Doubletree Hotel Chocolate Chip Cookies

Yield: 28-30 cookies

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:
1/2 cup rolled oats
1 cup unsalted butter (two sticks), softened
3/4 cup light brown sugar, packed
3/4 cup sugar
1 1/2 to 2 teaspoons pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2 large eggs
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups semi-sweet chocolate chips (I used Ghirardelli)
1 cup chopped walnuts

Method:

1. Pulse oats in a food processor until semi-fine or fine. Set aside.
2. Add butter, both sugars, vanilla extract and lemon juice to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
3. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
4. Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet. Refrigerate the cookie dough for at least 2 to 4 hours or overnight even.
5. To bake: Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 14-16 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Tip: Freeze cookie dough! After scooping portions of cookie dough, place baking sheet in the freezer. When the dough is completely frozen, place dough into zippered plastic bags and label them with the date, oven temperature and baking time.

Ritz Carlton Chocolate Chip Cookies

Makes 48 cookies

Ingredients:
1 1/4 pounds unsalted butter (5 sticks), room temperature
2 cups granulated sugar
2 cups dark brown sugar
5 eggs
1 Tbsp vanilla
1 tsp baking soda
1 tsp kosher salt
6 cups flour
4 cups semi sweet chocolate chips

Method:

1. Preheat oven to 350°
2. Line a baking sheet with parchment paper. Set aside.
3. Cream butter and sugars together until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until incorporated.
4. Stir the dry ingredients in (baking soda, salt and flour) until evenly combined and finally the chocolate chips.
5. Scoop batter onto baking sheet on large mounds, 2-3 inches apart.
6. Bake 10-12 minutes until edges are golden and centers are almost set.
7. Transfer to wire rack to cool completely.

Notes
Adaptions ~ I chilled my dough for 24 hours. I also used an extra cup of chocolate chips (5 cups total) I used an extra tablespoon of vanilla (2 Tbsp total) I added flaked sea salt on top of the cookie. I portioned out the dough using a large cookie scoop (3 Tablespoons)

Easy Bingka Ubi

Ingredients:

1.2kg tapioca tubers
250g fine granulated sugar
100ml water
300ml thick coconut milk
¼ tsp salt

Method:

1. Peel the tapioca tubers and grate finely but avoid including the tough fibre that runs down the centre of the tuber. Weigh the grated tapioca – you should have a final weight of 900g.
2. Place the grated tapioca in a strainer set over a bowl. Leave aside for 30 minutes to allow juices to drain into a bowl. Carefully pour off and discard the liquid, leaving behind the tapioca starch at the bottom of the bowl.
3. Transfer the drained tapioca into a mixing bowl and add the reserved tapioca starch. Add sugar, coconut milk, and salt and stir well until the sugar is dissolved.
4. Lightly brush the base and sides of a rectangle cake tin measuring roughly 18cm x 26cm with softened butter. Pour the tapioca mixture into the tin, level the top, and bake in a preheated 200°C oven for about 40 to 50 minutes or until top is well-browned. Cool before cutting into neat pieces for serving.

Midnight Sin Chocolate Cake

Ingredients:

546g (2 3/4 cups) granulated sugar
4.5g (3/4 teaspoon) salt
69g (3/4 cup) dutch processed cocoa powder
5g (1 teaspoon) baking soda
237ml (1 cup) boiling water
237ml (1 cup) canola oil
10ml (2 teaspoons) vanilla extract
2g (2 teaspoons) instant expresso powder or crystals
218 grams (1 3/4 cups, spooned and leveled) bleached all purpose flour
4 large egg yolks
2 large eggs
1/4 cup buttermilk

non-stick spray

Method:

1. Preheat your oven to 350°F. Place a rack in the lower third of the oven and set a baking stone on it. (The stone helps the cake bake evenly and prevents humped tops. If you don't have a stone, the cake will survive don't worry. Just be prepared to trim any uneven tops and make sure the cake gets an adequate amount of time in the oven to fully cook.)
2. You'll need two 9" or two 8"cake pans for this cake. Spray the pans with non-stick spray oil and then line them with parchment (sides and bottom--this is a sticky cake) then spray the parchment with even more non-stick spray.
3. In a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda. Stir with a whisk until combined and then slowly add the boiling water while whisking. This will bubble up a bit while the baking soda reacts with any remaining acidity in the dutch processed cocoa. Once throughly mixed, place the sauce pan over medium-high heat and bring back to a boil. Then remove from heat and allow to stand for a minimum of 10 minutes. This step makes the dutch processed cocoa even more alkaline, so our cake will be nearly black.
4. While waiting on the chocolate mixture, get your mise en place goin' on! Measure out the flour, buttermilk (no weird substitutions, folks. We need the acidity), and separate the eggs. (If you're odd like me, you'll remove the stringy white chalaza from the yolks. Sometimes they show up as white scrambled egg bits maring my otherwise perfect black cake.) Add the oil and vanilla to the bowl of your stand mixer with the paddle attachment (this can also be done by hand with a wooden spoon).
5. When the chocolate mixture is ready, stir in the instant espresso powder. (This won't make the cake taste like coffee, rather it enhances the chocolate flavor of the cake. Dutch processed cocoa has great color but it isn't quite as flavorful as it's light-colored acidic cousin, natural cocoa.) Add the chocolate mixture to your stand mixer and mix on low speed for about 20 seconds. Add the flour and continue to mix on low until combined. With a minimum amount of beating, add the egg yolks, eggs, vanilla and butter milk. The batter will be very thin.
6. Divide the batter between your two pans and place in the oven on your baking stone. Bake for 25-30 minutes (for 9" rounds. Add 5-7 more minutes for 8" rounds) until the center of the cake springs back when you touch it. Allow the cake to cool for 10 minutes on a wire rack. Run a thin knife around the edge of the cake to loosen and invert onto a flat dish lined with parchment.
7. Allow to cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.

