Showing posts with label eggless baking. Show all posts
Showing posts with label eggless baking. Show all posts
With my sweet-tooth striking again, and not a lot of ingredients available handy to work with, I had to put together a little snack for the weekend. While the idea was in my head for a while, the New Year was the perfect opportunity! Hope this New Year brings health and all the happiness we wish for!
Ingredients:
white bread slices - 8
butter - 2 tbsp
sweetened condensed milk - 1 can
raisins - 1/2 cup
apple juice - 1/4 cup
vanilla extract - 1 tsp
whole milk - 3 cups
sliced almonds - a few
Method:
Soak raisins in apple juice for a couple of hours.
Remove the crust from the bread and cut into triangles.
Butter the bread and place in a baking tray lined with parchment paper. Broil in preheated oven for about 5 minutes, until golden brown.
Boil two cups of milk with half a can of condensed milk, until it is mixed thoroughly and starts reducing. Remove from fire and add the soaked raisins.
Arrange bread slices in a baking pan and pour the prepared milk mixture. Soak for half an hour. Bake in preheated oven at 375 degrees (Fahrenheit) for about 20 minutes, until set.
In the meantime, prepare the shahi topping by blending together the remaining one cup milk, half can of condensed milk and vanilla extract. Bring to a boil until it starts reducing and add sliced almonds.
To serve, take a portion of the pudding in a dessert bowl and pour a little of the shahi topping.
Notes:
The pudding can be served dry or with the shahi topping, as per individual taste. My husband likes the dry version while I prefer the topping!
Ingredients:
white bread slices - 8
butter - 2 tbsp
sweetened condensed milk - 1 can
raisins - 1/2 cup
apple juice - 1/4 cup
vanilla extract - 1 tsp
whole milk - 3 cups
sliced almonds - a few
Method:
Soak raisins in apple juice for a couple of hours.
Remove the crust from the bread and cut into triangles.
Butter the bread and place in a baking tray lined with parchment paper. Broil in preheated oven for about 5 minutes, until golden brown.
Boil two cups of milk with half a can of condensed milk, until it is mixed thoroughly and starts reducing. Remove from fire and add the soaked raisins.
Arrange bread slices in a baking pan and pour the prepared milk mixture. Soak for half an hour. Bake in preheated oven at 375 degrees (Fahrenheit) for about 20 minutes, until set.
In the meantime, prepare the shahi topping by blending together the remaining one cup milk, half can of condensed milk and vanilla extract. Bring to a boil until it starts reducing and add sliced almonds.
To serve, take a portion of the pudding in a dessert bowl and pour a little of the shahi topping.
Notes:
The pudding can be served dry or with the shahi topping, as per individual taste. My husband likes the dry version while I prefer the topping!
In my childhood, we used to share Diwali sweets and snacks with our neighbors, who reciprocated the favor during Christmas. Oh, I absolutely love those awesome fruitcakes they make for Christmas! With great hesitation, I tried the eggless version of the fruit cake, but it came out pretty good. Wish you all a very happy and healthy New Year!
Ingredients:
all-purpose flour - 1 1/2 cups
butter - 2 sticks
raisins - 1 cup
dried cherries - 1/4 cup
dried cranberries - 1/3 cups
dried blueberries - 1/4 cup
apple juice - 3/4 cup
baking powder - 1 tsp
baking soda - 1/2 tsp + 1/2 tsp
vinegar - 1 tbsp
sugar (light brown) - 1/2 cup
milk - 3 tbsp
Method:
Soak dried fruit in apple juice overnight.
Mix 1/2 tsp baking soda in vinegar and keep aside.
Sift flour, baking powder and the remaining half teaspoon baking soda (I repeat this process a few times).
Blend butter, sugar and vinegar together with a hand-blender. Add flour mixture slowly, along with milk. Drain the soaked dry-fruits and use the liquid little by little to prepare the cake batter. Mix in the soaked dry-fruits. Pour into a buttered cake pan and bake in a preheated oven at 325 degrees (Fahrenheit) for about 90 minutes, or until skewer comes out clean.
Notes:
1. The batter is usually thicker for fruitcake than regular cake.
2. Any combination of dry fruits can be used, but sugar needs to be adjusted according to the sweetness of the dry fruits.
Ingredients:
all-purpose flour - 1 1/2 cups
butter - 2 sticks
raisins - 1 cup
dried cherries - 1/4 cup
dried cranberries - 1/3 cups
dried blueberries - 1/4 cup
apple juice - 3/4 cup
baking powder - 1 tsp
baking soda - 1/2 tsp + 1/2 tsp
vinegar - 1 tbsp
sugar (light brown) - 1/2 cup
milk - 3 tbsp
Method:
Soak dried fruit in apple juice overnight.
Mix 1/2 tsp baking soda in vinegar and keep aside.
Sift flour, baking powder and the remaining half teaspoon baking soda (I repeat this process a few times).
Blend butter, sugar and vinegar together with a hand-blender. Add flour mixture slowly, along with milk. Drain the soaked dry-fruits and use the liquid little by little to prepare the cake batter. Mix in the soaked dry-fruits. Pour into a buttered cake pan and bake in a preheated oven at 325 degrees (Fahrenheit) for about 90 minutes, or until skewer comes out clean.
