy 1/2 cup chopped glazed cherries, 1/2 cup coloured jelly beans, 1 tsp strawberry essence 1/2 cup pineapple bits, 1 tbsp coconut milk, 1 tsp almond essence 1/4 cup molasses, 1/2 cup black currants, 1/2 tsp ginger powder, 1/2 tsp vanilla extract Spoon the mixes separately into paper lined muffin tins and bake at 160 -180 deg for about 20 - 30 minutes. Personal Notes: It's important NOT TO OVERMIX muffin batter. Over-mixing develops the gluten in the flour which will produce a tough and dense muffin with tunnels. Just a few strokes should do to combine the ingredients. The batter should still be lumpy. The higher sugar and fat content in a muffin, you will have a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten. If using a dark colored pan, reduce the oven temperature a bit because dark colored pans absorb more heat, so they become hotter than light colored pans. Paper or foil muffin cup liners are sometimes used to line the muffin pans. They help to make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray. Make sure you do not overbake muffins or they will be dry. Chopped fruit, nuts, spices, cornmeal, bran, oats can be added to give the muffins texture and flavor. Toppings (frostings) can transform a plain basic muffin into something special. Reference: http://www.joyofbaking.com/muffins/muffins.html Similar Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=muffins Google Images: http://images.google.com/images?hl=en&q=muffins Google Book Search: http://books.google.com/books?q=muffins Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

Lebanese Date Mamoul

Mamoul (Ma'amoul) are small shortbread Middle Eastern cookies. They are filled with dates, nuts and much more. They may be in the shape of balls or domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds (like moon cake moulds - see picture alongside).

They are quite easy to prepare: You make a dough and a filling, then you form the dough into a ball around the filling and press the filled cookie into the floured mould before tapping it out. The mamouls are baked and then coated with confectioner's sugar.

The Kuwaitis are fond of them and particularly eat them during Ramadan. There is no shortage of them in bakeries, patisseries and supermarkets in Kuwait.

Overall, the dough is crumbly (shortbread). The dough isn't all that sweet, which is probably a good thing since the filling is extremely sweet on account of the dates.

Get the full recipe here...

Prep Time: 20 mins + Total Time: over 2 days Makes: 12 - 15 cookies Ingredients: Method of Preparation: For the Dough: 2 cups semolina 1 cup all-purpose flour 1/2 cup milk 1 cup butter 1/2 cup caster sugar 1/4 tsp salt 2 tsps orange water 2 tsps rose water Icing sugar for dusting For the Filling: 1 cup dates 2 tsps sesame seeds 3 tsps vegetable oil 1 tsp ground cardamom Finely chop the dates. Add the sesame seeds and oil and mix into a smooth paste. On low heat, warm the butter, milk and salt. Remove from the fire. Add semolina, flour and sugar and mix well. Allow to cool a bit. Add flavouring waters and fold into the dough. Cover dough with plastic wrap and allow to rest overnight. Make dough into small balls. Flatten each ball as thinly without tearing the dough. Place filling in the middle and fold dough over, then, roll gently into a ball. Press the filled cookie into a floured mould or use a fork to make designs on top (cookie should not be flattened but have a dome shape). Bake in a pre-heated oven at 180 deg for 25-35 minutes or until the tops become golden brown. Cool and sprinkle with powdered sugar. Personal Notes: Remember to wipe the mould and re-flour it between pressings to ensure easy removal of the cookie. Similar Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=mamoul Google Images: http://images.google.com/images?hl=en&q=mamoul Google Book Search: http://books.google.com/books?q=mamoul Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

Chicken Calzones

A calzone (Italian "stocking" or "trouser") is an Italian turnover made from pizza dough and stuffed with cheese, ham or salami, vegetables, or a variety of other stuffings. The dough is folded over, sealed on one edge and then baked or fried.

Sandwich-sized calzoni (called fattayer) are a popular snack in Kuwait, sold by speciality shops. The calzones are stuffed with choices of shawerma - chiken or meat, mortadella with cheese, or a spinach mixture or shish kebab / shish tawook. Personally, my family prefers the calzone stuffed with zaater (thyme) mixed with olive oil, tomatoes and black olives. Yummy!

Calzones are similar to stromboli, but traditionally the two are distinct dishes. Stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semicircle.

Get the full recipe here...

