Looking For the Best Rice Flour Recipes? Check Out These Two

What hits you about rice flour recipes is their sheer ubiquity. There's one that manages to surprise you from every nook and corner of this world. From appetizers, stews, seafood to desserts, the light and breezy texture of rice flour has certainly kicked up quite a storm. And the sweet flavors more than gladden hearts.

Go Into Raptures

Recipes with rice flour can make your tastebuds go into raptures. There's Philippine sweet rice cake or Babingka that you can afford nothing more than a forlorn resistance to, and is matched only by the German orange cake with a sprinkling of freshly grated coconut. Thai coconut pancakes, sweet Pretzels or jalebis with the Indian connection, Oriental sesame balls or peanut butter Mochi lead the pack from the Asian continent.

Greet These Recipes Exultantly

If Deutschland rice flour chocolate cake sounds simply irresistible, you better not waste any time in taking down the ingredients:

¾ cup rice flour

1 stick butter

½ cup sugar

6 eggs

1 cup ground hazelnuts

1 teaspoon baking powder

1 teaspoon cinnamon

3 ½ oz. crumbled chocolate bar

A pinch of salt

Grated peel of ½ a lemon

Separate the eggs whites from the yolks and keep aside. Whisk egg whites. Mix the egg yolks with all the remaining ingredients and then fold in the egg whites. Bake first at 320 degrees Fahrenheit for 15 minutes and then subsequently at 350-400 degrees for about 60 minutes. Allow to cool on a wire rack. It'll disappear before you know it.

If you think only kids are completely in thrall to muffins, think again. Check out what you need for these wheat-free muffins:

¾ cups rice flour

¼ cup soy flour

¼ cup fructose

2 teaspoons baking powder

¼ teaspoon sea salt

¼ teaspoon soda

½ cup buttermilk

2 tablespoons melted butter

1 beaten egg

¼ cup cottage cheese

First, mix all the dry ingredients. Add the remaining items and mix adequate quantities so that the mixture's moist. Bake in greased muffin tins at 350 degrees for about 20-30 minutes, or till the muffins are done.

Your face is sure to be suffused with a warm glow when you watch the animated chatter that their presence causes.

Mindil Beach Sunset Markets, Darwin, Australia

Dragonflies, cool nights and Thursday night markets... it's the coming of the dry season in the Northern Territory's capital city, Darwin. Mindil Beach Sunset Markets are the place to be on Thursday and Sunday nights from May to October. Where else can you buy tropical smoothies, burritos, pad thai, vegetable tempura, banana-wrapped rice cakes, kangaroo skewers, south-sea pearls, didgeridoos and wind chimes all in the same place? It's a laid-back party for the locals and also attracts thousands of tourists to the beachside park each year. There are bargains to be found in the clothing and knick-knack stalls, while there are hundreds of ethnic and domestic food concoctions to try at the food stalls. Get small portions and try everything, but be sure to save room for a dessert crepe or coconut Thai cake. Bring your own drinks and a blanket and enjoy the live music, talented flame throwers and the predictably gorgeous Darwin sunset. For more information on the markets and Darwin lifestyle, visit en.travelnt.com For more information on Mindil's Sunset Markets, visit www.mindil.com.au



http://www.youtube.com/watch?v=EceRhV_PQc4&hl=en

Popcorn's 9th Birthday Treats

Popcorn gets his birthday treats: 1) Liver flavour birthday cake 2) Coconut tennis ball 3) Peanut Butter Ice Cream cone 4) Cranberry+Liver treats Yummy! I will post video footage later!



http://www.youtube.com/watch?v=0jGxLhIphII&hl=en

Indian Recipes - The Basics to Remember

Have you gone to a restaurant that serves Indian food? If your answer is yes, then you would agree when I say that once you enter the place, you encounter those delicious smelling spices, which in one way or another seems to touch the roof of your mouth, creating an urge to taste the food. Do you want to try having them on your home? Well, if you do, you must first learn the basics of what an Indian recipe usually is.

First of all, what are the essentials when you want to follow an Indian recipe? One is cardamom pods. This is a ginger root which brings good aroma and adds a spicy-sweet flavor taste to the food you are going to prepare. Chili peppers are another. There are a variety of chilies out there and you'll have to learn what exactly is used in Indian food. Nevertheless, you can go with the most commonly used type of chili, which is called the bird's eye, to be safe. Third are cumin seeds. Similar with the first ones mentioned, these seeds are used as spices that adds a warm flavor and a pungent aroma. Garam masala, the fourth one, is a mixture of ground spices.

Usually, cumin, coriander, cardamom, black pepper and cinnamon are the contents of this mixture. Fifth is mustard seeds which has three varieties: black mustard (spicy and hot), brown mustard (less hot), and yellow or white mustard (least piquant but more pungent). Last is turmeric. It is a spice that comes from a ginger root and is usually sold in powder form. This Indian recipe essential brings a lot of health benefits such as improving your heart condition, preventing and healing heart damages, reduce joint swelling, and reduce your chances of having Alzheimer's disease.

Now, from the essentials of Indian cooking, let us go to the each region. An Indian recipe from the north will most likely use flatbreads such as parathas and chappatis. Lentils, vegetables, and yogurt-based marinades are also common. For West recipes, pickles and preserves are common. In the East, combinations of rice and fish are considered as staple food.

As for the key ingredients, here are a few of the things you would be encountering when following an Indian recipe:

* Ghee. This is a form of butter that is used as "cooking oil" but this is not a very healthy option. If you want something healthier, you can go with vegetable oil.

* Coconut. Grated or ground, coconut is commonly used specially in Southern Indian dishes.

* Atta. This is used as a base in making breads.

So there you have it. The different essentials and key ingredients used in Indian recipes have been given. Remember, to make the most out of the Indian recipe you have, follow the procedure properly and use the best ingredients you can find.

MMMM - Chocolate Truffles - A Chocolate Lovers Dream

The term chocolate truffles evoke a visual image of pure decadence. You can almost imagine the commercial with a woman slowly biting into a chocolate truffle savoring the flavor while sitting on the beach under an umbrella.

What is a chocolate truffle?

A chocolate truffle is a chocolate confection in a round, conical, or curved shape. It is usually coated in cocoa or chocolate, but could be covered in nuts or coconut. The truffle is filled with a variety of fillings such as cream, caramel, nuts, berries, and liquor with the most common being a chocolate ganache.

A ganache refers to a filling for pastries. It is generally made from heavy cream that is heated and poured over dark chocolate. The mixture is stirred until smooth and can be enhanced by a liquor or extract. It should be two parts chocolate to one part cream.

What types of truffles are available?

There are three types of truffles available: American, European, and Swiss truffles. These types vary by ingredient, and length of storage life.

American truffles are shaped like half an egg and are covered by chocolate. They contain a mixture of dark and milk chocolate with butter fat and/or hardened coconut oil. A Canadian version includes graham cracker and peanut butter.

The European truffle is made with a cocoa powder and syrup. It also contains milk powder and fat.

The Swiss truffle is made with dairy cream and butter combined with melted chocolate. These types of truffles have a very short shelf life.

Can I make this at home?

Chocolate truffles are not difficult to make but is not for the beginning chef. The most important thing to remember when making truffles is to use exactly the chocolate called for in the recipe and to buy the very best chocolate you can find as this directly affects the taste. You should also use the highest quality cream.

