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Final cookbook Final cookbook Document Transcript

  • Saba Faroqi’sSaba Faroqi Baking Recipes 05/28/2012
  • TaPart 1Saba Faroqi Baking Recipes 05/28/2012
  • Part 2Saba Faroqi Baking Recipes 05/28/2012
  • Part 3Saba Faroqi Baking Recipes 05/28/2012
  • Part 4Saba Faroqi Baking Recipes 05/28/2012
  • Part 5Saba Faroqi Baking Recipes 05/28/2012
  • Princess’ VanillaCupcakesPrincess’ Vanilla cupcakesPrep Time:15 MinCook Time:20 MinReady In:1 Hr 45 MinYield: 24 cupcakesSource: www.food.comDirections IngredientsNutritional FactsSaba Faroqi Baking Recipes 05/28/2012 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1 pinch salt 5 tablespoons butter, cut into pieces 2/3 cup milk 1 cup white sugar 2 eggs 1 egg yolk 1 teaspoon vanilla extract1. Preheat an oven to 350 degrees F (175degrees C). Line a standard muffin tin with12 paper cupcake liners. Combine flour,baking soda, and salt in a bowl; set aside.2. Heat the butter and milk in a smallsaucepan over low heat until the butter hasmelted. Beat the sugar, eggs, egg yolk, andvanilla with an electric mixer in a large bowluntil it has thickened slightly and is lighterin color. Gradually beat in the flour mixtureon low speed until just incorporated. Slowlypour in the hot milk, beating until justcombined.3. Divide batter evenly between cupcakeliners. Bake until toothpick inserted intocenter comes out clean, about 20 minutes.Cool cupcakes in pan for 10 minutes.Transfer cupcakes to a cooling rack to coolcompletely. Calories 182.2 Total Fat 6.7 g Saturated Fat 1.8 g Cholesterol 22.0 mg Sugars 16.7 Protein 2.4 g
  • Vanilla CupcakesPrep Time: 10 MinCook Time: 20 MinReady In: 3o MinYield: 24 cupcakesSource: MotherDirections IngredientsNutritional FactsSaba Faroqi Baking Recipes 05/28/20121. Set oven to 350 degrees F.2. In a large bowl, mix together the flourwith sugar, baking powder and salt untilcombined.3. Add in the shortening cream or milk,vanilla and eggs; beat on medium speedof an electric mixer scraping the bowlconstantly until just blended (the batterwill be thick, if desired you may add ina few more tablespoons cream or milk).4. Pour into paper-lined regular sizemuffin tins filling under just three-quarters full.5. Bake for 20-22 minutes or until thecupcakes test done (do not overbake asthey will be dry).6. Immediately remove from pans.7. Cool completely before frosting. 2 cups all-purpose flour 1 1/2 cups sugar (can use 1-1/4cup for a less sweeter taste ,or canuse 3/4 cup Splenda) 2 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening (very soft butnot melted, Crisco is best) 3/4 cup milk (or half and halfcream) Calories 182.2 Total Fat 6.7 g Saturated Fat 1.8 g Cholesterol 22.0 mg Sugars 16.7 Protein 2.4 g
  • Table of ContentsPart 1………………………………PagesPart 2……………………………….PagesPart 3……………………………….PagesPart 4……………………………….PagesPart 5……………………………….PagesPart 6……………………………….PagesPart 7……………………………….PagesBibliography………………………..PageSaba Faroqi Baking Recipes 05/28/2012
  • Saba Faroqi Baking Recipes 05/28/2012
