APPLE CAKE

𝗪𝗔𝗥𝗡𝗜𝗡𝗚 !!! 𝗗𝗘𝗔𝗥 𝗠𝗘𝗠𝗕𝗘𝗥𝗦, 𝗪𝗘'𝗥𝗘 𝗙𝗔𝗖𝗜𝗡𝗚 𝗔𝗡 𝗜𝗦𝗦𝗨𝗘 𝗪𝗜𝗧𝗛 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞 𝗜𝗙 𝗬𝗢𝗨 𝗦𝗘𝗘 𝗧𝗛𝗜𝗦 𝗣𝗢𝗦𝗧 𝗣𝗟𝗘𝗔𝗦𝗘 𝗦𝗔𝗬 𝐒𝐎𝐌𝐄𝐓𝐇𝐈𝐍𝐆 𝗧𝗢 𝗦𝗧𝗔𝗬 𝗜𝗡 𝗧𝗛𝗜𝗦 𝗚𝗥𝗢𝗨P

Cinnamon Apple Cake

INGREDIENTS

Apple cake

210 grams (1 and 1/2 cups) plain flour

2 teaspoons baking powder

1/2 teaspoon baking soda

150 grams (3/4 cup) caster sugar

1 cup (approximately 1 large) red apple, peeled and roughly chopped

2 large eggs

1 teaspoon vanilla extract

120 ml (1/2 cup) vegetable oil

120 ml (1/2 cup) Greek yogurt

Cinnamon topping

50 grams (1/4 cup) caster sugar

1 teaspoon ground cinnamon

1 tablespoon unsalted butter, melted

Sugar glaze

30 grams (1/4 cup) icing or powdered sugar

1–2 tablespoons milk

Instructions

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 or 9 inch round cake tin with baking or parchment paper.

In a large mixing bowl, add flour, baking powder, baking soda and sugar. Add chopped apple and stir briefly to combine.

In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks.

Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin.

To make cinnamon topping, combine cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle over cake batter.

Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.

To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake.

CARAMEL COCONUT CUPCAKES

CARAMEL COCONUT CUPCAKES

Toasty coconut goes perfectly with salted caramel frosting 

Ingredients 

1 cup steaming hot water

1/3 cup dutch process cocoa- 30 grams

1 teaspoon instant coffee- optional

1 1/4 cups All Purpose flour- 155 grams

1/2 cup white sugar- 100 grams

1/2 cup brown sugar, packed- 100 grams

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon vinegar, white or cider

EASY CARAMEL FROSTING 

16 Tablespoons unsalted butter, room temp

2 cups confectioners sugar

1/3 cup quality caramel sauce

1.5 teaspoons vanilla

1/4 teaspoon fine salt

1.5 cups coconut flakes, toasted

Preheat oven to 350*F. Line a cupcake pan with 12 liners. In a small bowl whisk to combine the hot water, cocoa powder and instant coffee. Set aside.In a medium mixing bowl whisk to combine the flour, sugars, baking soda, and salt. Add the water/cocoa mixture, vegetable oil, vanilla and vinegar to the dry ingredients. Whisk to combine and then continue whisking vigorously for 30 seconds. Divide the batter evenly between the 12 paper liners. Bake for 23-25 minutes until a toothpick inserted near the center of the cupcakes comes out with a few moist crumbs.

 Remove the cupcakes from the pan and let them cool completely on a cooling rack.

 To make buttercream

 Beat the softened butter with a stand or hand mixer until light and smooth. Add the confectioners sugar, caramel sauce, vanilla and salt. Mix on low to combine and then whip on medium high speed for 2-3 minutes. Scrape the bowl and beater. Turn the mixer back onto medium high and beat another 2-3 minutes. Frost the cupcakes as desired, a garnish with coconut. 

Chana Chaat Special

Dahi Bara Chaat Special

Sourdough Bread Pizza SFM

Pizzas 🍕🍕

100g.        Bread flour 

90g.          All purpose flour 

125g.        Water

50g.          Active Starter 

1/2tsp.      Honey (optional)

2g.             Salt 

-In a bowl,  use a spatula to mix starter with water 

-Add in honey & salt

-Add flour & mix until well combined 

-2 sets of stretch and fold (30 mins intervals)

 

OR in a stand mixer, add all ingredients and knead until smooth.

