Steamed Bao Buns

Ingredients:

180ml water/milk ~ lukewarm (40 deg C)

60ml vegetable oil

300g HK flour or Plain flour

120g cornflour/cornstarch

5 tbsp sugar

1 tsp instant yeast

2-1/2 tsp baking powder

Directions/Instructions:

1. Bring the water/milk to a near boil.  Remove from heat when beginning to steam & small bubbles form on the side of the pan.  Let it reduce to lukewarm between 80-90 deg.
2. Add the ingredients to the bread machine in the order listed in the ingredient above.  Set the bread machine to dough cycle, let it do the work from there.
3. Once the dough is soft & smooth, kneading by hand for a few more minutes on the kitchen benchtop.  Place the ball of dough back into a clean mixing bowl.  Cover the bowl with plastic wrap or a damp cloth & let it rise for about 60-90 mins in a warm place.
4. Punch the dough & knead by hand for about 5 mins to release any air bubbles in the dough.  Then roll out the dough until it is about 1cm in height.  Rub some oil onto the surface of the dough.  Use a 3-inch cookie cutter to cut out rounds from the dough.  Re-roll the dough as needed.
5. Place these rounds onto a small sheet of baking paper or white cupcake wrapper, flatten with a rolling pin.  Fold over each round with parchment paper in between & then use a rolling pin to gently flatten the dough to form the bun shape.
6. Place all the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 mins for the buns to rise again.
7. Meanwhile, prepare the steamer on the stove.  Steam the buns in batches for 10-12 mins or until they are puffy and soft, cooked all the way through.  Serve the buns immediately.

Hokkaido Pandan Sponge Cake

Ingredients:

6g glucose

100g eggs

40g castor sugar

40g cake flour

30g coconut oil

10g pandan juice

1/16 tsp salt

Directions/Instructions:

1. Measure & prepare ingredients as detailed above.  Preheat oven to 190 deg. C.
2. Whisk glucose, eggs & sugar till ribbon stage; ie. when the whisk is lifted, "ribbon" falls from the whisk smoothly & sits on top of the mixture without sinking.
3. Sieve half of the cake flour into the egg mixture, moving the sieve around the bowl so that flour isn't clumped in one area.  Gently stir just top part of eggs with whisk till don't see any flour.  Sieve the remaining half of the flour as before.  Repeat gently mixing.
4. Stir pandan juice & coconut oil till well mixed.  Gently drizzle mixture around the bowl.  Mix with whisk till oil dissolve, again stirring just top part of the batter.  Fold using a spatula till just evenly mixed.
5. Divide batter equally between Hokkaido cupcake mold (abt 40g ea).  Place cupcakes on the baking tray spaced apart.
6. Bake cupcakes at bottom of oven till batter domes & does not move when the baking tray is gently shaken (abt 8 mins.)  Gently move the tray to the upper-middle shelf.  Bake till golden brown & slightly springy when pressed lightly for about 5 mins.  Rotate cupcakes as necessary during baking so that batter rises & browns evenly.
7. Remove cupcakes to wire rack.  Leave to cool down completely or serve warm. 

Mini Pandan Butter Cake

Ingredients:

180g butter ~ room temp

80g caster sugar

2 eggs ~ lightly beaten

45g Pandan extract juice

35g coconut milk

220g Self-raising flour

1 tsp baking powder

Directions/Instructions:

1. Combine pandan extract & coconut milk together & mix well. (Do not worry if not enough 45g of pandan extract, just increase the coconut milk)
2. Cream butter & sugar until light.  Gradually add beaten egg into the mixture & beat until fluffy at medium speed.
3. Sieve in all the self-raising flour, baking powder & coconut milk mixture.  Gently fold well the mixture with a rubber spatula.
4. Spoon mixture into small cupcake liner (40-41g ea) or lightly greased/cooking spray on a small muffin pan.
5. Bake in preheated oven 165 deg C for abt 12 mins or until cooked when tested with a skewer.
6. Best to serve warm; store the small cakes in an airtight container & re-heat for 8-10 mins before consuming.

