Holiday cookies

Whatever religion these days, the Holiday Cookies make all kids happy. This is an old, genuine recipe from my maternal grandma which has been baking these cookies for half a century:

To make about 200 cookies you´ll need
500 gram wheat flour
2 eggs
400 gram butter
250 gram sugar
3-4 spoonful ice cold milk or cream
vanilla and a little spoon baking powder

For the icing you´ll need
Lotsa powdered sugar
Food color (red, green, yellow)
Cocoa powder
Some cold water
Colored cookie sugar bits

Seperate the egg yolk from the white. Put the white in a cup and away; you´ll need it later. The yolks are to be used in the cookie dough.

Mix flour, egg yolks, vanilla, baking powder, sugar and cubed pieces of the butter into an electric mixer to knead. When these ingredients are mixed thoroughly, add the ice cold milk, keep mixing. After a few minutes the dough will start to gather and become firm.

Put the dough together with your hands and cut to average pieces, my recipe´ll make about 4-5 chunks of dough. Each chunk is to be packed in silver paper and put in the fridge for at least 2 hours - else the dough will not work.

After some hours take out the first chunk of cooled dough and carefully roll it flat, using extra flour on the table and the roller. Work quickly, or else the dough will take on the surrounding temperatures and once the dough gets warm, it will not be used without breaking.
Punch out figures and forms into cookies from the cooled dough. You can re-use the rest of the dough, roll it out again and punch out new forms until dough is finished.
Use the other dough chunks one after another.

Put the figures/forms/cookies on an oven plate; keep apart from each other. Kids will happily help you out!
Put the cookie plate in the oven at 180 C for about 10 minutes or until turning slightly brown.

Now the cookies are ready, take out and cool off. But then it is time for the icing! That´s the part kids love the most...

To prepare icing, use powdered sugar and baking colors. You can also use different colored sugar shapes and specialized cookie toppings. Or use the egg white to paint the cookies and put some brown sugar on them.
Mix powdered sugar in a little bowl, add color or cocoa powder and 2-3 spoonful cold water. Keep stirring, or else the icing will stabilize. Cover the cookies with the icing and the colored sugar bits. Leave to dry a safe place.

My son Abdallah made these cookies December 21, 2006. Keep the cookies in a tight sealed jar; and they can last for months - except they usually don´t when you have kids in the house. Happy holidays!

Traditional Lasagna

Another easy recipe; traditional lasagna Libyan style with lotsa chili. Only difficult thing is the white sauce. To make lasagna from the beginning produces a much more tastier one than if you are using ready-made sauce mix. You´ll need:

1) Lasagna plates (or any other pasta of your choice)

2) White sauce: melting fat (butter or ghee), 4-5 spoonful of flour, 2 liters fat milk, salt, pepper, cinnamon, parmesan cheese (grinded)

3) Red sauce: 1 kilo minced meat, 4 big onions, 4-5 garlic cloves, 2 cans of red tomatoes, a small can of red tomato paste, salt, pepper, chili - or any other greens of your choice (such as carrots or mushrooms)- use the spices you like, such as oregano, basil, laurel or Libyan bzar.

First: chop the greens and the onions and the chili and garlic. Then brown them in a pot. Add the minced meat and brown it in the pot. Add the tomatoes (chopped in a kitchen machine), the spices, the tomato paste and some water. Leave to simmer in the pot hald an hour.

Second: now to the white sauce. Melt the fat in the pot, when the fat is very hot, add the flour and whip it good together with the fat. Add the milk in small quantities and keep moving the milk, preferrable with a wooden spoon, otherwise the milk could burn. When you´ve added all the milk, keep stirring and add the cinnamon, salt and some pepper. Let the cheese melt in the hot milk; keep stirring. When the brew finally starts to bubble, take off the heat.

How to arrange the lasagna: in a big, deep pan pour some of the white sauce until it just covers the bottom. Then place the lasagna plates. Pour red sauce on top of the lasagna plates; then add another set of lasagna plates. Keep adding layers of red sauce and lasagna plates until you reach the brim of the sauce pan.

