2009... · web view*for a vegan recipe, replace eggs with 2 tablespoons flax seeds (grind in...

Name of DishFrozen Mocha Cheesecake

Type:D

Ethnicity:German

Source:Mom

Contributor: Amanda Simon

Quantities Units Ingredients

halfone and a halfone quarterone quarter

eighteleventwo thirdsoneoneone half

cupcups cupcup

ozozcuptbsp tsp cupcup

Crust:buttergraham cracker crumbsgranulated sugarcocoaFilling:cream cheese, softenedsweetened condensed milkchocolate flavoured syrupcoffee granuleshot waterwhip creamsliced almonds

Directions:Crust:

1. Melt butter in medium saucepan over medium heat2. Stir in crumbs, sugar and cocoa3. Reserve ½ cup4. Press remaining crumbs unto ungreased 9-inch spring form pan on bottom and

sidesFilling:

5. Beat cheese until fluffy6. Beat in milk and chocolate syrup

7. Dissolve coffee in water- add to mixture8. Beat cream until stiff-fold into cheese batter9.Pour into prepared pan10.Scatter reserved crumbs & almonds over top11. Freeze

Desserts

Name of Dish:Suman

Type:D

Ethnicity:Filipino

Source:Family recipe from memory – learned from aunt

Contributor: Ameina Salic

Quantities/Units IngredientsYields 8-12 rolls 24oz uncooked glutinous rice

16oz thick coconut milk2tsp saltBanana leaves, cleaned (Aluminum foil is acceptable, but banana leaves lend extra flavour to the rice)

Directions:1. Soak glutinous rice in water for one hour or until grains expand. Drain. 2. Stir in coconut milk and salt. 3. Tear long, narrow strips of banana leaves; set aside. 4. Spoon approximately 3tbsp rice mixture onto banana leaves, and roll into tubes (similar

to rolling spring rolls). Secure the leaves by tying them closed with the leaf strips prepared earlier.

5. Place suman rolls in a large pot and completely immerse them with water. Boil for 2 hours or until cooked (rolls should feel squishy).

6. Serve alone, or with sliced red mangoes or with syrup.

Name of DishTiramisu

Type:Desserts and sweets

Ethnicity: Italian

Source: Friend’s mom

Contributor: Annie Yip

Quantities Units Ingredients8.81.8212.1123.41221

ozoz

oztspTbspoz

TbspTbsp

Mascarpone cheeseCream cheeseEgg whiteEgg yolkSugarGelatineInstant coffee powderHot waterSavoriardi sponge fingersCocoa powderRum or Brandy

Directions:1. Dissolve coffee powder with 3.4 oz hot water, and then add Rum or Brandy.

2. Add sugar into egg white and using hand mixer, beat for about 2 minutes till white turns solid and creamy.

3. Dissolve gelatine in 2 Tbsp of hot water.

4. Soften the cream cheese, add in egg yolk and stir it until smooth.

5. Lightly stir Mascarpone cheese into the cream cheese mixture, and then add in gelatine liquid.

6. Put the solid creamy egg white into cheese mixture in two different times then stir it.

7. Dip the sponge fingers into the coffee mixture briefly so that they’ll absorb the liquid but do not become soggy.

8. Place 6 sponge fingers on the bottom of the long foil tin. Spread 1 Tbsp of cocoa powder on top, and then spoon a layer of cheese mixture over the sponge fingers.

9. Place 6 more sponge fingers on top of the Mascarpone layer. Spread another layer of Mascarpone cheese mixture on top.

10. Leave the Tiramisu to chill in the fridge for at least 24 hours. Dust with a little cocoa powder just before serving.

Name of Dish: Banana Bread

Type: Desert

Ethnicity: American

Source: Contributor:

Quantities:1 loaf

Units: Cups,

teaspoon

Ingredients:-1 ¾ cups flour-2 tsp baking powder-¼ tsp baking soda-¼ tsp salt-1/3 cup sugar

-2 eggs*-1 tsp vanilla extract-2 large bananas (over ripe is best)-Optional: Berries

*for a vegan recipe, replace eggs with 2 Tablespoons flax seeds (Grind in blender) and 6

Tablespoons of water. Whisk to an egg-white like consistency.

