Nutella Lava Cake

This was such an easy and a quick dessert with only 3 ingredients.whether your craving for chocolate or Nutella or looking  for ways to use your Nutella then this recipe is for you.The texture is inbetween a soufflé and a lava cake.It has a cake like texture on the outside and a molten lava inside.Absolutely delicious.

Ingredients:

1/2 cup - Nutella
2 - Large eggs separated ( room temperature)
2 - tsp fine Sugar pus more for dusting

Preparation:

Preheat oven to 375 degree F.Lightly butter and dust two 8 oz or three 6 oz Ramekins with sugar or cocoa powder.Set aside.

Combine Nutella and egg yolk together.Keep aside.The mixture will be very thick.you can microwave for 10 seconds  to loosen up a little.set aside.

Beat the egg whites until stiff peaks form.Gently fold the whites to the Nutella egg yolk mixture little at a time.Do not overmix.The batter should look airy and light.Spoon the mixture into the coated Ramekins.Bake in a water bath for 18-20 mins until the top is set and the sides are little risen.Remove  and dust with powdered sugar or pour some chocolate syrup.serve warm.Yum!!

Lemon Pudding Cake

This pudding cake is very light with mild lemon flavor and melts in your mouth.Its very quick and a easy dessert to make any time of the year.You can serve this warm or cold just the way or with any fruit compote.

Ingredients:

2 -large eggs separated
2/3 cup Buttermilk
2 tbsp lemon juice
Zest of 1 lemon
1/4 -cup All Purpose Flour
1/4 tsp salt
2/3 cup fine sugar
Butter and sugar for coating the Ramekins
Cream of Tartar(optional)
4- 8 oz  Ramekins

  

Preparation:

Preheat oven to 325 degree F.Lightly Butter and dust four 8 oz Ramekins with sugar.set aside.

In a mixing bowl combine 2 egg yolks with Buttermilk,Lemon juice and Zest.whisk until combined.Add 1/4 cup Flour, salt and 2/3 cup sugar.

In a separate clean bowl add the egg whites and cream of  tartar and beat until stiff peaks form.Gently   Fold the beaten egg whites a little at a time into the egg yolk mixture  until combined without deflating  the egg whites.

Divide and  Spoon the mixture evenly into 4 Ramekins.Place the Ramekins in the water bath and bake for 45 mins without opening the oven door.once done remove  and let cool slightly then run the knife around the edges and invert onto the serving plate.Dust with powdered sugar and your favorite compote or berries.Enjoy.

Cheesecake Topped Fresh Fruits with Lemon-Honey Glaze

This is a very simple but delicious cheesecake i have ever made.This cheesecake has a Graham Cracker Crust  topped with summer fruits and glazed with lemon honey syrup.yum!!

Ingredients:
For the Crust:
1-cup Crushed Graham Crackers or Vanilla Wafers
1-tbsp sugar
4 tbsp melted butter

For cheesecake filling:
2-8 oz Cream Cheese(room temp)
2/3 Cup sugar
2 Large eggs(room temp)
1 tsp Pure vanilla Extract
Zest of 1 Lemon
1/8 tsp salt
1/2 cup sour cream

Garnish or Topping:
Fresh seasonal Fruits

Glaze:
1 tbsp honey
1/2 tsp lemon juice

PREPARATION:
Preheat oven to 350 F.
Lightly spray the bottom and the sides of your spring form pan,Keep aside.
In a bowl ,mix the Graham Cracker Crumbs with sugar and melted butter until all the crumbs are moistened.Press the crumbs evenly over the bottom of your pan.Bake for about 6-8 minutes or until set.Remove from oven and place on wire rack  to cool.

Cheesecake filling:
In a Bowl of your stand or hand-mixer, beat the cream cheese,sugar and salt until creamy and smooth.Scrape the sides of the bowl as needed.Add eggs one at a time until incorporated.Then add the extract,zest and sour cream until combined.Pour the filling over the cooled Crust.Bake for about 55 mins or until the center is almost set.Loosen cake from rim of the pan and cool before removing from rim.Refrigerate for couple of hours after its completely cooled down.Garnish with fresh fruits.
Mix  1/2 tsp of lemon juice with warm honey and gently brush the top of  fruits for a glaze.Enjoy

Pineapple Upside Down Cake

Ingredients:

Topping:

4 tablespoons unsalted butter, cut in small pieces
3/4 cup light brown sugar
1(20 oz) can pineapple slices
Maraschino cherries

Cake Batter:

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup milk

Method:

For topping: Melt butter over low Heat.Remove and Stir in brown sugar. Spread to cover bottom of a 13x9-inch baking pan. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, Set aside.

