Showing posts with label EGGLESS. Show all posts
Showing posts with label EGGLESS. Show all posts

Sunday, May 24, 2015

APPLE & RAISIN SCONES

Scones Recipe @treatntrick.blogspot.com
Add caption


I love scones.  They are so versatile, you can choose from sweet with variety of fruits or  cheese ones and not to mention extremely easy.  This time, I had plenty of granny smith apples.  So this apple is going to be my baking project this week.

Always prefer to make a small batch so just used one and quarter cup of flour.  With this recipe  you could get  9 x 2.5 in  scones, just  sufficient for the small family.

Making scone is almost  the same as  baking pie or tart.  This requires you to blend dry ingredients with cold butter using your finger tips until it resembles  bread crumbs. The secret of good scones are not to handle the dough too much before baking.  It should be sticky and not too dry. Dip your cutter in flour each time before cutting out the dough.

Despite  containing  no eggs in the recipe, the scones are well risen, feather light, soft and utterly delicious.

My family enjoyed them fresh from the oven without any preserves or butter but prefer to add one more apple next time I bake them.

Sunday, April 26, 2015

BLACKCURRANT OAT BARS

Blackcurrant Oat Bars


It's a time for my weekend baking and am craving for a quick but tasty dessert that can be put together  in  less than 15  minutes.    Any guess?

Definitely my choice  goes to  Blackcurrant Oatmeal Bars  reason  being I am able to make use of fruit jam  that sits idle in my pantry for quite some time.

Oats are a favorite of my diet and often incorporated into bars and desserts.  Not only oats are versatile and inexpensive but they offer a host of health benefits. The oatmeal gives  a nice chewiness to these  bars.

Spread dough onto bottom of baking pan coated with butter.  Spreading dough with wet hands is the easiest method before topping it with fruit jam. I used blackcurrant jam but any jam you have on hand will do preferably a  quality and not too sugary ones.

Blackcurrant Oat Bars  are easy to make and fantastically delicious! Have given some to my friends, they love them and keep asking for more...

Sunday, March 1, 2015

PEACH CRUMB SLAB PIE

Slab Pie Recipe  @ http://treatntrick.blogspot.com


Peach Crumb Slab Pie is a fun way to serve pie like a bar.  The crust is rolled  to fit a rimmed jelly roll pan and shaped into a rectangle instead of round.

You can experiment with other fruits that are available throughout the year.  If using fresh fruits add juice of one lemon to avoid browning but now I used canned peaches that have been drained well.

We are not adding much sugar to the filling since the peaches are already sweetened.  Adding sugar to the crust as well but this is entirely up to your preference.

Don't worry if your crust tears while you're rolling it out, just patch it back together. You'll know it's good when you press the dough into ball shape.  If it is overly dry, add one tablespoon of ice water at a time.  At this point, you  can cover and refrigerate it.

Sunday, January 25, 2015

MANDARIN ORANGE CROSTATA

Mandarin Orange Crostata


One of my favorite citrus fruits is mandarin orange.  They are so popular during Lunar New Year celebration that bring luck and wealth.  Since I have them in stock,  decided to bake  this Mandarin Orange Crostata  or free form tart.

If you find baking a tart  a little intimidating, you can check  my tips  here. .

First of all, prepare the crust  as per the recipe below. While waiting for the crust to be chilled, peel the mandarin oranges, remove the white thread on the outer segment.  Using a sharp knife, cut crosswise into 1/4 in thick slices.  Remove  the seeds, carefully transfer onto a plate, sprinkle with some sugar. Refrigerate.

After rolling and filling, you suppose to brush the mandarin orange with apricot preserves but  omit this step since I don't have it.  Alternately, just sprinkle more sugar over the mandarin orange just before baking.

You can always buy a ready made pie crust  but nothing  beats a homemade one!


Sunday, November 2, 2014

NUTELLA POPSICLES

Nutella Popsicles


One of the frozen  treats that the kid will  enjoy is popsicle.  Making them in your own home was so much fun especially  when you get your kid involves in this activity.

There are tons of recipes for pospsicle to choose from, whether you want egg free, without ice cream maker, fruity or  no cook types.  For the start this Nutella Popsicles  is my choice, only 3 ingredients and egg free.

The preparation was super easy, just dump all ingredients in a blender, process until smooth.  In case you do not have a blender, make use of a whisk to blend.

I made mine without popsicle mould by pouring the mixture onto  a goblet and covet top with plastic wrap.  The quantity  can easily  be doubled or tripled as per your requirement..