Chocolate Mousse Filling

5 large egg yolks
1/2 cup granulated sugar
1/3 cup Frangelico hazelnut liqueur (non-drinkers substitute 1/3 cup water)
8 ounces bittersweet chocolate (preferably 66% cacao), finely chopped
1 cup heavy cream, chilled

1. In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color. Place over a double boiler and whisk until slightly thickened. A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve. Add the Frangelico (or water) and then continue to whisk over the simmering water until the mixture hits roughly 160°F and coats the back of a spoon. Remove from heat and add the finely chopped chocolate. Stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes). 
2. Set the chocolate aside and beat the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours. 
3. Serve in demitasse cups with espresso spoons and a dollop of lightly sweetened whip cream, sprinkled with a little grated dark chocolate. 
4. Or if you're like me... just grab a wooden spoon, scoop up a huge mound of whipped cream and slop it on top. Just overwhelm the little demitasse cup. 

Assembling the Cake
Assemble your cake by placing one round onto your serving platter. Reserving 3/4 cup for garnish (keep chilled), spread the mousse to form an even layer on top of the cake. Top with the second cake round, touching up the sides with an offset spatula if necessary. Place the cake in the refrigerator to keep cool and prepare the ganache.

Ganache
175g (1 cup) bitter-sweet chocolate chips, chopped (don't judge me foodies, I'm low on valrhona)
1/3 cup heavy cream (40%+ milk fat is ideal)
1 tablespoon butter (salted or unsalted is fine)

1. Measure out the chocolate into a bowl. Bring the butter and heavy cream to a low boil over medium-high heat and pour over the chocolate. Give the chocolate a shake to submerge and allow to stand for 5 minutes without stirring. When the time has passed, then you may gently stir the ganache until smooth.
2. Pour the ganache onto the cake, smoothing over the top with an offset spatula. Return the cake to the fridge and allow the ganache to cool. 
3. When cool, you can put the finishing touches on the cake. Take the reserved chocolate mouse and fill a piping bag, fitted with a large star tip. Drop 6-8 splotches of mousse around the perimeter of the cake and top with chocolate covered coffee beans or malted milk balls. 
4. Keep the cake chilled until ready to serve. Then allow to stand for 10 minutes before cutting and serving. Store the cake in the refrigerator, covered to keep it from absorbing odors, for up to 5 days.

Cleaning Burnt Pots

Materials
1 cup of vinegar
2 tablespoons of baking soda
1 cup of water (give or take depending on the size of your pan)
A burnt stainless steel pan that was left empty and unattended on a heated hot plate. oops!.
A scourer, because I can't find any way to avoid it entirely

Instructions

1. Fill the bottom of the pan with a layer of water.
2. Add the vinegar.
3. Bring the pan to the boil. It should be looking a bit cleaner already.
4. Remove the pan from the heat and add the baking soda. Expect fizz!
5. Empty the pan and scour as normal; if necessary add an extra bit of dry baking soda.
6. If there are any super stubborn marks that don't come off with scouring, make a paste of baking soda and a couple of drops of water. Leave the paste on the marks for a while and return to clean as normal.
7. Ta-da! Now you can put your feet up and enjoy the many hours you saved yourself standing over the sink.

10 Recipes to Celebrate Julia Child's Birthday

10 Recipes to Celebrate Julia Child's Birthday

Banana Cream Cheesecake

TOTAL TIME: Prep: 25 min. + chilling

MAKES: 10 servings

Ingredients:
1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 to 4 medium firm bananas, sliced
1-3/4 cups cold milk
1 package (3.4 ounces) instant banana cream pudding mix

Method:

1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

Cinnamon Rolls with Raisins

Ingredients:

3/4 cup milk
1/2 cup warm water

1 package active dry yeast
2 eggs
1/2 cup brown sugar

1/2 tsp. salt
1/4 cup softened butter

1/2 cup raisins

4 cup flour

2 Tbsp. butter, softened
1/4 cup sugar

2 tsp. cinnamon
1/2 cup raisins

Method:

1. Preheat oven to 350 degrees
2. First you'll need to scald the milk. To do so, heat the milk over medium heat until bubbles start to form (do not let boil). Once scalded, remove from heat; set aside to cool until lukewarm.
3. In a bowl combine warm water and yeast. Let this sit until frothy.
4. In a separate mixing bowl, mix eggs, brown sugar, butter, salt and raisins together.
5. Add yeast mixture and stir until combined. Slowly add lukewarm milk, stir again.
6. Start adding the flour slowly until a stiff dough forms.
7. Let dough rise until doubled in size.
8. On a lightly floured surface, roll out dough into a rectangle, spread on butter then sprinkle with sugar and cinnamon. At the top of the dough, make a line of raisins.
9. Start with the top of the dough and roll towards you until the dough is tightly rolled.
10. Slice the dough into twelve pieces, place in a lightly greased 13 x 9 inch pan and allow to rise until they reach the top of the pan.
11. Bake in preheated oven for 30-35 minutes, or until golden brown.
12. Spread some cream cheese frosting all over them.

Frosting:

12 ounces cream cheese, softened
1/4 cup butter, softened
2 tsp. vanilla
2 cup powdered sugar

1. Cream together the cream cheese, butter & vanilla.
2. Then add powder sugar & mix until nice & fluffy.

Peanut Butter and Chocolate "Ice Cream"

Serves 6

Ingredients:
3 frozen ripe bananas*
4 tablespoons all natural peanut butter
1/4 cup semi-sweet chocolate chips

Method:

1. Place bananas and peanut butter in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add chocolate chips and pulse until chocolate has speckled your ice cream.
2. Transfer to a resealable container and place in freezer for 3-4 hours.
3. Scoop and serve or scoop and place scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving.

*If you do not have a high powered blender, you may use 2 frozen and one fresh bananas to encourage easier blending. - See more at: http://www.theslowroasteditalian.com/2013/02/simple-peanut-butter-chocolate-ice-cream.html#sthash.uozkJps0.dpuf

Honey Peach Frogurt (Frozen Yogurt)

Ingredients:
3 cups non-fat, plain yogurt
6 ripe peaches, pitted and cup into ½” slices
2 tablespoons honey

Method:

1. Line a colander or a sieve with a cheese cloth or coffee filter. Add the yogurt to the lined sieve/colander. Now put the sieve into a bowl and cover it with a plate. Place in the refrigerator for several hours. I let it sit overnight, but that is not necessary. 3-4 hours is plenty.
2. Place the peaches into a blender or food processor and puree. Add the strained yogurt to the peach puree and blend until well incorporated. Add honey and blend until combined. Transfer to a bowl and refrigerate for 2 hours until the mixture is chilled.
3. You may have to break up your mixture if the honey hardens, just use a spoon. Pour the peach yogurt mixture into the ice cream maker and freeze according to manufacturer’s instructions. I place a kitchen towel over the ice cream maker to help keep the cold in.
4. Remove from bowl of ice cream maker into an air tight container, place in freezer for a few hours until it becomes more firm.

Chocolate Banana "Ice Cream"

Ingredients:

6 ripe bananas (3 fresh and 3 frozen) 

3 tablespoons cacao powder (or cocoa powder) 

Method:

1. Place bananas in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add cacao powder and pulse until completely combined. 
2. Transfer to a resealable container and place in freezer for 3-4 hours. 
3. Scoop and serve or scoop and place scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving. 

Strawberry Banana Ice Cream in 5 Minutes

Ingredients:

4 large bananas, frozen
4 cups strawberries, frozen
2 tablespoons sugar (or honey)

Method:

1. Place strawberries in a bowl or measuring cup, sprinkle with sugar and toss to combine. Place bowl in microwave at 30 second intervals until the strawberries soften slightly and the sugar dissolves in the juice.
2. Add bananas and strawberry mixture to the blender and blend until they reach the perfect consistency. When your ice cream stops moving in the blender, you will want to stop and scrape down the pitcher of the blender and stir a few times. About 2-3 minutes total blending time. Your frozen fruit may separate into tiny frozen chunks before it becomes a fabulous creamy consistency, so be patient.
3. Serve and enjoy! You can also transfer to a freezer safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.

NOTE: There are no preservatives in your ice cream, so it will freeze solid. Simply remove from freezer 10 minutes before serving to allow to soften slightly. If freezes and keeps beautifully!

Chai Tea

Yield: 2-3 servings

Ingredients:
3 cardamom pods, lightly cracked open with the back of a spoon
6 whole cloves
1/2 cinnamon stick
1/4" slice of fresh ginger
5 black peppercorns
1 bay leaf
1 Tbsp loose black tea leaves
3 1/2 cups water
1/2 cup half and half
1-2 Tbsp light brown sugar

Method:

1. Place the cardamom, cloves, cinnamon stick, ginger, peppercorns and bay leaf in a medium size saucepan. Add the water and bring to a boil. Allow this to boil for 5 minutes. Remove from the heat and steep for 10 minutes.
2. Add the tea leaves and return to a boil. Reduce the heat and simmer on medium for 5 minutes. Add the half and half and the sugar. Stir for about a minute, over low heat, until steaming. Pour through a fine mesh strainer into a teapot or mugs. 

Kufli

Ingredients:

1 litre full fat milk
200 ml condensed milk
1 pinch of saffron
2 teaspoons milk
1 tablespoon pistachios (chopped)

Method:

1. Put 1 litre milk in a large heavy-based saucepan and place pan on medium high heat till the milk boils
2. Reduce heat and let the milk simmer uncovered, stirring continuously with a wooden spoon
3. Cook the milk till it is reduced to almost half, stirring all the time
4. This is essential to stop the milk from scorching and to prevent skin forming on the milk
5. As the milk reduces, you will notice a thick creamy residue sticking to the sides of the pan. Scrape this back into the milk and stir to dissolve
6. When the milk is reduced to half, take it off the heat and cool slightly. Stir at intervals to prevent skin from forming
7. When the evaporated milk is somewhat cooled, add the condensed milk and stir vigorously to mix completely
8. Soak the saffron strands in 2 teaspoons of warm milk. Add this to the milk mixture while it is still warm and mix gently
9. Finally add the chopped pistachios and stir once more to mix
10. Cool the kulfi mix completely and then pour into kulfi moulds and secure the airtight caps. This quantity is enough for 5 medium sized moulds or 4 large sized ones. If you don't have kulfi moulds, pour the mixture into a container with an airtight lid and smooth top. Snap on the lid
11. Freeze in refrigerator freezer for 4-6 hours
12. Take out of the freezer 5-7 minutes before serving
13. Unmould the kulfi and serve with some chopped pistachios on top.

Churros

Ingredients:

1 tablespoon sugar
½ cup butter, unsalted
1 cup water
¼ teaspoon salt
1 cup flour
3 large eggs
Cinnamon and sugar to coat

Method:

1. Combine sugar, butter, water, and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour and stir well. Cook over low heat for 2 minutes.
2. Remove from heat and let cool 10-15 minutes.
3. Add eggs, one at a time, mixing well between each.
4. Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve immediately.

Baked Pancakes (German or Dutch Babies)

Ingredients:

3 eggs, room temperature
½ cup milk
½ cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons lemon juice
Confectioners’ sugar

Method:

1. Preheat oven to 450ºF.
2. Butter a 12-inch skillet or four small skillets (with ovenproof handles) or pans (you can use small pie pans or cake pans).
3. Break the eggs into a mixing bowl and beat until thoroughly mixed.
4. Add the milk into the bowl and mix well.
5. Sift the flour and salt onto a square of wax paper.
6. Lift the wax paper up by two corners and let the flour slowly drift into the egg and milk, whisking steadily. (Or slowly sift the flour and salt directly into the egg mixture, while whisking to blend and smooth.)
7. Add the melted butter and mix briskly so the batter is smooth.
8. Pour the batter into the pan or pans and bake for 15 minutes for small pancakes but if you are baking just one big pancake, reduce the heat to 350ºF and bake for another 10 minutes. 
9. Sprinkle lemon juice over the pancake (or pancakes) and dust the top(s) with confectioners’ sugar.
10. Serve at once while hot and high and mighty.

