Compiled Recipe – Apple Walnut Coffee Cake

Apple Walnut Coffee Cake

* 1 cup walnuts, finely chopped
* ½ cup light packed brown sugar
* 1 ¼ tsp cinnamon
* 1 tbsp all purpose flour
* 2 tbsp butter, slightly softened
* 2 cups all purpose flour
* 1 tsp baking soda
* 1 tsp baking powder
* ½ tsp salt
* ½ cup butter, softened
* 1 cup sugar
* 2 egg
* 1 tsp vanilla extract
* ½ tsp lemon zest
* 1 cup sour cream
* 2 to 2 ½ cups granny smith apple, diced

1) Make the walnut topping: In a bowl, combine walnuts, brown sugar, cinnamon and flour. Add the butter and crumble between your fingertips until the mixture forms coarse crumbs. Refrigerate mixture while preparing cake batter.

2) Make the apple cake: Pre-heat oven to 350◦F. Grease and flour the bottom and sides of a 9×13-inch rectangular cake pan or a 10-inch springform pan.

3) Sift together the flour, baking soda, baking powder and salt.

4) In the bowl of an electric mixer, cream together butter and sugar until the mixture becomes light. Beat the eggs one at a time, beating well after each addition. Add the vanilla and lemon zest.

5) At lowest speed of the mixer, beat in flour mixture alternately with the sour cream.

6) Fold in apples by hand just until evenly distributed in the batter.

7) Pour into prepared baking pan. Sprinkle the top evenly with the prepared walnut mixture.

8) Bake for approximately 40 to 50 minutes for a rectangular pan and 45 to 55 minutes for a 10-inch spring form pan or until a toothpick inserted into the center of the cake comes out clean.



Compiled Recipe – Horchata


* 1 ¼ cups white rice, long grain
* 2 ½ inch sticks cinnamon
* 1 cup almonds, blanched, sliced, toasted and cooled
* 4 cups water
* ½ cup sugar
* 1 (2-inch long) strip lime zest
* 1 tbsp lime juice, freshly squeezed

1) Grind long grain white rice and cinnamon in a food processor until powdery. Place in a large pitcher; set aside. Grind blanched almonds in a food processor until fine. Add almond powder to rice-cinnamon mixture.

2) Pour in water; mix. Cover and let sit at room temperature for 12 hours. Add sugar and lime zest to the mixture. Pour into a blender and whiz until smooth. Pour mixture through a fine mesh strainer over a pitcher. Use a rubber spatula to press on the solids, extracting all of the liquid. Discard solids.

3) Stir in freshly squeezed lime juice into the horchata mixture. Serve over ice.



Compiled Recipe – Sticky Salted Caramel Buns

Sticky Salted Caramel Buns

* 2 tbsp instant yeast
* 1 ¼ cup fresh milk
* ¼ cup sugar
* 1 ½ tsp sea salt
* 3 ½ cups bread flour
* 1 medium egg
* ¼ cup unsalted butter
* vegetable oil (to grease)
* 1 cup brown sugar
* 1 tsp ground cinnamon
* ¼ tsp salt
* ½ cup unsalted butter, softened
* ½ cup unsalted butter
* ¾ cups dark brown sugar
* ¾ cups heavy cream
* 1/3 cup honey
* ¼ tsp salt
* egg wash
* 1 ¾ cup hazelnuts, peeled, roasted and chopped

1) Make the dough: Dissolve yeast in milk. In the bowl of an electric mixer fitted with the dough hook attachment, combine sugar, salt, flour and egg. Knead on low for 4 minutes, scraping down the sides of a bowl. Add butter and knead on medium speed until smooth and elastic, about 5 minutes.

2) Transfer to a lightly oiled bowl and cover with a damp piece of cloth. Allow to rise for 1 hour.

3) Meanwhile, make the filling: Combine brown sugar, cinnamon and salt in a bowl. Set aside.

4) Punch down dough and roll into a rectangle , about ¼ inch thick. Spread butter on dough and sprinkle with cinnamon mixture. Take one long side of the rectangle and roll into a log. Pinch edges to seal. Cover with a damp piece of cloth and allow to rest for 30 minutes.

5) Make the salted caramel glaze: Melt butter in a pan over medium heat. Add remaining ingredients. Bring to a boil then lower heat and simmer until golden and glossy, about 5 minutes.

6) Pour half the glaze into 2 (8×10-inch) parchment paper lined baking pans. Set aside remaining glaze.

7) Pre-heat oven to 350◦F.

