Desserts of the World: India Presented Jan 15, 2019, by Varsha Pathare

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Desserts of the World: India Presented Jan 15, 2019, by Varsha Pathare Gajar Halwa (carrot pudding) Ingredients 1 pound carrots, peeled and shredded 3 Tablespoons ghee ¾ cup sugar ½ cup ricotta cheese ¼ teaspoon cardamom 2 teaspoons almonds and pistachios (chopped/sliced) for garnish Directions 1. Heat ghee in a pan over medium low heat. Add shredded carrots, stir well and cover. Cook for 5-10 minutes, stirring occasionally, until carrots are soft. 2. Add sugar and stir well. Cook for 3-5 minutes until sugar is well-incorporated. The mixture will start to look sticky. 3. Add ricotta cheese and mix well. Add cardamom and stir well. Garnish with nuts. 4. Gajar halwa can be served warm or cold. Kheer (vermicelli pudding) Ingredients ½ cup vermicelli, broken in ½-inch pieces (see note, below) 1 Tablespoon ghee ¾ cup half and half ½ cup heavy whipping cream ½ cup sugar ⅛ cup golden raisins ¼ teaspoon cardamom ¼ teaspoon nutmeg 1 Tablespoon ground almonds ⅛ cup sliced/chopped almonds and pistachios for garnish Directions 1. Heat ghee in a pan over medium-low heat. Add broken up vermicelli and sauté for 2-3 minutes until the pieces turn golden brown, taking care not to let them burn. 2. Add half and half and whipping cream. Let the mixture come to a boil, stirring occasionally, taking care to prevent burning and sticking to the pan. Boil gently for 3-5 minutes. 3. Add sugar and stir well. Return to a gentle boil. Stir continuously to prevent sticking. 4. The mixture will thicken as it simmers. Add ground almonds and return to boil, let simmer 1-2 minutes. Add cardamom, nutmeg and raisins. Stir well to mix. Garnish with chopped nuts. 5. Kheer can be served warm or cold. Note: It’s best to use thinner vermicelli noodles, which are available at Indian food stores. .

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Tested Recipes, 1948
, - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp.
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