Bread Sandwich

Ingredients

Bread - 4

Onion - 1/2 (Round Slices)

Tomato - 1/2 (Round Slices)

Coriander Leaves

Potato - 1 (Round Slices)

Tomato Ketchup or Jam or Ghee or Coriander/Mint Chutney

Sandwich Maker

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                                                                        Bread Sandwich

Preparation

1. Apply butter or mint chutney or ketchup on one side of the bread. I applied butter. Place onion slices, tomato slices, potato slices, and coriander leaves on the bread.

2. Apply any spread on the other bread and place it on top of the other bread.I applied mint chutney. Cook the bread in sandwich maker.

Now, Bread Sandwich is ready!!!

 

Strawberry Milkshake

Ingredients

Strawberry - 2 Cups

Milk - 1/2 Cup

Vanilla Essence - 1/4 Teaspoon (Optional)

Sugar - 3 Teaspoon

Light Cream (Optional)

Ice Cubes (Optional)

Strawberry Milkshake Topped With Cream

Strawberry Milkshake

Preparation

Cut strawberry into pieces. In a blender, combine strawberry, milk, vanilla essence, sugar, ice cubes, and light cream. Blend well until milkshake becomes frothy.

Now, Strawberry Milkshake is ready!!!

Apple Upside Down Cake

Ingredients

All Purpose Flour - 1 Cup

Coarsely Chopped Apple - 1 1/2 Cups

Sugar - 1 Cup

Butter - 1/2 Cup

Egg - 1

Baking Powder - 1/3 Teaspoon

Any Flavoring Essence - 1 Teaspoon

Cinnamon - 1/2 Teaspoon (Optional)

Apple Upside Down Cake

Preparation

1. Preheat the oven to 350F.

2. In a small bowl, combine sugar and cinnamon and set aside.

3. In another big bowl, blend butter, sugar, flour, egg, baking powder, and essence one after the other. 3hisk well.

4. Grease the cake pan. Cut apples in a desired shape and arrange the cut apples in the pan. The layer of the apples should be thick (preferably 1 -2 inches thick) otherwise the baked apples would turn into applesauce. Then, sprinkle little sugar cinnamon mixture.

5. Pour the blended cake batter over the apples. Sprinkle the remaining sugar cinnamon mixture. Bake the cake for 30 minutes or until you get a good aroma of the apple cake. Check if the cake is ready by running a toothpick. If it comes out clean, then the cake is over.

Note. Do not check the cake in between by opening the oven for the first 20 minutes.

Now, Apple Upside Down Cake is ready!!!

Banana Muffin

Ingredients

All-Purpose Flour - 1 1/2 Cups

Baking Powder - 1 Teaspoon

Baking Soda - 1 Teaspoon

Mashed Bananas - 3

Sugar - 3/4 Cup

Egg - 1

Salt - 1/2 Teaspoon

Melted Butter - 1/3 Cup

Banana Muffin

Another Shot Of Banana Muffin

Banana Muffin

Preparation

1. Preheat oven to 350 degrees F. Grease muffin pans with non-stick spray or use parchment paper.

2. In a bowl, sift together the flour, baking powder, baking soda, and salt.

3. In a large bowl, combine bananas, sugar, egg, and melted butter one by one. Then add the flour mixture little by little and mix until smooth. 

4. If it is mini muffins, bake it in preheated oven for 10 to 15 minutes. If large muffins, bake it for 25 to 30 minutes. Run a tooth pick and if the tooth pick comes out clean, then the muffins are ready.
Note. Do not check the cake in between by opening the oven for the first 20 minutes.

Now, Banana Muffins are ready!!!

Pineapple Upside Down Cake

Ingredients

Pineapple - 7 Slices

Butter - 1/4 Cup

Brown Sugar or Normal Sugar - 2/3 Cup (I used normal sugar)

Self Rising Flour - 1 Cup

Sugar - 3/4 Cup 

Shortening - 1/4 Cup 

Egg - 1

Milk - 1/2 Cup

Apple Upside Down Cake

Apple Upside Down Cake

Preparation

1. Heat Oven to 350°F degrees. Apply butter on the cake pan. Drain pineapple (reserve 2 tablespoons syrup). 

2. Melt butter over low heat and add brown sugar. Keep stirring until sugar melts and remove from heat. Arrange pineapple as desired in the cake pan. Now, pour the brown sugar on top of the pineapples. 

3. In a medium bowl, mix flour with sugar. Add shortening and milk. 

4. Mix at medium speed 2 minutes. Add egg, milk and pineapple syrup. Beat for three more minutes.

5. Pour cake batter over pineapples in the cake pan, spreading evenly.

6. Bake 40-45 minutes and use a toothpick to check if the cake is done.

Note. Do not check the cake in between by opening the oven for the first 20 minutes.

Now, Pineapple Upside Down Cake is ready!!!

Rainbow Cake

Ingredients

Flour/Maida - 2 Cups

Baking Soda - 1/4 Teaspoon

Baking Powder - 1/4 Teaspoon 

Condensed Milk (400 grams) - 1 Tin 

Butter - 1/2 Cup

Oil - 2 Tablespoons 

Vanilla Essence (Optional) - 1/4 Teaspoon 

Milk - 3/4 Cup 

Edible Colors of Your Choice

Floral Effect 

A Slice Of Rainbow Cake

Another Slice Of Rainbow Cake

Side View Of The Decorated Rainbow Cake

Decorated Rainbow Cake

Preparation

1. Beat butter, oil and condensed milk till the mixture becomes smooth. Add vanilla essence and mix once.

2. In a separate bowl, sieve maida, baking soda and baking powder.

3. Add a tbsp of flour and mix, alternating with a tbsp of milk. Repeat the process till the flour blends well with the wet ingredients. If the batter is too thick, you can add more milk.

4. Take 6 small bowls. Pour 2 heaped tablespoons of plain batter into each of the 6 bowls. I used 6 colors. Add few drops of each of the edible colors in each bowl. Mix well.

Note: You can use how many ever colors you want. Even using three colors will come out well.

5. Preheat the oven to 200 C. Apply butter on the baking pan. The most important part is assembling the cake batter in a baking pan. It is fun too.

6. Pour 1/2 tbsp of plain white batter in center of the baking pan. Allow it to spread a little. Pour a tsp of one of the colored batter (First Bowl) on top of it and allow to spread a little. Again pour a little less than 1/2 tbsp of plain batter on top of it. Next add a tsp of another colored batter (Second Bowl) on top of it and pour less than 1/2 tbsp of plain batter on it. Next add a tsp of another colored batter (Third Bowl) and on top of it add less than 1/2 tbsp of plain batter. Keep repeating this process till the batter is complete.

7. Remember to pause for a while for each of the colors to spread before adding the next layer. You can also run a toothpick on top to create a floral effect.  You can see the floral effect in my picture.

8. Bake for 10 minutes at 200 C and reduce temp to 175 C and bake for another 40-45 minutes. 

Note. Do not check the cake in between by opening the oven for the first 20 minutes.

Insert a toothpick into the center of the cake and it should come out clean. Remove from the oven. Leave aside for 30 mins and invert the cake onto a cooling rack. Turn the cake back over and cool further.

Now, Rainbow Cake is ready!!!

First Place In Recipe Competition