Kuih Bakar Pandan

Bahan-bahan
250 ml air
6 helai daun pandan
(di blend bersama dan tapis)

1 cawan gula
2 cawan tepung
200 ml santan pekat
250 ml air
3 biji telur B
2 sudu besar mentega, dicairkan
1/2 tsp garam
1/4 tsp pewarna hijau apple

Sedikit bijan atau kismis untuk hiasan

Cara-cara :
1. Sebatikan semua bahan, kacau dengan whisk hingga rata, tapis.
2. Leser acuan dengan mentega dan panaskan dalam oven sekejap pada suhu 180c.
3. Keluarkan acuan dan tuangkan adunan tadi, tabur dgn bijan dan bakar selama 35 minit atau hingga masak dan kekuningan. Sejukkan sebelum dipotong.

Kuih Lapis Nyonya

Bahan A
400 gm tepung beras
200 gm tepung gandum
300 ml santan pekat
450 ml air
1 sudu teh esen rose
1 sudu besar minyak

Bahan B
500 gm gula kaster
100 ml santan pekat
900 ml air
1 sudu teh garam
3 helai daun pandan
pewarna merah, hijau
*** jika suka lebih bersantan kurangkan sukatan air dan tambahkan di sukatan santan

Loyang 10"

Cara-cara :
1. Satukan bahan A, gaul rata dan tapis. Ketepikan.
2. Masak bahan B hingga mendidih, tuang ke dalam (1) dan kacau sebati.
3. Bahagikan adunan kepada 9 bahagian. Tinggalkan 4 bahagian tanpa warna, dan 3 bahagian merah dan 2 bahagian hijau (250 ml setiap lapisan).
4. Tuang 1 adunan warna merah (250ml) ke dalam loyang, kukus 4 minit kemudian tuang adunan putih, kukus 4 minit dan diikuti adunan hijau, Ulangi proses melapis hingga habis. Lapisan yang akhir dikukus lagi 1/2 jam sehingga masak.
5. Biarkan betul-betul sejuk baru dipotong.

Sumber : resipi citarasawan

Bahan-bahan
1 cawan biskut marie (10 keping)
1/3 cawan mentega, cairkan
500gm cream cheese, suhu bilik
2 sudu gelatin direndam dgn 1/4 cawan air panas
400gm susu pekat manis
2 sudu besar parutan kulit lemon
1 sudu besar lemon juice

Cara-cara
1. Biskut marie di blend/ramas hingga hancur, campurkan dgn mentega cair, gaul rata dan tekan padat dlm acuan 20cm springform. Simpan dalam peti sejuk.
2. Pukul cream cheese dgn mixer hingga lembut, masukkan gelatin, susu pekat manis, lemon juice dan parutan kulit lemon.
3. Tuang adunan cheese ke dalam acuan base tadi dan simpan semula di dalam peti sejuk semalaman. Hias dgn buah-buahan segar.

Sumber : resipi citarasawan

Bahan-bahan
1 cawan biskut marie (chocolate)
1/3 cawan mentega, dicairkan
500gm cream cheese, suhu bilik
3 sudu kecil gelatin di rendam bersama 1/2 cawan air panas
3/4 cawan gula caster
100gm chocolate Toblerone atau coklat masakan, dicairkan
1/2 cawan whipping cream, dipukul sedikit

Cara-cara :-
1. Biskut marie di blend/diramas halus, campurkan dgn mentega cair, gaul rata dan tekan padat di dalam acuan springform 20cm. Simpan dalam peti sejuk.
2. Pukul cream cheese dgn mixer sehingga lembut. Masukkan gelatin, gula caster, coklat cair dan cream, pukul hingga lembut.
3. Tuangkan adunan cheese di atas dasar biskut dan simpan di dalam peti sejuk semalaman.
4. Hias dgn coklat ganache bersama coklat toblerone.

Tips : untuk mencairkan coklat toblerone, patahkan kecil-kecil dan cairkan menggunakan kaedah double boiler atau di masukkan ke dalam microwave sekejap atau hingga coklat menjadi cair.

Kuih Koci Pulut Hitam

Bahan Doh
250gm tepung pulut
1/2 cawan tepung pulut hitam/pulut hitam di rendam dan di kisar
1 cawan air
1/2 cawan santan
secubit garam
1 sudu besar tepung beras

Bahan Inti
1 biji kelapa sedikit muda ambil putih sahaja
1 cawan gula merah atau gula melaka
1/2 cawan gula pasir
2 helai daun pandan
1 1/2 cawan air
2 sudu besar tepung pulut

Daun pisang 5 x 5", dilayur dahulu
Sedikit minyak untuk disapu atas daun pisang

*** Resipi ini telah di edit semula lihat tanda ***

Cara-cara :- 
1. Inti :- Masak gula melaka, gula pasir, 1 daun pandan dan air hingga gula larut. Angkat dan tapis gula tadi. Masukkan ke dalam kuali dan hidupkan api. Masukkan kelapa parut tadi dan baki daun pandan. Kacau rata dan masak dengan api sederhana hingga inti sedikit kering, ***masukkan tepung pulut dan kacau hingga kental  Angkat dan sejukkan, kemudian gentel bulat2.