  • Chocolate CupcakesPrep Time: 10 MinCook Time: 10 MinReady In: 20 minYield: 24 cupcakesSource: SisterDirections IngredientsNutritional FactsSaba Faroqi Baking Recipes 05/28/2012 1 1/2 cups flour 1 cup granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1/3 cup cocoa powder 1/2 cup oil 1 cup water 1 teaspoon vanilla extract 1 tablespoon vinegar1. Mix all ingredients together until itswell blended2. Put in cupcake cups and bake for 25minutes at 350 degrees F.3. Frost with icing of your choice Calories: 156.2 Total fat: 7.1g Saturated fat: 1.0g Cholesterol: 0.0mg Sugar: 12.5g Protein: 1.5g
  • Banana CupcakesPrep Time: 20 MinCook Time: 15 MinReady In: 35 MinYield: 24 cupcakesSource: Betty CrockerDirections IngredientsNutritional FactsSaba Faroqi Baking Recipes 05/28/20121. In a large mixing bowl, creamshortening and sugar. Add the eggs,vanilla, bananas and buttermilk.Combine the flour, baking powder,baking soda and salt; add to bananamixture. Fill 18 paper-lined muffincups two-thirds full.2. Bake at 350 degrees F for 15-20 minutes or until a toothpickcomes out clean. Remove to wireracks to cool completely. In a smallmixing bowl, cream the butter,sugar and enough milk to achievedesired spreading consistency. Frostcupcakes. 1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 1 cup mashed ripe bananas 1/4 cup buttermilk 2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt FROSTING: 1/2 cup butter ormargarine, softened 2 1/2 cups confectionerssugar 3 tablespoons milk Calories: 145 g Total fat: 6.2g Saturated fat: 1.0g Cholesterol: 0.0mg
  • Saba Faroqi Baking Recipes 05/28/2012
  • Pumpkin BreadPrep Time: 20 MinCook Time: 40 MinReady in: 1 hourYield: 1 loaf breadSource: Baked, By Mat LewisDirections IngredientsNutritional FactsSaba Faroqi Baking Recipes 05/28/20121. Preheat oven to 350 degrees F(175 degrees C). Grease and flourthree 7x3 inch loaf pans.2. In a large bowl, mix togetherpumpkin puree, eggs, oil, water andsugar until well blended. In aseparate bowl, whisk together theflour, baking soda, salt, cinnamon,nutmeg, cloves and ginger. Stir thedry ingredients into the pumpkinmixture until just blended. Pour intothe prepared pans.3. Bake for about 50 minutes inthe preheated oven. Loaves aredone when toothpick inserted incenter comes out clean. 1 (15 ounce) can pumpkinpuree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon groundcinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger Calories: 264 g Total fat: 10.4 Cholesterol: 35mg
  • Fruit BreadPrep Time: 10 MinCook Time: 45 MinReady In: 1 hour, 5 MinYield: 1 loaf breadSource: Baked, By Mat LewisIngredientsDirectionNutritionalFactsSaba Faroqi Baking Recipes 05/28/20121. Preheat the oven to 350 degrees F (175degrees C). Grease two 8x4 inch loaf pans.2. In a large bowl, stir together the flour, bakingpowder, baking soda, salt, and white sugar. Mix inthe melted butter until the mixture looks crumbly.Stir in the cranberries and oranges. In a separatebowl or large measuring cup, whisk together theeggs, milk, sour cream, vanilla and orange extract.Pour the liquid ingredients into the bowl with thedry ingredients and stir just until blended. Dividethe batter evenly between the prepared pans.3. Bake in the preheated oven until a toothpickinserted into the crown comes out clean, about 40minutes. Cool in the pans for a while, then removefrom the pans and place on wire racks to coolcompletely. 2 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups white sugar 1/2 cup butter, melted 1 cup mandarin orangesegments, drained 2 cups cranberries 2 eggs 3/4 cup milk 3/4 cup sour cream 1 teaspoon vanilla extract 1 teaspoon orange extract Calories: 212 g Total fat: 7.4 Cholesterol: 38mg
