Final cookbook
- 1. Saba Faroqi’s Saba Faroqi Baking Recipes 05/28/2012
- 2. Ta Part 1 Saba Faroqi Baking Recipes 05/28/2012
- 3. Part 2 Saba Faroqi Baking Recipes 05/28/2012
- 4. Part 3 Saba Faroqi Baking Recipes 05/28/2012
- 5. Part 4 Saba Faroqi Baking Recipes 05/28/2012
- 6. Part 5 Saba Faroqi Baking Recipes 05/28/2012
- 7. Princess’ Vanilla Cupcakes Princess’ Vanilla cupcakes Prep Time:15 Min Cook Time:20 Min Ready In:1 Hr 45 Min Yield: 24 cupcakes Source: www.food.com Directions Ingredients Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1 pinch salt 5 tablespoons butter, cut into pieces 2/3 cup milk 1 cup white sugar 2 eggs 1 egg yolk 1 teaspoon vanilla extract 1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with 12 paper cupcake liners. Combine flour, baking soda, and salt in a bowl; set aside. 2. Heat the butter and milk in a small saucepan over low heat until the butter has melted. Beat the sugar, eggs, egg yolk, and vanilla with an electric mixer in a large bowl until it has thickened slightly and is lighter in color. Gradually beat in the flour mixture on low speed until just incorporated. Slowly pour in the hot milk, beating until just combined. 3. Divide batter evenly between cupcake liners. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completely. Calories 182.2 Total Fat 6.7 g Saturated Fat 1.8 g Cholesterol 22.0 mg Sugars 16.7 Protein 2.4 g
- 8. Vanilla Cupcakes Prep Time: 10 Min Cook Time: 20 Min Ready In: 3o Min Yield: 24 cupcakes Source: Mother Directions Ingredients Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1. Set oven to 350 degrees F. 2. In a large bowl, mix together the flour with sugar, baking powder and salt until combined. 3. Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk). 4. Pour into paper-lined regular size muffin tins filling under just three- quarters full. 5. Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry). 6. Immediately remove from pans. 7. Cool completely before frosting. 2 cups all-purpose flour 1 1/2 cups sugar (can use 1-1/4 cup for a less sweeter taste ,or can use 3/4 cup Splenda) 2 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening (very soft but not melted, Crisco is best) 3/4 cup milk (or half and half cream) Calories 182.2 Total Fat 6.7 g Saturated Fat 1.8 g Cholesterol 22.0 mg Sugars 16.7 Protein 2.4 g
- 9. Table of Contents Part 1………………………………Pages Part 2……………………………….Pages Part 3……………………………….Pages Part 4……………………………….Pages Part 5……………………………….Pages Part 6……………………………….Pages Part 7……………………………….Pages Bibliography………………………..Page Saba Faroqi Baking Recipes 05/28/2012
- 10. Saba Faroqi Baking Recipes 05/28/2012
- 11. Chocolate Cupcakes Prep Time: 10 Min Cook Time: 10 Min Ready In: 20 min Yield: 24 cupcakes Source: Sister Directions Ingredients Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1 1/2 cups flour 1 cup granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1/3 cup cocoa powder 1/2 cup oil 1 cup water 1 teaspoon vanilla extract 1 tablespoon vinegar 1. Mix all ingredients together until its well blended 2. Put in cupcake cups and bake for 25 minutes at 350 degrees F. 3. Frost with icing of your choice Calories: 156.2 Total fat: 7.1g Saturated fat: 1.0g Cholesterol: 0.0mg Sugar: 12.5g Protein: 1.5g
- 12. Banana Cupcakes Prep Time: 20 Min Cook Time: 15 Min Ready In: 35 Min Yield: 24 cupcakes Source: Betty Crocker Directions Ingredients Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full. 2. Bake at 350 degrees F for 15- 20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes. 1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 1 cup mashed ripe bananas 1/4 cup buttermilk 2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt FROSTING: 1/2 cup butter or margarine, softened 2 1/2 cups confectioners' sugar 3 tablespoons milk Calories: 145 g Total fat: 6.2g Saturated fat: 1.0g Cholesterol: 0.0mg
- 13. Saba Faroqi Baking Recipes 05/28/2012
