Wednesday, February 29, 2012

Sweet potato cornbread muffins

Sweet potatoes was my mother in low idea .and yes it defiantly work for me these muffins was soft and moist and everyone likes them even the most pickiest kids ask for one more .so next time you are in the mood of corn bread or corn muffins try this recipe and you will like it.

Sweet potato cornbread muffins

1 cup yellow cornmeal or corn flour
1/4cup all-purpose flour
1 sweet potato cooked/or steamed/ or baked
2tsp baking powder
pinch of salt
3/4cupvegetable oil
½ cup sugar
1tsp vanilla
2 eggs

combine oil egg and sugar in large mixing bowl, beat ,until light and pale.
Now peel the cooked sweet potato and mash it with fork  .stir the mashed sweet potato. add vanilla and stir.

In separate bowl sift the dry ingredients ,baking powder, salt flour ,corn meal .gently fold the dry ingredients into wet ingredients and mix until combine preheat oven at 375.f and bake for 2o to 25 minutes or until the tooth pick insert in the middle comes out clean.
Serve with fruits and coffee.

Monday, February 20, 2012

just like cibatta bread

just like cibatta bread
there is nothing like a fresh home made bread ,and this one is easy and you can make this in two steps just remember to take time and follow the recipe properly I am sure you will love every bite of it.
11/2 cups unbleached bread flour
1 /2 teaspoon table salt
1-teaspoon instant yeast
½ cups cold water
½ -tablespoon olive oil


1. In a mixing bowl, combine flour, yeast, salt and water.
2. Using the paddle attachment mix on low for about 1 minute or using bread machine then mixes dough using pasta and dough cycle.
 Add oil after 15 minutes off the bread machine /electrical mixer. Remove and Place the dough in the oiled bowl.
6. Cover the bowl and let the dough rest for 10 minutes at room temp.
7.  Oil your work surface lightly. And roll into rectangle and fold for 5 to 7times.
9. Using wet hands stretching it and folding it over).
10.. Place the dough in the bowl, cover tightly, and refrigerate. Over night
1. Remove dough from refrigerator 4 hours before baking.
2. After you remove the dough from the fridge, let dough rest at room temp for about 1 hour.
3. After 1 hour, line a baking sheet with parchment paper and flour it well. Set aside.
4. Flour your work surface and gently remove the dough from the bowl
5. Using a wet hands and shape the dough cibatta roll
8. Cover with oiled plastic wrap and let rise for about 2 hour.
9. After 2 hour, gently turn the dough over so that the seam is up. Gently place on baking sheet and Cover the with oiled plastic wrap loosely and let proof for another 45 minutes and pre-heating the oven at 450 .f
10.After the 30 minute  or until golden move little the cibatta bread and check if the dough is done by tapping the back of the bread.

Thursday, February 16, 2012

Blueberries And Rosemary Cup Cake



Blueberries  And Rosemary Cup Cake

Who doesn’t like cup cake and when its come to breakfast my rule is making it healthy add whole wheat and some fruits. We are blessed that in USA ,blueberries are available all year around. and I love them frozen or fresh they are wonderful.
Make these cup cake and enjoy the wonderful moist cup cake which is also good for you.  


    * 2 cups all purpose flour[I use 1 cup white and 1 cup whole wheat pastry flour]
    * 1/2 cup   granulated sugar
    * 2 teaspoons baking powder
    * 1/4-teaspoon salt
    * 1/4-teaspoon baking soda
    * 1/2-cup canola oil/or butter
    * 2 egg
    * 1/2-cup plain yogurt
    * 1tsp finely chopped fresh rosemary leaves
    * 1-teaspoon vanilla
    * 1-cup fresh or frozen blueberries

    * Simple Frosting:

    * 1/4 cup  (2 ounces) 1/3-less-fat cream cheese, softened
    * 3 tablespoons butter, softened
    *  Few rosemary leaves
    * 1-teaspoon vanilla sugar
    * 1   cups powdered sugar, sifted

Place paper muffin cup liners into muffin cups.

