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Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Based on a work at http://goddessofscrumptiousness.tumblr.com.
Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes

Rustic Style Roasted Potatoes with Roasted Garlic Chips and Sea Salt
Ingredients:
2 large potatoes, scrubbed, unpeeled, and cut either into 1-inch triangles or medium diced, then par-boiled in lightly salted water
5 cloves of garlic, sliced thinly
2 Tablespoons extra virgin olive oil
Fresh or dried herbs like thyme and rosemary (optional)
cracked black pepper
coarse sea salt
2 Tablespoons chopped parsley
sour cream (on the side and optional)
Procedure:
Preheat oven to 375’F. Line a baking sheet with either foil or parchment paper (for easy clean-up).
-In a mixing bowl, place par-boiled potatoes, thinly sliced garlic, extra virgin olive oil and season with cracked black pepper. Toss everything together until all the pieces of potatoes and slivers of garlic are coated with the olive oil.
-Spread the mixture onto the prepared baking sheet.
-Roast for 25-30 minutes or until potatoes are tender and golden, and the slices of garlic turn into crunchy chips.
-While still fairly warm, sprinkle chopped parsley and season (to taste) with coarse sea salt.
Makes 3-4 servings

Rustic Style Roasted Potatoes with Roasted Garlic Chips and Sea Salt

Ingredients:

2 large potatoes, scrubbed, unpeeled, and cut either into 1-inch triangles or medium diced, then par-boiled in lightly salted water

5 cloves of garlic, sliced thinly

2 Tablespoons extra virgin olive oil

Fresh or dried herbs like thyme and rosemary (optional)

cracked black pepper

coarse sea salt

2 Tablespoons chopped parsley

sour cream (on the side and optional)

Procedure:

Preheat oven to 375’F. Line a baking sheet with either foil or parchment paper (for easy clean-up).

-In a mixing bowl, place par-boiled potatoes, thinly sliced garlic, extra virgin olive oil and season with cracked black pepper. Toss everything together until all the pieces of potatoes and slivers of garlic are coated with the olive oil.

-Spread the mixture onto the prepared baking sheet.

-Roast for 25-30 minutes or until potatoes are tender and golden, and the slices of garlic turn into crunchy chips.

-While still fairly warm, sprinkle chopped parsley and season (to taste) with coarse sea salt.

Makes 3-4 servings



Pretty In Pink Dinner Mints

Ingredients:

4 1/2 cups sifted confectioner’s sugar

2 Tablespoons  heavy cream

1/4 cup softened unsalted butter

1 teaspoon peppermint extract (I used peppermint oil)

1 drop of red food color (or whatever color you prefer to make two-toned marbled mints)

Procedure:

In a mixing bowl, mix together sifted confectioner’s sugar, heavy cream, butter and peppermint extract. Mix with a wooden spoon or spatula until it forms into a soft dough.

Divide the sugar dough into two, one half will be tinted with a drop of red food color to produce a pink colored dough and the other half will remain white.

Individually roll out the white and pink sugar doughs then place the pink rolled out dough over the white one. Fold into thirds like a book (left, middle and right), fold the right side over the middle then fold the left side over the right. Roll the now two-toned dough into a fat cylinder and cut into 3. Roll each third into 3/4-inch (diameter) ropes then cut into 1/2-inch pieces to which you either shape the pieces into pillows, squares or balls.

Place the shaped dinner mints on a baking tray and air dry overnight.

Store in tins or loose lid jars.

Tip: I placed the mints on a baking rack to dry so that the air can also circulate from under making the candy dry out evenly.

Makes about 3 1/2 dozens

(Source: goddessofscrumptiousness)



Orange, Maple and Walnut Bread Pudding

Ingredients:

8 slices Egg & Milk Loaf bread (can also use brioche), sliced into triangle halves

4 large eggs

1/3 cup maple syrup

1/2 cup sugar

1 cup half and half (1:1 milk + cream)

1/3 cup melted unsalted butter

1 teaspoon vanilla

1/2 teaspoon salt

zests of 1 orange

1/2 cup walnuts, coarsely chopped

1/4 cup light brown sugar + 1 teaspoon cinnamon (to sprinkle over bread pudding before baking)

Procedure:

- Preheat oven to 350’F. Brush butter onto an oven/baking dish.