-Cover & proof until double in size (3 hrs) at room temperature 27°c 

-Lightly floured work surface, divide into 2 dough & form balls. Or just 1 dough (1 pizza crust)

-Cold retard 2hrs or overnight. I cold proofed these dough for 48 hrs. 

-Rest 20 mins in room temperature 

-Shape & spread ingredients of your choice 

Bake at preheat oven at 250°c 10-12 mins on center level.

Brioche Bread SFM

Brioche 

390g.      Bread flour

120g.       Active Starter 

30g.         Cold Discard of 3 days old 

50g.         Sugar

6g.            Salt 

140g.       Cold Eggs

84g.         Cold Milk

76g.         Unsalted butter

Room temperature 28°c

In a stand mixer, use a spatula to combine starter, discard & milk. 

- add eggs & mix well

- Hook attachment, add flour, sugar, salt - knead until well incorporated (2 mins)

- add butter (5 batches) - knead until smooth (15 mins)

- 

Cover & chill the dough in the mixer bowl in the fridge for 15 mins (to cool down the dough temperature)

- continue to knead until achieve windowpane. (5 mins)

Form ball & cover & proof until double in size. (2.5 hrs)

📌Optional: cold retard for 2hrs or overnight 

Divide & shape & place into the lightly greased & lined with baking paper loaf pans (size 9”x5” and 8.5”x4.5”)

Cover & proof until double in size (2.5 hrs)

Egg wash (one egg + 1tbsp water)

Bake at preheat oven at 180°c 30 mins

Cinamon Raisin Bread SFM in Cast Iron pan

I hope I’m not posting too much? I’m so excited I can finally eat bread after 7 years without any reaction! 

I will post the recipe but I turned this into a cinnamon raisin swirl . How I did that was hold the raisins (I softened them in very hot water) and made dough as says. ( Also Sam’s club only had Bella red yeast and I’m very pleased with it really rises!) This makes two large loaves but with the Bella yeast I decided to try to do 3 loaves and I used my cast iron bread pans. After dough rises I cut into 3 but recipe said 2 and cover let set 10 min. While waiting I drained raisins and saved liquid. After 10 min I rolled out one section and put raisin water on dough spread out on dough than I had sugar mixed with cinnamon and put that on top of damp water I took spoon and kind of rubbed it on water to get moistened thannput raisins on dough spread out than rolled it up and pinched to seal tuck ends under cuz I’m always to long on roll put in greased pan and put greased cellophane on top loosely. If you just want raisin bread follow reg directions. I hope this was helpful and it is so moistand tender! (Reason I don’t spread butter on before cinnamon sugar is the swirl seperated where the raisin water grabs the dough and doesn’t fall apart)

As you can see from the bread doing 2 would be two huge loaves and we are diabetic and this size is good which is still larger than store bought! They freeze good too! I first wrap in freezer paper than put innziploc freezer bag! Sorry this is long!i used Sunrise Flour Mill White flour.

Recipe 

Apple Crisp Serve with ice Cream SFM

WOULD YOU EAT THIS APPLE CRISP !?

Ingredients

For the crumb topping:

1/2 cup all-purpose flour

1/2 cup old-fashioned rolled oats

1/2 cup light brown sugar

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

dash of salt

1/3 cup unsalted butter ,cut into small pieces

For the Apple filling:

3-4 large Granny Smith apples , peeled and thinly sliced or honey crisp apple. 

3 Tablespoons butter , melted

2 Tablespoons all-purpose flour

1 Tablespoon lemon juice

3 Tablespoons milk

1/2 teaspoon vanilla extract

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

dash of salt

For serving (optional)

vanilla Ice Cream

Homemade Caramel Sauce

Instructions

Preheat oven to 375 degrees F.

For the topping:

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:

(I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process a lot faster!) In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt.

Pour butter mixture over apples and toss to coat.

Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples.

Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Serve with Vanilla Ice Cream and homemade caramel sauce, if desired.

