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summary Sobia is a traditional Egyptian drink made from rice, milk, coconut milk and sugar. Flavored with vanilla, it is served very fresh, with crushed iceice ingredients 1/2 cup raw grain rice or rice flour2 cups water3 cups cold whole milk1/2 cup sugar1 teaspoon vanilla essence2 cups coconut milkCrushed ice instructions Wash the rice under cold water, then soak it in cold water for 2 hours.Add 2 cups of water into a saucepan and boil the rice over low heat for about 30 minutes, stirring occasionally, until the water is completely absorbed.Let the rice cool completely then add the cold milk.Add coconut milk, vanilla, and sugar.Pour mixture into a blender and mix until obtaining a completely smooth consistency.Strain the mixture through cheesecloth and serve fresh with crushed ice.

summary Honey lemon and  ginger tea is a traditional remedy that has many health benefits and is super easy to make at home. ingredients Fresh ginger. You can find ginger root in the markets or supermarket. Look for firm pieces that look plump.Lemon. Sliced lemons or lemon juice both can be usedHoney. Use any kind of honey you have around. instructions Place sliced or grated ginger in a pot and add 4 cups of water (add cinnamon stick if desired)Bring to a boil and simmer for about 15 minutesStrain the ingredientsAdd the juice of half of one lemonAdd raw honey to taste.Pour into a glass and serve warm or you can chill it in a fridge

summary Caramelized corn drink, commonly referred to as “Asaana” or "aliha" or "Alewonyo" is a very nutritious and sweet Ghanaian drink. It is a non-alcoholic drink made from fermented corn and caramelized sugar. ingredients 1 cup corn4 cups Sugar1 tin milk optionalWater instructions Fermentation ProcessTo get corn fermented, crush it using food processor into pieces (Do not over crush)Pour water over crushed corn and soak for about 3-4 days.When fermentation is done, drain corn then pour fermented corn into a large saucepan, add a moderate amount of water and boil for about 30-40 minutes.(When the form on top disappears, corn is ready to be used for drink)Then strain the water from the boiled corn. Set asideCaramelized SugarPour the sugar in a saucepan then place on a medium heat.Stir continuously until it turns dark brown and make sugar syrupAdd the strained water to sugar syrup and stir until mixture is well combineIf a chaff develops, strain the chaff with a clean cloth.Pour your corn drink into glass and serve with ice cubes or milk or you can store in fridge to be used later

summary Brukina is most popularly produced in the Northern regions of Ghana. It is also known as 'Deger' or 'nunu'. ingredients 1 cup Millet1 1/2 cup fresh cow milkmilk powder optionalSalt for taste instructions Wash and soak millet in water overnight using a large bowl.Using a colander, drain the water out of the soaked millet.Next, take to the mill and grind it into a rough or coarse texture. You can use a blender or food processorPour a cup of ground millet into the sieve then using your hands  use your hands rub it vigorously over them until they form tiny balls.Under medium heat, place a pan and pour water in it. Add saltAs the water gets heated, pour the tiny millet balls into the colander.  Place the colander on top of the pan  as the lid.In a small bowl, pour some ground millet in a moderate amount of water to form a thick paste.Use the thick paste to plaster around the colander and cooking pot to prevent the vapour from escaping.Cover the colander tightly and allow the vapour from the hot water to soften it.Stir the millet from  time to time ensure that it is cooked well and soft.Pour  cooked millet into a bowl and allow it to cool down.Pour fresh milk, milk powder and mix them thoroughly. Add sugar to taste. Add some ice cubes to make it chilledStir and serve whiles cold or you can keep it in fridge for 1 week.

summary Ice kenkey is a popular Ghanaian dessert made from kenkey, a steamed dumpling made from Fante and Ga kenkey, which are made of maize, with the sweet flavor from milk and sugar. ingredients 1 ball of Fante/Ga Kenkey1/2 cup of chilled Water1 tin of Milk2 tablespoonful of natural Yoghurt Optional1 tablespoonful of Sugar for taste30 g of roasted Peanuts or Groundnuts instructions Cut kenkey into pieces into a bowl after removing it from the husks. Pour kenkey pieces inside a blender. Add natural yoghurtAdd chilled water and reasonable amount of milk and sugar. Blend until a smooth runny-like consistency is obtained. Cover the blender with its lid.Pour ice kenkey into a bottle or bowl. Serve immediately or refrigerate it until it gets chilled. Serve with roasted groundnuts or peanuts.You can eat ice kenkey with pie, bread, cookies

summary Pito is a type of beer made from fermented millet or sorghum(Guinea) in northern Ghana, parts of Nigeria, and other parts of West Africa. ingredients Millet or sorghum Guinea cornwater instructions Ground guinea corn into powered form by using the mill or blender.Soak the powdered guinea corn in water in a large bowl and stir thoroughly. The water on top of the mash is removed once the mash settles and the remaining mash is boiled.Pour mixture into a different container after boiling and left to ferment for 24 hours. After 24 hours, the mixture is boiled once again when fermentation is done.Strain mixture to separate the liquid from the solid substance. And allow it to cool down.Serve pito into calabash or in a glass over ice.

summary Lamugine or Hausa beer is a famous beverage from the Northern part of Ghana. This local drink that is typically produced using a grain, for example, millet or sorghum ,Tiger nuts and rice. ingredients 1 cup uncooked Rice1 teaspoon Cloves pepre2 stems of GingerSugar to taste1 1/2 cups WaterVanilla/Banana essence optional instructions Soak rice over night to soften it. The next day, wash and rinse with water. This step is optional, you can avoid soaking the rice and simply blend it.Pour the rice in a blender then add ginger, cloves and water (Add water depending on the quantity of rice you used)Blend mixture until a smooth mixture is obtain.Sieve or strain mixture with a fine mesh. Add sugar and vanilla/banana essencePut it in a glass jug and refrigerate it or  you can enjoyed with ice cubes.

summary The Best Sobolo Recipe is a hibiscus drink made from Hibiscus/Roselle petals. this recipe is the best sobolo recipe ever and the hibiscus used for this drink is said to be indigenous to West and East AfricaAfrica ingredients 1 cup Hibiscus petals1 medium-sized ripe Pineapple2 teaspoons Pineapple syrup optional1/2 cup sugar3 stems of Ginger3 grains of Hwentia1 piece prekese Optional instructions In a large saucepan, add water. Pour in Hibiscus petals. Make sure to cover the petals with enough waterUnder high heat, put Hibiscus petals on fire.Wash and peel pineapples and ginger. Chop into chunksAdd the pineapple peels and hwentia to Hibiscus leaves. Let it  boil for 20mins(Until water changes to purplish color)Blend pineapple and ginger until smooth.Drain and separate the drink from the cooked leaves and peels using a sieve or a fine mash.Pour blended pineapple mixture into the sobolo drink and stirAllow the drink to cool down completely before you add your sugar and pineapple syrup(if optional)Store in fridge/freezer or add ice to sobolo drink. Enjoy!!!

summary Guernsey gâche is a sweet bread packed with dried fruit. It consists of flour, Guernsey butter, Guernsey milk, yeast, sugar, raisins, sultanas, cherries, and mixed peel.  ingredients White bread flourCaster sugarButterGround nutmegInstant yeastMilk or water warmedSultanasMixed peelA good pinch of salt instructions In a large bowl or a mixer fitted with dough hook, combine all the dough ingredients except for the dried fruit, stirring them together until they form a ball.On a flat surface, knead by hand for 10 to 12 minutes before adding the fruit a little at a time until it is incorporated evenly into the dough.Alternatively, Add all the dough ingredients except for the fruit into your mixer bowl, mix on slow speed for 1 to 2 minutes then increase speed to 10 minutes. On slow speed add the sultanas and mixed peel a little at a time until incorporated into the dough.Place the dough in a greased large bowl and cover with cling film/plastic wrap. Leave to rise in a warm place for 2 to 3 hours.Grease and line a 900g (2lb) loaf tin/pan and preheat your oven to 400°F / 220°C.Once the dough has doubled in size, shape the dough into a rectangle with your fingers or a rolling pin; the width of you dough rectangle should be the length of your tinband place into the tin. Cover with a clean tea towel and leave to rise until doubled in size.Bake in the oven for 50 to 60 minutes, after 30 minutes lower the temperature to 200°C for the remaining 20 to 30 minutes until golden brown.Remove from the oven and leave to cool in the tin for 15 minutes. Turn out onto a wire rack to fully cool.

summary Mealie bread is a South African cornbread made from maize pulp and a combination of flour, eggs, butter, and sugar. ingredients 2-3 fresh corn about 2 cups1 cup all-purpose flour3/4 cup cornmeal2 teaspoons baking powder1/2 teaspoon baking soda2-3 tablespoons sugar1 teaspoon smoked paprika optional3/4 teaspoon salt1/2 cup sour cream1/2 cup milk2 large eggs4 tablespoons unsalted butter melted2 teaspoons fresh basil chopped instructions Preheat the oven to 350 degrees F. Grease and flour a 10-inch cake pan and set aside.Remove husks from corn and, using a sharp knife, cut the kernels from the cob from top to bottom and gather them with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn.Pulse the corn without water until it is coarsely ground using a food processor or blender.(Do not puree)Whisk together the flour, cornmeal, baking powder, baking soda, sugar, smoked paprika, and salt in a medium bowl. Whisk in sour cream, milk, and lightly beaten eggs until well combinedThen, add corn mixture, melted butter and basil. Pour batter into prepared cake pan.Bake for about 40-45 minutes or until light golden brown and toothpick inserted in center comes out clean.

summary Although soda bread has been known for centuries and was first invented by Native Americans, it was not until the 19th century that this type of bread became commonplace in Ireland.  ingredients 3 to 3 1/2 cups all-purpose flour1 teaspoon baking soda2 teaspoons salt1 1/2 cups buttermilk1 cup raisins optional instructions Preheat oven to 425 degrees Fahrenheit.In large bowl, whisk together 2 1/2 cups flour, salt, and baking soda. Add in your buttermilk and raisins (if using) and stir until it just comes together.Turn out onto lightly floured surface and knead until it forms a smooth ball. Gradually add more flour as necessary to acheive a dough that is firm and not sticky.Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a 1 inch deep cross on top of the loaf.Bake in oven for 35 minutes or until golden brown.