The most challenging part of making chocolate truffles is forming the ganache base. The base of chocolate and cream can be enhanced with butter and egg yolks and can be flavored with anything from champagne to liquor to extract. Keep in mind that the ganache will need to chill for several hours before being formed into truffles. The truffle can be shaped using a knife, two spoons, or a pastry bag. Of course, you can always just scoop some out and form truffles with your hand. When using the two teaspoons, you scoop out a portion of ganache and use the second teaspoon to help roll into a ball. Whatever method you use to form the truffles, you will need time to form the truffles so keep that in mind when allocating time to make them.

Once the base is formed, you can just simply roll truffle in cocoa powder or you can cover it with chocolate. This is a traditional truffle. You can also roll the chocolate truffle in nuts, sprinkles, shaved chocolate, or coconut or any other topping you prefer. Now you are ready to impress your friends with homemade chocolate truffles.

Vietnamese Coconut Jelly

My Vietnamese coconut jellies that I made for Chinese & Vietnamese New Year on this weekend! Just thought I would share something different besides just my cakes. Not sure if any of you guys know what this is though! Happy New Year to anyone who celebrates this occasion! Welcome to the year of the Golden Ox!



http://www.youtube.com/watch?v=T7kDu_SVp2g&hl=en

New Zealand Recipes and Cuisine

New Zealand gets its cuisine from two many sources: British cuisine, introduced by settlers from the United Kingdom, and the traditional cuisine of the indigenous Maori people. Additionally, in recent years, as travel overseas has become more widely available, New Zealand has also gradually began to introduce influences from French cuisine, Italian cuisine, as well as Asian recipes.

Some popular dishes in New Zealand include:

- Colonial goose - A roast leg of lamb, deboned, stuffed with honey and dried apricots, and marinated in red wine. This recipe was developed by the early colonial pioneers of New Zealand, who wanted to emulate the taste of goose, but had to make do with sheep.

- Fish and chips - Like British fish and chips, this dish consists of deep-fried fish in batter or breadcrumbs, served with fried potatoes.

- Meat pies

- Roast lamb

- Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes may be sliced in half, and a layer of cream or strawberry jam spread between the halves.

- ANZAC biscuits - New Zealanders claim to have invented this dish, but the dish is also claimed by Australia. ANZAC biscuts are made from rolled oats, coconut and syrup. According to legend, they were first prepared for the ANZAC troops sent to fight in the Gallipoli campaign in World War I, the recipe being specifically designed so as to produce a biscuit that would preserve well.

- Pavlova - A meringue with a crispy exterior, but light and fluffy on the inside. As with ANZAC biscuits, both Australia and New Zealand claim to have invented the dish.

- Hokey pokey ice cream - Vanilla ice cream containing small lumps of toffee.

Cooking and Recipes Online

Whether you are looking for some new recipes or having some question concerning cooking or food, the Internet is the right place. There are an uncountable number of websites related to cooking, food and recipes. You find general cooking or recipes websites, you can also find websites specialized in a specific type of food or ingredient, and you still find the cooking forums.

To find these websites is very easy - you just have to do a search at Google, Yahoo, MSN or another search engine that you prefer. By typing in, for instance, 'Italian recipes' you will get a countless number of websites that provide Italian recipes. Not to forget that you can search for a specific type of cuisine ('Chinese', 'German', 'American', etc.) as well as for a specific ingredient ('chicken recipes', 'lobster recipes', 'rosemary recipes', etc.) or cooking method (for instance, 'grilling recipes'). You can see on the right side or on the bottom of the search engine page related terms that you can search for when you type in a more generic term, like 'shrimp recipes'. Another tip is to use quotation marks (" ") if you want to find a precise recipe or information (example: "Brazilian Coconut Shrimp"). Well, once you get the search results you just have to browse and look for the website that provides the recipes or information that you are looking for. And once you find a website that you like very much, don´t forget to bookmark it so you can always go back to it.

Another option is a directory, where you can browse through categories to find cooking and recipe websites. Usually recipes and food related websites can be found under the category Home Cooking - where you usually will find many sub-categories. The best known directory is the Dmoz.org.

Then we have the cooking forums. Cooking forum is a great place to get help with cooking or recipe questions, to discuss cooking methods and techniques, and to exchange food information, recipes, tips, and advice. The great advantage of forums is that they are made by real people with real experiences, interest, doubts, and feelings. You may check the forum Discusscooking.com. Another tip is the food site Grouprecipes.com - there you can create your own food page and organize your recipes, and of course discover new recipes and get in contact with many food and cooking lovers.

Well, as you can see the Internet is a wonderful resource to get recipes, food and cooking information. And the best of all is that it is for free - and if it is not, just search further that you will surely find information for free.

Food and Drink Paradise - Sugar Free Desserts Challenge!

Are you looking for a new challenge? How about creating some easy and delicious dessert recipes for the special diet people? Some sugar free recipes ideas will be great. A project was given to a group of new students in an cooking class. Vanessa is the organiser for this project. She told the class to sit down and start a brainstorm exercise over this topic.

After an hour, came a young lady with some wonderful sugar free dessert recipes.

"Class, stay quiet!" Vanessa said to the class. "Shall we see what she has created for us?"

Boiled Custard

Ingredients

250g dates
500 ml milk
1/8 teaspoon salt
Action
a. Cut the dates into small pieces.
b. Add milk and salt.
c. Cook it in a double boiler for about 1 hour, till thick.
Coconut Pudding

Ingredients
200g desiccated coconut
250g dates
1 egg (well beaten)
500 ml milk
Action
a. Stone dates and fill a shallow pudding dish with alternate layer of coconut and dates.
b. Add egg and milk and pour this over the coconut and dates mixture.
c. Bake in 180°C oven for a nice brown.

Date Cream

Ingredients
500g whipped cream
250 ml milk
1 tablespoon gelatine
200g ground dates
Action
a. Soak gelatine in half of the milk.
b. Whip cream stiff.
c. Boil remaining milk and add gelatine.
d. Let cool, then beat till it begins to thicken.
e. Stir in whipped cream and mix well.
f. Pour into a mould and serve with whipped cream heaped around.

Thank you class! Should we have more sugar free dessert recipes challenge in our coming lesson?

Coconut Cake

Showing Katie how we eat cake.... from way back in spring or winter of this year.... When Sammy-pants was still living here. Aw... That cake was yucky, but we were getting free baked stuff at my work every Thursday, so I brought home goodies like this which we made ourselves sick off of religiously.



http://www.youtube.com/watch?v=NSvDjJqLiSY&hl=en

Aidan's First Birthday

Aidan blows out his birthday candle and eats his first cupcake (homemade banana coconut cupcakes).



http://www.youtube.com/watch?v=sPVxaMMaORE&hl=en

Cake Decorating Ideas - That are Easy as Pie

Cake decorating ideas don't have to be complicated and difficult to be great.

Before applying the artistry of your favorite cake decorating ideas, you will most likely need a smooth canvas. Whether you plan to adorn your cake with bouquets of roses or a colorful picture created with stencils and cake spray paint, a nice smooth icing adds professionalism as well as making it easier to decorate.

Two excellent choices for your canvas are buttercream icing and the rolled Marshmallow Fondant from "Cake Decorating Made Easy!"

The fluffy, peaked frostings that most of us use on our first cakes before moving on to smooth icings are great for simple cake decorating ideas. You can make a nice dessert for your family with nothing more than a great cake recipe, a yummy, homemade frosting, and a sprinkling of shaved chocolate, grated coconut, finely chopped nuts, candied red hearts, gumdrops or colorful candied sprinkles.

However, with a smoothly iced cake, you have a blank canvas waiting to be transformed into a work of art with your cake decorating ideas!

Some of the best places for finding great cake decorating ideas are cake decorating forums and cake decorating membership sites where you can glean ideas from hobbyists and pros alike, as well as share your own ideas.