- Layer and overlap the bread slices in the buttered baking dish.

- In a mixing bowl, whisk eggs, maple syrup, sugar, half and half, melted butter, vanilla, orange zests, salt and walnuts.

- Pour the egg mixture over the arranged slices of bread in the baking dish. Let the bread soak up the egg mixture, about 30 minutes.

- Mix the light brown sugar and cinnamon together. Sprinkle the mixture over the unbaked bread pudding. Bake for 40-45 minutes or until bread pudding is puffed-up and golden.

- Serve warm.

Makes 5-6 servings

(Source: goddessofscrumptiousness)



Spicy Onion Rings

Ingredients:

2 large yellow onions or if Vidalia Onions are available, those are much preferred, cut crosswise into 1/8-inch slices

1/2 cup tempura (batter) flour, for dredging the onion rings

2 cups tempura (batter) flour, this can be purchased at Japanese or Asian food store

1 teaspoon cayenne powder

2 teaspoons sweet paprika

1 1/2 teaspoons salt

1 1/4 cups ice cold water

1 qt. canola oil, for deep frying

Procedure:

- Separate the onion slices into rings. Place the 1/2 cup of tempura flour in a ziploc bag. Put the onion rings inside the ziploc and shake to evenly coat the onion rings.

- In a medium mixing bowl, stir together the tempura flour, cayenne, sweet paprika and salt. Add the ice cold water into the spiced flour mixture and whisk until the batter is free of lumps.

- Put the oil in a large heavy pan with high sides and heat to 375’F. Place paper towels all over a baking sheet.

- Remove the onion rings from the ziploc bag and shake off excess flour.

- Dip onion rings in the spiced tempura batter a handful batch at a time.

- Use a kitchen tong to pick up each ring from the batter to place in hot oil (do not overcrowd the pan to avoid the oil from dropping its temperature).

- Use a slotted (or perforated) spoon to fish-out the fried onion rings.

- Place on the baking tray lined with paper towels to drain excess oil.

To Serve:

- Place in a basket lined with parchment paper/paper towels.

Dip Suggestions:

- ketchup

- sriracha hot sauce

- Asian sweet-chili sauce

- sriracha + mayonnaise

- sour cream + onion soup mix

- mayonnaise + lemon juice + tiny pinch of saffron powder 

- curry powder + mayonnaise + mango chutney

- sour cream + chopped chives

- queso fundido or nacho cheese sauce

- nacho cheese sauce + salsa

Makes 3-4 servings

(Source: goddessofscrumptiousness)




Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
Ingredients:
500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks)
For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes
-  Place sauté pan over medium heat and add butter and olive oil.
-  Saute garlic until fragrant and soft.
-  Add the flour and cook for a minute.
-  Add chicken stock and simmer gravy until thickened then add the chopped basil.
-  Season with salt and pepper.
-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.
-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).
Makes 5-6 servings
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.

-  Saute garlic until fragrant and soft.

-  Add the flour and cook for a minute.

-  Add chicken stock and simmer gravy until thickened then add the chopped basil.

-  Season with salt and pepper.

-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.

-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com



Pavlova with Whipped Lemon Curd, Cream and Balsamic Macerated Strawberries

Ingredients:

For the Meringue Base

4 egg whites (from large eggs)

2 cups confectioner’s sugar

1/2 teaspoon cream of tartar

2 teaspoons raspberry or sherry vinegar

2 Tablespoons cornflour (cornstarch)

* half of a lemon (unsqueezed, to rub the mixing bowl with before whipping the egg white, makes the egg whites aerate better)

- Preheat oven to 400”F. Line a baking sheet with parchment paper.

- Start with a very clean, grease-free mixing bowl. Rub the lemon along the inside  of the mixing bowl. Place the egg whites and cream of tartar in the mixing bowl. With an electric mixer (hand or tabletop) whisk on medium speed until egg whites form firm peaks.

- With the mixer still running, gradually add the confectioner’s sugar. turn the mixer speed up to the highest setting until the meringue is white and glossy (5-7 minutes).

- Decrease the speed of the mixer and mix-in the vinegar and cornflour until well incorporated.

- Place all the meringue on the prepared baking sheet lined with parchment. Make an 8-inch round, 2 1/2-inch thick mound and smooth the surface of the meringue with an off-set spatula. 