- 14. Pumpkin Bread Prep Time: 20 Min Cook Time: 40 Min Ready in: 1 hour Yield: 1 loaf bread Source: Baked, By Mat Lewis Directions Ingredients Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. 2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. 3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger Calories: 264 g Total fat: 10.4 Cholesterol: 35mg
- 15. Fruit Bread Prep Time: 10 Min Cook Time: 45 Min Ready In: 1 hour, 5 Min Yield: 1 loaf bread Source: Baked, By Mat Lewis Ingredients Direction Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans. 2. In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans. 3. Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely. 2 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups white sugar 1/2 cup butter, melted 1 cup mandarin orange segments, drained 2 cups cranberries 2 eggs 3/4 cup milk 3/4 cup sour cream 1 teaspoon vanilla extract 1 teaspoon orange extract Calories: 212 g Total fat: 7.4 Cholesterol: 38mg
- 16. Saba Faroqi Baking Recipes 05/28/2012
- 17. Banana Bread Prep Time: 8 Min Cook Time: 50 Min Ready In: 1 hour, 8 Min Yield: One loaf Bread Source: Baked, By Mat Lewis Saba Faroqi Baking Recipes 05/28/2012
- 18. Directions Ingredients Nutritional Facts Zucchini Bread Prep Time: 10 Min Cook Time: 50 Min Ready In: 1 hour Yield: 1 loaf bread Source: www.food.com Saba Faroqi Baking Recipes 05/28/2012 1. Cream together butter and sugar. 2. Add eggs and crushed bananas. 3. Combine well. 4. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. 5. Pour into greased and floured loaf pan. 6. Bake at 350 degrees for 60 minutes. 7. Keeps well, refrigerated. 1/2 cup butter 1 cup sugar 2 eggs, beaten 4 bananas, finely crushed 1 1/2 cups flour Calories: 289.3 Total fat: 10.5g Saturated fat: 6.2 g Cholesterol: 61.6mg Sugar: 25.8g Protein: 3.8g
- 19. Directions Ingredients Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1. Preheat oven to 350 degrees. 2. Combine all ingredients. 3. Pour into two greased loaf pans. 4. Bake for one hour 2 1/2 cups sugar 3 eggs 3 cups flour 3 teaspoons vanilla 1 cup oil 2 cups zucchini, grated 1/4 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking Calories: 251.6 Total fat: 13.0g Saturated fat: 1.7 g Cholesterol: 23.2mg Sugar: 17.4g Protein: 3.3g
- 20. Oatmeal Raison Cookies Prep Time: 15 Min Cook Time: 11 Min Ready In: 26 Min Yield: 36 cookies Source: www.food.com Directions Ingredients Saba Faroqi Baking Recipes 05/28/2012 1. Preheat oven to 350°. 2. Whisk dry ingredients; set aside. 3. Combine wet ingredients with a hand mixer on low. 4. To cream, increase speed to high and beat until fluffy and the color lightens. 5. Stir the flour mixture into the creamed mixture until no flour is visible. 6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate. 7. Fill cookie scoop with dough. 8. Drop 2-inches apart onto baking sheet sprayed with nonstick spray. 9. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Whisk together and set aside 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt Cream wet ingredients 1 cup unsalted butter, softened 1 cup sugar 1 cup dark brown sugar, firmly packed 2 large eggs 2 teaspoons vanilla Then stir in
- 21. Nutritional Facts Cinnamon Cookies Prep Time: 20 Min Cook Time: 10 Min Ready In: 30 Min Yield: 36 cookies Source: Aunt Ingredients Directions Saba Faroqi Baking Recipes 05/28/2012 Calories: 188.5 Total fat: 6.3g Saturated fat: 5.3 g Cholesterol: 23.8mg Sugar: 1.7g Protein: 3.5g Preheat oven 350 degrees. Combine flour and baking soda. In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract. Mix until well blended. Add eggs and mix well. Beat in the flour mixture. Stir in chocolate chips Drop by rounded teasponful and bake 10-12 minutes. 2 1/4 cups flour 1 teaspoon baking soda 3/4 cup packed brown sugar 1/2 cup butter, softened 1/2 cup shortening 1/4 cup sugar 1 (4 ounce) package instant vanilla pudding
- 22. Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 Calories: 160 Total fat: 8.5g Saturated fat: 4.2 g Cholesterol: 17.1 mg Sugar: 13.8g Protein: 1.5g
- 23. Saba Faroqi Baking Recipes 05/28/2012