Banana Tres Leches Cake

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs, separated
1 cup sugar, divided
1 teaspoon vanilla
2 ripe bananas, mashed
1/3 cup milk
1 can evaporated milk
1 can sweetened, condensed milk
1 pint heavy cream, divided – need 1/4 cup for the Tres milk mixture and remaining for frosting

Frosting
remaining heavy cream, for whipping
1 tablespoon sugar

1 cup toasted coconut
caramel sauce
banana slices

Method:

1. Preheat oven to 350 degrees. Generously spray a 9 x 13 inch baking pan with cooking spray.
2. In a large bowl, combine flour, baking powder, and salt.
3. In a mixing bowl, beat egg yolks with 3/4 cup sugar on high until yolks are pale yellow.
4. Stir in milk and vanilla, and add bananas. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
5. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
6. Fold egg white mixture into the batter very gently until just combined.
7. Pour into prepared pan and spread to even and flatten the surface.
8. Bake for 35 to 45 minutes or until a toothpick comes out clean.
9. Turn cake out onto a rimmed platter and allow to cool. I used a rimmed cookie sheet.
10. After cake has completely cooled, prick the top of the cake with a fork.
11. In a large measuring cup, combine condensed milk, evaporated milk, and heavy cream. Mix thoroughly.
12. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
13. Allow the cake to absorb the milk mixture for 30 minutes.
14. To frost the cake, whip remaining heavy cream with 1 tablespoons of sugar until thick and spreadable. Do NOT over whip – you could end up with butter. 
15. Spread over the surface and sides of the cake.
16. Garnish with toasted coconut, caramel sauce, and banana slices.

Hummingbird Cake

Ingredients:

3 cups all-purpose flour

1 1/2 cups white sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 eggs

2 teaspoons vanilla extract

1 1/2 cups oil (I used Canola)

1 (8 ounce can) crushed pineapple, undrained

2 cups bananas, mashed or about 3 large bananas

1 1/2 cups pecans, chopped 

Method:

1. Combine flour, sugar, soda, salt, cinnamon. Mix together with whisk. 
2.  Add eggs, vanilla extract, oil, pineapple, bananas and pecans and mix with a spoon until all ingredients are wet.  
3. Spray 3 (9 inch) round cake pans or a 9 x 13 inch pan. 
4. Add batter and bake in preheated 350 degree oven 30 to 35 minutes until cake is done in center.  
5. Frost with cream cheese frosting. 

Cream Cheese Frosting: 

1 (8 oz.) package cream cheese, softened
1 stick butter or margarine or 1/2 cup or 8 tablespoons
2 cups confectionery sugar
1 tsp. vanilla

1. Whip all frosting ingredients together with mixer until smooth and of spreading consistency.

Bingka Labu

Bahan2

1 biji labu kuning saiz sederhana ~ kopek, dadu, rebus & tos
240 gm gula pasir
250 gm tepung gandum
3 biji telur (A)
1 cawan santan pekat
125 gm marjerin ~ cairkan

Cara Menyediakan
1. Blend labu rebus, gula, telur dan santan hingga halus.
2. Masukkan bahan blend ke dalam mangkuk besar.
3. Masukkan tepung sikit demi sedikit dan kacau rata.
4. Masukkan marjerin yang dicairkan dan kacau. Jika adunan berketul2.. boleh ditapis atau diblend sekali lagi.
5. Panaskan ketuhar 175C.
6. Lenserkan acuan dengan marjerin/butter.
7. Masukkan adunan ke dalam acuan dan bakar selama 40 minit atau hingga masak bergantung saiz loyang & saiz oven anda.

Nota: Cara menguji kuih.. cucuk kuih dengan lidi penguji jika lidi keluar bersih.. bermakna kuih sudah masak.. jika lidi penguji masih bersalut dengan kuih teruskan membakar dengan menurunkan suhu ke 160C utk mengelakkan kuih dari hangus.

Cheeseburger Pie

Serves 4 - 6 people

ACTIVE TIME 25 min.
TOTAL TIME 45 min.

Ingredients:
1 pie crust, standard
1 Tbsp olive oil
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 lb ground beef
1 cup tomato sauce
1 tsp oregano
1 tsp salt
½ tsp black pepper
½ cup dry bread crumbs
1 egg
¼ cup milk
½ tsp salt
½ tsp dijon mustard
2 cups cheddar cheese, grated

Method:

1. Preheat the oven to 425 F (220 C).
2. Line a 9" pie pan with the crust and prick all over with a fork. Cover with aluminum foil and pastry weights and bake for about 15 minutes. Remove the foil and weights, then bake for about 5 to 10 more minutes, until browned.
3. While the crust is baking you can prepare the filling.
4. Heat the oil in a heavy bottomed skillet, then cook the onion and pepper until they begin to soften--about 4 minutes. Add the garlic and cook for another minute or two, then add the ground beef and cook until browned, breaking it up often.
5. Stir in the tomato sauce, the oregano, salt, pepper, and bread crumbs, and remove from heat.
6. In a small bowl, beat together the egg and milk then whisk in the salt,mustard, and cheese, and set aside.
7. Spoon the beef evenly into the pie crust, then spread the cheese mixture over the top, all the way to the edges.
8. Bake for about 20 - 25 minutes, or until the cheese topping is golden brown. (Keep an eye on the edges of the crust--if they begin to get too browned, make a foil ring and cover them up for the last 10 minutes of baking.)

Meat Doneness Temperature Guide

Meat Temperatures & Doneness Chart

The “Remove” temperature on the left is the target temperature to remove from heat source. The “Ideal” temperature on the right is the ideal internal temperature after resting. These temperatures are all Celsius.

