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_knownothing_
08-13-2010, 03:49 PM
http://www.angelfire.com/country/fauziaspakistan/images/plaincake.gif http://www.angelfire.com/country/fauziaspakistan/images/plaincake2.jpg
http://www.angelfire.com/country/fauziaspakistan/ingredients.gif


2 cups White Flour

2 tsp. Baking Powder

1 Egg

1 cup Sugar

¼ tsp. Salt

1 tsp. Flavoring Extract

1 cup Whole Milk

¼ cup Vegetable Shortening










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Cream the shortening and add the sugar, mixing well. Add egg and beat well, then add flavoring extract. Add to the mixture a little at a time and alternately first the flour sifted with salt and baking powder, then the milk.
Bake in a greased cake tin in moderate oven for 35 to 40 minutes.

_knownothing_
08-13-2010, 03:49 PM
http://www.angelfire.com/country/fauziaspakistan/images/almondcake.gif http://www.angelfire.com/country/fauziaspakistan/images/almondcake2.jpg


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½ cup Fine Yellow Cornmeal

½ cup All-Purpose Flour (Maida)

1 tsp. Baking Powder

1 stick or (4 ounces) Unsalted Butter (softened)

¼ cup Almond Paste (cut into ½" pieces)

1 ¼ cup Confectioners' Sugar

Additional Confectioners' Sugar (for dusting)

½ tsp. Pure Vanilla Extract

2 Eggs

4 Egg Yolks

¼ cup Sour Cream













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Preheat oven to 350 degrees F (175 degrees C).
Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.

Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

_knownothing_
08-13-2010, 03:49 PM
http://www.angelfire.com/country/fauziaspakistan/carrotcake.gif http://www.angelfire.com/country/fauziaspakistan/carrotcake2.jpg


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3 cups of Carrots (Gaajar) (grated)

2 cups All-Purpose Flour (Maida)

2 cups Sugar

2 tsp. Baking Soda

1 tsp. Salt

2 tsp. Cinnamon Powder (Dal Cheeni Powder)

1 tsp. Vanilla Extract

4 Eggs

1 ½ cup Vegetable Oil









http://www.angelfire.com/country/fauziaspakistan/ingredientsforfrosting.gif


8 ounces of Cream Cheese (http://www.angelfire.com/country/fauziaspakistan/creamcheese.html)

1 tbsp. Vanilla Extract

1 stick of Butter (Makhan)

1 pound of Powdered Sugar

Walnuts (Akhrot) (to your preferance)

Rind Of An Orange








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Sift dry ingredients into a mixing bowl. Mix in grated carrots, vanilla and eggs. Beat, and add oil slowly.
Pour into a buttered 8"x12" pan, or two 8" diameter round pans. Bake at 325 degrees for 35-45 minutes or until the center is done. And let cool.


http://www.angelfire.com/country/fauziaspakistan/directionsforfrosting.gif


Beat cream cheese (http://www.angelfire.com/country/fauziaspakistan/creamcheese.html) by adding butter, orange rind, and vanilla. Add powdered sugar and continue beating.
Frost cake with frosting before serving.

_knownothing_
08-13-2010, 03:50 PM
http://www.angelfire.com/country/fauziaspakistan/cheesecake.gif http://www.angelfire.com/country/fauziaspakistan/cheesecake2.jpg


http://www.angelfire.com/country/fauziaspakistan/ingredients.gif


4 Eggs

1 ½ pounds of Cream Cheese (http://www.angelfire.com/country/fauziaspakistan/creamcheese.html) (at room temperature)

½ cup of Sour Cream

1 cup Sugar

1 tsp. Vanilla

1 tsp. Almond Extract








http://www.angelfire.com/country/fauziaspakistan/directions.gif


Bake cheesecake in a 9 inch cake pan. Cut a parchment circle to fit the bottom.
Blend cream cheese (http://www.angelfire.com/country/fauziaspakistan/creamcheese.html) and sugar well with mixer. Add eggs 1 at time, until well blended. Add vanilla, almond extract and sour cream. Pour into pan.

Place a pan filled with 8 C. boiling water in the oven to create a moist oven.

Bake for 15 minutes at 400°F. and then turn oven down to 225°F. for 50 minutes, or until center is set. Turn oven off and let cheesecake set in oven 1 hour before chilling.

To remove cake from pan, take a knife and run it around the edges. Place a cardboard disc on top of pan and turn cheesecake over onto it. Remove parchment paper. Place your serving dish on the bottom of the cheesecake and turn it over.

hijab pearl
08-15-2010, 09:44 PM
OOOOHHH!!! YUMMY!!! ;) Jazakallah sis :D nice pics too.

_knownothing_
08-15-2010, 09:47 PM
so when are trying them :P

rabz
10-29-2010, 03:02 PM
yummy sis jazakallh for the recipes for the cakes and the pictures

_knownothing_
10-31-2010, 07:09 AM
you are welcome