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   Shradha's Almond Cookies Secret (makes 1 dozen)

1/2 (half) cup butter
1/3 cup sugar
1 cup plain flour
3 tablespoons ground almonds
a few drops almond essence
1 dozen blanched almonds

Preheat the oven gas mark 4. Cream the butter and sugar together in a bowl. Add the flour, ground almonds and essence and combine thoroughly.

Roll the mixture into 12 balls. Press each ball firmly in the palms of your hands to flatten. Put a almond in the centre of each cookie. Place the cookies on an ungreased biscuit sheet. Bake for 10-12 minutes.

   Shradha's Vanilla Ice Cream  

11/2 cups (375ml) whipping cream
1/2 cup evaporated milk
1/2 cup yogurt
1/2 cup sugar
11/2 teaspoon vanilla essence

In bowl combine whipping cream, sugar and vanilla.  Whip the mixer until stiff.  Add the evaporated milk and yogurt.  Mix with whisk for 30 seconds on low speed.  Cover and put in freezer.  Stir every 45 minutes until frozen-for about 5 hours. Serves 4.

   Shradha's Mango Ice Cream  

11/2 cups (375ml) double cream
1 cup (250ml) cold milk
1 cup (250ml) condensed milk
11/2 cups (375ml) fresh mango pulp

Pour the cream into a bowl and beat it until semi-whipped.  Beat the milk and condensed milk in another bowl together until well combined.  Pour the milk and condensed milk mixture into the semi-whipped cream and fold in the mango pulp.  Pour into a metal freezer tray and freeze for about 10 to 12 hours or until solid.  About an hour before serving, place the ice cream in the refrigerator to soften slightly.  Serves 6.  Instead of the mango, you can use strawberry, raspberry, blackberries. etc.

 

 

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