Gingerbread Man

Tuesday, December 22, 2009

For the cookies:

* 3/4 cup packed dark brown sugar
* 1 stick salted butter, softened
* 2 large eggs
* 1/4 cup molasses
* 3 3/4 cups all-purpose flour, plus more for dusting work surface
* 2 teaspoons ground ginger
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon salt

For the icing:

* 1 cup confectioners' sugar, sifted
* 1 to 2 tablespoons milk
* Red and green food coloring, as desired
* Assorted sprinkles, as desired


Using a mixer on low speed, cream the brown sugar and butter in a large bowl until thoroughly combined. Mix in the eggs and molasses.

Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt in another bowl. Add the dry ingredients to the butter mixture and mix with a spoon. Wrap the dough in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350. Let the dough sit at room temperature for about 15 minutes, until pliable. Line 1 or more cookie sheets with parchment paper. Take about 1/2 cup dough at a time and roll on a floured surface until - to 1/4-inch thick. Cut out shapes with 5-by-3-inch gingerbread boy and girl cookie cutters. (Re-roll the scraps.) Using a spatula, transfer the cookies to the prepared cookie sheets, leaving space between them. Refrigerate the cookies for 20 minutes, then bake until they just begin to brown at the edges, 18 to 20 minutes. Cool slightly, then remove to a wire rack to cool completely.

Meanwhile, make the icing: Combine the confectioners' sugar and milk in a bowl. Leave white or divide among bowls and add food coloring. Decorate cookies with icing; use a pastry bag to pipe eyes, mouths, buttons and bow ties. Top with sprinkles.


Pecan Tassies

Saturday, December 19, 2009

2 cups margarine
4 (3 ounce) packages cream
4 cups all-purpose flour
3 eggs

2 1/2 cups packed brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 pinch salt
1 1/2 cups chopped pecans

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
3. In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
4. Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.


Sunrise Peach Smoothie

• 250 mL (1 cup) Europe’s Best Sun Ripe Harvest Peaches, frozen
• 125 mL (1/2 cup) peach yogurt
• 375 mL (1 1/2 cups) peach juice or cocktail

1. Combine all ingredients in blender until smooth. Thin with additional juice to desired consistency.

Source: Europe's Best®

Banana Choco Muffins

Monday, December 14, 2009

1 3/4 cups all-purpose flour
3/4 cup sugar
1/4 cups wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg

1/2 cup olive oil
1/2 cup plain yogurt (vanilla will do)
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup dark chocolate chips

1. Preheat oven to 350F.
2. In a large bowl, combine the flour, sugar, wheat germ, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Creamy Potato Leek Soup

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg

1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.


Greek Lamb Chops

Monday, November 30, 2009

* 8 lamb chops
* 1/3 cup olive oil
* 2 lemons, juice of
* 1/2 cup fresh oregano (chopped) or 1/4 cup dried oregano
* 6 garlic cloves (chopped)
* 1 teaspoon salt
* 1/2 teaspoon black pepper

1. Mix all ingredients together including the lamb chops.
2. Cover and refrigerate for 4hours or overnight, turning occasionally.
3. Arrange the chops on a rack in a pan, drizzle with any remaining marinade and grill/broil in oven for about 3 minutes each side at medium high heat for medium-rare, or until cooked to your liking.
4. These can also be cooked on an outdoor grill/barbeque.

Chinese Egg Tart

Sunday, November 29, 2009

Ingredients for crust:
* 225 gr plain flour
* 125 gr butter
* 55 gr icing sugar
* 1 egg, whisked
* a dash of vanilla extract

Ingredients for custard:
* 3 eggs
* 110 gr caster sugar
* 225 gr hot water
* 85 gr evaporated milk
* 1/2 tsp vanilla extract


Making the crust:
1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Making custard:
1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam. Carefully pour egg mixture into each tart shell.

1. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

  1. Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly.
  2. At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.