Nutella Popsicles


NUTELLA POPSICLES
Serves   3

3/4  cup cold milk
1/4  cup condensed  milk
2 tablespoon nutella spread

METHOD

1.  Place milk, condensed milk and nutella in a blender.   Process  until  well  mixed.

2.  Pour mixture onto popsicle mould / other suitable container and freeze for  4-6  hours or overnight.

3.  Cover top with plastic wrap if you do not have a lid before freezing.

Nutella Popsicles


Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER

Sunday, October 26, 2014

ROCK CAKES

Rock Cakes Eggless


It has been more than 2 decades  I have eaten these Rock Cakes, made them in my Home Economics class.   Using basic ingredients of butter, sugar, flour and raisin you can transform these into your favorite by adding chocolate chips,  other dried fruit, nuts, spices or zest  but  I prefer to stick to the basic recipe

In the past we used the rubbing in method but now I change the way you prepare these  Rock Cakes by  mixing  the  melted butter in the dough.

My house was filled with fantastic aroma while baking these  little treats.  They are crunchy outside but soft inside

Rock Cakes Eggless


ROCK CAKES
Yield  30

1 cup self rising flour
1/2 cup castor sugar removed 2 tablespoon
60 g melted butter
1/4 cup milk
3/4 cup raisin
1 tablespoon or more  water if needed


METHOD

Preheat oven  @  175 C.

Combine flour, sugar and  raisin in a mixing bowl.

Make a well in the center, add milk and  melted butter, stir gently to combine, if still crumbly add a tablespoon of cold water.

Drop heaped tablespoonfuls onto baking tray, allowing room for spreading.

Bake 10-15 minutes until firm  to touch.

Let sit in the tray for 5 minutes before transferring to wire  rack.

Store in an airtight container.

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /

TWITTER


Sunday, September 28, 2014

CHOCOLATE MARBLE BREAD

Yeast Bread Recipe @ http://treatntrick.blogspot.com


This  week  I ventured into baking a yeast bread called Chocolate Marble Bread.  It has two contrasting flavor and the marbling effect looks so pretty when sliced.

This Chocolate Marble Bread is super simple but the only disadvantage was time  consumed  to  proof the dough before and after shaping.

But, I have no regret  it turned great in taste and appearance!   Make one today to  surprise your family and friends..

Sunday, September 21, 2014

CRUNCHY SESAME COOKIES

Crunchy Sesame Cookies


Hello friends,

Thanks so much for your wishes and prayers,  am now getting better but once in a while I still cough.  I have completely stopped taking  any medications but  feeling drowsy after few hours  staying
awake.

After about more than a week, there was no activities in my kitchen but am so eager to continue my baking.  So I have chosen to bake this simple Crunchy Sesame Cookies especially for all my readers.

This recipe requires you to roll the cookies into small balls and lightly press down to flatten.  They smell fantastic while baking.  They are crunchy and tasted so good with a glass of milk or coffee.



CRUNCHY SESAME COOKIES
Yield :  30 cookies

3/4 cup all purpose flour
1/2 cup corn flour
1/2 tsp baking powder
1/2 tsp vanilla essence
125 g butter softened
1/4 cup caster sugar
4 tablespoon black sesame seeds

METHOD

Preheat oven @ 170 C.  Sift together all purpose flour, cornflour and baking powder.

Cream butter and sugar, add vanilla essence.

Add sesame seeds and dry ingredients, mix until well combined.

Roll 2 tsp of mixture into small balls.  Transfer onto baking sheet.

Press down lightly with fork, bake for 15 minutes.

Leave on pan for 5 minutes.  Transfer onto rack to cool completely.



Crunchy Sesame Cookies


Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  / TWITTER

Sunday, September 14, 2014

CHOCOLATE SPRINKLE PUMPKIN BREAD

Chocolate Sprinkle Pumpkin Bread

Hi Everyone,

I am not feeling well right now and am sick with high fever, cough and other minor things. Sorry for not replying to your comments but will do so as soon as I feel better.  Please keep commenting and I will catch up with you soon.
.
Are you a fan of pumpkin bread?  When deciding on a dessert to  make,  consider this Chocolate Sprinkle  Pumpkin Bread recipe.  It was super easy and much healthier.

Have you thought for a minute what a whole loaf of pumpkin bread would cost you if you purchased from a bakery. I can show you how to make delicious Chocolate Sprinkle  Pumpkin Bread with a few simple ingredients.

This is a quick bread recipe so need to mix your wet and dry ingredients together but don't over mix a quick bread, just enough to get the lumps out.