- Bake at 400’F for 12-15 minutes or until meringue puffs up and gets lightly browned on the outside. Then decrease the oven temperature to 350’F and bake for 20-25 minutes more. Turn off oven and leave the meringue inside until the oven gets cool (the baking at high temperature for the first 15 minutes of baking time and leaving the meringue inside a turned-off oven is crucial so that the outside is crunchy and the inside to be soft and marshmallowy).

For the Lemon Curd 

4 egg yolks (from large eggs)

1 cup granulated sugar

juice of 2 lemons

zest of 2 lemons

1/4 cup (1/2 stick) unsalted butter, cubed

- With the exception of the butter, put all ingredients in a mixing bowl and whisk.

- Place the mixing bowl with the egg yolk-lemon mixture over a double boiler. Make sure that the bottom of the mixing bowl does not touch the boiling water under it or else you will scramble the eggs. Add the cold cubes of butter while whisking the lemon curd.

- Whisk until the mixture thickens (8-10 minutes) and becomes light yellow in color.

- Place the bowl of lemon curd over a bowl of ice water. Continue whisking the mixture until it cools and becomes whipped. Chill in the fridge. Just before assembling the Pavlova, whip again with a wire whisk.

For the Whipped Cream Topping

4 cups whipped cream

For the Macerated Strawberries

4 cups sliced strawberries

1/4 cup granulated sugar

1/3 cup good quality balsamic vinegar

- Combine all 3 ingredients and let the strawberries macerate in the the balsamic vinegar and sugar.

To Assemble Pavlova

- Turn the meringue upside-down.

- Spread the well chilled whipped lemon curd on the bottom. Then spoon and spread the whipped cream.

- Top with the balsamic macerated strawberries. And garnish with whole strawberries.

Makes 8 servings.

(Source: goddessofscrumptiousness)



Brown Sugar and Cinnamon Baked Pears with Walnuts

Peel, core and slice the pears into quarter-inch slices. Place the slices on a parchment lined baking tray and sprinkle with a mixture of brown sugar and cinnamon. Bake in a 375’F preheated oven for 35-40 minutes until the brown sugar gets caramelized and make these slices of pears almost like toffee candy.

Serve baked pear slices with chopped walnuts and honey-yogurt (optional).

(Source: goddessofscrumptiousness)



Mango and Almond Muffins

Preheat oven at 375’F, line a 12-cup medium muffin tin with baking paper.

Ingredients:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup sugar

1 cup mangoes, small diced

2/3 cup dried mangoes, chopped

2/3 cup flaked almonds

1/4 cup melted butter

1 large egg

1/2 cup sour cream

1/2 cup evaporated milk

1/2 teaspoon vanilla

1 teaspoon lemon zest

Procedure:

-Sift together all the dry ingredients in a bowl. Add the diced fresh mangoes into the flour mixture and gently stir until mangoes are coated with flour.

-Mix together the dried mangoes and flaked almonds. Put half of it into the flour mixture and save half of it to top the muffins before baking.

-In another bowl, mix melted butter, egg, sour cream, evaporated milk, vanilla and lemon zest.

-Pour the wet ingredients into the dry ingredients and lightly and briefly mix.

-Use a large ice cream scoop to fill each muffin cup with batter.

-Sprinkle the remaining half of the dried mango-almond mixture over each unbaked muffin.

-Bake for 20-25 minutes or when cake tester or toothpick inserted in center of a muffin comes out clean.

Makes 12 muffins

(Source: goddessofscrumptiousness)




