Pudding Pan New Year Ala Ndyw

*Pan is same the meaning with Bread at Japanese language

Ingredients
Cinnamon Syrup:
1 cup water
1 cup (packed) dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
Bread Pudding:
Butter
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar
To make the syrup:
Directions
Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)

To make the bread pudding:
Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.

In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.

Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.

That's it, Pudding Pan New YearAla Ndyw

Sweet Potato Pie Ala Ndyw

Ingredients
4 medium sweet potatoes
1/2 stick butter, softened
1/4 cup sugar
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup evaporated milk
1 unbaked pie crust
Maple whipped cream
Preheat oven to 350 degree F.

How to Make :
Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.

In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.

Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.

That's it, Sweet Potato Pie Ala Ndyw

Parisian Fondue New Year Ala Ndyw

Ingredients

1 cup boiling water
2/3 ounce dried shiitake mushrooms
3 tablespoons butter
2 shallots, finely chopped
1 (500 gram) package Bonaparte cheese, chilled
2 tablespoons cornstarch
1 cup apple cider or light white wine
2 teaspoons garlic, minced
1 pinch white sugar (optional)

Directions

In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.
In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.
In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.
Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.
Serve in a fondue pot with the bread and vegetables for dipping.

Tip:
It's easier to peel the cheese if the rind is firm. Place the whole cheese in the freezer for 90 minutes, then remove the rind with a sharp knife.

That's it, Parisian Fondue New Year Ala Ndyw Ala Ndyw

Butternut Risotto New Year Ala Ndyw

Ingredients
2 tablespoons unsalted butter
1 sprig fresh sage
2 cups chopped peeled butternut squash
1 small onion, coarsely chopped
3 large cloves garlic, smashed
Kosher salt
1 1/2 cups arborio rice
1/4 cup dry white wine
2 cups low-sodium chicken broth
1 2-to-3-inch parmesan cheese rind (optional)
1 cup coarsely chopped aged gouda cheese, plus shaved gouda for garnish
Freshly ground pepper
2 cups arugula

Directions
Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Add the rice and stir until the grains are evenly coated. Stir in the wine, broth and 2 cups water. Add the parmesan rind, if desired. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 3 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions.

Carefully remove the pressure-cooker lid. Discard the parmesan rind, if using. Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. Season with salt and pepper, then stir in the arugula. Garnish with shaved gouda.

That's it, Butternut Risotto New Year Ala Ndyw

Santa Cake Ala Ndyw

Ingredients

1 (18.25 ounce) package white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9 ounce) package yellow cake mix
1/2 cup buttermilk
1 egg
1 1/2 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
1 teaspoon cider vinegar

1 (8 ounce) package cream cheese, softened
1 cup margarine, softened
2 (16 ounce) packages confectioners' sugar
2 teaspoons peppermint extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.
That's it, Santa Cake Ala Ndyw

Christmas Tree Cake Ala Ndyw

Ingredients:
1 pkg - Cake Mix (any flavor)
5 cup - Confectioners' Sugar
¾ cup - Crisco Shortening
½ cup - Water
1/3 cup - Non-dairy Creamer
2 tsp - Vanilla Extract
½ tsp - Salt
1 tbsp - Green Food Coloring
Peppermint Candies
Pretzel Rods
Large Gumdrops

Method:
Preheat the oven to 350 oF.
Grease and flour a 13x9 pan.
Prepare, bake and cool cake following package directions.

For Frosting:
Combine confectioners' sugar, shortening, water, non-dairy creamer, vanilla and salt in large bowl.
Beat at medium speed with electric mixer for 3 minutes.
Beat at high speed for 5 minutes.
Add more confectioners' sugar to thicken or more water to thin as needed.
Reserve 1 cup frosting.
Tint remaining frosting with green food coloring.
Cut cooled cake diagonally and invert one piece so that the cake takes on a tree shape with a wide base.
Spread green frosting over cake.
Decorate tree with reserved white frosting and peppermint candies.
Make trunk from pretzel rods.
Roll out large gumdrop and cut with star cookie cutter.
Top tree with gumdrop star.
Decorate with colored mint candies, as ornament decorations.
Use reserved white icing to make a tree garland.

