Blueberry Muffin
Bahan-bahan :
2 cawan tepung (diayak)
2 sudu teh baking powder
secubit garam
1/2 cawan butter
1 cawan gula halus
2 biji telur
1 sudu teh perisa vanila
1/2 cawan susu
1 cawan blueberry (kalau lebih lagi best)
Cara-caranya :
Pukul butter bersama gula hingga kembang.
Masuk telur sebiji demi sebiji dan pukul lagi sehingga kembang.
Masukkan perisa vanilla dan garam gaul sebati.
Masuk pula tepung diselangseli dengan susu. Kemudian akhir sekali masukan blueberry. Senduk adunan kedalam kertas cawan dan bakar sehingga masak.
* Blueberry boleh digantikan dengan chocolate chip, kacang atau bahan2 kesukaan sendiri.
Green
Apple Bread Pudding
Ingredients
5 tbsp unsalted butter, melted
1/2 large baguette, cubed
1 cup green apple, peeled and diced
3 tbsp raisins
2 egg yolks
2 whole eggs
1/3 cup sugar
1 1/4 cups whipping cream
1 cup milk
2 tsp vanilla extract
4 tbsp Irish cream (optional)
Sugar for sprinkling
Maple syrup for brushing
Method
Preheat oven to 350°F. Brush the bottom and sides of a 9-inch square baking dish with half the melted butter. Toss bread cubes, apples and raisins together with remaining melted butter and spoon into baking dish.
Whisk together egg yolks, whole eggs and sugar. Whisk in cream, milk and vanilla. Pour over bread cubes and press down gently on bread to help soak in. Let stand for about 15 minutes. If you wish, drizzle with Irish cream.
Place baking dish in a water bath and sprinkle top of pudding with sugar. Bake for 50 to 60 minutes, until the center of the pudding springs back when pressed.
Remove baking dish from water bath. Brush maple syrup over surface of pudding. Serve warm.
......................................................................5 tbsp unsalted butter, melted
1/2 large baguette, cubed
1 cup green apple, peeled and diced
3 tbsp raisins
2 egg yolks
2 whole eggs
1/3 cup sugar
1 1/4 cups whipping cream
1 cup milk
2 tsp vanilla extract
4 tbsp Irish cream (optional)
Sugar for sprinkling
Maple syrup for brushing
Method
Preheat oven to 350°F. Brush the bottom and sides of a 9-inch square baking dish with half the melted butter. Toss bread cubes, apples and raisins together with remaining melted butter and spoon into baking dish.
Whisk together egg yolks, whole eggs and sugar. Whisk in cream, milk and vanilla. Pour over bread cubes and press down gently on bread to help soak in. Let stand for about 15 minutes. If you wish, drizzle with Irish cream.
Place baking dish in a water bath and sprinkle top of pudding with sugar. Bake for 50 to 60 minutes, until the center of the pudding springs back when pressed.
Remove baking dish from water bath. Brush maple syrup over surface of pudding. Serve warm.
Caramel Sauce
Ingredients
1 cup sugar
1 Tbsp golden corn syrup
1 tsp lemon juice
1/4 cup water
3/4 cup whipping cream
1 Tbsp unsalted butter
2 tsp vanilla extract
Method
Bring sugar, corn syrup, lemon juice and water to a boil over high heat in a covered heavy-bottomed saucepot.
Do not stir!
Remove lid once boiling and let sugar cook, brushing sides of the pot right against sugar with cool water once or twice, until an amber colour.
Remove from heat and slowly whisk in cream (watch out for steam).
Stir in butter and vanilla.
Let cool for 20 minutes before serving.
Caramel sauce can be prepared ahead and chilled until ready to serve.
Simply heat in microwave to warm.
Carmel sauce will keep up to a week refrigerated.
1 cup sugar
1 Tbsp golden corn syrup
1 tsp lemon juice
1/4 cup water
3/4 cup whipping cream
1 Tbsp unsalted butter
2 tsp vanilla extract
Method
Bring sugar, corn syrup, lemon juice and water to a boil over high heat in a covered heavy-bottomed saucepot.
Do not stir!
Remove lid once boiling and let sugar cook, brushing sides of the pot right against sugar with cool water once or twice, until an amber colour.
Remove from heat and slowly whisk in cream (watch out for steam).
Stir in butter and vanilla.
Let cool for 20 minutes before serving.
Caramel sauce can be prepared ahead and chilled until ready to serve.
Simply heat in microwave to warm.
Carmel sauce will keep up to a week refrigerated.
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