Health drink to clear our blood vein blockage - by Fiona Lau

Health drink to clear our blood vein blockage, with juices from garlic, ginger root, apple cider vinegar and honey. A tablespoon daily before breakfast..

Are You Suffering from Heart Diseases and other sickness?
Or have you been advised to undergo Hagiography or Bypass?
or even your both hands are numb ?

5 - 6 lemon - 1 Cup Fresh Lemon Juice
1 Cup Fresh Ginger Juice
1 Cup Fresh Garlic Juice
1 Cup Apple Cider Vinegar
1 - 2 Cups Honey ( It's up to individual taste) you also can omit the honey too..

Mix all the juices & vinegar and boil very slowly for about half an hour until about 1 cup of contents evaporate and 3
cups remain. After it cools down, mix properly with the 2 cups of honey. Fill contents in a clean Jar and take 1 tablespoon
on an empty stomach every morning.

This recipe is share from FB friend.

Testimonial from BC member

1. After experimenting this, A week later my mum can feel that both her hands are not numbing and she have more strength on both of her hands.. Share By Fiona Lau

2. My mom uses this and now she don't need to operate for heart.-
I have seen many different stories for the same recipe and one professor who was quoted in it, responded and said she never wrote it and it was a hoax..Yes.. my mum did 3 echo scan before in SGH and ktp .. ktp was the one who give her 3 months heart medication to see if she needs op which was in November and was review every month then but two month ago we did another echo scan and told her she don't need op non medication anymore. Till now she's still taking this but smaller dosage..Super awesome.. really.. .. all that previous health problem that all she had was all actually cause by her heart problem .. she couldn't bath without me then but last night she went for Xmas party countdown..
That's the big different. Just grateful and God bless. share by Abigail Tay

3. It's really work ! Its save a lot of medical fee, and it's safe, I had already try and experience it .. share by Thomas Ho 

4. Msg From: Xuan Ling Chen Truly work... My uncle in Malaysia tried and introduced those who really have blood blockage issue to try. They said good and help a lot. But those have serious case better consult doctor. By right it shouldn't impact too much of negative but those who have gastric problem, my uncle said have to consume with care.

5. Fiona: yes it's true that this cures blockage. Lots of people in India taking this. I m in India
now n saw your post and give my feedback.

I introduced to one of my relatives few years ago and till today he is taking this and it helped him walk as he has a blockage in one of his legs.
A few Indian friends with heart blockage also
taking this.Yes, this must be kept in glass bottles n in fridge n best to consume it daily on empty stomach. Don't keep too long preferably a month the most as it turns a bit liquid after sometime. Share by Julie Cheong

Chinese version is share by Chloe Lee tks to Chloe for her sharing too..
通血管古籍

材料：
蒜头汁 1碗 (大概1kg)
姜汁 1碗 (老姜或文冬姜)
柠檬汁 1碗 (大概10粒)
苹果醋 1碗
蜜糖 随意

(用分渣机或过滤渣，只是要汁而已)

做法：
把全部材料放一起煮，大火滚后，小火慢煮，不要盖锅盖，让水蒸发，大概半小时，剩下大概一半的汁液。

温度下降后，加入蜜糖！

冷却后收入冰箱，每天早晚喝一汤匙。
可收大概半年时间

温馨提示：
1)如1杯汁，就全部1杯份量！
2)一定要用沙煲煮！
3)空肚喝最好，胃痛者吃饱才喝！

Popped a Tart, I'm Sweatin' | Pop-Tarts | Homemade

Ingredients:
for the pop-tarts

• 2 1/4 cup flour
• 1/4 cup granulated sugar
• 2 egg yolks
• 1 cup butter
• pinch of salt
• water

for the filling (all are optional, the following is what PLSR used)

• nutella
• peanut butter
• jelly
• raspberry jam
• blueberry jam
• 1 egg yolk 
• 4 tbsp water

for the glaze

• 4-6 tbsp lemon juice or vanilla extract
• 2 cups powdered sugar
• 1 drop food coloring

for the toppings (all are optional, the following is what PLSR used)

• blueberries
• raspberries
• chocolate chips
• nutella
• peanut butter
• jelly
• chocolate
• sprinkles

Supplies:

• parchment paper
• large mixing bowl
• saran wrap
• large baking sheet
• small bowl
• fork
• knife
• food processor
• cutting board
• rolling pin
• measuring cup

Step 1:

Line large baking sheet with parchment paper.