That's it Christmas Tree Cake Ala Ndyw

Raisin Buttermilk with Coffe Ala Ndyw

INGREDIENTS
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup butter or margarine, melted
2 tbsp all-purpose flour
4 tsps ground cinnamon
BATTER:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
3 cups all-purpose flour
4 tsps baking powder
1/2 tsp salt
2 cups buttermilk
1 cup raisins


How to Make
In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside.
In a mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well after each addition.
Combine the dry ingredients; add to creamed mixture alternately with buttermilk.
Stir in raisins. Spread half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the crumb mixture.
Carefully spread with remaining batter and sprinkle with remaining crumb mixture.
Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.
That is it, Raisin Buttermilk with CoffeAla Ndyw

Lamb in Red Gravy Ala Ndyw

Ingredients
675g lean lamb, cubed
4fl oz (115ml) yoghurt
salt
225g onion, roughly chopped
5cm fresh ginger, roughly chopped
2 cloves garlic
400g tin tomatoes
about 8 dessertspoons ghee
1 tbsp chopped fresh coriander


Spice 1
3 green cardamoms
3 cloves
3 small pieces cassia bark
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp coriander, ground
1 tsp cumin, ground


Spice 2
1 dessertspoon garam masala
2 tsps paprika
1/8 tsps paprika
1/8 tsp red food colouring powder

How to Make :

Mix the lamb and yoghurt, spice 1 and salt.
Let stand for 6 hours minimum or overnight.
Put onion, ginger, garlic and tomato into blender, and pur e.
Melt ghee in a pan, and add the onion puree.
Put the lamb mixture into a separate pan (without ghee).
Cook both for about 20-30 minutes.
Salt to taste, and stir the meat occasionally to prevent sticking.
Combine the two mixtures and cook for a further half hour or so, until the meat is quite tender.
Add spices 2, and fresh coriander.
Mix well and cook for a further 5 minutes.
That is it, Lamb in Red Gravy Ala Ndyw

Tips :
If at any time the curry gets too dry, add a little water. Alternatively, after both meat and pur e have been fried, they can be put in a casserole dish in the oven preheated to 365F (190C) and baked for 45 minutes. Add spices 2 and cook for further 10-15 minutes. Add fresh coriander and serve.

Pumpkin with Ginger Cupcake Ala Ndyw

INGREDIENTS
2 cups all-purpose flour
1 package instant butterscotch pudding mix
2 tsps baking soda
1/4 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1/3 cup finely chopped crystallized ginger

1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs
1 tsp vanilla extract
15 ounce pumpkin puree

How to Make :
Preheat an oven to 350 degrees F (175 degrees C).
Grease 24 muffin cups, or line with paper muffin liners.
Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy.
The mixture should be noticeably lighter in color.
Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
Beat in the vanilla and pumpkin puree with the last egg.
Stir in the flour mixture, mixing until just incorporated.
Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
That is it, Pumpkin with Ginger CupcakeAla Ndyw

Lemon CupCake Ala Ndyw

INGREDIENTS
3 cups self-rising flour
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 tsp vanilla extract
2 tbsp lemon zest
1 cup whole milk, divided
2 1/2 tbsp fresh lemon juice, divided

Lemon Cream Icing
2 cups chilled heavy cream
3/4 cup confectioners' sugar
1 1/2 tbsp fresh lemon juice

How to Make :
Preheat oven to 375 degrees F (190 degrees C).
Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl.
In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy.
Beat in the eggs one at a time, beating each egg until incorporated before adding the next.
Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour.
Beat until just combined.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken.
Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes.
Spread on the cooled cupcakes.
Refrigerate leftovers. That is it, Lemon Cup CakeAla Ndyw

Baked Salmon Ala Ndyw

4- 6 oz. Salmon fillets
1 tbsp Oat bran
1 ½ tsp dill weed
½ tsp thyme leaves
½ tsp onion powder
1 lemon
1 tsp paprika

