HOMEMADE STRAWBERRY JAM

HI...TRIED A LOVELY RECIPE TODAY FOR HOMEMADE STRAWBERRY JAM AS I HAD SOME DELICIOUS STRAWBERRIES IN HAND AND MY DAUGHTER JUST LOVES PEANUT BUTTER N JELLY SANDWICHES..THIS IS AN EXTREMELY SIMPLE RECIPE AND THE RESULT IS PRETTY AWESOME...IM SURE YOU LL LOVE IT..HERE GOES THE RECIPE
HOMEMADE STRAWBERRY JAM
Ingredients

135 g fresh strawberries, hulled
120 g white sugar
9 ml lemon juice
Directions
.
In a wide bowl, crush strawberries in batches until you have mashed all the strawberries. .
In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved.
Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
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CHILLI DOGS

HI.MADE SOME YUM CHILLI DOGS TODAY ..THIS RECIPE IS REALLY EASY AND EXTREMELY TASTY........I QUARTERED THE RECIPE AS I NEEDED ONLY A FEW CHILLI DOGS!!!THEY WERE GOBBLED....

The chili recipe makes enough chili for 16-20 hot dogs, which may seem like a lot, but you're just getting a large spoonful with each dog. So, if you have fewer people to cook for, just use the leftover chili as a stand-alone-dish for later. If you're feeding more, just double the chili recipe. You'll be happy you made a big batch. A note on the hot dogs, get the best quality hot dog you can, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to be heated; they are already cooked when you take them out of the package.
INGREDIENTS
1/2 pound bacon, cut into small pieces
1 large onion, chopped
2 pounds ground beef
4 chopped garlic cloves
16 ounce can of tomato sauce
1 cup beef broth
2 Tbsp molasses or honey
2 Tbsp sweet paprika
1 Tbsp ground cumin
1 Tbsp chili powder
1 teaspoon cayenne (optional)
Salt
As many hot dogs as you have people to serve
Buns for the hot dogs
Chopped red onion, for garnish
Shredded cheddar (or jack) cheese, for garnish
METHOD
1 Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.
2 Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more.
3 Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.
4 Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if you’d like.
TIP YOU CAN TAKE THE CENTRES OF THE BUN AND STUFF SAUSAGE IN BASICALLY..
Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!
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MEXICAN MINCEMEAT/BEEF TACOS

HI..TRIED A REALLY TASTY MEAT TACO RECIPE FOR MY DAUGHTER TODAY.THIS ONES REALLY SIMPLE AND THE RESULTS ARE GREAT.I SUGGEST YOU BUY THE READY TACO SHELLS AS ITS REALLY CONVENIENT...THE TACOS CAN BE SERVED WITH SALSA,CHEESE SOUR CREAM AND JALAPENOS...
HERE GOES THE RECIPE
MINCEMEAT TACO RECIPE
INGREDIENTS
.2 TACO SHELLS
.300 GM MINCEMEAT
.1 HPD TABLESPOON TACO SPICE MIX(YOU GET THE READY ONE TOO)
.TOMATO SALSA STORE BOUGHT OR HOMEMADE
.SALT.
.1 TABLESPOON ONION CHOPPED
.1 TSP GARLIC CHOPPED.
.2 BIG TABLESPOONS GRATED CHEESE
METHOD
.TAKE A PAN AND ADD 1 TABLESPOON OIL(OLIVE)
.ADD ONION AND GARLIC AND COOK
.NOW ADD ALL THE MINCE MEAT AND COOK AND BREAK TILL ITS BROWNISH.
.ADD TACO SPICE AND COOK
.NOW ADD A LITTLE WATER AND COOK TILL SOFT TENDER.ADD 1 HPD TABLESPOON SALSA AND COOK.
.CHECK FOR SPICE AND IF YOU FEEL ITS LESS,ADD 1 TSP MORE
.LET THE MEAT GET A NICE FLAVOUR AND SEASON WITH SALT.
.TAKE TACO SHELL AND FILL WITH MINCEMEAT.TOP WITH SALSA AND GRATED CHEESE.
.WARM FOR A BIT IN HOT OVEN OR A MICRO TILL CHEESE MELTS.
.SERVE WITH SALSA,SOUR CREAM AND CHEESE.

