Ingredients
2 cups white sugar
1 cup shortening
2 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups persimmon pulp
2 cups raisin paste
2 cups chopped walnuts
Method:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
2.Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
3.Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Monday, March 26, 2012
Saturday, November 5, 2011
Apricot Upside Down Cake
Ingredients
Topping
100 g unsalted butter
12 Apricots halved and stoned
1 Juice and zest Lemon
1 cup caster sugar
1 teaspoon vanilla essence
Cake
100 g unsalted butter
1 cup caster sugar
4 Eggs seperated
1 teaspoon vanilla essence
1¼ cups Plain Flour
2 teaspoons Baking powder
Method :
Topping
1.To make the topping, place the butter, sugar and lemon juice in a non-stick frying pan, with a metal handle over medium heat and melt.
2.Cook gently for 2 minutes, stirring occasionally. Increase heat and boil remaining liquid in the pan for 5 more minutes until a rich caramel forms.
3.Remove from the heat and arrange apricots face down in the pan.
Cake
1.To make the cake, preheat the oven to 180C.
2.Place butter and sugar in a bowl and cream until light and fluffy.
3Add egg yolks one at a time, beating after each addition. Add vanilla.
4..Gently fold in the sifted flour and baking powder.
5.In a small, clean, dry bowl; beat egg whites until stiff. Fold through cake mixture with a large metal spoon. Spoon evenly over the apricots and smooth with a spatula.
6.Bake cake for 45 minutes, or until a skewer inserted into the centre of the cake - comes out clean.
7.Remove cake from the oven and leave in the pan for 5 minutes.
8.Turn cake over onto serving plate and serve.
Topping
100 g unsalted butter
12 Apricots halved and stoned
1 Juice and zest Lemon
1 cup caster sugar
1 teaspoon vanilla essence
Cake
100 g unsalted butter
1 cup caster sugar
4 Eggs seperated
1 teaspoon vanilla essence
1¼ cups Plain Flour
2 teaspoons Baking powder
Method :
Topping
1.To make the topping, place the butter, sugar and lemon juice in a non-stick frying pan, with a metal handle over medium heat and melt.
2.Cook gently for 2 minutes, stirring occasionally. Increase heat and boil remaining liquid in the pan for 5 more minutes until a rich caramel forms.
3.Remove from the heat and arrange apricots face down in the pan.
Cake
1.To make the cake, preheat the oven to 180C.
2.Place butter and sugar in a bowl and cream until light and fluffy.
3Add egg yolks one at a time, beating after each addition. Add vanilla.
4..Gently fold in the sifted flour and baking powder.
5.In a small, clean, dry bowl; beat egg whites until stiff. Fold through cake mixture with a large metal spoon. Spoon evenly over the apricots and smooth with a spatula.
6.Bake cake for 45 minutes, or until a skewer inserted into the centre of the cake - comes out clean.
7.Remove cake from the oven and leave in the pan for 5 minutes.
8.Turn cake over onto serving plate and serve.
Thursday, October 27, 2011
Malaysian Peanut Cookie
Ingredients :
300g peanuts, fried/roasted and ground until fine
200g castor sugar
250g all purpose flour
1/4 teaspoon baking powder
100gm or 200ml of canola oil (use sparingly and use only enough to bind the mixture)
1/4 teaspoon salt
handful of peanuts, fried/roasted, halved then cut into quarter when still hot.
one egg white for the glazing finishing touch
Method :
1. Preheat the oven at 200°C and lay out 2 baking sheets with greased baking paper or silicone mat.
2. Grind the roasted peanuts till fine and put them in a large mixing bowl. The oil from the ground peanut will make them stick into lumps, use fingers to break them apart.
3. Sift the flour, salt and sugar into the peanut mixture and mix them together until well combined.
4. drizzle half of the oil into the bowl, use hand and knead the mixture together.
