Rustic Apple Pie by Karen Yee

Rustic Apple Pie

Ingredients:

Pie Shell

300 cups flour 
2 tbsp sugar 
½  tsp salt 
½ tsp of baking powder (this really makes the crust extra yummy)
250g cold unsalted butter, cubed 
2 egg yolk
2 tbsp ice water 

For the Filling

5 green apples - peeled, cored and sliced 1/4 inch thick
40 grams granulated white sugar
55 grams light brown sugar
1 tablespoon lemon juice (tossed into the sliced apples to prevent browning)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons unsalted butter
1 1/2 tablespoons cornstarch (corn flour)

Directions:

Preheat oven to 220 degree celsius. Place the rack to the lowest of the oven.

For the pie shell, mix all the ingredients together except water.
When the mixture is crumbly, add water. If the dough is too sticky, add a bit more flour 
to bind. Add 1 tbsp. at a time. Divide into 2 portions and press into a disc.
Wrap the dough up and chill for 30 mins.
Press one portion of the cold dough into you 8" pie pan and chill it while you prefer the 
filling.

For the filling, toss all the ingredients together except butter.
Meantime, roll out the 2nd piece of dough for the top crust. 
Arrange the apple slices onto your pie shell you have already prepared in the fridge.

**Do not pour in too much excess liquid left in your bowl as your pie  may turn out to be 
very soggy.

Gently lay the 2nd piece of dough to cover the entire pie. Trim of excess dougn hanging 
over the edges and crim the edges with a fork.

Using a knife, make 2 to 3 slits in the centre of the top crust to allow steam to escape.
Brush the top with an egg wash (mix one egg with 1 tbsp of water)

Place the pie pan onto a baking sheet and bake for about 40 to 45 minutes or till the 
apples feel tender when you insert a knife into it.

Remove from the oven and allow it to cool completely before serving.

Lotus Seeds White Fungus with Dried Red Date and Longan Dessert by Vanessa Tay

Lotus Seeds White Fungus with Dried Red Date and Longan Dessert

红枣龙眼雪莲子白木耳 甜汤

Ingredient

10g Snow Lotus Seeds

10g White Fungus 

6 - 8 Dried Red Date

30 Dried Longan

Rock Sugar

2 Liter Water

Pandan Leave

Method

Soaked Snow Lotus Seeds for an hour

The snow lotus seeds will expand in water, about 1-2 times its original size, and become almost translucent

Remove and rinse under a running tap to remove dirt particles

Soak white fungus in a large bowl filled with water for about 15 minutes or until soft. The white fungus will expand in water, about 1-2 times its original size, and become almost translucent. Remove and rinse under a running tap to remove dirt particles. Using your hands or scissors, cut off the discolored parts and hard stem. Next, tear white fungus into small florets. Rinse thoroughly and drain the water.

In a large pot, bring water to boil.  Add in pandan leave, dried red date and soaked white fungus. Bring to a boil and reduce to simmer slowly for 30 mins.

Add Snow Lotus Seeds, continue to simmer for another hour

Lastly add in dried longan, increase the flame, let it boil for 5mins. Lastly add in rock sugar to taste 

Attached a link for your understanding what is Snow Lotus Seeds

http://wapbaike.baidu.com/view/4179418.htm?sublemmaid=4179418&adapt=1&

Here the pic of how snow lotus seeds look like and information where I bought.

I bought it from a Chinese Medical Store ~ Bee's Brand Bird's Nest & Health Products located at Ghim Moh "I cannot remember the address" HDB block facing Fresh Market

Chocolate Lava Cake by Rontree Chan

Chocolate Lava Cake (6 pcs) using individual muffin tin  Ingredients ：  125g unsalted butter  125g dark chocolate semi-sweet or 70%  2 nos eggs  85g caster sugar  60g plain flour  1) double boil chocolate and butter on simmering water.  2) after melted and mixed thoroughly, leave to cool 10mins  3) whisk egg and sugar till light yellowish to incorporate air  4) pour in chocolate mixure slowly to temper egg mixture,  whisk at the same time.  5) add in flour.  6) brush tin with butter and lay baking paper at bottom.  7) pour mixture in to tins  8) bake 7.5mins in preheated oven on 240dc. 9) cool for 5 - 10 mins 10) pour it gently to your palm and transfer to baking dish to remove the baking paper. 11) serve while it still hot Note : U may try baking one piece to check the oozy effect. Due to different oven may has different characteristic, u may need to adjust the temperature and timing accordingly.