Prep Time: 30 mins Total Time: 1 hour Makes: 10 calzones Ingredients: Method of Preparation: 2 cups boiled chicken 1 cup frankfurters 1/2 cup mushrooms 1 onion, chopped 1 tomato, chopped 2 flakes garlic (optional) 1/2 cup sauce 1 tsp chilli powder 10 oz pizza dough 2 tbsps cilantro little milk / beaten egg sesame seeds Fry the onion lightly. Add tomato, garlic and chilli powder. Add sliced mushrooms, shredded chicken and chopped frankfurters. Cook for a few minutes. Add tomato or bbq sauce and remove from heat. Sprinkle over the chopped cilantro. Mix well. Add salt for taste. Divide the pizza crust dough into 10 parts. Roll each part into 5"circles. Divide chicken mixture spreading on only half of each circle. Fold the dough over the filling. Seal edges together with a fork. Brush the tops with a little milk or beaten egg. Sprinkle sesame. Cut two slits on the surface to vent the steam. Bake in a preheated oven at 200 deg for 20 - 30 minutes or until light brown. Personal Notes: You can use your favourite recipe to make a filling! Some calzone recipes include more ricotta than any other ingredient; however, proportions are largely based on the chef's taste, so a calzone's contents can vary substantially from chef to chef. Reference: http://en.wikipedia.org/wiki/Calzone Similar Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=calzone Google Images: http://images.google.com/images?hl=en&q=calzone Google Book Search: http://books.google.com/books?q=calzone Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

Rich Caramel & Walnut Muffins

If you are looking for a rich muffin, that's quick and easy to prepare, then, this recipe is perfect. Walnuts are good for you and the muffins are great for breakfasts or for people-on-the-move.

The walnuts in these muffins provide a contrasting texture with the soft cake and what's more, the carmel flavour combined with cinnamon, makes one wonder, "What's that something special in the muffin?"

The muffins get a nice brownish colour. What I like to do, is to sprinkle chunkier bits of walnuts on the top (for a bonus) before baking, so the tops get a nice, crunchy look.

The recipe given here has both the healthier version, which uses vegetable oil and has a bread like texture or you could use butter for that rich, ultimate flavour and texture.

Get the full recipe here...

Prep Time: 20 mins Total Time: 45 mins Makes: 15 -18 muffins Ingredients: Method of Preparation: 3 cups all-purpose flour 1 cup sugar 3/4 cup veg oil / butter 3/4 cup milk 3 eggs 3 tsps baking powder 2 tsps cinnamon powder 1/4 cup caramel syrup 1 cup chopped walnuts extra walnuts In a small bowl, combine the flour, baking powder and chopped walnuts. In another bowl, whisk together the oil/butter, sugar, eggs, milk and caramel syrup. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients - but do not overmix the muffin batter. Spoon into greased or paper lined muffin tins and sprinkle coarsely chopped walnuts on the top. Bake at 160 -180 deg for about 20 - 30 minutes. Personal Notes: It's important NOT TO OVERMIX muffin batter. Over-mixing develops the gluten in the flour which will produce a tough and dense muffin with tunnels. Just a few strokes should do to combine the ingredients. The batter should still be lumpy. The higher sugar and fat content in a muffin, you will have a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten. If using a dark colored pan, reduce the oven temperature a bit because dark colored pans absorb more heat, so they become hotter than light colored pans. Paper or foil muffin cup liners are sometimes used to line the muffin pans. They help to make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray. Make sure you do not overbake muffins or they will be dry. Reference: http://www.joyofbaking.com/muffins/muffins.html Compare other Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=muffins Google Images: http://images.google.com/images?hl=en&q=muffins Google Book Search: http://books.google.com/books?q=muffins Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

Ham, Brie and Leek Muffins

These savoury muffins are very easy to make and I think they are perfect for Sunday brunch or a picnic basket. Served warm with a little salad on the side, they make a great starter.

In fact, you can go a little overboard with these muffins! You can use a combination of cornmeal and flour. Try using some fresh herbs like parsley or basil or dill or a hint of garlic.

Veggies like boiled spinach, corn, carrots and peas (drain thoroughly or you could end up with one soggy muffin!) also make good additions. If you prefer, you can use spicy sausage or smoked salmon instead of ham, even boiled shrimps or crab meat. If you don't have brie, use a tablespoon of Italian (or any other) dressing for flavour.

