Strawberry Champagne Popsicle Recipe

This summer, treat yourself to a boozy popsicle that truthfully is socially acceptable to eat at all times of the day. 

Ingredients:
1/2 cup water
1/2 cup sugar
1 cup champagne
strawberries
water

Supplies:
popsicle holders
popsicle sticks
measuring cup
saucepan
mixing spoon

Step 1:

Over medium heat, combine sugar & water. Stir constantly until boiling begins. Continue stirring until sugar completely dissolves.

Step 2:

Let mixture cool. Finely chop 2 strawberries. Option 1: to achieve strawberries mixed into your popsicle, add in strawberries & stir. Option 2: to achieve strawberries at the bottom of your popsicle, set strawberries aside.

Step 3:

Add champagne into sugar water & stir. Pour into popsicle mold until 3/4 full. Add in popsicle stick & freeze for 4 hours. Option 2 continued: Combine strawberries with 2 tbsp water. Pour strawberry water into top of popsicle mold.

Step 4:

Freeze overnight & enjoy!

S'more Pop-Tarts Recipe

 Pop-Tarts have easily been my most popular treat to date as well as one of my favorites to make. Everything from mini Pop-Tarts to variety flavors and even a Pop-Tart cake, the possibilities are endless.

Creating the dough, fillings, & toppings for Pop-Tarts can be very time consuming. That's why I chose to use Puff Pastry sheets as a quick & delicious alternative. These tasty treats can be made in under a half hour & will certainly be devoured under that time as well! 

Ingredients:
Puff Pastry sheets
Hershey's chocolate bar
mini marshmallows
graham crackers, crushed

Supplies:
baking tray
parchment paper
knife
fork

Step 1:

Preheat oven to 400 F. 

Step 2:

Cut pastry sheets on the fold. Cut each sheet in half.

Step 3:

Place chocolate & marshmallows on one half of pastry sheet.

Step 4:

Place other half of pastry sheet over the half with filling & press to close the edges. Press down on the edges with a fork to create ridges & secure the sides.

Step 5:

Bake for 12-14 minutes or until flakey & golden brown.

Step 6:

Top with more chocolate, graham crackers, & marshmallows. Enjoy!

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Homemade Pupcake Recipe

 Some people have their dogs very well trained. Others, well, I'm hoping there are others besides me...are trained very well by their dogs. Not following? Let me explain.

I walk down the stairs and can already hear my dogs scrambling to grab toys & wagging their tails in excitement to see & play with humans. The second they see it's me, my one dog, Ziggy, immediately starts barking while the other, Zeke runs to his bed (the spot they go to get a treat). My pups have me trained so well because they know if they bark or do anything cute (or rather anything that shows emotion at all) I'll give them a treat. I just can't help it!

So I decided that instead of giving them a store bought treat why not take it to the next level & make them a "pupcake". They loved them, and quite frankly a few peanut butter loving humans loved them just as much..cough me cough. (don't judge...it ends up tasting like a peanut butter muffin & all the ingredients are completely normal ones you'd use in everyday cooking! oh and no I didn't eat the treat on top thank you.)

Ingredients:

for the pupcake:

1/2 cup non-bleached flour

1/4 cup olive oil

1 tbsp unsweetened apple sauce

1 egg

1/2 tsp baking powder

1/4 cup peanut butter

1/4 cup honey

for the frosting:

1/3 cup peanut butter
1/4 cup plain yogurt

for toppings:

additional homemade or store bought dog treats

Supplies:
electric mixer (or large mixing bowl & handheld mixer)
cupcake tray
olive oil
paper towel
frosting bag

Step 1:

Preheat oven to 350 F. Pour olive oil onto paper towel & cover cupcake tray to replicate nonstick spray.

Step 2:

In electric mixer combine flour, baking powder, peanut butter, & apple sauce. Mix until well combined.

Step 3:

Add in remaining ingredients: olive oil, egg, & honey. Mix on medium speed until all ingredients are combined.

Step 4:

Fill cupcake tray 3/4 of the way full & bake for 30-35 minutes or until browned on top.

Step 5:

Clean out mixing bowl & add in frosting ingredients. Mix until well combined. Place frosting into frosting bag & top cupcakes with it.

Step 6:

Decorate with additional dog treats & serve to your pups! 

Bread Pudding

Bread Pudding - by  Rafidah Abd Razak

6 - 8 pcs of bread cut into small squares. Place them in a baking tray. Pour half a cup of evaporated or fresh milk over the bread.
3-4 eggs
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon vanilla extract
1/2 cup evaporated milk
Whisk all the above ingredients and pour it into the baking tray. Add raisins or cranberries, melon seeds or almond slice. Add little chunks of butter on top. Bake for 20 to 30 minutes.

