German Chocolate Cake

Prep Time: 15 minutes

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 slices

Ingredients:
Chocolate Cake
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

German Chocolate Frosting
1 cup evaporated milk
1 cup white granulated sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 cup butter or margarine
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked coconut
1 Tbsp of cornstarch

Method:
Cake:

1. Pre-heat oven to 350º F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with flour. I like to do 3 8x8 pans, and just make a 2 layer, cake but set aside the 3rd cake for the kids that don’t like the German chocolate frosting or for my sisters who have nut allergies. This is also great in a 9x13.
2. In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined. 
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute. 
4. Evenly distribute cake batter between the three 8x8 pans (or two 9x9) prepared cake pans. 
5. Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
7. Frost cake with frosting.

German Chocolate Frosting:
*Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9x13 a single recipe should be sufficient.

1. In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. 
2. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. 
3. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. 
4. Let cool 1 hour then spread on cooled cake. 
5. To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.

One Pan Teriyaki Chicken and Noodles

Prep time - 5 mins

Cook time - 15 mins
Total time - 20 mins

Serves: 5-6 servings

Ingredients:
2 tablespoons canola oil
2-3 chicken breasts, cut into 1" pieces
salt and pepper
1 cup matchstick cut carrots
1 cup snap peas
1 bell pepper, sliced
½ cup soy sauce
2½ cups chicken broth
1 box Barilla Pronto Half-Cut Spaghetti
¼ cup honey
2 teaspoons garlic (about 4 cloves)
1 teaspoon fresh ginger
1 tablespoon white vinegar
2-3 green onions, sliced

Method:

1. Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned (3-4 minutes).
2. Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
3. Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the Spaghetti.
4. Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes, until al dente. Stir in green onions and serve.

Video How-To

Alfredo Sauce

Ingredients:

½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Method:

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
2. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Yorkshire Pudding

Ingredients:

4 free-range eggs

350ml/12fl oz milk

225g/8oz plain flour

Salt to taste

Method:

1. Mix the eggs and milk together in a jug. Put the flour in a bowl and then slowly and gently whisk in the milk and egg mix. Don’t over whisk - lumps are okay. Rest the mixture at room temperature for at least four hours.
2. Heat oven to 200C/400F/Gas 6.
3. Add a little vegetable oil to each hole of a muffin tin or Yorkshire pudding tin and place in the oven to heat. 
4. When the oil is hot and the Yorkshire pudding batter is rested, fill each hole of the muffin tin and cook in the oven for 15-20 minutes, or until risen and golden-brown. 

Painkiller Cocktail

Ingredients:

2 oz Pusser's Rum
4 oz Pineapple juice
1 oz Orange juice
1 oz Cream of coconut

Garnish: 1 Orange wedge, cherry and nutmeg
Glass: Hurricane or snifter

Method:

1. Add all the ingredients to a Hurricane glass or large snifter and fill with ice.
2. Stir to combine and garnish with an orange wedge, a cherry and freshly grated nutmeg.

Steamed Fish With Lime and Garlic Recipe (ปลากะพงนึ่งมะนาว)

Prep time : 20 mins

Cook time : 15 mins
Total time : 35 mins

Ingredients
For the fish:
1 whole barramundi, about 1 - 2 kilos (or whatever size you can get), guts and gills already removed
5 stalks lemongrass, bottom half only, smashed, and cut into chunks
For the sauce:
1 cup good chicken stock or fish stock (fresh or canned)
2 Tbsp finely chopped palm sugar
8 Tbsp lime juice
6 Tbsp fish sauce
2 heads of garlic, chopped
Thai chilies to taste, finely chopped
20 - 25 sprigs cilantro, chopped
1- 2 stalks Chinese celery, cut into 1-inch pieces

Method:

1. Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
2. In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
3. Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
4. When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
5. Make sure you eat with steamed rice!

From: eatingthaifood.com

Chinese Five Spice & Honey Roasted Chicken

Ingredients:

1 Tbsp sesame oil
1 large clove of fresh garlic, minced
1 Tbsp fresh ginger, crushed/grated
2 Tbsp organic soy sauce (or liquid aminos)
2 Tbsp honey
2 tsp Chinese five spice powder
6 chicken pieces (thighs or drumsticks)
Sesame seeds

Method:

1. Mix all the marinade ingredients together and add the chicken. Make sure the chicken is well coated.
2. Marinade for at least 1 hour (preferably overnight)
3. Bake chicken in a pre-heated oven at 180C (350F) until it's cooked through, and the skin is crispy (time will largely depend on your oven but it should be around 30 minutes each side)
4. Turn the chicken pieces over after 30 minutes and re-baste them with the honey and spice marinade.
5. Sprinkle with sesame seeds & serve with a vegetable stir-fry.

Slow Cooker French Dip Sandwich

Prep Time: 5 Mins 

Cook Time: 8 Hours 10 Mins
Total Time: 8 Hours 15 Mins

Ingredients:
2 cans (10.5 ounces each) condensed French Onion Soup
1 can (10.5 ounces) Beef Consomme
3-4 pounds beef chuck roast
8 sandwich rolls
8 slices provolone cheese

Directions:
Place the roast in a slow cooker. Pour the soup and consomme over the top.
Cover and cook on low for 8 hours or high for 4 hours.
Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
Transfer the beef to a pie plate and shred with a fork.
Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
Serve immediately with the sauce on the side for dipping.