Notes:
1. The batter is usually thicker for fruitcake than regular cake.
2. Any combination of dry fruits can be used, but sugar needs to be adjusted according to the sweetness of the dry fruits.
When I was in India, we never had a baking oven. Since childhood, it was my dream to be able to bake some day. When I moved to the US, where almost every home has a baking oven, this was the first cake I baked - and to this day, it is my personal favorite.
Ingredients:
all-purpose flour - 2 cups
sweetened condensed milk - 1 can
butter - 1 stick (8 tbsp)
baking powder - 1 tsp
baking soda - 3/4 tsp
orange juice or soda - 3/4 cup
yogurt - 5 tbsp
vanilla extract - 1 tsp
Method:
Preheat oven to 350 degrees (Fahrenheit). Sift flour with baking powder and baking soda. (I repeat this process 3 to 4 times). Set aside.
Blend condensed milk and butter with a hand mixer until well-blended. Add the remaining ingredients and blend until fluffy. Pour into a greased baking tray and bake for 45 to 60 minutes until skewer comes out clean. Serve warm with tea.
Notes:
Baking powder and baking soda need to be mixed thoroughly with flour.
Ingredients:
all-purpose flour - 2 cups
sweetened condensed milk - 1 can
butter - 1 stick (8 tbsp)
baking powder - 1 tsp
baking soda - 3/4 tsp
orange juice or soda - 3/4 cup
yogurt - 5 tbsp
vanilla extract - 1 tsp
Method:
Preheat oven to 350 degrees (Fahrenheit). Sift flour with baking powder and baking soda. (I repeat this process 3 to 4 times). Set aside.
Blend condensed milk and butter with a hand mixer until well-blended. Add the remaining ingredients and blend until fluffy. Pour into a greased baking tray and bake for 45 to 60 minutes until skewer comes out clean. Serve warm with tea.
Notes:
Baking powder and baking soda need to be mixed thoroughly with flour.
When it comes to desserts, portion-control has always been a problem for me. These delectable, bite-sized cheesecakes are an ideal solution. They are low in fat and sugar, topped with the natural goodness of fruits - for an almost guilt free indulgence.... If only cream cheese manufacturers can produce unsalted cream cheese, I'll be a very happy customer.....has anyone else felt so? Even better, is anyone aware of any brand that carries unsalted fat-free cream cheese (in the US)?
Ingredients (makes about 20 cheesecakes):
fat free cream cheese - 16 ounces
white chocolate baking squares - 4 ounces
sugar - 1/3 cup
fresh strawberries - 20 (approx.)
vanilla extract - 1/2 tsp (optional)
Ingredients:
Melt the baking squares. Mix in the cream cheese, sugar and vanilla extract. Blend well using a hand blender. Line a muffin pan with paper cups and spoon the cream cheese mixture until each muffin cup is about three-fourths full. Bake in a preheated oven at 350 degrees (Fahrenheit) for 20 minutes. Remove from muffin pan and cool at room temperature for an hour. Remove the muffin paper cups and refrigerate for at least a couple of hours. Just before serving, top the cheesecakes with fresh strawberries cut to 1-inch from the tapering end.
Notes:
1. Dried cherries can also be used for topping.
2. I use smaller muffin cups for this cheesecake - the regular-sized muffin cups can also be used, but that will produce about 12 cheesecakes.
Ingredients (makes about 20 cheesecakes):
fat free cream cheese - 16 ounces
white chocolate baking squares - 4 ounces
sugar - 1/3 cup
fresh strawberries - 20 (approx.)
vanilla extract - 1/2 tsp (optional)
Ingredients:
Melt the baking squares. Mix in the cream cheese, sugar and vanilla extract. Blend well using a hand blender. Line a muffin pan with paper cups and spoon the cream cheese mixture until each muffin cup is about three-fourths full. Bake in a preheated oven at 350 degrees (Fahrenheit) for 20 minutes. Remove from muffin pan and cool at room temperature for an hour. Remove the muffin paper cups and refrigerate for at least a couple of hours. Just before serving, top the cheesecakes with fresh strawberries cut to 1-inch from the tapering end.
Notes:
1. Dried cherries can also be used for topping.
2. I use smaller muffin cups for this cheesecake - the regular-sized muffin cups can also be used, but that will produce about 12 cheesecakes.
Having received the two jars of honey I won in the Raw Honey Contest on Foodie Blogroll in October, I tried out these healthy holiday cookies. They turned out great - lightly sweet, soft but crunchy with the oats and nuts. Happy New Year!
This goes to Aipi's Veggie/Fruit a month - Bananas event ideated by Priya.