Avacado Milkshake by Stef Patt

Makes 1 tall glass of milkshake
Ingredients
1) 1 ripe avocado
2) 100ml of fresh milk (can be more or less depending on the consistency u like)
3) 4 cubes of ice (more if you want a not so thick shake)
4)1 teaspoon of condensed milk
5) 1 teaspoon of Milo powder
6) 1 teaspoon of black instant coffee
Method
Blend 1)-6) then pour into glass. Drizzle Gula Melaka syrup to the level of desired sweetness (melt some Gula Melaka with a little water over a small fire to make syrup)

Mango Strudel by Tiffany Koong

Custard Recipe previously shared by Angelin Goh

Ingredients:
220ml milk
1tbsp all purpose flour, sifted together with corn flour
1tbsp corn flour
35g sugar
2.5 egg yolk
Few drop of vanilla essence
1tbsp condense milk

Method:
Warm the milk over double boiler till hot,gradually add flour n sugar and whisk well continuosly
Add in egg yolk gradually,keep whisking
Add essence n condense milk
Remove from heat when mixture thickens and put bowl over a bowl of ice water to maintain the custard in smooth texture.
Little of butter may be added if u like glossy sheen on custard.

Prepare ur brand of instant puff pastry as indicated on package.
Spread custard n cut fruits up to three layers ,sprinkle with icing sugar on top
Note: i use pampas puff pastry sheet

Japanese Cheesecake ( Fluffy & Creamy) by Sharron Wee

Recipe link << http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html >>


The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Best served after chilling.

Prepare two baking pans, lined with baking paper (each size 11.5cmx22cmx6cm)

Ingredients:

• 250ml milk
• 250 gm cream cheese, cubed and softened at room temperature
• 60 gm butter, softened at room temperature
• 6 egg yolks
• 55 gm cake flour
• 20 gm corn flour
• 1 lemon zest
• 6 egg whites
• 1/4 tsp cream of tartar
• 130 gm caster sugar

Method:
Preheat oven to 150C (302F).

Use a large bowl, pour in milk. Place the bowl over simmering water. Don’t let the bottom of the bowl touch the water. Add cream cheese, stir occasionally, until completely dissolved and the mixture turns smooth. Stir in butter, till dissolved. Remove from heat. Let cool down a bit, then add the egg yolks and combine well. (Note: Make sure the mixture is not too hot, as you don’t want to cook the egg yolks at this stage.)

Combine cake flour and corn flour. Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside.

Place egg whites in a large clean bowl. (Note: Make sure there’s no oil or water in the bowl at all.) Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form. (Please refer to this video: How To Beat Egg Whites.)

Fold-in the egg whites into the cream cheese mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with a small amount at a time, at least for 3 times. (Please refer to this post with video: How To Fold-in Egg Whites).

Pour the mixture into the two baking pans. Place the pans into another larger baking tray. Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.

Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. Chill in a fridge for about 3 hours. Enjoy!

The beaten egg whites generate very small air pockets in the inner structure of the cake. So, when it comes to making this cake, it’s very important to know how to beat egg whites and how to fold-in egg whites properly.

To prevent the surface of the cheesecake from cracking: use low temperature and water-bath method during baking. The surface of the cake has a tendency to rise high to a point that breaks the structure. So, the basic principle is to keep the oven as low as the recipe suggests as 150C (302F). Mind you, every oven is so different, know your oven. And you have to keep an eye on it when baking. When the cake surface rises too high, that means the temperature of your oven is too high. Reduce the temperature accordingly.

To prevent the cheesecake from shrinking: open the oven door ajar for 10 minutes or so, and let your cheesecakes cool down gradually. But don’t keep them there too long because moist would develop at the bottom of the baking pans.

Perfectly Peachy Pound Cake by Regina Soejanto Moo

Perfectly Peachy Pound Cake

Recipe Link http://www.mummymoo.com/2013/09/perfectly-peachy-pound-cake.html

Adapted from The Pioneer Woman

Prep time: 15 min

Bake time: 65 min

Yields: 9" loaf pan / 10 servings

Ingredients

• 170 gr salted butter, softened
• 1 1/2 cups all purpose flour
• 1 1/3 cup caster sugar
• 1/4 tsp salt
• 2 eggs + 1 egg yolk
• 1/2 cup 7-Up / Sprite
• 4 halves peaches, either fresh or tinned

Directions

1. Preheat oven to 350 deg F / 160 deg C. Line a loaf pan with parchment paper. Wash peaches in cold running water until all the syrup has been cleaned off. Pat completely dry, and slice. Set aside.

2. Cream butter and sugar till it turns very light and fluffy.

 

3. Add in eggs, one at a time, scraping the sides of the bowl and ensuring that the batter is mixed thoroughly. Don't be tempted to cut short the mixing time! As this cake doesn't use baking powder or soda, it needs the extra 'air' from the whipping in order for it to rise sufficiently. Slowly mix in the flour and 7-Up alternately, starting and ending with flour.

4. Spoon 1/3 of the batter into the prepared pan. Arrange sliced peaches sparingly in a single layer on top of the batter. Too many slices will result in a soggy cake, so you've been warned!

Cover with a layer of batter, more sliced peaches, and smooth the remaining batter on top.

5. Bake for about 65 min, or until a skewer inserted in the centre of cake comes off clean. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Cool completely on a wire rack

6. Sprinkle icing sugar, and be prepared to have more than one slice.

 

Banana Bread Cake by Diana Gale

Banana Bread-Cake (Serves 8)

Blog/ Recipe Link http://www.thedomesticgoddesswannabe.com/2013/07/banana-bread-cake-they-call-it-bread-i.html


Ingredients:
1 egg
3 cups mashed banana
120g butter, melted
¼ cup whole milk, room temperature
1½ cups plain flour
¾ cup caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
½ ground nutmeg
½ tsp salt
1 cup chocolate chips (optional)
½ cup chopped walnuts or almond flakes (optional)
½ cup raisins or sultanas (optional)

Method:
1. Preheat oven to 175C. Prepare an 9-by5 inch loaf pan by greasing it or lining it with baking paper.
2. Whisk egg, milk, mashed banana and melted butter in a large bowl until thoroughly blended.
3. Sift flour, baking powder, baking soda and salt. Add sugar to flour mixture.
4. Add the flour mixture to the banana mixture in 3 parts and mix.
5. Gently stir in raisins/ sultanas/chocolate chips, if using. Sprinkle nuts on top, if using.
6. Bake for 55-65 minutes, until toothpick inserted into the center emerges clean.
7. Cool in baking tin for 15 minutes before transferring to a cooling rack to cool completely.

Pineapple Upside down Cake by Grace Ong

Recipe Link http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.bbcgoodfood.com%2Frecipes%2F5562%2Fpineapple-upsidedown-cake&h=fAQGAY6EB

Ingredients

For the topping

• 50g softened butter
• 35g light soft brown sugar
• 7 pineapples rings in syrup, drained and syrup
• glacé cherry

For the cake

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

Method

Heat oven to 180C/160C fan. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

 

Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Fruit Tarts by Feralyn Leong

Fruit Tarts by Feralyn Leong

 

Sweet shortcrust tart shell (24cm fluted tart pan / 4 pcs 8cm fluted tart tin)

225gm plain flour

30g icing sugar (I used 57g)

½ tsp salt

125g chilled unsalted butter, cubed

1 egg, lightly whisked

chilled water (optional)

1. Sift the flour, icing sugar and salt together in a mixing bowl. With your palms facing upwards, use your fingertips to rub in the butter, lifting the flour mixture up as you rub to aerate it till the mixture looks like breadcrumbs.

2. Make a well in the centre, add in whisked egg till a coarse dough is formed.

3. Press the dough together with your hand. It should be soft, not sticky. Turn it out onto lightly floured, cool work surface, lightly knead a few times till a smooth dough is formed.

4. Shape the dough into a round disc, wrap in a plastic wrap and chilled for at least 30 mins to rest the dough.

5. Use the dough to shape into your desired tart size. Prick the base of tart shell with a fork to prevent the pastry puff up. Bake 180C, 20-25 mins till golden brown.

Pastry Cream (Crème Pâtissière)

250ml fresh milk

250ml whipping cream

4 egg yolks

150g fine sugar

1 vanilla bean, split lengthways and seeds scraped. ( I used 1 tsp pure vanilla paste)

2 tbsp plain flour

1 tbsp cornflour

1. Put vanilla seeds/paste, milk and cream in a medium heavy based saucepan over medium heat and bring just to a simmer. Remove from heat.

