19701 let make date muffins Recipes

dates (khajoor), fresh ginger, cut into thin long strips (adrak ), salt, sugar (cheeni), vinegar (sirka), red chili pepper (lal mirchi)

dates, milk, sugar, flour, salt, egg, well beaten, pastry shells, baked, cream, lightly sweetened (for garnish )

dates, milk, eggs, salt, nutmeg, pastry for single-crust pie

dates, pitted and chopped, figs, dried and chopped, if figs are not available to you , i have used 1 cup of apple chopped / diced, unsalted butter, at room temperature, baking soda, boiling water, granulated sugar, walnuts, chopped, eggs, all-purpose flour, whole wheat flour, baking powder, salt

dates , chopped - can be fresh or dried (i use dried, i always have some on hand), tblsp powdered ginger (optional), brown sugar, tblsp butter, baking soda, salt, ground cinnamon, boiling water, sr flour, cream to top

dates ( remove the seeds ), milk, icing sugar, coconut powder, butter, toothpicks

dates (finely chopped ), brown sugar, til (sesame seeds), milk, wheat flour

dates, pitted & halved, dried apricots, orange juice, caster sugar, cardamom pods, bruised, oranges , zest of, vanilla yogurt, to serve

dates, chopped, honey, water, butter, vanilla, self raising flour, grated carrot

dates, sesame seeds, flour , as required (maida), oil , as required, butter, almonds , as required, pistachios , as required

dates, coarsely chopped, sugar, water, pecans, finely chopped, unsalted butter, light brown sugar, unbleached allpurpose flour, baking soda, salt, rolled oats

dates, chopped, pecans, chopped, flour, eggs, separated, baking powder, salt, cinnamon, vanilla extract

dates pitted, baking soda, butter, egg, sugar, flour, little salt, few nuts

dates pitted, butter or marg., brown sugar, heaping tsp b. soda, boiling water, nut meats broken, flour, vanilla, egg

granulated sugar, shortening, eggs, all-purpose flour, baking cocoa, baking soda, salt, buttermilk, pure vanilla extract, egg whites, vanilla extract, whole milk, sugar

use these general directions as a guide when making fruit curds. recipes vary , so for best results, follow each 1 carefully., in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and sugar until well blended., whisk in the fruit juice until smooth and blended. (at first the mixture may look curdled, but it will become smooth as it is whisked.), top pan over but not touching simmering water in the bottom pan , or set the saucepan over medium-low heat. (if using a saucepan, take care not to heat the mixture too quickly.) cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes., begin adding softened butter 1 to 2 tbsp. at a time, stirring each addition until blended before adding more., continue cooking , stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. immediately remove the pan from the heat., pass the curd through a chinois or other fine-mesh sieve set over a nonreactive bowl and let cool to room temperature.