Pineapple Quick Bread

 

Ingredients

BREAD:

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 oz. cream cheese, softened

1 cup sugar

3 teaspoons vanilla extract

1 large egg beaten

1/2 cup sour cream

20 oz can crushed pineapple, drained (save 2-3 Tbsp of the juice for the glaze)

GLAZE:

1 1/2 cups powdered sugar

2-3 tbsp reserved pineapple juice

Direction 

Preheat oven to 350° and grease a bread pan.

In a medium bowl, combine flour, baking soda, and salt together. In a separate bowl, beat egg, sugar, cream cheese, and vanilla until smooth.

Add flour mixture into cream cheese mixture and stir. Add the sour cream and mix until just combined, then fold in crushed pineapple.

Pour into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about 15-20 minutes and then let it cool the rest of the way on a wire rack.

For the glaze, mix powdered sugar and pineapple juice together and drizzle over the cooled bread.

Chinese-Style Savoury Stuffed Breakfast Pancakes

 

Ingredients:

FIT FOR THE PURPOSE:

One cup flour (all-purpose)

One cup mung bean flour, or extra all-purpose flour in case mung bean flour is unavailable

Two cups water

A little pinch of salt

CONCERNING THE FILLING:

Four large eggs

Two teaspoons hoisin sauce

Two teaspoons spicy sauce, or to taste

One cup green onions, finely chopped

One cup fresh cilantro, roughly chopped

One cup pickled vegetables (daikon, carrots, etc.), finely chopped

Four large crackers or crispy fried wontons

Olive oil for cooking

Directions:

SET UP A SMOKE:

Combine the mung bean flour, water, salt, and all-purpose flour in a large basin. Beat until there are no lumps and the batter is smooth. For a smoother texture, allow it to settle for about fifteen minutes.

GETTING THE CREPE READY:

Preheat a crepe maker or nonstick frying pan over medium heat. Apply a thin layer of oil to the pan to prevent sticking.

Pour a ladleful of batter into the center of the pan. Quickly tilt and rotate the pan to spread the batter into a thin, even layer on the bottom.

Crack an egg onto the batter’s surface, then swiftly spread it out with a spoon or spatula to cover the pancake. Sprinkle some scallions on top of the egg and let the pancake cook for one to two minutes, or until the bottom is lightly browned and the sides start to come away from the pan.

INCLUDE FILLINGS:

Drizzle the cooked side of the pancake with hoisin and chili sauces. Add some pickled vegetables and fresh cilantro.

Place a cracker or crispy fried wonton in the middle for a crunchy touch.

SERVE AND FOLD:

Gently fold the pancake in half over the contents with a spatula, then fold it again to create a quarter round. Lightly press to condense the crispy portion and the contents.

Place the pancake on a cutting board and chop it into small pieces, or serve it whole for an authentic street food experience.

Repeat the procedure with the remaining batter and fillings to create additional pancakes.

These Chinese-style stuffed breakfast pancakes are a delectable and distinctive addition to your morning routine. With every mouthful, the savory flavor melds with the pancake’s soft, crunchy texture and the taste of the fillings, creating a satisfying and appetizing breakfast choice. The fillings can be customized to your tastes or dietary requirements, giving this traditional Chinese street food a unique flair.

Turkish Bread Recipe

 

Ingredients:

• 250 g (2 cups) bread flour
• 7 g (1 packet or 2 ¼ tsp) instant dried yeas
• 200 ml (¾ cup + 4 tsp) warm water
• 2 tsp caster sugar
• 1 tsp salt
• 1 tbsp olive oil, for glazing
• Handful of white and black sesame seeds (optional)

Instructions:

1. Mix dry ingredients: In a large bowl, combine the flour, sugar, and salt. Create a well in the center of the dry ingredients.
2. Activate the yeast: Add the yeast to the well in the dry ingredients. Pour the warm water into the well and mix gently until just combined.
3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5-10 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.
4. First rise: Lightly oil a bowl. Place the kneaded dough in the oiled bowl, turning to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Shape the dough: Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper. Gently deflate the dough and divide it into 4-6 equal pieces. Shape each piece into a round or oval loaf.
6. Second rise: Place the shaped loaves on the prepared baking sheet. Cover loosely with plastic wrap and let rise for another 30 minutes.
7. Brush and bake: Brush the tops of the loaves with olive oil and sprinkle with sesame seeds, if desired. Using a sharp knife, make shallow diagonal cuts across the top of each loaf. Bake for 20-25 minutes, or until golden brown.
8. Cool and enjoy: Remove the bread from the oven and let cool slightly on a wire rack before serving. Enjoy warm or at room temperature.

