Compiled Recipe – Baked French Breakfast Doughnuts

Baked French Breakfast Doughnuts

* 5 tbsp. unsalted butter (room temperature)
* ½ cup sugar
* 1 egg (beaten)
* 1 ½ cup flour
* 2 ¼ tsp. baking powder
* ¼ tsp. salt
* ½ tsp. nutmeg
* ½ cup milk (use whole milk)
* 3 tbsp. unsalted butter (melted)
* ½ cup sugar
* 1 tbsp. cinnamon

1) Preheat oven to 350 degrees. Coat donut pan generously with nonstick cooking spray. Set aside.

2) Cream together butter and sugar until fluffy.  Add egg; mix well.

3) Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.

4) Fill donut tins half full. Bake 15-20 minutes. Take out of pan immediately and swirl tops into melted butter, then sugar and cinnamon mixture. Makes 6-7 big donuts.

* This breakfast recipe is adapted from

* Would also work well in a muffin tin.





Compiled Recipe – Low Carb Crispy Cheese Balls

Low Carb Crispy Cheese Balls

* ½ cup shredded cheddar cheese
* ¼ cup shredded mozzarella
* ¼ cup shredded parmesan
* 1 egg
* ¼ cup almond flour
* ½ tsp. baking powder

1) Preheat the oven to 400F.

2) Add the eggs to a large bowl and whisk until lightly beaten.

3) Add the remaining ingredients and mix well.

4) Divide the mixture into 8 sections, roll each section into a ball and place it on a baking sheet lined with baking parchment or a silicone mat.

5) Bake for 10-12 minutes until golden brown.



Compiled Recipe – Chocolate Chip Skillet Cookie

Chocolate Chip Skillet Cookie

* 8 oz. unsalted butter (2 sticks; 225 grams) , soft but cool, about 65◦F (18◦C), plus more for greasing skillet
* 4 ½ oz. white sugar (2/3 cup; 125 grams)
* 8 oz. light brown sugar (1 cup, gently packed; 225 grams)
* 1 oz. malted milk powder (about ¼ cup; 25 grams)
* ½ oz. vanilla extract (1 tbsp; 15 grams)
* 2 tsps. Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
* 1 tsp. baking soda
* ½ tsp. baking powder
* 1/8 tsp. grated nutmeg
* 1 large egg (about 1 ¾ oz; 50 grams) straight from the fridge
* 12 ½ oz. all-purpose flour, such as Gold Medal (2 ¾ cups , spooned; 355 grams)
* 12 oz. assorted dark, milk or white chocolate (not commercial chips), roughly chopped (about 2 cups; 395 grams)

1) Adjust oven rack to middle position and preheat to 400°F (200°C). Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low and add flour all at once, followed by chopped chocolate, then mix to form a stiff dough.

2) Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer. Bake until puffed and golden brown, about 35 minutes. Cool until crumb is set, about 45 minutes, before serving. Enjoy warm or cover with foil and store up to 3 days at room temperature.


Compiled Recipe – Rum Cake

Rum Cake

* ½ cup butter, softened
* 1 2/3 cup sugar
* 3 pieces medium egg
* 3 tbsp. rum
* 2 ¾ cup cake flour
* 3 tsp. baking powder
* 1 tsp. vanilla extract
* 1 cup milk

(For the rum syrup)
* ½ cup softened butter
* 1 cup sugar
* 1/3 cup water
*2 tbsp. rum

1) Preheat oven to 350°F. Oil and lightly flour a non-stick Bundt pan. Set aside.

2) In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended. Beat in vanilla extract and rum.

3) In another bowl, mix the flour and baking powder. Add about a third of the flour mixture to the batter until well blended. Pour in half the milk. Add another third of the flour mixture, then the remaining milk, and finally, the remaining flour mixture, blending well after each addition. Pour into the prepared pan. Place in the oven and let bake for 30 minutes until a toothpick emerges cleanly from the center of the pan. Remove from the oven.

