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.

Chocolate Peanut Butter Fudge Crunch Original Recipes

Chocolate Peanut Butter Fudge Crunch

6 ounces semisweet chocolate, chopped (or use chips)
2 sticks (8 ounces) plus 1 tablespoon margarine
One 16-ounce jar creamy peanut butter
3 cups crispy rice cereal
3 cups confectioner's sugar

1. Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 Tbsp margarine over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. (I plan to up this to 2.5 cups the next time I make these.) Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.

2. In the saucepan, combine the remaining 2 sticks margarine; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioner's sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal (I used closer to 1/2 cup here to be sure the fudge layers actually stuck together).

3. In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes.

Cut into 16 pieces.

Soft Pretzels Original Recipes

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast (2 1/2 tsp)
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted (1/2 stick - used margarine instead)
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water (used melted margarine instead)
Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture (I used melted margarine on mine) and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Gingerbread Pancakes Original Recipes

Ingredients:
1 cup flour
1 cup buttermilk
1 tablespoon dark brown sugar
1 tablespoon molasses
1 tablespoon butter, melted and cooled slightly
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 egg, at room temperature

Directions:
Whisk together the egg, molasses, butter, sugar and buttermilk in a small bowl or measuring cup until smooth. Set aside. In a medium bowl, whisk together all of the spices, flour, baking soda and baking powder. Slowly whisk in the egg/milk mixture. There should be no pockets of unmixed flour or large lumps. Batter will be rather thick. Allow the batter to sit while you spray a frying pan or griddle with nonstick spray or melt 1 tablespoon of butter to coat. Heat the pan so that it feels warm when you hover your hand over it. Add about 1/4 cup of the batter into the middle. Cook until bubbles begin to appear and pop. Flip. Cook for about 2 minutes. Both sides should be golden brown.


Yield: about 5-6 mid-sized pancakes.

Baby Rhubarb Cupcake Original Recipes

Ingredients:
1/2 cup flour
1/2 cup sugar
3 tablespoons butter, at room temperature
1/2 cup milk
1/2 cup diced rhubarb
1 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1 egg, at room temperature


fluffy rhubarb frosting
nonpareils for sprinkling


Directions:
Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add flour, baking powder and salt to the butter mixture. Add the milk to the rest of the batter and beat until well combined. Fold in the rhubarb. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with rhubarb frosting. Ice, then sprinkle.

Chicken Drum Stick Original Recipes

An original recipe chicken drumstick with a bite out.
This image is taken from flickr

Fiambre Traditional Food Recipes

Fiambre (from Wikipedia): Fiambre is a traditional food from Guatemala that is eaten on November 1st and 2nd. Guatemala, like many other Catholic countries, celebrates the Day of the Dead (Día de los Difuntos) and the All Saints Day (Día de los Santos). It is a salad, served chilled, and may be made up from over 50 ingredients.Fiambre started out from the tradition in Guatemala of taking dead family members their favorite dishes to the cemeteries for the Day of the Dead. As all different families brought food to the celebrations, they became mixed, eventually mixing them together to this all-encompassing salad.

This dish varies from family to family, recipes traditionally passed on to younger generations. Because of this, on the Day of The Dead, it is customary to share your fiambre with other families and relatives.