Is this thread legal? I gained 27 pounds reading it.
Thank you for all the nice recipes. My daughter is going to be mad tho, cause I printed them for her to fix for me.
I like to try various foods from around the world. To share here is an American Indian Dessert. My wife was Cherokee Indian and much of her cooking was native American foods.
This is a Traditional Cherokee deessert
Pumpkin and Corn Dessert
1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey
Peel, seed and slice pumpkin. Cover with water and simmer until tender.
Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.
Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.
Is this thread legal? I gained 27 pounds reading it.
Thank you for all the nice recipes. My daughter is going to be mad tho, cause I printed them for her to fix for me.
I like to try various foods from around the world. To share here is an American Indian Dessert. My wife was Cherokee Indian and much of her cooking was native American foods.
This is a Traditional Cherokee deessert
Pumpkin and Corn Dessert
1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey
Peel, seed and slice pumpkin. Cover with water and simmer until tender.
Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.
Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.
JazakAllah for that brother. I believe I will need to order a pumpkin.inshAllah.
I personally think that it is good for all women (girls too), to have some experience in baking. It can be very handy. So, I hope your daughter enjoys the recipes, InshAllah.
p.s: Keep tuned, I will try to post some recipes that your daughter (and everyone else) will enjoy. I'll give you a hint...choco****. InshAllah.
1 c. flour
1 c. sugar
1/2 c. butter, softned
4 eggs
1 and a 1/2 c. (16 oz. can) Hershey's syrup
Mint Cream Layer:
1)In small mixer bowl, combine 2 cups confectioners' sugar, 1/2 cup butter, softened, 1 tablespoon water, 1/2 teaspoon mint extract and 3 drops green food color (optional); beat until smooth.
Chocolate Topping:
1)In small micro-proof bowl melt 6 tablespoons butter and 1 cup semi-sweet chocolate chips at high (100%) for 1-1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.
1)Heat oven to 350 degrees.
2)Grease 9 x 13 inch pan.
3)In large mixer bowl beat flour, sugar, butter, eggs and syrup until smooth. 4)Pour into prepared pan.
5) Bake 25-30 minutes or until top springs back when lightly touched. (Top may still appear wet.)
6) Cool completely in pan.
7)Spread Mint Cream Layer on cake chill.
8)Pour Chocolate Topping over dessert.
9)Cover; chill.
Hmmmmmm....Masha'allah I have been reading your thread regularly sis.......and I saw a few recipes which looked interesting, particularly the tiramisu.
I really love baking Masha'allah, and every month I buy 3 different magazines to keep up with the recipes
But these days I'm trying to do everything from scratch, like I quite buying graham cracker crusts and I start making my own graham crackers.
And also I'm trying to dig up any old long lost and forgotten 'traditional' recipes......like I'm trying out old Malaysian deserts and stuff that aren't that common anymore.......
Hmmmmmm....Masha'allah I have been reading your thread regularly sis.......and I saw a few recipes which looked interesting, particularly the tiramisu.
I really love baking Masha'allah, and every month I buy 3 different magazines to keep up with the recipes
But these days I'm trying to do everything from scratch, like I quite buying graham cracker crusts and I start making my own graham crackers.
And also I'm trying to dig up any old long lost and forgotten 'traditional' recipes......like I'm trying out old Malaysian deserts and stuff that aren't that common anymore.......
I just love baking
I am glad you enjoy baking. I do too.
I hope you will share some 'old Malaysian desserts' inshAllah.
Boil grapes in 2 cups water over medium heat, use a heavy pot. When mixture boils, stir in sugar. In a bowl mix 1 cup water, shortening, salt and baking powder with flour. Dumplings may be formed with floured hands and dropped into the boiling juice mixture. Cover the mixture, let the dumplings boil for a few minutes, then set without heat for 5 - 10 minutes.
* 1 cup flour
* 1 1/2 tsp baking powder
* 2 tsp sugar
* 1/4 tsp salt
* 1 tbsp shortening
* 1/2 cup grape juice
Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough very thin on floured board and cut into strips ½" wide (or roll dough in hands and break off pea-sized bits). Drop into boiling grape juice and cook for 10 - 12 minutes.
Some Cherokee cooks continue to make their grape dumplings by gathering and cooking wild grapes, or 'possum grapes' instead of grape juice.
The John Howard Payne Papers, a document from 1835 where the elders were interviewed for their knowledge of the old ways, tells us that around 1800, a grape dessert was made from boiling the grapes and mashing them and then adding corn meal to make a thick consistency. This seems to be the origin of what has been enjoyed for the last one hundred years or so as "Grape Dumplings."
