https://www.towngascooking.com/blog/blog_index.asp?id=221&Display=2746
 
烹調時間: 30分鐘左右 (不計雪凍時間)

1- 魚膠粉14g (14 g Gelatin powder)
tonytsang and kareny recipy
2- 熱水 200ml (200 ml hot water)
tonytsang and kareny recipy
3- 椰漿 400ml (2 premium coconut milk 400ml )
tonytsang and kareny recipy
4- 淡奶 100 ml (100 ml evaporated milk)
tonytsang and kareny recipy
5- 冰糖 60g (Rock sugar 60g)
tonytsang and kareny recipy
6- 椰絲適量 (Some shredded coconut)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 用100ml熱水先將冰糖溶化成糖水, 加入椰漿, 淡奶攪勻
tonytsang and kareny recipy
2- 魚膠粉用另外100ml整成魚膠水, 耐心攪至完全溶化, 再倒入已搞好的椰汁中攪勻, 平均倒入每個啫喱杯或器皿中雪3個小時, 灑上椰絲即成
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https://blog.yam.com/homeeconomics/article/13417378
83.美味蘿蔔糕
 
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DSC04996.JPG
 
https://tw.myblog.yahoo.com/jw!Ln70D5uFGUeI4vIgKtk-/article?mid=663&prev=819&next=635&l=f&fid=26
綠茶餅
◎材料
無鹽奶油 120g
鹽 1/4小匙
細砂糖 80g
全蛋 1個
低筋麵粉 200g
小蘇打 1/4小匙
綠茶粉 1~2大匙
白巧克力 適量
◎做法
將室溫軟化的無鹽奶油、鹽、細砂糖用打蛋器打發成乳白色，再加入全蛋繼續打發。
加入已事先混合過篩的麵粉、綠茶粉及小蘇打，用橡皮刮刀輕輕拌成麵糰，整型成長柱狀，用保鮮膜包好，放進冷凍庫中，冰硬後再取出。
取出冰硬的麵糰，切約0.5公分的片狀，放入烤箱中用180℃／150℃烤15～20分。
將白巧克力融化後，放入擠花袋，剪一個小缺口，在烤好的抹茶餅乾上擠上花紋即可。
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DSC04997.JPG
 
https://allrecipes.com/Recipe/Original-Nestle-Toll-House-Chocolate-Chip-Cookies/Detail.aspx
 
Ingredients
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https://blog.ellen.tw/?p=390
這個泡芙食譜做起來真的有廣田洋果子的味道
只是熱量也很驚人啊...
 
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https://www.cupcakerecipes.com/easyrecipe.htm
 
Ingredients
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
 
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61871_436208658375_688418375_5005281_5856049.jpg
 
Tart Shells
3 oz cream cheese
1/2 cup butter, melted
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https://www.momswhothink.com/cheesecake-recipes/easy-cheesecake-recipe.html
Easy Cheesecake #2
This is an easy cheesecake recipe that is topped with a delicious sour cream and sugar topping. It gets rave reviews at every family gathering!
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Chocolate Chip Muffins
Printed from Muffin Recipes at https://www.muffinrecipes.net/
Ingredients:
¾ lb chocolate chips.
1/3 lb of soft butter.
4 medium eggs.
2 ½ cups of flour.
1 cup of sugar.
¼ cup of milk.
1 tablespoon of baking powder.
½ teaspoon of vanilla extract.
½ teaspoon of salt.
Preparation:
Preheat your oven to 400°F (200°C) and butter your muffin pan.
Beat the butter and the vanilla extract together to form a light, airy mixture.
One at a time, add the eggs, and beat gently.
Add ¼ cup of the sugar after each egg and mix thorougly.
Put the baking powder and salt in the milk, then add to the mixture.
Fold in the flour and the chocolate chips.
Pour the mix into your buttered muffin pan, filling each cup two-thirds full.
Bake for 25 minutes or until muffins turn golden brown.
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Banana Muffins
Printed from Muffin Recipes at https://www.muffinrecipes.net/
Ingredients:
1/2 cup butter, room temperature.
1 cup granulated sugar.
2 large eggs.
2 large bananas, ripe, mashed.
1 teaspoon vanilla extract.
2 cups all-purpose flour.
1 teaspoon salt.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 cup chopped pecans or walnuts.
Preparation:
Grease 12 muffin cups or line with paper muffin liners.
Cream butter and sugar with an electric hand-held mixer until light and fluffy.
Beat in eggs, one at a time, beating after each addition.
Add bananas and vanilla and beat until smooth.
Mix together the flour, salt, baking powder, and baking soda.
Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk.
Stir until dry ingredients are moistened then gently stir in chopped nuts.
Spoon banana muffin batter into prepared muffin cups or liners.
Bake at 400°F for about 15-18 minutes, or until tops are lightly browned.
Cool muffins by turning them out onto rack to cool longer.
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https://sandgroper14.wordpress.com/2006/07/09/the-best-blueberry-muffin-recipe/
 