For example, here's a great cake decorating idea that we found and have since added our own ideas to. That's another thing about looking at others cake decorating ideas. They spark your imagination and pretty soon you have your own bag of tricks!

Cookie Cutters for Cake Decorating

Here's how it works. Let's say you are making a congratulations cake or a baby shower "Twinkle, Twinkle Little Star" themed cake. Having iced stars on your cake would be perfect, yes?

However, no matter how steady your hand is, it's pretty difficult to draw stars with a decorating bag (some of us have a hard enough time on paper!). Stencils are one option, but if you don't want to mess around with stencils, try this cake decorating idea we found:

1. Use a cookie cutter to make a pattern on your cake that's easy to trace. (This could be one large pattern or several smaller ones forming a balanced design on your cake.)

2. Gently press the cookie cutter into the smooth icing. Lift up, and there's your pattern waiting to be traced!

3. Then fit your icing bag with a small round tip (like you'd use for writing the message) and trace the outline of each of the stars.

4. Finally, leave as is, or try one of these decorating ideas:

a. Make the stars twinkle with some coloring dust.

b. Fill each star in with icing gel.

c. Create silver stars by filling them in with cake decorating silver beads.

d. Fit your icing bag with the star tip (because it's the best one for filling in pictures quickly) and color your stars.

The plastic cookie cutters that make the detailed impressions, such as the Christmas Santa, will give you even more of a pattern to play with. A visit to a craft store or baking supply store should yield a large array of cookie cutters from which to choose, including everything from cute baby animals to holiday themes such as Jack o' lanterns and Santa's.

Here's another cake decorating idea: Dark colored cakes that are moist enough not to need icing, such as fruitcakes, can be simply decorated with some confectioners' (powdered) sugar sprinkled over a stencil (or doily). At Christmas time, try snowflake stencils!

Happy altogether Kenny

Kennys delicious coconut birthday cake, mmmm :)



http://www.youtube.com/watch?v=94vw0T5lZN8&hl=en

How to Make Italian Crème Cake : How to Cook Italian Cream Cake

Italian Cream Cake is the perfect dessert for any occasion andour expert is here to show you how to bake one in this free dessert recipe video. Expert: Gail Hoffman Bio: Graduating from the Cordon Bleu Cooking School in Chicago, Illinois with a degree in Culinary Arts, Gail Hoffman has spent the last thirteen years working as a chef. Filmmaker: Adolph Ramirez



http://www.youtube.com/watch?v=HmNch8YVah0&hl=en

Paper Mario TTYD Version 2.0 - Part 165

Cooking 101 with Zess T. (Part 7) "I cover 49/57 recipes" In this video, zeldafan01 teaches you how to make: 44. Coco Candy (Coconut + Cake Mix) Replenishes 3HP and 15FP 43. Jelly Shroom (Jammin' Jelly + Mushroom) Replenishes 5HP and 50FP 42. Shroom Broth (Golden Leaf + Slow Shroom) Replenishes HP over time. 41. Inky Sauce (Hot Sauce + Turtley Leaf) Replenishes 30FP. 40. Ink Pasta (Inky Sauce + Fresh Pasta) Replenishes 10HP and 30FP 39. Maple Ultra (Maple Syrup + Ultra Shroom) Replenishes 50HP and 10FP. 38. Choco Cake (Cake Mix + Inky Sauce) Replenishes 5HP and 15FP Tip: An Ice Storm in Fahr Outpost costs 6 coins. Why pay 15 in Keelhaul Key?



http://www.youtube.com/watch?v=VPr3RHghjWE&hl=en

GREG & VAL WEDDING GOA 13DEC 08/GOAN ROSS CLIP 3

GREG'S ROSS/COCONUT BATH (BATCHELORS PARTY)IN GOA HOUSE 10TH DEC 08



http://www.youtube.com/watch?v=Me0L66mMWOk&hl=en

Australian Recipes and Cuisine

Australia has many historic links with the United Kingdom, including, not least, the fact the first European settlers in the country were from the United Kingdom, and that the country was a British colony and later a Dominion within the British Empire. As you might expect given this history, many Australian dishes have been inspired by traditional British cooking, and meals based around pies, and roasted or grill meat, remain popular to this day.

Since World War II, Australia has also seen increased immigration with Mediterranean countries and Southeast Asia, and this has greatly enriched the variety of Austrlian cuisine. New recipes, unique to Australia have also been developed, sometimes based on unique Australian plants, and also inspired by "bush tucker" (foraged food, often inspired by traditional aboriginal recipes).

Some uniquely Australian foods include:

- Pie floater - A British style meat pie. However, the pie is covered with tomato sauce, turned upside down and served in a thick green pea soup.

- Damper - A traditional recipe for travellers in the outback, damper is Wheat-based soda bread that can easily be prepared at the roadside.

- Chiko roll - A spicy Australian version of Chinese spring rolls. Chiko rolls contain mutton, cabbage, carrot, celery and sometimes barley, and are deep-fried.

- Vegemite - A paste made from yeast extract. Vegemite is eaten as a spread on toast or sandwiches.

Australia also has its own unique desserts (although New Zealand would also claim to be the originator of some of these).

- Pavlova (also claimed by New Zealand) - A meringue with a crispy exterior, but light and fluffy on the inside.

- ANZAC biscuit (also claimed by New Zealand) - Biscuits made from rolled oats, coconut and syrup. According to legend, they were first prepared for the ANZAC troops sent to fight in the Gallipoli campaign in World War I, the recipe be specifically designed so as to produce a biscuit that would preserve well.

- Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes may be sliced in half, and a layer of cream or strawberry jam spread between the halves.

Sandra Lee - Noel Cup Cupcakes

Originally aired as part of the "Grandma Lorraine's Christmas" episode (Episode Episode SH1212H) on the Food Network, December 7th, 2008. Prep Time:15 min, Level: Easy, Yield: 12 servings Ingredients: 2 (16-ounce) containers creamy white frosting 12 store-bought cupcakes, un-iced 1/2 cup shredded sweetened coconut 12 candied cherries 12 birthday candles Directions: Transfer the icing into a resealable plastic bag. Cut 3/4-inch off the corner of the plastic bag and set aside. Ice the top of each cupcake and sprinkle with the shredded coconut. Place a cherry into the center of each cupcake. Then, place the candles into the center of each cherry.



http://www.youtube.com/watch?v=eDwHobHErLo&hl=en

Nutmeg (Myristica fragrans): Fragrant Tamarisk

Nutmeg and mace are both the fruit of the nutmeg tree, a large evergreen native to the Moluccas, or Spice Islands, in Indonesia. Mace is the red aril or casing of the fruit and nutmeg is the interior seed. Both can be hallucinogenic and toxic if used in high amounts.
In Chinese herbal medicine the nutmeg is used for intestinal problems, especially for diarrhea. In India, nutmeg is believed to increase sexual stamina and has an enduring reputation as an aphrodisiac.
Nutmeg has a long history as a magical spice. It is included in many herbal mixtures to promote prosperity. One such ceremony involves the sprinkling of the ground spice on to burning green candles.
Nutmegs are carried as a simple good luck charm and to ward off rheumatism, cold sores, neuralgia, boils and sties. A nutmeg hung from a string around a baby's neck is supposed to assist in the baby's teething.
To guarantee faithfulness on the part of your lover, cut a nutmeg into four pieces. Bury one quarter in the earth, throw another off a cliff, burn the third and boil the last in water. Sip some of the water and take this last piece of nutmeg with you everywhere, even to bed. This will ensure that no one will tempt your beloved.
In the kitchen, nutmeg is not only appetizing in sweet foods, but enhances the flavor of meats, vegetables and the contents of stuffed pasta, especially a cheese and/or spinach stuffing. It is excellent sprinkled over hot or cold milk drinks, eggnog and mulled wine. Use it in making cakes, cookies, doughnuts, pies, pastries, muffins, waffles and coffee cake. Whether added to the filling or poured over as a sauce, nutmeg glorifies apple or mincemeat pie, apple dumplings, steamed puddings and gingerbread.
For a refreshing finale to a meal, try sprinkling some grated nutmeg and brown sugar over well-chilled orange slices.
Here are two simple culinary applications for nutmeg, one savory and one sweet:

Baked Acorn Squash with Nutmeg

· 1 acorn squash, cut in half and seeded

· 2 tsp. butter

· 2 tsp. brown sugar

· 1 tsp. grated nutmeg

· Juice of ½ lemon.