To prepare cupcakes, spoon flour into dry measuring cups; level with a knife. Measure and Sift together the flour, granulated sugar, baking powder, salt, and baking soda, in a large bowl. Combine oil and egg in another large bowl, Add yogurt   and stir with a whisk. Add yogurt, mixture to flour mixture, stirring just until moist.  Fold blueberries  and rosemary into the batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack, remove from pan. Cool completely on wire rack.

To prepare frosting, place cream cheese, 3 tablespoons butter, and 1-teaspoon vanilla sugar, in a bowl; beat with a mixer at medium speed until well blended. Gradually add powdered sugar. . Spread frosting evenly over cupcakes; garnish with blueberries and rose Mary leaves.

Saturday, February 11, 2012

home made Strawberry Preserve

We all love strawberries but strawberries spoiled so quickly .believe me I never buy just one pack eat them dip them in melted chocolate  and  make strawberry preserve  .why this preserve is different and batter than store brought look at the ingredients simple and healthy .if you check the label of the store brought you will know too many ingredients which make it even bad for your health. just keep in mind keep this refegertor and use this in 1 to two month.

And be creative its not the jam but its work well in cookies like jam filled cookies and bars ,enjoy this with toasted bread and cream cheese, decorate cup cake and even pour some on ice cream .so this time you see in the store strawberries are on sale buy it and make some strawberry preserve.
cake topped with strawberry preserve and chocolate.

And if you are a person who love to share add to bottle add ribbons and tag and give it as gift and I am  sure everyone will love it. 
 home made  Strawberry Preserve                                 

4 cups clean and cut strawberries
1 cup sugar
1 tbsp lemon juice


wash and slice strawberries add to heavy base saucepan. cook them for 7 minutes on slow flame.
until the strawberries get soft ,mash them with potato masher and add sugar and lemon juice and cook on high flame stirring constantly until the it become thick add to clean sterilized  jar and seal them tight .  now in large pot add water and put jar  in the water and boil it for 5 minutes remove from water and  let it cool .
strawberry preserve is ready
note .if you want to make jam the sugar and the fruit must be same in quantity.

Tuesday, February 7, 2012

apple pie in breakfast

My friends love pie and so do I .instead of making  traditional apple pie why not making this easy quick pie .and the left over pie will be my breakfast with cup of coffee .
And adding these berries gives this recipe five star. sweet and tangy pie goes well with crusted and many other fresh fruit give this pie a very impressive look. so next time you are in the mood of pie make my apple and mix berries pie and you will love every bite of it.   

Apple and mix berry pie.
 For  Filling
2 medium size apples  peeled and sliced
1 tbsp lemon or orange juice
3 tbsp corn syrup
2tsp all purpose flour or corn starch
4tbsp sugar
1/4tsp cinnamon optional
1tsp vanilla sugar.
 ½ cup mix beeries,blueberries,black berries raspberries
 For pie crust
2 cups all purpose flour
3tbsp sugar
6 tbsp cubed cold butter
2 tbsp canola oil
1 egg white beaten  for brushing
1 tsp raw sugar for sprinkling

1. Preheat oven to 400.f  Prepare crust  by mixing the butter and flour ,sugar ,oil and mix them with you finger crumble the butter in to flour  now add cold water teaspoon  by teaspoon  until just combine  wrap the dough into plastic wrap and let it cool for 3 hours ,roll the dough  in to circle pie crust and let it cool again in refegertor .remove the crust  from the refegertor  and Place on foil-lined  baking tray . If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.
2. Mix  sugar, cornstarch, corn syrup lemon juice, vanilla sugar  and cinnamon in medium bowl. Toss with apples.
Then cook them together for 1 minute and keep aside to cool. Spoon into center of crust, spreading to within 2 inches of edges. now add the mix berries on the top of apple  and Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon  raw sugar.
3. Bake 20 minutes or until  golden and cook through . Cool slightly before serving. 