5. Pour the rest of the oil while still kneading the mixture until all the sugar melted and you can roll the mixture up into a ball without sticking to the bowl or your fingers. Then test it with a small lump of the mixture and roll into a ball between your palms. If it doesn’t crumble, then your mixture is ready. If not, add just bit more oil until you can roll them into a ball.
6. wash, clean and dry your hands. Sit down, turn on the TV and switch to your favourite channel and ready for some ball rolling action.
7. Scoop a tablespoon of the mixture into your palm, and roll them into small balls. Place them on the baking sheets.
8. Put a little quartered peanut on top of each ball, then glaze it with the egg white. Put in the oven for 17 mins or until golden brown.
300g peanuts, fried/roasted and ground until fine
200g castor sugar
250g all purpose flour
1/4 teaspoon baking powder
100gm or 200ml of canola oil (use sparingly and use only enough to bind the mixture)
1/4 teaspoon salt
handful of peanuts, fried/roasted, halved then cut into quarter when still hot.
one egg white for the glazing finishing touch
Method :
1. Preheat the oven at 200°C and lay out 2 baking sheets with greased baking paper or silicone mat.
2. Grind the roasted peanuts till fine and put them in a large mixing bowl. The oil from the ground peanut will make them stick into lumps, use fingers to break them apart.
3. Sift the flour, salt and sugar into the peanut mixture and mix them together until well combined.
4. drizzle half of the oil into the bowl, use hand and knead the mixture together.
5. Pour the rest of the oil while still kneading the mixture until all the sugar melted and you can roll the mixture up into a ball without sticking to the bowl or your fingers. Then test it with a small lump of the mixture and roll into a ball between your palms. If it doesn’t crumble, then your mixture is ready. If not, add just bit more oil until you can roll them into a ball.
6. wash, clean and dry your hands. Sit down, turn on the TV and switch to your favourite channel and ready for some ball rolling action.
7. Scoop a tablespoon of the mixture into your palm, and roll them into small balls. Place them on the baking sheets.
8. Put a little quartered peanut on top of each ball, then glaze it with the egg white. Put in the oven for 17 mins or until golden brown.
Wednesday, October 26, 2011
Vanilla Cupcakes
Ingredients :
150g unsalted butter
133g caster sugar
2 tbsp vegetable oil
1 tsp vanilla extract
Zest of 1 lemon
2 eggs
160g self raising flour
100g plain flour
200ml milk
Method :
1.Preheat the oven 180C
2.Beat the butter, vegetable oil, sugar, vanilla and lemon zest with electric mixer until pale and fluffy. Add the eggs one at the time, beating well after each addition
3.Sift the flour together. Using the wooden spoon, fold the flour and milk alternately into the creamed mixture
4.Spoon into the paper case and bake for 20-25 min or until a skewer comes out clean
5.Leave in the tray for 5 min before turning out onto the wire rack.
150g unsalted butter
133g caster sugar
2 tbsp vegetable oil
1 tsp vanilla extract
Zest of 1 lemon
2 eggs
160g self raising flour
100g plain flour
200ml milk
Method :
1.Preheat the oven 180C
2.Beat the butter, vegetable oil, sugar, vanilla and lemon zest with electric mixer until pale and fluffy. Add the eggs one at the time, beating well after each addition
3.Sift the flour together. Using the wooden spoon, fold the flour and milk alternately into the creamed mixture
4.Spoon into the paper case and bake for 20-25 min or until a skewer comes out clean
5.Leave in the tray for 5 min before turning out onto the wire rack.
Friday, June 24, 2011
Icing Sugar cookie
Ingrediants
2 1/2 cups icing sugar (sift)
1 1/4 cup butter
5 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/4 cup flour
salt dash
Method :-
mix sugar and sugger
add in 5 egg yolk and extracts
mix
Add in Flour and salt
add to mix
chill for 2 hours
roll and bake
2 1/2 cups icing sugar (sift)
1 1/4 cup butter
5 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/4 cup flour
salt dash
Method :-
mix sugar and sugger
add in 5 egg yolk and extracts
mix
Add in Flour and salt
add to mix
chill for 2 hours
roll and bake
Brioche
Ingredients
160 ml milk
1½ tsp dried yeast
5 egg yolks, at room temperature, lightly beaten
375 gm plain flour, plus extra for dusting
30 gm caster sugar, plus extra for dusting
150 gm butter, diced and softened, plus extra for greasing
For brushing: eggwash
Method
1.Warm milk in a small saucepan over low heat until lukewarm. Combine yeast, (I added 1 tsp of sugar to feed the yeast) and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
2.Whisk remaining milk with egg yolks in a bowl and set aside.