  • Saba Faroqi Baking Recipes 05/28/2012
  • Banana BreadPrep Time: 8 MinCook Time: 50 MinReady In: 1 hour, 8 MinYield: One loaf BreadSource: Baked, By Mat LewisSaba Faroqi Baking Recipes 05/28/2012
  • Directions IngredientsNutritional FactsZucchini BreadPrep Time: 10 MinCook Time: 50 MinReady In: 1 hourYield: 1 loaf breadSource: www.food.comSaba Faroqi Baking Recipes 05/28/20121. Cream together butterand sugar.2. Add eggs and crushedbananas.3. Combine well.4. Sift together flour, sodaand salt. Add to creamedmixture. Add vanilla.5. Pour into greased andfloured loaf pan.6. Bake at 350 degrees for 60minutes.7. Keeps well, refrigerated. 1/2 cup butter 1 cup sugar 2 eggs, beaten 4 bananas, finelycrushed 1 1/2 cups flour Calories: 289.3 Total fat: 10.5g Saturated fat: 6.2 g Cholesterol: 61.6mg Sugar: 25.8g Protein: 3.8g
  • Directions IngredientsNutritional FactsSaba Faroqi Baking Recipes 05/28/20121. Preheat oven to 350 degrees.2. Combine all ingredients.3. Pour into two greased loaf pans.4. Bake for one hour 2 1/2 cups sugar 3 eggs 3 cups flour 3 teaspoons vanilla 1 cup oil 2 cups zucchini, grated 1/4 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking Calories: 251.6 Total fat: 13.0g Saturated fat: 1.7 g Cholesterol: 23.2mg Sugar: 17.4g Protein: 3.3g
  • Oatmeal Raison CookiesPrep Time: 15MinCook Time: 11 MinReady In: 26 MinYield: 36 cookiesSource: www.food.comDirectionsIngredientsSaba Faroqi Baking Recipes 05/28/20121. Preheat oven to 350°.2. Whisk dry ingredients; set aside.3. Combine wet ingredients with a hand mixer onlow.4. To cream, increase speed to high and beat untilfluffy and the color lightens.5. Stir the flour mixture into the creamed mixtureuntil no flour is visible.6. (Over mixing develops the gluten, making atough cookie.) Now add the oats and raisins;stir to incorporate.7. Fill cookie scoop with dough.8. Drop 2-inches apart onto baking sheet sprayedwith nonstick spray.9. Bake 11-13 minutes (on center rack), untilgolden, but still moist beneath cracks on top. Whisk together and setaside 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt Cream wet ingredients 1 cup unsalted butter, softened 1 cup sugar 1 cup dark brown sugar, firmlypacked 2 large eggs 2 teaspoons vanilla Then stir in
  • Nutritional FactsCinnamon CookiesPrep Time: 20 MinCook Time: 10 MinReady In: 30 MinYield: 36 cookiesSource: AuntIngredients DirectionsSaba Faroqi Baking Recipes 05/28/2012 Calories: 188.5 Total fat: 6.3g Saturated fat: 5.3 g Cholesterol: 23.8mg Sugar: 1.7g Protein: 3.5gPreheat oven 350 degrees.Combine flour and baking soda.In a large bowl beat brown sugar, sugar, butter,shortening, pudding mix, vanilla, and almond extract.Mix until well blended.Add eggs and mix well.Beat in the flour mixture.Stir in chocolate chipsDrop by rounded teasponful and bake 10-12 minutes. 2 1/4 cups flour 1 teaspoon baking soda 3/4 cup packed brown sugar 1/2 cup butter, softened 1/2 cup shortening 1/4 cup sugar 1 (4 ounce) package instantvanilla pudding
  • Nutritional FactsSaba Faroqi Baking Recipes 05/28/2012 Calories: 160 Total fat: 8.5g Saturated fat: 4.2 g Cholesterol: 17.1 mg Sugar: 13.8g Protein: 1.5g
  • Saba Faroqi Baking Recipes 05/28/2012