Steaks (from frozen)

Ingredients:

Steaks
Seasoning

Method:

1. Freeze seasoned steaks flat as possible, uncovered on a baking sheet for at least 1 hour before cooking.
2. Sear in very hot skillet with 1/8" deep oil for 90 seconds each side.
3. Transfer to wire rack over rimmed baking sheet & cook in centre of oven set at 135C until steaks reach internal temperature of 60C (medium rare).
4. Let steaks sit for 10 mins.
5. Serve on warm plates.

Note: Internal temperature & doneness
55C = rare
60C = medium rare
68C = medium
74C = well done

Hot Chocolate Rum Souffle

Ingredients:

75g of dark 70% cocoa chocolate
1 1/2 Tbsp double cream
1 1/2 Tbsp rum
Butter
Caster sugar
3 egg yokes
4 egg whites

Method:

1. Heat oven to 200C & place baking sheet inside to preheat.
2. Melt chocolate in double cream & remove from heat.
3. Add in rum, stir & leave to cool.
4. Brush soufflé dish with melted butter & dust with caster sugar.
5. Whist egg yokes thoroughly & then add into chocolate mixture.
6. Whist eggs whites to soft peaks stage & then add 1 Tbsp castor sugar & whisk.
7. Fold a quarter of egg whites into chocolate mixture, then add remaining egg whites.
8. Pour mixture into  soufflé dish.
9. Bake soufflé on preheated baking sheet in centre of oven for 20 minutes.
10. Dust soufflés with icing sugar.
11. Serve on warm serving plates with chocolate sauce (made with chocolate & double cream) & cream.

Twice Baked Soufflé

Ingredients:

225 ml semi skimmed milk
40g butter
40g plain flour
4 egg yokes
200g Roquefort cheese - crumbled
150 ml double cream

Method:

1. Heat oven to 180C.
2. Prepare ramekins with melted butter.
3. Add milk, butter & flour in saucepan over medium heat & whilst ingredients together until it is a thick, smooth & glossy sauce.
4. Turn the heat as low as possible & cook for 2 minutes.
5. Add salt & pepper & cool slightly.
6. Whisk in egg yokes & then add the 100g of cheese until almost melted.
7. Whilst egg whites until they form soft peaks.
8. Add a large spoonful of egg whites to mixture, fold gently to loosen the mixture.
9. Then add the mixture into the remaining egg whites using lifting & folding movements.
10. Place ramekins in an oblong baking tin & divide mixture between 6 ramekins & pour in 1 cm hot water into baking tin.
11. Bake in centre of oven for 20 minutes.
12. Remove ramekins to wire cooling rack & cool.  Souffles may be stored in fridge for 24 hours covered with cling film.
13. For second baking, remove soufflés from ramekins with palate knife & place right way up on baking sheet with liner.
14. Bake in centre of oven at 180C for 30 minutes.
15. Heat remaining Roquefort cheese with double cream.
16. Serve souffles on warm plates with the sauce poured over.

Note: Ramekin dish is 7.5 cm x 4cm

Potato, Cheese & Spring Onion Soufflé

Ingredients:

25g butter
50g spring onions (chopped)
4 Tbsp sour cream
4 Tbsp Greek yoghurt
2 egg yokes
110g boiled potato - grated
30g strong cheddar - grated
30g parmesan cheese - grated
pinch of salt
1/4 tsp cayenne pepper
1/4 tsp nutmeg
2 egg whites

Method:

1. Heat oven to 200C with a baking sheet to preheat.
2. Boil 110g of potato & grate.
3. Lightly brush soufflé dish with melted butter.
4. Melt butter gently, then add spring onions for 5 minutes & remove from heat.
5. Add sour cream, yoghurt & egg yokes & stir with wooden spoon until it's all evenly blended.
6. Add potato, cheddar & parmasen & stir.
7. Add salt, cayenne pepper & nutmeg & transfer to mixing bowl.
8. Whisk egg whites until soft peaks stage.
9. Fold large spoonful of egg whites into mixture to slacken the other mixture, which makes it easier to fold in the rest, which is to be done gently.
10. Pour in soufflé dish & sprinkle with some more cheddar, parmesan & cayenne pepper.
11. Bake in oven on preheated baking sheet for 30 minutes.
12. Serve immediately with a side salad.

Note: Soufflé dish 15cm x 6cm

Banana Cake

Ingredients:

4 small bananas
2 1/2 tablespoons lemon juice, divided
3 cups flour
1/2 tablespoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
3 large eggs
1 teaspoons vanilla
1 1/2 cups milk
Frosting
2 tablespoons butter
2 tablespoons milk
1/2 cup packed brown sugar
1 1/2 cups confectioners' sugar
8 oz cream cheese, room temperature

Method:

1. Preheat oven to 350°. Grease and flour a 9 x 13 pan.
2. Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside.
3. Mix together mashed banana with 1 tablespoon lemon juice.
4. Beat together butter, brown and white sugar until combined. Stir in eggs and vanilla until mixed.
5. Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. Fold in bananas. Pour into prepared pan, put into the oven and reduce heat to 275 degrees. Bake approx. 1 hour 15 minutes (see note below) minutes or just until toothpick inserted in center comes out clean (do not over bake). (If your cake is not cooked through, continue baking until a toothpick comes out clean).
6. Remove from oven and cool completely.
7. Frosting
8. Melt butter and 2 tablespoons milk over medium heat. Stir in brown sugar, bring to a boil and let boil for 1 minutes. Remove from heat and stir in 1/2 cup powdered sugar. Let cool and stir in remaining powdered sugar.
9. Beat cream cheese until fluffy. Add in brown sugar mixture.

Notes
The cooking time on this cake can vary greatly! Mine (along with many readers) takes about 60 minutes. Check your cake at 60 minutes, if it isn't ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20-30 minutes depending on your oven). The result will be a moist and irresistible banana cake.