Now pour all the white sauce on top and let it rest for some time (15 minutes). Then sprinkle the top white sauce layer with oregano and parmesan cheese. Put in oven at 200 degrees C a little hour until top is lovely brown and the top lasagna plates are firm and juicy. Leave 15 minutes out of oven before serving with green salad.

Yummy Pasta Sauces !

There are many sauces from the northern part of Italy to the southern part of the peninsula.

1)Tomato sauce (basically the same for all of the country )
2)Bolognaise Sauce (Ragu , from Bolognia )
3)Saltata (hot sauce from the south )

Tomato Sauce
Tomato sauce is an Italian classic and there is nothing better than to prepare it yourself. The recipe is straightforward, the ingredients are extremely easy to find and it is also very cheap to make. If you do not have time to prepare this sauce in the traditional way, a faster way is to buy a can of chopped tomatoes or whole peeled tomatoes. Nowadays, there are some canned tomatoes producers (thanks goodness!) that can give you organic chopped tomatoes without any chemical additives or pesticides in them.

THIS IS TO TOP 400 g OF PASTA (serves 4)
Ingredients:

8 Tomatoes - medium size (you can use whole peeled tomatoes in can if in a hurry)
Extra virgin olive oil
Salt for seasoning
Alternatively:

A can of chopped tomatoes
Half red onion 80 ml (3 fl oz)
Extra virgin olive oil
Salt for seasoning
Directions:

Take a large pan full of water, bring the water to boil, put the tomatoes into the pan and boil for 2-3 minutes until you see some cracks on the tomatoes skin.

Meanwhile, finely chop half red onion.



Peel all the tomatoes with your fingers or, if they are too hot, with the aid of a small knife. The skin will come off easily without any problem.

Half the tomatoes and roughly scoop out the core and seeds. I suggest collecting the scooped out tomatoes into a small container.

Put the cleaned tomatoes into a bowl and sieve the contents of the container over the bowl (pressing down with a spoon to extract more juice).

Finally, you should have only seeds and cores in the sieve. These can be discarded.

Using a simple masher, roughly press down in order to break the tomatoes (why use fancy tools when you do not need to). For those who wish to have a thinner sauce, like the “passata di pomodoro”, I suggest to use a food mill.
Heat the olive oil over a low/medium heat.

When the oil is hot, add the onion.

Saute the onion until it gets golden.

When the onion is golden, add the tomatoes. As I said before, if you have not prepared the tomatoes yourself, just add the chopped tomatoes from the can.

Stir gently and let the sauce reduce over low heat for about 25-30 minutes.

Now, the most important part! Season with salt, stir for few seconds and taste it to check if you need to add a little more salt. The other important thing is to check the level of acidity (depending of the tomato quality and variety, you can have varying levels of acidity). Normally the onion brings this level down, but if you think that the sauce is a bit to acidic, then you can correct this by adding a pinch of sugar; that’s it!

Use the tomato sauce to top pasta or gnocchi.

Bolognese Sauce(Ragu) (serves 4 )
Ingredients:

1 lb. ground beef
1 lb. ground veal or lamb
1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
4 - 6 cloves of garlic....depending on your love for garlic and how much your family can stand
1/4 cup vegetable broth
2 carrots, peeled and sliced and 1 cup of chopped celery
1 16 oz. can whole tomatoes with/ juice
salt & pepper to taste
1 kilo pasta of choice
Parmesan cheese for grating on top


Have all your meats ready to go and start a big pot of water boiling.
Peel and dice the onion. Then peel and finely chop the garlic. Peel the carrots and chop them .Chop the celery .

In a large sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later.
In the same pot, sauté onion and garlic in the olive oil & butter until the onions are translucent.

Puree the whole tomatoes and add them to the pot along with the chopped carrots ,celery and reserved meat.
Simmer for about 1 1/2 hours. (If the sauce become too dry add a little water or chicken/vegetable stock)
Salt and Pepper to taste.
In a big pot of salted boiling water, cook pasta al dente.
Serve sauce over pasta with grated cheese. (Parmigiano Regiano)

Saltata in Padella

In a large pot put water to boil. Add 1 Tbs. salt .