Source: Christine's Recipes

Pumpkin Bars

Wednesday, November 11, 2009


* 4 eggs
* 1 2/3 cups granulated sugar
* 1 cup vegetable oil
* 15-ounce can pumpkin
* 2 cups sifted all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking soda


* 8-ounce package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 2 cups sifted confectioners' sugar
* 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Grandma Ople's Apple Pie

Wednesday, October 28, 2009

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar

1/2 cup packed brown sugar
1/4 cup water
6-8 Granny Smith apples,peeled, cored and thinly sliced

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes

Very Moist Banana Nut Bread

Sunday, October 11, 2009

* 2 cups sugar
* 1/2 teaspoon salt
* 2 1/4 cups flour
* 3/4 cup vegetable oil
* 3 large eggs
* 1 teaspoon vanilla
* 1 1/3 teaspoons baking soda
* 1/4 cup buttermilk
* 1 cup chopped pecans
* 4-5 bananas (use completely black bananas, this is very important)

1. Heat oven to 350°. Grease or spray 2 loaf pans.
2. In a large bowl, mash bananas with a masher or by well washed hands.
3. Dissolve soda in buttermilk-- use a larger container as it will foam up quite a bit.
4. Mix all ingredients by hand and add in 1 cup chopped nuts. Bake at 350° for 1 hour, or until toothpick comes out ALMOST clean.
5. Totally clean will mean a dryer loaf.
6. Let cool 15 minutes after removing from oven and remove from pans.
7. Or, let cool, cover with foil, slide into freezer bags and freeze.
8. Great when using tin foil pans.


Whisky Grilled Baby Back Ribs

Saturday, October 10, 2009

2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black
1 1/4 teaspoons liquid smoke
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile

1. Preheat oven to 300 degree F (150 degrees C).
2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4. Preheat an outdoor grill for high heat.
5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).


Groovy Green Smoothie

1 banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves

Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.


Mini Ham 'n' Cheese Frittatas

Saturday, September 26, 2009


* 1/4 pound cubed fully cooked lean ham
* 1 cup (4 ounces) shredded fat-free cheddar cheese
* 6 eggs
* 4 egg whites
* 3 tablespoons minced chives
* 2 tablespoons fat-free milk
* 1/4 teaspoon salt
* 1/4 teaspoon pepper

Divide ham evenly among eight muffin cups coated with cooking spray; top with cheese. In a large bowl, beat eggs and whites. Beat in the chives, milk, salt and pepper. Pour over cheese, filling each muffin cup three-fourths full.
Bake at 375° for 22-25 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm. Yield 8 frittatas.

Source: Taste of Home


Friday, September 25, 2009

Coleslaw can be traced back to Ancient Rome.

Creamy coleslaw became popular after the invention of mayonnaise in the 18th century.

The term "coleslaw" probably came from the Dutch word koolsla or koolsalade, which means cabbage salad.

Until the 1860's, it was known as "cold slaw." The Latin word cole, meaning cabbage, replaced the cold.

* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice


Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.

Using regular blade on food processor, process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

Source: squidoo

Soft Chocolate Oatmeal Cookies

Sunday, September 20, 2009

1 cup all-purpose flour
3 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

1/2 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups rolled oats
1/2 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
2. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Source: allrecipes

Savory Garlic Marinated Steaks

Saturday, August 15, 2009


* 1/2 cup balsamic vinegar
* 1/4 cup soy sauce
* 3 tablespoons minced garlic
* 2 tablespoons honey
* 2 tablespoons olive oil
* 2 teaspoons ground black pepper
* 1 teaspoon Worcestershire sauce
* 1 teaspoon onion powder
* 1/2 teaspoon salt
* 1/2 teaspoon liquid smoke flavoring
* 1 pinch cayenne pepper
* 2 (1/2 pound) rib-eye steaks


1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Fruit Pizza

Sunday, August 09, 2009


* 115 g butter, softened
* 150 g white sugar
* 1 egg
* 155 g all-purpose flour
* 3 g cream of tartar
* 2 g baking soda
* 2 g salt
* 224 g cream cheese
* 224 g froze whipped topping, thawed
* 100 g white sugar
* 10 ml vanilla extract

* 1/2 cup white sugar
* 1 pinch salt
* 1 tablespoon cornstarch
* 1/2 cup orange juice
* 2 tablespoons lemon juice
* 1/4 cup water
* 1/2 teaspoon orange zest


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an un greased pizza pan.
3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. In a large bowl, beat cream cheese with 75 g sugar and vanilla until light. Then fold in the whipped topping.Spread on cooled crust. Top with fruits.
5. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Skillet Lasagna

Sunday, August 02, 2009

Here's a shortcut of a traditional lasagna without the lengthy prep time.


