Friday, December 3, 2010

lepat pisang


1) Pisang (1 sikat)
2) Daun pisang untuk membungkus lepat (secukupnya)
3) Tepung gandum (1 1/2 cawan)
4) Tepung beras (1/4 cawan)
5) Santan (1/2 cawan)
6) Gula (2 sudu besar)
7) Garam (secukup rasa)
**note:gula blh ditukar kpd gula merah jika SLC rs lepat bl guna gula merah lebih sedap.kalau nak letak kelapa ditengah2, gaul kelapa dengan air gula merah,1 helai daun pandan di ikat simpul & secubit garam.


Potong dadu pisang dan hancurkan.

Campurkan pisang dengan santan. Kacau sebati.

Capurkan dengan gula, garam, tepung beras dan tepung gandum. Gaul sebati.

Letakkan adunan di atas daun pisang dan bungkus kemas.

Kukus hingga masak kira-kira setengah jam

Wednesday, November 24, 2010

cinnamon bun

original recipe is from:


1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs
, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar

5 cups bread flour

1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast

note: The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out. I have these cinnamon rolls both with and without this ingredient with excellent results.

method (if u using stands mixer):

1-In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.

2-Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

(if u using the bread machine):

1- Add all the ingredients, except the Cinnamon Filling and the Butter Frosting, in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: During the dough setting in the bread machine, there is a rise cycle that will rise the dough.

2-When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

(if using food processor):

1-Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a soft ball.

2-Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

3-After dough has risen, roll and stretch the dough.then brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal.

NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.unless u intend to do that

4-With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.


Refrigerating or Freezing Unbaked Cinnamon Rolls:

  • At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
  • If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.

  • Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
  • Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!

Yields 15 cinnamon rolls.

1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts, i use pecan (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional).

2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Sunday, November 21, 2010

oreo caramel cheesecake

700g soft cheese
1c caster sugar
1/2c caramel sauce
2 large eggs
1c sour cream
1tspn vanilla extract
2 tbspn corn starch
2 pckt oreo (for base)
5 tbspn melted butter

1- crush the oreo & mix with the melted butter to make the base, then refrigerate for at least 30minute.
2-now,for the cheesecake, u'll need to beat the soft cheese with caster sugar until well cooperate.then add the vanilla extract,sour cream,caramel sauce and continue mix it using electric mixer.
3-then,pour in eggs one at the time & continue beat it until u get smooth&fluffy,u need to add corn starch into the batter.
4-pour in spring form or regular cake tin and bake for about 1 hour on 190degree or until the cake is set,don't forget to bake usingwater bath or else ur cake will crack or collapse when u want to take it out from cake tin.

for topping:
i just mix 200g of soft cheese with 1c of caramel sauce.stir until well mix.then pour on top of cool cheesecake.remember to refrigerate cheesecake for at least 2 hrs before pour the topping.

happy baking!

oreo choc caramel nut cheesecake

the picture might make cake looks worst but the taste is superb


700g soft cheese
1c caster sugar
1/2c caramel sauce
2 large eggs
1c sour cream
1tspn vanilla extract
2 tbspn corn starch
2 pckt oreo (for base)
5 tbspn melted butter

1- crush the oreo & mix with the melted butter to make the base, then refrigerate for at least 30minute.
2-now,for the cheesecake, u'll need to beat the soft cheese with caster sugar until well cooperate.then add the vanilla extract,sour cream,caramel sauce and continue mix it using electric mixer.
3-then,pour in eggs one at the time & continue beat it until u get smooth&fluffy,u need to add corn starch into the batter.
4-pour in spring form or regular cake tin and bake for about 1 hour on 190degree or until the cake is set.

**for topping
melted dark chocolate with 1 tbspn butter then let it cool for at least,pour on top of cool cheesecake that u have refrigerate at least 2 hrs.sprink a bit nut or any kind of nut that u like on top of chocolate.

happy baking!!

Saturday, November 13, 2010

paste untuk char kueh teow

ingredient untuk paste:
300g udang
2cup air
5 ulas bawang putih (diketuk)
7tbspb sos tiram
4tbspb kicap pekat
3tbspn kicap manis
1tspn petis (bahan yang orang guna buat kuah,ganti dgn otak udang + udang kering blend sbb ssh nak cari)
1tspn garam
1tbspn gula
1 kiub pati ikan bilis/pati udang

1) rebus udang dgn air smp separa masak,tos udang & ambil air rebusan td.

2) campurkan semua bahan utk paste dgn air rebusan,reneh sehingga jadi paste yg agak pekat.tutup api dapur & simpan dalam fridge.

ingredient untuk kueh teow:
1 peket kueh teow
1 tbspn cili kisar
daun kuchai & taugeh (untuk hiasan)
2 biji telur

1) tumis cili kering hingga garing.masukkan 4tbspn paste kueh teow td.kemudian masukkan udang yg telah direbus & kerang.char kueh teow selalunya berkuah,jadi masukkan air lebih kurang 1cup.

2) bila air mendidih,masukkan kueh teow,kuchai,taugeh & kacau rata.siap untuk dihidang.proses masak kueh teow sekejap je.dalam 3-5min,pastikan api kuat ketika masak.

note:Paste ni selalu org guna ntuk meniaga so udang yg direbus mmg diaorang pakai. Tapi utk kegunaan sendiri kalau tak nak rebus ngan udang pun boleh tp petis kena tambah lg, jd 1tbspn. Paste ni juga sepatutnya sudah cukup masin dan manisnya so tak perlu letak lg garam n gula masa masak buat kuey teow tp kalau rasa cam tawar leh adjust ikut selera masing2.


Thursday, November 11, 2010

chocolate peanut squares

this is a simple dessert that u can do with ur children on weekend since there is no bake's really simple yet delicious recipe and ur kids will ask more.u'll think to double the recipe =)


1/2 cup (120 grams) smooth peanut butter

1/3 cup (80 ml) light corn syrup

1/3 cup (80 ml) honey

1/2 cup (45 grams) cocoa powder, unsweetened or Dutch-processed

1 teaspoon pure vanilla extract

3 cups (80 grams) crisp rice cereal

1 cup (120 grams) peanuts

ingredient for topping:

8 ounces (230 grams) semi sweet chocolate, chopped

1 tablespoon (14 grams) unsalted butter

1) Butter or lightly spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan. Set aside.

2) Place the peanut butter, corn syrup, honey, cocoa powder, and light brown sugar in a large saucepan. Place over medium high heat and bring this mixture to a boil. Reduce the heat to low, add the marshmallows, and stir constantly until mixture is melted and smooth.

3) Remove from heat and stir in the vanilla extract, rice cereal, and peanuts. Press this mixture into the prepared pan and allow to set.

Topping: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the squares and refrigerate until chocolate has set. Cut into squares with a sharp knife.

pecan chocolate pie

ingredient for crust:

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water


1) In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

2) Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

3) After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle.(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative borderor else crimp the edges using your fingers. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

4) Preheat oven to 350 degrees F (180 degrees C). Place the oven rack in the bottom third of the oven.

note: alternatively u can buy ready made crust at ur nearest store if u don't have enough time to bake the crust or if u are not sure how to make it.i buy crust ^_^

ingredient for pecan filling:

1 cup (215 grams) dark brown sugar

2/3 cup (160 ml) Golden Syrup (or dark corn syrup)

1 cup dark chip chocolate

4 tablespoons (56 grams) unsalted butter

3 large eggs

1/4 cup (60 ml) cream

1/4 tspn salt

1 1/2 - 2 cups (150 - 200 grams) pecans, toasted and coarsely chopped


1) In a large saucepan, heat the brown sugar, Golden Syrup, dark chocolate and butter until boiling, stirring constantly. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. When the boiled syrup has cooled, beat in the eggs, salt, and cream.

2) Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream or vanilla ice cream.

Note: To toast pecans - Place pecans on a baking sheet and bake for about 8 minutes in a 350 degree F (180 degree C) oven until lightly browned and fragrant. Let cool and then chop coarsely.

happy baking every one!

Sunday, November 7, 2010

kek batik


1 bar dark chocolate
250g unsalted butter
1/2 caster sugar
2 eggs
1/2 cup milo ( can be swap with cocoa powder)
1 packet tea biscuit (marie)
1/4 cup water

1-melt the butter,dark chocolate ,caster sugar, milo & water.stir until well combine.

2-break the biscuit into small pieces,then pour into the chocolate butter mixture. fold up until nice combine then, pour into cake the cake mixture so the texture will be dense.let's it cool for about at least 2 hours or overnight is better.

happy trying!

chocolate pecan brownies


125g unsalted butter
200g dark chocolate, chopped
3/4 cup brown sugar
1 tsp vanilla essence
1 cup plain flour
3 eggs, lightly whisked
1/2 cup dark choc bits
1/2 cup chopped pecans

1-using double boiler,melted the butter and dark chocolate together.

2-then add the brown sugar, vanilla extract.the brown sugar will caramelize the mixture.taken the sauce pan off.mix the flour & eggs.u need to do this part really quickly cause the chocolate still warm,because we don't want the eggs become scramble.

3-after that add pecan & fold up until pecan well combine.then bake for 190 degrees & bake for about 30-40 minute depends on your oven.


Friday, November 5, 2010

double choc mud cake

1 bar dark chocolate (70% cocoa, the dark the chocolate the better it is)
1/2 cup caster sugar
250g unsalted butter
1/4 cup water
1 cup self raising floor
1/2 cup flour
2 eggs
1/2 cup cocoa powder

1- melted the butter with chocolate in the medium heat. then add caster sugar and need to careful so the chocolate doesn't split.keep stirring for 4-6 minute or until well combine.put a side,let it cool for 10 minute.

2- add 2 whole eggs,whisk.give it good mix.sift in plain flour,self-raising,cocoa powder fold in until get form and nice cake mixture.

3- after get consistency of the cake mixture, pour in the cake pan and bake for about 30-40 minute,190 degree depends on your oven.

ingredient for chocolate ganache:
1 bar dark/plain chocolate
1 cup whipping cream

1- melted the chocolate and cream until well combine.pour into bowl,let it cool and store in fridge until get thick chocolate ganache mixture or store for about 30minute.

2- pour on top of your mud cake.

happy baking!!

Monday, November 1, 2010

kuah kacang wif daging


bhn A
1kg kacang tanah
500g daging (potong kecil)
1 c. santan
1/2 c. gula merah
5 biji buah keras
1 tbspn udang kering (blend/tumbuk lumat)
1/2 c air asam jawa
8 biji bawang merah*
5 ulas bawang putih*
1cm halia (sebesar ibu jari)*
1 tbspnserbuk jintan manis
1 tbspn serbuk jintan putih

bhn B
15 tangkai cili kering
6 ulas bawang merah
4 ulas bawang putih
7 batang serai
1cm lengkuas (kalau xde lengkuas lebihkan serai sampah 10 batang)

*kisar hingga lumat

1-kisar bahan B sampai hancur,kemudian tumis sehingga pecah minyak.masukkan bahan yg bertanda *. masak sehingga naik bau.kemudian masukkan jintan manis,jintan putih dan udang kering.kacau sebati.

2- masukkan daging,masak sehingga daging empuk.bila daging sudah masak,masukkan air asam jawa di ikuti dengan santan. kacau supaya tidak berketul.

3-akhir sekali masukkan kacang yang sudah blend.masak sampai pecah minyak.DONE!


Tuesday, October 26, 2010

brownie chocolate cheese

pic brownie yg dah masak xsmpt nak snap c0z de guest masa tue. siap msk je brownies tros hidang... :)

ingredient for cheese:
250g cream cheese
1 egg
1 cup of sugar

1- beat all the ingredient until soft & fluffy.set a side

ingredient for brownies:
3/4 cup brown sugar
1 bar dark choc
3 eggs ,whisk up
1/2 cup pecan (u can use any nut if u wish)
2 tbspn vanilla extract
1/2 cup unsalted butter
1 cup plain flour

1- melt the chocolate with unsalted butter in a medium heat using double boiler method.stir to get the consistent chocolate texture.
2-now pour in brown sugar,vanilla extract and then stir so u get nice combination texture.remember stirring while still using the double boiler this step u don't need to cool the chocolate.i used brown sugar to get a caramelize mixture because the brown sugar itself help to get the thick chocolate mixture.
3-take bowl off from sauce pan,then add flour together with eggs.u need to do it fast at this step because the warm chocolate mixture because we don't want to scramble the eggs.stir until get nice cake mixture.then add the pecan.continue stirring until pecan and batter well cooperate.
4-pour in cake tin and then pour the cream cheese mixture on top of the batter.spread evenly.bake for about 30-40 minute(190 degree)

Monday, October 18, 2010

oreo creme pie

1 pckt oreo
1 tspn vanilla extract
1/2 blocks of cream cheese/soft cheese,softened
1 pckt JELL-O chocolate instant pudding
1/2 cup cool whipping cream topping
2 tbspn caramel ice-cream topping
1 1/2 cup cold milk
ground almond (for deco)
1- crash the oreo until get nice & even cookies it into the pie over the edge & refrigerate for 1 hours.
2- prepare the cream cheese filling.pour the cream cheese with the caramel in a mixing bowl.stir until evenly cooperate with the caramel.then pour the whipping cream.stir again until nice & fluffy,pour the cream cheese mixture into the oreo crust.spread evenly.
3-for the chocolate pudding, mix 1 pckt of instant chocolate pudding with cold milk.stir about 2 minute or until u get smooth & creamy,pour the pudding on top of the cream cheese.doing the same,spread evenly.then sprinkle ground almond all over the pie.refrigerate for at least 1 hours or best if u can refrigerate for whole night.serve.


Friday, October 15, 2010

Japanese cheesecake

250g cream cheese
1/2 cup butter
1 1/4 cup milk
6 eggs (separated)
1 1/2 cup sugar
5 tbspn lemon juice
1 cup sour cream/plain yogurt
4 tbspn corn starch
6 tbspn superfine flour
a pinch of salt

1-melt the cream cheese,butter &* milk using double boiler method.let's it cool then fold in corn starch & flour together with yolks,salt,sugar & lemon juice .fold until well mix.set a side
2-in another bowl,beat the white eggs until creamy & fluffy.
3-now,combine the white eggs with the cream cheese batter.fold in using wooden spatula until get nice & smooth mixture.
4-pour in the batter into the cake pan.bake by using bain marie method or aka water bath. for those who not really sure what is bain marie it is a baking method using 2 cake of it you need to fill with hot water& place it bottom of the other cake pan that containing batter.

Thursday, October 14, 2010

Easy Frittata

recipe from:

  • 8 eggs ( I used 4 whites & 4 whole eggs)
  • 2 Tbsp milk ( i used half cup )
  • 1 plum tomato, chopped ( i used the big tomato)
  • 1 cup Mozzarella Cheese, shredded ( i added 1/2 cup shredded parmesan)
  • 2 bacon strips, cooked and crumbled ( i used cooked sausages - cubed)
  • 1/2 cup white mushrooms, sliced ( i used canned )
  • 1/4 cup fresh basil, chopped
  • 1 onion- chopped
  • oil for pie pan ( i use my non stick frying pan)
  1. In a bowl beat the eggs and milk together.
  2. Mix in the tomato, 1/2 cup of Mozzarella cheese, bacon, mushrooms, and basil.
  3. Oil the a 9" pie pan.
  4. Pour the egg mixture into the pie plate.
  5. Bake at 350F for 20 minutes.
  6. Top the frittata with the remaining cheese and return to the over for 10 minutes, or until puffed and golden brown.
  7. Remove from the oven and allow to stand for 5 minutes before cutting.

    Note: A frittata is the Italian version of an omelet, but is doesn't require sophisticated or tricky maneuvers. Even if you can't make a pretty omelet, you can make a great frittata. The frittata is made "open-face" style and isn't folded over. It's part of what makes Italian comfort food fantastic. It is healthy, tasty, and simple to make. You can add meat or keep it vegetarian. It can be served for breakfast, lunch, or supper.

