We are sharing some recipes here. Customers may share their recipes by emailing at firstname.lastname@example.org
Make Cup of Tea with our Super Dana
Add two tea spoons in a cup. Pour boiling water over it. Stir, and wait for 2-3 minutes. Add milk and sugar to taste. Enjoy the super taste of super dana.
Almond Tea Cakes
2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
4 teaspoons almond essence
4 cups all-purpose flour
1 teaspoon baking powder
1 egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Cream butter and sugars with an electric beater in a bowl until light and fluffy.
Add eggs and extract; and mix well. Add flour and baking powder. The dough at this point will be soft.
Store to chill in refrigerator.
For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom.
Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
Brush with a little milk and top with an almond.
Bake at 350 ( Degree Centigrade ) for 20-25 minutes.
Serve warm or cold with Islamabad tea.
Black Forest Cake
1 box food cake mix
Water, vegetable oil and eggs called for on cake mix box
Filling and Topping
1 pint (2 cups) whipping cream
1/2 cup powdered sugar
1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract
2 tablespoons sliced almonds
1 Heat oven to 350 degree Fahrenheit (325 degree Fahrenheit for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
2 Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3 In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
4 On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.
Take two cups of cold water in sauce pan, add 2 teaspoons of
Islamabad tea along with a pinch of baking soda and let the
liquor simmer on an intermediate flame. When the liquor acquires
a brownish red colour, add 2 to 3 cups of cold water into it,
and whisk with a spoon for 5 minutes.
Let the tea cook on a low flame.When the tea takes on a dark brownish red colour, take it off the flame, and make as many cups of Kashmiri chai as required in the proportions of 75% milk and 25% Kashmiri chai. As per taste you can add elaichi and again let it cook till it boils over 2 to 3 times. The tea should be onion colored when prepared. Add salt and sugar to taste.