1 lb lean ground beef
1 small onion (chopped)
3 Cloves Garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup broken up whole wheat lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper (optional)
1 egg
Shredded fat free mozzarella cheese for garnish

In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheese and egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.


Japchae (stir fried noodles with vegetables)

Thursday, July 30, 2009


* Starch noodles (“dangmyun”)
* 150 grams of beef
* 1 bunch of spinach
* 1 medium size carrot
* 1 medium size onion
* 5 dried shitake mushrooms
* 1 package of white mushrooms
* 3 cloves of garlic
* 7-8 green onions
* soy sauce, sesame oil, sugar, pepper, and sesame seeds

How to prepare your ingredients before stir frying:

1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2. Slice a package of white mushrooms (2 cups’ worth).
3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
4. Cut 7 -8 green onions into 7 cm long pieces.
5. Slice one onion thinly.
6. Slice 150 grams of beef into thin strips.

Now let’s start!

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3-5 minutes or until soft, drain and put in a large bowl.

2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix well and set aside.

3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water. Squeeze it gently to get the water out, then cut it into 5 cm pieces.

4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the noodles.

5. On a frying pan, heat a few drops of olive oil and your carrot strips and stir fry for 2-3 minutes or until cooked. Pour on top the noodles.

6.On a frying pan, heat a few drops of olive oil and add the sliced white mushrooms. Stir it for a bit and it on top the noodles.

7. On a frying pan, heat a few drops of olive oil and add the sliced onion. Stir fry until translucent then add green onion cook for a minute. Pour it on top the noodles.

8. On a frying pan, heat a few drops of olive oil add the sliced beef and shitake mushrooms. Stir fry until beef no longer pink, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then pour it into the noodles.

9. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the noodles mixture. Mix until all well coated, then sprinkle 1 tbs of toasted sesame seeds on the top.

10. Serve with rice and Kimchi, or as a side dish.


Rib Bulgogi

Wednesday, July 29, 2009


* 2 pounds of tenderloin beef (I used short rib)
* ½ cup soy sauce,
* ¼ cup sugar,
* 1 tbs honey,
* 12 cloves garlic,
* 1 medium size pear,
* 1 medium size onion,
* sesame oil and seeds
* ½ cup cooking wine

1. To make marinade sauce : In food processor put together soy sauce, sugar, minced garlic, onion, Asian pear,cooking wine and honey. Pulse until smooth. Set aside

2. Slice the beef thinly, against the grain.
*tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.

3. Pour the marinade sauce into sliced beef and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix well and keep it in the refrigerator for at least 3 hours or over night.

4. After 3 hours, grill the meat on BBQ or broil it in oven, or pan fry.

Adapted from maangchi

Apple Strudel in Phyllo

Tuesday, July 28, 2009

This recipe make two small strudels (therefore you need 10 sheets phyllo dough in total; 5 on each). If you only want to make one strudel I suggest you to use half of the recipe otherwise you'll end up with lots of extra filling.

* 1/4 cup bourbon or apple juice
* 1/2 cup golden raisins
* 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
* 1/2 lemon, juiced
* 1 tablespoon lemon zest, finely chopped
* 1 teaspoon ground cinnamon, plus more for sprinkling
* 1/2 cup brown sugar, packed
* 1/2 cup crushed shortbread cookies
* 1/4 cup chopped pecans
* 2 tablespoons butter, cut into pieces
* 5 sheets phyllo dough from 1 pound package of frozen dough
* 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
* 1 tablespoon granulated sugar
* Confectioners' sugar
* Caramel sauce, purchased

* 1 tsp vanilla
* 2 cups confectioners' sugar
* 3 1/2 tablespoons milk
Mix all ingredients thoroughly.