In a large bowl, sift or whisk together the flour, baking powder, and salt.

Using your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add the flour mixture (in three additions), alternately with the milk ending with the dry ingredients.

In a clean bowl, whisk the egg whites with a pinch of salt or cream of tartar until stiff peak. Gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 30 - 35 minutes, (a toothpick inserted into the cake will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Invert the cake onto your serving plate. Serve warm topped with ice cream or whipped cream.Yum!!

Creme Puffs

Cream puffs tastes so delicious and is so easy to make which is served during christmas holidays.creme puff or choux à la crème is a choux pastry ball filled with whipped cream, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.The choux paste is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling these are injected with filling using a pastry bag and narrow piping tip, or slicing off the top, filling, and reassembling.

Choux Pastry:
1/2 cup (65 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
4 -tablespoons unsalted butter, cut into pieces
1/2 cup water
2 large eggs, lightly beaten
Glaze:
1 large egg
Whipped Cream:
1 cup heavy whipping cream (35-40% butterfat)
1/2 teaspoon pure vanilla extract
1-1/2 tablespoons granulated white sugar, or to taste
Garnish:
Powdered (Confectioners or icing) sugar

Choux Pastry:

-Preheat oven to 400 degrees F , place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick cooking spray.
-In a bowl sift or whisk together the flour, sugar and salt.
- Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.)
- Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.
- Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
- Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute).
- Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
- Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
- Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C).
- Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside.
- Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly open, let the shells completely cool (and dry out).

Whipped Cream:
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. When chilled, whip the cream just until stiff peaks form.

To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered sugar. leftovers can be refrigerated. Makes 12 cream puffs.

BAKLAVA

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey.Its a Greek or turkish favorite that makes everyone think you are a master chef and is sooo easy to make!!The phyllo or Filo dough for this recipe is found in the freezer section of most grocery stores.Almonds,pistachios and walnuts are excellent for this recipe.Working with phyllo needs a lot of patience becoz they are fragile and break so easily but its ok if they tear up.There are lot of hints to make this dessert a great success.Below are some of the useful tips:-

TIP 1:Get all the ingredients ready before you begin .
TIP 2:phyllo sheets tend to dry quickly so it has to be covered with damp cloth when not in use.
TIP 3:Make the sauce ahead and cool completely.Its either way :Pour HOT SYRUP over COOLED BAKLAVA or COOLED SYRUP over WARM BAKLAVA.
TIP 4:Never cover you baked baklava as it gets soggy.Store at room temperature

INGREDIENTS:
1 (16 ounce) package phyllo dough
1-1/2 cup butter
For Filling:
1 pound chopped nuts(I prefer almonds ,pistachios and walnuts)
1/4 cup sugar
1 teaspoon ground cinnamon

for the syrup:
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1 cup honey

Directions:

Preheat oven to 350 degrees.
Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside.
Unroll phyllo sheets. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work.
Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows then make the diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool.Sprinkle with coarsely ground pistachios for garnish. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Layered Vanilla Panna cotta

Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. Perfect served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served.

I made pomegranate jello with the juice and attempted to layer it with the panna cotta. It looks pretty, but all of the waiting for things to set and pouring and tilting got a little tiresome. This is not a recipe for the impatient (Def I am impatient). Well, the recipe is fine for anyone if you want to do the standard dual layer deal. What I mean is if you want to make all of the tilting layers, then keep in mind that it won’t be a fast assembly.

Vanilla Panna Cotta:

Ingredients
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt
1 tsp of Vanilla extract

Directions:

1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.

2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage. If you let it boil it will develop a very unattractive skin on top as it cools. You don't want that.).

3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.

4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.

5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

This was much easier to layer..

pomegranate gelatin

2 oz. water, boiling hot
1 1/2 tsp powdered unflavored gelatin
8 oz. pomegranate juice
1 tsp sugar (optional)

Stir the gelatin and hot water together until the gelatin has dissolved. Pour the pomegranate juice and sugar (if using) into the mixture and stir. When the panna cotta has firmed (depending on size of glass, but be sure not to take it out too early) pour a layer of pomegranate gelatin over each panna cotta and let set up in refrigerator.