How to Make :
Preheat oven to 350 degrees.
Combine oat bran, dill weed, thyme leaves, onion powder, and paprika.
Sprinkle over salmon fillets.
Bake at 350 for 15 to 20 minutes.
Serve with lemon wedges.
That is it, Baked SalmonAla Ndyw

Portage Lorraine Ala Ndyw

Ingredient
1 1/2 cup Bacon, diced
1 qt Onions, sweet, minced
2 1/4 gal Stock, chicken
3 carton Classic Casserole® Scalloped Potatoes
1 qt Cheese, Swiss, grated
48 cup Bread bowls

How to Make :
In large stock pot cook bacon until crisp. Remove bacon and drain well. Reserve.
Remove all but 3 tablespoons bacon fat. Add onions and saute for 5 minutes. Return reserved bacon to pan.
Add broth to pot and bring to a boil; whisk in 3 seasoning packets. Stir in potato slices and bring to a boil. Reduce heat and simmer soup 20-25 minutes or until potatoes are just tender.
Cream, heavy 2 cup Add cream and cheese and stir to melt. Add parsley.
Remove from heat, cool, cover and refrigerate soup.
Portion into reheatable containers and package for takeout with bread bowl packaged separately.
That is it, Portage LorraineAla Ndyw

Upeseru Ala Ndyw

Ingredients
1 1/2 cups dhal or other lentils, cooked but not drained
5 handfuls of a leafy green such as spinach, chopped
2 tsp vegetable oil
1 tsp mustard seed
10 curry leaves
1 medium onion, diced
1-6 green chillies, split lengthwise, according to taste
salt to taste


For the broth:
1-6 green chillies, to taste
½ tsp fresh tamarind per chilli used handful of coriander
8 cloves garlic
2 tsp whole black peppercorn
2 tsp cumin
spinach-lentil water
½ lemon

How To make the broth :
Dry-roast the chillies and tamarind slightly, if desired.
Grind all dry ingredients together with a little water to make chutney.
Bring the spinach broth to boil and let simmer for two minutes.
When serving, mix in a spoonful of the chutney and squeeze in lemon juice.

How To Make :
Fry the mustard seed, curry leaves, onion and green chillies in oil until the onions are partly browned.
Meanwhile, set the lentils on the stove. Throw in the chopped spinach and bring to boil until the spinach is tender.
Drain and set the water aside separately for the next recipe.
Stir in the spice mixture and salt to taste, keeping on the flame until the flavours have blended.

That is it, Upeseru Ala Ndyw

Simmered Unagi Ala Ndyw

Ingredients:
1 package unagi-no-kabayaki
1 small onion, sliced
2 eggs, beaten
½ cup dashi soup
1 Tbsp sake rice wine
1 Tbsp soy sauce
1 Tbsp mirin

How to Make :
If you are using frozen unagi, defrost them in the refrigerator.
Cut into about 1-inch-thick pieces. Put dashi soup, sake, soy sauce, and mirin in a medium pan and heat.
Add onion slices and simmer on low heat for a few minutes or until softened.
Add unagi pieces and simmer until heated.
Bring the soup to a boil on medium heat.
Pour eggs over unagi and onion. Cover with a lid and turn the heat down.
Turn off the heat when eggs are cooked as you like.
That is it, Simmered Unagi Ala Ndyw

Beef Curry Ala Ndyw

Ingredients
1 1/2lb beef, cut into cubes
vegetable oil

The Puree
Two onions, chopped
5 cloves garlic, chopped
2inch piece of ginger, peeled and chopped
1 large red bell pepper, sliced

Spices 1
2 tbsp tomato puree
3 tbsp curry paste (mild, medium or madras - your choice)