summary Vetkoek is an iconic South African street food item consisting of deep-fried yeast buns that are usually filled with cheese, curry, or fruit jams. ingredients Cake flourSaltSugarYeastLukewarm water instructions In a large bowl, mix salt, sugar, water, and yeast. Set aside for 5 minutes. Add flour then mix dough until everything has come together.Covers with a clean towel and let rise in a warm place or oven for 1 to 2 hours or until doubled.Turn dough on a floured surface, punch to knock out air bubbles and knead to make firm, you may add flour as neededRoll out dough in to 1 inch thick, cut into desired shapes or use 3 inch or larger cookie cutter to cut dough.In a large saucepan, pour vegetable oil for deep frying and place on medium heat until oil is 350 degrees.Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it coolSplit in half and fill with any topping of choice. Serve warm

summary Ghana Sugar Bread (oorr sweet bread) is a sweet dense and chewy textured bread commonly eaten in Ghana.  ingredients 6 cups all purpose flour1 cup white sugar1 teaspoon salt1 teaspoon nutmeg3 teaspoon yeast1 cup water2 large eggs1 cup milk1 stick unsalted butter instructions You can either use your hands or a stand dough mixer or a stand dough mixer.In a large bowl, add all the measured ingredients starting with the flour.Using the dough hook, mix on the lowest setting speed you have. Mix for 5 to 7 minutes or until all the ingredients are well combined.The dough should be a bit sticky. Transfer it onto a lightly floured surface and knead for 10 minutes. This process will help develop the gluten that are found in bread.Grease oil in a large bowl. Then place the dough in the oiled bowl. Cover with a plastic wrap and leave in a warm area to rise for about 45 minutes to 1 hour.Punch it to let out some of the air pockets trapped in the dough.Transfer the dough onto a clean surface and knead again with your hands for about 8 to 10 minutes.If you are using a loaf pan, divide the dough into four equal parts. Shape them into a loaf shape then place them in a 9 x 5 in. pan. Cover them and leave them in a warm place to rise.Preheat the oven to 350 degrees F.Place them in the oven and turn the oven down to 325 degrees F. Bake for about 20 to 25 minutes.After the bread are baked, take them out of the oven and leave them in the pan for about 3 minutes before taking them out of the pan.

summary Store-bought biscuits turn into a breakfast stunner with this recipe for family favorite Easy Pecan Monkey Bread. ingredients Caramel mixture:6 tablespoons unsalted butter cut into pieces3/4 cup light brown sugar3 tablespoons honey3 tablespoons heavy cream2 tablespoons water1/4 teaspoon salt1 teaspoon vanilla extract3/4 cup chopped pecansBiscuits:3/4 cup granulated sugar3/4 teaspoon ground cinnamonTwo 16-oz tubes of canned biscuits 8 biscuits in each instructions Caramel mixture:Preheat oven to 350°F.Over medium heat, add the butter and brown sugar to a small saucepan.Whisk frequently, until the butter melts and the brown sugar begins to dissolve (a few minutes).Remove from the heat and immediately whisk in honey, heavy cream, water, salt, and vanilla. Stir in pecans, set aside.Biscuits:In a large zip-top bag, combine the sugar and cinnamon.Cut each biscuit into four pieces, then add to the bag of cinnamon sugar. Shake the bag gently to coat all of the biscuit pieces in cinnamon sugar.Grease a bundt pan. Pour half of the caramel pecan mixture into the bottom.Add half of the biscuit pieces. Pour the remaining caramel sauce over the biscuits, then top with the remaining biscuits (discard the leftover cinnamon sugar).Bake for 30-35 minutes, until the biscuits are golden and cooked through. Cool 10 minutes, then carefully invert onto a plate. Serve warm.

summary This recipe for Whole Wheat Sunflower Seed Bread you’re gonna LOVE! It’s so healthy and really easy to make. ingredients 2 packages active dry yeast3-1/4 cups warm water 110° to 115°1/4 cup bread flour1/3 cup canola oil1/3 cup honey3 teaspoons salt6-1/2 to 7-1/2 cups whole wheat flour1/2 cup sunflower kernels3 tablespoons butter melted instructions Dissolve yeast in warm water in a large bowl.Add the bread flour, oil, honey, salt and 4 cups whole wheat flour.Beat with mixer until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough.Turn onto a floured surface; knead until smooth and elastic for about 6-8 minutes. Place in a greased bowl, turning once to grease the top.Cover and let rise in a warm place until doubled for about 1 hour.Punch dough down; divide into 3 portions. Shape into loaves; place in 3 greased 8x4-in. loaf pans. Cover and let rise until doubled for about 30 minutes.Bake at 350° until golden brown for about 35-40 minutes.Remove from pans to wire racks to cool. Brush with melted butter.

summary The BEST homemade french bread recipe made in just 90 minutes! So easy to make and comes out golden and crispy on the outside, while remaining soft and chewy on the inside. ingredients 21/4 cups warm water2 tablespoons sugar1 tablespoon instant or active dry yeast3/4 tablespoon salt2 tablespoons olive oil canola , vegetable or avocado6 cups all-purpose flour or bread flour instructions In the bowl of an electric stand mixer fitted with the dough hook, combine the water, sugar and yeast. (If using active dry yeast, let the mixture bubble and foam before proceeding. If using instant yeast, proceed with the recipe.)Add the salt, oil and 3 cups of flour in the yeast mixture and mix.Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball. Knead for 2-3 minutes until the dough is smooth.Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or more.Turn the dough onto a lightly greased surface and divide in half.Pat each section into a thick rectangle, 9X13-inches or thereabouts. Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal.Arrange seam side down on a large baking sheet lined with parchment paper. You can slash several gashes in the top of the bread now or wait until after it has risen.Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.Preheat the oven to 375 degrees F and make sure an oven rack is in the center position.Bake for 25-30 minutes until golden and baked through. Remove from the oven and serve with any topping of choice.

summary Cheesy garlic bread is so simple to make with loads of cheese and that soft bread on the inside with the crunchy crust on the outside. This is a family favorite for sure! ingredients 1 cup shredded mozzarella cheese2 cups shredded sharp cheddar cheese1/4 to 1/2 cup chopped green onion to taste1/4 cup mayonnaise1 tablespoon sour cream optional1 to 2 cloves garlic minced1/2 stick unsalted butter softened to the point of being slightly melted1 loaf French or Italian bread instructions In a small bowl, mix the butter and garlic together until smooth.In a separate large bowl, combine together the cheeses and the green onion.Stir in the mayonnaise and sour cream. Add the butter mixture to the cheese mixture.Preheat broiler or oven. Slice loaf of bread in half horizontally, lay crust side down on a foil-lined baking sheet. Spread cheese mixture over the bread.Place under the broiler until nicely browned, about 3 to 5 minutesRemove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

summary Pineapple zucchini bread is a moist and flavorful bread with a hint of the tropical taste of pineapple. ingredients Eggs – This is needed to bind this bread together.Sugar – Granulated sugar adds most of the sweetness that we love in zucchini bread.Oil – You can use vegetable oil or canola oil coconut oilVanilla extract –It adds great flavor to the bread.Shredded zucchini – You can just leave the skin on the zucchini before grating. After you grate the zucchini squeeze out the extra water if you can so you don’t add too much liquid to the recipe.Flour – You can use all-purpose flour but bread flour works too. You can combine some or all of the flour with whole wheat flour, but the consistency and texture of the bread will change.Salt baking soda and baking powder – Avoid using old or expired or the bread will not rise properly.Crushed pineapple – Make sure to drain it really well before adding to the batter. Use a fine mesh strainer and then press the pineapple to help get moisture out. instructions Preheat oven to 325°.In a large bowl, beat eggs until fluffy for about 3 minutes using an electric mixerAdd sugar, oil and vanilla and mix for another 1-2 minutes.Add the dry ingredients and mix just until everything is combined.Add the pineapple and zucchini and stir in until combine.Pour batter into two well greased 9X5 loaf pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.Let cool in pans for about 10-15 minutes before removing from pans and placing on a wire rack to cool completely.Serve warm.

summary This Traditional Scottish Shortbread Recipe is made with just 4 ingredients: white sugar, butter, flour and salt. ingredients 240 g all-purpose flour230 g quality unsalted butter softened at room temperature1/2 cup caster sugar1/2 teaspoon salt instructions Preheat oven to 350Grease a 8x8 or 9x9 inch square baking pan with butter.Place the caster sugar, flour, salt and butter in a food processor or hand mixer and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers.Pour the mixture into the greased baking pan.  Use your fingers and hands to firmly press down the mixture.You can prick the shortbread with the tines of a fork, creating rows.You can also prick the shortbread with a fork immediately after it is done baking while it is still warm.Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.Store the shortbread in an airtight container for up to several week

summary Let's bake bread. This bread is nice, tasty and moist, filled with dark chocolate chips and chopped up mint chips, then that is all topped with a glorious peppermint sugar glaze, crushed candy canes, and more dark chocolate chips. ingredients 1/2 cup butter softened1 cup sugar2 eggs1 cup sour cream13/4 cups all purpose flour1/2 cup cocoa powder1 teaspoon baking powder1 teaspoon salt1/2 cup chocolate chips1 teaspoon peppermint extractChocolate Glaze Topping:1 1/3 cups chocolate chips1/2 cup heavy whipping cream1/4 cup butter1/4 teaspoon peppermint extract instructions Pre heat oven to 350 degreesCream butter and sugar together in a mixing bowl. Add in eggs and sour cream, beating until smooth and creamy.Gently, add in dry ingredients and mix until all combined. Stir in chocolate chips and peppermint extract.Transfer batter into a well greased loaf pan. Bake in a preheated 350 degree oven for 50-55 minutes, until toothpick inserted in center comes out clean.Let bread rest in pan for 20 minutes before removing to cool completely.chocolate glazePour chocolate in a medium sized bowl. Set aside.Melt butter in a small saucepan over medium heat in a large panAdd in cream when butter is just about melted.Under medium heat, stir constantly, but gently. Heat until mixture just barely comes to a boil.Pour over chocolate in bowl. Stirring gently, mix chocolate with the butter-cream mixture until it's smooth.Add in the peppermint extract and stir to combine. Let chocolate sit on the counter to cool off completelyDrizzle spoonful of the glaze over the top, allowing it to drip down the sides too.