- 24. Oreo Cookies Prep Time: 20 Min Cook Time: 10 Min Ready In: 30 Min Yeild: 36 cookies Source: The All American Cookie Book, by Nancy Bagget Ingredients Directions Nutritional Facts Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 Preheat oven to 350 degrees. In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside. In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!). Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed. Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes. Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes. Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack. For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.). Dough 3/4 cup rice flour 3/4 cup tapioca flour 3/4 cup cornstarch 1 teaspoon xanthan gum 2 teaspoons egg substitute 2/3 cup cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup butter 1 cup white sugar 1 egg 1 teaspoon vanilla 1 -2 teaspoon milk Filling 2 cups confectioners' sugar 3 tablespoons shortening 1/4 teaspoon vanilla Calories: 97.2 Total fat: 4.1g Saturated fat: 2.2 g Cholesterol: 12.9mg
- 25. Vanilla Sugar Cookies Prep Time: 15 Min Cook Time: 10 Min Ready In: 25 Min Yeild: 12 cookies Source: The All American Cookie Book, by Nancy Bagget Directions Ingredients Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1. Sift together flour, baking powder, and salt; set aside. 2. Beat butter and sugar until fluffy. 3. Beat in eggs one at a time, scraping down bowl each time, then add vanilla. 4. Add flour mixture and mix at low speed until dough just comes together. 5. Knead a couple of times just until smooth, then pat into a flat disk, wrap in plastic and chill until firm enough to roll. 6. Roll and cut as desired and place on 3 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 8 ounces unsalted butter, room temperature 2 cups sugar 2 large eggs 1 tablespoon vanilla Calories: 105.5 Total fat: 4.1g Saturated fat: 2.5 g Cholesterol: 18.9mg Sugar: 8.6g Protein: 1.3g
- 26. Saba Faroqi Baking Recipes 05/28/2012
- 27. Banana Cake Prep Time: 15 Min Cook Time: 1 hour Ready In: 1 hour 15 min Yeild: 1 cake Source: www.food.com Directions Ingredients Nutritional Facts Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1. Preheat oven to 275°. 2. Grease and flour a 9 x 13 pan. 3. In a small bowl, mix mashed banana with the lemon juice; set aside. 4. In a medium bowl, mix flour, baking soda and salt; set aside. 5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. 6. Beat in eggs, one at a time, then stir in 2 tsp vanilla. 7. Beat in the flour mixture alternately with the buttermilk. 8. Stir in banana mixture. 9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. 10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. 1 1/2 cups bananas, mashed, ripe 2 teaspoons lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 1/8 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups buttermilk Frosting 1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 1 teaspoon vanilla 3 1/2 cups icing sugar Calories: 503.3 Total fat: 20.4g Saturated fat: 12.3 g Cholesterol: 89.5mg Sugar: 55.6g
- 28. Dark Chocolate Cake Prep Time: 10 Min Cook Time: 50 Min Ready In: 1 hour Yeild: 1 Cake Source: allrecipes.com Direction Ingredients Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 Calories: 592.3 Total fat: 30.8g Saturated fat: 10.6 g Cholesterol: 165.5mg Sugar: 35.0g Protein: 13.0g 2 cups sugar 1 3/4 cups flour 3/4 cup baking cocoa (dutch process or dark cocoa preferably) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1. Heat oven to 350°F. 2. Grease and flour two 9 inch round baking pans or one 13x9 inch pan. 3. In large mixer bowl, stir together dry ingredients. 4. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. 5. Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone. 6. Pour into prepared pan. 7. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
- 29. Saba Faroqi Baking Recipes 05/28/2012