2. Doh:- Rendam pulut hitam selama 1 jam, kemudian toskan. Blend beras pulut dgn sedikit air hingga hancur. ***(Jika menggunakan tepung pulut hitam, gaulkan saja tak perlu di rendam)  Kemudian satukan dengan semua bahan2 doh yang lain kecuali air, gaul rata dan masukkan air sedikit demi sedikit sambil terus menggaul hingga adunan menjadi doh yang tidak melekat di mangkuk adunan, tambah sedikit lagi air jika perlu. Ketepikan untuk 10 - 15 minit.

3. Kuih Koci :- Ambil sekeping daun pisang tadi, sapu dengan minyak masak pada permukaannya. ***Ambil doh secukupnya dan gentel bulat2 (seperti mengentel buah melaka).  Leperkan doh dan letak sebiji inti di tengahnya, cantumkan doh dan bulatkan kembali, ***Lumur dengan minyak masak kemudian bungkus kemas dan letak dalam pengkukus. Buat hingga siap. Kukus 15 - 20 minit atas air mendidih.

Source : www.foodtv.ca

Ingredients:
Praline

* 1/2 cup sugar
* 2 tbsp water
* 1/2 cup hazelnuts, lightly toasted and peeled

Nougat Glacee

* 5 egg yolks
* 1 cup sugar (2/3 cup + 1/3 cup)
* 6 tbsp water
* 1 1/4 cups whipping cream
* 2 egg whites
* 1 tbsp pineapple juice
* 1/2 cup candied pineapple, diced
* 1/4 cup candied papaya, diced
* 1/4 cup candied mango, diced
* 1/4 cup sweetened coconut


To Assemble

1. For praline, bring sugar and water to a boil. Boil until light golden colour, brushing down the sides of the pot with water. Remove from heat and stir in hazelnuts. Spoon onto a parchment-lined and sprayed baking sheet and let cool. Crack into pieces and pulse in food processor until fine, but still crumbly. Set aside.
2. To prepare nougat, whip egg yolks in a mixer fitted with the whisk attachment of with electric beaters until thick and foamy, about 5 minutes. Bring 2/3 cup sugar and water up to a boil over high heat. Cook sugar to 270° F (hard ball stage), about 7 to 9 minutes. It should not colour. Pouring the hot sugar down the side of the bowl, whisk sugar into whipped egg yolks. Increase speed to high and whip until mixture is thick, pale and doubled in volume, about 3 to 4 minutes. Let cool.
3. Whip cream to soft peaks and chill. Whip egg whites until foamy and gradually add 1/3 cup sugar and whip until stiff peaks. Pour pineapple juice over diced candied fruits and let soak in.
4. Fold whipped cream into egg yolk mixture, then fold in egg whites. Fold in praline, fruits and coconut and pour into 8 x 11-inch pan (you can line with plastic wrap, but it's not essential). Freeze overnight.
5. To serve, immerse pan in hot water for 10 seconds then place serving plate on top and invert to unmold. Slice or spoon glacée into dishes.
6. Yield: 1 8 x 11-inch pan.

Source : www.foodtv.ca

Ingredients:

* 3/4 cup vegetable oil
* 3/4 cup golden brown sugar
* 3 eggs
* 1/4 cup pure maple syrup
* 2 tsp grated fresh ginger
* 1 2/3 cups all purpose flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 tsp cinnamon
* 2 cups grated carrot
* 1 cup diced or crushed pineapple, fresh or tinned (drained)

Frosting

* 1/2 cup cream cheese, room temperature
* 1/4 cup unsalted butter, room temperature
* 1 1/2 cups icing sugar, sifted
* 1 1/2 tsp vanilla extract


To Assemble

1. Preheat oven to 325° F. Grease an 8-inch square pan. Whisk together oil, brown sugar, eggs, maple syrup and grated ginger. In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and stir into wet mixture to blend. Stir in carrot and pineapple and pour into prepared pan. Bake for 1 hour and 15 to 30 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool completely before icing.
2. To prepare frosting, beat cream cheese and butter together. Beat in icing sugar until smooth and stir in vanilla. Spread over cooled cake and store chilled until ready to serve.
3. Yield: 1 8-inch square cake. Makes 9 to 12 servings.