Triple-Chocolate Mousse Cake

Yield: 8 individual cakes

Ingredients:
Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup whole milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
Individual Chocolate Mousse (see below)
2 ounces solid semisweet chocolate

Method:

1. Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
5. Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
6. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

Individual Chocolate Mousse

Ingredients:
3 1/3 cups heavy cream
8 large egg yolks, room temperature
1/2 cup sugar
1/4 cup light corn syrup
7 ounces bittersweet chocolate, melted
2 teaspoons pure vanilla extract
Salt
7 ounces milk chocolate, melted

Method:

1. Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.
2. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
3. Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

Keller’s Roast Chicken

Yield: Serves 4.

Ingredients:
One 4 to 4 1/2 lb chicken
Kosher salt and freshly ground black pepper
6 garlic cloves
6 thyme sprigs
3 medium-sized rutabagas (swedes), cut into 3/4-inch wedges
2 medium-sized turnips, cut into 3/4-inch wedges
4 medium-sized carrots, peeled and cut in 2-inch segments
1 small yellow onion, cut into quarters
8 small red-skinned new potatoes
About 1/3 cup olive oil or grapeseed oil (Keller uses canola oil, we prefer olive or grapeseed oil)
4 Tbsp butter, room temperature (spreadable)
A large (11-inch if you have it) cast-iron frying pan
Kitchen string

Method:

1. Preheat oven to 475°F.
2. Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it. This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.)
3. Generously season the cavity of the chicken with salt and pepper. Add three of the garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity.
   
4. Truss the chicken with kitchen string. To do so, start by cutting a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together.
5. Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl. Add 1/4 cup of olive oil (or grapeseed or canola oil) and toss with your hands until well coated. Season generously with salt and pepper.
   
6. Slather the chicken with oil and season well with salt and pepper.
   
7. Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) My father likes to leave out the potatoes at this stage and arrange them around the chicken. Place the chicken on the bed of vegetables. Slather the top of the chicken breasts with butter. (Note that we added some extra sprigs of thyme to the top, probably because my dad forgot to add them to the vegetables! But it still worked.)
8. Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear.
9. Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve. You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving
10. Cut the chicken into serving pieces. Place vegetables on a serving platter with the chicken pieces arranged on top.

Note:

The chicken must be at room temperature before it goes in the oven, or the chicken will not cook evenly. What Keller recommends (and what we do) is leave the chicken in the refrigerator, uncovered (on a plate and not touching anything else in the fridge), for 1-2 days after buying it, so that the skin gets a bit dried out. It will roast up crispier this way. Then 1 1/2 to 2 hours before it goes in the oven, we put it on a plate on the kitchen counter to come to room temp (about 70 degrees). Remove the neck and giblets from the cavity of the chicken before you set it out to come to room temp. (Save for stock.) Note that Keller's original recipe calls for a leek (to be cooked with the root vegetables), which we skip in our adaptation.

Chicken and Rice Soup

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes
Serves 4

Ingredients:
1/2 pound boneless, skinless chicken breast tenders
1 tsp canola oil
1/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
4 cups lower-sodium chicken broth
1/2 cup uncooked long-grain white rice
1/2 tsp dried rosemary
1/2 tsp freshly ground black pepper

Method: 

1. Place a grill pan over medium-high heat. Place the chicken breast tenders on the grill pan and cook about 3 minutes on each side, or until they are cooked completely through. Remove the chicken from the pan and cut into ½-inch pieces. Set aside. 
2. Heat the canola oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrot, and celery and cook 5 minutes until the vegetables become tender. 
3. Pour the chicken broth over the vegetables in the pot, and add the rice, rosemary, and black pepper. 
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Add the chicken and simmer just long enough to warm the chicken.

Salted Caramel Skillet Brownies

Yield: Serves 16

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes

Ingredients:
1 cup unsalted butter
2 1/4 cups granulated sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 1/2 teaspoons sea salt
2 teaspoons vanilla extract
4 large eggs
1 1/2 cups all-purpose Gold Medal flour
1 cup semi-sweet chocolate chips
1 cup Salted Caramel Sauce
Extra salted caramel sauce and ice cream, for serving, optional

Method:

1. Preheat the oven to 350°F. Grease a 12-inch cast iron skillet and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the sugar and stir to combine. Return the mixture to the heat and stir until smooth and the mixture is shiny.
3. Remove from heat and stir in the cocoa, baking powder, salt, and vanilla extract.
4. Whisk in the eggs, stirring until smooth.
5. Add the flour and chocolate chips. Stir until just combined.
6. Pour the brownie batter into the prepared skillet. Drizzle the salted caramel sauce over the brownie batter and gently swirl the caramel into the batter with a knife.
7. Bake the brownies for about 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The brownies will be a little gooey. Remove the skillet from the oven and cool completely on a rack before cutting and serving. Serve with ice cream and additional salted caramel sauce, if desired.

Note: If you don't have a skillet, you can use a 9x13 pan.

Easy Cherry Cake

Ingredients:

1 1/2 lbs pitted fresh or frozen and thawed cherries, or use blueberries or apples or peaches
1⁄4 cup whole wheat flour, plus more for pan
2 sticks (16 tbsp) unsalted butter, softened, plus more for pan
1 cup sugar
3 tbsp black currant jam
1 tsp vanilla extract
1 egg
2 1⁄4 cups whole wheat flour
1 tbsp baking powder
3⁄4 tsp kosher salt
1 cup buttermilk

Method:

1. Preheat the oven to 400° F. Toss cherries with 1⁄4 cup flour in a bowl and set aside.
2. Take a 13×17 baking sheet and grease it with butter. Dust with flour and set aside.
3. In a large bowl, using a hand mixer on medium speed, beat together the butter, sugar, black currant jam, and vanilla until pale and fluffy.
4. Add egg, and beat until incorporated. Do not over-mix.
5. In a medium bowl, whisk together the remaining 2 1/4 cups flour, baking powder, and salt.
6. With the mixer running on low speed, add flour mixture alternating with buttermilk in 3 batches.
7. Spoon batter into the buttered and floured baking pan and smooth evenly using an offset spatula.
8. Check on your cherries – if too much liquid collected at the bottom, drain first. Sprinkle cherries over the top.
9. Bake until cake is golden brown 40–50 minutes (It will depend on your oven)
10. Cool the cake on a baking rack and then cut into squares. Serve at room temperature.