3.Mix flour, remaining sugar and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
4.While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).
5.Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours).
6.Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover, stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C.
7.Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
8.Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack
160 ml milk
1½ tsp dried yeast
5 egg yolks, at room temperature, lightly beaten
375 gm plain flour, plus extra for dusting
30 gm caster sugar, plus extra for dusting
150 gm butter, diced and softened, plus extra for greasing
For brushing: eggwash
Method
1.Warm milk in a small saucepan over low heat until lukewarm. Combine yeast, (I added 1 tsp of sugar to feed the yeast) and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
2.Whisk remaining milk with egg yolks in a bowl and set aside.
3.Mix flour, remaining sugar and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
4.While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).
5.Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours).
6.Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover, stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C.
7.Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
8.Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack
Sunday, May 1, 2011
Irish Soda Bread
Ingredients (serves 6)
* 4 cups flour
* 2 tsp bicarbonate of soda
* 1 tsp salt
* 60g butter, cubed
* 2-2 1/4 cups buttermilk
Method
1. Preheat oven to 190°C. Line a tray with baking paper. Sift 4 cups flour, 2 tsp bicarbonate of soda and 1 tsp salt into a large bowl.
2.Rub in 60g butter, cubed. Mix in 2-2 1/4 cups buttermilk to form a dough. Bring together on a floured surface to form a ball.
3.Shape dough into a 20cm round. Place on the tray. Cut a cross in the top. Bake for 35-45 minutes. Serve with butter and golden syrup.
* 4 cups flour
* 2 tsp bicarbonate of soda
* 1 tsp salt
* 60g butter, cubed
* 2-2 1/4 cups buttermilk
Method
1. Preheat oven to 190°C. Line a tray with baking paper. Sift 4 cups flour, 2 tsp bicarbonate of soda and 1 tsp salt into a large bowl.
2.Rub in 60g butter, cubed. Mix in 2-2 1/4 cups buttermilk to form a dough. Bring together on a floured surface to form a ball.
3.Shape dough into a 20cm round. Place on the tray. Cut a cross in the top. Bake for 35-45 minutes. Serve with butter and golden syrup.
Friday, January 7, 2011
Sponge Cake
Ingrediants
3 eggs seperated
Pinch of salt
60gm sugar
1 tsp vanilla essence
20 gm butter melted
2 tbsp of milk
60gm flour double sifted (take out 1 tbsp and replace with 1 tbsp of custard powder)
Method
1. Add vanilla essence to egg yolk
2. Whisk egg whites with a pinch of salt
3. Add in sugar gradually
4. Add in egg yolk
5. fold in flour gradually
6. Add in melted butter with milk on the side
7. Pour in pan and bake for 18 mins at 180 degrees oven
3 eggs seperated
Pinch of salt
60gm sugar
1 tsp vanilla essence
20 gm butter melted
2 tbsp of milk
60gm flour double sifted (take out 1 tbsp and replace with 1 tbsp of custard powder)
Method
1. Add vanilla essence to egg yolk
2. Whisk egg whites with a pinch of salt
3. Add in sugar gradually
4. Add in egg yolk
5. fold in flour gradually
6. Add in melted butter with milk on the side
7. Pour in pan and bake for 18 mins at 180 degrees oven
Tuesday, November 23, 2010
Butternut Snap Chocolate Tartlets
Ingredients
12 Arnott’s Butternut Snap Cookies
165g (3/4 cup) caster sugar
60ml thickened cream
40g butter
150g dark chocolate, chopped
Method
Lightly grease a 12-hole round bottomed tartlet tin.