Inasal Style Grilled Pork Belly with Balsamic-Soy Braised Eggplants over Creamy Sweet Corn Puree, sprinkled with chopped Jalapenos
The smoky and hearty grilled pork belly and all its porky deliciousness is balanced by the savory-tangy balsamic-soy braised eggplants. The creaminess and sweetness of the sweet corn puree balances the richness of the pork belly and the slight acidity of the eggplants. The chopped Jalapenos (although optional) rounds off all the varying flavors and absolutely compliments all the three components of this dish with an added spicy kick.
Ingredients:
For the Grilled Pork Belly:
1 pound pork belly (sliced 3/4 inch thick)
Marinade:
1/2 cup apple cider vinegar
1/3 cup fish sauce
2 tablespoons red onions, finely chopped
2 teaspoons ginger root, finely chopped
1/2 teaspoon chili flakes
1/4 cup maple syrup
1 tablespoon dark brown sugar
salt and cracked black pepper
- marinate pork belly slices in marinade for at least 1 hour or overnight (more preferably). Before grilling, brush away/remove the finely chopped aromatics from the marinade, pat dry the pork belly slices. Grill pork belly until cooked, golden and slightly charred.
For the Braised Eggplants:
2 large eggplants, medium diced
1 medium red onion, small diced
6 cloves garlic, finely minced
2 mild long red peppers (I used Jamaican long peppers for this), small diced
1/4 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/3 cup dark soy sauce (not the Japanese soy, but use other Asian variety)
salt and cracked black pepper
1/2 cup water
- In a saute pan over medium fire, heat EVOO and saute garlic and red onions until soft and aromatic. Add the eggplants and saute for 5 minutes. Mix together the balsamic vinegar and soy sauce and pour over the sauteing eggplants. Add the water and simmer until eggplants are soft and liquid has evaporated. Mix in the diced mild red peppers and season with salt and pepper according to taste.
For the Sweet Corn Puree:
4 cups fresh steamed sweet corn kernels
1/4 cup butter
1 medium red onion, sliced
3 cups chicken stock (or vegetable stock - if making this corn puree vegetarian)
1/2 cup half and half (half milk-half cream)
pinch of cinnamon (just to accentuate the sweetness and flavor of the corn)
salt and white pepper to taste
- Melt butter over medium heat and saute red onions, when onions are soft and translucent, add the sweet corn kernels and saute for 5 minutes. Add the chicken stock and simmer for 10 minutes.
- Cool the sauteed mixture slightly then puree in a blender. Pass the pureed mixture through a fine sieve or strainer.
- Return the corn puree in the saucepan, heat and add the half and half. Season with salt and white pepper to taste.
* Serve/Plate all three components together, sprinkle finely chopped Jalapeno peppers (optional).
Serves 4

Inasal Style Grilled Pork Belly with Balsamic-Soy Braised Eggplants over Creamy Sweet Corn Puree, sprinkled with chopped Jalapenos

The smoky and hearty grilled pork belly and all its porky deliciousness is balanced by the savory-tangy balsamic-soy braised eggplants. The creaminess and sweetness of the sweet corn puree balances the richness of the pork belly and the slight acidity of the eggplants. The chopped Jalapenos (although optional) rounds off all the varying flavors and absolutely compliments all the three components of this dish with an added spicy kick.

Ingredients:

For the Grilled Pork Belly:

1 pound pork belly (sliced 3/4 inch thick)

Marinade:

1/2 cup apple cider vinegar

1/3 cup fish sauce

2 tablespoons red onions, finely chopped

2 teaspoons ginger root, finely chopped

1/2 teaspoon chili flakes

1/4 cup maple syrup

1 tablespoon dark brown sugar

salt and cracked black pepper

- marinate pork belly slices in marinade for at least 1 hour or overnight (more preferably). Before grilling, brush away/remove the finely chopped aromatics from the marinade, pat dry the pork belly slices. Grill pork belly until cooked, golden and slightly charred.

For the Braised Eggplants:

2 large eggplants, medium diced

1 medium red onion, small diced

6 cloves garlic, finely minced

2 mild long red peppers (I used Jamaican long peppers for this), small diced

1/4 cup extra virgin olive oil

1/3 cup balsamic vinegar

1/3 cup dark soy sauce (not the Japanese soy, but use other Asian variety)

salt and cracked black pepper

1/2 cup water

- In a saute pan over medium fire, heat EVOO and saute garlic and red onions until soft and aromatic. Add the eggplants and saute for 5 minutes. Mix together the balsamic vinegar and soy sauce and pour over the sauteing eggplants. Add the water and simmer until eggplants are soft and liquid has evaporated. Mix in the diced mild red peppers and season with salt and pepper according to taste.

For the Sweet Corn Puree:

4 cups fresh steamed sweet corn kernels

1/4 cup butter

1 medium red onion, sliced

3 cups chicken stock (or vegetable stock - if making this corn puree vegetarian)

1/2 cup half and half (half milk-half cream)

pinch of cinnamon (just to accentuate the sweetness and flavor of the corn)

salt and white pepper to taste

- Melt butter over medium heat and saute red onions, when onions are soft and translucent, add the sweet corn kernels and saute for 5 minutes. Add the chicken stock and simmer for 10 minutes.