Ingredients:

1 1/2 tbs.Extra Vergine Olive Oil

5-7 chili green peppers

3-4 cloves of garlic

1/2 Tbs red cayenne pepper (less if desired )

500 gms. spaghetti

*Tomato sauce previously prepared

In a large frying pan or wok, heat the olive oil and saute the pepers and garlic on high flame. As soon as peppers change colour( don't let garlic burn )add tomato sauce immediately. Turn heat off.

Now cook the spaghetti for only three minutes and drain (less than al dente because it will finish cooking in the sauce) Add to sauce in wok and cook for another 5 minutes. Turn heat off and serve immediately with green peppers on the side.

BUON APPETITO !

The Famous Libayn Soup!!

Lots of bloggers have asked me to post about the Libyan Soup, and finally I'm able to post the pictures I've taken in the process of preparing this recipe.

I hope you find the instructions easy to follow and if you have any questions or concerns (cofman), please do ask !.. And here we go, let's start cooking:

Ingredients

1 Table spoon ghee, leveled.
1 Small onion, chopped.
1/4 Kg boneless lamb meat or boneless chicken meat, cut into small cubes.
2 Ripe tomatoes, diced
1/2 Table spoon tomato paste.
1/2 Cup cooked chickpeas (Humus), drained ( you can use canned chickpeas)
1/4 Cup Orzo.
3/4 Liter water.
1 Tea spoon Bzar or Baharat (you can use All Spices, if Bzar is not available).
1 Tea spoon ground red pepper (if you prefer it very hot, you can double the amount).
Salt.
Ground dried mint for garnish.


Directions:

1 - Heat ghee in a saucepan, and saute the onion .

2-Turn up the heat, add meat cubes.

3-Saute while stirring frequently until meat is brown, about 5 minutes.

4-Lower the heat, add diced tomatoes, tomato paste, salt, bzar or spices, and repepperer.

5-Mix everything well, and cook for 3 minute or so while stirring.

6-Add the drained chickpeas.

7- Add the water (enough to cover the meat), turn up the heat, and bring the water to boil.

8-Then, lower the heat, put the lid on. Simmer on low heat until meat is cooked ( about 45 minutes or so).

9- Add Orzo, and simmer till cooked (about 10 min).

10- Before serving, sprinkle crushed dried mint leaves.

11-Serve with Lemon wedges to squeeze into the soup and bread.

Bon appetite!!!

More tips and notes:

*if you were using chicken, you need to add chopped garlic to the recipe and saute it with onions.
How to chop onions.
More information about spices
encyclopedia of spices

Pesto Genovese (from Genoa)

Basil Pesto,with it's vibrant colour and tremendous flavour is a staple in Italian cooking.It is rich in history as it is in taste. Originally pesto was created by the Genoese to celebrate the exceptional flavour of a fresh harvest.


So here's my own version of Pesto passed on to me from my maternal grandmother (Italian).




Ingredients :
Pesto Recipe
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts( I use pine nuts)
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. You can also pour tomato or bolognaise sauce(meat sauce) prior to the pesto leaving pesto to top it all.
Basil pesto keeps in refrigerator one week, or freeze for a few months.

Panettone

I like the christmas season cause it is the Panettone Time!, and last year I decided to make one my self, so since then I tried so many recipes, some of them work some didn't, but last few weeks I got across this recipe and it worked fantastically! So if you were a Panettone fan (like me ;)) you should try this recipe, it is simple and the results are great. Enjoy!!