Cherry Rhubarb Crumble

I've mentioned this a couple of times before, but my husband and I bought our first house last August.  We've been here for 9 months now and I'm still amazed by and in love with our house.  I can't really believe it's ours!  It's nothing fancy, not very big and over 40 years old with its share of issues, but I love it anyway.  One of the many things I love about our house is the giant rhubarb plants in the yard.  I always wanted rhubarb and I definitely have it now!  All winter long I waited until I could finally make something with my rhubarb, and the rhubarb has grown an insane amount in the past 2 weeks.  This recipe needed only 4 stalks because each stalk was about 3 feet long!
 

During the winter, I periodically thought about what kind of rhubarb recipe I wanted to make.  I settled on something with cherries because we got a jar of amazing cherry rhubarb jam from my mother-in-law's friend.  We haven't had to buy jam in 9 years because this friend always gives us lots of jars of her wonderful creations, and the cherry rhubarb jam was really something else.

This crumble recipe came from Taste of Home and it sure didn't disappoint!  It's on the tart side for sure, but my husband and I both loved it and had seconds.  Here's to many more years of desserts with our homegrown rhubarb!
 

Cherry Rhubarb Crumble

 
4 C diced rhubarb, leaves discarded

1 C sugar

1 C water

2 Tbsp cornstarch

21 oz can cherry pie filling

1 tsp almond extract

1 C oats

1 C flour

1 C brown sugar (I used dark)

1/4 tsp salt

1 stick cold butter
 

Preheat oven to 350 and grease a 9 by 13 baking dish.

 

Stir together diced rhubarb, sugar, water, and cornstarch in a large saucepan until the liquid portion is smooth.  Heat over high, stirring frequently, until the liquid comes to a boil and thickens.  Remove from heat and stir in cherry pie filling and almond extract.  Pour mixture into prepared baking dish and set aside.
 

Stir together oats, flour, brown sugar, and salt, then cut the butter into small cubes and work it into the oat mixture until crumbly.  Sprinkle evenly over the rhubarb mixture and bake until golden on top and bubbly around the edges, 30-40 minutes.
 

Yield: 12 servings

Awfully chocolate cake using steamed method

Awfully chocolate cake using steamed method - by  Cynthia Neo
Very moist and soft cake!
Very happy with the result ...better than baked.

 This made a 6 x 6 inch square pan. You can always double the amount.
Cake ingredients :
180g unsalted butter
60g castor sugar (I reduced to 50g as I don't like sweet)
60g brown sugar ( I reduced to 50g...The original total 120g of sugar is not overly sweet , don't worry)
200g evaporated milk
2 eggs lightly beaten
100g flour
50g cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla or rum ( u can increase to 1 tbp for rum if u want)

Method :
Prepare your steamer.
Combine sugar, evaporated milk, vanilla or rum and butter in a saucepan
Over low fire, stir until sugar dissolved and butter melted. Off fire and let it cool a bit. Whilst is warm, add beaten egg and mix well. Sift flour, cocoa, baking powder, soda and add into the mixture. Combine well.
Lined the baking tin pour the mixture in and cover with aluminum foil.
Steam for 45 mins skewer comes out clean.
Cool the cake in the pan.

 Chocolate glaze ingredients :
190g full cream condensed milk ( use lady general brand so that it won't be too runny )
1 /2 tsp vanilla
1/4 cup corn or canola oil
1/6 cup of cocoa powder sifted ( half of 1/3 cup)
Pinch of salt
Method :
Combine cocoa, milk and oil in a saucepan and stir over low fire.
Keep stirring until thicken
Add salt and vanilla
Cool the mixture a while before pouring over the cake .
Smooth the glaze over the cake.
Cool before adding decorations.
**please note that the cake will form a dome so I levelled it and flip it to the other side before glazing. Make it more presentable.

ultra soft potato buns

Recipe is here: by Lucy Ong
350gms bread flour.
1/2 teaspoon salt.
60gms soften butter/ margarine.
100gms fine sugar.
160gms  Boil peeled and boiled potatoes with 80gms water.
Mashed up the potatoes and add into the dry ingredients.
2 tablespoon milk powder.
6gms dried yeast.
1 egg.

Use breadmaker to knead everything together.
If dough is too dry ,
add on some more water to knead into a soft dough.
You can use a mixer to knead the dough too.
Proof the dough to double in size for about half to 1 hour.
Punch down the dough and divide into 15 balls.
Round them up and arrange on a baking tray.
Proof for about 20 to 30 minuted.Egg wash with 
1 egg beaten with 2 drops cooking oil and 2 teaspoons plain water.
Sprinkle some sesame seeds on top.
Bake in middle rack of preheated oven @ 180% C for 25 minutes or golden brown in colour.

Black Sesame Seeds Ogura cake

My little black baby.... Black Sesame Seeds Ogura cake. - by Kat Kat
I toasted 60g of black sesame seeds and grind into fine powder,added 1/4 tsp of Bamboo Black Charcoal powder to enhance the Intense look of the cake.
I used extra virgin coconut oil instead of corn oil, the combination of coconut oil and black sesame seeds really taste and smells Very Good. Tak Gong!!!!if you don't believe me,try it yourself.