  • Oreo CookiesPrep Time: 20 MinCook Time: 10 MinReady In: 30 MinYeild: 36 cookiesSource: The All American Cookie Book, by Nancy BaggetIngredients DirectionsNutritional FactsNutritional FactsSaba Faroqi Baking Recipes 05/28/2012 Preheat oven to 350 degrees.In a medium bowl, whisk together the flour mix, xanthangum, egg replacer, cocoa, baking powder, baking soda, andsalt. Set aside.In the bowl of the mixer, cream the margarine and sugar untillight. Add the egg and vanilla and beat well. (Note: I donthave a heavy duty mixer, so I used a hand held one and I didhave alittle trouble with the dough sticking to the beaters. Sodont be discouraged if you have to keep pushing the doughoff the beaters with a spatula, you arent doing anythingwrong. And dont worry I promise these cookies are wellworth the trouble!).Add the dry ingredients in 3 additions. If the dough becomestoo stiff, add the milk as needed.Shape the dough into two 10"x1-1/2" rolls. Wrap in foil andchill.Chill for about 15-20 minutes.Cut into 1/8" slices, if you have a cookie stamp, you can atthis point press in onto the sliced cookies before baking. Bakethese cookies on an UNGREASED cookie sheet for 10 minutes.Let cool for only a few minutes before removing from thecookie sheet. Cool thoroughly on a rack.For the filling, combine confectioners sugar, shortening,vanilla and hot water ( use enough to create a good spreadingtexture.).Dough 3/4 cup rice flour 3/4 cup tapioca flour 3/4 cup cornstarch 1 teaspoon xanthan gum 2 teaspoons egg substitute 2/3 cup cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup butter 1 cup white sugar 1 egg 1 teaspoon vanilla 1 -2 teaspoon milk Filling 2 cups confectioners sugar 3 tablespoons shortening 1/4 teaspoon vanilla Calories: 97.2 Total fat: 4.1g Saturated fat: 2.2 g Cholesterol: 12.9mg
  • Vanilla Sugar CookiesPrep Time: 15 MinCook Time: 10 MinReady In: 25 MinYeild: 12 cookiesSource: The All American Cookie Book, by Nancy BaggetDirections IngredientsNutritional FactsSaba Faroqi Baking Recipes 05/28/20121. Sift together flour, baking powder, andsalt; set aside.2. Beat butter and sugar until fluffy.3. Beat in eggs one at a time, scraping downbowl each time, then add vanilla.4. Add flour mixture and mix at low speeduntil dough just comes together.5. Knead a couple of times just until smooth,then pat into a flat disk, wrap in plastic andchill until firm enough to roll.6. Roll and cut as desired and place on 3 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 8 ounces unsalted butter, roomtemperature 2 cups sugar 2 large eggs 1 tablespoon vanilla Calories: 105.5 Total fat: 4.1g Saturated fat: 2.5 g Cholesterol: 18.9mg Sugar: 8.6g Protein: 1.3g
  • Saba Faroqi Baking Recipes 05/28/2012
  • Banana CakePrep Time: 15 MinCook Time: 1 hourReady In: 1 hour 15 minYeild: 1 cakeSource: www.food.comDirections IngredientsNutritional Facts Nutritional FactsSaba Faroqi Baking Recipes 05/28/20121. Preheat oven to 275°.2. Grease and flour a 9 x 13 pan.3. In a small bowl, mix mashed banana with the lemonjuice; set aside.4. In a medium bowl, mix flour, baking soda and salt; setaside.5. In a large bowl, cream 3/4 cup butter and 2 1/8 cupssugar until light and fluffy.6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.7. Beat in the flour mixture alternately with thebuttermilk.8. Stir in banana mixture.9. Pour batter into prepared pan and bake in preheatedoven for one hour or until toothpick inserted in centercomes out clean.10. Remove from oven and place directly into the freezerfor 45 minutes. This will make the cake very moist. 1 1/2 cups bananas, mashed, ripe 2 teaspoons lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 1/8 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups buttermilk Frosting 1/2 cup butter, softened 1 (8 ounce) package cream cheese,softened 1 teaspoon vanilla 3 1/2 cups icing sugar Calories: 503.3 Total fat: 20.4g Saturated fat: 12.3 g Cholesterol: 89.5mg Sugar: 55.6g