- 30. Chocolate Flan Cake Prep Time: 10 Min Cook Time: 50 Min Ready In: 1 hour Yield: 1 cake Source: Oprah Magazine Directions Ingredient Directions Nutritional Facts Nutritional Facts Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1. Heat oven to 350ºF. 2. Spray a large 12-cup Bundt pan with nonstick coating. 3. Soften the cajeta in the jar in the microwave and pour into the prepared pan. 4. Prepare cake mix according to package directions. 5. Pour the cake batter into the cake pan over the cajeta. 6. To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. 7. Mix well. 8. Pour the flan mixture very slowly over the cake batter. 9. Spray aluminum foil with non-stick spray (like Pam); 10. After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. 1 (18 ounce) box chocolate devil's food cake mix 1 1/2 cups water (amount per cake mix directions) 1/2 cup oil (amount per cake mix directions) 3 eggs (amount per cake mix directions) 1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar smucker caramel topping 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) can evaporated milk 1/2 cup fresh milk 1 (8 ounce) package cream cheese, room temperature Calories: 503.3 Total fat: 20.4g Saturated fat: 12.3 g Cholesterol: 89.5mg
- 31. Vanilla Pound Cake Prep Time: 5 Min Cook Time: 1 hour Min Ready In: 1 hour 5 Min Yield: 1 cake Source: Sister Directions Ingredients Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1. Heat oven to 350° F. 2. Mix sugar, butter, eggs and vanilla in large bowl. 3. Beat on low to mix ingredients well. 4. Beat on high for 5 minutes. 5. On low, add flour and baking powder alternately with milk. 6. Beat well after each addition. 7. Spoon batter into greased and floured 10 inch tube pan. 8. Bake for 65-75 minutes, until a pick comes 2 cups sugar 1 cup butter, softened 5 eggs 2 teaspoons vanilla 3 cups flour 1 teaspoon baking powder Calories: 317 Total fat: 13.7g Saturated fat: 8.3 g Cholesterol: 90.7mg Sugar: 25.1g Protein: 5.0g
- 32. Saba Faroqi Baking Recipes 05/28/2012
- 33. Pie Pastry Prep Time: 5 Min Cook Time: 1 hour Min Ready In: 1 hour 5 Min Yield: 1 pastry Source: Oprah Magazine Directions Ingredients Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 1. Wash and slice strawberries into thin slices. 2. Put in a bowl and pour sugar over them. 3. Mix together until well coated. 4. Let sit in the fridge for at least 3 hours. (The longer the better.). 5. Let puff pastries thaw. (cover with plastic wrap, so they don't dry out). 6. Preheat oven to 400. 7. Unfold strips and cut into squares. 8. Place on ungreased cookie sheet and bake for 10 to 15 minutes.(Until golden brown). 9. Let pastries cool. (about 10 minutes). 1 1/2 cups five roses all-purpose flour or 1 1/2 cups any all- purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup shortening Calories: 503.3 Total fat: 20.4g Saturated fat: 12.3 g Cholesterol: 89.5mg Sugar: 55.6g Protein: 5.5g
- 34. Strawberry Shortcake Pastry Prep Time: 5 Min Cook Time: 1 hour Min Ready In: 1 hour 5 Min Yield: 1 pastry Source: www. Allrecipes.com Directions Ingredients Saba Faroqi Baking Recipes 05/28/2012 1. Wash and slice strawberries into thin slices. 2. Put in a bowl and pour sugar over them. 3. Mix together until well coated. 4. Let sit in the fridge for at least 3 hours. (The longer the better.). 5. Let puff pastries thaw. (cover with plastic wrap, so they don't dry out). 6. Preheat oven to 400. 7. Unfold strips and cut into squares. 8. Place on ungreased cookie sheet and bake for 10 to 15 minutes.(Until golden brown). 2 quarts strawberries (fresh taste the best) 1 1/2 cups sugar (just until well coated) 1 (17 1/3 ounce) box puff pastry
- 35. Nutritional Facts Saba Faroqi Baking Recipes 05/28/2012 Calories: 450.3 Total fat: 27.4g Saturated fat: 10.3 g Cholesterol: 60.3 mg Sugar: 59.6g Protein: 3.2
- 36. Saba Faroqi Baking Recipes 05/28/2012
- 37. Saba Faroqi Baking Recipes 05/28/2012
- 38. q6 Saba Faroqi Baking Recipes 05/28/2012
- 39. Part 5 Recipe change Saba Faroqi Baking Recipes 05/28/2012 On page 20, we can substitute the nuts into raisons of the cookies. This is for people who are allergic to nuts. On page 34, we can substitute strawberries in the shortcake to another fruit. For example it can be changed to blueberry shortcake.