Steak & Ale Pies

Servings: 12

INGREDIENTS
2 rump steaks
1 egg, beaten
100g flour
50g chopped onions (half an onion)
4 shallots, quartered
2 garlic cloves, crushed
1 tablespoon thyme
1 tablespoon rosemary
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
350ml beef stock
250ml ale
2 sheets puff pastry

PREPARATION

1. Preheat oven to 180°C/350°F.
2. Cut the two rump steaks into 1cm squares, cover in flour and fry until brown. 
3. Set aside the steak and saute the onions, shallots, garlic, rosemary and thyme until the onions have softened. 
4. Add the steak back into the pan, as well as the tomato puree and Worcestershire sauce and mix until covered. 
5. Add the beef stock and ale and bring to boil. Cover and simmer for one hour, stirring every 15 minutes. 
6. Remove lid and reduce until the sauce is thick and dark. 
7. Roll out the puff pastry sheets and cut out 8cm circles for the pie base and 7cm circles for the top. 
8. In a lightly oiled muffin tin, mould the pastry bases to each hole, then fill 3/4 with pie filling. Brush the sides of the base with egg and place the top on, sealing with your fingers. Brush with more egg, then pierce each pie with a fork. Bake for 15 minutes until golden brown.

Iga Sambal Ijo

Ingredients:

1 kg of beef ribs
Oil for frying
2 Liters of water

Softened seasoning:
8 red onions
10 cloves of garlic
4 grains nutmeg
1/2 teaspoon pepper
5 cm galangal
1 stalk lemongrass
3 cm ginger
1 tsp salt
2 bay leaves

Material Sambal Ijo:
8 curly green chilies, chopped
10 large green chilies, chopped
5 green tomatoes, cut into pieces
8 pieces of red onion, thinly sliced
1 Tbsp lemon juice
1 Tbsp anchovy terrain, fried
1/2 tsp salt
1 tsp sugar
50 ml cooking oil

Supplementary Material:
Sliced ​​cucumber
Fried shallots
Basil
Sliced ​​tomatoes

Method:

1. First boiled ribs in water with herbs that have been crushed until tender and the flavors mingle. Remove and drain.
2. After the ribs fried until crisp surface. Remove and drain.
3. Make Sambal Ijo: Heat oil and fry many curly green chili and large green chili for 2 minutes or until softened. Remove and drain. Puree chili with tomato, red onion, anchovies, sugar, salt and lemon juice sauce nipis. Tumis until fragrant.
4. Tata ribs on the plate and serve with green chili and complementary materials.

Dry-Rub Beef Ribs

Ingredients:

Short Rib Dry Cure Mix:
4 Tbsp sea salt
1 Tbsp celery salt
1 Tbsp crushed coriander seeds
1 Tbsp garlic powder
1 Tbsp ground ginger
1 Tbsp dried Herbs de Provence
1 Tbsp smoked paprika
1 Tbsp cracked black pepper
2 tsp chile powder
7 3/4 lbs beef short ribs on the bone

BBQ Glaze:
9 oz drained pickled onion
7 oz dates
1 pint stout beer
1 cup apple juice
3 Tbsp golden syrup (see Cook's Note)
3 Tbsp runny honey
3 Tbsp English mustard
3 Tbsp dark brown sugar
3 Tbsp black treacle (see Cook's Note)
2 Tbsp Worcester sauce
1 Tbsp hot sauce, such as Tabasco
1 Tbsp tomato paste

Method:

Day 1

1. For the short rib dry cure mix: Mix together the sea salt, celery salt, coriander, garlic powder, ginger, Herbes de Provence, paprika, black pepper and chile powder in a small bowl. Rub them into the beef. Place the beef in a large pan or container, cover and refrigerate overnight or up to 24 hours.

Day 2

1. For the BBQ glaze: Roughly chop the pickled onions and dates and place them in a bowl. Heat the stout in a small saucepan until boiling. Pour it over the onions and dates, cover with plastic wrap and let cool to room temperature.
2. In a separate large bowl, whisk together the apple juice, golden syrup, honey, mustard, brown sugar, black treacle, Worcester sauce, hot sauce and tomato paste.
3. When the date and onion mix has cooled and the dates have softened, add the mix to a blender and puree until smooth. Add it to the apple juice mixture and stir to combine.
4. Preheat the oven to 275 degrees F. Wash the dry cure mix off the beef and place in a large flameproof casserole or roasting pan with a lid (Alternatively, use foil to cover the pan). Pour over the glaze, cover, and roast until the beef is very tender, 5 to 6 hours. Make sure the glaze doesn't evaporate completely; if it is reducing down too much, add some water to the pan.
5. Let the beef cool to room temperature, then chill overnight in the refrigerator. When cold the fat will set on the top and can be easily removed.

Day 3

1. When ready to reheat, heat a grill to low. Place the covered pan on the grill and cook to warm through, 2 to 3 hours.
2. When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve.

TOTAL TIME: 41 hr 50 min
Prep: 15 min
Inactive Prep: 32 hr
Cook: 9 hr 35 min

Serves 6 to 8

NOTES
Golden syrup (also called pale treacle) and black treacle are sweet byproducts of the sugar refining process and are popular in British cooking. You can find them at some specialty food stores and online markets.

Recipe courtesy of Tom Kerridge

Teriyaki Chicken

Prep time: 30 mins

Cook time: 8 mins
Total time: 38 mins
Serving: 4 as a main course

Ingredients:
¼ cup soy sauce
⅓ cup freshly squeezed orange juice (from 1½ medium or 1 large oranges)
3 Tbsp honey
1 tsp finely grated fresh ginger
1 tsp sesame oil
1½ to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
1 Tbsp oil (I use light olive oil)
1½ Tbsp unsalted butter
Green onion and sesame seeds for garnish, optional

Method:

1. In a large bowl, whisk together all marinade ingredients: ¼ cup soy sauce, ⅓ cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
3. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
4. Remove pan from heat and transfer chicken to a bowl.
5. Pour reserved marinade into the pan, add 1½ Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.

Notes: 

How to Peel and Grate fresh ginger: Peel with a spoon. It's the easiest way to get the skin off. Grate peeled ginger with a fine grater or zester.

Low Temperature Roast Beef

Ingredients:

1 standing rib roast (prime rib), 3-12 pounds (see note above)
Kosher salt
Freshly ground black pepper
Method:

1. Preheat oven to lowest possible temperature setting, 65°C or greater (some ovens can't hold a temperature below 100°C). 
2. Season roast generously with kosher salt and fresh ground black pepper. 
3. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 48°C on an instant-read thermometer for medium-rare, or 57°C for medium. In a 65°C oven, this will take around 5 1/2 to 6 1/2 hours. In a 100°C oven, this will take 3 1/2 to 4 hours.
4. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (260°C to 290°F)
5. 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately. 

Slow Cooker Balsamic Chicken

Ingredients:

1 tablespoon. olive oil
4 cloves garlic, minced
1 pound baby carrots
8 boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried basil
½ cup balsamic vinegar
1 onion, sliced
1 pound green beans
Fresh chopped parsley for garnish

Method:

1. Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots. 
2. Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
3. Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
4. Sprinkle with fresh chopped parsley and serve immediately. Enjoy!
5. Toss salad with dressing. Add tortilla chips to the sides of the bowls and enjoy!

Video How-to

Red Wine Spaghetti

Ingredients:

4 cups water
1 bottle full bodied red wine (we used cabernet)
1 pound spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan
1/2 cup flatleaf Italian parsley

Option : Add scallops

Method:

1. Measure 1/4 cup of wine and set aside.
2. Combine the water and the remainder of the bottle of wine (about 3 cups) in a large pot and bring to a boil. 
3. Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes. 
4. Reserve 1/4 cup of the cooking liquid and drain the spaghetti. Set aside.
5. In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
6. Add the reserved cooking liquid and 1/4 cup of reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
7. Add the butter and stir until it melts into the pasta.
8. Add salt and pepper, parmesan, and parsley and stir to combine. 
9. Serve on its own or top with more parmesan and parsley and open up another bottle of wine!

Servings: 4

Kaiserschmarren with Strawberry Sauce

Ingredients:

For the kaiserschmarren:
8 large eggs, separated
1/2 cup dark raisins
Vanilla bean
6 tablespoons rum
2 cups crème fraîche
4 Tbsp. all-purpose flour
Pinch kosher salt
1/4 tsp cream of tartar
1 1/2 cups granulated sugar
4 Tbsp. unsalted butter, at room temperature, for brushing
Additional sugar for coating

For the strawberry sauce:
1 1/2 pounds small ripe strawberries, hulled, or hulled and halved large berries, 4 cups total
1/2 a vanilla bean (or 1/2 teaspoon vanilla extract)
1/4 cup fresh orange juice
1/4 cup fresh orange juice
1/4 cup granulated sugar
1 Tbsp. fresh lemon juice
1 whole star anise (optional)
Confectioners sugar, for serving

Method:

1. Preparing the batter
Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes. Put the crème fraîche, 1/2 cup sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.

2. Beating the egg whites
Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup of sugar. Continue beating until soft peaks form when the beaters are lifted out.

3. Folding in the egg whites
Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.

4. Coating the pan
Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess.

5. Baking the batter
Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.

6. Making the compote
While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, 1/4 cup sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce.

7. Serving the Kaiserschmarren
Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately.

Recipe by Wolfgang Puck

How-to Video

Salmon Wellington

Ingredients:

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten

Method:

1. Preheat oven to 220°C (425°F).
2. In a pan over medium heat, melt butter. 
3. Add the garlic and onions, cooking until translucent. 
4. Add the spinach, salt, and pepper, cooking until spinach is wilted. 
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. 
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry. 
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.

Slice, then serve!

