Farm House Fruit Cake

Ingredients
Refined Flour 2 1/4th cups
Mixed dry fruits ( cachewnuts, raisins) 1/2 cup
Eggs 3
Baking powder 1/2 tsp
Cinnamon powder 1/2 tsp
Oil 1/2 cup
Brown sugar 3/4 cup
Milk 3/4 cup
Honey 1tbsp
Method

• Roughly chop cashewnuts. Wash and dry raisins. Beat eggs. Grease an eight inch by three inch rectangular cake tin and lightly dust it with flour. Preheat the oven to 180 degree.
• Mix flour with baking powder and cinnamon powder and sift into a mixing bowl. Rub in oil, until the mixture resembles fine breadcrumbs.
• Add sugar and mixed dry fruits into the flour mixture.
• In a jug, mix together the milk, eggs and honey. Add to the flour mixture. Mix well.
• Pour into the prepared cake tin and bake in the preheated oven at 180 dgree for forty five minutes. Test by interesting a skewer or knife, it should come out clean.
• Remove from oven and let cool in the tin for five minutes before turning out. Cut into slices and serve.

Chocolate Fudge

Ingredients
1 cup milk powder
½ cup cocoa powder
¾ to 1 cup sugar
½ cup white butter
3 - 4 tbsp water
Process

• Sieve cocoa and milk powder together. Add 3 to 4 tablespoons of water to sugar and boil in a thick pan.
• Boil till it reaches 2-string consistency. Immediately add butter and mix.
• To it add the sieved cocoa and milk power mixture.
• Keep stinging an a low flame till it leaves sides of the pan.
• Pour this mixture on to a greased plate and cut into desired shapes, once it is slightly cool.
• Can sprinkle some sugar on the fudge while it is still hot after spreading on to the plate.

Chocolate Cream Cake

Ingredients

For cake
3 unsweetened chocolate squares
2 1/4 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
2 1/4 cups firmly packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup sour cream
1 cup boiling water
For Whipped Cocoa Cream
2/3 cup confectioners' sugar
1 teaspoon vanilla
1 pint heavy cream
1/2 cup unsweetened cocoa powder
Instructions:

• Melt chocolate in a small bowl over hot (hot boiling) water and cool.
• Grease and flour two 9x11/2-inch pans.
• Tap out excess flour.
• Sift flour, baking soda and salt onto waxed paper.
• Preheat oven to 350.
• Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
• Beat in vanilla and cooled chocolate.
• Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
• Stir in water (Batter will be thin). Pour into pans.
• Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
• Cool in pans 10 minutes, then turn on wire racks and cool completely.
• Split each layer in half crosswise to make 4 thin layers.
• Fill and frost with Whipped Cocoa Cream. Refrigerate.
• To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl.
• Whip ingredients in chilled medium bowl with chilled beaters until stiff.
• You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.

Black Forest Cake

Ingredients
1 Recipe Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence
To make Cream Icing

• Beat the cream over a tray of icecubes with a hand beater.
• Do not overbeat. It should form soft peaks.
• Fold in the sugar and essence.
• Mix gently. Put some icing in a icing gun leave the rest in the bowl.
• Keep both in the refrigerator

Next Step

• Slice the cake into 2 horizontal halves.
• Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half.
• Allow to soak for 10 minutes.

Next Step

• Spread the cream icing on lower half.
• Transfer to a cake plate. Place the cherries on the cream.
• Save a few for topping.Place the other half on top.
• With icing gun decorate top edging.
• Spread the chocolate flakes all over and decorate with cherries.