Ingredients

1 cup milk
2 eggs
1/2 cup butter, cut up
3-3/4 cups flour
1/2 cup granulated sugar
1 tablespoon finely shredded lemon peel
1 teaspoon anise seed
1/2 teaspoon salt
4-1/2 teaspoons active dry yeast (2 packages)
1 cup dried tart cherries
3/4 cup pine nuts (or any kind of nuts, I used Almonds)
Nonstick cooking spray
1/2 cup golden raisins
1 slightly beaten egg
1 tablespoon water
1 tablespoon pine nuts (or any kind of nuts, I used flaked Almonds)
Sifted powdered sugar for decoration(optional)

Directions:

1. Add the first 11 ingredients to a bread machine according to the manufacturer's directions. Select the dough cycle.

2. Meanwhile, coat an 8x3-inch springform pan or souffle dish with cooking spray. For collar, cut a piece of clean brown wrapping paper into a 25x6-inch strip. Fit the collar around the inside of prepared pan, overlapping slightly. Coat the inside of collar with cooking spray. Set aside.

3. When cycle is complete, remove dough. Punch down. On a lightly floured surface, gently knead in raisins. Shape dough into a ball. Place in collared pan and flatten slightly to cover bottom of pan. Cover; let rise in a warm place for 45 to 60 minutes or until nearly double.

4. Stir together the 1 egg and the water; brush over top of loaf. Sprinkle with the 1 tablespoon pine nuts. Bake in a 350 degree F oven for 55 to 60 minutes or until a wooden skewer inserted into center of bread comes out clean. If necessary, loosely cover with foil the last 10 to 15 minutes to prevent overbrowning.

5. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. If desired, sprinkle with powdered sugar. Makes 12 servings.

Upside down rice pot

This is Kabsa, originally a Saudi daily dish consisting of rice, vegetables and meat. It is called kabsa, because the dish is cooked in a pot and served by turning the pot upside down onto a plate. A very easy Safia style recipe that doesn´t take much time and effort to prepare.


You need:
1 kilo of meat (mutton, camel, fat calf) cut in small chunks
2 big cauliflower heads, cut in pieces
2-3 aubergines, cut in small pieces
6-7 chopped garlic cloves
a handful of almonds
fresh or frozen coriander, chopped
harissa, salt, pepper
about 1 kg rice

Use a BIG cooking pot!

Fry the pieces of meat in the oil in the pot together with the garlic and the chopped coriander leaves until meat is lovely brown. Then add the cauliflower and aubergine pieces. Fry everything some minutes only, then add water until covered well and spice up with harissa, salt, pepper.

Put a lid on the pot to close well and let the pot simmer for an hour and a half. Meanwhile cook the almonds in a small pot one minute, then wash them under the faucet with icecold water. Remove the skin from the almonds and slice them sideways in halfs. Heat a little oil in a pan and fry the almond halves lovely brown, then scoop up and put away.

When the pot has cooked for about 1 and 1/2 hours, check that water is still covering the ingredients well. Wash and clean white rice (basmati) or any rice type, then pour the rice into the pot a handful a time. Use some salt but do not stir the rice! The water should slowly raise to cover the rice; if needed, add some water until rice is covered.

Return lid on pot, cooking for 20 - 30 minutes until rice looks ready. Then remove the lid and put a plate upside down on the open pot. Carefully (use cooking gloves) turn the pot around, keeping the plate tightly in place until the plate is down and the pot is upside down on top of it.

Give the pot bottom a hit, so the rice slips and remove pot carefully. Scatter the fried almond halves on top of the dish and enjoy!

Jirjeer Salad (سلطة جرجير)

What you need:

Fresh Jirjeer leaves (they look exactly like fresh spinish leaves)
Tomatoes cut into squares
Onions cut into long thin slices


Salad Dressing:
Lemon
Salt
Olive Oil
Sumak (سماغ)


Sorry I suck at writing down recipies! But my food kick's ass! :D

Lazy lamb leg

Here is a favorite recipe for eid dinners, guests and other do-it-quick-they-are-coming occasions; I call it Lazy Lamb Leg, because it doesn´t take much work.