For the Strudel:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 20-30 minutes, until golden brown. While baking, mix the confectioner's sugar, milk, and vanilla to create a glaze. Drizzle the glaze and caramel over strudel.

Source: Mmm...Cafe

Raspberry Ganache Pie

Monday, July 27, 2009

1-1/4 cups OREO Baking Crumbs
1/4 cup butter, melted
1 cup COOL WHIP Whipped Topping
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
6 Tbsp. KRAFT Pure Red Raspberry Jam, divided
2 cups fresh raspberries
1 Tbsp. water

COMBINE baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Set aside. Microwave chocolate and whipped topping in medium bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended when stirred. Add 2 Tbsp. of the jam; mix well.

POUR into crust; cover. Refrigerate at least 4 hours.

ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.


Oatmeal Peanut Butter Cookies

Saturday, July 25, 2009


* 1/2 cup shortening
* 1/2 cup butter, softened
* 1 cup packed brown sugar
* 3/4 cup white sugar
* 1 cup peanut butter
* 2 eggs
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon salt
* 1 cup quick-cooking oats


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Source: allrecipes

Bakso (Indonesian Meat Ball soup)

Meatball soup is just as popular in Indonesia as nasi goreng. It is sold from street side stalls, or push carts that make their rounds through the neighborhoods. Bakso is sold from late afternoon and throughout the night.

2 kg daging
50 gr bawang goreng
40 bawang putih cincang
40 gr bawang putih goreng
50 gr garam
40 gr gula pasir
15 gr merica
20 gr vetsin (kalau suka)
200 gr kanji
4 butir telor
2 sdm baking powder

2000 cc air + 2 bungkus kaldu sapi instant , agar basonya lebih gurih.

1. giling 3 macam bawang plus, garam, gula dan vetsin sampai halus.
2. Dalam baskom campurkan dengan daging yang sudah dalam keadaan dingin (dari lemari es semalam). Uleni dengan tangan, asal campur saja.
3. Bagi daging dalam beberapa bagian, masukkan dalam Food Processor setiap bagiannya, giling sampai lembut.
Jangan terlalu banyak masuk dalam FP agar hasilnya bagus.
4. Dalam baskom setelah semua halus, masukkan juga kanji/sagu, dan baking powder , uleni lagi sampai tercampur rata.
5. Bagi dalam beberapa bagian, giling dalam FP sampai semua bahan tercampur rata.
6. Simpan dalam lemari es selama minimal 6 jam.
7. Bulatkan baso dengan bantuan telunjuk dan jempol, dipotong dengan sendok, cemplungkan pada air yang sudah hampir mendidih
Jaga agar air tidak sampai mendidih, apinya sedang saja
8. Masak Baso hingga mengapung, angkat dan tiriskan.


2kg beef, minced,
50g fried shallots,
40g garlic cloves,
40g fried garlic,
50g salt,
40g sugar,
15g pepper,
20g vetsin (a kind of MSG), optional.
200g tapioca flour,
4 eggs,
2 Tbs baking powder

2000cc + 2 sachets of instant beef powder or fresh beef stock (bones inserted to get a good flavor) plus a pinch of salt

Process (or grind with mortar and pestle) fried shallots, garlic cloves, and fried garlic together with salt, sugar and vetsin until smooth (that will make a paste). Mix this paste to another bowl together with eggs and cold minced meat. Mix well.

Divide the minced mixture into several portions. In food processor, pulse each portion until smooth (be patient, do not overload your food processor or it'll break). After all done, mix in tapioca and baking powder. Mix well.

Divide the mixture into several portions again, then pulse each portion until smooth. Set aside and keep in the fridge for at least 6 hours.

Roll the mixture with your pointer and your thumb, scoop it out with a spoon, then put it into a pot of hot water (I use broth) which is almost boiling, on a medium heat. Wait until the meatballs are floating on the surface of the water, then with slotted spoon, remove and set aside. (I freeze them until further used).

