Cinnamon Swirl Cake Recipe
So I have received some comments about my Cinnamon Swirl Cake recipe…mainly “Where is the recipe??” So here it comes….
This is by far one of my all time favourite cakes to enjoy with a cup of tea or with a Tim Horton’s coffee. I was sent this recipe by Parmjit Aunty when she made it at one of our Toronto Sikh Retreats. I tweaked it a little adding that Manraj flare and I hope you all enjoy it!
Ingredients:
2 ½ cups of all purpose flour
1 cup butter
3 teaspoons of ground flax seed mixed with 4 ½ teaspoons of yogurt (…or 3 eggs)
1 ½ cups of yogurt or sour cream
1 ½ cups sugar
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
Mixture (equal parts of the below):
Ground almonds
Cinnamon
Brown sugar
Method:
Add baker soda to yogurt and set aside to ferment.
Cream together sugar and butter adding flax seed and yogurt mixture gradually.
Add baker powder and salt to flour and mix well.
Alternatively add the yogurt/sour cream and flour to the creamed mixture, ensuring completely mixed before adding each addition.
Once completely mixed, pour half of mixture into a tub or bundt or loaf pan, sprinkle with a generous amount of the almond, cinnamon and sugar mixture. Pour over remaining mixture and top with more of the almond, cinnamon and sugar mixture.
Bake for approximately 45 mins. @ 350.
Chocolate Chip Cookies (the secret is out...)
So there seems to be a collective belief that I have been keeping my chocolate chip cookie recipe a secret. Many have accused me of sabotaging the recipe I have given them. This is hardly the case. I must give credit to my sister, Rumnik, who is famous for these cookies and first introduced me to them when she made for the 2009 Toronto Sikh Retreat. I credit her for sharing this recipe with me and for all of you out there who have asked me countless times here it is….finally.
Ingredients:
* 2-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed light brown sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 2 cups (12-oz. pkg.) Chocolate Chips (Dark or Semi-Sweet…your choice)
* 1 cup chopped nuts (optional)
To change it up substitute 1 cup of chips for ¾ cup of Skor bits
Egg Substitute
1 tbsp alsi (ground flax seed) and 3 tbsp of hot water per egg let sit and thicken before adding to batter.
Directions:
1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt.
3. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.
4. Add eggs/egg substitute; beat well.
5. Gradually add flour mixture, beating well.
6. Stir in chocolate chips and nuts, if desired.
7. Drop by rounded teaspoons onto ungreased cookie sheet.
8. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
About 5 dozen cookies.
Veronica "Rani" Sidhu takes us on a culinary journey...
In the South Asian culture food is not simply a necessity; it is an expression of love, a medium of creativity, the beginning of a colourful story and a magnet for loved ones to join you by the warmth of the stove.
At a very young age I remember my Nanni making aromatic and colourful masalas and curries while telling me stories of how her father used to cook, or about their Gujrati neighbour who used to make the wonderful masalas for fish and how she adapted it for the colourful seasonal vegetables grown in their gardens.
Veronica Sidhu has ingeniously taken what we all love about food, the taste, the stories associated with each dish and the people we hold dear, and has created a book that weaves all of these experiences together. I hesitate to call this a “cook book” as it is more than that. As I made the “Vegetable Cutlets - Subze Tikee” (pg 89) and the “Cashew Coconut Chutney - Kajoo Khopa Chutney” (pg 90) with my dearest friends it was as if we were learning about Veronica, her life and her experiences through these easy to understand recipes. She has appropriately titled this book “Menus and Memories from