Recipe adapted from Kimmy

Ingredients
[8 or 9 inch square baking tin]
[recipe from a food magazine with modifications]
5 egg yolks
1 egg
60 ml corn oil [I used 50 ml]
70 ml milk
65 gm cake flour - sifted - set aside
50 gm black sesame powder [I grinded toasted black sesame seeds into paste]
1/4 tsp salt

5 egg whites
70-80 gm sugar [original uses 100 gm - too sweet]
1/4 tsp cream of tartar

Line base of a 8" square tin with grease proof paper. I greased the sides, too and sprinkle lightly with a little flour [this way, the cake can be easily removed from pan after cooling].
Preheat oven to 160 degrees C. Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.
Whisk egg yolks and 1 whole egg until creamy then gradually drizzle in the corn oil followed by milk. Whisk until well combined.
Fold in sifted flour and black sesame paste, stir until batter is smooth. Set aside.
Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar. Beat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed. Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
Fold in 1/3 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly in two portions until well combined.
Remove 1/2 of the cake batter to another bowl. Add in the a little green colouring, mix well [optional step].
Pour the black sesame batter into prepared cake tin [smoothen with a spatula] then put the green portion over the black sesame batter. Tap baking tray on work surface a few times to release trapped air bubbles before baking.

Place it over the baking rack to steam bake cake in a preheated oven at 160 degrees C for 70 minutes [by then the water bath would have dried up].

Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking]. Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards]. The cake may shrink a little when cooled because of less flour used [low gluten cake].
Turn the cake over when completely cooled. Refrigerate before slicing if preferred.

crepe

Crepe - by Lah Lah 

1 cup plain flour
1 Tbsp sugar
1/4 tea salt
1 1/3 cup milk
1 Tbsp vanilla
3 eggs
3 Tbsp melted butter

1. In a large bowl combine the flour sugar and salt.
2. In a large measuring cup combine the milk, vanilla, eggs and melted butter. Mix with a fork to break up the eggs.
3. While whisking rapidly, slowly pour the milk and egg mixture into the dry ingredients. Whisk until very well combined. I keep the whisk in the bowl and continue to mix the batter occasionally as I make the crepes.
4. Heat an 8" non-stick skillet to medium heat. I used a paper towel with butter to coat the pan. Pour ¼ cup of batter into pan and tilt pan so that batter covers pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.
Made it double portion for the cake . Its produced about 28 crepes.
Using whip topping cream to layer each crepes and served with honey or Mayple syrup

Scones

scones - by Doris Mok
Recipe :
a. 250g flour, 1 tbsp baking powder, 45g sugar - mixed together in mixing bowl
b. 90g cube butter
c. Whipping cream + 1egg = 150g..= beat the egg & cream well

Method: mix b to a using rubbing in method than add c..do not over mix the dough... roll out the dough with min 1.5cm thick, use cutter to cut, egg wash and bake for 15 mins at temp 175.

Sponge bread - 海绵面包 - By Fiona lau

海绵面包 (Sponge bread) by Fiona lau
Recipe credit to Jaslin Yoke member of BC

材料 (Ingredients)
(Sponge dough)
bread flour/strong flour 214g
Cold water/milk 128g
yeast 2g

(main dough)
bread flour / strong flour - 92g
cold water/milk 12g
Egg 30g
Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g

(Using Mixer)
1. Sponge Dough : Mix all the ingredients well, using number 1on the mixer to mix it to form into dough. Let the dough rise for 4-5 hours or refrigerator 12-16 hours (Overnight)

2. Dough : Mix the dry mixture with the wet and sponge dough using number 2 on mixer.

3. Add in butter and continue mixing till it stretches and not easy to break, almost transparent.

4. Put the dough aside for around 10 mins, then weigh out each dough about 50-60g and roll it into balls and place onto grease tray, proof for another 60 mins or double in size.

5. Bake in preheated oven at 180 degrees for about 15 mins.

Homemade Seafood paste

Homemade Seafood paste for dinner ...yummy yummy
(Seafood ball) - by Vonne VI
Ingredients

150g fish meat (debone)
80g prawns (without shell ,head and tail)
100g squids
60g onions
1 egg white
1 tsp + a pinch of salt
1 tsp sugar
1/2 tbsp oil
1/4 tsp pepper
1/4 cup plain flour
1/4 cup potato starch
Some onions spring
Direction
Clean all the fresh meat. In a food processor add all the ingredients and blend untill become smooth and paste.
Try the taste ~ by cook a spoon of the paste in a small pot with water and taste.You may add any of the seasoning above as your taste preferences .
Keep the paste in the fridge for few hours before forms it to your desire shape and size using a teaspoon .
** you may cook it in soup or by frying as your preference**