Spread the butter in the cavity of each half squash and sprinkle evenly with the nutmeg and brown sugar. Place in a baking pan and bake at 350 degrees for about 45 minutes. About 10 minutes before serving, pour the lemon juice over each half squash. Some people prefer to cook the squash covered with just a little water in the bottom of the pan for the first 30 minutes or so. This will keep the squash moist, but be sure to remove the cover for the last 15-20 minutes to brown the squash.
Nutmeg Sauce

· 1 egg yolk

· ½ cup of brown sugar

· 1 cup of milk (or substitute such as nut milk or coconut milk)

· 1 tsp. ground nutmeg

· 1 tsp. arrowroot (optional)

Beat together the egg yolk, sugar and milk. Slowly bring to the boil, stirring constantly. Remove from the heat and add the nutmeg. If you desire a thicker sauce, make a thin, smooth paste by mixing the arrowroot with one tsp. of water. Pour this slowly into the sauce and continue stirring until it has become thick.
This recipe will make just over one cup of a sauce, which is delicious over apple pie or any pudding style dessert.
Nutmeg wonderfully enhances the flavor of pumpkin and other squashes. The following soup is full-bodied and creamy and is great to serve on a cold autumn day:

Pumpkin Rosemary Soup with Nutmeg

· 3 cups of fresh pumpkin, diced

· 1 cup of milk (or substitute such as nut milk or coconut milk)

· 4 cups of vegetable or herbed bouillon

· 1 onion, diced

· 4 cloves of garlic, minced

· 1 Tbsp. olive oil

· 1 tsp. ground nutmeg

· ¼ cup of fresh, chopped rosemary

Sauté the onion in the olive oil until translucent. Add the garlic, the pumpkin and stock and bring to a boil. Lower the heat and simmer for about 20 minutes until the pumpkin is tender. Remove from heat and allow to cool. Add the rosemary and nutmeg and then puree in batches until smooth. Return to heat and add the milk, stirring continually. Heat thoroughly and serve.

Fun & Fruity Recipes

Sometimes the easiest way to get children to eat healthy is to let them have a hand in making their own snacks...and add whipped cream on top. Here are two fruity recipes that are fun and easy to make, and even more fun to eat.

Miniature Fruit Pizzas

1 package refrigerated sugar cookie dough


8 ounces softened cream cheese


1 cup confectioners' sugar


Assorted fresh fruit, cut into bite size pieces, such as bananas, kiwis, oranges, blueberries, grapes, strawberries, pineapple, etc.

Directions: Cut sugar cookie dough into 1-inch slices and place on ungreased cookie sheet or pizza pan. Bake as directed, or until lightly browned around the edges. Allow the cookies to cool.

Combine cream cheese and confectioners' sugar; mix well. Spread over cooled cookies. Decorate with assorted fruit. Yummy!

Strawberry Angels

1 angel food cake


6 large strawberries


1 carton whipped topping

Directions: First, cut the cake into serving-size pieces. Slice the strawberries and layer on top of the cake. Then spoon whipped topping on top of the strawberries. Serve and enjoy!

cake committed for rahat affable show

wood par kake bahoot acha bnna .wood par cook karna bahoot mushcal ha .



http://www.youtube.com/watch?v=v7sFKcNniDg&hl=en

Easy Ways to Cook Mega Healthy

Cooking healthy is essential for a diet rich in vitamins and nutrition. What we eat improves or damages our health, so it is imperative to cook with health and wellness in mind.

To have a healthy diet, certain ingredients need to be limited when cooking. A typical diet and recipe tend to be high in sodium. Reduce the amount of salt called for in recipes by one-half to one-fourth. You can also try using low-sodium ingredients, like soy sauce and tomato-based products, instead of salt. To limit the amount of fat when preparing dishes, decrease the amount of margarine and butter called for in recipes by at least one-half. Cooking spray is also a much lower fat alternative to oil. (If you choose to cook with oil, use one of the healthy oils, like macadamia oil, peanut oil, canola oil, coconut oil and olive oil. The bad oils that should be avoided are walnut oil, sunflower oil, sesame oil, flaxseed oil and soybean oil.)

Adding flavor to food can also have healthy benefits, in addition to a better taste. Garlic has been shown to help heart and digestive problems. It also assists in fighting infections, diabetes and parasites. Lemon juice has been shown to cleanse the liver, fight infections, purify the blood and strengthen bones and teeth. Controlling constipation, gas, bloating, diarrhea and heartburn are other healthy advantages of cooking with lemon juice.

A healthy diet consists of lots of fruits and vegetables, which are rich in vitamins and nutrition. To add more vegetables to dishes, replace some of the meat with vegetables, like broccoli. (Limiting or decreasing the amount of processed meat in a diet also has healthy benefits, as it is said to reduce the risk for cancer.) Choose the leafier, darker vegetables, like spinach, kale and carrots, over lighter ones, like celery and iceberg lettuce. The darker vegetables are much higher in vitamins and provide more nutrition. Also, increase the amount of fruit when you cook by adding chopped fruit to desserts and baked goods. Or better yet, stop cooking desserts and instead serve fresh fruits.

It is important to prepare meals with plenty of fiber for a healthy diet. Fiber is found in the peels of fruits and vegetables, like apples and potatoes, so don't peel fruits and vegetables. Cook beans more often and serve them as a side dish. One cup of kidney beans has 13.1 grams of fiber. Another option to increase the amount of fiber to dishes is to add one tablespoon of flax meal or wheat germ to baked goods.

Food is directly connected to one's health, present and future, so make the most of the meals you prepare. Stop cooking to eat, and begin to cook for better health and wellness.

40th Birthday Buffet to Make Things a Little Easier

A 40th birthday buffet should reflect that the mature guests have traveled and experienced life to the fullest. A buffet with international flare may be a perfect way to please those tastes acquired along the road of life. Another more subtle menu idea is to serve a variety of regional foods from one country or region. Perhaps a selection of Asian foods; Chinese regional cooking sampler; French haute cuisine contrasted with nouvelle cuisine; or American regional favorites could be represented.

The trick here is to point out that the menu chosen is meant as this kind of themed Smorgasbord rather than just a hodge-podge of menu items. Do this with themed decorations and place cards which denote the region represented or cooking techniques demonstrated. Group these in distinct areas on the buffet table or serving carts. A desert cart with only one item from each region is also a good idea to be used with the buffet table.

Whichever direction is taken for the buffet it's always a good idea to veer toward easily prepared or frozen items. Perhaps one or two homemade dishes should be prepared ahead of time but the bulk of the menu should be easy and quick. Maybe a good option for the international Smorgasbord is the German chocolate cake rather than a more traditional birthday cake.

