Ingredients
Green Beans 300g
Sugar 150g
Grated Skinned Coconut 150g
Plain Flour 40g
Salt 1/2 tsp
Cooling oil to deep fry

Ingredients for the batter
Rice Flour 120g
Plain Flour 60g
Egg 1, beaten lightly
Ground Turmeric – a pinch
Lime Juice – a couple of drops
Salt 1/2 tsp
Water 120ml

Directions

Boil the green beans until they are tender, adding more water when necessary. When the beans have broken up and most of the liquid has been absorbed or evaporated, add the sugar, coconut, plain flour and salt. Stir the mixture until it is very mushy. Remove from heat and cool.

Shape a portion of the mixture (about the sixe of a small egg) and shape it into a ball. Flatten the ball slightly to make about 1cm thick patties. Continue making patties until there is no more mixture left.

Combine all the batter ingredients till you get a smooth consistency. You may add just enough water to acheive that.

Heat the cooking oil for deep frying. Coat the patties with the batter, and then deep fry until it is crisp. Remove and drain well before serving.

It can be served hot or cool.

To find out if your yeast is good, first dissolve 1 tablespoon of sugar or other sweetener in warm water with 2 cups of liquid and then add your yeast. Wait several minutes for it to dissolve and start working, developing tiny bubbles. If there are no bubbles then discard it and go through the process again. Since yeast and salt don’t get along, add it after finding out the yeast is good.

Measuring

Fluff up your flour before measuring since it always settles when stored. Now sprinkle flour into measuring cup and slide off excess with a knife blade. Taking this step will cause you to measure a true 4-ounce cup instead of getting a 5-ounce cup from being compacted.

Knead

Knead dough for about 5 minutes and let it rest to relax the dough. This helps the rest of your kneading easier.

Liquids

To add a different flavor and even make nutrition better, substitute water for juices or broth or when a recipe calls for milk try buttermilk.

Sugar and Sweeteners

It’s not necessary to have or add sugar in a recipe, but it does bring out the flavor. If you want to add sugar and need moisture try honey or molasses.

Oil

Unless you’re counting calories adding oil to bread is better because it will make your bread fresher longer.

Storing Flour

If you use your flour fairly fast, store it in a cool, dry place. If you don’t use your flour very fast then put it in a lock-type plastic bag and store it in your freezer.

Dry Ingredients

Substitute a little dried fruit, vegetables, cheese, nuts, grains, seeds or herbs and spices for some of the flour in your recipes. Just add it into the cup before you measure your flour. It will change it up and it is wonderful.

You can find many more tips and recipes at Cristie’s Cookin. Submit your favorite recipe to win a free “Gotcha Covered” Apron. Check out those spices, Bling It, Ring It and Zing It. Cristie’s novel “11.11.11″ by TJ Stokes is a thriller you won’t want to miss.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her love of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at http://www.cristiescookin.co m and http://www.tjstokes.com

The emotional trigger that a smell can stir up is one of the most powerful triggers that there is. If you live anywhere in the United States, chances are that the smell of chocolate chip cookies baking conjures up some kind of emotional memory for you. Smells are part of how we remember, part of how we define our memories, our stories, our lives.

For me, the smells of baking were part of my childhood, part of the fabric of how I define my childhood and part of the fabric of how I define my life to this day. The smell of a favorite baked treat can still bring a smile of remembrance to my face. What kitchen smells define your childhood memories? What smells do you want your children to define as their childhood memories? Here a couple of great variations on that old favorite, chocolate chip cookies. I hope you use these baking recipes to make wonderful memories with your children.

Peanut Butter Chocolate Chip Cookies

1 1/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1 egg

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

1/2 cup peanuts, coarsely chopped

In a small bowl, combine the flour, baking soda, salt and cinnamon. In a large bowl, combine the butter, sugar, brown sugar, and peanut butter. Mix together until creamy. Add in the egg and vanilla extract. Add the flour mixture. Add in the chocolate chips and peanuts. Drop the dough by teaspoons onto baking sheets. Bake in a 375 degree oven for 7 to 10 minutes or until the edges of the cookies are set but the centers are soft. After removing the cookies from the oven, leave them on the baking sheets for 4 minutes before removing them.