Old-Fashioned Banana Pudding

Makes 6 servings

Ingredients:
2 1/2 cups whole milk, divided
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 fresh bananas cut into 1/8 inch slices
18 small shortbread cookies (I used Lorna Doones)
whipped cream (optional)

Method:

To make the pudding:

1. Put 2 cups of the milk in a medium saucepan over medium heat. In another bowl, combine cornstarch, sugar and salt with a whisk. Add the additional 1/2 cup cold milk and whisk to combine. Whisk in egg yolks until smooth.
2. When milk is hot but not boiling, slowly add a half cup of the warm milk into the cold mixture, whisking constantly. Then, slowly add the mixture into the pan of hot milk, whisking constantly. Continue to stir and heat until you see the first bubbles. Turn down to low heat and cook, stirring constantly, for another one-two minutes until pudding begins to thicken.
3. Pour the pudding into a bowl. Stir in butter and vanilla extract. To avoid a pudding skin on the top, you can place plastic wrap directly on the surface of the pudding. Cool the pudding in the refrigerator until ready to assemble. Whisk the pudding again before serving.

To assemble banana pudding parfaits:

1. Put a few spoonfulls of pudding at the bottom of each jar or serving cup. Spread a few banana slices on the pudding and crumble a cookie over the top. Add a few more spoons of pudding. Add banana and a cookie. Spread the final amount of pudding over the top and place a whole cookie on top.
2. If you are using whipped cream, add it between the layers of pudding.

Ice Cream (without Machine)

Ingredients:

2 cups heavy cream
1 can (14 oz) sweetened condensed milk

Method:

1. Whip the heavy cream to stiff peaks.
2. Add the flavours, toppings & mix-ins (see below) to the sweetened condensed milk & then fold in the whipped cream.
3. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Flavours to add
Cinnamon Bun

3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract

Nutella Peanut Butter Chip

3 tablespoons butter, melted
1/2 cup Nutella
1 cup peanut butter chips

Hazelnut Mocha Fudge Swirl
2 tablespoons Hazelnut or French Vanilla ground coffee
1/2 cup Smucker’s Milk Chocolate Ice Cream Topping
1 bottle Smucker’s Magic Shell Chocolate Fudge Flavor

1. Combine the cream and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat to dissolve the coffee. Remove from heat and strain the mixture into the bowl of your mixer. Cool in fridge. Meanwhile, whisk together sweetened condensed milk and chocolate ice cream topping in large bowl. Set aside.
2. When chilled, beat the cream to stiff peaks. Fold into sweetened condensed milk mixture.
3. Pour into a 2-quart container and cover. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.

Chocolate Chip Cookie Pie (Toll House Pie)

Ingredients:

½ Cup butter (melted)
2 eggs
½ Cup flour
½ Cup sugar
½ Cup brown sugar
1 Cup chocolate chips
1 regular pie crust- not deep dish

Method:

1. Preheat oven to 325°.
2. Melt butter then set aside.
3. Beat two eggs in a mixing bowl until foamy(I beat with a whisk just well enough to see a few bubbles).
4. Mix in sugars and flour.
5. Slowly stir in butter and then chocolate chips. 
6. Pour mixture into unbaked pie shell & bake for about 1 hour. 

This pie freezes beautifully. Serve warm with ice cream.

Nutella Banana Crepes

Ingredients:

2 eggs
1 cup milk (I used 2%)
1/3 cup water
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons butter, melted
About 1/2 cup Nutella
1 to 2 bananas, sliced

Method:

1. With a blender (immersion or regular) or food processor, blend all the ingredients until smooth. The batter should be the thickness of heavy cream.
2. Heat a nonstick skillet or crepe pan over medium-high heat until hot. Wipe the pan lightly with butter or spray liberally with nonstick cooking spray. Lift the pan from the heat and pour in about 1/3 cup of batter, depending on the size of your pan. Just make sure it lightly covers the whole area of the skillet. So this by tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula. Cook the other side for about 15 seconds, until lightly browned. Turn the crepe out onto a towel, rack or plate to cool. Repeat with the remaining batter, adding more butter or nonstick spray to the pan as needed, then stacking the crepes as they are cooked.
3. Serve immediately with any fillings you please- get creative! If you must serve them later, wrap the crepes in plastic wrap and place them into a sealed plastic bag. Refrigerate for up to 3 days, or freeze for up to 2 months.

Brunch Strata

16 Servings

Prep: 45 min. 

Bake: 35 min. + standing

Ingredients:
1/3 cup canola oil
1/2 pound sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 Eggland's Best Eggs, lightly beaten
4 cups cubed day-old bread
3 cups (12 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Method:

1. In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry.
2. In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.
3. Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. 

Nutritional Facts: 

1 piece equals 299 calories, 22 g fat (10 g saturated fat), 211 mg cholesterol, 641 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.

Thai Chicken with Cashews

Prep time: 10 mins

Cook time: 10 mins
Total time: 20 mins
Serves: 4

Ingredients:
For the Sauce
1 teaspoon soy sauce
1 tablespoon sweet dark soy sauce
1 tablespoon fish sauce
1 heaping tablespoon brown sugar
1 tablespoon water

For the Stir-Fry
2 tablespoons vegetable or peanut oil
2 cloves garlic, peeled and minced
½ small yellow onion, quartered
4 finger-length dried red chilies (such as chile de arbol), seeded and cut into halves
½ cup roasted cashew nuts
8 ounces boneless, skinless chicken breast, cut into thin pieces (about one large chicken breast - hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
1 green onion, cut into 1” lengths

Method:

1. Whisk all of the sauce ingredients together in a small bowl and set aside.
2. Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.
3. Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies. Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes). Return the cashews to the pan and toss to distribute around the pan.
4. Add the sauce to the wok and toss all of the ingredients to coat them well. Turn off the heat and add in the chopped scallions. Serve immediately with a side of jasmine rice.