- Cool the sauteed mixture slightly then puree in a blender. Pass the pureed mixture through a fine sieve or strainer.

- Return the corn puree in the saucepan, heat and add the half and half. Season with salt and white pepper to taste.

* Serve/Plate all three components together, sprinkle finely chopped Jalapeno peppers (optional).

Serves 4




CHEDDAR AND GREEN ONION BISCUITS
A bowl of hot soup with 2 or 3 of these biscuits are all one needs to appease and calm everything that is cold, tired and hungry within one’s being.
I made these late this afternoon. Whenever I rub cold butter and flour with my fingertips, I always feel calm, as if I am suddenly put in a trance… this is how relaxed I feel, baking on a late Sunday afternoon and knowing that tomorrow I have a sweet or savory treat I can easily munch on as I please. :)
Ingredients:
4 cups all purpose flour
3 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar
1/2 cold unsalted butter, cubed small
1/2 cup cream cheese
2 cups grated sharp cheddar cheese
1/2 cup green onions, chopped fine
1 1/2 cups milk
1 egg, beaten (for egg wash)
Procedure:  Preheat oven to 375’F and line baking sheets with parchment.
In a medium size mixing bowl, sift together flour, baking powder, salt and sugar.
Cut the cold butter and cream cheese into the flour mixture until it resembles a coarse mill with small beads of butter remaining.
Add grated sharp cheddar and chopped green onions and with a fork and mix everything well.
Still stirring with a fork, pour the milk. Mix lightly until dough comes together (do not over mix as biscuits will get tough, over mixing or over handling this type of dough will only develop the gluten in the flour).
Using a medium ice cream scoop, place biscuit dough 2-inch apart on the baking sheets. Flatten top of the scooped dough and brush top with egg wash.
Bake for 30-35 minutes or until biscuits turn light brown.
Serve warm accompanied by your favorite piping hot soup. :)
Makes 24 (2-inch) biscuits

CHEDDAR AND GREEN ONION BISCUITS

A bowl of hot soup with 2 or 3 of these biscuits are all one needs to appease and calm everything that is cold, tired and hungry within one’s being.

I made these late this afternoon. Whenever I rub cold butter and flour with my fingertips, I always feel calm, as if I am suddenly put in a trance… this is how relaxed I feel, baking on a late Sunday afternoon and knowing that tomorrow I have a sweet or savory treat I can easily munch on as I please. :)

Ingredients:

4 cups all purpose flour

3 tablespoons baking powder

1 teaspoon salt

1 tablespoon sugar

1/2 cold unsalted butter, cubed small

1/2 cup cream cheese

2 cups grated sharp cheddar cheese

1/2 cup green onions, chopped fine

1 1/2 cups milk

1 egg, beaten (for egg wash)

Procedure:  Preheat oven to 375’F and line baking sheets with parchment.

In a medium size mixing bowl, sift together flour, baking powder, salt and sugar.

Cut the cold butter and cream cheese into the flour mixture until it resembles a coarse mill with small beads of butter remaining.

Add grated sharp cheddar and chopped green onions and with a fork and mix everything well.

Still stirring with a fork, pour the milk. Mix lightly until dough comes together (do not over mix as biscuits will get tough, over mixing or over handling this type of dough will only develop the gluten in the flour).

Using a medium ice cream scoop, place biscuit dough 2-inch apart on the baking sheets. Flatten top of the scooped dough and brush top with egg wash.

Bake for 30-35 minutes or until biscuits turn light brown.

