Basic Cheesecake

Recipe and picture from www.allrecipe.com

"A basic thick cheesecake. Serve with your favorite fruit topping."

Original recipe yield: 1 - 9 inch springform pan

INGREDIENTS
1 cup (85g) graham cracker crumbs
1/4 cup (30g) finely chopped walnuts
3 tablespoons (40g) brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted

3 (8 ounce) packages (672g) cream cheese
1 cup white sugar
1 cup (230g) sour cream
1 cup (235ml) heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
2. In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
3. Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.

As far as cracks go..LEAVE it in the oven for a couple hours after you turn the oven off. I never get cracks and I always follow that rule. Also, I had the oven on 340 and only cooked it with the oven on for 30 min. Left it in the oven for another 2 hours. It will continue to cook in the heat just don't open the door! Great recipie!

Best Ever Pie Crust

Recipe and picture from www.allrecipes.com
"You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky."

www.allrecipes.com

INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water

DIRECTIONS
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Beth's Spicy Oatmeal Raisin Cookies

Recipe and picture from www.allrecipes.com

Recipe yields: 3 dozen

INGREDIENTS
1/2 cup (115g) butter, softened
1/2 cup (105g) butter flavored shortening
1 cup (220g) packed light brown sugar
1/2 cup (100g) white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups (245g) rolled oats
1 cup (145g) raisins

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

Carrot Cake

Recipe and picture from www.allrecipes.com

Ingredients (serves 12)
Olive oil, to grease
2 (about 300g) carrots
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/2 cup (80g) brown sugar
3/4 cup (185ml) oil
1/2 cup (125ml) golden syrup
3 eggs
1 tsp vanilla essence

Icing
250g spreadable cream cheese
1/2 cup (80g) icing sugar
1/2 tsp vanilla essence

Method
1. Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
2. Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
3. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
4. Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
5. To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
6. Spread the icing over the cake.

Sweet Potato Pie I

Recipe and picture from www.allrecipes.com

INGREDIENTS
1 (1 pound / 454g) sweet potato
1/2 cup (115g) butter, softened
1 cup (200g) brown sugar
1/2 cup (120ml) milk or evap milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

DIRECTIONS
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Creamy Caramel Flan

Recipe and picture from www.allrecipes.com

INGREDIENTS
3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
3. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4. Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Chantal's New York Cheesecake

Recipe and picture from www.allrecipes.com

"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"

INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese, softened at room temperature
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. (Do not overbeat) Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Note: Right after baking, run a warm or greased knife around the rim of the cake to prevent cracking while cooling.

Homemade Fresh Pumpkin Pie

Recipe and picture from www.allrecipes.com

INGREDIENTS
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
1. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
2. Return pumpkin to the saucepan and mash with a potato masher. Drain well.
3. Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
4. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
5. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Rice Pudding V

Recipe and picture from www.allrecipes.com

INGREDIENTS
1 cup uncooked short-grain white rice
6 cups hot milk
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup golden raisins
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract

DIRECTIONS
In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.

Old Fashioned Rice Pudding

Recipe and photo from www.allrecipes.com
SUBMITTED BY: Sandra Melnychenko

INGREDIENTS
3 1/2 cups milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 teaspoon salt
1/2 cup raisins
1 teaspoon vanilla extract
Ground cinnamon

DIRECTIONS
In a saucepan, combine milk, rice, sugar and salt if desired; bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325 degrees F for 45 minutes, stirring every 15 minutes. Add raisins and vanilla; cover and bake for 15 minutes. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator.

