Cooking Recipes as promised

[mushroom]

Hi Carol

thanks for the recipe for sauteed mushroom. sorri for such a slow reply. Yours is very professional. I tired my way and find it quite nice too. Hit olive oil and some butter together and then throw in cut medium size onion. after the onion is soften, throw in the cut shitake mushroom. While stir-frying, add in some salt and light soya sauce and lots of pepper. It tastes yummy! ;-)

 

[clari]

<FONT COLOR="0000ff">Hi Carol

Thanks for the advise. Yes i did warm the oven beforehand. Actually quite KS. I on it when i started gathering the ingredient.

Will try out 160 for a longer time. My family love it so will try it again.

</FONT>

<FONT COLOR="0077aa">Hi Luckybird

Dont worry abt it. But what do you mean by the side thinner than the centre portion?
</FONT>
<FONT COLOR="aa00aa">Hi Dolphin

Thanks for sharing your experience with us. Appreciate it. I'll let you know abt mine when it get to try it.

I have so many thing to try but only have a few weekend left. I like to try the pineapple tart but will probably buy the ready made filling cos cant afford to stand for too long now a day.

</FONT>

 

[jolene]

Thanks, Dolphin. I will try making the tarts on Friday!! Guess it helps that a Phoon Huat cake supplies store is just 5 mins from my place. Can get everything from there!

 

[jolene]

Btw, u stated that I need 1/2 cup of evaporated milk but in the "method", point no. 4, you state mix in 1/5 cup fo evaporated milk. So I need 1/2 or 1/5 huh? sorry to ask so many questions but I quite blur...

 

[luckybird]

<FONT COLOR="aa00aa">Hi Dolphin,

I bought the mold at Aljunied, around $1.5(can't remember, can check for you during lunch time).yes, it's the base curve in shape(same as the above pic) the size quite small though i don't know it's mini or not, and there is a tart recipe on the package.

</FONT>

<FONT COLOR="0077aa">Carol,
Thanks for your advise...

</FONT>

<FONT COLOR="aa00aa">Clari,
Sorry, my english very poor one. i meant side lower than center portion, that's why easy to burnt... as when we buy cake outside, the side area always harder than center, so think it's normal...

It's good for you to try out the cakes now, next time you can bake healthy cookies and cakes for yr bb gal loh...

</FONT>

 

[carol]

Hi Mushroom &amp; Luckybird,
You are welcome...

Cheers:
Carol

 

[dolphin]

Hi Jolene,
me too, I will be making this friday. Oh, thanks for pointing out to me. I didn't really go through the recipe. Ok, will ask Carol abt it.

 

[dolphin]

Hi Carol,
check with you on the egg tart recipe you've posted on the March 27, 2002. You can refer to the posting Jolene send today at 9:18am. We wonder which is the correct amt to use for the evaporated milk.
thanks

 

[carol]

Hi <FONT COLOR="0000ff">Dolphin</FONT> &amp; <FONT COLOR="ff0000">Jolene</FONT>
If you refering the the receipe again, in the 2nd step: <FONT COLOR="0000ff">Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk.</FONT>

Then in the <FONT COLOR="0000ff">step 4. Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar.</FONT>

So in total you still need 1/2cups of evaporated milk.

Cheers:
Carol

 

[jolene]

Oh, I get a better idea now. That means I just prepare 1/2 cup of evaporated milk, use 2 tblespoons and pour the rest into the other mixture. I was just wondering how to get 1/5 cup of evaporated milk.... now I know!! Thanks alot!

 

[interested]

Hi Carol,

May I have the recipe for baking the chocolate bread?

Also you do have recipe for baking cake like the Sara Lee cake sold in supermarket? Would like to try baking one.

Thanks in advance.

 

[dolphin]

Hi Carol,

thanks for the explanation.

By the way, what is the cream that is used in swiss roll? I saw cans of cream at NTUC but not sure if those are the ones.

Hi Jolene,
let's share our experience after we make the egg tarts this Friday, ok.

 

[carol]

Hi interested,
I don't have the soft copy for the chocolate bread recipe, furthermore it's in Chinese, so not able to post in here.