  • Dark Chocolate CakePrep Time: 10 MinCook Time: 50 MinReady In: 1 hourYeild: 1 CakeSource: allrecipes.comDirectionIngredientsNutritional FactsSaba Faroqi Baking Recipes 05/28/2012 Calories: 592.3 Total fat: 30.8g Saturated fat: 10.6 g Cholesterol: 165.5mg Sugar: 35.0g Protein: 13.0g 2 cups sugar 1 3/4 cups flour 3/4 cup baking cocoa (dutchprocess or dark cocoa preferably) 1 1/2 teaspoons bakingpowder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk1. Heat oven to 350°F.2. Grease and flour two 9 inch round baking pansor one 13x9 inch pan.3. In large mixer bowl, stir together dryingredients.4. Add eggs, milk, oil, and vanilla; beat on mediumspeed for 2 minutes.5. Stir in boiling water by hand (batter will bethin). NOTE: I have tried it with 1/2 cup, 2/3 cupand 3/4 cup boiling water and we prefer it withless than 1 cup water. I usually use between 2/3& 3/4 cups. The cake is still very moist but itdoesnt seem to "fall" as much as it cools. Thismight have to do with our high humidity orbrand of flour or other factors so I dont know ifit will work for everyone.6. Pour into prepared pan.7. Bake 30 to 35 minutes for round 9-inch pans, 35to 40 minutes for rectangular pan or untilwooden pick inserted in center comes outclean. (Do not use 8-inch pans or the batter willoverflow.).
  • Saba Faroqi Baking Recipes 05/28/2012
  • Chocolate Flan CakePrep Time: 10 MinCook Time: 50 MinReady In: 1 hourYield: 1 cakeSource: Oprah MagazineDirections IngredientDirectionsNutritional FactsNutritional FactsNutritional FactsSaba Faroqi Baking Recipes 05/28/20121. Heat oven to 350ºF.2. Spray a large 12-cup Bundt pan with nonstickcoating.3. Soften the cajeta in the jar in the microwave andpour into the prepared pan.4. Prepare cake mix according to package directions.5. Pour the cake batter into the cake pan over thecajeta.6. To make the flan: Pour condensed, evaporated andfresh milks into a blender with the cream cheese,vanilla and eggs.7. Mix well.8. Pour the flan mixture very slowly over the cakebatter.9. Spray aluminum foil with non-stick spray (like Pam);10. After two hours, remove cake from water and allowto cool for 15 minutes. Peel off the aluminum foil. 1 (18 ounce) box chocolate devils foodcake mix 1 1/2 cups water (amount per cake mixdirections) 1/2 cup oil (amount per cake mixdirections) 3 eggs (amount per cake mix directions) 1 (11 ounce) jar cajeta caramel toppingor 1 (11 ounce) jar smucker carameltopping 1 (14 ounce) can sweetenedcondensed milk 1 (12 ounce) can evaporated milk 1/2 cup fresh milk 1 (8 ounce) package cream cheese,room temperature Calories: 503.3 Total fat: 20.4g Saturated fat: 12.3 g Cholesterol: 89.5mg