summary Looking for something different than try baking this bread. Homemade Apple Bread  is a moist, sweet, and delicious bread with a crispy crust. By far my favorite bread recipe and it could be yours too. ingredients 2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1/2 cup unsweetened applesauce2 large eggs1 teaspoon vanilla extract1/2 teaspoon salt1 cup brown sugar1/4 cup honey2 tablespoons vegetable oil1 1/2 cups apples peeled, cored, and cut into 1/2-inch cubesVanilla Glaze:1 tablespoon melted butter1/2 cup powdered sugar1 tablespoon milk1/4 tsp vanilla extract instructions Preheat oven to 325°F. Grease and line a standard-size loaf pan with parchment paper.In a bowl, mix together flour, baking powder, cinnamon, and salt. Set aside.Whisk together applesauce, eggs, vanilla, brown sugar, honey, and vegetable oil together  in a large mixing bowl.Whisk vigorously until mixture is completely uniform.Add dry ingredients and whisk gently until just combined. Avoiding overmixing.Fold in apple pieces.Transfer batter to prepared loaf pan and bake until a toothpick inserted comes out clean, about 1 hour and 20 minutes.Allow to cool completely before servingWhisk glaze ingredients together until smooth and drizzle over top of bread. Slice and serve

summary You only need a few basic ingredients such as ripe bananas, butter, sugar, egg, vanilla, baking soda, and flour. ingredients 2 cups all-purpose flour1 cup buttermilk1/4 teaspoon salt1 teaspoon baking soda1/2 cup butter/oil/marGarrine3/4 cup brown/white sugar2 eggs beaten1 teaspoon vanilla extract3 bananas mashed overripe and soft instructions Preheat oven to 350 degrees. Grease a loaf pan with either cooking spray or butter or Line loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spray the inside.Peel the bananas and mash the ripe bananas with a fork or hand until completely smooth in a bowl. Leave the bananas as chunky or as smooth as you prefer.Melt the butter in the microwave or over low heat on the stovetop. Add the melted butter to the banana mixture and stir.Mix into the mixture sugar, beaten egg, milk and vanilla extract until incorporated.Measure the flour, baking soda, and salt into the bowl.Switch to using a spatula and gently stir fry ingredients into wet ingredients until the ingredients are just barely combined and no more dry flour is visible. Do not over mixFold in the nuts or chocolate, if using.Pour the batter into your prepared loaf pan. Smooth the top of the batter.Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean, 50 to 65 minutesRemove from the oven and let cool in the pan for a few minutes before removing the banana bread to a wire rack to cool.Slice the bread and serve with any toppings of choice

summary Peanut Butter Bread Recipe is simple to make and is amazing! This is an easy quick bread recipe that’s perfect for breakfast or snack. ingredients 1 cup whole milkCooking spray2 large eggs2 cups all-purpose flour1 tablespoon baking powder1/2 cup granulated sugar1/2 teaspoon kosher salt1/2 cup smooth peanut butter1/3 cup vegetable oil instructions Preheat oven to 350 degrees and spray a 9x4 metal loaf pan with baking spray. Alternatively, brush with oil.Line with a strip of parchment paper over all side of pan.Sift together flour, baking powder, granulated sugar and salt into a large bowl. Whisk to combineAdd together whole milk, eggs, smooth peanut butter, and  vegetable oil to a separate large bowl and whisk until smooth.Whisk the dry and wet ingredients together until just combined then pour the batter into your loaf pan. Sprinkle with chopped peanuts, if using, and press peanuts into the surface of the batterBake for 50-55 minutes or until a toothpick inserted in the center comes out clean.Let the bread cool in the pan for 10 minutes before lifting it out by the parchment sling. Transfer to a wire rack to cool fully.Serve warm with jam, peanut butter, honey

summary Traditionally, Homemade Ghana Tea Bread Recipe is oblong or bun shaped, have a floured surface, pale in color, soft and fluffy in texture. ingredients 3 cups all-purpose/bread flour2 tablespoons sugar1/4 cup butter melted1 teaspoon salt1/2 teaspoon nutmeg2 teaspoons vanilla extract3/4 or 177ml cup warm water2 teaspoons dry yeast instructions Put 20ml of the warm water in a bowl, add the yeast, 1 tsp sugar and whisk together. Set it aside to froth. This may take up to 15 minutes.Sift the flour, salt, nutmeg and pour in a mixing bowl and mix together. Or if using bread maker bowl, pour inside and mix together. Add the melted butter.Add the yeast mixture to the flour mixture and mix until well incorporated.Slowly add the water to the mixture and mix the flour into a dough using your hand or bread maker.Knead dough for about 30 minutes until it is very elastic.Roll the dough into a ball shape. Grease a bowl with an extra butter.Place dough in  the greased bowl them rub the dough with an extra butter. Using a clean cloth, cover it and place at in a warm placeWait for an hour for the dough to double in size. Place on a floured surface and knead, knocking out the airCut into four quarters then with the heel of my palm, press it down to form oblong shape. Start rolling from one tip and roll it all the way to the end. Alternatively, roll into bunsLightly butter and flour your choice of baking tray or place a parchment paper then place the dough on the tray, ensuring that they are equally spaced.Then go ahead and dust some flour over it then cover with plastic rubber or kitchen towel. Keep it in oven for about an hour or 30 mins till it doubles or triples in size.Heat up the oven to 200oC. Place the baking tray on a top shelf.Cover with a damp warm cloth. Using a rolling pin or something suitable to prevent the cloth from touching the dough.Place a bowl of cold water on the bottom shelf then bake the dough for 30 minutes.

summary This recipe is perfectly soft, fluffy, buttery rolls. It's easy to make  and the dough can be easily made either by hand or with the help of a stand mixer. ingredients 3 cups all purpose flour1 teaspoon instant yeast1/3 cup granulated sugar1 teaspoon salt1 cup warm milk5 teaspoon butter softened1 egg room temperature2 teaspoons melted butter1 teaspoon vanilla essence instructions Combine the flour, yeast, sugar, salt in a bowl.Mix together warm milk, vanilla essence, butter, and egg in the bowl. Beat with a hand mixer until well incorporated.Combine the flour mixture to the milk mixture.  Turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.Add in flour bit by bit. Increase speed to medium and beat until a ball of dough is formed.Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.Place the dough in lightly greased bowl and cover with a wet towel or plastic wrap. Let rise for 30 minutes at room temperature.Remove the towel or plastic wrap and deflate the air from the dough by punching down lightly.Pinch off pieces of the dough and rolls. You can weigh them to keep the rolls close to the same size. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through.Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

summary Cornmeal Doughnuts also known as Bamfo bisi or Awiesu is a very delicious snack Ghanaians enjoy a lot. ingredients Milled corn flourGround NutmegSugarCooking oil for deep fryingWaterRoasted groundnuts optional instructions Pour half of the corn flour into a saucepan and mix with water. On a medium heat, place the mixture and heat for about 8-10 minutes or until a smooth paste is formed. Set aside to coolNext, pour the remaining 100g of flour in a large bowl.Add sugar and nutmeg and stir together.Scoop and transfer the hot paste into the dry corn flour and using a spatula mix well until a dough is formed. Roll the dough between your palms to form an oblong shape with clean hands.Then Insert peanuts if using around and set aside in a plate.Pour cooking oil into a pot until well heated. Fry awiesu until golden brown.

summary A staple of Southern fried food in the United States, hushpuppies are an extremely popular snack consisting of deep-fried cornmeal batter. ingredients 2 eggs beaten1/2 cup sugarKosher salt1 cup cornmeal3/4 cup self-rising flourPeanut oil for frying instructions Whisk together the eggs, sugar, and salt, to taste, in a large bowl.In a separate bowl, whisk together the cornmeal and flour. Add the wet ingredients to the dry ingredients and stir until combined and the batter is thick.In a Dutch oven or pan, heat enough oil for deep frying to 360 degrees F.Working in batches, drop the batter using 1 tablespoon or a small ice cream scoop at a time, into the oil.Careful to not overcrowd the pot. Fry until deep golden on all sides, turning in the oil for even cooking, about 5 minutes.Transfer the hushpuppies to a paper towel-lined dish and sprinkle with salt while hot.

summary This is the BEST recipe for keto donuts. These glazed keto donuts are perfect in the morning paired with a cup of coffee. ingredients 5 g coconut oil melted, plus a little extra for the tins190 g almond flour90 g of any sweetener of your preference1/2 teaspoon baking powder1/4 teaspoon baking soda60 ml almond milk3 eggs1 teaspooon vanilla essence1 teaspoon apple cider vinegar instructions Heat the oven to 200C/180C fan/gas 6. Prepare your silicone moulds in a tray or oiled doughnut pan. In a large bowl, stir together the almond flour, xylitol, baking powder and baking soda.Whisk together the melted coconut oil, almond milk, eggs, and vanilla extract in a separate bowl. Fold the wet mixture into the dry mixture. Add the apple cider vinegar and mix well to combine everythingBake for 12 mins then reduce the temperature to 180C/160C fan/gas mark 4. Cook for a further 5-10 mins, until the doughnuts are lightly golden. Leave to cool until they're easy to remove from the pan.

