Friday, November 11, 2011
Sharon's Crusting Buttercream
Sharon Zambito's crusting buttercream...this recie awesome..especially in summer in Hawaii.
5 generous cups Sweetex shortening, or other brand of hi ratio shortening
** I make the following recipe to fill my 5 quart mixer. Adjust the recipe volume to fill your mixer properly as discussed in the videoPerfecting the Art of Buttercream.
5 generous cups Sweetex shortening, or other brand of hi ratio shortening
5 pounds powdered sugar
4 TBS Wedding Bouquet flavoring (or substitute your flavoring of choice in the appropriate amount)
11-12 TBS hot coffee creamer liquid (as discussed in video)
Cream the shortening , flavorings, and hot liquid with paddle attachment until well combined and creamy. Then stream in first 3 pounds of powdered sugar with mixer running at speed one. When incorporated somewhat, stop and scrape down sides of bowl well. Stream in last 2 pounds of powdered sugar at speed one. When incorporated, turn the mixer up to speed 6 and let it beat for 5-7 minutes until very smooth. Scrape down the sides of the bowl very frequently while the mixer is going at speed 6. The goal is to get all of the icing down into the belly of the bowl and fill the bowl from side to side with no air gaps around the walls, as well as covering the paddle up to the springs. If the icing is making a sucking or "kissing" noise after all the sugar is in, add just a few drops more of liquid, while scraping down the sides,with the mixer running, until that stops. You should create a bowl full of icing side to side, where the paddle is completely submerged and beating in a vacuum under the icing. 5-7 minutes at speed 6 and you should have a smooth as silk and nearly airless icing. Cool before using. Keeps at room temp for weeks or fridge/freeze indefinitely.
Kathy Finholt's Crusting Cream Cheese Icing
Not my recipe, but I copy paste to my blog because it will be easier for me when I want to use this recipe.
1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 lbs powdered sugar
1 T vanilla
1/2 tsp salt
Kathy says:
Mix on low speed for a couple of minutes.
This makes a fairly stiff icing if you use 3-1/2 lb. Powdered sugar. For a softer one you can use 3 lbs. of powdered sugar. Can stay out of fridge for several days. Freezes well.
1/2 cup Crisco
16 oz. cream cheese
3 lbs powdered sugar
1 T vanilla
1/2 tsp salt
Kathy says:
Mix on low speed for a couple of minutes.
This makes a fairly stiff icing if you use 3-1/2 lb. Powdered sugar. For a softer one you can use 3 lbs. of powdered sugar. Can stay out of fridge for several days. Freezes well.
Durable cake recipe from Cake Central
I copy paste from Sharon Zambito's blog...she's awesome !
**My favorite for chocolate cake and best for sculpting
This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.
1/2 cup water
1/3 cup vegetable oil (add 2 more TBS for choc recipe)
1 small pkg of instant pudding mix
1 cup sour cream
Preheat oven to 325.
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.
1 cake mix
4 egg whites1/2 cup water
1/3 cup vegetable oil (add 2 more TBS for choc recipe)
1 small pkg of instant pudding mix
1 cup sour cream
Preheat oven to 325.
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
**Mixture is very very thick.
WASC (white almond sour cream) by Rebecca Sutterby
Ingredients :
1 box mix (does not work well with DH since they changed their formula)
one cup sugar
one cup flour
1 1/3 cup water
1 tsp vanilla
1 tsp almond if desired
3 whole eggs or 4 whites
one cup sour cream
2 tbs oil
*you can make this into any flavor by starting with flavored mix, and adjust extracts as desired . Bake at 325.
one cup sugar
one cup flour
1 1/3 cup water
1 tsp vanilla
1 tsp almond if desired
3 whole eggs or 4 whites
one cup sour cream
2 tbs oil
*you can make this into any flavor by starting with flavored mix, and adjust extracts as desired . Bake at 325.
Friday, October 28, 2011
Potato Ball or Perkedel
I love this side dish since I was kid. But I hate if my mom made this and added ground beef. Yeah, you can...but I like it plain without beef or shrimp (my aunt Siok). If you buy this dish in pedestrian food in Indonesia...you'll find they have many kind of recipe. But the basic is like this
Ingredients :
- 4 russet potatoes, cook use steam method. You can deep fry too, but I like steam. Mash steam potatoes like you want to make mashed potato.
