Tuesday, November 30, 2010

Kenari (Java Almond)-Cheese Cookies

Canarium strictum known as Java Almond or Kenari

Perhaps some of you do not know what Java almond is. Well...this is a kind of nut which is very famous in Indonesia, especially in east-Indonesia -Sulawesi utara (North Celebes) and Maluku (Moluccas), where you can find the best quality of these nuts. In Indonesian language, they are called as "Kenari". Indonesians use this kind of nuts for cakes and cookies. And as Indonesian, I wanna share one of our recipes using "kenari".

350 gr butter/ margarine
04 egg yolks
125 gr Java Almond, minced - keep aside
450 gr multi-purpose flour

01 tbsp baking powder

230-250 gr cheddar/edam cheese, grated - keep aside
01 tbsp salt

How To Make:
- Mix butter/margarine until smo
oth with an electronic mixer.
- Add the egg yolk one by one while keep mixing.
- Add flour+baking powder+salt, then mix it with spatula.
- Add Java almond
- Add grated-cheese and mix well.
- Place the dough on a greased baking-pan, shape it round with teaspoons
- Bake for about 20 minutes with 160degrees celcius until golden brown.

Saturday, November 27, 2010

Basic Pancakes

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon fine salt
  • 1 1/2 teaspoons baking powder
  • 1 1/4 cups whole milk
  • 1/2 cup plus 1 teaspoon vegetable oil
  • 2 large eggs
  • 1 tablespoon granulated sugar
  • 1 tablespoon vanilla extract (optional)
  • Fresh fruit, butter, and maple syrup, for serving
  1. Whisk together flour, salt, and baking powder in a medium bowl until evenly combined; set aside.
  2. Whisk together milk, 1/2 cup of the oil, eggs, sugar, and vanilla (if using) in a separate large bowl until eggs are foamy and sugar is dissolved.
  3. Add flour mixture to liquid mixture and stir until just mixed and moistened (the batter will be lumpy), about 50 strokes. Set batter aside to rest while the griddle heats or cover and store in the refrigerator for up to 12 hours. If the batter has been refrigerated, stir before using.
  4. Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Once the pan is ready, use a paper towel to rub it with the remaining 1 teaspoon oil.
  5. Ladle pancake batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately with fresh fruit, butter, and maple syrup.

Friday, November 12, 2010

My Birthday Cake :-)

Its...chocolate classic tart...filling with chocolate paste...I will show the slice once the cake is cut...but not now...not yet :-))
hmmmmm...here is the slice.....

Tuesday, November 9, 2010

Wednesday, November 3, 2010

Brownie Bottom Cheese Cake

what you need

4 squares BAKER'S Unsweetened Chocolate(around 113 grams)
1/2 cup (1 stick) butter or margarine(115grams)
2-1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour(110grams)
1/2 tsp. salt
3 pkg. (8 oz. each=225grams) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream(55grams)

Make It

PREHEAT oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.

ADD 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.

BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)

BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.

Recipe source by Kraft
Photo by Kraft

Simple Secrets to Perfect Cheesecake

Use these 10 easy tips to make sure your cheesecake comes out uncracked and perfectly baked.

1. The cream cheese should be at room temperature (and soft) before you begin mixing, or you'll end up with lumps in your cheesecake
2. Do not overbeat your cheesecake batter
3. Cheesecake should be removed from the oven before it looks done, the center will appear jiggly. Cheesecakes become firm only after they’ve cooled and have chilled for several hours.
4. When you remove your cheesecake from the oven, immediately run a thin knife along the edges, pressing the knife against the wall of the pan to loosen the top. This prevents cracking as the cheesecake cools and contracts.
5. If your cheesecake batter has starch in the recipe (flour or cornstarch), you do not need a water bath.
6. If you use a water bath, use this foolproof method:
* Wrap aluminum foil around the sides and bottom of the springform pan.
* Place the springform pan which has all the cheesecake ingredients in it, into a larger deep baking pan (approximately 3 inches deep) that it will fit into with room to spare.
* Place the pans in a preheated oven. Using a teakettle filled with very hot water, pour water into the larger pan about halfway up the sides of the pan.
* Bake cheesecake as directed. When the cheesecake is done baking, remove the springform pan from the water bath pan and set aside so you can remove the larger pan with the water in it from oven. Be very careful, as it will be extremely hot.
* Remove the aluminim foil from the sides and bottom of the springform pan after the cheescake has chilled completely in the refrigerator.
7. Do not cool your cheesecake in the oven. If the recipe calls for the cheescake to finish baking in a turned-off oven, do so. However, if you are to remove it from the oven, do not leave it in to cool.
8. Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12 hours. This will ensure that it is firm enough to avoid breakage.
9. To remove the cheesecake from the springform pan bottom, make sure the cake has been chilled in the refrigerator overnight. Place the cheesecake in its pan (with sides) over a burner set at low heat and turn it every 10 seconds until the entire bottom is warmed. This softens the butter in the crust, which will help release the cake from the pan.
10. To remove the cheesecake from the springform pan sides, use a very thin knife that has been warmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using a slow up and down motion. Open the springform pan's ring. The cheesecake will slide easily on to a plate.

Cheese Cake Brownie

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1/2 cup applesauce
3 egg whites, divided
1/4 cup water
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup sugar
1/4 cup flour

Heat oven to 350°F (176°C)
Mix brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13x9-inch pan sprayed with cooking spray.

Beat Neufchatel, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.

Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool completely.

Tuesday, November 2, 2010

Holiday Cookies, here in Indonesia

kaastengels (recipe)


Kenari Keju

Semprit Coklat/ Kenari Choco Cookies

Putri Salju/ Snow-White

These are some cookies which are best sellers during holiday season in Indonesia. I made them for the last Eid 2010, and plan to make them again for this Christmas as these are kind of cookies that you got-to-have during festive holidays :-)

Monday, November 1, 2010

Raisin Butter Cake

Today I bumped into one blog for butter cake. Since I had all the ingredients in my kitchen, spontaneous I made the cake. The result ..the cake was extremely buttery and lil bit sweet, but taste yummy especially if there is a cup of coffee/ warm tea then you will enjoy it more and more :-). So I modified the recipe for my blogger reader(s) . Give the recipe a try! :-)


250g unsalted butter, at room temperature
200g plain flour/all purpose flour
1 tsp baking powder
170g-180g castor sugar
4 eggs
½ tsp salt
3 tablespoons fresh milk
1 teaspoon vanilla essence
1/4 cup raisin

How To Make:

1. Preheat oven to 375°F.
2. Grease the pan with some butter.

3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.

4. Use an electronic cake-mixer to mix butter and sugar until well combined, about 3-5minutes. (Note: Sugar has not dissolved yet).

5. Add in the first egg. Beat well after each addition of egg until creamy. (about 3-4minutes).

6. Add in vanilla essence and mix well.
7. Fold in the flour into the mixture and mix well.

8. Finally, add in the milk and fold in the raisins. Mix well.

9. Pour the mixture into the greased baking pan.

10. Bake about 40-45 minutes until golden brown.

11. Remove it from the oven and let cool on the wire rack for another 5 minutes. Enjoy the cake now!