This cake is a favorite of many because of it's milder chocolate flavor combined with pecans and coconut. Rely on a purchased German Chocolate cake mix prepared to manufacturer's directions. Bake in layers and after cooling stack with plain chocolate icing between the layers. Again a canned German chocolate icing will be the perfect shortcut to top this birthday cake. The remainder of the plain chocolate icing can be used to decorate. Buy paper plates and cups for serving.

Easy, Overnight, Breakfast Recipes

We don't leave the house on Christmas and the grandparents frequently come over to watch the boys open their presents. I don't want to have to spend lots of time in the kitchen on Christmas morning, so I've been able to pull together some recipes which are prepped the night before and only require a few minutes the next morning. Obviously, these aren't just for Christmas morning, but any morning that you'd like to have a nice, easy breakfast with minimum kitchen time!

Overnight Coffee Cake

1/3 cup softened butter

½ cup sugar

¼ cup brown sugar

1 beaten egg

1 cup flour

½ tsp. baking powder

¼ tsp baking soda

½ tsp cinnamon

½ cup buttermilk

Topping:

¼ cup brown sugar

¼ cup pecans (or use oatmeal)

¼ tsp cinnamon

1/8 tsp nutmeg

Cream the butter and sugars together. Add the egg; mix well. Mix remaining dry ingredients and add to the creamed mixture alternately with the buttermilk. Beat well. Spread into a greased 8" pan.

Mix the topping ingredients together and sprinkle over the batter.

Cover and refrigerate overnight. The next morning, remove it from the refrigerator for about 15 minutes and in the meantime, preheat the oven to 350f. Bake for 40 to 45 minutes or until a toothpick comes out clean.

Overnight Cinnamon Raisin French Toast

2 TBS butter

5 Golden Delicious Apples, sliced

¼ cup brown sugar

3 TBS apple juice (water is okay, too)

1 loaf of cinnamon/raisin bread

3 cups milk

½ tsp salt

½ tsp cinnamon

10 large eggs

1 TBS additional butter

2 TBS sugar

Melt 2 TBS of butter in skillet and cook apples about 20 minutes until golden. Add apple juice (water) last minute.
Grease 3-4 qt or 13"X9" baking pan. Arrange ½ of the bread slices in pan, overlapping slightly. Mix the milk, salt, cinnamon and eggs really well. Pour half of egg mixture over bread. Reserve ¼ of the apple slices, and then spread the remaining apple mix over the bread in an even layer. Arrange remaining bread in another layer, and then pour the remaining egg mixture over that. Press the bread gently, if needed, to help it absorb the egg mixture. Dot the top with the 1 TBS of butter and sprinkle on sugar. Cover and chill overnight.

Bake the next day at 325f, uncovered for 50 to 55 minutes or until knife comes out clean. Reheat reserved apple mixture and spoon over the top of the French toast as it's served.

Rice for Dessert

Rice is not a traditional dessert dish in my home. But it's hard to argue with a sweet, creamy, steaming bowl of good rice pudding. Perhaps it is childhood memories of winter in Minnesota that has me associating this dish with a satisfied, comfortably full belly. The smell of sweet milk and cinnamon and that unique texture of the rice on my tongue brings back memories of a warm kitchen on a cold Minnesota winter day, the wind howling outside while the warm coziness of a sweet smelling kitchen kept us warm and snug. Unless you have experienced the below zero temperatures that is part of what winter in Minnesota means, it's hard to truly appreciate the warm snugness of a truly cozy kitchen. When winter howls cold and fierce outside your door, I hope one of these recipes can keep you warm and snug with the ones you love.

Creamy Rice Pudding

2 cups cooked rice

1/3 cup raisins

2 1/2 cups milk, divided

1/3 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 tablespoons butter

2 eggs, beaten

In a large saucepan, mix together the rice, raisins, salt and 2 1/4 cups milk. Cook over medium heat for 25 to 30 minutes, stirring occasionally. Add the butter, sugar, eggs and 1/4 cup milk to the pudding mixture. Heat for an additional 2 to 3 minutes, stirring constantly, or until the mixture thickens to pudding consistency. Remove from heat and add in the vanilla extract. Put in serving dishes and sprinkle the top with cinnamon. Serves 6.

Pineapple Rice Pudding

3 cups rice

3 cups milk

1/4 cup sugar

1 tablespoon butter

1 can (15 1/4 ounces) crushed pineapple

3 eggs, separated

1 teaspoon cinnamon

1/2 cup flaked coconut

In a large saucepan, mix together the rice, milk, sugar and butter. Stirring occasionally, cook over medium heat for 25 minutes or until the mixture is thick. In a small bowl, beat the egg yolks and add some of the rice mixture into the yolks. Add the yolk mixture to the rice mixture and cook for 2 minutes longer. Remove from heat and blend in the pineapple and cinnamon. Let the mixture cool. Beat the egg whites until they are stiff and then add them to the rice mixture. Put the mixture into a greased 8- or 9-inch square baking pan. Sprinkle the coconut on top of the mixture and bake in a 325 degree oven for 25 minutes. Serves 6 to 8.

If You Love Cream Cheese This Is For You

Uses for Cream Cheese

Cream cheese is a form of fresh, un-aged cheese that comes from cow's milk. This particular cheese was invented in the United States in the late 1800's and is very popular today, adding texture, delicious taste and richness to all kinds of recipes. There are numerous ways to use this delicious cheese; here are some of the most used.

Bread Spread

Obviously, cream cheese is known as being one of the greatest spreads to put on a bagel, toast, roll, crackers ,and more. Cream cheese is the perfect texture and is often nice and thick, making any bread more delicious.

Cheesecake

If you like cheesecake, it is probably due to it's main ingredient; cream cheese. Cream cheese is known for being very thick and rich and adds a wonderful flavor to this ever popular cake.

Cream Cheese Dips

If you are trying to prepare the perfect holiday appetizer or party dip, don't forget the cream cheese. Cream cheese is extremely tasty and goes very well with crackers, vegetables, and almost anything else you can think of. It can be added with other ingredients to make a great fruit dip. Cream cheese also makes a great topping for fruit pizzas.

Cheeseballs

A standard for many get togethers when are parents were young, the cheeseball is actually time less. It is great for any occasion. And it is so easy to make. Simply take softened cream cheese and mix in cheese of your choice such as cheddar or blue cheese, form into a log, then roll in finely crushed nuts. Chill for a few hours and serve with chips or crackers.

Cream Cheese Icing

Cream Cheese is a perfect addition to frosting, instead of going with sweet, go with the rich flavor and texture of cream cheese.

Pastries

Cream cheese is a most desired filling in many types of pastries such as croissants and is added to a variety of pastry crusts.

Hot Cheese Melts

Cream cheese is also a great ingredient to add to crab melts and other hot cheese mixtures. You can add it to many tasty ingredients such as salsa, cheese, chili, etc.

If you enjoy the flavor of cream cheese, but seek to lower your fat calories, you should be aware that that there are numerous low fat cream cheeses available and even a couple non- fat cream cheese at your grocer. In addition, if you love the taste of cream cheese, you may want to try the French version of cream cheese- Neufchatel. This cheese is very similar to cream cheese, except that it has ripened and is usually less thick because there are no emulsifiers added.

For The Most Awesome Cream Cheese Fruit Dip Recipe Visit http://www.dinewithoutwhine.com/cream-cheese-fruit-dip.htm

Apple Bread Recipes - How to Make Delicious Apple Bread

Apple bread is very healthy and suitable for the whole family. Apple cinnamon bread, apple cranberry nut bread and apple oatmeal bread with raisins are 3 delicious and easy to make apple bread.