    If you have eggs and cheese almost everything else can be added. You have some broccoli left over from dinner the night before? Cut it into bite size pieces and include it. I have a friend who adds left over pasta to her frittata! Ask yourself, would you eat it on a pizza or in an omelet? If the answer is "yes" then it should be great in a frittata. Vegetables are always welcome for flavor, color, and crunch. Textures should vary within the frittata. Herbs should be added, whether fresh or dried. Your cheeses will also effect the flavors of your frittata. Spinach, walnuts, and Gorgonzola create a sophisticated frittata. Have fun! Experiment!

baileys cheesecake

  • recipe from:

  • Ingredients for a 9-inch cheesecake:
  • 100g/3½oz unsalted butter
  • 250g/8¾oz biscuits (crushed).
  • 450g/1lb Cream cheese such as Philadelphia
  • 1 slug of Baileys Irish cream
  • 100ml/3½oz icing sugar
  • 200ml/10½oz double cream
  • 60g/2oz chocolate (dairy or plain, as you prefer)

  1. Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.
  2. Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridge.
  3. While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm.
  4. In a bowl, whip the cream until it forms soft peaks.
  5. In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.
  6. Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.
  7. To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing.
  8. Some people serve individual portions with additional cream, poured over or whipped into a peak.

Oreo Cookies and Cream No-Bake Cheesecake Recipe

recipe from:


* 1 1/2 cup crushed graham cracker
* 1/4 cup packed light brown sugar
* 7 tablespoon unsalted butter(melted)


* 2 ¼ cups heavy cream
* 1 pound cream cheese, softened
* 2/3 cup sugar
* ½ teaspoon salt
* 2 tablespoon lemon juice
* 2 teaspoon vanilla powder
* ¾ cups Oreo Cookies, crushed


1. Combine graham cracker crumbs with sugar. Add melted butter and blend until combined.

2. Press into pan. Set aside.


1. Beat heavy cream until medium peaks form. Set aside.

2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins).

3. Add cream cheese mixture to heavy cream and beat until incorporated.

4. Gently fold in Oreo cookies.

5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

6. Refrigerate for at least 6 hours to set or overnight for best results.

7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

Wednesday, October 13, 2010

cotton cheesecake (aka Japanese cheesecake)

recipe from:

i've change a few from the original recipe


1/4 c milk

½ tsp lemon juice

1 lb. Kraft Philadelphia cream cheese (let soften at room temperature)

1 pint Daisy sour cream

6 eggs, separated

1 ¼ c sugar

1 Tbsp pure vanilla extract

1 1/2 tbspn corn strach*

2 tbspn self raising flour*

*i added this 2 ingredient cause i want a little bit dense but still fluffy cheesecake


1-Blend together in large bowl milk, lemon juice and cream cheese. Add to blended ingredients sour cream, egg yolks, sugar and vanilla. Beat egg whites till stiff and fold into mixture.

2-Pour over crumbs and bake 320-325 degree oven for one hour or until center comes out clean on a toothpick. Turn off heat and keep in oven one more hour. Remove sides of pan and chill. (May develop cracks on top which can be covered with sifted powdered sugar when serving).

Helpful suggestions for baking a perfect fluffy cheesecake:

  • Use only large size eggs (not jumbo!)
  • Use Kraft Philadelphia Cream cheese and best brands of sour cream (Daisy, Friendship, or Breakstone). I do not recommend a store brand for this recipe.
  • I advise you to calibrate your oven temperature; if the oven fails to meet its automatic setting, it may be too hot or too cold. Therefore, compensate by using either a lower or higher temperature setting than the recommended (320-325 degrees) range.
  • If you use a silver springform pan, bake at 325° for 1 hour or more. For adark, non-stick springform pan, bake at 300° for at least 1 hour, 15 min. (Thanks to Tony for the tip!)
  • Use a springform pan that measures no less than 9″ in diameter.
  • Fill the springform pan approximately one inch below the rim.
  • Do not beat egg whites ahead of time. They should be stiff but not dry. When egg whites can stand up in peaks after beating then that is the time to stop beating.
  • Carefully fold whites into batter to avoid deflating the egg whites.

Sunday, October 10, 2010

chocolate cookies

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, divided
1/4 cup butter, softened
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. CALUMET Baking Powder
2 cups chopped PLANTERS Walnuts

oven to 350°F.

CHOP 8 chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)

DROP rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.

BAKE 12 to 13 min. or until cookies are puffed and shiny. Cool 1 min.; remove from baking sheets to wire racks. Cool completely

cheesy meat lasagna

recipe from:
3/4 lb. extra-lean ground beef
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 egg
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

oven to 375°F.

BROWN meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Mix egg, cottage cheese and Parmesan.

SPREAD 1/2 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce; cover.

BAKE 30 min. or until heated through. Top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.