Those are butter cake,
Ok, you may wana try this recipe:

German Butter Cake

INGREDIENTS (serve 12)
1 tablespoon active dry yeast

1/2 cup sugar

1/2 cup lukewarm water

1 teaspoon salt

1/2 cup unsalted butter

3/4 cup milk

1 vanilla bean, split

Grated zest of 1 lemon

3 large eggs

4 cups all-purpose flour


Topping:

3/4 cup unsalted butter, softened

1/2 cup sugar

3/4 cup packed brown sugar

1/3 cup ground almonds

1/3 cup ground walnuts

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

METHOD:

1. Butter a 13 x 9 x 2-inch baking pan.


2. FOR THE CAKE: In a small bowl, combine the yeast, 1 tablespoon of the sugar, and the warm water and set aside in a warm place for 15 minutes, or until bubbles appear. In another bowl combine the remaining scant 1/2 cup sugar, and the salt, and butter. Pour the milk into a saucepan, add the vanilla bean and bring to a boil. Remove from the heat, scrape out the seeds, discard the vanilla bean, and stir the milk into the butter mixture. Let the mixture stand until it is lukewarm. Stir in the yeast mixture and lemon zest. Add the eggs, one at a time, beating well after each addition. Fold in the flour, a little at a time. Beat the dough for 5 minutes, or until smooth.


3. Spread the dough into the prepared pan. Cover loosely with a tea towel and set aside in a warm place for 30-45 minutes to allow the mixture to rise, almost doubling in size.


4. Preheat the oven to 400 degrees F .


FOR THE TOPPING: Cream the butter, sugar, and brown sugar until light and fluffy. Stir in the almonds, walnuts, cinnamon, and vanilla. Drop teaspoonfuls of the topping onto the dough.


Bake the cake for 35 minutes, or until the top is golden and a skewer inserted in the middle comes out clean. Allow the cake to cool completely in the pan.


Cut into wedges and serve with butter.

Cheers:
Carol

 

[carol]

Hi Dolphin,
The cream in swiss roll is usually whipped cream, can buy the whipping cream from NTUC &amp; whipped it yourself.

That are many choices for the filling inside, some uses fruit jam or add strawberries / black currant, so it's really up to you.

 

[och]

hi carol,

this is the first time i'm posting in this thread n i hvn't baked since the days of home economics.

i'm rather suaku when it comes to cooking. what's zest of lemon? i saw some recipes (not the ones posted here) asking for lemon rind. do u know what's that? in addition, do u know where i can get alkaline water and chai por?

 

[carol]

Hi och,
Grated lemon rind, sometimes referred to as zest of lemon, are the most common ways of incorporating the fruit's flavour into a dish.

Zest of lemon is the yellow outer rind of the lemon that contains the fruit's flavor and perfume.

You can get alkaline water from Phoon Huat Pted Ltd, it's a baking suppiler store.

Chai Por can be purchase from wet market.

 

[jolene]

Hi Carol,

If I just want to have plain butter cake, what should i omit from the above?

 

[esparto]

<FONT COLOR="ff0000">Hi carol</FONT>

<FONT COLOR="ff0000"><FONT FACE="Comic Sans MS,Tahoma">Do u have a simple recipe for making muffins?

My son love to eat muffins. Thanks</FONT></FONT>

 

[och]

thanks carol. u r a gem. so to get the zest of lemon, i should just peel of the skin? or do i hv to do additional processing?

 

[sl]

You can buy pineapple fillings from Phoon Huat. It's not bad leh.

Cheers
SL

 

[carol]

Hi Jolene,
If you just want have a plain buuter cake, just omit the part on "Topping"

Cheers:
Carol

 

[carol]

Hi esparto,
Muffins are here:

Blueberry Muffins

INGREDIENTS:

3 1/4 cups all-purpose flour

1 1/4 cup sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon ground mace

1 1/2 cups buttermilk

2 large eggs

1 teaspoon vanilla extract

2 cups fresh or frozen, unthawed, blueberries

butter




Preheat oven to 400 degrees F. Place 12 round mousse rings on large heavy flat baking sheet and grease insides with butter. Using electric stand mixer, blend flour, sugar, butter and salt in large bowl until mixture resembles fine meal. Reserve 1/2 cup of mixture in small bowl. Add baking powder, baking soda and mace to remaining flour mixture in large bowl. Whisk buttermilk, eggs and vanilla to blend in medium bowl. Gradually beat into flour mixture. Carefully and evenly fold in blueberries. Divide batter evenly among prepared rings. Sprinkle streusel over tops of muffins.