- 40. Recipe Substitution be changed to blueberry shortc Number of portions Saba Faroqi Baking Recipes 05/28/2012 On page 36, we can substitute the nuts of Baklava and take it our fully for those who are not fond of nuts or if they have allergies. On page 37, we can change the sour cream of the puff pastries into plain cream. On page 25, the portion was originally 24 Oreo Cookies. We can change the number of potions to half which would be 12 cookies. We can cut the whole recipe into half. On page 26, the portion was originally 12 cookies; we can change the number of portions to 24 cookies. We can double the formula to make it 24 cookies.
- 41. Part 6 Cooking Tips Saba Faroqi Baking Recipes 05/28/2012
- 42. 1. For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. The steel is supposed to absorb the odor. 2. Fresh coffee beans can also absorb nasty odors from your hands. 3. If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt. 4. When boiling eggs, add a pinch of salt to keep the shells from cracking. 5. Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aroma and flavor of these persnickety fruits. 6. To clean cast iron cookwear, don’t use detergents. Just scrub them with salt and a clean, dry paper towel. 7. Will milk curdle if it is allowed to boil? It turns out that this age-old piece of wisdom isn’t true, after all. Milk that has been boiled is perfectly safe to consume. 8. To clean an electric kettle with calcium buildup on the heating element, boil a mixture of half white vinegar and half water, then empty. 9. When storing empty airtight containers, throw in a pinch of salt to keep them from getting stinky. If you are making gravy and accidentally burn it, just pour it into a clean pan and continue cooking it. Add sugar a little at a time, tasting as you go to avoid over- sugaring it. The sugar will cancel out the burned taste. 11. Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavor. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice. 12. Before you chop chili peppers, rub a little vegetable oil into your hands and your skin won’t absorb the spicy chili oil. Saba Faroqi Baking Recipes 05/28/2012
- 43. Recipe Substitution be changed to blueberry shortc Number of portions Saba Faroqi Baking Recipes 05/28/2012 On page 36, we can substitute the nuts of Baklava and take it our fully for those who are not fond of nuts or if they have allergies. On page 37, we can change the sour cream of the puff pastries into plain cream. On page 25, the portion was originally 24 Oreo Cookies. We can change the number of potions to half which would be 12 cookies. We can cut the whole recipe into half. On page 26, the portion was originally 12 cookies; we can change the number of portions to 24 cookies. We can double the formula to make it 24 cookies.
- 44. Part 6 Cooking Tips Saba Faroqi Baking Recipes 05/28/2012
- 45. 1. For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. The steel is supposed to absorb the odor. 2. Fresh coffee beans can also absorb nasty odors from your hands. 3. If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt. 4. When boiling eggs, add a pinch of salt to keep the shells from cracking. 5. Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aroma and flavor of these persnickety fruits. 6. To clean cast iron cookwear, don’t use detergents. Just scrub them with salt and a clean, dry paper towel. 7. Will milk curdle if it is allowed to boil? It turns out that this age-old piece of wisdom isn’t true, after all. Milk that has been boiled is perfectly safe to consume. 8. To clean an electric kettle with calcium buildup on the heating element, boil a mixture of half white vinegar and half water, then empty. 9. When storing empty airtight containers, throw in a pinch of salt to keep them from getting stinky. If you are making gravy and accidentally burn it, just pour it into a clean pan and continue cooking it. Add sugar a little at a time, tasting as you go to avoid over- sugaring it. The sugar will cancel out the burned taste. 11. Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavor. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice. 12. Before you chop chili peppers, rub a little vegetable oil into your hands and your skin won’t absorb the spicy chili oil. Saba Faroqi Baking Recipes 05/28/2012
