Orange Butter Cake

She would make it in the winter, when oranges were in season, bustling about her kitchen, using a tea cup as her only measuring tool. She would fill it up with as much fresh Malai (fresh cream) as the milk could conjour up, then add oil to fill the cup to the brim. She’d use her mini chopper to crush up the large granules of sugar, native to Pakistan, then crack in the eggs, one at at time. She’d add the flour and then tell me my nana (maternal grandfather) had brought some fresh oranges that morning, so she would add some juice to the batter and it would taste really good. The cake would come out just as the chai was brewed, in those small metal bowls everyone used to freeze ice in. I was the fat kid so I ate half the cake just like that, and I wouldn’t even feel bad about it…

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Peach Cobbler

… Shortcuts are my best friends, as long as they don’t compromise on flavor. This peach cobbler is said shortcut recipe that doesn’t compromise on flavor…

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Buttery Potatoes

The simplicity of these potatoes is what makes them shine on any table, rain or shine! Pre boiling them takes out a chunk of the baking time, which is great on days like Thanksgiving when you need the oven space. This method keeps the potatoes creamy on the inside while creating the most beautiful crust on the outside…

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