summary A fruit scone is essentially a scone with added bits of juicy sultanas and currants. ingredients 350 g self-raising flour plus more for dusting1/4 teaspoon salt1 teaspoon baking powder85 g butter cut into cubes3 tablespoons caster sugar175 ml milk1 teaspoon vanilla extractsqueeze of lemon juice100 g sultanasbeaten egg to glazeJam and clotted cream to serve instructions Heat oven to 220C/200C fan/gas 7.Pour the flour, salt and baking powder into a large bowl then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.Heat milk in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife.Sprinkle some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deepTake a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour.Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.Brush the tops with beaten egg, then carefully place onto the hot baking tray. Bake for 10 mins until risen and golden on the top.Eat just warm or cold topped with jam and clotted cream.If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

summary Pampoenkoekie is a South African dessert consisting of fluffy pumpkin fritters. ingredients 1 lb pumpkin flesh1 cup flour2 teaspoons baking powder2 tablespoons sugar1/4 cup milk1/2 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon salt1 eggVegetable oil for fryingFor the caramel:3/4 cup sugar3 tablespoons water1 tablespoon heavy cream1 tablespoon sweet butter4 cups corn syrup instructions Under high heat, boil the pumpkin until soft then drain and mash it. Let cool.In a large bowl, combine the pumpkin puree, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, and salt. Stir until well incorporated.Generously pour oil into a non-stick skillet. Heat to medium heat until a temperature of 350F/170C.Using a tablespoon or a pastry bag, pour small amounts of dough into the hot oil and fry 2 minutes on each side.(Do not overcrowd the pan as the pampoenkokies will swell when cooking.)Remove from oil and place them on a paper towel lined plate.Caramel:Pour the water and sugar into a saucepan and mix together. Add corn syrup and continue stirring.Heat over medium-high heat for about 10 minutes without mixing the caramel, as it may crystallize.Reduce heat to low/medium and gently add cream and butter, to avoid any splattering. Finally, stir the mixture to reach a smooth consistency. Remove from heat and let cool.Serve with pampoenkokies.

summary Eton mess is a popular English dessert made by combining fresh strawberries, meringue, and cream. ingredients 2 large egg whites120 g caster sugar500 g strawberries hulled and roughly chopped450 ml double cream1 tablespoon icing sugar instructions Line a large baking tray with parchment paper and heat oven to 120C/100C fan/gas 1.Whisk the egg whites in a clean bowl using an electric whisk until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time.Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr – 1hr 15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.Blitz 1/3 of the strawberries to make a strawberry sauce.In a large bowl, whisk the cream with the icing sugar until completely uniform.Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce.Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.

summary Appeltaart is a traditional Dutch apple pie that is very often accompanied by a cup of hot coffee. ingredients Dough:125 g butter at room temperature350 g of flour1 pinch of salt250 g of sugar2 teaspoon baking powder2 eggs1 egg yolkFilling:1.5 kg apples a mix of goudreinet/jonagold in cubes cleaned, but not peeled75 g cane sugar1 tablespoon cookie spice/cinnamon instructions Preheat the oven to 160 degrees.Peel the apples and cut them into cubes. Mix the diced apple with the cinnamon and the cane sugar, but keep a tablespoon of cane sugar aside.Mix the flour, baking powder, salt and sugar together. Add in the 2 eggs and butter and knead the whole into a dough.Make 2 balls of it. Place each ball between 2 layers of plastic wrap and roll out into a thin slice. Place the slices in the freezer for a while.Peel off one side of the plastic wrap and place in the 24cm springform tin or baking tin. Then peel off the other layer. Fill with the apples.Put the other layer of dough on top. Brush with egg yolk and sprinkle with cane sugar.Bake in the oven for an hour. Serve with unsweetened whipped cream(You can add nuts and/or raisins to the filling)

summary Sticky toffee pudding is a rich, moist sponge cake filled with dates, covered in a sticky toffee sauce. The dessert is traditionally served with custard or a scoop of vanilla ice cream on the side. ingredients 227 g pitted dates177 ml boiling water1 teaspoon baking soda76 g unsalted butter softened at room temperature65 g brown sugar2 large eggs1 teaspoon pure vanilla extract30 ml molasses200 g all-purpose flour1 teaspoon baking powder1/2 teaspoon saltButterscotch Sauce:300 g brown sugar loosely packed76 g unsalted butter360 ml heavy cream1 teaspoon pure vanilla extractIce cream or whipped cream instructions Preheat oven to 180C/350F.Chop the pitted dates and add them to a bowl with hot water and baking soda. Let it soak for about 10 minutes.Using a potato masher, mashed until it becomes a chunky-smooth texture.Cream the butter and brown sugar until light and fluffy in a separate bowl. Add the eggs and beat until fully incorporated.Then add the vanilla and the molasses. Mix gently until combined.In another bowl, combine flour, baking powder, and salt. Mix well.Add the flour mixture to the butter mixture and mix until everything is fully incorporated.Then add the pureed dates and mix until combined.Grease the pudding molds.Pour the batter into the pudding molds about 2/3.Bake for 20-25minutes or until a toothpick comes out clean when you pierce the center.Poke the baked puddings while hot to make holes for the butterscotch sauce.Butterscotch Sauce:Place the butter and brown sugar in a saucepan over medium heat. Stir until the butter and sugar melted.Add the heavy cream and vanilla extract. Let it simmer for about 2 minutes.Assembly:Pour a generous amount of butterscotch sauce into the pudding. Making sure it covers the holes. Allow it soak for about 10 minutes.Loosen the sides with a thin knife. Turn the molds upside down on a serving plate.Pour more sauce on top and serve with a scoop of ice cream or whipped cream.

summary Trifle is a classic British dessert made by layering pieces of sponge cake, fruit jams or fruit purée, and egg custard.  ingredients 1 pint blueberries1 pint strawberries hulled and cut into thick slices2 pint raspberries1 lemon juiced1/4 cup sugar1 1/2 teaspoons cornstarchLemon Cream:1 quart whipping cream1 tablespoon sugar1/2 teaspoon vanilla extract1 11-ounce jar lemon curd1 store bought pound cake sliced 1/2-inch thick instructions Place the berries into a large bowl and sprinkle and toss with half of the lemon juice.Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat.Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool.In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks using an electric mixer.Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl.Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices.Make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

summary Pain à la grecque is a pastry dish from Brussels consisting of flour, milk, butter, and cinnamon, topped with a generous sprinkling of granulated sugar.  ingredients 20 cl whole milk15 g fresh baker's yeast1 teaspoon cinnamon1/2 teaspoon of salt250 g of T45 flour250 g pearl sugar P360 g softened butter40 g caster sugar instructions In a Large bowl, dissolve the baker's yeast in the slightly warmed milk to which you have previously added the caster sugar. Reserve this preparation for 10 minutes to activate the yeast.In the bowl of a food processor, place the flour, salt and cinnamon. Mix using the hook, gradually adding the milk/sugar/yeast mixture. Then knead the dough until it pulls away from the sides of the bowl.Add the butter in batches until it is well incorporated into the batter. Cover the bowl with a clean cloth and let the dough rise for 1 hour.Punch the dough to remove air and divide it into 4 identical pieces. Sprinkle your work surface with pearl sugar. Flatten the dough pieces on the sugar then turn them over so that there is some on both sides.Bring the two ends of the dough pieces inwards like an envelope, then roll the dough pieces on themselves.Lengthen the sausages of dough by rolling them in the pearl sugar so that they are evenly covered. They should reach about 40 cm in length.Place the rolls of dough well spaced out on a baking sheet lined with parchment paper and preheat the oven to 190°C.When the oven is up to temperature, bake the Greek breads for 20 minutes.Place them upside down on a cake rack to cool. Then cut them into 12 cm segments. Serve warm.

summary One of the most famous Belgian desserts, this sweet and spicy, tart-shaped filled pastry is prepared exclusively in the Flemish town of Lier.  ingredients For the dough:180 gr wheat flour90 gr cold butter or marGarrine40 gr cold water1 pinch saltFor the filling:120 gr rusk200 gr brown candy syrup10 gr spice herbs cinnamon, ginger, nutmeg, cardamom300 gr Full Milk instructions In a bowl, mix the wheat flour with cold butter, water and salt with your hands to form a dough.Knead briefly until it no longer sticks and wrap in cling film. Let rest in the refrigerator for 20 to 25 minutes.Blitz meanwhile 12 rusks in a food processor until crumbs. Add brown candy syrup, spice herbs and the whole milk. Mix until smooth.Roll out the dough and cut out 10 circles with a diameter of 9 cm. Carefully place the rounds of dough in a cupcake tin and press gently with your fingertips.Fill the doughs to the brim with the spicy filling. Bake the Lierse vlaaikes for 20 to 25 minutes at 180 degrees.

summary Cheese roll is a popular New Zealander snack consisting of rolled-up pieces of crustless white bread filled with cheese and onions.  ingredients 1 small onion finely grated2 cloves garlic peeled and minced optional3/4 cup evaporated milk unsweetened condensed milk4 teaspoons onion soup powder8 oz. Cheddar or Mainland tasty New Zealand cheddar grated12 slices white sandwich bread with or without crust or New Zealand Tip Top sandwich bread1 tablespoon Worcestershire sauce6 tablespoons butter instructions Heat 2 tablespoons of butter over medium heat and sauté the onion for 1 minute in a pan.Add the garlic, mix well and sauté again for a minute. Add evaporated milk, Worcestershire sauce, onion soup powder and grated cheese.Stir until cheese is melted over medium/high heat, then continue stirring until mixture thickens. Set aside to cool the mixture.Preheat the oven to 350°F / 180°C.Spread a generous layer (not too thick) of the cheese mixture on a slice of ​​bread.Roll the slice of bread on itself to make a roll and place it on the baking sheet previously lined with parchment paper.Melt butter and brush each roll with it. Bake for 5 to 10 minutes or until golden.Serve the hot Southland cheese rolls hot or warm.