Pumpkin Muffins SFM

Pumpkin muffins 

2 cups flour

1 tsp baking soda

1-1/2 tsp pumpkin pie spice

1/2 tsp salt

1 cup brown sugar

2/3 cups white sugar

1-1/2 cups pumpkin puree

4 Tbsp melted butter

1/2 cup sourdough starter (discard)

1/4 cup heavy cream

1 tsp vanilla 

2 eggs

4 Tbsp turbinado sugar

1/4 tsp cinnamon 

Preheat oven to 425. Place muffin liners in cupcake pan. 

In medium bowl combine flour, baking soda, pumpkin pie spice and salt. 

In a large bowl mix sugars, puree, melted butter, starter, eggs and heavy cream and vanilla. Add flour mixture until combined careful not to overmix. 

Fill liners 1/2 full with batter.  Sprinkle with Turbinado sugar mixture. 

Place on center rack of oven. Bake for 10 mins. Reduce heat to 350 and bake 15-20 mins more.

Granda Fruitcake SFM

 Used SfM white flour, fresh dates not raisins, and no citron just home made glacé pineapple, lemon and orange peel and glacé cherries and a ton of fresh Alabama pecans! They baked up really well! Brush them with limoncello liquor! Then Polish Cherry Brandy! Yum! Will start baking and freezing cookies for mailing out next week.

Recipe added as promised

Grandma Sally’s recipe for Southern dark fruitcake

Makes 2 large loaf pans. 

Note: I double this recipe to get the 6 small loaves and 6 regular disposable loaves. It’s a lot of work to do but worth the effort! 

4 cups red and green glacé cherries cut in halve or quartered

1 cup glacé pineapple in 1/2 in chop

2 cups pitted chopped dates (I use fresh dates) 

1/4 cup glacé orange peel, diced

1/4 cup glacé lemon peel, diced

4 cups pecans, coarsest broken up

1 cup unsalted butter

1 cup packed brown sugar

6 XL eggs separated and room temperature

1/4 cup molasses

1/4 cup orange juice

1:4 cup red wine

2 cups SFM WHITE all purpose flour SIFTED

1 tsp baking soda

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp ground cloves 

CHOP FRUIT AND NUTS AND MEASURE OUT INTO LARGE POT OR BOWL AND MIX WITH 1/2 cup flour. (This can be done day before baking) 

Cream butter and brown sugar well and add in egg yolks and beat til combined. 

In separate bowl combine molasses, orange juice and red wine. (Or use additional al juice in place of the wine.)

In another separate bowl, add 2 cups flour, baking soda nutmeg cinnamon and clove and whisk together to combine. 

Add flour mixture to creamed butter mixture alternately with wet ingredients beginning and ending with dry ingredients. Mix well. 

In a clean dry bowl, Beat remaining egg whites until stiff and gently fold into batter until just combined. 

Gradually add in your fruit and nuts.

Fill parchment lined and well greased loaf pans and bake at 300 degrees F. Until tests done. Depending on your loaf pan size, test for doneness. 

A large 9-5/8 by 5-1/2 pan will take approx 1 hour.

Sourdough Banana bread 🍞

INGREDIENTS

• 2 cups (250g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick or 113g) butter, room temperature
• ½ cup (100g) brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla
• 4 ripe bananas, chopped or mashed
• 1 cup sourdough starter

INSTRUCTIONS

1. Preheat oven to 350°F. Prepare a 9x5-inch loaf pan with non-stick spray.

2. In a medium bowl combine the flour, baking soda, and salt. Stir with a fork to combine ingredients. Set aside.
3. In a large bowl (or bowl of your stand mixer) add the butter and sugars. Mix on medium-high with a hand-held mixer until ingredients are fully incorporated, about 1-2 minutes.
4. To the bowl add in the eggs, vanilla, and bananas. Mix very well until only a few lumps of banana remain. May need to scrape the bowl.
5. Add in the flour mixture and the sourdough starter and stir gently by hand.
6. Pour batter into prepared pan.
7. Bake at 350°F for 55-65 minutes or until an inserted toothpick is removed with crumbs but no wet batter. Do not overbake.
8. Allow to cool for at least 10 minutes before cutting.

