**(Cake recipe)** 

1 Yellow cake mix    (use only the cake mix )

1 pack of vanilla pudding

1/2 cup water

1/2 cup sour cream

1/2 cup canola oil

4 large eggs

Combine all the above ingredients and mix well and pour into your baking pan.

**(swirl recipe)**

1/2 cup sugar

1 1/2 cup chopped pecan (or nuts of your choice)

1 tablespoon of cinnamon

Combine all the above ingredients above, swirl it into your cake mix with the tip of a knife.

While your cake is baking your can start to prepare your icing which is optional as the cake is very very good with or without icing…

**Icing recipe**

1 tablespoon of milk

Dash of vanilla

Dash of lemon juice

1 1/2 cup of powdered sugar

Apply icing after cake has cooled off a bit..

Enjoy!

oats powder – 1 cup.

sugar powder – 2 cups.

ilachi powder – 1/4 spoon,

ghee - 6 spoons.

boiled milk – 1/2 cup.

kaju,kismis- 1/2 cup.

in a pan add 2 spoons ghee,fry kaju ,kismis and remove them.in that pan add 2 spoons  more ghee and fry upma ravva till it changes colour and gives nice aroma. now remove it.

now in a plate,add sugar powder,ilachi powder,upma ravva(with fried ghee also), oats powder, fried kaju ,kismis, and mix all these, and add remaining 2 spoons ghee (melted ghee) and combine all those. now add milk, and make laddoo with ur twists. u can make any size u like and any size u can make with ur twistful.

tips:

add more milk if needed.

when milk is little hot only,u should add it in above mixture,then it hardens the laddoo,when the laddoo is cooled.   

u can also add dried coconut powder in this recipe and in it add more sugar if u add coconut powder.

u can lessen or increase the sugar powder if u want,according to ur taste.

1. Bag of popped popcorn

2. 2 teaspons of margerine (not butter)

3. A sprinkle of salt (how ever much you think should do it..amount doesn’t matter)

4. Popcorn bowl

5. A very small saucer or bowl

6. A small plate (optional)

7. Access to a microwave

Got the ingredients? Good! Now we can follow the instructions and be that much closer to moving popcorn.

1. Okay, first, poor the popcorn bag contents into the popcorn bowl.

2. Good, now put the 2 teaspoons into the little bowl/saucer. (If you chose to use a plate then set the plate ontop of the bowl after it’s filled.)

3. Place the bowl/saucer in the mircrowave for 45 seconds or until almost melted but slightly chunky.

4. Take the bowl/saucer out and sprinkle the salt over the margerine.

5. Are you keeping up with this? Yeah, good! Now, put the bowl/saucer back into the microwave for 10-15 seconds.

6. Remember to be careful when you take the bowl/saucer out since it’s hot! Now, just poor the contents onto the bowl of popcorn.

TADA! That’s how to make moving popcorn. Please remember that the popcorn isn’t actually moving, it’s just an illusion created by the contents spilled onto it. Also please remember that the popcorn won’t move for very long…thus remember to have your friends around to watch it move. This is great to try as an expirement with kids interested in science.

Supplies:

• jelly roll pan 15.5×10.5×1 inch or something similar in size (I used 17×11 cookie sheet)
• wax paper or aluminum foil
• Baker’s joy cooking spray or shortening
• hand towel
• 4 eggs
• 1 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla
• ¾ cup flour (do not use self-rising flour)
• ¼ cup cocoa
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 to 1.5 pints chocolate fudge brownie ice cream
• powdered sugar
• Hershey’s chocolate syrup

1.       Heat oven to 365 degrees. Line pan with wax paper or foil, making sure to go up sides of pan. Generously grease or coat with non-stick spray.

2.       Using electric mixer, beat eggs on high speed at least 5 minutes. They should be thick and lemon- colored. Gradually add sugar.

3.       Turn mixer down to low speed and add in water and vanilla. Mix well.

4.       Gradually add flour, cocoa, baking powder and salt. Mix just until batter is smooth.

5.       Pour batter into prepared pan. Use a rubber spatula to spread into corners.

6.       Bake 12 to 15 minutes. Check doneness with toothpick in center.

7.       While baking, lay hand towel on counter and generously sprinkle with powdered sugar. When cake is done, immediately loosen cake from edges of pan and turn upside down onto a towel. Carefully remove paper or foil from bottom.

8.       While cake is hot, carefully roll both the cake and towel. Begin by folding towel over narrowest end and roll to other end. Towel will allow cake to cool in form without sticking. Cool on wire rack for 30 minutes to 1 hour.

9.       While cake is cooling, set out ice cream to soften.

10.    Unroll cake and spread softened ice cream over surface. Try to make layer as smooth as possible without tearing up cake.

11.    Carefully roll cake back up. Pick up off towel and wrap tightly with plastic wrap.

12.    Freeze at least 4 hours.

13.    When firm, place on serving plate, sprinkle with powdered sugar, and drizzle with chocolate syrup (warmed or cool).

Tips:

• Change up recipe by omitting cocoa from cake mix, filling with strawberry ice cream, and topping with strawberry glaze.
•  For more traditional jelly roll, reduce eggs to 3 and fill with 1 cup jelly or jam.
• If you want to make cake a day or two ahead, remove plastic wrap and let set out at room temperature for 20 or 30 minutes. Then garnish and serve.

ingredients:1-1/4(one and a quarter) cups of flour,1/2tsp of baking soda,1/2tsp of salt,1/2 cup of butter,1/2cup packed brown sugar,1large egg,1tsp of vanilla essence,3/4cup of white chocolate baking chips,1 cup of chopped macadamia nuts 

preparation:

1.preheat oven to 375 ferenhiet,

2.in a small bowl combine flour,baking soda and salt

3.In a large bowl with mixer at medium speed beat butter,brown and granulated sugar until light and fluffy.