TACO SEASONING POWDER

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons toasted ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 tsp castor sugar
Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
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EASY AND SIMPLE CHOCOLATE FUDGE

HI!! I TRIED OUT AN EXCELLENT AND EXTREMELY SIMPLE RECIPE FOR CHOCOLATE FUDGE!!! THE KIDS FELT LIKE EATING FUDGE AS A DESSERT AFTER DINNER AND THE RECIPE WAS SO SIMPLE AND JUST TOO GOOD.IN A MATTER OF MINUTES THE MOST DELICIOUS CHOCOLATE FUDGE WAS PRODUCED....HERE GOES THE RECIPE

CHOCOLATE FUDGE(4 people)

Ingredients

3/4 cup semisweet chocolate chips
1/4 (14 ounce) can sweetened condensed milk
1 tablespoon butter
1/4 cup and 2 tablespoons chopped walnuts (optional)
Directions


.Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
.Pour into well greased baking dish. Refrigerate until set.

SRI LANKAN PRAWN/FISH CURRY

HERES ANOTHER DELICIOUS CURRY FROM SRI LANKA.ITS NOT AS SPICY AS THE CHICKEN CURRY BUT IS SUPER YUM..EAT THIS WITH RICE!!!

SRI LANKAN PRAWN/FISH CURRY

MARINADE FOR PRAWNS(10 PRAWNS)
.2 TSP UN-ROASTED CURRY POWDER
.1/2 TSP CHILLI PWDR
.1/2 TSP TURMERIC
A LITTLE SALT
,MARINADE THE PRAWNS IN ABOVE MIX FOR 1/2 HOUR
METHOD
.TAKE A PAN AND PUT 1.5 TABLESPOON OIL
.WHEN OIL IS HOT ADD 1 TSP GRATED GARLIC.MIX.LET IT GET JUST SLIGHTLY BROWN
.NOW ADD 1 SLICED ONION AND MIX.
.ADD A FEW CURRY LEAVES
.ADD 1 CHOPPED TOMATO(FINELY CHOPPED).MIX WELL AND LET IT COOK
.ADD 2 TSP UN-ROASTED CURRY POWDER AND 1 TSP RED CHILLI PWDR.ADD 1/2 TSP TURMERIC AND 1 PIECE CINNAMON
.MIX WELL ON HIGH.NOW ADD PRAWNS.MIX
.ADD 2 CUP THIN COCONUT MILK.SIMMER 5 MINS.
.NOW TASTE FOR SALT AND ADD MORE IF NEEDED.
.FINISH WITH 1.5 DESSERTSPOON COCONUT CREAM
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BEETROOTSALAD WITH CRUMBLED GOATS CHEESE AND BASIL

HI!!! IM POSTING A DELICIOUS BEETROOT SALAD THAT I TRIED OUT YESTERDAY.BEETROOT IS REALLY NOT SOMETHING THAT IM PARTICULARLY KEEN TO EAT BUT I TRIED THIS SALAD AT A FRIENDS PLACE AND IT WAS AWESOME AND INSPIRED ME TO TRY IT MYSELF.THE SALAD CAME OUT VERY TASTY ,VERY FRESH AND IM A TOTAL FAN OF BEETROOT NOW.FOR YOUR INFO BEETROOT IS A RICH SOURCE OF POTENT ANTIOXIDANTS,MINERALS,POTTASIUM AND VITAMIN C.BEETROOTS ARENT SO COMMONLY USED IN DAILY MEALS BUT THEIR NUTRITION VALUE MAY MAKE YOU THINK TWICE. DO TRY OUT THIS SALAD.....ITS A COMPLETE KEEPER.!!!!
BEETROOT SALAD WITH GOATS CHEESE AND BASIL
INGREDIENTS
.4 BEETROOTS BOILED IN WATER TILL TENDER:PEELED AND CUBED
. 1 BOWL CRUMBLED GOATS CHEESE
.1/4 CUP PINENUTS
.FEW BASIL LEAVES TORN
THE DRESSING
.1/2 CUP OLIVE OIL
.1/4 CUP BALSAMIC VINEGAR
.1 TABLESPOON HONEY
.1/4 TSP GARLIC
.PINCH SALT(OPT)
METHOD.
.COOL BEETROOTS AND CUBE
.VIGOUROUSLY SHAKE DRESSING AND POUR ON BEETROOTS TO INFUSE ;FLAVOR OVERNIGHT OR A FEW HOURS(RESERVE SOME DRESSING)KEEP IN FREFRIGERATOR COVERED IN CLING FILM
.NOW ARRANGE BEETROOTS IN A FLAT SALAD BOWL.TOSS WELL.CRUMBLE GOATS CHEESE ON TOP AND TEAR BASIL LEAVES
.SHAKE RESERVED DRESSING AND POUR ONLY ON BEETROOTS.SPRINKLE PINENUTS
.SERVE COLD

