Suruchi’s Indian Potato Curry

Melina’s Meatballs

Karthik’s Peanut Snacks

Emily’s Chinese Pork Dumplings

Dharani’s Shrikhand Indian Dessert

   

Two Hour Buns

INGREDIENTS

  • 3 cups warm water
  • 7-8 cups flour
  • 8 Tbsp sugar
  • 1 tsp salt – add with last amount of flour
  • 2 Tbsp instant yeast
  • 2 eggs
  • 6 Tbsp oil

DIRECTIONS

  1. Preheat oven to 350F degrees.
  2. Mix yeast with 4 cups of flour.
  3. In a large bowl whip water, sugar, eggs, and oil.
  4. Add to flour and yeast mixture.
  5. Blend well and add rest of the flour that is mixed with the salt.
  6. Knead well.
  7. Let rise for 15 minutes.
  8. Punch down.
  9. Let rest for another 15 minutes.
  10. Punch down and form into buns that between the size of a golf ball and a tennis ball. The dough will be sticky so try not to handle it too much.
  11. Place on greased pans, cover and let rise 60 minutes.
  12. Bake 15-18 minutes in 350F degree oven. 
  13. Remove from the oven and let cool for a while.
  14. Now the most important step. Share your muffins with the people in your house and enjoy the tasty treat!
DHANUSH’S APRICOT UPSIDE-DOWN CAKE

Click here to download the recipe.

INGREDIENTS

For topping:

  1. 1 stick (1/2 cup) unsalted butter 3/4 cup packed light brown sugar
  2. 10 or 11 small (2- to 2 1/4-inch) fresh apricots (1 1/4 lb), halved lengthwise and pitted

For cake:

  1. 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder
  2. 1/2 teaspoon baking soda 1/2 teaspoon salt
  3. 1 stick (1/2 cup) unsalted butter, softened 3/4 cup granulated sugar
  4. 1 1/2 teaspoons vanilla extract 1/4 teaspoon almond extract
  5. 2 large eggs at room temperature for 30 minutes 3/4 cup well-shaken buttermilk
  6. Special equipment: a 10-inchwell-seasoned cast-iron or heavy nonstick skillet (at least 2 inches deep)

PREPARATION – Preheat oven to 375°F.

Make topping:
Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.

Make cake batter:
Sift together flour, baking powder and soda, and salt into a small bowl.

Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.

Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined. Gently spoon batter over apricots and spread evenly.

Bake cake:
If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.

Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.


GAK (fun slime) 

Ingredients

¼ tsp Borax powder (in the laundry detergent aisle)

¼ C warm water

½ C (4 oz bottle) of Elmer’s white or clear glue

Food colouring and glitter (optional)

Directions:

  1. Mix borax and water in a small bowl.
  2. Pour glue and optional food colouring and glitter in another bowl.
  3. Add borax mixture into glue mixture. (This is important as if you put glue into borax it won’t work.)
  4. Use hands to mix completely.
  5. Have fun playing with your Gak! Stretch it into long snakes, roll it into bouncy balls, squish it in your hands, watch it ooze down your arm. The possibilities are endless!

Chocolate Wacky Cake
Click to enlarge the image.
  • 1 ½ Cups flour
  • 1 Cups sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ Cup cocoa

Sift the above dry ingredients into a bowl. Make 3 ‘’wells’’ or depressions in the dry ingredients in the bowl and add the following ingredients into one of the wells each. You don’t want the three following ingredients to mix until the next step so keep them separate. Put the vanilla in one well, the vinegar in another and the oil in the last well. 

  • 1 tsp. vanilla
  • 1 tablespoons vinegar
  • ¼ Cups canola oil

Pour 1 cup warm (not hot) water over all and now it is time to stir and blend all of the ingredients together. 

Take an 8 by 8 baking pan. Grease the pan by smearing a thin layer of butter all over the pan. Then sprinkle just enough flour all over the pan to cover the pan lightly. Pour the blended batter into the greased and floured 8 by 8 baking pan.

If desired, sprinkle candy cake decorations on top of uncooked batter.

Bake at 350˚ for 30 minutes or until done. Dust with icing sugar.

Zucchini Waffles

 

Grandma Nero’s White Muffin Recipe

Ingredients Needed:

  • 1 muffin baking pan
  • 1/3 cup butter
  • 3/4 cup sugar
  • 2 eggs well beaten in a bowl
  • 1 teaspoon vanilla
  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup of milk

Method:

  1. Preheat your oven to 400 degrees F. (200 degrees C.)
  2. Melt the butter in a pot on the stove.
  3. Cream (mix together) the melted butter and the sugar in a large bowl.
  4. Stir in the beaten eggs.
  5. Stir in the vanilla.
  6. In a separate bowl mix the flour, baking powder and salt. Make sure this is well mixed.
  7. Mix 1/2 of the flour/baking powder/salt into the bowl with the butter/sugar/eggs/vanilla.
  8. Then stir in 1/2 of the milk.
  9. Mix in the remaining flour/baking powder/salt.
  10. Add and stir in the remaining milk. Make sure your batter is well mixed with no clumps.
  11. It is now ready to be portioned into muffin baking pans.
  12. Grease the muffin tin to prevent sticking and making it easier to get the muffins out of the tin. Use an olive oil or canola oil spray and apply lightly to the entire surface of the muffin time compartments.
  13. Take a large spoon or small ladle and pour enough batter into each muffin tin compartment to fill to about 2/3 full. 
  14. After using up all of your batter, if there are any muffin tin compartments that do not have batter in them, you need to put water in each empty compartment to have an even baking of the other batter filled compartments. You only fill empty compartments to put about 1/2-2/3 full. Be careful not to spill this water when you take it out of the oven after baking. It will be hot!
  15. Put the muffin tins in the oven and bake at 200 degrees for 10-15 minutes depending on your oven. Check the readiness of the muffins with either the toothpick method or one of the suggestions here
  16. After taking them out of the oven, don’t leave muffins in the hot tin to cool. Instead of immediately starting to cool, the hot pan will continue to cook the muffins, which might cause them to dry out. After removing the muffins from the oven, give them a couple minutes to cool off a little, and then remove them and transfer to a cooling rack.
  17. Now the most important step. Share your muffins with the people in your house and enjoy the tasty treat!
PlayDough Recipe
Photo by Kelly Sikkema on Unsplash

Supplies Needed:

  • 2 1/2 cups all purpose flour
  • 2 tablespoons vegetable oil
  • 1/2 cup salt
  • 2 tablespoons cream of tartar
  • 2 cups boiling water
  • 1 teaspoon food colouring (optional)

Method:

  1. Mix the flour, salt, cream of tartar and oil in a large mixing bowl.
  2. Add food colouring TO the boiling water then into the dry ingredients.
  3. Stir continuously until it becomes a sticky, combined dough.
  4. Allow it to cool down then take it out of the bowl and knead it vigorously for a couple of minutes until all of the stickiness has gone. This is the most important part of the process, so keep at it until it’s the perfect consistency! If it remains a little sticky then add a touch more flour until just right.