Mothers Old Recipe books

Oh this is some of my mothers' fave. cookbooks...she wanted me to rewrite it back.

This cookbooks is awfully torn, dirty, taped together and the pages has turn brownish..which says only one thing, it's been used a lot!

and so..this is the beginning of my first project...

Why Things Sometimes Go Wrong With Cakes

Collapsed Center - Too much sugar or shortening; too little backing powder; under baking

Fallen Cake - Same as collapsed center; also to little flour

Lopsided Cake - Unlevel oven shelves; also sometimes cake pans touching one another or oven walls.

Cake Overflowing Pan - Using to small pan

Heavy Cake - Too much sugar or too little baking powder

Dry Cake - Too much flour or too little shortening; also over baking.

Coarse Texture - Too much shortening or baking powder; undermixing ; too low on oven heat.

Uneven Texture - Undermixing.

Cracked or Uneven Top - Too much flour or too hot on oven heat.

Sticky Top or Crust - Too much sugar.

Uneven Browning - Crowding oven rack; using dark pans; baking at too high a temperature.

Resipi biskut raya keluarga turun temurun

Geriba Biscuits (biskut arab)

30oz tepung gandum (850gm)
16oz minyak sapi (450gm)
16oz icing sugar (450gm)
4 sudu teh baking powder
Sedikit essence vanilla
Penily

Minyak sapi itu hendaklah dipanaskan.
Ingatan: biskut ini apabila sudah dibentuk aturlah dalam acuan diamkan dahulu kira-kira satu jam barulah dibakar, jangan api terlalu kuat, biskut akan merekah, biar apinya sederhana sahaja.
Bentukkan adunan jadi bebola, dan belah dua.
Bakar 125 darjah celcius, 25 minit. Atau check tapak bawah biskut jadi keperangan sedikit.

-resipi nenek singapore.

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Biskut Mazola

1 kati kacang tanah (600gm)
1 kati tepung gandum
450gm icing sugar
Minyak mazola ikut basah

Cara membuatnya:
Kacang tanah digoreng, dibuang kulit dan dikisar tapi jangan sampai halus.
Gaulkaan pula pada gula dan tepung itu sampai mesra dibancuh dengan minyak ikut basah dan jangan terlampau basah.
Kemudian diuli (dilapik dengan pastik putih supaya tidak melekat pada kayu penguli) dan ditekap ikut acuan sukaan,
Untuk cantik, sapu permukaan dengan telur kuning.
Bakar selama 160 darjah celcius , 25 minit. Atau check tapak bawah biskut jadi keperangan sedikit.

-resepi mama Jahara Sahar Ariffin.

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Biscuits Makmur

Bahagian luar:
½ cawan tepung ubi
5 cawan tepung gandum
2 cawan gula icing
3 biji telur merah
1 ½ cawan tepung jagung
2 cawan mentega (about 450gm – 1 ¾ cube)

Bahagian dalam(inti):
1 kati kacang tanah goreng dikisar halus kacau bersama sedikit gula halus (castor sugar) kepal kecil-kecil untuk intinya. (pastikan sesedap rasa inti dia, lagi banyak gula lagi senang nk kepal)

Cara:
Gaulkan semua tepung, gula,masukkan telur kuning dan gaul sampai rata disemua bahagian dan akhir skali masukkan mentega dan gaulkan sama rata sampai boleh kepal.

Cara membuat – Buat bulat-bulat bentuk bujur comel-comel, saiz 20 sen.seperti biasa diluar dikepit utk cantik.

Bakar selama 160 darjah celcius selama 25 minit. Atau check tapak bawah biskut jadi keperangan sedikit.

- resipi aruah maktok penang.

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Biskut Chocolate Chips

1 cawan (8ozs) (Amarican Standard) ’spry’ (vegetable shortening)
½ cawan (4ozs) butter/margerin
1 1/3 cawan (10ozs)gula icing
1 cawan gula perang
4 biji telur
1 sudu besar vanilla
1 sudu kecil air limau nipis
1 sudu kecil baking powder
1 sudu kecil garam
1 sudu kecil serbuk kayu manis
½ cawan quaker oats
3 cawan tepung gandum
2 packet chocolate chips (real semi sweet chocolate chips HERSHEY’S)
Net Wt. 6ozs. 170.1g per packet
2 cawan kacang( ditumbuk)

Cara:
Pukul ‘spry’, butter, gula, gula perang hingga lembut. Masuk telur, vanilla, dan air limau (dalam bowl plastic).
Dalam bekas lain, gaulkan rata-rata baking powder, garam, kayu manis, oats dan tepung.
Kemudian campurkan kedua-dua adunan.
Sudukan dan bakar 190 darjah celcius
Rupa seperti Famous Amos Choc Chips Biscuits.

-resipi Aunty Norliayani (Mac 1987)

Pistachio Cheese Cake

top with white chocolate and pistachio

Base:

110 gm butter
(A) 200 gm digestive biscuits (McVites) - hancurkan
(A) 50 gm cornflakes
30 gm brown sugar


Melt butter in a pan then add brown sugar followed by (A).

Fry till dry.

Spread in the baking tray [9"].

Compressed it.
==========================================

(B)
60 gm white cooking chocolate - double boil ]
1 1/2 tbs fresh milk ] mix together

20 gm grounded pistachio


Pour (B) and spread evenly over the base.

Spread grounded pistachio on top of (B).

Keep in freezer for 1/2 hour.
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Cheese Filling

[D]
300 gm whipping cream ] mix it together to form a sour cream
1 1/2 tbs lemon juice ]

350 gm white cooking chocolate - cut into small pieces
45 gm melted butter


double boil the white cooking choc to melt,then add in butter follow by sour cream and mix well till creamy.Ketepikan sebentar.
============================================

500 gm cream cheese
50 gm castor sugar ] campur gaulkan kedua-dua bhn ini dalam mangkuk
20 gm cornflour ]
1 tsp vanilla essence
4 eggs (grade A) - slightly beaten and divide into 3 portion

120 gm blended pistachio
[E] 40 gm coarsely chopped pistachio


Beat cream cheese at low speed till fluffy.

Mix castor sugar and cornflour and add into cream cheese follow by vanilla essence

Then add portion of eggs - one portion at a time [tuang perlahan2 sebanyak 3 peringkat].

Then add [D] - [campuran sour cream dan melted white cooking choc + butter] and [E].

After 1/2 hour remove the base from freezer and pour cream cheese [yg dipukul sebentar tadi].

Bake in a pre-heat oven at 140'C for 1 1/2 hour using water bath method.

Switch off oven.Leave cake inside the oven for 1/2 hour then pour away the water but still leave the cake inside the oven with door slightly open for another 6 hrs.
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Toppings
50 gm white cooking chocolate
40 gm grounded pistachio


Double boil to melt the chocolate.

Spread on top of the cake and sprinkle pistachio.

Keep in the fridge for another 6 hours before serving.

this it what we call water bath method. ;) enjoy!

Majlis Konvokesyen ke-33

9 red roses from a special person =)