Angel Sugar Cookies


  • 2 whole Large Eggs
  • 1 cup Canola Oil
  • 2 sticks Butter, Softened
  • 1 cup Sugar, Plus Extra For Sprinkling
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 4 cups Plus 2 Tablespoons, All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream Of Tartar

Preparation Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.
Add remaining ingredients and mix well. Cover and refrigerate dough one hour.
Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet.
Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened.

Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don't overbrown!
Allow to cool before eating. Cookies are ultra crumbly!

Mini Chocolate Cake

  • 1/3 cup water
  • 1/3 cup pitted dates, coarsely chopped
  • 1/4 cup unsweetened cocoa powder
  • 1 oz. bittersweet chocolate (chunks or chips) (not unsweetened)
  • 3 tbsp. light brown sugar
  • 1/2 tsp. molasses
  • 1 large egg, lightly beaten
  • 1/4 tsp. vanilla extract
  • 1/8 tsp. vinegar (I used apple cider vinegar)
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • pinch salt
  • 2 tbsp. All-purpose flour

1 Preheat oven to 325°F.

2 Rub 1 tsp. vegetable oil on the insides of a 12-cup, nonstick, mini-muffin pan.

3 Collect all ingredients. Measure listed amounts of dates, cocoa, chocolate, sugar, and flour. Set aside.

4 Bring water and dates to a simmer in a small saucepan. While still hot, transfer to a small food processor. Add cocoa powder and chocolate and pulse a few times to blend. Let cool a minute or two; you don't want the egg to start cooking. Add sugar, molasses, egg, vanilla, vinegar, baking soda, baking powder, and salt. Blend until smooth. Sprinkle the flour over the batter and pulse once or twice just to combine.

5 Divide batter evenly among cups. Bake about 20 minutes. Allow to cool for at least 30 minutes before removing from pan.

Semolina Pudding


  • Semolina 3-4 tbsp
  • Butter 2 tbsp
  • Milk 500 ml
  • Sugar
  • Custard Powder 1 tbsp

  • Heat the butter. Fry the semolina till you smell the fragrance of cooked semolina.
  • Add milk. Cook for 10-15 minutes. Add sugar according to your taste. Stir continuously.
  • Mix the custard powder in 2 tbsp milk and add to the pudding slowly.
  • Cook for 5 minutes.
  • Add chopped dry fruits before serving.
  • Serve hot/cold.
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