How To make Fruit BarsG Part 1 Dough
DOUGH:
1/2 c BUTTER -- or MARGARINE,
-softened 1/2 c Sugar, GRANULATED
1/2 c Sugar, brOWN -- firmly packed
2 ea EGGS
1/2 ts VANILLA
1 c Flour, WHOLE-WHEAT
1 1/2 c Flour, ALL-PURPOSE
1/4 c WHEAT GERM, toasted
-unsweetened 1/4 ts SALT
1/4 ts BAKING SODA
BASIC FILLING:
x FRUIT (see below) 1/2 c WALNUTS or ALMONDS
1/3 c SUGAR
1/2 c :
WATER;
1 t LEMON PEEL grated
2 tb LEMON JUICE
:
FIG FILLING----- 1 x Recipe BASIC FILLING
-(above) 1 lb FIGS, dried -- (about 2 cups
-lightly packed) PRUNE FILLING:
1 x Recipe BASIC FILLING
-(above) 2 c PRUNES, pitted -- (moist-pack)
1/4 ts GROUND CINNAMON
FOR DOUGH: In a large bowl of an electric mixer, beat butter, granulated sugar and brown sugar until creamy. Beat in eggs and vanilla. In another bowl, stir together the whole wheat flour, all- purpose flour, wheat germ, salt and baking soda; gradually add to butter mixture, blending thoroughly. Cover dough tightly with plastic wrap and refrigerate until easy to handle (at least 1 hour) or until the next day. Meanwhile, prepare filling of your choice; set aside.
How To make Fruit BarsG Part 1 Dough's Videos
1 Minute EDIBLE COOKIE DOUGH!???? 3 EASY Ways! Small Batch Edible Cookie Dough Recipe
Easy Edible Cookie Dough Recipe ! 1 Minute Microwave Edible Cookie Dough
PRE-ORDER MY COOKBOOK ❤ :
Edible Chocolate Chip Cookie Dough in the microwave:
50 g (6 tbsp) All purpose flour
30 g (1½ tbsp) unsalted butter
1 tbsp Brown sugar
2 tbsp White sugar
⅛ tsp Salt
30 g (2 tbsp) Milk
2 tbsp Chocolate chips
The cookie dough may seem soft, that's due to the melted butter and milk. For a firmer texture you can refrigerate the dough. It's up to you whether you like a softer texture or a firmer texture.
Edible Sugar Cookie Dough in the microwave:
50 g (6 tbsp) All purpose flour
30 g (1½ tbsp) unsalted butter
2 tbsp White sugar
⅛ tsp Salt
30 g (2 tbsp) Milk
¼ tsp Vanilla
Small handful of Sprinkles
The cookie dough may seem soft, that's due to the melted butter and milk. For a firmer texture you can refrigerate the dough. It's up to you whether you like a softer texture or a firmer texture.
Edible Double Chocolate Chip Cookie Dough in the microwave:
40 g (5 tbsp) All purpose flour
1½ tbsp Unsweetned cocoa powder
30 g (1½ tbsp) unsalted butter
1 tbsp Brown sugar
2 tbsp White sugar
⅛ tsp Salt
30 g (2 tbsp) Milk
2 tbsp Chocolate chips
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Copyright © 2022 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder
Dawat Preparation Part 1- Kalakand Recipe - Fruit & Biscuit Layered Custard - Biryani kofta - Nihari
TASTIEST CHICKEN CURRY RECIPE
Ingredients
Marination
• Garlic paste 1 tsp
• Ginger paste 1 tsp
• Yoghurt 1/2 cup
• Tomato puree1 tbsp
• Salt 1 tsp
• Red chilli powder 1 tsp
• Turmeric powder 1/2 tsp
• Cumin powder 1/2 tsp
• Coriander powder 1/2 tsp
• Chicken with bones, 1-1.3 kg
TASTY KOFTA BIRYANI
Ingredients
Meatballs
• Chicken mince (or mutton mince) 1 kg
• Chopped coriander 4 tbsp
• Chopped green chilies 3-4
• Garlic paste 1 tbsp
• Ginger paste 1 tbsp
• Salt to taste (1-1.5 tsp)
• Chili flakes 2 tbsp
• Turmeric powder 1tsp
• Cumin powder 1 tbsp
• Garam masala 1 tbsp
• Black pepper powder 2 tsp
• Yogurt 2 tbsp
• Bread slice 1-2 if needed, ground into crumbs
BEEF NIHARI
Ingredients for Nihari Spice Mix
• Bay leaf /tez paat 4
• Star anise flower/ baadyaan 4
• Inch cinnamon stick/daarcheeni 4
• Green cardamom/hari ilaichi 8
• Black cardamom/kali ilaichi 4
• Cloves/loang 8
• Coriander seeds/saabut dhania 8 Tsp
• Cumin seeds/zeera 8 Tsp
• Black pepper/kaali mirch 2 Tsp
• Fennel seeds/ saunf 6 Tsp
• Red chili flakes/lal mirch 8 Tsp
• Turmeric powder/haldi 2 Tsp
• Garam masala 4 Tsp
• Kashmiri chili powder 4 Tsp
• Grated nutmeg/jaifal 1 Tsp
• Red chili powder 4 Tsp
ORIGINAL KALAKAND- READY IN 15 MINUTES
Ingredients
• Fresh milk 2 L
• Vinegar/Lemon Juice as needed
• Sweetened condensed milk 1 tin (400 grams)