2. Use electric mixer to whisk the egg yolks and sugar in a mixing bowl until thick and pale. Sift flour and cornflour together into the egg mixture, whisk till smooth and well combined.

3. Pour the milk mixture into egg mixture slowly and keep whisking until smooth. Then return the mixture back to the saucepan.

4. Stir constantly with a whisk over medium heat to prevent lumps. Reduce the heat and simmer, whisking constantly till thick and smooth for about 2-3 mins.

5. Remove from heat and transfer to a metal or glass mixing bowl. Cover the surface with plastic wrap or non stick baking paper to prevent a skin forming. Cool to room temperature and then chilled.

Assembly

1. You can scoop or pipe the chilled pastry cream onto the tart shell. Decorate with your favourite fruits toppings.

2. You can glaze with apricot glaze or gelatin to prevent fruit from drying.

Simple Cheesecake by Wendy Kwan

Simple Cheese Cake

 Ingredients
(A)
500g Cream Cheese
300ml UHT Milk

(B)
120g Corn Flour
10 Egg Yolks
1tsp vanilla essence

(C)
10 Egg Whites
2tsp Cream Of Tartar
180g Caster Sugar

(D)
120g unsalted butter, melted

Method
1. Boil (A), stir and cook until smooth in low fire, let it cool.
2. Mix (B) before stir into cheese mixture.
3. Whip up (C) until stiff (Medium speed, 10mins).
4. Fold in egg white mixture with cheese mixture, add in melted butter. Mix well.
5. Pour into 8 inch square pan.
6. Bake in water bath at 150C for 50-60mins or until cook.
7. 2 ways to serve - (serve immediately, texture will be fluffy or put into the fridge to chill, texture will be creamy).

Homemade Matcha Ice Cream by Cheryl Lai

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Homemade Matcha Ice Cream by Cheryl Lai

 

Recipe link as below:

 

http://bakingtaitai.blogspot.sg/2013/07/homemade-matcha-green-tea-ice-cream.html#more

Moffles by HuiPin Phua

Moffles (mochi + waffles = mof...fles) by HuiYin Phua

https://www.facebook.com/photo.php?fbid=846670132016844&set=a.674994755851050.1073741831.654040211279838&type=1
 
Method1. Place the mochi slices on your waffle maker
2. At first the upper iron does not meet the lower iron, after 30~45 seconds, press down the upper iron so that it meets the lower iron.
3. Cook on both sides until nicely puffed and cooked through
 

It's crispy on the outside and chewy on the inside. Serve it with green tea ice-cream, red bean paste, strawberries and peanut topping really make this dessert taste delicious.

 Refer to Little Miss Bento lovely blog to learn more about Japanese kiri-mochi (Cut-Mochi) and recipe: http://littlemissonigiri.blogspot.sg/2014/01/recipe-to-cook-japanese-mochi-kiri-mochi.html

Sakura Matcha Choc Cheesecake by Alicia Lim

Sakura Matcha Choc Cheesecake by Alicia Lim

Recipe Link:

http://sweetdecadenceloft.blogspot.sg/2014/03/sakura-matcha-chocolate-cheesecake.html?m=1

Chocolate Pontikege by Michelle Tan

Chocolate Pontikege by Michelle Tan

Ingredients-
1. Glutinous rice flour 110g
2. Tapioca flour 5g
3. Baking Choco chips 20g
4. Medium size egg x 1
5. Full cream milk 50ml
6. Cocoa powder 7g (or 1.5 tsp)
7. Melted butter 30g
8. Sugar 30g

 

Method

1. Sieve the glutinous rice & tapioca flour together and leave in big bowl for mixing later
2. Pour melted butter, cocoa powder, sugar and beaten egg into flour and mix well
3. Add in milk gradually and mix well. Ensure all lumps are gone while mixing
4. Add in baking choco chips and have a final round of hand kneading. It should look like a soft dough at this stage. Make sure it's not too sticky. If too sticky, add in more glutinous flour to balance the moist. Once it's ok, wrap it up and put in fridge for approx 15 mins
5. Preheat oven at 180 Deg C
6. Take dough out from fridge and roll them into approx 14-16 lil' balls, place on a baking sheet
7. Bake at 180 Degree C

