Orange cookies and White chocolate By Chef Shireen Anwer

 Orange cookies and White chocolate

Ingredients
Butter 4 ounces
Caster sugar ¾ cup
Egg 1
Orange zest 1 tbsp
Vanilla 1 tbsp
Flour 1 ½ cup
Baking soda ½ tsp
Baking powder ¼ tsp
Salt ¼ tsp
White chocolate chips 1 cup


Method
Preheat oven to 180 degrees C, beat butter and sugar till creamy, add egg, orange zest and vanilla, sieve together the dry ingredients, mix chocolate chips with the sieved flour and mix it into the butter mixture until combined, roll into balls, use fork to flatten onto a nonstick baking sheet 2 inches apart, bake for 10 to 12 minutes, cool for 10 minutes, store in an air tight container for 1 week.

Read more »

Linzer cookies By Chef Shireen anwer

Linzer cookies

Ingredients
Almonds grinded ½ cup
Flour 1 cup
Granulated sugar 4 tbsp
Salt pinch
Butter 4 ounces
Strawberries jam 4 tbsp
Icing sugar to dust
Vanilla essence ½ tsp

Method
Preheat oven to 180 degree C, grind almonds in a food processor until fine add the flour, granulated sugar, salt, butter, vanilla and mix until the mixture looks crumbly. Work the dough into a flat round shape, wrap in plastic bag, chill for 30 minutes, roll the dough ¼ inch thick on a floured surface, using a cookie cutter, cut out shapes, making sure you have equal number of each shape, place half the cookie on a butter paper lined baking sheet, cut out a hole in each center, bake the cookies with a cut out center, separately from the remaining cookies for 10 minutes. Sandwich the cooled cookies together with the strawberry jam using a small piping bag. Top up the cut out center with jellies, decorate the cookies with dusted icing sugar.

Read more »

Ceramal pudding By Chef Shireen anwer

Ceramal pudding:

Ingredients
Condensed milk 1 tin
Eggs 6
Water 2 tin
Vanilla essence 1 tsp
Yellow color few drops
Ingredients for ceramal
Sugar ½ cup

Method
Melt half cup sugar in a saucepan till light golden, remove, pour in a jelly mold and leave to set. Remove condensed milk in a bowl add 2 tins of water in it, mix. Beat 5 eggs well add to the milk mixture with vanilla and yellow color, sieve mixture, pour over the set ceramal and bake in a preheated oven on a water bath for 45 minutes. Remove, cool in fridge overnight, overturn and serve.

Read more »

Profiterole & Croquembouche By Chef zarnak

Profiterole & Croquembouche

Ingredients for Profiterole
Butter 120 gm
Water 120 ml

Flour 120 gm
Baking powder 1 tsp
Egg 3

Ingredients for Filling
Topping cream 250 gm
Chocolate 100 gm
Oil 2 tsp

Ingredients for Croquembouche

Sugar 250 gm

Method
• In pan put together 120 gm butter and 120 ml water. Cook till it comes to a boil.
• Now add 120 gm flour and 1 tsp baking powder. Mix for a minutes.
• Remove from fire, mix continuously.
• Add in 3-4 eggs one by one and stir very well until it forms into thick paste.
• Grease an oven proof tray, dust with flour.
• Pour mixture in a butter paper cone. Make small balls in greased tray.
• Now bake in a preheated oven on 200 degrees for 20 – 25 minutes.
• Fill a few with the cream, dip top n melted chocolate.
• For profit roll melt 250 gm sugar in a pan,
• Put one profit roll onto other and make into pyramid shape. Stick each of the profit roll with other using melted sugar.

Read more »

German Bread & Brown Bread by Chef zarnak

Brown Bread

German Bread

German Bread & Brown Bread

Ingredients
Flour 300 gm
Whole Wheat flour 100 gm

Wheat bran 50 gm
Yeast 10 gm
Salt 10 gm
Oil 50 ml
Sesame seeds 25 gm
Egg 1
Coffee powder 1 tsp
Icing sugar 2 tsp
Water 150 ml

Method
• In a bowl mix together flour, whole wheat flour, wheat bran, yeast, salt, coffee powder, icing sugar and oil. Then knead to dough with water as required.
• Keep the dough aside to rise.
• Now make a ball with the dough, put in bread mold. Sprinkle with wheat bran. Keep it aside for 15 – 20 minutes.
• Now bake in a preheated oven on 160 degrees for 25 – 30 minutes.
• Brown bread is ready to serve.
• Similarly make another ball and put in a mold. Brush top with beaten egg. Sprinkle with a little wheat bran and sesame seeds.
• Keep it aside till rise for 15 – 20 minutes.
• Bake in a preheated oven for 25 – 30 minutes, German bread is ready to serve.