- 1/2 medium onion, chopped
Ground spices : ( I didn't measure them)
- Garlic
- Onion mix (optional)
- Salt
- Pepper ( black or white and crushed red pepper)
- 1 C bread crumb (plain)
- 1 egg
- Oil for deep fry
Mix all together, shape like small ball and fry until golden brown.
Put on paper towel to absorb the oil.
Mendoan (Tempeh Fritter)
This side dish came from Banyumas, a small city in Java. Very famous as a Tempeh City in Indonesia.
Tempeh for mendoan is special, the wrap soybean very thin...so, every mendoan is a big square thin tempeh dip in batter, then deep fry.
Mendoan means, half done.....yeah, originally they fry mendoan less than 1 minute. It's okay because the tempeh very thin.
I make my mendoan, completely done and crispy, I cut tempeh thinly.
So, this is it !
Ingredients :
Batter :
- 1/4 C rice flour
- 1/2 C all purpose flour
- 1/4 tsp baking powder
ground spice :
- 3 garlic cloves
- 2 candlenut or macadamia, optional
- 1/2 tsp corriander
- salt and pepper, for taste
- 1/2 tsp onion powder
-water, I never measured the water....just if you look the consistency a bit thinner than thick soup.
- green onion, chopped
- 1 block tempeh, cut thinly and square
- Oil for deep fry
Heat oil in deep fryer or skillet. Mix all batter ingredients, dip tempeh in batter before you fry them..
Put on paper towel after done to absorb the oil.
Enjoy while warm, or you always can bake for 10 minutes in oven or toaster to make them crunchy if you want to eat them later.
Wednesday, October 26, 2011
Eggs Salsa
I didn't measured this recipe, feel free to adjust what you like and what you don't like.
Ingredients :
Grind all this :
- Chili...jalapeno, serano, thai, habanero...choose what you like.
- Tomatoes
- Onion
- Garlic
- Oil to fry
- Salt
- Vinegar
- Sugar
- 10 boiled eggs
Heat oil, medium. Add ground stuffs and fry about 3 minutes. Add salt, vinegar and sugar for taste..add eggs cook again about 5 minutes, low heat.
Enjoy !
Tofu, Tempeh and Potato Stew (semur)
In Indonesia we have this dish called "semur" I think from Dutch language "smoor" means, stew.
People make with chicken or beef with potato, this is the vegetarian version of this dish.
Ingredients :
- 8 oz tempeh, cube..fried half done.
- 1 block tofu, cube..fried half done.
- 2 medium potatoes, cube and fried.
Grind spices :
- 4 candlenut or macadamia
- 5 cloves garlic
- 1/2 medium onion
- 1/2 medium onion, chopped
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp coriander
- 1 T sweet soy sauce
- 2 bay leaves
- 1 stack lemongrass, smashed
- 1 tsp shredded ginger
- 2 tomatoes, cubed
- 2 T oil
- water
- salt and pepper for taste
- sugar
Heat oil inside a pan, medium heat. Put chopped onion in the pan, fry until soft.
Add ground spices, keep stirring...add all the spices and tomatoes. Cook about 2 minutes, add water then tempeh, tofu and potatoes. Add salt and pepper, taste it..add sugar if needed.
Cook until the gravy thick.
Monday, October 17, 2011
Pizza Crust
Try to make your own pizza crust, the topping is your imagination....sky is the limit for topping.
Easy enough to make crust.
Ingredients :
- 2 C all purpose flour
- 1 package active yeast or 2 1/4 active yeast (if you buy in bulk like me)
- 1/4 C olive oil
- 1/4 C shortening, omit this if you want your crust crunchy
- 1/2 tsp sugar
- 1/4 tsp salt
- 3/4 C warm water, no more than 115F
Mix all in standing mixer bowl, use hook..let the mixer working. Once dough become one rough ball, set timer for 8 minutes.
Then let the dough rest for 1 hour.
If you don't have standing mixer. Mix all in a big bowl, be ready with extra flour if the dough to sticky. Just dip your hand in flour and back to knead, until smooth about 10 minutes.
After 1 hour, your dough ready to use.
Happy cooking !
Sunday, October 16, 2011
Basic Butter Cake
I'm using this cake recipe as a basic for many cake. You can make almond or macadamia or marble...the limit is sky. Very easy cake and very moist...
