CORNFLAKES MERINGUE COOKIES RECIPE

English Version

Ingredients

220 g Cornflakes

125 g Choc Chips

150 g Castor Sugar (Can be less if u r diabetic)

3 nos white eggs

1-2 tsp essence vanilla

60g Sliced Almond

Method:

1.  Beat the white egg until fluffy (soft peak formed)2. Put in the castor sugar slowly
3. Beat until the white egg won't fall if u turn the bowl down. then put the essence vanilla.
4. Put in the cornflakes choc chips & sliced almond . Mix fold in to flat.
5. Put the batter into papercup. Bake in 140-150'C temperature for 30-35 minutes

·       Bahasa Version

           220gm Cornflakes

·         125gm Choc Chips

·         150gm Castor Sugar (kalau tak mau manis kurangkan kpd 130gm)

·         3 Biji Putih Telur

·         1-2 Sth Vanilla Esen

·         60gm Almond Sliced

·          

Cara-cara:

1.    Pukul putih telur hingga kembang (soft peaks formed)

2.    Masukkan gula sikit2 hingga habis

3.    Pukul lagi hingga pekat dan kental - Bila terbalikkan mangkuk, putih telur tak jatuh.Lalu masukkan esen vanilla.

4.    Kemudian masukkan cornflakes, choc chips & almond sliced. Gaul kaup balik hingga rata.

5.    Masukkan ke dalam papercup. Bakar pada suhu 140-150'C selama 30-35 minit. (Ataupun hingga kekuning2an)

Bulan Ramadhan

Assalamualaikum...


Dah lame ye x update blog nih...rindu plak rasanya...yelah dua 3 bulan nih sibuk memanjang je sbb memangku kerja member yang bersalin...pengalaman baru tapi seronok...


Punyelah lama x berblogging ni sampai berkulat (kalau kuihlah kan) blog ni x berbukak n tup-tup dah nak Ramadhan...n masa ramadhan nilah boleh aktif balik memasak2 nih...mencuba resipi baru...


Tapi kan peliklah...sebab orang biasanya lebih pening nak carik ape resipi untuk berbuka daripada macam mane nak improve kualiti puasa tahun lepas...(untuk peringatan sendiri jugak nih)..boleh, bukannye x boleh cume perlu seimbanglah dunia dan akhirat kan sbb amalan dunia ni untuk bekalan akhirat...ok gak kan saling mengingati nih...


Dan sebagai memperingati Bulan Ramadhan yang mulia nih,  akak nak share lah jadual sahur n imsak bagi Bahagian 8(Kuching, Bau, Lundu n Sematan)...sebab akak dok kawasan nih...hehehe...yang dok kawasan lain cari sendiri ye...i'am sori heheh ...credited to matjoe.com

Sausage Roll

Hmmm dah lame ye  tak update blog nih...rindu plak rasa..ye lah semenjak 2 menjak nie busy memanjang dengan propgram Latihan 1 Malaysia...


Busy macam mane pun sempat gak mama Hadif and Aneez ni membuat Sosej Roll... projek ni dibuat semalam (20.2.2011~ sempena birthday Aneez yang ke 4 bulan) 


Ni resipinya


1 pkt yis 
3/4 cup air suam
1/3 cup susu
1 tbs gula
1tsp garam
1tbs shortening
3 cup tpg gandum
1 paket sosej


Caranye senang je


1. Masuk yis, gula, susu, garam ke dalam air suam n kacau sampai larut...pastu masukkan tpg gandum n uli sampai jadi doh (kalau ikut sukatan ni, confirm akan jadi dough)


2. Dah jadi doh, tgg sampai 10 minit untuk bg doh tu kembang cket.


3. Bila dah kembang, doh td ditumbuk-tumbuk untuk membuang angin n uli sekali lagi.


4. Doh itu kemudiannya dibahagikan kepada 20 bahagian dan biarkan selama 2 minit.


5. Uli doh menjadi 30 cm panjang  dan letakkan sosej tgh 2 dan simpul macam nak buat tocang tuh...


6. Buat sampai habis 20 adunan tuh...sekejap je...


7. Biarkan selama 30 minit pastu baru bakat dengan api atas bawah dengan suhu 150 degree Celcius...


8. Pastu dah bleh makan dah...letak sos dan mayonis lagi sedap


Enjoy!!!

Individual Cheesecakes Recipe

Crust:


1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits
1 tablespoon (15 grams) granulated white sugar
4 tablespoons (55 grams) unsalted butter, melted




Filling:


2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not fat free cream cheese)
2/3 cup (130 grams) granulated white sugar
2 large eggs, room temperature
1 teaspoon purevanillaextract
1/2 cup (120 ml) sour cream




Garnish: (Optional):


Strawberry or Raspberry Sauce, fresh berries, or drizzle with melted chocolate

Apple Pie

Pate Brisee (Short Crust Pastry):


2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water

Apple Filling:


2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons (28 grams) unsalted butter

1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

Garnish

Softly whipped cream or vanilla ice cream

Shortbread Tarts filled with Cream

Shortbread Tarts:

1 cup (227 grams) (2 sticks) unsaltedbutter, room temperature

1/2 cup (65 grams) confectioners (powdered or icing)sugar

1 teaspoon purevanillaextract

1 1/2 cups (210 grams) all purposeflour

2 tablespoons (30 grams) cornstarchor rice flour

1/8 teaspoon salt

Shortbread Tarts:  Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter). Set aside.Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (approximately two minutes). Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.  

Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. With your fingertips, press the dough up the sides of the individual muffin tin so there is an indentation in the center. Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (These may be made in large quantities and frozen.)

Cream Cheese Filling:

1-8-oz. (227 grams) package cream cheese - softened

1-14 ounce (396 grams) can sweetened condensed milk

1/3 cup (80 ml)lemonjuice (freshly squeezed)

Zest of onelemon

1 teaspoon (4 grams) purevanillaextract

Cream Cheese Filling: In your food processor or electric mixer, beat the cream cheese until fluffy. Add the condensed milk, lemon juice, zest, and vanilla and process just until smooth.(Do not over process or the filling will be too runny.) Transfer the filling to a bowl, cover, and refrigerate until serving time. (It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle).

Garnish:

Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of kiwi.

Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to produce a more delicate and fragile shortbread.

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

To serve: Using two small spoons, fill the tart shells with the cream cheese filling. The filled tart shells can be made several hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.

Makes about 36 - 2 inch (5 cm)  miniature tarts.

No Bake Cheesecake Recipe

Graham Cracker Crust:

1 cup (100 grams) graham cracker crumbs or digestive biscuits (crushed)

1/2 cup (50 grams) crushed ginger cookies (homemade or store bought)

2 tablespoons (30 grams) granulated whitesugar 

5 - 6 tablespoons (70 - 85 grams) unsaltedbutter, melted

Graham Cracker Crust: In a large bowl, mix together the graham cracker crumbs, ginger cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Cheesecake Filling:

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated whitesugar

1 teaspoon pure vanilla extract

1 cup (240 ml) heavy whipping cream (contains 36-40% butterfat)

Topping:

1 - 21 ounce (595 grams) can cherry pie filling

Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. 
In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling. Return to the refrigerator to chill for several hours, or even overnight.
Serves 6 - 8 people.