4) Meanwhile, make the Rum Syrup: Place softened butter, sugar, water, and rum in a saucepan over medium heat. Let boil a few minutes then simmer at least 5 minutes or until all the sugar has melted. Do not stir. Let cool.

5) Using a barbeque stick or long toothpick, poke holes in the cake. Pour half the syrup over the cake and let soak overnight. Slice and serve with more of the syrup drizzled over the slices.



Compiled Recipe – Brownie Cup S’mores with Patriotic Marshmallows

Brownie Cup S’mores with Patriotic Marshmallows

* 1 box brownie mix
* 1 large egg
* 1/3 cup vegetable oil
* ¼ cup water
* non-stick baking spray
* Campfire Red, White and Blue Roasters (1 per s’more)

1) Preheat oven to 325°F. Spray two muffin tin pans with non-stick spray and set aside.

2) Mix brownie mix, egg, oil, and water together until well combined. Spoon 2 tablespoons of batter into each muffin tin (about halfway full). Bake for 20-25 minutes or until brownies are baked through. Remove from oven and allow to cool.

3) Roast Campfire® Red, White, and Blue Roasters to desired doneness. Sandwich between two brownie cups and serve immediately.

4) Enjoy!


Compiled Recipe – Maple Blondie Crispy Treats

Maple Blondie Crispy Treats


(For blondies layer)
* 1 stick unsalted butter, melted
* 1 cup light brown sugar
* 1 egg, lightly beaten
* 1 tsp. vanilla extract
* 1 cup all-purpose flour
* ½ tsp. baking powder
* 1/8 tsp. baking soda
* pinch of salt
* 1/3 cup white chocolate chips

(For the crispy treats layer)
* ½ bag Campfire Maple Roasters
* 3 tbsps. unsalted butter
* 4 cups crisp rice cereal
* 1 to 2 tsps. milk
* seasonal sprinkles (optional)


(Make blondie layer)
1) Preheat oven to 350°F. Spray an 8×8 baking dish with non-stick baking spray (or spread with butter) and set aside.

2) Place butter in the bottom of a large microwave safe bowl. Microwave for 1-2 minutes or until melted. Add brown sugar, egg, and vanilla and whisk until smooth. Add in flour, baking powder, baking soda, and salt and stir to combine. Fold in white chocolate chips.

3) Spread blondie mixture into prepared baking dish and bake for 25-27 minutes or until a toothpick comes out clean. Allow to cool.

(Make the crispy treats layer)
1) Place Maple Roasters and butter in the bottom of a large microwave safe bowl. Microwave on high for 1 minute or until butter is melted and marshmallows are puffed. Stir until mixture is smooth. Fold in cereal until evenly coated in marshmallow. Spread over blondie layer and use damp fingertips to press smooth.

2) Mix together powdered sugar and milk (a little at a time) to make glaze. Drizzle glaze over crispy treats layer and sprinkle with seasonal sprinkles if desired.


Compiled Recipe – Pork Tonkatsu

Pork Tonkatsu

* 4 pork cutlets, skin and fat trimmed
* 2 tsps. sesame oil
* ½ cup all-purpose flour
* 1 large egg
* 1 cup Panko breadcrumbs
* Tonkatsu sauce (to serve)
* steamed rice (to serve)
* salt and ground black pepper (to taste)
* oil (for pan frying)

1) Using a meat mallet, pound pork cutlets until thin. Rub sesame oil into pork, then season with salt and ground black pepper on both sides.

2) Prepare the breading station: Lightly dredge pork cutlets in flour, dunk in egg, then in panko breadcrumbs. Press breadcrumbs onto the surface if needed. Repeat with remaining pork.

3) Heat a frying pan with enough oil for pan-frying over medium heat. Pan fry pork in hot oil until browned on both sides and pork is cooked through. Drain on a rack over paper towels. Set aside.

