Cakes and Bakes

Description: Pumpkin pie
Cuisine: western
Serving: 5 Adults
Ingredients:
Condensed milk 1 can
Pie shells (unbaked) 1 (3-4 cup vol)
Whipped cream 1/4 cup
Ground ginger 1/2tsp
Ground cloves 1/4tsp
Salt 1/2tsp
Ground Cinnamon 1 tsp
Sugar 1 cup
Eggs 2
Pumpkins puree 1 cup
Procedure:
1. Take a big vessel and beat eggs.
2. Add the pumpkin puree and condensed milk.
3. Mix sugar, salt clove pwd, ginger and ground cinnamon pwd.
4. Pour the mixture into the the pie shell.
5. Bake the pie in a preheated oven (435° F) for 15 minutes.
6. Reduce to 345 F and bake for .about 50mnts.
7. Else you can insert a knife near the center to check if it comes out clean.
8. Cool for 2 hrs and top with whipped cream and serve.
-------------------------------------------------------------------------------------------------
Description: Chocolate Brownies
Cuisine:
Serving
Ingredients:

White chocolate ½ cup
Brown chocolate ½ cup
Baking cocoa ½ cup
All purpose flour (Maida) ½ cup
Butter 1/2cup
Sugar 1/4cup
Brown sugar 1/4cup
Eggs (divided) 3no’s
Vanilla essence 1n1/2tsp
Walnut (any other nuts) 1cup
Caramel ice-cream (topping) ¼ cup

Procedure:
Preheat oven to 345 degree F.
1. Take a glass vessel, mix flour, salt and cocoa pwd.
2. In another big bowl beat butter, brown sugar and sugar until creamy.
3. Beat eggs to the mixture one after the other.
4. Add vanilla essence and mix well.
5. Gradually beat in flour mixture.
6. Take ½ cup batter and reserve.
7. Spread remaining batter into the baking pan.
8. Sprinkle the nuts and white chocolate pieces over the batter.
9. Beat the egg with the reserved batter in the same bowl until light in color.
10. Mix the brown chocolates.
11. Now spread over the caramel topping.
12. Bake for about 40mnts.
13. Cool it on wire rack and cut into square pieces.
Enjoy Brownies!!!!!!!!!!!!!
----------------------------------------
Mango Brownie
Description: Brownie
Cuisine: Western Cuisine
Serving: 5 Adults
Ingredients:
Mango pulp 1 ½ cup
Sugar 1/3cup
Butter 1 ½ tbsp
Maida 1 cup
Cocoa pwd 2tbsp
Baking pwd 1/2tsp
Vanilla essence ½ tsp
Cream 1tbsp
Yellow food color ¼ tsp
Procedure:
1. In a blender blend 1 cup mango pulp sugar and butter.
2. Remove in a bowl and add maida, cocoa pwd, baking pwd and vanilla essence.
3. Now fill the mixture in moulds and bake for about 160 degree for 20 mnts.
4. Now for the frosting add 3tbsp mango pulp with cream and 1 pinch of food color.
5. Fill in the cones and decorate the brownie when it is baked.
6. You can also use icing if needed by using castor sugar and whipped cream.
Serve with cubes of mango garnished with the help of a thooth pick