IMPOSSIBLE PIE

This dessert is called "impossible' because while a runny mixture is poured into the cake pan, it is a three layered "pie" that emerges from the oven. The bottom layer is pastry like because the flour and butter sink to the bottom; the centre layer is like a custard fillings; and the top is slightly browned and crusty because the coconut, the ligthest ingredient floats to the top during baking.


Ingredients:

• 1/2 cup (75g) plain flour
• 1 cup (220g) caster sugar
• 3/4 cup (60g) desicated coconut
• 4 eggs
• 1 tsp vanilla extract
• 125g butter, melted
• 1/2 cup (40g) flaked almonds
• 2 cups (500ml) milk

Method:

Preheat oven to 180 degree OR 160 degree fan-forced; grease deep 24cm pie dish.

Combine sifted flour, sugar, coconut, eggs, extract, butter and half the nuts in a large bowl; gradually add milk, stirring until combined. Pour into dish: baked 35 minutes.

Remove pie from oven, sprinkle remaining nuts over pie: bake for 10 mins.

Preparation time: 10mins
Cooking time: 45mins
Serves: 8
Tips: Store pie,covered in fridge, up to 2 days.

~~~ Recipes contribute by CS

Strawberry Magarita

Ingredients:

2 fresh strawberry
30ml Volka
30ml Triple Sec

Blend together with ice cubes

Macadamia Shortbreads

One of the most easiest cookies ever!

This is with cinnamon and sugar toppings.

Sugar and Almond toppings



Macadamia Shortbreads - Makes about 16(2-inch (5-cm) square cookies)

COOKIE DOUGH:

50g sugar
25g unsalted macadamia nuts, crushed with the bottom of a pan
140g all-purpose flour
¼ tsp baking powder
90 g cold unsalted butter, cut into pieces
A dash of salt

TOPPING:

40g unsalted macadamia nuts
30g sugar
A dash of salt
One 8-inch (20-cm) pan lined with buttered foil

Method:
1. Set a rack in the middle level of the oven and preheat to 160°C.
2. For the dough, combine the sugar and macadamia nuts in the bowl of a food processor fitted with the metal blade. Pulse to grind finely. Add the flour and baking powder and pulse several times to mix.
3. Add the butter and pulse until the butter is finely mixed in. The mixture should be powdery (but mine seen a bit like breadcrumb).
4. Remove the blade of the food processor and pour the mixture into the prepared pan. Distribute it evenly all over the bottom of the pan and use the palm of one hand to press it in.
5. Use a brush to sprinkle the top of the dough generously with water.
6. For the topping, combine the sugar and macadamia nuts in the bowl of a food processor fitted with the metal blade. Pulse 2-3 times, to mix and the nut crushed and finely chopped, but not ground. Scatter the chopped nuts and sugar evenly on the dough and use the palm of your hand to press them in.
7. Bake the cookies until they are golden and firm, about 25 minutes.
8. As soon as you remove the pan from the oven, grip the opposite ends of the foil and lift the slab of baked dough onto a cutting board. While the dough is still hot, use a long sharp knife to cut the slab into 2-inch (5-cm) squares. Let the cookies cool and they’ll become crisp.

Recipes from Apple

DORAYAKI

LITTLE COCONUT PRINCESS (Puteri Ayu)



Yields 22-24 pieces.

 

Ingredients (A):

120g grated coconut

1/2 tsp salt

1 tsp corn flour

 

Mix the ingredients together and place in fridge.

 

Ingredients (B):

240g plain flour

1 tsp baking powder

200ml coconut milk

150g caster sugar

4 eggs

1 tsp pandan paste

 

Beat eggs and sugar for 5mins in mixer. Then add in pandan paste, coconut milk. Lastly, add in flour and baking powder.

 

Method:

1. Oiled all moulds.
2. Place 1 tsp grated coconut into mould.
3. Pour in the mixture till the top of the mould.
4. Boil the water in the wok.
5. Steam it for 15mins.

 

SWISS ROLL

ALMOND BISCOTTI