Milk coconut balls

1 sweetened coconut
1 tin milkmaid or condensed milk or coconut milk
½ cup coconut powder (Copra)
1 sp elaichi powder
Method



Ingredients
Grind sweetened coconut.
Fry it in a pan so that it gets dry. Add milkmaid and keep stirring till it becomes thick.
Now remove this from heat and once it turns to warm, make doing laddu’s by taking little amount of the mixture.
Dust it in coconut (copra) powder.

Suger Bananas

Ingredients:
4 bananas, peeled
sugar
5 tblespoons of melted butter
1 teaspoon curry powder
2 cups smashed corn cereal


Directions
Heat the oven to 450 degrees. Halve the bananas lengthwise, then crosswise. In a bowl, mix the butter and curry powder. Dip the bananas in butter, coat. Roll bananas in the corn cereal; till completely coated and sprinkle with sugar, if desired. Place the banana in a greased baking dish and bake for 10 minutes.

Holes Of a Donut

•a tube of buttermilk biscuits
•oil for frying
•sugar

Pop the tube of biscuits. Cut 1 biscuit in 4 quarters. Roll each quarter to form a ball.
Fry the donut holes in oil until golden brown. About 6-8 minutes or so. You’ll probably have to do this in batches. Drain the excess oil.
Divide the donut holes in half. Add some in the sugar and cinnamon mixture, cover the container, then shake shake shake. Do the same thing with the other half using the sugar mixture.
You can use powdered sugar too if you want. I ran out because I made cupcakes for my son’s school days prior. But yes, that’s an option too.

Turkish Short Bread

250 gr butter/margarine, at room temperature/9-10 Tbsp powdered sugar/1 Tbsp vanilla
3 cups corn starch/2 cups all purpose flour/½ cup powdered sugar for top

Put powdered sugar and soft butter/margarine in a large bowl. Knead until it gets homogeneous. Add starch slowly, while kneading. Also, add vanilla as well. Then, add flour slowly. Knead till the dough becomes smooth and soft. You do not need to use all the flour mentioned, if you think the dough is already soft and smooth Grab large pieces of dough and on a flat surface roll it with your hands to make a long stick, . Use a knife cut 1 inch pieces diagonally. Make stripes with the back of a fork on each piece pressing gently on the surface. Use the same procedure for the remaining dough. Place them over a greased oven tray leaving room between.Bake in a preheated 325F (160 C) oven for about 20-30 minutes or until their bottoms get pinkish. Make sure the tops remain white. Make sure they do not turn pinkish. Let them cool and sprinkle with powdered sugar on tops with a strainer.
ENJOY

Frosty Clementines

16 large clementines or small

17g/60z/scant 1 cup unrefined caster

sugar 105nl/7 tsp water

lemon juice 2

1. Slice the tops off 12 of the clementines. scrap out the insides. put hollow clementines aside in a refrigerator. Put sugar and water in a pan, heat on low. now boil and stir the lemon juice in. Beat mix with a churner, blender or and ice cream maker. Freeze the mix in a container for 4 hours. Take out Clementine shells and mix. Pack the shells with you frozen mix, now return to the freezer for 30 minuts befor serving.

Vegan Chocolate Chip Cookies!

Yummy Vegan Chocolate Chip Cookies: This is not my recipe its from http://supervegan.com/blog/entry.php?id=1471

4 tablespoons ground flax seed
6 tablespoons warm water2 1/2 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar
1/2 cup vegan white sugar
1 cup Earth Balance butter, softened
4 teaspoons vanilla extract
2 cups vegan chocolate chips

Preheat oven to 300 degrees.
Whisk together your flax seed and warm water in a small bowl. Set aside.
Sift your flour, baking soda and salt together into a large bowl. Set that aside.
Go back to your small bowl with the flax seed. Stir in the sugars, butter, and vanilla by hand until well-mixed.
Make a well in the dry flour mixture and pour your wet mixture into it. Then gently stir everything together by hand until just-blended. Do not overmix.
Gently fold in chocolate chips.
Use a well-rounded teaspoon or tablespoon, or a cookie scoop (which is what I used) and place cookie dough 2-inches apart on ungreased sheet.
Bake for 20 - 25 minutes, until nice and golden brown.
Enjoy!