There's nothing like mucking about in the kitchen during the holidays. But don't just settle for any old dish. Below are four fantastic dessert recipes from The Star's Education Desk. They are guaranteed to draw praises from your family and friends.
Cup cakes(makes about 24)Contributed by Leanne Goh
Ingredients:250g butter230g caster sugar4 eggs220g flour2 tsp baking powderquarter tsp baking soda1 tsp vanilla essence3 tbs milkpinch of salt
For butter icing:100g butter200g icing sugarfood colouring (optional)
1. Cream butter in a bowl with an electric beater for about 5 minutes.
2. Add caster sugar. Beat for another 8 minutes or until light and fluffy.
3. Add vanilla and salt and mix well.
4. Sieve flour together with baking powder.
5. Add one egg at a time and stir well, folding in the flour alternately.
6. Add milk and mix well.
7. Line patty tins with paper cups. Spoon cake mixture into paper cups.
8. Bake cup cakes in a pre-heated oven for about 12 minutes or for about 8-10 minutes or until golden brown. Oven temperature should be 220 degrees Centigrade.
9. Cool cup cakes thoroughly before decorating with butter icing.
Butter icing:1. Cream butter and sieved icing sugar till light and fluffy.
2. Add colouring if desired and pipe designs on cup cakes.
Chocolate Chip Cookies(makes about 3 dozen)Contributed by Leanne Goh
Ingredients:250g butter150g caster sugar150g brown sugar1 egg400 - 450g flourhalf tsp baking powderhalf tsp tsp baking sodahalf tsp vanilla essencepinch of salt170g choc chip (Hersheys)60g (half cup) chopped nuts (optional)mini M&Ms for topping (optional)
1. Cream butter in a bowl with an electric beater for about 6 minutes.
2. Add caster and brown sugar. Beat for another 6 minutes.
3. Add egg, vanilla, salt and mix well.
4. Sieve flour together with baking powder and baking soda.
5. Fold flour into butter mixture.
6. Add chocolate chip (and chopped nuts).
7. Spoon cookie mixture onto greased baking tray. Allow for 1-inch gap between each spoonful of mixture as cookies will expand during baking. Top with coloured mini M&Ms if desired.
8. Bake cookies in a pre-heated oven for about 8-10 minutes or until light brown. Oven temperature should be about 200 to 220 degrees Centigrade.
TiramisuContributed by Jamie Khoo
Ingredients:Four 250g cartons mascarpone cheese40g caster sugar3 eggs, separated250ml kahlua or other coffee-flavoured liqueur425ml very strong cold black coffee30 sponge fingerscocoa powder, for sprinkling
1 Put the mascarpone cheese, sugar and egg yolks in a bowl and beat with an electric mixer until evenly blended. 2 Whisk the egg whites until standing in stiff peaks. Fold into the mascarpone mixture until evenly incorporated. Spoon a quarter of the mixture into the base of a glass serving bowl.
3 Mix the liquer and coffee together in a shallow dish. One at a time, dip one the sponge fingers in this mixture for 10-15 seconds, turning once so they become soaked through but do not lose their shape. After each one has been dipped, place it on top of the mascarpone in the bowl, making a single layer of sponge fingers that covers the mascarpone completely
4 Continue to layer the mascarpone mixture and sponge fingers alternatively, finishing off with the mascarpone. Sift cocoa powder liber¬ally over the top.
5 Cover the bowl and chill in refrigerator for 24 hours. Serve chilled.
Leche Flan(Cream Caramel)Contributed by Philip Augustine
Ingredients:7 Medium sized eggs1 large can - evaporated milk1 small can - sweetened condensed milk1 cup white sugar1 teaspoon vanilla essence3 tablespoon white sugar
Preparation of custard mixture:
1. Mix 1 cup white sugar with 1 cup boiling water to make "sugar water" (set aside to cool)
2. Mix whole eggs with evaporated milk and condensed milk and add cooled sugar water and vanilla essence
3. Stir the mixture manually for one hour, making sure no bubbles are formed. (You can use a mixer, provided it is set to 'low' and does not create bubbles)
4. Set aside custard mixture
Preparation of caramel syrup:
1. Add 3 tablespoon of white sugar with 2 tablespoon of water and set to boil.
2. Stir constantly until sugar is dissolved completely and turns golden brown and syrupy (note: constant stirring prevents sugar from sticking to the pan)
3. Pour caramelised syrup into 'steamable' container and spread evenly at the base. (set aside to cool)
1. Pour and strain custard mixture using a cloth strainer into 'steamable' container with cooled syrup and steam for 1 hour
2. Place egg custard in fridge and serve cold.
Loosen egg custard and remove from container by flipping unto serving dish. Enjoy and don't think of counting the calories!