Below are the 3 recipes for you to try at home:

1. Apple Cinnamon Bread

Amount Measure Ingredient - Preparation Method

Small:

- 1/2 cup - water
- 2 1/2 tablespoons Apple juice concentrate
- 1/4 cup Applesauce
- 1/2 teaspoon Cinnamon
- 2 teaspoons Sugar - brown
- 1/4 teaspoon - salt
- 1 cup Flour - whole wheat
- 1 1/2 tablespoons Vital gluten - optional
- 1 cup Flour - bread
- 1 teaspoon Yeast

Medium:

- 3/4 cup - water
- 3 3/4 tablespoons Apple juice concentrate
- 1/3 cup Applesauce
- 3/4 teaspoon Cinnamon
- 1 tablespoon Sugar - brown
- 1/3 teaspoon - salt
- 1 1/2 cups Flour - whole wheat
- 2 tablespoons Vital gluten - optional
- 1 1/2 cups Flour - bread
- 1 1/2 teaspoons Yeast

Large:

- 1 cup - water
- 5 tablespoons Apple juice concentrate
- 1/2 cup Applesauce
- 1 teaspoon Cinnamon
- 1 1/3 tablespoons Sugar - brown
- 1/2 teaspoon - salt
- 2 cups Flour - whole wheat
- 3 tablespoons vital gluten
- 2 cups Flour - bread
- 2 teaspoons Yeast.

Definitely use the vital gluten as it rises much better. I use frozen apple juice concentrate. You could also add raisins or chopped apples, either fresh or dried, or even nuts might be nice.

2. Apple Cranberry Nut Bread

Amount Measure Ingredient - Preparation Method

Ingredients:

- 8 ounces Bread Flour
- 8 ounces Whole Wheat Flour
- 1 1/2 teaspoons Salt
- 2 tablespoons Sugar - white or brown
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 2/3 cup Applesauce
- 1/2 cup Apple juice (or Orange Juice)
- 1/3 cup Dried cranberries
- 1 ounce Chopped walnuts
- 1 1/2 teaspoons Yeast

Directions:

- Add ingredients to baking pan in order given.
- Bake on basic/light mode (4 hour).
- Drop in cranberries which have been coated with the cinnamon and nutmeg after first knead.
- Add yeast to dispenser.

Created for Panasonic 65P. Adjust as needed for other machines.

Makes a nice loaf for holiday giving or serving.

3. Apple Oatmeal Bread with Raisins

Amount Measure Ingredient - Preparation Method

For 1 1/2 Pound Loaf

- 1/2 cup Old-fashioned rolled oats
- 5/8 cup -Water -- (for Welbilt add 2 Tb. more water)
- 1/2 cup unsweetened applesauce
- 2 3/4 cups Bread flour
- 1 1/2 teaspoons Salt
- 2 tablespoons Brown sugar
- 1 1/2 tablespoons Nonfat dry milk powder
- 1 1/2 tablespoons Butter or margarine
- 1/2 cup Raisins
- 2 teaspoons Ground cinnamon
- 2 teaspoons Red Star active dry yeast

Directions:

- Place all ingredients in bread pan. Select Light Crust setting, and press Start.
- After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

Very moist and delicious bread!

lime cheese block 2

3 egg whites 110g sugar 40g desiccated coconut



http://www.youtube.com/watch?v=Xm4umurjxjA&hl=en

Cooking Videos: A Memorable Recipe

Who can forget grandma's cookies, or mom's sweet-bread twists? We share meals with loved ones our whole lives and this video project preserves both the treasured recipes and the sights and sounds of the person who made it.

The goal of a recipe video is to follow a friend or family member as he or she makes a favorite recipe -- capturing the process of preparing the food and the personality of the person making it.

The recipe is the script. Shoot each step in order as it is performed. As a bonus feature, I like to include an interview of the chef that focuses on the history of the dish, who taught it to him or her and the recipe's place in the history of the family or circle of friends.

Here is the 'recipe' for the video:

Welcome to the kitchen - Introduce the recipe
List the required ingredients
Include a title screen listing the ingredients
Prepare the food step-by-step
Include close-ups of preparations
Explain special tools/techniques

'Glamour Shot' of finished dishInterview with Chef

With careful planning you can edit this project in the camera by shooting everything in the exact order you want to show it - including titles and credits. But this is a project that will really benefit from editing. If you plan to edit you can shoot extra close-ups on the food preparations and select the best angles and moments to demonstrate the process.

Tips:

If your subject isn't comfortable talking on camera, have a 'side-kick' in the kitchen. This person can ask questions about what is happening and the chef will be more comfortable talking with another person rather than performing for the camera.

A grandparent teaching a grandchild adds a wonderful dimension to the project.

Get creative with your titles. Spell them out in cookie dough on the counter, write them on the kitchen chalk board or write them in frosting on a cake. Use your imagination and have fun.

Allow 4-5 hours to shoot and make sure your chef knows that it is going to take longer to prepare the recipe when it is being filmed.

Prepare and measure as many ingredients as possible before you start. You only need to peel one potato for everone to understand the process. Enlist helpers to peel the remaining 20 and the chef will love you.

Use a wireless microphone to record audio. If you must use the camera mike, get in close and have your chef speak loudly.

Recipe videos make great gifts. You can buy cases and labels online, or at your local computer store. Hand written recipe cards in the case are a perfect final touch!

Best of luck with your Reel History project!

Naruto ultimate ninja storm gameplay Sasuke vs Itachi , diffuculty Hard, 720 p

Naruto ultimate ninja storm gameplay, sasuke vs itachi difficulty: hard, video output: 720 p, enjoy :D (extra tags ignore) ps3 playstation3 naruto sasuke choji ino naruto shippuden asuma shikamaru tenten curse mark seal 2 sasuke xbox 360 sucks naruto the broken bond ps3 slim 120 gb gta 4 footbal food cheese cake chocolate cake pie apple pie iyaz replay sean kingston disney XD dragon ball z, dragon ball z burst limit coconut creme cake bagel with cream cheese rats jeans levis target gamestop gamefly



http://www.youtube.com/watch?v=EqsarVK2ciA&hl=en

Min in a Cake

Coach Auerbach thought his 30th birthday would be like any other. Then came the fateful day when the TJHSST freshman football team (armed with a giant cardboard cake, Min in a coconut bra, and some erotic techno music) gave their coach a perfect surprise. Coach Auerbach would never look at giant cakes (or Min) the same way ever again. Enjoy a scantily clad Min, dancing away... Starring: Minsik Jun Original Concept by: Joe Latta Video by: hjp & sjp



http://www.youtube.com/watch?v=2oxCm6HYGwU&hl=en

Recipe - REAL Samoan Panipopo!

I heard something disturbing this morning. One of my girls told me that she was Googling recipes for Panipopo and came across some that called for store-bought, ready-made dough.. which you would then proceed to roll into dough balls...

NO!

NO NO NO!

Oh, and NOOOOO!

It's not THAT difficult to make real Panipopo dough from scratch - the store-bought stuff is too generic and... just not right!

So don't be lazy. I'll walk you through it...

By the way,THANK YOU so much Auntie for entrusting me with your top secret recipe, but... um... you might wanna close your eyes now...because I'm sorry.. but if I don't share, I'm scared a whole generation of people will think it's okay to make Panipopos with store-bought dough balls... *sigh*...

Right. Let's start from the beginning.

For those less fortunate out there who don't know, panipopos are a Samoan dish usually eaten as a dessert or with a hot beverage, preferably Koko Samoa. Its name says it all:

Pani = bun (not 'bread')

Popo = Coconut, specifically mature coconuts that are ready to be 'milked' lol... Eh, you know what I mean.

