Recipe Feb 2016

Aloo Phujia

Ingredients
• 1 onion, chopped
• 1/4 cup vegetable oil
• 1 pound potatoes, peeled and cubed
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 2 tomatoes, chopped
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Directions
1.Lightly brown onion in oil in a medium size skillet.
2.Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
3.Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Valentine’s Day Cake

Ingredients
• Cake:
• 2 cups white sugar
• 1 cup butter, softened
• 4 eggs, beaten
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract (optional)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 2 cups milk
• Icing:
• 4 cups confectioners’ sugar
• 1 cup butter, softened
• 2 teaspoons vanilla extract
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Directions
Prep-30 min cook-30 min Ready in-30 min
1.Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch square pan and an 8-inch round pan.
2.Beat white sugar and 1 cup butter together in a bowl with an electric mixer until creamy and smooth. Mix eggs, 1 tablespoon vanilla extract, and almond extract into creamed butter mixture. Stir baking powder and baking soda into butter mixture until just combined.
3.Stir 1 cup flour into butter mixture until just combined. Add 2/3 cup milk into butter-flour mixture; mix well. Continue adding 1 cup flour and 2/3 cup milk, alternating until all the flour and milk are used and batter is smooth. Pour batter into the 2 prepared pans.
4.Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 minutes. Cool cakes completely before removing from pans, at least 2 hours.
5.Beat confectioners’ sugar, 1 cup butter, and 2 teaspoons vanilla extract together in a bowl with an electric mixer until icing is fluffy and smooth.
6.Remove cakes from pans and slice round cake in half. Lay the square cake on a work surface so it resembles a diamond-shape. Lay 1 round cake half on the top left side of the ‘diamond’ cake. Lay the second round cake half on the top right side of the ‘diamond’ cake, creating a ‘heart-shaped’ cake on top. Spread icing over the assembled cake.

Raspberry Lemonade

Ingredients

• 1 (12 fluid ounce) can frozen raspberry lemonade concentrate
• 3 cups water
• 3/4 teaspoon lime juice
• 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
• 1 cup crushed ice
• 1 cup fresh raspberries, garnish
• 18 Mint leaves, for garnish (optional)
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Directions
1.In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.