In some ways, we all are not different from each other; gender, color or race. Even the mouths, don't they want the same things? But every person has a different taste in food, different likes and dislikes. Many of us tend to know our preferences and ways to satisfy ourselves already. We also know that a good meal tends to lift up the soul, promising a better day ahead. However, sometimes, we are fortunate to make a new discovery in a food life, for instance, a new mouthwatering snack!
It happens a lot as once in a while, we do need to change what our taste buds are used to and let our taste buds feel the love of delectable and savory or spicy delicacies. To achieve this, a cookery book will come in handy, definitely
Having a recipe book while baking or making food doesn't mean you are an amateur. Although, it's a very good start for beginners. It only means you know the basics and are willing to make a good use of your resources. A recipe book not only states the ingredients, it includes the right proportions needed and the procedures in making. To have a successful turn of cooking today, do not hesitate to use this recipe book!
ABC of Snacking is comprising of varieties of snacks good for eating before meals, between meals and even after meals. It entails the basics of snacking and the way to go about it. The importance of snacks cannot be overemphasized in our day to day meals, as they often serve as appetizers and most especially desserts. A good meal is complete only when the other courses are good enough to compliment and supplement it.
The book is designed in way that it highlights the ingredients and procedure. A wide range of lot of research and practical have been done just to get the best method for you!
The main purpose of this book is not just for you to make snacks, it is for you to be a master in it.
This book is not just a book, it is companion- a kitchen companion. Make good use of this newly found companion today!


 
STEAM SPONGE PUDDING CAKE
- Butter – 100g
- Castor – 100g
- Egg – 2 Medium
- Flour – 150g
- Baking powder – 1 tea spoon
- Milk – Few drops
- Flavor – Vanilla (1 cup)
METHOD
- Cream butter and sugar in a bowl until fluffy and almost white
- Gradually add beaten eggs mixing rigorously
- Sieve flour and baking powder
- Gradually incorporate into the mixture as lightly as possible, keeping to a dropping consistency
- Place in a grease pudding bowl with cover
- Cover securely with a grease proved paper


MEAT PIE FILLING
- Mix meat – 200g
- Potatoes – 100g
- Green pepper, onion, carrot – 100g
- Spices (curry, thyme, Maggi)
- Flour – 1 tea spoon
- Fat – 25g
METHOD
- Boil meat and season it
- Blanch vegetable and potatoes separately in salt water and drain afterwards
- Cook flour and fat, add your vegetable and mix meat and stir until well blended.

SAMOSA/SPRING ROLL SHORT PASTRY
- Flour – 200g
- Corn flour – 50g
- Egg – 1
- Salt – pinch
- Maggi – pinch
- Water – warm
METHOD
- Sieve flour, corn flour and a pinch of salt in a bowl
- Beat in your egg, pour it in the sieved flour
- Add in your water and mix to a light consistency

FISH ROLL FILLING/ FISH PIE
- Fish – sardine, mackerel
- Carrot
- Onion
- Spices (curry, thyme)
- Seasoning (salt etc.)
- Vegetable oil
METHOD
- Season fish and boil for 10 minutes
- Skin and debone the fish
- Mash fish
- Place oil over heat and add in onion, allow to steam
- Pour in your mashed fish and stir
- Add in your spices and seasoning
- Skin carrots and grade, add into your mixed fish, stir and carrot seasoning

SWISS ROLL
- Egg – 3 separated (yolk and white)
- Castor sugar – 115g (half cup)
- Plain flour – 115g (1 cup)
- Baking powder – 1 tea spoon
METHOD
- Fire, heat the oven to 180c, line the Swiss roll thin tray with the grease paper
- Whisk the egg white in a clean dry bowl until stiff
- Place the egg yolk, remaining sugar and 1 table spoon of water in a bowl and beat for 2 minutes
- Carefully fold the beaten egg yolk into the egg white mixture with a metal spoon
- Sieve together the flour and baking powder, carefully fold the flour mixture into the egg mixture with metal spoon
- Pour the cake mixture into prepared tin, then smooth the surface carefully not to press out any air
- Bake in the center of the oven for 12 – 15 minutes to taste if cooked. Press lightly in the center, if the cake spring back, then it is baked
- Turn the cake out into a place. Grease puff paper lightly, sprinkle with castor sugar, peel off the lining paper and cut off and dry place in the cake with a sharp knife spare with jam