The BEST Blueberry Muffin Recipe (from Rhonda Bracey)
Backstory: In 1986 I had the pleasure of living and working in
Canada for some 13 months.
One of the delights of that year was discovering muffins!
Especially blueberry muffins…
I figure I’ve made thousands of blueberry muffins over the past
20+ years using this recipe – it’s so quick and easy, and they
taste delicious.
This recipe is for 12 muffins; if you want to make more, just
double or triple the ingredients. It takes about 10 minutes
preparation, then about 20 minutes cooking time.
Ingredients Equipment
Group 1
• 2 eggs
• 1 cup (8 oz) milk
• ¼ cup (2 oz) melted butter or margarine
• 3 mixing bowls (1 large, 2 medium)
• Small hand-held mixer (optional)
• Measuring cups and spoons
• 12-cup muffin tray (Teflon ones are
easiest to use and keep clean! Spray
with a little oil first if you want your
muffins to slip out even easier.)
• Cooling rack
• Oven pre-heated to 400°F
Group 2
• 1½ cups (12 oz) all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons white sugar
Group 3
• 1 cup (8 oz) fresh or frozen blueberries
(or 1 can if you don’t have fresh berries)
• ¼ cup (2 oz) all-purpose flour
• ½ cup (4 oz) white sugar
Method
1. Pre-heat the oven to 400°F.
2. In one of the medium bowls, beat the Group 1 ingredients together.
3. In the large bowl, lightly mix the unsifted Group 2 ingredients together.
4. Stir the liquid ingredients in the medium bowl (Group 1) into the dry ingredients in the large bowl
(Group 2). You’ll have something that resembles a cake mix.
5. In the third bowl, mix together the Group 3 ingredients.
6. Gently fold the Group 3 blueberry mix in to the ‘cake’ mix in the large bowl. Don’t over mix – it’s better
to have a rough mixture for muffins than a smooth one!
7. Almost fill the muffin cups (but don’t overfill) and bake at 400°F for approximately 20 minutes, or until
the tops are golden brown.
8. Turn muffins out onto a cooling rack, then eat them while they’re hot! (You can also freeze them and
reheat them in the microwave.)
For reactions from others to this recipe, see: https://sandgroper14.wordpress.com/2006/07/09/the-bestblueberry-
muffin-recipe/
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Egg Salad on Lettuce
This will remind you of the egg salad that many folks typically make. This is a lovely recipe and a pleasure on toasted pumpernickel bread with a slice or two of tomato.
Or, you can take a large iceberg lettuce leaf and those tomatoes to create a salad bowl (like the one shown below) for a delicious and nutritious lunch!
Cucumbers would be nice to add as well for some extra crunch.
4 Hard-boiled Eggs, peeled and chopped
¼ cup Light Mayonnaise
1 Celery Stalk (no ends or leaves), finely chopped
2 teaspoons Red or Sweet White Onion, finely chopped
1 ½ teaspoons Lemon Juice (freshly squeezed if possible)
To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)
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