korean meal

HI....FOR ALL THOSE WHO POSSESS A TEPPANYAKI GRILL,THIS IS A KEEPER.. WITH THE COLD HERE IN DELHI..WE WERE ALL KEEN FOR SOME HOT SOUP AND KOREAN FOOD.I TOOK A RIDE TO YAMAMATO-YA...ONE OF THE CUTEST MOST AUTHENTIC JAPANESE SUPERMARKETS IN DELHI WHICH STOCKS SOME KOREAN STUFF TOO.MY DAUGHTER IS A RAGING FAN OF THE FRESH TUNA THEY HAVE THERE WHICH IS USUALLY OUT OF STOCK BUT THEY CALLED ME SAYING THEY HAVE A FRESH STOCK.I ALSO PICKED UP SOME KIMCHI BASE IN BOTTLES AND PLANNED ON A LOVELY KOREAN MEAL.. THE SOUP WE FROZE ON WAS KIMCHI SOUP WITH VEGETABLEST ALONG WITH TUNA SASHIMI AND SPICY KOREAN BBQ CHICKEN AND MARINATED SOYA BUTTER SALMON..WITH A LOVELY DIPPING SAUCE......THE EVENING WAS PERFECT..IM PUTTING IN THE KIMCHI SOUP,SASHIMI AND KOREAN CHICKEN WITH DIPPING SAUCE RECIPE.FOR ALL OF YOU WHO DONT HAVE A TEPPANYAKI GRILL,PLEASE DO GET ONE..ITS GREAT FUN FOR KIDS TOO...MY SON LOVED COOKING THE MARINATED CHICKEN AND SERVING US !!! HERE GOES THE RECIPES

KIMCHI SOUP RECIPE
INGREDIENTS
.4 CUPS WATER
.KIMCHI SOUP BASE
.KIMCHI CHOPPED(IF YOU HAVE)
.SOFT TOFU CUT INTO CUBES
.A LITTLE SUGAR
.MUSHROOMS CHOPPED
.BEANS SPROUT CLEANED AND CHOPPED
.CHINESE CABBAGE.
.A LITTLE LEMON JUICE
METHOD
.HEAT WATER AND ADD ENOUGH KIMCHI SOUP BASE SO SOUP HAS A NICE RED LOOK AND SPICY KIMCHI FLAVOR.
.ADD ALL VEGETABLES AND WARM SOUP JUST TO THE POINT THAT THEY TURN CRUNCHY AND NOT MUSHY
.ADD LEMON JUICE AND SERVE

