Sweet and Sour Cucumbers

Good idea when Kroger have a sale: $10 for 10 participating items.

salad
Ingredients

2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper

Directions

Makes 6 to 8 servings.
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.

Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.

Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend.

Refrigerate at least 15 minutes and up to 2 hours; serve cold.

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HOKKAIDO CHIFFON CUPCAKES by Cuisine Paradise

My first try in baking this recipe…..turn out be a success… yeehaw.   Thank you “Cuisine Paradise” for the recipe!  I modified it to my (American)  baking standard:  I converted gr. to oz. and ml. to tbsp, used baking sugar (or power/confectioner sugar) instead caster sugar, and olive oil ( for healthy diet purpose) instead corn oil.

cup cake

baking recipe

(Make : 16 Cupcakes Preparation: 10 minutes Cooking: 25 minutes)

Ingredients:
6 Egg Yolks
40g Caster Sugar                                (3 tbsp of baking sugar or power sugar)
70ml Corn Oil                                     (about 5 tbsp of olive oil)
100ml Fresh Milk                              (about 4 oz. of 2% milk)
1/2 Teaspoon Vanilla Extract
140g Cake Flour                                  (about 10 tbsp of white cake mix)
6 Egg Whites
50g Caster Sugar                                 (about 4 tbsp of baking sugar)

baking

Method:
1. Preheat the oven to 170°C (Degrees Celsius) and whisk egg yolks and sugar till pale in color  (I used a hand beater and it takes about 5 minutes)

2. Next whisk in corn oil and half the amount of fresh milk and vanilla extract till well mixed.

3. Slowly add in sifted flour and remaining fresh milk, stir using the hand whisk till combined. Set aside.

4. Set the speed of electric beater to low and beat egg whites until foamy.  Divide the sugar into 3 batches and add in slowly while beating the whites at medium speed until it reaches soft peak form. (a soft peak is reached when the beaters are pulled out of the whites and the peaks that form droop)

5. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter.

7. Next fold in balance whites in two batches with spatula till well combined.

8. Scoop batter into arrange paper liners to slightly more than 3/4 cup full and bake in preheated oven (middle rack) for about 20 – 25 minutes (depending on the size).

9. When done, remove from the baking tray and cool it on rack before making the custard fillings (for your information the cake will shrunk a bit after being remove from the oven).

Ingredients For Custard:
120ml Whipping Cream                              (8 tbsp whipping cream)
20g Caster Sugar                                            (about 2 tbsp of baking sugar)
2 Teaspoon Instant Custard Powder      (I used vanilla instant pudding)
1/2 Teaspoon Vanilla Extract

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Method:
1. Prepare some ice water in a basin, place mixing box which contain the whipping cream and sugar in it.

2. Beat the cream on medium low speed until soft peak, add in vanilla extract and custard powder.

3. Continue to beat for a few more seconds till firm and well combined.

4. Scoop custard cream into piping bag and pipe the cream into the cool cupcakes.  When done, dust with some icing sugar and decorate with some seasonal fresh fruit if you desire.

5. Keep it in the keep for about an hour or so before consume so that the custard will firm up by then and the cake will taste more flavorsome.

Fruit Pizza by Daydream Kitchen

Ingredients:
1 small package Pillsbury sugar cookie dough
4 cups of any kind of fruit
1 8 oz package cream cheese, softened
1 large container cool whip

Directions:
Cook sugar cookie dough either as small cookies at 350 degrees for 6-7 mins.
Whip softened cream cheese.
Add in cool whip until nice and smooth.
Place in food storage bag, cut off the tip with scissors and pipe the frosting onto the cookies.
Decorate with fruits as you like.

baking

BAKED BAGUETTE FRENCH TOAST – Dash and Bella

baking

You can soak this overnight but the texture will be more like a soufflé. If you do it 30 minutes before baking, it’s a bit crunchier. But both techniques work well. You want the baguette to be stale but not as hard a a rock. You could save scraps in the freezer for a few weeks until you have enough for this dish.

