Christmas Recipes from The Bristol, Gurugram

by Harsh Vardhan Posted on

Red Velvet Pancake

Ingredients                                               Quantity

10 cups all-purpose flour                             1/2 Cup [Chopped]

Sugar                                                               1-1/4 Cups

Baking Cocoa                                                 2/3 Cups

Baking Soda                                                   6 tsp

Baking Powder                                              4 tsp

Salt                                                                  5 tsp

Additional Ingredients (for each batch)

Buttermilk                                                     2 cups

Eggs                                                                2

Red food coloring                                        2 tsp

Butter and maple syrup

Method

  • In a large bowl, combine the flour, sugar, baking cocoa, baking soda and salt all together.
  • Place 2 cups in each of five resalable plastic bags or containers.
  • Store in a cool, dry place for up to 6 months

To prepare pancakes

  • Pour the mixed ingredients into a large bowl.
  • In a small bowl, whisk the buttermilk, eggs and food coloring.
  • Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupful’s onto a greased hot griddle; turn when bubbles form on top.
  • Cook until the second side is golden brown.
  • Serve with butter and syrup.  

Mocha Cashew Butter

Ingredients                                                              Quantity

Salted Cashews                                                                3 cups

Softened Butter                                                              1/2 cup

Semisweet Chocolate Chips                                         1/2 cup

Instant Coffee Granules                                                2 tsp

Water                                                                               2 tsp

Salted Cashews (optional)

Method

  • Place cashews in a food processor.
  • Cover and process until finely ground.
  • Add half of the butter; process until smooth.
  • Transfer to a small bowl.
  • In a small saucepan, combine the chocolate chips, coffee granules, water along with remaining butter.
  • Cook and stir over low heat until smooth.
  • Stir into cashew mixture.
  • Top with additional cashews if desired.
  • Store in the refrigerator. 

Mother Christmas Cake

Ingredients                                                             Quantity 

Chopped Peeled Tart Apples (about 2 large)            3 cups

Sugar                                                                                 2 cups

Apple Juice                                                                       1/2 cup

Eggs                                                                                   3

Vegetable Oil                                                                   3/4 cup

Vanilla Extracts                                                                1 tsp

All-purpose Flour                                                            3 cups

Apple Pie Spice (Cinnamon)                                          2 tsp

Salt                                                                                     1 tsp

Coarsely Chopped Pecans                                              2 cups

Candied Red Cherries, halved                                       1/2 pound

Candied Green Cherries, halved                                   1/2 pound

Diced Candied Pineapple                                               1/2 pound

Salted Cashews (optional)

Method

  • Line three 8×4-inch loaf pans with waxed paper
  • Grease the paper and set aside.
  • In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes.
  • In a bowl, combine the eggs, oil and vanilla.
  • Add to apple mixture; mix well.
  • Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well.
  • Fold in pecans, cherries and pineapple.
  • Pour into prepared pans.
  • Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks.
  • Remove waxed paper.
  • Cool completely.

Author

Harsh Vardhan

Adventurer•Avid Traveller•Blogger• Foodie• Gadget Freak•Digital Marketing Consultant•Editor-in-chief @ mrsocialkeeda•Contact -harshktr@gmail.com or admin@mrsocialkeeda.com

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