KOREAN BBQ CHICKEN
.1/2 KG BONELESS CHICKEN SLICED PAPER THIN(I SUGGEST YOU TRY SLICING THE CHICKEN WHILE ITS FROZEN TO GET IS AS PAPER THIN AS POSSIBLE)OR(MAKE SURE YOU BEAT WITH A MALLET TO GET IT REALLY THIN)
.CRUSHED GARLIC 1 TABLESPOON
.GRATED GINGER AND SOME GINGER JUICE
.DRY SHERRY/RICE WINE 2 TSP
SPRING ONION GREENS FINELY CHOPPED
.CASTER SUGAR 1.5 TSP
.SESAME OIL 1.5 TSP
.SOYA SAUCE 3 TABLESPOON
.KOREAN CHILLI PASTE(I DIDNT HAVE THIS SO USED SOME KIMCHI BASE)-2 TABLESPOON
.CRUSHED GINGER-2 TSP
METHOD.MARINADE PAPER THIN CHICKEN IN ALL THE INGREDIENTS AND KEEP 2-6 HOURS.
.PLACE ON A HOT TEPPANYAKI GRILL AND COOK
.SERVE WITH DIPPING SAUCE

TUNA SASHIMI
.BUY TUNA AND SLICE PAPER THIN
.DRIZZLE WITH SOYA LEMON SAUCE AND SERVE COLD
SOYA LEMON SAUCE
.2 TABLESPOON SOYA SAUCE
.LEMON JUICE
.SESAME OIL

KOREAN DIPPING SAUCE
.3/4 CUP SOYA SAUCE
.2 TABLESPOON SAKI
.2 TABLESPOON SESAME OIL
.2 TABLESPOON VINEGAR
.TABASCO FEW DROPS
.CHOPPED GREEN CHILLI
.GARLIC GRATED
.GINGER JUICE
.CHILLI POWDER
..CASTER SUGAR
.SLICED GREEN ONIONS
METHOD
.MIX ALL AND SERVE WITH KOREAN CHICKEN
KOREAN DISHES
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golden bread pudding

This is one of the best bread pudding recipes.i got it from my friend in the u.s.!!
GOLDEN BREAD PUDDING
.3 CUPS SOFT WHITE BREAD CUBES
.3 EGGS
.3 CUPS WARM WATER
.1 CAN SWEETENED CONDENSED MILK(MILKMAID)
.2 TABLESPOONS BUTTER MELTED
.1/2 TSP SALT
.1 TEASPOON VANILLA
.1 TSP CINNAMON(GROUND)
.1/2 CUP RAISINS (OPTIONAL)
METHOD
. PREHEAT OVEN TO 170 DEG C.
.PLACE BREAD CUBES IN A BUTTERED 9 INCH SQUARE BAKING DISH
.IN A LARGE BOWL ,BEAT EGGS
.STIR IN ALL REMAINING INGREDIENTS
.POUR EVENLY OVER BREAD COMPLETELY MOISTENING THE BREAD.
BAKE 45-50 MINS OR UNTIL KNIFE INSERTED IN CENTRE COMES OUT CLEAN.
.SERVE WARM OR CHILLED....REFRIGERATE LEFTOVERS.
TIP- FOR FIRMER BREAD PUDDING,INCREASE BREAD CUBES

THAI PRAWNS WITH PEPPER AND GARLIC

HERE S ANOTHER FAB RECIPE......TRIED AND TESTED FOR YOU...THESE PRAWNS ARE DELICIOUS AS A SNACK.....
THIS RECIPE IS ONE OF THE CHEFS FAVORITES FROM THE BRIZA HOTEL IN KOH SAMUI....THEY CAN BE PREPARED IN A QUESTION OF MINUTES....HERE GOES THE RECIPE. BUT IF YOU RE NOT FOND OF GARLIC..PLEASE DO NOT ATTEMPT THESE PRAWNS!!!!!!