Chopped almonds or pine nuts in the muffin give it a contrasting texture, without making it a sweet muffin. A little bit of mustard sauce in the batter goes a long way, so do not over-use it.

Get the full recipe here...

Prep Time: 20 mins Total Time: 45 mins Makes: 15 - 18 muffins Ingredients: Method of Preparation: 3 cups flour 1/2 cup veg oil 1/4 cup olive oil 3 eggs 3/4 cup milk 1 tsp sugar 1 tsp salt 3 tsps baking powder 2 tbsps grated parmesan 2 tbsps brie, chopped 1 small leek, chopped 1 cup diced ham 1 tsp cayenne pepper In a small bowl, combine the flour, baking powder, sugar and salt. In another bowl, whisk together the two oils, eggs, milk and cayenne pepper. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients - but do not overmix. Add the leek, brie and diced ham. Mix evenly. Sprinkle chopped herbs on the top (optional). Spoon the mixture into greased or paper lined muffin tins and sprinkle the grated parmesan on the top. Bake at 160 - 180 deg for about 25 - 30 minutes. Serve the savoury muffins warm. Personal Notes: It's important NOT TO OVERMIX muffin batter. Over-mixing develops the gluten in the flour which will produce a tough and dense muffin with tunnels. Just a few strokes should do to combine the ingredients. The batter should still be lumpy. The higher sugar and fat content in a muffin, you will have a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten. If using a dark colored pan, reduce the oven temperature a bit because dark colored pans absorb more heat, so they become hotter than light colored pans. Paper or foil muffin cup liners are sometimes used to line the muffin pans. They help to make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray. Make sure you do not overbake muffins or they will be dry. Other Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=savory+muffins Google Images: http://images.google.com/images?hl=en&q=savory+muffins Google Book Search: http://books.google.com/books?q=savory+muffins Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]

Chocolate Chips & Vanilla Muffins

The name 'muffin' either comes from the French word 'moufflet', meaning a soft bread, or from the German word 'muffe' which is the name for a type of cake. Maybe it would be better to describe them as a cross between a bread and a cake.

'American-style' muffins use a chemical leavener (baking powder or baking soda) for rising. English Muffins are made from a yeast dough. If you are a muffin fan, you can go ga-ga! over making muffins. There could be hunfreds of variations, it's all left to the expert baker to come up with something that's unique and delightful.

The recipe given here calls for either vegetable oil (lighter version with a more bread-like texture) or butter (for a richer flavour). The picture shows a more cake-like muffin with butter instead of oil, hence the lovely crust.

Get the full recipe here...

Prep Time: 20 mins Total Time: 45 mins Makes: 15-18 muffins Ingredients: Method of Preparation: 3 cups white flour 1 cup sugar 3/4 cup veg oil / butter 3/4 cup milk 3 eggs 3 tsps baking powder 3 tsps vanilla extract 1 pinch salt 1/2 cup chocolate chips In a small bowl, combine the flour, baking powder and salt. In another bowl, whisk together the oil/butter, sugar, eggs, milk and vanilla. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients - but do not overmix the muffin batter. Add the chocolate chips and mix lightly. Spoon into greased or paper lined muffin tins and bake at 160 -180 deg for about 20 - 30 minutes. Personal Notes: It's important NOT TO OVERMIX muffin batter. Over-mixing develops the gluten in the flour which will produce a tough and dense muffin with tunnels. Just a few strokes should do to combine the ingredients. The batter should still be lumpy. The higher sugar and fat content in a muffin, you will have a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten. If using a dark colored pan, reduce the oven temperature a bit because dark colored pans absorb more heat, so they become hotter than light colored pans. Paper or foil muffin cup liners are sometimes used to line the muffin pans. They help to make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray. Make sure you do not overbake muffins or they will be dry. A dressed muffin (with icing, toppings or decorations) would be referred to as a cupcake, because it resembles a miniature cake! Fruit, nuts, chocolate, spices, cornmeal, bran, oats may be added to give the muffins texture and flavor. Toppings (frostings) can transform a plain basic muffin into something special. Reference: http://www.joyofbaking.com/muffins/muffins.html Compare other Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=muffins Google Images: http://images.google.com/images?hl=en&q=muffins Google Book Search: http://books.google.com/books?q=muffins Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]