4) To serve, fill 4 bowls with steamed rice. Cut each pork into strips on a cutting board. Place on top of rice, and drizzle with tonkatsu sauce. Serve with sliced cabbage and sesame dressing on the side.


Compiled Recipe – Shrimp Tempura

Shrimp Tempura

* 8 pieces shrimp or prawns (sugpo), shelled and deveined with tails left intact
* 1 cup tempura flour (available in Asian/international aisle of most groceries)
* salt (to season)
* pepper (to season)
* 1 piece egg
* 1 cup water, ice cold
* canola oil (for deep frying)
* 3 tbsp all-purpose flour

1) Make the tempura: Lay the prawns flat on a chopping board, belly side down. Make shallow slits along the back to prevent the prawns from curling when fried. Set aside.

2) Season tempura flour with salt and pepper; set aside. Place egg in a bowl, beat lightly, then add cold water. add tempura flour mixture and mix lightly, being careful not to overmix the batter. Set aside and keep cold.

3) When ready to fry, heat oil in a deep wok or casserole. Dredge prawns in all-purpose flour and dust off excess. Dip in tempura batter and deep-fry in batches until golden, about 3 minutes over medium heat. Drain on paper towels.


Compiled Recipe – Mia’s Mini Doughnuts

Mia’s Mini Doughnuts

* 1 tbsp active dry yeast
* 2/3 cup water, divided
* 1 2/3 cups bread flour
* 1 tsp salt
* 2 tbsp sugar
* 3 teaspoons powdered milk
* 1 large egg
* vegetable oil
* confectioners’ sugar
* 200 grams milk
* chocolate, chopped

1) Dissolve yeast in 1/3 of the water. The water temperature should be at 110◦F to 115◦F.

2) Add the remaining ingredients and mix by hand or with a mixer.

3) Mix until proper gluten development occurs. To test, cut a small piece of dough and stretch to a thinness that allows light to shine through. If it does not tear with several stretchings, it is ready for fermentation.

4) Place the dough in a lightly oiled mixing bowl. Cover with plastic or a clean towel. Ferment the dough until it has doubled in size, about 1 ½ hours.

5) Punch the dough down and divide using a pastry cutter into 15 gram mini doughnuts.

6) Shape dough into rounds using the palm of your hand. To form smooth, firm round balls, cup the dough with a circular motion, working it with your fingertips.

7) Allow the balls to rest for about 15 minutes.

8) Fry doughnuts in hot oil until golden brown or bake in a 375◦F oven until the bottoms are just golden, about 8 to 10 minutes.

9) Dust powdered sugar over cooked doughnuts.

10) Make the chocolate dip: Combine cream and chocolate in a saucepan. Cook over low heat until chocolate melts, stirring frequently. Cook until smooth. Serve mini doughnuts with chocolate dip.



Compiled Recipe – Beer Battered Calamares

Beer Battered Calamares

* 4 cups water
* 1 tsp salt
* 1 tsp white vinegar
* 1 kilo squid (pusit), sliced into bite-sized rings
* 1 piece egg
* ½ cup water
* 1 can beer
* 2 ½ cups flour
* oil (for deep frying)

1) In a pot, boil water; add salt and white vinegar. Bring to a boil. Add calamares rings and stir; blanch for no more than a minute. Take calamares out of the pot and drain. Transfer to a bowl.

2) In a small bowl, beat egg. Add in 1/2 cup water. Pour mixture onto calamares, making sure each piece is coated.

3) In a large bowl, combine beer and flour. Whisk well. Set aside.

4) In a plate, put 1 cup flour and cayenne pepper. Mix well.

5) Heat cooking oil in a deep frying pan. Using tongs, pick a piece of calamares, dip into beer batter, dredge in flour-cayenne mixture, and deep fry in oil for about a minute. Do not overcook or the calamares will be tough and rubbery.

6) Repeat for the rest of the calamares. Drain on paper towel. Serve with your choice of dip.