Fruit tarts

Sweet Pastry Crust:

1 1/2 cups (195 grams) all purpose flour
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, lightly beaten

Pastry Cream:

1 1/4 cups (300 ml) milk (whole or 2%)
1 teaspoon pure vanilla extract
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornstarch (corn flour)
1/2 cup (120 grams) apricot jam or preserves
1 tablespoon water

Topping:

3 cups (720 ml) fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.)

Method:

Sweet Pastry Crust:
In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)
Meanwhile lightly spray with a nonstick vegetable spray, 36 miniature muffin tins Set aside. Preheat oven to 325 degrees F (170 degrees C) Roll out dough between 2 pieces of waxed paper. Cut into rounds. Place inside mini muffin tins. Prick the bottom with fork to prevent puffing. Bake at 350 for about 10-15 minutes or until firm and golden brown

Pastry Cream: In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Do let the mixture sit too long or you will get pieces of egg forming.)

Sift the flour and corn flour together and then add to the egg mixture, mixing until you get a smooth paste.

Meanwhile, in a saucepan bring the milk to a boil (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)

Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately Stir in vanilla extract.Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.

Cool, then refrigerate until time to stuff pastry shells, then top with fruit garnish. To glaze, melt about 2 tbs apricot preserves with a tbs of water on the stove top and gently brush onto fruit.

serves about 6-8.

Flan or Caramel Custard

CARAMEL:
3/4 cup(150g)granulated sugar
1/4 cup(60 ml)plus 1/4 cup(60 ml)water
Pinch of cream of Tartar or few drops of lemon juice

CUSTARD:
3 cupss(750 ml)whole milk
3 large eggs
3 large egg yolks
3/4 cup sugar
1/4 tsp vanilla extract

METHOD:
Set eight 4- to 6-ounce(125-to 180-ml)ramekins or custard cups in a roasting pan or deep baking dish.

To make the caramel, spread the 3/4(150g) cup sugar in an even layer in a medium heavy bottomed skillet or saucepan.Pour 1/4 cup(60 ml)water evenly over the sugar to dampen it,but dont stir.cook over medium heat until sugar dissolves,then add the cream of tartar or lemon juice.continue to cook without stirring,but swirl the pan if the sugar begins to brown unevenly.when the caramel turns dark amber color and begins to foam bit,remove from the heat and immediately add the remaining 1/4 cup water.the caramel will bubble up vigorously,then the bubbling will subside.stir with a heatproof untensil until any hardened bits of caramel completely dissolves.Divide the hot caramel evenly among the 8 ramekins,then carefully swirl each ramekin so that the caramel coats the sides halway up.Let cool completely.

Preheat the oven to 325 degree F(160 degree C).

To make the custard,in a medium saucepan.heat the milk until warm.In a medium bowl whisk together the egg and egg yolks.Gradually whisk the warm milk into the eggs,whisking constanly as your to prevent the eggs from cooking(Dont whisk to vigorously,which will create air bubbles)Add the sugar and vanilla extract and whisk until the sugar completely dissolves.Pour the mixture through a mesh strainer into a large measuring cup or pitcher.Divide the custard mixture evenly among the caramel lined ramekins.Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins.Cover the pan tightly with aluminium foil and bake until the perimeters of the custards are just set and the centers are slightly jiggly,25 to 35 mins.

Transfer the custards from the water bath to a wire rack and let cool completely.Cover with plastic wrapand refrigerate until chilled.

To unmold,run a sharp knife around the inside of each ramekin to loosen the custard,invert a serving plate or bowl over the ramekin,and then turn them over together.shake a few times to release the custard,then lift of the ramekin.Pour any caramel remaining over the flan.
Serve the flans cold.

STORAGE:
The baked flans will keep for upto 3 days in the refrigerator.

Berry Fool

INGREDIENTS: (Serves 6)

2 quarts strawberries (about 2 pounds), washed, dried, and stemmed
1 pint raspberries (about 12 ounces), washed and dried (see note)
1/2 cup plus 4 tablespoons sugar
2 teaspoons unflavored powdered gelatin
1 cup heavy cream
1/4 cup sour cream
1/2 teaspoon vanilla extract
4 Carr's Whole Wheat Crackers , finely crushed (about 1/4 cup) see note
6 sprigs fresh mint leaves (optional)



Note:Blueberries or blackberries can be substituted for raspberries in this recipe. You may also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your beater and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.



INSTRUCTIONS:

1. Process 1 quart strawberries, 1/2 pint raspberries, and 1/2 cup sugar in food processor until mixture is completely smooth, about 1 minute. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree; reserve any excess for another use). Transfer 1/2 cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand at least 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl, cover with plastic wrap, and refrigerate until cold, about 2 hours.