  • Vanilla Pound CakePrep Time: 5 MinCook Time: 1 hour MinReady In: 1 hour 5 MinYield: 1 cakeSource: SisterDirections IngredientsNutritional FactsSaba Faroqi Baking Recipes 05/28/20121. Heat oven to 350° F.2. Mix sugar, butter, eggs and vanilla in largebowl.3. Beat on low to mix ingredients well.4. Beat on high for 5 minutes.5. On low, add flour and baking powderalternately with milk.6. Beat well after each addition.7. Spoon batter into greased and floured 10inch tube pan.8. Bake for 65-75 minutes, until a pick comes 2 cups sugar 1 cup butter, softened 5 eggs 2 teaspoons vanilla 3 cups flour 1 teaspoon baking powder Calories: 317 Total fat: 13.7g Saturated fat: 8.3 g Cholesterol: 90.7mg Sugar: 25.1g Protein: 5.0g
  • Saba Faroqi Baking Recipes 05/28/2012
  • Pie PastryPrep Time: 5 MinCook Time: 1 hour MinReady In: 1 hour 5 MinYield: 1 pastrySource: Oprah MagazineDirections IngredientsNutritional FactsSaba Faroqi Baking Recipes 05/28/20121. Wash and slice strawberries into thin slices.2. Put in a bowl and pour sugar over them.3. Mix together until well coated.4. Let sit in the fridge for at least 3 hours. (Thelonger the better.).5. Let puff pastries thaw. (cover with plastic wrap,so they dont dry out).6. Preheat oven to 400.7. Unfold strips and cut into squares.8. Place on ungreased cookie sheet and bake for 10to 15 minutes.(Until golden brown).9. Let pastries cool. (about 10 minutes). 1 1/2 cups five roses all-purposeflour or 1 1/2 cups any all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup shortening Calories: 503.3 Total fat: 20.4g Saturated fat: 12.3 g Cholesterol: 89.5mg Sugar: 55.6g Protein: 5.5g
  • Strawberry Shortcake PastryPrep Time: 5 MinCook Time: 1 hour MinReady In: 1 hour 5 MinYield: 1 pastrySource: www. Allrecipes.comDirections IngredientsSaba Faroqi Baking Recipes 05/28/20121. Wash and slice strawberries into thin slices.2. Put in a bowl and pour sugar over them.3. Mix together until well coated.4. Let sit in the fridge for at least 3 hours. (The longerthe better.).5. Let puff pastries thaw. (cover with plastic wrap, sothey dont dry out).6. Preheat oven to 400.7. Unfold strips and cut into squares.8. Place on ungreased cookie sheet and bake for 10 to15 minutes.(Until golden brown). 2 quarts strawberries (fresh tastethe best) 1 1/2 cups sugar (just until wellcoated) 1 (17 1/3 ounce) box puff pastry
  • Nutritional FactsSaba Faroqi Baking Recipes 05/28/2012 Calories: 450.3 Total fat: 27.4g Saturated fat: 10.3 g Cholesterol: 60.3 mg Sugar: 59.6g Protein: 3.2
  • Saba Faroqi Baking Recipes 05/28/2012
  • Saba Faroqi Baking Recipes 05/28/2012
  • q6Saba Faroqi Baking Recipes 05/28/2012
  • Part 5Recipe changeSaba Faroqi Baking Recipes 05/28/2012On page 20, we can substitute the nuts into raisons of the cookies.This is for people who are allergic to nuts.On page 34, we can substitute strawberries in the shortcake toanother fruit. For example it can be changed to blueberry shortcake.
  • Recipe Substitutionbe changed to blueberry shortcNumber of portionsSaba Faroqi Baking Recipes 05/28/2012On page 36, we can substitute the nuts of Baklava and take it ourfully for those who are not fond of nuts or if they have allergies.On page 37, we can change the sour cream of the puff pastriesinto plain cream.On page 25, the portion was originally 24 Oreo Cookies. Wecan change the number of potions to half which would be 12cookies. We can cut the whole recipe into half.On page 26, the portion was originally 12 cookies; we canchange the number of portions to 24 cookies. We can doublethe formula to make it 24 cookies.