Cherry Pie Bites

 

Ingredients

• 2 cans of watercress paste
• 21 oz cherry pie filling
• 1 cup powdered sugar
• 1-2 tablespoons milk

PREPARATION

Preheat oven to 375.
Coat muffin pan with cooking spray.
Unroll and separate the dough.
Place a triangle in each cup and fill with a tablespoon of pie filling.
Fold 2 shorter ends together on top and pull the longer end on those.
Bake for 13 to 15 minutes or until lightly browned.
Set aside to cool.
Whisking the powder sugar and milk to smooth.
Transfer the cooled bites to the rack and sprinkle with the icing mixture.

Enjoy !

NO BAKE BANANA SPLIT DESSERT

 

Ingredients

• 1 stick butter, melted
• 1 box graham cracker crumbs
• 1 (8 oz) cream cheese, softened
• 1/4 cups butter, softened
• 3 cups powdered sugar
• 4 bananas, sliced
• 1 (20 oz) can crushed pineapple, drained
• 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
• 1 (4 ounce) jar maraschino cherries, stemmed
• 1 cup walnuts or pecans, chopped
• hot fudge sauce, slightly warmed
• 1 tablespoon rainbow sprinkles

Instructions

In a medium bowl, combine graham cracker crumbs and melted butter.
Firmly press into a crust in the bottom of 9×13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
Spread the cream cheese mixture over the cooled graham cracker crust.
Add a layer of sliced bananas over the cream cheese mixture.
Spread pineapple chunks evenly over the bananas.
Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
Garnish with the pecans/walnuts and maraschino cherries.
Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
Chill for at least 4 hours before cutting to allow the layers to set.

Old fashioned cake donuts

 

Ingredients

For the donut

• 1 ¼ cup (240 grams) white sugar
• 2.5 tbsp. tablespoon (35 grams) butter
• 5 egg yolks (90 grams)
• 1 ½ cups (375 ml) sour cream
• 4 ½ cups (600 grams) all-purpose flour
• To find out how much flour to use, click here
• 1 ¾ tsp. 1 tbsp (15 grams) baking powder (baking powder)
• 2 tbsp. 1/2 tsp (10 grams) baking soda/baking soda
• 2 tbsp. (10 ml) cinnamon
• 1 C. teaspoon (5 ml) nutmeg (be careful… very very tasty!)
• 1 C. 2 tbsp (12 grams) salt
• Frying oil (canola or vegetable)

For The Glaze

• 3 ¼ cups (400 grams) icing sugar
• ⅓ cup (100 ml) 3.25% milk
• 1 C. 1/2 tsp (4 grams) salt

How To Make Old fashioned cake donuts

For a more textured donut, make 3 light triangle-shaped incisions in the surface of the dough before frying, as shown by these dotted lines in this drawing:
In bowl, sifting flour, baking powder also baking soda. Stirring in cinnamon, nutmeg also salt. To book. In another bowl, beat the sugar, butter and egg yolks until the air in the mixture gives it volume – about 2 minutes. Add sour cream and beat on medium speed until smooth.

In the same bowl, add the dry ingredients, 1 tablespoon at a time. Do not beat the dough too much because it will develop the gluten and the preparation will be less fluffy. In plastic wrap, wrap the dough tightly and refrigerate for at least 1 hour (up to a week)
Flour your work surface well as well as the surface of the donut dough. Roll the preparation to a thickness of 1 cm thick. With a pastry brush, remove the excess flour. With a glass or a cookie cutter, cut out donuts and remove a small ball in the middle – which you will fry too!

Preheat the oil to 350°F. There must be at least 5 cm thick in your pan or deep fryer. Place 2 or 3 at a time (they should not overlap). When the donut rises to the surface of the oil, cook for another 30 seconds before turning it over. Cook for about 1 to 1:30 minutes. Let cool on a baking rack. When cool enough to handle, dip in glaze.

For Making The Glaze
In a bowl, beat the icing sugar, milk and salt until smooth. If you want a finer glaze, heat in a bain-marie while whisking.

Enjoy.

Coconut Cream Tarts

 

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 large egg yolk

For the filling: 

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut, toasted
• 1 can of full-fat coconut milk

Instructions:

In a food processor, pulse the flour, shredded coconut, and sugar until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together.
Divide the dough into 4 equal portions and press it into 4 (4-inch) tart pans with removable bottoms. Prick the bottoms of the crusts all over with a fork and freeze for at least 30 minutes.
Preheat the oven to 350°F (175°C).
Remove the crusts from the freezer and line them with parchment paper or foil. Fill the crusts with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper and continue to bake for an additional 5-8 minutes or until the crusts are golden brown. Let them cool completely.
In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat.

In a small bowl, whisk together the egg yolks and vanilla extract. Slowly pour the egg mixture into the saucepan while whisking constantly. Cook over low heat, whisking constantly, for an additional 2 minutes.
Remove the pan from heat and stir in the toasted coconut.
Pour the filling into the cooled crusts and spread it out evenly. Cover the tarts with plastic wrap and refrigerate for at least 2 hours, or until the filling is set.

Serve the tarts chilled and garnish with additional toasted coconut, if desired