RED VELVET CAKE
- Eggs – 3
- Flour – 200g
- Butter – 120g
- Coco powder – 2 tea spoons
- Sugar – 250 to 30g
- Flavor – vanilla or any liquid choice 1 tea spoon
- Red fruit coloring
- Butter milk – 1 cup
- Baking soda
- Vinegar – 1 tea spoon
- Salt – 1 tea spoon
- Baking powder – half tea spoon
METHOD
- Sieve the flour and baking powder in a mixing bowl
- Mix the liquid, mix fruit red coloring and coco powder in another bowl beat the butter and sugar together using your spoon
- Put eggs into a bowl and add to your cream butter and sugar mixture
- Add flavor and mixture to coco butter and red coloring into the cream mixture of butter, sugar and eggs
- Pour in flour and butter milk, a beat and a half and half interchanging
- Add mixture of baking soda and vinegar

PINEAPPLE UPSIDE DOWN
- Flour – 350g
- Castor sugar – 210 g
- Butter – 263g
- Eggs – 5 large eggs
- Water – 88 m/s
- Excel sponage – 1 level table spoon
- Baking powder – 2 level table spoon
- Preservative – 1/8 table spoon
- Pineapple flavor – 1 tea spoon
- Milk powder – 70g
- Blend pineapple/cut in slices – a little
- Golden syrup – 1 table spoon
- 8 inches bottom pan
METHOD
- Drain the pineapple and parts with kitchen bowl
- Grease the bottom pan or baking pan and line with greased paper and pineapple rings
- Spray golden syrup all-round the pineapple
- Cream butter and sugar in a mixed bowl until the mixture is fluffy
- Add preservative and baking powder into the flour and sieve into a dry bowl
- Add excel sponage into the egg and whisk till excel sponage properly blend with egg
- Add milk to water and mix with hand whisk
- Add egg mixture into the cream mixture
- Mix with cake beater or wooden spoon
- Add the milk and water solutions, folding in gradually and the rest of the egg mixture and folding, add flour, fold into the boiler and pour over the pineapple rings in the pan
- Bake in moderate oven for 30 to 45 minutes or 1 hour and see if the cake is properly baked

BLACK FOREST CAKE
- Flour – one and a half cup
- Sugar – one and a half cup
- Cocoa powder
- Powdered milk – 5 table spoons
- Eggs – 3
- Soda – one and a half tea spoon
- Salt – 1 tea spoon
- Vinegar
- Browning – one and a half table spoon
- Groundnut oil/melted butter – one and a half cup
- Warm water – 1 cup
- Flavor – vanilla (I table spoon)
METHOD
- Whisk oil half sugar, whisk your egg, sugar and oil
- Add your dry ingredients
- Add cool vinegar, browning milk and part of the oil
- The tread malt extract and orange juice mix thoroughly
- Mash the banana on a plate and the raisins or sultanas to the mash banana and ginger
- Pour the mixture into a prepared baking pan

STEAMED SPONGE PUDDING
- Margarine – 100g
- Castor sugar – 100g
- Egg – 2
- Flour – 150g
- Baking powder – 10g
- Few drops of milk
- Flavor
METHOD
- Cream butter and sugar in a bowl until fluffy and almost white
- Gradually add the beaten eggs mixing vigorously
- Sieve flour and baking powder
- Gradually incorporate into the mixture as slightly as possible keeping it to a dropping consistency pour into a bale mould
- Place in a grease pudding basin with cover
- Cover securely with a grease proof paper.
CHIN CHIN
- Flour –1kg
- Butter –250g
- Sugar –250g
- Nutmeg –1
- Baking powder –1tbsp
- Egg –3(optional)
- Salt – a pinch
METHOD
- Sieve flour add salt, sugar, butter & baking powder.
- Rub in all ingredient into a sandy texture
- Add in your egg, nutmeg and a little liquid
- Knead until smooth and cut to desired size
- Fry in moderately hot oil until golden brown
PUFF-PUFF
- Flour –500g
- Sugar –150g
- Yeast ¬ –1tbsp
- Salt –pinch
- Nutmeg –1 small seed
- Water –400cl
METHOD
- Sieve flour and add salt
- Add sugar and nutmeg
- Dissolve yeast in 50cl water and add to the flour
- Add the remainder of the water and cover
- Put in a warm place and allow to poof
- When it has double its size, fry in oil
BUNS
RECIPE
- Flour –400g
- Sugar –150g
- Butter –150g
- Baking powder – 1tablespoon
- Salt – pinch
- Nutmeg –1 small seed
- Groundnut oil to fry
METHOD
- Sieve flour add sugar, butter, salt, baking powder, nutmeg rub all together
- Add ingredient into a smooth sandy texture
- Add water and mix until all the ingredients are well blended
- Fry in moderately hot oil into golden brown

