Islamic
Ladies Social and Cultural Association
(ILSCA)
Sisters Serving Humanity
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(ILSCA) Sisters Serving Humanity
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Coconut Topping Cake Coffee House Marble Cake Perfect Walnut Brownies The Best Chocolate Cake The Best Cocoa Brownies Cream of Wheat Halwah
By
Nadia Mustapha, inspired by Masuma Mustapha
Ingredients
3 oz. unsalted butter3 oz. salted butter
1/4 cup finely chopped, toasted almonds/walnuts
Meanwhile, on low heat, melt the butter in a large, heavy pot (non-stick if possible); add cream of wheat and cardamom seeds. Parch, turning from time to time, until reddish-brown in colour (15 minutes). Pour syrup through a strainer into cream of wheat mixture; add fruit and slowly push mixture toward centre of pot, turning until dried out (2 minutes). Pat halwah firmly and evenly into a foil-lined, sprayed/greased pan and allow to cool, then cut into 40 squares.
Coconut Topping Cake (Lazy Daisy Cake)
By Nadia Mustapha Adapted from and inspired by Masuma Mustapha Makes 1 9x13-inch cake, 24 servings
Cake
1/4 teaspoon salt 1 cup good quality chocolate, chopped or chocolate chips (optional)
Instructions for Cake
In a mixing bowl, beat the eggs with peel/zest at highest speed till frothy; remove peel. Add the sugar gradually and beat for 10 minutes. Grease and flour a 9x13-inch baking pan. Preheat the oven to 350°F.
Reduce speed to lowest and stir in the flour and baking powder until combined,
scraping sides of bowl. Stop mixer. Spread the topping over the warm cake; use a fork to even out. Place pan on a rack to cool. Cut into squares.
Coffee House Marble Cake Adapted from a few Starbucks copycat recipes By Nadia Mustapha
Streusel 4 oz. salted butter 1/4 cup Demerara brown sugar 1/4 cup superfine white sugar 1 Tbsp. cinnamon 1 teaspoon cocoa 1 1/4 cups flour
Cake 1/4 cup Demerara brown sugar (for sprinkling over batter)
Instructions For the streusel: Combine all ingredients except butter and set aside. Cook the butter over medium heat until amber-coloured; remove from heat and immediately add other ingredients and combine. For the cake: In an electric mixer bowl, cream together the butter, brown and granulated sugar for 8 minutes. Add the eggs, oil and vanilla and mix for 2 minutes. Preheat the oven to 325 degrees F. Sift together the flour, baking powder and baking soda. Add half of dry mixture to the mixer bowl, mixing on lowest speed till combined. Add the milk mixture and combine, scraping sides of bowl with spatula. Add the remaining dry mixture and combine. Spread the batter into a 9x13-inch baking pan/glass dish that has been lined with foil and sprayed. Sprinkle the streusel topping evenly over the batter and swirl vigorously with a fork. Bake the cake for 1 hour. Cool on a wire rack, then cut into 40 squares.
Perfect Walnut Brownies Adapted from the recipe for the Baked Brownie of Baked NYC http://bakingsociety.com/ Inspired by and created for my very special cousin, Bibi MJ By Nadia Mustapha Makes 40 small or 32 medium brownies Ingredients 8 oz. salted butter 1 1/4 teaspoons ‘Nescafe Gold Blend’ Coffee (or any quality, instant coffee) 1/4 teaspoon salt 2 cups ‘Ghiradelli’ Semisweet Chocolate Chips or 10 oz. ‘Hershey’s’ Semi-Sweet Baking Bar 1/3 cup water 1 teaspoon vanilla extract 5 large eggs 1 1/4 cups sugar 1 1/4 cups all-purpose flour, sifted 1 1/4 cups chopped, toasted walnuts
Instructions To prepare the pan, line a 9x13-inch heavy pan with foil, then spray to grease foil. Melt the butter, coffee and salt in a saucepan over medium heat. Turn off heat and add the chocolate, swirling pan occasionally until mixture is smooth, then add the water and vanilla. Using an electric mixer, beat the eggs on high for 1 minute in small mixer bowl. Add the sugar gradually and beat for 8 minutes more. Preheat the oven to 325 degrees F. With mixer on lowest speed, add the chocolate mixture to the bowl and blend just until combined. Blend in the flour just until it disappears, scraping bowl. Pour the batter into the prepared pan and sprinkle the nuts evenly. Place pan in the middle of the oven and bake for about 40 minutes (should be risen and lightly cracked). Cool on a rack. Invert the pan onto a cutting board and remove the foil. Using a large knife, press firmly to cut into even squares. Place pan over the brownies and re-invert.