Serves 2

How-to video

Bubur Lambuk Ala Kampung Baru

Bahan-bahan

Dua cawan beras dibersihkan
300-500 gram daging dipotong dadu
4 ulas bawang putih*
1 biji bawang besar merah*
1 genggam udang kering*
1 kiub pati lembu
1 sup bunjut
Rempah ratus : Bunga lawang, kulit kayu manis, lada hitam
1 sudu halba
2 helai daun pandan
1/2 cawan santan
air secukupnya

Cara

1. Bahan bertanda * ditumbuk halus atau dikisar terlebih dahulu
2. Panaskan minyak, masukkan bahan * yang telah ditumbuk halus dan juga rempah ratus. Goreng hingga layu.
3. Masukkan daging dan goreng seketika, kemudian masukkan air.
4. Masukkan beras yang dibasuh, tambahkan sup bunjut ,kiub pati lembu, daun pandan dan halba. Biarkan sehingga beras menjadi bubur. Tambah air jika perlu.
5. Masukkan air jika perlu, dan tambahkan santan. Gaul dan biarkan seketika sehingga mendidih.
6. Sebelum dimakan, tambangkan bawang goreng dan juga daun sup mengikut citarasa anda.

Recipe from http://www.wanista.com/resepi-cara-membuat-bubur-lambuk-ala-kg-baru-yang-mudah/

Sugee Cake

(Recipe for one 18 x 5 cm cake)

Ingredients:
165 g unsalted butter, at room temperature
35 g castor sugar
1 tsp golden syrup
2 tsp brandy
60 g semolina (spread thinly on baking tray lined with aluminium foil; bake 10 minutes at 180°C; stir thoroughly; continue baking till light brown and fragrant, another 5 minutes or so; leave till cool)
80 g yolks
35 g castor sugar
1 tsp vanilla extract
60 g almonds (bake at 180°C till brown and fragrant, 6-8 mins; chop roughly when cool; grind till fine)
20 g cake flour
1/6 tsp baking soda
80 g egg whites
1/8 tsp cream of tartar
35 g castor sugar

Method:

1. Whisk 165 g butter and 35 g sugar till thick and pale. Add 1 tsp golden syrup and 2 tsp brandy. Mix till combined. Add baked semolina. Mix thoroughly. Set aside till semolina is soft, about 1 hour, in air-conditioned comfort if weather is unusually hot. 
2. Preheat oven to 170°C. Line 18 x 5 cm round cake pan with parchment paper.
3. Whisk 80 g yolks and 35 g castor sugar till thick and pale. Add 1 tsp vanilla extract and ground almonds. Sift 20 g cake flour and 1/6 tsp baking soda into mixture. Mix evenly. Add to butter mixture. Fold till almost even.
4. Whisk 80 g egg whites till thick foam forms. Add 1/8 tsp cream of tartar. Whisk till foam thickens further. Gradually add 35 g castor sugar as you continue whisking. Keep whisking till egg whites just reach stiff peak stage. Fold into yolk and butter mixture in 2 batches till just evenly mixed, scraping down thoroughly as you fold. 
5. Pour batter into cake pan and level top. Bake till cake shrinks very slightly from sides, around 40 minutes. If cake browns too fast – check 25 minutes into baking – block oven's top heat with baking tray. Remove cake from oven. Let cool a few minutes. Unmould and leave on wire rack till completely cool.

Source: adapted from Rose's Kitchen

Moist Chocolate Cake

Ingredients:

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup baking cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

FAVORITE ICING:
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

Method:

1. Preheat oven to 325°. 
2. Sift together dry ingredients in a bowl. 
3. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) 
4. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups). 
5. Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. 
6. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. 
7. In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake.

The Most Delicious Grilled Cheese Sandwiches On The Planet

The Most Delicious Grilled Cheese Sandwiches On The Planet

Spaghetti Bolognese

Ingredients:

500g Fresh Beef Mince
400g Dried Spaghetti
4 Rashers of Smoked Streaky Bacon, finely diced
2 Tins of Plum/Chopped Tomatoes
6 Fresh Cherry Tomatoes
2 Medium Onions, peeled and finely diced
2 Sticks of Celery, trimmed and finely diced
2 Carrots, trimmed and finely diced
2 Cloves of Garlic, peeled and finely diced
1 Medium Chilli (optional), seeded and finely sliced
75g Freshly grated Parmesan Cheese, plus extra for grating over
2 tbsp Tomato Puree
1 Beef Stock Cube
Glass of red wine (optional)

Herbs:
2-3 Sprigs of Fresh Rosemary
Handful of Fresh Basil, plus extra for Garnish
1 tsp Dried Oregano
1-2 Fresh Bay Leaves
Olive oil
Sea Salt and Black Pepper

Method:

1. Get yourself a large heavy-bottomed saucepan, and place it on a medium heat. Add a good lug of olive oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened.
2. Next, increase the heat slightly, add the mince and stir until the meat is browned all over. 
3. Stir in your tins of plum/chopped tomatoes, (plum tomatoes are best as they contain less water, but either will turn out great!). Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine. Slice your cherry tomatoes in half and throw them in aswell. 
4. Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about an hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn't catch.
5. Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish.