Place 6 of the biscuits on a microwave-safe plate and heat on high for 20 seconds or until biscuits are soft and pliable. Working quickly, gently roll the biscuits out until 3mm thick and then push into the tartlet tin. Repeat with remaining 6 biscuits.
Combine sugar and 165ml water in a heavy-based saucepan and stir over low heat until sugar dissolves. Increase the heat to high and cook (brushing down sides of the saucepan with a wet pastry brush to remove any sugar crystals) for 10-15 minutes or until sugar mixture is a deep golden colour. Remove from the heat, add the cream and butter (caramel will spit) and stir until smooth. Pour into the biscuit cases and refrigerate for 30 minutes, or until set.
Place the chocolate in a small heatproof bowl and set over a small saucepan of simmering water. Stir until chocolate is melted. Pour over the caramel filling and refrigerate tartlets for a further 10 minutes, or until set.
12 Arnott’s Butternut Snap Cookies
165g (3/4 cup) caster sugar
60ml thickened cream
40g butter
150g dark chocolate, chopped
Method
Lightly grease a 12-hole round bottomed tartlet tin.
Place 6 of the biscuits on a microwave-safe plate and heat on high for 20 seconds or until biscuits are soft and pliable. Working quickly, gently roll the biscuits out until 3mm thick and then push into the tartlet tin. Repeat with remaining 6 biscuits.
Combine sugar and 165ml water in a heavy-based saucepan and stir over low heat until sugar dissolves. Increase the heat to high and cook (brushing down sides of the saucepan with a wet pastry brush to remove any sugar crystals) for 10-15 minutes or until sugar mixture is a deep golden colour. Remove from the heat, add the cream and butter (caramel will spit) and stir until smooth. Pour into the biscuit cases and refrigerate for 30 minutes, or until set.
Place the chocolate in a small heatproof bowl and set over a small saucepan of simmering water. Stir until chocolate is melted. Pour over the caramel filling and refrigerate tartlets for a further 10 minutes, or until set.
Lemon Meringue Tart
Ingrediant :-
Pate sucrée
1 vanilla bean
150 g soft salted butter
95 g icing sugar
250 g flour
1 egg
30 g almonds flour
Lemon cream
juice and zest of 2 bio lemons
2 eggs + 3 egg yolks
80 g sugar
70 g salted butter
Meringue
3 eggwhites
120 g sugar
Method :-
Pate sucrée (Prepare the pate sucrée the day before)
Slice the vanilla bean and scratch the seeds. Add them to the sugar.
Keep the vanilla bean for step 2 of next phase (preparation of the tart)
In a salad bowl, sieve the flour and add the butter cutted in pieces. Rub between the hands butter and flour until it gets sandy.
Dig in it a hole and add the egg, sugar and almonds flour. Mix softly.
Squeeze the pasta, roll it and keep it in the fridge for at least 4 hours.
Lemon Cream
Warm up the oven at 170°C.
In a saucepan pour the sugar, add the eggs, egg yolks and lemons juice and zest. Mix.
As soon as it start boiling add the butter and mix until the cream gets thicker. Leave aside the cream.
Roll out the pasta on 4 mm thickness and put it in a pie plate. Cover it with aluminium foil and put some seeds or pits in it (the pasta won’t rise while cooking). Put in the oven for about 25 mns (until it gets brown).
When the pasta is cold, pour the lemon cream.
Bring the temperature of the oven to 220°C.
Meringue
Beat the eggwhites until stiff adding the sugar in 3 times
Cover the lemon cream with it
Put the pie on the oven for about 5 minutes (or until the meringue gets brown…light brown!)
Pate sucrée
1 vanilla bean
150 g soft salted butter
95 g icing sugar
250 g flour
1 egg
30 g almonds flour
Lemon cream
juice and zest of 2 bio lemons
2 eggs + 3 egg yolks
80 g sugar
70 g salted butter
Meringue
3 eggwhites
120 g sugar
Method :-
Pate sucrée (Prepare the pate sucrée the day before)
Slice the vanilla bean and scratch the seeds. Add them to the sugar.