Read more »

Egg Biscuits by Chef Zarnak

Egg Biscuits

Ingredients
Butter 200 gm
Icing sugar 200 gm
Flour 300 gm
Egg 5
Baking powder 1 tsp
Milk ¼ cup
Lemon food color a pinch


Method
• Beat butter and icing sugar till creamy, add in eggs one by one.
• Now add a few drops of lemon food color.
• Sieve together flour and baking powder and add to the egg mixture altering with ¼ cup milk, beat very well.
• Fill mixture in piping bag, make cookies on a cookies sheet. Bake in a preheated oven on 200 degrees for 15 minutes.

Read more »

Cake Rusk By Chef Zarnak

Cake Rusk

Ingredients
Butter 250 gm
Flour 250 gm
Sugar 250 gm
Egg 6
Baking powder ½ tsp
Lemon food color a pinch


Method
• Beat butter and sugar till creamy, add in eggs one by one.
• Now add a pinch of lemon food color dissolved in a little water.
• Sieve together flour and baking powder. Add to the egg mixture and mix very well.
• Pour mixture in Rusk mold, bake in a preheated oven on 180 degrees for 30 minutes.
• Then remove from oven, cut into slices.
• Put in a baking tray. Again bake on 100 degrees for 15 – 20 minutes or until golden brown.

Read more »

Chocolate Cases By Chef Zarnak

 Chocolate Cases:

Ingredients 

Chocolate, chopped 100 gm

Method
Melt the chocolate in a bowl over a pan of simmering water. Using a brush, spread the chocolate, inside the foil cases cool and refrigerate till firm. Gently peel the foil cases and serve chocolate gelato, chocolate ice cream or frozen yogurt in it immediately.

here are More Ideas

Chocolate Cases

Chocolate Cases

Read more »

Chocolate Peanut Butter Fro-Yo By Chef Zarnak

Chocolate Peanut Butter Fro-Yo:

Ingredients

Peanut butter 1/3 cup
Cocoa powder 3 tbsp

Butter, melted 1 tbsp
Evaporated milk 1 can
Sugar 1/2 cup
Yogurt 1 cup
Vanilla essence 1 tsp

Method

Melt 1 tbsp butter in small bowl and stir in 3 tbsp cocoa powder. Set aside.
Place evaporated milk, sugar, vanilla, cocoa mixture and peanut butter in a bowl and beat, add in yogurt and continue beating until smooth.
Pour into shallow dish and place into freezer. Check after 45 minutes and whisk/scrape down the sides as they freeze. The idea is to continue adding air into the mix so that it doesn't freeze into a solid mass, but a smooth, creamy blend. Check and mix every 30 minutes until frozen (may take up to 4 hours depending on shallowness of dish). Transfer to storage container with lid and keep frozen for up to a week.

Read more »

Chocolate Nutella Gelato By Chef Zarnak

Chocolate Nutella Gelato:

Ingredients

Milk 2 cups
Cream 1 cup

Sugar ½ cup
Sugar ¼ cup
Egg yolks 4
Vanilla essence ½ tsp
Nutella spread ½ cup

Method 

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Nutella until it dissolves. Chill mixture completely before pouring into an air tight box. To serve, scoop gelato into serving bowls.

Read more »

Chocolate Sauce By Chef Zarnak

Chocolate Sauce:

Ingredients

Chocolate 6oz
Water ½ cup

Butter 2 tbsp
Cream 1 tbsp

Method

Cook chocolate, whisk in butter and cream, add the water and mix well.
Serve hot.

Read more »

Coffee Sauce By Chef Zarnak

Coffee Sauce:

Ingredients
Water ½ cup
Corn syrup ¼ cup

Corn flour 2 tsp
Coffee Powder 1 tbsp
Vanilla Essence ½ tsp

Method 

In a saucepan combine water, corn syrup , corn flour , and coffee powder. Cook and stir over medium heat until mixture is bubbly. Cook and stir for 2 minutes more. Remove mixture from heat. Stir in the 1/4 teaspoon vanilla and. Cover and chill sauce in the refrigerator until serving time.

Read more »

Butter Scotch Sauce By Chef Zarnak

Butter Scotch Sauce:

Ingredients

Cream 1 cup
Golden syrup ½ cup

Brown sugar ½ cup
Butter 2 tbsp
Vanilla essence 1 tsp
Salt a pinch

Method

Boil cream, golden syrup and sugar together. Simmer over low heat till melted. Add butter or vanilla essence, salt, keep stirring till completely blended. Remove from heat and cool completely.Use in Ice-creams or any other Dessert.