CHOCOLATE SPRINKLE  PUMPKIN BREAD
Serves    :   8

1 1/4 cup plain flour
1/4 cup cornflour
1 cup brown sugar
1 cup pumpkin puree
1/4 cup melted butter
1/2 cup + 2 tablespoon milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 tsp ground ginger
1/2 cup chocolate sprinkles divided

Chocolate Sprinkle Pumpkin Bread



DIRECTIONS

Lightly grease a loaf pan.

Combine butter, milk, pumpkin and salt in a bowl.

Whisk together plain flour, cornflour, baking powder, ginger and sugar

Combine together dry ingredients with milk mixture, add in chocolate sprinkles.

Scoop batter into prepared pan, level top and sprinkle with balance of chocolate sprinkles.

Bake at 180 C in a preheated oven for 45-55 minutes  or until a skewer inserted comes out clean.

Cool in pan for 10 minutes. Transfer onto rack to cool.

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Sunday, September 7, 2014

CHOCOLATE ROLLED OAT COOKIES

Chocolate Rolled Oat Cookies using cocoa powder


Cookies are always a favorite to accompany a cup of coffee or a glass of milk. This sweet treat  has numerous different and amazing varieties that are love by children and adults.

Chocolate Rolled Oat  Cookies has a healthy combo of ingredients,  loaded with oat which produces a crunchy on the outside but chewy in the middle.  Despite its simplicity  with bursting flavor, it is one of the most delightful desserts you can make in no time

They are delicious without any add on but you can add half a cup of chocolate chips or chopped nut if desired.

Chocolate Rolled Oat Cookies are so delicate to handle, make sure you leave them for 5 minute on pan before transferring them onto rack to cool.

Chocolate Rolled Oat Cookies

Sunday, August 31, 2014

ABOK ABOK SAGO

Abok Abok Sago w/coconut and palm sugar


Abok Abok Sago is a traditional Asian dessert normally wrapped in banana leaf made with pearl sago, grated coconut and palm sugar.

This time this dessert is undergoing a makeover by adding 2 different color, one with green food coloring while other portion was orange (I got this after adding the orange colored sugar) and using small tart mould.

You can also make use of jelly mould and changing the color according to your choice. It's fun to see the transformation.

These Abok Abok Sago have  special  coconut aroma and slightly chewy texture




ABOK ABOK SAGO
Serves   :   12

1 1/2 cup pearl sago
1 1/2 cup grated coconut (white part)
10 heaped tablespoon palm sugar chopped
green food coloring
1/2 tsp salt

Abok Abok Sago w/coconut and palm sugar


METHOD

Put sago in a strainer and rinse under running water to get rid of excess starch.  Drain well.

In a mixing bowl, combine sago, coconut and salt. Stir until well incorporated.

Divide sago mixture into 2.  One portion add green food coloring, the other mix with  palm sugar.

Boil  2 in depth  water in a steamer, heat the  tart mould.

Fill the bottom layer of the mould  with green sago, cover the green part  with  palm sugar portion. Press down firmly.

Steam for 15 minutes. Cool before removing them from the mould.

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Sunday, August 17, 2014

GREEN BEAN BROWNIES GF

Gluten Free Green Bean Brownies


Have you tried making brownies with beans? This might not sound appetizing but give it a try, you'll not be disappointed!

Mostly they used black bean but this isn't available in my pantry so make use of dried green bean aka mung bean. You have to soak the bean overnight, they will expand in volume and easily get 1 1/2 cup of green bean after soaking.  Rinse and drain then process them into thick paste.

Since this Green Bean Brownies is gluten free, have used chick pea and ground rolled oat but if you have no issue about wheat  in your diet,  half cup of plain flour and  1/4  cup of corn flour can be used.

Also mashed banana can be replaced  with  1/3 cup of pumpkin puree or mashed  sweet potato.

These Green Bean Brownies are rich in fiber and protein but surprisingly no one can tell that  it was made with green bean.

My family loved them and wanted more after eating them.



GREEN BEAN BROWNIES GF
Servings  :   10

3/4 cup dried green bean soaked overnight
1/2 cup chick pea  flour
1/4  cup rolled oat ground
1/4 cup cocoa powder
1/2 tsp baking powder
1 medium banana mashed
3/4 cup sugar or palm sugar
1 tsp vanilla extract
4.5 tablespoon oil or melted butter

Gluten Free Green Bean Brownies


DIRECTIONS

1.  Rinse green bean then drain.  Process in a food processor to become paste.

2.  Preheat oven @ 180 C and grease  8 In cake pan.

3.  Whisk together  both flour, cocoa powder, salt and baking powder.

4.  Add in green bean paste, banana, oil/butter and vanilla extract.

5.  Stir until well incorporated.

6.  Pour into prepared pan and spread evenly  Bake for 30 minutes or until a skewer inserted comes out clean.

7.  Cool in pan 10 minutes, transfer onto rack to cool.


Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Sunday, August 3, 2014

BLACK SESAME SEEDS CORNFLAKES COOKIES



Kids love to bake cookies. Young kids can practice to measure out ingredients used and stirring them. So tag them along when baking, it is a great learning experience and let them understand the basic kitchen rules.