  • Part 6Cooking TipsSaba Faroqi Baking Recipes 05/28/2012
  • 1. For cleaning smelly hands after chopping onions or garlic, just rub them on astainless steel spoon. The steel is supposed to absorb the odor.2. Fresh coffee beans can also absorb nasty odors from your hands.3. If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato willabsorb the excess salt.4. When boiling eggs, add a pinch of salt to keep the shells from cracking.5. Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aromaand flavor of these persnickety fruits.6. To clean cast iron cookwear, don’t use detergents. Just scrub them with salt and a clean,dry paper towel.7. Will milk curdle if it is allowed to boil? It turns out that this age-old piece of wisdom isn’ttrue, after all. Milk that has been boiled is perfectly safe to consume.8. To clean an electric kettle with calcium buildup on the heating element, boil a mixtureof half white vinegar and half water, then empty.9. When storing empty airtight containers, throw in apinch of salt to keep them from getting stinky.If you are making gravy and accidentally burn it, justpour it into a clean pan and continue cooking it. Addsugar a little at a time, tasting as you go to avoid over-sugaring it. The sugar will cancel out the burned taste.11. Burned a pot of rice? Just place a piece of whitebread on top of the rice for 5-10 minutes to draw out theburned flavor. Be careful not to scrape the burned piecesoff of the bottom of the pan when serving the rice.12. Before you chop chili peppers, rub a littlevegetable oil into your hands and your skin won’tabsorb the spicy chili oil.Saba Faroqi Baking Recipes 05/28/2012
  • Recipe Substitutionbe changed to blueberry shortcNumber of portionsSaba Faroqi Baking Recipes 05/28/2012On page 36, we can substitute the nuts of Baklava and take it ourfully for those who are not fond of nuts or if they have allergies.On page 37, we can change the sour cream of the puff pastriesinto plain cream.On page 25, the portion was originally 24 Oreo Cookies. Wecan change the number of potions to half which would be 12cookies. We can cut the whole recipe into half.On page 26, the portion was originally 12 cookies; we canchange the number of portions to 24 cookies. We can doublethe formula to make it 24 cookies.
  • Part 6Cooking TipsSaba Faroqi Baking Recipes 05/28/2012
  • 1. For cleaning smelly hands after chopping onions or garlic, just rub them on astainless steel spoon. The steel is supposed to absorb the odor.2. Fresh coffee beans can also absorb nasty odors from your hands.3. If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato willabsorb the excess salt.4. When boiling eggs, add a pinch of salt to keep the shells from cracking.5. Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aromaand flavor of these persnickety fruits.6. To clean cast iron cookwear, don’t use detergents. Just scrub them with salt and a clean,dry paper towel.7. Will milk curdle if it is allowed to boil? It turns out that this age-old piece of wisdom isn’ttrue, after all. Milk that has been boiled is perfectly safe to consume.8. To clean an electric kettle with calcium buildup on the heating element, boil a mixtureof half white vinegar and half water, then empty.9. When storing empty airtight containers, throw in apinch of salt to keep them from getting stinky.If you are making gravy and accidentally burn it, justpour it into a clean pan and continue cooking it. Addsugar a little at a time, tasting as you go to avoid over-sugaring it. The sugar will cancel out the burned taste.11. Burned a pot of rice? Just place a piece of whitebread on top of the rice for 5-10 minutes to draw out theburned flavor. Be careful not to scrape the burned piecesoff of the bottom of the pan when serving the rice.12. Before you chop chili peppers, rub a littlevegetable oil into your hands and your skin won’tabsorb the spicy chili oil.Saba Faroqi Baking Recipes 05/28/2012
