Orange Witches Brew Punch

Ingredients:
1 (14oz) can of sweetened condensed milk
1 (46oz) can pineapple juice ~ chilled
1 2-liter orange soda ~ chilled
Orange Sherbet/Vanilla Ice-cream

Directions:

1. In a large bowl, stir together the milk & pineapple juice.
2. Add the orange soda & top with sherbet/vanilla ice-cream.  Refrigerate leftovers.

Apple Butter Cupcake

Ingredients:
2-1/4 cup AP flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon powder
1/2 tsp ground nutmeg
1/4 tsp ground ginger
115g butter ~ room temp/softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract/essence
1 cup apple butter sauce
3/4 cup milk

Directions:

1. In a bowl, mix all the dry ingredients & set aside
2. In another bowl, beat butter & sugar together till light & fluffy.  Then add eggs & vanilla; combine together.  Add the apple butter sauce; whisk till combine together.
3. Add flour mixture & alternating with milk, begin & end with flour mixture.
4. Fill the cupcake liner (55g ea) & bake on preheated oven at 160 deg. C for about 25 mins.

Apple Buttercream Frosting

1 cup butter

5 cups powdered sugar

1 tbsp vanilla

1/2 cup apple butter

Directions:

1. In a bowl of an electric stand mixer, using the paddle attachment whip butter on medium-high speed until light & fluffy.  Frequently scrapping down the sides of the bowl.
2. Add in powdered sugar & vanilla extract.  Mix on low speed until blended then add the apple butter sauce ~ 1 tbsp at a time until the prefect consisting.
3. Spread over cooled cupcakes in a dome shape, then roll in green/red sugar sparkle.  Insert pretzel stick & cut out leaves-shape for a leave.

Chicken Rice Balls

Ingredients:
3 cups basmati rice ~ wash & soak for 20 mins
5 cloves garlic ~ minced
8 shallows ~ minced
2"-3" fresh ginger ~ finely minced
4 cups chicken broth
1 tsp seasoning

Chicken broth
2 chicken bones
6 cups water
Spring onions
2 carrots ~ cut abt 3"
1 yellow onions ~ quarter
Salt & pepper

Directions:

1. In a big pot, add all the chicken broth ingredients & let it boil on high heat.  Then reduce the heat to simmer & let it simmer for about 2 hours.
2. Heat 4 tbsp oil over medium heat; add minced garlic, shallots & ginger.  Saute till fragrant.  Then add the drained rice & stir-fry for about 2-3 mins.
3. Transfer to a rice cooker & add the chicken broth together with 1 tied screwpine leaves.
4. Once the rice is cooked, quick scoop the rice into the round mold; press tightly & release the mold.

Karipap Using Instant Roti Prata

Ingredients:
2 pcs instant roti prata ~ quarter

Filling
3 eggs
white pepper
Salt
1 red onion ~ sliced thinly
1 hotdog ~ chopped
Spring onion ~ chopped

Directions:

1. In a bowl, beat eggs together with salt & pepper.  Then add all the ingredients & mix well.
2. Heat oil in a pan on medium heat, pour the egg mixture.  Stir slowly till scramble.  Remove from heat & set aside.
3. Take 1 quarter prata dough, dust a little flour on the surface, roll & use the 3" round cutter & place it on karipap mold.
4. Fill the round dough with the filling & clamp together to shape as karipap.
5. Heat oil in the deep frying pan & fried the karipap till golden brown on each side.  Drain on paper towel & serve with some chili/tomato sauce.

Jam/Nutella Doughnut Muffins

Ingredients:
1/2 cup fresh milk
5 tbsp vegetable oil
1 large eggs
1/2 tsp vanilla extract
1-1/3 cup self-raising flour ~ sieve
1/3 cup sugar
1 tsp jam/nutella or your choice

Coating
1/2 cup melted butter
1/2 cup castor sugar

Directions:

1. Preheat oven to 190 deg C (375F).  Grease the mini/regular muffin pan with oil/butter & set aside.
2. In a bowl, beat together milk, oil, egg & vanilla with a hand whisk.  Add the sieved flour & sugar; mix to just combined.  (The lump don't matter as this will make the muffin soft)
3. Spoon the mixture into each pan to half full.  Then add a heapful teaspoon jam/nutella; top with more mixture so that the cases are just about full.
4. Put them in preheated oven & bake for 18-20 mins or until the tops have puffed up into little toadstools.
5. Melt the butter & lay sugar in a wide shallow bowl or plate.  When the muffins are ready, remove them from the pan & dip in the melted butter & sugar.

Note:

If no self-raising flour, use the following

Homemade self-raising flour

1-1/3 cup All Purpose Flour

2 tsp baking soda

1/2+1/8 tsp salt

Purple Sweet Potato Chiffon Cake

(A) 100g Purple sweet potato ~ steamed/boiled & mashed
      3 tbsp milk

(B) 3 egg yolks
      35g castor sugar
      50ml canola oil
      3 tbsp milk

(C) 80g cake flour

(D) 4 egg whites
      50g castor sugar

Directions:

1. Preheat oven to 170 deg C.  Sieve (C) & set aside.
2. Mix (A) until well blended & set aside.
3. Beat egg yolks & sugar till pale & thick; add oil & milk together to combine.  Then add (A) to combine together.
4. Then add (C) & mix well.
5. Whisk (D) until foamy, add sugar gradually & beat until stiff peak.
6. Fold 1/3 egg white into egg yolk mixture & continue to do so until meringue finish.  Fold in gently until well mixed.
7. Pour evenly on paper cup & bake for 20-25 mins.