This is a new batch of festive cookies that I baked every year. It has a slight crunch to it and buttery too. In fact they are suitable to be eaten anytime, all year round!

These Black Sesame Seeds Cornflakes Cookies were the first one to disappear from my  cookies collection, my whole family can't stop gobbling these little treats whenever it was laid on the table.

I have made slight adjustment and turned  the recipe  into egg free version.

BLACK SESAME SEEDS CORNFLAKES COOKIES
Source : Siti Kalsom Edi

250 g butter
200 g sugar
375 g plain flour
1 tsp baking powder
half tsp vanilla essence
130 g  cornflakes crushed
40 g black sesame seeds


Method :

1. Sift flour and baking powder.

2. Cream butter, vanilla  and sugar till light and fluffy.

3. Add in sifted ingredients, cornflakes, black sesame seeds  to the butter mixture, combine well.

4. Shape into small balls, flatten slightly  and  place them on a  baking sheet.

5. Bake for 15-20 mins at 170 C  until the edges are brown. Cool on pan 5 minutes, transfer onto wire rack.

6. When completely cool, store in an airtight container.

RECIPE IN MALAY
Biskut Cornfake Bijan Hitam

BAHAN

250 g mentega berada dalam suhu bilik
200 g gula halus
375 g  tepung gandum
1 sudu teh sebuk penaik
1/2 sudu tehy esen vanilla
130 g cornflake di ramas
40 g bijan hitam

1.  Ayak tepung dan serbuk penaik.

2.  Pukul mentega bersama gula dan vanilla hingga rata..

3.  Masukkan tepung, cornflakes dan bijan hitam ke dalam mangkuk mentega, gaul sebati.

4.  Bulat2kan sebesar 1/2 in, leperkan sedikit dan letak atas tin pembakar.

5.  Bakar selama  15-20 mins  @  170 C  sehingga tepinya keperangan.  Diamkan dalam tin selama 5 minit sebelum di angkat dan di sejukkan atas redai.

6.  Simpan dalam botol apabila sudah betul2 sejuk.

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER

Sunday, July 20, 2014

EGG FREE FRUIT CAKE




This holiday season why not give this fruit cake a try by whipping one that is egg free and alcohol free. Just follow the simple directions and you'll have the best Egg Free Fruit Cake.

If you're looking for Egg Free Fruit Cake, this recipe is ideal for people who  prefer a lighter version. It's quicker and does not involve soaking of the mixed fruit for days or months but tasted as delicious as the traditional fruit cake.

For those who are allergic to dairy, replace yogurt with  soy milk, unsweetened apple sauce or pureed tofu.

EGG FREE FRUIT CAKE
Serves   :    6-7

1 1/4  cup plain flour
1/4  cup corn flour
1/2 cup melted butter or oil
3/4 cup  fine sugar/powdered sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup yogurt
1/2 cup mixed fruit
2 tablespoon raisin
4  red/green glace cherries  sliced
1 tsp vanilla extract



METHOD

Preheat oven @ 180 C and lightly grease your baking pan.

Beat melted butter with sugar until well mixed.

Whisk together yogurt  and baking soda. You will some bubbles appear on top.  Leave for 5 minutes.

Sift together both flour with baking powder and salt into mixing bowl.

Combine mixed fruit and glace cherries with 2 tsp flour, keep aside.

Now mix together flour mixture with wet ingredients, add the vanilla extract.

Fold  in mixed fruit and glace cherries. Stir to mix.

Pour mixture into prepared pan, bake for 40-50  minutes or until a skewer inserted comes out clean @ 180 C.

Leave in pan for 10 minutes before inverting the cake onto rack to cool.



Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Sunday, July 13, 2014

CRUNCH DROPS



Do you have friends or family coming to visit? Treat them to some delicious and relatively healthy Crunch Drops  Cookies for dessert. These cookies are made with rolled oat and breakfast cereal (cornflakes). This recipe is very simple and not time consuming to whip up.

Crunch Drops

These are healthy, fiber packed, indulgent and delicious! Another tip, you must let them sit about 3 minutes in a pan after baking since they tend to break and still very soft before transferring them onto rack to cool. They are crunchy outside but chewy inside, great for morning tea or afternoon snack too.

