Shirley Temple

Shirley Temple is a classic and elegant drink to cool off the thirst and make one feel fresh and rejuvenated.

Ingredients:

• 1 cup lemon soda with pineapple juice
• Lemon juice
• Sugar powder
• 1 cup cola
• 1 cup cranberry juice
• 1 cup orange juice

Method:

1. Rub the rim of the glass in lemon juice and dip it in sugar powder, and keep aside.
2. Blend all the remaining ingredients together in a blender.
3. Pour the mixture in the glasses prepared in first step.
4. Serve chilled.

Badam Kulfi

Ingredients:

• 220 ml milk
• 100 g condensed milk
• Few saffron strands
• 30 g sugar
• 10 g corn flour
• 2 table spoon almonds (finely chopped)

Method:

1. In a small bowl mix the corn flour with 20 ml milk and keep aside.
2. In a deep pan, mix the remaining milk and the condensed milk and bring to a boil.
3. Add saffron strands and sugar, and let it cook for another five minutes.
4. Now add corn flour milk mixture, and let it cook for five more minutes.
5. Remove from heat and add the almonds.
6. Let it cool, and then pour into kulfi bowls and freeze overnight.

This easy to make Badam Kulfi can make you go weak in your knees. A must try for ice cream lovers.

Written By - Shivangani Dhawan
Edited By - Guy In The Blue Jean

Chocolate Eclair Cake

Ingredients:

• 1 cup water
• 1 cup butter
• 1 cup flour
• 4 large eggs
• 8 ounces cream cheese, softened
• 5 ounces vanilla instant pudding
• 3 cups milk
• 8 oz. cool whip or one batch of home-made whipped cream
• Chocolate syrup or home-made chocolate sauce

Method:

  I ECLAIR CRUST:

1. Preheat the oven to 400 F
2. Lightly grease a 9" x 13" glass baking pan
3. In a medium saucepan melt butter in water and bring to boil
4. Remove the pan from heat and stir in flour
5. Mix in one egg at a time, mixing completely before adding another egg
6. Spread the mixture into the baking pan, covering the bottom and the sides evenly. If the sides of the baking pan are too greased the mixture won't stay upto the sides, so make sure to just lightly grease
7. Bake for 30 to 40 minutes or until golden brown. Check it occasionally, don't overcook the crust, it will ruin the cake
8. Remove the baking pan from oven and let it cool. Don't touch or push the bubbles down.

  II FILLING:

1. Whip cream cheese in a medium bowl
2. In a separate bowl make vanilla pudding. Make sure it is thick.
3. Slowly add pudding to cream cheese, mixing until there are no lumps.
4. Let it cool in the fridge.

  III When the crust is completely cooled, pour filling in
  IV Top with layer of cool whip, neither too thick nor too thin
  V Serve with hot chocolate syrup