Serve warm accompanied by your favorite piping hot soup. :)

Makes 24 (2-inch) biscuits




LIGHT AND FLUFFY PANCAKES
Now I know that anyone can absolutely just prefer to buy boxes of ready-mix pancake for the obvious reasons that they don’t want to bother following a recipe and measuring pancake ingredients, I mean I too am guilty using Bisquick and Pillsbury on lots of occasions for the same reasons as all of you have… why bother making it from scratch when there is already an instant option.
But there is something gratifying (for me) about discovering and creating my own mix/recipe of a standard and familiar everyday food… like pancakes! 
This homemade pancake recipe I concocted while lying on my bed, wide awake at past 3 am with this conversation in my head, “Well, the reason why Spongecake and Angel Food cake are fluffy and soft and light is because of aerated egg whites and cake flour… cake flour contains cornflour and baking powder… and cornflour makes cakes fluffy and light and with some sort of an angelic fine texture… baking powder in all cake-y things makes everything, well, risen and cake-y, duh!” And with this conclusion, I went to sleep.
5 hours later I was in the kitchen like a mad scientist ^@-@^ measuring my own “designer” pancake mix!!! Wink ;-) First try (kitchen test) and this recipe already came out perfect! 
Ingredients:
2 1/2 cups all purpose flour
2 tablespoons cornflour (cornstarch)
3/4 cup sifted confectioner’s sugar
2 tablespoons baking powder
1/3 cup granulated sugar
1 teaspoon salt
- sift all these dry ingredients 3 times. Set aside.
____________
2 large eggs
2 1/4 cups evaporated milk (makes pancakes creamier than regular milk)
2 teaspoons vanilla
1/3 cup melted butter
- whisk all these wet ingredients together. Set aside.
Procedure:
- Pour the wet mixture into the bowl of the dry mixture and stir until the batter is just smooth, but don’t over mix.
- Heat an un-oiled griddle or non-stick skillet.
- Using a large ice cream scoop (makes same size pancakes), drop pancake batter on hot griddle/skillet. Wait for the surface to be bubbly before flipping.
- Serve with… Oh, whatever you wish to eat these pancakes with! Freedom of choice is delicious!!! :D
Makes 16 (4-inch) pancakes

LIGHT AND FLUFFY PANCAKES

Now I know that anyone can absolutely just prefer to buy boxes of ready-mix pancake for the obvious reasons that they don’t want to bother following a recipe and measuring pancake ingredients, I mean I too am guilty using Bisquick and Pillsbury on lots of occasions for the same reasons as all of you have… why bother making it from scratch when there is already an instant option.

But there is something gratifying (for me) about discovering and creating my own mix/recipe of a standard and familiar everyday food… like pancakes! 

This homemade pancake recipe I concocted while lying on my bed, wide awake at past 3 am with this conversation in my head, “Well, the reason why Spongecake and Angel Food cake are fluffy and soft and light is because of aerated egg whites and cake flour… cake flour contains cornflour and baking powder… and cornflour makes cakes fluffy and light and with some sort of an angelic fine texture… baking powder in all cake-y things makes everything, well, risen and cake-y, duh!” And with this conclusion, I went to sleep.

5 hours later I was in the kitchen like a mad scientist ^@-@^ measuring my own “designer” pancake mix!!! Wink ;-) First try (kitchen test) and this recipe already came out perfect!

Ingredients:

2 1/2 cups all purpose flour

2 tablespoons cornflour (cornstarch)

3/4 cup sifted confectioner’s sugar

2 tablespoons baking powder

1/3 cup granulated sugar

1 teaspoon salt

- sift all these dry ingredients 3 times. Set aside.

____________

2 large eggs

2 1/4 cups evaporated milk (makes pancakes creamier than regular milk)

2 teaspoons vanilla

1/3 cup melted butter

- whisk all these wet ingredients together. Set aside.

Procedure:

- Pour the wet mixture into the bowl of the dry mixture and stir until the batter is just smooth, but don’t over mix.

- Heat an un-oiled griddle or non-stick skillet.

- Using a large ice cream scoop (makes same size pancakes), drop pancake batter on hot griddle/skillet. Wait for the surface to be bubbly before flipping.

