Easy Chocolate-Carmel Brownies |
| 3 dozen |
|
INGREDIENTS
Cooking Spray
- 1 teaspoon all-purpose flour
- 2 tablespoons skim milk
- 27 small soft caramel candies (about 8 ounces)
- 1/2 cup fat-free sweetened condensed skim milk
- 1 (18.25-ounce) package devil’s food cake mix with pudding (such as Pillsbury)
- 7 tablespoons reduced-calorie stick margarine, melted
- 1 large egg white, lightly beaten
- 1/2 cup reduced-fat semisweet chocolate chips
|  |
| DIRECTIONS Preheat oven to 350° Coat bottom of a 13- x9 inch baking pan with cooking spray (do not coat sides of pan); dust with flour. Set aside. Combine skim milk and candies in a bowl. Microwave at HIGH 1 1/2 minutes or until caramels melt and a mixture is smooth, stirring with a wisk after 1 minute. Set aside. Combine sweetened condensed milk and next 3 ingredients in a large bowl; stir well (batter will be very stiff). Press two-thirds of batter into prepared pan with floured hands (layer will be thin). Bake at 350° for 10 minutes. Remove from oven, and sprinkle with chocolate chips. Drizzle caramel mixture over chips, and carefully drop remaining batter by spoonfuls over caramel mixture. Bake an additional 30 minutes. Let cool completely in a pan on a wire rack. Courtesy of Weight Watchers Magazine. |
Tips On Cooking :
- To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
- Soak whole pulses overnight and other dals for one hour before cooking.
- Always add hot water to the gravy to enhance the taste.
- Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
- Always use heavy bottomed vessels to make desserts, in order to avoid burning.
- Make desserts with full cream milk, to get thick creamy texture.
- Whenever curd is to be added to the masala, it should be beaten well and add gradually.
- Chop some extra vegetables, for next day stir fry.
- Use the leftover dal water to make rasam or sambar.
- Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
- Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
- If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
- While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
- Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
- Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry. You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
- Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
- Never discard the water in which vegetables are cooked, use it in gravies or soups.
- Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
- Immediately after boiling noodles put them in normal cold water to separate them each.
- If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
- Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
- Potatoes soaked in salt water for 20 minutes will bake more rapidly.
- Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat.
South Indian Food
In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.
The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.
In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.
Ingredients:
1 cup oil
2 cup sugar
3 cup flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon powder
1 tsp baking powder
3 eggs
1 tsp vanilla extract
1 cup chopped nuts
1 tsp cloves
1 cup baking soda
4 cups chopped apples
Glaze
2 tblsp milk
1/2 tsp vanilla essence
1/2 stick butter
1/2 cup brown sugar
How to make apple cake:
- In a bowl mix the oil, eggs and vanilla extract together.
- In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
- Add in the apples and the nuts.
- Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
- For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
- When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
- Apple cake is ready.
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