Chilli Crabs

a) You will need to blitz the following:

5-8 fresh chillies (and a few bird eye chillies to crank the heat up a few notches depending on your target audience. Kalau ada bau2 Mat Sal celup, kurangkan sikit.

loads of garlic

a thumb-size piece of ginger

a bowl-full of shallots or bawang merah

2 stalks of lemongrass (optional) No lemongrass in the Singapore version btw

2 tblsp peanut oil 

b) For seasoning:

a splash of white vinegar

1-2 tablespoons of palm sugar or brown sugar 

an egg

salt and pepper

Last of all, not forgetting the leading actors in this show … your 1.5 kilo of mud crabs (2 medium size ones).

Heat oil in a traditional Chinese wok (not one of those branded teflon rubbish) till its smoking, add the blitzed ingredients and "tumis" till the oil separates from the ingredients or till the distinct garlicky aroma fills a large part of your show-house kitchen. Add the crabs and toss them around till they are well coated. Cover with a lid and let it cook for a 2 to 3 minutes. Season with vinegar,salt, sugar and moisten with a bit of fish stock/water. At the last minute, stir in a beaten egg to thicken the sauce and serve immediately if not sooner.

Chicken Pot Pie

SERVES 6

ACTIVE TIME 20 min.
TOTAL TIME 30 min.

Ingredients:
3 Tbsp unsalted butter
1 lb boneless skinless chicken breast, cut into bite size pieces
½ tsp black pepper
½ tsp kosher salt
¼ cup all-purpose flour
3 cups chicken stock
2 cups frozen vegetables, (corn, peas and carrots)
3 oz fresh Parmesan cheese, grated
1 tsp dried parsley
Cheesy Drop Biscuits:
2 cups all-purpose flour
2 oz fresh Parmesan cheese, grated
1 Tbsp baking powder
1 Tbsp granulated sugar
½ tsp kosher salt
½ cup unsalted butter, melted
1 cup whole milk

Method:

1. Preheat oven to 450°F. 
2. Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side. 
3. Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
4. Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine. 
5. Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
6. Sprinkle with fresh parsley, serve and enjoy.

Carb-stuffed Mushrooms

Ingredients:

1/3 cup Mayonnaise
3 Tbsp Italian seasoned dry bread crumbs
2 Tbsp grated Parmesan cheese
1 clove garlic, finely chopped
1 can (6-1/2 oz.) crabmeat or 1 cup frozen crabmeat, thawed
18 medium mushrooms, stems removed

Method:

1. Preheat oven to 400°F.
2. In small bowl, blend Mayonnaise, bread crumbs, cheese and garlic; fold in crabmeat. Evenly spoon mixture into mushroom caps.
3. On baking sheet, arrange mushroom caps. Bake 20 minutes or until heated through and lightly browned.

Apple Slice

Ingredients:

2 cups self raising flour
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125g butter or margarine
1 egg

Method:

1. Toss apples with self raising flour and sugar in a medium mixing bowl. 
2. Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg. 
3. Pour butter and egg into the apple mixture and mix until combined. 
4. Spoon into a greased and lined slice tin. 
5. Bake at 180 C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.

Oxtail Stew

Ingredients:

2.5 kg oxtail, chopped into 4cm chunks
sea salt
freshly ground black pepper
olive oil
2 medium leeks
2 stalks of celery
4 medium carrots
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
4 fresh bay leaves
4 cloves
2 heaped Tbsp plain flour
2 x 400 g tins of plum tomatoes
275 ml porter or red wine

Optional:
1 litre organic beef stock
Worcestershire sauce

Method:
Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Tip:

Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!

Salmon Teriyaki

Ingredients:

1 lb salmon fillet, cut into two equal-sized pieces
Oil, for searing

Teriyaki Sauce
Makes 150 ml
5 Tbsp Mizkan (Bonito Flavored) Soup Base
3 Tbsp Mizkan HONTERI Mirin Seasoning
3 Tbsp sake
1 Tbsp sugar
1 Tbsp cornstarch

Method:

1. Add all the ingredients in the Teriyaki Sauce in a saucepan. Stir to blend well.
2. Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool.
3. Marinate the salmon with half the Teriyaki Sauce in a sealed plastic bag for 4-6 hours, or best overnight.
4. Pre-heat the oven to 350 degree F.
5. Heat up a non-stick pan over medium heat. Add the oil and pan-sear the marinated salmon until the surface is charred, about 1-2 minutes.
6. Brush the remaining Teriyaki Sauce on the seared salmon and transfer them to the oven. Bake for 10 minutes or until the salmon is just cooked through.
7. Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon and serve immediately with steamed rice.

