22 Jul 2010

Beautiful girl with beautiful recipe - Strawberry Shortcake

Just Tomatoes Just Strawberries, 4-Ounce Tubs (Pack of 2)Strawberry ShortCake Recipe
What You Need

  • 1-1/4 cups Milk, divided
  • 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream 
  • 3 Tbsp. Sugar
  • 2-1/4 cups All-purpose baking mix
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 4 cups sliced fresh strawberries
  • 1/3 cup Sugar

Make It
HEAT oven to 425°F.

  1. BEAT 1/2 cup milk, sour cream and 3 Tbsp. sugar in large bowl with whisk until well blended. Stir in baking mix just until moistened. 
  2. Spread onto bottom of greased 9-inch round pan. Bake 12 to 15 min. or until golden brown. Cool in pan 5 min. Remove cake from pan to wire rack; cool completely. 
  3. BEAT pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP. Toss strawberries with 1/3 cup sugar. 
  4. CUT cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP and strawberry mixture. Serve immediately.

Dessert can be part of a balanced diet but remember to keep tabs on portions. 
Substitute 2 pkg. (10 oz. each) frozen sliced strawberries for the fresh strawberries. 
Make Ahead
This dessert is best when assembled just before serving. But if you prep all the ingredients ahead of time, it can be put together in just minutes! Bake the cake up to 24 hours ahead of time, then split the cake into layers after it is cooled and store in airtight container at room temperature. 
Toss the sliced berries with the sugar and refrigerate until ready to use. And refrigerate the COOL WHIP overnight to thaw.

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Try this Simple and delicious cookies

Amedei White Chocolate BarWhite Chocolate And Nuts Cookies

250 gm butter
125 gm soft brown sugar
2 eggs
1 tbsp vanilla essence
350 gms plain flour
1 tbsp soda bicarbonate
(I find the taste of soda too strong, should it be 1 teaspoon?)
1/4 tbsp salt
180 gm of white chocolate, chopped coarsely
100 gm almond nibs (roasted)
(Preheat oven at 170C.)
1. Whip ingredients A together till white and fluffy.
2. Add egg, one at a time. Mix well before another egg.
3. Whip the mixture till creamy, then add vanilla essence
4. Add in ingredients C and D. Whip mixture till well combined.
5. Use a teaspoon to scoop a cookie size and place on greased tray.
(Place apart, not too close)
6. Bake for 20 to 25mins
7. Leave cookies to cool before storing.

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I found another great blog called FatmumBaking - Yogurt Cake

I like this recipe and found this recipe from FatmumBaking, I hope you would like it too.
I get from it:
Recipe from ( 5 个不失败甜点方程式,by上田悦子)

Middle Eastern Style Yogurt, Plain Yogurt (dana) 2lbYogurt Cake

200gm cake flour

1tsp baking powder

1 1/2 tsp baking soda

150gm sugar ( can be reduced to 120)

200g original flavor yogurt

1 egg

some rasins (I omitted this and replaced with the fruits at the top)

100gm unsalted butter (melted @40-45c)


1) Grease tin, lay layer of baking paper at base. Toss with flour and remove excess flour

2) mix egg & yogurt

3) add sugar, flour (sieved with BP & BS), add raisins and mix.

4) add melted butter and blend with hand whisk

5) ready to bake

* Her original recipe uses 2 nos of 14 x 23cm tin which yield very tin layer of cake. She baked at 180c & baked for 4~5mins till top turn golden brown. Covered with foil and baked for another 2mins. Cut into 8 equal slices and each slice 148kcal.

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15 Jul 2010

Aloo Baingan, Potatoes and Eggplant Recipe by Manjula

Aloo Baingan, Potatoes and Eggplant Recipe by Manjula


1 medium () cut into 1″ cubes
2 medium russet () cut into 1″ cubes
4 medium tomatoes (tamatar) cut into ½ cubes
2 tablespoons chopped cilantro (hara dhania)
1 tablespoon oil Pinch of asafetida (hing)
1 teaspoon cumin seed
1 chopped green chili adjust to taste
1 teaspoon ginger paste
1 tablespoon coriander powder (dhania powder)
1/2 teaspoon turmeric
1/2 teaspoon paprika (dagi mirch)
1 teaspoon salt adjust to taste
2 tablespoons water Also needed: Oil to fry

The ingredients is listed above and how to do this dish, please watch the video listed above, I know you would like this dish made by Manjulas Aunty

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9 Jul 2010

Vinegar Stew Pork Leg

Koon Chun Black Vinegar, 20.3-Ounce Bottle (Pack of 2)Original recipe from Hometown Local CNY Dish no.8


1/2 pork leg (cut into pieces ), 4 pieces old ginger ( cut into pieces ), 10 pips garlic ( smash ), 1/2 big bottle of black vinegar ( about 300ml ), water ( same amount as black vinegar ), 200g rock sugar ( about 1 packet )

1. Heat 2 tbsp oil in wok, saute garlic pieces until fragrant, add in vinegar and water to cook until boil, switch off heat and leave it overnight.

2. Boils the vinigar sauce the next day, add in pork leg and rock suagr, simmer for 1 hour over low heat, dish out serve.

First time I cook Vinegar Stew Pork Leg, I follow this recipe, the taste for me is too sour, and my husband also don't like it, so I change it, I use sweet black vinegar, not black vinegar, and this time I cook it again, yes......, the taste is better than I use black vinegar.

This recipe, the most important is vinegar, vinegar play the main role to control all. If you like sour, you should use only black vinegar, it will make your teeth pain, or you can also try use half of swwet black vinegar and half of black vinegar, or only use sweet black vinegar like me.

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Grilled fish sandwich

I found this website for showing how to do the grilled fish sandwich, you should take a look too, here is the website link:


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2 Jul 2010

Marinara Sauce II

I found this simple and great recipe sauce from AllRecipe.

By: Andrea
"Marinara sauce that is great on any type of pasta."

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (42)

1,978 people have saved this | 2 custom versions
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min
Original Recipe Yield 6 servings
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (28 ounce) can crushed tomatoes
  • 3 teaspoons dried basil leaves
  • 1 teaspoon white sugar
  • salt and pepper to taste


  1. In a skillet over medium heat, saute garlic and onion in the olive oil; about 10 minutes. Break apart the whole tomatoes with your hands and add to the pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally.

Nutritional Information

Amount Per Serving  Calories: 156 | Total Fat: 9.6g | Cholesterol: 0mg

If you are lazy to make it yourself, you can buy it from store.
Victoria Marinara Sauce, 25 oz

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