  • 13. If you aren’t sure how fresh your eggs are, place them in about four inches ofwater. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh andshould be used soon. If it floats, it’s past the fresh stage.14. To banish ants from the kitchen, find out where they are coming in and cover the holewith petroleum jelly. Ants won’t trek through the jelly. If they are coming under a door, draw aline on the floor with chalk. The little bugs also won’t cross a line of chalk.15. Before making popcorn on the stove or in an air popper, soak the kernels in water for10 minutes. Drain the water, then pop as normal. The additional moisture helps the popcornpop up quicker and fluffier with fewer “old maids.”16. Don’t store your bananas in a bunch or in a fruit bowl with other fruits. Separate yourbananas and place each in a different location. Bananas release gases which cause fruits(including other bananas) to ripen quickly. Separating them will keep them fresh longer.17. To keep potatoes from budding in the bag, put an apple in with them.18. If you manage to have some leftover wine at the end of the evening, freeze itinice cube trays for easy addition to soups and sauces in the future.19. To clean crevices and corners in vasesand pitchers, fill with water and drop in twoAlka-Seltzer tablets. The bubbles will do thescrubbing.20. After boiling pasta or potatoes, cool thewater and use it to water your houseplants. Thewater containsnutrients thatyour plantswill love.Saba Faroqi Baking Recipes 05/28/2012
  • Part 7US Dry Volume MeasurementsMEASURE EQUIVALENT1/16 teaspoon Dash1/8 teaspoon a pinch3 teaspoons 1 TablespoonSaba Faroqi Baking Recipes 05/28/2012
  • 1/8 cup 2 tablespoons (= 1 standard coffee scoop)1/4 cup 4 Tablespoons1/3 cup 5 Tablespoons plus 1 teaspoon1/2 cup 8 Tablespoons3/4 cup 12 Tablespoons1 cup 16 Tablespoons1 Pound 16 ouncesPan Size Equivalents9-by-13-inches baking dish 22-by-33-centimeter baking dish8-by-8-inches baking dish 20-by-20-centimeter baking dish9-by-5-inches loaf pan 23-by-12-centimeter loaf pan (=8 cups or 2 liters in capacity)10-inch tart or cake pan 25-centimeter tart or cake pan9-inch cake pan 22-centimeter cake panSaba Faroqi Baking Recipes 05/28/2012US liquid volume measurements8 Fluid ounces 1 Cup1 Pint 2 Cups (= 16 fluid ounces)1 Quart 2 Pints (= 4 cups)1 Gallon 4 Quarts (= 16 cups)
  • Oven Temperature ConversionsFarenheit Celsius Gas Mark275º F 140º C gas mark 1-cool300º F 150º C gas mark 2325º F 165º C gas mark 3-very moderate350º F 180º C gas mark 4-moderate375º F 190º C gas mark 5400º F 200º C gas mark 6-moderately hot425º F 220º C gas mark 7- hot450º F 230º C gas mark 9475º F 240º C gas mark 10- very hotSaba Faroqi Baking Recipes 05/28/2012Metric to US Conversions1 milliliter 1/5 teaspoon5 ml 1 teaspoon15 ml 1 tablespoon30 ml 1 fluid oz.100 ml 3.4 fluid oz.240 ml 1 cup1 liter 34 fluid oz.1 liter 4.2 cups1 liter 2.1 pints1 liter 1.06 quarts1 liter .26 gallon1 gram .035 ounce100 grams 3.5 ounces500 grams 1.10 pounds1 kilogram 2.205 pounds1 kilogram 35 oz.
  • Saba Faroqi Baking Recipes 05/28/2012Name of Equipment: Picture of Equipment:BowlWooden SpoonCheese GraterBlenderMeasuring SpoonsFrying panCooking potCutting boardCutleryEquipment need for entire cook
  • Converting temperatureSaba Faroqi Baking Recipes 05/28/2012Fahrenheit to Celsius (°F - 32) x 5/9 = °CCelsius to Fahrenheit (°C × 9/5) + 32 = °F
  • Allrecipes.comAuntBetty CrokerBaked, By Mat Lewiswww.food.comMotherOprah MagazineSisterThe All American Cookie Book, by Nancy BaggetSaba Faroqi Baking Recipes 05/28/2012
  • Saba Faroqi Baking Recipes 05/28/2012