MEAT PIES
- Flour –200g
- Margarine –100g
- Salt – pinch
- Water – 2-3 tablespoon
- Minced meat –300g
- Vegetables (carrots-100g, potatpes-80g, green pepper-20g)

METHOD
- Boiled meat with seasoning and keep outside
- Dice carrot and potatoes and blanch separately, drain water and refresh
- Melt fat in a fan, add onions and other blanched vegetables and meat then add seasoning, bind together with flour
[ROUX]- cook flour a bit with little fat on fire then add to meat pie filling oil mix flour with little water and add to filling
- Allow the filling to cool before use
- Sieve the flour and salt
- Rub in the fat to a sandy texture
- Make well in the center
- Add the water to make a fairly firm paste
- Handle as little and as lightly as possible
NOTE: the amount of water used varies according to the type of flour
- Share the pastry dough into flour and mould into round shape
- Put the fillings and seal with egg or water with a fork. Piece the top of the dough with a fork
- Allow to rest for sometimes before baking, egg wash before baking, bake in a moderate hot oven until cooked.
SHORT BREAD BISCUIT
- Flour – 150g
- Castor –50g
- Margarine –100g
METHOD
- Sieve the flour and salt
- Mix in the margarine and sugar with the flour
- Combine all the ingredients to a smooth paste
- Roll carefully on a floured table or board either round or rectangle shape and half meter thick
- Place on a lightly greased baking sheet
- Mark into the desired shape and size with your cutter
- Prick with a fork
- Bake in a moderate oven for 15-20 minutes
PIPED SHORT BREAD BISCUITS
- Flour –150g
- Castor sugar –50g
- Margarine –100g
- Egg – 1
METHOD
- Cream the margarine and sugar thoroughly
- Add the egg and mix in
- Lighting mix in the flour
- Pipe unto lightly greased and flour baking sheets using a large star tube
Bake in a hot oven for 15minutes
FISH ROLLS
- Fish –400g
- Potatoes –100g
- Carrots –50g
- Seasonings – [salt, curry, maggi, thyme]
- Fat- 3 table spoons
METHODS
- Skin and debone fish
- Peel and grate potatoes cook for 5-10 minutes, then drain scrape and grate carrots
- Mix al the ingredients together and all seasoning allow to cook for 20minutes with low heat
RECIPE & METHOD
- Use as for short pastry
- Roll into large square shape
- Put the filling at the edge

QUEENS CAKE
- Flour – 400g
- Baking powder –2 level spoon
- Salt – pinch
- Margarine – 250g
- Castor sugar – 250g
- Flavor – few drops
- Medium eggs – 5-6 pieces
- Mixed fruit – 100g
METHOD (Creaming method)
- Cream margarine and castor sugar in a bowl until soft and fluffy
- Add few drops of desired flavor to eggs and beat
- Slowly add the well beaten eggs, mix continuously and beating really well between each addition
- Add the mixed fruits
- Lightly mix in the sieved flour, baking powder and salt
NOTE: the consistency should be a light dropping one and the necessary may be adjusted with few drops of milk
RICH FRUIT CAKES
- Flour –400g
- Margarine – 250g
- Glace cherries – 50g
- Eggs – 6pieces
- Castor sugar – 250g
- Fruits [currants, sultanas] – 200g
- Almonds –50g
- Mixed spices – half level teaspoon
- Baking powder – 2 level teaspoon
- Cocoa powder (optional) – 50g
- Browning (optional) – few drops
- Brandy – 2 table spoons
- Rind of lemon – half a lemon
- Lemon juice – 2 tablespoon
- Orange juice – 2 tablespoon
- Golden syrup(optional) – 1tablespoon
- Molasses (optional) – 1tablespoon
METHOD
- Cream fat and sugar till soft and fluffy
- Gradually add the beaten eggs with the flavor, mix well
- Fold in the sieved flour and baking powder, fruit, chopped cherries, mixed spices, lemon rind, almonds and cocoa powder
- Add the browning, lemon, orange juice, golden syrup, molasses, brandy, ensuring it is well folded in
- Rub 7 inches pan with butter and slightly dust with flour
- Pour mixture in baking in
- Bake in a very hot oven for 30 minutes
- Reduce heat to its minimum until it is well cooked
NOTE: test by inserting a smooth knife on the center. If the cake is cooked it should come out clean but if not cooked a little raw cake mixture sticks to the knife. When baking, avoid slamming the oven door. Open and close it gently, in rush cold air interferes with the rising and may cause the mixture to rise unevenly.
Making or shaking cake before it has set will cause it to sink in the middle.

source: http://dailyhappeningblog..com/2018/01/learn-how-to-make-all-these-snacks-its.html

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