Saturday, December 10, 2011

Gingerbread house

Ingredients (Recipes from allrecipes)

  • 170 g butter
  • 190 g packed light brown sugar
  • 2 g lemon zest
  • 20 ml lemon juice
  • 120 ml molasses
  • 2 eggs
  • 375 g all-purpose flour
  • 9 g baking powder
  • 5 g ground ginger
  • 4 g ground allspice
  • 6 egg whites
  • 1792 g confectioners' sugar, sifted


  1. First cut out in thin cardboard: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2x5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2x9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall.
  2. In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift the flour, baking powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.
  3. Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each. Roll out remaining dough, and cut into two rectangular roof pieces. Transfer gingerbread onto greased baking trays.
  4. In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden.
  5. In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners' sugar. The icing should be smooth and stand in firm peaks. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly.
  6. When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.
..... I always wish to make a gingerbread house for Christmas with my boys  ...... Finally, we did it today...It's not hard to make but needs love and happiness while making it....:))

Jason busy decorating while Bryant busy eating some part of cookies.

Wednesday, December 7, 2011

Christmas is coming soon

Christmas Tree
Christmas tree, sparkling bright,
Filled with baubles, warmth and light,
Precious symbol of our affection
For Christmas time and its perfection,
Show each night your radiant glory
For "oohs" and "aahs" obligatory.
Christmas tree, don't let us down;
Show something special at your crown,
An angel, star, or splendid piece
To make our holiday joy increase,
An icon, pure, ideal, complete,
For Christmas memories fond and sweet.
Glitter and glisten, gleam and glow,
Oh Christmas tree, we love you so!
By Joanna Fuchs

Family Joys
Christmas is filled with special joys,
And the very best of all
Is contemplating those dear to us,
And the memories we recall.
We often think at Christmas time
Of people, affectionately,
And we realize how blessed we are
To have such a wonderful family
Love You all

Orange cake

I have made this beautifully light, moist orange cake, full of flavor from fresh orange juice and zest.
It's  really surprised  me,  for how absolutely Delicious this cake was going to be.  Its light and airy while still being so incredibly moist and flavorful.  The glaze has just the right amount of citrusy sweetness.


250 g Canola oil 
220 g caster sugar
4 medium eggs
1 1/2 tsp finely grated orange zest
250 g cake flour
3 tsp baking powder
1/4 tsp salt
85 ml freshly squeezed orange juice

For the icing:

125 g icing sugar
5 tsp freshly squeezed orange juice


1. Preheat the oven to 170C.
2. Using an electric whisk, the eggs  and sugar together for 4-5 minutes until very pale. Beat in the orange zest. Add the flour alternately with the oil and mix in well, then slowly mix in the orange juice.
3. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the center of the cake, comes out clean.
4. Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.

For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.

Thursday, December 1, 2011

Perkedel kentang/potato fritters

Perkedel Kentang

250 gr potatoes
6 small shallots
1 spring onion
1 maggi blok
2 eggs
vegetable oil
1 tsp pepper
1/2 tsp nutmeg
salt to taste

Cara membuat:/method:
Cook the potatoes and mash them. Cut the shallots into thin slices and the celery and the spring onion fine. Heat in a wok 2 tbsp of oil and fry the shallots for 3 minutes then drain on kitchen paper. Separate the eggs and whisk the yellows. Mix all ingredients except the egg whites and form a mini ball of the mixture . Heat in a skillet the oil, dip the potato ball  through the egg whites and fry them until golden brown. Drain before serving.

Grandma McNaughton's Soft Cookies

Grandma McNaughton's Soft Cookies

1 c. shortening
2 c. sugar
3 eggs
1 1/2 tsp. vanilla extract
1 c. buttermilk
1 tsp. baking soda
5 c. all-purpose flour
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. baking powder

Pink Icing:
1 c. butter, softened
5 1/2 c. powdered sugar
evaporated milk, as needed
1 tsp. vanilla extract
a few drops of red and blue food coloring  

In a large bowl, cream shortening and sugar; add eggs and vanilla.  In a small bowl, combine buttermilk and baking soda.  Stir in half the buttermilk mixture.  Combine flour, nutmeg, salt and baking powder.  Stir in dry ingredients alternately with buttermilk mixture.  Dough will be tender.  With a rolling pin, roll dough to 1/2-inch thick, using generous amounts of flour.  Cut out cookies with a round cookie cutter.  Bake on a greased cookie sheet.  Bake for 10 minutes at 350 degrees.  Do Not Over bake.  The cookies should be soft.  Cool completely and spread with pink n blue icing.

For the icing:  Beat butter until fluffy.  Add one cup of powdered sugar at a time and beat until light and fluffy, adding evaporated milk as needed for desired consistency.  Add vanilla extract, almond extract and red food coloring.  Beat until evenly distributed.  Spread over cooled cookies. 
My Husband, asked me to make this Soft cookies.., So I decided to make it for him today before he got back from his business trip tomorrow ..., seem I have to make another batch of cookies for him, cause my boys ate them all...:))...

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