Friday, February 3, 2012

home made Focaccia

  Focaccia bread is   flat oven-baked Italian bread ,the dough of focaccia bread  similar to pizza but its much softer and flavorful than pizza ,it’s usually served with soup and can be used  for sandwiches .use the good quality olive oil because it’s the most important ingredients in this bread .
I love this bread because its taste wonderful, and also its Italian and you know they really know there bread ,so make this bread for the breakfast and served it with omelet or just with a cup of coffee.  
home made Focaccia


2 cups all-purpose flour
5 tablespoons olive oil
1/2-teaspoon salt
1teaspoon honey or sugar
1tsp instant active dry yeast
3/4cup milk
1tbsp olive oil
2tablespoons fresh rosemary leaves
1/4-teaspoon black pepper
1/4cup caramelized red onion optional 


In a large mixing bowl, combine the yeast with flour; stir well to combine. Stir in additional ingredients, and mix until the dough pulled together, turn it out onto a lightly floured surface and knead briefly for about 3 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 to 60 minutes.
Preheat oven to 475 degrees F .

Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with chopped rosemary leaves black pepper and onion.
Bake focaccia in preheated oven for 10 to 20 minutes.
Serve warm with a cup of soup or use it for making sandwiches .

Thursday, February 2, 2012

pakistani home cooking: gulab jamun.

pakistani home cooking: gulab jamun.: gulab jamun roll in coconut . There is some thing about sweet soft melt in your mouth gulab jamun .and when its come to Pakistani ...

bread and breakfast: sandwich Bread loaf

bread and breakfast: sandwich Bread loaf: sandwich bread. Who doesn’t love a wonderful sandwich ,and for wonderful sandwich bread is the key ingredient ,and t...

sandwich Bread loaf

sandwich bread.
                Who doesn’t love a wonderful sandwich ,and for wonderful sandwich bread is the key ingredient ,and there is nothing like a fresh bread sandwich ,the aroma of fresh baked bread makes you in the mood for having a sandwich ,and don’t worry  you can eat this bread just with cream cheese and jam .
sandwich bread in breakfast.

   sandwich Bread  loaf

3 cups bread flour 
1/4 whole wheat flour                        `
1 package  active dried yeast
1-tsp salt
1tsp sugar
1 1/4-cup warm water
2tbsp butter room temperature
Corn meal
1-egg white
1-greased cookie sheet

In large bowl, combine 1/4 cup flour, yeast, sugar, and 1/4cupswater
whisk for 20 seconds
and cover with plastic wrap or tea towel for 15 to 20 minutes or until frothy.
Sift the remaining flour; water and salt mix with wooden spoon until the dough forms.
Turn onto floured board and start kneading the dough.
Knead the dough enough and adding flour to make stiff, smooth and elastic dough
Knead 10-15 minutes.
Shape into ball
Cover & let rise until double size, approximately about 2 hours
Punch down, turn onto floured board & divide in half if making thin long one.
Let rest 10 minutes. Roll into 15 x12 '' rectangles
Roll up tightly from long side
Moisten and  seal well  the ends Place seam side down on greased cookie sheet sprinkled with cornmeal
Brush with egg whites.
Cover & let rise 40- 45 minutes
if desired, sprinkle some seeds like flax seeds brush again with egg white.
Bake at 375.f for 45 minutes. Place on rack to cool

Banana Bread

Admit we all love  banana bread .and its easy to make since mash banana make this bread moist and yummy. its easy to make because  we all  got bananas that going to ripe and we don’t know what to do with these bananas ,here in the recipe from my book bread and breakfast which everyone favorite. The crunchy ,nutty topping makes this banana bread on the top.
And you can make banana muffins from the same recipe
just topped the topping on each muffin before baking them.

Banana Bread

This banana bread   is moist and excellent with a cup of tea or wonderful treat at anytime. Make sure to serve while its still warm .
 •2 fresh bananas, smashed
    1/2-cup canola oil
    1 /2 cup sugar
    2 eggs, beaten
    1-teaspoon vanilla
    1/2teaspoon baking powder
    1/3 cup chopped walnuts
    1-½ cups of Self-rising flour.