This is what you need:

A big lamb leg or any larger chunk of mutton
Harissa
Fresh ginger
Garlic (10-12 cloves)
Lemon juice

Greens:
Aubergine (peeled)
Courgette
Potatoes
Onions
Carrots
Salsafy or other colorless beet roots
Tomatoes
or whatever greens you prefer (but the meat goes well with winter and fall/autumn greens)

Stab the lamb leg several places with a thin, long knife to make incisions. Put chopped garlic cloves into the incicions as deep as possible. Flavor the lamb leg in salt, pepper, harissa and the smashed fresh ginger.
Place the lamb leg into a deep oven pan or baking pan; then peel and cut the greens into large chunks and place it around the lamb leg in the pan. Flavor with salt, pepper, soya, harissa or other spices of your linking and finish off by pressing some fresh lemon juice over the entire thing.

Fill the pan with fresh water until it sparsly covers the greens and reaches the lamb leg.

Place the pan into the oven; first at very high temperatures for about 15 minutes, then roll the lamb leg over and set the oven to 175 degrees (C). Let the lamb leg and greens roast for about 2-3 hours, depending on the size of the leg. Roll lamb leg over every hour, but leave the greens in the water until last hour; then roll the greens every half hour.

Take it out and let the meat juice gather in the lamb leg. After about 20 minutes, you can cut the meat into pieces to serve with the greens.

To be eaten with bread, couscous, macaroni whatever.

It´s not much work in the kitchen; you can entertain your guests while the lamb is baking in the oven - but the end result is a delicious - lazy style - dinner.

Happy EID

Kul Sana Wa ento Taibeen

(Zmallah, Garieba and Magroud)

Happy Eid dear bloggers, and you may serve yourself ;)

Tabahaj Turki

Tabahage Turki
(5-6 servings)
Can be used as a salad or side dish. Even the most incompetent cook will come out with excellent results!

2 medium sized eggplants sliced
6 tomatoes sliced in halves
5 green peppers (hot)
3 cloves of garlic
Salt
Vinegar
Corn Oil for frying (3-4 Tbs.)

Fry eggplant slices on high heat until they change color. Drain on paper towel. Set aside.
Next fry tomatoes and green peppers for about 5-7 minutes. Drain. On serving platter arrange eggplant slices on the bottom and the tomatoes on top leaving the green peppers for decoration on sides of dish .To rest of oil (should be still warm ) in pan add the garlic / vinegar and immediately pour the liquid on to the vegetables. Salt to taste.

N.B. If preference is of a lighter taste then the frying can be omitted and veggies can be grilled, substituting olive oil (1/2 Tbs. pour over veggies and serve)

*Recipe was passed on to me from my grandmother.

Salads (contd.)

Potato Salad (Arabic version )
Serves 4-5

Potatoes 5-6
Green Onions 1/2 cup (chopped)
Olive Oil 1 Tbs. Salt and pepper to taste
Parsley chopped for garnishing
Olives (black) 1 cup/sliced or whole
1Tbs. vinegar
tomato wedges and lettuce leaves for serving
Boil potatoes untill tender ( be careful to not overcook). Set aside to cool.Cut into2 inch pieces, and place in a bowl. Mix green onions, vineger, salt, pepper,olives together and pour over potatoes. Toss lightly. Place lettuce leaves and tomatoes on serving platter and place the potatoes in the center. Garnish with the chopped parsley.

Ruz bil Khulut

Another favorite recipe which my family enjoys.

Ruz Bil Khulut
(Rice mixed with almonds, raisins, and cut up chicken, liver, lamb and beef)
This is usually served in weddings and festive occasions. I have downsized it to normal portions (5-6 servings)

3 cups of rice (any rice but not Uncle Bens)
Salt 1 tsp.
Saffron (a few threads)

Almonds 1 ½ cups (peeled and washed)
Raisins I cup (soaked in water)

Liver ½ kg cut up in 1 inch pieces (lamb or beef)
Chicken breasts >>>>>>>>>>>
Corn oil ½ cup and 2 Tbs. butter for stir frying
Salt, pepper to taste.
Red hot pepper ½ tsp and paprika ½ tsp
Celery cut up for final touch

Bring water to boil (about 5cups). Add salt, saffron and rice. Leave until boiling (for 1 minute) drain rice and steam.
Warm corn oil in a medium sized frying pan, then add almonds. Stir fry till almonds are of a light golden color. Set aside the almonds.
In the same pan add butter, sauté the cut up meat pieces on high flame until evenly browned on all sides. Add spices. Then cook over low heat until well done.
Next add almonds and raisins (drained from excess water).
Cook all until done aprox.45 minutes (must be cooked slowly)Add celery.
Pour cooked rice in large bowl and stir in the meat mixture. Mix all thoroughly and serve.

