Cinnamon french toast

Prep Time : 10 min

Cook Time : 20 min

Yield : 3-4 servings

Freezer-friendly : No

Ingredients:

2 eggs

1/4cup fresh milk

1/2cup castor sugar

1/2tsp cinnamon

4 slices of french bread, cut into 1 inch cubes

3tbsp unsalted butter

Steps:

1) Whisk egg and milk in a bowl.

2) Mix cinnamon and sugar in another bowl.

3) Heat butter in non-stick pan/wok.

4) Put half of the bread cubes into egg mixture, ensure each cubes are covered.

5) Transfer into wok and stir-fry with wooden spatula until sides are browned, about 3min.

6) Transfer into bowl with cinnamon mixture, mix with a spoon to ensure all sides are covered.

7) Serve.

Original Recipe:

http://www.recipetineats.com/cinnamon-french-toast-bites/

1 hour french bread

Prep Time : 40 min

Cook Time : 20 min

Yield : 1 big loaf

Freezer-friendly : Yes

Ingredients:

1 1/2 cup warm water

1tbsp honey

1 1/2tbsp instant yeast

1 1/2tsp salt

3 1/2cups all purpose flour (i use 3cups bread flour)

Steps:

1) Mix water, honey, yeast and salt in a glass bowl. Let it sit for 7-10 min until bubbles are formed.

2) Pour mixture into breadpan, add flour, press knead function for 10 min (donlim BM Function No.6)

3) Pre-heat oven to 200 degrees celcius.

4) Take out the dough from the breadpan, shape it into long oval shape and place onto baking tray lined with parchment paper.

5) Let the dough rise for 15 min.

6) Cut slits on top and bake for 20min or until bread is browned.

Original Recipe:

http://www.mymundaneandmiraculouslife.com/foodie-fridays-easy-peesy-french-bread/

Sour Cream Pound Cake

Prep Time : 20min

Cook Time : 1 hour

Yield : 1 loaf pan

Freezer-friendly : No

Ingredients:

1cup butter (or 227g) room temp

3/4cup cane sugar

1/2cup sour cream

1 1/2cup all purpose flour

1/4tsp baking soda

3 eggs (i substitute 1 egg with 1/4 fresh milk)

1/2tsp vanilla essence

Steps:

1) Pre-heat oven at 176 degrees.

2) In a mixing bowl, cream butter and sugar. I did it by cutting butter into small pieces, then mash with whisk.

3) Add sour cream, mix with whisk.

4) In a seperate bowl, sift flour and baking soda. 

5) Add 1/3 flour into butter mixture, follow by egg. Repeat until all are used. Add vanilla essence.

6) Bake for 1 hour or test with chopstick until comes out clean.

Original Recipe:

http://www.pauladeen.com/sour-cream-pound-cake

Pancake Mix

Prep Time : 15min

Cook Time : -

Yield : 6cups mix

Freezer-friendly : No

Ingredients:

2cups whole wheat flour

3cups all purpose flour

1 1/4cup formula milk

1/4cup cane sugar

1/8cup baking powder

1tsp salt

Steps:

1) Mix all ingredienta together in a large bowl using a whisk.

2) Store in airtight container.

3) Label date and instruction.

To make pancake, add 1 1/2cup pancake mix, 1cup water, 2tbsp oil and 1 egg. Drop batter on medium high heat wok and flip when bubbles is seen.

Original Recipe:

http://www.superhealthykids.com/homemade-pancake-mix/

Rice Cooker Milo Moist Cake

Prep Time : 15 min

Cook Time : 50 min

Yield : 4-5 servings

Freezer-friendly : No

I personakly think that the butter is too much as the cake becomes oily after cool. Not knowing if reducing the butter would affect the moistness but would definitely try one with less butter. 

The original recipe calls for cocoa powder but I realised I am running out of cocoa powder, I substitute with all Milo powder. On top, I do not have self-raising flour (as I think they are expensive to use), so I just add 1tsp of baking powder to the all purpose flour. The cake tastes so good that I have got positive comments from my family including my lo. 

Ingredients:

100ml fresh milk

80g molasses sugar

180g unsalted butter

2 eggs

100g plain flour

1tsp baking powder

1/2tsp baking soda

50g milo powder

Steps:

1) Boil milk and sugar over low heat until combined. Add butter (save a little butter for greasing later) and stir until melted. Off fire.

2) Add lightly beaten egg and stir until combined.

3) Mix flour, baking powder, baking soda and milo powder in another bowl.

4) Add flour mixture into liquid mixture, stir until combined.

5) Lightly grease rice cooker pot with butter. Pour in mixture and select Cake function.

6) To remove the cake, put a large plate to cover the pot opening and turn the pot over so the cake would land safely on the plate.

Original Recipe:

http://www.submerryn.com/2015/05/rice-cooker-cakes-moist-chocolate-cake.html

Baked Mac and Cheese

Prep Time : 10 min

Cook Time : 25 min

Yield : 3 ramekins

Freezer-friendly : No

Ingredients:

4tbsp macaroni

Water

1/4cup fresh milk

1/4cup grated cheddar cheese

1tbsp unsalted butter

Steps:

1) Boil macaroni in water for 5-7 min. Drain and set aside.

2) Mix milk, cheese, butter and milk.

3) Pre-heat oven at 160 degrees

4) Pour macaroni into mixture. Stir to mix.

5) Lightly grease ramekins and pour macaroni mixture into it.

6) Bake for 25 min or until top is slightly brown.

Original recipe:

http://m.allrecipes.com/recipe/14140/baked-macaroni-and-cheese/

Grape Salad

Prep Time : 20min
Cook Time : -
Yield : 2 servings
Freezer-friendly : No

This is my first try on salad, it turns out super delicious! This was made as a treat for papa and mama after a day of hard work but my lo was requesting for a spoon to join the fun :) And if you bought seedless grapes and do not mind taking the skin, this will be a 10min dessert! Love it!

Ingredients:
500g red grapes
4tbsp sour cream
4tbsp cream cheese
2tbsp molasses sugar
8 pecans

Steps:
1) Roast pecans under 150 degrees celcius for 7 min or until brown and fragrant.
2) Mix sour cream, cream cheese and 1/2tbsp molasses sugar using a fork/spoon.
3) De-seed and peel grapes (skip this if seedless grapes and you don't mind taking the skin)
4) Mix half of the mixture with the peeled grapes until even.
5) Distribute the grapes into 2 bowls.
6) Divide the leftover mixture into 2 and add 1 portion to each bowl, on top of the grapes.
7) Sprinkle chopped roasted pecans and molasses sugar all over the grapes.
8) Serve immediately.

You can opt to chill the grapes in the fridge before taking but ensure the molasses sugar and pecans are added just before you serve.

Steamed banana cupcake

Prep Time : 10 minutes

Cook Time : 15 minutes

Yield : 11 cupcakes

Freezer Friendly : No

I personally feel that the oil is too much and will consider reducing by half next time. This is definitely a success version as the cake is light.

Ingredients:

2 eggs

45g brown sugar

2 ripe bananas (180g)

150g all purpose flour

1 1/2 tsp baking powder

1/8 tsp baking soda

75g olive oil

Steps:

1) Sift flour, baking powder and baking soda, set aside.

2) Beat egg and sugar until ribbon stage (pale white and fluffy)

3) Add in mashed banana, beat till combine.

4) Gently fold in flour, then oil.

5) Pour into cupcake liner, steam on high heat for 15 minutes.

Original recipe:

http://food-4tots.com/2013/05/21/steamed-chocolate-banana-cupcakes/2/