Ingredients :
- 2 C butter, softened
- 3 C sugar
- 6 eggs
- 1 tsp vanilla
- 3 C all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- a pinch salt
- 1 C sour cream
Preheat oven 350F. Grease 2 pans, 9" or 8" ....or 1 bundt pan.
Sift all dry ingredients, in one big bowl.
Mix with medium speed, butter and sugar until fluffy. Add eggs, one by one, add vanilla. Turn to low speed.
Add dry ingredients, a little by a little (maybe about 4 part).
Add sour cream, mix well.
Pour into pan and bake about 50 minutes - 1 hour
Buttercream
This recipe I got from someone blog (I forgot), like usual, made a bit change to make fits to our families taste bud.
Ingredients :
- 4 pounds powdered (confectioners') sugar
- 1 1/2 cups Crisco or hi-ratio shortening
- 1/2 C salted butter
- 1/2 cup corn starch
- 1/3 cup powdered milk mixed with enough water to make 1 cup or 1 C heavy milk
- 1/2 teaspoon clear vanilla extract
- 1/2 teaspoon clear butter extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon Crème Royale or crème bouquet, optional
Viva paper towels
Into the mixer bowl, place the Crisco shortening and cream until fluffy. Add the powdered sugar to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.
In a small bowl, combine the water and the powdered milk; add the vanilla extract, butter extract, almond extract, and crème royale or crème bouquet, and salt; set aside. Add to the shortening/sugar mixture and combine until well mixed.
This icing needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just re-whip on low and you get a smooth, non-airy buttercream icing. I like this recipe better than Wilton’s buttercream because it tastes less sweet and uses half the amount of Crisco shortening.
Ratatouille
I thought Ratatouille is a mouse (or rat) in Disney movie. Then I found this recipe in a book "Baking in a commonsense guide". I made a little bit change for the recipe, and the result...awesome !
Pastry :
- 3 C all purpose flour
- 3/4 C chilled butter, chopped
- 1/2 C iced water
- 1 T vinegar
Mix all ingredients in food processor, don't over mix. If you don't have food processor, put all dry ingredients in a big bowl and mix them use 2 knife, add liquid a little by little. Until shape like a rough ball.
Cover with plastic wrap and let rest in fridge, while you make the filling.
Filling :
- 1 big eggplant, cut cube
- 1/4 C olive oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2 zucchini, slice or cubed
- 2 tomatoes, cubed
- 1 red bell pepper, chopped
- 1 T balsamic vinegar
- 1 C grated cheddar cheese
- 1/4 C grated parmesan
- salt and ground white pepper, for taste
Preheat oven 400F
Heat oil in a big skillet, add onion..cook until soft.
Add garlic, cook about 1 minute. Add zucchini and bell pepper...cook until soften.
Add eggplant and tomatoes, cook about 2 minutes. Turn off the stove.
Stir in balsamic vinegar, salt and pepper. Then cover and let cool a little bit.
Roll pastry and put in tart pan. Prick bases with fork.
Bake about 20 - 25 minutes until golden color.
Pull out from oven .
Reduce oven to 350F.
Mix all cheeses with vegetable and pour into the shell.
Bake again for 15 minutes.
Enjoy !
Monday, October 3, 2011
Cinnamon Walnut Coffee Cake
I found this recipe inside my head while jogging and exercise Turbo Sculpt on weekend. This idea insist me to try.. :))
The result not bad and easy to make.
Ingredients:
- 1 1/2 C all purpose flour
- 3 eggs
- 1 C brown sugar
- 1 stick butter, melted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 C walnut, chopped
- 1/2 C raisin
- a pinch salt
Directions:
- Preheat oven to 350F
- Mixing brown sugar and eggs, with mixer (high speed) about 7 minutes.
- Shift flour, baking soda, baking powder, cinnamon and salt.
- Pour a cup by a cup into egg-sugar mixture, use spatula or wooden spoon to stir slowly.
- Add melted butter, Stir again..
- Add raisin and walnut
- Spray 9 inch cake pan with cooking spray and pour the batter into the pan.
- Bake about 30 -35 minutes or until if you insert toothpick, it come out clean.
Enjoy !!
Cinnamon Sticky Rolls
Only one word : YUMMY !!!
