M.Y. San Grahams Pineapple Box Cake and Crema de Fruta

Image by normanack via FlickrImage by Made In PHL via FlickrImage by Zeetz Jones via FlickrImage by Zeetz Jones via FlickrI have lifted these 2 simple recipes from M.Y. San's Grahams wrapper. Hope it is useful to many.
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M.Y. San Grahams
Pineapple Box Cake

Ingredients

• 12 pcs M.Y. San Grahams Honey
• 1/4 cup M.Y. San Grahams Honey, crushed
• 1 439g can crushed pineapple, drained
• 1 1/2 cup (1 1/2 of 250mL brick) all-purpose cream, chilled and whipped
• 1/2 168mL can condensed milk

Procedure

1. DO THE FILLING - In a bowl, combine crushed pineapple, whipped all-purpose cream and condensed milk. Divide into 4 equal parts. Set aside.
2. LAYER and ASSEMBLE - Spread a fourth of the pineapple cream mixture on the bottom of an 8 x 8 inch baking dish. Dip 4 pieces of crackers into reserved pineapple juice and place on top of pineapple cream mixture. Repeat procedure for the remaining crackers and cream mixture.
3. FINISH and GARNISH - Spread the crushed M.Y. San Grahams on top. CHILL before serving.

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M.Y. San Grahams
Crema de Fruta

Ingredients

Crust:

• 12 pcs M.Y. San Grahams Honey, dipped in fruit cocktail juice

Filling:

• 1 1/2 tbsp sugar
• 5 tbsp cornstarch
• 1 1/4 cup condensed milk
• 1 1/4 cup water
• 2 pcs egg yolk, beaten slightly
• 2 cups fruit cocktail, drained (reserve some juice)

Gulaman:

• 1/2 bar clear gulaman
• 1/2  tbsp sugar
• 1 cup water

Procedure

1. DO FILLING - Mix sugar and cornstarch in a saucepan. In a bowl, combine condensed milk and water. Gradually add milk mixture to the cornstarch mixture. Cook on low heat until thickened, about 8-10 minutes. Turn off heat.
2. ADD - egg yolks to the thickened cornstarch-sugar mixture, beating vigorously to avoid  cooking the eggs. Return pan to low heat and cook for 2 minutes more. Cool.
3. ASSEMBLE - Arrange 6 M.Y. San Grahams (dipped in the fruit cocktail syrup) on the bottom on an 8-inch square pan. Spread half of the custard evenly on top of the crackers. Top with a fourth of the fruit cocktail. Repeat procedure.
4. BREAK - gulaman bar in half of the cold water to soften. Boil the remaining water; add the softened gulaman mixture and the sugar. Boil until gulaman is completely dissolved. Pour gulaman on top of fruit cocktail. Chill and serve.

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Royal Wedding Recipes

Image via WikipediaI'm copying this, and it may be a couple of recipes only, but what the heck? it is a royal recipe!
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With the upcoming wedding of England's Prince William of Wales to Catherine Middleton, chefs in D.C. have been baking their own royal confections.

Maris Justusson, pastry chef at the restaurantAgainn, has been serving two decadent British desserts.  She shares her two of her recipes inspired by the royal nuptials.

The traditional chocolate biscuit cake is said to be one of Prince William's favorites.  The fruitcake is a traditional bride's cake.

Chocolate Biscuit Cake:

Ingredients:

• 7 oz. broken up rich tea biscuits
• 1 cup heavy cream
• 2 Tbsp. honey
• 2 oz. butter
• 16 oz. chocolate
• 1 tsp. vanilla extract

Directions:

1. Heat up heavy cream, honey and butter in saucepan
2. Pour over chocolate and stir until smooth
3. Fold in broken up tea biscuits
4. Pour into greased and parchment paper lined cake pan (preferably a springform pan)
5. Allow to set in fridge for 3 hours

Fruit Cake

Ingredients:

• 12 oz. dried fruit (we're using apricots, golden raisins and chopped dates)
• pecan pieces
• brandy to soak fruit
• 6 oz. butter, room temperature
• 6 oz. powdered sugar
• 3 eggs
• 2 yolks
• 7 1/2 oz. all-purpose flour
• 1/2 tsp. baking powder
• 1 tsp. salt

