Date Cake Recipe


Ingredients:
250 g Butter
180 g Brown Sugar
3 Eggs
250 g Plain flour
6 g Baking Powder
300 g Seedless Dates(chopped)
10 g Sodium Bicarbonate
150 ml Hot Water
2 tsp pink/white sugar powder(for dusting on top)


Directions:
Soak dates and Sodium Bicarbonate in Hot water for 5 hours.
Before Preparing the cake,Preheat the Oven and start your preparation.Add Butter and Brown sugar in mixing bowl and beat them well till light and fluffy.

Add eggs gradually and beat them,till light.Add the Shifted Plain flour and mix well
And then add in dates mixture with the water and mix well.Grease the tin and transfer the mixture into it.

Bake it for about 50 minutes at 180 degree Celsius.
Let it cool down completely.

Snickers Peanut Butter Pie





Ingredients:
Pie:
1 stick butter, melted
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup cocoa
1/2 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 pie crust
For the Filling and Topping
1 jar marshmallow fluff (7 ounces)
1 cup peanut butter
17 caramels, unwrapped
2 tablespoons milk
1 cup peanuts
2 tablespoons hot fudge sauce
3 snack sized Snickers bars, cut into fourths

Directions:
Preheat oven to 350 degrees. Unroll your pie crust and line your pie plate with it.
Stir melted butter, sugar, vanilla, and eggs in a large bowl. Stir in cocoa, flour, baking powder and salt. Pour over crust.
Bake for 25 minutes, until a toothpick comes out clean. Cool completely before topping.
Stir together peanut butter and fluff in a large bowl. Spread evenly over brownie layer.
Place caramels and milk in a medium microwave-safe bowl. Heat for about 1 1/2 minutes, stirring every 30 seconds. Once the caramel is all melted together, stir in the peanuts and spread over the fluff mixture.
Warm your jar of hot fudge sauce in the microwave (about 20-30 seconds). Place in a ziploc bag with the tip cut off and drizzle over pie.
Place sliced Snickers bars around the edge for decoration.

Moroccan briouats recipe




Ingredients:
1/3 cup (55g) pistachio kernels
500g lamb or beef mince
1 onion, finely chopped
1/2 cup chopped coriander
2 tsp sweet paprika
1 tsp cinnamon, extra for dusting
1 tsp ground cumin
1/2 tsp hot paprika
Salt & freshly ground pepper
2 tablespoons vegetable oil
2 eggs
15 sheets filo pastry
80g butter, melted

Directions:
Blanch pistachio kernels in a saucepan of boiling water. Drain then using a clean tea towel, rub to remove skins. Roughly chop. In a bowl combine mince, onion, pistachios, coriander, spices and season well with salt and pepper. Mix well.
Heat oil in a large frying pan over high heat, add mince mixture. Cook for 4 minutes, stirring occasionally until meat is brown. Add one egg at a time, stir, cook for 1-2 minutes or until egg scrambles through the mixture. Remove from heat and place in a bowl. Allow to cool slightly.

Lay one sheet of pastry short edge facing towards you. Cut in half lengthways, so you have 2 long strips. Brush each with melted butter. Place 1 tbs of mince mixture along short edge facing you. Carefully roll pastry, tucking in sides to form a tight cigar shape. Towards the end of rolling, brush edge of pastry with butter and seal. Place seam side down on a tray. Continue with remaining pastry. Work quickly so pastry does not dry out.
Fill a deep saucepan one-third full with vegetable oil. Using a thermometer heat oil to 190°C. Cook briouats, 4 at a time, for 3 minutes, turning regularly until crisp and golden brown. Drain on paper towel. Dust with cinnamon and serve warm.

Graham Cracker Fried Chicken





Ingredients:
2 cups Fry Oil (I Use Peanut Oil)
5 whole Sheets Of Graham Crackers (4 Little Rectangles Per Sheet)
1 teaspoon Smoked Paprika
½ teaspoons Garlic Powder
½ teaspoons Salt
1 whole Large Egg
1 pound Raw Chicken Tenders
Honey, For Serving

Directions:
In an 8-cup saucepan, heat the oil over medium heat. The oil is ready to fry when you drop in a few pieces of graham cracker crumbs, and it immediately starts to sizzle and floats to the surface. If it turns black, it’s too hot and you should let it cool a bit before proceeding. Heat your oven to 200 F if you want to keep the chicken warm after frying it.
First, crush the graham crackers in a food processor or plastic bag with a rolling pin. When you have fine crumbs, add the smoked paprika, garlic powder and salt to the graham cracker crumbs, and stir to combine.

Beat the egg in a shallow bowl, and have ready it on the side.
Next, bread the chicken: first dip it in the egg, let the excess drip off, and then roll it in the graham cracker crumbs. Set the coated chicken on a plate. Repeat for all chicken fingers.
Add only two or three chicken fingers to the hot oil at a time, and fry until golden brown and they reach 165 F internally. It should take about 3 minutes per side. Remove cooked chicken from the oil using tongs and place on a rimmed baking tray. Repeat frying all of the chicken tenders. You can keep them warm in a 200 F oven while the rest finish cooking.

Green Egg Casserole



Ingredients:
8 large eggs, beaten
1 cup chopped frozen spinach,thawed
1/2 cup unsweetened almond milk
1/4 cup green onion

Method:

Preheat oven to 350 F. Prepare one large casserole dish with a light coating of cooking spray.

In a medium bowl combine all ingredients Pour mixture into casserole dish and cook for 30 minutes or until eggs are fully set.
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