Mixed Cereal And Nut Diamond Cookies  

Sunday, August 3, 2008

Ingredients:
150g butter/margarine
100g sugar
1 small egg (lightly beaten)
1 tsp vanilla essence
100g plain f1our
100g Nestum cereal
25g golden raisins (chopped coarsely)
40g cashewnuts (chopped coarsely)
1 egg white (lightly beaten)
Red cherries -(halved)
Cornflakes (crushed)

Method


BEAT butter, essence, sugar and egg in a small bowl with an electric mixer until light and fluffy.
Stir in flour, Nestum cereal, raisins and cashewnuts and mix well. Roll out mixture between two plastic sheets. Cut into diamond shapes. Brush lightly with egg white, place a halved cherry in the centre and spread some crushed cornflakes around.
Bake in a preheated oven of 170 degrees C for 15-17 minutes or until well browned and cooked.

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Blueberry Cheese Tart  

Friday, August 1, 2008

Bahan-bahan ( 10 biji )
Bahan untuk Sweet Pastry:-
125 gm mentega
60 gm gula aising (optional)
1 biji telur (gred B) saiz sederhana besar
240 gm tepung gandum

Bahan untuk Cheese Filling(inti):-
250 gm cream cheese
50 gm gula aising
20 gm mentega (lembutkan)
1/2 sudu besar perahan lemon
1 biji telur (gred B)
Blueberry pie filling


Methods
Panaskan ketuhar pada suhu 180 C.
Untuk membuat sweet pastry: -pukul mentega dan gula aising sampai creamy. masukkan telur, pukul lagi. Selepas itu masukkan tepung. Gaul hingga membentuk doh. Tekankan doh tadi ke dalam bekas tart. Tekan kedalam kemas-kemas. Trim tepinya dengan batang sudu atau pisau. Bakar pada suhu 180 C untuk 15-20 minit. Tunggu sejuk dulu baru keluarkan daripada acuan tart.

Untuk membuat cheese filling: -pukul cream cheese, mentega dan gula aising till fluffy. Akhir sekali masukkan telur dan perahan lemon, pukul.
Sendukkan cheese filling tadi kedalam piping bag dan pipekan ke dalam doh tart yang sudah dibakar tadi. Hiaskan di atas dengan blueberry filling dan susun d iatas dulang pembakar dan bakar pada suhu 180 C selama 10 minit atau filling tadi nampak macam kering sedikit.

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Layered Cheese cake  

Friday, July 25, 2008


Bahan-bahannya:

6 biji telor (buang 2 putihnya)
100 g tepong hongkong
60 g tepong jagong
100 g gula
1 sudu makan ovalette
1 sudu baking powder
50 g air
75g butter cair
1 block cheese Philadelphia
½ tin susu manis
½ block cheese kraft (untuk tabor)

Cara-caranya:

Masukkan telur dan gula. Pukul hingga kembang. Kemudian masukkan tepong hongkong. Gaul rata dan di ikuti dengan tepung jagung, ovalete, baking powder dan air. Butter di cairkan. Kemudian di masukkan ke dalam adunan tadi. Gaul hingga rata. Kemudian bahagikan kepada 2 adunan. Bakar berasingan ke dalam oven dengan menggunakan api atas/bawah.

Pukul cheese Philadelphia dengan susu manis hingga rata untuk jemnya. Sapukan cheese dan susu manis yang sudah di pukul tadi ke atas adunan yang sudah masak. Kemudian letakkan adunan keduanya di atasnya dan sapukan lagi cheese dan susu manis yang sudah di pukul rata. Setelah itu baru taburkan cheese kraft di atasnya.



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Cheese Cake  


Bahan-bahannya

130 g biskut digestive
50g mentega
500g krim keju at room temperature
¾cawan sour cream
140g gula
1 sudu besar jus limau
2 biji telur

Caranya:

Hancurkan biskut, gaul rata mentega dan biskut dan tekan kuat ke dalam alas tin dengan mengunnakan gelas. Dinginkan di dalam peti sejuk selama 30 minit.
Putar krim keju dengan mesin sehingga berkrim. Tambah sour cream, gula, jus limau dan telur. Terus putar sehingga licin.
Tuangkan adunan keju ke atas alas biskut. Bubuh tin d dalam dulang pembakar yang di isikan dengan 1 cawan air. Bakar di dalan ketuhar yang sudah di panaskan pada 160◦, selama 60 minit atau kuning keemasan.
Sejukkan di dalam peti sejuk sebelum di hidangkan.


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Mixed Cereal and Nut Diamond Cookies  

Monday, July 21, 2008

Ingredients:
150g butter/margarine
100g sugar
1 small egg (lightly beaten)
1 tsp vanilla essence
100g plain f1our
100g Nestum cereal
25g golden raisins (chopped coarsely)
40g cashewnuts (chopped coarsely)
1 egg white (lightly beaten)
Red cherries -(halved)
Cornflakes (crushed)


Method
Beat butter, essence, sugar and egg in a small bowl with an electric mixer until light and fluffy.
Stir in flour, Nestum cereal, raisins and cashewnuts and mix well. Roll out mixture between two plastic sheets. Cut into diamond shapes. Brush lightly with egg white, place a halved cherry in the centre and spread some crushed cornflakes around.
Bake in a preheated oven of 170 degrees C for 15-17 minutes or until well browned and cooked.

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Pineapple Tarts  

Saturday, July 19, 2008

Pineapple filling (to be made a day earlier)
2 pineapples
200g castor sugar
2cm piece cinnamon stick
2 segments of one star anise
2 cloves
1 tbsp lemon or lime juice

Pastry dough
340g plain flour
½ tsp salt
1 tbsp icing sugar
225g butter, cubed
1 egg yolk
25ml iced-cold water
½ tsp vanilla essence
1 beaten egg, for glazing


To make the jam, grate the pineapple coarsely. Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry. Set aside to cool.

Pastry dough
Put sifted flour, salt and sugar in a mixing bowl. Rub in butter until mixture resembles breadcrumbs. Beat in the egg yolk and add ice-cold water and essence. Mix well to form a dough. Place in a plastic bag and chill in the refrigerator for 30 minutes.

Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a tart cutter. Fill each piece of cut-out pastry with pineapple jam filling. Pinch a small neat frill around the edging. Cut thin strips of pastry to form a lattice on top of each tart. Glaze the strips with beaten egg.

Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes. Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden. Turn tarts out to cool on a wire rack before storing in air-tight containers.


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Tiramisu Puding  

Thursday, July 17, 2008


This is a very simple and quickly prepared Tiramisu. My family loves this very much.


Ingredients

250g Philadelphia cheese (If you like it to be more cheesy, use two packets of Philadelphia)
1 can Nestle Cream
3/4 can condensed milk
Marie biscuits (coffee flavour)
Marie biscuits (chocolate flavour)
Milo

Methods

1. Mix cheese, nestle cream and condensed milk. Beat the mixture till soft.
2. Soak the chocolate biscuits in the mixture and arrange them in a dish.
3. Spread the mixture on top of the layer.
4. Repeat the layering with the coffee biscuits and top it with the cheese mixture.
5. Repeat the layering till it covers your dish.
6. Finish it by sprinkling some milo on top of the pudding.
7. Leave it for a few hours in the fridge before serving.

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