summary The credit for the invention of this delicious nighttime snack goes to the Girl Scouts, who first published the recipe in their 1927 book called Tramping and Trailing with the Girl Scouts. That same recipe was credited to a woman named Loretta Scott Crew. ingredients 8 sheets graham crackersOne 4.4-ounce bar milk chocolate such as Hershey'sPinch kosher salt8 large marshmallows8 sticks for marshmallos instructions Heat a grill to medium-low heat.Halve each graham cracker sheet crosswise into 2 squares. Working with 1 or 2 s'mores at a time, place a square of graham cracker on a piece of foil and top with a portion of chocolate and a pinch of kosher salt.Place on the edge of the grill just until the chocolate is warmed and softened, about 30 seconds.Take the graham cracker squares and chocolate to your grill (as the marshmallows toast they will become soft and start to droop off the skewer).Working with a few at a time, skewer a marshmallow on a long fork or metal skewer and hold over the heat about 2 inches above the grates. Toast, turning occasionally, until the marshmallow puffs and turns golden brown, 1 to 2 minutes.Using the square of graham with the chocolate and a plain graham square, place the marshallow on the chocolate and, using the plain graham, squish the marshmallow down and pull off the skewer.

summary These donuts are incredibly flavorful thanks to tangy buttermilk, sweet cinnamon, and aromatic nutmeg. ingredients 3 1/2 cups all-purpose flour3/4 cup sugar1/2 teaspoon baking soda2 teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg optional3/4 cup buttermilk or milk of choice1/4 cup butter melted1 teaspoon vanilla extract2 eggsVegetable oil for frying instructions Making the dough:In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt and spices. Set aside.In another large bowl, combine the buttermilk, melted butter, vanilla extract and eggs.Gradually, whisk the dry ingredients into the wet until a sticky dough is formed.Transfer the dough to a lightly floured work surface and bring the dough together. Then use your palms to press the dough into roughly a 12-inch rectangle about 1/2 inch thick.Fill a pan with about 1 inch of vegetable oil before cutting dough. Heat the oil over medium-low heat (this should take 5-7 minutes).While the oil is heating, cut out your donuts: Using a 3 inch round cookie cutter and a 1-inch cookie cutter, cut out the donuts and the donut holes. You should be able to cut out about 12 donuts. If you have any extra dough left after cutting out, stick it all together, press it out and repeat the process until you have used up all of the dough.Line a baking tray with a wire rack and paper towel for the donuts to cool and drain,Transfer your cut out donuts and donut holes to a baking tray and place the tray near your stove so you can easily place the donuts into the oil.Frying donuts:To make sure your oil is the right temperature test it with a donut hole. If it's hot enough this should puff up and be golden brown after cooking for roughly 2 minutes per side.Carefully drop the donuts into the oil. Allow the donuts to fry for about 3 minutes per side (donut holes for 2), or until golden brown.Once puffed up and golden brown on both sides carefully remove from the oil using a fish turner, tongs or spider.After transferring the cooked donuts to your wire rack, repeat the process with the remaining donuts and donut holes until they are all fried off.If tossing in cinnamon sugar, this can be done as soon as the donuts are cool enough to handle.If glazing the donuts do this while still warm so the glaze soaks in. How To Make Donuts Without Yeast

summary Kokoro is a crunchy Nigerian snack that is shaped into a stick. It is prepared by combining maize flour paste with sugar and cassava or yam flour.  ingredients 1 cup corn course flour/corn meal this is not the corn starch used for for making Pap2 tablespoonful of sugarA pinch of grated Ginger optionalpinch of Chili Pepper optionalA pinch of SaltOil for frying instructions Combine half cup of the cornmeal, sugar, pepper, salt and grated ginger in a large bowl and set asidePour half cup of water into a pot, leave to boil and then add the mixed corn meal, stir continuously until you get a stretchy mix that looks just like Eba.Pour the cooked cornmeal dough in a big bowl, cover and leave to cool completelyWhen it is cooled, add the remaining cornmeal and knead on a flat surface until smooth.Take a little portion and roll in between your palm or roll it on a flat surface to get a long shape. Repeat this process for the remaining dough.Now heat up some vegetable oil until hot and fry the rods shaped dough until it hardens.Remove the Kokoro and place on sieve lines with paper towels, to remove excess oil. Serve with my beverage of choice.

summary Mini donuts are super fun, and it always feels like you have a tiny donut shop of your very own at home when you make hot, fresh mini donuts. ingredients 1 1/2 cups plain flour1/2 cup caster sugar1 1/2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon vanila extract125 g butter softened1 egg3/4 cup milk instructions In a large bowl, stir flour, caster sugar, baking powder and salt to combine.Add butter, vanila extract, egg and milk and beat with an electric beater until mixture is thick, smooth and creamy.Pre-heat the appliance for 4-5 minutes. Spoon 2 teaspoons of the mixture evenly into each mould. Close the lid.Cook for 2 minutes or until doughnuts are golden brown and soft to touch.Carefully remove the hot doughnuts from the doughnut maker and place onto a wire cooling rack.I recommend storing the mini donuts in an airtight container (in a single layer) at room temperature. When stored properly, they should keep for about 3 days

summary Besides the typical strawberry jam filling, sufganiyah is nowadays available in multiple flavors such as Bavarian cream or cappuccino, for example, but there is also the alcohol-infused (typically vodka) variety, and many more. ingredients 1 package dry yeast4 tablespoons sugar3/4 cup lukewarm milk or warm water2 1/2 cups all-purpose flourPinch of salt1 teaspoon ground cinnamon2 eggs separated2 tablespoons 1/4 stick butter or pareve marGarrine, softened*Apricot or strawberry preservesSugarVegetable oil for deep-frying instructions Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.Sift the flour and combine together with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture using an electric mixer until a dough is formed.Knead the dough until it forms a ball. Add the butter or marGarrine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.Roll out the dough to a thickness of 1/8 inch.Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12.Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.Roll the doughnuts in sugar.

summary Doughnuts are an easy to make leavened dessert. A tasty soft snack to bring to the table for young and old alike. ingredients 1/2 cup warm water 105- 115 F2 and 1/4 teaspoons active dry yeast1/4 cup sugar2 eggs lightly beaten3/4 cup warm milk1/2 cup melted butter1/2 teaspoon salt4 and 1/2 cup all-purpose flourcanola oil for frying the donutssugar for rolling the fried donuts instructions In a large mixing bowl, combine warm water, yeast and 1 teaspoon of the sugar. Stir and let sit for 5 minutes, until the mixture is frothy.Add the remaining sugar, milk, butter, egg and salt.Add the flour gradually while stirring, adding only enough just until the dough gathers in the center of the bowl.Turn the dough over onto a floured board and knead until the dough is smooth and elastic. To knead, use your palms to push the dough down and away from you, then fold it inwards. Push out the dough again then fold. Repeat until the dough is adequately kneaded.Shape the kneaded dough into a ball. Place it in a bowl and cover with a clean towel. Let it rise for 1 and 1/2 hours until doubled in size.After rising, divide the dough into 2 equal portions.On a floured board, roll out one portion until it is 1/4 inch thick. Use a donut cutter that is 3 inches in diameter to cut out as many donuts ( and holes) as you can from the dough.Place cut-out donuts, together with the holes on individual pre-cut parchment papers, and set them on a large tray or plate.Fold the scrap and re-roll, then cut out more donuts as possible. Repeat with the other half of the dough.On a medium heat, heat about 2-3 inches of oil to 375 F in heavy-bottomed pan.Carefully lower a few donuts at a time into the oil, Cook on one side for 2-3 minutes, or until golden. Then cook on the other side for 1 minute or less, until golden. Drain fried donuts on a wire rack set over a large tray, or on paper towels.If you are glazing or dipping the donuts, allow them to cool first. If you wish to roll them in sugar and/or cinnamon, roll them while they are still moderately hot

summary Ashkenazi in origin, the Jewish pastry known as rugelach is made by rolling a triangle of dough around a filling, resulting in crescent-shaped pastries.  ingredients For the Dough:21/2 cups all-purpose flour plus more for rolling dough1/4 teaspoon salt2 sticks cold unsalted butter cut into ¾-inch chunks8 oz cold cream cheese cut into 1-inch chunks1 egg yolkFor the Filling:1/2 cup light brown sugar1/4 cup granulated sugar1 cup walnuts1/2 cup raisins4 teaspoons cinnamon instructions Pour the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas.Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle.Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or overnight.Making the filling:Place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped.Transfer to a bowl and set aside until the dough is ready.Preheat oven to 350ºF and set two oven racks in the center most positions. Line two baking sheets with parchment paper.Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until pliable enough to roll, but not too soft.)Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 - 11-inch circle, or just under an 1/8-inch thick.Sprinkle more flour and turn as necessary so the dough doesn't stick. Spread 1/2 cup of the Filling over the dough; using your hands, press the filling into the dough to anchor it.Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges. Roll each wedge up, beginning with the wide end and ending with the point.Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dougBake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that's just the dark filling oozing out).Transfer the rugelach to a rack to cool

summary Even though these protein-packed chickpea fritters are listed as one of Israel's national dishes, it is often suggested that falafel might have originated in Egypt, Lebanon, or Palestine. ingredients 1 cup 200g dried chickpeas, soaked overnight and drained1/2 large onion roughly chopped2 tablespoons finely chopped fresh parsley2 tablespoons finely chopped fresh cilantro1 teaspoon salt1/2-1 teaspoon dried hot red pepper4 cloves of garlic1 teaspoon cumin1 teaspoon baking powder4-6 tablespoons flourVegetable oil for frying as neededFOR SERVING:chopped tomatodiced oniondiced green bell peppertahini dippita flatbread instructions Using a food processor, blend the chickpeas into a rough paste together with onions, parsley, cilantro, salt, hot pepper, garlic, and cumin. Process the ingredients together until well-blended but not puréedAdd the baking powder and enough flour so that the paste doesn’t stick to your hands. Pulse again until well mixed. Cover and refrigerate for several hours.Using your hands, form the mixture into balls about the size of a walnut, or use a falafel scoop to make patties.Heat vegetable oil to about 375ºF/190°C.Fry falafel in batches, taking care not to overcrowd the pan, for a few minutes on each side or until golden brown.Drain it on paper towels.Serve your falafel with any topping of choice

summary RoosterkoekRoosterkoek, literally meaning grill cake, is a traditional South African bread baked on a grid over the coals.  ingredients 1 kg Snowflake Cake Wheat Flour10 ml Salt30 ml Sugar10 ml instant dry yeast30 ml cooking oil750 ml lukewarm water instructions Sift flour and salt together in a large bowl. Add sugar and yeast.Add oil and enough lukewarm water, and mix to a soft, sticky dough. Add more water, if necessaryTurn out dough onto a lightly floured surface and knead for 5-10 mins, or until dough is smooth and elastic.Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 30 mins, or until doubled in size.Knock down dough on a lightly floured surface for remove air and knead until smooth. Divide into 6 - 10 pieces and form into rectangles.Place onto greased baking trays. Cover and leave to rise in a warm place for about 15 mins or until balls of dough are well risen.Bake over coals on a braai grid or in an unoiled griddle pan on the stovetop until done.Serve warm with butter, cheese and jam. For a sweet version serve with chocolate spread.

