Pineapple Cheese Pie

This recipe has been in my collection since last year but I have been keeping it aside as I did not attempt any pie baking last year. Since this month's (August) Aspiring Bakers Topic is 'Easy as Pie' I flipped through my cookbooks and magazines in search of interesting recipe and settled for this one.

It is quite easy to make and the tanginess of the pineapple filling combine with cream cheese sure taste delicious. This recipe is taken from the Y3K Recipe magazine issue #55.

I did not follow the recipe given for the pie crust as the measurement looked dubious to me. so I used my own favourite crust recipe.

Ingredients for Pastry:

1 cup flour
1/2 tsp salt
100g Shortening (I used butter)
1/4 cup cold water

- Sift flour & salt together. Rub in the shortening/butter. Slowly pour the cold water to form a dough. (you might not need to use all the water).
- Set aside in fridge for at least 30 mins before fitting in to a 9' pie dish.

Ingredients for Filling:

200g Pineapple Filling (available from local bakery store)
250g Cream Cheese
80g Castor Sugar
2 eggs, lightly beaten
1/4 tsp salt
60ml Milk

- Beat Cream Cheese until smooth. Add sugar. Slowly beat in eggs followed by salt and milk.
- Spread pineapple filling onto the prepared pie crust.
- Pour the Cream Cheese mixture on top.
- Bake in preheated oven of 170 degree C for 25 - 30 mins till golden brown.

I am submitting this to Aspiring Bakers #10: Easy As Pie ( August 2011) hosted by Janine of Not The Kitchen Sink!

Oreo Layer Cheesecake

CHEESECAKE again!!! My son was saying when he saw me taking out the cream cheese from the fridge. Son, this one is not the normal pure cheese cake, its a layer cake with cream cheese....(^.^) He was happy to try a slice after that. I really think my family has cheesecake phobia. Hmmm time to try other recipes..

I didnt get a spongy cake but the texture of the cheese was good and not dry. This recipe is taken from the book ' My Favourite Dainty Desserts' by Kevin Chai.

Sponge Cake Ingredients:
120g Sponge mix
2 Eggs
2 tbsp Water
30g Butter, melted

Filling:
400g Cream Cheese
100g Castore Sugar
2 Eggs
130g Sour Cream
1 tbsp Cornstarch
60g oreo Biscuits, crushed

1. To make sponge cake, beat sponge mix, eggs & water in a mixing bowl with high speed till light & fluffy.
    Turn to low speed and add melted butter.
2. Spread into an 8' lined pan and bake at 180 degree C for 20 mins.
    Cool and split to 2 layers.
3. To make filling, beat cream cheese and sugar until smooth. Beat in eggs one at a time until blended. Stir in sourcream and cornstarch.
4. Divide into 2 portions. Add in 40g oreo biscuits into a portion.
5. Place a slice of cake into pan. Spread the original flavour cheese batter and bake at 200 degree C for 20 mins.
6. Place another slice of cake on top of the half baked cheese. Spread with oreo cheese batter and sprinkle remaining crushed oreo biscuits on top. Return to oven to bake for another 20 mins.
7. Remove from oven and leave to cool. Chill in fridge.

Martabak Mee ???

I think I've been blogging mostly on bakings although my blog says ' Cooking & Baking Journal'..(^.^) I was browsing through a page in Facebook and saw this recipe being posted by 'Sabah Cakes Directory' (whoever you are, thanks for this easy recipe).

The recipe sounded so interesting although there was no picture to accompany it. I think you can serve this as a snack or if you're bored of eating the normal instant noodle and would like to do something interesting to it, you can try this.

All you need is
1 pack of instant noodle (any brand)
2-3 eggs
some cooking oil

- Cook the instant noodle as you normally do and drain off the water.
- Mix with the accompanying seasoning.
- Add the eggs and mix together.
- Heat a little oil in your frying pan and spoon the noodles onto the pan.
- Flip over the other side and let it cook evenly.
- Serve hot!

