Butter Prune Cake

Selamat Gawai to all my friends.

This cake is specially baked for Y and her family who will be celebrating her Gawai on the 1st-2nd June 2009.

250gm butter
150 gm sugar
5 eggs
220gm self-raising flour
seedless prunes (about 250 gm) and 1/2 cup hot water

1. Boil and mesh prunes with hot water.
2. Cream butter and sugar.
3. Add in eggs one at a time.
4. Add in flour and meshed prune alternately.
5. Steam for 45-60 minutes or till cake is cooked.

A very easy and simple cake to bake.
Mum and My Man loves eating this cake.
Y, hope you enjoy this cake and Happy Gawai to you and your family.

Orange Butter Cake

I missed out on a training session this afternoon (Sunday) just because I was informed by My Man that he will be meeting me.

However, I waited the whole afternoon just for My Man to turn up. So instead of waiting and missing out on my training, I baked a cake.

For years, whenever I baked a cake or made any cookies, my cake mixer will never let me down. And yet, today, it was just not my day. I have a year-old cake mixer, ARIETE.

And while beating the butter and sugar, one of the twin beaters broke into half **sob sob**.

My cake's half beaten, luckily I still have my "old" KENWOOD cake-mixer with me which has been with me for years, eventhough i have changed the mixing bowl 3 times **heehee**

My "old" cake mixer to the rescue and my Orange Butter Cake made it to the oven successfully.

Ingredients:

225g butter
220g castor sugar
4 eggs, separated
275g self-raising flour
100ml orange juice and rind from 2-3 oranges

Beat butter & sugar (180g) until light and fluffy. Beat in egg yolks one at a time. Add flour to the mixture followed by orange rind and juice alternatively.

In a separate bowl, beat egg whites with a pinch of tartar till foamy. Add remaining 40g sugar and continue beating till firm. Fold into the batter and mix well.

Pour mixture into a greased and lined 9" square pan, bake in preheated oven of 180C for 40 mins or until skewer comes out clean.

*The cake has a great orange flavour and moist but not the fluffy type.

Release of Tupperware Brands Campaign Catalog

Simply Good Living Solutions (18 May - 30 June 2009)
To meet lifestyle demands of today, we deliver simple everyday living solutions with quality beyond the expected.

By adding innovative value to functionality, Tupperware Brands bring you a wonderful range of Simply Good Living Solutions you can trust and enduring quality that lasts a lifetime!

Tupperware's Double Colander provides the versatility of both a shallow and deep colander in the convenience of one product.
The Double Colander can be used separately, or can lock together to create a unique duo making it great for straining a wide range of food items.
The deep colander can be used for draining pasta, rice, vegetables or washing salad greens.
Use the shallow colander for draining smaller amounts such as canned corn or fruit, or for washing and draining berries, prawns or snow peas.

The Sports Bottle has a convenient secure storage compartment to store money, notes or keys.
An angled spout means a more comfortable drinking position and easier control.
The liquid tight Tupperware seal and spout means there are no accidental spills in the car or the sports bag.

Shaped to fit your lifestyle, Modular Mates are the original custom storage system for your kitchen.
Modular Mates stack neatly together in one compact unit to save space and protect your food against spoilage.
Sheer bases include a clear panel so that contents can be seen at a glance and the seals comes in modern shades of black and cranberry.

Fruits and vegetables stored in the FridgeSmart containers can breathe; they taste better and last longer.
Use the FridgeSmart Large for storing larger vegetables - leeks and celery, etc
An intergrated grid is built into the base of the container to keep any moisture collected in the bottom away from the contents.

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The grid design on both the top and bottom of the Season Serve ensures that your marinade circulates - plus meat, fish and vegetables stay extra fresh, even stored overnight.

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Specialised pincers are located at the front of the Can Opener. These pincers enable you to easily remove the can lid from the can without touching the can lid, with no spillage or mess.

Chocolate Peppermint Squares - Happy Mother's Day Mum

This is the 1st attempt I made this cake. I got the recipe from May's Edition of Women's Weekly and since Mum does not take dairy products like butter, milk, cheese, this would be the perfect Mother's Day cake for her.

No baking is needed so I took a very leisure Saturday afternoon to make this cake.

250g chocolate biscuits
150g unsalted butter, melted (I used margarine)
350g icing sugar
3/4 tsp peppermint essence/oil
1 tbsp vegetable oil
2-21/2 tsp fresh milk
200g dark chocolate, melted
2 tsp vegetable oil, extra

Grease a 20 x 30 cm lamington pan.

Using a food processor or a blender, process the biscuits until fine. For the base, combine and blend the biscuits crumbs and butter. Press the mixture evenly into the prepared pan. Cover and refrigerate for about 30 mins or until firm.

Sift the icing sugar into a bowl, then stir in the essence, oil and enough milk to make a firm, spreadable paste. Spread the paste evenly over the base. Leave in the fridge until set.

Spread combined melted chocolate and extra oil evenly over peppermint layer. Refrigerate until firm. Cut into squares with a knife that has been dipped in hot water and wiped dry.

"We will Always Love You, Mom & Our Special Aunty"

When we were little,
We thought you were the best mother
anyone could ever wish for.
We thought you taught us more
than anyone else could,
that you understood us
when no one else would.
We thought you loved us
better than any other mother
ever loved her children.
We didn’t know
what We would do without you,
because We loved you
more than We could ever say...

Now that we are not so little anymore,
We just want you to know
that some things never change -
We still think
you’re the best mother
a person could ever hope for,
and We will always,
always love you, Mom and Kuku!
Happy Mother’s Day!

Lots of Love, Your Children and Grandchildren.

Orange Chiffon Cake

Sundays is always meant to be a relaxing day for me. Not wasting my 6 navel oranges, i decided to make this simple Orange Chiffon Cake .... not only for me but for both my nephew and niece. I love the orangery smell and taste of this simple and light cake. Of course, after squeezing the orange juice, the skin is also not put to waste. It goes into the bucket of fruit peels for my cleaning enzyme I have been making for the past couple of months. Without further ado, here is the recipe I used.

Ingredients:
Egg yolk batter:
5 big egg yolks
50g caster sugar
4 tbsp cooking oil
2 tbsp grated orange rind
60ml orange juice
110gm self-raising flour

Egg white foam:
5 big egg whites
1/2 tsp cream of tartar (optional)
130g caster sugar **

Method:

To make egg batter, combine egg yolks, sugar, cooking oil, grated orange rind, orange juice in a mixing bowl. Fold in flour until forms batter.

To make egg white foam, beat egg whites & cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

Gently fold in beaten egg white foam into egg yolk batter until blended.

Pour batter into ungreased 9-inch tube pan. Bake in preheated oven at 150-170 degrees celcius for 30-40 minutes or until cooked.

Remove from oven, invert cake onto table until completely cooled.

** castor sugar can be reduced to 110gm