• Milk powder 1 cup
• Green cardamoms 4-5
• Pistachios 10-12
• Almonds 10-12
Preparation
1. Heat milk in a thick bottom pan.
2. When it comes to its boiling point, turn the flame off and add vinegar 1/2 tsp at a time until the milk curdles (cottage cheese) and the remaining liquid (whey) is clear and greenish in color.
3. Strain the cottage cheese in a muslin cloth. Wash the cottage cheese with running water to get rid of any sour taste left from the vinegar.
4. Squeeze out the excess liquid.
5. In a non-stick pot add cottage cheese, condensed milk and milk powder and mix.
6. Allow to cook at lowest possible flame, stirring continuously, until the mixture starts to clump together and starts to leave the pot. Do not over-cook at this stage otherwise the resulting kalakand will be hard and dry.
7. Grease a dish with some ghee or oil.
8. Spread the kalakand mixture evenly and top with nuts.
FRUIT & BISCUIT LAYERED CUSTARD
Ingredients
• Apples 2, peeled, cored and thinly sliced
• Butter 3 tbsp
• Brown sugar 1 tbsp
• Cinnamon powder 1/2 tsp
• Vanilla Flavored Custard powder 2 tbsp
• Milk 1 L
• Marie biscuits 200g pack
• Desiccated fruits and nuts, to garnish
• Some crushed marie biscuits, to dust
Preparation
1. Combine the apples, butter, sugar and cinnamon in a medium-sized pot and allow to cook, covered, over a low heat for 7-10 minutes until the apples have softened but don’t break apart. Set aside to cool.
2. Make custard according to the package instructions. It should have a thin runny consistency.
3. Line a serving dish or bowl with marie biscuits.
4. Pour 1/3rd of the hot custard over the biscuit layer.
5. Layer again with biscuits and cover with another custard layer.
6. Now lay the apple slices and pour the remining custard on top.
7. Crush the remaining marie biscuits roughly by placing them in a resealable bag and bashing them with a rolling pin. Ensure the biscuits crumbs remain coarse.
8. Pour the remaining custard mixture over the apple layer and cover with a densely packed layer of the crushed biscuits. Spread some dried fruits and nuts on top.
9. Refrigerate till chilled.
10. Serve cold. ENJOY!
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11 years later ❤️ @shrads
Making apricot pate de fruits cookie dough chocolate bars | Christmas with Keylink
We think Apricot, chai and cookie dough makes for a wonderful Christmas combo, hitting the spot with those warming notes with plenty of festive sweetness .
Keep watching to see the festive magic come together!
You can find the full recipeand step by step guide for this bar here:
Childhood Snacks - Fryums
Miss Vickies Jalapeno beats fryums out of the park :). #shorts
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Claire Saffitz Makes Cheese Puffs / Pâte à Choux Part 1 | Dessert Person
Claire Saffitz Makes Cheese Puffs / Pâte à Choux Part 1 | Dessert Person
Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make the base recipe plus Gougères, a warm, cheesy, crisp-yet-soft puff. It’s the most delicious of little bites. Remember to tune in next week for part II, where we take it in a sweeter direction.
#ClaireSaffitz #pateachoux #Gougeres
Pâte à Choux
Special Equipment:
Stand mixer (optional), pastry bag (optional)
1/2 cup whole milk (4.4 oz / 125g)
1 tablespoon sugar (0.46 oz / 13g)
1/2 teaspoon Diamond Crystal kosher salt
7 tablespoons unsalted butter (3.5 oz / 100g), cut into pieces
1 cup all-purpose flour (4.6 oz / 130g)
6 large eggs (10.6 oz / 300g)
Video Breakdown:
0:00 Start
0:01 Harris Turns Down Claire's Gougères Cheese Puffs
0:17 Intro To How To Make Pâte à Choux
0:40 Dessert Person Intro
1:00 Pâte à Choux
1:42 Ingredients & Special Equipment
2:31 Combine Ingredients
3:25 Heat on Stove
5:10 Beat In The Eggs
7:11 Make The Gougère Dough
11:55 Bake
12:31 Remove, Serve, Outro
14:37 Spud!
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Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar