Pumpkin Walnut bread

Ingredients
2 cups plain flour
1 1/2 cup pumpkin (measurement after steamed and mashed)
1 cup brown sugar
1/3 cup olive oil
1/2 cup walnut
1 1/2 tsp baking soda
1 tsp fine salt
1 tsp cinnamon powder
1 tsp vanilla essence
3 eggs

Method
1. Preheat oven to 180F
2. Sieve flour, baking soda, cinnamon powder and salt together. Leave aside.
3. Beat the eggs in mixing bowl. Add sugar, pumpkin and olive oil and mix. Then stir in flour and mix until mixture is well-blended.
4. Add walnut and mix evenly.
5. Line bread tin with grease paper. Pour mixture into the tin.
6. Bake for 45 -50 minutes.
7. Cool to cut and serve.

Banana Walnut bread

Ingredients
2 cups plain flour
1 cup brown sugar ( 3/4 cup if prefer less sweet) 
1 cup olive oil ( or butter if you prefer) 
1 cup mashed ripe banana
1/2 cup walnut ( pound to small pieces)
1 1/2 tsp baking soda

1 tsp baking powder
1 tsp fine salt
1 tsp vanilla essence
3 large eggs

Method
1. Preheat oven to 180F
2. Sieve flour, baking soda, baking powder and salt together. Leave aside.
3. Beat the eggs.
4. Mix olive oil/butter and sugar together in a mixing bowl until smooth. Add eggs, banana and walnuts. Stir in to mix until mixture is well-blended.
5. Line bread tin with grease paper. Pour mixture into the tin.
6. Bake for 40 -50 minutes.
7. Cool to cut and serve.

Rock Bun

Ingredients :
250g self rising flour
100g butter
150g mixed dried fruit
50g sugar
1 egg
1 tsp baking powder
2-3 tbsp milk

Method
1. Preheat oven to 180C
2. Cut butter into small pieces.
3. Put butter and flour into mixing bowl. Using rubbing-in method to rub butter and flour with fingertips until mixture resembles breadcrumbs.
4. Beat egg in bowl.
5. Add all ingradients (except milk) to mix together. Then add milk slowly if mixture doesn't stick together. The mixture must be thick enough to form shape when place on tray.
4. Use spoon to scoop mixture onto greased tray and bake for 25 mins at 180C
5. Cool to serve.

Sour Cream - Banana Muffin

Ingredients
2 1/2 cups self-rising flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup olive oil (or butter)
1 cup sour cream
1 cup fine sugar
1 cup mashed banana
1 cup chopped walnut
1 tsp vanilla essence
2 eggs

Preparation
1. Preheat oven at 180C for minutes
2. Sieve the flour and baking soda
3. Beat the eggs.
4. Put the eggs, olive oil, sour cream and sugar in a mixing bowl and mix well with wooden spoon.
5. Fold in flour, followed by the banana and walnut to form a smooth batter. Do not over mix.
6. Add vanilla essence and mix lightly
7. Scoop the batter to fill the muffin tins
8. Bake at 180C for 20 minutes.

** Refer to original recipe from Kraft Recipe

Simple Carrot Cake

Ingredients

2  cups self rising flour

1 cup castor sugar

1/2 cup olive oil

1/2 cup milk 

1 cup walnut (small pieces)

2 1/2 cup grated carrot 

4 eggs

1 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

2 tsp vanilla

Preparation
1. Preheat oven to 180 degrees C and grease baking tin.
2. Shift flour with baking powder, salt and cinnamon.
3. Beat eggs, sugar and oil in mixing bowl.
4. Add in milk and flour to mix well.
5. Fold in carrot, followed by walnut.
6. Lastly, add in vanilla and blend well.

7. Bake at 180 degrees for 20 minutes.

8. Cool in baking tin for 10 minutes. Turn out onto wire rack to cool completely.
9. Cut to serve.

Pumpkin muffin

Ingredients
2 cups self-rising flour
3/4 fine sugar
1 cup pumpkin (steamed and mashed)
1 tsp baking powder
1/2 cup milk
1/4 cup vegetable oil
2 eggs


Preparation
1. Preheat oven at 220C for 5 minutes.
2. Sift the flour and baking powder.
3. Beat the eggs.
4. Mix all the ingredients (except flour) together.
5. Fold in flour to form a smooth batter.