Sop Buntut (Java Traditional Oxtail Soup)

Ingredients:

2 lbs. oxtail
3 inches of ginger, unpeeled but smashed
3 nutmeg seeds, roughly broken
20 cloves
1 teaspoon ground black pepper
salt to taste
3 carrots, halved and chopped into 1 inch chunks
2 leeks, chopped into 1 inch chunks
1 scallion, chopped into 1 inch chunks
2 medium all-purpose potatoes, chopped into 8 chunks each
2 tomatoes, cut into wedges
1 cup chopped celery, with leaves.
fried shallots
1 Tbsp butter or vegetable oil

Method:

Fill a large pot with enough water to cover the oxtail generously and add the ginger. Bring the water to a boil, add the oxtail, and boil for three minutes. Pour out the water and discard the ginger. Refill the pot (still with the oxtail) with cold water and bring to a boil. Add the cloves and nutmeg, and simmer, covered, for 1 1/2 hours until the meat is tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.
Bring the soup back to a simmer. Heat butter/oil in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for twenty minutes, or until the potatoes are tender. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.
The recipe would probably be even tastier if, before you started, you rubbed the meat lightly with vegetable oil and roasted it for an hour or so at 425 degrees, then deglazed the pan with water, used that for the soup base, and skipped the initial boil-and-dump phase.

Easy Spaghetti Bolognese

Ingredients:

2 Tbsp olive oil
400g/14oz beef mince
1 onion, diced
2 garlic cloves, chopped
100g/3½oz carrot, grated
2 x 400g/14oz tin tomatoes
400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)
400g/14oz dried spaghetti
salt and pepper

Method:

1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another two minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
3. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
4. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.

Chai Spiced Glazed Doughnut Muffins

YIELD: 12 muffins

PREP TIME: 15 minutes
COOK TIME: 17 minutes

Ingredients:
For the Muffins
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp finely ground black pepper
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 Tbsp butter; melted
1 cup confectioners’ sugar; sifted
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp ground allspice
3/4 tsp vanilla
1 Tbsp milk

Method:

For the Muffins

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth.
3. Add the eggs one at a time, beating to combine.
4. Stir in the baking powder, baking soda, cinnamon, ginger, cardamom, allspice, black pepper, salt and vanilla. Mix well to fully incorporate.
5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6. Using a large scoop (about 3 tablespoons), divide the batter evenly into the prepared pan, filling the wells nearly full.
7. Bake the muffins in preheated oven for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Prepare the glaze.

For the Glaze

1. In a medium bowl, mix together the melted butter, confectioners’ sugar, spices, vanilla and milk. Whisk until smooth.
2. When muffins have cooled slightly (about 5 minutes), dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
3. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Banana Bread

Makes 1 loaf (8 x 5-inch loaf pan)

Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup granulated white sugar
2 large eggs
3 medium-sized bananas, very ripe
1/4 cup milk
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped nuts or chocolate chips (optional)

Method:

1. Preheat the oven to 350°F with a oven rack in the bottom third of the oven. Line the loaf pan with parchment, letting the excess hang over the sides. Spray the inside with nonstick cooking spray. →If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.
2. Melt the butter in the microwave or over low heat on the stovetop. → Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.
3. Whisk together the melted butter and sugar in a mixing bowl until combined. (Or cream in a mixer until fluffy.)
4. Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.
5. Whisk the milk and vanilla into the batter.
6. Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.
7. Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.
8. Last but not least, scatter the nuts or chocolate over the batter and gently fold them in.
9. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.
10. Place the pan in the oven & bake for 55 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a tooth pick or cake tester inserted into the middle comes out clean. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every five minutes after.
11. Set the loaf, still in the pan, on a cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.
12. Lift the loaf out of the pan using the parchment paper "wings." Set it on the cooling rack to cool for another 10 minutes before slicing. Leftover bread can be kept, covered, at room temperature for several days or wrapped in foil and frozen for up to 3 months.

Recipe Notes:
Banana Muffins: To make muffins, line a muffin tin with liners and fill each cup to roughly 3/4 full. Makes 8 to 10 muffins.

Cinnamon-Sugar Pumpkin Snack Cake

Ingredients:

1 cup white flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 cup brown sugar
6tbs butter, melted
2 eggs
3/4 cup canned pumpkin
1 tsp vanilla

Cinnamon-Sugar Topping
1/4 cup sugar + 1 tbsp cinnamon, combined

Method:

1. Preheat oven to 350. Lightly grease an 8X8 inch square pan, set aside.
2. Whisk flours, baking powder, cinnamon, and nutmeg together in a small bowl.
3. In a separate bowl, whisk sugar, pumpkin, egg, vanilla, and melted butter together.
4. Stir dry ingredients into wed ingredients until just combined. Pour into prepared pan (batter will be thick)
5. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
6. Spread a thin layer of butter over the top (while warm) and coat with cinnamon-sugar topping.

Pumpkin Bread

YIELD: 2 loaves

PREP TIME: 20 minutes
COOK TIME: 60 minutes

Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice

Method:

1. Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

NOTES:
This bread is a fantastic base for all sorts of additions. Get creative by adding in chopped nuts, chocolate chips, dried cranberries or whatever else sounds good to you.