4.after you felt its light and fluffy add the egg and vanilla until they are well combined

5.reduce speed of the mixer to low then add the stuff of the small bowl with them in the mixer until its just about blended 

6.with wooden spoon stir while pouring the white baking chips and the nuts

Cooking it:

drop dough by rounded table spoon 2 inches apart,on 2 ungreased cookie sheets.Bake until gold around the edges,this usually takes 10-12 minutes,while halfway through baking switch the cookie sheets between upper and lower racks.With wide spatula transfer cookies to wire racks to cool completely.

Eat and Enjoy!

10 – 12 lbs fresh Cabbage

1 md bg whole Carrots (quartered)

5 to 6 stalks of Celery (diced)

½ cup Olive Oil

Lemon Pepper (to taste)

Garlic Powder (to taste)

In large pot, bring three cups water to a boil.  Wash and shred cabbage; add to boiling water.  Meanwhile wash and quarter carrots and dice celery.  Stir cabbage occasionally and cook for approx 1 ½ hours.  After 1 hour, add carrots and celery; let cook for 20 minutes.  Combine oil and spices; stir into vegetables.  Continue cooking for about 10 more minutes.  Stir and serve hot.

Serving suggestion:  Excellent when served with ‘herb-seasoned’ or ‘mesquite’ drumsticks or with spicy lemon chicken breasts and roasted potatoes.

¼ cup chopped cashews
¾ cup mayonnaise
1 Tbsp sesame seeds
2 Tbsp white wine vinegar
1 Tbsp soy sauce
2 tsp sesame oil
2 tsp honey
4 cups of shredded red cabbage
2 cups of fully cooked edamame soy beans
1 cup of grated carrots
1 cup of diced cucumber
¼ cup chopped cilantro
¼ cup of chopped green onion
1/8 tsp salt
1/8 tsp white pepper

Method:

1. Preheat oven to 350 degrees. Toast cashews 5-6 minutes in a single layer.
2. Whisk together mayo and all other liquid ingredients.
3. Add remaining ingredients and stir well.
4. Cover and chill 4 hours.

Ingredients
2 cups short grain rice
3 cups water
1/3 cup rice vinegar
1/3 cup sugar
3 teaspoons salt
5 sheets nori
2 teaspoons wasabi paste
1 small green cucumber, peeled, seeded, cut into thin strips
1 avocado, peeled, cut into thin strips
60 g sliced pickled ginger,, cut into thin strips

Procedure
1. Combine rice and water in pan, bring to the boil, reduce heat, simmer, uncovered until water is absorbed. Cover pan, simmer for 5 minutes.
2. Stir in combined vinegar, sugar and salt. Arrange nori sheets in single layer on oven tray. Toast in moderate oven 2 minutes or until crisp.
3. Cut a strip about 4 cm wide from the narrow end of the nori sheet. Place the large piece of nori in the center of a bamboo mat, place the extra narrow strip in the center; this helps strengthen the nori sheet during rolling.
4. Spread about a fifth of the rice over nori. At the end furthest away from you leave a 4 cm edge. Make a hallow with wet fingers horizontally across the center. Spread the wasabi paste along the hallow in rice. Place a combination of cucumber, avocado and ginger in hollow of rice.
5. Use bamboo mat to help roll the sushi, pressing firmly as you roll. Remove bamboo mat. Use a sharp knife to cut sushi into 4 cm slices.

Cooking time 25 minutes preparation time 20 minutes; SERVES 4

Note: Nori, wasabe paste and pickled ginger are available from Asian food shops.

*1 1/2 cup crushed graham crackers

*6 tablespoons melted butter

*1/2 cup sugar

For The Filling:

*6 eggs

*1 1/2 Cup Sugar

*4 (8 oz) cream cheese packages

*1/2 pint sour cream

*1/2 pint heavy cream

*juice from one lemon (if desired)

*1 tablespoon of vanilla

*3 tablespoons of flour

Mix crust ingredients together in small bowl. Empty into 9″ spring form pan, pressing into place with your fingers or the back of a spoon. Bake at 350 degrees for ten minutes.

While crust is baking make sure the cake filling is thoroughly mixed, pour the filling onto the crust gently so the filling does not disturb the crust. Let it rest for 5 or 10 minutes.

Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Remove cake and let sit for 20 minutes. Then refrigerate with plastic wrap covering the cake.

3/4 cup {165g} caster sugar

2/3 cup{100g} wheaten cornflour

1/4 cup{30g} custard powder

1 teaspoon cream of tartar

1/2 teaspoon bicarbonate of soda

300ml whipping cream

1 tablespoon icing sugar

1/2 teaspoon vanilla extract 

1/4 cup {80g} strawberry jam, warmed

250g strawberries, sliced thinly

1 tablespoon icing sugar, extra

1) preheat oven to moderate (180.c/160 degreese.c fan forced). grease and flour two deep 22cm-round cake pans.

2) beat eggs and caster sugar in a small bowl with electric mixer for about 5 minutes, or until thick and creamy, transfer to a large bowl

3) sift dry ingredients twice onto paper, sift over egg mixture and gently fold ingredients together.

4) divide mixture evenly between prepered pans bake for about 20 minutes turn sponges immediatly onto baking paper-covered wire rake turn top-side up too cool 

5) beat cream, icing sugar and extract in small bowl with electric mixer until firm peaks form. place one spounge on serving plate spread first with jam then with cream mixture . top with strawberry slices then with renaining spounge. dust with sifted extra icing sugar

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