Suji Dhokra will try

Dhokra and garlic tomato chutney

Sooji  (semolina) na dokras 

Ingredient 

11/2 cups semolina coarse 

1 cup yogurt

3 tablespoons oil

1 tbsp ginger & garlic

Green chillies to taste

1 tsp salt 

1/4 tsp citric acid or lemon juice 

1/4 Heldi powder

Red chillies to sprinkle on top

Coriander Optional 

11/2 tsp Eno 

1/4 to 1/2 cup warm water

1. Mix all the ingredients except ENO and water. 

2. Gradually mix water until you get a smooth  paste

3. Spray dhokra dish.

4. Add the Eno and gently mix

5. Pour mixture in dhokra  dish and sprinkle red chilli powder 

6. Place in the double boiler and cover with the lid

7. Steam for 15mins, take of lid let it steam for further 3mins 

8. Remove the dish and let it cool before taking out

Chutney 

Tomato ketchup 

Fresh garlic 

Salt 

Red chilli powder

Lemon juice 

Note 

Don’t steam more than 20mins

Tips and recipe for Apple Pie SFM

One of my apple pies from last fall... this week, I’m making apple bars, but pie is on my schedule again for next week.  The variety of available apples is amazing, but it isn’t always easy to find just what I’d like.  I was taught these four apple basics and I don’t waver from them:  first, two heirloom varieties - Jonagold and Winesap - are still top choices for pie because, aside from their exceptional pie flavors and aromas,  they hold their “sliced” shape while still softening during baking; second, Granny Smith are readily available year round but not top choice for pie (even though they’re probably the most common); third, a pie with two (or even three) apple varieties will have a more complex flavor profile; and fourth, soft varieties like Cortland and McIntosh are best for apple sauce, not pie, because they “cook down”, softening enough to give up their shape for excellent sauces and apple butters (Cortlands will yield a snowy white sauce while McIntosh apples become a more subtle golden sauce).  I’m always thrilled when the Jonagolds appear in a few stores in the fall and they keep well, refrigerated, for months.  Even though we rarely see Winesaps in our area, they can be ordered!  🥰  The bottom line?  Different apples for different purposes, just like different flours for different purposes!

Bird Seeds crackers Treat so yummy SFM

Ingredients  for bird seeds crackers

½ C sunflower seeds

½ C pumpkin seeds

3 Tbsp flax seeds

3 Tbsp sesame seeds

2 Tbsp poppy seeds

¼ C SFM Oat Cereal *

3 Tbsp sourdough discard

3 Tbsp olive oil

½ C boiling water

1 tsp oregano

1 tsp sea salt

Method 

Heat oven to 320F.

Bring water to a boil.

While water is heating, mix all remaining ingredients in a bowl.

Pour boiling water over the mixture and mix thoroughly. Let it sit for 10-15 minutes.

Spread the mixture on a sheet of parchment paper. Place another sheet of parchment paper over the top. Roll out as thin as possible. The mixture will be on the wet side.

Remove the top sheet of parchment paper. Slide the bottom sheet with crackers on it onto a baking sheet.

Bake 45 minutes to 1 hour. Watch carefully to see that they don’t get too brown.

Cool on a wire rack. Break into pieces.

Sohan Halwa

Ingredients 

800 grams desi ghee 4 cups

400 grams angoori powder smnak 

Add 2 cups water and mix well

800 grams 4 cups all purpose flour, maida

15 litre water bottle water

8kg sugar

Method

Mix ghee and maida well together until no lumps.

In separate bowl add angoori powder and water mix well.  

Now add angoori powder mix in ghee and maida mix. Plus add 15 litres water.

On burner

Now start cooking on stove. Keep stirring.  Add melted 1 kg ghee. 

On slow flame for 2 hours. Keep stirring. 

Now add 8 kg sugar. Once it is started boiling sieve it in cloth only . Do not use chunni

Now cook on high flame. Once it start turning little thick. Then cook on medium flame. And once it is more thick then low flame,  very important. 

Once it is in light golden color then add 1 cup ghee and mix for 2 mins and add again 1 cup ghee and keep mixing.  Keep doing this until all ghee absorb ghee

Once it is remove oil from top of halwa and fill up small round circle pans.

Let it sit for 10 mintues and then remove.

Receive is on Chef M Afzal YouTube 

Or Riwaiti kitchen by Noreen Aamir