Banana Bread Muffin by Angelin Goh

Banana Bread Muffin by Angelin Goh

Recipe from Yammie's Noshery
http://www.yammiesnoshery.com/2013/10/the-best-banana-bread-muffins-ever.html?m=1

The Best Banana Bread Muffins 
Makes about a dozen muffins

3 brown bananas (1 cup mashed)
2 eggs
1 cup sugar
1 cup all-purpose flour*
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable oil
 1 teaspoon vanilla

Glaze (optional):
1/2 cup powdered sugar
1 tablespoon milk or lemon juice

Preheat oven to 375ºF.
Get out a 1/2 measuring cup and a 1/4 teaspoon (these will be all you need to measure your ingredients).
In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined. Add the sugar and mix well. Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon. Now add the oil** and vanilla and shake and squish until well combined.
Snip the corner of the bag and squirt the batter into a lined muffin tin (if you don't want to clean the pan, line it with tin liners so the grease doesn't come through). Don't make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
Bake for about 20 minutes or until a toothpick comes out clean.
To make the glaze, just mix together the powdered sugar and milk or lemon juice and spread over cooled muffins.

Passionfruit Macarons with Passionfruit Swiss Meringue Buttercream AND TIPS!! by Charlynn Gwee

Passion fruit Macarons with passion fruit Swiss Meringue Buttercream By Charlynn Gwee

Recipe and Tips Link

http://mybakingcottage.wordpress.com/2013/10/03/passionfruit-macarons-tips-on-macarons-making/

Deep Chocolate Sour Cream Pound Cake By Wendy Chua

Deep Chocolate Sour Cream Pound Cake by Wendy Chua

Ingredients

- 1.5 cups (181g) all-purpose flour
- 1/2 cup (57g) cake flour
- 1 cup (92g) Dutch-processed cocoa powder
- 2.25 teaspoons baking powder
- 1/2 teaspoon salt
- 1.5 cups (340g) unsalted butter, softened
- 380g granulated sugar (sorry, I just couldn't! I reduced this to 380g)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (242g) sour cream

Method

1. Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease the inside of a 10-inch Bundt pan. Dust with flour.

2. Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.

3. In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

4. In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.

5. Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.

Frozen Blueberry Yogurt Tart by Karen Yee

 

 

 

 

 

 

Frozen Blueberry Yogurt Tart

Tart Shell

1 Cup finely processed digestive biscuits

125g  flour

113g melted unsalted butter

2 tbsp of castor sugar

A pinch of salt

Method:

Preheat oven to 180C and lightly grease your muffin tins.

Mix everything together until it resembles wet sand and press into muffin tins.

Bake for 10 mins. Let it cool and pop into freezer for minimum 30 mins. Gently remove and they can be stored frozen till you wish to fill them. 

Yogurt filling

200g of plain yogurt (I use Bulla)

½ cup of topping cream (Non-dairy whipping cream)

2 tbsp of icing sugar

2 tsp of vanilla extract

Blueberries

Method:

Add icing sugar and vanilla to topping cream and whip topping cream to stiff peaks.

Mix topping cream mixture well with the plain yogurt.

Spoon them into each tart shell and place 4 to 5 blueberries into each tart. Top with more blueberries.

Pop into freezer and freeze for 3 hours or till set. Thaw for 5 to 10 mins before serving. 

** If you are using flavoured yogurt you might want to omit the icing sugar if the yogurt is already sweetened.

Berries Crumble Bars by Angelin Goh

 

 

Berries Crumble Bars by Angelin Goh

 

Ingredients:

3/4 cup white sugar

1teaspoon baking powder

3cups all purpose flour

1egg

One cup cold butter cubes

1/4 tsp salt

Zest of one lemon

Half cup of cornflakes（pound into smaller bits）

Juice of one lemon

One pkt of blueberries 

Half pkt of strawberries（diced）

1/2cup sugar ,reduce if u like more sourish centre

4teaspn starch

Method:

Preheat oven @ 190c

``Mix 3/4cup sugar ,flour ,baking powder, salt n zest ,using a fork mix in cold butter cubes and egg .Dough will look crumbly .add in cornflakes .

``Another bowl add in berries ,juice and starch .

``Use half of dough ,pat into a lined pan and lay the berries mixture evenly and cover with rest of dough.

``Baked 45-55min,or till slight browned .cool completely before cutting into bars .Serve with ice cream or can be eaten chilled.