- Serve with… Oh, whatever you wish to eat these pancakes with! Freedom of choice is delicious!!! :D

Makes 16 (4-inch) pancakes




SPICED GINGER COOKIES
These Ginger Spiced Cookies are warmly spiced with a gentle but snappy flavor of ginger, the earthy sweetness of cinnamon and cloves and a hint of maple syrup which echoes all the spices.
These cookies are so perfect with a very cold glass of milk… You all know I always talk from my own experience! :)
Ingredients:
4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups margarine, softened
2 cups light brown sugar
2 eggs
1/2 cup maple syrup
3/4 cup granulated sugar (to roll in/coat the cookie dough balls before baking)
Procedure:
Preheat oven to 350’F. In a medium bowl sift all the dry ingredients. Set aside.
In a large bowl cream together margarine and sugar. Beat in eggs one at a time then add the maple syrup.
Stir in the flour mixture. Using a small ice cream scoop, shape dough into balls and roll in granulated sugar.
Place balls 3 inches apart on a parchment lined cookie/baking sheet.
Bake in the preheated oven for 12-14 minutes or until cookies are light brown.
Cool on cookie sheet for 2 minutes then transfer to wire racks to cool completely.
Makes 45 (2 1/2-inch) cookies

SPICED GINGER COOKIES

These Ginger Spiced Cookies are warmly spiced with a gentle but snappy flavor of ginger, the earthy sweetness of cinnamon and cloves and a hint of maple syrup which echoes all the spices.

These cookies are so perfect with a very cold glass of milk… You all know I always talk from my own experience! :)

Ingredients:

4 1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 cups margarine, softened

2 cups light brown sugar

2 eggs

1/2 cup maple syrup

3/4 cup granulated sugar (to roll in/coat the cookie dough balls before baking)

Procedure:

  1. Preheat oven to 350’F. In a medium bowl sift all the dry ingredients. Set aside.
  2. In a large bowl cream together margarine and sugar. Beat in eggs one at a time then add the maple syrup.
  3. Stir in the flour mixture. Using a small ice cream scoop, shape dough into balls and roll in granulated sugar.
  4. Place balls 3 inches apart on a parchment lined cookie/baking sheet.
  5. Bake in the preheated oven for 12-14 minutes or until cookies are light brown.
  6. Cool on cookie sheet for 2 minutes then transfer to wire racks to cool completely.

Makes 45 (2 1/2-inch) cookies




BANANA AND WALNUT COOKIES
These cookies are wonderful as they are but these can also be made into sandwich cookies with buttery (frosting) filling… perfect for an afternoon tea time. 
Ingredients:
1 cup butter, softened
1 cup sugar
1 medium (1/2 cup) ripe banana, chopped coarsely small
1 egg
1 teaspoon vanilla
1 teaspoon banana extract
1/4 teaspoon salt
2 1/3 cups all-purpose flour
1/2 cup walnuts, chopped
Procedure:
Preheat oven to 350’F. Combine butter, sugar and banana in a large bowl. Beat until smooth. Add egg, vanilla and banana extract, beat until smooth. Add flour and salt into the butter mixture until well combined. Then stir in walnuts.
Using a small ice cream scoop shape dough into 1-inch balls. Place 2 inches apart on a parchment lined baking/cookie sheet. Flatten each balls into 1/4-inch thickness with the buttered bottom of a glass dipped in flour.
Bake 10-12 minutes or until edges are lightly browned. Remove from cookie sheet and transfer onto wire racks to cool.
Buttery Frosting (if making sandwich cookies)
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla
2 to 3 tablespoons of milk
- Beat all ingredients until smooth and spreadable. Fill cookies with 2 teaspoons of filling.
Makes 72 cookies or 36 sandwich cookies

BANANA AND WALNUT COOKIES

These cookies are wonderful as they are but these can also be made into sandwich cookies with buttery (frosting) filling… perfect for an afternoon tea time. 

Ingredients:

1 cup butter, softened

1 cup sugar

1 medium (1/2 cup) ripe banana, chopped coarsely small

1 egg

1 teaspoon vanilla

1 teaspoon banana extract

1/4 teaspoon salt

2 1/3 cups all-purpose flour

1/2 cup walnuts, chopped

Procedure:

  1. Preheat oven to 350’F. Combine butter, sugar and banana in a large bowl. Beat until smooth. Add egg, vanilla and banana extract, beat until smooth. Add flour and salt into the butter mixture until well combined. Then stir in walnuts.
  2. Using a small ice cream scoop shape dough into 1-inch balls. Place 2 inches apart on a parchment lined baking/cookie sheet. Flatten each balls into 1/4-inch thickness with the buttered bottom of a glass dipped in flour.
  3. Bake 10-12 minutes or until edges are lightly browned. Remove from cookie sheet and transfer onto wire racks to cool.