Directions:

1. Soak dried fruit with brandy, set aside
2. Cream butter and powdered sugar together
3. Whisk together eggs and yolks and add them to the creamed butter slowly, scraping bowl well after adding
4. Sift together flour, baking powder and salt, then add to batter
5. Drain fruit together and fold in, along with pecan pieces
6. Fill greased and parchment paper lined cake pan 2/3 full
7. Bake at 350 until golden brown
8. Brush cake with brandy simple syrup while warm

Posted on Saturday, Apr 16, 2011 at 10:32 AM EDT

Taken from nbcwashington.com; source article is below:
Recipe For Royal Cakes

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Honey instead of sugar

Image via Wikipedia

I've come across this article about cooking, baking to be specific, and it tells about the goodness of using honey instead of sugar in cakes.

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"Before setting foot in the kitchen, I researched "baking with honey" on the Internet. Honey is considered a healthier alternative to white sugar in recipes. I learned honey creates moister, longer-lasting baked goods because of its high water content. The Home Baking Association provides a list of tips for using honey in baked goods."
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Interesting?

Check it out here:
Honey is a good substitute for sugar in cake recipes

 

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Honey Madeleines

Brought to you by FairPrice

GOOD BUTTER BEST

The secret to good cake is to use good butter. And the secret to bettering good butter is to brown it

ANNETTE TAN, food@newstoday.com.sg

It's almost impossible to write about madeleines and not mention Proust (the famed French novelist who had waxed lyrical about these treats, placing them in the consciousness of many a dessert lover in the process).

But while the delicate madeleine is a wonderful cake indeed, it is only magical if you share Proust's childhood - which of course, few of us do.

Nevertheless, I have found that what is better than a madeleine are these honey madeleines. These will make a convert out of any non-madeleine lover. They are soft, moist and rich with the scent and flavour of good quality honey and butter.

Indeed, good butter with a rich texture and subtle flavour is important when it comes to turning out exquisite confections. A lesser quality butter, which usually has a strong, oily taste, can ruin a perfectly good cake.

Good butter, nevertheless, can be bettered by browning. Browned butter is the secret that adds depth to some of the world's best cakes and pastries, like the financier (the French gold bar-shaped cakes) and Thai coconut crepes.

For this recipe, I used FairPrice Pure Creamery Butter, which is made with high quality fresh cream in Australia and certified Halal. It has a rich, smooth texture that's ideal for baking, be it cakes, cookies or breads like brioche.

To get the best out of these madeleines, use a more mellow or floral flavoured honey. The result is full-flavoured delicacies that have a hint of toffee and that go down easily with a cup of coffee or tea.

FairPrice Butter ($2.95, 250g) is available at all FairpPrice supermarkets.

Honey Madeleines

Makes 24

• 170g FairPrice Butter, plus extra for buttering the moulds
• 4 large eggs
• 1/2 cup sugar
• 1 1/2tbsp dark brown sugar
• 3 1/2 tbsp honey
• 1 cup plain flour
• 1/2 cup cake flour
• 2 tsp baking powder
• 1/4 tsp salt

1. In a small skillet, melt butter over medium heat. Let the butter cook until some of the milk solids fall to the bottom of the skillet and turn a rich hazelnut brown, about 10 minutes.
2. Strain the browned butter through a fine sieve into a small bowl.
3. Place eggs, sugars, and honey in a bowl and use an electric mixer to whisk till pale and foamy, around 2 to 3 minutes.
4. Sift both flours, baking powder and salt over the egg mixture and use a rubber spatula to gently fold in.
5. Add the brown butter and fold in till blended.
6. Cover the batter and refrigerate for at least 8 hours, or overnight.
7. Preheat oven to 200°C.
8. Liberally butter the Madeleine moulds, then spoon the batter evenly into the moulds. Fill them up to about half a centimetre from the rim of each mould.
9. Bake for 5 to 7 minutes, until golden brown.
10. Let cool completely on a rack before serving.

From TODAY, Makan – Thursday, 02-Jul-2009

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