Texas Roadhouse Rolls with Cinnamon-Honey Butter (Copycat)

Ingredients:

1-1/4 cup milk ~ scalded & cooled to lukewarm

1 egg ~ beaten

2 tbsp butter ~ melted

1/4 cup sugar or honey

480g bread flour or AP flour

2-1/4 tsp Active dry yeast

1 tsp salt

Cinnamon-Honey Butter

170g (3/4 cup) salted butter

75g (1/3 cup) powdered sugar

2 tbsp honey

1/2 tsp ground cinnamon

1/8 tsp vanilla extract

Direction/Instruction:

1. Bring the milk to a near boil.  Remove from heat when beginning to steam & small bubbles form on the side of the pan.  Let it reduce to lukewarm between 80-90 deg.
2. Add the ingredients to the bread machine in the order listed in the ingredient above.  Set the bread machine to the dough cycle, let it do the work from there.
3. Once complete, spray a large bowl with cooking spray & drop the dough inside.  Cover the bowl (plastic wrap or a damp cloth works) & let it rise for an hour in a warm place.
4. Punch down the dough & roll it out on a flat floured surface until about 1/2-inch thick.  Fold it in half & gently seal.
5. Cut into 24 squares of even size & place on 2 lightly greased cookie sheets.  cover them & let it rise for 30-40 mins until doubled in size.
6. Preheat oven to 180 deg C (350 F) & bake for 12-15 mins or until the top is a light golden brown.
7. Melt 2 tbsp butter & brush the top of the rolls.  Serve with Cinnamon-Honey Butter.

Cinnamon-Honey

1. Using an electric mixer, whip together with the cinnamon-honey ingredient in a medium-size mixing bowl until fully combined.  Taste & adjust sweetness to taste.  Spread the cinnamon-honey onto the roll.

Stuffed Chicken with Nasi Lemak

Rice

250g Basmati or Long grain rice

150ml coconut milk

150ml chicken stock

125ml water

2 pandan leaves (screwpine)

1 lemongrass ~ bashed

1 tsp minced ginger

1 tbsp chopped onion

1/2 tsp salt

1/2 tsp fenugreek (optional)

Sambal Chili ~ Blend (A)

25 pcs dried chili ~ cut small & boil to soften it

1 stalk lemongrass ~ sliced thin

1 large red onion

8 pcs shallots

4 clove garlic

20g dried shrimps ~ soaked preserved the water

10g anchovies

1/2 cup cooking oil

Ingredients (B)

20g belacan ~ roasted

1/4 cup tamarind juice or 1 tsp tamarind paste

40g palm sugar or white/brown sugar

170ml soak liquid from dried shrimp

Other

50g groundnut/peanuts

50g anchovies

Cucumber ~ slice

Marinade ~ Chicken

10 whole chicken wings ~ slit the side to create a pocket for filling

2 tbsp light soy sauce

1 tsp sesame oil

1 tbsp white pepper

1-1/4 tbsp turmeric powder

3 tbsp potato starch

2 tbsp cornstarch

1-4 tbsp water

Oil ~ deep frying

Directions/Instructions:

1. Rice: Rinse and drain the rice. Add all the ingredients to the rice cooker, pour in the liquid, and set to cook.
2. Other: Stir-fry the groundnuts until their color darkens slightly. Set aside. Then, deep-fry the anchovies until golden and crispy.
3. Sambal: Blend all the ingredients (A) into a smooth paste.  Heat the wok with 1/4 cup oil on medium heat & saute the paste to caramelize.  Simmer for half an hour, keep stirring.  Add tamarind juice, palm sugar & salt.  Once the sambal thickens and the oil surfaces, turn off the heat.
4. Chicken: Stuff filling into the pocket of the wing with the cooked rice & use toothpicks to close the pocket. Add all the marinade ingredients to a large bowl of chicken wings and mix thoroughly until the wings are evenly coated.  Keep in the fridge for 2 hours.  Heat the wok on medium (170 degrees C), scoop each wing with batter in a spoon & slowly drop into the hot oil.  Turn the wings over at least twice every minute (about 7 mins) until fully cooked.  Remove the cooked wings & transfer to a wire basket to drain off excess oil.
5. Assemble:  Serve stuffed chicken with fried peanuts, fried anchovies, sambal & a couple of slices of cucumbers

Fresh Vietnamese Spring Rolls

Ingredients:

18 medium shrimp

3 oz thin rice vermicelli (maifun)

1 large carrot ~ peel & cut into thin matchsticks

1-2 Persian cucumber ~ cut into matchsticks

1 Red/Orange bell pepper ~ cut into matchsticks

1/2 cup mint leaves

12 pcs butter lettuce

12 pcs Rice paper sheets

Warm water ~ for rolling spring rolls

Sauce - Peanut

1/2 cup creamy peanut butter

1/2 cup water

2 tbsp rice vinegar

2 tbsp soy sauce

1-2 tbsp maple syrup (can sub with brown sugar)

1 tsp toasted sesame oil

Sauce - Nuac Cham

1/3 cup warm water

3 tbsp sugar

2-1/2 tbsp fish sauce

1 tbsp lime juice

1 Thai chili ~ sliced

1 clove garlic ~ minced

Sauce - Hoishin

4 tbsp hoisin sauce

3 tbsp water

Directions/Instructions:

1. Small pot with water & bring to boil, add the shrimp & cook for 2 mins.  Remove the shrimp & let them cool for 5 mins.  Gently press the shrimp down & slice the shrimp in half, horizontally.  Repeat with the remaining shrimp.
2. Small pot with water & bring to boil.  Turn off the heat, let the noodles sit in the hot water for about 5-8 mins.  Check the package directions as the cooking time varies across different brands.
3. Once the noodles have softened, drain & rinse the noodles under cold water.  Cut the noodles to shorten & easier to grab.
4. Fill a larger bowl with lukewarm water to wet the rice paper sheets.  Transfer all the vegetables, shrimp, herbs & noodles into bowls & arrange them on the worktop.
5. Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface.  Lay the wet rice paper on the work surface.  Place a piece of butter lettuce close to the bottom edge of the rice paper.  Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper & min leaves over the center of the lettuce leaf.
6. Arrange 3 pieces of shrimp abt 1-1/2 to 2 inches below the top edge of the rice paper.  Make sure the orange/pink side is facing down.
7. Grab the lower edge of the rice paper & lettuce & start rolling up the spring roll.  Once reached the shrimp, fold in the left & right sides.  Finish rolling up the spring roll all the way to the end.
8. Repeat the rolling process with the rest of the ingredients.  If the chopping board is looking dry, brush some water over the board.  Serve the spring rolls with the dipping sauce.

Walnut Snowballs

Ingredients:

150g Cake flour

10g Potato starch

30g sugar

60g white sesame oil

50g Walnut ~ roasted

Powder sugar ~ dust/coated

Directions/Instructions:

1. In a small pan, roasted the walnut then chopped coarsely.
2. Put all the ingredient in a plastic bag except the powder sugar & knead from the outside of the bag to gather the dough (it does not come together, add a little white sesame oil)
3. Roll the dough into a 2cm ball & line up on a baking sheet lined with parchment paper.
4. Bake in a preheated oven 180 deg C for 16 mins, then remove & let it cool completely.
5. Put the complete cooled bake ball into a plastic bag with powdered sugar & gently shake to coat the ball.

French Fries Corndog

Dough

1 cup lukewarm water

2 tbsp sugar

2 tsp instant yeast

1/2 tsp salt

1-3/4 cup AP flour

500g Frozen french fries ~ cut small cubes

10 hotdogs

10 wooden skewer

Vegetable oil for frying

Optional

1/2 cup bread crumbs.

Directions/Instructions:

1. In a large bowl, combine the warm water & sugar in a bowl, stir well.  Then add the active dry yeast & let it sit for a few mins until the yeast bloom.  Add the salt & flour, mix well with a wooden spoon for about 2 mins until it turns smooth batter without any lumps.  Cover & let it sit until the volume doubles in size for about an hour.
2. While waiting for the batter to rise, cut the frozen french fries into small cubes & set in the fridge/freeze when ready to use.  Then pat dry the hotdogs & skewer it with skewer wooden.  Set aside.
3. Heat 4-inches of oil in a large saucepan or wok to 170 deg C.  The pan should be deep & wide enough to immerse.
4. Coat hotdog skewer with the batter, fully covered.  Then roll it in the potatoes cube & pack them into the batter & shape it.  Then roll it in the breadcrumbs (optional) until it's completely covered before dropping into the hot oil.  Fry for 5-7 mins till golden & crispy.
5. Serve immediately with ketchup, mustard, and mayonnaise.

Batter (Ver 2)

120g Cornmeal flour

120g AP flour

2 tsp baking powder

2 tbsp sugar/light brown sugar

1 tbsp salt

1-1/2 tsp white pepper ~ ground

1 egg

3/4 cup milk

Firecracker Shrimp with Sweet Chili Sauce

Ingredients:

12 large tight prawn ~ peeled with tails on & deveined

12 egg roll wrappers ~ cut in half into 2 triangles

Marinade

1 tbsp Thai sweet chili sauce

1 tbsp fish sauce or soy sauce

1 tsp sesame oil

2 tsp garlic ~ grated

2 tsp ginger ~ grated

1 tsp cornstarch

Glued

2 tbsp water

2 tsp cornstarch

Oil for frying

Dipping

Thai sweet chili sauce

Directions/Instructions:

1. Nick the shrimp a few times along the inside of their curve to help stay straight.
2. Marinate the shrimp in the marinade ingredients in the fridge for 20 mins.
3. Shake any excess marinade off the shrimp, wrap it in the egg roll wrappers leaving the tails out & seal the wrappers with a mixture of the water & cornstarch.
4. Fry the shrimp in small batches in oil over medium-high heat until golden brown, crisp & cooked through for abt 2-3 mins & set aside on paper towels to drain.
5. Serve immediately with Thai sweet chili sauce.

Turmeric Fried Chicken

Ingredients:

500g Chicken wings ~ separated

3 cloves ~ finely chopped

2 tsp light soy sauce

3 tbsp ground turmeric

3 tsp ground coriander

2 tsp ground ginger

1-2 tsp chili powder

2 tsp salt

10 sprigs fresh curry leaves

Vegetable oil for deep frying

Directions/Instructions:

1. Combine the chicken pieces, garlic & soy in a bowl & toss to coat evenly.  Mix the turmeric, coriander, ginger, chili & salt in a small bowl & pour over the chicken.  Wear a disposable gloves mix with hands until the chicken is thoroughly covered with the pieces & seasoning.  Scrunch the curry leaves roughly & nestle amongst the chicken pieces, then transfer into a snap-lock bag pushing as much air out of the bag as possible before sealing.  Alternatively, place in a bowl & cover with cling wrap.  Marinate in the fridge over 1-2 nights for a superior result or a minimum of 2 hours.
2. Heat the oil in a medium saucepan or wok over medium-high heat.  To test the oil, rest the tips of chopsticks on the bottom of the saucepan & if a flurry of bubbles rises rapidly to the surface, good to go.
3. Fry 5-6 pieces of chicken at a time for abt 5-7 mins per batch, together with the curry leaves as this will make the oil beautifully fragrant.  The result should be a deep golden brown with a vibrant yellow tint & the outside of the chicken wonderfully crunchy.  rest the cooked chicken on a kitchen towel in a colander.  Repeat until all chicken is cooked.
4. Serve with the fried curry leaves

Sichuan Chilli Prawns

Ingredients:

500g peeled & deveined prawns

1 tbsp Sichuan peppercorns

5 spring onions (scallions)

1 cup plain flour

Vegetable oil for shallow frying & stir-frying

6 garlic cloves ~ roughly chopped

5cm ginger ~ peel & sliced into fine strips

10 dried red chilies ~ cut into small 

Marinade

2 tbsp soy sauce

1 tsp sesame oil

Sauce

2 tbsp light soy sauce

2 tbsp Chinese Shaoxing wine/Chinese Cooking wine

1 tsp sugar

Directions/Instruction:

1. Combine the prawns with the marinade ingredients.  Set aside while preparing the remaining ingredients.
2. Heat the Sichuan peppercorns in a dry frying pan over medium heat.  Keep them moving in the pan & cooking for 2-3 mins or until fragrant.  Transfer to a mortar & use a pestle to grind them to a fine powder.  Set aside for later use.
3. Finely slice the pale part of the spring onions & keep aside.  Then cut the remaining green part of the spring onion into batons.  Keep these separately.
4. In a small bowl, combine the ingredients for the stir-fry sauce.
5. Pour enough vegetable oil into a large non-stick frying pan to coat the bottom to about a 1cm depth.  Heat the pan over high heat.  Coat the prawns in the flour, shake off any excess flour & then carefully place each prawn into the oil.  Cook for about 2-3 mins each side or until golden brown.  Drain on a paper towel.
6. Discard the oil from the pan & clean it.  Return to medium-high heat.  Add 2 tbsp of vegetable oil & then add the garlic, ginger, chilies & the pale part of the spring onion.  Stir-fry for about a min or until fragrant.  Then add the prawns & sprinkle over the ground Sichuan peppercorns.  Toss to coat.  Then add the stir-fry sauce & toss until well combined & the prawns are cooked through.  Scatter over the green part of the spring onions.  Remove from heat & serve. 

Note:

To make alcohol free, use chicken stock instead of Chinese wine.

Black Pepper Beef

Ingredients:

350g steak ~ sliced into strips against the grain

1 yellow onion ~ julienned

1/2 red/orange bell pepper ~ julienned

1 spring onion

1/4 thumb-size ginger ~ sliced

Marinade

1 tsp cornflour

1 tsp light soy sauce

1 tsp pure sesame oil

Sauce

1/4 tsp salt

1/2 tsp sugar

1/2 tsp crushed black pepper

1 tbsp Black pepper sauce (Lee Kum Kee)

50ml chicken stock

1 tbsp light soy sauce

1 tbsp oyster sauce

2 tsp Shaoxing rice wine

Directions/Instructions:

1. Remove any rind or fat from the steak, then slice thinly.  Tenderize by bashing them with a cleaver or meat hammer, creating a large surface area for quick cooking.
2. Mix all the marinade ingredients with the meat.  Massage the marinade into the meat & set aside for 30 mins or overnight for more flavor.
3. Heat 2 tbs oil in a wok to high heat.  Sear the meat for a couple of mins on each side & set aside.
4. Add oil to the same wok & when smoking hot, add the ginger & spring onions.  Once it slightly softened, add the bell pepper & onions.
5. Maintaining the high heat, pour in the sauce, return the meat to the wok & continue to stir-fry for an additional 30 seconds.  Serve & enjoy!

Homemade Dumpling/Gyoza Wrappers

Ingredients:

250g AP flour

130ml boiled water (about 110-120 deg C)

1 tsp salt

Directions/Instructions:

1. In a stand mixer with a dough hook, mix flour and boiled water at a low speed (about 3 minutes) until a smooth dough forms. Cover and let it rest for 10-15 minutes, then knead it into a soft dough.
2. Cover & rest the dough again for 30-60 mins until it becomes soft.
3. Make a loop with the dough, then divide it into four parts.  Roll one part (cover the rest to prevent them from drying out) into a rope, then cut into small equal sections (12-14g ea medium-size)
4. Press each piece into a small disc with the palm of your hand.  Then, use a rolling pin to flatten it into a thin disc.  Dust with flour if the dough sticks.
5. Use the fresh wrappers immediately. To freeze them for later, sprinkle extra potato/tapioca flour between each wrapper. Pile them up and place them in an airtight plastic bag (squeeze out the air as much as possible). Defrost in the fridge, then use them straight away.

