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Monday, April 30, 2018

Rice Cake


Ingredients:
140g Rice Flour
110g White Fine Sugar
300ml Water
2 Pandan Leaves (Tie Knot)
1/2 tsp Dried Yeast
1/4 tsp Salt
1/2 tsp Oil

Method:
Add 150ml Water to Rice Flour and stir mix well.
Put Sugar with balance 150ml water in a pot and put in pandan leave and bring it to boil and remove.
Remove pandan leave and pour Syrup into the Rice Flour mixture and stir well. Sieve and leave it aside to cool.
Dissolve Dried Yeast with 1 tbsp warm water and add into rice flour mixture and stir well and leave it aside for 2 hours for the yeast to take effect.
Grease a tin and heat wok or steamer with water till boil and place the tin in the wok/steamer.
Once the tin is heated, pour the mixture into the tin and cover lid and steam it for 20 minutes till done.
Remove from wok and leave to cool.
Cut and serve!!

Polynesian Style Spareribs

Ingredients:
2 lbs pork spareribs
1/3 cup soy sauce
1 tablespoon ground ginger
1/4 cup cornstarch
1/2 cup cider vinegar
1 cup sugar
1/4 cup water
1 tablespoon salt
1/2 teaspoon dry mustard
1 inch fresh ginger

Cut spareribs into 3 inch pieces.
Mix soy sauce, ground ginger, and cornstarch until smooth; brush over spareribs.
Place ribs on rack of broiler pan.
Bake in preheated 425 oven for 20 minutes to remove fat; drain.

Combine remaining ingredients in crock pot; stir well.
Add ribs. cover and cook on low for 8-10 hours.

Wednesday, November 27, 2013

Sweet Potato Pie




3 lbs. Sweet Potatoes, canned or roasted and mashed
1.5 cups Sugar
1 Can Sweetened Condensed Milk
1 tsp Allspice
1 tsp Cinnamon
2 tsp Vanilla
3 sticks of Butter, melted
3 Tbsp Self-Rising Flour


Combine all ingredients in a large bowl. Mix on high speed until everything is incorporated and smooth.
Bake for 1 Hr. at 325 degrees AND THEN
Bake 30 mins. more at 350 degrees


Use your favorite pie crust recipe or store-bought pie dough.

Lyn Proctor's Cherry Pie



¾ C sugar
3 tablespoons flour
2 cans OregoN Red Tart Pie Cherries,
1/2 tsp almond extract (optional)
½ tsp cinnamon
1 tablespoon butter or margarine

Pastry for two-crust 9-inch pie



Instructions

Preheat oven to 400 degrees F.  In a saucepan, stir the cherry juice into the combined mixture of the flour and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and optional ingredients. Remove from heat. Pour filling into pastry lined pie pan. Dot with butter or margarine. Place the second pie crust on top. Adjust crust, seal and vent. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

Wednesday, July 17, 2013

Peanut Butter Cream Cheese Frosting


Great with chocolate cake or brownies

Ingredients
8 oz 1/3 fat cream cheese, room temperature
3/4 cup natural creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cup powdered sugar


Mix all together then spread on top cake.

Strawberry Rhubarb Topping


Strawberry Rhubarb Topping for Cheesecake

1 lb strawberries, hulled and quartered
1 lb rhubarb, sliced in 1/2 inch slices
4 tbsp (or more) lemon juice
1/4 cup (or more) sugar
1 tbsp cornstarch
1/2 cup water

Place all of the ingredients in a medium saucepan. Boil. Cook for an additional four or five minutes or until it looks like it’s starting to thicken. Taste for lemon juice and sugar (how much of this you need will depend on how sweet your strawberries are and how tangy your rhubarb is) Remove from heat. Cool completely.

Saturday, June 22, 2013

JalapeƱo Popper Dip


6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted


Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish