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Recipe: Teatime treats
Brownie delight
Ingredients
2 eggs
1-1/2 cup icing sugar
1-3/4 cup flour
1 tsp baking powder
1/2 cup cocoa powder
1/2 cup cream
1/2 cup milk
1/2 cup oil
Method
Take two eggs and beat them well in a plastic bowl until it turns into a fluffy froth. Add oil and sugar. In another bowl mix flour, baking powder and cocoa powder, using a spoon. Add this dry mixture to the egg and oil mixture. Mix well. While mixing also gradually add the milk and cream. Keep on beating till a thick creamy mixture is formed.
Pour into a greased dish and bake for two hours until it swells up. Now poke a knife through the brownie, keeping the knife at a straight and upright angle. If your knife comes out clean, it means that your brownies are ready.
Leave them to cool and after a while cut into small pieces. Take them out in a serving dish and spread vanilla ice cream on top of these pieces. Chill in a freezer. Before serving, also pour a little chocolate syrup on top.
Carrot and zuchini
muffins
Ingredients
1\2 cup wholemeal plain flour
1\2 cup plain flour
2 teaspoons baking powder
2 tablespoons brown sugar
1\4 cup grated carrot (about 1\2 small)
1\4 cup grated zucchini (about 1\2 small)
1 tablespoon poppy seeds
60 gm polyunsaturated margarine, melted
2 eggs whites, lightly beaten
1\3 cup low-fat milk
Method
Preheat oven to moderately hot (210 degrees Celsius, 190 degrees Celsius gas). Brush the bottoms only of six cups in a 12-cup muffin tin with polyunsaturated margarine or oil. Sift flours and baking powder in a bowl. Add brown sugar, carrot, zucchini and poppy seeds. Mix well.
Combine margarine, egg white and low fat milk. Mix well. Add milk mixture all at once to dry ingredients. Using a wooden spoon, stir until ingredients are just combined; do not over beat.
Spoon the mixture into prepared muffin tin, filling until cups are two thirds full. Bake for twenty minutes or until puffed and golden. Cool muffins in a tin for five minutes, then remove and cool on wire racks.
Note:
Store these muffins in an air tight container or freeze immediately after cooling. To freeze, completely cool muffins then wrap securely in plastic wrap, or put in plastic bag. Freeze immediately and use within four weeks.
Filza Naveed
Date cookies
Ingredients
1-3/4 cup flour
1 egg
1/2 cup milk
2 tablespoons sugar
1 teaspoon baking powder
1 tablespoon butter
Filling
10-12 crushed dates (khajoor)
2 tablespoon brown sugar
1/2 teaspoon dar cheeni powder
2 tablespoon raisin (kishmish)
Method
Mix the crushed dates with brown sugar along with dar cheeni powder and kishmish. Leave this mixture aside.
Mix sugar, baking powder and butter with flour. Now add the egg and milk and mix well with the help of a spoon to form a dough. Set aside for half an hour.
Now make small balls out of this dough. Make small flat, round shapes of those balls and place the filing inside (at the centre). Cover it and pat it a little to give it a round donut-like shape. Heat oil and deep-fry these until they become golden brown. Serve with crushed sugar coating over the top or with hot chocolate sauce.
Ghazal Pervaize
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