Source: Estherlita's Baso Sapi

Cream Puffs/ Eclair

Monday, July 20, 2009

* 2 (3.5 ounce) packages instant vanilla pudding mix
* 2 cups heavy cream
* 1 cup milk

* 1/2 cup butter
* 1 cup water
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 4 eggs

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

2. Preheat oven to 425 degrees F (220 degrees C).

3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the hot liquid into your mixer bowl and dump all 4 eggs in at once and mix IMMEDIATELY on med. speed. Mix until the dough is tacky and starts sticking to the side of the bowl and you're done (about 2-3 min). Drop by tablespoonfuls onto an ungreased baking sheet (Don't grease your cookie sheet, or the bottoms will burn or get too brown).

4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

5.Poke a small hole with a toothpick in the side of each puff just to allow steam to escape and prevent them from falling.

6. When the shells are cool, cut the puffs in half horizontally and fill them with the pudding mixture ( whipped cream, chocolate, or lemon pudding), or use a pastry bag to pipe the pudding into the shells.

For Eclair :
Prepare the dough (choux paste) as above. Using a pastry bag with a large, plain tip, form the dough into 3" long rectangles. Bake and fill as above, and frost the top with chocolate frosting and/or chocolate shavings.

Tips store unfilled puff :
Refrigerator: If thoroughly baked, unfilled cream puffs may be refrigerated for a couple of days, but it does stale quickly, so I recommend freezing, instead. Before refrigerating, you'll first want to cut them open and remove the strands of dough to prevent sogginess. Wrap all puffs individually after they have cooled and before freezing. Place them is a resealable plastic bag being careful not to put too many in at once.

Freezer: If you have more dough than you need or want to make them in advance, bake all of it and freeze the finished puffs for up to 3 months (best at one month) and an airtight container and keep away from freezer odors. There's no need to cut cream puffs open or remove the strands of dough before freezing. Thaw at room temperature. To crisp, unwrap and place in a 325 degree F oven until warm. Let cool and fill as desired.

Source: ?


1 mango, peeled,seeded,and chopped
1/4 cup plain nonfat yogurt
1/4 cup crushed ice
3/4 cup orange juice

1. Place mango, yogurt, and ice in blender and puree until smooth; add orange juice and blend until mixed.
2. Pour into glasses and serve.

To Die For Blueberry Muffins

Sunday, July 19, 2009


* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon


1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Source: allrecipes

Blueberry Crumb Bar


* 1 cup white sugar
* 1 teaspoon baking powder
* 1 1/2 cups all-purpose flour
* 1 1/2 cups wheat flour
* 1 cup butter
* 1 egg
* 1/4 teaspoon salt (optional)
* 1 pinch ground cinnamon (optional)
* 4 cups fresh blueberries
* 1/2 cup white sugar
* 4 teaspoons cornstarch


1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Source: allrecipes

Yorkshire Pudding


* 3 eggs
* 1 cup milk
* 1 cup all-purpose flour
* 2 tablespoons butter


1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
3. Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
4. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

Source: allrecipes

Roast New York Strip Loin With Garlic-Herb

Sunday, May 17, 2009


* 4 garlic cloves
* 8 fresh sage leaves
* 4 teaspoons fresh thyme leaves
* 4 teaspoons olive oil
* 2-4 teaspoons salt (depending on how salty you like your food)
* 1 1/2 teaspoons ground black pepper
* 1 (4-5 lb) boneless beef roast, loin new york strip, fat trimmed to 1/4 inch


1.With machine running, drop garlic into processor; blend until finely chopped.

2.Add sage, thyme, oil, salt and pepper; process until paste forms.

3.Pat meat dry with paper towels.

4.Rub meat all over with herb paste.

5.Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).

6.Preheat oven to 450°F

7.Place meat, fat side up, on rack in roasting pan.

8. Roast meat 15 minutes.

9.Reduce oven temperature to 350°F and continue roasting until your meat
thermometer reads;

120 - 125 degrees for rare (about 30 minutes)

125 - 130 degrees for medium-rare (about 35-40 minutes)

135 - 140 degrees for medium (about 40-50 minutes)

11.Remove from the oven, tent the roast loosely with foil and let stand 15-20
minutes before slicing

12.Using a sharp carving knife, slice the roast into desired thicknesses (desired
number of portions)

13.Arrange slices on platter.


