Ingredients:
1 3/4 cups brown sugar
1/2 cup shortening ( i would think replacing this with butter)
1/2 cup butter, softened
1 tsp vanilla
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
3 cups old-fashioned oats
Yields:
2 1/2 dozen cookies
Methods:
- Heat oven to 350F.
- In a large bowl, on medium speed, beat brown sugar, shortening and butter until light and fluffy, scraping bowl occasionally.
- Beat in vanilla and eggs until well blended.
- On low speed, beat in all-purpose flour, whole wheat flour and baking powder until well combined, scraping bowl occasionally.
- Stir in oats.
- Drop in dough in spoonfulls 2 inches apart onto cookie sheet.
- Bake 10-14 minutes or until light golden brown. Cool 1 minutes and remove from sheet.
* i never tried this recipes. But i had some cookies made like this before with cranberry mixed inside. Pretty good.
Saturday, March 7, 2009
Soft Chocolate Chip Cookies
Ingredients:
1 1/4 cups granulated sugar
1 1/2 cups packed brown sugar
1 1/2 cup butter, softened
2 tsp vanilla extract
3 eggs
4 1/4 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
2 - 4 cups chocolate chips
Yields:
6 dozen cookies
Methods:
- Heat oven to 375F.
- In large bowl, on medium speed, beat granulated and brown sugar and butter until light and fluffy, scraping bowl occasionally.
- Beat in vanilla, eggs until well blended.
- On low speed, beat in flour, baking soda and salt until well combined, scrap bowl occasionally.
- Stir in chocolate chips.
- Scope dough by tablespoon full, drop doughs into cookiet sheet, 2 inches apart.
- Bake for 8 to 10 minutes or until light gold brown. Cool for 1 minute and remove from cookie sheets.
* I never tried this recipes. I think the sugar can be reduced more than half
1 1/4 cups granulated sugar
1 1/2 cups packed brown sugar
1 1/2 cup butter, softened
2 tsp vanilla extract
3 eggs
4 1/4 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
2 - 4 cups chocolate chips
Yields:
6 dozen cookies
Methods:
- Heat oven to 375F.
- In large bowl, on medium speed, beat granulated and brown sugar and butter until light and fluffy, scraping bowl occasionally.
- Beat in vanilla, eggs until well blended.
- On low speed, beat in flour, baking soda and salt until well combined, scrap bowl occasionally.
- Stir in chocolate chips.
- Scope dough by tablespoon full, drop doughs into cookiet sheet, 2 inches apart.
- Bake for 8 to 10 minutes or until light gold brown. Cool for 1 minute and remove from cookie sheets.
* I never tried this recipes. I think the sugar can be reduced more than half
Thursday, March 5, 2009
Lemon Muffins
Original Recipes
-------------------
Ingredients:
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs at room temperature
1/3 cup light brown sugar (measure loosely if you don't it too sweet)
1 cup milk, 2 % fat
6 tbsp unsalted butter, melted
1 tbsp lemon zest
optional flavor: blueberries, chocolate chips, broken roasted almond, broken roasted walnut, raisin etc
-----------------------------
My revised recipes:
- replace 6 tbsp butter with 6 tbsp cooking oil
- replace 1 cup milk with 1/2 cup milk + 1/2 cup vanila yogurt (2 % fat).
- use optional flavors like berries etc as topping instead of inside the batter. I did all the optional flavors in 24 cups muffins as topping.
- i baked them in 375F.
-----------------------------
Tools:
12 cups muffin pan with paper liners
preheat oven at 425F (220C)
Methods:
- In one big bowl, stir together the flour, baking powder, baking soda, salt.
- In another bowl, whisk eggs and sugar until blended. Whisk in milk, butter and lemon zest.
- Make a well in the dry ingredients, pour wet ingredients into the well in few batches. Each batch, move some dry ingredients into the well. Do not stir them.
- Add optional flavor such as berries or nuts etc.
- Stir mixture in few strokes and make sure dry ingredients are evenly moistened. Mixtures will be lumpy. Do Not over mix.
- Spoon the batter into muffin cups, filling them three quarter full.
- Bake for 15- 18 minutes or insert toothpick and come out clean.
-------------------
Ingredients:
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs at room temperature
1/3 cup light brown sugar (measure loosely if you don't it too sweet)
1 cup milk, 2 % fat
6 tbsp unsalted butter, melted
1 tbsp lemon zest
optional flavor: blueberries, chocolate chips, broken roasted almond, broken roasted walnut, raisin etc
-----------------------------
My revised recipes:
- replace 6 tbsp butter with 6 tbsp cooking oil
- replace 1 cup milk with 1/2 cup milk + 1/2 cup vanila yogurt (2 % fat).
- use optional flavors like berries etc as topping instead of inside the batter. I did all the optional flavors in 24 cups muffins as topping.
- i baked them in 375F.
-----------------------------
Tools:
12 cups muffin pan with paper liners
preheat oven at 425F (220C)
Methods:
- In one big bowl, stir together the flour, baking powder, baking soda, salt.
