Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Desserts Recipes For Kids Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

Desserts Recipes For Kids Boigraphy

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course usually consists of sweet foods, but may include other items.
There is a wide variety of desserts in western cultures including cakes,cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies.Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blint, oladi, and syrniki can be served with honey and jam to make them popular as desserts. The loosely defined course called dessert can apply to many foods.1The word dessert is most commonly used for this course in the United States, Canada, Australia, New Zealand the United Kingdom and Ireland, while "sweets" or "afters" or, informally, "pudding" are alternative terms that may also be used in theUnited Kingdom and some other Commonwealth countries, including Hong Kong, and India.Desserts were first made using natural ingredients that were locally available.[1] In ancient civilizations people enjoyed dried fruits, honeycomb, or nuts.1These were considered the first candies. When sugar began to be manufactured in the Middle Ages more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. Ice cream can be dated back to 3000BC[citation needed] and may be considered to be the “dessert” in the modern sense of the word. The first apple pie recipe was printed in 1381. Also in 1740 the first cupcake recipes were recorded. Ice cream was a Chinese invention although Marco Polo expanded the technique to Europe in his travels. By the 1800s recipes for how to make ice cream were very popular. Vanilla also plays a large role many desserts including ice cream. Vanilla was mostly grown in Mexico where they discovered if the vanilla pod was picked and dried then vanillin was produced which can be sweetened into a dessert on its own.1
Desserts are constantly changing with the new techniques and ingredients available at the time or in the area. They have changed from natural candies and nuts to complex souffles and multi-layered cakes. The ingredients available affect the range of desserts that can be made in each region. The first desserts required minimal effort or preparation since ancient cultures were more focused on the nutrition in foods in order to survive. Now, however, modern day cultures have more options in the desserts available. Ice Cream went from being a shaved ice substance with flavoring to the dairy based, sweet treat modern children crave.[4] Desserts also went through a major change in manufacturing. The Industrial Revolution in America and Europe changed desserts (and food in general) because they began to be mass-produced, processed, preserved, canned, and packaged. The iconic foods soon became a staple in many households because of their availability. Frozen foods became very popular starting in the 1920s when freezing emerged. Also around the 1920s lunch counters and fast food restaurants were established with increasing popularity. These processed foods became a huge part of diets in many industrialized nations. Food has always varied with each culture and area, and, despite the boom in mass-produced processed desserts, they have still represented regional and ethnic cultures. Many countries have desserts and foods distinctive to their nations or region.[5] One example of this is the churro historically from Spain. These sticks of dough are now deep fried and normally filled. They are available all throughout North and South America along with many other areas. They started with Spanish shepherds as a substitute for bread. Now they have been passed through generations and cultures and changed to a sweet confection different for each culture.6
Desserts usually contain sugar or a sweetening agent. Desserts contain a range of ingredients which makes the end product differ. Some of the more common ingredients in desserts are flour, dairy, eggs, and spices. Sugar gives many desserts their “addictive sweetness” and contributes to their moisture and tenderness. The flour or starch component in most desserts serves as a protein and gives the dessert structure. Different flours such as All-Purpose Flour or Pastry Flour provide a less rigid gluten network and therefore a different texture. Flour desserts may also contain dairy products. Different desserts use flour to various degrees. Desserts like ice cream and puddings have some form of dairy as their main ingredient, whereas desserts like cakes and cookies have relatively small amounts. The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent when the proteins uncoil and expand.7]Desserts can contain many different spices and extracts to add a variety of flavors. One example of this is salt. Salt is added to desserts to balance sweet flavors and create a contrast in flavors. All these ingredients contribute to desserts and make them different