Roast Chicken with Balsamic Peaches

Serves 4

Hands-On Time: 10m

Total Time: 1hr 30m

Ingredients:
1 3 1/2- to 4-pound chicken
3 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 peaches, quartered (peeled, if desired)
4 small shallots, halved
1 tablespoon balsamic vinegar
6 sprigs fresh thyme

Method:

1. Heat oven to 205° C (400° F).
2. Pat the chicken dry with paper towels. Rub the chicken with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper. Place in a roasting pan or baking dish.
3. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper.
4. Scatter the peach mixture around the chicken. Roast until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 1 hour, 10 minutes. Let rest for 10 minutes before carving. Serve with the peaches and pan sauce.

Nutritional Information
Per Serving
Calories 390
Calories From Fat 65%
Fat 28g
Sat Fat 5g
Cholesterol 85mg
Sodium 1,022mg
Carbohydrate 13g
Fiber 2g
Sugar 9g
Protein 22g

Nutella Vanilla Cheesecake Cups

Ingredients:

2 cups Oreo cookies, crushed
3-4 TBSP butter, melted
2 8 oz packages cream cheese, room temp
3/4 cup sugar
1/8 cup milk
1/8 cup heavy cream
2 eggs
1/2 cup sour cream
1 TBSP vanilla
2 TBSP flour
1/2 cup Nutella

Method:

1. Place the oreos in a blender and pulse until they are fine crumbs. In a bowl, mix well with melted butter and press into cup cake tin lined with paper liners.
2. Place cream cheese and sugar into your mixer and mix until combined. Add milk, heavy cream, sour cream, vanilla, and flour. Mix until all ingredients are incorporated.
3. Add eggs, one at a time, and mix JUST until combined.
4. Remove 1/3 of the batter and mix in with the Nutella.
5. Fill lined cupcake tins with 1/2 vanilla batter. Sprinkle a few chocolate chips on top of the vanilla. Top with Nutella cheesecake batter, and bake in a 350 degree oven for 20-25 minutes, or until the middles are set.
6. Chill for several hours, or overnight for best flavor.

Chocolate Crazy Cake (No Eggs, Milk, Butter or Bowls)

Ingredients:

1 1/2 Cups AP flour
3 Tbsp. unsweetened cocoa
1 Cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Method:

1. Preheat oven to 350 degrees F.
2. Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
3. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!

Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

Spiced Wacky Cake (No Eggs, Milk, Butter or Bowls)

No eggs, milk, butter or bowl required!

Ingredients:

1 1/2 Cups flour + 2 Tablespoons (all-purpose)
1 Tbsp. Pumpkin Spice
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Method:

1. Preheat oven to 350 degrees F.
2. Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
3. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting (I use vanilla). Enjoy!

Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

Tip - You can double this recipe, just use a 9x13 baking pan.

Pizza Dough

Ingredients:

3 cups warm water
3 Tbsp sugar
1 TBSP salt
1 1/2 tsp garlic salt
1/4 cup olive oil
2 TBSP + 1 tsp yeast
6-8 cups bread flour

Method:

1. Place the water, sugar, salt, garlic salt, olive oil, and yeast into your mixer. Mix about 30 seconds.
2. Turn the mixer on medium speed and begin adding flour until a soft dough is formed that cleans the side of the mixer. Mix 4 minutes after the sides are cleaned.
3. Remove from the mixer and place into a large bowl that is coated with olive oil. Cover and let rise in a warm place until doubled.
4. Take a large handful of dough and press and gently onto a large pizza pan. Par bake for 5 minutes at 450. Remove from the oven and top with sauce and desired toppings.
5. Bake an additional 5-9 minutes, or until crust is golden brown and the cheese is melted.

Singgang Asam

Ingredients:
Blended finely:
1 Tbsp brown sugar/gula Melaka
10 dried chillies - seeded & soaked in boiling water
2 cloves garlic
1/2" belacan (shrimp paste)

1 Tbsp asam jawa (Tamarind paste) - mix with 1 cup hot water & strain for juice
8 large prawns
salt to taste

Method:

1. Mix blended ingredients with tamarind juice & cook over slow heat until sauce is thick.
2. Add salt & lastly prawns.
3. Serve with roti boom. 

Old Fashioned Coconut Cream Pie

Prep Time: 20 Minutes

Cook Time: 30 Minutes
Ready In: 4 Hours 50 Minutes
Servings: 8

Ingredients:
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Method:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly.
4. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
5. Reserve the remaining coconut to top the pie.
6. Pour the filling into the pie shell and chill until firm, about 4 hours.
7. Top with whipped topping and with the reserved coconut.

Banana Pudding Cake

Ingredients:

3 eggs, separated
1/3 cup butter, softened
1/3 cup sugar
3 Tablespoons sugar
3 ripe bananas
1 teaspoon vanilla
3/4 cup flour
1 1/2 teaspoons baking powder
1 tablespoon lemon juice
1/3 cup brown sugar
1 cup hot water

Method:

1. Preheat oven to 375 degrees.
2. In a medium bowl, beat egg whites until foamy. Add 3 tablespoons sugar and continue beating until stiff peaks form. Set aside.
3. In a bowl combine 1/3 cup sugar, butter, egg yolks, 2 mashed bananas, vanilla and lemon juice until well combined. Mix in flour and baking powder.
4. Gently fold in beaten egg whites. Spread into a casserole dish.
5. Top with brown sugar. Blend together 1 cup of hot water and remaining ripe banana. Bring to a boil over medium heat (on the stove or in the microwave). Pour over brown sugar. DO NOT STIR.
6. Bake 25-30 minutes or until set.
7. Serve warm with ice cream.