Awsm Fruit Tart

Ingredients:

• 1 Pâte Brisée

• 1 Apricot Glaze

• 1/4 cup Sugar

• 3 Egg Yolks 

• 1 1/4 Cups Milk 

• 2 tsp Vanilla Extract 

• 2 tbsp Corn Starch 

• 2 tbsp Flour 

• 1 tbsp Frangelico (Optional)

Steps:

Preheat your oven to 400°F. On a floured countertop, roll out your ball of dough into a circle that is a couple of inches wider than the diameter of the tart pan. I like to use a 9″ or 10″ tart pan with a removeable bottom for fruit tarts, but any size (including small tartlet pans) works. Once your dough is rolled out, gently lift it onto the tart pan. 


Tuck in the corners and sides, then roll your rolling pin over the edges of the pan, slicing off the excess dough. Use a fork to poke holes in the dough so that it does not puff up. As an extra precaution, grab a large piece of parchment paper, place it over the dough, then throw a couple of handfuls of uncooked rice or beans over it. The added weight should help you avoid any unwanted bubbles and keep your crust flat. Place the pan in the oven and let it cook for about 20 minutes. 

Mix the sugar and egg yolks together until they are incorporated. Add your flour and cornstarch and mix those in until a smooth, lump-less paste forms. Set that aside for a second and pull out a medium saucepan. Pour the milk and vanilla into it, and heat it over medium-high heat until it just starts to froth. Take that mixture and slowly pour it into the bowl with your egg mixture, whisking the entire time. 


Whisk for 20 or 30 seconds more, then pour the mixture back into the saucepan you just used and return it to the stove over medium heat. Bring the mixture to a boil and keep it there for about a minute, whisking frantically the entire time. Remove the mixture from the heat, pour in your liquor, and keep whisking for a few more minutes. Transfer your crème patissière to a clean bowl, cover it, and set it aside to cool.

Using a spatula, spread the crème evenly on your tart crust. Be gentle to avoid breaking the delicate crust. Next, arrange your fruit on top of the crème in any pattern that pleases you. Finally, use a pastry brush to top everything off with a coating of apricot glaze. The glaze not only adds flavor, it seals fruit and keeps the tart fresh longer.

Awsm Peanut Butter Chocolate Swirl Cake

This cake is moist and delicious, a cake you'll make again and again. For many families this is just the right size for dessert or an evening snack.

Ingredients:

• 1 1/2 cups light brown sugar, packed
• 1/2 cup peanut butter
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour (6 ounces)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk (8 ounces)
• 2 ounces unsweetened chocolate, melted

Preparation:

Grease and flour an 8-inch square baking pan. Heat oven to 350°.

Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.

Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely. Frost the cooled cake with Fudge Glaze or Creamy Chocolate Frosting.

Awsm Sour Cream Coffee Cake

This is a special coffee cake recipe made with sour cream and a chocolate cinnamon filling.

Ingredients:

• Filling:
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup finely chopped pecans or walnuts
• .
• 1 cup butter
• 1 1/3 cups granulated sugar
• 3 large eggs
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 8 ounces sour cream
• 1/4 cup cream or milk

Preparation:

Combine filling ingredients; set aside.

Grease and flour a 10-inch tube cake pan. Heat oven to 350°.

In a mixing bowl with mixer at high speed, beat butter with sugar until light. Beat in eggs, one at a time, beating after each addition.

Combine the flour, baking powder, and soda in a medium bowl. Combine sour cream and milk or cream in a small bowl.

Slowly beat in flour mixture, alternating with the sour cream mixture. Beat until smooth. Spoon half of the batter into the prepared pan. Sprinkle the filling mixture over the batter. Spoon remaining batter evenly over the filling. Carefully spread to cover.

Bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool on a rack in the pan for 10 minutes. Remove the sides of the pan and cool completely on rack.

Awsm Spicy Fried Chicken Tenders

A buttermilk marinade makes these chicken tenders extra flavorful and tender.

Ingredients:

• 1 1/2 cups buttermilk, low fat
• 1 teaspoon salt
• 3 teaspoons Creole seasoning, divided
• 1 to 1 1/2 pounds boneless chicken tenders
• 2 cups all-purpose flour
• 2 to 3 cups shortening or Canola oil

Preparation:

In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.

Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.

Heat oil in a deep heavy skillet to about 350°. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.

Awsm Fried Spinach with Shrimp Paste

Ingredients

• 1 bunch fresh spinach
• 1 sprig of red chillies (I spicy chillies go put it tastes) *
• 2 shallots *
• 1 clove garlic *
• A handful of anchovies / dried shrimp *
• 1 tablespoon (or more) shrimp paste *
• Salt and flavoring (Ajinomoto / MSG) to taste
• Enough cooking oil for sauteing

Steps

Cut the spinach according to taste, clean and toast them up.

Crush those ingredients marked with *.

When oil is hot, saute the ground ingredients from step 2 and stir fry until fragrant, or slightly yellow.

Add salt and flavorings. Stir for a while then add spinach.

Mix well and stir until cooked, put a little water and when the sauce boils turn off the gas.

Serve immediately with hot rice.

Awsm Simple Cheese Cake

Yields 

6 inches, serves 5-6 pax

Ingredients

• 250g cream cheese
• 200ml plain yogurt
• 90g sugar
• 3 tsp flour (I'm using self-rising flour)
• 2 eggs
• 2 tsp lemon juice (if you do not like it too sour then 1 tsp)

Steps

Put all ingredients into the mixer. Play up to be cream.

Put into baking dish and bake for 40-45 minutes at 170 degree.

After baked can be stored in a refrigerator for a few days.

Awsm Thai Peanut Sauce

Ingredients:

• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot sauce
• 1 tablespoon minced fresh ginger root
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro

Preparation:

In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.