Saturday, May 16, 2009


* 1 pound lean ground beef
* 1 onion, chopped
* 2 (6 ounce) cans tomato paste
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups water
* 1 tablespoon dried oregano
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon white sugar
* 12 ounces cottage cheese
* 1/2 cup grated Parmesan cheese
* 1 egg
* 9 lasagna noodles
* 1 pound shredded mozzarella cheese


1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.

3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

4. Preheat oven to 350 degrees F (175 degrees C).

5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.

6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Mashed Sweet Potatoes With Maple Syrup

Saturday, April 11, 2009


* 4 large sweet potatoes
* 1/2 cup softened butter
* 1 cup heavy cream
* 2 tablespoons vanilla extract
* 1/2 cup packed light brown sugar
* 1 teaspoon salt
* 1/2 cup maple syrup
* 1 cup chopped pecans
* 2 eggs, beaten
* 2 tablespoons maple syrup
* 1/4 cup chopped pecans


1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
3. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
4. Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
5. Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.

Broccoli Salad


* 10 slices bacon
* 1 head fresh broccoli, cut into bite size pieces
* 1/4 cup red onion, chopped
* 1/2 cup raisins
* 3 tablespoons balsamic vinegar
* 2 tablespoons white sugar
* 1 cup mayonnaise
* 1 cup sunflower seeds


1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.

Mandarin Pork Roast

Thursday, April 02, 2009


* 2 teaspoons dried rosemary, crushed
* 4 garlic cloves, minced
* 1 teaspoon pepper
* 1 (5 pound) boneless pork loin roast
* 1 (11 ounce) can mandarin oranges, drained
* 1/2 cup mandarin marmalade
* 6 tablespoons orange juice concentrate
* 1/4 cup soy sauce
* 1/4 cup ketchup
* 2 tablespoons honey
* 2 1/4 teaspoons ground mustard
* 1 1/2 teaspoons ground ginger
* 2 garlic cloves, minced


1. Combine rosemary, garlic and pepper; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/4 to 1-1/2 hours. Arrange oranges over roast. Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a meat thermometer reads 160 degrees F-170 degrees F, brushing often with glaze. Let stand 10 minutes before slicing.

Pot Stickers/ Gyoza

Tuesday, March 17, 2009


* 1/2 pound ground pork
* 1/2 medium head cabbage, finely chopped
* 1 green onion, finely chopped
* 2 slices fresh ginger root
* 2 water chestnuts, drained and finely chopped
* 1 teaspoon salt
* 1/2 teaspoon white sugar
* 1 teaspoon sesame oil
* 1 (14 ounce) package wonton wrappers
* 5 tablespoons vegetable oil
* 3/4 cup water

Dipping Sauce:
* 1/4 cup soy sauce
* 2 tablespoon rice vinegar
* chili oil to taste
* 1 tsp fresh grated ginger
* 1 tbsp minced green onion (green parts only)


1. In a small bowl, combine all the dipping sauce ingredients. Mix well and adjusting proportions to taste. Cover with cling wrap and set aside.

2. Toss cabbage and salt in colander and place inside a medium bowl - tthe salt will help to draw out the extra moisture in the cabbage and after around 10 -15 minutes, the cabbage should get really wilt.
Drain the cabbage and using both hands, compact the cabbage to squeeze as much liquid out as possible, otherwise the potsticker center will be loose and too wet.
Add the cabbage to the large mixing bowl with other filling ingredients and mix thoroughly. Cover tightly with plastic wrap and refrigerate for 30 minutes or over night.

3. Place the gyoza wrapper in your palm and place a small spoonful of filling in the center. Use enough of the mixture to fill out the wrapper completely without over-stuffing it. Be sure to keep the edges clean giving you room to enclose the filling with the wrapper.
Fold the bottom half of the wrapper to meet the top half that moistened with water. Work from one edge of the skin to the other, making pleats by crimping the bottom half of the wrapper to meet the top half.

4. In a large, deep skillet, heat 2 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Lightly browned them until golden on the bottom then poured 1 cup of water into the skillet and covered immediately. Cooked them over medium heat until most of the liquid was gone. Uncovered and continued cooking until the liquid was entirely gone and they were golden on the bottom.