Step 2:

In food processor, combine flour, sugar, butter, & salt.

Step 3:

Pour mixture into large mixing bowl & add in one egg yolk.

Step 4:

Knead with your hands until smooth.

Step 5:

Let sit in refrigerator for 1.5 hours. 

Step 6:

Preheat oven to 360 F. 

Step 7:

Mix in extra egg yolk to dough. Add 1 tbsp of water as needed to help dough stick together. Place dough on large cutting board & roll out until about 1.5 cm in height. 

Step 8:

Cut dough into even number of rectangles.

Step 9:

Place half of the rectangles on parchment paper & place 1 tsp of filling directly in center of dough. 

Step 10:

In separate small bowl, combine egg yolk & water. 

Step 11:

Brush the edges of filled dough with egg & water mixture.

Step 12:

Place evenly sized dough on top of filled dough & press down on sides to close.

Step 13:

Press the edges of the dough with a fork to secure rectangles together. 

Step 14:

Bake for 20-30 minutes until golden brown.

Step 15:

Let cool & begin making glaze by combining all ingredients at once in bowl.

Step 16:

Combine all glaze ingredients & sprinkle or top immediately. 

Step 17:

Enjoy!

Mexico bun - by Joanne Wong

Mexico bun (12 buns)

Step (A)

240g bread flour

60g cake flour / hk flour

3g yeast

50g castor sugar

60g egg

120ml milk

1/2 teaspoon salt

1/2 teaspoon bread improver

(B)

45g butter

(C)

60g butter (cut into 12 pieces)

(D)

100g butter

60g icing sugar

60g egg

100g cake / hk flour

1/2 teaspoon coffee emulco (add more for stronger coffee taste or can add coffee powder)

1) mix (A) until combine dough

2) add (B) knead until dough elastic

3) cover with cling wrap and proof for 45-60min

4) after proof, punch the dough to release air

5) divide dough into 12

6) roll it out into small circle, insert (C) into each dough (seal properly to prevent butter flow out during bake)

7) cover with cling wrap for 2nd proof 46-60min

8) prepare topping (D) mix together until combine and put in piping bag

9) pre-heat oven 180 degree

9) after 2nd proof, pipe the topping on top of the dough

10) bake for 15-20min until the topping golden brown

Coffee Macarons - Stephanie Oke Ai Fern

Coffee macaroon done by my daughter by Stephanie Oke Ai Fern
Recipe credit to Bakingbetweencities
Coffee Macarons
adapted from Trissalicious
100g egg whites (I popped mine in the microwave for 10 seconds instead of aging, still worked :o)
50g sugar
125g ground almonds
200g powdered sugar
2 tsp. cocoa powder
2 tsp. coffee powder

1. In a bowl, beat egg whites for about a minute then gradually add sugar until stiff.
2. In another bowl, sift together almonds, powdered sugar, cocoa powder and coffee powder.
3. Pour the dry ingredients onto the egg whites and fold slowly to incorporate. Careful not to overmix. You can tell it’s good to go when you run your spatula in the middle and it would take about 5-6 seconds for the batter to come together. Or test with spoon and it’s still somewhat thick and flattens a tiny bit (it shouldn’t be runny and thin).
4. Pipe into rounds on lined baking pans. Let sit for at least 30 minutes. When you touch it, the batter shouldn’t stick.
5. Preheat oven to 150C.
6. Bake for 12-15 minutes depending on size. Let cool before peeling off the silpat/wax paper.

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

Coffee Ganache
this made more than needed but it’s oh so goood. lol
150g white chocolate
2 tbsp butter
100g cream
1 tsp. coffee

1. Place white chocolate and butter in a bowl.
2. Bring the cream to a boil and pour over white chocolate and butter.
3. Stir in coffee until smooth.
4. Chill until nearly hard.
5. Pipe or spoon onto macaron shells.

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

Holy Cannoli | Cookie Dough Cannolis | Homemade

Ingredients:

• 8-10 pre-made cannoli shells (PLSR used 4 large ones & 5 small ones)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 tbsp vanilla extract
• 3/4 cup butter, softened
• 2 tbsp milk
• 1 1/2 cup all-purpose flour
• 1/4-1/2 cup chocolate chips

Supplies:

• Large Mixing Bowl
• Measuring Cup
• Large Mixing Spoon
• Pastry Bag

Step 1:

Let butter sit at room temperature for approximately 30 minutes to soften.