Directions:

1. Pre-heat oven to 350°F2. In a large bowl, sift all the dry ingredients together.3. Slowly add in the eggs (or egg substitute) and vanilla into the dry ingredient, mix well.4. In a separate bowl, mash bananas and slowly add them to the rest of the ingredients. Mix everything well. 5. Pour mixture in a 4x8” loaf pan, or several small muffin tins6. Optional: Add in sliced berries such as strawberries or raspberries in or on top of mixture.7. Bake for 60 minutes or until the bread is golden brown. Poke bread with a toothpick, if the mixture is still runny and sticks to the toothpick then it is not yet fully baked.

Name of Dish

Pumpkin Pie

Type:D

Ethnicity:American

Source:Ana Pinto

Contributor:


Name of Dish

Strawberry Frozen Yogurt

Type:

D

Ethnicity:

Asia and Europe (had a history of creating frozen desserts)

North America (was introduced to frozen yogurt)

Source:

Simply Recipes Website

http://simplyrecipes.com/recipes/strawberry_frozen_yogurt/

Contributor:

Camille Driz

Quantities Units Ingredients332/3 to 11/41/21 1/2

cupstbspcuptspcupcups

sliced strawberrieslemon juicesugar saltwhole milkfull fat yogurt (low fat yogurt or non-fat yogurt)

Directions:1. Slice the strawberries in halves or in smaller pieces. 2. Take the sliced strawberries, lemon juice, salt and sugar into a medium-sized saucepan. 3. On medium heat, stir the contents in the saucepan until the sugar dissolves. 4. When the sugar dissolves, remove the heat and let the contents sit for about 10 minutes. 5. Take the whole milk and yogurt and stir them into the saucepan.6. Place the mixture into the refrigerator and let it chill for about an hour or better, several hours until it is entirely cold.7. Once the mixture is completely cold, the mixture can be processed into an ice cream maker for about 20 to 25 minutes if there is any access to this. 8. If there is no access to an ice cream maker, keep the mixture in the freezer until served or eat right away.

Name of Dish

Pumpkin Pie

Type:D

Ethnicity:American

Source:Ana Pinto

Contributor:

8211/41211/411/21

ozcupscuptspwholewholecupcuptsptsppiece

cream cheesecanned pumpkinsugarsalteggegg yolkshalf-and-halfmelted buttervanilla extractground cinnamonpre-made pie dough

DirectionsFor pie crust1. Preheat over to 350 degrees F.2. Place 1 piece of pie dough into a 9 inch pie pan and freeze for 1 hour.3. Remove dough from freezer and line with aluminum foil.4. Fill the pie with pie weights and bake for 10 minutes. 5. Remove pie weights and bake for another 10 minutes.

For filling1. Add cream cheese and pumpkin into mixing bowl and beat until combined.2. Add eggs, yolk, half-and-half, and melted butter and beat until combined.3. Add vanilla and cinnamon and beat until combined.4. Pour filling into prepared pie crust and bake for 50 minutes at 350 degrees F.

Name of DishPink Dessert

Type:D

Ethnicity:Unknown

Source: Mother

Contributor: Jim Gorham 500159981

Quantities Units Ingredients212.5¼8¾23.41

cupsozlbozcupsTbspozcup

graham cracker crumbscarnation milkbuttercream cheesewhite sugarvanillastrawberry jell-o powderboiling water

Directions:1. Melt ¼ lb butter and add to graham cracker crumbs. Spread this over bottom of a 9x13 inch pan2. Mix together the cream cheese, white sugar and vanilla.3. Mix together the strawberry jell-o powder and boiling water.4. Add the jell-o mixture to the cream cheese mixture.5. Whip carnation milk with egg beaters until stiff and then add jello and cream cheese mixture.6. Pour over crumb mixture in pan and allow to set for four hours or more.

Name of Dish

Halo-Halo translated as “mix mix”

Type:

Desserts and sweets

Ethnicity:

Filipino

Source:

Mother

Contributor:

Jovie Velilla

Quantities Units Ingredients1222221/31/211

mediumTbspTbspTbspTbspTbspcupcupcupscoop

plantainsweetened red beanssweetened kidney beanssweetened jack fruitnata de coco (coconut jelly)macapuno (sweetened coconut meat)evaporated milkwhite sugarcrushed iceube ice cream (purple yam ice cream)

Directions:

1. First you need to prepare a small pot and fill it up with water halfway and put it on the stove for 350ºF. Put in 1/2 cup of white sugar into the pot to thicken and leave it in for 30 minutes.2. Then take the skin off the plantain and cut it diagonally. Put it into the pot for about 20 minutes until it is tender and sweetened, stir every 5 minutes to mix.3. Now take a tall glass and put in the sweetened red beans, the sweetened kidney beans and the sweetened jack fruit, nata de coco and macapuno altogether. 4. Drain your pot and put in the now sweetened plantain depending on how much you want into the glass.