summary Liège waffles are one of the two most popular waffle varieties in Belgium. These unevenly shaped, chewy treats are made with a thick, brioche-like dough which is sweetened with pearl sugar and baked in a specially-designed waffle pan. ingredients 1 kg white flour75 g fresh yeast5 dl semi-skimmed milk4 sachets vanilla sugar2 eggs500 g margarine or softened butter50 g honey10 g saltCinnamon or powdered vanilla3 g bicarbonate of soda600 g pearl sugar instructions Use a small amount of warm water or milk to dilute the yeast. Mix flour, milk, vanilla sugar, whole eggs and diluted yeast to make yeast dough. Leave it to rise for 15 minutes at room temperature.Add the softened butter or margarine, 200g of flour, cinnamon or vanilla, honey, salt, and bicarbonate of soda into the dough. After kneading the mixture, allow the smooth dough to rise for another 10 minutes.Fold the dough into the pearl sugar and divide it into 90 to 140 g pieces (taking into account the size of the waffle iron).Bake the waffles in a preheated waffle iron.

summary They’re the ideal busy Christmas morning breakfast and are so easy to make. You require only a few ingredients which you’ll probably already have in your pantry and only 30 minutes to get them ready. ingredients 3/4 cup all-purpose flour1/4 cup sugar2 tablespoons cornstarch1 teaspoon baking powder1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon salt1/2 cup Greek yogurt1/4 cup unsalted butter melted2 tablespoons milk1 1/2 teaspoons white vinegar1 large eggFOR THE CINNAMON SUGAR:2 tablespoons unsalted butter1/3 cup dark brown sugar packed1 tablespoon cinnamon2 teaspoons milkFOR THE VANILLA BEAN CREAM CHEESE GLAZE:1/4 cup confectioners’ sugar2 tablespoons cream cheese at room temperature1-2 tablespoons milk1/2 vanilla bean seeds scraped instructions To make the cinnamon sugar, melt butter in a small saucepan over medium heat. Stir in brown sugar, cinnamon and milk. Bring to a boil; remove from heat.Preheat oven to 325 degrees F. Coat a donut pan with nonstick spray. Pour 1 teaspoon cinnamon mixture into each cavity, spreading it out in an even layer.In a large bowl, combine flour, sugar, cornstarch, baking powder, cinnamon, nutmeg and salt.In a large glass measuring cup or another bowl, whisk together Greek yogurt, butter, milk, vinegar and egg.Pour mixture over dry ingredients and stir using a rubber spatula just until moist.Scoop the batter evenly into donut pan. Place into oven and bake for 7-8 minutes, or until donuts are slightly browned and spring back when touched.In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat confectioners’ sugar, cream cheese, milk and vanilla bean seeds on medium-high until smooth, about 1-2 minutes. If the glaze is too thick, add more milk as needed.When the donuts are done, cool for 10 minutes and drizzle with glaze. Allow glaze to set before serving.

summary Available only from September to March, sneeuwballen (lit. snowballs) are traditional Belgian sweet treats consisting of a vanilla cloud that is coated with dark Belgian chocolate and sprinkled with icing sugar. ingredients 200 g salted butter0.5 marrow from a vanilla pod200 g fondant sugar in small pieces140 g chocolate fondant80 g powdered sugar20 g cornflour instructions Beat the butter with the vanilla powder until nice and white. Let the butter come to room temperatureNow add the pieces of fondant sugar to the butter mixture while beating. It is important that the mass is nicely whipped.Fill a piping bag with a round nozzle with this cream. Pipe nice flat slices of 3 to 4 cm in diameter and 1 cm thick on baking or butter paper. These slices will become our filling.Place the slices in the fridge for at least 2 hours, until they have set.Melt the chocolate in the microwave or stovetop to about 35°C. Mix the icing sugar and cornflour and sieve. Pour the mixture into a rimmed plate.Dip the stiffened filling into the chocolate with a fork. Shake them briefly and then roll them in the sugar mixture and let the chocolate set.Place the balls in a sieve and gently shake off the excess sugar.

summary Making homemade glazed doughnuts is easier than you think. Ready in about 2 hours, these taste like doughnuts from your favorite bakery, but they’re made in the comfort of your own home.  ingredients Milk – whole milk if possible.Butter – unsalted room temperature butter. If using salted then reduce salt accordinglyYeast – active dry yeast make sure that the yeast is freshEggs – room temperature eggs are a must since cold eggs might not help the yeast rise and in turn will affect the outcomeFlour Sugar & Salt – Unbleached (if possible) all purpose flour, Plain white sugar, saltNutmeg – Buy whole nutmegs and grate fresh for all recipes that require ground nutmeg. It makes a huge difference. instructions To make doughnuts:Combine first 7 ingredients (milk through nutmeg) and 2 cups all purpose flour in the bowl of your stand mixer.Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).Add remaining all purpose flour ( 3 cups + 1/4 cup + 2 tablespoons ) and switch to a dough hook, knead on medium speed for additional 3 minutes.Remove bowl from the mixer, scrape the sides of the bowl and cover bowl with a clean kitchen towel and place in the warmest spot in your kitchen. Let dough rise for about 1 1/2 hours or until doubled in size.Dust working surface with flour, dump dough and dust flour on top. Gently roll into 1/2 to 3/4th inch thick, cut circles with a doughnut cutter ( if you don’t have one, then use a 3-inch circle cookie cutter and with a small cookie cutter in the middle of each doughnuts, to make the holes).Place doughnuts and holes on two lightly floured cookie sheets, spacing about an inch apart. Cover with a kitchen towel, let rise again for 45-60 minutes.Line a large baking sheet with paper towels and place a wire rack on top.When ready to fry, add oil in a large dutch oven until comes to about 2-inches height.Place over medium high heat until 330 to 340 degrees (use a deep fry thermometer).Deep fry about 4 doughnuts at a time (do not overcrowd the pan), until golden brown on both sides. Remove doughnuts onto the cooling rack.Repeat until all doughnuts and holes have been friedGlaze doughnuts:In a medium bowl, whisk all glaze ingredients until smooth. Begin by adding 5 tablespoons water and then a touch more if glaze seems thick.Working with one doughnut at a time, dip one side of each doughnut into the glaze and return to the wire rack.Let glaze set for about 20 minutes before serving.

summary These donuts were absolutely delicious, and of course perfect with a cup of coffee.  ingredients 1/2 cups Coconut Oil1/2 cups Raw Honey6 whole Eggs1 teaspoon Vanilla Extract3/4 cups Coconut Flour3/4 teaspoons Baking Soda1 teaspoon SaltFOR THE TOPPING:1/2 cups Chocolate Chips1 Tablespoon Coconut Oil instructions Preheat the oven to 350ºF.In the microwave, melt coconut oil for a few seconds until liquid form. Heat the honey in the microwave for 20 seconds until it’s in liquid form.Blend the eggs and honey together in a blender. Add the melted coconut oil and vanilla extract.Sift the coconut flour, baking soda and salt into the egg mixture and mix until well blended.Using a dessert spoon, spoon the batter into the circles of a well-greased donut pan.Bake for 15 minutes or until a toothpick comes out clean. Once cooled, remove donuts from the donut pan.For the topping, melt the chocolate chips and coconut oil together.Dip each donut into the chocolate and set onto a tray lined with parchment paper. Place donuts into the fridge for the chocolate to harden. Enjoy!

summary These homemade donut holes are so perfectly crisp on outside, yet have a soft, doughy center.Made with baking powder instead of yeast for rising, these are known as cake donuts because of their denser texturetexture ingredients 2 cups all-purpose flour1/4 cup granulated sugar1 1/2 Tbsp baking powder1/2 tsp kosher salt1/4 tsp ground nutmeg optional1 large egg1 cup milk I use whole1/2 - 1 tsp vanilla extract1/4 cup melted butteroil for frying (canola, peanut, or vegetable are good choices) instructions Line a large baking sheet with a few layers of paper towels. Set aside.Pour oil into heavy bottomed pan until oil is about 2 inches deep.Heat over medium heat until oil comes up to 350 F degrees.Whisk together flour, sugar, baking powder, salt and nutmeg in a large mixing bowl. In a separate mixing bowl, whisk together the milk, egg and vanilla.Pour the wet ingredients into the mixing bowl with the dry ingredients and stir together for a few seconds with a wooden spoon. Add melted butter and stir until mixture forms a thick batterOnce oil has reached 350 F degrees, use a cookie scoop to scoop up batter and drop them into the hot oil.Add about 8 donut holes to the oil in one batch, and fry about 2 minutes per side. Remove fried donuts to prepared cooling rack/baking sheet.FOR SUGARED DONUT HOLES:Add about a cup of granulated sugar to a shallow bowl.When you take the fried donut holes out of the oil, add them to the sugar bowl and toss to coat them in sugar.Transfer to cooling rack to cool down.

