Ingredients:

1 cup cooked basmati rice

2 cups whole milk

1/2 cup heavy cream

1/4 cup sugar

1/4 teaspoon ground cardamom

1 teaspoon orange blossom water

A handful of toasted & chopped pistachios

Ingredients:

4 Room Temperature Eggs

1 Cup Sugar

2 Cups Flour

1 1/2 Cup of Melted Butter

A Pinch of Salt

1 tbsp. vanilla

Confectioners’ sugar (optional)

Directions:

1. Stir eggs and sugar into top of double boiler until creamy and lukewarm.

2. Remove from heat and beat until cool; add flour gradually, add pinch of salt & mix well.

3. Fold in butter and vanilla.

4. Use special shell-shaped Madeleines molds that have been buttered and floured. Fill molds with a teaspoon.

5. Bake in a 425 degree oven for 8- 10 minutes or until lightly browned. You can also dust cooled Madeleine’s with powdered sugar.

6. *1 Dozen Madeleines from this recipe*

Ingredients:

1 package ladyfingers sponge cakes
1 cup espresso, or strong black coffee
2 ounces coffee flavor liqueur, rum or brandy
½ teaspoon vanilla
2 cups mascarpone cheese
1 cup powdered confectioners sugar
2 teaspoons cocoa powder
1 teaspoon ground cinnamon

Finely chopped hazelnuts (optional)

Directions:

1. 1. Open the ladyfingers and separate them. Place them all in a large glass dish, in a single layer.
   2. Mix coffee, liqueur and vanilla together in a bowl. Paint the ladyfingers w/ the coffee mixture using a pastry brush. Let soak for about ½ hour.
   3. Combine cocoa powder and cinnamon in small bowl; set aside. Beat the cheese and sugar together for 2 or 3 minutes.
   4. Line a serving dish with half of the soaked ladyfingers, in a single layer. Spoon sweetened mascarpone over the ladyfingers
   5. Layer the rest of the ladyfingers on top. Use any remaining mascarpone to dot the ladyfingers. Sprinkle with cocoa/cinnamon mixture. Garnish with hazelnuts if desired.
      
      Serve in individual martini glasses for a fancier presentation; Garnish w/ shaved chocolate.

Ingredients:

1 cup sugar
1 stick butter, softened
1 cup flour
2 eggs
1 teas baking powder
1/2 cup sour cream
5 plums halved ( you can change up this recipe up by using peaches halves, or alphonso mango slices, or even a combo)

topping - lemon juice, cinnamon and sugar (mix 1 tsp cinnamon w/ 3 tsp sugar)

Directions:

1. 1. Preheat oven to 350 degrees
   2. Cream sugar & butter together in a mixing bowl
   3. Add eggs, and mix in
   4. Add flour and baking powder, and beat well.
   5. Blend in sour cream
   6. Spoon batter into 9" inch round pan
   7. Place plum halves in batter, skin side up
   8. Sprinkle lemon juice over batter, then sprinkle with cinnamon sugar mix
   9. Bake for one hour

      
      

Ingredients:

For Dumplings:

1. Milk 16 oz
2. Refined flour (maida) 1 tsp
3. Lemon juice 2 tbsp.
4. Sugar 1 cup
5. Water 1 cup
6. Cardamom powder 1/2 tsp

For Cream Sauce:

1. Milk 24 oz
2. Sugar 5 tbsp
3. Slivered almonds and pistachios

Directions:

1. Make the dumplings:
   1. Boil 16 oz milk and remove from flame
   2. Add lemon juice and stir slowly until white curd forms on the milk surface and separates from whey
   3. Using a soft, porous cloth, strain the milk - the curd will stay in the cloth
   4. Wash curd well under cold running water and twist the cloth that was used for straining to squeeze out any water
   5. Knead the curd to make a smooth dough
   6. Add maida (refined flour) and knead again
   7. Make small balls of equal size (6-7) of the dough and set aside
2. Next, mix sugar and water in a saucepan and bring it to a boil.
3. Add dumplings to the syrup and cook for 15 minutes with lid partially covered.  The dumplings will puff up.
4. Turn off the flame and set aside to cool down
5. In a heavy base saucepan, bring milk to a boil and then reduce the heat to medium.
6. Cook milk until it becomes thick and creamy (almost half of the amount with which you started). Stir occasionally to prevent its sticking to the bottom of the pan.
7. Add 5 tbsp of sugar and cardamom powder; cook for another 5 minutes and turn off the flame.
8. Let the milk sauce cool. On cooling, add the cheese dumplings, squeezing out any sugar syrup before adding them to the sauce
9. Garnish with slivered almonds and pistachios and serve

Serves 4 people

Ingredients:

1. Milk 8 oz
2. Rice 1 cup
3. Sugar 3 tbsp (finely granulated)
4. Cardamom seeds 1 tsp
5. Slivered almonds 2 tbsp

Directions:

1. Boil milk in a heavy base saucepan
2. Add rice, cardamom seeds, and 1 tbsp of slivered almonds
3. Cook on medium heat until rice is fully cooked and soft
4. Add sugar and cook for 5 minutes, stirring well
5. Turn off flame and garnish with remaining almonds
6. Let it cool and refrigerate for 1 hour before serving

Serves 4 people