Spices 2
1 tbsp Garam Masala
1 tbsp dry fenugreek leaves
salt to taste

How To Make :
Preheat the oven to 375F.
Add three or four tablespoons of vegetable oil to a wok or large pan and heat. Roughly chop the onions, garlic, ginger and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt, then remove from the heat and allow to cool.
Transfer the onions, garlic, ginger and peppers to a blender or food processor and roughly puree.
Add a couple tablespoons of oil to the wok and pour the puree back into the wok. Now you're going to stir fry for 5-10 minutes on a low heat.
Add the curry paste and the the tomato puree to the pan and mix it together well. Continue frying for about 5 minutes. This is the bhoona stage of the cooking process.
Place the cubed beef or lamb into a casserole or pyrex dish. Pour the puree mixture from the pan over the meat and mix around to make sure that everything is covered with sauce.
Put the casserole or pyrex dish into the oven and allow it to cook for 40 minutes. I like to cover the dish with some tin foil to retain the moisture and to prevent any burning on the surface of the curry.
After 40 minutes, add Spices 2, stir to mix well, and continue cooking in the oven for a further 10 minutes.
Remove from the oven and serve hot. You can add salt to your personal preference, but i prefer without.
That is it, Beef Curry Ala Ndyw

Chicken Curry Ala Ndyw

Ingredients
4 Chicken breasts, cut into cubes
1 cup garden peas
vegetable oil


The Puree
Two onions, chopped
5 cloves garlic, chopped
2inch piece of ginger, peeled and chopped
1 large red bell pepper, sliced


Spices 1
2 tbsp tomato puree
3 tbsp curry paste (mild, medium or madras - your choice)


Spices 2
1 tbsp Garam Masala
1 tbsp dry fenugreek leaves
salt to taste

How to Make :
Preheat the oven to 375F.
Add three or four tablespoons of vegetable oil to a wok or large pan and heat. Roughly chop the onions, garlic, ginger and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt, then remove from the heat and allow to cool.
Transfer the onions, garlic, ginger and peppers to a blender or food processor and roughly puree.
Add a couple tablespoons of oil to the wok and pour the puree back into the wok. Now you're going to stir fry for 5-10 minutes on a low heat.
Add the curry paste and the the tomato puree to the pan and mix it together well. Continue frying for about 5 minutes. This is the bhoona stage of the cooking process.
Place the cubed chicken and the peas into a casserole or pyrex dish. Pour the puree mixture from the pan over the chicken and vegetables and mix around to make sure that everything is covered with sauce.
Put the casserole or pyrex dish into the oven and allow it to cook for 40 minutes. I like to cover the dish with some tin foil to retain the moisture and to prevent any burning on the surface of the curry.
After 40 minutes, add Spices 2, stir to mix well, and continue cooking in the oven for a further 10 minutes.
Remove from the oven and serve hot. You can add salt to your personal preference, but i prefer without. That is it, Chicken Curry Ala Ndyw

Baati Ala Ndyw

1 pound wheat flour
1/2 teaspoon salt
3 tablespoons oil
1 1/2 teaspoons ghee (for serving)

How to Make :
Mix the flour and salt.
Put about a cup of the mix in a small bowl and add a little oil, mixing it in well and breaking up any lumps.
Pour in water about a tablespoon at a time and keep kneading with your hands. You only need three or four tablespoons, but you must knead the dough very hard to make it stick together in a ball. The more compact the dough, the better and denser the baati will be.
Let the balls sit for 5 minutes.
Flatten out each ball with first your hands and then a rolling pin until they are smooth discs 4 inches across and 1/2 inch thick.
Cook in a dry metal pan on a low flame.
Flip once when the bottom begins to harden, then pinch all over with two fingers so the dough is not too thick and has a bumpy texture on one side.
Check the bottom until it browns in spots, then remove the baati and place it upside-down on a grate or pan with holes in it. This will blacken the top a little, especially on the tops of the pinched bumps.
To serve, drizzle liberally with ghee and accompany with a dhal or vegetable.

That is it, Baati Ala Ndyw
Makes 4-6 Baati

Wrapped Turkey Ala Ndyw

Note :

Place dressed turnkey, breast up in centre of greased, wide, heavy foil. Bring ends of foil up over breast.

Overlap fold and press up against ends of turkey. Place bird in shallow pan.

Open foil last 20 minutes to brown. Bake at 450 F, (230 C) according to timetable.

Weights Roasting Times

Ready To Cook Weight. Roasting Time.

8 - 10 lbs. 2 ¼ - 2 ½ hours.

10 - 12 lbs. 2 ½ - 3 hours.

14 - 16 lbs. 3 - 3 ¼ hours.