THAI PRAWNS WITH GARLIC AND PEPPER THE BRIZA goong thod kratiam
INGREDIENTS
.PRAWNS 800 GM(DESHELLED DEVEINED)
.GARLIC 60 GM
.BLK PEP 10 GM
. CORIANDER ROOT 5 GM CHOPPED
.MAGGI SEASONING 2 T
SOYA SAUCE 2T
.OYESTER SAUCE 1 T
.SUGAR 1TSP

.TAKE PRAWNS,DIP IN FLOUR N FRY
.HEAT A NON STICK PAN...PAN NO OIL
.ADD 1 BIG T GARLIC N STIR
.ADD 2 T CHICKEN STOCK LOW FLAME
..ADD 2T OYESTER SAUCE AND 1 T SOYA AND ½ DS SUGAR
ADD ¼ tsp CHICKEN PWDR AND 1 T PEPPER PWDR.STIR IN 2 MORE T CHICKEN STOCK.
.ADD PRAWNS AND LET MASALA SEEP IN.ADD CORIANDER ROOT,
.SERVE ON A LETTUCE LEAF GARNISH

BANANA CAKE WITH CREAM CHEESE FROSTING

HI!!! IM POSTING A SUPER RECIPE FOR BANANA CAKE!!! TRIED THIS ONE AT A LOVELY BAKERY AND I MANAGED TO GET THE RECIPE OUT FROM THE CHEF...THIS IS A MELT IN THE MOUTH CAKE AND THE FROSTING IS FINGER LICKING GOOD........HERE GOES THE RECIPE

BANANA CAKE WITH CREAM CHEESE FROSTING 1 CAKE(12 SERVINGS)

1 ¼ CUP CASTOR SUGAR
½ CUP BUTTER (100GM)
½ t NUTMEG
2 EGGS
1 CUP MASHED RIPE BANANAS 2-3 MED
1 t VANILLA
2.5 CUPS FLOUR
1.5 t BAKING POWDER
1 t BKG SODA
½ t SALT
½ CUP CHOPPED WALNUTS
½ CUP BUTTERMILK:1T LEMON JUICE OR VINEGARRRED INTO 1 CUP MILK AND ALLOWED TO STAND 5 MINS

CREAM CHEESE FROSTING

3 CUPS PWDR/ICING SUGAR,3 T MILK,1 PKT 8 OZ CREAM CHEESE SOFTENED,1/4 CUP BUTTER SOFT,1 t VANILLA.

METHOD
1) CREAM SUGAR,BUTTER AND NUTMEG TILL FLUFFY.
2) ADD EGGS 1 AT A TIME BEATING WELL AFTER EACH ADDITION
3) STIR IN BANANAS AND VANILLA
4) COMBINE FLOUR BKG PWDR,SODA AND SALT.
5) BEAT THIS INTO CREAM MIXTURE ALTERNATING WITH BUTTERMILK
6) STIR IN NUTS
7) SPREAD BATTER INTO 2 GREASED 9 INCH PANS.BAKE AT 180 DEG CENTIGRADE FOR 30-35 MINS TILL WOODEN PICK COMES OUT CLEAN
8) COOL ON RACK N FROST WITH CREAM CHEESE FROSTING

CREAM CHEESE FROSTING
4 CUPS PWDR/ICING SUGAR,3 T MILK,1 PKT 8 OZ CREAM CHEESE SOFTENED,1/4 CUP BUTTER SOFT,1 t VANILLA.
METHOD
COMBINE ALL AND BEAT TILL SMOOTH...

SALMON IN SOYA HONEY GLAZE

HI!!! I JUST COOKED A BEAUTIFUL SALMON FOR MY SON TODAY. THE NATURAL RICHNESS OF SALMON AND ITS HIGH AMOUNT OF OMEGA 3 S MAKES IT A GREAT CHOICE FOR CHILDREN THAT DOESENT NEED MUCH ADDED FAT.BY STUFFING A MIX OF FRESH HREBS INTO THE FILLETS.THROUGH A POCKET,THE FISH IS INFUSED WITH BRIGHT FLAVORS.A LIGHT GLAZE DURING THE COOKING PROCESS IS THE FINAL TOUCH. A SPRINKLE OF TOASTED SESAME ALSO ADDS TO FLAVOR ALTHOUGH I DIDNT USE THERE...THE FISH FLAKED AT THE FORKS TOUCH AND TASTED AMAZING...THIS IS ONE OF THE EASIEST RECIPES POSSIBLE!!!HERE GOES THE RECIPE

SALMON WITH HONEY SOYA GLAZE
Ingredients
1/4 cup packed cilantro leaves
2 scallions
2 teaspoons vegetable oil
1 teaspoon grated ginger
salt and freshly ground pepper
4 Salmon fillets
2 tablespoon fresh lime juice
2 tblespoon soy sauce
2 tablespoon honey
1/4 teaspoon toasted sesame seeds
method
1)Preheat the grill or grill pan over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

2)Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

3)Stir together the lime juice, soy and honey until smooth. Place the salmon, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds...ENJOY!!!