Peanut Butter Cups

Ingredients
1 cup basic chocolate
3/4th cup peanut butter
2 cups semi sweet chcolate coating
fluted paper baking cups
Method

• Melt the basic chocolate.
• Line the mini-muffin pans with paper baking cups.
• Spoon 1 teaspoon of melted semisweet chocolate into each cup, then “paint” the bottom and sides of the cup until coated with chocolate.
• Set in refrigerator for 10 minutes or until chocolate has hardened.
• Spoon another 1/2 teaspoon of chocolate into the cups and again completely coat the bottom and sides with chocolate.
• Return to refrigerator for 10 more minutes.
• Meanwhile, mix the peanut butter, 1 tablespoon at a time, into the melted white chocolate, stirring until smooth.
• Fill hardened chocolate shells with peanut butter mixture (it will be very thin) until nearly full. Return to refrigerator for 15 minutes or until hard.
• Seal peanut butter cups by spooning 1/4 teaspoon of semisweet chocolate (approximately) onto the hardened peanut butter centers, using the back of the teaspoon to spread the chocolate to the edges of cup.
• Refrigerate 10 more minutes or until hard.

Chocolates Banana Pops

Ingredients
100gms semi-sweet chocolate chips
1 tsp. butter or margarine
1 cup chopped salted peanuts
6 plastic forks.
Method

• Line a cookie sheet with waxed paper and place chopped peanuts in a shallow bowl.
• Melt chocolates chips with butter in double boiler.
• Peel bananas, cut in half, and stick each half with a plastic fork.
• Roll in melted chocolate, then in chopped peanuts.
• Place bananas on cookie sheet and set in freezer.
• When frozen, store in plastic bags for future treat

Peanut Butter Chocolate Bars

Ingredients
1/2 cup butter, or margarine, softened
1/3 cup sugar
1/2 cup cornmeal
1/2 cup flour
1/2 cup almonds, chopped
1/2 cup peanut butter
1/4 cup chocolate chips semi-sweet
1 teaspoon shortening
Method

• Heat oven to 375 degrees.
• Beat margarine and sugar until fluffy. Stir in cornmeal and flour. Add almonds.
• Press evenly onto bottom of an ungreased 9x9-inch baking pan.
• Bake 25 to 30 minutes, or until the edges are light golden brown. Cool about 10 minutes; spread with peanut butter.
• Melt chocolate chips and shortening over low heat. Drizzle over peanut butter.
• Cut into bars. Makes 1 dozen.

Rasberry Chocolate Jellies

Ingredients :
1 cup basic chocolate
seedless raspberry jam or preserves
Method:

• Melt the chocolate.
• Create shells by spooning 1/4 to 1/2 teaspoon of chocolate into each cavity of the mold, then “painting” the bottom and sides.
• You’ll need enough chocolate to completely coat the mold, but you don’t want too much excess at the bottom.
• Set in refrigerator for 10 minutes or until chocolate has hardened.
• Spoon in 1/4 to 1/2 teaspoon jam, depending on the size of the mold. (The mold should be 3/4 full.).
• Immediately top with enough chocolate to seal. Add it a little at a time, though; too much and the chocolate will spill over the top.
• Tap the mold on the table to settle the chocolate, then return to refrigerator for 15 minutes or until chocolate is hard.
• Unmold. To make the chocolates look even more like store- bought candies, place them in fluted paper baking cups (petit-four size).
• Makes 36 chocolates.

Chocolate Cashew Clusters

Ingredients :
1 cup basic chocolate coating
3/4 cup coarsely chopped cashews
fluted paper baking cups (petit-four size)

Method :

• Melt the chocolate.
• Mix in nuts.
• Carefully spoon into petit-four cups until full (a little bit more than 1 teaspoon of the chocolate-nut mixture).
• Refrigerate 10 to 15 minutes.
• Makes about 20 candies.

Basic Choclate

Ingredients
5 tbsp milk powder
5 tbsp Sugar
1 1/2 tbsp ghee
2 tbsp coco powder
Little quantity of water
Method

• Mix all the ingredients in a vessel ( except water)
• Take another vessel with water in it .
• Double boil the mixture ( put the small vesselof the mixture in the other one and boli)
• While boiling add bit of water.
• After about 5 mins remove the mixture.
• Allow to set in a greased plate in the refrigerator.
• Cut it into pieces.