Bake until golden brown and tester inserted in center comes out clean, about 25 minutes for fresh berries and 35 minutes for frozen. Cool 5 minutes on baking sheet.


Using spatula, carefully transfer muffins to rack and cool until warm. Starting at bottom, run small, sharp knife around edge of muffin to loosen and remove ring.


DO-AHEAD: Muffins can be made 2 days ahead. Store airtight at room temperature. Rewarm in 275 degrees F oven for 10 minutes, if desired.

Happy Baking!!!!!

 

[carol]

Hi och,
That's depends on what the recipe required, something it's just to grind them, or chopped them into small pieces.

 

[och]

hi carol, thanks.

 

[carol]

Hi Och,

 

[sl]

Hi Carol, u very cute leh.

Cheers
SL

 

[interested]

Hi Carol,

Thanks again for your recipe on Butter Cake.

I have 2 qns:

1st, how much is "1/2 cup unsalted butter", i.e. in terms of say gram?

Also, if I would like to have a chocolate butter, what do I need to do?


Then regarding the Blueberry Muffin, there's a recipe being posted earlier (not sure if it's by you). Here is it:

Ingredients:
- 2 cups self rising flour
- 1/2 cup superfine sugar
- 1 egg
- 1 cup milk
- 1/4 cup butter, melted
- 1 tablespoon grated orange zest
- 3/4 cup blueberries

Method:
1. Preheat oven to 400 degrees F. Grease 12 3-in muffin cups.


2. Place flour and sugar in bowl. Stir until combined. In another bowl beat egg and stir in milk and butter. Add to dry ingredients with orange zest and blueberries. Mix lightly and quickly; do not overbeat. Spoon mixture into prepared cups, filling each two-thirds full. Bake for 20 minutes, or until firm to touch.


May I know how is this recipe compared to the one you've just posted above? Which will bake better muffin?

Thanks again.

 

[carol]

Hi interested,
Yes, that recipe was posted my me on 8/9

The main different between the two recipes is that the one here has a slight orange favour, while the one posted above doesn't, just pure blueberries flavour...

1st, how much is "1/2 cup unsalted butter", i.e. in terms of say gram?
56.8grams

Also, if I would like to have a chocolate butter, what do I need to do?

Adding of coco powder to the mixture.

 

[interested]

Hi Carol,

May I know how much coco powder should I add for this case? And when do I mix it?

Also do I need to put any paper in the baking pan?

Apology for asking so many qns as I've never bake any cake before.

Thanks.

 

[och]

wah carol, i feel v. welcome.

i'm going to bake some pineapple tarts n kueh bangkit this weekend. will share the recipes if they turn out tasty. er... if i dun post here, dun ask why. ha ha!

 

[carol]

Hi interested,
Add in 1/2 cup unsweetened cocoa powder &amp; increase the sugar amount to 1 cup.

Can mix the coco powder together with the flour.

Since the baking pan is being greased (in step 1), you don't have to put in any paper.

 

[sl]

Hi Dolphin &amp; Jolene, are u trying Carol's recipe for the egg tarts? Can share with us your experiences? I'd like to try cos I like egg tarts very much but the recipe looks difficult so no courage to try. Don't want to waste food mah. Thanks in advance.

I've just bought the pineapple filling from Phoon Huat. It costs about $4 per kg.

Cheers
SL

 

[dolphin]

Hi SL,

I think the difficult part in making pineapple tarts is the filling. I wanted to try out but not so soon. As for the egg tart, the recipe actually yield 10 pc egg tart only so can try it out mah.
Sure, will tell you how it goes.

 

[jolene]

Hi SL,

Will try and let you know the result. See if my hubby likes them. If he does, it should be ok lah...

 

[luckybird]

Hi Carol,

Can i get evaporated milk at NTUC? Is it packed in can or paper pack?

