Raisin Nut Cake
water 1 tsp
1 cup black
raisins � tsp salt
� cup butter
or margarine � tsp cinnamon
unbleached flour � tsp nutmeg
� cup wheat
flour 1 cup chopped nuts
1 cup brown
In a saucepan, bring water and raisins to a boil. Simmer for
10 minutes. Add butter and set aside to cool.
Sift together flour, sugar, baking soda, salt, cinnamon and
Add sifted ingredients to the raisin mixture and mix
thoroughly. Stir in nuts.
Pour mixture into a grased 9-inch a square pan.
Bake at 3500F for 40 minutes.
Chocolate Applesauce Cake
(eggless and butterless)
2 cups flour
1 � cups sugar
3 Tblsp cocoa
or carob powder 2 tsp vanilla essence
1 � tsp
baking soda 2 cups applesauce
� tsp salt
1 � cups semi-sweet
� cup oil
Stir together flour, cocoa, baking soda and salt.
In a bowl, cream together, oil and sugar until light and
fluffy. Blend in vanilla. Add flour mixture and applesauce. Stir
vigorously and mix well.
Pour into a greased 9� x 13� x 2� pan. Sprinkle with chocolate
bits and chopped walnuts.
Bake in a 3500F oven for 35-40 minutes. Cool in
Yields 12 to 14
If a cake
fails to rise and is heavy in texture, slice and shallow fry in hot
butter, roll in powdered sugar and serve.
condensed milk � cup water
2 level tsp
baking powder 1 cup chopped strawberries
1 level tsp
soda bicarbonate 2 tsp strawberry essence
self-rising flour 1 9-inch diameter cake pan
� cup melted
Butter cake pan and dust with flour, set aside.
Preheat oven to 4000F.
Sift flour, baking powder and soda bicarbonate. Mix remaining
ingredients together and stir well with a wooden spoon. Pour into the
Bake for 15 minutes and lower oven temperature to 2500F
and bake another 15 minutes or until done.
Cool cake, ice and decorate.
Strawberry Ice-Cream Cake
1 � cups
crushed butter biscuits
melted salted butter
strawberry ice cream (taken out half hour ahead)
� cup sour
� cup water
Mix butter and crushed biscuits together.
Press mixture into a 9-inch round cake pan. Put in freezer for
half an hour.
Put strawberry iee-cream in a bowl.
Boil water and let simmer. Add agar-agar flakes slowly and
stir until all the flakes are dissolved. Add this agar-agar mixture, sour
cream and sugar to soft ice-cream and mix thoroughly. Put this mixture
over warm water until it becomes a smooth sauce and the agar-agar is
Take out crust from freezer and pour ice-cream mixture over
crust. Put cake in refrigerator to set.
When set, arrange strawberry slices and whipped cream over
cake. Cut into desired slices and serve.
Crunchy Square Treat
1 cup creamy
� cup brown
� cup corn
3 cups Rice
Semi-sweet chocolate morsels (optional)
2 tsp vanilla
In a pan, heat peanut butter, sugart and corn syrup on low heat
until dissolved thoroughly. Approximately 5 minutes.
Turn off heat, add rice rispy, chocolate morsels and vanilla
essence. Mix well.
Empty into a large cake pan, pack evenly.
Refrigerate for 2-3 hours. Cut into desired squares.
Yields 50-60 one-inch squares
Indian Cone-Shaped Ice Cream
condensed milk (400 gms.) 2 Tblsp milk masala
7 oz. Heavy
cream (200 gms.) � tsp ground cardamom
2 � cups
milk � tsp ground nutmeg
� tsp saffron
Bring milk to a boil and add to milk, masala, cardamom, nutmeg
Remove from heat and add condensed milk and cream, and allow it
Fill cone-moulds with this mixture.
Arrange them upright in the freezer and chill for 8 to 10
When set, take each cone and wash quickly in water. The Kulfi
will slide out easily. Arrange in a shallow dish.
Cut into �� slices and serve.
Yields: 12 Kulfis
cone-shaped mould can be bought at Indian Grocery Stores, or Kulfi can
be set in any other container or mould with a lid.