Even though it is called 'Martabak Mee', I think its more of a Instant Noodle Omellette.. No matter how you call it, this is a delicious snack and you should try it out...

Chilled 'Sunquick' Cheese Cake & Mango Pancake

I've been repeating previous recipes posted in this blog but gave a twist (variation) to it. Again, I made this chilled cheesecake just for the sake of using up the yogurt and this time, I used the 'Sunquick' mix fruit cordial instead of Ribena. You can actually use any cordial according to your preference.

The recipe can be viewed from http://xandrascookingbakingjournal.blogspot.com/2011/06/chilled-ribena-marble-cheesecake.html

As it is also the fruits season,  the mango tree in my garden bore some fruits and  to savour the sweet and juuicy fruit, I combined the flesh with whipped cream and wrapped them up with pancake.

The recipe can be obtained from http://xandrascookingbakingjournal.blogspot.com/2010/09/chilled-durian-pancake.html

Lemon Yogurt Muffin

Hmmm I seem to be baking just to clear the food items which will be expiring soon. I have this habit of buying 'extra' ingredients whenever I bake for an order. So recently foran order of 60 pcs of Oreo Cheese Cupcakes, I bought 4 tubs @ 470g of Natural flavoredYogurt and I actually used only about 1 1/4 tub. I gave 1 tub away and tried to find recipes that uses yogurt as I do not eat yogurt and my children do not really fancy them.

OK, so one of them is this Lemon Yogurt recipe which has been in my scrap book since last year. I did not jot down where I got it from. I added some blueberry topping instead of icing as muffins are usually serve as it is and bluberry goes well with lemon.

Lemon Yogurt Muffin

100g Cake Flour
1 tsp Baking Powder
2 tsp Lemon Juice
1/2 tsp Lemon Paste (Optional)
100g Plain Yogurt
50g Castor Sugar
50g Butter
1 Egg

1) Mix butter & sugar together & double boil over a pot of simmering water. Stir with hand whisk till well blended. Cool slightly.
2) Sift Cake Flour with baking powder.
3) Add yogurt, lemon juice, lemon paste & egg into butter mixture & stir till combine.
4) Add in sifted flour & fold lightly. Spoon batter into cups.
5) Bake at 180 degree C for 25 mins.

Cheese Tart

What!...Cheese Tart again? My children asked. Yeah, I've been making cheese tart on and off but this time, I made this batch because I found out a way to decorate the tart...(^.^) And instead of using my previous recipe for the cheese filling, I picked this one from the book 'Fantastic Cheesecake' by Alex Goh.

And for the month of August, the topic for the Aspiring Bakers is 'Easy as Pie' which also covers tarts, quiches, etc... hosted by Janine of "Not the Kitchen Sink!"

Sweet Pastry:
(A) 200g Butter
      100g icing Sugar
(B) 1 Egg
(C) 420g Plain Flour

1) Cream (A) lightly. Add (B) & cream until smooth.
2) Add (C) and mix until well blended.
3. Press it into tart mould.

Filling:
(A) 250g Cream Cheese
(B) 30g Butter
      100g Castor Sugar
(C) 1 tbsp Flour
(D) 1 Egg
(E) 1 tbsp Orange Juice
      1 Orange zest
(F) 50g Whipping Cream

1) Cream (A) until smooth. Add (B) and cream until light.
2) Add (C) and cream until well blended. Add (D) and cream until well combined.
3) Add (E) and then (F). Cream until well incorporated.
4) Pour the cheese mixture into the prepared tart mould.
5) Bake at 175 degree C for 30 mins or until set and lightly brown.


* I made a variation on the method:
- I baked the tart shells at 170 degree C for 15 mins.
- Add a little blueberry pie filling onto the tart shell. (you can also use any filling you like)
-

- Fill /cover with the cream cheese filling.

- take out 3-4 tbsp of the cream cheese filling and add a drop of food colour of your choice.
- drop a small mixture of the coloured cream cheese onto the tart and using a toothpick, make a pattern.

.I'm submitting this post to Aspiring Bakers#10-Easy as Pie hosted by Not the Kitchen Sink