Ingredients :
- 3 C All purpose flour
- 1/4 C Sugar
- 1/4 C Shortening
- 2 1/4 tsp Dry active yeast
- 1 C Warm milk or heavy cream or water ( no more than 115 F)
- 1/2 tsp Salt
- 1 1/2 stick Butter, melted
- 1 C Brown sugar
Pour on the bottom of your 9x13 pan. Set aside..
- Cinnamon sugar
- 1/4 C Melted butter
- 1 C Nut (pecan, walnut, almond, etc)
In a big bowl mix together 1 C flour, sugar, yeast, shortening. Make a hole in the middle, pour warm milk or water or heavy cream. Stir again or knead use mixer with hook.
Add 1 C flour and salt, keep stirring....add flour until the dough doesn't stick on your hand. Half cup each time....pour onto the smooth surface and knead about 8 minute. Or if you use mixer, keep kneading for 8 minutes.
Shape the dough as a big bowl, smear bowl with shortening..put the dough back to the bowl and rest for 90 minutes. Cover with clean towel or plastic wrap..keep in warm room.
Punch the dough to release the air. Roll rectangle shape about half inch thick, brush melted butter on the surface, pour cinnamon sugar then nuts. Roll the dough, seal the edge and cut the dough use sharp knife or thread, 12 rolls.
Put the rolls into the pan, let rest for 1 hour. Cover with clean towel.
Preheat oven 400F, bake rolls about 25 -35 minutes.
Pull from oven, brush the top of rolls with butter, let it cool before turn the roll onto tray or big plate...upside down.
Enjoy warm Cinnamon Sticky Rolls with coffee or tea.
Turmeric Fried Rice
Originally in Indonesia my mom told me this is a village fried rice. And use terasi instead salted soybean. Since I became a vegetarian, I'm using salted soybean..you can find in asian store. Some brand really salty...
Ingredients:
- 4 C jasmine rice, cooked
Ground spice :
- 5 shallot
- 3 cloves garlic
- 3 serano chilies or other chilies you prefer, Omit if you don like spicy
- 1 tsp salted soybean (vegetarian and vegan) or dried shrimp if you not vegetarian or vegan
- 1 tsp brown sugar
- 1/4 tsp garlic salt
- 1/2 T onion mix ( optional )
- 1/4 tsp ground turmeric
- 1/2 C mungbean sprouts
- 1/2 C shredded cabbage
- 1 T chopped green onion
- 1 tsp low sodium shoyu
- 1 1/2 T oil
Directions:
- On medium heat stove, Heat oil in the pan and saute ground spice, stir well. Don't let burn because it has sugar. Add 2 T water...turn heat to low.
- Add vegetable, stir about 1 minute
- Add shoyu
- Pour rice into the mixture, stirring well..taste it..maybe need more salt or pepper.
Enjoy your fried rice !
Pesto
I made this without measured the ingredients, just added what my family like more. The basil came from my plants in courtyard only one pot, amazing the result is one medium pot.
Ingredient :
- Regular basil or Italian basil
- Olive oil
- Hard cheese (parmesan, romano, asiago), feel free to mix the cheese
- Pine nut ( you can use almond, pecan, walnut...whatever tree nut you have in your pantry)
- Garlic
- Salt
Mix all the ingredients using food processor or blender until smooth.
Enjoy with your pasta or you can use as pizza sauce too.
Sunday, July 17, 2011
Sayur Sambal Godog
I missed this kind of pedestrian food from Indonesia. We called " Lontong Sayur "...because we eat "Sayur Sambal Godog " with lontong or ketupat.
Ingredients :
- 1 can green beans
- 1 chayote, diced
- 1 block tempeh (8 oz)
- 1 block tofu, fried in teflon pan until firm
- 1 pack (8 oz) seitan or you can make your own seitan.
- 2 tomato, diced
- 4 bay leaves
- 3 T oil
- 1 C coconut milk
- 1 1/2 pint vegetable stock
You free to add long bean and shredded young papaya too.
Ground spice :
- 5 Thai chili or red jalapeno or any red chili
- 3 shallots
- 1/4 medium onion
- 1 tsp crushed garlic
- 1 T unsweetened shredded coconut
- salt
- 1 T brown sugar or palm brown sugar
- 1 tsp galangal powder
- 1/2 tomato paste
1. Put oil in big soup pan, heat in medium heat on stove. Add ground spice, cook for about 3 minutes until fragrance. Add tomato, tempeh, chayote....cook about 5 - 6 minutes, keep stirring.