CHRISTMAS COOKIES WITH FUN FROSTINGS

I CAME HOME LAST EVENING AND THE KIDS SOMEHOW HAD A VERY XMASSSY SPIRIT. I GUESS THIS WEATHER DOES THAT. THE CHILDREN WERE VERY KEEN TO MAKE CHRISTMAS CUT OUT COOKIES. WE STRUGGLED THROUGH RECIPES AND FINALLY FOUND THE ONE WE THOUGHT WAS THE PERFECT RECIPE. LUCKILY FOR US ,WE WERE RIGHT.THESE COOKIES ARE EASY EASY EASY. THEY HAVE A LOVELY CRUNCH TO THEM AND WHEN FROSTED,THE TASTE IS JUST MIND BLOWING. MAKE SURE YOU LET THEM COOL COMPLETELY TO DEVELOP THE CRUNCH.THE PICTURE I HAVE INCLUDED ARE THE COOKIES MY SON MADE AND DECORATED HIMSELF AND FULL OF PRIDE....HERE GOES THE RECIPE

SUGAR COOKIES tried n tested by divya burman
Sugar Cookies Recipe
INGREDIENTS
Sugar Cookie Recipe
Cookies:
.3 cups flour
.1 cup granulated sugar
.1 1/2 tsp baking powder
.1/2 tsp salt
.1 cup soft butter
.1 egg, slightly beaten
.3 tbsp cream
.1 tsp vanilla (can substitute almond extract)
METHOD
1) Sift dry ingredients, cut in butter and add other ingredients. Blend thoroughly; chill for minimum 1 hour max several hours
2) Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll on dough on floured board (best to use a 2/1 ration of flour/sugar - 4 Tbsp flour mixed with 2 Tbsp sugar) or between wax paper. (It helps if you flour both sides of the dought.) Roll out to about a 1/4 inch thickness. Cut out and put on silpat-lined or ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Let cool completely.
3) Mix icing ingredients together until smooth. Separate into different bowls, add food coloring to achieve various colors. Spread on cookies with a butter knife, use cake decorating piping equipment to add decorative accents. If you want the sprinkle type decorating candies to stick, brush the cookie with clear Karo syrup and then sprinkle.
Makes 3 dozen cookies.

ICING
.2 cups confectioners sugar, sifted
.1/2 teaspoon vanilla extract
../4 cup milk
Food coloring(few drops)
1)To make icing, combine sugar, vanilla extract and just enough milk (about 1/4 cup) to make the frosting the consistency of thin glue. Pour icing into shallow bowls wide enough for dipping cookies. Add food coloring.
2) To decorate, dip the topside of each cookie into the icing. Remove quickly and let icing drip of excess back into the icing bowl. Let dry. Pour additional colored frosting into pastry piping, or use a plastic sandwich bag with the tip of one corner nicked off. Gently squeeze frosting on to cookies in whatever patterns you choose.