6. Fill the muffin cups with batter ( 2/3 full only).









7. Bake at 220C for 15 to 20 minutes.

Vegetarian fruit cake

Ingredients
375g plain flour (sifted with bicarbonate soda)
180g castor sugar (200g if you prefer it sweeter)
200g mixed fruit (dried)
250ml boiling water (1 cup)
125ml fruit juice (1/2 cup of apple juice used in this case)
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp bicarbonate of soda


Preparation
1. Put water, sugar, mixed fruit and spices into a saucepan and bring to boil.
2. Cool the mixture and transfer it to a mixing bowl.

3. Add in the fruit juice and stir in the sifted flour.

4. Transfer batter to a greased cake tray (or even better lined with greased baking paper).
5. Bake in preheated oven over 180 degrees for 45-50 minutes (or until cooked).

6. Let it cool a little first before overturn it onto the rack.
7. Cut and serve when cooled.

Boiled fruit cake

Ingredients

750g plain flour (sieved)

500g mixed fruits

300g brown sugar

200g butter

2 eggs

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp bicarbonate of soda

1 1/2 cups water

3 tbsp rum (optional)

Preparation

1. Put 1/2 cup water in pot with sugar, butter, ground ginger, ground cinnamon and mixed fruits. Boil for 5 minutes.

2. Simmer for 10 minutes and transfer to a mixing bowl. Add in 1 cup water and mix well. Set aside to cool.

(I boil only 1/2 cup of water instead of 1 1/2 cups because the mixture would cool down faster this way.)

3. Preheat oven to 180C.

4. When the mixture is cool, stir in beaten eggs (and rum if desired). Fold in flour and bicarbonate of soda.

5. Transfer to a baking tin lined with grease paper and bake for 45 -60 minutes or until cake is cooked.

Chocolate raisin muffin without butter

Ingredients
150g cooking chocolate
1/2 cup olive oil

3/4 cup milk
1 1/4 cup fine sugar
2 1/2 cups self-rising flour

100g raisin
1 tsp baking powder
1 tsp vanilla essence
2 eggs

Preparation
1. Preheat oven at 200C for 5 minutes.
2. Melt chocolate over medium fire.
3. Remove from heat and stir in sugar. Leave to cool.
4. Sieve the flour and baking powder.
5. Beat the eggs. Add the eggs and olive oil to the mixture. Mix well with a wooden spoon.
6. Fold in the flour, followed by the raisin to form a smooth batter. Do not over mix.
7. Add vanilla essence and mix lightly.
8. Scoop the batter to fill the muffin tins ( make sure it's 2/3 full only).
9. Bake at 200C for 20 minutes.

Raisin "pound" cake

Ingredients
250g butter (Golden Churn)
250g fine sugar
250g self-rising flour
100g raisin

1 tsp vanilla essence
4 eggs

Preparation
1. Preheat oven at 180C for 5 minutes.
2. Using electric mixer, beat butter and sugar untill light and fluffy.
3. Beat the eggs and sieve the flour.
4. Add the eggs to mixture. Mix well.
5. Fold in the flour to form a smooth batter.
6. Add raisin and vanilla essence and mix lightly.
7. Grease a baking tin/tray and bake at 180C for 20-25 minutes.

Raisin butter muffins without milk

Ingredients

2 cups self-rising flour

1/2 cup sugar

80g butter

1 tsp baking powder

3 large eggs

1/2 cup raisin

Preparations

1. Preheat oven to 200C.

2. Melt butter over low heat. Set aside to cool.

3. Sieve flour and baking powder.

4. Beat eggs in a separate container.

5. Combine all the ingredients (except flour) when the melted butter is cool. Fold in flour to form a thick batter. Do not over mix. Add a little bit of water if the texture is too thick.

6. Fill the paper cups to 2/3 full.

7. Bake at 200 degrees for 15-20 minutes.

* I have also tried using 2 eggs + 1/3 cup water instead of 3 eggs. Try out yourself as you may prefer the taste with less eggs. Happy trying......

Fried crispy bread pocket

Ingredients

6 slices of bread

1 cucumber ( shredded)

1 carrot( shredded)

1 shallot ( cut into thin slices)

150 g prawn ( cut into small pieces)

1 tsp oyster sauce

1 tbsp light soya sauce

pinch of salt

some pepper

some egg white 

some oil

Preparation

1. Heat 2 tbsp oil in saucepan and stir fry the shallot until fragrant. Add in the prawn and fry.

2. Put in the cucumber, carrot, oyster sauce, light soya sauce, salt and pepper and stir fry for 5 minutes to cook.

3. Dish out for use as fillings later.

4. Cut away the edges of each slice of bread. Then take a piece and put some fillings on it . 

5. Fold the piece of bread at middle and seal the edges with egg white. Press along the edges to secure .

6. Heat enough oil to deep fry.  Put in the bread to fry when the oil is hot or the oil will soak into the bread.

7. Dish out onto kitchen tissue when the colour turns brown.

8. Serve as soon as it's prepared.

Melted chocolate brownie

Ingredients
200g cooking chocolate ( I used dark chocolate for this case)
100g butter
1 cup sugar
4 eggs
1 cup flour
1/2 tsp baking powder
1 tsp vanilla essence

Preparation
1. Melt chocolate and butter over medium heat.
2. When it is done, off the flame and stir in the sugar. Leave aside to cool.
3. Sieve flour and baking powder together.
4. Beat the eggs and add to the melted chocolate. Stir in with a wooden spoon.



5. Mix in the flour and stir to blend well.
6. Add in vanilla essence.
7. Pour into a greased cake tray and bake at 180C for 20 minutes.

Chocolate muffins

Ingredients
200g cooking chocolate
50g butter
200g fine sugar
250g self-rising flour
1/2 tsp baking powder
1 tsp vanilla essence
3 eggs

Preparation
1. Preheat oven at 200C for 5 minutes.
2. Melt chocolate and butter together over medium fire.
3. Remove from heat and stir in sugar and leave to cool slightly.
4. Sieve the flour and baking powder.
5. Beat the eggs and add the eggs to mixture. Mix well with a wooden spoon.
6. Fold in the flour to form a smooth batter.
7. Add vanilla essence and mix lightly.
8. Scoop the batter to fill the muffin tins ( make sure it's 2/3 full only).
9. Bake at 200C for 20 minutes.

Simple blueberry muffin

Ingredients
200g fine sugar
240g self-rising flour
1 tsp baking powder
3/4 cup milk
1/4 cup vegetable oil
2 eggs
3 tbsp canned blueberries

Preparation
1. Preheat oven at 220C for 5 minutes.
2. Sieve the flour and baking powder.
3. Beat the eggs.
4. Drain the blueberries.
5. Mix all the ingredients (except flour) together. Fold in flour to form a smooth batter.
6. Scoop the batter to fill the muffin tins ( make sure it's 2/3 full only).
7. Bake at 220C for 15 to 20 minutes.

( This recipe is from my sister and the muffins turned out very nice. )

Grandma's steamed bread

Ingredients

400g plain flour

120g sugar

2 tbsp butter/margarine

1 egg

2 tsp instant yeast

150ml water

Preparation

1. Sieve the flour into a big bowl.

2. Put the sugar and butter into the bowl containing flour and mix well.

3. Dissolve 2 tsp instant yeast in 150ml water.

4. Pour the yeast solution into the flour mixture slowly. Use chopsticks to stir as you pour the liquid in.

5. Beat the egg and add in to the flour mixture. Stir to mix well. Make sure there is no lumps of flour.

6. Knead the dough or use the chopsticks to stir until well-mixed.

7. The dough is quite sticky and might be difficult to knead. Just continue to stir to make sure the dough is smooth will do.

8. Cover with a piece of damp cloth and set aside for 2-3 hours.

9. When the dough is double the size, use your hand to press out the air.

10. Take out the dough and put in on a floured surface.

11. Dust the sticky dough with a little flour and knead.

12. Knead lightly to get a smooth dough. The dough must be a bit sticky for this case.

13. Put the dough in a greased tin and set aside for another 45 minutes.

14. When the dough rises to about double the size, put it into a steamer to steam for 40 minutes.

15. The dough will rise further when it is in the steamer. Make sure the steamer is big enough or it will stick to the cover.

16. Cool it on a stainless steel rack .

17. Cut into thin slices and spread with butter to eat.