2. Meanwhile, chop remaining 1 quart strawberries into rough 1/4-inch pieces. Toss strawberries, remaining 1/2 pint raspberries, and 2 tablespoons sugar together in medium bowl. Set aside for 1 hour.

3. Place cream, sour cream, vanilla, and remaining 2 tablespoons sugar in chilled bowl of stand mixer. Beat on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high; continue beating until mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer 1/3 cup whipped-cream mixture to small bowl and set aside.

4. Remove thickened berry puree from refrigerator and whisk until smooth. With mixer running at medium speed, slowly add two-thirds of puree to whipped-cream mixture; mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.

5. Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide creamy berry mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved plain whipped-cream mixture. Sprinkle with crushed crackers and garnish with mint sprigs, if using. Serve immediately

Jalebi

I tried this recipe from manjula's kitchen.It really turned out good.It tastes so great especially when you serve them Hot.

Ingredients:

Batter:

1/2 cup All Purpose flour
1 teaspoon besan (gram flour)
1/2 teaspoon yeast
1/2 teaspoon oil
1/2 teaspoon sugar
About 1/3 cup of lukewarm water (as needed)


Syrup:
1 cup sugar
1/2 cup water
Pinch of cardamom powder
Few strands of saffron
1 teaspoon of lemon juice
Also needed:

Oil to fry
Method:

Batter:

Dissolve the yeast in warm water and let it sit for about five minutes.
Mix the flour, besan (gram flour), oil, and sugar together.
Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
Set the batter aside and let it sit in a warm place for one hour.
Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Syrup:

Boil the sugar and water together. Add the lemon juice and saffron and close the heat.

Making Jalebis:

Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
Fry the Jalebis until golden-brown on both sides.
Transfer into the warm syrup.
Let jalebi soak in the hot syrup for a few seconds and take out.
Serve hot.

Tiramisu

Tiramisu is one of the the most popular Italian cakes. It is made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts.
Making tiramisu is somewhat tricky and takes some time to do.After the entire process is done it has to be refregirated for longer time.Otherwise it might get soggy and end up looking like a pudding.If you want a firm Tiramisu, place it in the freezer for about an hr before serving.

Ingredients:

3 egg yolks
1/4 cup whole milk
1 cup grandulated sugar
3 cups mascarpone cheese (this is an Italian cream cheese)
8 ounces cream cheese
1/4 teaspoon vanilla extract
20 – 24 lady fingers
1/4 cup cold espresso
1/4 cup Kahlua coffee liqueur
2 teaspoons cocoa powder




Directions:


1.Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce heat so that the water is simmering. Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan (you can also use a double boiler for this step). Stir the mixture often for ten minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool.

2.Use an electric mixer to combine mascarpone, cream cheese and vanilla in a large bowl. Mix until mostly creamy, but with a few small chunks remaining.
3.Add egg yolk mixture to the cheese mixture and mix just until well-combined.
4.Combine espresso and Kahlua in a small bowl. Pour this mixture onto a dinner plate. One-by-one touch the bottom of each lady finger in the espresso. The lady finger will quickly soak up the espresso/Kahlua mixture, but you don’t want the lady finger soaked — just a dab will do. The top half of each lady finger should still be dry. Arrange the soaked lady fingers side-by-side on the bottom of an 8×8-inch serving dish or baking pan.

5.Spoon about half of the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture.

6.Spoon the remaining cheese mixture over the second layer of lady fingers and spread it evenly.




7.Put two teaspoons of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.





8.Cover and chill for several hours. To serve, slice the dessert twice across and down creating 9 even portions (the first serving is always the hardest to get out).

Browny with Ice Cream

Apple Peach Cobbler

Ingredients:
4 cups sliced peeled peaches or frozen
unsweetened peach slices,thawed
1 medium tart apple,peeled and thinly sliced
1/3 cup sugar
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Topping:
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
2 tbsp cold butter
1/2 cup milk
1-1/2 cups vanilla ice cream

Method:
In a large bowl,combine the first six ingredients.spoon into a greased shallow 2-qt baking dish.For topping ,in a bowl combine the flour,sugar,baking powder and salt.cut in butter until crumbly.stir in milk just until blended.Drop by spoonfuls over the peach mixture.
Bake at 400 degree for 25-30 min or until filling is bubbly and topping is golden brown.serve cobbler warm with ice cream.