To me this is very similar in taste to the Pakistani Gulabjamun
Boil grapes in 2 cups water over medium heat, use a heavy pot. When mixture boils, stir in sugar. In a bowl mix 1 cup water, shortening, salt and baking powder with flour. Dumplings may be formed with floured hands and dropped into the boiling juice mixture. Cover the mixture, let the dumplings boil for a few minutes, then set without heat for 5 - 10 minutes.
* 1 cup flour
* 1 1/2 tsp baking powder
* 2 tsp sugar
* 1/4 tsp salt
* 1 tbsp shortening
* 1/2 cup grape juice
Mix flour, baking powder, sugar, salt and shortening. Add juice and mix into stiff dough. Roll dough very thin on floured board and cut into strips ½" wide (or roll dough in hands and break off pea-sized bits). Drop into boiling grape juice and cook for 10 - 12 minutes.
Some Cherokee cooks continue to make their grape dumplings by gathering and cooking wild grapes, or 'possum grapes' instead of grape juice.
The John Howard Payne Papers, a document from 1835 where the elders were interviewed for their knowledge of the old ways, tells us that around 1800, a grape dessert was made from boiling the grapes and mashing them and then adding corn meal to make a thick consistency. This seems to be the origin of what has been enjoyed for the last one hundred years or so as "Grape Dumplings."
To me this is very similar in taste to the Pakistani Gulabjamun
I do not attempt to be funny, but the recipes you have provided, are they fattening?
I do not attempt to be funny, but the recipes you have provided, are they fattening?
For a dessert they are very low calorie and low cholesteral.
Even lower calorie if you have a source for the authentic native American ingrediants. Wild muscadine or catawba grapes, buck-wheat flour, corn flour or cattail pollen would be used in place of the wheat flour. Maple sap would be used instead of sugar. Shortening would not be used at all.
JazakAllah for that br Woodrow. Some of the things you mentioned, I doubt I have ever heard of before.Khaiyr.
Anyway, yesterday I made a fruit salad and added very cold 'double cream.' I must say, this has to be attempted.
Today, I just tried strwberries and grapes with double cream. Just as good.
You don't have to cook...just sloce the strawberries and grapes. And pour cream. Finish! Enjoy!
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, cold and cut into chunks
7/8 cup milk
Mix and sift together dry ingredients. Working shortening with fingertips or a pastry cutter as you would make a pie crust or biscuits. Work quickly and keep everything cold.
And liquid gradually and blend only enough to make a soft dough. Turn out onto a lightly floured board. Roll lightly to 1/2" thickness.
Cut into 3 inch squares or with a round to 1/2" cookie cutter, or cut into six to seven inch circles for large shortcakes.
Bake in a preheated 450°F oven until shortcakes are crisp and very light and color, and this will depend on what size shortcake has been cut; the smallest been cooked in as little as 10 minutes or less, and the largest requiring 15 to 20 minutes, depending on your oven. Keep a sharp eye out and watch constantly to avoid scorching.
When done, remove from oven and allow to cool on wire racks, then split into halves as soon as possible.
Serve with a creme filling of whipped cream or pastry cream and top with fresh strawberries, strawberry sauce, and chocolate shavings.
Finally: Sprinkle with confectioners sugar and garnish with a sprig of fresh mint.
does anyone know how to make this? i dont what it's called, its small sweet pastry with chopped pistachio nuts, i think the recipe is arab or north african.
thats the most information i can give about it i'm afraid.
does anyone know how to make this? i dont what it's called, its small sweet pastry with chopped pistachio nuts, i think the recipe is arab or north african.
thats the most information i can give about it i'm afraid.
does anyone know how to make this? i dont what it's called, its small sweet pastry with chopped pistachio nuts, i think the recipe is arab or north african.
thats the most information i can give about it i'm afraid.
I know what your talkin' about, it's arabian.. but I don't know the name!!...sorry!!
does anyone know how to make this? i dont what it's called, its small sweet pastry with chopped pistachio nuts, i think the recipe is arab or north african.
thats the most information i can give about it i'm afraid.
Is it Baklava!! I think it's Baklava what you're talking about. And is it like soaked in a sweet syrup? which is flavored with rose water, or soemtimes flavored with spices? And there's alot of layers of pastry and nuts right?
Yes this is Baklava ....
I make Baklava!! It's soooo heavenly but sooooooooooo sweet
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