8) Cut dough into a 2-inch wide pieces and arrange on prepared baking trays. Allow to rise until double in size, about 35 minutes. Brush buns with egg wash. Bake in the oven until golden brown, about 25 to 30 minutes. Drizzle with remaining glaze and sprinkle with hazelnuts on top.




Compiled Recipe – Creamy Milk Pudding

Creamy Milk Pudding

* 4 cups Arla Milk Goodness Lactose-free Full Cream Milk
* ½ cup granulated sugar
* 1/3 cup cornstarch
* 1 to 3 tsp vanilla extract
* ¼ cup raisins
* ½ tsp cinnamon

1)  In a large saucepan over medium heat, stir 3 cups of Arla Milk Goodness Lactose-free Full Cream Milk with sugar and bring to a simmer.

2) Place remaining milk in a medium bowl and whisk cornstarch in until it dissolves.

3) Add cornstarch mixture to the simmering pan of sugar and milk – bring mixture to a boil and stir continuously until thick.

4) Remove from the heat and add vanilla extract.

5) Pour into individual bowls, cover with plastic wrap and refrigerate for at least 4 hours or until set.

6) Sprinkle with raisins and cinnamon.



Compiled Recipe – Beef and Dumpling Noodle Soup

Beef and Dumpling Noodle Soup

* 1 kilo beef, use knee cap
* salt
* pepper
* 1 tbsp sesame oil
* 1 large white onion, chopped
* 1 head garlic, peeled and pounded
* 500 grams beef, use , sliced into 2-inch chunks
* 2 pcs star anise
* 1 stick cinnamon, around 2 inches
* 1 pc ginger (thumb-sized) , sliced
* ¼ cup soy sauce
* ¼ cup oyster sauce
* 2 tbsp rice wine
* 1 tbsp sugar
* ½ cup leeks, chopped
* 2 cups beef stock, or more as needed
* 1 pack thin egg noodles, around 300 grams
* 125 grams ground pork
* 1 tsp green onions, chopped
* 1 tsp soy sauce
* ½ tsp ginger, grated
* 100 grams shrimp
* 12 dumpling wrappers

1) Place beef knee cap in a large pot over medium heat. Cover with water and boil for 30 minutes. Drain then cover again with water. Season with salt and pepper. Lower heat and simmer for 2 hours or until tendon is soft, adding more water if pot dries up. Set aside to cool.

2) Heat oil in a pot over medium heat. Sauté onions and garlic. Add brisket and sear on both sides until brown. Season with salt and pepper. Cover with 4 cups water. Boil for 30 minutes, removing impurities that rise to the surface.

3) Add star anise, cinnamon, ginger, soy sauce, oyster sauce, rice wine and sugar. Lower heat and simmer for 2 ½ hours or until beef is tender.

4) Meanwhile, make the dumplings: Combine pork, green onions, soy sauce and ginger. Take 1 tablespoon of mixture and 1 shrimp and place on the center of a dumpling wrapper. Wet edges with water and pinch to seal. Repeat with remaining ingredients. Set aside in the refrigerator.

5) Remove tendon from knee cap and add to the pot with the brisket. Add leeks and beef stock. Adjust seasoning to taste.

6) Add dumplings to the pot and cook for 7 minutes. Add noodles and cook for 3 minutes.

7) Divide noodles, beef brisket , tendon and dumplings among serving bowls. Serve hot.



Compiled Recipe – Churro Waffles

Churro Waffles

* 1 cup water
* 1 tbsp sugar
* ¼ tsp salt
* ¼ cup butter, cubed
* 1 cup all purpose flour
* vegetable oil (to deep fry)
* 1/3 cup sugar
* ½ tbsp ground cinnamon

1) Make the churro dough: Combine water, sugar, salt and butter in a large saucepan over medium heat. Bring to a boil.

2) Remove from heat and add flour. Mix using a wooden spoon until smooth and well blended, about 2 to 3 minutes or until dough comes together in a ball.

3) Pre-heat a waffle maker.

4) Measure out ¼ cup dough for each waffle and roll into a ball.

5) When waffle maker is hot, place one ball on each slot. Close lid and cook until golden, about 5 minutes.

6) Heat vegetable oil to 375˚F in a deep, heavy bottomed pan.  Fry waffles in batches until crisp and golden brown. Remove using a slotted spoon or tongs and drain on paper towels.

7) Combine sugar and ground cinnamon in a shallow bowl. Dredge fried waffles in cinnamon sugar mixture until well coated. Serve hot.


