Gajjar Halva

1 lb carrots (about 1/2 packet), shredded

1 can condensed milk (sweetened)

2-3 pods cardamom pods, ground 

1/4 cup raisins

pinch of saffron (optional)

almonds, slivered or sliced for garnish

1. Place carrots and condensed milk in slow cooker.  Set on low and cook for about 4-6 hours.  

2. I added the remaining ingredients about an hour prior to finishing but the cardamom pods could probably be added at the beginning.  The carrots have to be added toward the end or at least when it enough of the milk has evaporated so they don't absorb the liquid and become grapes again.

3. Prior to serving, you can leave the cover off the slow cooker or cook lightly in a pan to get a better "halva" consistency.

This turned out GREAT and was so easy.  I tried to do all sorts of fancy things with apples, honey, sugar, cream etc previously but this was so quick and turned out well.  Let me know what you think.  Pistachios might be a nice touch.

Baklava

1/2 cup honey
1 1/4 cup water
1 1/2 cup sugar plus 7 tablespoons sugar
1 teaspoon lemon juice
6 cups (1.5 pounds) walnuts
2 teaspoons ground cinnamon
1 box phyllo dough (in freezer section)
butter, melted

1. Combine the honey, water, 1 1/2 cup sugar, and lemon juice in a saucepan and bring to a boil. Remove from heat and chill. If you like your baklava moist, then you can make a little more syrup.
2. Chop the nuts in a food processor until finely chopped. Add 7 T sugar and cinnamon. Set aside.
3. Using pastry brush, brush melted butter on the bottom of a 9x13 (lasagne) pan. Place 8 or 9 sheets of phyllo dough in the pan. Brush top layer with melted butter. Next, sprinkle 1/3 of nut mixture on the dough. Fold any overhanging dough over the nuts. Place another 8 or 9 sheets of phyllo dough on top of the nuts. Brush with butter. Sprinkle another 1/3 of nut mixture on top. Repeat for another layer. Place another layer of dough on top and brush with butter.
4. Refridgerate for about one hour. Then, preheat oven to 300 degrees. Score the top layer into triangles (cut lengthwise, widthwise, then diagonally) with a thin knife. Bake for about one hour until golden brown. Let cool for a short while.
5. Cut through the score marks to slice the baklava. Pour the cold syrup on top. Make sure it spreads throughout the pan. Cool to room temperature and serve.

PB & chocolate mini cheesecakes

this is a lower-fat version of the recipe that came with my mixer.........they were yummy.....

makes 12

1 cup crushed chocolate graham crackers
11 oz fat free cream cheese
1/2 cup sugar (i used 1/4 cup baking splenda)
1 teaspoon vanilla extract
1/2 cup skim milk
2 eggs
1/3 cup peanut butter (i used reduced fat)
1/2 cup semisweet chocolate chips, melted


preheat oven to 325

spoon about 1 tablespoon of crushed graham crackers into each cupcake liner & press flat (or you can use pre-made mini graham crusts)

put cream cheese in mixer bowl. use flat beater & beat at 4 until smooth.
stop & scrape bowl
add sugar & vanilla
then beat at 6, until smooth & fluffy (about 1 min)
stop & scrape bowl
turn to speed 2 and add milk & eggs one at a time (beating for about 15 sec in between)
stop & scrape bowl
turn to speed 4 & beat for 30 seconds.
remove half of the batter to a separate bowl.

add pb to batter in mixer bowl
turn to speed 4 & beat until well mixed
divide pb batter evenly among prepared muffin cups

return remaining batter to mixer bowl
add in melted chocolate & turn to speed 4 & beat until well blended
divide evenly among half-filled muffin cups

bake for 20 - 25 minutes

Apple Raspberry Crisp

A fall favorite that's topped with vanilla ice cream or lightly sweetened whipped cream.

Serves: 6

Ingredients:

1 cup (packed) golden brown sugar

1 tablespoon plus 1/2 cup all purpose flour

2 1/2 pounds Granny Smith apples (about 5 large), peeled, quartered, cored, thinly sliced

1 cup frozen unsweetened raspberries (unthawed)

1/2 cup old-fashioned oats

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced

Vanilla ice cream or whipped cream


Preheat oven to 350°F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.

Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.

Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream.

(It's Prab's new favorite!)

Kahlua Cake

This cake is simple to make & a great hit at parties!

one box of chocolate cake mix
one small box of instant chocolate pudding
1/2 cup Kahlua (or more if you like!)
1/2 cup vegetable oil
3 eggs
2 cups sour cream
1/2 bag chocolate chips.

Mix all ingredients together and put into greased bundt pan. Bake for 50-55 minutes at 350 F.

Easy Low Fat Rice Pudding

1 cup Rice (Basmati or Jasmine)
4 cups Lowfat Milk (2% works well)
1/2 cup to 3/4 cup sugar (depends on how sweet you want it)
1 teaspoon cardamom powder
2 whole bay leaves (don't ask me why but it works well)
1/2 teaspoon cinnamon (optional)
1 teaspoon vanilla

Boil rice with water for about 3-4 minutes. Then drain the water out.
Add the milk to the rice, and then add the sugar, cardamom, bay leaves, and cinnamon.
Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Add the vanilla towards the end of the simmering. Remove the bay leaves.
Let cool and then refridgerate.

The rice will really soak up the milk and get nice and thick. You can always add a little milk at the end if the pudding is too thick.

Slice of Heaven

3/2 cups water
1 cup oats
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs, beaten
3/2 cups flours
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg

Frosting:
1/2 cup butter, melted
1 cup brown sugar
1 cup coconut
1 cup walnuts
1/3 cup evaporated milk
vanilla (optional)

Preheat oven to 350 degrees.
1. Add oats to boiling water.
2. Mix together butter, sugar, brown sugar. Add eggs to mixture.
3. Sift remainder dry ingredients together and add to sugar/egg mixture. Then add unstrained oats to batter.
4. Place batter in 13 x 9 greased pan and bake for 35-40 minutes.
5. Mix ingredients for frosting. Frost when cool.
6. Enjoy.

Courtesy of Joel Gardner

Mango Pie

graham cracker crust* (or crust of choice such as chocolate)
1 can mango pulp (I believe 30 oz can)
2 packets unflavored gelatin
1/2 cups water, ice cold
1/2 cup water, boiling

1. Place crust in freezer.
2. Sprinkle gelatin over cold water and allow to thicken/dissolve (approximately 5 minutes). Then mix in boiling water and mano pulp.
2. Pour mixture into graham cracker crust.
3. Refrigerate until set (a few hours).

You can also garnish the pie with fruit topping of your choice. Last time I used pomegranate seeds. You can either mix the fruit it in at the beginning as you are mixing the pulp with the gelatin water but the fruit will may sink to the bottom of the pie. I waited until the pie was mostly set and then sprinkled the pomegranate on so they floated on top.

*Mix crumbled graham cracker (about 2 cups crumbled graham crackers) with melted butter (1 stick) and 3 tbsp sugar. Press into bottom of pan. Place in oven briefly (5-10 minutes at 350 and then let cool. I also added 1 tsp cinnamon and 1/2 tsp cardamom powder to crust.

Grilled Fruit

I have tried to this recipe with both peaches and pineapple. When using peaches, cut in half and remove pit.

1. Preheat grill
2. Sprinkle fruit with a little cinnamon.
3. Cover with a little honey.
4. Place the fruit on the grill for minute or so and then turn 90 degrees to get grill marks and continue for another minute or so.

You can try adding other spices. I have used cloves with the peaches. A little cayenne pepper might also be interesting or chaat masala for an Indian touch. Enjoy.

Red Bean Cake

1. pre-heat oven 350 degrees

2. grease the pan (standard rectangular baking pan)

3. mix everything and pour into pan

*1 pkg of glutinous rice flour (1 pound)

*3 eggs

*2 1/2 c. milk

*1/3 c. oil

*1 1/2 c. sugar

*1 tsp baking powder

*1 tsp baking soda

4. drop in sweet red bean paste (1 can) with spoon

5. bake for 35-45 min until golden on top (no brown)

6. EAT and ENJOY (once it has cooled)!!!

Courtesy of Judy Chiaoshuin Peng