Keep the vanilla bean for step 2 of next phase (preparation of the tart)
In a salad bowl, sieve the flour and add the butter cutted in pieces. Rub between the hands butter and flour until it gets sandy.
Dig in it a hole and add the egg, sugar and almonds flour. Mix softly.
Squeeze the pasta, roll it and keep it in the fridge for at least 4 hours.
Lemon Cream
Warm up the oven at 170°C.
In a saucepan pour the sugar, add the eggs, egg yolks and lemons juice and zest. Mix.
As soon as it start boiling add the butter and mix until the cream gets thicker. Leave aside the cream.
Roll out the pasta on 4 mm thickness and put it in a pie plate. Cover it with aluminium foil and put some seeds or pits in it (the pasta won’t rise while cooking). Put in the oven for about 25 mns (until it gets brown).
When the pasta is cold, pour the lemon cream.
Bring the temperature of the oven to 220°C.
Meringue
Beat the eggwhites until stiff adding the sugar in 3 times
Cover the lemon cream with it
Put the pie on the oven for about 5 minutes (or until the meringue gets brown…light brown!)
Saturday, November 20, 2010
New York Deli Cheesecake
Ingrediants :-
375g digestive biscuit
175g butter, melted
500g cream cheese soften
1 cup caster sugar
3 eggs seperated
1 tablespoon corn flour sifted
2 teaspoon vanilla bean paste
2 cups sour cream
1/4 cup lemon juice
Method :-
1. Preheat oven to 150 degree celcius
2. Process biscuit till fine. transfer mixture to a bowl and stir in butter till combined. Press the biscuit mixture evening over the base and side of the pan. Refrigerate the pan for the base to set
3. Beat the cream cheese, 3/4 cup of cugar, egg yolk and cornflour in a large bowl until smooth.
4. Add Vanilla,sour cream, and juice. Beat till combine
5. Beat egg white until soft peaks form. Gradually add in remainder 1/4 cup of sugar, beating until dissolve.
6. Fold the egg white mixture into the cream cheese
7. Spread filling into the biscuite base and bake the cheese cake for 1 hour or until set.
8. Switch off oven and cool in oven with door open. This will help to prevent it from cracking
9. Refrigerate for 3 hours before serving.
10. Serve with a dusting of icing sugar on top.
375g digestive biscuit
175g butter, melted
500g cream cheese soften
1 cup caster sugar
3 eggs seperated
1 tablespoon corn flour sifted
2 teaspoon vanilla bean paste
2 cups sour cream
1/4 cup lemon juice
Method :-
1. Preheat oven to 150 degree celcius
2. Process biscuit till fine. transfer mixture to a bowl and stir in butter till combined. Press the biscuit mixture evening over the base and side of the pan. Refrigerate the pan for the base to set
3. Beat the cream cheese, 3/4 cup of cugar, egg yolk and cornflour in a large bowl until smooth.
4. Add Vanilla,sour cream, and juice. Beat till combine
5. Beat egg white until soft peaks form. Gradually add in remainder 1/4 cup of sugar, beating until dissolve.
6. Fold the egg white mixture into the cream cheese
7. Spread filling into the biscuite base and bake the cheese cake for 1 hour or until set.
8. Switch off oven and cool in oven with door open. This will help to prevent it from cracking
9. Refrigerate for 3 hours before serving.
10. Serve with a dusting of icing sugar on top.
Friday, November 19, 2010
Coconut Macaroons
Ingredients :-
4 large (120 grams) egg whites, at room temperature
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (60 grams) cake flour, sifted
3 cups (300 grams) sweetened shredded coconu
Method:-
1. Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
2. Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
3. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 2 dozen Macaroons.