EGGPLANT SLICES LACED WITH PARMESAN AND BAKED WITH PESTO AND OLIVES

HI!! THIS IS A BEAUTIFUL DISH THAT I TRIED OUT LAST NIGHT(FOR ALL MY EGGETARIAN FRIENDS).FOR ALL OF YOU WHO ENJOY EGGPLANT,YOU CANNOT MISS OUT ON THIS ONE. I MADE A SMALL CASSEROLE OF THIS FOR DINNER AND IT WAS WIPED OUT BY US. THIS DISH IS AS EASY TO MAKE AS THEY COME AND THE TASTE IS PHENOMENAL. YOU CAN EITHER MAKE THE PESTO YOURSELF OR BUY IT. ONE OF THE BEST STORE MADE PESTOS IVE EATEN IS AVAILABLE AT THE ITALIAN RESTAURANT SARTORIA IN VASANT KUNJ RIGHT NEXT TO MODERN BAZAAR. IT WILL SAVE YOU TIME AND EFFORT BUT IF YOU ARE ENTERPRISING ENOUGH TO START FROM SCRATCH!!! IVE ALSO INCLUDED THE PESTO SAUCE RECIPE........THIS EGGPLANT WAS TENDER AS EVER WITH A SLIGHT HINT OF CHEESE AND A FAIR LAYER OF PESTO AND OLIVES......IT CAME OUT DELICIOUS FOR ME....DO TRY IT OUT AND LET ME KNOW HOW ITWORKS FOR YOU..HERE GOES THE RECIPE... DO SEE THE PICTURES IN THE STEP BY STEP LINK BELOW

EGGPLANT LACED WITH PARMESAN AND BAKED IN PESTO WITH OLIVES

INGREDIENTS

1) A MEDIUM SIZED EGGPLANT CUT INTO THIN SLICES AND LIGHTLY SALTED
2) A GENEROUS BOWL OF PARMESAN OR CHEDDAR CHEESE GRATED OR BOTH MIXED
3) 2 EGGS BEATEN AND KEPT ASIDE
4) 2 TSP OLIVE OIL
5) A BOWL OF PESTO SAUCE
6)SLICED OLIVES(THIN)
INGREDIENTS
1) CUT THE EGGPLANT ROUNDS INTO TRIANGLES OR KEEP WHOLE( IF YOU PREFER)
2)DIP EACH EGGPLANT IN EGG WASH AND THEN PRESS ON TO THE CHEESE (ONLY ON ONE SIDE)
3) HEAT THE OLIVE OIL AND LIGHTLY PLACE EACH EGGPLANT WITH CHEESE TILL SLIGHTLY BROWN.
4) NOW LAYER THE EGGPLANT IN A CASSEROLE AND TOP WITH PESTO.SPRINKLE THE THINLY SLICED OLIVES ON TOP.YOU CAN MAKE A FEW LAYERS ONE ON TOP OF EACH OTHER(I STUCK TO ONE AS THERE WERE ONLY TWO PEOPLE EATING)
5) BAKE IN OVEN TILL PESTO IS WARM(YOUR EGGPLANT WILL ALREADY BE COOKED AND TENDER DUE TO THE PAN).
6) enjoy
step by step link to pictures and pesto sauce recipe below
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PERFECT PESTO SAUCE RECIPE

INGREDIENTS

1/2 CUP OLIVE OIL
1/2 TSP GARLIC PASTE
2.5 CUPS FRESH BASIL LEAVES
2 TABLESPOONS PARMESAN CHEESE
1 BIG TABLESPOON PINE NUTS
1 BIG TABLESPOON BUTTER
SALT AND PEPPER

METHOD
1)BLEND ALL INGREDIENTS TOGETHER
2)START WITH PINE NUTS AND GARLIC
3)THEN ADD BASIL AND OLIVE OIL
4) BLEND.ADD PEPPER AND SALT. LASTLY ADD BUTTER AND PARMESAN AND GIVE A FINAL BLEND

TAGLIATELLE WITH TRUFFLE SAUCE AND SHRIMPS

HI... I WAS LEFT WITH 2 BEAUTIFUL BLACK TRUFFLES AND DECIDED TO WHIP UP A LOVELY TRUFFLE TAGLIATELLE WITH PRAWNS FOR THE KIDS....I FOUND A GREAT RECIPE AND TRIED IT OUT.THE SAUCE HAS A VERY SUBTLE AND DELICATE FLAVOR BUT IS JUST AMAZING....I DRESSED UP THE PASTA WITH A FEW SPRINKLES OF TRUFFLE OIL AS WELL......HERE GOES THE RECIPE
TAGLIATELLE WITH TRUFFLE SAUCE AND SHRIMPS(SERVES 2)