5. Next, you need an ice crusher to shave the ice to its finest. If you have a 1 cup glass, you can get the 1 cup of crushed ice and put it on top of the sweetened ingredients, depending on the size of your glass, you can also put as much ice as you desire.6. With the sweetened ingredients at the bottom and the crushed ice on top, now pour the evaporated milk into the glass. You can also add more or lessen the evaporated milk according to your taste.7. Top it off with a scoop of ube ice cream (purple yam ice cream) for a more refreshing and sweet taste.7. Make sure all the ingredients are filled in the cup, so it doesn’t overflow, then by using a tablespoon, stir the ice and all the ingredients together.9. Now you can start eating your dessert, by using a spoon or a thick straw to drink. Enjoy!

Name of DishCassava Cake


Ethnicity: Filipino

Source: Mother

Contributor: Kae Razon

Quantities Units Ingredients41 ½ 3/41 ½ 13tt

cupscupscupcupscupmediumtt

grated cassavaevaporated milkcondensed milkcoconut milksugareggsvanilla

Directions:1. For actual cake, combine grated cassava, evaporated milk, half of condensed milk and coconut milk, 2 beaten eggs, vanilla (tt), and sugar, and mix well.2. Pour batter into medium sized pan until evenly layered.3. Bake cake mixture for 20 minutes at 350 º F or until cooked.4. For cake topping, mix 1 beaten egg, ¼ condensed milk and ¾ coconut milk.5. Add topping mixture and spread evenly. Bake for another 15 to 25 minutes or until golden brown.

Name of DishChinese egg

Type:Desserts

Ethnicity:Chinese

Source: Dim Sum: The art of Chinese

Contributor:

custard tarts and sweets tea lunch ( A cookbook by Ellen Leong Blonder)

Quantities Units Ingredients111/41/421/21/21/2

cupTbspcupcuplargecupcuptsp

unsifted all-purpose flour sugar (for the tart shells)lard or vegetable shorteningiced watereggs, room temperaturesugar (for the custard filling)milkvanilla extract

p.s: this recipe makes 12 tarts Directions:

1. sift the flour and the 1 Tbsp sugar in a large bowl2. use a pastry blender or two knives, cut the lard or the vegetable shortening in the size of

almonds3. mix the lard or shortening into the flour with squeezes between fingers, until the mixture

appears to be like breadcrumbs 4. stir ice-water into the flour mixture until the dough barely holds together, add additional

drops of iced-water if necessary5. press the dough into a ball, cover the dough with plastic wrap, and refrigerate the dough for

two hours 6. while the dough is refrigerating, beat the eggs in a medium bowl7. stir milk, 1/2 cup sugar and the vanilla into the beaten egg, then skim off any bubbles in the

mixture 8. when the dough is ready, roll the dough into a 10 X 13-inch rectangle on a lightly floured

board, and cut out twelve circles with a 3.25-inch diameter from the dough9. fit the circles into ungreased tart tins10. preheat the oven to 325º F 11. spoon the custard filling evenly into the unbaked tart shells12. bake the tarts for 30 to 35 minutes13. cool the tarts for 5 minutes

Name of DishChocolate Chip Walnut Cookies

Type:D

Ethnicity: Canadian

Source: Leisha Scordino

Contributor: Leisha Scordino

Quantities Units Ingredients1¾ ¾ 213 ¼ ¾¾¼21 ¼

cupcupcuplargetspcupstsptsptspcupscups

unsalted butter (cold and cubed)granulated sugarbrown sugareggspure vanilla extractfloursaltbaking powderbaking sodachocolate chips (Ghiradelli milk chocolate chips work best)walnuts (toasted and roughly chopped)

Directions:1. In a bowl, cream together the cubed butter, granulated sugar, and brown sugar.2. Add eggs and vanilla and beat until well incorporated.3. Sift flour, salt, baking soda, baking powder into the bowl and mix until just combined.4. Gently fold in chocolate chunks and nuts.5. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.8. Divide dough into twelve ¼ lb portions (a cylinder-like shape works better than a sphere) and place on a baking sheet lined with parchment paper. 9. Put the tray of cookies in the refrigerator for 20-30 minutes (optional)7. When ready to bake, preheat oven to 375 F.9. Bake for 18-20 minutes or until very lightly browned.