Source : www.foodtv.ca

Ingredients:

* 2 tsp gelatin powder
* 1/2 cup coffee, chilled
* 2 tbsp instant coffee powder
* 2 cups condensed milk
* 2 tsp vanilla extract
* 2 cups whipping cream
* 4 oz semi-sweet chocolate, melted
* whipped cream, for garnish (optional)
* cocoa powder or ground cinnamon, for dusting


Directions:
Mocha Latte Mousse

1. Stir instant coffee into chilled coffee to dissolve. Sprinkle gelatin into chilled coffee and let soften for about 1 minute. Stir gelatin mixture into condensed milk in a small pot. Stir over low heat until gelatin dissolves. Stir in vanilla and add ½ cup of gelatin base to a small bowl and remaining gelatin base to a large bowl. Add melted chocolate to large bowl and stir to combine. Cool both mixtures to room temperature.
2. Whip cream to soft peaks. Fold 1 cup of whipped cream into mixture in small bowl in 2 additions to make the cappuccino mousse layer. Fold 3 cups of whipped cream into chocolate mixture in large bowl in 2 additions to make the mocha mousse layer.
3. Spoon the mocha mousse to fill serving glasses ¾’s full. Top each serving glass with a layer of cappuccino mousse. (The amount of servings depends on size of glasses or cups used.) Chill at least 2 hours.
4. Garnish mousses with a dollop of whipped and dust with cocoa powder or cinnamon just before serving.

source : www.foodtv.ca

* 2 cups whipping cream
* 1 cup milk
* 2 vanilla bean
* 9 egg yolk
* 2/3 cup sugar
* dash salt


Directions:
French Vanilla Ice Cream

1. Heat cream and milk with the scraped seeds of vanilla beans (let pods steep in cream for extra flavour).
2. Whisk together egg yolks, sugar and salt.
3. When cream has come just to a simmer, remove bean pods.
4. While whisking eggs, gradually add a little of the cream mixture at a time, until all has been mixed in. Reduce heat to medium low and return custard to heat, stirring until it thickens (or coats the back of the spoon). Remove from heat and strain. Chill completely.
5. Following manufacturer’s instructions, make ice cream as directed. Serve soft immediately, or let firm up in freezer for an hour before scooping.

Source : www.foodtv.ca

Ingredients:
Caramel Toffee Squares

* 6 x Toffee candy bars (about 12 ounces) such as MacIntosh
* 1 1/4 cups all purpose flour
* 1/4 cup sugar
* 1/2 tsp salt
* 1/2 cup unsalted butter, cut into pieces
* 1/4 cup unsalted butter, cut into pieces
* 3 tbsp unsalted butter, cut into pieces
* 2 tbsp corn syrup
* 2 tbsp water
* 1 1/2 cups chocolate chips


Directions:
Caramel Toffee Squares

1. Preheat oven to 350°F and grease a 9-inch square pan.
2. Place toffee bars in the freezer for at least one hour before making. For base, combine flour, sugar and salt. Cut in ½ cup butter with fingers or a pastry cutter until a rough, crumbly texture and press into prepared pan. Dock base with a fork and bake 20 minutes, until edges start to brown slightly. Allow to cool.
3. For toffee layer, remove toffee bars from freezer and place in a sealable bag. Smash bars with a rolling pin or bottom of a pot to crush into small pieces. Pour toffee pieces into a small saucepot, reserving ½ cup of pieces for the top of the squares. Add ¼ cup butter, corn syrup and water and melt over medium-low heat, stirring constantly. Once smooth, pour over shortbread base and spread to coat. Bake for 10 minutes, until toffee is bubbling. Allow to cool.
4. For chocolate topping, melt chocolate chips with remaining 3 Tbsp butter in a bowl over a pot of gently simmering water, stirring constantly (or in microwave on medium heat, stirring at 10-second intervals) until smooth. Spread over toffee layer and sprinkle with reserved hard toffee bits (you can smash them more if too large). Let chocolate set before slicing

Source :www.foodtv.ca

Ingredients:
Crust

* 12 crunchy oatmeal cookies
* 1/2 cup pecan pieces
* 1/4 cup unsalted butter, melted

Banana Layer

* 2 tbsp unsalted butter
* 1/4 cup light brown sugar, packed
* 1 tsp vanilla
* 3 firm bananas, sliced

Cheesecake

* 2 lb. cream cheese at room temperature
* 1 cup light brown sugar, packed
* 2 tbsp unsalted butter, melted
* 5 large eggs
* 2 tsp vanilla extract

Caramel Topping

* 1 1/2 cups sugar
* 1/4 cup water
* 1 tbsp corn syrup or lemon juice
* 1 cup whipping cream


Directions:
Crust

1. For crust, preheat oven to 350 degrees F. and grease the bottom of a 9-inch springform pan and wrap the pan in foil.
2. In a food processor, pulse oatmeal cookies with pecans until an even crumble. Add melted butter and pulse to combine. Press into the bottom of prepared springform pan (not up the sides) and bake for 12 minutes. Allow to cool while preparing bananas.