5. Remove pot stickers from heat and serve hot with dipping sauce.

Pork Buns

Monday, March 16, 2009

2 tbsp cooking oil
1 lb Ground pork
4 cloves fresh garlic minced
1 small onion, chopped
1 bunch scallions, chopped
Splash of chinese wine
2 tbsp Oyster sauce
2-3 tbsp soy souce
2 tbsp sweet soy sauce
1 tsp Chinese 5 Spice powder
½ cup water
1 tbsp Cornstarch mixed with 1 1/2 tbsp water
salt and pepper to taste

Preparation pork filling:
1. Combine chinese wine, oyster sauce, soy sauce, sweet soy sauce, 5 spice powder and water, mix well and set aside.
2. heat the oil in a large saute pan or wok and add the onion and garlic. Cook over medium heat for about 5 minutes, or until the onion is softened.
3. Stir in the ground pork, stir fry until pork no longer pink. Add in soy sauce mixture and Simmer for 5 minutes.
4. Whisk in the cornstarch mixture Stir until the mixture is thick, heavy, and glossy. Then stir in the scallions, cook for another 2 minutes and remove from the heat.
5 Let it cool before filling the buns.

Makes 16 buns

375g bread flour
100g cake flour
35g milk powder
75g white sugar
3/4 teaspoon salt
7g (2 and 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml lukewarm water, adjust as necessary
40g butter, cubed

Water-Roux Paste :
25g (about 2 and half tbsp) bread flour
125ml (1/2 cup) water

*Water-Roux is basically 1 part bread flour to 5 parts water.

Preparation Water-Roux :
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ÂșC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling wrap over the paste and leave until lukewarm, or room temperature, before using.
Leftover water roux can be kept in an airtight container in refrigerator and should be used within 2 days.Water roux must return to room temperature before using. DO NOT use the water roux has turned greyish in colour.

For the Bun Dough:
1. Put all ingredients into bread machine and start the dough cycle.
2. Once the dough cycle is completed (1hr and 50 minutes for my bread machine), remove dough and punch down to release the air. Then divide into 16 equal portions. Form each into balls and let rest for 10 minutes.
3. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling wrap, and let rise until double in size (about 1 hour in warm weather, longer in winter months).
5. Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown

Left Over Chicken Sandwich

Tuesday, March 10, 2009

6 inch sourdough or any hard crusted bread.
4 pieces romaine leaves
1 cup leftover cooked chicken
1/2 cup grated or shredded cheese
some garlic butter as spread

Wash and cut half the romaine leaves.
Cut the bread open lengthwise.
Scrap the center of the bread out.
Spread the bread with garlic butter.
Layer the romaine lettuce.
Then add the leftover chicken on top of the lettuces.
Sprinkle evenly with some grated cheese.
Toast the bread open in the toaster oven until the cheese melted.
Remove from the toaster oven and bring the sandwich together.
Serve warm.

Herb Rubbed Sirloin Tip Roast

Monday, March 09, 2009


* 1 1/4 tablespoons paprika
* 1 tablespoon kosher salt
* 1 teaspoon garlic powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground cayenne pepper
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 2 tablespoons olive oil
* 1 (3 pound) sirloin tip roast


1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Shrimp Scampi

Tuesday, February 24, 2009

2 pounds jumbo shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
2 tablespoons cold butter
1/4 teaspoon grated lemon zest
2 tablespoons chopped parsley leaves
Lemon slices, for garnish

1. Season the shrimp thoroughly with salt and pepper. Set aside for 10-15 minutes.
2. Heat a large skillet over medium heat. When the skillet is hot, add enough butter to lightly coat the skillet. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the skillet and set aside.
3.Return the skillet to the heat and melt the rest of the butter. Add the onions and saute until just they begin to soften, about 3 minutes. Add the garlic and cook another 1 minute. Add the white wine and lemon juice. Boil the liquid until slightly thickened, about 3 - 4 minutes.
4. Add the shrimp back to the skillet. Mix well.
5. Stir in the zest and parsley.
6. Served with angel hair pasta or steamed white rice.

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