2. Add coconut milk, let boil. Add bay leaves, green bean, seitan, tofu and vegetables stock...taste...add sugar or salt, whatever you prefer. If you like spicy, add cayenne pepper powder.
3. Enjoy with rice or lontong (rice cake).
PS : I added new picture, better....
Wednesday, March 23, 2011
Pumpkin Pie
I love love love make pastry...and pie is the easiest ! You can buy your crust or make yourself, I prefer make myself because pastry is my passion. In next recipe, I'll show to make pie crust step by step.
Let start !
1 single pie crust
Filling :
- 3 eggs
- 1 can (14.5 oz or 16 ? not sure because I used big can, 29 oz half)
- 1 can condensed milk
- 1 1/2 tsp pumpkin spice
- Pinch of salt
Preheat the oven to 400F
Mix all filling until really blend.
Pour into the crust, and bake 400F for 15 minutes. The reduce the temperature to 350F and keep baking for 40 - 50 minutes.
Enjoy with whip cream or without..same delicious !
Monday, February 14, 2011
Mountain Mama Mudslide
I got this recipe from my sister in-law Susan Brilhart when we were visiting her in State College.
This is really memorable dessert...smooth...delicious ! When I asked her the recipe..wow..so easy, everybody can make it. So, try it !
Ingredients :
Crust :
- 1 C all purpose flour
- 1 stick butter, softened (or vegan margarine about 1/2 C)
- 1/2 C nut, chopped (any kind of nut..pecan, walnut, macadamia, cashew, peanut, etc)
Preheat oven to 350F. Mix all ingredient then press to 9"x13" pan, bake for 20-25 minutes. Let the crust completely cool before you add the filling.
First layer :
- 1 C whip cream
- 1 C powdered sugar
- 1 pack (8oz) cream cheese (for vegan, use vegan cream cheese)
Mix them well use mixer until smooth, spread the mixture on top the cool crust.
Second layer :
- 1 Large pack Chocolate instant pudding
- 1 Large pack Vanilla instant pudding
- 2 1/2 C cold milk (use any kind of milk you like).
Mix them use mixer as directed on instant pudding box. Spread carefully on top cream cheese mixture.
Third layer ;
- 1 C whip cream
Spread on top the secon layer, then refrigerate overnight or at least 4 hours.
You can decorate with nut or just like that... :)
Saturday, January 29, 2011
Spinach Spring Rolls
I like spring rolls, and I like spinach too....I tried to combine them and LOVE IT !!
Easy to make and I promise...delicious....hhmmm..YUMMY !
Ingredients :
- 1 pack spring rolls wrap (you can find in asian store or even supermarket, frozen food section).
- 1 egg
Filling :
- 1 lbs spinach (steam, chopped and squeeze the water)
- 1 onion, chopped
- 2 cloves garlic, minced
- garlic salt
- white ground pepper
- 2 eggs
- 1/2 T crush pepper, if you don't like spicy...omit this
- 1/2 C mozarella cheese
- 1 T parmesan cheese
Mix all the filling ingredients in the big bowl
Take one spring roll wrap, fill bout 1 T and wrap.
Fry them in deep fryer or pan or everything you have. Just remember fry in oil at least 375 F, and the oil has to plenty enough.
Enjoy !
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About Me
- Yvonne
- Honolulu, Hawaii, United States
- I'm just a house wive with many hobbies. Cooking, card making, baking (especially pastry), diving and the new one caking. I never thought I will decorate cake or cook before. In Indonesia, the country where I came from...maybe with people whom I knew..friends and families, no one vegetarian. Only me and my son...something odd for them. Sometimes I felt uncomfortable when they looked at me strange..I could read their mind " this lady is freak ". Once, I ordered fried noodle in restaurant. Special request..no meat, no shrimp, only vegetable. They added sausage and meat ball (bakso in Indonesia language). When I complained, the waiter said : But that's sausage and bakso. Geez, I didn't know what I have to do. I'm Budhist. So, after that I just said I'm Budhist and they respect more than vegetarian..hahaha. About cake, hhmmm...never made beautiful cake or delicious cake. I like cooking or baking just for myself and my son...until I met my husband Keith. He opened my eyes. I can cook delicious and I found the last thing I can bake nicely too. Thanks Honey !!! I still need to learn still newbie..
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