Red Velvet Cake Original Recipes

Ingredients:
1/2 c Shortening
1 1/2 c Sugar
2 oz Red food coloring
2 tb (heaping) Cocoa
1 c Buttermilk
2 1/2 c Cake flour
1 t Vanilla
1 t Salt
1 t Baking soda
1 t Vinegar
2 Eggs
Instruction:
Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar (foams!!!), Blend in. Pour into 3 or 4 greased and floured 8-inch cake pans. Bake at 350° F for 24-30 minutes. Split layers, fill and frost with the following frosting
FROSTING: (Everybody uses cream cheese frostings but this is the original recipe.)
6 tb Flour
2 1/4 c Milk
2 1/4 c Sugar
1 1/2 t Vanilla
1 1/2 c Butter, Must be Butter (3 Sticks)
Whisk milk and flour to avoid lumps. Cook flour and milk until very thick, stirring constantly.
Cream sugar, butter and vanilla until very fluffy. Add cooked mixture slowly ( 1 Tbsp at a time). Beat at high speed until very fluffy. Looks and tastes like whipped cream.

Corned Beef Cutlets Original Recipes

Ingredients:
1 tin of corned beef
2 medium to large potatoes (boiled and mashed)
1 egg
3-4 stalks of Chinese celery (chopped)
Bread/biscuit crumbs

Instructions:
Mix the corned beef, mashed potatoes, celery and bread crumbs together. Add the egg as necessary to bind the ingredients together.

Make the patties/cutlets. Break off a portion of the mixture, roll into a ball and flatten. I like my patties about the length of my thumb in diameter (please excuse the unit of measurement).

In a frying pan, fry the patties evenly on both sides till cooked a nice golden brown. Try not to use too much oil (unhealthy!).

Serve with sambal belacan.

Lemon Cake with Blueberry Sauce Original Recipes

Ingredients

* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon kosher salt
* 1 cup plain whole-milk yogurt
* 1 1/3 cups sugar, divided
* 3 extra-large eggs
* 2 teaspoons grated lemon zest (2 lemons)
* 1/2 teaspoon pure vanilla extract
* 1/2 cup vegetable oil
* 1/3 cup freshly squeezed lemon juice

For the glaze:

* 1 cup confectioners' sugar
* 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Twister Original Recipes

Tortilla wrap with original recipe chicken fillet, scrambled egg, diced tomato, cheddar cheese and mayonnaise.