Organic Oatmeal Bread

Recipe taken from Baking Cookbook by Alan Ooi
Makes 1 loaf

190ml water
3 grams instant yeast

220g high protein flour
40g oatmeal
40g wholemeal flour (I used organic)
35g caster sugar
6g salt
15g cooking oil (I used canola)

100g oatmeal for coating

1. Mix water and instant yeast and set aside.

2. Mix high protein flour, oatmeal, wholemeal flour, caster sugar, salt and cooking oil in a mixer and add yeast mixture from (1).

3. Cover dough with a damp cloth and leave it to rise in a warm place for about 40 minutes or until double in size.

4. Knead dough and shape it round, and leave it to prove for another 10 minutes.

5. Flatten the dough and roll into a loaf.

6. Sprinkle the dough with water and coat with oatmeal.

7. Grease a loaf pan and place the dough in the tray for another 45 minutes.

8. Bake in preheated oven at 200 degree celsius for 30-35 minutes.

Old-Fashioned Vanilla Ice-Cream

(Recipe taken from "Ice-Cream" published by Hamlyn)

Serves 6 (about 1.5 litres)

300ml single cream
1 vanilla pod
4 egg yolks
50g castor sugar
300ml double or whipping cream


1. Put the single cream and vanilla pod into a heavy-based saucepan, set over a low heat and bring to just below boiling point. Remove from heat and leave to infuse.

2. Meanwhile, put the egg yolks and sugar into a heatproof bowl and set over a pan of gently simmering water. Stir with a wooden spoon until thick and creamy, then gradually stir in the scalded single cream, discarding the vanilla pod. (I dried the vanilla pod and put it into my sugar container). Continue stirring for 15 minutes until the custard coats the back of the spoon. Remove the bowl from the heat and leave to cool.

3. Pour the vanilla mixture into a freezer container, cover and transfer to the freezer for about 45 minutes or until slushy. Whip the cream until it just holds its shape (I whipped whipping cream to soft peaks). Remove the vanilla mixture from the freezer, beat thoroughly, then fold in the cream. Return the mixture to the container, cover and freeze for a further 45 minutes, then beat again until smooth. (I added mashed Oreo cookies at this stage)

4. Freeze the ice-cream for at least 1-2 hours. Transfer to the refrigerator for about 30 minutes to soften slightly before serving.

* If using ice-cream machine, follow the recipe till end of step 2. Pour the vanilla mixture into the machine, add the cream and churn and freeze.

Cream Cheese Muffin

Use Basic Muffin Recipe and add a small cube of cream cheese inside

Banana Muffin - Muffin Method

(Recipe taken from All Recipes)

Makes 12 muffins

1 1/2 cups (187g) all-purpose flour
1 teaspoon baking powder - I used double-acting and reduced to 1/2 tsp
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup (150g) white sugar - I reduced to 125g due to the sweetness of the bananas
1 egg
1/3 cup butter (75g), melted

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.

3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Jammy Doughnut Muffin

(from Sweet and Simple Bake)

Makes 12

275g plain flour
3 tsp baking powder (this is correct!)
Pinch of salt
100g caster (superfine) sugar
2 eggs
200ml milk
75g unsalted (sweet) butter, melted and cooled
1 tsp vanilla extract
12 tsp strawberry or raspberry jam

Topping:
100g unsalted (sweet) butter
150g granulated sugar
½ tsp ground cinnamon (optional)


1. Preheat the oven to 190°C/375°F/Gas mark 5.

2. Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar.

3. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.)

4. Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture.

5. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

If adding topping:

6. Melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using

7. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar.

Chocolate Truffle Icing

(Recipe from Donna Hay's Simple Essentials - Chocolate)

400g dark chocolate, chopped
125ml single or pouring cream

1. Place the chocolate and cream in a small saucepan over low heat and stir till melted and smooth.

2. Cool for 10 minutes.

3. Use a palette knife to spread the icing over cooled cake

(After cooling, I placed the icing in the refrigertor for 15-20 minutes so that it is slightly firmer to spread)

Chocolate Sponge Cake

Recipe for one 8" round tin

80g cake flour, sifted
66g vegetable oil or melted butter
32g castor sugar
4 egg yolks
2g baking powder
1 pinch of baking soda
1tsp vanilla paste (optional)
12g cocoa powder
60g hot water (for dissolving cocoa powder)

4 egg whites
62g castor sugar
1 pinch cream of tartar



1. Preheat oven to 180 degrees celsius

2. Dissolve the cocoa powder and baking soda together in the hot water.

3. Separate egg whites and egg yolks into 2 separate bowls.

4. Beat the egg yolks with sugar (32g) until sugar dissolves. Slowing mix in vegetable oil, and liquid cocoa mixture from Step 2.

5. Stir in flour mixture till even.

6. In separate mixing bowl (make sure it is greaseless and clean), whisk the egg whites till frothy, add in the pinch of cream of tartar and beat till almost soft peak.