N.B. Rice should be less than the khulut mixture to give excellent results.

Quick potato Rolls

This is my favorite roll's filling, just follow the same steps posted in the Quick Rolls Recipe except for the filling part.

Potato Filling

1 large potato, or 2 small ones (cooked in boiling water and mashed)
1 egg
1/2 cup grated Cheddar cheese
salt
pepper

Mix all the above ingredients together.
Then, put some of the filling on the pastry piece and follow the rest of the recipe.

Notes:
If you don't like fried foods, you can try cooking the rolls in the oven which is healthier and lighter.
If you don't like cheddar, you can use any kind of cheese you like!

Quick rolls

This is another favorite recipe of mine. Here is what you´ll need: a bag of spring roll pastry dough - usually for sale in Asian food stores. When you open the pastry, make sure to cover it with a damp cloth or else the pastry pieces will dry out and crumble as you work.

Filling: you´ll also need some minced meat; lamb and cow, not to lean. In addition, chop some onions, green peppers, hot peppers, corn, peas...whatever you want to use with the meat.

Fry everything on a saucepan and leave to cool off (otherwise pastry might soak thru and rip!)

Put some of the filling on the pastry piece - not too much, though, and roll/wrap it tightly up, covering the middle center with the edges. You might also wanna brush the edges with some flour dissolved in water for the pastry piece to stick better and keep the roll closed at all times.

Fry the rolls in hot oil; they need about 4-5 minutes at moderate heat. Once light brown, take them out of the oil and let them drip of the oil on some paper towel.

Serve the rolls together with lotsa green salad to balance the fried oil! You can fill those rolls with anything; not just meat - try white cheese or spinach or chicken or shrimps and chili....or fill the rolls with sugar, chopped nuts and almonds and pour atr (syrup) over them as sweets.

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Salads,Salads, Salads.......

Salads are great and enjoyed by all for everyday meals , let alone when fasting !

So here is one of my favourite recipes :
Slatet Fasulia Khadra
(serves 4-5 persons)

Green beans 1/2 kg.
A large onion grated.
Oil of choice 2 Tbs.(olive oil preferably)
Salt and peper to taste.
Tomatoes 5 ,cut up
Kusber /Kerwia 1/2 tsp.each .
Mustard 1tsp.
Vinegar 1/2 Tbs.

String,cut and wash green beans well .Then cook in boiling water till tender. Drain.
Pour oil in large frying pan or wok, when warm add grated onion and saute until transparent. Add spices , mustard and vinegar.Immediately add green beans , blending in all ingredients.Now add tomatoes and mix.Let simmer for 5 minutes on high flame then turn heat off. Can be served at room temp, or cold.
Bon Apetit !

Ramadan Mubarek !

I thank you for the invite and hope to contribute to the blog.

Cucumber and Yogurt Salad

ingredients:

1.5 Cup plain yogurt.
2 medium sized cucumbers, peeled, seeded and finely diced.
2 large garlic cloves, finely minced.
juice of one lemon.
2 tbsp. Olive oil.
2 tsp. dried mint.
salt.
ground black pepper.


To make the salad, simply gently mix together the ingredients. Season to taste with additional lemon juice, salt and ground pepper.

Baba-Ganouj Salad

Ingridents:

2-3 medium eggplants.
1/2 cup plain yogurt
2 tbsp. tahini (tahina)
1/3 cup lemon juice
2 garlic cloves, finely minced.
3 tbsp. olive oil
salt
ground black papper

Recipe:

1- Preheat oven to 200 c.
2- cut the eggplants into halves.