Buttery Frosting (if making sandwich cookies)

3 cups powdered sugar

1/4 cup butter, softened

1 teaspoon vanilla

2 to 3 tablespoons of milk

- Beat all ingredients until smooth and spreadable. Fill cookies with 2 teaspoons of filling.

Makes 72 cookies or 36 sandwich cookies




BUTTER AND GARLIC PORK WITH CRISPY FRIED GARLIC  
This dish is super fast to make. Again this belongs to my portfolio of dishes that requires minimum effort, but with maximum deliciousness. 
Don’t mind the garlic breath… this dish is all worth it!
Ingredients:
2 pounds pork tenderloin, sliced thinly
Marinade:
2 tablespoons oyster sauce
2 tablespoons worcestershire sauce
1 tablespoon garlic, finely minced
1 teaspoon cracked black pepper
1/2 teaspoon salt (optional and according to taste)
____________________
1/4 cup butter
1 tablespoon garlic, minced
2 Jamaican long red peppers, deseeded and sliced thinly
1/4 cup chives, sliced finely
_______________
1 head garlic, minced finely
1/4 cup canola oil/vegetable oil
- fry garlic in oil until golden brown (but not burnt) and crispy. Set aside.
Procedure:
Marinate pork tenderloin slices with the marinade ingredients for 20 minutes.
Heat a saute pan or wok. Melt butter and saute garlic in butter until soft. Add the sliced pork and saute for 6-8 minutes.
Add the sliced long peppers. Saute for 2 minutes.
Serve over boiled plain rice.
Sprinkle with chives and crispy fried garlic bits.
Makes 4-5 servings

BUTTER AND GARLIC PORK WITH CRISPY FRIED GARLIC 

This dish is super fast to make. Again this belongs to my portfolio of dishes that requires minimum effort, but with maximum deliciousness. 

Don’t mind the garlic breath… this dish is all worth it!

Ingredients:

2 pounds pork tenderloin, sliced thinly

Marinade:

2 tablespoons oyster sauce

2 tablespoons worcestershire sauce

1 tablespoon garlic, finely minced

1 teaspoon cracked black pepper

1/2 teaspoon salt (optional and according to taste)

____________________

1/4 cup butter

1 tablespoon garlic, minced

2 Jamaican long red peppers, deseeded and sliced thinly

1/4 cup chives, sliced finely

_______________

1 head garlic, minced finely

1/4 cup canola oil/vegetable oil

- fry garlic in oil until golden brown (but not burnt) and crispy. Set aside.

Procedure:

  1. Marinate pork tenderloin slices with the marinade ingredients for 20 minutes.
  2. Heat a saute pan or wok. Melt butter and saute garlic in butter until soft. Add the sliced pork and saute for 6-8 minutes.
  3. Add the sliced long peppers. Saute for 2 minutes.
  4. Serve over boiled plain rice.
  5. Sprinkle with chives and crispy fried garlic bits.

Makes 4-5 servings




STIR-FRIED SRIRACHA SHRIMPS
Spicy with a hint of Asian barbecue.
Ingredients:
1 pound medium-size shrimps (heads removed and peeled)
1 Tablespoon Sriracha
1 Tablespoon Oyster Sauce
Salt and Pepper
2 Tablespoons butter
5 cloves garlic, minced
1/4 cup green onions, thinly sliced
1 Jamaican long pepper, chopped fine
Procedure:
1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.
2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).
3. Add the Jamaican long pepper and green onion and saute aromatics for another minute.
4. Add the shrimps into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimps can overcook in a matter of seconds).
5. Serve with steamed rice or toasted baguette slices.
Makes 2-3 servings

STIR-FRIED SRIRACHA SHRIMPS

Spicy with a hint of Asian barbecue.

Ingredients:

1 pound medium-size shrimps (heads removed and peeled)

1 Tablespoon Sriracha

1 Tablespoon Oyster Sauce

Salt and Pepper

2 Tablespoons butter

5 cloves garlic, minced

1/4 cup green onions, thinly sliced

1 Jamaican long pepper, chopped fine

Procedure:

1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.

2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).

3. Add the Jamaican long pepper and green onion and saute aromatics for another minute.

4. Add the shrimps into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimps can overcook in a matter of seconds).

5. Serve with steamed rice or toasted baguette slices.

Makes 2-3 servings