Banana Layer

1. For bananas, heat a sauté pan over medium-high heat and add butter and brown sugar, stirring until melted and bubbling. Stir in vanilla and rum and add bananas. Stir just to coat and warm and pour into cooled crust.

Cheesecake

1. For cheesecake, beat cream cheese until fluffy, scraping down the sides of the bowl often. Add brown sugar in 2 additions, beating well after each addition. Beat in butter. Add eggs, one at a time, and beat well after each addition. Stir in vanilla and rum extract and pour cheesecake batter over caramelized banana layer in springform pan.
2. Bake cheesecake in a water bath: place springform pan into a baking dish and pour hot tap water around it, to come halfway up the pan. Bake for 30 minutes, then reduce oven temperature to 325 degrees F. and bake for another 30 to 40 minutes, until filling puffs just slightly around edges but still moves a little in center when shaken.
3. Remove pan from water and allow to cool for 2 hours before refrigerating overnight.

Caramel Topping

1. For caramel topping, combine sugar, water and corn syrup or lemon juice in a pan. Bring to a boil without stirring and cook, uncovered, until it turns a rich amber colour. While cooking, occasionally brush down the sides of the pot with a brush dipped in cool water.
2. Once sugar has reached desired colour, remove from heat and carefully stir in whipping cream (watch out for the steam and bubbling). Return to medium heat and simmer until reduced by a third, stirring occasionally, about 5 minutes. Chill until thickened but still fluid, about 15 minutes. Pour caramel over cheesecake and chill completely. (This can be done up to 8 hours before serving).
3. To serve, run a knife carefully along the inside of the pan to loosen, remove pan and slice with a hot, dry knife.

source : www.foodtv.ca

Ingredients:
Topping

* 1 cup + 2 tbsp unsalted butter, at room temperature
* 1/4 cup light brown sugar, packed
* 2 tbsp sugar
* 1 large egg
* 1 tsp vanilla
* 1 3/4 cups all purpse flour
* 1/4 tsp salt
* 1/4 tsp baking powder
* 1/4 tsp nutmeg

Fruit

* 10 cups diced apple such as Granny Smith, Spy or Mutsu
* 1/2 lemon, juiced
* 1/3 cup sugar
* 1 tsp cinnamon
* light brown or demerara sugar, for sprinkling


Directions:
Topping

1. For topping, beat butter and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, stir flour, salt, baking powder and nutmeg to combine. Add to butter mixture and combine just until blended. Wrap and chill while preparing fruit.

Fruit

1. Preheat oven to 375 degrees F.
2. For fruit, toss diced apples with lemon juice in a 10-cup baking dish, then add sugar and cinnamon. Bake fruit for 30 minutes, then remove from oven. Grate crumble topping over apples using a cheese grater. Sprinkle crumble with brown or demerara sugar and return to oven. Bake for 30 minutes, until crumble is a rich golden brown and juices are bubbling. Serve warm with ice cream!

Source : Bill Granger

Bahan Base
150gm mentega
110gm gula kaster
1 tsp mocca emulco/esen vanila
225gm tepung gandum
40gm tepung jagung

Bahan Topping
200gm hirisan badam
60gm mentega
55gm gula kaster
40ml susu segar
1 tsp mocca emulco/esen vanila

Sapuan : 160gm jem strawberry/raspberry

Cara-cara :

1.  Panaskan oven pada suhu 160°C.  Gris loyang 10 x 10 x 2" dan alas dengan kertas minyak.
2.  Toping :  Satukan bahan topping dalam kuali dan masak dengan api perlahan sehingga mentega cair.  Sejukkan.
3.  Base :  Pukul mentega, gula dan esen vanila sehingga berkrim.  Ayak tepung dan tepung jagung bersama dan gaul bersama adunan mentega sehingga menjadi doh.  Canai doh dan masukkan ke dalam loyang dan tekan padat dengan cutter.  Bakar selama 12 minit atau hingga keperangan.  Sejukkan dahulu.
4.  Keluarkan cutter dan sapu jam di atasnya.  Kemudian ratakan toping di atas jam tadi.  Bakar semula selama 25 minutes atau keperangan.
5.  Sejukkan dahulu baru di buka cutter.