Ingredients:
wheat flour - 2 cups
baking powder - 1 tsp
baking soda - 1/2 tsp
oats - 1/2 cup
honey - 1/2 cup
banana - 1 large, ripe
canola oil - 2/3 cup
yogurt - 1/2 cup
dried cranberries - 1 cup
pecans - 3/4 cup (broken)
walnuts - 1/4 cup (broken)
Method:
Preheat oven to 375 degrees (Fahrenheit). Sieve flour, baking powder, baking soda and cinnamon together. In a separate bowl, blend honey, banana, yogurt and canola oil together with a hand blender. Then, add the flour mixture, slowly stirring it in. Fold in the oats, cranberries, pecans and walnuts. Place tablespoonfuls of the mixture on a greased cookie sheet and bake in a preheated oven for about 15 minutes until golden brown.
This goes to Aipi's Veggie/Fruit a month - Bananas event ideated by Priya.
Ingredients:
wheat flour - 2 cups
baking powder - 1 tsp
baking soda - 1/2 tsp
oats - 1/2 cup
honey - 1/2 cup
banana - 1 large, ripe
canola oil - 2/3 cup
yogurt - 1/2 cup
dried cranberries - 1 cup
pecans - 3/4 cup (broken)
walnuts - 1/4 cup (broken)
Method:
Preheat oven to 375 degrees (Fahrenheit). Sieve flour, baking powder, baking soda and cinnamon together. In a separate bowl, blend honey, banana, yogurt and canola oil together with a hand blender. Then, add the flour mixture, slowly stirring it in. Fold in the oats, cranberries, pecans and walnuts. Place tablespoonfuls of the mixture on a greased cookie sheet and bake in a preheated oven for about 15 minutes until golden brown.
Labels:
banana recipes,
eggless baking,
from the oven,
healthy recipes,
snacks,
sweets
4
Expert thoughts
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Lazy weekend afternoons often come with the irresistible urge for snacking - the most challenging times for the health and diet conscious. I particularly enjoy baking a fresh snack at tea time, more so with the luscious apples in fall.
Ingredients: (makes 6 muffins)
whole wheat flour - 1 cup
apple - 1 (chopped)
walnuts - 2 tbsp (chopped)
oil - 1/3 cup
honey - 1/4 cup
applesauce - 1/4 cup
milk - 1/4 cup
wheat germ - 2 tbsp
flax seeds - 1 tbsp (ground)
baking powder - 1 tsp
baking soda - 1/2 tsp
Method:
Sieve flour with baking powder and baking soda ( I repeat this process a couple of times). Mix in the wheat germ. Keep aside. Take honey, oil, milk, applesauce and flax seed powder in a separate mixing bowl. Mix well. Now add the flour mixture and blend well with a hand blender. Then add the chopped apples and walnuts. Line a muffin pan and fill upto three-fourths with batter. Bake in a preheated oven at 375 degrees (Fahrenheit) for about 25 minutes until golden brown. I'm sending this recipe to the Fruit in Baking event started by Meeta and Food Palette Red Event.
I make this when I need a snack that stays on for a couple of days. The bananas makes it flavorful and the nuts add a crunch in between. Without much fat and naturally sweetened in part by raisins and bananas, this is the perfect candidate for someone in search of a healthy snack.
Ingredients:
wheat flour - 1 1/2 cups
ripe bananas - 2 large
walnut (broken) - 1/2 cup
raisins - 1/2 cup
honey - 1/2 cup
canola oil - 3/4 cup
vanilla essence - 1 tsp
baking powder - 1 tsp
baking soda - 1/2 tsp
Method:
Sift flour with baking powder and baking soda. (I repeat it a couple of times). Preheat oven to 350 degrees (Fahrenheit). Add remaining ingredients and mix well with a hand blender. Bake in the preheated oven for 45 to 60 minutes (until skewer comes out clean).
Labels:
banana recipes,
eggless baking,
from the oven,
healthy recipes,
sweets
1 Expert thoughts
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This was the first muffin I made, when I just started trying my hand at baking. The results were very encouraging. The carrots were a flavorful addition to my little muffins.
Ingredients:
wheat flour - 1 cup
grated carrots - 1 cup
honey - 1/2 cup
raisins - 1/2 cup
vanilla essence - 1 tsp
canola oil - 1/2 cup
baking powder - 1 tsp
baking soda - 1/2 tsp
Method:
Sift flour with baking powder and baking soda. (I sieve them a couple of times). Preheat oven to 400 degrees (Fahrenheit). Add grated carrots, honey, raisins, oil and vanilla essence. Mix well with a hand blender. Drop tablespoonfuls on muffin cups until they are almost full (with some space on the top for the muffin to rise) and bake in preheated oven for 20 minutes.
Ingredients:
wheat flour - 1 cup
grated carrots - 1 cup
honey - 1/2 cup
raisins - 1/2 cup
vanilla essence - 1 tsp
canola oil - 1/2 cup
baking powder - 1 tsp
baking soda - 1/2 tsp
Method:
Sift flour with baking powder and baking soda. (I sieve them a couple of times). Preheat oven to 400 degrees (Fahrenheit). Add grated carrots, honey, raisins, oil and vanilla essence. Mix well with a hand blender. Drop tablespoonfuls on muffin cups until they are almost full (with some space on the top for the muffin to rise) and bake in preheated oven for 20 minutes.
Labels:
carrot recipes,
eggless baking,
from the oven,
healthy recipes,
sweets
1 Expert thoughts
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