18 - 20 lbs. 3 ¼ - 3 ½ hours.

22 - 24 lbs. 3 ½ - 3 ¾ hours.

Ingredients :

1 whole turkey fresh or thawed (12 -13 lbs.) 1/2 cup of butter

1 cup of mixture of fresh chopped herbs (thyme, tarragon, sage summer savoury etc.) Salt and pepper

1 whole peeled onion

Mix the butter and herbs and set aside.

How to Make :

Clean the turkey inside and outside and drain dry. Using your hands, slide through the skin and the meat of the breast and thighs as much as you can. Now take knobs of the herbed butter and spread it all over underneath the skin and onto the breasts and thighs. Also rub some of the butter all over the outside skin as well. Sprinkle salt and pepper all over the bird and inside cavity. Put the whole onion into the cavity of the bird. Put the bird onto a disposable aluminum-roasting pan and put it into a hot BBQ, cooking it using indirect heat. Ensure the BBQ is about 325 -350 degrees throughout the cooking process. Adjust temperature if needed. Baste every ½ -hour for about 2 hours until temperature reads 180° at the thigh level. Tent the turkey with aluminum foil loosely around the pan if the skin is browning too fast. Let rest 10-15 minutes before carving. Cooking time two hours.

That is it, Wrapped Turkey Ala Ndyw

Pumpkin Pie Special Ala Ndyw

1 can (15 oz.) Libby's 100 percent Pure Pumpkin, chilled

1 can (12 fl. oz.) Fat-Free or Lowfat 2 percent Carnation Evaporated Milk, chilled

1 container (6 oz.) light or nonfat vanilla yogurt

1/4 cup granulated sugar

1/4 teaspoon pumpkin pie spice

Light whipping cream, whipped to soft peaks (optional)

How to Make:

Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in blender; cover. Blend until mixture is smooth.


Top with whipped cream; sprinkle with additional pumpkin pie spice.

That is it, Pumpkin Pie Special Ala Ndyw

Mincemeat Cookies Ala Ndyw

¾ cup(185 ml) shortening

1 ½ cups(375 ml) sugar

3 eggs beaten

3 cups (750 ml) flour

¾ teaspoon (3.75 ml) salt

1 teaspoon (4 ml) soda

1 cup (250 ml) canned mincemeat

3 tablespoons (45 ml) water

1 cup (250 ml) walnuts

SHORTBREAD

1-cup butter 2 cups all-purpose flour ½ cup fruit sugar

How to Make :
In a large bowl, cream the butter. Add sugar to creamed butter and cream the mixture together. Slowly mix in 1 ½ cups of the flour. Place mixture on clean surface and knead in the remaining flour. Spread mixture in an 8 x 8-inch baking pan. Alternatively, you can form them into 2 big cookies, each ½ inch thick, and place on a non-stick baking tray. Using a fork, punch holes all over mixture. Bake at 300°F for 40-45 minutes.

That is it, Mincemeat Cookies Ala Ndyw.

Eggnog Ala Ndyw

4 eggs, 4 cups milk, 4 tablespoons lemon juice ½ cup cream. 1/8 teaspoon nutmeg, 1/8 teaspoon salt, 1/3 cup sugar.

Beat eggs until thick and lemon colour

Add sugar, nutmeg, and lemon juice

Add ice-cold milk and cream

Beat with rotary beater until frothy

Makes: 6 large glasses

Christmas Juice Punch.

2 quarts apple juice.

2 quarts cranberry juice.

8 oz. lemon juice.

8 oz. Sugar.

2 bottles ginger ale.

How to Make :
Combine everything except the ginger ale. Stir well. Add ginger ale plus chunks of ice before serving.
That is it, Eggnog Ala Ndyw

Butter Tart Ala Ndyw

1/3-cup(80 ml) butter.

1-cup (250 ml) brown sugar.

2 tablespoons (30 ml) milk or cream.

1/3 cup (80 ml) currants

1 egg beaten well.

1 teaspoon (5 ml) vanilla.

