Banana Pudding with Cookies,

Banana Pudding with Cookies

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INGREDIENTS

1 cup white sugar
1/4 cup cornstarch
1 egg, beaten
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 teaspoons vanilla extract
1 (12 ounce) package vanilla wafers
4 banana, sliced

INSTRUCTIONS

• In a saucepan over medium heat, combine the sugar, cornstarch, egg, evaporated milk and regular milk.
• Mix together well and stir until thick. Remove from heat; add vanilla and mix well.
• In a large bowl or casserole dish, arrange a layer of cookies.
• Pour pudding mixture over cookies and top with a layer of sliced bananas. Refrigerate until chilled.

Source: http://allrecipes.com/
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Cheese cake

Cheese cake

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INGREDIENTS

15 graham crackers, crushed
2 tablespoons butter, melted
Salted and Unsalted Butter 1-lb
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

INSTRUCTIONS: 

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
• In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
• In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
• Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

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Karachi Halwa

Karachi Halwa

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INGREDIENTS

Cornflour/ corn starch 1 1/4 cup
Sugar 2 cups
Lemon juice 1 teaspoon
Orange essence 1-2 drops
Ghee 100 grams
Rose water a few drops
Almonds finely chopped 10-12
Pistachios finely chopped 10-12

INSTRUCTIONS

• Dissolve cornflour in three fourth cup of water. Grease a tray.
• Mix sugar with one cup of water and bring it to a boil. Add lemon juice, bring it to a boil again and then remove scum. Add edible orange colour and mix.
• Reduce heat to medium, add a little cornflour mixture and stir continuously. When it boils add a little cornflour mixture again. Continue the same process until all the cornflour mixture is used up. 
• Cook till mixture is thickened and starts sticking. Reduce heat to low. Add a little melted ghee to it and mix well. When ghee is absorbed, add a little more and let it absorb. Continue till all the ghee is used up.
• Take one teaspoon of mixture onto a plate, cool it and if it does not stick to the plate, remove pan from heat. Add rose water, mix well and then spread it on a greased tray.
• Sprinkle chopped almonds and pistachios on top. Cut into desired size and shape. Serve when cool.

Source: Sanjeevkapoor
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Apple Strudel

Apple Strudel

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INGREDIENTS

1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Confectioners' sugar
Caramel sauce, purchased

Glaze:
2 cups confectioners' sugar
3 1/2 tablespoons milk

INSTRUCTIONS

For the Strudel:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.
• Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl. 
• Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
• Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
• Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

• Mix ingredients thoroughly.

Source: foodnetwork.com
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