summary These tender chocolate baked donuts are baked in the oven and never fried. ingredients All-purpose flour: Make sure to spoon and level the flour so you don’t end up with dense dry baked donuts.Cocoa powder: You’ll need unsweetened cocoa powder.Baking soda: Helps the donuts rise in the oven and prevents them from being dense.Salt: Enhances the chocolate flavor and balances out the sweetness of the batter.Buttermilk: Makes for ultra moist donuts.Granulated sugar: Sweetens the donuts without adding flavor.Egg: Adds moisture and helps bind the batter together.Butter: Needs to be melted and given time to cool before being mixed into the batter.Vanilla extract: Pure vanilla delivers the best flavor.Powdered sugar: Is used in the glaze to sweeten it.Milk: Add more milk to the chocolate glaze as you see fit to thin it out. instructions Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl.In a separate bowl, mix together the buttermilk, sugar, egg, butter, and vanilla until well combined using electric hand mixer.Add the wet ingredients to the dry ingredients and mix until just combined.Spoon the batter into the donut cavities making sure to only fill them about 2/3 - 3/4 of the way full.Bake for 8-10 minutes or until a toothpick inserted into the donut comes out clean.Remove from the oven and allow to cool for about 5 minutes in the pan.Remove donuts from the pan and transfer to a wire rack to cool.TO MAKE THE GLAZE:In a separate bowl, mix together the powdered sugar, cocoa powder, vanilla, and milk. If the glaze is too thick, slowly add one tablespoon of milk at a time until it has reached your desired consistency.Dip the tops of the donuts into the glaze and transfer back to the wire rack to cool and allow the glaze to harden. Top with sprinkles if desired

summary Old-Fashioned Donuts are coated in glaze and taste just like the cakey ones at your favorite bakery! ingredients Cake flour: cake flour has lower protein content than all-purpose flour so it will yield light and delicate old fashioned donuts.Butter: I recommend using unsalted butter since the dough has added salt. Salted butter is not consistent between various brands so it’s best to use unsalted butter. The butter needs to be at room temperature as well so it can cream easily.Egg yolks: using just the egg yolks adds richness to the donuts.Sour cream: adding sour cream to the batter helps thicken the dough and adds moisture to the donuts.Powdered sugar: the powdered sugar sweetens and thickens the glaze. instructions For the Donuts:In a large mixing bowl or the bowl of a stand mixer, combine the butter and sugar. Beat together on medium speed until well combined for about 1 minute.Add the egg yolks. Beat on medium speed until light and fluffy for about 2 minutes. Add the sour cream and beat until well combined.In a medium bowl, sift together the flour, baking powder, salt, and nutmeg.Add the flour mixture. Beat on low speed until well combined, scraping down the bowl once to make sure everything is incorporated.Transfer the dough down into the bowl, cover, and refrigerate for at least 1 hour or until firm, and up to 1 day.Fill a large heavy-bottomed pot with oil 2 inches deep. Place over medium heat until a deep-fry thermometer registers 335F. Line a large baking sheet with a paper bag or paper towels.While the oil is heating, turn the chilled dough onto a well-floured surface.Dust the dough well with flour. Roll to ½-inch thickness. Using a 3-inch round cookie or biscuit cutter dipped in flour, cut circles out of the dough.Cut holes in the center of each circle using a 1 ¼-inch round cutter. Place the donuts and holes on the parchment-lined tray.Carefully place donuts in the hot oil. Fry for 2 minutes. Flip and fry for another 2 minutes.Flip one more time and fry until golden brown. Remove the donuts with a slotted spoon or strainer and let drain on the paper. Repeat the processFor the GlazeSift the confectioners’ sugar into a medium bowl. Whisk in the water, the vanilla, and salt until smooth.Dip the craggy top of each donut in the glaze. Place on a wire cooling rack, glaze side up, and let cool for a few minutes.Serve warm or let cool completely. Leftover donuts can be stored, covered, at room temperature for up to 3 days.

summary Made with gluten free dough and dipped in sweet vanilla glaze, these doughnuts will satisfy your cravings. Perfect with a cup of coffee! ingredients Donuts:1/2 Cup Soy or Almond Milk55 ml Coconut Oil1 Teaspoon Vanilla Extract1 Cup 135g of All-Purpose Flour (or gluten-free flour)1/4 Cup 60g of Granulated Sugar1 Teaspoon Baking PowderPinch of Baking SodaPinch of SaltGlaze:1/2 Cup Confectioners Sugar1-2 Tablespoon of Soy or Almond Milk1/2 Teaspoon Vanilla ExtractRed Food ColoringSprinkles to top instructions Preheat oven to 400 degrees°F (200°C).Beat all the wet ingredients together in a bowl.In a separate bowl, mix all the dry ingredients.Pour the wet ingredients into the bowl of dry ingredients and mix together until a dough forms.Form 6 donuts out of the dough by using a doughnut cutter or biscuit cutter to cut the dough into doughnut shapes.Reroll the excess dough and repeat until all of the dough has been cut.( The dough will be sticky )Put them in a donut tray coated with baking spray.Bake the donuts for 10 minutes.Making the glaze:Combine all the ingredients together in a bowl.Dip the warm donuts in the icing and then top with the sprinkles.Let the donuts cool on a wire rack for a few minutes and enjoyYou can store the donuts in an airtight container or sealable bag at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months.

summary Dessert pizzas taste so good, and they are a complete game changer for anyone who’d like to get the feel of a true pizza haven.  ingredients 1/4 cup butter softened1/2 cup sugar1 large egg1/4 teaspoon vanilla extract1/4 teaspoon lemon extract1-1/4 cups all-purpose flour1/4 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon saltGlaze:1/4 cup sugar2 teaspoons cornstarch1/4 cup water1/4 cup orange juiceTopping:4 ounces cream cheese softened1/4 cup confectioners' sugar1 cup whipped topping1 firm banana sliced1 cup sliced fresh strawberries1 can 8 ounces mandarin oranges, drained2 kiwifruit peeled and thinly sliced1/3 cup fresh blueberries instructions In a small bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts.Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.Press dough into a greased 12- to 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.For glaze:Combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth.Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.For topping:In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Spread over crust.Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator

summary Speculoos, as they’re called in Belgium, are spiced gingerbread shortcrust cookies that are traditionally made and eaten throughout the Christmas holiday season. ingredients 2 1/4 cup firmly packed dark brown sugar1 cup unsalted butter soft2 large egg yolks3 tablespoon heavy whipping cream1 teaspoon quality pure vanilla extract1 teaspoon finely grated lemon zest1 cup almond or hazelnut flour3 1/4 cup all-purpose flour1/2 teaspoon salt2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves1/2 teaspoon ground ginger1/4 teaspoon ground anise seed1/4 teaspoon ground cardamom instructions Using an electric mixer, beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest until it's pale and fluffy for 5-6 minutes. Add the almond/hazelnut flour and stir until combined.In a separate bowl, combine the flour, salt and spices. While beating, gradually add this flour mixture to the wet mixture. Fold using a spatula then knead with hand. If the dough is too dry/crumbly add a little extra egg yolk as needed.Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge for at least 5 hours or overnight.Roll the dough out onto a lightly floured work surface to a thickness of about 1/4 inch.Cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos.Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking.Preheat the oven to 375 degrees F.Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container.Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.

summary Bofrot is one of Ghana's amazing snack that is taking anytime of the day.It's refreshing, tasty and easy to make. ingredients 4 cups of All purpose flour1 cup Sugar1 teaspoon Nutmeg1 1/4 teaspoon Salt3/4 cup WaterFor Yeast Activation:1 teaspoon Sugar2 teaspoons Yeast1 cup Warm water instructions In a small bowl, add 1 teaspoon of sugar, 2 teaspoons of yeast. Mix well to combined and cover it. Set it aside for 5 minutes to activate.In a separate bowl, add flour, sugar, nutmeg, and salt. Combine together and set it aside.Once yeast is activated, a foam will appear at the top. Pour yeast mixture in the dry ingredients and mix to combine.Now when it comes to making puff puff the amount of water you add really depends on you, so if you like your puff puff very dense, don’t add lot of water but if you like it soft then you have to add just a little more of water to make it light and fluffy.Set it in a warm place for about 2 hours. Cover it to let it rise.Under a medium heat, pour oil in a pot and allow it to heat up.Remove dough and take out some of the air. Beat it to the side of the bowl using your clean hand or spatula.Once it is smooth you scoop it up and you kind of throw and catch, by catching and you turn your hand over and squeeze it out.Then drop it into the oil and ensure that they are all placed with each having space to fry.Once you drop everything, lower your heat to medium so that your doughnut do not cook on the outside and then the inside is still raw or bad.Fry until golden brown all round. Then remove and place on a tissue paper.

summary African Egg Rolls are basically boiled eggs that are wrapped in the dough and deep-fried immediately.Deep-fried until crisp, it becomes a fantastic African appetizer. Delicious served with Sweet Chili sauce. ingredients 6 boil eggs1/4 cup warm water1/2 teaspoon yeast1/3 cup Whole milk1 ½ tablespoons sugar1 teaspoon salt2 cups flour1/2 teaspoon granulated garlic1/2 teaspoon paprika1/4 teaspoon white pepper.2 oz. unsalted butter margarineOil for deep-frying instructions Add warm water and yeast together in a medium bowl. Set aside for 5 minutes. Then add milk, sugar, and saltUsing a stand mixer or by hand mixer, mix the flour, garlic powder, white pepper and paprika.Add butter, mix well until the ingredients have been fully combined.Turn the dough out onto a lightly floured surface. Knead dough until it is smooth.Place the dough on a well-floured surface. Roll out dough about 1 inch thick.Cut out circles by gently pressing on the dough using a circular object, shaping the scotch egg dough. Continue cutting out dough until all dough has been cut- six pieces.Gently wrap the dough around the egg as evenly as possible, pinch the bottom. Make sure there are no cracks or opening.Repeat the process. Set aside the egg roll.Cover and let it rest for 30 minutes.Heat up a medium skillet or cast iron with oil until hot but not smoking.Gently drop the scotch egg with a spoon preferably and fry in batches, turning once, until golden brown for about 5-8 minutes. Do not overcrowd the panUsing a slotted spoon, remove the Scotch egg and place them on paper towels. Serve warm

