Recipes

ORANGE CARROT CAKE

Ingredients :

A )  245 gm   Self raising flour 
       220 gm  Castor sugar
       160 gm  Butter or margerine 
       3  nos.   Eggs
       1/2 cup  Juice of 1/2 orange + water
       Grated rind of one orange
       Pinch of salt

B)  140 gm   Carrots, finely grated                                       

Methods :

1. Put all ingredients A in a mixer bowl. Blend on low speed for one minute.
2. Then increase speed to medium for about 4 minutes. All sugar should dissolve at this stage. Fold in carrot pulp. Pour into greased pan 9 " x  4".
3. Bake in a preheated oven at 170 degree Celcius, for 45 minutes or until done. Cake is done when cake tester inserted in middle comes out clean. Cool thoroughly before serving.

NOTES: Add half of lemon juice to orange juice for a  sweet sour flavor.
                Try it ...yummy.

*********************************************************************************

   MELTING MOMENT BUTTER COOKIES

                                     

     

INGREDIENTS :

110 g   margerine or butter
50 g     icing sugar, sifted
120 g   all purpose flour
30 g     corn flour
1/2       teaspoon vanilla essence
Pinch of salt
Cherries for decorations, chopped


METHODS:

1.  Beat butter, icing sugar and vanilla essence in an electric mixer until light and fluffy.
2. Sift all purpose flour and corn flour together.
3. Add in flour into butter mixture in 2 batches.
4. Put mixture in a piping bag fitted with a star nozle.   Pipe a rossette onto a baking tray.
5. Decorate with cherry on top.
6. Bake in a pre-heated oven at 175 degree C for 15 minutes. 
7. Cool completely before storing in a cookie jar.