Step 2:
Mix brown sugar, granulated sugar, vanilla extract, butter, & milk until smooth.

Step 3:

Stir in the flour 1/4 cup at a time.

Step 4:

Mix all ingredients together until smooth.

Step 5:

Let sit in refrigerator for 15-20 minutes.

Step 6:

Stir in chocolate chips.

Step 7:

Fill pastry bag with cookie dough & pipe into cannoli shells.

Step 8: (optional)

Melt chocolate chips & drizzle on top of cannoli.

Step 9:

Enjoy!

whole wheat banana bread scones

last august we packed up the kids and drove a few hours to pennsylvania where we met up with my side of the family for a good old fashioned camping trip. while the weather was awful - coats & long pants were required wear, like a typical camping trip when i was a child, and it poured rain for a day or two - we had a great time. the kids laughed and played and we adults snuck sips of our "juice", hoping not to get kicked out for drinking adult beverages. it was perfect.

i made a double batch of these scones for the occasion. they came in handy on the car ride down, especially with a two year old scone lover in tow. i didn't mind him eating them multiple times a day since they are full of whole wheat flour, yogurt, and bananas.

whole wheat banana bread scones
adapted from the kitchn
makes 8 large scones

this recipe is easily doubled to make 16 large scones.

while i haven't tried it with this recipe specifically, i have made smaller scones using other scone recipes. in step 5, divide the dough in half and form each into a disc about 1 inch thick. continue with the rest of the steps, baking the scones for less time - i suggest checking on them around 15 minutes, depending on how small they are and to ensure they don't overbake or burn.

for the scones:
2 very ripe bananas
1/4 cup (4 ounces) plain yogurt
1 teaspoon vanilla extract
1 cup wheat flour
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 tablespoons butter

for the glaze:
1 tablespoon butter
2 tablespoons milk
1/4 cup brown sugar
1/4 teaspoon vanilla extract
1/4-1/2 cup powdered sugar

1. mash the bananas and stir in the yogurt and vanilla. set aside. 
2. in a separate large bowl, whisk the flours, sugar, baking powder, salt, and cinnamon. 
3. using your hands or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
4. pour the banana-yogurt mixture into the bowl with the flour and mix until combined.
5. turn the dough out onto a parchment lined baking sheet. form into a disc about 1 inch thick and cover loosely with wax paper or plastic wrap. freeze the dough for 30 minutes.
6. preheat the oven to 400F.
7. peel off the wax paper or plastic wrap. slice the scones into 8 wedges and pull them apart so they aren't touching.
8. bake for about 25 minutes, or until they are firm and golden brown. cut apart any scones that bake together and cool completely before glazing.
9. to glaze, melt the butter and milk in the microwave for about 30 seconds. add the brown sugar and vanilla and stir until the sugar is melted. if the sugar isn't melted completely, microwave for an additional 30 seconds. whisk in 1/4 cup confectioners sugar. if the glaze is too thin, add more sugar, about 1 tablespoon at a time, until the desired thickness. 
10. drizzle the cooled scones with the glaze. the glaze will harden after a couple minutes. store any scones that will be eaten later either unglazed or in an unsealed container (they won't last as long, since they'll dry out quicker).

Fermented Lime ( Assamboi and Limau Kasturi ) - By Fiona Lau

Fermented lime with salted sour plum - By Fiona Lau   

Recipe Credit to Suzzaine Ewe

Ingredients :
2kg limes (wash n drip dry ) I use 1 Kg
250gm salted sour plum I get the seedless type
Brown sugar 1kg

I add 400gm of brown rock sugar

Method:
Cut lime into half n stuff one plum into it.
No need to squeeze juice out.
Arrange into glass container one layer of lime one layer of brown sugar.

Do not stingy with the sugar.
After few days brown sugar will sink after melting at that time, if want. You also can add some Honey over it.Or else use brown sugar or rock sugar also can . The sugar liquid is a compulsory to cover the lime.Tada.... happy trying and happy new year 2015..all the best 

Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

 Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q