 

[carol]

Hi Luckybird,
Yes, you can. It's comes in a can. Can use that to subsitute for coconut milk in Curry too....

 

[luckybird]

Hi Carol,

Thanks a lot, hope u don't mind my everlasting qns.

 

[mini beanie]

Hi Carol...

This Friday, our family &amp; relatives are celebrating in advance for my grandma's birthday... It's meant to be a surprise for her...

and everyone is suggesting pot luck... As I don't know how to cook, do you have any simple yet nice recipes to share? And the amount for lots of people to eat...

Thank you...

 

[interested]

Hi Carol,

Just noticed that the recipe for the German Butter Cake calls for a "13 x 9 x 2-inch baking pan", this is really a very big pan right? If I would like to bake one that is like the size of a Sara Lee cake, how can adjust the recipe?

Or do you have any other chocolate butter cake recipe that caters for the size of a Sara Lee cake?

Hope you do not find me troublesome.

Thanks again.

 

[esparto]

Hi Carol

Thanks for the muffins recipe will try baking it this weekend. Hehe if I'm free.

 

[carol]

Hi Mini Beanie,
Ok.. you need to prepare food for how many people. Western or chinese food?

 

[sl]

Hi, does anyone know if NTUC sells cocoa powder? I went to Phoon Huat y'day but it's out of stock there.

Thanks in advance.

Cheers
SL

 

[dolphin]

Hi SL,

yes, ntuc sells cocoa powder. Mine is Hershey brand.

 

[jar]

Hi all,

Anyone knows where sells jam jars (empty). I'm thinking of baking something and put in in the jars (small jars). Pls help.

Thanks

 

[sl]

Hi, Phoon Huat sells those jars. I think NTUC may have too.

Cheers
SL

 

[mini beanie]

Hi Carol...

I think about 50 ppl. I prefer western but I think both can do too...

Thank you...

 

[carol]

Hi Mini Beanie,
So sorry for the late reply, I was very busy yesterday....
I hope your Grandma's brthday is filled with fun.

Here's the finger food recipes cater for 50 person, maybe you can try it our during Christmas.

MEAT LOAF FOR 50


3 cups milk
3 cups fine dry bread crumbs
9 pounds ground beef
3 pounds ground pork
3 tablespoons salt
11/2 teaspoons pepper
2 tablespoons onion juice
2 tablespoons lemon juice
I tablespoon poultry seasoning
2 tablespoons minced parsley


Scald milk; add to breadcrumbs. Combine with meat and seasonings; mix thoroughly. Pat into 6 loaf pans, 9-1/2x4-1/2inches. Bake in a moderate oven, 350F one hour. Serve with Tomato Sauce.

Cheers:
Carol

 

[dolphin]

Hi Jolene, SL, Carol

I've tried out Carol's egg tart recipe last Friday. At step 2, a dough is supposed to be formed after mixing the ingredient. However I did not really get one solid dough (as if I'm baking a bread dough). So I stopped using the electric mixer and poured the mixture to a work top and start to 'blend'. When using hand, I'm able to form a dough. However when I used the roller to roll it, it breaks very easily. And when lifted up after I cut it using cutter, it also breaks very easily. I really had to be real gentle.

Carol, do you have any idea why is it so?

Overall the egg tarts taste ok (except the butter taste is quite strong for me). The crust is similar to the egg tart sold at Bengawan solo. Personally I prefer those puffy ones. If anyone of you has another version of egg tart recipe with puffy crust, pls share with me.

Jolene,
what abt yrs? Do you have the same problem as me? I've followed the recipe very closely.

 

[mini beanie]

Hi Carol...

Thanks for the recipes... I will try it one day... Continue to post your other recipes here, I find your recipes very interesting... Do you have any cute cute recipes to share?? &amp; Christmas recipes too...

 

[carol]

Halo Dolphin,
If the dough breaks easily, you can try to add in a bit more flour, or try to chill the dought in the freezer for about 20mins.

Ok... There's a recipe from my bakery book, (much more simpler as it's for beginner)however it's in chinese, so please give me your email so that scan the recipe &amp; send it to you.

Cheers:
Carol