Apple Cake with Vanilla Sauce

Ingredients:

For Apple cake
2 cups sugar
1/2 cup softened butter
2 eggs
4 large apples, cored and grated
2 cups all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup chopped nuts (optional- I leave them out)

For Vanilla Sauce (Makes 3/4 cup.)
•1 cup water
•1/2 cup sugar
•1 tablespoon cornstarch
•2 tablespoons butter
•2 teaspoons vanilla extract
•pinch salt

Method:
Apple Cake Directions

1. Cream together sugar and butter. Add eggs one at time. Add grated apples. 
2. Sift together flour, soda, salt, cinnamon, and nutmeg. 
3. Add in half of flour mixture stir in until incorporated, add second half and still until just mixed. (I stir in the flour by hand to avoid over-mixing.)
4. Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for 40 minutes or until cake tester comes out clean. (less if you bake convection)

Vanilla Sauce Directions

1. Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. 
2. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. 
3. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert Enjoy!

Slow-Cooker Asian Braised Beef Short Ribs

SERVES 4 TO 6

TO PREP 15 MINUTES 
TO COOK 9 to 10 HOURS ON LOW OR 6 to 7 HOURS ON HIGH
TO FINISH 10 MINUTES

Ingredients:
1/4 cup chicken broth
3/4 cup hoisin sauce
3 scallions, white parts minced, green parts sliced thin
4 teaspoons Asian chili-garlic sauce
1 tablespoon instant tapioca
5 pounds bone-in English-style short ribs, trimmed
Salt and pepper

Method:

1. Combine broth, hoisin, scallion whites, chili-garlic sauce, and tapioca in slow cooker. Season short ribs with salt and pepper and nestle into slow cooker.
2. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.
3. Transfer short ribs to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Skim excess fat from surface of sauce. Pour sauce over short ribs and sprinkle with scallion greens. Serve with egg noodles or rice.

NIGHT TIME PREP
• Scallions can be prepared; refrigerate.
• Short ribs can be trimmed and seasoned; refrigerate.

Homemade Vanilla Extract

Ingredients:

3 to 5 vanilla beans
8 ounces alcohol such as vodka, bourbon, brandy, or rum

→ General Rule of Thumb: Use 3 to 5 vanilla beans per 8 ounces of alcohol and multiply accordingly if making more extract.

Method:

1. Split the vanilla beans: Split each vanilla bean in half lengthwise. If you like, you can leave an inch connected at the end of the bean for an attractive presentation. You can also chop the beans into smaller pieces if necessary to fit in your jar or bottle.
2. Place the vanilla beans in a jar and cover with alcohol: Place the vanilla beans in a clean jar or bottle. Cover them with alcohol, making sure they are completely submerged. Cover the jar or bottle and give it a good shake.
3. Infuse for at least one month: Store the jar or bottle of vanilla beans in a cool, dark place for at least one month, shaking it from time to time. Taste the extract and let it infuse longer if you want a stronger flavor.
4. Strain it if you like: You may wish to remove the vanilla pods and decant the extract into a pretty bottle. The little flecks of seeds can be a nice touch, but if you want a clear extract you can strain them out using a coffee filter.
5. Or leave the pods in the extract: You can also leave the beans in the alcohol and top off the bottle as you use the extract. Eventually all the flavor will be extracted from the original vanilla beans, so you can periodically add fresh beans as well as leftover pods that you've scraped for other recipes.

→ Uses for spent pods. You can also make good use of the spent vanilla pods by drying them and then making vanilla sugar or flavored salt.

What Vanilla Beans to Use?

You can use any vanilla beans, bearing in mind that different varieties and grades will have unique properties.

Bourbon or Madagascar vanilla has the classic, robust flavor that one typically associates with vanilla. Tahitian vanilla is subtly fruity and floral, whileMexican vanilla tends to be smooth and spicy. Create a single origin vanilla extract or invent your own blend — it's up to you!

Although Grade A or gourmet/prime vanilla beans are superior for cooking, in this case Grade B or extract grade vanilla beans are ideal because they have a lower moisture content. Feel free to use whatever you have, though.

A note on pricing and sourcing: Vanilla beans can get expensive. While it's possible to find inexpensive vanilla beans in bulk from places like eBay, I also like to buy Fair Trade vanilla whenever possible. Mountain Rose Herbs is a good source for organic and Fair Trade vanilla beans.
What Alcohol to Use?

Vodka has the most neutral flavor, but you can also use bourbon, brandy, or rum to create unique extracts.

There's no need to use a top-shelf or high-proof alcohol when making vanilla extract. An inexpensive 40% (80 proof) alcohol will work just fine. (Commercial vanilla extracts are typically 35% or 70 proof alcohol.) I prefer using a mid-tier alcohol, not bottom of the barrel but not too expensive, either.
How Long to Infuse?

Let the vanilla beans infuse for at least one month and even a couple of months for a stronger flavor. You can also use more beans to speed up the process. If giving this as a gift before the infusion is complete, tell your recipient to let it mature for a number of weeks. Vanilla extract is kind of like wine in that the flavor will become more complex over time.

