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

Italian Cream Cake Recipe - dessert recipes

Looking for a perfect dessert to follow a perfect Italian meal, wedding cake, romantic or just a recipe for chocolate cake to break the monotony? If so, you could certainly consider a recipe for Italian cream cake.

Ingredients:

2 cups white sugar
6 large eggs, room temperature.
Cooking spray
1 / 2 cup butter
2 cups flour, all
1 teaspoon baking powder
1 cup low-fat orRegular buttermilk
1 / 2 cup pecans, coarsely chopped
1 teaspoon real almond extract
1 teaspoon coconut extract real
1 teaspoon vanilla extract real
1 / 2 cup sweetened flaked coconut
1 teaspoon salt

Cream Cheese Icing Ingredients:

4 ounces butter
4 cups powdered sugar
1 teaspoon vanilla extract real
8 oz cream cheese
A cup of pecans (toasted or not toasted)

Italian Cream Cake Recipe Directions

Icing:

Step one: Combine butter, powdered sugar, vanilla sugar and cream cheese in a medium bowl.
Step two: Beat ingredients until light and creamy (about three minutes.) Make sure not to hit, or glaze is too runny.
Step three: Set the nuts aside. They will be used at the end.
Step Four: Cover and refrigerate the icing.
Note: Do not add nuts to the icing. And 'the icing is very difficult to spread.

The> Cake:

Step one: Heat the oven to 350 degrees Celsius.
Step Two: Spray evenly 3 (9 inch) round pans with cooking spray.
Third step: Dust the pan with flour and then shake the excess flour.
Step four: Set the pans aside.
Step Five: In a large bowl of sugar and butter. Use an electric mixer beat on medium speed until smooth and creamy texture.
Step Six: Separate the egg yolks and egg whites. We reserve the egg white for use in an instant.
StepSeven: Add egg yolk and beat the mixture well. Add another egg yolk and beat the mixture well. * You will be only two yolks.
Step Eight: In a separate bowl, flour, salt and baking powder.
Step Nine: Add 1 / 4 of the flour mixture, mixture of cream and mix well.
Step ten: Add 1 / 4 of the buttermilk, and mix well.
Step Eleven: Take the flour and buttermilk until all alternatives is used.
Twelve Step: Add the vanilla, coconut,and extracts of almond.
Thirteen step: Add the pecans and coconut.
Fourteen Step: Using an electric mixer, beat egg whites at high speed until a stiff peak form. Careful not more than football.
Fifteen Step: Gently fold the egg mixture white.
Sixteen Step: Pour batter into pans.
Step Seventeen: Bake 23 minutes.
Eighteen step: Cool pans for 10 minutes. Then carefully remove the cakes from pans.

Icing The Cake:

Step One:Line a plate or pie dish with baking paper. You can use one of the pots to draw a circle to the exact size.
Step two: Place one layer on plate, and ice cream with ¼ of the glaze. Repeat with each layer.
Step Three: Use the last 1 / 4 of the veil of ice on the sides of the cake.
Step four: sprinkle the pecans on top of the cake and sides. You can use a piece of wax paper to press the pecans in the icing.

It may seem a bit 'boring, butThis Italian recipe cake is worth it!

Fun Recipes For Kids - Rock Cakes

This is not only a great after school snack it's fun and easy for the kids to make as well.

You will need a moderate oven for this recipe so set your temperature and pre-heat your oven before you start.

What you will need:

1 Medium Sized Mixing Bowl

1 Small Mixing Bowl

1 Knife

1 Fork

1 Dessertspoon

1 Baking Tray

1 Flour Sieve

1 Pinch Of Salt

½ lb of Self-Rasing Flour

3 Ounces Of Butter

3 Ounces Of Sugar

4 Ounces Of Sultanas (or Currants)

2 Tablespoons Of Milk

1 Egg

How To Make:

Start by lightly greasing your baking tray and then put it aside (out of the way) until you need it.

Sift the flour and the salt together into your medium mixing bowl. Rub in the butter until the mixture starts looking like breadcrumbs. Then add in the sugar and sultanas and mix it all together with your knife.

With your fork lightly beat your egg and milk together in the small mixing bowl and then add them to your flour and sultana mixture. Stir it all together with your knife until you have a dough.

With your dessertspoon grab spoonfuls of the mixture and put them on your greased baking tray. You don't need to make perfect round shapes. When you put them on the tray remember that they will get bigger while they are cooking so spread them about 1 to 2 inches apart.

After you've done that carefully put them in a moderate oven for about 10 to 15 minutes. When done carefully take the tray out and allow them to cool before eating them.