4 large (120 grams) egg whites, at room temperature
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (60 grams) cake flour, sifted
3 cups (300 grams) sweetened shredded coconu
Method:-
1. Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
2. Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
3. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 2 dozen Macaroons.
Peanut Blossom Cookie
Ingredients :-
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1/3 cup (70 grams) light brown sugar
1/3 cup (65 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Coating:
1/3 cup (65 grams) granulated white sugar
Garnish:
48 milk chocolate Kisses, unwrapped
Method:-
1. In the bowl of your electric mixer (or with a hand mixer), beat the butter.
2. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes).
3. Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt.
4. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.
5. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
6. Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
7. Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.
Makes about 4 dozen cookies.
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1/3 cup (70 grams) light brown sugar
1/3 cup (65 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Coating:
1/3 cup (65 grams) granulated white sugar
Garnish:
48 milk chocolate Kisses, unwrapped
Method:-
1. In the bowl of your electric mixer (or with a hand mixer), beat the butter.
2. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes).
3. Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt.
4. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.
5. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
6. Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
7. Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.
Makes about 4 dozen cookies.
Thursday, November 18, 2010
Gingerbread Men
Ingredient:-
3 cups (390 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)
Method:-
1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
2. In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
3.Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
6. Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
7. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
8. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
9. Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
10. Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.
3 cups (390 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)
Method:-
1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
2. In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
3.Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
6. Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
7. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
8. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
9. Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
10. Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.
Sable Cookies
Ingrediants :-
10 tablespoons (140 grams) unsaltedbutter, room temperature
1/2 cup (100 grams) granulated whitesugar
1 largeegg
1 teaspoon purevanillaextract
2 cups (260 grams) all purposeflour
1/2 teaspoonbaking powder
1/4 teaspoon salt
Egg Wash:
1 large egg
1 tablespoon water
Method :
1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.
2. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
3. Transfer the dough to a lightly floured work surface,kneadthe dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
5. Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick.
6. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
7. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of afork(or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
8. Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
6. Cool cookies on wire rack. Store in an airtight container forup to a week.
Makes about 3 dozen cookies.
10 tablespoons (140 grams) unsaltedbutter, room temperature
1/2 cup (100 grams) granulated whitesugar
1 largeegg
1 teaspoon purevanillaextract
2 cups (260 grams) all purposeflour
1/2 teaspoonbaking powder
1/4 teaspoon salt
Egg Wash:
1 large egg
1 tablespoon water
Method :
1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.
2. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
3. Transfer the dough to a lightly floured work surface,kneadthe dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
5. Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick.
6. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
7. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of afork(or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
8. Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
6. Cool cookies on wire rack. Store in an airtight container forup to a week.
Makes about 3 dozen cookies.
Tuesday, August 25, 2009
Salmon and Potato Bake
Ingredients :-
3 large potatoes, washed, peeled and diced
415g can of salmon
1 large onion, peeled and diced
1 cup grated cheese
1 cup breadcrumbs
1/2 cup tomato sauce
salt and pepper to taste
Method :-
1. Cook the potatoes and onion in one saucepan until potato is soft. Mash together well adding milk/butter if desired.
2. Mix the salmon together with the potato/onion mash, cheese and tomato sauce, add salt and pepper to taste.
3. Spread mixture evenly into a baking dish and sprinkle breadcrumbs evenly over the top of the mixture.
4. Bake in a moderate oven for 25-30 minutes or until breadcrumbs start going brown or til cheese is melted.
3 large potatoes, washed, peeled and diced
415g can of salmon
1 large onion, peeled and diced
1 cup grated cheese
1 cup breadcrumbs
1/2 cup tomato sauce
salt and pepper to taste
Method :-
1. Cook the potatoes and onion in one saucepan until potato is soft. Mash together well adding milk/butter if desired.
2. Mix the salmon together with the potato/onion mash, cheese and tomato sauce, add salt and pepper to taste.
3. Spread mixture evenly into a baking dish and sprinkle breadcrumbs evenly over the top of the mixture.
4. Bake in a moderate oven for 25-30 minutes or until breadcrumbs start going brown or til cheese is melted.
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