¼ cup oats
2 tbsp butter
6tbsp chopped walnuts
2tbsp sliced almonds optional
2 tbsp raw sugar/or brown sugar


 Preheat the oven to 350°F (175°C). In a large bowl mix sugar, oil egg and vanilla until combine, add mashed bananas in mixing bowl. Add flour, baking powder and walnuts and fold in wet ingredients just combine them and Pour mixture into a buttered   loaf pan. Then make the
  Mix all the topping ingredients and sprinkle on the top of the bread. Bake for45 to 1 hour. Cool on a rack. Remove from pan and slice to serve.

Wednesday, February 1, 2012


 This is the perfect gift for those weight watchers.
Because this recipe call for oil ,and all other ingredients are good for you. and its also can be use in baking like topping for fruit bake or bars and home made granola is wonderful gift too. just make them cool completely add to plastic bags add tag and ribbon and you are good to go.


Home made granola is much batter then store brought and you can select the nuts according to your personal preference.
     5 cups old-fashioned rolled oats
    1/2-cup walnuts or pecans
    1cups sliced almonds
    1cup whole almonds
    1/4-cup canola oil
    1tbs honey  and 1tbs  sugar.
    1/2-cup real maple syrup
    1 cup golden raisins
    1 cup dried blue berries
    1 cup dried cranberries

Preheat the oven to 350 degrees F.
Toss the oats, pecans and almonds together in a large bowl. Mix together the oil, maple syrup and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 2 large sheet pan Bake, stirring occasionally with a wooden spoon, until the mixture turns a nice, even, golden brown, about 25  minutes.
Remove the granola from the oven and allow cooling, stirring occasionally. Add the blue berries, raisins   cranberries, and. And cool the granola completely .
Store the   granola in an airtight container.

cheese cake.

 cheesecake in two different :
Cheese cake served in breakfast or brunch is not unusual for me because I do that a lot and I have reasons for doing that can topped cheesecake with any fruit and fruit is best part of breakfast. 2.secondly its look so good, on you brunch or breakfast table .
 you can make mini cheese cake in muffin tin and decorate them with fruits and serve it for Sunday brunch or just with cup of tea or coffee for your self.  
3. I love to eat sweet cold yummy cheese cake after I eat my omelet.
Cheese cake to me is in a American national dessert .and its very near to my heart.   
orange cheesecake

Orange Cheesecake
For the Crust:
2 cups graham cracker crumbs
½ cup almonds ground
1/4cup butter or margarine, melted
 For the Filling:
2 (8 oz.) packs cream cheese, softened
¼ cup orange juice
1/2-cup sugar
2tbs orange zest
Dash of salt
1/2 tsp. vanilla
4 eggs

1. Combine graham cracker crumbs and almonds along with melted butter press into buttered 9-inch pie plate to form crust on bottom and sides.
2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in orange juice, 1/2-cup sugar, orange zest, salt and vanilla.
3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.
4. Bake at 325 degrees F for 25 to 30 minutes or until set.
  1. Cool it for 2 hours then serve it  with cut  fruits and cream.
  2. Apple cheesecake.
I love apple pie and cheese cake so I try to make them in to one let me know what you think ,do cheese cake and apple pie can be one.

For the Crust:
2 1/2cups graham cracker crumbs
1/4cup butter or margarine, melted
 For the Filling:
(8 oz.)1 pack cream cheese, softened
1 tbsp lemon juice
1/2-cup sugar
1tsp cinnamon
1 apple peel and cut
1tbsp all-purpose flour
1tbsp butter
1tbsp raw sugar
Dash of salt
1/2 tsp. vanilla
4 eggs

1. Combine graham cracker crumbs and along with melted butter press into buttered 9-inch pie plate to form crust on bottom and sides.
2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in orange juice, 1/2-cup sugar, orange zest, salt and vanilla.
3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.
4.then mix apple, cinnamon, raw sugar, and butter, and sprinkle on the top of cheesecake.
4. Bake at 325 degrees F for 25 to 30 minutes or until set.
5.  Cool it for 2 hours before serve with ice cream or yogurt.