Sunday, June 29, 2014

ALMOND CHOCOLATE COOKIES



These Almond Chocolate Cookies are deliciously simple to make yet are elegant and tasty dessert.

The dough of these cookies can be prepared in advance, keep refrigerated for use the next day. Substitute your choice of nuts for the almonds if needed.

As we grow older, we tend to be more health conscious and avoid taking overly sweet desserts. This is the reason why I resort to make my own rather than buying the ready made cookies that are way too sweet.

Sunday, June 22, 2014

BUBUR SUJI / SEMOLINA KHEER



One of the most popular desserts during Ramadan is this Bubur Suji that was made with semolina, milk and sugar.

It is fairly simple to make  but care should be taken once you've added the semolina to the hot milk. You need to stir constantly to avoid lumps and sticking to the bottom of the pot.

If you're not keen to use the ghee. just dry roast the semolina  until  you get nice aroma also you can bake  the almond  instead of frying.

Bubur Suji is individually served in a small bowl/cup and garnish with raisin and nuts.


It tends to thicken up  as it cools down. No worries, just add some milk or hot water to get the pouring consistency again.

Bubur Suji can be served either hot or cold.

BUBUR SUJI / SEMOLINA KHEER
Servings  :    3-4

1 cup semolina
1/2 cup sugar
6 cups milk
2 tablespoon raisin
2 tablespoon almond silvers
1/4 tsp rose water/essence
pinch of salt
yellow food coloring
2 tablespoon ghee (optional)

DIRECTIONS

Heat the ghee, fry the raisin and almond till golden brown.  Remove raisin and almond onto a plate.

In the same pot, add in semolina,   roast until  semolina  emits nice aroma.   Remove.

Bring milk to a rapid boil, gradually add the semolina, continue stirring to avoid lumps.

Add in sugar, salt and coloring  stir until sugar is dissolved.

Mix in raisin, rose water/ essence  and almond silvers. Remove from heat.

At the time of serving, garnish with almond and raisin.  Serve it hot or cold.



Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Sunday, June 15, 2014

3 INGREDIENTS OATMEAL COOKIES



Am looking for something healthier for my breakfast/snack  and bumped into various recipes using oatmeal.   That's where this  3  Ingredients Oatmeal Cookies can be a wonderful treat not only for me but for the whole family.

This is darn easy and the last ingredient  is variable according to your preference. The suggested add in are:
raisin/dried fruit, coconut, peanut butter chips or chopped nuts.

I love my cookies to be super cute so have shaped them into 1/2 in  tiny balls but this entirely up to you.

Banana adds sufficient sweetness and moistness to this healthy cookies so we can avoid those fat and sugar from our diet.



3 INGREDIENTS OATMEAL COOKIES
Yield :    18 cookies

1 cup rolled oat
1/2 cup mashed banana (2 banana)
3-4 tablespoon chocolate  rice (sprinkles)

METHOD

1.   Preheat oven @ 180 C and grease your cookie sheet.

2.  Combine oat and mashed banana in a bowl.

3.   Add in chocolate rice (sprinkles), mix to combine.

4.   Pinch mixture into small balls, flatten slightly.

5.  Place cookies onto baking sheet.

6.  Bake until  firm  for 15 minutes.

7.  Cool in pan for 5 minutes, transfer onto rack to cool.


Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Sunday, June 8, 2014

EGGLESS SEMOLINA CAKE



A fantastic recipe and my family favorite that you can make anytime of the year.  This Eggless Semolina Cake  is a different version of semolina cake that was low in  fat and egg free.

Eggless Semolina Cake  has  a lovely texture that is distinctly different than cakes made with flour. Although it wasn't super soft as a normal cake but it was moist due to the addition of mashed banana.  I will make this again for sure only next time and  will  double this recipe.  I hope others find it delicious too!

Had used canola oil instead of melted butter. If you're allergic to dairy products, soy milk, almond milk or rice milk is a great substitute.

Sunday, May 18, 2014

CHOCOLATE SWIRL BREAD




This Chocolate Swirl Bread surprised my family and friends, it tastes so good. Don't be intimidated by the process of making the yeast bread, it's surprisingly  easy if you follow the basic steps.

If you have to choose a perfect time of the day to eat Chocolate Swirl Bread, it's probably snack time -  time when you come home from school or work and your  mom/wife   prepares  something warm and sweet to revive your fatigued  day.

For smoother spreadable filling, I strongly  suggested that you use icing sugar but this time had used castor sugar  since that was available in my pantry.  If you're pressed for time, opt for ready made  chocolate spread for the filling.