Cookies

Since Christmas is just around the corner, I will be baking a lot of cookies for this festive season to be given to friends and relatives. I share with you this wonderful tasting cookies shared by a friend in Mylot where I have great many friends who are willing to share their homemade cookies. Should try this out. You will never have enough.

Holiday Buttter Tarts
1 cup butter softened
2 3oz packages cream cheese (6 oz)
2 cups all purpose flour

Blend together butter and cream cheese; stir in flour. Cover and chill for one hour,or until easy to handle. Shape into 1-3/4 inch balls;press into bottoms and up sides of ungreased muffin cups. Fill each cup with one heaping teaspoonful of raisin filling. Bake at 425 degrees for 8 to 10 minutes; reduce heat to 350 degrees and bake for an additional 10 minutes. Cool slightly in muffin cups; remove and cool completely. Makes 3 dozen.

Raisin Filling:

2 eggs
2 cup brown sugar, packed
2/3 cup butter, melted
1/4 cup evaporated milk
1 tsp vanilla extract
4 tsp all purpose flour
1 cup Sun maid raisins

Beat together eggs, brown sugar and butter in a small bowl. Stir in remaining ingredients.

Steamed Nestum Cake

Ingredients:

8 large Eggs
2 cups Nestle Family Cereal
16 oz.(453g) butter
1 medium jar of Kaya jam (300 gm)
1 cup plain flour + 1 tsp baking powder
1 cup of milo
1 tin sweetened condensed milk (397 gm)
160g castor sugar
1 tsp vanilla essence

Mix butter and condensed milk and stir until creamy. Add Vanilla essence and kaya.
Mix really creamy.

In another bowl, beat eggs with sugar until mixture look whitish.
Slowly add nestum, milo, flour and butter mixture. Stir well
Pour into 26 cm greased tin and steam for 3 1/2 - 4 hours.
Cover well with aluminium foil

Batik Cake

Makes one loaf

[Ingredients]
100g (3/4 cup) milo *
25g (1/4 cup) cocoa powder *
125ml (1/2 cup) boiling water
190g (3/4 cup) butter, cut into large chunks
200g (1/2 tin) sweetened condensed milk
110g (1/2 cup) white granulated sugar
5 eggs, lightly beaten
1/2 teaspoon vanilla extract

250g (1 packet) Arnott’s Marie biscuits

[Preparation]
1. Roughly break each bisuits into quarters, set aside. Line the base and two long sides of a 23cm x 9cm x 7cm deep loaf tin (or other loaf tin with a capacity of at least 5 cups or 1.25L) with baking paper, lightly grease the inside of the tin so the paper sticks to the tin, extending paper 2-3cm above edge of tin. Grease or line both short sides with a small piece of baking paper.

2. Slowly add boiling water to milo and cocoa in a saucepan, stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar, lightly beaten eggs and vanilla to the saucepan.

3. Place over moderate heat and cook, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes.

4. Turn heat down to low, and continue to cook, stirring without stopping, for about another 20 minutes, or until a thick custard forms.

5. Transfer the thick custard to a large mixing bowl, add quartered biscuits. Mix until all the biscuits are coated with the custard.

6. Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Bang the tin on the bench a couple of times to settle the mixture, fold the paper extensions over the top and press down to even the surface. Then let cool to the touch.

7. Cover with cling film and place into the refrigerator to chill for at least 4 hours, or preferably overnight.

8. When the cake is firm, use the paper extension as handle to pull the cake out of the tin (you might need to loosen the paper from the sides of the tin first by sliding a knife between the paper lining and the sides of the tin). Slice and serve with coffee or tea.

This recipe is the courtesy of Seadragon from cornercafe.wordpress.com

Black Cake

8 oz butter
3/4 cup sugar
5 eggs (separate egg white & yolk)
1/2 tin condensed milk (i use 1/2 of 325ml)
1 teaspoon baking powder
1 teaspoon soda bicarbonate
1 1/2 cup flour
a pinch of salt
5 tbsp gravy browning

1. beat butter and sugar until pale. add in condensed milk, egg yolk and gravy browning until mix well.
2. then add in flour, baking powder and soda bicarbonet. set aside.
3. in a clean bowl, beat egg while until fluffy. then add into the egg yolk batter.
4. steam for 45 minutes.

hope you all will try it. do let me know how you think of it. thank you.
have a nice day.
Recipe from Connie of homecookingclub

Sarawak Serikaya Cake

Ingredients
200g Horlicks
350g butter
100g sugar
3 tbsp gula hitam caramel
240g Serikaya
10 eggs
250g flour
50g milk powder
2 level tsp double action baking powder
a pinch of baking soda

Method
Cream sugar and butter until light and fluffy.
Whisk egg yolks and add in the serikaya and gula hitam, mix well.
Beat egg whites till stiff and fold into the batter.
Sieve together Horlicks, flour, milk powder, baking powder and baking soda.
Fold the dry ingredients into the above mixture.
Pour mixture into a greased 10-in round pan.
Cover with foil and steam for 1 hour 45 mins.
Sprinkle with toasted sesame seed and leave to cool.

A recipe by Leonie of homecookingclub

Steamed Horlick Cake

Ingredients :

250 gm Butter , room temperature
120 gm Castor Sugar
5 Eggs (S or M)
1 tsp Vanilla extract
Mix together : 120gm Condensed Milk with 50gm Pandan Kaya
70 gm Horlick
130 gm Plain flour )
1 tsp Baking Powder ) Sift togerher

Method :

Get ready a steamer filled with enough water and preheat at medium high fire .
Line and grease a 8 inch round pan
Cream butter and sugar at high speed till light and fluffy (about 3 or 4 mins)
Add in one egg at a time and continue to cream till well blended
At low speed add in Vanilla extract and blend well
Still at low speed add in the condensed milk mixture and blend till mixture smooth
Stop the machine and fold in the horlick and sifted flour , stir will a spatula till well blended

Spoon the batter into cake pan and cover the top losely with a piece of aluminuin foil

Steam at medium high fire for 50 till 60 mins

Cook cake on wire rack before cut into pieces and serve

For Steamed Strawberry Horlick Cake : Substitute Vanilla extract with 1 tsp Strawberry paste and Pandan Kaya with 50gm of Strawberry Jam (mix with Condensed milk)

This recipe is the courtesy of ladyvanillakicthen

Steamed chocolate Cake

INGREDIENTS:

Makes one 9" round

185g butter
180g fine sugar
200ml evaporated milk
2 eggs, lightly beaten
125g all-purpose flour
70g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla essence

METHOD:
1. Combine sugar, evaporated milk, vanilla essence and butter in a saucepan.
Stir over low heat until sugar is dissolved and butter has melted. Remove from heat.
2. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till well mixed. (Batter should be runny).
4. Heat up the steamer.
5. Lined and grease a 9-inch baking pan
6. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
7. Steam over medium heat for 45 minutes. Check for doneness by inserting a skewer into the cake. If it comes out clean, it’s done. If not, steam for a further 5 minutes.
8. Cool the cake in pan before turning out for further decoration.