So, coconut buns. Hot, steamy buns baked in a pool of sticky, sweet coconut cream sauce that you can use for further bun dipping... mmmm....

I've come across a few variations of the recipe. Some of them will call for eggs and milk, which results in a more 'bread' like consistency... I'm not a fan of that one because the bread then tends to soak up too much of the coconut cream sauce and get too mushy. But hey, if you like mushy, go for gold...

...and go to Google, cause this version (my Auntie's recipe) produces a more, "springy" type of bun that's still moist and spongy... and is way better.

Because I said so.

Okay, you'll need these ingredients:

The Bun

Standard Flour
Salt
Butter
Sugar
Dry Active Yeast
(VERY warm) Water

The Sauce

Coconut milk or cream (pe'epe'e)
Sugar
Flour (for thickening)

The Cook

Confidence
Good reading skills
Faith in me
A sense of adventure

Don't panic that I haven't put any measurements up there. This recipe is flexible. Just pay attention.

Four cups of flour (and I'm talking about coffee mugs, not the measurement cups) will fill about two-and-a-half to three 15-1/2" x 10-1/2 apas (pans). With around 24 buns a pan, that's like 60 buns all up, more than enough for 'cup teas' at home.

The rest of the measurements will follow the number of cups of flour you use. If you use 4 cups flour, you'll need 4 spoons of sugar and 4 spoons of yeast. If you want to feed the neighbours too and go for 8 cups of flour, then use 8 spoons of sugar and 8 spoons of yeast.

You with me so far?

Cool.

Here's how we do it. Watch:

The Flour Mixture

First, dump our flour (let's say its 4 coffee mugs full) into a bowl. Toss in a 'pinch' of salt - half a teaspoon is good if the word 'pinch' makes you nervous.

See that block of butter there? It's been sitting at room temperature for a while, so it should be 'softened' now. Since my hands are always clean, I'm gonna break off some of that butter (maybe start with about 50 grams which is like a quarter cup, but YOU Google the conversion) ... and I'm just gonna rub that butter into the flour.

MILI Mili mili mili mili mili mili mili... ma koe MILI Mili mili mili mili mili....

What I want is a consistency that's crumbly but kinda 'silky' at the same time, so I might need to work more butter into the flour, but make sure it doesn't get too greasy.

When the mixture is just right, I make a well in the middle of the bowl and chuck in my 4 heaping spoons of sugar... don't get too fussy about the spoon measurement here. With practice, you'll figure out how sweet you like your buns to be, and the sugar is more for yeast development anyway.

The Yeast

Okay, now it's time to grab another (smaller) bowl for the yeast. Apparently, yeast works better in either a metal or glass / ceramic bowl, so try to avoid plastic. Plastic is never good.

Anyway, since we used four cups of flour, we're going to put 4 heaping teaspoons of active dry yeast into the second bowl. Get the tap to run REALLY warm, but not too hot, and pour maybe 2 cups of that warm water over the yeast. Use your hands or a spoon to break up the yeast and stir till its fully dissolved - add more warm water if necessary to do that.

This yeast water (which should be milky grey in color and smell like yummy bread now) goes into the flour mixture, in the well you made with the sugar.

Mix-Up Mix-Up

Grab that long wooden spoon your mum reserves for special hidings and 'fold' together all the ingredients now, scraping the flour from the sides of the bowl into the middle, then up and over again till everything is combined nicely. Keep that tap running, cause you'll need to mix in more warm water in order to get the perfect consistency...

When it's ready, your mixture will look like a really thick, sticky pancake batter. It should be fairly solid, but if you shake the bowl a little, the batter should 'jiggle'...

Okay, now cover that bowl with a damp dish towel and put it in a warm, dark place to rise for an hour.

The Dough

When you come back to it, the dough should be double its size with lots of little holes in it. Your whole house should be smelling like home baking by now.

It's time to knead the dough, which means you just dump a lot of fresh flour on a counter-top (I like to spread it out like a thick white blanket) and turn the holy, sticky dough out onto it. Then, working from the edges of the flour 'blanket', I fold the new flour into the sticky stuff and flatten and squeeze and knead until you can form the dough into a smooth, round shape that's got a little bit of flour dust on the outside.

IMPORTANT NOTICE: Do NOT knead the dough for too long. You need to stop working it while it's still relatively soft when we squeeze it. We want buns, not bagels... or teething rings...

Okay, cover the dough and let rise again for another half hour.

The Buns

When you come back, preheat the oven to about 250 degrees (on a NZ oven ), THEN...

...cut the dough into chunks (about half a fist size), roll into thick 'strings', and tie each into a knot. This shape helps the coconut cream sauce to flavour more parts of the bun, but if you have trouble with it, you can also just roll a boring dough ball. Up to you.

Fill each pan with the buns, leaving enough space between them to allow for more dough rising and to let coconut cream sauce in.

After you've done all the buns, let them sit for a bit cause we need to do the coconut cream sauce.

The Coconut Cream Sauce

Fresh is always best, right... So if you've got a coconut tree somewhere, get somebody to climb it. If not, then the best coconut cream you can buy is in a carton, made by these guys ==> KARA

Otherwise, you're going to have to settle for canned coconut cream. Ala's make a pretty okay canned pe'epe'e.

Okay, pour two cans or a 200ml carton of pe'epe'e into a container, work half a cup of flour and water into a runny paste and dump that in there as well, then top up with more water until we have enough sauce for all the pans. We should be able to fill the pans so that the coconut cream sauce covers at least half the height of the buns.

But before we start pouring though, we need to sweeten the coconut cream sauce. You do this according to your own tastes, but remember... for some reason the cooking process gets rid of some of the sweetness, so just make sure you add enough sugar into the sauce so that it's couple notches SWEETER than you think it should be.

Bake in the Oven

RIGHT! So the oven is hot now, the buns have risen just a little bit more in their pans, and you've got a container (jug? pitcher? large bowl?) full of sweetened, thickened coconut cream sauce. The only thing left to do is pour the sauce into the pans, chuck them in the oven, wait maybe 20 - 30 minutes for the sauce to come to a boil and the tops of the buns to become a golden brown, and take the pan out and mmmm...... But wait, there's a LITTLE bit more...

While the buns are cooling, you might want to brush sugar water over the tops to prevent them from getting dry.. but I think covering the apa with tin foil (only after they're out of the oven) or a damp cloth will do the same thing.

Eating Panipopo

Congratulations!! We've just made AUTHENTIC Samoan Panipopo. You can burn your mouth on them now, I know you want to... but I like panipopos best after they've been sitting... marinating... for maybe an hour after they came out of the oven.

Serve them in a shallow bowl, spooning more sauce over them for extra dipping, and with a hot cuppa something nice to drink on the side.

They're also GREAT the next day, even if you have to heat them up (for less than a minute) in the microwave.

Ia. Ua uma upu.