The Best Chocolate Cake Adapted from Heidibakes.blogspot.com By Nadia Mustapha
Cake 2 cups flour 2 cups sugar, half Demerara brown, half white 4 oz. salted butter 1/3 cup ‘Richmond Valley’ cocoa (or any quality, dark cocoa) 1 tsp. ‘Nescafe Gold Blend’ coffee (or any quality, instant coffee) 1/2 teaspoon salt 1 cup boiling water 1/3 cup oil 1/2 cup milk + 1/2 Tablespoon white vinegar 2 eggs, beaten 1 teaspoon baking soda 1 teaspoon vanilla extract
Frosting 1/2 cup finely chopped, toasted walnuts 4 oz. unsalted butter 1/3 cup ‘Richmond Valley’ cocoa (or any quality, dark cocoa) 6 Tablespoons milk 1 teaspoon vanilla 3 1/2 cups powdered sugar
Instructions for CakeGrease an 18x13-inch sheet cake pan, two 9-inch layer pans or a 9x13-inch pan. In a large bowl, sift flour and stir in sugar. In a saucepan, melt butter, then add cocoa, coffee and salt and combine. Add boiling water, allow mixture to boil over med-hi heat for 30 seconds, then turn off heat. Pour over flour mixture, add oil and stir slightly.
In a measuring cup, stir together the milk, vinegar, eggs, baking soda and vanilla, then stir into the chocolate mixture. Pour into prepared pan and bake at 350 degrees F. for 15-20 minutes, 25-30 minutes for 9-inch pans, or 35-40 minutes for 9x13-inch pan. Poke holes in the cake with a large fork, about every two inches.
For Frosting: Melt butter in a saucepan (or brown butter for a nutty, caramel flavour). Add cocoa and stir to combine then turn off heat. Add the milk, vanilla and powdered sugar. Whisk together. Add the nuts and stir together, then pour over warm cake, spreading evenly.
The Best Cocoa Brownies
Adapted from The Heavenly Hearth By Nadia Mustapha, inspired by Halimah Mohammed Makes 40 small or 32 medium brownies
Ingredients Brown Butter Glaze (optional) 8 oz. salted butter 1 oz. unsalted butter 1/4 tsp. salt 1/2 cup Demerara brown sugar
1
cup superfine sugar 1/4 cup ‘Carnation’ evaporated milk 3/4 cup Demerara brown sugar 1 tsp. vanilla extract 4 large eggs, at room temp. 1 cup flour 1 cup ‘Richmond Valley’ cocoa (or any quality, dark cocoa) 1/2 tsp. baking powder 1 cup sour cream 1-1 1/2 cups chopped, toasted walnuts
Preparation In a large pan over medium heat, melt butter and salt. Add sugar and cook for 2 minutes on low heat, stirring to dissolve some sugar. Remove from heat and cool until lukewarm. Preheat oven to 350 degrees F. Line a 9x13-inch heavy pan with foil, then spray foil. Sift flour, cocoa and baking powder together. Using an electric mixer, on medium speed, beat together the eggs, vanilla and butter/sugar mixture until smooth. On lowest speed, blend in sour cream, then dry ingredients, mixing until just combined and scraping the bowl. Pour batter into prepared pan and sprinkle nuts evenly. Bake for 30-35 minutes; check (should be risen and lightly cracked). Cool pan on a rack. Invert the pan onto a cutting board and remove the foil. Using a large knife, press firmly to cut into even squares. Place pan over brownies and re-invert. Store in an airtight container.
Brown Butter Glaze: Leave brownies uncut in baking pan. Over medium heat, melt butter and cook until amber-coloured. Immediately add sugar and milk and cook on low heat, stirring until thickened. Allow to cool slightly to thicken up, then pour evenly over brownies and allow to set until firm before cutting into squares.
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