Tip:

If out of AP flour, can substitute 150g bread flour + 100g cake flour

Mini Fluffy Yeast Doughnuts (Japanese)

Ingredients:

100g AP Flour

100g Cake Flour

3g yeast

30g sugar

2g salt

20g butter

3g baking powder

25g whole eggs

110g milk

Oil for frying

Granulated sugar for coating

Direction/Instructions:

1. Put all ingredients into the BM (Bread Machine), use the dough mode to start.
2. When the dough beep sounds, remove the dough & shape it into a ball, cover it with a cloth & allow it to rest for 40-60 mins or fermented 2 or 3 times in size.
3. Divide the dough into a small ball (10g ea).  Lightly place it on cut parchment paper, cover it with a damp cloth & sit for another 15 mins.
4. Lightly re-roll & place on cut parchment paper (4x4 ea) & fermented for 20-30 mins.
5. Heat oil 170 deg, slowly add the dough & fry for about 2 mins on both sides or till golden.  Drain the oil.
6. Put granulated sugar in a bag, put doughnuts & shake to coat.  Serve immediately.

Japanese Milk Bread

Starter

45g bread flour

120 ml whole milk

Dough

325g bread flour

60g sugar

7g active dry yeast (1 packet)

4g salt

1 egg

120ml warm whole milk ~ plus extra for brushing on the unbaked loaf

60g unsalted butter ~ cut into pcs & softened at room temperature

Direction/Instruction:

1. Starter: In a small heavy pot, whisk flour, milk & 1/2 cup water (120ml) together until smooth.  Bring to a simmer over medium-low heat & cook, stirring often until thickened but still pourable (abt 10 mins); it will thicken more as it cools.  When it's ready, the spoon will leave tracks on the bottom of the pot.  Scrape into a measuring cup & lightly cover the surface with plastic wrap.  Set aside to cool to room temperature (Will have about 1 cup starter)
2. Dough:  In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast & salt.  Mix for a few seconds just until evenly combined.
3. Add egg, milk & 1/2 cup starter.  Turn the mixer on low speed & knead 5 mins.
4. Add soft butter & knead another 10-12 mins (it will take a few mins for butter to be incorporated), until the dough is smooth & springy & just a bit tacky.
5. Lightly butter the inside of a bowl.  Use hand to lift the dough out of the mixer bowl, shape into a ball & place in the prepared bowl.  Cover with a kitchen towel & let rise in a warm place until double in size (abt 40 to 60 mins).
6. Punch the dough down & use hands to scoop it out onto a surface.  Using a bench scraper or a large knife, cut dough in half.  Lightly form each half into a ball, cover again & let rise for 15 mins.
7. Heat the oven to 180 deg C (350 degrees).  In the meantime, generously butter a 9x5 inch loaf pan.
8. Using a rolling pin, gently roll out one dough ball into a thick oval.  (By this time, the dough should be moist & no longer sticky.  Probably will not need to flour the surface but may want to flour the pin).  Firstly roll away from the body then pull in, until the oval is about 12-inch long & 6-inch across.
9. Fold the top 3-inches of the oval down then fold the bottom 3-inches of the oval up, making a rough square.  Starting from the right edge of the square, roll up the dough into a fat log, pick it up & smooth the top with hands.  Place the log in the buttered pan, seam side down & crosswise, nestling it near one end of the pan.  Repeat with the other dough ball, placing it near the other end of the pan.
10. Cover & let rest 30 to 40 mins more, until the risen dough is peeking over the edge of the pan & the dough logs are meeting in the center.  Brush the tops with milk & bake on the bottom shelf of the oven until golden brown & puffed for 35 to 40 mins.
11. Let cool in the pan for 10 mins, then remove to a wire rack & let cool at least an hour to let the crust soften & keep the crumb lofty.  (If cut too soon, the air bubbles trapped in the bread will deflate)

Tips:

The starter recipe produces enough to bake 2 loaves because it's difficult to cook a small amount.  Discard the extra starter or double the dough recipe & bake 2 loaves.