INGREDIENTS(FOR SAUCE)

.2 TABLESPOONS GARLIC

.1 TABLESPOON CHOPPED ONION
.1 1/2 CUP WHITE WINE
.2 TRUFFLES SHAVED AND KEPT
.1.5 CUP CHICKEN STOCK
.100 GRAMS CREAM
.4 TSP BLACK OR WHITE TRUFFLE OIL
.6-7 PRAWNS CHOPPED SMALL AND RUBBED WITH SALT
.3 SMALL BUNCHES OF TAGLIATELLE BOILED IN SALTED WATER TILL AL DENTE
METHOD
1) TAKE 1 TABLESPOON OLIVE OIL AND SAUTE GARLIC AND ONION.
2)ADD TRUFFLES AND WHITE WINE AND STIR OCASSIONALLY.
3) BOIL TILL LIQUID IS REDUCED BY HALF
4) NOW ADD CHICKEN STOCK.LET IT KEEP COOKING TILL REDUCED BY HALF
5) NOW STIR IN CREAM AND SIMMER UNTIL REDUCED.
6)TAKE 1 TSP FLOUR AND MIX WITH LITTLE WARM WATER.ADD TO SAUCE TO THICKEN A BIT
7) NOW WHISK IN THE TRUFFLE OIL AND TASTE FOR SALT AND PEPPER.
8)NOW TAKE ANOTHER PAN AND ADD SOME OLIVE OIL AND BUTTER.ADD GARLIC CHOPPED AND PRAWNS.STIR FRY 1 MINUTE
9) ADD ALL THE TAGLIATELLE AND THE SAUCE AND TOSS WELL
10)SERVE IN PASTA BOWL WITH PARMESAN. PUT LITTLE TRUFFLE SAUCE ON TOP

MUSHROOM CAPPUCCINO

AND HERES ANOTHR SUPER DELICIOUS RECIPE WHICH IS GREAT FOR THE CHILLY WEATHER.I MADE THIS SOUP IN CAPPUCCINO CUPS AND SPOONED SOME WHITE MILK FROTH OVER THE TOP AND A SPRINKLED SOME NUTMEG. THIS WAS A LOVELY COZY SOUP TO HAVE AND HAVING IT IN A CAPPUCCINO CUP HELD ITS OWN KIND OF MAGIC......HERE GOES THE RECIPE

MUSHROOM CAPPUCCINO

INGREDIENTS
1) 1 TABLESPOON ONIONS CHOPPED
2) 1TSP GARLIC CHOPPED
3) 1 TSP GINGER GRATED
4) 400 GRAMS BUTTON MUSHROOMS SLICED
5)4 CUPS CHICKEN/VEG STOCK(OR HOT WATER WITH STOCK CUBE)
6)A BIT OF CINNAMON POWDER,CAYENNE AND NUTMEG POWDER.
7) 1 TSP TRUFFLE OIL(OPT)
1/2 CUP MILK FROTHED AND FOAMED TO GIVE THE CAPPUCCINO EFFECT
METHOD
1) TAKE A PAN AND SAUTE ONIONS ,GARLIC AND GINGER FOR 2 MINUTES IN A LITTLE OLIVE OR TRUFFLE OIL.
2) ADD ALL THE MUSHROOMS AND SAUTE.LET MUSHROOMS GIVE OUT THEIR WATER
3) NOW ADD THE 4 CUPS STOCK AND LET IT BOIL ABOUT 12 MINUTES.ADD THE SPICES.
4) NOW LET IT COOL AND BLEND THE MUSHROOMS AND STOCK TILL YOU GET A VERY NICE SMOOTH SOUP.
5)PUT BACK INTO PAN.THE SOUP SHOULD HAVE THICKENED. ADD 1 TSP BUTTER AND TRUFFLE OIL
6)TASTE FOR SALT AND PEPPER
7)TAKE A CAPPUCINO CUP AND FILL HOT MUSHROOM SOUP INTO IT.SPOON THE MILK FROTH AND SPRINKLE WITH NUTMEG

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