Two recipes I tried over the weekend and found right. Although I made no alterations of my own, I am jotting them down for future reference, in case the original pages became inaccessible for these recipes.
Original recipe also had following two ingredients, which I skipped. It probably is supposed to make a difference, but I wanted to keep my sauce usable in various recipes. I thought salt and vanilla may interfere.
1 tbsp vanilla extract
1 tsp kosher salt (I had to look up what kosher salt meant. It is essentially more raw salt with no iodine etc. I am not sure if it is available by that name in India. I guess normal salt will do too. Since I did not use it, it did not matter to me.)
Melt butter in a saucepan over low-to-medium heat. Proceed to the next step just before it completely melt or immediately after it.
Add all the brown sugar and stir until sugar is uniformly wet.
Stir once in a while until the sugar melts. (It took me almost 10 minutes, although the original recipe talked of 3-5 minutes. So, watch the mixture and take your own time.)
Add all the cream, lower the flames a bit and whist the mixture until cream is mixed well.
Turn the heat back to medium and let it boil for 10 minutes. Keep stirring or whisking once in a while.
Let it cool at room temperature.
If you are using vanilla and salt, add it a little at a time to taste and mix well.
Chill in a tight-lid container for later use.
I used butterscotch sauce as sweetener in my usual ice cream recipe to get nice home-made butterscotch ice-cream.
This is original recipe halved. Made 4+1 (small) crepes for me)
1/2 cup Maida (all-purpose floor)
3/4 cup milk
1/2 tbsp sugar
1.5 tbsp melted cooking butter
A pinch of salt
Mix all the ingredients well. Using a blender is recommended for smooth batter. Blend until mixture is smooth and bubbles form on top. (I recently acquired a hand-blender and it was super-convenient for this. Otherwise pour in your usual mixer-grinder or food-processor to make the batter).
Let batter sit at room temperature for 15 minutes. It can also be refrigerated for up to one day.
Heat a flat-bottomed pan (flat dosa-tawa will do very well) and coat with butter.
Pour 1/3 cup of batter at a time and swirl to cover the bottom of the pan.
Let it cook for 2-3 minutes.
Lossen the edge with the spatula and then flip. Cook the other side for one minute.
Slide it off the pan or pick up with the help of spatula.
Put any filling you want and fold or roll (Abhaya helpfully filled it with peanut-butter and chocolate sauce, while I made crepes!)
Repeat with remaining batter (1/3 cup at a time)
Crepes can also be served with butterscotch sauce 🙂
Note: The original recipe I had used did not use baking powder and cream. But Abhaya found the resulting cookies to be too hard for his taste. So, I used these to make them softer and more cakey.
Ingredients (Made 8 cookies for me)
1 cup Maida (all-purpose floor)
75 grams (1/2 cup) cooking butter
1/4 cup fine sugar (I use blender to make fine sugar out of the normal ones available in the super market. You can also buy castor sugar, if you like. But their prices discourage me 🙂 )
1/4 cup brown sugar (I used Eagle brand Deremera sugar available in the supermarket near by home. This is important to bring the right taste in the cookies. Should not be substituted for normal sugar.)
1 tbsp vanilla essence
1/2 cup chocolate chips
1 tsp baking powder
2 tbsp heavy cream
Leave the butter outside the fridge so that it softens. Alternatively use microwave to warm and soften it.
In a mixing bowl beat butter, fine/castor sugar, brown sugar and vanilla essence until mixed well.
Beat egg in a bowl and mix it in the mixture prepared above.
Add cream, but not too much. Make sure that the mixture doesn’t become too watery. Add only the heavy cream. Drain out any water from it before adding.
Sift maida and baking powder and add into the mixture (I use a bowl big enough so that maida can be sieved directly into the mixture). Mix the entire thing.
Add chocolate chips to the mixture and mix to spread the chips evenly.
Make small balls of the mixture and put on the baking mat. (I used silica mat and don’t need to grease it. Other baking mats might need greasing). You should press the balls a little. But the circle will spread while baking. So, don’t press to the final size you expect, but a little less. Also leave enough space between the balls.
Preheat the oven and bake. I baked at 150 degrees in Microwave oven. Baking for 6 minutes worked best. It may take more time in normal oven (I read 16-18 minutes). Do not wait for the cookies to harden in the oven. Take out when they have browned a bit. The cookies in the photo here are actually overbaked.
If you have a cooling wire rack, transfer cookies to them to cool. Else just transfer to any other plate lined with tissue paper and wait till they cool. Then store them in an airtight container. (You can eat while they are warm too. They taste good :D)
This is a variation of Watermelon Ice cream I made and posted about earlier. The recipe produced 2 small scoops of ice cream for four people. Increase in proportion depending on your requirement.
This is not a custard based recipe.
1 tea-cup of heavy cream (200 gms of Amul Fresh Cream)
1/2 tea-cup of sweetened milk powder (nestle whitener)
1/2-1 tbsp vanilla essence
3 tsp sugar (powdered preferred).
1/2 tea-cup of freshly brewed coffee decoction (I used filter coffee. Coffee maker can be used to make decoction, of course. The amount of decoction produced pretty strong coffee taste in the ice cream which was desired in my case. You can vary the amount by tasting the mixture.)
If you are an instant coffee person, 1 tsp of coffee powder can be used. Taste the mixture and adjust.
Mix cream, milk powder, vanilla essence and coffee decoction in a bowl that can be used for freezing. (If you are using instant coffee powder, you might need less sugar. Even otherwise, it is advisable that you taste the mixture and add sugar incrementally according to what suits you.)
Freeze it overnight.
Take it out, cut in small pieces, put the pieces in a blender and run on the lowest setting (It helps to put pieces in small batches of 2-4).
Pour back in the bowl and freeze again until set.
You can experiment by adding chocolate chips, almonds or caramel (add after step 3). I had put chocolate chips, which I really liked. But Abhaya would have preferred it without chocolates.
Never thought this day will come. 😀 But here I am – sharing a recipe. It is not large-scale recipe. I had started off by quick 5-minute recipe for cake in a cup and then improvised for better results. Increase the ingredients in proportion if you want to cook more.
Chocolate Chips (optional and as much as you want)
Sift Maida, corn flour, baking powder, cocoa powder and keep separately (Sifting is essential to make the cake lighter. Else it will turn out dense).
Break the eggs and separate the yolk and egg white in two separate small bowls.
Beat egg yolk and pour the milk in it.
Beat egg whites.
In a pan (not baking pan, but something big enough to hold all the batter), mix sugar and oil and whisk it until it is light and fluffy.
Add cream, condensed milk, vanilla essence and beaten egg white to sugar and oil mix and whisk until it has mixed well.
Add the flour mix and milk+egg yolk alternately to the above mixture and whisk each time till ingredients have mixed well. Do not over-whisk. Apparently over-whisking causes the cake to get dense. Whisk only till it has mixed well.
At this stage you can taste the batter to ensure that sugar etc. is to your taste.
Grease the baking pan with oil (you can also sprinkle some flour on top of it) and pour the batter in it.
Optionally sprinkle the chocolate chips on the batter at this stage. (It melts creating chocolaty pockets in the cake).
Bake it until a toothpick inserted in it comes out clean. (I don’t know how it will work on normal oven. I did the baking in my convection microwave. I used the “Bake+Cook” option, set the temperature to 180 degree Celsius and baked for 6 minutes.)