Egg Yolk Cookies

Ingredients:

113g unsalted butter

200g sugar

6 egg yolks

1 tsp vanilla

310g Plain flour

1 tsp baking soda

1 tsp cream tartar

1/2 tsp salt

60g chocolate chip

60g walnuts (Optional)

Directions/Instructions:

1. Preheat oven 180 deg C.
2. In a small bowl, whisk the egg yolks & vanilla extract.  Set aside.
3. In a large mixing bowl with a paddle attachment or using an electric hand-held mixer, beat the butter & sugar until fluffy.  Add the egg yolk mixture & continue mixing until well combined, scraping down the sides couple times.  Stir in all the dry ingredients.  Mix just until well combined then add chocolate chips or walnuts if desired.
4. Form into 1.5-inch balls & place them on baking sheets with plenty of space to spread.  Flatten the dough slightly before baking.  Bake for 8-10 mins or until the edges are set.

Blueberry Pancake Mix Cookie

Ingredients:

56g softened butter

1/2 cup pure maple syrup

1-1/2 cup Pancake mix

1 cup White chocolate chips

1 cup Frozen/fresh blueberries.

Directions/Instructions:

1. Preheat oven to 180 deg (350 Deg F) & line a large baking sheet with a Silpat liner or parchment paper.
2. In a large mixing bowl, beat butter until light & fluffy.   Stir in pure maple syrup then add Pancake Mix & white chips.  Stir until combined.  Gently stir in the blueberries, mixing sparingly.  See swirls of purple not completely purple dough.
3. With a medium cookie/ice-cream scoop, place dough onto cookies sheet abt 1 inch apart.  Bake for 13-15 mins until baked through.  Let cool on the baking sheet for 10 mins before transferring.  Serve room temperature.

Homemade Cornmeal

Ingredients:

1 cup popcorn ~ abt 1-1/4 cups of cornmeal

Directions/Instructions:

1. Place the popcorn kernels in the food processor, coffee grinder, miller, etc.  Blend for a few minutes until the corn starts to break down.
2. Pour the contents into a strainer or sifter & sieve out the cornmeal.  Then replace the remaining larger kernels back in the food processor & repeat the process until what is left is a nice bowl of freshly ground cornmeal.
3. Use the cornmeal in any recipe that calls for cornmeal.
4. Store any leftover cornmeal in an airtight container, in a cool dry place like a pantry for about a year, or freeze it for a few years.

Cheddar Cheesy Bread

Ingredients:
120ml water
1 egg beaten
250g bread flour
1-1/2 tbsp (18g) sugar
1 tbsp (6g) dry milk powder
1 tsp (5g) salt
15g unsalted butter
1 tsp (3g) dry yeast

Additional
100g Cheddar shredded cheese

Instruction

1. Put all ingredients except cheese into the BM (Bread Machine), use the dough mode, or #10 to start.
2. When the dough beep sounds, remove the dough & shape it into a ball, cover it with a cloth & allow it to rest for 20 mins.
3. Use a rolling pin to roll out the dough into a 35 x 12 cm rectangle & distribute the shredded cheese evenly on the dough.
4. Roll dough from the front to the edge & press the seams closed.  Place the rolled dough seam-side down into a rectangle pan. Apply egg wash & allow to proof for another 30 mins.
5. Preheat the oven at 170 deg (fan mode) & bake for about 15-20 min

Amaretti Cookies (Italian)

Ingredients:

250g Almond powder/ground

200g fine sugar

3 egg whites

1 tsp Almond flavor

1 lemon zest

Extra granulated sugar for coating

Directions/Instructions:

1. Preheat oven to 180 deg C.  Position rack in the center.  Line large baking sheet with parchment paper.
2. In a large bowl, whisk almond flour & sugar together.  Add grated lemon zest & whisk a few more times.  Set aside.
3. In a separate bowl, whisk egg whites to a soft peak stage.  Whisk in the almond extract.
4. Gently incorporate the egg whites into the dry ingredients.  Once the dough is completely moist, it's done.
5. Use the smallest ice cream scooper to portion the dough (abt 1 tbsp).  With slightly damp hands, press palms into the plate of sugar.
6. Roll each ball of dough with sugar-coated palms & then again in the sugar on the plate.
7. Place on the paper-lined baking sheet.  Bake for abt 25 mins or until bottoms is golden brown in color.
8. Cool before storing at room temperature in airtight containers.  Will keep for 3-4 days.