7. Add in sugar (62g) in 3 batches and whisk till pale white with firm peaks.

8. Fold 1/3 of the egg white meringue into the egg yolk mixture. Then pour the lightened egg yolk mixture back into the remaining meringue and fold lightly till even. Be careful not to overfold.

9. Pour sponge cake batter into (ungreased) cake tin, smoothen the surface and lightly tap to release air bubbles.

10. Bake in the center shelf of oven (cake must be in center of oven) for 35-40 minutes.

* Try not to open the oven door during the first 30 minutes or cake will deflat.

If the top browns, quickly cover a piece of aluminium foil over it at 30 minutes and continue to bake.

11. Test doneness with a skewer, it should come out clean if cake is ready.

12. Remove sponge cake from oven and immediately invert of cooling rack to cool. Remove from tin only when cake is completely cool.

Pineapple Tarts (Crust Only)

(Recipe from Do What I Like)

340g plain flour
2 tbsp icing sugar
1/2 tsp salt
200g cold butter
1 egg yolk
1/2 tsp vanilla essence or brandy
5 tsp ice cold water
1/2 tsp baking powder

Egg glaze: Lightly beat 1 yolk with 1 tsp water

1. Lightly beat egg yolk with vanilla essence.

2. Sieve flour, baking powder and icing sugar into mixing bowl. Stir in salt and blend well.

3. Put all butter into flour mixture and cut up butter into small pieces with a knife in the flour.

4. Use rubbing-in method to rub in butter into the flour until it is bread crumbs like.

5. Add egg yolk and ice water into flour and use a fork to blend well to form a dough.

6. Put dough into freezer bag and refrigerate for 1 hour. (Not in the ice-box)

7. Remove dough from fridge and use a rolling pin to roll out dough into 7 mm thick and use tart cutter to cut out the dough. Place tart onto baking tray lined with baking sheet.

8. Bake at 180C for 10 minutes, remove from oven, apply egg wash and lightly press the pineapple filling onto the indentations of the tarts. Bake again at 180C for 10 – 15 minutes or until the golden colour that you desired.

(By not putting in the pineapple from the beginning, it prevents the pineapple from drying out)

Chocolate Yule Log

(from All Recipes)

5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar

MOCHA CREAM FILLING:
1 cup whipping cream
1/2 cup confectioners' sugar
1 1/2 teaspoons instant coffee granules


1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper.
( I doubled recipe proportions and got 3 trays measuring 13" x 10" x 1" each)

2. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.

3. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.

4. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.

5. Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake).

6. Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.

7. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.

( I omitted this step and spread swiss meringue buttercream instead)

8. Frost cake. Using a fork, make lines resembling tree bark.
( I used swiss meringue buttercream. Click here for recipe)

Swiss Meringue Buttercream

(taken from www.Dyannbakes.com)

4 oz (1/2 cup) egg whites
8 oz ( 1 cup) granulated sugar
12 oz (3 sticks) unsalted butter, cut into cubes
Pinch of salt

1. Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.

2. Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure!

3. Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky!

4. Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.

5. Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has “broken”, looking watery and separated like curdled milk. Continue mixing…it will all come together, I promise!

6. Increase speed to high, and beat until smooth.

7. Add flavorings of your choice and tint with coloring paste

Peanut Cookies

Makes 100 bite-sized cookies (Recipe from Do What I Like)

200g ground peanut powder
200g flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp salt
100g - 150g coarsely chopped peanut bits (or more)
100g peanut oil/ corn oil (or more if dough is too dry)

Egg wash:
1 egg yolk lightly beaten with 1 tsp water

1. Put 200g peanuts in a wok and dry fry over low heat till crunchy. Remove the thin membrane and put into a blender and blend till powder form.

2. Mix flour, baking powder, ground peanut powder, icing sugar and salt in a big mixing bowl till well combined. Toss in the chopped peanut bits and mix well.

3. Add in 100g peanut oil or more and mix till a piable dough is formed.

4. Shape as you wish. For me, I use a Watson distilled water bottle cap.

5. Apply egg wash.

6. Bake on a lined tray at 165C for 20 minutes or till golden brown.

Note:
1. Don't add in all the oil in one go. If dough is too dry, you can add more oil. If dough is too wet, you can add more flour.

Apple Cinammon Muffins

Makes 12 muffins (Recipe from Recipezaar)

3 cups flour
3/4 cup sugar
3/4 cup packed brown sugar
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 cup milk
2/3 cup butter, melted
2 eggs, slightly beaten
2 cups finely chopped tart apples

1. Preheat oven to 180 degree Celsius.

2. In a large bowl, combine flour, sugar, brown sugar, baking powder and cinnamon. Mix together.

3. Add all remaining ingredients and stir until flour mixture is moistened.

4. Spoon batter into 2 greased or paper-lined 12-cup muffin pans.

5. Bake at 375 for 19-23 minutes or until lightly browned. Cool for about 5 minutes before removing from pan.