Compiled Recipe- Apple and Berry Crumble

Apple and Berry Crumble

* 2 cups all purpose flour
* ½ cup brown sugar
* 1 cup unsalted butter, chilled and cubed
* 1 tsp coarse salt
* 1 tbsp ground cinnamon
* 2 gala apples, peeled, cored and cubed
* 1 cup frozen strawberries
* 1 clove frozen mixed berries
* ¼ cup all purpose flour
* 1/3 cup brown sugar

1) Pre-heat oven to 350˚F. Grease a 9-inch oven-safe pie plate.

2) Make the crumble: Mix all ingredients in a medium bowl using your hands, pressing butter into dry ingredients, until mixture resembles coarse sand. Set aside in the refrigerator.

3) Make the filling: Toss all ingredients in a large bowl. Transfer fruit mixture into the prepared pie plate and scatter crumble topping over.

4) Bake for 35 minutes or until filling is bubbling and top is golden brown. Cool slightly before serving. Serve warm with ice cream or whipped cream.




Compiled Recipe – Cinnamon Buns

Cinnamon Buns


To make the dough:
* 2 ¼ cups all purpose flour
* 1 ¼ tsp yeast
* 2 ½ tbsp butter
* ¼ cup white sugar
* ½ cup warm milk
* ½ tsp salt
* 1 egg, at room temperature

To make the filling:
* 2 ½ tbsp butter, melted
* ½ cup brown sugar, packed
* 1 ½ tsp cinnamon

To make the icing:
* 2 ounces cream cheese, at room temperature
* ½ cup powdered sugar
* 2 tbsp unsalted butter, at room temperature
* ½ tsp vanilla

1) Sift 1 ¼ cups of all-purpose flour with the yeast into a bowl. Set aside.

2) In a saucepan over low heat, mix the butter, sugar, milk, and salt together just until the butter melts.

3) Add the butter mixture to the flour mixture and add the egg. Beat with a wooden spoon for 10 minutes. Alternatively, beat on a stand mixer on high speed for 5 minutes.

4) Pour in the rest of the flour and mix until it forms into a dough.

5) On a lightly floured surface, knead the dough until smooth, around 10 minutes. Form dough into a ball, transfer the dough into a lightly greased bowl. Cover with plastic wrap or a moist towel and let the dough double in size, around 1 hour.

6) When it’s done, punch down the dough and roll it out into a rectangle, around ¼-inch in thickness.

7) Generously brush the dough with melted butter and sprinkle cinnamon sugar on top. Gently roll into a log and cut into 8 pieces. Transfer the rolls into a 7-inch baking pan and cover with plastic wrap or a moist towel. Set aside and let the dough rise for 30 minutes. Preheat the oven to 350°F. Bake for 15 minutes.

8) Cool cinnamon buns before topping with cream cheese frosting.


Compiled Recipe – Mini Apple Pie

Mini Apple Pie

* 1 red apple, cored and sliced very thinly
* 1 tbsp lemon juice
* 2 (2-inch wide) docked puff pastry sheets
* 2 tbsp sugar
* 1 pinch cinnamon sugar
* 1 egg, beaten with 1 tbsp water (egg wash)

1) Core and slice 1 red apple very thinly. Place apple slices, hot water and lemon juice in a bowl; allow apples to soften then drain on paper towels.

2) Place about 10 to 12 apple slices, overlapping each other, on the edge of a 2-inch wide strip docked puff pastry. Sprinkle with sugar and a pinch of cinnamon sugar then fold the other half of the strip over the apples. Starting on one end, roll the pastry to make a rosette.

3) Brush with egg wash. Place on a greased muffin tin. Repeat to make another rosette. Bake rosettes in an oven pre-heated to 375˚F (with a bowl of water placed on the bottom rack) for 40 to 50 minutes.






Compiled Recipe – Cinnamon Rolls

Cinnamon Rolls

* 300 grams pre-made layered dough
* 5 tbsp brown sugar
* Egg
*1 tbsp water

1) Defrost the pre-made layered dough for about half an hour at room temperature. Don’t remove it from the packaging to make sure the dough doesn’t dry out.

2) Mix sugar and cinnamon for coating. Lightly roll the dough with a rolling pin. Scramble the eggs with water. Coat the pieces of dough with egg. Slice the dough into 2-10 cm strips.

3) Coat each strip in the sugar and cinnamon mixture. Taking it by the ends, rotate your hands in opposite directions to roll the dough into spiral shape.

4) Heat the oven to 180 degrees Celsius. Put the rolls on the rack, gently pressing the edges of the rolls against the rack to prevent them from unrolling.

5) Bake for 10-12 minutes.

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