Oatmeal Chocolate Chip Cookies

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups light brown sugar, packed

1 cup butter, softened

1/2 cup sugar

2 eggs

2 tablespoons milk

2 teaspoons vanilla extract

2 1/2 cups quick-cooking or old-fashioned oats

2 cups semi-sweet chocolate chips

1 cup chopped nuts (optional)

In a small bowl, combine the flour, baking soda and salt. In a large bowl, mix together the brown sugar, butter and regular sugar. Add in the eggs, milk and vanilla extract. Slowly add the flour mixture. Add the oats, chocolate chips and nuts. Drop by tablespoons onto baking sheets. Bake in a 375 degree oven for 9 to 10 minutes for soft cookies and 12 to 13 for crispy ones.

Jill Borash loves to share her passion for baking and story telling at her website, YourBakingStory.com. If you’re looking for a tasty [http://www.yourbakingstory.com ]baking recipe or just a good story, stop by and browse awhile. Happy Baking!

Article Source: http://EzineArticles.com/?expert=Jill_Borash http://EzineArticles.com/?Fun-Chocolate-Chip-Cookie-Recipes&id=1194163

1 cup/250ml milk; 2 eggs; 1/2 tsp salt; 1 cup/250ml all-purpose flour; 1/4 cup/62.5ml) reserved drippings from roast or unsalted butter.

Method: 

Process milk, eggs and salt in blender for 15 seconds.   Add flour and process for 2 minutes.  Let batter stand in food processor at room temperature for 30 minutes to 1 hour.  Place drippings in 9-inch square baking tin.  Place in 450F or 230C over for 5 minutes. 

Process batter for another 10 sec and then pour into the hot drippings.  Do not stir.

Immediately return pan to over and bake for 20 minutes.  Reduce oven temperature to 350F or 180C.  Bake for 10 minutes until pudding is golden brown and puffed.  Cut into squares.  Makes about 6 to 8 servings.

This is baked using bain-marie method to ensure the pudding is moist. Bain-marie method means the baking tin is place into a basin of water and bake in the oven.

Here’s what I did, and in my usual fashion, I use estimates, hope you will use your own judgement too.

Ingredients:

Day-old slices of white bread (about 7 to 8 pieces); 200-250ml fresh milk; a fistful of raisins; 20g sugar, 1 egg; 50g butter; dash of cinnamon and nutmeg, a sprinkle of brown sugar.

Method:

Tear out the bread into pieces and place in baking tin or dish. Put raisin and some water in a saucepan and boil, let simmer for 5 minutes and leave to soak. Melt butter over heat, add milk and sugar and stir until sugar melts. Add egg into the mixture and stir to combine. Add the soaked raisin mixture.

Scoop the mixture over the bread ensuring the raisins are evenly distributed in between the slices of bread. Set aside for at least an hour to soak well. Ensure the bread is submerged. Just before baking, sprinkle brown sugar on top as well as the cinnamon and/or nutmeg. This gives a nice crunchy texture to the pudding.

Baking: Preheat the oven at 180C. Bake for at least an hour.

There you are! So easy isn’t it. Hope you enjoy it.

Ingredients:

500g grated coconut; 1 cup sugar; 3/4 cup evaporated milk; 1 tsp vanilla essence; 1 tsp red, green or yellow colouring

Method:

1) Mix coconut with sugar and milk in a pan. Cook over low fire for about 45 minutes, stirring all the time so the mixture doesnt burn.

2) Once the mixture is dry and sticky – add vanilla essence and colouring. Stir for another 3-5 minutes until colour is even.

3) Press into tray 2-3 cm thick. Leave to cool. cut into 3cm or larger squares.