Read more »

Toffee Sauce By Chef Zarnak

Toffee Sauce:

Ingredients

Brown sugar 3 tbsp
Butter 4 tbsp

Cream 300 ml

Method

Melt the sugar add the butter and sift through, whisk in the cream and cook till heated through do not boil. pour it in Ice-cream or any Dessert.Enjoy :)

Read more »

Butterscotch Ice Cream By Chef Zarnak

Butterscotch Ice Cream:

Ingredients

Sugar ½ cup
Water 1 tbsp

Golden syrup 1/3 cup
Cream 2 cups
Egg yolks 4
Vanilla essence 1 tsp

Method

Cook sugar and water till sugar dissolves, boil till dark golden. Beat in the golden syrup and 1/3 cup cream, quickly. Whisk yolks until creamy; add in the hot sauce quickly. Beat a lot till creamy and thick and cool. In another bowl mix remaining cream with vanilla. Fold all well and freeze in an airtight box take out every 3-4 hours and beat well and freeze overnight.

Read more »

Ice Cream Cake By Chef Zarnak

Ice Cream Cake

Ingredients

Chocolate cake (cut in half) 9 inches
Milk ¼ cup

Vanilla ice cream 2 liters
Chocolate ice cream 1 liter
Fudge sauce 1 cup
Cherries to decorate
Cream to decorate

Method

Line a 9” spring form tin with cling and place a thin chocolate sponge cake on the base. Moisten with some milk. Spread half of the plain vanilla ice cream on it, let chill till set, then top with the chocolate ice cream, let set, pour over fudge sauce and swirl in, let set and add the remaining vanilla ice cream, let set again. Top with fudge sauce and decorate with cherries and piped cream. Freeze and serve cut in slices or wedges.

Read more »

Meringues By Chef Zarnak

Meringues:

Ingredients

Egg whites 4
Caster sugar 8 oz

Method

Whisk egg whites until firm. Add caster sugar 1 tsp at a time, very slowly till all is mixed in. whisk till stiff and shiny. Pipe the meringue in 4-6 inch circles and pipe inside to form small baskets to hold the ice cream in. bake in a preheated oven very slow at 120 degrees C for an hour or till firm. Let cool and then fill with a scoop of ice cream and serve.

Read more »

Hershey's English Toffee Bars

Prep Time:20 Minutes


INGREDIENTS

2 cups all-purpose flour 500 mL
1 cup packed light brown sugar 250 mL
1/2 cup butter 125 mL
1 cup pecan halves 250 mL

TOFFEE TOPPING

2/3 cup butter 150 mL
1/3 cup packed light brown sugar 75 mL
1 cup CHIPITS® Milk Chocolate Chips 250 mL



DIRECTIONS

1. Preheat oven to 350°F (180°C). Stir the flour and brown sugar in large bowl. With pastry blender or fork, cut in the butter until fine crumbs form (a few large crumbs may remain). Press the mixture onto bottom of ungreased 13x9-inch (3 L) baking pan. Sprinkle the pecans evenly over the crust.
2. Toffee Topping: Combine the butter and brown sugar in small saucepan set over medium heat. Cook, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, for 30 seconds. Immediately pour over pecans. 
3. Bake for 20 to 22 minutes or until topping is bubbly and golden; remove from the oven. Immediately sprinkle the milk chocolate chips evenly over top. Cool completely in pan on wire rack before cutting into bars. Makes 36 bars.

Read more »

Frosted Brownies by Chef Zarnak

Frosted Brownies


Ingredients 
Chocolate, chopped 4 oz
Oil 1 cup

Sugar 2 cups
Eggs 4
Vanilla essence 1 tsp
Flour 1 cup
Salt ¼ tsp
Walnuts, chopped 1 cup

Ingredients for Frosting
Butter 2 tbsp
Chocolate 2 oz
Icing sugar 2 ½ cups
Milk ¼ cup
Vanilla essence 1 tsp

Method

Melt chocolate and add sugar and oil, mix well. Beat in eggs, vanilla essence and flour, salt and nuts, pour in a greased 13 x 9 tin. Bake at
180 degrees C for 25-30 minutes, till a skewer inserted in centre comes out with a few crumbs sticking to it, cool and frost. To make the frosting, melt butter and chocolate and add icing sugar, milk and vanilla essence till smooth.

Read more »

Coconut Ice By Chef zarnak

Coconut Ice

Ingredients
Condensed milk 250gm
Icing sugar, sifted, 250gm
Desiccated coconut 200 gm
Pink food color a few drops

Method

Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like. Split the mix into two and knead a very small amount of food coloring into one half.
Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re- shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick. Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife.

Read more »