Peanut Butter Cup Cookies Recipe:

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preparation:

* Preheat oven to 375 degrees F (190 degrees C).
* Sift together the flour, salt and baking soda; set aside.
* Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
* Shape into 40 balls and place each into an ungreased mini muffin pan.
* Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Apple Dumplings with Rich Cinnamon Sauce Recipe:

INGREDIENTS:

5 tablespoons softened butter
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped toasted pecans or walnuts
4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
1 (15 ounce) container 9-inch pie crusts
1 egg white
2 tablespoons sugar
2 teaspoons cornstarch

Preparation:

* Adjust oven rack to lower-middle position and heat oven to 425 degrees.
* Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
* For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
* Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
* While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
* For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce Recipe:

INGREDIENTS:

1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp

Preparation:

* Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
* Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
* In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
* Toss linguini with shrimp sauce, and serve.

125g plain sweet biscuits, crushed
60g butter or margarine, melted
375g cream cheese (light is fine), softened
375ml evaporated milk, chilled
300g mixed berries, washed
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon gelatine
1/4 cup hot water
1 tablespoon icing sugar (for garnishing)

Method:

* Mix the biscuit crumbs with the butter (or margarine) until well combined.
* Press the biscuit mixture in the base of a 22cm springform pan.
* Refrigerate until firm (approximately 2 hours).
* Beat the cream cheese and the sugar together until they form a smooth texture.
* Gradually beat in the evaporated milk and vanilla.
* Dissolve the gelatine in hot water, then cool before beating into the cream cheese mixture.
* Pour the cheesecake mixture over the biscuit crumbs in the springform pan.
* Refrigerate until set (approximately 4 hours).
* Immediately before serving, sprinkle berries on your cheesecake and dust the cheesecake and berries with a little sifted icing sugar.

Gajar Halva Recipe:

INGREDIENTS:

3 lb/1.5kg carrots

5½ oz/150 g butter

2½ cups milk

¾ cups evaporated milk

½cup tbsp sugar

10 cardamoms

raisins, cashews, pistachios to decorate

Method:

*  Rinse, peel and grate carrots.
*  Melt a butter in pan.
*  Add the grated carrots and stir for 15-20 minutes.
*  Add the milk, evaporated milk, crushed cardamoms and sugar to the mixture and continue to cook, stirring constantly for an additional 20-30 minutes.
*  Transfer the carrot mixture into serving dishes. Decorate with the chopped pistachios, raisins and cashews. Serve immediately.

Sooji Halva Recipe:
INGREDIENTS:

1 cup of semolina (Sooji)

10 cardamoms

1 cup sugar

2 cups water

5½ oz/150 g butter

pinch of salt

cashew nuts, raisins, almonds  to decorate

Method:

*  Melt the butter in the pan.
*  Add the semolina and roast on a very low heat until it turns light brown and it gives a nice aroma.
*  Add water and let it absorb.
*  Add sugar, pinch of salt and stir gently for 5-7 minutes.
*  Finally, add nuts and take off the heat.
*  Pour in serving dishes. Decorate and serve immediately.

1¼ cup sugar

3 cups water

4 drops rose water

7 tbsp powdered milk

3 tsp self-raising flour

1 tsp semolina (Sooji)

3 tsp butter

8 cardamoms

pinch of saffron

milk to mix

oil for deep frying

Method:

* Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside.
* Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough.
* Divide into 18-22 equal portions, and roll each portion into a ball.
* Heat the oil and gently deep fry the balls until golden brown.
* Remove with slotted spoon and put into the syrup.
* Bring the syrup to a boil, then remove from the heat.
* Transfer the balls to a large shallow serving dish.

INGREDIENTS:

2 cups cashew nuts
1¾ cup sugar
3 tbsp milk
1 tbsp unsalted butter
1 tsp vanilla essence
1½ cup boiling water
4 sheets of silver leaf (optional)

METHOD:
*  Soak the cashew nuts in boiling water for 1 hour.

*  Drain it and process smoothly in a mixer by adding milk & then sugar.

*  Heat the butter in a large pan, put the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.

*  Then, put vanilla essence and mix thoroughly.

*  Put this mixture in a greased tray and spread it evenly and press the silver leaf (optional) on the top. Let it cool for 45 minutes.

*  After it is cooled, cut into diamond shaped pieces.

Preheat oven 300º Melt butter and chocolate in top of double boiler – let cool In large bowl, beat eggs and salt and slowly beat in sugar. Add chocolate/butter mixture, vanilla and flour. Mix thoroughly. Pour one half bag of mini marshmallows on top of batter. Bake for 30 minutes – Leave in pan.

Next Step:
15 ounces bittersweet chocolate
1 cup heavy cream
4 tablespoons butter, in pieces
4 egg yolks
1 cup confectioners’ sugar, sifted
.5 cup bourbon

In double boiler, combine chocolate, cream and better. Stir until melted. When mixture is smooth, remove from heat. Whisk egg yolks into chocolate, one at a time until well blended. Gradually, whisk in sugar and then the bourbon

Next Step:
1 cup sugar
12 egg yolks
1 quart milk scaled
1 vanilla bean

Mix sugar and yolks, beat well Pour hot milk over egg mixture and beat over hot water bath When mixture coats the spoon, it is finished. Do not boil.

Next Step:
1) Leave brownie in pan
2) Pour chocolate pate – while still warm – on top of brownie
3) Allow to cool.
4) Serve with vanilla sauce

Ingredients:
12-oz. can dark and light meat chicken, drained
1/3 cup mayonnaise
1-1/2 cups grated Swiss cheese
2 stalks celery, chopped
1 apple, finely chopped
12 slices whole wheat bread
2 Tbsp. butter

Method:
In small bowl, combine chicken, mayonnaise, swiss cheese, lemon juice, celery and apple.
Make sandwiches with the bread.
Spread outside of sandwiches with butter.
Grill the sandwiches, covered, over medium heat, turning once, until cheese begins to melt and bread is toasted