Makes enough for 30cm tray

Prep time : 15 minutes

Cooking time: 45 minutes

Tip: If you want different coloured candy, separate the coconut mixture after adding vanilla essence. Put into different pans, add the colouring you want and continue stirring until the colour is even. Remove and press into smaller trays.

Ingredients:

60g green pea flour or hoong kueh flour; 2 cups coconut milk; 100g sugar; 2 small ripe bananas, sliced thinly ; 1 stalk pandan leaf; 2 banana leaves, cut into 12cm squares

Method:

1) Put green pea flour, coconut milk, sugar and pandan leaf in a bowl over a pot of boiling water. Do not put the bowl into the water. The steam from the boiling water will dissolve the flour and sugar.

2) Stir until the mixture thickens and becomes transparent. This should take about 10 minutes. Remove pandan leaf. Allow mixture to cool slightly.

3) Place 1 tbsp cooked flour mixture in the centre of banana leaf and top with 2 slices of banana. Cover with 1/2 tbsp flour mixture and wrap into a square packet. Cool in refrigerator for half a day until firm. Eat this dessert chilled.

Tip: Pandan or screwpine leaves add a lovely fragrance to local desserts and cakes. The leaves are also pounded to get the green juice for colouring.

Ingredients:

125g/ 4oz/ 1/2 cup butter – melted ; 75g/3 oz/ 1/3 cup light soft brown sugar; 90ml/ 6 tbsp maple syrup; 2 eggs; 125g/ 4oz/ 1 cup self-raising flour ; 75g/ 3oz/ 1/2 cup pecan nuts – chopped ; 125g/4oz/ 3/4 cup plain (semisweet) chocolate chips; 50g/2oz/ 1/4 cup unsalted butter.

For decoration : 12 pecan nuts

Method:

1) Preheat over to 180C/ 350F. Grease and line the cake tin (pan) with the greaseproof paper.

2) Place the melted butter, sugar, 60ml/ 4tbsp maple syrup, eggs and flour in a bowl and beat for 1 minute until smooth.

3) Stir in the nuts and transfer to the prepared tin (pan) – 25 x 18cm/ 10 x17 inch rectangular tin. Smooth the surface and bake for 30 minutes, until risen and firm to the touch. Remove from the oven, cool in the tin (pan) for 10 minutes and transfer to a wire rack to cool.

4) Melt the chocolate chips, butter and remaining syrup in a small pan over a low heat. Cool slightly.

5) Spread over the cooled cake with a palette knife (spatula). Leave for 5 minutes to set.

6) Mark out 12 rectangles with a knife and place a whole pecan nut in the centre of each. Leave until set and cut into rectangles along the marked lines.

Storing: Transfer to an airtight container as soon as brownies are cold. Best eaten the day of making.

Freezing: Recommended before the decoration stage. Open-freeze until very firm, and then wrap. Defrost at room temperature.

225g/8oz/2 cups plain flour – sifted; 15ml/1 tbsp baking powder ; pinch of salt; 30ml/2 tbsp margarine; 175ml/3/4 cup of water; corn oil for frying; syrup or honey to serve

Method:

1) Put the flour, baking powder and salt into a large bowl.  Lightly rub in the margarine, using your fingertips, until the mixture resembles coarse breadcrumbs.

2)  Gradually stir in the water, using a fork, until the mixture clings together to form a soft dough.

3) Shape the dough into a ball, then turn on to a lightly floured surface and knead very gently until smooth.  Roll out thinly to a rectangle measuring about 46 x 35cm/ 18 x 15inch.  Using a sharp knife, carefully cut about 30pcs of 7.5/3in squares.  For a decorative edge, use a pastry wheel to cut out the squares.

4) Heat the oil to 190C/375F.  Fry the squares, a few at a time.  As they brown and puff up, turn over to cook the other side.  Remove with a slotted spoon and drain on kitchen paper.  It is important that the temperature of the oil remains constant during the cooking process.  Serve warm, with syrup or honey.

Comments:  Use your imagination when deciding what to serve with the pillows.  Sprinkle them with cinnamon and sugar, or syrup flavoured with rum.