Name of Dish:Crème Brûlée

Type:D

Ethnicity:French

Source: Food Network Canada

Contributor:


1½211

8

cupcupcupscuptbsp

large

Sugarwatermilk35% whipping creamvanillapinch of saltegg yolks

Directions:

1. Preheat oven to 325 degrees2. To make a caramel, place sugar and water in a large saucepot and bring to a boil without

stirring3. Let it boil for about 5 minutes, watch carefully as the water boils off and begins to turn

yellow4. Gently swirl until the sugar turns even golden5. Take if off the heat before it gets brown6. Quickly pour the milk and whipping cream into the caramel7. Add vanilla and salt, and whisk until incorporated8. Whisk eggs and then slowly pour the caramel mixture into them while constantly whisking

it9. Pour mixture into 6 ramekins and bake in a hot water bath in the oven for 30 minutes, or

until edges are set and centre is slightly jiggly10. Prior to serving, sprinkle a little sugar on each Crème Brûlée and caramelize with a

blowtorch

Name of DishYultide Slices

Type:D

Ethnicity: Caucasian

Source: KraftCanada.com

Contributor:

Quantities Units Ingredients4

22½34

blocks of squaresTbspTbspcupcupscups

bakers semi-sweet chocolate

buttermilkicing sugarfruit flavoured miniature marshmallowcoconut flakes

Directions:1. Microwave chocolate, butter and milk for 2 minutes or until melted2. Stir in sugar until mixed3. Fold in marshmallows4. Sprinkle some coconut on waxed paper. Spoon the mixture on top; form a log. Chill in the refrigerator until firm, about 3 hours.5. Cut into slices and store in refrigerator.

Name of DishChocolate Cheesecake


Ethnicity:

Western

Source:

Older Brother

Contributor:

Michelle Ing


1335131 13

cupTbspTbsppkg (8 oz each)cupTbspTbsppkg (8 squares)

finely crushed gram crackerssugarbutter or margarine, meltedphiladelphia cream cheese, softenedsugarflourvanilla extractbaker’s semi-sweet chocolate, melted in a double boiler, slightly cooledeggs

Directions:1. Take approximately 8 gram crackers and place it in a large ziploc bag. Seal it tightly and make sure there is very little air inside of the bag. Use a rolling pin to crush the cram crackers by rolling it over the bag or by gently beating the crackers within the bag until it is finely crushed. 2. Preheat oven to 350F.3. Pour the crushed gram crackers into a bowl and mix together 3 Tbsp sugar and melted butter in a bowl. Spread and press this firmly and evenly at the bottom of a 9-inch silver springform pan. 4. Bake the gram cracker crust for 10 minutes.5. Beat the cream cheese with 1 cup of sugar, 3 Tbsp of flour, and 1 Tbsp of vanilla extract in a large bowl with an electric mixer on medium speed. 6. Then add in the melted semi-sweet chocolate, and eggs (one at a time) at low speed until well mixed. 7. Take the gram cracker crust out of the oven and pour the cake mixture over the crust. 8. Gently tap the sides of the pan to get rid of any air bubbles in the cake mix. 9. Cover the outside of the springform pan with a layer of cling wrap, and then another layer of strong foil over that. 10. Then place the springform pan in a large roasting pan. Fill the roasting pan with boiled water about half way up the springform pan.11. Bake the cheesecake for 1 hour and 10 minutes or when the center is almost set.

12. Remove the cling wrap and foil around the pan and use a knife to run around the rim of the pan to loosen the cake. Cool the cake before removing the rim, and refrigerate the cake overnight.

Name of DishNg’s Family


Ethnicity: Ancient Greece

Source: Mother

Contributor: Michelle

Quantities Units IngredientsCrust:2½ 211

Filling:21 ½32½5¼1½

cupscuptspcup

lbcupsTbsptsptsp

cuptspcup

all purpose floursugargrated lemon skinbutteregg

cream cheesesugarall purpose flourgrated lemon skinvanilla extracteggswhipped creamcinnamon powderlemon juice

Directions:Crust:1. Combine flour, sugar, lemon skin and butter in mixing bowl until crumbly.2. Add egg, mixing until it forms into dough.

3. Press dough onto medium sized pan.4. Bake at 400º F for 10 minutes, or until golden.5. Cool for 10-15 minutes.

Filling:1. Beat cheese in large bowl until smooth.2. Beat in sugar, four, lemon skin and vanilla extract.3. Add eggs one at a time.4. Add cinnamon powder and lemon juice.5. Beat until mixture is smooth.6. Pour mixture into prepared crust.7. Bake at 425º F for 10 minutes.8. Reduce heat to 300º F for 1 hour or until set.9. Cool for 20 minutes.10. Chill for 3 hours or overnight.