Kheer (Rice Pudding)

Recipe and picture from www.allrecipes.com

INGREDIENTS
2 cups coconut milk
2 cups milk
3 tablespoons white sugar
1/2 cup Basmati rice
1/4 cup raisins
1/2 teaspoon ground cardamom
1/2 teaspoon rose water (optional)
1/4 cup sliced almonds, toasted
1/4 cup chopped pistachio nuts

DIRECTIONS
1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Durian Cake

Recipe and picture from www.lilyng2000.blogspot.com

Ingredients:
120 g margarine
125 g sugar
1/4 tsp salt
160 g durian flesh
3 large eggs
20 ml milk/coconut milk
150 g all purpose flour )
1/4 tsp baking powder )Sieve together
1 tsp custard powder )

Method:
1. Preheat oven to 350f. Grease the bundt pan and dust with flour.
2. Cream margarine, sugar and salt until fluffy.
3. Add durian and mix well to combine.
4. Beat in eggs one at a time, followed by milk.
5. Fold in sieved flour.
6. Check for dropping consistency, if too stiff, add a tbsp of milk.
7. Pour mixture into prepared bundt pan and bake for about 45 minutes.

Test for doneness.
Cool in bundt pan and using the hot towel method, remove cake and let cool on rack. (Hot towel method: the cake has to cool in pan to set then use very hot towel and let pan sit on the hot towel for 2 minutes. the cake will dislodge easily)

Kuih Dadar

Recipe and picture from www.lilyng2000.blogspot.com

Ingredients
For the crepe:
1/2 cup of all purpose flour
2 large eggs
1 cup of milk
1 tbsp of melted butter
1 tsp sugar
pinch of salt

For the Filling:
A:
3 tbsp sugar
10 oz grated palm sugar(gula melaka)
3 tbsp water

B:
20 oz grated coconut - white only
1 tbsp cornflour mixed with 2 tbsps water

Method:
For the crepe:
1. Mix the flour, sugar and salt in a large bowl.
2. Make a 'well' in the center of the flour mixture and add eggs, melted butter and half of the milk.
3. With a whisk or wooden spoon, gradually stir the flour into the liquid mixture.
4. While stirring gradually add more milk until the consistency is that of cream.
5. When all milk is added, beat or whisk to remove all lumps.(sieve if you must)
6. Pour 1/4 cup of the crepe batter into preheated pan. Cook both sides on low heat until cooked (do not cook until brown)
7. Put 2 tbsp of coconut filling and roll like you would the spring roll.

For the filling:
Boil A to dissolve sugar. Add coconut, lower heat, stirring till almost dry.
Add the cornflour mixture and cook for 5 minutes.

Cool.

Jin Dui

Recipe and picture from www.lilyng2000.blogspot.com

Ingredients:

6 cups oil for deep-frying, or as needed

1 cup brown sugar
14 tablespoons (just under 1 cup) warm water
2 1/2 cups glutinous rice flour

Filling:

1/2 cup chopped roasted peanuts with 1/4 cup sugar

Method:
1. In a wok, pre-heat the oil for deep-frying to 320F.
2. Dissolve the brown sugar in the warm water.
3. Place the rice flour in a large bowl.
4. Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture.
5. Stir until you have a sticky, caramel-colored dough.
6. Pinch off a piece of dough roughly the size of an average golf ball.
7. Push your thumb into the dough to make an indentation. Place a small amount of filling (no more than 1 teaspoon) into the indentation , and shape the dough over the top to seal.
8. Repeat the process with the remainder of the balls.

9. Deep fry the balls, three at a time, in the hot oil(check oil with thermometer and if oil is 320 f, shut off the fire). Once the balls start floating to the surface (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok. Continue applying pressure to expand approximately 3 times(desirable size) their normal size. Turn fire on again and fry balls till golden brown. Repeat procedure for frying until all the balls are done.

Drain the deep-fried balls on baking rack then transfer to paper towels.

Rainbow Agar-Agar

Recipe and picture from lilyng2000.blogspot.com

Ingredients:

The Transparent Layer:
2 tbsp agar agar powder
1200 ml water
200 gm castor sugar
Colorings - green is a must and i use pandan paste, it not only gives the green, it fragrants the whole jelly.

The Coconut Milk Layer:
2 tbsp agar agar powder
400 ml concentrated coconut milk
800 ml water
200 gm of castor sugar
1/2 tsp salt

Method:
1. Boil above ingredients for the transparent layer except colourings till dissolved. Sieve mixture and return to pot. Leave it on the stove on the lowest heat or doubleboil to keep the mixture warm until the coconut layer is ready for assembling.
2. Boil the agar agar, sugar and water for the coconut layer till dissolved, then add in coconut milk and salt. Sieve mixture and return to pot. Leave it on very low heat .

Assembling:
1. Measure about 250 ml of transparent agar agar and colour it in the colour you like. Leave it to harden slightly(not too hard if not the jelly will not stick together. If too hard, just use a fork to lightly scratch the surface before adding the next layer.)
2. The second layer will be 250 ml of the coconut milk agar agar. Leave to harden slightly
3. Do the same alternating between the transparent layer and the coconut milk layer until all the agar agar have been used up.

Leave the whole jelly to cool down before refrigerating it for at least a few hours.

Raspberry and Almond Shortbread Thumbprints

Recipe and picture from www.allrecipes.com
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze. Original recipe yield: 3 dozen

INGREDIENTS
1 cup (225g) butter, softened
2/3 cup (135g) white sugar
1/2 teaspoon almond extract
2 cups (250g) all-purpose flour
1/2 cup (170g) seedless raspberry jam

1/2 cup (60g) confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Chocolate Cornstarch Pudding

Recipe and picture from www.allrecipes.com

INGREDIENTS
1/2 cup (100g) white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup (30g) cornstarch
1/8 teaspoon salt
2 3/4 cups (650ml) milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract

DIRECTIONS
1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.
2. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Raspberry Cup Cakes

Recipe and picture from www.allrecipes.com

Like mini no-bake cheesecakes. Original recipe yield: 12 cupcakes

INGREDIENTS
3/4 cup (65g) graham cracker crumbs
1/4 cup (30g) chopped pecans
3 tablespoons (45g) butter, melted
3/4 cup (90g) fresh raspberries, crushed
1/2 (8 ounce) package (112g) cream cheese
10 1/2 fluid ounces (315ml) sweetened condensed milk
1 cup (75g) frozen whipped topping, thawed

DIRECTIONS
1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Cream Scones

Recipe and picture from www.eggfreebaking.com

Makes 8

Ingredients
2 cups flour
4 tsp baking powder
¼ tsp salt
3 Tbsp icing sugar
½ cup cream
½ cup milk
extra milk, for glaze

Method
1. Sift the flour, baking powder, salt and icing sugar into a medium size bowl. Make a well in the centre and pour in the wet ingredients. Mix to a soft dough with a fork.
2. Turn onto a floured bench and knead lightly 5-6 times. Pat out to 2cm thick.
3. Using a cutter cut into 6cm rounds. Arrange close together on a greased oven tray.
4. Rest 10 minutes.
5. Brush the top of the scones with milk then bake at 190ºC for 15 - 20 minutes.
6. Wrap in a tea towel to cool.

Serve warm with butter or with jam and cream - Devonshire Tea style.

Tip: The old fashioned way to cool scones was to put them on a clean tea towel covered wire rack. The edges of the tea towel were then flipped over the scones. It’s still a good way to prevent them from drying out.

Rum and Chocolate Cheesecake

Recipe and picture from www.allrecipe.com

Original recipe yield: 1 9 inch springform pan

INGREDIENTS
1 cup (170g) ground almonds
1 cup (120g) whole wheat flour
2/3 cup (150g) margarine

2 (12 ounce) packages (682g) firm tofu
1 1/2 cups (100g) demerara sugar
7 tablespoons (40g) unsweetened cocoa powder
1/4 cup (60ml) sunflower seed oil
1/2 cup (120ml) soy milk
1/4 cup (60ml) dark rum
1 1/2 teaspoons vanilla extract

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

For the design
Split your batter before adding your flavor so you end up with vanilla and ... Pour one cup into the pan, follow it with opposite color and repeat till you are out of batter