summary Ghanaian Caramel Coconut Balls also called as kube cake is one amazing snack eaten in bother Ghana and Nigeria. ingredients 1 matured coconut3/4 cup sugar1/2 cup water2 teaspoons lemon juice optional1 teaspoon butter or margarine instructions Crack a fleshy matured coconut, remove the brown bark.Wash and grate the coconut into as larger shreds. This will contribute to a chewy texture. Set asideOn a low heat, place sugar in a saucepan, add lemon juice and some water.Stir gently and continuously using a wooden ladle to dissolve mixture and bring to a boil.Allow the caramel to boil from 5 to 10 minutes without stirring, which will prevent granules from forming. Keep an eye on the mixture, as caramel can burn quickly.Once the caramel is deep brown, add the shredded coconut and cook for 5 minutes, stirring occasionally.When the mixture is sticky, remove from the heat and allow it to cool slightly.Grease a plate with butter or margarine.Form balls using your hands, two spoons, or a small scoop.Place on the greased plate and allow to cool completely. Serve warm or cold

summary Nkatie Cake also known as Peanut Brittle is a Ghanaian snack. Nkatie cake is usually in a candy bar or shaped in any form made with groundnuts or peanuts and melted sugar. ingredients 2 cups roasted peanuts1 cup sugar2 teaspoons oil instructions Crush the roasted peanuts using a rolling pin into smaller bits or using a blenderUnder low heat, place a small pot. Melt sugar by stirring continuously until golden brown. The goal here is to caramelize the sugar. Do not burn the sugar.Add the crushed peanuts and stir everything together. Make sure every crushed peanut is well coated with the caramelized sugar.After completely coating peanuts, remove from fire.Transfer the nkate cake onto a lightly oiled surface or a cutting board. Use a rolling pin and roll it flat.Always cut the peanut cakes while they are still hot or warm. It is very difficult to cut and shape the bars ones they cool.Cut and shape them into sizes you want

summary Koeksisters are as unique to South Africans . This deep-fried pastry is  braided by hand and comes in various shapes and sizes. ingredients Dough:1 1/2 cups all purpose flour2 teaspoons baking powderA pinch of nutmeg3/4 teaspoon salt1 large egg25 grams butter/ margarine melted2 tablespoons sugar1/2 cup soymilk/ buttermilk or any milk of choiceAny oil of choice for deep fryingSyrup:2 cups granulated sugar1 1/4 teaspoon cream of tartar1 tablespoon Fresh ginger mincedFresh squeeze lemon juice half lemon1 cinnamon stick optional1 cup water instructions Pour white sugar, 500ml water, fresh ginger, cream of tartar, and 1 cinnamon stick in a saucepan over medium heat.Stir continuously until the sugar has melted. Cook the syrup for 10 minutes, then transfer to a glass bowl. Allow syrup to cool and set aside or place in fridge.Sift all-purpose flour, baking powder,  salt and a pinch of ground nutmeg together. Using your hands, rub in  butter or margarine into the flour mixture until it resembles the texture of coarse breadcrumbs.Using a wooden spoon, stir in Amasi/ buttermilk. Once the dough starts to come together, turn it out onto a clean surface and bring the dough together with your hands.Knead the dough using a rolling pin or hand until smooth for about 10 minutes. Place the dough in a large clean bowl, cover with plastic wrap or kitchen towel and set aside to rise for about an hour.Divide the dough into 3 parts. Roll out the first piece of dough to a thickness of 5mm thick.Cut the dough into rectangles that are 5cm wide and 10cm long. Cut 3 equal legs into each rectangle but keep the 5mm at the top uncut so that the pastry doesn’t fall apart once you start braiding it.Braid each piece of dough by taking the left section and crossing it over the middle one.Then take the right strand and cross it over the new middle strand.Keep crossing and alternating all the way down.Press the ends together and lightly tuck it in under the braid.Cover them with a damp cloth while you continue with the rest.On a medium heat, place pan with oil inside on it. Let oil heat up then fry the koeksisters off in batches until golden and crisp for about 2-3 minutes.Remove them from oil then drain the koeksisters on kitchen papel for 2 minutesDipped them immediately into the ice cold syrup.Keep the koeksisters submerged in syrup for 10-15 minutes.Remove the koeksisters with a slotted spoon and allow most of the syrup to run off before transferring the koeksisters to a cooling rack.

summary Suya Recipe is a popular street  snack that is made with beef and spices which include peanuts, ginger, cayenne pepper, anandd other ingredients. ingredients 1 cup roasted salted peanuts1 tablespoon paprika2 teaspoons onion powder2 teaspoons ground ginger1 teaspoon chilli pepper1 teaspoon garlic powder1/2 kg beef or chicken or ram2 tablespoons canola oil1 teaspoon salt1 red onion1 large tomato1 green/red pepper instructions Soak skewers in water for an hour before using. This will prevent them from getting burnt on heat.Wash and cut onions, tomatoes and green pepper in large chunksWash and cut meat into thin stripsPlace peanuts in a blender; process until finely chopped. Add paprika, onion powder, ginger, pepper flakes and garlic powder; pulse until combined to make suya spice.Season and coat meat with with stock, salt, oil and suya spice in a bowl. Cover bowl and marinate in fridge for an hour or more. Drain beef and discard marinadeThread meat on pre-soaked skewers alternating with onion, tomatoes, green pepper. Apply more suya spice and oil.Arrange the skewered beef on an oven rack or then grill in the oven at a temperature of 175C (fan) for 15 minutes.Grill, covered, over medium-high heat for about 10-15 minutes, turning occasionallyWrap in foil or put in an airtight container then store in the fridge for up to 3 days or in the freezer for up to 3 months. It can be reheated in the oven or microwave from frozen.

summary A very popular West African street food that’s quick and easy to make with different variation. it’s a great snack, appetizer, or dessertdessert ingredients Plain flourWaterYeastNutmeg or cinnamonSaltSugarEnough Oil for deep frying instructions Mix salt, water, sugar, and yeast. Set it aside for 5 minutes to activate yeastMake the dough by adding yeast mixture to flour and mix.Let the mixture rest and rise for approximately 1-2 hoursIn a large sauce pan, pour vegetable oil into a pot for deep frying (too little will result into a flatter balls), and place in low heat.Test to make sure the oil is hot enough by putting a drop of batter into the oil. If the oil is not hot enough, the batter will stay at the bottom instead of rising to the top.Using your hands, grab a little bit of mixture at a time and drop into the oil. ORWhen the oil is hot enough, use a spoon or spatula to dish up the batter in a shape of a ball and  drop it in the oil.Fry for a few minutes until the bottom side is golden brownTurn the ball over for a few minutes until the underside is golden brown.Use a large spoon or a slotted spoon to remove  it out of the oil. Then place them on kitchen tissue to soak up some of the excess oil.If desired, you can coat puff puff in table sugar or powdered sugar to make it delicious.

summary Tasty Mandazi Recipe is the super quick recipe, yeast free, made with self-rising flour or baking powder and it's made in a short amount of time. ingredients 1 1/2 cups all purpose flour plus more1 1/4 teaspoon baking powder1/2 teaspoon salt1/2 cup sugar1/2 teaspoon crushed cardamom spice1/2 teaspoon grated nutmeg or cinnamon2 Tablespoons grated coconut or coconut flakes optional1 large egg3 tablespoons melted butter/oil1/2 cup evaporated milk /coconut milkwarm water as neededVegetable oil for deep-frying instructions Mix dry Ingredients: In a large bowl combine flour, sugar, baking powder, salt, sugar, cardamom spice and nutmeg. Whisk together then make a well in the centerCombine liquid ingredients: Gently add eggs, butter and milk. Using a spatula, combine until mixture comes together and dough is smooth.Turn the dough out onto a floured surface and knead until smooth.Divide the dough into 4 portions.Roll out dough in to 1 inch thick. Cut in bite size pieces or triangles. Repeat with the remaining dough portions.In a large sauce pan, pour vegetable oil, until it is at least 2 inches high (too little will result in flatter mandazi)Place on medium heat until oil reaches 350 degrees.Fry until golden brown about 3-5 minutes depending on size. Work in batchesRemove with a slotted spoon and drain on paper napkin. Serve warm with powdered sugar or cinnamon sugar or Kenyan Coffee

summary Learn how to make Samosa and you’ll be amazed at how simple and fun it is to make samosa recipe from scratch at homehome ingredients Samosa Dough2 cups all purpose flour1/4 teaspoon salt4 tablespoons + 1 teaspoon oil6 tablespoons waterSamosa Filling3 medium potatoes1 medium onion sliced2 tablespoons oil/margarine1 teaspoon cumin powder2 teaspoons coriander powder1 teaspoon finely chopped ginger1 green pepper minced1/2 cup +2 tablespoons green peas1/4 teaspoon red chili powder3/4 teaspoon salt or to tasteSeasoning of choiceMeat or fish of choice cooked and shredded into piecesoil for deep frying instructions Samosa Dough PreparationIn a large bowl, add flour and  salt and mix well. Add in oil/margarine and mix with your hand until oil is well incorporated in flourOnce incorporated, the mixture resembles crumbs.Slowly, add water to mixture little by little and mix to form a stiff dough.Don’t overwork the dough and don’t knead a soft dough. It should just come together and form a stiff dough.Cover the dough with a moist cloth and let it sit for 40 minutes.Samosa Filling PreparationPeel potatoes and boil under high heat until soft and tender.Mash the cooked potatoes in a bowl using a spoon or fork or potato masher. Set aside.Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add onion and stir for 4 minutes. Add in ginger, cumin powder, coriander powder, garlic and pepper. Cook until softAdd the mashed potatoes, green pepper, green peas and meat/ fish of choice to the pan. Mix everything together. Add salt and seasoning to tasteMix to combine. Once it’s all well incorporated, remove pan from heat and let the filling cool down a bit.Shaping and Frying the SamosaOnce the dough has rested, knead it on a flat and smooth surface. Then divide the dough into 7 equal parts.Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.Take one part and apply water on the straight edge/side or mix some flour with water so that it forms a paste to apply at the edgesNow bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa.Apply water/flour paste all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plateFinally, pinch the edges and seal the samosa. Repeat with remaining dough.Heat oil in a pan/wok on medium heat.( To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface that means the oil is ready)Fry Samosa on low heat about 10-12 minutes until the samosa become firm and light brown in color.If the oil is too hot after frying the first batch, bring it on a lower heat. If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked.Enjoy hot samosas with hot sauce or ketchup