3- Place on lightly oiled baking sheet and bake
40--45 minutes until completely soft.

4- let to cool
5- Scoop out the insides

6-Add all remaining ingredients except olive oil,
and puree in food processor.

7- Cool.
8-Top with olive oil before serving.

Serve with pita bread, Greek olives and tomatoes.

Passion for Peaches

That's a slide show of Peach Recipes i found on www.cookinglight.com , it contains a dozen dishes made of peaches in all their splendor. Of course, if you can resist the urge to eat them out of hand.
Click here to view all the recipes....enjoy!

Peach Season

It's the peach season, so i thought instead of eating them from the fridge, let's bake them and do something special !!!

Peach Upside-Down Cake
The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes.

Ingredients
3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups vanilla fat-free frozen yogurt
6 tablespoons fat-free caramel sundae syrup, warmed

Preheat oven to 350°.
Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.

Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

Yield: 9 servings (serving size: 1 cake piece, 1/4 cup frozen yogurt, and 2 teaspoons caramel syrup)

source : www.cookinglight.com

Cinnamon Rolls

No one can resist warm, sweet cinnamon rolls fresh from the oven and drizzled with icing. Yesterday I tried this recipe and the result was fantastic…so you should try it too

Ingredients
Makes 20 to 24 rolls

For dough
4 - 4 1/3 cups “1kg” all-purpose flour
3 teaspoons active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter or margarine
1/2 teaspoon salt
2 eggs

For Rolls
3 tablespoons butter or margarine, melted
1 ½ cup granulated sugar
2 teaspoons ground cinnamon
¾ cup raisins (optional)

For icing
1 cup sifted powdered sugar
¼ teaspoon vanilla
3-4 teaspoons milk or orange juice

Dough: In a large mixing bowl combine 1 ½ cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, sugar, butter or margarine, and salt till the mixture is warm and butter is almost melted.
Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as u can. Let rise once for 40 minutes or till double size.

Rolls: Punch dough down. Turn out onto a lightly floured surface. Divide dough in half, cover and let rest for 10 minutes.
Roll each half into a 12x8 inch rectangle. Brush with melted butter. In a small mixing bowl stir together granulated sugar and cinnamon; sprinkle onto dough and if desired sprinkle with raisins, too.
Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal.
Cut each roll into 10 to 12 slices. Place slices, cut-side down, in single layers in two greased 9x12 inch round cake pans. Cover and let rise in a warm place till nearly double.
Puncture any surface bubbles with a greased wooden toothpick.
Bake in a preheated 200 degrees c oven for 20 to 25 minutes, or till golden brown.
Cool slightly. Transfer to a large platter.

ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk or orange juice to make a smooth icing of spreading consistency. Spread over rolls. Serve warm or cool.

Source: www.cooking.com

gerfa biscuit

2كوب زبدة -2بيض - 2/1.1كوب سكر ناعم - ملعقة صغيرة بيكج بودرة - ملعقة كبيرة قرفة- ملعقة كبيرة فانليا- كيلو و نصف دقيق- مكسرات مشكله - قليل من ماء زهره

الطريقة

يضرب السكر مع الزبدة جيداحتى تكون مثل القشطة ثم تضاف اليه البيضتين مع الفانليا والقرفه ثم يضاف البيكج بودرة الى الدقيق ويضاف الى الخليط السابق تدريجيا. وبعد ذلك تفرد العجينه على لوح خشبى وتقطع دوائر وتحش كل دائره بمكسرات المشكله وتلف على نصف دائره وتوضع فى صنيه وتخبز فى فرن متوسط الحرارة. ثم تزين بعد خروجها من الفرن بشوكلا ته ولوز. وبالهناء والصحه

My Favorite cooking

Hi All ...
I like cooking , trying new foods and any new recipe, so I thought maybe I should start a blog about my favorite recipes, food and cooking experiences, at the same time I'll be waiting for you to share your favorite recipes TOO :).
Maybe after that we can review each other's recipes and come up with best recipes in the WORLD.......
so let me know what you think ;)