Ingredients:
1 baguette, a bit stale
3 tablespoons butter
3 eggs
2 cups whole milk
2 teaspoons vanilla extract
2 tablespoons orange juice
1 teaspoon orange zest
pinch of kosher salt
3 tablespoons turbinado sugar
powdered sugar for the top

Toppings ideal:
warm maple syrup
warm maple syrup mixed with warm honey
blackberry sauce
Nutella
jam

Directions:
Preheat oven to 375°F.

Trim 1/2 inch off of each end of the baguette and feed scraps to the dog. Slice baguette in half. Cut into serving-size pieces (4-5″ long). Place bread cut-side up in an ovenproof dish and butter the top of each piece. Don’t overlap the bread.

In a medium-sized bowl, whisk the eggs. Add milk, vanilla extract, orange juice/zest, and salt. Whisk until foamy. Pour over bread. Flip the pieces around every 10 minutes or so to make sure both sides are soaking up the liquid . Leave in the liquid for about 30 minutes total. You want the bread to be wet but not soggy and falling apart. When you bake it, the bread should be resting in a small pool of the liquid but not drowning in it. You might need to pour off a few tablespoons of the liquid if the bread doesn’t soak most of it up.

Make sure all pieces are cut-side up. Sprinkle turbinado sugar all over the top. Bake until the bread is puffed up and golden (30-40 minutes). You might need to throw it under the broiler for optimum crispy crunchy caramelized beauty. Sprinkle with powdered sugar and eat right away (but it does reheat nicely). Serve with optional toppings listed above.

Frozen Mango, Kiwi, Raspberry Pops by Skinnytaste.com

Ingredients:
9 tbsp water
2 tbsp sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries

food

Directions:
Make a simple syrup by combining water and sugar in a small pot and bring to a boil;boil for about 4-5 minutes on medium heat. Set aside.

food

Puree fruit separately in the blender (I used my magic bullet). Set aside in 3 small bowls.

Divide the simple syrup between the fruit purees and mix in.

Equally fill four small 5 oz cups with the kiwi puree and place in the freezer; freezeone hour.

Add mango puree and freeze 20 minutes. Insert sticks and freeze at least 2 hours.Add raspberry puree and freeze overnight.

food

Cherry Lime Freeze Pops

food

Material List

Wilton Treat Pop Containers
Tart Cherry Juice (1 Cup)
Lime Juice (1 Cup)
Sugar (1 Cup, Divided)
Water (1 Cup, Divided)

Instructions

Step 1– In a saucepan over medium-high heat, combine cherry juice, ½ cup sugar, and ½ cup water. Stir until sugar is dissolved. Keep in a separate bowl (with spout if possible – this makes pouring easier).
Step 2– Clean saucepan and add in lime juice, ½ cup sugar, and ½ cup water. Stir over medium-high heat until sugar is dissolved.
Step 3– Pour lime popsicle juice into treat pops until 1/3 full. Place in freezer (upright) and freeze.
Step 4 -Pour in cherry popsicle juice into treat pops until 2/3 full. Place back in freezer (upright) and freeze.
Step 5 -Fill to top with lime popsicle juice and freeze again.
Step 6 Serve on a warm spring day and enjoy!

Tips- Combine layers of fun fruit juices to make a multi-colored striped pop (lemon for yellow, cherry or strawberry for red, blueberry for blue, lime for green, grape for purple, orange for orange, etc). – Ice cream is another fun frozen treat for putting in push-up pops. Try a neopolitan (layers of chocolate, vanilla, and strawberry). – Decorate your treat pops with stickers or ribbon!

Buttered Rum Coffee Mix

Ingredients

  • 1/3 cup coffee , finely ground
  • 1/4 teaspoon freshly ground nutmeg
  • 1 1/4 teaspoons rum extract
  • 1/2 teaspoon butter flavor extract

Preparation

  • Place coffee and nutmeg in a blender or food processor fitted with a steel blade.
  • With processor running, add flavorings.
  • Stop processor and scrape sides of container with a spatula.
  • Process 10 seconds longer.
  • Store in refrigerator.
  • Mix for eight 6-ounce servings.
  • Place minimum of 1 tsp in a 1 cup