Name of DishBrownie Caramel Cheesecake


Ethnicity: Ancient Greece


Quantities Units Ingredients8 (1)1/214581/212

oz (pk)cupozozozcup tsplarge

betty crocker low-fat brownie mixwaterpackage caramels, unwrappedcan fat-free evaporated milklight cream cheese, softenedwhite sugarvanilla extracteggs

Directions:

1. Preheat oven to 350F. Grease the bottom of a 9 inch springform pan.2. In a small bowl, mix together brownie mix and water. Spread into the greased

pan. Bake for 12 minutes.3. Melt the caramels with the evaporated milk over low heat in a heavy

saucepan, stirring, until smooth.4. Reserve approx. 1/3 cup of this caramel mixture.5. Pour the remainder over the warm crust.6. In a large bowl, beat the cream cheese, sugar and vanilla with an electric

mixer until smooth.7. Add eggs beating well after each addition.8. Pour cream cheese mixture over caramel mixture.9. Bake cheesecake for 40 minutes. Chill in pan.10. To serve, heat reserved caramel mixture and spoon over cheesecake.

Name of DishSpecial Dolezel Chocolate Cake

Type:D

Ethnicity: Czech

Source: My Sister Melissa

Contributor: Thomas Dolezel


18 ¼

½ 1/3 33x1

3.2

½ 14.228

2.125

2x 0.35

oz

cupscupslargeTbsp

cups

cupstspcupstspoz

cups

oz

Cake:Duncan Hines Moist Deluxe Extra Moist Swiss Chocolate cake mixwatervegetable oileggsbutter (grease the pans)----------apricot jam layer:Smuckers pure apricot jam

----------whipped cream mixture: sugar water heavy whipping cream (35%)vanilla extractbakers semi-sweet chocolate----------Nutriwhip mixture and decoration:Nutriwhip

Dr. Oetker whip-it

Directions:1) For cake, preheat oven to 350 º F.2) Grease 3 round cake pans (all same size).3) Combine cake mix, water, oil and eggs in mixing bowl4) Beat with electric mixer until smooth.5) Distribute evenly into the round pans, and bake for 25-30 minutes6) While cake layers bake, in a microwave, slightly warm chocolate (20

seconds) 7) Combine sugar, whipping cream and vanilla into a bowl and blend with an

electric mixer8) While mixing, combine warmed chocolate into the whipping cream until

fully whipped.9) Let whipped cream chocolate mixture sit in the fridge for 2 hours 10) Remove cooled cake from cooled pans11) Place layers of cake in fridge until ready for assembly12) Combine in a mixing bowl 2.125 cups Nutriwhip and 0.35 oz Dr. Oetker

whip-it stabilizer 13) Mix with electric mixer until peaks form. 14) Remove whipped cream from fridge and using an electric mixer, add

0.35oz Dr. Oetker Whip-It stabilizer for whipping cream. Whip until peaks form.

15) On a large plate or base assemble layers: 16) 1st cake layer use spatula to spread half the jam – then ¾ inch thick layer of

chocolate whipped cream – 17) Place the 2nd layer on top of the first – On the 2nd cake layer distribute the

other half of jam and spread a generous 1 inch thick layer of Nutriwhip on top of that –

18) Place the 3rd cake layer on top of the 2nd – cover the entire cake evenly with remaining whipped cream mixture.

19) Fill decorating gun with remaining Nutriwhip and draw piping around perimeter of cake base.

20) Decorate remainder of cake with dollops of Nutriwhip 1 inch in diameter, set 2 inches apart.

21) Let cake sit in fridge (at least 4 hrs) until ready to serve.

Name of Dish Egg Tart

Type: Desserts

Ethnicity: Hong Kong style


Quantities 21101/412-------13/433/81/4

Units CupsPinchTablespoonsCupmediumTablespoons-------CupCupmediumCupteaspoon

Ingredients all-purpose floursaltbutter (diced)*confectioners’ sugareggcold water------------------------waterwhite sugareggsevaporated milkvanilla extract*for convenience I use butter instead of lard

Directions:

1. Preheat oven to 400 degrees F (200 degrees C.) 2. In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until

mixture resembles coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.

3. Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimetres) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.

4. In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.

5. In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.

6. Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

2009... · web view*for a vegan recipe, replace eggs with 2 tablespoons flax seeds (grind in...

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