:)

xx HGG

Chabela's Legendary Coconut Cake Part 4

an adoption from Laura Esquivel's Chabela's Wedding Cake.



http://www.youtube.com/watch?v=33lnHhq--aA&hl=en

cake making...XD

this is our cake...white cake with chocolate/white chocolate filling, chocolate frosting and 3 strawberries and coconut sprinkles on top...yepz



http://www.youtube.com/watch?v=oUfO-XrKXRU&hl=en

Cooking Light Ultimate Reader Recipe Contest

Christine Dohlmar, a finalist in the Cooking Light Ultimate Reader Recipe Contest, shares the secret to her famous Carrot Cake.



http://www.youtube.com/watch?v=iF3ecwpzeXw&hl=en

All That Remains- Chiron (With Lyrics)

Chiron Lyrics: Have not the strongest and closest ties been bound so long I've called upon them they remind me where I'm from With deep conviction I am connected cross the miles with out them nothing worth relying on It's been so long since I could say I've needed anything stronger We can't give up when we have ties that bind us if I rely and I know the strength in those who taught me of the power in the ties that bind when I turn inward and look for strength within my self and demonstrations of courage are the result if inspiration is wholly shared then more is the gain then I will follow the selfless actions displayed It's been so long since I could say I've needed anything stronger We can't give up when we have ties that bind us if I rely and I know the strength in those who taught me of the power in the ties that bind we are made powerful(we are made powerful) It's been so long since I could say I've needed anything stronger We can't give up when we have ties that bind us if I rely and I know the strength in those who taught me of the power in the ties that bind we are made powerful(we are made powerful) we are made powerful(we are made powerful)



http://www.youtube.com/watch?v=8jfeVZzY3e4&hl=en

Little Known Exotic Asian Desserts - Malay Kuih

An American friend on a visit to Singapore some time back stumbled upon colourful and delicious gooey desserts which he had never tasted or heard before. I said to him those were called Kuih or sometimes spelt as kueh, and these kuihs originated from the Malays, a race of people from Indonesia, Malaysia and Singapore.

My friend thought it remarkable that these kuihs were little known to the western world, especially in the USA and Europe, where people love cheesecakes and puddings and fudge, they too would love to not only eat these kuihs, but make them as well. And so of course I packed for him a nice box of kuih as a gift when he left which I am sure he must have eaten them all at the airport.

If you must know, these kuihs were created in the deep Malay villages by resourceful grandmothers who created recipes made from whatever ingredients that were available then like tapioca flour, palm sugar, coconut milk, glutinuous rice, green beans, banana leaves, pandan leaves etc. And of course they had plain flour and sugar as well. They did not have ovens back then, so these kuihs were mostly steamed or grilled.

The end results are moist, rich, chewy desserts and for those that have palm sugar in them, would guarantee the equivalent of chocolate melt. And the colours will make any chef pleased and happy.

The kuih recipes had since then travelled from the deep villages of Indonesia and Malaysia when our forefathers migrated to the cities and other countries.

Today Malay kuih recipes have expanded into many versions but essentially using the base ingredients like coconut milk, sugar (white or brown),eggs, flour (several types), just like western desserts must have their butter, sugar, eggs and cake flour.

But that is not all. Variety is indeed the spice of life, no pun intended - these kuihs also come in savoury version where spices are sometimes added and eaten as snacks or in between meals. In fact, Asians eat sweet or savour desserts for breakfast, as snacks, at teatime or just in between meals. Or served to guests whenever they drop in.

I especially love Kuih Pulut Panggang where grated coconut cooked with spice is wrapped around steamed glutinuous rice and then wrapped in banana leaf and grilled. Imagine the smell and taste contrast of the plain glutinuous rice and the spicy coconut, heightened by the smell of banana leaf.

Many people have made a living from making and selling these kuihs, some at the back streets, at the market and little dessert stores. These days hotel chefs have started to serve them at functions and catering businesses have thrived as well.

Another friend recently arrived in Singapore and I got him about 8 different pieces of kuih. He said he couldn't possibly finish them all and would share with his room mates. But he ended eating them all because they all tasted deliciously and interestingly different.

Look out for the next article where I will share more information, tips and recipes of this glorious and exotic dessert called Malay Kuih.

3 inch butt salute

http://www.youtube.com/watch?v=g_vM8J5r90U&hl=en

German Chocolate Cheesecake Recipe... Kostlich! Delicious!

German chocolate Cheesecake is a new twist on the old favorite, German chocolate cake. This cheesecake has a rich chocolate crust and a smooth chocolate filling. The top has a traditional coconut mixture with the added crunch of pecans.

For those chocoholics in the family, this German chocolate cheesecake is only a few steps away from being in your very own kitchen.

It is a cheesecake like no other. It is truly unforgettable.

German Chocolate Cheesecake Recipe is one that undoubtedly will quickly become a new favorite in your very own kitchen.

INGREDIENTS:

1 cup chocolate wafers, finely crushed

1 cup sugar, divided

3 Tbsp. butter or margarine, melted

3- 8oz. pkgs. cream cheese, softened

1/4 cup flour

1- 4 oz. pkg. German Sweet Chocolate, melted

2 ½ tsp. vanilla, divided

4 large eggs, divided

1/3 cup canned evaporated milk

1/4 cup (1/2 stick) butter or margarine

1/2 cup coconut flakes

1/2 cup pecans, chopped

DIRECTIONS:

1) Preheat oven to 350°F if using a silver 9-inch spring-form pan or to 325°F if using a dark nonstick 9-inch spring-form pan. Mix chocolate wafer crumbs, 2 tbsp. sugar and butter; press firmly onto bottom of pan. This is your crust. Bake 10 minutes.

2) With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar and the flour in large bowl, until well blended. Add chocolate and 2 tsp. of the vanilla; mix well.

3) Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

4) Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight to allow the cake to completely cool and set up.

5) Combine milk, remaining sugar, 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Remember to store any leftover cheesecake in refrigerator.

The cheesecake is a delicious way to satisfy that sweet tooth of yours and it can also be a fun addition to a large gathering or a party.

It is definitely a recipe that your guests will not soon forget. This German Chocolate Cheesecake is bound to knock their socks off and probably will knock your own socks off too!

What To Do With Those Overripe Bananas

What to do with those overripe bananas that are too ripe to eat? When your bananas have more black spots then yellow. When the stems look like a ripcord, just about to rip. Why not make Banana Nut Cookies.

This morning as I strolled into the kitchen I noticed the bananas on the kitchen counter were turning black spotted. My first thought was to make banana bread. But then I realized this was a perfect opportunity to create a new cookie recipe.

Throwing caution to the wind I started to create a cookie recipe out of my tried and true banana nut bread recipe. I added a few more ingredients and added to some ingredients and subtracted from some ingredients. Then I began baking. The first batch came out shaped like cookies, but was fluffy like cake. They tasted pretty much like banana nut bread. Not bad, but not what I was trying to create. I then added more butter and sugar to make them a little crisper and sweeter. What makes a good cookie into a great cookie? Chocolate chips. I added a bag of quality chocolate chips. Quality is the key word here; the quality of your chocolate chips can either make or break a good cookie. This batch was good but needed some extra texture. I didn't want to create a cake cookie. I wanted to create a cookie. The next batch I added coconut and oats. Wow, what a difference! The coconut and oats not only added texture, but added crispiness and chewiness too.

What was that old saying? Something like, "when life give you lemons make lemon aid." In other words, when life gives you overripe bananas make banana nut chocolate chip cookies. Any time you have fruit taking the southern route there is always a recipe, let me say a cookie recipe to create.

Cream together:

2-cups butter

1-cup sugar

1-cup packed brown sugar

2-eggs

3-bananas

½-cup sour cream

After the above ingredients are thoroughly mixed together, mix in:

1½-tsp. baking soda

1-tsp. baking powder

½-tsp. salt

4-cups flour

Mix all these ingredients together well. Now I'll give you some options to add, but you will need to add at least some of these ingredients if not all of them. When baking cookies everyone has their individual tastes. It is always advisable to make a new cookie recipe your own. Add things you like and subtract things you don't. Who knows your cookie may turn out better than the original recipe.

1-cup nuts

1-11.5 oz. bag of chocolate chips

1-cup coconut

1-cup of quick oats