How to Make :
Mix all ingredients together. Put in unbaked tart shells. Bake at 450 F, (230 C), for 8 minutes. Turn down to 350 F, (175 C), and cook until brown.

That is it, Butter Tart Ala Ndyw

Blizzard Ala Ndyw

3 ounces bourbon.

1 ounce cranberry juice.

1 teaspoon lemon juice.

2 teaspoons sugar syrup.

4 ounces crushed ice.

How to Make :

Combine in blender until the drink is thick. Serve straight up.

That is it, Blizzard Ala Ndyw.

Baked Ham and Apples Ala Ndyw

2 large slices of ham steak.

2 teaspoons(10 ml) prepared mustard.

4 tablespoons (60 ml) brown sugar.

2 tart apples.

1 ½ cups (375 ml) apple juice.

How to Make :

Place the ham in baking dish and rub with mustard. Sprinkle with 2 tablespoons (30 ml), of brown sugar. Core the apple and cut into thin slices. Cover the ham with the apple slices and sprinkle with rest of brown sugar. Add apple juice. Bake at 300 F, (150 C), for 30 minutes or until tender.

That is it, Baked Ham and Apples Ala Ndyw

YIELD: 4-5 servings. TIME: 40 minutes

Simple Chocolate Sponge Cake Ala Ndyw

Ingredients: 
10 grain yolk
5 grains of white eggs 
125 gr sugar fine 
1 tsp cake emulsifier 
100 gr wheat flour 
50 gr cocoa powder 
125 gr butter, lelehkan 

How to Make: 
1. Sieve wheat flour and cocoa powder, sisihkan. Shake yolk, egg white, and refined sugar until sugar dissolves and the lost foam. Input cake emulsifier ago shake until thick and expand. 
2. input the wheat flour that has been sieved, add the melting butter and mix again. 
3. Pour batter into a brass that has been be smeared margarine, and roast until cooked for 55 minutes with a temperature of 170 ° C - 180 ° C. 
4. that is it, Simple Chocolate Sponge Cake Ala Ndyw
Note: 
• For brass box, 25 cm wide and 6 cm high 
• For brass rounded, diameter 28 cm and 6 cm high.

Creamy's Method

Is a method that is often used to make a cake with butter or margarine uterus is high. Shake butter / Margarine with refined sugar until soft as cream. Enter the eggs one by one to shake and swell. Incorporate dry ingredients to the end, then use the spatula to poke really flat. 
Please note! 
• churn butter / margarine 250 grams of cream needs to be 15 minutes. 
• enter the egg / yolk one by one so that should be the perfect mix. 
• Do not bring the dough too often, because the dough will lose a lot of air which will cause the batter to be heavy and the cake down and sodden.

Cake’s Ingredients

• butter and margarine 
Fat makes a soft crumb cake akan feels more palatable and more fragrant aroma if using butter or margarine 
• Sugar 
Give sweetness and color of the skin / face cake. If using sugar, choose a very fine grain in order to shuffle faster. Shuffle with refined sugar makes the process more quickly, but the sweet taste in the dough so that the reduced use of more than sugar. 
• Eggs 
Assist the process of cake. Enter the eggs one by one so that the perfect shuffle. If the recipe in the yellow and white egg separate, shake until egg white is completely rigid. Do not until the yolk into the egg white. Use egg size with a weight of 50-55 grams. 
• wheat flour 
Select a wheat flour protein that results are the average and the cake is not broken at the top of it. Cake texture that was produced more soft. 
• Cake Emulsifier 
Chemicals that help the development process and softening teksture cake. Usually shaped pasta. 
• Soda cake 
Sodium bicarbonate as a function of cake. Have expand power 4x faster than with the baking powder. 
• Baking powder 
Baking powder developer which is a mixture of baking soda, cream of tar-tar and maize. 
• Padding 
Dried fruits, apple, pear, banana, durian, and so forth. Typically used to add taste, aroma, and appearance to be more special cake. Please note when adding dried fruit sweetness, such as raisins, plum, and APRICOT, should be washed briefly in order to reduce the sugar in it. Mix the stuffing with nuts and submerged it with rhum or spread with wheat flour so that the field does not settle at the bottom of the cake.