Sweet Easter

Treat your guests to some yummy desserts this Easter.

Sunny Lemon Bars

Ingredients

For the Crust:

• 1 cup all-purpose flour
• ½ cup powdered sugar,
• ¼ tsp salt,
• 1 tbsp lemon zest, freshly grated
• 125 gm cold unsalted butter, cut into  ¼inch dice

For the Custard:

• 3 eggs
• ½ cup egg yolks, from about 8 large eggs
• 250 gm granulated sugar
• A pinch of salt
• ½ tsp lemon zest, freshly grated
• 1 cup lemon juice

For Garnishing:
l 50 gm powdered sugar

Method

For the Crust:
Preheat the oven to 180°C, and line an aluminum baking pan with a piece of butter paper. Mix the flour, powdered sugar, salt and butter. When the batter forms a semi dry mixture, add lemon zest and mix well. Scatter into the prepared baking pan, press into an even layer, and bake 30 minutes.

For the Custard:
Combine whole eggs, yolks, sugar, salt in stainless steel saucepan, Cook over low heat, stirring constantly for 3 minutes. Now, increase the heat medium-low and continue cooking and stirring for about 8 minutes. Remove the saucepan from head and after it cools down add lemon juice and  zest. Strain into the prepared crust and cover with aluminum foil. Bake for 10 minutes at 180°C. Now remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm. Once set and dust it with powdered sugar.

Cinnamon Rolls

Ingredients

for the dough:

• 2 cups flour
• 1 1/4 tsp instant dry yeast
• 1/2 cup lukewarm milk
• 2 tbsp melted butter
• 1 tbsp sugar
• 1 eggs
• 1/2 tsp salt

Filling:

• 21/2 tbsp butter, at room temperature
• 1/4 cup brown sugar
• 1 tbsp ground cinnamon l Icing:
• 1/2 cup powdered l sugar
• 1/2 tsp vanilla essence
• 1 tbsp milk

Method

Preheat the oven 180°C. For the dough, add ½ teaspoon of sugar, yeast and 1/3 cup of the milk, and stir to dissolve. In a large bowl, combine the flour, 1 tbsp sugar, salt, melted butter, dissolved yeast, eggs and the rest of the milk. Knead until the dough is soft. Allow to rest for 15 minutes. In another bowl combine butter with cinnamon and sugar. On a floured surface, roll the dough and spread the butter-cinnamon mixture on it. Roll the dough, seal the seam with water and cut into equal size rolls. Place on a parchment paper lined tray with a little distance between them to allow them to rise.
Cover with plastic wrap and let the rolls rise in a warm place for about one hour, until doubled in size. Bake the rolls for about 15-20 minutes until they turn light brown in colour. For the glaze, mix the powdered sugar with vanilla essence and milk and before serving drizzle over the rolls.

Pineapple upside down cake

Ingredients

• 1 pineapple, cut in rounds
• 5-20 cherries
• All purpose flour 1 cup
• Powder Sugar 1 cup
• Butter 250 gms
• 3/4 cup light brown sugar
• Eggs 3
• Baking powder 1tsp
• Baking soda 1tsp
• Pineapple  essence  
• 1tbsp
• Pineapple
• juice ½ cup

Method

Preheat the oven 180°C. In a pan, melt some butter, sprinkle the light brown sugar and arrange the pineapple rings over it. Once it is caramelised, place the cherry at the centre of each pineapple ring. Grease the cake tin with butter and keep it aside.
Beat the butter and sugar until a creamy texture is formed. Add the eggs one by one and keep whisking. Now, add the flour, baking soda, pineapple essence and juice. Mix the batter well. If required, you can add a little warm milk to make a smooth batter.
Pour the batter in the greased mould. Bake it for 35 to 40 minutes. Allow the cake to cool down for 10 minutes. Now turn the cake upside down and place the caramelised pineapples on it.

Mint Choc Chip Ice Cream:

Ingredients

• Whipping Cream  1 Cup
• Milk  ½ Cup
• Choco Chips  ¼ Cup
• Powdered Sugar  ¼ Cup
• Mint Leaves: ¼ Cup
• Condensed Milk  ½ Cup
• Green Food Color ¼ tsp

Method

Crush the mint leaves in a blender, use milk as required and keep aside.
Whip the cream until stiff and add sugar, condensed milk, crushed mint leaves, choco chips and remaining milk along with green food color.
Freeze for 6-7 hours. Scoop and serve.