1 cup sugar 1 cup chopped nuts of your choice 2 squares unsweetened Chocolate 1/2 cup Butter 1 cup sifted Flour 2 Large eggs 1-2 tsp.Vanilla Extract

Combine chocolate, butter and sugar in the top of a Double-Boiler. Cook, stirring constantly, over hot water until the mixture is melted and fully blended. Remove from heat. Beat the eggs and then pour in the melted chocolate mixture over the eggs, beating all the time. Add flour,vanilla and the Nuts. Blend thoroughly.Turn into a buttered 8-inch square pan. Bake in a 350 degree oven for 20-25 minutes.Cut into squares while warm.

Mix flour ,sugar, oil, baking powder with a pinch of salt in food processor. Mix well. Add egg one at a time in food processor while running it. Mix well. Take out the dough and add all the ingredients except apples. You may peel the apples or they can be just cut into small pieces. Mix the apples with the hand as the dough will be hard.Press by hand. Grease the pan and bake at 180 degrees for one hour or till the cake needle comes out clean.

Cream butter and sugar until fluffy Add eggs one at a time beating after each egg. Stir in mashed Bananas. Mix other ingredients. You can add nuts and raisins as per your choice. Pour into a greased pan. Bake at 350 degrees for 30 to 35 mins. Temperature may vary depending on the oven.

For the pudding Blend the sugar, milk, essence and eggs in the blender to get a smooth liquid. Grease a rectangular deep pan with butter or oil and place 8 slices of bread to cover the bottom. Sprinkle one tablespoon each of the rasins/nuts on it. Now pour the blended egg/milk mixture on top of it. Place a second layer of the remaining 8 bread slices, sprinkle the remaining nuts/raisins and pour the remaining mixture on it. Bake it in a oven for about 35 minutes(approx,may vary depending on the oven) at 375 deg F till done. When tested with a thin knife(toothpick), the knife(tothpick) should come out clean. Take it out and cool for 10 minutes. For custard topping Heat the sugar and milk.When sugar dissolved completely, add the custard and keep stirring. The mixture thickens.Take it off the fire and let it cool for 10 minutes. Pour this custard mixture on top of the baked dish and let it chill in the fridge for 2 hours. Cut it into slices and garnish with a candied cherry or two. Serve as dessert.

Mix All purpose flour and baking powder till both are evenly blended Mix butter and sugar in another bowl In yet another bowl, mix the egg and vanilla Proceed to add this mixture of egg and vanilla to the sugar and butter Add the mixture of Allpurpose flour and Baking powder to the above and mix till a thick paste is formed. Cut the thick paste into small pieces and roll each one in the coarsely powdered Cornflakes and place it on a baking tray at a distance of 5 inches apart. Bake for 12 minutes in the oven under 350 degrees Fahrenheit

Rinse cabbage, core and shred coarsely like wide noodles. Cover with boiling water, add salt and bring to a boil. Simmer until tender, about 20-25 minutes. Drain well and spread out to cool on a baking sheet. Squeeze dry, by handfuls, and place in a large mixing bowl. Add apples, raisins, orange juice, lemon juice, apple juice concentrate, and broth and mix gently. Sprinkle matzo meal and cinnamon over the cabbage mixture and combine. Beat egg whites & cream of tartar in a separate bowl until stiff (holds a peak). Fold egg whites into cabbage mixture and turn into a 2-quart rectangular casserole that has been sprayed with non-stick spray. Sprinkle lightly with cinnamon & nutmeg and bake 1 hour in a 350 degree preheated oven.

Take a baking pan which fits into the cooker and sprinkle 5-6 teaspoons of sugar in it. Hold it over a small flame until the sugar starts to caramelise. Then spread the caramel evenly over the dish so that it covers the entire base of the dish. Remove it and keep aside to cool. Boil the milk in a pan and set aside till it cools to room temp. Take a wide mixing bowl and beat the egg using an electric hand mixer until it gets foamy. Then blend in the sugar and beat it once more. Now add the cooled milk slowly to the mixture and blend well. Add a few drops of vanilla essence to the mixture and blend again. Now pour this mixture into the baking dish on the cooled caramel layer. Pour 2 inches of water into the cooker and place the dish into it. Steam it for a good 15 minutes on low flame with the weight on. Once it is done remove the dish and set aside for cooling. Then place it in the refrigerator for 2 hrs. Before serving cut the entire edge of the pudding along the sides using a knife in order to loosen it. Then cover the dish with an upturned plate and overturn the dish so that the pudding slides on to the plate. Cut and serve.

Preheat the oven to 375 Grease the sides and bottom of the pan . Line the bottom with the circle of parchment, then dust the sides with flour. Have all the ingredients measured out before you start combining them. In a large bowl mix together carrots, nuts, pineapple, raisins and coconut. Sift the dry ingredients except the sugar into another bowl. Toss about 1/2 cup of the dry ingredients into the carrot mixture. Beat the eggs and sugar at high speed until they form a ribbon. Continue mixing at low speed while you add the oil. Remove from the mixture and fold in the dry ingredients. Pour the batter over the carrots mixture and gently fold it in. Pour into the prepared pan and bake until a toothpick inserted in the center comes out dry, about 1 hour and 15 minutes. Cool on the rack. When cool, remove from the pan, strip off the parchment, and set on the cake plate. Serve at room temperature .

Sift together flour, cinnomon, soda, nutmeg, salt. Combine carrots, sugar, oil, nuts & eggs and blend. Add dry ingredients to the egg mixture & pour into a pan. Cook on high power in microwave for 10-11 min. When done, the cake will pull away from the edges of the pan. Add food color to the cake, if desired.

Sieve Flour, baking powder, soda and cocoa together. Mix in the Walnuts. Keep aside. Beat the butter with sugar till light add in the eggs and vanilla and beat for 2 mins. Add in the flour, Walnuts and cocoa mixture slowly alternating with milk and mix very lightly but firmly. Pour into a greased 8 inch dish and bake at normal temp for 35 mins or till done.

Mix crumbs and margarine, press onto bottom of 9 inch spring form pan. Bake at 350 degrees for 10 min. In 1-1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frqently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla. Mix at medium speed on electric mixer until well blended add, eggs one at a time, mixi well after each addition. Blend in chocolate; pour over pecans. Bake at 350 degrees, 40 min.loosen cake from rim of pan Cool before removing rim of pan. Garnish with whipped cream and additional finely chopped pecans. Serve chilled.