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting

Yield: 2 DOZEN SMALL 

Prep time: 30 MINUTES
Cook time: 9 MINUTES
total time: 39 MINUTES

Ingredients:
1/4 cup softened butter
1/4 cup coconut oil*
1/3 cup + 1 tablespoon granulated sugar**
1 tablespoon molasses
1 teaspoon vanilla
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup grated carrot
1/4 cup pecans + more for garnish, if desired

frosting:
2 oz. softened cream cheese
1/4 cup softened butter
1 teaspoon orange zest
1 cup powdered sugar

Method:

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.
2. Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.
3. For the frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans if desired.

*If you do not have coconut oil, simply use butter.
**If you do not have granulated sugar and molasses, simply use brown sugar.

Testing baking soda/powder

Baking soda and baking powder are essentially chemical leaveners that react to temperature and other ingredients, so you are testing to see if the chemicals are still active. All you have to do is drop a little bit of the baking soda or baking powder into hot water (and vinegar if testing baking soda) and look for a bubbling reaction — if there's fizzing, it's still good to use!

Apple Cake

TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling

MAKES: 12 servings

Ingredients:
1 package (8 ounces) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped pecans
PRALINE ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons 2% milk
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

Method:

1. Preheat oven to 350°. In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
2. In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in apples, carrots and pecans.
3. Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
4. Bake at for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
5. In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. 

Oven Baked Denver Omelet

PREP TIME: 10 MINS

COOK TIME: 25 MINS
TOTAL TIME: 35 MINS
SERVES: 4-6

Ingredients:
8 eggs
½ cup half and half cream
1 cup shredded cheddar cheese
1 cup chopped fully cooked ham
½ cup onion
½ cup green pepper

Method:

1. Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
2. Pour into a greased 9×9 inch pan. Bake for 25 minutes or until golden brown.

Pot Roast

TOTAL TIME: Prep: 10 min. Bake: 2-3/4 hours

MAKES: 8 servings

Ingredients:
1 tablespoon canola oil
1 boneless beef chuck roast (3 pounds)
1-1/2 cups water
1 envelope brown gravy mix
1 envelope Italian salad dressing mix
1 envelope onion soup mix
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds potatoes (about 9 medium), peeled and quartered
1 pound carrots, cut into 2-inch pieces

Method:

1. Preheat oven to 325° F. 
2. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. 
3. In a small bowl, whisk water, gravy mix, dressing mix, soup mix, garlic powder and pepper until blended; add to pan. Bring to a boil. 
4. Bake, covered, 1-1/2 hours.
5. Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary. 

Fresh Apple Cake

Ingredients:

3 - cups all purpose flour
2 - cups sugar
3 - eggs
3 - cups apples, peeled and chopped
1 - cup canola oil
2/3 - cup apple juice or milk
1 - teaspoon baking soda
2 - teaspoon vanilla
2 - teaspoon cinnamon
1/4 - teaspoon nutmeg
1/2 - teaspoon salt
1 - cup pecans, halves, separated

Icing Recipe:
2 - cups powdered sugar
2 - tablespoons milk
1 - teaspoons vanilla extract

Method:

1. Preheat oven to 350-degrees; grease and flour a Bundt pan. In a large bowl, toss apples with flour to coat.
2. Add remaining ingredients and stir to combine. If using nuts break the pecan halves into pieces and add to the batter {save about 10 pecan halves for garnish }.
3. Pour the mixture into prepared pan; make sure to spread the mixture evenly. Bake 50 to 60 minutes, or until a cake tester comes out clean.
4. Let cake cool in pan 15 minutes before removing to serving plate. When cake is completely cool drizzle with icing and garnish with pecan halves.
5. To prepare icing place place powdered sugar, vanilla and milk in a bowl and mix together until smooth. If the glaze is to thick add milk one teaspoon at a time until the mixture reaches desired consistency.

If you don't have a Bundt pan you can use two loaf pans.

White Cake

Ingredients:

2 1/4 cups cake flour
1 cup milk at room temperature
6 large egg whites at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 1/2 sticks unsalted butter, softened but still cool

Method:

1. Heat oven to 350 degrees. Prepare two 8-inch cake pans.
2. Make sure milk and eggs are room temperature.
3. Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.
4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
5. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
6. Pour batter evenly between two prepared cake pans.
7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
8. Allow cake to cool to room temperature.
9. Frost cakes with favorite frosting.

Pumpkin Pie Spice

Ingredients:

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves

Method:

1. Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.

Raspberry & Mascarpone Cream Sponge Cake

Ingredients:

For the sponge:
6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
3 large eggs
6 oz (175 g) caster sugar
6 oz (175 g) butter, very soft at room temperature
½ teaspoon vanilla extract

For the filling:
8 oz (225 g) raspberries
3-4 tablespoons soft set raspberry jam
1 x 250 g tub mascarpone
1 x 200 ml tub fromage frais
1 level tablespoon caster sugar
1 teaspoon vanilla extract

To serve:
a little icing sugar

Method:

1. Pre-heat the oven to 170°C.
2. Take a very large mixing bowl. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. 
3. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again.Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven. It will take 30-35 minutes to cook – don't open the oven door until 30 minutes have elapsed. 
4. To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked. 
5. Remove from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round, then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray
6. For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them quicker. Add the level tablespoon of sugar and one teaspoon of vanilla extract. 
7. Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.