- 46. 13. If you aren’t sure how fresh your eggs are, place them in about four inches of water. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh and should be used soon. If it floats, it’s past the fresh stage. 14. To banish ants from the kitchen, find out where they are coming in and cover the hole with petroleum jelly. Ants won’t trek through the jelly. If they are coming under a door, draw a line on the floor with chalk. The little bugs also won’t cross a line of chalk. 15. Before making popcorn on the stove or in an air popper, soak the kernels in water for 10 minutes. Drain the water, then pop as normal. The additional moisture helps the popcorn pop up quicker and fluffier with fewer “old maids.” 16. Don’t store your bananas in a bunch or in a fruit bowl with other fruits. Separate your bananas and place each in a different location. Bananas release gases which cause fruits (including other bananas) to ripen quickly. Separating them will keep them fresh longer. 17. To keep potatoes from budding in the bag, put an apple in with them. 18. If you manage to have some leftover wine at the end of the evening, freeze it inice cube trays for easy addition to soups and sauces in the future. 19. To clean crevices and corners in vases and pitchers, fill with water and drop in two Alka-Seltzer tablets. The bubbles will do the scrubbing. 20. After boiling pasta or potatoes, cool the water and use it to water your house plants. The water contains nutrients that your plants will love. Saba Faroqi Baking Recipes 05/28/2012
- 47. Part 7 US Dry Volume Measurements MEASURE EQUIVALENT 1/16 teaspoon Dash 1/8 teaspoon a pinch 3 teaspoons 1 Tablespoon Saba Faroqi Baking Recipes 05/28/2012
- 48. 1/8 cup 2 tablespoons (= 1 standard coffee scoop) 1/4 cup 4 Tablespoons 1/3 cup 5 Tablespoons plus 1 teaspoon 1/2 cup 8 Tablespoons 3/4 cup 12 Tablespoons 1 cup 16 Tablespoons 1 Pound 16 ounces Pan Size Equivalents 9-by-13-inches baking dish 22-by-33-centimeter baking dish 8-by-8-inches baking dish 20-by-20-centimeter baking dish 9-by-5-inches loaf pan 23-by-12-centimeter loaf pan (=8 cups or 2 liters in capacity) 10-inch tart or cake pan 25-centimeter tart or cake pan 9-inch cake pan 22-centimeter cake pan Saba Faroqi Baking Recipes 05/28/2012 US liquid volume measurements 8 Fluid ounces 1 Cup 1 Pint 2 Cups (= 16 fluid ounces) 1 Quart 2 Pints (= 4 cups) 1 Gallon 4 Quarts (= 16 cups)
- 49. Oven Temperature Conversions Farenheit Celsius Gas Mark 275º F 140º C gas mark 1-cool 300º F 150º C gas mark 2 325º F 165º C gas mark 3-very moderate 350º F 180º C gas mark 4-moderate 375º F 190º C gas mark 5 400º F 200º C gas mark 6-moderately hot 425º F 220º C gas mark 7- hot 450º F 230º C gas mark 9 475º F 240º C gas mark 10- very hot Saba Faroqi Baking Recipes 05/28/2012 Metric to US Conversions 1 milliliter 1/5 teaspoon 5 ml 1 teaspoon 15 ml 1 tablespoon 30 ml 1 fluid oz. 100 ml 3.4 fluid oz. 240 ml 1 cup 1 liter 34 fluid oz. 1 liter 4.2 cups 1 liter 2.1 pints 1 liter 1.06 quarts 1 liter .26 gallon 1 gram .035 ounce 100 grams 3.5 ounces 500 grams 1.10 pounds 1 kilogram 2.205 pounds 1 kilogram 35 oz.
- 50. Saba Faroqi Baking Recipes 05/28/2012 Name of Equipment: Picture of Equipment: Bowl Wooden Spoon Cheese Grater Blender Measuring Spoons Frying pan Cooking pot Cutting board Cutlery Equipment need for entire cook
- 51. Converting temperature Saba Faroqi Baking Recipes 05/28/2012 Fahrenheit to Celsius (°F - 32) x 5 /9 = °C Celsius to Fahrenheit (°C × 9 /5) + 32 = °F
- 52. Allrecipes.com Aunt Betty Croker Baked, By Mat Lewis www.food.com Mother Oprah Magazine Sister The All American Cookie Book, by Nancy Bagget Saba Faroqi Baking Recipes 05/28/2012
- 53. Saba Faroqi Baking Recipes 05/28/2012