- In another bowl, whisk eggs and sugar until blended. Whisk in milk, butter and lemon zest.
- Make a well in the dry ingredients, pour wet ingredients into the well in few batches. Each batch, move some dry ingredients into the well. Do not stir them.
- Add optional flavor such as berries or nuts etc.
- Stir mixture in few strokes and make sure dry ingredients are evenly moistened. Mixtures will be lumpy. Do Not over mix.
- Spoon the batter into muffin cups, filling them three quarter full.
- Bake for 15- 18 minutes or insert toothpick and come out clean.
Saturday, February 28, 2009
Chocolate Marble Butter Cake
Ingredients:
2 1/4 cup cake flour (minus 2 tbsp if using shifted all purpose flour)
1 tbsp + 1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup sugar (add 1/4 cup more if you want it sweeter)
1/3 cup milk
1 1/2 tsp vanilla extract
2 large eggs
3/4 yogurt
2 ounces dark chocolate
1 tsp instance coffee disolve
Yield:
One tube cake
Tool:
Standing Mixer: use paddle attachement.
Methods:
1. Preheat oven at 350F.
2. Sift flour, baking powder, baking soda and salt into a bowl, set a side.
3. Use double boiler, melt chocolate with instance coffee set aside. (make sure get any water drop in. If you ruin the chocolate, try to add 1 tbsp of oil).
4. Cream butter on high speed until soft and creamy, for about 1-2 mins.
5. Slowly add sugar and beat on high speed until all sugar incorporated and texture is light, fluffy and creamy white, for about 6 - 7 mins. Scrape down the side and the paddle often to make sure butter and sugar are well incorporated.
6. Add one egg at a time, make sure each egg is completely incorporated and scrape down the side of bowl. Add yogurt, vanilla.
7. On low speed, add dry ingredients and alternate with the milk. Just mix enough to get them incorporated, do not over mix. End mixing with dry ingredients in last addition.
8. Dive the batter in two bowls. Add the melted chocolate mixture to one of the bowl and stir to combine well.
9. Fill the tube pan with yellow batter, shake the pan to even the batter. Pour chocolate batter in the center at once, use a knife, cut across from center to left and then from center to right. Shake lightly to even the batter.
10. Bake for about 1 hour or insert a toothpick in the center, it should come out clean.
2 1/4 cup cake flour (minus 2 tbsp if using shifted all purpose flour)
1 tbsp + 1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup sugar (add 1/4 cup more if you want it sweeter)
1/3 cup milk
1 1/2 tsp vanilla extract
2 large eggs
3/4 yogurt
2 ounces dark chocolate
1 tsp instance coffee disolve
Yield:
One tube cake
Tool:
Standing Mixer: use paddle attachement.
Methods:
1. Preheat oven at 350F.
2. Sift flour, baking powder, baking soda and salt into a bowl, set a side.
3. Use double boiler, melt chocolate with instance coffee set aside. (make sure get any water drop in. If you ruin the chocolate, try to add 1 tbsp of oil).
4. Cream butter on high speed until soft and creamy, for about 1-2 mins.
5. Slowly add sugar and beat on high speed until all sugar incorporated and texture is light, fluffy and creamy white, for about 6 - 7 mins. Scrape down the side and the paddle often to make sure butter and sugar are well incorporated.
6. Add one egg at a time, make sure each egg is completely incorporated and scrape down the side of bowl. Add yogurt, vanilla.
7. On low speed, add dry ingredients and alternate with the milk. Just mix enough to get them incorporated, do not over mix. End mixing with dry ingredients in last addition.
8. Dive the batter in two bowls. Add the melted chocolate mixture to one of the bowl and stir to combine well.
9. Fill the tube pan with yellow batter, shake the pan to even the batter. Pour chocolate batter in the center at once, use a knife, cut across from center to left and then from center to right. Shake lightly to even the batter.
10. Bake for about 1 hour or insert a toothpick in the center, it should come out clean.
Friday, October 10, 2008
小白菜汤
Ingredients:
- small bai cai 小白菜
- lean pork
- small piece of ginger
- soya sauce
- salt
Methods:
- cut vegetable into half. half white and half green
- use the white portion, ginger, cook with pork in water
- after pork is cooked, take half out, slice it and sprinkle some soya sauce
- let the other half pork cook, add salt until soften and soup is tasty
- before you serve the soup, add in the green portion
- you can add mee fun if you like
Thursday, October 2, 2008
Wednesday, October 1, 2008
6 Colors vege mix
Ingredients:
- cauliflower (white)
- shredded carrot (orange)
- tomato (red)
- celery (light green)
- spinach (dark green)
- yellow bell pepper (yell0w)
- chopped garlic
- strip chicken breast, marinate with salt and corn starch (optional)
- salt or soya sauce to taste
Methods:
- fry garlic with bit of oil.
- fry chicken breast (if choosen to add this ingredient)
- add tomato until soft
- add cualiflower
- add all the rest vegetables
note: if you lazy to fry. just oil the chicken and tomato until cooked and soft. then add the rest.
Subscribe to:
Posts (Atom)